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iiil)ro\oit &. Eiiliu-ueil Kiiiv 
 
 MACKENZIE'S 
 
 FIVI^ THOUSAND RECEIPTS 
 
 IN ALL THE 
 
 Unttnl auDf Bomcstic ^vts: 
 
 CONSTITUTING 
 
 A COMPLETE PRACTICAL LIBRARY 
 
 
 
 RELATIVE TO 
 
 
 
 Agriculture, 
 
 Crayons, 
 
 Gardening, 
 
 Oil Colours, 
 
 Silk. 
 
 Bees, 
 
 Dairy, 
 
 Gilaing, 
 
 Oils, 
 
 Silk worms, 
 
 Bleaching, 
 
 Diseases, 
 
 Glass, 
 
 Painting, 
 
 Silvering, 
 
 Brewing, 
 
 Distillation, 
 
 Health, 
 
 Pastry, 
 
 Tanning, 
 
 Calico Printing, 
 
 Dying, 
 
 Inks, .fee. 
 
 Peifumery, 
 
 Trees of all kind*, 
 
 Carving at Table, 
 
 Enamelling, 
 
 Jewellers' Pastes, 
 
 Pickling, 
 
 Varnisjiing, 
 
 Cements, 
 
 Engraving, 
 
 Lithography, 
 
 Pottery, 
 
 Water Colours, 
 
 Confectionary, 
 
 Farriery, 
 
 Medicines, 
 
 Preserving, 
 
 Wines, 
 
 Cookery, 
 
 Food, 
 
 Metallurgy, 
 
 Scouring, 
 
 &c. &c. &c 
 
 ^ WcU) American, from tl)r latest ILontrou IStiitinn. 
 
 WITH NUMEROUS AND IMPORTANT ADDITIONS GENERALLY; AND THE M EDICAL PART CAREhiJLJ.T 
 
 REVISED AND ADAPTED TO THE CLIMATE OF THE U. STATES; AND ALSO a NKW 
 
 AND MOST COPIOUS INDEX. 
 
 BY AN AMERICAN PHYSICIAN. 
 
 PHILADELPHIA: 
 
 HAYES & ZELL, 193 MARKET STREET 
 
 18 54. 
 
Eastern Vutrtct of i ennsyivanm, to wu 
 
 BE IT REMEMBERED, That on the twenty-fifth day of September, in the fifty-third year of the is 
 dependence of the United States of America, A. D. 1829, James Kay, Jr. & Co. of the said District, havo 
 deposited in this office the title of a book, the right whereof they claim as proprietors, in the wo:' Js foliowmg 
 to wit : 
 
 " Mackenzie's Five Thousand Receipts in all the useful and domestic arts : coi^tituting a complete practicU 
 library relative to agriculture, bees, bleaching, brewing, calico printing, carving at table, cements, confec- 
 tionary, cookery, crayons, dairy, diseases, distillation, dying, enamelling, engraving, farriery, food, garden- 
 ing, gilding, glass, health, inks, (fee. jeweller's pastes, lithography, medicines, metallurgy, oil colours, oils, 
 painting, pastry, perfumery, picklmg, pottery, preserving, scouring, silk, silk worms, silvering, tannin", trees 
 of all kinds, varnishing, water colours, wines, &c. &c. <fec. Fourth Auierican, from the latest Loudon 
 edition. With numerous and important additions generally ; and the medical part carefully revised and 
 adapted to the climate of the U. States ; and also a new and most copious Index. By an American Physician." 
 
 In conformity to the Act of the Congress of the United States, entitled " An Act for the Encouragement 
 of Learning, by securing the copies of maps, charts, and books, to the authors and proprietors of such 
 copies, during the times therein mentioned;" and also to an Act, entitled, "An Act Supplementary to lb 
 Act, entided 'An Act for the encouragement of learning, by securing the copies of maps, charts, and books, 
 to the authors and proprietors of such copies, during the times therein mentioned,' and extending the benefit* 
 thereof to the arts of deuigning, engraving, and etching, historical and other prints." 
 
 D. CALDWELL, 
 Clerk of the Eastern District of Pennsylvanm 
 
 Frnnkiiu Buildiiis;.>. aixlli 6tr.'.-.L bi'lo-.i .\n-li. i-liiiadelpliia. 
 
PREFACE 
 
 TO THE LATEST LONDON EDITION. 
 
 As the object of all study, and the 
 end of all wisdom, is practical utility, 
 so a collection of the most approved Re- 
 ceipts, in ail the arts of Domestic and 
 Social Life, may be considered as a 
 volume containing nearly the whole of 
 the wisdom of man, worthy of preserva- 
 tion. In truth, the present volume has 
 been compiled under the feeling, that if 
 all other books of Science in the world 
 were destroyed, this singl« volume would 
 be found to embody the results of the 
 useful experience, observations, and 
 discoveries of mankind during the past 
 ages of the world. 
 
 Theoretical reasonings and historical 
 details have, of course, been avoided, 
 and the object of the compiler has been 
 to economise his space, and come at 
 once to the point. Whatever men do, 
 or desire to do, with the materials with 
 which nature has supplied them, and 
 with the powers which they possess, is 
 here plainly taught and succinctly pre- 
 served; whether it regard complicated 
 manufactures, means of curing diseases, 
 simple processes of various kinds, or the 
 economy, happiness, and preservation of 
 life. 
 
 The best authorities have been re- 
 sorted to, and innumerable volumes con- 
 sulted, and wherever different processes 
 of apparently equal value, for attaining 
 the same end, have been found, they 
 have been introduced. 
 
 Among the works consulted have been, 
 
 The Monthly Magazine, 56 vols. 
 The Repertory of Arts and Sciences, 60 vols. 
 The London Journal of Arts and Sciences. 
 The Transactions of the Society of Arts, 30 vols. 
 The Magazine of Trade and Manufactures, 6 
 
 vols. 
 The Gazette of Health, 9 vols. 
 The Series of the Horticultural Society, 5 vols. 
 
 The Series of the Agricultural Society. 30 vol* 
 
 The Farmer's Magazine, 16 vols. 
 
 Young's Farmer's Calendar. 
 
 Loudon on Gardening, 1 vol. 
 
 .Tennings's Domestic Cyclopaedia, 2 vols. 
 
 TiNGREY on Varnishing. 
 
 Richardson on the Metallic Arts. 
 
 Thomas's Practice of Physic. 
 
 Cooper's Dictionary of Surgery. 
 
 Thornton's British Herbal, 
 
 Waller's Ditto. 
 
 Lmison's School of Arts. 
 
 Handmaid to the Arts. 
 
 Smith's Laboratory of the Arts. 
 
 Hamilton on Drawing. 
 
 The Editor's Thousand Experiments in Ma 
 
 nufactures and Chemistry. 
 Daw's Agricultural Chemistry. 
 Henry's Elements of Chemistry. 
 Chaptal's Clieinistry applied to the Arts. 
 Gregory's Cyclopaedia. 
 The English and other Cyclopedias. 
 
 Besides innumerable treatises on spe- 
 cial subjects, minor journals, and a great 
 variety of manuscript communications 
 from friends and connexions of the edi- 
 tor and publisher. 
 
 A general, rather than a scientific, 
 arrangement has been adopted, because 
 the object of the work is popular and 
 universal, and, though likely to be use- 
 ful to men of seietjce, it is more espe- 
 cially addressed to l^e public at large. 
 In like manner, as fiir as possible, tech- 
 nical and scientific language has been 
 avoided, and popular names and simple 
 descriptions have been preferred. 
 
 Every care has been taken in the print- 
 ing to avoid errors in quantitiee, as well 
 as to select the best receipts of each 
 kind; but notices of errors, omissions, 
 or experimental improvements, will be 
 thankfully received by the publisher, for 
 the use of future editions. 
 
 The Index will render it easy to refer 
 to every article of importance. 
 
PREFACE 
 
 TO THE FOURTH AMERICAN EDITION. 
 
 Ix fulfilling the <iuty of preparing for 
 the press a new and enlarged edition of 
 the valuable work of Mackenzie, the 
 Kditor has steadily borne in mind its 
 evident aim at general practical utility; 
 and consequently he has submitted both 
 alterations and additions to its rules. 
 While the former will be found but 
 few, — a circumstance arising from the 
 nature of the book; the latter are bolh 
 numerous a.ii . important, — amounting 
 to about fifs pages, exclusive of those 
 contained iu the Miscellaneous Depart- 
 ment and t] e Appendix. 
 
 The Me. cal part has been condensed, 
 simplified, and adapted to the climate 
 and diseases of the United States. A 
 short, but complete manual of "Direc- 
 tions for rearing the Silk Worm, and the 
 Culture of the White Mulberry Tree," 
 together with an extensive article on the 
 Diseases of the Horse, may be noticed 
 as among the important additions. The 
 Culinary art has not been neglected — 
 the numerous original receipts from 
 the best modern authorities of the 
 'Kitchen," for preparing various deli- 
 cacies of the animal and vegetable king- 
 dom, including Pastry, Puddings, &c. 
 will no doubt prove acceptable to Ame- 
 rican housekeepers. The man of family, 
 the Sportsman, the Artist, the Mechanic, 
 and the Farmer have all been remem- 
 bered. And an unusually large and 
 correct Index gives every facility of re- 
 ference that could be wished. 
 
 The attention of the Reader is called 
 to the ''Miscellaneous Receipts." In 
 this portion, which is very copious, nu- 
 merous receipts have been placed, wh'.ch 
 could not with propriety be elsewhere 
 
 arranged. It has also been made th* 
 receptacle of much valuable matter ob- 
 tained frmi several kind female friend* 
 and the fruit of researches into many 
 curious and rare books; and which was 
 prepared at too late ? period for insertion 
 in tile appropriate departments. T- v 
 Appendix of "Instructions in the Art 
 of Carving," with its numerous wooG 
 cuts, will, it is hoped, prove acceptable 
 and useful to our country readers, for 
 whose accommodation this work was 
 originally designed. 
 
 The Editor more especially notices 
 the following works, as sources from 
 which he has derived considerable a.^- 
 sistance: The Franklin Journal; Wil- 
 lich's Domestic Encyclopaedia, by Pro- 
 fessor Cooper; a Tract published by the 
 Pennsylvania Society for the Rearing 
 of Silk Worms, &:c.; and the curious 
 work of Colonel Hanger, of sporting 
 memory. 
 
 In conclusion, the publishers beg leave 
 to state, that neither time nor expense 
 has been considered in endeavouring to 
 render this edition cheaper and better 
 than any other which has been published, 
 and at the same time worthy of the pa- 
 tronage which is solicited tor it. They 
 have availed themselves of the services 
 of a gentleman as Editor, who has been 
 for a considerable time engaged in the 
 preparatory researches. The type, though 
 small, is very legible and distinct; and 
 in the selection of the paper, whilst re- 
 gard has been had to the colour, it has 
 been deemed of main importance that it 
 should be sufficiently durable to resist the 
 frequent usage into which a work of this 
 description must necessarily be called. 
 
THE 
 
 OR 
 
 PRACTICAL LIBRARY. 
 
 vaLiiTAi,i.viLair. 
 
 ASSAYING OF METALLIC ORES. 
 
 Before metallic ores are worked upon in the 
 large way, it will be necessary to inquire wiiat 
 sort of metal, and what portion of it, is to be found 
 in a determinate (|uantity of the ore; to discover 
 whether it will be worth while to extract it largely, 
 and in what manner the process is to be conihicted, 
 so as to answer tbat purpose. 'I'he knowledge re- 
 quisite for this is called the art of assaynig. 
 ^i.isay of ores hi the dry viay. 
 
 The assaying ol ores may be pt-rformed either 
 in the dry or moist way; the first is the most an- 
 cient, and, in many respects, the most advanta- 
 geous, and consequently still continues to be mostly 
 used. 
 
 Assays are made either in crucibles with the 
 i>last of the bellows, or in tests under a muffle. 
 .■issay -weiq-hts. 
 
 Ihe assay weiglils are always imaginary, some- 
 times an ounce represents a hundred weight on tlie 
 large scale, and is subdivided into the same imm- 
 ber of ])arts, as tbat hundred weight is in the great; 
 so that the contents of the ore, obtai .ed by the as- 
 say, shall accurately determine by such relative 
 proportion the quantity to bo expected from any 
 weight of the ore on a larger scale. 
 Roasting the ore. 
 
 In the lotting of the ores, care should be taken 
 to have small portions from different specimens, 
 which sbiiuld be pulverized, and well mixed in an 
 iron or brass mortar. The proper quantity of the 
 ore is now taken, and if it contain either sulpiiur 
 or arsenic, it is put into a crucible or test, and ex- 
 posed to a moderate degree of heat, till no vapour 
 arises from it; to assist this volatilization, some 
 add a small quantity of powdered charcoal. 
 FliLves. 
 
 To assist the fusion of the ores, and to convert 
 the extraneous matters connected witb tlium into 
 scoria, t.ssayers use dif^'erent kinds of thixes. The 
 most ujual and efheacious materials for the com- 
 position of tliese are, burax, tartar, nitre, sal am- 
 iiioniac, common salt, glass, fluor-spar, charcoal 
 powder, pitch, lime, litharge, &.c. in different pro- 
 portions. 
 
 As the whole process of which we are speaking 
 . merelj' an experiment, made for the par[)0se of 
 ascertaining what is the nature of the metal con- 
 tained in the ore, and the proportion the former 
 bears to the latter; the little adiitional expense in- 
 ■larred by employing animal instead of vegetable 
 . h.arcual is not to be regarded, particularly, when 
 the increased fusibility of' the ore, occasioned there- 
 by, is considered. For the mode of preparing it 
 see charcoal, article dentifrice. 
 
 Cr^ide or -wlatejlux. 
 
 This consists of I part of nitre, and 2 of tartar, 
 well mixed together. 
 
 Black f»x. 
 
 The above crude flux detonates by means of 
 kindled charcoal, and if the detonation be effected 
 in a mortar slightly covered, the smoke that rises 
 unites with the alkalized nitre and the tartai-, and 
 renders it black. 
 
 Cornish reducing Jliix. 
 
 Mix well together 10 ounces of tartar, 3 ounces 
 and 6 drachms of nitre, and 3 ounces and 1 drachm 
 of borax. 
 
 Cormsli refining Jinx. 
 
 Deflagrate, and afterwards pulverize, 2 parts of 
 nitre, and 1 part of tartar. 
 
 The above fluxes answer the purpose very weil, 
 provided the ores be de(irived of all their sulphury 
 or, if they contain much earlhy matters, because, 
 in the latter case, they unite witli theui, and con- 
 vert '.hem into a thin glass: but if any quantity of 
 sulphur remain, these fluxes unite witb it, and 
 form a liver of sulphur, which has tiie power of 
 destroying a pirtion of all the metals; conse<|uent- 
 ly, the assay under such circumstances must be 
 very inaccurate. The princii)al dilliculty in assay- 
 ing api)ears to be in tlie appropriation of the pro- 
 pel fluxes to each [jurticular ore, and it likewise 
 appears, that such a discriminating knowle<lgecaD 
 only be acquired fiom an extensive practice, or 
 from a knowledge of the chemical affinities and 
 actions of different bodies upon each ottier. 
 
 In assaying, we are at liberty to use the mos< 
 expensive nialerials to ett'ect our [lurpose, hence 
 the use of dittVrent saline fluxes, but in tlie (vork- 
 •ng at large, such exi)ensive means cannot be ap- 
 plied; as by such processes the inferior inetalt 
 would be too mucli enhanced in value, especially 
 in working very pooi-ores. In consequence of which, 
 in smelting works, where the object is tne produo- 
 tion of nietalf in the great way, cheaper additions 
 are used; such as lime-stone, feldt-spar, fluor-sj ar, 
 quartz, sand, slate, and slags. These are to be 
 chosen according to the difleient views of the oi*- 
 rator, and the nature of the ores. Thus iron ores, 
 on account of the argillaceous earth they contain, 
 require calcareous additions, and the coi>pei ores, 
 rather slags or vitrescent stones, than calcareoua 
 earth. 
 
 Humid assay of metallic ores. 
 
 The mode of assaying ores for their particular 
 metals by the dry way, is deficient so far as relates 
 to pointing out the different substances connected 
 with them, because they are always destroyed by 
 tlie process for obtaining the assay metal. 'I'he a»- 
 say by tlie moist way is more correct, bec^u«« th» 
 
UNIVI'.RSAL RECEIPT BOOK. 
 
 (lift'erent substances can be accuratelj' ascertained. 
 The late celebrated Bergraaiin first communicated 
 •'his methfid. It depends upon a knowledge of the 
 ilicmical atfinities of difterent bodies for each other; 
 and must be varied accordins;; to the nature of the 
 ore; it is ver)' extensive in its application, and re- 
 quires gi-eat patience and address in its execution. 
 To describe the treatment of each variety of me- 
 tallic ores would take up too much of our room; 
 but to give a general idea, we shall describe the 
 procedure, both in the diy and the humid way, on 
 one species of all the different ores. 
 To aftsay iron ores. 
 ilie ore must be roasted till the vapour ceases 
 to arise. Take G assay quintals of it, and triturate 
 them with one of fluor-spar, ^ of a quintal of pow- 
 dered charcoal, and 4 quintals of decrepitated sea 
 salt; thfs mixture is to be put into a crucible, lined 
 on the inside with clay and powdered cWarcoal; a 
 cover must be luted upon the crucible, and the 
 crucible itself exposed to a violent fire for an hour, 
 and when it is cool, broken. When, if the opera- 
 tion has been well conducted, the iron will be found 
 at the bottom of the cnjcible; to which must be 
 added those metallic particles, which may adhere 
 to the scoria. The metallic particles so adhering 
 may be separated, by pulverizing it in paper, and 
 then attracting them with a magnet. 
 
 Anotlier mode. — If the ore should be in a calci- 
 form state, mixed with earths, the roasting of it 
 previous to assaying, if not detrimental, is at least 
 supei-fluous; if the earths should be of the argilla- 
 ceous and siliceous kind, to half a quintal of them, 
 add of dry quick lime and ttuor-spar of each 1 quin- 
 tal and }, reduced to powder, and mix them with 
 f of a quintal of powdered charcoal, covering the 
 whole with one ounce of decrepit.ited common salt; 
 and expose the luted crucible to a strong forge fire 
 for an hour and a quarter, then let it gradually cool, 
 and let the regulus be struck off and weighed. 
 
 Another. — If the ore contain calcareous earth, 
 there will be no occasion to add quick lime; the 
 proportion of the ingredients may be as follows: — 
 viz. 1 assay quintal of the ore; 1 of de"iepitated 
 sea-salt; ^ of powdered charcoal; and 1 of fluor- 
 "par, and the process conducted as above. 
 
 There is a great dift'erence in the reguli of iron; 
 Then the cola regulus is struck with a hammer and 
 breaks, the iron is called cold shoi-t: if it break on 
 being struck red-hot, it is called red short: but if 
 It resist the hammer, both in its cold and ignited 
 rtate, it is good iron. 
 
 Humid assay of iron ore. 
 
 To assay the calciform ores, which do not con- 
 tain much earthy or stony matter, they must be re- 
 duced to a fine pow<ler, and dissolved in the marine 
 acid, and precipitated by the Prussian alkali. A 
 determinate quantity of the Prussian alkali must 
 be tried previously, to ascertain the portion of iron 
 which It will precipitate, and the estimate made 
 accordingly. If the iron contains any considerable 
 portion of 'z\nc or manganese, the piecipitate must 
 be calcined to redness, and the calx treated with 
 dephlogisticated nitrous acid, which will then take 
 up only the calx of zinc; when this is separated, 
 the calx should again be treated either with nitrous 
 acid, with the addition of sugar, or with the acetous 
 acid, which will dissolve the manganese, if any; 
 the remaining calx of iron may then be dissolved 
 by the marine acid, and precipitated by the mine- 
 ral alkali; or it may be farther calcined, and then 
 weighed. 
 
 Zinc ores. 
 
 Take the assay weight of roasted ore, and mix 
 rt well with l-8th part of charcoal dust, put it into 
 « strong luted earthen retort, to which must be 
 %*ted a receiver; place the retort in a furnace, and 
 
 raise the fire, and continue it in a violent heat fo» 
 two hours, suftt'r it then to cool gradually, and thf 
 zinc will be found adhering to the neck of the re- 
 tort in Its metallic form. 
 
 Tn the humid way. 
 
 Distil vitriolic acid over calamine to dryr,f>«s; the 
 residuum must be lixiviated in hot water; \vi<a'. re- 
 mains undissolved is siliceous earth; to the solu- 
 tion add caustic volatile alkali, which precipitates 
 the ij'on and argil, but keeps the zinc in solution. 
 'I"i'.e precipitate must be redissolved in vitriolia 
 acid, and the iron and argil separated. 
 Tin ores. 
 
 Mix a quintal of tin ore, previously washed, pul- 
 verized, and roasted, till no arsenical vapour arises, 
 with half a quintal of calcined borax, and the same 
 quantity ot pidverized ])itc!i: these are to be put in 
 a crucible moisteneil with charcoal-dust and water, 
 and the crucible placed in an air-furnace. After 
 the pitch is burnt, give a violent heat for a ^ of an 
 hour, and on withdrawing the crucible, the regulus 
 will be found at the bottom. If the ore be not well 
 washed from earthy matters, a larger quantity of 
 borax will be requisite, witl; some powdered glass; 
 and if the ore contain iron, some alkaline salt may 
 be added. 
 
 In the humid way. 
 
 The assay of tin ores in the liquid way was looked 
 upon as impracticable, till Bergmann devised tbo 
 following ..lethod, which is generally successful. 
 Let the tin ore be well separated from its stony 
 matrix, by well washing, and then reduced to the 
 most subtle powder; liigest it in concentrated oil 
 of viti'iol, in a strong heat for several hours, then, 
 when cooled, add a small portion of concentratet' 
 marine acid, and suffer it to stand for an hour or 
 two; then add water, and when the solution is clear, 
 pour it off, and precipitate it by fixed alkali — 131 
 grains of tliis precipitate, well washed and dried, 
 are equivalent to 100 of tin in its reguline state, if 
 the precipitate consist of pure tin; but if it contain 
 copper or iron, it must be olcined in a red heat 
 for an hour, and then digested in nitrons acid, 
 which will take up the copper; and afterwards in 
 marine acid, which will sepai-ate the iron. 
 J^ad ores. 
 
 As most of the lead ores contain either sulphur 
 or arsenic, they require to be well roasted. Take 
 a quintal of roasted ore, with the same quantity of 
 calcined borax, ^ a quintal of fine powdered glass, 
 a ;J of a quintal of pilch, and as much clean iror 
 filings. Line the crucible with wetted charcoa. 
 dust, and put the mixture into the crvicible, and 
 place it before the bellows of a forge-fire. When 
 it is red hot, raise the fire for 15 or '20 minutes, 
 then withdraw the crucible, and break it when 
 cold. 
 
 In the humid way. 
 
 Dissolve the ore by boiling it in dilute nitrous 
 acid: the sulphur, in^jluble stony parts, and calx 
 of iron will remain. The iron may be separated by 
 digestion in the marine acid, and the sulphur by 
 digestion in caustic fixed alkali. The nitrous solu» 
 tion contains the lead and silver, which should be 
 precipitated by the mineral fixed alkali, and the 
 precipitate well washed in cold water, dried, and 
 weighed. Digest it in caustic volatile alkali, which 
 will take up the calx of silver; the residuum, bein" 
 again dried and weighed, gives the proportion of 
 the calx of lead, 13'2 grains of which are equal tg 
 I 100 of lead in its raetallic state. The difference 
 of weight of the precipitate before and after the 
 application of the volatile alkali, gives the quan- 
 tity of silver, 129 grains of which are equal to 100 
 of silver in its metallic state. 
 
 Copper ores. 
 
 Tak« an exact troy ounce of the ore, previously 
 
METALLURGY. 
 
 jMilverized, and calcine it well- stir it all the time 
 with an iron rod, without rernoving it from the 
 crucible; after the calcination add an equal quan- 
 tity of borax, half the quantity of fusible glass, one- 
 fourth the quantity ot pitch, and a little charcoal 
 dust; rub the inner surface of the crucible with a 
 paste composed of charcoal-dust, a little fine pow- 
 dered clay, and water. Cover the mass with com- 
 mon salt, and put a lid upon the ci-ucible, wliich is 
 to be placed in a furnace: the fire is to be raised 
 gradually, till it burns briskly, and the crucible 
 continued in it for half an hour, stirring the metal 
 frequently with an iron rod, and when the scoria 
 which adheres to the rod appears clear, then the 
 crucible must be taken out, and suffered to cool; 
 after wliich it must be broken, and tlie regulus 
 separated and weighed; this is called black copper, 
 to refine which, equal parts of common salt and 
 oitre are to be well mixed together. The black 
 copper is brought into fusion, and a tea-spoonful of 
 the flux is thrown upon it, which is repeated three 
 or four times, when the metal is poured into an 
 ingot mould, and the button is found to be fine 
 copper. 
 
 In the humid ■way. 
 
 Make a solution of vitreous copper ore, in 5 
 times its weight of concentrated vitriolic acid, and 
 boil it to dryness; add as much water as will dis- 
 solve the vitriol thus formed; to this solution add 
 a clean bar of iron, which will precipitate the whole 
 of the copper in its metallic form. If the solution 
 be contaminated witl\ iron, the copper must be re- 
 dissolved in the same manner, and precipitated 
 again. The sulphur may be separated by filtration. 
 
 Copper, precipitated from its solutions by any 
 «gent whatever, is always in the state of a fine 
 loose powder. A solid malleable mass of it how- 
 ever may be obtained in the humid way, by ex- 
 posing solutic-ns of the sulphate, obtained fi'om the 
 calcination of copper with sulphur, to the air, in 
 tubs. After a cerfain period, buttons of the pure 
 metal, equ?.! in specific gravity to fused copper, will 
 be found deposited on the sides of the vessel. 
 Bismuth ores. 
 
 If the ore be mineralized by sulphur, or sulphur 
 and iron, a previous roasting will be necessary. 
 The strong ores require no roasting, but only to be 
 reduced to a fine powder. Take the assay weight 
 and mix it with half the quantity of calcined borax, 
 and the same of pounded glass; line the crucible 
 with charcoal; melt it as quickly as possible; and 
 when well done, tike out the crucible, and let it 
 cool gradually. The regulus will he found at the 
 bottom. 
 
 In the humid -way. 
 
 Bismuth is easily soluble in nitrous acid or aqua 
 regia. Its solution i« colourless, and is precipitabls 
 by the addition of pure water; 118 grains of the 
 precipitate from nitrous acid, well washed and 
 dried, are equal to 100 of bismuth in its metallic 
 form. 
 
 Jintimonial ores. 
 
 Take a common crucible, bore a number of small 
 noles in tiie bottom, and place it in another cruci- 
 ble a size smaller, luting them well together; then 
 put the proper quantity of ore in small lumps into 
 the upper cnicible, and lute thereon a cover; ])lace 
 these vessels on a hearth, and surround them with 
 stones about six iicher distant from them; the in- 
 termediate space must be filled with ashes, so that 
 the undermost crucible may be covered with them; 
 but upor. the upper, charcoal must be laid, &nC, the 
 whole made red hot by the assistance of hand bel- 
 lows. The antimony being of easy fusion is 
 separated, and runs through the holes of the upper | 
 fessel into the iiifi;rior one, where it is collected. 
 Humid nasuv of araeniated antimony. 
 
 "Jissolve the ore m aqua rcjiia. both llie reyulus .| 
 
 and arsenic remain in the solution, the sulphur is 
 Sep .rated by filtration. If the solution be boilei' 
 with twice its weight of strong nitrous acid, the 
 regulus of antimony will be precipitated, and the 
 arsenic converted into an acid, which may be ob- 
 tained by evaporation to dryness. 
 J\langa7iese ores. 
 The regulus is obtained by mixing the calx or 
 ore of manganese with pitch, making it into a ball, 
 and ]iutting it into a crucible, lined wit.h powdered 
 charcoal, 1-lOth of an inch on the sides, and \ ol 
 an inch at bottom, then filling tlie empty spac« 
 with charcoal dust, covering the crucible witli an- 
 other inverted and luted on, and exposing it to the 
 strongest heat of a forge for an hour or more. 
 In the humid way. 
 The ores should be first well roastei to dephlo- 
 gisticate the calx of manganese and iron, if any, 
 and then treated with nitrous acid to dissolve the 
 earths. The residuum should now be treated with 
 nitrous acid and sugar, by which means a colour- 
 I les.s solution of manganese will be obtained, and 
 likewise of the iron, if any. Precipitate with the 
 Prussian alkali, and digest the precipitate in pure 
 water; the prussiate of manganese will be dissolved, 
 whilst the prussiate of iron will remain undissolved. 
 Ar-^enical ores. 
 This assay is made by sublimation in close ves- 
 sels. Beat the ore into small pieces, and put them 
 into a mati-ass, which place in a sand pot, with u 
 proper degree of heat: the arsenic sublimes in this 
 operation, and adheres to the upper part of the 
 vessel; when it must be carefully collected with a 
 view to ascertain its weight. Sometimes a single 
 sublimation will not be sufficient, for the arsenic 
 in many cases will melt with the ore, and prevent 
 its total volatilization; in which case, it is better 
 to perform the first suljliraation with a moderate 
 heat, and afterwards bruise the remainder again, 
 and expose it to a stronger heat. 
 
 In the hnmid -uiay. 
 Digest the ore in marine acid, adding the nitrous 
 by degrees to help the solution. The sulphur will 
 be found on the filter; the arsenic will remain in 
 the solution, and may be p-ecipitated in its metal- 
 lic form by zinc, adding spirit of wine to the solu- 
 tion. 
 
 JK'ickel ore. 
 The ores must be well roasted to expel the sul- 
 phur antl arsenic; the greener the calx proves du- 
 ring this torrefaction, the more it abounds in the 
 nickel; but the redder it is, the more iron it con- 
 tains. The proper quantity of this roasted ore is 
 fused in an open crucible, with twice or thrice its 
 weight of black flux, and the whole covered with 
 common salt. By exposing the cruciijle to the 
 strongest heat of a forge fire, and making the iusion 
 complete, a regulus will be produced. This regu- 
 lus is not pure, but contains a portion of arsenic, 
 cobalt, and iron. Of the first it may be deprivet'. 
 by a fresh calcination, with the addition of pow- 
 dered charcoal; and of the second by scorificalion; 
 but it is M'ith difficulty that it is entirely freed from 
 the iron. 
 
 In the huinid way. 
 By solution in nitrous acid, it is freed from iti 
 sulphur; and by adding water to the solution, bis 
 muth, if any, may be precip'tated; as may silver, 
 if contained in it, by the marine acid; and copper, 
 when any, by iron. 
 
 To separate cobalt from nickel, when tlve cobalt 
 is in considerable quantity, drop a saturated solu- 
 tion of the roasted ewe in nitrous acid into liquid 
 volatile alkali; the cobaltic part is instantly reilis- 
 solvett, and assumes a garuet colour; when filtered, 
 a grey powder remains on the filter, which is the 
 nickel. The cobalt may be precipitated frntr the 
 volatile alkali b\ an) aciiL 
 
8 
 
 UNI\T^USAL RKCEIPT BOOK. 
 
 Cobalt ores. 
 Fret. ^hf•Tn & much as possible from earthy mat- 
 teis bj well washii ^, aiul troni sulphur and arsenic 
 by rousting, '['he ore thus pre])are<I is to be mixed 
 with tliree paitF ot" black flux, and a little decrepi- 
 tated sea-saU; jiut ti)e mixture in a lined crucible, 
 cover it, and place it in a forn;e fire, or in a hot 
 furnace, for this ore is vei-y difficult of fusion. 
 
 VVlien well fused, a metallic rep;ulus will be 
 found at the bottom, covered with a scoria of a 
 deep blue colour: as almost all cobalt ores con- 
 tain bismutli, ihii is reduced by the sa.ne opera- 
 tion as the regulus of cobalt; but as they are inca- 
 pable of chemically uniting together, tney are 
 »lways found distinct from each other in the cruci- 
 ble. The regains of bismuth, having a greater 
 specific gravity, is always at the bottom, and may 
 be separated by a Mow with a hammer. 
 J71 the humid -way. 
 Make a solution of the ore in nitrous arid, or 
 »<}ua regia, and evaporate to diyness; the residuum, 
 treated with the acetous acid, will yield to it the 
 cobaltic part; the arsenic should be first precipi- 
 tated by the addition of water. 
 
 Jlfercnrial ores. 
 Ihe calciform ores of mercuiT are easily i educed 
 without any addition. A quintal of tlie ore is put 
 into a rt'toit, and a receiver luted on, containing 
 some water; the retort is placed in a sand bath, and 
 a sufficient degi-ee of iieat given it, to force ov-er 
 the mercuiy which is condensed in the water of the 
 receiver. 
 
 Sulphuretted merama' arts. 
 The sulphurous ores are assayed by distillation 
 in the manner above, only (aese ores require an 
 equal weight of clean iron filings to be mixed with 
 them, to disengage the sulpluir, while the heat 
 volatilizes the mercui-y, an<i forces it into the re- 
 ceiver. These ores should likewise be tried for 
 cinnabar, to know whether it will answer the piu'- 
 pose of extracting rt from them; for this a deter- 
 minate quasititv of the ore is finely ])u\vdered and 
 put into a glass vessel, which is exposed to a gen- 
 tle heat at first, and gradually increased till nothing 
 more is sublimed. By the quantity thus acquired, 
 a judgment may be formed whither the process 
 will answer. Sometimes this ciimabar is n 't of so 
 lively a colour as that which is used in trade; in 
 this case it may be refined by a second sublimation, 
 and if it be still of too dark a colour, it may be 
 brightened by the addition of a quantity of mercury, 
 and subliming it again. 
 
 Humid assay of cinnabar. 
 The stony matrix should be dissolved in nitrous 
 »cid, and i!ir cinnabar bei?ig disengaged, shouhl be 
 boiled in S or 10 times its weight of acjua regia, ! 
 composed ■f.Tpartso'f nitrous, and 1 of marine acid, i 
 The mercury may be precipitated in its running 
 form by zinc. 
 
 Sih'er ores. 
 Take the assay quantity of the ore finely pow- 
 dered, and mast it well in a proper degree of he;»t, 
 frequently stirring it with an iron rod; then add to 
 it about double the quantity of gi'ariulated lead, put 
 it in a covered crucible, and place it in a furnace; 
 raise the fire gently at first, and continue to in- 
 arease it gradually, till the metal begins to work; 
 if it should appear too thick, make it thinner by 
 the addiiion of a little more lead; if the raetal 
 should l)oil too r^'pidly, the fire should be diminish- 
 ed. The sm face will be covered by degrees with 
 B mass of scoria, at winch time the metal should be 
 carefully stirred with aii iron hook heated, espe- 
 cially towards the border, lest any of the ore should 
 remain umlissolveil; and itWhat is adherent to the 
 hook whi-n taised trom the crucible melts quickly 
 t^ntio, suid the extremity of the hook, after it is 
 
 grown cold is covered with a thin, shining, smoolh 
 crust, the scorification is perfect; but, on the con- 
 trani', il' while stirring it, any considerable clammi- 
 ness is perceived in the scoria, and when it adnerei 
 to (he hook, though red hot, and appears unequally 
 tinged, and seems dusty or rough, with grains in- 
 tersjiersed here and there, the scorification is in- 
 complete; ill consequence of which the fire should 
 be itu-reased a little, and what adheres to the hook 
 should be gently beaten off, and returned with a 
 small ladle into the crucible again. When the 
 scorification is perfect, the metal should be poured 
 into a cone, previously rubbed with a little tallow, 
 and when it becomes cold, the scoria may be sepa- 
 rated by a few strokus of a hammer. The button 
 is the produce of the assay. 
 
 By aipellation. 
 Take the assay quantity of ore, roast and grind 
 i' with an equal portion of litharge, divide it into 
 2 or 3 parts, and wrap each up in a small piece of 
 pa))er; put a cujiel previously seasoned under a 
 muffle, with about six times the quantity of lead 
 upon it. When the lead begins to work, carefully 
 put one of the papers upon it, and after this is alv- 
 sorbed, put on a second, and so on till the whole 
 quantity is introouced; then raise the fire, and as 
 the scoria is formed, it will be taken up by thi 
 cupel, and at last the silver will remain alone. 
 This will be the produce of the asr.ay, unless the 
 lead contains a small portion of silver, which may 
 be discovered by yiutting an equal quantity of the 
 same lead on another cupel, and working it off at 
 the same lime; if anv silver be proibiced it must 
 be deducted from the assay. This is called the 
 witness. 
 
 In the humid way. 
 Boil vitreous silver ore in dilute nitrous acid, 
 using about 25 times its weight, until 'lie sulphur 
 is (|uite exhausted. The silver may be |)reii[)itat- 
 ed from the solution by marine acid, or comfaon 
 salt; 100 grains of this precipitate contain 75 of 
 real silver; if it contain anv golil it w ill remain ui> 
 dissolved. Fixed alkalies precipitate the earthy 
 matter?, and the Pi-ussian alkali will show if an_^ 
 other metal be contained in the solution. 
 7 assay the value of silver. 
 The general method of examining the purity of 
 silver is by mixing it with a quantity of lead pro. 
 portioriiite to the supjiosod portion of alloy; by tes^ 
 ing this mixture, and afterwards weighing tlis 
 remaining button of silver. This is the same 
 process as refining silver by cupellation. 
 
 It is supposed that the mass of silver to be exa- 
 mined, consists of 12 .equal parts, called penny- 
 weights; so that if an ingot weighs an ounce, each 
 of the parts will be l-l-2tli of an ounce. Hence, if 
 the n!ass of silver be pure, it is called silver of IS 
 ]ienny-weig!its; if it contain I-12th of its wiigbt of 
 alloy, it is called silver of 11 penny-weights; it S- 
 12'hs of its weight be alloy, it is ci.lle(l silver of 
 U) penny-weights; which parts Oi pure silver ai-e 
 called penny-weights. It must be observed hei-e, 
 that assayers give the name jienny-weight to s 
 weight equal to 24 real grains, which must not Iw 
 conioundv'd with their ideal weights. The ussayer*' 
 grains are called fine grains. An ingot of fine sli- 
 ver, or silver of 12 penny-weights, contains, then, 
 288 fine gi-ains; if this ingot contain l-2S>ith of aW 
 loy, it is said to be silver of 11 penny-weights and 
 23 gniins; if it contain 4-288lhs of alloy, it is said 
 to be 11 penny-weights, 20 grains, kc. Now a 
 certain real weigl-t must be taken to represent the 
 assav-weights: tor instance 36 real gi-xins repre- 
 sent 12 fine peniiv-weights; this is sumlivided int^ 
 a sufti'-ient number of other smaller weights, which 
 also repi^esent fractions of fine peiiny-w eiijlits aitd 
 grains. Thus, 18 real grains represent fi line pen 
 
METALLURGY. 
 
 ny-weights; 3 real grains represent I fine penny- 
 weight, or 24 grains; a real grain and a halt'repre- 
 •cnt 1*2 fine grains; l-3'2cl ot"a real grain represents 
 a quarter of si Sine grain, whicii is only 1-75'2(1 part 
 oi a mass of 1'2 penny-weigiits. 
 
 Double assay of silver. 
 It is cvi«omaiy to make a double assay. The 
 silver for llie assay sliould be taken from oppasite 
 sides of the ingot, and tried on a touch stone. As- 
 sayers knnv preit} nearly the value of silver merely 
 by the look of the ingot, and still better by the test 
 <if the touch stone. The quantity of lead to be 
 added is reguhited by the portion of alloy, \(iiich 
 being in general co[(per, will be nearly as follows: 
 Ol silver 
 dwt. gr. dwt.gr. 
 '11 6 to 
 
 Requires from 
 5 to 6^ -6 
 8 to 9 
 
 l'2to 13 
 
 13 to 14 
 
 14 to 15 
 to 16 
 to 20 
 
 
 12 to 
 
 18 to 9 
 
 6 to 7 12 
 
 18 to 6 
 
 to I 12 
 
 12 to 18 
 
 The cupel nmst be heated red hot for half an 
 hour before any metal is put upon it, by wliich all 
 moisture is expelled. When the cupel is 'Almost 
 white by heal, the lead is put into it, and the fire 
 increased till the lead becomes red hot, smoking, 
 and agitated by a motion of all its pails, called its 
 circulation. Then the silver is to be put on the 
 cupel, and the fire continued till the silver has en- 
 tered the lead; and when the mass circulateF well, 
 the hrat must ue diminished by closing more or 
 Isss the door of the assay furnace. The heat should 
 be so regulated, that the metal on its surface may 
 appear convex and ardent, while the cupel is less 
 led; tliat the smoke shall rise to the roof of the 
 nmffle; that undulations shall he made in all direc- 
 tions; and that the midille of the metal shall ai pear 
 smooth, with a small circle of litharge, which is 
 tiontiuually imbibed bv the cupel. By this treat- 
 ment the lead and alloy will he entirely ansorbed 
 by the cu[)el, and the silver become bright and 
 shining, when it is saiil to lighten; after which, if 
 the operation has been well performed, the silver 
 will be covered with rainhow colours, which quick- 
 ly undulate and cross each other, and then the but- 
 ton becomes fixed and solid. 
 
 The (hmiuution of weight shows the quantity of 
 alloy. As all lead contains a small portion ol sil- 
 ver, an e(|ual weight with that used in the assay is 
 tested oft, and the proiluct deducted from the assay- 
 ft-eiglit. This portion is called the witness. — Ri- 
 diardsun's JMelutUc ^'iits. 
 
 Ores and earths contairJng gold. 
 
 That which is now most generally used is by 
 •malgamation, the projier (juantity is taken and 
 reduced to a powder; about one-tenth of its weight 
 ofpiu-e (piicksilver is added, and the whole tritu- 
 rated in an iron mortar. The atl.'action subsisting 
 between tlie gold and quicksilver, quickly unites 
 them in the form of an amalgam, vvhich is pressed 
 tlwough shamoy leather; the gold is easily sepa- 
 rated from this an;ali;am, by exposure to a proper 
 degree of heat, which evaporates the quicksilver, 
 *nd leaves, the gold. This evaporation should be 
 made with luted vessels. 
 
 This is the foundat.ioi\ of all the operations by 
 which g'lld is obtained from the rich mines of P«ru, 
 in Spanish America. 
 
 Anuther method. — Take a quantity of tl»e gold 
 sand and heat it red hot, tpiench it in water; repeat 
 this two or three times, and the colour of tl.J sand 
 Will become a reddish brown. Then mix it with 
 twice its weight of litharge, and revive the lilliarge 
 into lead, by adding a small portion of charcoal- 
 dust, and exposing it to a proper degree of heat; 
 
 when the lead revivs, it separates the gold fror. 
 the sand; anil the freeing of the gold from the leatj 
 must be afterwards performed by cupellation. 
 
 Another. — Ilergmann assayed metallic ores con- 
 taining gold, by mixing two parts of tlie ore well 
 potinded and washed, with 1 and a ^ of litharge, 
 and 3 of glasj; covering the whole with common 
 s-alt, and melting it in a smith's forge, in a covered 
 crucible; he then opened the cru-^ible, put a nail 
 into it, and continued to do so till the iron was no 
 longer attacked. The lea<l was thus precipitated 
 which contained the gold, and was afterwards sepa- 
 rated by cupellation. 
 Uumid assay of gold mixed -with martial pyrites. 
 
 Dissolve the ore in 12 times its weight of dilute 
 nitrous acid, gradually added; place it in a proper 
 degree of heal; this takes up the soluble parts, and 
 leaves 'he gold urttouched, with the insoluble ma- 
 trix, from which it may be separated by aqua regia. 
 The gold may be again separated from the aqua 
 regia by pouring ether upon it; the ether takes up 
 the gold, and by being burnt off leaves it in its me- 
 tallic state. Tlie solution may contain iron, cop- 
 per, manganese, calcareous earth, or argil; if it be 
 evaporated to dryness, and the residuum heated to 
 redness for half an hour, volatile alkali will extract 
 thecoppe"; dephlogisticated nitrous acid the earths; 
 the acetous acid the manganese; and the marin« 
 acid the calx of iron. Tlie sulphur floats on the 
 first solution, from which it should be separated by 
 filtration. 
 
 ALLOYS OR COMPOUND METALS. 
 
 Metals, in general, will unite with each other by 
 fusion or amalgamation, and acquire new proj^er- 
 ties. Brass is a compound of copper and zino; and 
 possesses a different colour to either of the com- 
 ponent parts. 
 
 The attraction of cohesion of the different me- 
 tals which are to form the compound must be over- 
 come; accordingly, they become intimately mixed 
 together. The compound is not formed by a che- 
 mical union of the particles of the different metals, 
 but from an equable diftusion throughout each 
 other, in mass. As metals fuse in different de- 
 grees of heal, care should be taken not to aiUI those 
 metals which fuse easily, to others which require 
 a greater degree of heat, while they are too hot; 
 because the former may evaporate and leave the 
 compound imperfect. Or, if they are brotight intc 
 fusion together, it should be under a flux to [neven* 
 the volatile metals from evaporating, before the 
 union is effected. 
 
 Or molu — Mosaic gold. 
 
 Melt together equal parts ofcopper and z\nn, 
 at the loivest temperature that liillfuse Ihe formevi 
 stir them well to produce an intimate mixture of 
 the metals, ard add by degrees small quaiuiiiesof 
 zinc; the alloy first assumes a yellow colour lik( 
 brass, or, adding a little more zinc .t becomes puP' 
 pie, and lastly perfectly white, which is the proper 
 appearance of the desired product, when fustd. 
 The quantity of zinc to be used altogether, should 
 be from fifty-two to fifty-five parts out of a hun- 
 dred. 
 
 Queen's metal. 
 
 Melt together 4^ lb. of tin, ^ lb. of bismuth, ^ 
 lb. of aiuimony, and ^ lb. of lead. A very excel- 
 lent alloy will' be formed by using these [)ropor- 
 tions; it is used for making tea-pots and otiitr ves- 
 sels which are required to imitate silver. 'I'hej 
 retain their brilliancy to the last. 
 
 Aiiother. — A very fine silxer-looking metal if 
 composed of ItJU pounds of tin, 8 of regulus of ;vb- 
 timony, 1 of Dismuth, and 4 of copper. 
 
10 
 
 UNIVERSAL RECEIPT BOOK. 
 
 'J'ombnc- 
 
 Me'it togettier 16 pounds of jopper, 1 pound of 
 tin, and 1 poufid of zinc. 
 
 lied tombac. 
 
 Put into a crucilde 5A pounds of copper: when 
 fused, add ^ pound of zinc: Uiese metals will com- 
 Bine, forming an alloy of a reddish colour, but pos- 
 •essing more lustre than copper, and also greater 
 durability. 
 
 TVhite tombac. 
 
 When copper is combined with arsenic, by melt- 
 ing them together 'v\ a close crucible, and covering 
 the surface with muriate of soda, to prevent oxi- 
 dation, a white brittle alloy is formed. 
 Common pewter. 
 
 Melt in a crucible 7 pounds of tin, and when 
 [Used throw in 1 pound of lead, 6 ounces of cop- 
 per, and 2 ounces of zinc. This combination of 
 metals will form an alloy of great durability and 
 tenacity; also of considerable lustre. 
 Best pewter. 
 
 The best sort of pewter consists of 100 pai-ts of 
 tin, and 17of regulus of antimony. 
 Hard pester. 
 
 Melt together 12 pounds of tin, 1 p' md of regu- 
 lus of antimony, and 4 ounces of copper. 
 F!ute-key valven. 
 
 Fuse in a crucible 4 ounces of lead and 2 ounces 
 of antimony, and cast into a bar. This alloy is of 
 considerable hardness and lustre, and is used by 
 Hute manufacturers, [when turned into small but- 
 tons in a lathe,) for making valves to stop the key- 
 noles of flutes. 
 
 Common solder. 
 
 Put into a crucible 2 pounds of lead, and when 
 melted, tlirow in 1 pound of tin. This alloy is that 
 generally known by the name of solder. Wheu 
 seated by a hot iron, and applied to tinned iron 
 ^ith powdered rosin, it acts as a cement or solder; 
 t is also used to join leaden pipes, 8cc. 
 Hard solder. 
 
 Melt together 2 pounds of copper, and I pound 
 of tin. 
 
 Soft solder. 
 
 Melt together 2 pounds of tin, and 1 of lead. 
 Printers'' types. 
 
 Put into a crucible 10 pounds of lead, and when 
 It is in a state of fusion, throw in 2 pounds of anti- 
 mony; these metals, in such proportions, form the 
 alloy of which common printing types are made. 
 The antimony gives a hardness to tlie lead, with- 
 out which the type would speedily be rendered 
 useless in a printing press. Different proportions 
 of lead, copper, brass, and antimony, frequently 
 constitute this metal. Every artist has his own 
 proportions, so that the same composition cannot 
 be obtained from diflerent foundries; each boasts 
 of the superiority of his own mixture. 
 
 Small types and stereotype plates. 
 
 Melt 9 pounds of lead, and throw into the cru- 
 cible 2 pound"* of antimony and 1 pound of bis- 
 muth: these luetalswill combine, forming an alloy 
 of a peculiar quality. This quality is expcmstojt 
 &s it cools, it is therefore well suited for the forma- 
 tion of small printing types (particidarly wlicn 
 many are cast together to form stereotype plates, ) 
 OS the whole of the mould is accurately filled with 
 the alloy; consequently there can be no blemish in 
 the letters. If a metal or alloy liable to contract in 
 eooiing were to be used, tlie effect of course would 
 be Very different. 
 
 Anothei*. — The proprietors oP'different foundries 
 adopt different coiupositious for stereotype plates. 
 Some fcrm an alloy of S parts of lead, 2 parts of 
 ntimony, and 1-Slh part of Lin. 
 J\loile of casting. 
 
 For the manufacture of stereotype plates, plaster 
 
 of Paris, of the consistence of a batter-pudding b«>v 
 fore baking, is poured o\er the letter-press p^ge 
 and worked into the interstices of the types with f 
 brush. It is then collected from the sides ky t 
 slip of iron or wood, so as to lie smooth and covckr 
 pact. In about two minutes, the whole mass i* 
 hardened into a solid cake. This cake, which ii 
 to serve as the matrix of the stereot}-pe plate, ii 
 now put upon a rack in an oven, where it undei<- 
 goes great heat, so as to drive off superfluous mc.''S» 
 ture. When ready for use, these moulds, accord- 
 ing to their size, are placed in flat cast-iron pots, aiu] 
 are covered over by another piece of cast-iron per- 
 forated at each end, to admit the metallic compo- 
 sition intended for the preparation of the stereot\ (m? 
 plates. The flat cast-iron pots are now fastened 
 in a crane, which carries them steadily to the me- 
 tallic-bath, or melting pot, where they are immers- 
 ed and kept for a considerable time, until all the 
 pores and crevices of the mould are completely 
 and accurately filled. When this has taken place, 
 the pots are elevated from the bath by working 
 the crane, and are placed over a water trough, to 
 cool gradually. When cold, the whole is turned 
 out of the pots, and the plaster being separated, by 
 hammering and washing, the plates are ready for 
 use; having i-eceived the most exact and perfect 
 impression. 
 
 Aletallic casts from engi^arings on copper . 
 A most important discovery has lately been made, 
 waich promises to be of considerable utility in the 
 fine arts: some vei-y beautiful specimens of metal- 
 lic plates, of a peculiar composition, have lately 
 appeared under the name of " cast esghavij."gs." 
 This invention consists in taking moulds from 
 every kind of engraving, whether line, mezzotinto, 
 or aquatinta, and in pouring on this mould an alloy 
 in a state of fusion, capable of taking the finest im- 
 pression. The obvious utility of tliis invention, as 
 applicable to engravings which meet vith a ready 
 sale, and of which gi-est numbers are required, 
 will be incalculable; as it will wholly prevent the 
 expense of retouching, which forms so prominent 
 a charge in all works of an extended sale. No 
 sooner is one cast worn out, than another may im- 
 mediately be procured from the original plate, so 
 that every impression will be a proof. 1 bus the 
 works of our most celebrated artists may be hand- 
 ed do%vn, ad infinitum, for the improvement and 
 delight of future ages, and will afford at the same 
 time the greatest satisfaction to every lover of tlie 
 fine arts. 
 
 JfTJte metal. 
 Melt together 10 ounces of lead, 6 ounces of bis- 
 muth, and 4 drachms of regulus of antimony. 
 
 Another. — Melt together 2 pounds of regulus ol 
 antimony, 8 ounces of brass, and 10 ounces of tin. 
 Common hard ~.vhite metal. 
 Melt togethei' I pound of brass, 1^ ounce of spel- 
 ter, and ^ an oun-ie of tin. 
 
 Txitenag. 
 Melt together 2 parts of tin, and 1 of bismuth. 
 
 Fusible alloy. 
 Put into a crucible 4 ounces of bismuth, and 
 when in a state of fusion, throw in 2^ ounces of 
 lead, and, 1^ ounce of tin; these metal" will com- 
 bine, forming an alloj' fusible at the temperaturt 
 of boiling water; the 'discovery of which is ascribe-' 
 to Sir Isaac Newton. Mould this alloy in bars, 
 and take them to a silversmith's to be made init 
 half a dozen tea-spoons. If one of these be given 
 to a stranger to stir his tea, as soon as it is poured 
 from t.ie tea-pot, he will be not a little surprised 
 to find the spoon melt in the tea-cup. 
 
 The fusibility of this alloy is cerUiinly surprising, 
 far the fusing temperature of each of its compo-- 
 iients, singly is higher than twice tl»at of boiling 
 
METALLUUGY. 
 
 n 
 
 •rater. Rismuth fuses at 476°, le;>(1 at 612°, and tin 
 at 442°; whilst water boils at 212°. 
 
 Jlnother. — Melt together 1 nnnceof zinc, I ounce 
 of bismuth, and 1 ounce of lead; this alloy will be 
 found to be remarkably fiisihle (although each of 
 the metals, separately, reipiires considerable heat 
 to melt it,) and will melt even in hot water: It will 
 likewise remain in a fused state on a sheet of pa\)er, 
 c*er the flame of a lamj) or candle. 
 
 MetaUogrnpkical applivcition of fnsible alloys. 
 PaUe a piece of white paper at the bottom of a 
 china saucer, and let it dry: then write on it with 
 common writing ink, and sprinkle some finely- 
 powdered gum arable over the writing, which will 
 produce a slight relief. When well dried, brush 
 off the powder that does not adhere, and pour fusi- 
 ble metal into the saucer, taking care to cool it 
 rapidlj', that crystallization may not take place. 
 In this way a counterpartof the writing will be ob- 
 tained, wiipressed on the metal. By immersing 
 ihe cast in slightly warm water, any adhering gum 
 may oe removed, and then, if examined by a glass, 
 ihe writing maj' easily be r«ad and seen to be per- 
 '"ect. Afterwards, by using common printer's ink, 
 impressions may be taken from it, all of which will 
 Le true facsimiles of the first writing. 
 
 The difficidties in this new application of the fu- 
 tible alloy are, to avoid unequal thickness in the 
 plate of irretal, which causes it to alter in form, 
 tnd break under pressure; and to prevent the sur- 
 face from crj'stallizing, when the ink will adhere 
 wnere it is not required. 
 
 Casts from fusible metal. 
 
 A combination of three parts of lead, with 2 of 
 tm and 5 of bismuih, forms an alloy which melts at 
 /he temperature of 197° F. 
 
 In making casts with this and similar alloys, it 
 is important to use the metal at a temperature as 
 low as possible; as, if but a few degrees elevated, 
 the water which adheres to the things from which 
 casts are to be taken, forms vapour, and produces 
 bubbles. The fused metal must be allowed to cool 
 in a tea-cup until just ready to set at the edges, 
 and then pour it into the moulds, procuring in this 
 way beautiful casts from moulds of wood, or of 
 other similar substances. When taking impres- 
 sions from gems, seals, &c. the fused alloy should 
 be placed on paper or paste-board, and stin-ed 
 about till it becomes pasty, from cooling, at whicli 
 moment the gem, die, or seal, should be sudderdy 
 stamped on it, and a very sharp impression will 
 Jien be obtained. Journal of Science, No. 26. 
 Metallic injection. 
 
 Melt together equal parts of bismuth, lead, and 
 lin, with a sufficient quantity of quicksilver. 
 
 This composition, with the additron of a small 
 proportion of mercury, is used for injecting the 
 vessels of many aniUomical preparations; also for 
 taking correct casts of various cavities of the body, 
 as those of the ear-. The animal structure may be 
 eorroded and separated by means of a solution of 
 potass in water; and the metallic cast will be pre- 
 served in an isolated sUite. 
 
 For cushions of electrical machinery. 
 
 Melt together in a crucible 2 dradmis of zinc 
 and 1 of tin; when fused, pour them into a cold 
 crucible, containing 5 dr-achms of mercury. Tlie 
 mercury will combine with those metals, and form 
 an alloy, (or amalgam, as it is called,) fit to be 
 nrbbed on the cushions which press the plate, or 
 cylinder of an electrical mr.chine. Before the 
 amalgam is applied, it is proi)er to nib the cushion 
 with a mixture of tallow and bees-wax. 
 For var7iislung f.g^ires. 
 
 Fuse \ an ounce of tin, with tht. same quantity 
 of bismuth in a crucibl': when melted, add ^ an 
 -Mince of' mercui-v. When pei'fectly combined, 
 
 take the mixture from the fire, And cool it. Thi. 
 substance mixed with the white of an egg, forois ^ 
 very beautiful varnish, for plaster figures, &o 
 To plate looking-glasses. 
 
 This art is erroneously termed silvering, for, a« 
 will be presently seen, there is not a particle of 
 silver present in the whole composition. 
 
 On tin-foil, fitly dis]>osed on a flat table, mercu- 
 ry is to be poured, and gently rubbed withahare'i 
 foot: it soon unites itself with the tin, which then 
 becomes vei-y splendid, or, as the workmen say, is 
 quickened. A plate of glass is then cautiously to 
 be slid upon the tin-leaf, in such a manner as to 
 sweep oft" the redundant mercuiy, which is not in- 
 corporated with the tin; leaden weights are then 
 to be placed on the glass, and in a little time the 
 quicksilvered tin-foil adheres so firmly to tke glass, 
 that the weig-lits may be removed without any 
 danger of its falling off. The glass thus coated is 
 a common looking-glass. About 2 ounces of mer- 
 cury are suflicient for covering three square feet of 
 glass. 
 
 The success of this operation depends much on 
 the clearness of the glass; and the least dirt or dust 
 on its surface will prevent the adhesion of the 
 aiiKdgam or alloy. 
 
 Liquid foil for silvering glass globes. 
 
 Melt together 1 ounce of cleftn lead, and 1 ounce 
 of fine tin, in a clean iron ladle; then immediately 
 add 1 ounce of bismuth. Skim oft' the dross, re- 
 move the ladle from tlie fire, and before it sets, 
 add 10 ounces of quicksilver. Now stir the whole 
 carefully together, taking cai-e not to breathe over 
 it, as the fumes of the mercury are very pernicious 
 Pour this through an earthen pipe into the glass 
 globe, which turn repeatedly round. 
 
 Another. — To 4 ounces of quicksilver, add as 
 much tin-foil as will become barely fluid when 
 mix^d. Let the globe be clean and warm, and in- 
 ject tlie quicksilver by means of a pipe at the 
 aperture, turning it about till it is silvered all 
 over. Let tlie remainder run out, and hang the 
 globe up. 
 
 Jinother. — For this pui'pose, 1 part of mercury 
 and 4 of tin have bten used; but if 2 parts of mer- 
 cury, 1 of tin, 1 of lead, and 1 of bismuth, are melt- 
 ed together, the compound which they form will 
 answer the purpose better: either of them must be 
 made in an iron ladle, over a clear fire, and must 
 be frequently stirred. 
 
 Bath metal. 
 
 Melt together I pound of brass, and 4^ ounces 
 of speller. 
 
 Brass. 
 
 Put 4^ lbs. of copper into a crucible, expose it 
 to heat in a furnace, and when perfectly fused, add 
 1^ lb. of zinc. The metals will combine, forming 
 that generally used alloy, called brass. 
 
 Another. — For brass which is to be cast into 
 plates, from which pans and kettles are to be made, 
 and wire is to be drawn, braziers use calamine ol 
 the finest sort, instead of pure zinc, and in a great- 
 er proportion than when common brass is made; 
 generally 56 lb. of calamine to 34 lb. of copper. 
 Old brass, which has been frequently exposed to 
 the action of fire, when mixed with the cojiper and 
 calamine, renders the brass far more ductile, and 
 fitter for the making of fine wire, than it would be 
 without it; but the German brass, paiticlai-ly tliat 
 of Nurembei'g, is, when drawn into wire, s.aid ta 
 be preferable to any made in England, for the 
 strings of musical instruments. 
 Pinchbeck. 
 
 Put into a crucible 5 ounces of pure coppei\' 
 w hen it is in a state of fusion, adil 1 ounce of sine. 
 These metals combine, forming an alloy not un- 
 like jeweller's gold: pour it into a mould of any 
 
UXrVTiRSAL RECEIPT BOOK. 
 
 thape. 
 lerv. 
 
 Thi« alio) IS usr4 for inferior jewel- 
 
 Some use onlv half this quantity of zinc, in which 
 ^ro|>ortion the aUoy is mi>re easily worked es{ie- 
 eially in the making of jewellery. 
 
 Another. — Melt toother 1 ounce of brass with 
 lA cr 2 ounces of copper, fused under a coat of 
 chare "jal dust. 
 
 Princess metal. 
 
 Jilelt together 3 ounces of copper, anci 1 ounce 
 rf zinc: or 8 ounces of bi-ass, and 1 ounce of zinc. 
 
 Anutner. — Melt in a crucible 4 ounces of cop- 
 per, and when fused, add 2 ounces of zinc; tliey 
 will combine and form a ver> beautiful and useful 
 alloy, called Prince Rupert's metal. 
 Bronze. 
 
 Melt in a clean crucible 7 lbs. of pure copper: 
 ■when fused, throw into it 3 lbs. of zinc, and 2 lbs. 
 of tin. Tht'si' met:ds will combine, forminjr bronze, 
 which, from the exactnt-ss of the impression which 
 it takes from a mould, has, in ancient and modern 
 times, been generally used in the formation of 
 busts, medals, and statues. 
 
 Sbeada of telescopes. 
 
 Melt 7 lbs. oi copper, and when fused, add 3 lbs. 
 of zinc, and 4 lbs. ot tin. These metals will com- 
 bine to form a beautiful alloy of great lustre, and 
 •of a light yellow -colour, fitted to be made into 
 specula for telescopes. Mr .Mudge used only cop- 
 per and grain tin, in the proportion of 2 lbs. to 1+^ 
 ounces. 
 
 Gun metal. 
 
 Melt together 112 lbs. of Bristol brass, 14 lbs. 
 of spelter, and 7 lbs. of block tin. 
 
 Another. — Melt together 9 parts of copper and 
 1 pnit i.f tin: the above compounds are those used 
 in the manufacture of small and great brass guns, 
 swivels, 6cc. 
 
 The [)ieees of ordnance used by the besiegers at 
 the battle of Prague, were actually melted by tlie 
 frequency of the firing; the mixture of which liic-y 
 were maile contained a large portion of lead; it 
 would have bei;n less prone to melt, and conse- 
 quently preferable, had it contained none. A mix- 
 ture of copper and tin is preferred to pure copper, 
 not only tor the casting of cannon, but of statues, 
 &c. ; for pure co|)per, in running through the 
 various parts of the mould, would lose so much of 
 its heat as to set, or become solid too soon. 
 Jiell metal. 
 
 Melt together 6 parts of copper, and 2 of tin. 
 These proportions are the most approved for bells 
 throughout Europe, and in China. 
 
 In the union of the two metals above mentioned, 
 tiie combination is so comi)lete, tiiat the specific 
 gravity of the alloy is greater than tiiat of the two 
 metals uncombined. 
 
 A'wttier.—'Somti bells are made in the propor- 
 tion of 10 puits of copper to 2 of tin. It mav be in 
 general observed, that a less proportion ot tin is 
 used for making clmrch bells, tlian clock bells; and 
 tliat a little zinc is added for the bells of repeating 
 watches and other small bells. 
 
 Jilanclied copper. 
 
 Melt together 8 ounces of copper, and ^ an ounce 
 jf neutral arsenical salt, fused together, undera Hux 
 «omposed of calcined borax, charcoal dust, and 
 tine powder glass. 
 
 Composition of ancient statutes. 
 
 According to Pliny, the lactsil used by the Ro- 
 mans for th^ir statues, and for the plates on wiiich 
 they engraved inscriptions- was composed in the 
 following manner. They first melted a quantity 
 of copper, into which they jiut a third of its weight 
 of old co])per, which had been long in use; to eveiy 
 100 lbs. weight of this mixture they added 12J lbs. 
 of an ail""'- compose*! of eqiud riart" of"lea4 and tin. 
 
 J\Iock platina. 
 
 Melt together 8 ounces of brass and 5 ounces o< 
 spelter. 
 
 Fine casting of brass, &c. 
 
 The principal olyect in fine casting is to have « 
 nviuld ibrtt shall receive a beautif\d im])ression. 
 and at the same time sufficiently aiNiesive to resisl 
 the force of the fluid metal, that shall neither wash, 
 nor be injured by the heat. The sand tlnit covers 
 or sutTounds the model should be fine close sand; 
 after removing the mould, the model nrusi be 'aced 
 with burnt rotten stone, and covered with loam, 
 each dusted thr'iugh a bag, and the mould laid 
 down upon it — this facing may be repeated, the 
 mould must be dried and smoked with a torch, in 
 lieu of water, the sand is moistened with a solu- 
 tion of Uu-tar, or the lees of wine, or wiih cream of 
 taitar. Care must be taken to loosen the bands 
 quickly: viz. loosen the first mould, while ttie se- 
 cond is pouring, 8tc. On removing the work, every 
 particle of the facing should be carefully scraped 
 from the mould and thrown away. Part tlie m:iuld8 
 with coal and black rosin. 
 
 Gilding metal. 
 
 Melt together 4 parts of copper, 1 of Bristol old 
 brass, and 14 oz. of tin, to every pound of copper. 
 For comtnon je^vellery. 
 
 Melt together 3 parts of copper, 1 of Bristol 
 oldbrass,and 4oz. oflin,tc e"?"- pound of copper. 
 
 If this alloy is for fine po.ishir.g, tiie tin may be 
 omitted, and a mixture of lead and antimony sub- 
 stituted. Paler polishing metal is made by reduc- 
 ing the copper to two or to one part. 
 Yellow dipping meted. 
 
 Melt together 2 parts ofCheadle brass, 1 part ot 
 cojiper, M-iih a little Bristol old brass, and ^ oz. of 
 I tin to eveiy pound of copi)er. 
 
 This alloy is almost of the colour, &c. of gold 
 I coin. Cheadle l)rass is the darkest, and gives the 
 metal a greenish hue. Old Bristol brass is pale 
 and yellow. 
 
 Another. — Good dipping metal may be made ot 
 1 [)ound of copper to 5 oz. of sjielter; the copper 
 should be tough cake, and not tile. 
 
 When antimony is u-ed instead of tin, it should 
 be in smaller quantity, or the metal will be brittle. 
 Imitation of silver. 
 
 When copper is melted witli tin, about 4 oz. of 
 tin to a pound of copper, will make a pale bell- 
 metal, they will roll and ring very near to sterling 
 silver. 
 
 Tiitania or .Britannia metal. 
 
 Melt together 4 oz. of plate brass, and 4 oz. tin. 
 When in fusion, add 4 oz. bismuth, anU 4 oz. re- 
 gulus of antimony. 
 
 This is the hardening, which is to be added at 
 discretion to melted tin, until it has the requisite 
 colour and hardness. 
 
 Another. — Melt together 2 lbs. of plate brass, 2 
 lbs. of a mixture of copper and arsenic, either by 
 cementing or melting, 2 Us. of tin, 2 lbs. of bis- 
 muth, and 2 lbs. regulus of anlimcny. 
 
 This is to be added at discretion, to melted tin. 
 
 Anotlier. — Melt together 1 lb. of copper, 1 lb. 
 tin, and 2 lbs. regulus of antimony, with or with 
 out a little bismutli. 
 
 Another. — Melt togetlier 8 oz. ShrufiT bra.ss, i 
 lbs. regulus of antimony, and 10 lbs. tin. 
 
 This is fit for use as Briunnia metal. 
 Germa7i tuta/ua. 
 
 Melt together 2 drachms of copper, 1 oz. of re- 
 giJus of antimony, and 12 oz. of tin. 
 Spanish tntaniu. 
 
 To 8 oz. of sci-ap iron or steel, at a white he«t, 
 add 1 lb. of antimony in small portions, with 3 ot, 
 of nitre. Melt and harden i lb. ot tin with S oa 
 of this compound. 
 
METALLURGY. 
 
 .» 
 
 n^noihjT. — Melt ton;ether 4 oz. of antirnoii)-, I 
 
 i)Z. arsenic, and 2 ll)s. tin. Tliis compound is 
 
 reailv for use. Tlie first of these Si>anisii alloys 
 
 wpuid be a beautifnl metal, if arseiuT were aililed. 
 
 Engestrooiu tulania. 
 
 Milt to<;etlier 4 parts co|,per, 8 parts regulus of 
 antimony, and I part bifinutii. 
 
 When added to 100 parts of tin, this compound 
 irill be re.;dy for use. i 
 
 Knstitieii\i metal fur thiniiiq: 
 
 To 1 lb. of malleable iron, at a white. heat, add ! 
 5 oz. res;idus of antimony, and 24ibs. of the put est I 
 Mol'.iLca tin. 
 
 This alloy polishes wiihoirt tVie blue tint, and is 
 free from lead or arsenic. 
 
 SdJder for steel joints. 
 
 Take of fine sil\er, 19 pennyweights, copper, 1 
 'k). and brass, '2 do. Melt these under a coat of 
 charcoal dust. 
 
 This solder possesses seA'eral advantages over the 
 usual s|)elter solder, or brass, wnen employed in 
 solderiiig cast steel, kj. as it fuses with less heat, 
 and its whiteness has a Letter appearance than 
 i;rass. 
 
 Brass solder for iron. 
 
 Thin plates of brass are to be melted between 
 the pieces that are to be joined. If the v/ork be 
 very fine, as when two leaves of a broken saw are 
 to be brazed toy;etber, cover it with pulverized bo- 
 rax, melted with watei- ; that it may incorporate 
 with the brass powder which is added to it : the 
 piece must be then ex])osed to the tii-e without 
 touching the coals, and heated till the brass is seen 
 tu run. 
 
 Silver solder for je^vellers. 
 . Melt together 19 pennyweights of fine silver; 
 topper, I pennyweight ; and brass, 10 penny- 
 weights. 
 
 Silver solder for plating. 
 
 Melt together 10 pennyweights of brass, and I 
 03. of pure silver. 
 
 Goud solder. 
 
 Melt together of pure gold, 12 pennyweights ; 
 pure silver, 2 pennyweights ; and copper, 4peuny- 
 weiSjhts. , 
 
 Usefid allot/ of gold taith platiniim. 
 
 Put into a clean crucible 7 drachms and a half of 
 pure gold, and when perfectly melted, throw in 
 half a drachm of platinum. I'he two metals will 
 combine intimately, forming an alloy rather whiter 
 ihan pure gohl, but remarkably ductile antl elastic; 
 it is also less perishable than pure p;old or jewel- 
 lers' gold ; but more readily fusible than that 
 metal. 
 
 These excellent qualities must render this alloy 
 an oljject of great interest to workers in metals. 
 For springs, where steel cannot be used, it will 
 prove exceedingly advantageous. 
 
 It is a curious circumstance, that the alloy of gold 
 and platinum is soluble in nitr'.c acid, which does 
 not act on either of the metals, in a separate state, 
 it is remarkable, too, that the alloy has very nearly 
 I be colour of platinum, even when composed of 
 elevew parts of gold to one of the former metal. 
 Ming gold. 
 
 Melt together of Spanish copper, 6 pennyweights 
 and 12 grains ; fine silver, S penny weigiits and IG 
 grains, to one ounce five pennyweights of gold coin. 
 This is worth about 31. per ounce. 
 
 Gold from 55s. to 40«. per ounce. 
 
 Melt togeJier 8 ounces 8 pennyweights of Sjia- 
 uish copper, 10 |)ennyweighls of fine silver, to one 
 ounce of gold coin. 
 
 J\tanlieim-gold, or siimlor. 
 
 Melt together ;3 ounces arid a hali'of copper, one 
 ;iunce and a half oi ^rass, and 15 grains of pure 
 
 Pi'eparation of foih. 
 
 Foils are thn plates or leaves of metal that ar« 
 put under stones, or com[)ositions in imiti>.ucn of 
 stones, when they are set. 
 
 The int^niion of foils is either to increase the 
 lustre or plav of the stones, or more generally to 
 irtiprove the colour, by giving an additional force 
 to the tinge, v\'hether it be natural or artificial, by 
 th.'.t of a ground of the same hue, which the foil is 
 ill this case made to be. 
 
 Tliei'e are consecpiently two kinds of foils ; the 
 one is colourld«>«, where the ettect of giving lustre 
 or play to the stone is produced by the polish of 
 the surface, which makes it act as a mirror, and, by 
 retlecting the liglit. prevents tha' ileadness which 
 attends the having a duller ground under the stone, 
 and brings it, by the double refraction of the light 
 that is caused, nearer to the eft'cct of the diamond. 
 The other is coloured with some pigment or stain 
 of the same hue as the stone, or of some other 
 which is intended to modify and change the hue of 
 the stone in some degree ; as, where a yellow foil 
 may be put under green, which is too much incli- 
 ning to the blue, or under crimson, where it is de- 
 sired to have the appearance more orange or sc:u^ 
 let. 
 
 Foils may be made of copjjer or tin ; and silvet 
 has been sometimes used, with which it has been 
 advised, for some jiuqioses, to mix gold; but tiie 
 expense of either is needless, as copper may be 
 made to answer the same end. 
 
 To prepare copper for foils. 
 
 Wheie colouretl foils are wanted, copper may 
 therefore be best used, and may be prepared for tl'e 
 purpose, by the following means. 
 
 Take copper plates beaten to a proper thickness, 
 and pass them betwixt a pair of fine steel rollers 
 very close set, and draw them as thin a? is possi- 
 ble to retain a proper tenacity. Polish them with 
 very fine wliiting, or rotten stone, till they shine, 
 ami have as much hrightness as can be given them, 
 and they will then be fit to receive the coloui*. 
 Tu lokiten foils. 
 
 Where the yellow, or rather orange-colour of 
 the ground would be injurious to the eft'ect, as in 
 the case of purples, or crimson red, the foils should 
 be whitened, which may be done in tlie following 
 manner. 
 
 Take a small (pianlity of silver, and dissolve it in 
 aqua fortis, and then put bits of copper into the so- 
 lution, and preci])ilate the silver; which being 
 done the iiuid must be poured oft", and fresh water 
 ackled to it, to wash away all the remain<ler of tiie 
 first fluid ; after which the silver must be dried, an 
 ecpial weight of cream of taitar and common smIi 
 must then be ground with it, till the whole be re- 
 duced to a very fine [lowder ; and with this mix- 
 ture, the foils, being first slightly moistened, must 
 be rubbed by the finder, or a bit of linen rag, till 
 they be of the Jegree of whiteness desired; al'ier 
 which, if it appear to be wanted, the polish mwA be 
 refreshed. , 
 
 'l"he tin foils are only used in the case of eoloui^ 
 less stones, where <]uicksilver is employed ; and 
 they may be drawn out by the same rollers, buj 
 need not be further polished, so that eftect is pi'c>» 
 (luced by other means in this case. 
 Foils for crystals, pebbles, or paste, to give the lu»' 
 tre and play of diamonds. 
 
 'i'he manner of preparing foils, so .as to give co- 
 lourless stones the greatest degree of play and lus- 
 tre, is by raising so high a polish or smoothness on 
 the surface, as to ^ive them the efi'ect of a mirror, 
 which can only be done, in a perfect manner, by 
 the use of (luicksilver, applied in the Siune geiier-al 
 way as in the case of looking-glass. The mrilioJ 
 by which it may be best performed is as f "ll'iwj. 
 
UNIVERSAL RKCEIPT BOOK. 
 
 Ti»ke leaves of tin, prepared in th;^ samr manner 
 as far silveriii^^ lookitig-glasses, and cut tlieni into 
 smalS pieces ot suth size as to cowr the surface of 
 eJie sockets or the stones that arL> to be set. Lay 
 three of these then, one upon another, and having 
 moistened tlie inside of the socki;t with thin guir.- 
 wpier, and suffered it to become again so dry, that 
 only a slight stickiness remains, i)ut the three 
 pieces of leaves, Ij'ing on eacli other, into it, and 
 adapt them to the surface in as even a manner as 
 possiSle. Wlien this is done, heat the socket, aiid 
 till it >vitli wai-m quicksilver, which must be suf- 
 fered to continue in it three or four minutes, and 
 then gently poured ou'. The stone must then be 
 thrust into the socket, and closed with it, care 
 having been taken to give such room for it that it 
 may enter without stripping off the tin and quick- 
 silver from any part of the furnace. The work 
 should be well closed round the stone, tj prevent 
 the tin and ([uicksilver contained in the socket from 
 being shaken out ijy any violence. 
 
 The lustre of stcnes set in this manner will con- 
 tinue longer than when they are set in the common 
 way, as the cavity round them being filled, lliere 
 will be no passage found for moisture, which is so 
 injurious to the wear of stones treated in any other 
 way. 
 
 This kind of foil likewise gives some lustre t-j 
 
 glass or other transparent matter, which has. little 
 
 of itself; but to stones or pastes, that liave some 
 
 share of play, it gives a nt^ost beautiful brilliance. 
 
 To colour foils. 
 
 Two methods have been invented for colouring 
 foils: the one by tinging the surface of the coin)er 
 of the colour required Jy means of smoke, the 
 other by staining or painting it with some pigment 
 or other colouring substance. 
 
 The colours used for painting foils may be tem- 
 pered with either oil, water rendered duly viscid 
 by gum arable, size, or varnish. Where tleep co- 
 tours are wanted, oil is most proper, because some 
 pigments become wholly transparent in it, as lake, 
 or Prussian blue; but j'ellow and green may be 
 better laid on in varnish, as these coloui's may be 
 had in perfection from a tinge wholly diss(dved in 
 spirit of wine, in the same manner as in the case 
 of lacquers; and the most beautiful green is to be 
 produced by distilled verdigrise, which is apt to 
 lose its colour and turn black with oil. In com- 
 mon eases, however, any of the colours may be, 
 with least trouble, laid on with isinglass size, in 
 the same manner as the glazing colours used in 
 miniature painting. 
 
 Ruby colours. 
 
 For red, where the ruby is to be imitated^ car- 
 mine, a little lake used in isinglass size, or shell- 
 lac varnish, is to be employed, if the glass or paste 
 be of a full crimson, verging towards the puiple; 
 but if the glass imline to the scarlet, or orange, 
 very bright lake (that is, not purple) may be used 
 nlone in oil. 
 
 Garnet red. — For the garnt^red, dragon's blood 
 dissolved in seed-lac varnish may Ije used; and fur 
 the vinegar garnet, the oi-ange lake, tempered with 
 shell-lac varnish, will be found excellent. 
 
 Aneiltyst. — For the amethyst, lake, with a little 
 I'russian b\\'r, used with oil, and very thitdy spread 
 in the foil, will completely answer the end. 
 
 Blue. — For blue, wiiere a deep colour, or the 
 Mfiftct of the sapphire is wanted, Prussian blue, 
 that is .lot too deep, should be used' in oil, and it 
 should be spread more or less thinly on the foil, 
 dccording to the lightness oi' deepness of which the 
 colour is required to be. 
 
 Eagle marine. — For llie eagle marine, common j 
 verdigrise, with a little Prussianblue, tempered in j 
 sbidl-lac varnish, may be used. | 
 
 Yellow. — AVhere a full yellow is desired, tne 
 feil m:\\ be coloured with yellow lacquer, laid on 
 as for other purposes; and for the slighter coloui 
 of topazes t'le burnish and foil itseli will be suffi- 
 ciently strong without any addition. 
 
 Green. — Forgreen, where a deep hue is req'iired, 
 the crystals of verdigrise, tempered in shell-lac 
 varnish, should be used, but where the emerald it 
 to be imitated, a little yellow lacquer should be 
 added, to bring the colour to a truer green, and 
 less verging to the blue. 
 
 Ot/ier colours. — The stones of more diluted co- 
 lour, such as the amethyst, topaz, vinegai'-garnet, 
 iind eagle-marine, may be very cheaply imitated bj 
 transparent white glass or paste, even without foils 
 This is to he done by tempering the colours abovs 
 enumerated with tur|)entine and mastic, and paint- 
 ing the socket in which the counterfeit stone is to 
 be set with the mixture, the socket and stone itsf If 
 being previously heated. In this case, howe'-er, 
 the stone should he immediately set, and the socket 
 closed upon it before the mixture cools and grows 
 hard. The orange lake above-mentioned was in- 
 vented for this purpose, in which it has a beautiful 
 efiVct, and was used with great success by a con- 
 siderable manufacturer. 'l"he colour it produces 
 is that of the v'negar-garnet, which it affords with 
 great brightness. The colours before directed to 
 be used in oil should be extremely well ground in 
 oil of turpentine, and tempered with old nut or 
 poppy oil; or, if time can be given for the drying, 
 with strong fat oil; diluted with spirit of tui-pen- 
 tine, wliich will gain a fine polish of itself. 
 
 riie colours used in varnish should be likewise 
 thoroughly well ground and mixt; at I, in the case 
 of the dragon's blood in the seed-lac varnish and 
 the lacquer, the foils should be warmed before tfiey 
 are laid out. All the mixtures should be laid on 
 the foils with a broad soft brush, which must be 
 passed troni one end to the other, and no part 
 .siiould be cross'jd, or twice gone OTer, or, at least, 
 not till the Hrst coat can be dry; when, if the co- 
 lour do not lie strona; enough, a second coat may 
 be given. 
 
 GILDIMG, SILA^RING, AND TINNING. 
 
 To gild glass and porcelain. 
 
 Drinking, and other glasses are sometimes gilt 
 on their edges. This is done, either by an adhe- 
 sive varnish, orbj' heat. The varnish is prepared 
 by dissolving in boiled linseed oil an equal weight 
 either of copal or amber. This is to be diluted by 
 a proper quantity of oil of lurpeiiiine, so as to be 
 aiiplied as thin as possible to the parts of the glass 
 intended to be gilt. When this is done, which 
 will be in about '24 hours, the glass is to be placed 
 in a stove, till it is so warm as almost to burn the 
 fingers when handled. At this temperature, the 
 varnish will become adhesive, and a piece of leaf- 
 gold, applied in the usual way, will immediately 
 stick- Sweep off the superfluous portions of the 
 leaf; and when quite cold, it may be burnished, 
 taking care to interpose a piece of vn-y thin papei 
 f Indian iiuper) between the gold and the burnisher. 
 If the varnisii is very good, tliis is the best method 
 of gilding glass, as the gold is thus fixed on more 
 evenly, than in any other way. 
 
 Another method. — it often happens, when the 
 varnish is but indifferent, that by repeated wasliine 
 liie gold wears off: on this account tlie practice of 
 burning it in, is sometimes iiad recourse to. 
 
 For liiis purpose, some gold [)0wder is ground 
 with borax, and in this state applied to the clean 
 snrtace of tlie glass, by a camel's hair pencil; when 
 quite dry, the gl*3s is put into a stove heated Ic 
 
MEl'AI.LURGY. 
 
 lo 
 
 about the temperature of an ar.nealinn; oven; llio 
 gum barns off, and the borax, by viti'ilyiiig, ce- 
 ments the gohl with s;reat firmness to tlie glass; 
 after which it may be burnished. The gihiing Ujion 
 porcelain is in I'ke manner fixed by heat and the 
 use of borax; and this kind of ware bein^ neitlier 
 transparent nor liable to soften, and thus to be in- 
 jured in its form in a low-red heat, is free from 
 the risk and hijury which the finer and more fusi- 
 ble kinds of glass are apt to sustain from such treat- 
 ment. Porcelain and other wares ma\' be platinized, 
 silvered, tinned, and bronzed, in a similar manner. 
 To giid leather. 
 
 In order to impi'ess gilt figures, letters, and 
 ■^.her marks upon leather, as on the covers of books, 
 edgings for doors, &e. the leather must first be 
 dusted over with veiy finely powdered yellow resin, 
 or mastich gum. The iron tools or stamps are 
 now arranged on a rack before a clear fire, so as to 
 be well healed, without becoming red hot. If the 
 tools are letters, they have an alphabetical ar- 
 rangement on the rack. Eacli letter or stamp must 
 be tried as to its heat, by imprinting its mark on 
 the raw side of a piece of waste leather. A little 
 practice will enable tiie workman to judge of the 
 heat. The tool is now to be pressed downwards 
 on the gold leaf; which will of course be indented, 
 and show the figure imprinted on it. The next 
 letter or stamp is now to be taken and stam[)ed in 
 like manner, and so on with the others; taking 
 care to keep the letters in an even line with each 
 otiier, like those in a book. By this operation, the 
 resin is melted; consequently the gold adliere« to 
 the leather; the superfluous gold may then bt rub- 
 bed off by a cloth, the gilded impressions remain- 
 ing on the leather. In tliis, as iu every other ope- 
 ration, adroitness is acquired b_v practice. 
 
 The cloth alluded to should be slightly greasy, 
 to retain the gold wiped off; ^otherwise liiere will 
 be great waste in a few months,) the cloth will 
 thus be soon completely saturated or loaded with 
 the gold. When this is the case, these cloths are 
 generally sold to the refiners, who burn them and 
 recover the gold. Some of these afford so much 
 gold by burning, as to be worth from a guinea to a 
 guinea and a half. 
 
 7 'o gild -ivrit'mgs, drawings, &c. on paper or parch- 
 ment. 
 
 Letters written on vellum or paper are gilded in 
 .hree ways: in the first, a little size is mixed with 
 the ink, and the letters are written as usual; wlieu 
 they are dry, a slight degree of stickiness is pro- 
 duced by breathing on them, upon which the gold 
 leaf is immediately applied, and by a little pres- 
 sure inay be made to adhere w"th sufficient firm- 
 ness. In the second method, some white-lead or 
 chalk is ground up with strong size, and the let- 
 ters are made with this by means of a brush: when 
 the mixture is almost dry, the gold leaf may be 
 laid on, and afterwards burnished. Tlie last me- 
 lliod is to mix up some gold powder with size, and 
 to form the letters of this by means of a brush. 
 It is supposed that this latter method was that used 
 ■>y the raotiks in illuminating their missals, psal- 
 ters, and rubrics. 
 
 To gild the edges of paper. 
 
 The edges of the leaves of books and letter paper 
 are gilded, whilst in a horizontal position in the 
 Uook binder's press, by first applying a composition 
 formed of four parts of Armenian bole, and one of 
 candied sugar, ground together with water to a 
 proper consistence, and laid on by a brusii with the 
 white of an egg. This coating, wlien nearly dry, 
 is smoothed by the burnislier, which is generally 
 A crooked piece of agate, very smooth, and fixed 
 ill a handle. It is then slightly moistened by a 
 »lio:ige dipped in clean watei i.iJ s<ni(?e7ed in the 
 
 hand. The gold leaf is now taken upon a piece 
 of cotton from the leathern cushion, and applied 
 on the nnistened surface. When dry, it is to bo 
 burnished by rubbing the agate over it repeatfdiv 
 from end to end, taking care not to wound the sur« 
 face by the point of the burnisher. A piece of 
 silk or India paper is usually interposed between 
 the gold and the burnisher. 
 
 Cotton wool is generally used by bookoinders to 
 take the leaf uy from the cushion; bei.ig the best 
 adapted for the purpose on account of its pliabili- 
 ty, smoothness, softness, and slight moistness. 
 To gild silk, satin, ivory, &c. by hydrogen gas. 
 
 Immerse apiece of white satin, silk, or ivory in 
 a solution of nitro-muriate of gold, in the propor- 
 tion of one part of the nitro-muriate to three of 
 distilled water. Whilst the substance to b< gilded 
 is still wet, immerse it m a jar of hydrogen gas; 
 it will soon be covered by a complete coat of gold. 
 
 Another method. — The foregoing experiment 
 may be very [>rettily and advantageously varied at 
 follows: — Paint flowers or other ornaments with a 
 very fine camel hair pencil, dip[)ed in the above 
 mentioned solution of gold, on pieces of silk, satin. 
 &c. kc. ke. and hold them over a Florence flask, 
 from which hydrogen gas is evolved, dui ing the 
 decomposition of the wi.ter by sulphuric acid and 
 iron filings. The painted flowers, Sec. in a few 
 minutes, will shine with all the splendour of the 
 purest gold. A coaling of this kind will not tar- 
 nish on exposure to tlie air, or in washing 
 Oil gilding on -wood. 
 
 The wood must first be covered, or primed, by 
 two or three coatings of boiled linseed oil and car- 
 bonate of lead, in order to fill up the pores, and 
 conceal the irregularities of the surface, occasion- 
 ed by the veins in the wood. VVhen the pi'iming 
 is quite dry, a thin coat of gold-size must be laid 
 on. This is prepared bv grinding together some 
 red oxide of lead with the thickest drying oil that 
 can be procured, and the older the better, that it 
 may work freely, it is to be mixed, previously to 
 being used, with a little oil of turpentine, till it is 
 brought to a jjroper consistence. If the gold-size 
 is good, it will be sufficiently dry vn twelve hours, 
 more or less, to allow tlie aitisl to proceed to the 
 last part of the process, which is the application of 
 the gold. For this purpose a leaf of gold is .spread 
 on a cushion (formed by a few folds of flannel se- 
 cured en a piece of wood, about eight inches square 
 by a tight revering of leathers and is cut into strips 
 of a proper size by a blunt pallet knife ; eacli .-dnp 
 being then taken upon the [xiint of a tine brush, 
 is applied to the part intended to be gilded aiid is 
 then gently pressed down by a ball of soft cotton , 
 the gold immediately adheres to the stxky siiria<» 
 of the size, and after a few minutes, the dexterous 
 Bpplication of a large camel's hair brush sweeps 
 away the loose particles oC the goJd-leaf without 
 disturbing the rest. In a day or two ihe size will 
 he completely dried, and the operation wili be 
 finished. 
 
 The advantages of this method of gilding are 
 that it is very simple, very duiable, and not readi 
 ly injured by changes of weaiher, even when ex 
 posed to the open air ; and wlien soiled it may be 
 'leaned by a lilile warm water and a soft bru jh • 
 its chief employment is i.. ouidcKjr work, lis dis- 
 advantage is, that it cannot he burnished, and tliero- 
 fore wants the liigh lustre produced by the follow 
 ing method : 
 
 To gild by hurnishmg. 
 
 This operation is cl.iefly performed on picture- 
 frames, nioiililings. heailinas, and line sliicco work 
 The surface to be gilt inusi he carefully cu>cred 
 with a sining size, made by boil'ng Jown pieciif erf 
 uhiie leather, or clijipmgs oi parchment, till fhei 
 
16 
 
 UNIVERSAL RECEIPT BOOK. 
 
 »re reduced to a stiff jelly; this coating being dried, 
 eight or ten more must be a[)[)lie(l, coiisisliii.g of 
 the same size, mixed with fine Paris plaster or 
 washed chalk; when a sufficient number of layers 
 l.a\e been put on, varying according; to the nature 
 of the work, and the whole is Lecome quite dry, a 
 moderately thici; layer must be applied, composed 
 of size and Armenian bole, or yellow oxide of lead: 
 while this last is yet moist, the gold leaf is to be 
 put on in the usual manner; it will immediately 
 adhere on being pressed by the cotton ball, and 
 before the size is become perfectly dry, tliose parts 
 which are intended to be the most brilliant are to 
 be carefully burnished by an agate or a dog's tooth 
 fixed in a handle. 
 
 In order to save the labour of burnishing, it is a 
 common, but bad practice, slightly to burnish the 
 brilliant parts, and to deaden the rest by di-awiiig 
 a brush over them dipped in size; the reijuired 
 contrast between the polished and the unpolishi.d 
 gold is indeed thus obtained; but the general etfect 
 IS much inferior to that produced in the regular 
 way, and the smallest drop of water falling on the 
 sized part occasions a stain. Tliiskind of gilding 
 can oidy be applied on in-door work; as rain, and 
 even a considerable degree of dampness, will occa- 
 sion the gold to peal off. When dirty, it may be 
 cleaned by a soft brush, with hot spirit of wine, or 
 oil of turpentine. 
 
 jyiatting. 
 
 The parts to be burnished (in gilding on metals) 
 being covered with the usual gnartli/ig, the piece 
 is fastened by five iron wires to the end of an iron 
 rod; it is then to be higlily heated until the guard- 
 ing becomes brown, when the gilding will be found 
 to have acquired a fine gold colour. It is now to 
 be covered with a mixture of common salt, nitre, 
 and alum, liquefied in the water of crystallization 
 they contain; the piece is to be carried again to 
 'he fire, and heated until the saline coaling is in a 
 state of fusion, and becomes nearly transparent, 
 when it must be witlidrawn and suddeidy plunged i 
 into cold water, which remove"* both coating and 
 guarding. Dip it afterwards in very -wtak nitric 
 acid, and wash it repeatedly in several separate 
 tubs of water. It may be dried either by exposure 
 to air, or gently wiping it with clean, soft, dry 
 linen. 
 
 To gild copper, &c. by amalgam. 
 
 Immerse a very clean bright piece of copper in 
 I diluted solution of nitrate of mercury }is the 
 affinity of copper for nitric i.cid, the mercury will 
 be pre(.ipi''-'ted: now spread the amalgam of gold, 
 rather thinly, over the coat of mercuiy just given 
 to the cop[ier. This coat unites with the amalgam, 
 but of course will remain on the coi)[)er. Now 
 place the pii^ce or pieces so operated on in a clean 
 oven or furnace, wh(;re there is no smoke. If the 
 heat is a little greater than 6G0°, the mercury of 
 the amalgam will be volatilized, and the copper 
 wiil be beautifully gilt. 
 
 In the large way of gilding, the furnaces are so 
 contrived that the volatilized mercury is again 
 condensed, and preserved for further use, so that 
 tliere is no loss in the ojieration. There is also a 
 wmtrivance by which the volatile particles of mer- 
 oui-y are prevented from injuring the gilders. 
 To gild steel. 
 
 Pour some of the ethereal solution of gold into 
 a wine glass, and dip therein the blade of a new 
 pen-knife, lancet, or razor; withdraw the iiistru- 
 raent, and allow the ether to evaporate. The blade 
 will l)e found to be covered by a very beautiful 
 coat of gold. A clean rag, or small piece of very 
 diy sponge, may be dijiped in the ether, and used 
 to moisten the blade, with the same result. 
 
 In tliis case there is no occasion to i>our the 
 
 liquid into a glass, which must undouotedly lose 
 by evaporation; but the r.ng or spongi; may be 
 moistened by it, by applying either to the moinh 
 of the phial. This coating of gold will remain on 
 the steel for a srreat length of time, and will ure- 
 serve it irom rusting. 
 
 This is the way in which swords and otlv^r cut* 
 lery are ornamented. Lancets too are in this way 
 gilded with great advantage, to secure them from 
 rust. 
 
 Gold poivder for gilding. 
 Gold powder may be prepared in three differ- 
 ent ways: — put into an earthen mortar some gold 
 leaf, with a little honey or thick gum-water, and 
 grind the mixture till the gold is reduced to ex- 
 tremely minute particles. When this is done, a 
 little warm water will wash out the honey o.' gum, 
 leaving the gold behind in a pulverulent state. 
 
 Another. — Another way is, to dissolve jiuregold, 
 (or the leaf,) in nitro-muriatic acid, and tlien to 
 preci])itate it by a piece of copper, or by a solution 
 of sulphate of iron. The precipitate (if by copper,) 
 mu t be digested in distilled vinegar, and then 
 washed, (by pouring water over it i'e[)catedly,) and 
 dried. l bis precipitate will be in the form of a 
 very fine powder: it works better, an<l is more 
 easily burnished than gold leaf ground with honey 
 as above. 
 
 Another. — The best method of preparing gold 
 ponder, is by heating a prepared amalgam ofgokl, 
 in an open clean crucible, and continuing the strong 
 heat until the whole of the mercury is evaporated; 
 at the same time constantly stirring the amalgam 
 with a glass rod. When the mercurj' has com- 
 pletely left the gold, the remaining powder is to 
 be ground in a Wedgwood's mortar, with a little 
 water, and afterwards dried. It is then fit fur use. 
 Although the last mode of operating has been 
 here given, the opei'alor cannot be too much re- 
 minded of the danger attending the sublimation of 
 mercury. In the small way here described, it is 
 impossible to operate without danger; it is there- 
 fore better to prepare it a cording to the former 
 directions, than to risk the health by the latter. 
 To cover bars of copper, SJc. luith gold, so cui to be 
 rolled out into sheets. 
 This method of gilding was invented by Mr 
 Turner of Birmingham. Mr Turner firsi prepares 
 ingots or pieces of copper or bi-ass, in convenient 
 lengths and sizes. He then cleans them from im- 
 purity, and makes their surfaces level, and pre- 
 pares plates of pure gold, or gold mixed with a 
 portion of alloy, of the same size as tlie ingots of 
 metal, and of suitable thickness. Having placed a 
 piece of gold upon an ingot intended to be plated, 
 he hammers and compresses them both together, 
 so that they may have their surfaces as nearly 
 equal to each other as possible; and then binds ihera 
 together with wire, in order to keep tliem in the 
 same position during the process required to at- 
 tach them. Afterwards he U.kes silver filings, 
 which he mixes with borax, to assist the fusion of 
 the silver. This mixture he lays upon the edge of 
 the plate of gold, and next to the ingot of metiil. 
 Having tlius prepared the two bodies, he places 
 them on a fire in a stove or furnace, where they 
 remain until the silver and borax placed along the 
 edges of the metals melt, and until the adhesion 
 of the gold with the metal is perfect, lie then 
 takes the ingot carefully out of the stove. Hy this 
 process the ingot is plated with gold, and prepared 
 ready for rolling into sheets. 
 
 7'o s/'lve<- copper ingots. 
 The [n-ihcipal difficulties in plating copper in- 
 gots are, to bring the siu'faces of the copper and 
 silver iut J fusion at the same time; and to prevent 
 the cop'>*T *r"!K '»<-.alin};; for which purposes fliir> 
 
METALLURGY. 
 
 17 
 
 arensen. The surface of the copper on which the 
 «iive.r is to he fixed must be niiule fl:U hv filing, and 
 shouhl he left rou^ii. The silver is first annealed, 
 Hnd afterwards pickled in weal; spirit of salt; it is 
 )ihniishe<l, and liieti scraped on the surface to be 
 fitted on tlie copper. 'I'hese prepared surfaces 
 Hi'e anointed with a solution of borax, or strewed 
 with fine powdered borax itself, and then cotifine<l 
 u conta<t with each other, by binding wire. 
 When tliey are exposed to a siiflicicnt degree of 
 heat, the flux causes tlie surfaces to fuse at the sa>rie 
 time, and after they become cold, they are foinid 
 Firmly united. 
 
 Copper may likewise be plated by heating it, 
 ^nd burnishing leaf-silver upon it; so may iron and 
 brass. This process is called French plating. 
 To gild in colmirs. 
 The ] rincipal colours of gold for gilding are red, 
 green, tnd yellow. These should be kept in dif- 
 ferent ainalgams. The ])art which is to remain of 
 tlie first colour, is fo be stopped off with a compo- 
 sition of chalk and glue; the variety required is 
 produced by gilding the unstopped parts v/ith the 
 proper amalgam, according to th^ usual mode of 
 gilding. 
 
 Sometimes the amalgam is applied to the surface 
 .0 be gilt, without any <piicking, by spreading it 
 » ith a{pia fortis; but this depends on the same prin- 
 ciple as a previous qnicking. 
 
 GreciLni gilding. 
 Equal parts of sal-ammoniac and corrosive sub- 
 limate, are dissolved in spirit of nitre, and a sola- 
 lion of gold made with this menstrum. The silver 
 s brushed over with it, which is turned black, but 
 on exposure to a red heat, it assumes the colour of 
 gold. 
 
 To dissolve gold in aqiia regia. 
 Take an aqua regia, composed of two parts of 
 nitrous acid, and one of marine acid; or of one part 
 of sal-ammoniac, and four parts of aqua fortis; let 
 tiie gold be granulated, put into a sufficient quanti- 
 ty of this menstruum, and exposed to a moderate 
 degree of heat. Diu'ingthe solution an efferves- 
 cence takes place, and it acquires a beautiful yel- 
 low colour, which becomes more and more intense, 
 till it has a golden or even orange colour. When 
 the menstruum is saturated, it is veiy clear andtrans- 
 parent. 
 
 To gild iron or steel tntk a solution of gold. 
 Make a solution of 8 ounces of nitre and com- 
 mon salt, with 5 ounces of crude alum in a suffi- 
 cient quantity of water; dissolve half an ounce of 
 gold thinly plated and cut; and after\\ards evapo- 
 I ate to diyness. Digest the residuum in rectifie<l 
 spirit of wine or ether, which will perfectly ab- 
 iitractthe gold. The iron is brushed over with 
 'Jiis solution and becomes immediately gilt. 
 To gild, bij dissolving gold in aqua regia. 
 Fine linen rags are soaked in a saturated solu- 
 lion of gold in aqua regia, gently dried, and after- 
 wards burnt to tinder. The substance to be gilt 
 • uust be well polished; a piece of cork is first uip- 
 |)e('l into a solution of common salt in water, and 
 aftirwards into the tinder, which is well rubbed 
 on ihe surface of the metal to be gilt, and the gold 
 qipears in all its metallic lustre. 
 
 Amalgam of gold, in tlie large ivay. 
 A quantity of quicksilver is put into a crucible 
 or iron ladle, which is lined with clay and exposed 
 '.o heat till it begins to smoke. I'he gold to be 
 riiixcd should be previously granulated, and heated 
 i-'-d hot, v.dien it should be added to the ([uicksil- 
 ver, and stirred about with an iron rod till it is (ler- 
 tectly dissolved. If there shoidd be any supLrtlu- 
 >..is mercury, it may be separated by passing it 
 dii>^ush clean soft leather; auU the remaininsfaniat- 
 C 
 
 gam will have the consistence rf butter, and cur- 
 tain about three parts of mercury to one of gold. 
 To gild by amalgamation. 
 The metal to be gilt is previously well cleanea 
 on its surface, by boiling it in a weak jjickle, whice 
 is a veiT tlilute nitrous acid. A quantity of aipia 
 fortis is poured into an earthen vessel, and quick 
 silver ])Ut therein; when a sufficient <juuntity of 
 mercury is dissolved, the a -tides to be gilt vre 
 put into the solution, and stirred about witl •* 
 brush till they become white. This is called ijuiiJt- 
 ing. But, as duringquicking by this nicde, a n ',x- 
 ious vajiour continually arises, which pioves vtry 
 ii:jurious to the health of the workman, they have 
 adopted another method, by which they, in a great 
 measure, avoi<l that danger. '1 hey now dissolve 
 the quicksilver in a bottle containing aqua fortis, 
 and leave it in the open air during tlie solution, so 
 that the noxious vapour escai)es into the air. Tlien 
 a little of this solution is poured into a basin, and 
 with a brush dipped therein, they stroke over tha 
 surface of the metal to be gilt, which immediately 
 becomes quicked. The amalgam is now applied 
 by one of tlie following methods: — viz. 
 
 1st. By proi)ortioning it to ilie quantity of arti- 
 cles to be gil',, and putting them into a white hat 
 together, working them about w ith a soft brush, till 
 the amalgam is uniformly spread. 
 
 Or, 'idly. By applying a portion of the amalgam 
 upon one part, and s[)reading it on the surface, if 
 flat, by working it about with a harder brush. 
 
 l"he woi-k thus managed is put into a pan, and 
 exposed to a gentle degree of heat; when it becomes 
 hot, it is frequently put into a hat, and worked 
 about with a painter's large brush, to prevent aa 
 irregular dissipation of the mercury, till, atlast, tt» 
 quicksilver is entirely dissiiiated by a repetition o( 
 the heat, and the gold is attached to the surface ot 
 the metal. I'his gilt surface is well cleaned b} ;' 
 wire brush, and then artists heighten the colovirat 
 the gold by the application of various compositions, 
 this part of tlie process is called colouring. 
 To silver by heat. 
 Dissolve an ounce of pure silver in aqua forti.s, 
 and precipitate it with common salt; to which 
 add ^ lb. of sal ammoniac, sandiver, and while vi- 
 triol, and A oz. of sublimate. 
 
 Another method.— -U'lssolxe an ounce of pm-e sil- 
 ver in aqua fortis; precipitate it with common saA, 
 and add, after washing, 6 ounces of common salt. 3 
 ounces each of sandiver and white vitriol, and^tz. 
 of sublimate. 
 
 These are to be ground into a paste upoD a fine 
 stone with a muller; the substance to be silvered 
 must be rulibed over with a sufficient ([uantity ot 
 tiie paste, and exposed to a proper degree el heal 
 \\^here the silver runs, it is taken from the tire, 
 and dip])ed into weak sjiirit of salt to clean 't. 
 Silveriiig on gilt ivork, by amalgamation. 
 Silver will not attach itself to any metal by amal 
 gamatt(m, unless it be first gilt. The process is Lie 
 same as giluing in colours, only no acid ohu ild ue 
 used. 
 
 To silver in ihe cold -way. 
 Take two drachms of each, tartar and common 
 salt; i a drachm of alum, and '20 grains of silver, 
 ]>recii)itated from the nitrous acid by cojqier; make 
 them into a paste with a little water. Tiiis is to be 
 rubbed on the surface to be silvered with a cork, i««j. 
 Anotiier method. — Dissolve pure silver in a(]ua 
 fortis, and [U'ecipitate the silver with common 
 salt; make this precipitate into a paste, by adding a 
 little more salt and cream of tartar. It is applied 
 as in the f>rmer method. 
 
 To sejiarate the silvei'from plated copper. 
 This process is applied to recover the silver from 
 
18 
 
 UXn'ERSAL RECEIPT BOOK. 
 
 the plaf.ed metnl, wlucli has heen rolled down for 
 Du'tons, tovs, Sec. \vi:hont dcsiroyin|2; any large 
 portion of the copper. For iliis pur|)Ose, a men- 
 struum is composed of 3 pomi'ls of oil of vitriol, 1^ 
 oniice of nitre, and a pound of water. The plat- 
 ed metal is boiled in it till the silver is dissolved, 
 mid then tlie silver is S'ecovered by throwing com- 
 mon salt into the solution. 
 
 To assay plated nietn's. 
 
 Take a determinate quantity of the plated me- 
 (sl: put it into an cai-then vessel, with a sufficient 
 »{uantitv of Che above menstruum, and ])l:ice it in a 
 gentle heat. When the silver is stripp^-d, it must 
 ue collected v.ith common salt; the calx must ^e 
 tested with lead, and the estimate mad^ according 
 to the product of silver. 
 
 To plate iron. 
 
 Iron may be plated by three different modes. 
 
 1st. Bv polishing tlie surface very clean and 
 level with a hurnislier; and afterwards by exposing 
 it to a blueing heat, a leaf of silver is jiroperly 
 placed and carefullv burnished down. This is re- 
 peate'' till a sufficient number of leaves are applied, 
 to give the silver a proper body. 
 
 2d. Hy the use of a solder; slips of thin solder are 
 placed between the iron and silver, with a little 
 flux, and secured together hy binding wire. It is 
 then placed in a clear fire, and continuefl in it till 
 •-he solder melts; when it is taken out, and on cool- 
 ing is found to adhere firmly. 
 
 And 3d. By tinning the iron first, and imiting 
 ihe silver hy the intermedia of slips of rolled tin, 
 oronght into fusion in a geni'le heat. 
 
 To heighten the cohnir of yellmv gold. 
 
 Take of salt petre, 6 oz. green copperas, 2 oz. 
 phiie vitriol and alum, of each, 1 oz. 
 
 If it be wanted reilder, a small portion of blue 
 r'riol must be added. These are to be well mix- 
 >i, and dissolved in water as the colour is wanted. 
 To heighten the colour of green gold. 
 
 Take of salt petre, 1 oz. lOihvts. sal ammoniac, 
 J oz. 4 dwts. Roman vitriol, 1 oz. 4 dwts. verdi- 
 j;ris, 18 dwts. Mix them well together, and dis- 
 -olve a portion in water, as occasion requires. 
 
 The work must be (lipped in these compositions, 
 .'pplied to a proper heat to burn them oft', and then 
 [uenched in water or vinegar. 
 
 To heighten the colour of red gold. 
 
 To 4 oz. of melted yellow wax, add, in tine pow- 
 der, lA oz. of red ochre, I J oz. of verdigris, cal- 
 cined till it yield no fumes, and ^ an oz. of culcin- 
 i-d borax; mix tlu-m well together. It is necessa- 
 ;-v to calcine the verdigris, or else, by the heat ap- 
 jilied iti burning the wax, the vinegar becomes so 
 loncentniied as to corrode the surface, and make 
 It appear speckled. 
 
 To separate gold from gilt, copper and silver. 
 
 A pp y a solution of borax, in water, to the gilt 
 surface, with a tine brush, and sprinkle over it some 
 ane powdered sulphur. Maketbe piece red hot, and 
 i|uench it in water. The gold may be easily wiped 
 off with a scratch-brush, asid recovered by testing 
 ft with lead. 
 
 Gold is taken from the surface of silver by 
 spreading over it a paste, made of powdered sal :<ni- 
 .Tioniac, with atjua fortis, and heating it tiil the 
 matter smokes, and is nearly drv; when the gold 
 may be separated hy rubbing it with a scratch brush. 
 To till copper and brass. 
 
 IJoil SIX pounds of cream of tartar, four gallons 
 ot water, and eight pounds of gi-aiu tin, or tin sha- 
 »mgs. After the materials have boiled a sufficient ' 
 anie, the substance to be tinned is put tlierein.and l 
 Ihe boiling continued, when the tin is prccipilaud | 
 in its metallic form. '■ 
 
 To tin iron or copper z-esseU. I 
 
 Iron which is to be tinned, must be previoiislv | 
 
 steeped in acid materials, such as sour whev, riis 
 tillers'wash, &cc.; then scoured, and dipjied iii melt 
 ed tin, having been first rubbed over witii a solu- 
 tion of sal ammoniac. The sui-face of the tin is 
 prevented from calcining, by covering it with a ccat 
 of fat. Copper vessels must be well cleansed; and 
 then a suf^cient quantity of tin with sal ammoniac 
 is put therein, and brought into fusion, an;l the cop- 
 per vessel moved about. A little resin is some- 
 times added. The sal ammoniac pi-evenls the cop.- 
 [ler from scaling, and causes the tin to be fixe<i 
 wherever it touches. Lately, zinc has been )>ro- 
 posed for lining vessels instead of tin, to avoid the 
 ill consequences which have been unjustly appre- 
 hended. 
 
 To prepare the leaden tree. 
 
 Pat A an ounce of the super-acetate of lead in 
 powde:-, into a clear glass globe or wine decanter, 
 tilled to liie bottom of the neck with distilled 
 water, and 10 drops of nitric acid, and shake the 
 mixture well. Prepare a rod ot zinc with a ham- 
 mer and tile, so that it may be a quarter of an inch 
 thick, and one inch long; at the same time form 
 notches in each side for a thread, by which it is to 
 be suspended, and tie the tiiread so that the knot 
 shall be uppermost, when the metal hangs (juite jier- 
 peiidicular. When it is tied, pass the two ends o'. 
 the thread through a perforation in the cork, and 
 let them be again tied over a small splinter of woo<l 
 wliich may pass between them and the cork. 
 When the string is tied, let the length between the 
 cork and the zinc be snch that the \)recipitant (tiie 
 zinc) may beat equal distances from the sides, bot- 
 tom, and top, of the vessel, when immersed in it. 
 When all things arc thus prepared, jilace the ves- 
 sel ill a place where it may not be disturbed, and 
 introduce the zinc, at the same time fitting in the 
 cork. The metal will very soon be covered with 
 the lead, which it precipitates from the solution, 
 and this will continue to take place until the whole 
 l>e preci[)itated upon the zinc, which will assume 
 the form of a tree or busit, whose leaves and 
 branches are laminal, or plates of a metallic lus- 
 tre. 
 
 To prepare the tin tree. 
 
 Into the same, or a similar vessel to that used in 
 the last experiment, pour distilled water as before, 
 and put in three drachms of muriate of tin, adding 
 ten drops of nitric acid, and shake the vessel until 
 tlie salt he completely dissolved. Ilepkice the zinc 
 fwliich must be cleared from the effects of the 
 former experiment,) as before, and Set the whole 
 aside to precijiitate without diblurbaiice. In a lew 
 hours, the effect will be simih-.r to the last, only 
 that the tree of tin will have more lustre. In these 
 experiments, it is surprising to observe the lamiiias 
 shoot out as it were from nothing ; but this pheno- 
 menon setms to proceed from a galvanic a iliou ot 
 the metals and the water. 
 
 To prepare the silver tree. 
 
 Pour into a glass globe or decanter, 4 drachims 
 of nitrate of silver, dissolved in a pound or more 
 of distilled water, and lay tiie vessel on the chimiiej 
 piece, or in some place where it may not be dis- 
 turbed. Now pour in 4 drachms of mercury. In 
 a short time the silver will be preci[)iiated in tin. 
 most beanliful arborescent form, resembling leui 
 vegetiition. This has been generally termed tlie 
 Arbor Uian-je. 
 
 JMftaltic tvatering, or for blavc moire. 
 
 This article, of P;irisian invention, which is miiW 
 employed to coNtr cn'iiaiuenlal cahinel work, dress 
 ing boxes, teles<;o[;es, opera glasses, ice. iitc. is pre- 
 pared in the following manner. 
 
 Sulphuric acid is to he diluted with from seveij 
 to nine jiarts ui water ; then dip a sponge or rug 
 into it, and wash with it tl>fc suifact: of a sheet o( 
 
METALLUTKIY. 
 
 id 
 
 tin This will s])ce(lily exhibit an appearance of ii vt-r pniuortinnHiiIe t" these two T rei^n scids wotiia 
 r:ryst:>Ili7,ritinM, whicn is the moire. !l he sepHrKted (hiiiiis;the siihitlon ; and this (]ii:in(r. 
 
 This efteet, however, cannot he easily nrodiiced Ii t\ ot'sidpliiite ot" silv r wouhl remain miiitcl'd ui;h 
 
 upon every sort of sheet tin, for if the sheet iias 
 Ijeeii much hardened by hammerina; or rollinn;, 
 tlicn the moire cannot be ejected until tlie sheet 
 has been heated so as to produce an iuci|iienl tusion 
 on the surface, after which the acid will act upon 
 it, and pro(hice tlie moire. Almost any acid will 
 lo as well as the sulphuric, and it is said tliat tlie 
 irit-ic acid dissolved in a sufficient quantity of wa- 
 'er, answers better than any other. 
 
 The moire may be much improved by emjilov- 
 luw the hlow ])ipe, to f">rra small and beautiful 
 specks on the siu-face of the tin, pievious to the ap- 
 plicatijn of the acid. 
 
 When the moire has been formed, the plate is 
 tT he varnished and polished, the varnish hein<!f 
 tinted with any tjlazing colour, and thus the red, 
 iM-een, yellow, and pearl coloured inoiles are ma- 
 luifactured. 
 
 Chinese aheet lend. 
 The operation is carried on by two men ; one 
 IS seated on the floor with a large Hat stone hefore 
 liim, and v ith a moveable flat stone-stand at his 
 side. His fellow workman stands beside him with 
 a crucible filled with melted lead ; and having- 
 tiourid a certain quantity upon the stone, the other 
 lifts the moveable stone, and dashing it on the fluid 
 lead presses it out into a ilat and thin plate, which 
 he instantiv removes from the stone. A si'cond 
 ^juantity ot lead is poured in a similar manner, and 
 a similar plate formed, the process being' carried 
 on with smgular rapidity. The rough edges of the 
 plates are then cut off, and they are soldered to- 
 gether for use. 
 
 Mr W'addel has applied this method with great 
 success to the formation of thin plates of zinc, for 
 galvanic puri)oses. 
 
 PAUTLVG. 
 
 By this process gold and silver are separated from 
 each other. These two nietals equally resisting 
 the action of fire and lead, must therefore be sepa- 
 rated by other means. Tliis is effected by differ- 
 ent menstrua. Nitrous acid, marine acid, and sul- 
 phur, which cannot attack gold, operate upon sil- 
 ver i and these are the principal agents employed 
 in this process. 
 
 Parting by nitrous acid is most convenient, con- 
 sequently most used, — indeed, it is the only one 
 employed by goldsnwths. This is called simply 
 parting. 
 
 That made by the marine acid is hv cementation, 
 and is called centrated parting ; and parting liy 
 sulphur is made by fusion, and called but part- 
 ing. 
 
 Parting by aqvafnrtis. 
 
 This process pannul succeed'unless we attend to 
 some essential circumstances : 1st. the gold arid 
 silver must be in a proper portion, viz. the silver 
 ought to be three parts to one of gold ; though a 
 mass containing two parts of siher to one of gold 
 may be parted. To judge of the ([uality of the 
 metal to he parted, ussayers make a coai])ai'i.son 
 upon a touch-stone, between it and certain needles 
 composed of gold and silver, in graduated pro])or- 11 a firm p^sti. 
 
 ins, and projierly marked ; which are called 
 eaooF NEKDLKS. If this trial shews that the silver 
 IS not tr) the gold as tiu'ee to one, the mass is im- 
 proper for the operation, unless more silver be 
 idded ; and '^dly, that the \»arting rnay be exact, 
 the aqua fortis nnist lie very pure, espec'sallv tVee 
 ^rom any mixture of the vitriolic ci marine acid, 
 for if this wees not attended to, a quantity of sii- 
 
 the gold, wliich roii.sti|uentlv would not be entiicl* 
 [tuiihi'd by the opei-ation. 
 
 The gidd and silver to he jrarterl ought previous- 
 ly to be granulated, bv meliing il in a ci'ncible, and 
 ])r)uring it into a vessel of water, giving the water 
 at the sanu^ time a rapid circulai motion, bv quick- 
 ly stii-ring it riiunil with a stick. The ve.ssels ge- 
 nerally used in this o|k I'atiou are caiied |iarling 
 glasses, which <>u.jl,t to he very well armealed, rind 
 chosen free from Haws; as one of the chief incon- 
 veniencesatteniliiigtbe operation is, that the glasses 
 are apt to crack bv e.xposure to cold, or even when 
 1^ touched by the hand. Sime operatni-s secure the 
 bottom of the glasses by a coating comjiosetl of a 
 mixture of new-slaked lime, with beer and whites 
 of eggs, sjtread on a clotii, and wi-apped round the 
 glasses at the bottom ; over which they apply a 
 Cfpmposition of cliv and hair. 'I'he parting glasses 
 should l)e placed in vesselscontaining water sncporl- 
 ed by trivets, with a fire •luder llieni ; because if a 
 glass should break, t.ie contents are caught in the 
 vessel of water. It' the heat corowunicated to the 
 water be t',o great, i* m;'y be prt pei'ly regulated by 
 pouring cold water gradually and carefully down 
 the side of the vessel into a parting glass \fi inches 
 high, and 10 or 1'2 inches wide at the bottom ; 
 placed in a copper pan I'i inches wide at bottom, 
 1.5 loches wide at top, and 10 inches high, there is 
 usually put about SO ounces of metal, \\\x\\ twice as 
 much of a<pia f"rtis. 
 ( '['he aqua fortis ought to i)e so strong as to act 
 sensibly on silvei", when cold, but not so strong as 
 to act vw>lent1y. l>ittle heat should he applied at. 
 first, as tilt 'iquor is apt to swell and rise over the 
 vessel ; but wh.ii the acid is neai'ly saturated, the 
 heat may sateh In- increased. When the solution 
 ceases, which is kpi.^wn .jy the eftervescence dis- 
 contiiming, the liquor is to be poured off; if any 
 grains appear entire, moi'e a((ua foi'tis must be 
 added, till the silver is all dissolved. If the ope- 
 ration leas beeii jierfoi'med slov ly, the remaining 
 gold will have the form of distinct masses. The 
 gold ai>[)ears black aftei' parting ; its prirts have no 
 adhesion together, b"c;iuse the silver dis.- olved from 
 it ha« 1 'ft nianj' intir slices. To give them more 
 solitlity, and impr.jve their colour, they are put 
 into a lest under a nmffle, aisd made red hot, after 
 which they conti-act and become more solid, 'UiO 
 the gold resumes its colour and lustre. It is then 
 calleu oiiAiN (ioi.n. If the perulion has been per- 
 formed hastily, the g(dd will have the ap[)earaiice 
 of black mud or p;)«(ler, w hich, after well washing, 
 nm.st be melted. 
 
 The silver is usually recovcfred by precipitating 
 it from the a<pu\ foitis by means of pure cop[ier. 
 If the solution t)e perfectly saluiated, no precipi- 
 tation can take place, till a few drops of a(iua fortis 
 aie addeil to Aw. iitpior. Th>- (jrecipitaLe of s,ilvei 
 i must be Will washed with boiling water, and may 
 be fused with niti-e, or te.sted off uilii lead. 
 J'arthig by cementation. 
 
 A cement is [irepared, composed of four parts 
 
 of bricks p :w(lei'i d and sii'led ; of one part of 
 
 green v.triol cahiucd 'ill il becomes red ; and ol 
 
 one (lart of conimo.i sdl : this is to be maile intc 
 
 a liu.le water. Il is called ihfi 
 
 ! Cr.MKNT itOVAL. 
 
 The gold to I ;; cemented is i educed into platef 
 as thin as niiirie> . At the boltem of the crucible 
 I or cementing pot, a .itralum ;jf cement, of the 
 i tliickness of a finger, is pni, which is covered with 
 I pliiti-s of g(dd ; and so the >lrata ar: placed aller- 
 I nalely. 'I1u- wiiolt- is covered with a li(l, ./hich 
 I is lutt-d with a ini.\ture of clav and sand, 'i'his 
 
to 
 
 UXIVTEKSAL RECEIPT BOOK. 
 
 v)ot must bo placed in a fiiniace, or oven, heateil 
 a;ra<lually till it btxonirs red hot, in which it must 
 Se continued during 24 hours. The heat must not 
 melt tht,' i^oid. Tlie [iot or crucible is ihen suffered 
 to cool; and tlie sjihi carefully separated from the 
 cement, and boiled at difterent times in a large 
 /]iM.niity of pure water, it is then assayed upon a 
 touch-stone, or otherwise; and if it be not suftl- 
 jiently pnri.', it is cemented a second time. In this 
 [)rocess the vitriolic acid of the bricks, and of tlie 
 calcined vitriol, decomposes the common salt du- 
 ring the cementation, by uniting to its alkaline 
 base, while the marine acid becomes concentrated 
 tjy the heat and dissolves the silver alloyed with the 
 gold. This is a very troublesome process, tiiough 
 it suc'-eeds when the portion of silver is so small' 
 that it wo'ild be defended from tlie action of acuta 
 tortis by the su|)erabundant gold; but is little used, 
 except to extract silver, or base metals, from the 
 surface of gold, and 'hus giving to an alloyed me- 
 •al, the colour and appearance of pure gold. 
 Diy parti/ig. 
 This jirocess is performed by sulphur, which will 
 e.isily unite with silver, but (Ices not attack gold. 
 As this dry parting is even troublesome, as well as 
 expensive, it ought not to be undertaken but on a 
 considerable quantity of silver alloyed with gold. 
 The general procedure is as follows. — The metal 
 must be granulated; from 1.8 to 1.5 of it (accord- 
 ing as it is richer or poorer in the gold,) is reserv- 
 ed, and the rest well mingled with an eighth of 
 powdered sulphur; and put into a crucible, keeping 
 a gentle fire, that the silver, before melting, may 
 be thoroughly penetrated by the sulphur; if the 
 lire be hastily urged, the sid[)hur will be dissipated. 
 If to sulphurated silver in fusion, pure silver be 
 added, the hitter falls to the bottom, and forms 
 tiiere a distinct fluid, not miscible with the other. 
 The particles of gold, having no affinity with the 
 sulphurated silver, join themselves to the pure sil- 
 ver wherever they come in contact, and are thus 
 iT-ansferred from the former into the latter, more 
 or less perfectly, according as the pure silver was 
 .•nore or less thoroughly diffused through the mix- 
 ture. It is for this use that a part of the granulated 
 silve-r was reserved. The sulphurated mass being 
 brought in.o fusion, and kept melting for nearly an 
 hour in a covered crucible, one-third of tiie re- 
 served grains is thrown in, which, when melted, 
 the whole is well stirred, that the fresh silver may 
 be distributed through the mixed to collect the 
 gold rom it; this is performed with a wooden rod. 
 This is repeated till the whole reserved metal be 
 iTitroduced. The sulphurated silver appears, in 
 fusion, of a dark brown colour; after it has been 
 kepi in fusion foi- a certain time, a part of the sul- 
 phur having escaped from the top, the surface be- 
 >-.omes white, and some bright drops of silver about 
 'he size of a pea, are perceived on it. When this 
 happens the fire must be immediately discontinued, 
 fir otherwise more and more of the silver thus 
 l,jsing its sulphur, would subside and mingle with 
 I he part .it the bottom, in which the gold is col- 
 lected. The whole is poured into an iron morl.ir 
 Ki'eased and duly heated. The gold diffused at first 
 tlirough the whiyie mass, is now found collected in 
 k (lart of it at the bottom, (amrunting only to about 
 .-^iich as was reserved unsuliihuraled from the 
 i?.a5s) bj' a chisel or hammer; or more perfectly by 
 placing the whole mass with its bottom upwards 
 in a crucible, the sulphurated part quickly melts, 
 iuaving, unmelted, that which contains the gold. 
 The sulphurated silver is assayed, by keeping a 
 jinrtion of it in fusion in an open crucible, till 
 liie sulphur is dissi|iated; and then by dissolving 
 it in aqua foitis. li' '* "''ouhl still be found to con- 
 •uan gold, it lUUSt hii E'i'.^ '.cted to the same treat- 
 
 I menl as before. The gold thus collect.ed may bs 
 j concentrated into a smaller pait by repeating the 
 I whole process, so that at last it niav be juirted b* 
 aqua fortis \i ithout too much expense. 
 
 IRON AND STEEL. 
 
 Expeditious mode of reducing iron cm into mnlle' 
 able iron. 
 
 The way of proceeding is by stamping, washing, 
 h^c. the calcine and materials, to separate the ore 
 from extraneous matter; then fusing the prepared 
 ore in an open furnace, and instead of easting it, 
 to suffer it to remain at the bottom of the furnace 
 till it becomes cold. ' 
 
 jVew method of shingling and manufacturing iroti. 
 
 The ore being fused in a reverbei-ating furnace, 
 is conveyed, while fluid, into an air-furnace, where 
 it is ex[)0sed to a strong iieat, till a bluish flame is 
 observed on the surface, it is then agitated on the 
 surface, till it loses its fusibility, and is collected 
 into lumps called loops. These loops are then put 
 into another a.r-furnace, brought to a white or 
 welding heat, and then shingled into half-blooms 
 or slubes. They are again exposed to the air-fur- 
 nace, and the half-blooms taken out and forged into 
 anconies, bars, half-flats, and rods loviw-e; while 
 the slubes are passed, when of a welding heat, 
 through the grooved rollers. In this way of pro- 
 ceeding, it matters not whether the irou is pre- 
 pared from cold, or hot-short metal, nor is there 
 any occasion for the use of finery, charcoal, coke, 
 cliafery or hollow-fire; or any blast by bellows, or 
 otherwise; or the use of fluxes, in any part of the 
 process. 
 
 Approved method of -welding iron. 
 
 This consists in the skilful bundling of the iron 
 ] to be welded; in the use of an extraoruinarily large 
 j forge-hammer, in employing a 6rt/L'?;^-;/''/r^mce, iii- 
 I stead of a holloiu-Jirt or cliafery ; and in passing 
 the iron, reduced to u melting heat, through gi-ooved 
 mill rollers of dirterent shapes and sizes, as re- 
 quired. — Repertory of Arts, vol. iii. 
 
 fVeidmg steel, or iron and cast-steel. 
 
 Melt borax in an earthen vessel, and add one- 
 tenth of pounded sal ammoniac. When well mixed, 
 pour it out on an iron plate, and as soon as it is 
 cold, pulverize and mix it with an equal quantity 
 of unslaked lime. To proceed to the operation, 
 the iron or steel must be first heated to a red heat, 
 and the powder strewed over it; the pieces of metal 
 thus preiiared are to be again put in the fire, and 
 raised to a heat considerably loiocr than the usual 
 welding one, when it is to be witlidrawu and well 
 beaten by a hammer, till the surfaces ai'e perfectly 
 united. 
 
 Commoii hardening. 
 
 Iron by being heated red hot, and plunged into 
 cold water, acquires a great degree of hardness, 
 This proceeds from the coldness of the water 
 which contracts the particles of the iron into lesi 
 space. 
 
 Case-hardening. 
 
 Case-hardening is a superficial conversion of iron 
 into steel by cementation. It is performed on small 
 pieces of iron, by enclosing them in an iron box, 
 containing burnt leather, bone-dust, or any o(her 
 phlogistic substance; and exposing them lor some 
 hours to a red heat. 1 he surface of the iron thuH 
 becomes perfectly metallizeil. Iron thus treated 
 is susceptible of the finest polish. 
 
 To convert iron into steel by cementation. 
 
 The iron is formed into bars of a convenient 
 size, and then placed in a cementing furnace, witii 
 sufficient quantity of cement, which is compose<J 
 of coals of animal or veijetable substances, inix»rd 
 
METALLURGY. 
 
 21 
 
 witli calcined bones, &c. The followinp; are very 
 excellent cements: — 1st, one )>Hrt orpowdered cliar- 
 eoal, and halt' a jjart of wood-ashes well mix d lo- 
 getlier; or, 'idly, two parts of charcoal, moderately 
 powdered, one part of hones, horn, hair, or skins 
 of animals, burnt in close vessels to Idackness and 
 powdered; and half a part of wood-asiies; mix them 
 Mvell toj^elher. The bars of iron to be converted 
 into steel, are placed upon a stratum of cement, 
 and covered all over wilii the same; and the vessel 
 wliieii contains ttn-m closely luted, must be exposed 
 to a red jieat for 8 or U) liours, when the iron will 
 be converted into steel. 
 
 Steel is i)repared fi-om l)ar iron by fusion; whicli 
 consists of plunging; a Iku- into melted iron, and 
 Keeping it there for some time, by wiiich process 
 it is converted into i;ood steel. 
 
 All iron w'licli Itecomes har(!er by suddenly 
 ^uencliinaj in cohl water is called steel; and that 
 steel which in <iuencliins; acquires the greatest de- 
 gree of liar<Iness in tiie lowest degree of heat, and 
 retains the greatest strength in and after induration, 
 ouglit to be considered as the best. 
 
 Iinproveil Jn ocess of havdaiirc steel. 
 ArticJes mauulactnred of steel tor'the purposes 
 of cutting, are, ahnnst without an exception, 
 hardened from the anvil; ia othei- words, they are 
 takeri from the forger to the hardener without un- 
 dergoing any intermediate process; and sucli is the 
 accustomed routine, that the mischief arising has 
 escaped observation. The act of forging produces 
 a su-ong scale or coating, whicu is spread over the 
 whole of the blade; and to make the evil still more 
 formidable, this scale or coaling is unequal in sub- 
 stance, varying in i)roportion to tl)e degree of heat 
 communicated to tlie steel in forging; it is, partial- 
 ly, almost impenetrable to the action of water 
 nhen immei^ed for '.he purjiose of hardening. 
 Hence it is tliat different degrees of liardness pre- 
 vail in nearly every razor manufactured: this is 
 evidently a positive defect; and so long as it conti- 
 nues to exist, great difterence of temjjerature nuist 
 exist likewise. Razor-blades not unfrequently ex- 
 hibit tlie fact iiere slated in a very striking man- 
 ner: wliat are termed clouds, or parts of unetptal 
 polish, derive their origin from this cause; and 
 clearly and distinctly, or ratlier distinctlif though 
 not clearly, show how far this partial coating lias 
 extended, and where the action of the water has 
 lieen yielded to, and wiiere resisted. It certaiidy 
 caimot be matter of aslrnishment, that so few im- 
 provements have been made in the lianlening of 
 steel, when the evil her" complained of so univer- 
 sally obtains, as almost to warrant the supposition 
 that no attempt has ever been made to remove it. 
 The remedy, liowever, is easy and simple in the 
 extreme, and so evidently efficient in its appliea- 
 tion, that it cannot hut excite sur|)rise, that, in tlie 
 (icesent highly improved state of our manufactures, 
 such a communication should be made as a disco- 
 very entirely new. 
 
 Instead, therefore, of the customary mode of 
 l!:ii-deningthe blade from the anvil, let it be passed 
 inin>'diately from the hands of the forger to the 
 giin.ier; a slight application of the stone will re- 
 move the who;e of the scale or coating, and the 
 razor will then be properly prepared to undergo 
 the operation of hardening with advantage. It wUl 
 be easily ascertained, that steel in this state lieats 
 in the fire with greater regularity, and that when 
 immersed, the obstacles being removecl to the im- 
 mediate action of the water on the hody of the 
 St. -el, the latter becomes e(pially hard from one ex- 
 tremity to the other. To this may be added, tiiat, 
 i!s the loivest possible heat ut widch steel becomes 
 hard is indnbilubh\ tlie best, the mode here recom- 
 mended will be found the only one by which the 
 
 I process of hardening cri. be effected witti a lest 
 
 ! portion of fire than is, oi' can be, requiivd m an> 
 I othi-r way. These obsei'vations are decisive, and 
 ! will, in ail probability, tend to establish in gene 
 ■ ral use what cannot but he regarded as a very irn- 
 ; portant impi-ovement in the manufacturing c:)f edged 
 steel instruments. — Jthodes'' Kssuy on the Jllanii' 
 fucture of a Jluzor. 
 
 Inijiroved mode of hardening steel by hammering. 
 Grav('rs, axes, and in fact all steel instruments 
 tliat re(piire to be excessively !iard,'may be easil) 
 rendered so by heating then, to the tem[iering de« 
 glee and hammering them till cold. If a graver, 
 it is to be healed to a straw colour, hamrnereil ot» 
 the acute edge of the belly, tempered to the straw 
 colour again, ground and whetted to a proper shape. 
 A graver thus iire])ared will cut into steel, withouv 
 previous decarhonization. If the point should on 
 trial be found not sufficiently hard, the operation 
 of heating, hammering, anti tempering, ^c. may 
 be repeated as often as necessary. 
 English cast steel. 
 The finest of steel called L glisk cast steel, is 
 prepared by breaking to pieces blistered steel, and 
 then melting it in a crucible with a flux composed 
 of carbonaceous and vitrifiable ingredients. The 
 vitrifiable ingredient is used only inasmuch as it is 
 a fusihle body, which (lows over the surface of tht 
 metal in the cruciiiles, and prevents the access of 
 the oxygen of the • ':mospli(.re. Uroken glass ii 
 sonietimes used for this purpose. 
 
 When thoroughly fused it is cast into ingots, 
 which, by gentle heating and careful hammering, 
 are tilted into bars. By this procesSi the steel be 
 comes more highly carbonized in proportion to the 
 quantity of tiux, and in consequence is more brittle 
 and fusible than iR-fore. Hence it surpasses all 
 other steel in uniformity of texture, hardness and 
 closeness of grain, and is the material emjjioyed in 
 all the finest articles of English cutlery. 
 !/'o make edge-tools from cast steel and troti. 
 This methoil consists iii fixing a clean piece of 
 wrought iron, brought to a welding heat, in the 
 centre of a mould, and then pouring in melted steel, 
 so as enlireh' to euvelo[ie the iron ; and then forg- 
 ing the mass into the shape required. 
 7'o cohl"- steel blue. 
 The steel must be finely jiolished on its surface, 
 and tiien exposed lo an uniform degree of heat. 
 Accordingly, there are three ways of colou,!ug : 
 first by a Hame producing no soot, as spirit of 
 wine ; secondly, by a hot plate of iron ; ami third- 
 ly, by wood-asbis. As a very regular degree of 
 heal is necessary, wood-ashes for fine work bears 
 the preference. The work must be covered over 
 with them, and carefully uatched; when the colour 
 is sufficiently heightened, the work is perfect. This 
 colour is occasionally taken of!" with a veiy dilute 
 marine acid. 
 
 To distingidsh steel from iron. 
 The princiiial cliaracteis liy whieh steel m.ay be 
 distinguished from ii dii, are as follows : — 
 
 1. After he. ng p(dlslied, steel appears of a whiter 
 light grey hue, uilliout the blue cast exhihited by 
 iron. It also takes a higher polish. 
 
 2. The hardest steel, « hen not annealed, appears 
 granulated, but dull, antl uithout shining hliivs. 
 
 3. When stee[)e;l in acids llie harder the steel is, 
 of a darker hue is its surface. 
 
 4. Steel is not so nun li inclined to rusi as iron. 
 
 5. In general, steel has a greater specific gra- 
 vity. 
 
 6. )i\ being harder.ed and wrought, it may Xaf 
 rendered much more elastic than iron. 
 
 7. It is not attracted so strongly by the magnet as 
 solt iron. It likewise acijiiires magnetic projieti.^ 
 ties more siowly, but retains tliem longer ; for 
 
UXIN'F.lfSAL I^r.CKIPT I500K. 
 
 >1iich fCMsop., st'cl IS iisimI in niakiii;^ iit-L-dli'S for 
 G'>iiii):i<;sfS MiKl ai'lillciiil in;i;^ni-ls. 
 
 8 ''^IvvA is iy;nllc'(l sooiicf, hikI I'lisps witli less ilc- 
 t^rcc oi iie:it, ll'.aii nir«llc:(l)lc iron, «liicli Citii si;:ii-c(;- 
 ly be m:t(li' to liise without llir uilditioii of |>'i\v(kM'- 
 cil clrarcoiil ; liy wliicli it is coii'.erlcd inlcj steel, 
 and Hftci-«nrds into i-.nide ir 'ii. 
 
 y. I'olislu-d sli'i-1 is sooner li!i<^ed In iieat, anil 
 that with hi;;iiei- colours than iron. 
 
 10. In a caleinin;; heal, it suilcrs less loss bv 
 b irning;, than snl'i iron docs in the s;nne heat, and 
 llie same time. In caleination a li.i;ht blue llanie 
 hovers over the steel, either with or without a snl- 
 phuitjoiis o(lr)ur. 
 
 11. Tlie scales ot" steel are harder and sharper 
 
 than those of iron; anil consequently mor^ fit l/>r 
 |>olisbiri<j with. 
 
 12. In a white heat, wlien exposed to the blast 
 of the bellows among the coals, it begins to sweat, 
 wel, or Tuell, jiarlly with ji.ijht-coloured and bright, 
 and partly with red spai-kles, but less crackiin<» 
 than those ot" iron, lii a iiieltin.g heat too, it con- 
 siitnes taster. 
 
 1.). In the vitriolic, nitrous, and other acids, 
 steel is violciitly attacked, but is longer in dissolv- 
 ing tlian iron. After maceration, according as i( 
 is softer or harder, it appeai-s of a lighter, or dark- 
 er gi-ey colour; while iron on die other hand a 
 while." 
 
 VARMZSHES. 
 
 To si-ive a (li-tiing- qiinbty to poppy oil. 
 
 Into 3 llis. of ])i:i-e water,' put I oz. of sulphate 
 of zinc, (while vitriol) and ir'\ the whole with '2 
 pounds of oil of pinks, or po|)|)y oil. Kxpose this 
 mixture in an earthen vessel e;i|)able of standing the 
 fire, to a degree of heat sufficient to maintain it in 
 a sligtit state of tbiiliilion. When one half or two- 
 thirds of the water has evaporated, pour the whole 
 into a large glass bottle or jar, and leave it at rest 
 till tlie oil becomes clear. Decant the clearest pail 
 by means of a glass funnel, tlie beak of which is 
 stopped with a (liece of cork : when the separation 
 of the oil from the water is completely efteeteil, 
 remove the cork stopper, ami supply it's place hv 
 the fore-finger, which must he applied in such a 
 manner as to suft'er the water to esca[)e, and to re- 
 tain only the oil. 
 
 I'oppy-oil when prepared in this manner he- 
 lomes, after some weeks, exceedingly limpid and 
 lolourless. 
 
 To pve a drying cpiality to fat oils. 
 
 Take of nut-oil, or linseed-oil, S'ibs. white lead, 
 sligbtly calcined, yellow acetate of lead, (salsatur- 
 ni) also calcined, sulphate of zinc, (white vitriol) 
 each I oz. vitreous oxide of lead, (litharge) V2 oz. 
 a li.ad of garlic, or a small onion. 
 
 \Vhen the dry substances are pulverized, mix 
 them with the garlic and oil, over a fire capable of 
 maintaining the oil in a sliglit state of ebullition : 
 continue it till the oil ceases to throw u[i scum, till 
 it assumes a reddish colour, ami till the head of 
 garlic becomes brown. A iiellicle will then be 
 soon formed on the oil, which indicates that the 
 operation is completed. Take the vessel from the 
 fire, and the pellicle, being i)reci[)itated by rest, 
 will carry with it all the unctuous parts wdiicli ren- 
 dered the oil fat. \\'hen the oil becomes clear, 
 separate it from the dei>osit, and put it into wide- 
 moiitheil bottles, where it will completely clarify 
 its^-lf in lima, and improve in ipiality. 
 
 Anothi'r method. — Take of vitreous oxide of lead, 
 (litharge) 1^ oz. sulphate of zinc, (white vitrio'^ 
 j-8 ot an oz. or 3 gros. linseed, or nut-iil, 16 os. 
 The operation must be conducted as in the preced- 
 ing case. 
 
 The choice of the oil is not a matter of indlfier- 
 ence. If 't hr destwied fir iiainting articles exiioMil 
 to tile imjiression of ihe external air, or foi- deli- 
 cate painting, nut-oil or poppy-oil will be reipii- 
 site. Linseed oil is used for coarse iiainting, and 
 that sheltered Iroui Uie effects of the rain ami ot llie 
 sun. 
 
 A little negligence in the management of thefire, 
 has often an Infiuence on the colour of the oil, to 
 which a drying ([uality is conimunicatea; in this 
 case it is not jiroper for delicate painting. T!iis in- 
 convenience may b" avoided by tying u|) the dry- 
 ing mailers in a sm:ill bag; but the dose of the lith- 
 arge must then be doubled. The bag must be sus- 
 pended by a piece of packthread fastened to a stick, 
 which IS made to rest on the edge of the vessel in 
 such a maimer as to keep the bag at the dislauee 
 of an i.ich from the bottom of the vessel. A jiel- 
 licle will be formed as in the fir- . oiicrat^pn, but it 
 will be slower in making its appearance. 
 
 Jlnuther. — .\ drying (luality may be communi- 
 cated to oil by treating, in a heat capable of main- 
 taining a slight ebuHilion, linseed or nut-oil, to 
 each pound of which is added 3 oz. of vilreous o.\- 
 ide of lead, (litharge) reduced to fine powder. 
 
 The preparation of tloor-clolhs, and all paintings 
 nf large tigures or ornamenls, in w hich argillaceous 
 colours, such as yellow and red boles, Duah pink, 
 kc. are emplcyed, require tnis kind of prepara- 
 tion, that the desiccation may not be too slow; but 
 painting for which metallic oxides are used, such 
 as iireparations of lead, '-opjier, 8cc. rei|iiii"e only 
 the <loses before indicated, because ihese oxide." 
 contain a great deal of oxygen, and the oil, by their 
 contact, acquires more of a drying quality. 
 
 .inotlier.— 'V-A^ti of nui-oil, '2 lbs. common wa- 
 ter, 3 do. sulphate of zinc, (white vitriol) - oz. 
 
 Mix these matters, and subject them to a slight 
 ebullition, till little water remains. Decant llie 
 oil which Will pass over with a small quantity of 
 water, and separate the latter by means of a fun- 
 nel. The oil remains nebulous for some time; alter 
 which it becomes clear, and seems to be very lilUt 
 coloure.l. 
 
 Aii'ilhev. — Take of nut oil, or linsee^l oil, G lbs. 
 common water, 4 lbs. sulphate of zinc, 1 oz. garlic, 
 one head. 
 
 -Mix these matters in a large iron or copper pan; 
 then i>lace tliem over the nre, and maintain ihe 
 mixture in a slate of ebullition during the whole 
 day; boiling water must from time lo time be ad- 
 ded, to make up for the loss of ihai by evapora- 
 liin. The garlic w ill assume a brown appearance. 
 Take the pan from the fire, and having suffered a 
 deposit to be formed, decant the oil, '*'hich will 
 clarify itself iu the vessel. By this process the 
 drying oil is rendered somewhat more coloui'eu 
 it is reserved for delicate colours. 
 
VARNISHES. 
 
 Remnmts drying oil. 
 
 Take 10 lbs. of dryin"; "nui oil, if the paint is 
 «Iestinf(l for t-xternal aiticlcs, or 10 llis. of (Irv- 
 ing linr.eeil oil, if for internal, resin, 3 ilis. turpen- 
 tine, 6 oz. 
 
 Cause tlie resin to dissolve tlie oil t)y means of 
 a ^:entle heat. \Vhen dissolved and incorporated 
 with the oil, ad ' the turpentine: leave the varnish 
 at I est, hy which means it will often deposit por- 
 tions of resin and other impurities; and then pi-e- 
 scrve it in wide mouthed bottles. It must he used 
 fresh; when suffered ti £;row old it aliandons some 
 of its resin. If this t .'sir.ous oil assumes too much 
 conistence, dilute it with a little essence, if in- 
 lended for articles sheltered from the sun, or with 
 ji! of poppies. 
 
 In Switzei-land, where the principal part of the 
 masori's work consists of stone subject to crumble 
 \o pieces, it is often found necessary to give them 
 a coatin.y; of oil paints to stoj) the effects of this de- 
 composition. 'I'bis painting has a great deal of 
 lustre, and when the last coating is a])plied with 
 resinous oil, it has the cfi'ecl of a varnisli. To 
 p;ive it more durabili'y, the first ouglit to be ap- 
 plied exceedingly waiin and with plain oil, or oil 
 very little cliarged, with the grey colour, which is 
 added to tiie two following. — 
 
 Ful copal varnish. 
 
 Take picked copal, Ifi ounces, prepared linseed 
 oil, or oil of poppies, 8 do. essence of turpentine, 
 10 do. 
 
 Liipiefy the copal in a matrass over a cominoii 
 •ire, and tlien add the linseed oil, or oil of poppies, in 
 * state of ebullition; when these matters are in- 
 torporated, take the matrass from the fire, stir the 
 matter till the greatest heat is subsided, and then 
 add the essence of turpentine warm. Strain liie 
 whole, wliile still warm, throngli a piece of linen, 
 '•nd pat the varnish into a wide-mouthed bottle. 
 rime contributes towards its clarification: and in 
 this manner it c.ci|uires a better qnaUty. 
 Varnish for watch cases in intila/ioii of tortoise shell. 
 
 Take copal of an amhe:' colour, 6 oz. Venice 
 turpentine, I75OZ. prepared linseed oil, '24 oz. es- 
 sence of '.Ui'ijentine, 6 oz. 
 
 It is customary to place the turpentine over the 
 <iopal, reduijed to small fragments, in the bottom 
 of an earllien or metal vessel, or in a matrass e\- 
 posed to such a heat as to liquefy the copal: but it 
 is more advantageous to liijuefy the latter alone, 
 to add the oil in a state of elnillition, then the tur- 
 ])entiue l!t|uefied, and in tiie last place the essence, 
 it llie varnish is too tliick, some essence may b" 
 added. The latter litiuor is a regulator for the 
 consistence in the hands of an artist. 
 
 7'o inake a colourless copal varnish. 
 
 As all copal is not fit for this purpose, in order 
 to ascertain such [)ieces as are good, each must be 
 taken separately, and a single (h-op of i>ure essen- 
 tial oil of rosemary, not altered by keeping, must 
 be let fall on it. Those pieces which soften at the 
 ].art that inibibes the oil, are go^id; reduce them 
 to pow der, which sift through a very fine hair sieve, 
 and put it into a glass, on the bottom of which it 
 must not lie more tiian a finger's breadtli thick. 
 I'our upon it essence of rosemary to a similar height; 
 .".lir the w hole for a few minutes, when the copal 
 « ill dissolve into a viscous ihiid. Let it stand for I 
 ('vo liours, and then pour gently on it two or three ] 
 di'ops of very pure alcoliol, « iiich distribute over 
 l!ie oily mass, by inclining the l)oltle in difi'erent I 
 lireclions w'ilh a very gentle motion. Ke|)eat this I 
 Oiieration by lit'le and little, till the incorporation 
 is efiected, and tue varnisli reduced to a j)ioper ile-" 
 j.^iee of riuidity. It must then be left to btai.d a , 
 ie 'A (lays, and v hen very clear be decanted otf, 
 riiis v.u'iiish, th IS made without heat, may be ap- 
 
 plied with equxi «uccess to /lasteboard, wood, and 
 metals, and takes a better polish than any other. 
 It mav l)e used on paintings, the beauty of which 
 it greatly heightens.— J/o/i/A/i/Jfo^-. Oct. 180>J. 
 Gold coloured copal r'urnish. 
 
 Take copal in jiowder, I ounce, ess m\ oil of 
 lavi iider, '2 do. essence of turpentine, 6 do. 
 
 Put tiie essential oil of lavender into a matrass 
 of a i)ro[)er size, placed on a sand-bam heated by 
 an Argand's lamp, or over a moderate coal fire 
 Add tc the oil while very warm, and at severa 
 tunes, llie copal powder, and stir tlie mixture w ill: 
 a stick of while wood rounded at the end. \\ hen 
 the copal has entirely disa\)peared, add at thre.:. 
 diflerent times the essence almost in a slate of ebul- 
 lition, and keep continually stirring the mi.\ture. 
 When the solution is completed, the result will be 
 a varnish of a gold colour, e.\ceedingly durable and 
 brilliant, but less (h-jing than the preceding. 
 
 Another method. — ^To obtain this varnish colour- 
 less, it will be proper to rectify the essence of the 
 shops, which is often liighly coloui'ed, and to give 
 it the :iecessary density liy exposure to the sun in 
 bottles closed with cork stopi)ers, leaving an inter- 
 val of some inches between the stopper aiid the 
 surface of the liquid. A few months are thus suf- 
 ficient to communicate to it the refpiired (pialities. 
 Besides, the essencni of the sliops is rarely possess- 
 ed of that slate of consistence, w ithout having at 
 the same time a strong amber colour. 
 
 The varnish resulting from the solution of copal 
 in oil of turpentine, brought to such a state as to 
 produce the maximum of solution, is exceedingly 
 durable and brilliant. It resists the shock of hard 
 bodies much better than the enamel of toys, which 
 often becomes scratched and whitened by tin; im- 
 pression of repeated friction; it is susceptible also 
 of a fine [lolish. it is applied w ith the greatest suc- 
 cess to [ihilosophical instruments, and the paintings 
 w ith which vessels and other utensils of metal are 
 decorated. 
 
 Another. — Take copal, 4 ounces, cleai- turpen- 
 tine, 1 oz. 
 
 I'ut the copal, coarsely pulverized, into a varnish 
 pot, and give it the form of a pyramid, which must 
 be covered with turpentine, bhut the vessel close- 
 h', and placing it over a gentle fire, increase the 
 heat gradually ihal it may not attack the cujial; as 
 soon as the matter is well liquefied, pour 11 upon 
 a plate of cojiper, and when it has resumed its con- 
 sistence reduce it to powder. 
 
 I'ut half an ounce of this [lowder into a niatrass 
 wilh four ounces of the essi-nce of turpentine, and 
 stir the mixture till the solid matter is entireh ciis- 
 solved. — Journal de Pliysiqiie. 
 
 Caiit/j/iorated copal varnish. 
 
 This varnish is destined for articles which re- 
 quire durabiiity, pliableness, and tianspaienij , 
 such as liie varnished wire-gauze, used in ships in- 
 stead of glass. 
 
 Take of pulverized copal, '2 oz. essential oil ol 
 lavender, 6 do. camphor 1-S> of an oz. essence ol 
 turpentine, a suliicient ((uaiitity, according to the 
 consistence re(piiie.l to be given to the vainish. 
 
 Put into a phial of thin glass, or into a small ma- 
 trass, the essential oil o: .aveiuler and the camphor; 
 and place the mixture on a moderately open tire, 
 to bring the oil and the camphor to a sligint slate 
 of ebullition; then add the cupal powder in smalj 
 portions, which must be renewed as they disappear 
 in the lii; lid. Favour the solution, by coiuinualij 
 stirring ii with a stick of while wood; and when the 
 cupal is incorpoialed with the oil, add the essence 
 of turjientine boiling; but care must be taken to 
 pour in, at first, only a small portion. 
 
 This vainisb is lillle coloured, au'l by rest it ao- 
 (luires a transparency winch, uiiileu to llie solidil* 
 
24 
 
 UNrVTEKSAL RECEIPT BOOK. 
 
 '>l)seTTed in almort every kind of copal varnishes, 
 ienders it fit to be api)lie(l with forest success in 
 many cases, and partlculariy ii\ the inj::enioiis in- 
 vention of snbstituiins^ varnished metallic gauze in 
 Ine room of Muscovy tale, a kind of mica, in large 
 laminre, u'sed for the cahin windows of ships, as 
 presenting more resisUmce to the concussion of the 
 air during the firing of the guns. Varnished me- 
 tallic gauze, of this kind, is manufactured at Rouen. 
 Kthereal copal varnish. 
 
 Take of amherry copal, h ounce, ether, 2 ditto. 
 
 Reduce the copal to a very fine powder, and in- 
 troduce it hy small portions into the flask which 
 contains the ether; close tlie flask with a glass or a 
 cork stopper, and having shaken the mixtuie for 
 half an hour, leave it at rest till the next morning. 
 In shaking the flask, if the sides oecome covered 
 •with small undulations, andif tlie iiq''or benotex- 
 •ceedingly clear, the solution is not complete. In 
 this case, add a little etiu'r, and leave the mixture 
 at rest. The varnish is of a wliite lemon colour. 
 The largest quantitv of copal united to ether may 
 be a fourth, and the least a fifth. The use of copal 
 varnish made with ether seems, by the expense at- 
 tending it, to be confined to repairing those acci- 
 dents which frequently happen to the enamel of 
 toys, as it will supply the p'ace of glass to the co- 
 loured varnishes employed for mending fractures, 
 or to restoring the smooth surfiice of paintings 
 which have been cracked and shattered. 
 
 Tiie great volatilitj' of ether, and in particular 
 its high price, do not allow the application of this 
 varnish to be recommended, but for the purpose 
 here indicated. It has been applied to wood with 
 complete success, and the glazing it produced unit- 
 ed lustre to solidity. In consequence of the too 
 speedv evaporation of the liquid, it often boils un- 
 der the brush. Its evaporation, however, may be 
 retarded, by spreading over the wood a slight stra- 
 tum of essential oil of rosemai-y, or lavender, or 
 even of turpentine, which may afterwards be re- 
 moved by a piece of linen rag; what remains is suf- 
 ficient to retard the evaporation of the ether. 
 Turpentine copal varnish. 
 
 Take of copal, of an amber colour, and in pow- 
 der, IJ ounce, best oil of turpentine, 8 ditto. 
 
 Expose the essence to a balneum mariie, in a 
 wide-mouthed matrass with a short neck; as soon 
 as the water ot the bath begins to boil, throw iuto 
 the essence a large pinch of copal powder, and keep 
 the matrass in a state of circular motion. When 
 the powder is incorporated with the essence, add 
 new doses of it; and continue i.i this manner till 
 you observe that there is formed an insoiulile de- 
 posit. Then take the matrass from the bath, and 
 leave it at rest for some days. Draw off the clear 
 varnish, and filter it through cotton. 
 
 At the moment when the first portion of the co- 
 pal is thrown into the essence, if the powder pre- 
 cipitate itself under the form of lumps, it is need- 
 less to proceed any further. This effect arises from 
 two causes: either the essence does not possess tlie 
 proper degree of cnncentrTlion, or it has not been 
 sufficiently deprived of water. Exposure to the 
 sun, employing the same matrass, to wliich a cork 
 stopper ouglit to be added, will give it the qn:di- 
 ties requisite for the solution of the copal. This 
 eft'ect will be announced by the disappeai-ance of 
 the porti(jn of copal already put into it. 
 
 Another copal variush. — Take of copal, liquefi- 
 ed, 3 oz. essence of turpentine, 20 do. 
 
 Place the m.itrass containing the oil in a balneum 
 mariie, and when the water boils add the pulveriz- 
 ed copal in small doses. Keep stirring the mixtuie 
 and add no more ccq.al till tlie former be incoipo- 
 rat<!d with the oil. If the oil, iiiiconseciu -nee of its 
 patticular disposition, can take up three ounces of 
 
 it, add a little more; but stop if the liquid becomes 
 nebulf)us; then leave the varnish at rest. If it be 
 too thick, dilute it with a little warm essence, after 
 haviug licated it in the balneum mariie. Wher 
 cold, filter it through cotton, and preserve it in a 
 clean bottle. 
 
 This varnish has a good consistence, and is as 
 free from colour as the best alcoholic varnish. 
 When extended in one stratum over smooth woorl, 
 which has undergone no preparation, it forms a 
 very brilliant glazing, which, in the course of two 
 days, ill summer, acquires all the solidity that may 
 be required. 
 
 The facility which attends the preparation of this 
 varnish by ilie new method here indicated, wiil ad- 
 mit of its being applied to all coloured groumls 
 which recjuire solidity, pure whites excepted ; paint- 
 ed boxes, therefore, and all small articles, culoui- 
 ed or not coloured, where it is required to make 
 the veins appear in all the richness of their tones, 
 call fc.' the application of this varnish, which pro 
 duces the most beautiful effect, ar.d which is more 
 durable than turpentine varnishes composed with 
 other I'esinous substances. 
 
 Fat amber varnish. 
 
 Take of amber coarsely powdered, 16 oz. Venice 
 turpentine, or gum lac, 2 do. prepared linseed oil, 
 10 do. essence of turpentine, 15 or 16 do. 
 
 The circumstances of the process are the same as 
 those prescribed for the preparation of the cam- 
 phorated copal varnish. 
 
 'I nis varnish was formerly much used; but it has 
 given place, in part, to that of copal, \\hich is pre- 
 ferred on account of its being less coloured. Watin 
 introduces more essence and less linseed oil; ex- 
 perience and long practice are the only authority 
 on which 1 1'ecommend the adoption of the preseut 
 formula. 
 
 Amber- variiish -with essence of turpentine. 
 
 Take of amber liquefied, and sep.irated from the 
 oily portions, which altir its consistence, 6 or 7 oz. 
 
 Reduce the amber to powder, and if the opera- 
 tion of pounding forms it into a paste, break it with 
 vour fingers: then mix it with the essenci,, and 
 heat the whole in a balneum raari«. It will s|)eedi!y 
 dissolve, and the essence will t:<ke up, at the least, 
 a fourth ])art of its weight of the prepared nmber. 
 
 When one coating of it is applieil to white smooth 
 wood, but without any preparation, it forms a very 
 pure and very durable glazing, which speedily 
 dries, but slower tnan copal varnish. 
 
 Fat amber or copal varnish. 
 
 Take of amber or copal of one fusion, 4 oz. es- 
 sence of turpentine, drying linseed oil, ot each 10 oz. 
 
 Put the whole into a pretty large mati-nss, and 
 expose it to the heat of a balneum maria;, or move 
 it over the surface of an uncovered chafing-dish, 
 but without flame, and at the distance from it of 
 two or three inches. When the solution is com- 
 pleted, aild still a little copal or amber to saturate 
 the liciuid; then pour the whole on a filter prepar- 
 ed with cotton, and leave it to clarify by rest. It 
 the varnish is too thick, add a little warm essence 
 to prevent the separation of any of the amber. 
 
 This varnish is coloured, but far less so than 
 those composed by the usual methods. Wheu 
 spread over while wood, without any preparalion, 
 it forms a solid glazing, and coramunioates a slight 
 tint to the worul. 
 
 If it is re(|'iireil to charge this varnish with more 
 copal, or prepared amber, the li(iuid must be com- 
 pos|;d of two (larts of essence tor ore of oil. 
 Compound mastic varnish. 
 
 Take of jmre alcohol, .32 oz. purified mastic, S 
 oz. gum saiidarac, 3 oz. very clear N enice turpen- 
 tine, 3 oz. glass, coarsely poui»ded, 4oz. 
 
 Reduce the mastic and sanCLjrrC to tine powder 
 
VARNISHES. 
 
 mix this powder wilV /thite grlass, from wliich the 
 fiivst parts have beer se])arate(l hy means of a hair 
 sieve; put all the i.io;,-cdiei)ts with alcohol into a 
 shoH-necked matrass, and ada]it to it a stick ot 
 wltite wood, rounded at the end, and of a leui^th 
 propoi-tionci! to the height of the matrass, tliat it 
 may he put in motion. Exjiose the matrass in a 
 Vessel titled with water, made at tirst a little warm, 
 Bnd whiili must afterwards he maintained in a state 
 of eliullirion tor one or two hours. The matrass 
 mav be made fast to a ring of strav. 
 
 \\'lu'n the solution seems to be sufficiently ex- 
 tended, add the turpentine, wiiicli must be kept 
 Ktparately in a phial or a pot, and which must be 
 melted, i)y immersing it for a moment in a bal- 
 neum maria. The matrass must be still lett in the 
 water tor half an hour, at tlie end of which it is ta- 
 ken otr'; ^nd the varnish is continually stirred till 
 it is somewlrat cool. Next day it is to be drawn 
 off, ;.nd tittered through cotton. By these means 
 it will become exceedingly limpid. 
 
 Tlie addition of glass may appear extraordinary; 
 but tills substance divides the parts of the mixture, 
 witich have been made with tlie dry ingredients, 
 and it retains the same (piality when pla(;ed over 
 the fire. It therefoi-e obviates with success two in- 
 conveniences, wlxich are exceedingly troublesome 
 to those who compose varnishes. In the tirst place, 
 by dividing tlie matters, it facilitates the action of 
 the ak-olioi; and in the second its weight, wliicli 
 surpasses that of resins, prevents these resins from 
 adhering to tlie bottom of tlie matrass, and also the 
 coloration acquired by the varnish when a sand- 
 bath is employed, as is commonly the case. 
 
 The ai)])lication of this varnish is suited to arti- 
 cles belonging to the toilette, such as dressing- 
 boxes, cut-paj)er works, &c. The following pos- 
 sess the same lirilliancy and lustre; but they have 
 more soliiiily, and are exceedingly drying. 
 Cariplwraied mastic varnlsli for paintings. 
 
 Take of mastic, cleaned and washed, 12 ounces, 
 pure turpentine, H oz. camphor,^ oz. white glass, 
 pounded, 5 oz. ethereous essence of turpentine, oG 
 ounces. 
 
 Make the varnish according to the method indi- 
 cated for Compound Mastic \ arnish of the first 
 genus. The camplior is employed in pieces, and 
 tlie turpentine is added when tlie solution of the 
 resin is completed. But if the varnish is to be aji- 
 plied to old paintings, or paintings which have been 
 already varnished, the turpentine may be suppress- 
 ed, as this ingreilient is here recommendeil only in 
 cases of a first application to new jiaiutings, and 
 just freed from white of egg varnish. 
 
 Tlie ethereous essence recommended for varnish. 
 Is that distilled slowly without any intermediate 
 substance, according to the second process already 
 given for its reclitication. 
 
 Theipiestion by able masters, respectingthe kind 
 af varnish proper to be einjdoyed for paintings, h„s 
 ue\er yet l.een determined. 
 
 Some artists, who have paid particular attention 
 to this oliject, make a mvstery of tlie means lliey 
 employ to obtain the desired effect. Tlie real end 
 may be accomplished by giving to the varnish, des- 
 tined tor (laintiiig, pliability and softness, without 
 being too solicitous iii regard to what may add to 
 its consistence or its solidity. The latter quality 
 is particularly re<[uisite in varnishes which are to 
 be applied to articles much exposed to friction, 
 such as boxef, furniture, kc. 
 
 S/unv's mio.ilic varnish for paintings. 
 
 Bruise the mastic with a niuller on a jiainter's 
 stone, which will detect the soft parts, or tears, 
 which are to be taken out, and the remainder put 
 mto a clean bottle with §-oof/ spirits of turpentine, 
 , twice distilled if you can get it) and dissolve the 
 
 gum by sha« ing it m your hand for lialf an riour, 
 without heat. When dissolved, strain it lli-o.'.gii 
 a piece of calico, and place it in a I)oltle vn ell corked, 
 so that the light of the fuii can strike it, for cw(' 
 or three weeks, which v\ili cause a mucilaginous 
 jirecipitate, leaving the remainder as transparent 
 as water. It may then be carcrully decanted into 
 another bottle, and put l)y for use. The propor- 
 tions of gum and alcohol are, mastic, 6 oz. turpen- 
 tine, 14 oz. If found on trial to l)e too thick, thin 
 it with turpentine. 
 
 To make painier''s cream. 
 
 Painters, who have long intervals between thei- 
 periods of labour, are accustomed to co%er the p'lrts 
 thev have painted with a preparation which pre- 
 serves the freshness of the coli urs, and which tliey 
 can remove whe.' they resume their work. Tliis 
 preparation is as follows: 
 
 Take ti very clear nut oil, 3 ounces, mastic in 
 tears, pulverized, ^ oz. sal saturni, in powder (ace- 
 tate of lead,) 1-3 of an ounce. 
 
 Dissolve tlie mastic in oil, over a gentle fire, and 
 pour the mixture into a marble mortar, over the 
 pounded salt of lead; stir it with a wooden pestle, 
 and add water in small quantities, till the matter 
 assume the appearance and consistence of cream, 
 and refuse to admit more water. 
 
 Sundarac varnish. 
 
 Take of gum sandarac, 8 oz. pounded mastic, 2 
 oz. clear turpentine, 4 oz. pounded glass, 4 oz. al- 
 cohol, 32 oz. Alix and dissolve as Ijetbre. 
 Compound sandarac varnish. 
 
 Take of pounded copal of an amber colour, once 
 li(|Uefied, 3 oz. gum sandarac, 6 oz. mastic, cleaiied, 
 3 oz. clear turpentine, 2i oz. pounded glass, 4 oz. 
 pure alcohol, 32 oz. Mix these ingredients, and 
 pursue the same method as above. 
 
 This varnish is destined for articles subject f> 
 friction, suchas furniture, chairs, fan-sticks, mould- 
 ings, &c. and even metals; to which it may be ap- 
 plied with success. The sandarac gives it great 
 durability. 
 
 Camphorated sandarac varnish for cut-paper 
 ivorks, dressing-boxes, &c. 
 
 Take of gum sandarac, 6 oz. gum elemi, 4 oz. 
 gum animi, 1 oz. camphor, ^ oz. pounded glass, 4 
 oz. ])ure alcohol, 32 oz. 
 
 .Make the varnish according to the directions al- 
 ready given. The soft resins must be pounded 
 with the dry bodies. The camphor is to be added 
 in ])ieces. 
 
 Another. — Take of gallipot, or white incense, 6 
 oz. gum animi, gum elemi, each 2 oz. pounded 
 glass, 4 oz. alcohol, 32 oz. 
 
 Make the varnish witli the precautions indicited 
 for the compomid mastic varnish. 
 
 The two last varnishes are to be used tor ceil- 
 ings and wainscots, coloured or not coloui-ed: they 
 may even be employed as a covering to parts paint- 
 ed with strong colours. 
 SpiritoHS sandarac varnish for ivaivscottin^ small 
 
 articles offariulure, balustrades, and inside raid- 
 ing. 
 
 Take gum sandarac, 6 oz. shell lac, 2 oz. colo- 
 phoninm, or resin, while glass pounded, clear tur- 
 pentine, each 4 oz. pure alcohol, 32 oz. 
 
 Dissolve the varnish according to the 'iirections 
 given for compound mastic varnish. 
 
 'I'his varnish is sufficiently durable to r)eap])lie(l 
 to articles destined to daily and continual use. V Hr- 
 nishes comjiosed with copal ought, however, .n 
 these cases to be preferred. 
 
 Another. — There is another composition which, 
 without forming part of the compound viirnishes, 
 is employed with success for gi\iiig a polish ainl 
 lustre to furniture made ot wood wa.\ tV/rins tiie 
 basis of it. 
 
26 
 
 UNTVnERSAL KECEIPT BOOK. 
 
 >Tany cabinet-makers are contented with waxing 
 >oiiiir.'... turiiitv.re, such astahles, chests of (h-awei'S, 
 Ku. 'I'his cr.%erin2;, by means otrepeated fricticH'., 
 soon acquires a polish and transparency which re- 
 
 -nible those of varnish. Waxiug seems to possess 
 qualities pec.iliar to itself; but, like varnish, it is 
 nttcnded with inconveniences as well as advantages. 
 Varnish supplies better the i)arl of glazing; it 
 rives a lustre to the wood which it covers, and 
 heightens the colours of that destined, in particular, 
 for delicate articles. These .'eal and valuable ad- 
 \antages are counterbalanced by its want of consis- 
 tence: it yields too easily to the shrinking or swell- 
 ing of the wood, and rises in scales or splits, on 
 be'.ng exposed to the slightest shock. These acci- 
 dents can be repaired only by new strata of varnish, 
 which render application to the varnisher neces- 
 sar/, and occasion trouble and expense. 
 
 Waxing stands shocks; but it does not possess, 
 in the same degree as varnish, the property of 
 giving lustre to the bodies on which it is ai)[)lied, 
 and of heightening their tints. The lustre it com- 
 municates is dull, but this inconvenience is com- 
 pensated by the facility with which any accident 
 tliat niiiy have altered its polish car be re|)aired, 
 by rubbing it with a piece of line cork. There are 
 some circumstances, therefore, under which the 
 application of wax ought to be preferred to that of 
 vai'nish. This seems to be the case in particular 
 with t.ables of w;dnut-tree wood, expost»il vo daily 
 use, chairs, mouldings, and for all siuall articles 
 subject to constant employment. 
 
 iiut as it is of importance to make the stratum of 
 wax as thin as possible in order that the veins of 
 the wood may be more apparent, the following 
 process will be acceptable to the reader. 
 
 Melt over a moderate fire, in a very clean ves- 
 sel, two ounces of white or yellow wav; and, when 
 li(juefied, add four ounces of good essence of lur- 
 pt.ntine. Stir the whole until it is entirely cool, 
 and the result will be a kind of pomade fit for w;lx- 
 ing furniture, and which must be rubbed over them 
 according to the usual method. The essence of 
 turpentine is soon dissipaleJ; hut the wax, which 
 by its mixture is reduced to a state of vejy great 
 division, may be extender with more ease, and in 
 a more uniform mainntr. The essence soon pene- 
 trates the pores of the v/ood, calls forth the colour 
 of it causes the wax to adhere better, and the lus- 
 Ir'' \4hich tiience resi.lts is equal to that of varnish, 
 'vituout liaving any of its inconveniences. 
 C'MOured varnish for violins, and other stringed in- 
 
 <>truinents, also for pLum tree, mahogany and 
 
 rose-iuuoil. 
 
 Take gum sandarac, 4 oz. seed lac, 2 oz. mastic, 
 Betijaniin in tears, each 1 oz. pounded glass, 4 oz. 
 Venice turpentine, '2 oz. pure alcohol, 32 oz. 
 
 The gum sandarac and lac render this varnish 
 durable: it may be coloured with a litde saftrou or 
 dragon's blood. 
 
 French polish. 
 
 The varnish being prepared, (shell-lac) the 
 article to be polislied, being finislied oil .is smooth- 
 ly as possible with glass-paper, and your rubber 
 being pi'epared as directed below, proceed to the 
 operation as fallows. The varnish, in a naiTow- 
 necked bottle, is to be applied to the irudd.e of the 
 !iat face of the rubber, by laying the rubber on the 
 nioulli c>f the bottle and shaking up the varnish, 
 once ; as by this means the rubber will imbibe the 
 uioper iiuantily to varnish a considerable extent of 
 suruce. J'lie rubber is then to be enclosed in a 
 soft linen cloth, doubled ; the rest of the cloth be- 
 '.iig gatiiered up at the back of the rubber to form a 
 handle. Moibten the face of the liuen with a little 
 •iiv linseed oil, applied willi the finger to the 
 middle of iL Placmj^your workoiiposice the light. 
 
 pass your rubber fpnrkly and lighllu over its surface 
 imlil the varnish Ijecomes dry, or nearlv so— charg-^ 
 your rubber as before with varnish, (omitting the 
 oil) and repeat the rubbing, until thi-ee coats are 
 laid on, when a little oil may be applird to the ruN- 
 ber, and two coats more given to it. Fi' ceeaing 
 in tills way, ur.til the varnisli has acipiired soijiC 
 thickness, wet the inside of the linen cloth, before 
 applying the varnish, with alcohol, and rub(p:ick- 
 ly, lightly a.'.d uniformly the whole surface. Last- 
 ly, wet the liner cloth with a little oil and alcohol 
 witliout varnish, and rub as before till dry. 
 'J'o ynafce the rubber. 
 
 Roll up a strip of thick woollen cloth which has 
 been torn oft", so as to form a soft elastic edge. It 
 should form a coil, from one to three inches in di- 
 ameter according to the size of the work. 
 Fat varnish of a gold colour. 
 
 Take amber, S oz. gum lac, 2 oz. drying linseed 
 oil, 8 oz. essence of turpentine, 16 oz. 
 
 Dissolve separately the gum lac, and then add 
 the amber, pre|)ared and pulverized, with the lin- 
 seed oil and essence very warm. When the whole 
 has lost a part of its heat, mix, in relative projjoi-- 
 tions, tinctures of annatto, of terra merit:*, gum gul- 
 ti«, and dragon's blood. This varnish, when ap- 
 plied to white metals, gives tfem a goltl colour. 
 Fat turpentine or golden varnii,h, being a mordujinl 
 to gold and dark colours. 
 
 Take boiled linseed oil, 16 i z. ^'enice turpen- 
 tine, 8 oz. Naples yellow, 5 oz. 
 
 Meat the oil with the turpentine ; and mix the 
 Naples yellow pulverized. 
 
 Naples yellow is an oxide of lead, the composi- 
 tion of which will he g'ven when we come to treat 
 of colouring substances. It is substituted here for 
 resins, on account of its drying qualities, and in 
 particular of its colour, which resembles thai of 
 gold ; great use is made of the varuish in applying 
 gold leaf. 
 
 The yellow, however, may be omitted when this 
 species of varnish is to be solid and coloureil co- 
 verings. In this case an ounce of litharge to each 
 pound of composition may be substituted in its 
 stead, without this mixture doing any injury to the 
 colour which is to constitute die ground, [la tdnte 
 dure). 
 
 To make turner''s varnish for boxwood. 
 
 Take seed hic, 5 oz. gum sandai-ac, 2 oz. gura 
 elemi, 1^ oz. Venice turpentine, 2 oz. pounded 
 glass, 5 oz. pure alcohol, 24 oz. 
 
 [For a mode of bleaching see<! or shell-lac for 
 varnishes see " Bleaching." — A.m. Ed.] 
 
 The artists of St Claude do not a.l employ this 
 formula, which requires to he corrected on accouiif 
 of its too great dryness, which is here lessened bv 
 the tur[)entine and gum elemi. This composition 
 
 is secured from crai ing, which disfigures llies>e 
 
 boxes after they have been nsed for some monllis. 
 
 Another. — Other turners employ the gum lac 
 united to a little elemi and turpentine digesleil 
 some months in pure alcohol exposed to Xh- sun. 
 If this method be followed, it will be priiper to- 
 substitute for the sandarac the same quantity ol 
 gum lac reduced to powder, and not to add the tui~ 
 pentiiie to the alcohol, which ought to be exceeii- 
 inglv pure, till towards the end of the infusion. 
 
 Solar infusion requires care and attention. \ e'^- 
 sels of a bufhiient size to allow the spirituous va- 
 pours to circulate freely ought to be employ eil, be- 
 cause it is necessary that llie vessels shoi'.ld ue 
 closely shut. Without this precaution the spirits 
 would become weakened, and abandon the resin 
 w hich they laid hold of durmg the first day's expi>- 
 sure. Tills perfect obituratioa will not admit oi 
 Uie vessels being too full. 
 
 In general the varuishes applied to ai'ticles w hicb 
 
VARXISHES. 
 
 inav he put into the liuhe acqnirp a i^ret^t cle;il of 
 iMill'iMMcy by polishiii;^;, a i)i<CL- of wooHimi clolii is 
 '•.ufficiriil for tlie o])fialion. If turix-iitine pivdo- 
 ininates too miidi in these comi)nsitioiis the polish 
 does I'Ot retain its lustre, because the heat of the 
 hands is capable of softening; the surface of the 
 Vrti-t^sh, and in this state it i-eadilv tarnishes, 
 '/'o vaiiiisli (h'csaing-boxes. 
 
 The most of spirit of wine varnishes are destined 
 for covt;ring preliminary preparations, which have 
 a certain des^ree of lustre. They consist of ce- 
 ment, coloui'cd or not coloured, cliarsred with land- 
 scapes and tisfures cut out in i>a])er, which pro luces 
 a:i efl'ect under the transi)arent varnish : most of 
 the dressinuj-boxes, and other small articles of the 
 same kind, are covered with this particular com- 
 position, which, in p;eneral, consists of three or 
 four coatings of Spanish white pounded in water, 
 and mixed up with parchment sjlue. The first 
 coatinu; is smoothed with pumice-stone, and then 
 polished with a piece of new linen and water. The 
 coating in this state is fit to receive; the destined 
 dolour, after it has been ground with water, aiul 
 mixed with parchment glue diluted with >vater. 
 ."he cut figures witli which it is to be embellished, 
 are then applied, and a coating of gimi or fish- 
 glue is spread over them, to prevent tlie varnish 
 from penetrating tn the preparation, and from s])oil- 
 ing the figures. The operation is finished by ap- 
 plying three or four coatings of varnish, whiih, 
 when dry, are polished witii tripoli and water, bv 
 means of a piece of cloth. A lustre is then given 
 to the surface with starch and a bit of doe-skin, or 
 very soft clcth. 
 
 Gallipot Taniish. 
 
 Take of gallipot, or white incense, 12 oz. white 
 glass, pounded, 5 oz. Venice turpentine, 2 oz. es- 
 sence of turpentine, 32 oz. Make the varnish af- 
 ter the white incense has been pounded with the 
 glass. 
 
 Some authors recommend mastic or sandarac in 
 the room ot gallipot ; but tlie varnish is neither 
 more beautiful nor more durable. When the co- 
 lour is ground with the ]ireceding varnish, and 
 mixed up with the latter, which, if too thick, is 
 thinned with a little esseu'je, and which is ajiplied 
 immediately, and without any sizing, to boxes and 
 other articles, the coalings acrpiire sufficient 
 strength to resist the blows of a mallet. Hut if 
 the varnish be app'ied to a sized colour, it 
 must he covered with a varnish of the first or se- 
 cond genus. 
 
 Varnish, for electrical pnrpoxes. 
 
 Dissolve the best red sealing-wax in alcohol — 
 two or three coats will make a complete covering. 
 It may be applied to wood or glass. 
 
 JMastic gallipot varnish, for grinding colours. 
 
 Take of new gallipot, or white incense, 4 oz. 
 m'ristic, 2 oz. Venice turpentine, 6 oz. pounded 
 glass, 4 oz. essence of turpentine, ."52 oz. 
 
 When the varnish is made with the precautions 
 already indicated, add prepared nut oil or linseed 
 oil, two ounces. 
 
 The matters ground with this varnish drv more 
 slowly; they are then m.xed v.\t with the following 
 varnish, if it be for common painting, or with par- 
 ticular \arnishes destined fci: colours and for 
 grounds. 
 
 Lacrpier for briifis. 
 
 Take of seed lac, 6 oz. amber or copal, ground 
 on porphyry, 2 oz. dragon's lilood, 40 grains, ex- 
 tract of red sandal wood, obtained by water, .30 
 grains, oriental saffron, .'iG grains, pounded glass, 
 4 oz. very pure alcohol, 40oz. 
 
 To apply this varnish to articles or ornaments of 
 brass, ex])Ose them to a gentle heal, and (!i|i them 
 iito v'.u'uisli Two or three coatings may be ap- 
 
 ))lied in this manner, if necessai-v. The varnish 'a 
 (kiiablf, and lias a hoautif'd colour. ArtiuKs vaj- 
 nishcd in this manner, may be cleaned with watej 
 and a bit of (h-y rag. 
 
 jAU'ijiiar fu>- tild'"-9oi''dcal i'lslnimcnts. 
 This lac(|iier or varnish is tiestined to change, or IG 
 mollify the colour of those bodies to which it isap- 
 ])lied. 
 
 1 ake of gum guttce, ^ oz. gum sandarac, gum 
 elemi, each 2 oz. diagon's blood, of the best (juaii- 
 I ty, 1 oz. seed lac, 1 oz. terra merita, J oz. orii ii« 
 tal saffron, 2 gr. pounded gh.ss, 3 oz. pure alco- 
 hol, 20 oz. 
 
 The tincture of Sc-iifron and of terra merita is 
 first obtained by infusing them in alcohol for twen- 
 ty-four hours, or exposing them to the heat of the 
 sun in summer. The tincture must be strained 
 through a piece of clean linen cloth, and ought to 
 be Strongly S(pieezed. Thistincluie is |)ourevi over 
 the dragon's blood, the gum elenii, the seed lac, 
 and the gum guttx, all pounded and n.ixeil with 
 the glass. The varnish is then made according to 
 tile directions before given. 
 
 It may be applied with great advantage to philo- 
 sophical insirumenls: the use ot it might be ex 
 tended also to variouscast or moulded articles with 
 which furniture is ornamented. 
 
 If the dragon's blood be of the first (|ualily, it 
 may give too high a colour; in this case the dose 
 may be lessened at ple;isure, as well as that of iha 
 other colouring matters. 
 
 It is with a similar kind of varnish that the art- 
 ists of Geneva give a golden orange colotu' to the 
 small nails eiiiployed to ornament watch cases, 
 but they keep 'he \irocess very secret. A beautiful 
 bright colour rnigh* be easily couimunicated to 
 this mixture; but they prefer the orange colour 
 produced by certain compositions, the preparation 
 of which has no relation to that of varnish, and 
 whicii has been successtully imitated uiiii saline 
 mixtures, in which orpimeiit is a principal ingre- 
 dient. The nails are heated before ihej are im- 
 mersed in the varnish, and they are then spread 
 out on sheets of drv paper. 
 
 Gold-coloured lacquer Jor brass ^vatch cases, watch 
 keys, &r. 
 
 Take of seed lac, 6 oz. amber, gum gutta;, each 
 2 oz. extract of red sandal wood in water, 24 grains, 
 dragon's blood, CO grains, oriental safi'ion, 3ti 
 grains, pounded glass, 4 oz. pure alcohol, ■>() oz. 
 
 Grind the amber, the seed lac, gum giiUte, anil 
 dragon's blood on a piece of poiphw-y; liien 
 mix ihein with the pouiuied glass, i.nd add the al- 
 cohol, after forming with it an infusion of ihe saf- 
 fron am! an extract of the sandal w ood. The var- 
 nish must then be completed as before. The me- 
 tal articles destined to be covered by this \urnisl) 
 are iieated, and those which will admit of it, are 
 inimersevi in packets. The tint of the varnish may 
 be varied by modifying the doses of the colouring 
 substances. 
 
 'Laccjuer of a less drying quality. 
 
 Take of seed lac, 4 oz. sandarac, or mastic, 4 
 oz. dragon's blood, ^ oz. terra merita, gum guitai, 
 each 30 grains, pounded glass, o oz. clear turpeiw 
 tine, 2 oz. ejsence of turpentine, 32 oz. 
 
 Extract by infusion the tincture of the colouring 
 substances, and then add the resinous bodies ac- 
 cording to the directions for compound mastic vai- 
 nibh. 
 
 Lacquer or varnishes of this kind are called 
 changing, because, when applied to metals, sucii a 
 copper, brass, or hammered tin, oi to wooden 
 boxes and other furniture, they communicate to 
 lliem a more agreeable colour. IJesides, b\ liieir 
 conlact with the coiimion metals, they acipiiic a 
 lusUe which approaches that of tlie jixecious aiv 
 
?8 
 
 UXrVERSAL RECEIPT BOOK. 
 
 tals, and lo which, in conscfpience of peculiar in- 
 iriiisic <|iialities or ctTiaiii laws of caiivention, ai 
 much <„Tcatcr vaiue is attacheil. It is by iiieaus ot j 
 diesc eiiaiij^iiig vaniisht-s, tliat artists are able to | 
 coinmumcaie lo i.heir leaves of silver and copper, i 
 those shininuf colours observed in foils. Tliis pro- i 
 duct of industry becomes a scuree of prosperity to • 
 the nianufai-turers of huttoni and works formed 
 «itn full, which in the hands of the jeweller con- 
 tributi s with so much success to produce that re- 
 flection of the rays of light v.hicl\ douljles the lus- 
 ti-ean<l s|iai'klihj^ quality of precious stones. 
 
 It is to varnish of tbis kind that we are indebted 
 for the manuf\ctory of gilt leather, which, taking 
 refuge in England, has given place to that of papier 
 rnaciiee, which is employed for the dfecoration of 
 palaces, theatres, feie. 
 
 In the last place, it is by the effect of a foreign 
 tint, obtained from the colouring part of saffron, 
 that the scales of silver disseminated in confection 
 d'hyacinthe reflect a beautiful gold colour. 
 
 The colours transmitted bv different colouring 
 substances, require tones suited to the objects for 
 which titey are destined. The artist has it in his 
 own power to vaiy them at i)leasure, by the ad- 
 dition of annattoto tiie mixture of dragon's blood, 
 saffron,* kc. or some changes in the doses of the 
 mode intended to be made in colours. It is there- 
 lore impossible to give limited formula. 
 To make lacfjiters ofvivhus tints. 
 
 There is one simple method bv which artists 
 may be enabled to obtain all the different lints they 
 require. Infuse separately 4 ounces of gum gutts 
 in 3-2 ounces of essence of turpentine, and bounces 
 of dragon's blood, and an ounce of annatlo also in 
 separate doses of essence. These infusions may be 
 easily made in tlie sun. After fifteen days' expo- 
 fure pour a certain quantity of these liquors into a 
 flask, and by varying the doses different shades of 
 colour will be obtained. 
 
 These infusions may be employed also for chang- 
 ing alcoholic varnishes; but in this case the use of 
 iaffron, as well as that of red sainial wood, which 
 does not succeed with essence, will soon give the 
 tone necessary for imitati.ig witU other tiiMiturcs 
 tlie colour of gold. 
 
 .Mordant va-}iish for gilding. 
 
 Take of mastic, 1 ounce, gum sandai-ac, 1 do. gum 
 »uttx, ^ do. turpentine, ^ do. essence of turpentine, 
 6 do. 
 
 Some artists who make use of mordants, substi- 
 tute for the turpentine an ounce of the essence of 
 avender, which renders this composition still less 
 drying. 
 
 In general, the composition of mordants admits 
 of modifications, according to the kind of work for 
 uiiich thev are destined. The a])plication of them, 
 however, is confined chiefly to gohl. ^^ ben it is 
 required to fill up a design with gold leaf on any 
 jjround whateVv.i', the composition, wiruh is to serve 
 as the means of union between the metal and the 
 ground, ought to be neither too thick nor too fluid; 
 because both these circumslances are equally in- 
 jurious to delicacy in the strokes; it will be re- 
 q\ii-.ite also that the composition should not dry 
 UU the artist has conqjleted his design. 
 Other mordants. 
 
 Some prepare their mordants with Jew's pitch 
 and drying oil dilute<l with essence of turpentine. 
 They employ it for gilding pale gold, or for bronz- 
 ing. 
 
 Other .irlists imitate the Chinese, and mix wuh 
 their niordanls colours proper for assisting the tojie 
 which they are desirous of giving lo the geld, such 
 as yellow, red. Stc. 
 
 Others employ merely f:U varnish, lo which they 
 add a little red oxide of lead (minium). 
 
 Others make use of thick glue, in which they 
 dissolve a little homy. This is what tliey call />iit- 
 ture. When they are desirous of heightening the 
 colour of the gold, they employ this glue, to which 
 the gold leaf adheres exceeilingly veil. 
 
 .iiiollier. — The <|ualities of the fGllowing are fit 
 for eveiy ki'id of apidicalion, and paiticularlv to 
 meUdi. Expose boiled oil to a strong heat'in a 
 pan: when a black smoke is disengaged from it, 
 set it on fire, and extinguish it a few moments aftei 
 by puf.in;^ on the cover of the pan. Then pour the 
 r.^uiler still warm into a healed bottle, anci add to 
 it a liiiie essence of turpentine. This mordant 
 dries very si)eedily; it has body and adlieres to, 
 and Htrongl\ retains, gold leaf, when applied to 
 wood, inctals, and other substances. 
 To jirrjHire a composition for makinir colcnirea 
 dra~ti>ings and (jriuts resemble fmintiiizs in oil. 
 Take of Canada balsam, I ounce, spirit of tur- 
 pentine, '2 ounces: mix them togetiier. Before 
 this composition is applied, the drawing 01 print 
 should be sized witli a solution of isinglass in wa- 
 ter, and w lien dry, apply the varnish wilh a tinel 
 hair L.-ush. 
 
 ^ varnish to colour baskets. 
 Tiike either red, black, or white sealing wax, 
 which ever colour you wish to make: to every i2 
 ounces of sealing wax, add 1 ounce of spir t ol 
 wine: pound the wax fine, then sift it through a 
 fine lawn sieve, till you have made it extremely 
 fine; put it into a large yihial with the spirit oi 
 wine, shake it, let it stand near the fire 48 hours, 
 .shaking it often; tiien, with a little, tnusli the 
 baskets all over » itli it; let them dry, and do thera 
 over a second time. 
 
 To prepare anti-attrition. 
 According lo the speciticalion of the patent, this 
 mixture consists of one hundred weight of plum- 
 bago, to four hundred of hog's lard, or otiier 
 grease; tlie two to be well incorporated. The 
 apidicalion is to (irevent the eflects' cf friction in 
 all descriptions of engines or niaehires; ami a suf- 
 ficient quantity must be rubbed over the surface of 
 the axle, s[>indle, or other part where the beai-- 
 ing is. 
 
 Vaniish for pales and coarse -wood -work. 
 Take anv (piantity of Uir, and griiul it w ilh as 
 mucii Spanish brown as it will bear, without ren- 
 dering it too thick lo he used as a paint nr \ar;.ish, 
 and then spread it on the pales, or other wood, as 
 soon as convenient, for it quickly hardens by 
 keeping. 
 
 This mixture must be laid on the wood to be 
 varnished by a large brush, or house painter's 
 tool; and the work should then be kept as free 
 from clust and insects as possible, till the varnish 
 be thoroughly dry. it will, if laid on smooth 
 wood, have a vcr\' good gloss, and is an excellent 
 preservative of it against moisture; on which ac- 
 count, as well as its being chtaper, it is far jjre- 
 i ferable to painting, not only for pales, but for wea- 
 I ther boarding, and all other kiiuls of woodwork 
 '. tor grosser purposes. Where the glossy brown 
 I coloiu' is not liked, the work may be made of a 
 I greyish brown, by mixing a small proporUon of 
 I white lead, or whiting and ivory black, with the 
 I Spanish brown. 
 
 .i black vaniish for old straw or chip hats. 
 Take of best black sealing wa.v, ^ an ounce. 
 I rectified spirit of wine, 2 ounces; [lowder ihe seal- 
 I ing wax, and init it with the spirit of wine, into a 
 i four ounce phial; digest them in a sand hi at, 01 
 j near a fire, till the w-x is dissolved; lay it ot 
 I warm with a fine soft hair-brush, bt fore a fire or 
 I in the sun. It gives a good stift'iiess to old straw 
 ! hats, and a beautiful gloss, equal to new, -uiu iC- 
 I si sis wet. 
 
VARNISHES. 
 
 2i> 
 
 To paint jail cloth, &c. so as to be pliant, durable, 
 and iinpn vioua to -wa-pr. 
 
 This process, wiru-.li is extracted from the 
 Transactions of the Society of .Irts, is now uni- 
 '•crsally priictised i» the public tlock-yanls. 
 
 The paint usually Liid upon canvas hardens to 
 Kuch a degree as to crack, ar.'l eventually to break 
 fhe canvas, which renders it unserviceable in a 
 bhort time: but the canvas painted in the new 
 manner is so superior, that all canvas used in the 
 navv is thus [)repared; and a saving of a guinea is 
 made in every one hundred square yards of can- 
 vas so painted. 
 
 The old mode of painting canvas was to wet 
 the canvas, and prime it with Spanish brown; 
 then to give it a second coat of a chocolate colour, 
 made by mixing Spa..ish brown and black paint; 
 and, lastly, to finish it with black. 
 
 The new method is to grind 96 lbs. of English 
 octire with boiled oil, ard to add 16 Ihs. of black 
 paint, which mixture firms an indifferent black. 
 .\ pound of yellow soap, dissolved in 6 pints of wa- 
 ter over the fire, is mixed, while hot, with the 
 paint. This composition is then laid upon the can- 
 vas (without being wetted, as in the usual way,) 
 as stiff n- can conveniently be done with the brush, 
 !>o as to form a smooth surface; the next day, or 
 still better, on the second day, a second coat of 
 ochre and black (without any, or but a very small 
 portion of soap) is laid on, and allov/ing this coat 
 an intermediate day for drying, the canvas is then 
 finished with black paint as usual. I'liree days 
 i,eing then allowed for it to dry and harden, it 
 does not stick together when taken down, and 
 folded in cloths containing 60 or 70 yards eacli; 
 aad canvas finislied entirely with the composition, 
 leaving it to dry one day between each coat, will 
 not stick together, if laid in quantities. 
 
 It has been ascertaineil from actual trials, that 
 the solution of yellow soap is a preservative to red, 
 vellow, and black paints, when ground in oil and 
 put into casks, as they acquire no improper hard- 
 ness, and dry in a remarkable manner when laid 
 on with the brush, without the use of the usual 
 drying articles. 
 
 It is surprising that the adoption of soap, which 
 is so well known to be miscibie with oily substan- 
 ces, or at least, the alkali of which it is coniposed, 
 has not already been brought into use in the com- 
 position of oil colours. 
 
 Coloured composition for rendering linen and cloth 
 impenetrable to -water. 
 
 Begin by washing the stuff with hot water; then 
 drv and rub it between the hands until such time 
 as'it becomes perfectly supple; afterwards spread 
 it out by drawing it into a frame, and give it, with 
 the aid of a brush, a first coat composed of a mix- 
 ture of 8 quarts of boiling linseed oil, 15 grammes 
 of calcined amber and acetate of lead, (of each 7^ 
 t;rammes) to which add 90 grammes of lamp- 
 black. For the second coat use the same ingre- 
 dients as above, except the c,i.lx of lead. This cjat 
 will give a few hours, according to the season; at- 
 terwards t.ake a dry plaisterer's brush, ativl rub the 
 stuff strongly with it, when the hair, by this opera- 
 tion, will become very smooth. The thira and 
 last coat will give a perfect and durable jet black. 
 
 Or rather, take I'2 quarts of boiling linseed oil, 
 SO grammes of and)er, 15 grammes of acetate of 
 lead, 7^ sulphate of zinc, 15 Prussian blue, and 
 r^ verdigris; mix them very fine with a little oil, 
 tuid add 120 gra/nmes <. ■ lamp-black. These coats 
 arr used at discretion, as is done with painting. — 
 .luualcs deV Indus, IS'21. 
 / 'o thickem linen cloth fur screens and bed testers. 
 
 Grim/ whiting with zinc, and to prevent its 
 /racking, add a little honey to it; then take a soft 
 
 brush, and lay if upon the cloth, and so do two or 
 three times, suffering it the meanwhile to dry be- 
 tween layiugs on, and for the last laying, smooth 
 it over with Spanish white, ground with linseed 
 oil, the oil being first heated, and mixed wth a 
 small quantity of the litharge of gold, the belter to 
 endure the weather, and so it will be lasting. 
 Common -wax, or var-7iished clol/i. 
 
 The manufacture of this kind of chith is very 
 sim[)le. The cloth and linseed oil are the priii":- 
 pal articles requircul for the establishment. Com- 
 mon canvas, of an open and coarse texture, is ex- 
 tended on large frames, placed under sheds, the 
 sides of which are open, so as to afford a tree pas- 
 sage to the exterir^il air. The manner in which 
 the cloth is fastened to these frames is as follows 
 it is fixed to each Si.ie of the frame by hooK> 
 which catch the edge of the cloth, and by pieces 
 of strong packtlu-ead passing through holes at the 
 other extremity of the hooks, which are tied round 
 moveable pegs placed in the lower edge of the 
 frame. The methanism by whi<;h the strings of a 
 violin are stretched or unstretched, witl give some 
 idea of the arrangement of the pegs employed foi 
 extending the cloth in this apparatus. iJy these 
 means the cloth can be easily stretched or relaxed, 
 when the oily varnish has exercised an action os 
 its texture in t.ie course of the operation. Tht 
 whole being thus arranged, a liquid paste mad« 
 with drying oil, which may be varied at pleasure, 
 is applied to the cloth. 
 
 To ir.ake li(pnd paste -with drying oil. 
 
 Mix Spanish white or tobacco-pipe clay, or anj 
 other argillaceous matter, with water, and leave if 
 at rest some hours, which will be sutficient to sepa- 
 rate the argillaceous parts, and to produce a sedi- 
 ment. Stir the sediment with a broom, to com- 
 plete the division of the earth ; and after it hai 
 rested some seconds, decant the turbid water into 
 an earthen or wooden vessel. By this process th'' 
 earth will be separated from the sand and othfi- 
 foreign bodies, which are precipitated, and which 
 must be thrown away. If the earlli has b?en 
 washed by the same process, on a large scale, it ii 
 divided by kneading it. The supernatant water ii 
 thrown aside, and the sediment placed in sieves, 
 on pieces of cloth, where it is suffered to drain: it 
 is then mixed up with oil rendered drying by a 
 large dose of litharge, that is about a fourth of tho 
 weight of the oil. Tha consistence of thin paste 
 being given to the mixture, it is spread over the 
 cloth by means of an iron spatula, the length ol 
 which is equal to that of the breadth of the cloth. 
 This spatula performs the part of a knife, and 
 pushes forward the excess of matter above the 
 quantity sufficient to cover the cloth. When the 
 first stratum is dry, a second is applied. The ine- 
 qualities produced by the coarseness of the cloth, 
 or by an unequal extension of the paste, are 
 smoothed down with pumice-stone. The pumice- 
 stone is reduced to powder, and rubbed ovcr the 
 cloth witli a piece of soft serge or cork dipped in 
 water. The cloth must then be well washed in 
 water to clean it; and after it is dried, a varnish ot 
 gum lac dissolved in linseed oil boiled with tur- 
 pentine, is to be applied to it. 
 
 This preparation produces yellowish varnished 
 cloth. Whei. wanted black, mix lamp-black with 
 the Spanish wliite, or tobacco-pipe clay, which 
 forms the basis of the liquid paste. Various 
 shades of grey may be obtained, according to the 
 quantity of lamp-black which is added. Umber, 
 Cologne earth, and different ochry argillaceoui 
 earths, may be used to vary the tints, without 
 causing any addition to the expense. 
 
 To prepare fine printed varnished cloths. 
 
 The process thus described for inanufacturiu| 
 
 C 2 
 
so 
 
 tJXrVERSAL RKCETPT BOOK. 
 
 ciimninn varnisj.-od nn<l pnlislied oliiths. may serve 
 o<;>L- a iPK- i'leii of tluil cminoycd t'oi nuikiiij^ 
 finr cloths of the sunie kiiul, (kciriled with ti cn- 
 loni'L'd iirii)ic"EMon. Tlie niunutiuloiies o( Ger- 
 iiiiiuv have varnished cl-iths emhellished with 
 h\v<:l- and sitimII siil)ji-cts, fissures, aiul hiudsfapes. 
 Well execnletl, ;«iid which aj'e destined for cover- 
 ins; tiirnilure suiijected lo daily use. 
 
 This process, whicli is oidy an innirovement of 
 trie foi-iner, refjnii-es a finer paste, and cloth ot a 
 more delicate texture. The stratum of paste is 
 applied in. tiie same manner, and when dry and 
 pdished, llie cloth is taken from the frame and re- 
 moved to the |)aiii'er's tahle, where the art of the 
 C(,lourist ami dcsijjjner is displayed under a thou- 
 sand forms; and, as in that of printed cottons, ex- 
 liihils a ricuness of tints, a..d a distrihution ol suh- 
 •ecls, which discover taste, and insure a ready sale 
 for the articles manufacturi'd. 
 
 Tiie processes, however, employed in these two 
 arts to extract the colonritiii; parts are not the same. 
 In the art of cotton-printins;; the colours are ex- 
 tracted hy the hath, as in tiial of dyeing. In piint- 
 ing varnished cloths, the colourinj^ parts are the 
 result ('f the union of drying oil mixed with var- 
 nish; and the dift'erenl colours employed in oil 
 painting or painting in varnish. 
 
 'the varnisii api)lied to common oil cloth is com- 
 posed of gum lac and drying linseed oil; hut that 
 destined for printed varnished cloths retpiires 
 some choice, hoth in regard to the oil and the :-e- 
 siiHiUS matter which gives it consistence. Pre- 
 nar"d oil of pinks and copal form a varnish very 
 little coloured, pliahle, and solid. 
 
 To prepare varnished silk. 
 
 Varnished silk, for making umhrcllas, capots, 
 eovcrings for "lats, Sec. is pre(iared in the same 
 manner as tlie varnished and polished cloths al- 
 ready deserihed, hut with some variation in the 
 li(|nid paste oi' varnish. 
 
 If llie surface of the silk be pretty large, it is 
 made fast to a wooden frame furiiislied with hooks 
 Liid moveable pegs, such as liiat used in i!ie maim- 
 Jacture of common varnished cloths. A soft [jaste, 
 9')inposed of linseed oil boiled with a fourtii part 
 of iilliarge; tobacco |)ipe clay, dried and sifted 
 Tiiro'ii^h a silk-sieve, 16 parts; litharge ground on 
 poipiiyry with water, dried and sifted in the same 
 manner, 3 tiarts; and lamp-black, I part. This 
 paste is then s[>read in a uniform manner over 
 til',; surface of the silk, by niieans of a long knife, 
 liaving a handle at each extremity. In summer, 
 'Meiilv-foiir hours are sufficient for its desiccation. 
 When dry, the knots ])roiluced by the inctjualitics 
 of iht; silk are smoot'ied with pumice-stone. This 
 operation is performed with water, and when 
 finished, the surface of tlie silk is washed. It is 
 then suffered to drv, and flat copal varnish is ap- 
 plie.l. 
 
 If it be intended to polish this varnish, ap ily a 
 sec'ind stratum; after wliich jiolish it with i ball 
 of cliilh and very fine ti'ipoli. 'I'he varnishe I silk 
 thus m.ide, is vi-ry black, exceedingly pliablt, and 
 has a tine pcdish. It may be rumpled a th asaud 
 wiiys witliout retaining any fold, or event i mark 
 Oi'one. It is light, and thereby proper for jovcr- 
 ings to li.its, and for making cloaks and v-aps so 
 lisefnl to travelitrs in wet weather. 
 
 .inother incthod. — A kind of varnishef' silk, 
 ■which has only a yeiiowish colour, and whi^n suf- 
 feib, the texture of the siuir to appear, is prepared 
 with a joixtore of .'3 parts Lolled oil of pinks, and ) 
 pail of fat copal varnish, which is extended with a 
 co.iiae brush or knife. Two siri.la are sutfieieiit 
 when oil ha.-, been freed from its greasy particles 
 ov-r a slnw lire, or when boiied with a fourth part 
 ot its weisrht of l«liiar};e. 
 
 Tlie inequidities are removed hy p.-im ce-stOTi'' 
 and wat<r; alter which the co])al varnish is apjdied. 
 This simple operation gives to while Silk a yellow 
 colouT, which arises from the bcnleo oil and ih^e 
 varnish. 
 
 This varnished silk possesses all those cjualitie* 
 ascribed to certain • '•eparations of silk which are 
 recommended to be worn as jackets by {lersoi a 
 subject to rheiini'itism. 
 
 Tn pvcjiare water proof boots. 
 
 Boots and shoes may be rendered iinperviom t« 
 water bv the following composition. — i'akfc S ox. 
 of spermaceti, and melt it in a pipkin, or other 
 earthen vessel, over a slow fire : w\i.\ therete six 
 (Iraehins of Indian rubber, cut into slices, and these 
 will presently dissolve. 'Then ntld, ieritUim, of tal- 
 low, 8 ounces; hog's lard, 2 ounces; amber var 
 nish, A ounces. Mix, and it will be fit for use im 
 mediately. The boots or other material to be 
 treated, are to receive two or three coats, with a 
 c;)mmou blacking brush, and a fine jiolish is the 
 result. 
 
 To make Itnther and other articles water prorf.- 
 J^atent. 
 
 Dissolve ten pounds of Indian rubber, cut into 
 bits, the smaller the better, in twenty gallons ot 
 pure spirits of turpentine, by putting them to- 
 gether into a tin vessel that will hold forty gallons. 
 'I'his vessel is to he immersed in cold water, con- 
 tained in a boiler, to which fire is to be applied so 
 as to make the water boil, occasionally s^niplying 
 what is lost by evaporation. Here it is to remain 
 until a perfect solution of the caoutchouc in the 
 turpentine is obtained. One hundred and fifty 
 pounds of pure bees wax are now to be (lissolved in 
 one huadred gallons of pure spirits of turpeiiline, 
 to which a;iil tventy pounds of Burgundy pilch 
 and ten pounds of gum frankincense. The solu- 
 tion to be obtained as directed for the caoutchouc. 
 .Mix the two solutions, and, when cold, add ten gal- 
 lons of copal varnish, and put the whole into a re- 
 servoir, diluting it with one hundred gallons of 
 lime water, five gallons at a time, and stirring it 
 well up for six or eight hours in succession, whicn 
 stirring must he repealed when any of the compo- 
 sition is taken out. If it is wante<l black, mix 'iO 
 pounds of lamp-black with "iU gallons ot turpen- 
 tine, (which '20 gallons should be <leducted from 
 the (luantity previously employed) and add it pre- 
 viously to putting in the lime water. 
 
 To use it, lay it on the leather with a painter's 
 brush, ami rub it in. 
 
 To make black japim. 
 
 Take of boile<l oil, I gallon, umber, 8 oz. a.s- 
 phalluin, 3 oz. oil of tur|)entine, as much as will 
 reduce it to the thinness re(iuired. 
 'To prescnv tiles. 
 
 \fter the adoption of glazing, varnishing, kc. 
 to increase the hardness of tiles, tarring has been 
 found completely to stoi) tlieir pores, and to ren- 
 der them impervious to water. 'I'lie [irocess it 
 practicable, and not expensive. Lime and tar, 
 whale oil or dregs of oil, are eijually adapted tc 
 trie purpose, and still cheaper. lairing is parti- 
 cularly eHicacious when tiles are cracked by tliiv 
 frost. It is calculated, that the expense of coal tar 
 for a roof of a lU'ddling extent, and supposing s'icU 
 a roof to reijuire one liuudred weight, woulu not 
 exceed two guineas. 
 
 To bronze plaster Jigures. 
 
 For the ground, after it has been sized and rub- 
 bed down, "take Prussian blue, verditer, and spruce 
 ochre, (jrind lliem separately in watei, turpen- 
 tine, or oil, according to the wc"k, and mix them 
 in such proportions a j will produce the colour de- 
 sired. 'I'hen ^',iiiid Dutch metal in a [lail ot this 
 composition- laying it with judgment on the ito- 
 
VARNISHES 
 
 minent parts of the figure, whicn pioduces a grand 
 ettecl. 
 
 To polish varnished fnriii ture. 
 
 Take two ounces of tripoli powflt-red, put it in 
 sn earthfrn pot, with wHti^r to cover it; then take a 
 piece of white flannel, lav it over a [)iece of cork 
 or ruhoer, and prnceed to piili'''i the varnish, al- 
 ways wetting it with the tripoli and v/ater. It will 
 be kixown when the process is finibheil by wiping 
 a pai t of the work with a sponge, and obsei'ving 
 v\ h: ther there is a fair even gloss. When this is j 
 the case, take a bit of muttuii suet and tine flour, 
 fcnd clean the "wrrk. , 
 
 To polish -wood. 
 
 Take a piece of (luinice stone, and water, and 
 pass regularly over the work until the rising of 
 the grain is cut down; then take powdered tripoli 
 end boiled linseed oil, and polish the work to a 
 bright surface. 
 
 To polish brass ornaments inlaid inioood. 
 
 File the brass very clean with a smooth file; 
 then take some ti-ipoli powdered very fine, and 
 mix it with the linseed oil. Uip in this a rubber 
 cf hat, with which polish the work until the de- 
 tired effect is obtained. 
 
 If the work is ebony, or black rosewood, take 
 some elder coal powdered very fine, and aj)ply it 
 dry after you have done with the tripoli, and it 
 will produce a superior polish. 
 
 Tiie French mode of ornamenting with brass 
 differs widelv from ours; theirs being chieffy wa- 
 ter-gilt [or7noKln), excepting the flutes of columns, 
 &c. which are polished very high with rotten stone, 
 Mid finished wilh elder coal. 
 
 To bvoTvn gun barrels. 
 
 After the bai'rel is finished rub it over with aqua 
 foi'tis, or spirit of suit, diluted wilh water. Then 
 lay it by for a week, till a complete coat of oil is 
 formed. A little oil is then to be a[)plied, and 
 after rubbing the surface dry, polish it with a hard i 
 brush and a little bees' wax. 
 
 To make blacking. 
 
 Take of ivory black and tre.icle, each 12 oz. 
 spermaceti oil, 4 oz. while wine vinegar, 4 pints. 
 
 Mix. This blacking, reL-ommended by Mr 
 Gray, lecturer on the materia medica, is superior | 
 in giving leather a finer polish than any of those 
 that are advertised, as they all contain sul[)huric 
 acicl, (oil of vitriol,) which is necessary to give it j 
 the polishing fpiality, but it renders lealher rotten, j 
 and very liable to crack. 
 
 To make liqicid blacking. \ 
 
 Take of vinegar. No. 18, (llie common,) 1 quart, 
 ivory-black, and treacle, each 6 oz. vitriolic acid, 
 and sperraaceli, (or common oil,) each 1^ oz. 
 
 Mix the acid and oil first, afterwards add the 
 other ingredients; if, when it is used, it does not 
 drv (luiik enough on the leather, add a little more 
 of the vitriol, a little at a time, till it dries quick 
 enough. ^\ hen there is too much of the vitriolic 
 acid, which is various in its strength, the mixture 
 will give it a brown colour. 
 
 N'.Ii. ^'inegar is sold by numbers, viz. No. IS 
 'the weakest), 19, 20, 21, 22. The celebrated 
 Diacking is made with No. IS. When this mixture i 
 is i>ro[)erlv finished, the ivory-black will be about 
 ore-third the contents of the bottle. 
 To make Jiailey''s composition for blacking cakes. 
 
 Take gum ti-agacanth, one ounce; neat's fo:jt oil, 
 superfine ivory-black, deep blue, prepared frwm 
 iron ami cop[)er, each Iwo ounces; biown sugar 
 landv, tiver water, e ich four ounces. Having mix- 
 ed well these ingrt clients, evaporate the wuler, 
 a.r)d form your cakes. 
 
 7'c/ make blacking balls for shoes. i 
 
 Take mutton 5uet, i oun,;es; bees' v.ax, one I 
 ounce; sweet oil, one ounce; sugar candy and gum- I 
 
 I arabic, one drachm each, in fine po-»'''er: melt 
 these well together over a gentle fire, and add 
 thereto abnut a spociiful of turpentiiie, and lamp- 
 black sufficient to give it a good black cidour. 
 While hot enough to run, make it into a ball, by 
 pouring the li pioi into a tin mould; or let it stanJ 
 till almost cold: or it may be moulded i)y the hand. 
 To make limiid Japan blacking. 
 
 Take 3 ounces of ivory-black, 2 oz. of coars* 
 stigar, one ounce of sulphuric acid, one ounce oJ 
 muriatic acid, one table-spoonfu! of sweet oil and 
 lemon acid, and one pint of vinegar. First mix the 
 ivor)--black and sweet oil together, then the lemon 
 andsugar, with a little vinegar, tocpialify ttie black 
 ing; then add the sulphuric and muriatic acids, and 
 mix them all well together. 
 
 Observation. The sugar, oil, and vinegar pre- 
 vent the acids from injiuing the lealher, and add 
 to the lustre of the blacking. 
 
 »4 cheap method. — Ivory-black, 2 ounces; brown 
 sugar, one ounce and a half; and sweet oil, half a 
 table-spoonful. Mix them well, and then gradually 
 add half a pint of small beer. 
 
 ^jnotlici- method. — A quarter of a pound of ivory- 
 black, a quarter of a poimd of moist sugar, a table- 
 spoontul of flour, a piece of tallow about the size 
 of a walnut, and a small piece of gum-arabic. 
 Make a paste of the flour, and whilst hot, put in 
 the tallow, then the sugar, and afterwardo mix the 
 whole well together in a ([uart of waK»r. 
 To render leather -water proof. 
 
 This is dane by rubbing or brushing into the 
 leather a mixture of drying jils, and any of tlie ox- 
 ides or calxes of lead, copper, or iron; or by sub 
 stituting any of tlie gummy resins, in the room of 
 the metalirc oxides. — Repertory., vol. x. 
 
 To make varnish for coloured drawings. 
 
 'I'ake ot Canada balsam one ounce, spirit of tnt^ 
 pentine, two ounces. Mix them together. 13efoi/j 
 tills composition is applied, the draw." g or pi-int 
 should be sized wilh a solution of isinglass in w». 
 ter;and when dry, apply the varnish with a camei's- 
 hair brush. 
 
 To make furviture paste. 
 
 Scrape 'our ounces of bees' wax into a basin, and 
 add as much oil of turpentinii as tvill moisten it 
 through. Now powder a ([uarter of an ounce of 
 resin, and aild as much Indian fed as will bring it 
 to a deep mahogany colour. \\'hen the composi- 
 tion is properly stirred up, it will prove an excel- 
 lent cement or paste for blemishes in mahogany, 
 and other furniture. 
 
 Another method. — Scrape four ounces of bees' 
 wax as before. To a pint of oil of turpentine, in a 
 glazed [lipkin, add an ounce of alkanet-root. Co- 
 ver it close, and put it over a slow fire, attending 
 it carefully that it may not boil over, or catch fire. 
 When the liquiil is of a ileep red, add as much of 
 it to the wax as will moisten it through, also a 
 quarter of an ounce of j)Owdered resin. Cover tlie 
 whole close, and let it stand six hours, when it wilj 
 be fit for use. 
 
 To make furniture oil. 
 
 Take linseed-oil, put it into a glazed pipkin 
 with as much alkanet-root as it will cover. Let ii 
 boil gently, and it will become of a strong red co 
 lour: when cool it will be fit for use. 
 To make ivash for preserving draivings made tuitf 
 a black lead pencil. 
 
 A thin wash of isinglass will fix eitYier bluck 
 lead, or hard black clialk, so as to prevetit tiieir 
 rubijing out; or the same etlcet mav be produced 
 by tlie sim[de application of skiinmed milK, ks liu3 
 been proved by tiequeiit trials. 'I 'he best wav ol 
 using the latter is to lay the drawir.g Hat upi'i, the 
 surface of the milk; and then taking it up b_v one 
 corner till it drains and dries. 'I'he milk must be 
 
.'Nn'ERSAl. RECEIPT BOOK. 
 
 pert ectly free from cream, or il ,-ill grease tl»e pa- 
 per. 
 
 To make vamish for -wooil, -ntk Ji resists the action 
 ofhoilimr -znutar. 
 
 Take a pound ami a half of linseetl-oil, and boil 
 It in a retl copper vessel, not t"nned. holilins^ sus- 
 pended over it, in a small linen 1)h<^, five ounces of 
 litharge, and three ounces of ptdverized n^iniuni; | 
 (akin,2; care that the bag does not touch the bottom 
 of the vessel. Continue tlie ebullition unti! the oil 
 acquires a deep bi'oun colour; then take away the 
 hag, and substitute anotlier in its place, containing 
 a clove of garlic; continue the ebullition, and re- 
 new the clovo of garlic seven or eight times, or 
 rather put liiem all in at once. 
 
 Then tli:-nw into tlie vessel a pound of vellow 
 amber, after liaving melted it in the following nian>- 
 ner: — Add to the pound of amber, well jiulveriz- 
 ed, two ounces of linseed-oil, and place tlie wliole 
 on a strong fire. When the fusion is complete, 
 pour it boiling into tlie prepared linseed-oil, and 
 continue to leave it boiling for two or three minutes, 
 stirring the whole up well. It is then left to settle; 
 the composition is decanted and preserved, when 
 it becomes cold, in well corked bottles. 
 
 After polishing the wood on which this varnish is 
 to be applied, you give to the wood tiie colour re- 
 quired; for instance, for walnut wood, a slight 
 coat of A mixture of soot with the essence of tur- 
 pentine. When this colour is perfectly dry, give 
 It a coat of varnish with a fine sponge, in order to 
 spread it very equal; i-epeat these coats four times, 
 taking care always to let the preceding coat be 
 dried. — Annales de V Industrie, 1 82 1 . 
 To restore the blackness of old leather chairs, &c. 
 
 Many families, especially in tlie counirv, i)os- 
 sess chairs, settees, kc. covi-rcd with black leather; 
 •.nese, impaired by long use, may be restored near- 
 ly to their original good colour and gloss by the 
 following easy and approved process: — Take two 
 yolks of new laid eggs, ami the white of one. Let i 
 tliese be well beaten up, and then shaken in a glass 
 vessel or jag, to become like thick oil; dissolve in ] 
 ahout a table-spoonful or less of geneva, an ordi- | 
 nary tea-lump of loaf-sugar; make this thick with 
 ivory black, well worked up with a bit of stick; I 
 mix with the egg for use. Let this be laid on as | 
 blacking ordinarily is for shoes; after a verj few 
 minutes polish with a soft, veiy clean brush, till I 
 completely dry and shining, then let it remain a 
 d3y to harden. 
 
 The same process answers admirably for ladies' 
 cordovan, or gentlemen's dress-shoes^ but wiili the 
 fallowing addition for protecting tlie stockings 
 ttvm soil. Let the white or glaire of eggs be sliak- 
 «(, in a lai'ge glass pliial until it becomes a perfect 
 oil, brusli ovei the inner edges of the slioes with 
 It, 'ind wlu-ii completely dry, it will prevent all 
 soiling from the leather. This reijuires to be re- 
 prated. 
 
 To polish and soften ivory. 
 
 ITiisanii-le .s polished w'ith putty and water, bv 
 nf^ans of a rubber, made of hat, which, in a shoi-t 
 time, produces a fine gloss. The following direc- 
 oous are given to soften ivory. Let it stand in a 
 warm place 48 hours, and you will be able to bend 
 the ivory in any form. 
 
 To vaiTiish dra7vi7igs and card -work. 
 
 Boil some clear parchment cuttings in water. In 
 
 glazed pi[)kin, till they produce avery clear size. 
 Strain it and keep it fur use. 
 
 Give the work two coats of the size, passing the 
 brush quickly over the work, not to di.sturh tlie co- 
 lours. 
 
 7'o ?nake turpentine varnish. 
 
 Mix one gallon of oil of turpentine, and five 
 oouiids of uowdered resin; put it in a tin can, on a 
 
 stove, and let it boil for half an hour. \Vlien cooi 
 it is fit for use. 
 
 To make varnishes for violins, &c. 
 
 To a gallon of rectified spirit of wine, add six 
 ounces of gum sandarac, three ounces of gum mas- 
 tic, and half a pint of turpentine varnish. Put the 
 wiiole into a tin carj, which keep in a warm jdace, 
 friMiuently shaking it, for twelve days, until it is 
 dissolved. Then strain and keep it for use. 
 To vamish harps and dulcirners. 
 
 Prepare the work with size and red ochre; then 
 take ociire, burnt umber, and red lead, wei. 
 ground, and mix up a dark brown colour in tur- 
 pentine varnish, adding so much oil of turpentine 
 that the brush may just be able to pass over the 
 work fair and even. While yet wet, take a muslin 
 sieve, and sift as much Dutch metal, previously 
 powdered, upon it as is requisite to produce the ef- 
 fect, after which varnish and polish it. 
 To preserve steel goods. 
 
 Mr Aikin recommends a thin coating of caout- 
 chouc as an excellent preservative of iron and steel 
 articles from the action of the air and moisture; its 
 unalterability, consistence \\hen heated, adhe-ion 
 to iron and steel, and facility of removal, render it 
 an admirable substance for this purpose. 
 
 The caoutchouc is to be melted in a close vessel, 
 that it may not inflame. It will re(iuire nearly the 
 temperature of fusing lead, and must be stirred to 
 prevent burning. 
 
 Mr Parkins, to whom Mr Aikin communicated 
 tills process, lias made much use of it in his blocks 
 plates, dies, &c. He mixes some oil of turpen- 
 tine with the caoutchouc, which renders it easily 
 applicable, and leaves the substance, when diy, as 
 a firm varnisli, impermAble to moisture. This, 
 whfii required, may easily be removed by a soft 
 brash dipped in warm oil of turpentine. 
 
 To prepare oil for -zvatch-tvork, &c. 
 
 Oil used for diminishing frictions in delicate 
 machinery, should be free from all acids and mu- 
 cilage. 
 
 Put into a matrass or glass flask, a portion of 
 any fine oil, with seven or eight times its weight 
 of alcohol, anil heat the mixture almost to boiling, 
 decant the clear upper stratum of fluid, and suft'er 
 it to cool ; a solid portion of fatly matter separates 
 which is to be removed, and then the alcoholic so- 
 lution evaporated In a retort or basin, until redu- 
 ced to one-filth of its bulk. The fluid part of the 
 oil will be deposited. It should be colourless and 
 tasteless, almost free from smell, without action 
 on infusion of litmus, having the consistence of 
 white olive oil, and not easily congealable. — Jour- 
 nal of Scieiice, 18'2'i. 
 
 To make papier mache. 
 
 This is a substance made of cuttings of white or 
 brown ])aper, boiled in water, and beaten in a mor- 
 tar till they are reduced into a kind of paste, and 
 then boiled with a solution of gum arable, or of 
 size, to give tenacity to the paste, whicii is after- 
 wards formed into diflerent toys, &c. by pressing 
 it into oiled mouids. Whi.n dry, it is done over 
 with a mixture of size and lamp-black, and after- 
 wards varnished. The black varnish for these toys, 
 according to Dr Lewis, is prepared as follows : 
 Some colophony, «r turpentine, boiled down till it 
 becomes black and friable, is melted in a glazed 
 earthen vesbei, and thrice as much amber in fine 
 powder sprinkled in by degrees, with the addition 
 of a little spirit or o^l of turpentine now and then, 
 when tlie amber is melted, sprinkle in the same 
 quantity of sarcocolla, continuing to stirthem, and 
 to add more spirit of turpentine, till the whole be- 
 comes duid ; then strain cut the clear llirough a 
 coarse hair bag, pressing it gently between hot 
 boards. This vai-nish, mixed witli ivory- blacV in 
 
VARKISHKS. 
 
 3,1 
 
 hue powder, is applied, in a liot room, on tlie dri- 
 fid paper paste; which is then set in :i s^ently lieat- 
 f.l oven, next day in a hotter oven, and ll.e third 
 i'ay in a very hot one, and let stand each time till 
 the oven ji^t-ows cold. The paste tliiis varnislied is 
 'ard, dui«hle, g;lossy, and bears liquors hot or 
 cold. 
 
 To varnish g'ase. 
 
 Pulverize a qnantity of gum adragant, and let it 
 rlissnlve tor twenty-tour hours in the while of eggs 
 well beat up ; then rub it gently on the glass with 
 » brush. 
 
 To apply copal varnish to the reparation of opake 
 enamels. 
 
 The properties manifested by these varnishes, 
 and which render them proper for supplying the 
 vitreous and transparent coating of enamel, by a 
 covering equally brilliant, but more solid, and 
 which adheres to vitreous compositions, and to 
 metallic surfnoes, admit of their being a])i)lied to 
 other purposes besides those here enumerated. 
 
 13y slight modifications they may be used also 
 f^r the reparation of opake enamel which lias been 
 iraclured. These kinds of enamel admit the use 
 (if cements coloured throughout, or only superli- 
 cially, by copal varnish charged with colouring 
 parts. On this account they must be attended with 
 less difficulty in the reparation than transparent 
 enamel, because tht;y do not require the same re- 
 llection of the light. Compositions of paste, there- 
 lore, the dilferent grounds of which may always 
 harmonize with the colour"- ;.• ground of the pieces 
 to be repaired, and which may be still strengthen- 
 ed by the same lint introduced into the solid var- 
 nish, with which the articles are glazed, \\\\\ an- 
 swer the views of the artist in a wonderful man- 
 ner. 
 
 The base of the cement ought to be pure clay 
 without colour, and exceedingly dry. If solidity 
 be required, ceruse is the only substance that can 
 l>e substituted in its place. D-ying oil of pinks 
 will form an excellent e\cipient, and the consist- 
 ence of the cement ought to be such that it can be 
 easily extended by a knife or spatula, possessed of 
 a moderate degree of tlexibility. This sort of paste 
 soon dries. It has the advantage also of presenting 
 to the colours, applied to it with a brush, a kind 
 of ground \\ hich contributes to their solidity. The 
 compound mastic being exceedingly drying, the 
 application of it will be proper in cases where 
 speedy reparation of the damaged articles is re- 
 quired. 
 
 In more urgent cases, the paste may be compos- 
 ed with ceruse, and the turpentine copal varnishes; 
 which dries more speedily than oil of pinks ; and 
 the colours may then be glazed with the ethereal 
 copal varnish. 
 
 The ajtplication of the ]iaste will be necessary 
 only in cases when the accident, vhicli has hap- 
 pened to the enamel, leaves too great a vacuity to 
 lie filled up by several strata, of coloured varnisii. 
 Bu'; in all cases, the varnish ought to be well dri- 
 ed, tliat it may acquire its full lustre by polisli- 
 ing. 
 
 To make 7v/ute copal varnish. 
 
 White oxide of lead, ceruse, Spanish white, 
 hite claj'. Such of these substances as are pre- 
 ferred ought to be carefully dried. Ceruse a. d 
 <:]ay obstinately retain a great deal of humidity, 
 which would i)p\)Ose their adhesion to drying oil 
 or varnish. The cement tlien crumbles under the 
 fingers, and does not assume a body. 
 
 Another. — On 16 ounces ot melted copal, pour 4, 
 B, or 8 oi'iices of linseed oil boiled, :uid quite fi'ee 
 tVnm gicase. When well mixed by repeated slir- 
 nngs, ".nd afier they are pretty cool, pour in 16 
 oi:-(ic<:S of the essence of Venice tui'peiitine. 
 B 
 
 Pass the varnish (hrmigh a cloth. Amber vamish 
 is made the same way. 
 
 To make black copal inrnish. 
 
 Lamp-black, made of burnt vine twigs, black of 
 peach-stones. The lamp-black must be carefnll» 
 washed and afterwards dried. Washing carries o? 
 a gi-eat many of its impurities. 
 
 To make yello-n< copal varnish. 
 
 Yellow oxide of lead of Naples and M' iitpellier, 
 both reduced to impalpable ])0wder. '.''hese yel- 
 lows are hurt by the contact of iron ant steel ; in 
 mixing them up, therefore, a horn spati.la with a 
 glass inoitar and pestle mustiie employed. 
 
 Gum guttse, yellow ochre, or Dutch pink, ae- 
 cor<ling to the nature and tone of the colour to be 
 imitated. 
 
 To make blue copal varnish. 
 
 Indigo, prussiate of iron, (Prussian blue) blue 
 verditer, and ultra marine. All theae substances 
 must be very much divided. 
 
 To make great copal varnish. 
 
 Verdigris, crystallized verdigris, compound 
 green, (a mixtu-e of yellow and blue). The first 
 two retpiire a mixt<ire of white in proper ])ropor- 
 tions, from a fourth to two-thirds, according to the 
 tint intended to be given. The white used for this 
 pin-pose is ceruse, or the white oxide of lead, oi 
 S])anish white, which is less solid, or white of 
 Moudon. 
 
 To make red copal vanvsh. 
 
 Tied sulphuretied oxide of mercury (cinnabar ver- 
 milion). Red oxide of lead 'minium), different 
 red ochres, or Prussian reds, kc. 
 
 To make purple copal va'imish. 
 
 Cochineal, carniine, and carminated l.ikes, with 
 ceruse and boiled oil. 
 
 Jiiick red. 
 
 Dragon's blood. 
 
 Chamois colour. 
 
 Dragon's blood w ah a paste composed cfflowej-s 
 of zinc, or, what is still better, alittle red vermilioi.. 
 Violet. 
 
 Red sulphuretted ox''le of mercniy, mixed with 
 lamp-black, washed very diy, or with the black of 
 burnt vine twigs; and to render it mellower, apio- 
 per mixture of red, blue, and white. 
 Pearl grey. 
 
 White and black; white and blue; for example, 
 ceruse and lamp-black; ceruse and indigo. 
 Flaxen grty. 
 
 Ceruse, which forms the ground of the paste, 
 mixed with a small quantity of Cologne earth, is 
 much English red, or carminated lake, which is 
 not so durable, and a particle of prussiate of iron, 
 ( Prussian blue). 
 
 To dissolve elastic gum. 
 
 M. Gross3>'t, by an ingenious method, succeed- 
 ed in forming India rubber into elastic tubes. Cut 
 a bottle of the gum circularly, in a spiral slip of a 
 few lines in breadth; then plunge the «hole of the 
 slip into vitriolic ether, till it becomes softened; 
 half an hour is generallj' sufficient for Inis purpcse. 
 The slip is then taken out of the liijuid, and one 
 of the extremities ap[)lied to the en(l of a mould, 
 first rolling it on itself, and pressing it, then mount- 
 ing spirally along the cylinder, taking care to lay 
 over and compress with the hand eveiy edge, one 
 against the other, so that 'Jiere may not be any va- 
 cant space, and that all t' u edges may join exactly; 
 the whole is tlien to be Jound hard with a tape of 
 an incii in width, tak flg care to turn it ihe same 
 way with the slip of < jloutchouc. Over the tape, 
 packthiead is to be replied, in such a manner, thai 
 by every turn of the thread joining aimther, ao 
 equal pressure is given to every part. It is then lett 
 to dry, and t^e tube is made. In removing tht 
 bandage great care must be taken, th^t none of tiu 
 
34 
 
 UMVERSAL KECEU'T BOOK. 
 
 oDtward surface, which may liave lodged M'ithin 
 ihe iiiterslices of llic tape, (of whieli the caout- 
 chouc takes tlie exact imin-essioii), may be pidled 
 <)sunder. If it is found difficuh to withdraw the 
 mould, it may be phinged into hot water. If the 
 moiihl were previously smoked or ndjhed with 
 chalk, It mip;ht be removed with less difficulty. 
 i-*olished metallic cylinders are the most elij^ible 
 moulds for this purpose. As solvents, oils of tur- 
 pentine and lavender may be employed, but both 
 are much slower of evaporating the ether, and the 
 oil of turpentine, ])articularly, appears to have a 
 kind of stickiness. Nevertheless, there is a solvent 
 which has not that inconvenience, is cheaper, and 
 may easily be procured by every one, viz. -water. 
 Proceed in the same manner as with ether. The 
 caoutchouc is sufficiently prepared for use when it 
 has been a quarter of an hour in boiling water: by 
 this time its edges are sometimes transparent. It 
 is to be turned spirally round the mould, and re- 
 plunged frequently into the boiling water, during 
 the time employed in forming the tube. When the 
 whole is bound with packthread, it is to be kept 
 some hours in boiling water, after which it is to be 
 dried, still keeping on the binding. This method 
 mpy be successfully employed in formingthe larger 
 sort of tubes, and in any other instruments, but it 
 would be impracticable to make the small tubes ia 
 this way. 
 
 Oil of lavender, of turpentine, and of spikenard, 
 dissolve elastic gum, with the assistance of a gen- 
 .le heat; but a mixture of volatile oil and alcohol 
 forms a better solvent for it than oil alone, and 
 the varnish dries sooner. If boiled in a solution 
 of alum in water, it is rendered softer than in wa- 
 ter alone. Yellow wax, in a state of ebullition, 
 may he saturated with it, by putting it, cut in Email 
 pieces, gradually into it. 13y this means a pliable 
 varnish is formed, which may be applied to cloth 
 with a brush, but it still retains a clamminess. 
 To make caoutchouc varnish. 
 
 Take caoutchouc, or elastic resin, boiled linseed 
 oil, essence of turpentine, each 16 oz. 
 
 Cut the caoutchouc into thin slips, and put them 
 'nto a matrass placed in a very hot sand-bath. 
 When the matter is liquefied, add the linseed oil 
 in a state of ebullition, and then the essence warm. 
 When the varnish has lost a great part of its heat, 
 strain it through a piece of linen, and preserve it 
 in a wide-mouthed bottle. This varnish dries 
 very slowlj', a fault which is owing to the peculiar 
 nature of the caoutchouc. 
 
 The invention of air balloons led to the idea of 
 applying caoutchouc to the composition of varnish. 
 It was necessary to have a varnish which should 
 tuiite great pliability and consistence. No varnish 
 seemed capable of corresponding to these views, 
 except that of caoutchouc, but the desiccation of it 
 i8 exceedingly tedious. 
 
 To varnish balloons. 
 
 The compositions for varnishing balloons have 
 Deen variously modified; but, upon the whole, the 
 most approved appears to be the bird-lime varnish 
 of M. Faujas StFond, prepared after M. Cavallj's 
 method as follows : " In order tj render linseed 
 oil drying, boil it with 2 otmces of sugar of lead, 
 and 3 ounces of litharge, for every pint of oil, till 
 the)' are dissolved, which may be in half an hour. 
 Then put a pound of biid-lime, and half a pint of 
 the drying oil, into an iron or copper vessel, whose 
 capacity should equal about a gallon, and let it boil 
 \ery gently over a slow charcoal tire, till the bird- 
 lime ceases to crackle, which will be in about half, 
 or three-quarters, of an lunir; then pour upon it 
 2^ pints more of the dryijig oil, and let it boil 
 BiiOu' an hour longer; stiii-ing it frequently witli 
 Ml iroQ or wooden spatula. As the varuish. whilst 
 
 boiling, and especially wnen nearly ready, sweU* 
 very much, care sbo\dd be taken to remove, in 
 tiiose cases, tlie j)ot from tlie fire, and to replitce i; 
 when the varnish subsides; otherwise it will boil 
 over. \\ hilst the stuff is boiling, the operator 
 should occasionally examine whether it lu.s boiled 
 enough; which may be known by observing 
 whether, when rubbed between two knives, which 
 are then to be separated from one another, tlie 
 varnish forms threads between them, as it must 
 then be removed from the fire. When nearly c^ol, 
 add about an equal quantity of oil of turpentine. 
 In using the varnish, the stuff must be stretched, 
 and the varnish applied lukewarm. In 24 hours it 
 will dry." 
 
 Another. — As the elastic resin, known by the 
 name of Indian rubber, has been much extolled for 
 a varnish, the following method of making it, as 
 practised by M. Blanchard, may not prove nnac- 
 ce])table. — Dissolve elastic gum, cut small, in five 
 times its weight of rectified essential oil of tur- 
 pentine, by keeping them some days together: 
 then boil 1 ounce of this solution in 8 ounces oi 
 di-ying linseed oil for a few minutes; strain the 
 solution, and use it warm. 
 
 To varnish rarefied air balloons. 
 
 With regard to the rarefied air machines, M. 
 Cavallo recommends, first, to soak the cloth in a 
 solution of sal-ammoniac and common size, using 
 one pound of each to every gall.jn of water; and 
 when the cloth is quite dry, to paint it over on the 
 inside with some earthy colour, and strong size or 
 glue. When this paint has dried perfectly, it will 
 then be proper to cover it with oily varnish, which 
 might dry before it coula penetrate (juite through 
 the cloth. Simple drying linseed oil will answei 
 the purpose as well as anv, provided it be not very 
 fluid. 
 
 To make varnish for silks, i^c. 
 
 To 1 quart of cold-drawn linseed-oil, poured of} 
 from the lees (produced on the addition of un- 
 slacked lime, on which the oil has stood 8 or 10 
 days at the least, in order to communicate a drj-" 
 ing quality, — or brown umber, burnt and powtler- 
 ed, which w ill have the like f ffect,) and half an 
 ounce of litharge; boil them foi haR an hovu-, then 
 add half an ounce of the copal varnish. While the 
 ingredients are on the fire, in a copper vessel, i)ut 
 in 1 oz. of chios turpentine, or common resin, and 
 a few drops of nealsfoot oil, and stir the whole 
 with a knife; vhen cool, it is ready for use. The 
 neatsfoot oil prevents the varnish from being sticky 
 or adhesive, and may be put into the linseed oil at 
 the same lime with tiie lime, or burnt umber, lie- 
 sin or Chios turpentire may be added till the var- 
 nish has attained the desired thickness. 
 
 The longer the raw linseed-oil remains on the 
 unslacked lime or umber, the sooner will the oil 
 dry after it is used; if some months, so much the 
 better; such varnish will set, that is to say, not 
 run, but keep its place on the silk in four lioin-s; 
 the silk may then be turned and varnished on the 
 other side. 
 
 To make pliable varnish for umbrellas. 
 
 Take any quantitj' of caoutchouc, as 10 or 12 
 ounces, cut into small bits with a pair of scissors, 
 and put a strong iron ladle (such as painters, 
 plumbers, or glaziers melt their lead in,) over a 
 common pit-coal oi- other fire; which must be gen- 
 tle, glowing, and without smoke. When '.he ladl- 
 is hot put a single bit into it: if black smoke issues, 
 it will presently flame and disappear, or it will 
 evaporate witliout flame: the ladle is then too hot. 
 When the ladle is less hot, put in a second bit, 
 which will produce a white snioke; tnis white 
 smoke will continue during the operati'n, am' 
 evapoi-ate the caoutchouc; therefore no tiii^*' ip *h 
 
VARNISHKS. 
 
 36 
 
 lie lost, but little bits are to oe pnt in, a Few at a 
 lirne, till tlie wlinle are niei:e(l, it sboiild be con- 
 tinually anil s;eiitly stiireii wi;li an iion or brass 
 s()Oon. 'I'iie instant the smoke ilian;^vs tVoni wliite 
 to black, take oil" llie ladle, or the v.iiole will break 
 out into a \iolent flame, or be s|>oileil, oi' lost. 
 Care nuist be taken that no water be added, a few 
 drops onlv of wliicU would, on account of its ex- 
 jiansibility, make it boil over furiously ami witii 
 2;reat noise; at this period of tlie process, '2 pounds 
 or 1 (|uart of the liest <li'\in^ oil is to be put into 
 ;he melted caoutchouc and stirred till hf)t, and the 
 •vhole ])oured into a sjlazed vessel thiMU^h a coarse 
 K;airze, oi- wire sieve. When settled .iiul clear, 
 M-liich will be in a few minutes, it is fit for use, 
 either hot or cold. 
 
 The silk should he always stretched horizontally 
 Uy pins or tenter-hooks on frames: (the greater 
 they are in length the belter,) anil the varnish 
 poured on cold, i)i hot wea'Jiir, 'au(\ /loi, in cold 
 iveatlier. It is perhaps best, always to lay it on 
 V. hen cold. The art of layint; it on properly, con- 
 sists in making no intestine motion in the varidsh, 
 which woidd create minute bubbles, therefore 
 lirusJKS of everv kind are improper, as each bub- 
 ble breaks in drying, and forms a small hole, 
 Vlu-ough whicli the air will transi)ire. 
 
 This varnisli is pliant, unadliesive, and imaltera- 
 ole by weather. 
 
 Varnish used for Indian shields. 
 Shields made at Silhet, in Bengal, are noted 
 throughout India, for the lustre and durability of 
 the black varnish with which they are covered; 
 Silhet shields constitute, therefore, no inconsi- 
 derable article of traffic, being in I'equest among 
 natives who carry arms, and retain the ancient 
 (iredilection for the scimitar anfl buckler. The 
 varnish is composed of the expressed juice of the 
 marking nut, Semecarpus Anacurdiitm, ami that of 
 ■Another kindred truit, Holigarna hongifolia. 
 
 The shell of the Seni'scarlins Anacardium con- 
 tains between its integuments numerous cells, 
 tilled with a black, acrid, resinous juice; whicii 
 likewise is found, though less abundantly, in tlie 
 wood of the tree. It is commonly employed as an 
 indelible ink, to mark all sorts of cotton cloth. 
 The colour is fixed with (piick lime. The corti- 
 cal pirt of the fruit of Holigarna Longifolia like- 
 wise contains between its laminae numerous cells, 
 filled with a black, thick, acrid fluid. The na- 
 tives of Malabar extract by incision, with which 
 lliey \arnish targets. 
 
 To prepare the varnish according to the method 
 oractised in Silhet, the nuts of the Hemecarpus 
 Anavardiian, and the berries of the lloHgarna 
 
 J .ongifolia, having been steejied for a month !■ 
 clear water, are cut transversely, and pressed in • 
 mill. The ex])ressed juice of each is kept for se» 
 \eral moitths, takingofFthe scum from time to time. 
 Afterwards the liquor is decanted, and two part* 
 of the one are added to one part of the other, to be 
 used as varnish. Other i)ro[iortions of ingit- 
 tlients are soip.etimes em|)loyed; but in all, the 
 resinous juice of the Semecarpiis predominates. 
 The varnish is laid on like paint, and wiien dry, is 
 polished bv rubl)ing it with an agate, or smooth 
 pebble. This varnish also prevents destruction of 
 wood, Sec. by the lohite ant. 
 
 To varnish like gold silver leaf. 
 
 Fix the leaf on tiie subject, similar to geld leaf, 
 by the inferj)osition of proper glutinous matters, 
 spread the varnish upon the piv;ce witii a pencil. 
 ^Vhen the first coat is dry wash the piece again and 
 again with the varinsh till the colour apjiears suf- 
 ficiently deep. What is called gilt leatliLr, and 
 many picture frames, have no other than this gild- 
 ing; washing them witii a little rectified s[iirit of 
 wine affords a proof of this; the spirit dissolving the 
 varnish, and leaving the silverleat of its own wdiite- 
 ness; for plain frames thick tin foil may be used 
 instead of silver. The tin leaf fixed on tlie piece 
 with glue is to be burnished, then polished with 
 emery aiul a tine linen clotli, and afterwai-ds wiih 
 putty applied in the same manner; being then lac- 
 (piered over with varnish five or six times, it looks 
 very nearly like burnished gold. The same var- 
 nish, made with a less pro[iortion of colouring ma- 
 terials, is ajiplied also on works of brass; both fuf 
 heightening the colour of tlie metal to a resem- 
 blance with that of gold, and for preserving it from 
 being tarnished liy the air. 
 
 To recover varidsh. 
 
 Clear off the filth with a ley made of potash, and 
 the ashes of the lees of wine; then take 4S ounces 
 of potash, am. IG of the above mentioned ashes, 
 and i)ut them into si.\ quarts of water, and this com- 
 pletes the ley. 
 
 To polish varidsh. 
 
 This is eftected with pumice stone and triiioli 
 eartii. The pumice stone must be reduced to an 
 impalpable powder, and put ujion a piece of serge 
 moistened with water: with this rub lightly and 
 equallv the \arnish substance. The tripoli must 
 also be reiluced to a very fine powder, ;ind [lut up- 
 on a clean woollen cloth, moistened with olive oil, 
 with which the polishing is to be performed. The 
 varnisli is then to be wiped oft" with soft linen, ant' 
 u hen quite dry, cleaned with starch or Sitmisi 
 white, and rubbed with the palm of the hand. 
 
 OIL M.'N^ WATUR COIiOURS. 
 
 HOUSE PAINTING. 
 
 To mix the colours for house painting. 
 All Simple or compound colours, and all the 
 shades of colour v/kich nature or art can produce, 
 And which might he thought proper for the differ- 
 ent kinds of painting, would forma very extensive 
 catalogue, were we to take intv> consideration only 
 oeiiain external characters, or the intensity of their 
 "int. Hut art, founded on the experience of several 
 
 centuries, has prescribed bounds to the coiisinip- 
 tion of colouring snl)stances, and to the application 
 of them to jiarticular purposes. 'I o cau^e a sub- 
 stance to be admitted into tiie class of colo'iiinj; 
 bodies employed by painters, it is n )t sullicient for 
 it to contain a colour; to brightness and splendour 
 it must also unite durability in the tint ir C(>loui 
 which it comuiunicates. 
 
 To make black pmnt. 
 Usage requires aticnliou iu tl^e choict of the 
 
36 
 
 UNIVERSAL RECEIPT BOOK. 
 
 matters destined tT black. The following are their 
 properties: 
 
 lilack from peach stones is dull. 
 
 Ivory-})hick is sli 07ig ami beautiful, -when it has 
 been ivell nUenuated und<;r the inullcr. 
 
 Black from the charcoal of beech -wood, ground 
 nnporplniru, has a bhiish tone. 
 
 Lamp hluck may be rendered mellower by mak- 
 injj it with Liatk which has been kept an hour in 
 a stale of redness in a close crucible. It then loses 
 the fat matter wliich accompanies this kind ffsoot. 
 
 Black furnished by the ciiaixoal of vine-twigs, 
 g;round on pori)hyrv, is weaker, and of a dirty 
 t;rey colour, when coarse and alone, but it becomes 
 blacker the more the charcoal has been divided. It 
 then forms a black very much sought after, and 
 which goes a great way. 
 
 To make pai?^ts Jrom lamp black. 
 
 Tlie consumption of lamp black is very exten- 
 sive in common painting. It serves to modify the 
 brightness of the tones of the otiier colours, or to 
 facilitate tlie composition of secondaiy colours. 
 The oil paint applied to iron grates and railing, 
 and the paint a\)plied to paper simff-boxes, to those 
 made of tin plate, and to other articles w iih dark 
 grouwls, coiisume a very large quantity of this 
 black. Great solidity may be given to works of 
 this kind, by covering them with several coatings 
 of the tat turpentine, or golden varnish, which has 
 been mixed with lamp black, washed in water, to 
 separate the foreign bodies introiluced into it by 
 tl.e negligence of the workmen who prepare it. 
 
 After the varnish is applied, the articles are 
 dried in a stove, by exposmg them to a heat some- 
 what greater than that employed for articles of i)a- 
 per. Na|)les yellow, which enters into the com- 
 position of black varnish, is the Vasis of the dark 
 brown observed on tobacco boxes of plute-iron, 
 because this colour changes to brown when dried 
 with the varnish. 
 
 To make a superior lamp black. 
 
 Suspend over a lamp a funnel of tin plate, nav- 
 ing above it a jjipe, to convey from the apartment 
 the smoke which escapes from the lamp. Large 
 mushrooms, of a veiy black carbonaceous matter, 
 and exceedingly light, will be formed at the sum- 
 mit of the cone. This carbonaceous part is carried 
 to such a state of division as cannot be given to any 
 other matter, by grinding it on a piece of poqthyiy. 
 
 This black goes a great way in every kind of 
 painting. It may be rendered drier by calcination 
 in close vessels. 
 
 The funnel oivght to be united to the pipe, which 
 conveys off the smoke, by means of wire, because 
 solder would be melted by the fiame of the lamp. 
 To make black from ground pitcoal. 
 
 The best for this purpose is that which has a shin- 
 ing fracture. It affords, perhaps, the most useful 
 brown the artist can place on his palet ; being re- 
 markably clear, not so warm as Vandyke brown, 
 and serving as a shadow for blues, reds, or yel- 
 lows, when glazed over them. It seems almost 
 certain that Titian made large use of this material. 
 Coal, when burnt to a wliite heat, then quenched 
 in water, and ground down, gives an excellent blue 
 black. This belongs to artists' colours. 
 To make black from luine lees. 
 
 Tills bhick results from the calcination of wine 
 tees and tartar; and is manufiictured on a large 
 scale in some districts of Germany, in the en- 
 virons of Mentz, and even in Frunce. This 0{>e- 
 ralion is performed in large cylindric vessels, or 
 in pots, having an aperture in the cover to afford 
 a passage to the smoke, and to the acid and alka- 
 line vapours which escape during the process. 
 When no more smoke is observed, the operation 
 M finished. The remaining matter, v.hich is merely 
 
 I a mixture of salts and a carbonaceous pan very 
 I much attenuated, is then washed several tinies in 
 \ boiling water; and it is reduced to tlie j)ro[)er de- 
 gree of fineness l>v grinding it on pDr[)hvn'. 
 I If this black be extracted from dry lees, it it 
 ! coarser than that obtained from tartar; because the 
 I lees contain earthy matters v/hich are confcinded 
 with the carbonaceous part. 
 
 This black goes a great way, and has a >'elvety 
 appearance. It is used chiefly by copp«,i-i)late 
 j>riiiters. 
 
 ^Inothei: — Peach stones, burnt in a close vessel, 
 produce a charcoal, which, when ground on por- 
 phyry, is em))loved in painting to give an old grey. 
 
 ^not/ier. — \ iive twigs reduced to charcoal give a 
 bluish black, vhich goes a gi-eat way. When mix- 
 ed with white it produces a silver white, which is 
 not produced by other blacks; it has a pretty near 
 resemblance to the black of peacli stones; but to 
 bring this colour to the utmost degree of perfec- 
 tion, it must be carefully ground on porphyrj'. 
 To make ivory and bone black. 
 
 Put into a crucible, surrounded by burning coals, 
 fragments or turnings of Ivory, or of the osseous 
 parts of animals, and cover it closely. The ivon 
 or bones, by exposure tothehe.it, will be reduced 
 to charcoal. Wh.en no more smoke is seen to pass 
 through the joining of the cover, leave the cruci- 
 ble over the fn-e for half an hour longer, or until it 
 has completely cooled. There will then be found 
 in it a hard caibonaceous matter, which, wheu 
 pounded and ground on pornhyry with water, is 
 washed on a filter with warm water, and then dried. 
 Hefore it is used it must be again subjected to the 
 matter. 
 
 Black furnished by bones is reddish. That pro- 
 duced by ivoiy is more beautiful. It is brighter 
 than black obtained from peaeh stones. When 
 niixed in a proper dose with wliite oxide of lead, 
 it forms a beautiful pearl grey. Ivory black is 
 richer. The Cologne and Cassel black are form- 
 ed from ivoiy. 
 
 To paint in -white distemper. 
 
 Grind fii!^ in water, Bougival white, a kind of 
 marl, or clii.lky clay, and mix it with size. It may 
 be brightened by a small quantity of indigo, or 
 charcoal black. 
 
 To makij -white paint. 
 
 The white destined for varnish or oil requires a 
 metallic oxide, which gives more body to the co- 
 lour. Take ceruse, reduced to powder, and grind 
 it with oil of pinks, and \ oz. of suljihate of zinc 
 for each pound of oil. Apply the second coating 
 without the sulphate of zinc, and suffer it to dry. 
 Cover the whole with a stratum of sandarac var- 
 nish. This colour is durable, brilliant, and agreea- 
 ble to the eye. 
 
 Boiled linseed oil might be employed instead of 
 oil of pinks, but the colour of it would in some 
 degree injure the purity of the wiiite. 
 
 llnother. — White is prepared also with pure 
 white oxide of lead, ground with a little esseuct, 
 add'.'d to nil of pinks,"and mixed with gallipot var- 
 nish. The colour may be mixed also with essence 
 diluted wiit! oil, and without varnish, which is re- 
 served for the two last coatings. If for a Jivtily 
 white, the colom- is heightened wilh a little Pi-us- 
 sian blue, or indigo, or with a little prepared 
 black. The latter gives it a grey cast. But pure 
 white lead, tive price of wliich is much higher 
 I than ceruse, is leserved for valuable articles. lu 
 this particular case, if a very fine durable while 
 be reciuiiL-d, grind it with a little essence, and mix 
 it with sandarac var%ish. 
 
 To paint in light grey, ard distemper 
 
 Ceruse, mixed with a small quantity of lam- 
 black, composes a giey, m«^ or less charged ao- 
 
OIL AXD WATEIl COLOURS. 
 
 3'. 
 
 ♦ordino; to the qnanlitv of black. With tliis mat- 
 ter, tliertfore, mi\oiI u illi ]>\nvk in <litVenTit doses, 
 a threat variety of sliniles may be formed, from the 
 lightest to tlie darkest grey. 
 
 If tliis colour he destined for distemper, it is 
 mixed with water; if iiilende<l for oil painting, it 
 IS ground with nut oil, or oil of pinks; and with 
 essence added to oil, if designed for vartiish. This 
 colour is durable and very pure, if mixed with 
 camphorateil mastic varnish: the gallijjot varnish 
 •■enders it so solid that it can liear to lie struck 
 ivith a hainnier, if, after the lirst stratum it has 
 tjeeii applied with varnish, and without sizt.. For 
 the last coating sandarac varnish, and campliorated 
 ditto ar*' pf'jper; and fur the darkest grey, spiritu- 
 ous sandarac varnish. 
 
 To make ecnnnmical ivldte honae paint. 
 
 Skim milk, 2 (juarls, fresh slacked lime, f? oz. 
 linseed oil, 6 oz. white burgundy pilch, 2 oz. 
 Spanisli wliite, 3 jionnds. 
 
 The lime to be slacked in water, exposed to the 
 air, mixed in about one-fouith of the milk; the oil 
 in whicli the pilch is previ luslv dissolved, to he 
 added, a little at a time; then the rest of the milk, 
 and afterwards the Spanish white. This tpiantily 
 is sufficient for 2' sqr.are yards, two coats, an<l the 
 expense not more tlum tiMi pence. 
 
 To tiiiik-e pr'nrt ffretj paint. 
 
 If a part'cle of blue he substituted for the black 
 In the preceding composition, or if this blue he 
 combined with a slight portion of black, a siher or 
 pearl grey will be obtained; but that the ground 
 may not be altered by a foreign tint, tlie colour for 
 the first coating must he ground with essence 
 mixed wilh a little nil of pinks: for the succeeding 
 strata, grind with camphon.ted mastic varnish, 
 softened with a little oil of pinks, and mix the co- 
 lour with the same varnish. The pearl grey will 
 he still brigliter, if the last stratum be glazed with 
 sandarac varnish mixed with a little colour. 
 To make flaxtni grey: 
 
 Cenise still predominates in this colour, whicn 
 is treated as the other greys, but with this difil.'r- 
 euce, that it admits a mixture of lake instead of 
 iilai*k. Take t!ie ([uantitv, therefore, of ceruse 
 neoessary, and L^rind it separately. Then mix it 
 tip, and add the lake and Prussian blue, also 
 ground separatelj'. The quantities of the last •.vo 
 colours ought to bo proportioned to the tone of co- 
 lour required. 
 
 This lolour is proper for distemper, varnish, 
 and oil painting. For varnish, grind it witn mas- 
 tic gallipot varnish, to which a little oil of pinks 
 iiMS been added, and then mix it up wilh common 
 gallipot vartiish. For oil painting, grind with un- 
 prepareil oil of pinks, and mix up v/ith resinoiis 
 diving nvil-Oil. The painting is brilliant and 
 solid. 
 
 When the artist piques himself in carefully pre- 
 p;4ring those colours which have splendour, it will 
 be proper, before he commences his labour, to 
 stop up the holes formed by the heads of the nails 
 in wainscotting with a cement made of ceruse or 
 putty. 
 
 Kvery kind of sizing which, according to usual 
 custom, precedes the apjilication of varnish, ought 
 to be proscribed as highly prejudicial, when the 
 vvuinscotting consists of fir-wood. Sizing may be 
 adr.itted for plaster, but witiioul any mixture. A 
 plain stratum of strong glue and water spread over 
 il, i: sufficient to fill uii the pores to pi'event any 
 uunMessary consumption of the varnish. 
 
 Fi'^ first stratum of colour, is ceruse without 
 ai.v I ixture, ground with essence added to a little 
 Dil if links, and mixed up with essence. It any 
 of'.!* 'races are uneven, rub it ligiitly, when dry, 
 wi».ii -iiiuice-stoiie. This operation contributes 
 
 greatly to the beauty and elegance of the polisirt 
 when the varnish is applied. 
 
 The second stratiuii is comjiosed of ceruses 
 changed to flaxen grey by the mixture of a litilo 
 Cologne earth, as much Riiglisli red or lake, and 
 a particle of Prussian blue. First so make the 
 mixture with a small qiianlily of ceruse, that the 
 result shall be a smoky gr<-y, by the aildition of the 
 Cologne earth. The red which is added, makes 
 it incline to flesh colour, and the Prussian blue 
 destroys tlie latter to form a dark flaxen grey. Tli« 
 aildition of ceruse brightens the tone. This stra., 
 tuni and the next are ground, and mixed up with 
 varnish as before. 
 
 I'his mixture of colours, which jiroduces flaxen 
 ^rey, has the advantage ever pearl grey, as it de- 
 teiids the ceruse from the impression of the aii 
 and light, wdiich makes it assume a yellowish tint. 
 Flaxen grey, corrijiosed in this manner, is unalter- 
 able. Besides, the essence which forms the vehi- 
 cle of the first stratum contributes to bi'iiig forth a 
 cf.dour, the tone of which decreases a little by the 
 eflect of drying. This observation ouglit to serve 
 as a guide to the artist, in regard to the tint, 
 which is always stronger in a liquid mixture than 
 when the matter composi'ig it is extended in a thin 
 stratum, or when it is dry. 
 
 To make oak ivood colctr. 
 
 The basis of this colour is still formed of ceruse. 
 Three-fourths of this oxide, and a fourth of ochre 
 de rue, umber eai-tli, and yellow de lierri; the last 
 three ingredients being employed in ])roportions 
 which lead to the reipiired tint; give a matter 
 equally proper for distemper, varnish, and oil. 
 To make •walnut wood colour. 
 
 A given quantity of ceruse, half that quantity of 
 ochre de rue, a little umber earth, red ochre, and 
 yellow ochre de lierri, compose this colour proper 
 for distemper, varnish, au'l oil. 
 
 For varnish, grind with a little drying nut-oil, 
 and mix up with the gallipot varnish. 
 
 For oil painting, grind with fat nil of pinks 
 added to drying oil or essence, and mix up with 
 plain drying oil, or with resinous drying oil. 
 To make JVaples and JMontpellier ycUoiv. 
 
 The composition of these is simple, jellow ochr« 
 mixed with ceruse, ground with water, if destined 
 for distemper; or drying nut-oil and essence, in 
 equal pai'ts, if intended for varnish; and mixed up 
 with camphorated mastic varnish; if for (leiicate 
 objects, or with gallipot varnish, give a very fine 
 colour, the splendour of which depends on the 
 doses of the ceruse; which must be varied accord- 
 ing to the particular nature of the colouring mat- 
 ter employed. If the ground of the colour is fur- 
 nished by ochre, and if oil painiing be intended, 
 the grinding with oil added to essence may be 
 omitted, as essence alone will be sufficient. Oil, 
 however, gives more [iliability and more body. 
 I'o make jotiqtul. 
 
 This is employed only in distemper. It may, 
 however, be used with varnish. A vegetable co- 
 lour serves as its base. It is made with Dutch pink 
 and ceruse, and ground with mastic gallipot vai'- 
 nisn, and mixed up with gallipot variiihli. 
 To make golden yellow colcur. 
 
 Cases often occur « hen il is necessary to pro- 
 duce a gold colour without employing a metallic 
 substance. A colour capable of forming an illu- 
 sion is then given to the composition, the greater 
 part of which consists of yellow, 'i'his is accom- 
 [liished by Naples or Moiitpellier yellow, bright- 
 ened by Siia'iish wiiite, or by white of Moral, mix- 
 ed with ochre de Bcrri and realgar. The last sub 
 stance, even in small quantity, gives to llie mixture 
 acolour imitating gold, and whichmay beemployefl 
 in distemper, vart;ish, or oil. When destined foroil, 
 
38 
 
 UNl\'EKSAl. RECEllT BOOK. 
 
 it is g^onnrl 't\^h dn'ing or pure nut-oil added to 
 essence, am! mixed up wiili di-vinp; oil. 
 
 7 ■. make chamois and huff colour. 
 V'ellow is the foundation of eliamois colour, 
 which is modified l)y a ijarticle of minium, or what 
 .s better, cinnabar and ceruse in small (|Uantity. 
 This colour may be employed in distemper, varnish, 
 and oil. For varnish, it is ground with one half 
 e:)mmon oil of pinks, and one half of niaslic galli- 
 pot varnish. It is mixed with common gallipot 
 varnish. For oil painting, it is ground and rai.xed 
 up with drying oil. 
 
 'To make olive colour for oil ami vurnish. 
 
 Olive colour is a composition tlie shades ot w hicli 
 mav be diversified. Black and a little blue, mixed 
 M'ith veltow, will produce an olive colour. Yel- 
 low de Berri, or d'Auvergne, with a little verdi- 
 gris and charcoal, will also form this col )ur. 
 
 It is ground and mixed .ip with mastic, i^allipot 
 ar.d common gallipot varnishes. For oil [lainting, 
 it is ground with oil added to essence, and mixed 
 up with drying oil. 
 
 To make olive colour for distemper. 
 
 When intended for distemper, it will be neces- 
 sa)T to make a change in the composition. The 
 yellow abovementioned, indigo, and ceruse, or 
 Spanish white, are the new ingredients which must 
 be employed. 
 
 To make blue colours. 
 
 Blue belongs to the order of vegetable substances, 
 like indigo ; or to that of metallic substances, like 
 Prussian blue ; or to that of stony minei'al sub- 
 stances, as ultra marine; or to that of vitreous sub- 
 stances coloured by a metallic oxide, as Sa\Gn blue. 
 Ultra marine is more particularly reserved tor pic- 
 tures. The same may, in some degi-ee, be said of 
 Saxon blue. 
 
 When prussiate of iron or indigo is employed 
 without mixture, the colour produced is loo dark. 
 It has no splendoui-, and very often the ligiit niakes 
 it appear black; it is, therefore, usual to .soften it 
 with white. 
 
 To make blue distemper. 
 
 Grind with water as much ceruse as may be 
 thought necessaiy for the whole of the intended 
 work; aii.l afterwards mix it with indigo, or Prus- 
 sian blue. 
 
 This colour produces very little effect in distem- 
 ner, ' ut it is not very favourable to the ()lay of the 
 light; uut it, soon acquires brilliancy and splendour 
 beneath the vitreous lamina of the varnish. Paint- 
 ing in distemper, when carefully varnished, pro- 
 duces a fine effect. 
 
 To mcike Pnissian blue pid;it. 
 
 The ceruse is ground with oil, if for varnish 
 made with essence, or merely with essence, which 
 is equally proper for oil painting; and a quantity of 
 eiuier of these blues sufficient to produce the re- 
 quired tone is added. 
 
 !■ or varnish, the ceruse is generally ground with 
 oil of pinks added to a little essence, and is mixed 
 up with camphorated mastic varnish, if the colour 
 is destined for delicate objects; or with gallipot 
 varnish if for wainscoting. This colour, when 
 g'.'ound and mixed up with drying oil, produces a 
 fine effect, if covered by a solid varnish made with 
 alcokol or essence. 
 
 If ibis oil colour be destined for expensive arti- 
 cles, such as \alusble furniture subject to friction, 
 it may be glazed \vfth the turpentine coi;al var- 
 nish. 
 
 To make SaT07i blue. 
 
 Saxon blue, a vitreous matter coloured by oxide 
 of cobalt, gives a tone of colour different from that 
 of the prussiiite of iron and indigo. It is eiuployed 
 for sky-blues. The case is the same with blue ve:--' 
 Uiter, a preparation made from o.>iide of coi)iier and 
 
 lime. Roth these l>lues stand well in distempei, 
 in varnish, and in oil. 
 
 Saxon blue rei|ui^'es to be ground with dryinn 
 oil, and to be mixed with gallipot varnish. If in- 
 tended for oil painting, it is to be mixed up with 
 resinous drying oil, which gives body to this vitre 
 ous matter. 
 
 To make blue verditer. 
 
 This mav' be ground with pure alcoholic varnish 
 added to a little essence; and may be mixed rip 
 with com|.ound mastic varnish if the colour is to 
 be applied to delicate articles. Or mastic gallipot 
 varnish, added to a little drying oil, may be used 
 for grinding, and common gallipot varnish for 
 mixing up, if the painting is intended for ceilings, 
 wainscntmg, kc. This colour is soft and dull, 
 and requires a varnish to heighteji the tone of it, 
 and give it play. Turpentine copal varnish is pro- 
 per for this purpose, if the article has need of a 
 durable varnish. 
 
 To make green color'r. 
 
 Every green colour, simple or compound, when 
 mixed up with a whi.e ground, becomes soft, am! 
 gives a sea-green of greater or less strength, and 
 more or less delicate, in the ratio of the respective 
 quantities of the principal colours. Thus, green 
 oxides of cop]ier, such as mountain green, venli- 
 gris, drv crvstallized acetate of copper, green com- 
 posed with blue verditer, and the Dutch pink of 
 Troyes, or any other yellow, will form, with abase 
 of a white colour, a sea green, the intensity of which 
 may be easily changed or jnodified. The white 
 ground for painting in distemper is generally cora- 
 pose<l ot Bougival white (white marl), or white of 
 Troyes (clialk), or Spanish wiiite, (i)Ureclay); out 
 for varnish or oil painting, it is sought for in a me- 
 t.illic oxide. In this case, ceruse or pure whit? 
 oxide of load is employed. 
 
 To make sea green for distemper. 
 
 Grind separately with water, mountain greena'ul 
 ceruse; and mix up with parchment size and water 
 adding ceruse in sufficient quantity to produce the 
 degree of intensity required in the colour. Watin 
 recommends the use of Dutch pink of Troyes ii.nd 
 white o^ide of lead, in proportions pointed out by 
 experience ; because the colour thence resulting is 
 mote durable. 
 
 In the case of a triple composition, begin to make 
 the green by mixing Dutch pink with blue verdi- 
 ter, and ttien lower the colour to sea green, by the 
 additio;. if ceruse ground with water. 
 
 To make sea green for varvish and oils. , 
 
 Varnish requires that this colour should possess 
 more body than it has in <listemper: and this it ac- 
 quires from tlie oil which is mixeil with it. Thi'- 
 addition even gives it more splendour. Besides, a 
 green of a laetallic nature is substituted for the 
 green of the Dutch pink, which is of a vegetable 
 nature. 
 
 A certair. quantity of verdigi-is, pounded and 
 sifted through a silk, sieve, is ground separately 
 with, nut oil, b.alf drying and half fat; and if the 
 colour is uUendcd for metallic surfaces, it must be 
 diluted with camphorated mastic, or gallipot var- 
 nish. 
 
 On the other hand, the ceruse is ground with es- 
 sence, or with oils to which one halt of essence has 
 been added, and the two colours are mixed in lU'o- 
 portions relative to the degree of intensity intended 
 to be given to the mixture. It may readily be con- 
 ceived that the principal part of this compositi'-n 
 consists of ceruse. 
 
 If this colour be destineil for aiiii.les of a certain 
 value, crystallized verdigiis, driei! au<l pulverized. 
 ou,;l>l ta l)e substituted for common verdigris, a^'] 
 the painting must bo covered with a stratum of t'u 
 tranSDarent or turpentine copal varnislx. 
 
OIL AND WATER COLOURS. 
 
 St- 
 
 The sea-»reens, which admit into their compo- 
 gitioii metallic colouring parts, are durable and do 
 not change. 
 
 'I he last compositions may be employed for sea- 
 green in oil painting; but it will be proper to 
 brighten the tone a little more than when varnish 
 is used; because tliis colour becomes darker by the 
 addition of yellow which the oil developes in the 
 course ot' time. 
 
 Green for doors, shutters, balustrades, and arti- 
 cles exposed to the air. 
 
 Cenise is the principal base of this co/our. 
 When it is required to bring it to the tone most 
 agreeable, grind, with nut-oil, two jvarts of ceruse, 
 and with essence of turpentine one part of verdi- 
 gris. Then mix up the two colours with one half 
 of common drj'ing nut-oil, and one half of resinous 
 diying nut-oil. This colour appears .it first to be 
 a pale blue ; but the impression of the light soon 
 makes it pass to green, and in this state it is very 
 durable. 
 
 The doses of the ceruse ought to be c.irried to a 
 third more, when the colour is intended to be em- 
 [doyed in the centre of large cities: without this 
 precaution it acqu'res a gloomy tone, which leads 
 io a blackish green. This eft'ect arises from tbe 
 thick atmosphere, and the exhalations wliich viti- 
 ate the air in large cities. In these cases wliite 
 ought to be preferred to yellow, as the ground to a 
 green colour. The custom among painters is to 
 make the first coating yellow. 
 
 To make compound green for rooms. 
 
 Take two pounds of ceruse, four ounces of Dutch 
 pink of Trojes, and one ounce of Prussian blue or 
 indigo. This mixture produces a green, the in- 
 tensity of which mav be increased or diminished 
 by the addition of yellow or blue. Griiul with oil, 
 to which a fourth part of essence has i;een ai'.ded, 
 •ini^ mix up with camphorated mastic or gallipot 
 varnish. Uoth these contribute to the durability 
 of the Colour. If it be required to destroy tlie 
 smell of the turpentine, form a glazing with com- 
 pound mastic varnish. 
 
 To make a green for articles exposed to friction, as 
 ■wheels of car7-iages, &c. 
 
 The great wear to which carriages are exposed 
 by friction and continual washing, requires that a 
 durable varnish should be em[)loyed when they are 
 painted. Whatever care may be taken by coach- 
 men, it is impossible that continual rubbing with 
 a mop or sponge, which becomes filled with eiU'lhy 
 particles, should not '^ roikice an alteration in the, 
 best varnish. To render the work solid, first ap- 
 [)Iy a ground composed of boiled linseed oil, ceruse 
 [)reviously dried over a i)retty strong fire, to make 
 it lose the white, and a little white vitriol, in a 
 dose of a(}Uarler of an ounce to each pound of mat- 
 ter. Tbe second stratum must be composed of tlie 
 [ireceding green colour, viz. two parts of ceruse, 
 aad one part of verdigris, pulverized and grouhd 
 VI ilh boiled nut-oil, added to a fourth part of tat 
 oil of pinks, and mixed up with drying oil. The 
 tliird stratum cmsists of the same colour mixed 
 rji witli camphorated copal varnish. 
 
 To make red for the bodies of carriages. 
 
 Artists ihffer in regard to the composition of 
 !ie first strata. Matin recommends red de Herri, 
 ^akind of argillaceous ochre, mixed with lithargeV 
 Others prefer red oxide of lead. Either of these 
 substances m ly be employed, as the artist finds 
 most convenient. Take one-third of these bases 
 for the first stratum, adding a little litharge, 
 !;iound on por[ihvry, if red de lierri !)e used, 
 (jrind with oil, half lat and half drying, and mix 
 up with drying oil. Tiie second stratum should 
 be red oxide of lead, ground with drying oil, added 
 \o one half of essence. The tliird cudil to be 
 
 composed in the same manner, but with vermil- 
 ion. Now glaze the whole with fat copal varnish, 
 heightened with a little vermilion, and hasten the 
 desiccation of the varnish by exposure to the sun, 
 or to a strong current of air. 
 
 The red is of' en prepared, from motives oi 
 economy, with red oxide of lead, without ver- 
 milion. 
 
 To paint in varnish on ivood. 
 
 Lay on the wood two coats of Troyes whi'c, di 
 luted with size wa'.er. Next, lay over tnese a 
 third coat of ceruse, then mix the colour wanted 
 with turpentine oil; add the varnish to it, and lay 
 it on the wood, previously prepared as follows: — 
 
 Polish tlie wood first with shave-grass or horse- 
 tail, and then with pounce-stone. Lay afterwards 
 six or seven coats of colour, mixed with varnisli, 
 allowing after each coat, a sufficient time to dry, 
 before laying on the next; then polish over the last 
 coat with pounce-stone, ground on marble into a 
 subtle pov/der. When this is done, lay two or 
 three coats of pure white varnish. As soon as this 
 is dry, rub it over with a soft rag, dipped in fine 
 olive oil; then rub it with tripoli, reduced to sulj- 
 tle powder, and having wiped it with a clean 
 l)iece of linen, pass a piece of wash leather all 
 over it. 
 
 To make red for ciiffets. 
 
 Varnish with vermilion is not confined merely 
 to the wheels and bodies of carriages; it often 
 forms the ground; and in this case it ought to be 
 treated in the same manner. It requires, however, 
 a little more labour. After the first stratum is ap- 
 plied, it is rubbed with pumice-stone; the varnish 
 is then laiil on. at several times, and polished. 
 Grind with boiled oil, added to essence, red oxide 
 of lead, and mix up with gallipot varnish. The 
 second stratum is formed of vermilion, heighten- 
 ed with a small particle of Naples yellow. Then 
 apply a third stratum of the varnish of the second, 
 a little charged with vermilion. Tliis varnish is 
 very durable, and is susceptible of a fine polish. 
 To make bright red. 
 
 A mixture of iake with vermilion gives that 
 beavitiful bright red which painters employ for the 
 sanguine parts. This red is sometimes imitated 
 lor varnisliing small apjiendages of the toilette. It 
 "Mght to be ground with varnish, and mixed up 
 with the same, after which it is glazed and polish- 
 ed. The mastic gallipot varnish is used for grind- 
 ing; gallipot vari'iish for mixing up; and campho- 
 rated mastic varnish for glazing. 
 
 To make crimson, or rose colour. 
 
 Carminated lake, that which is composed ot 
 alum, charged with the colouring part of cochineal, 
 ceruse, and carmine, forms a beaulitul crimson. 
 It requires a particle of vermilion and of white lead. 
 
 The use of this varnish is confined to valuable 
 articles. 
 
 To make violet colour. 
 
 Violet is made indiflerently with red and blacK, 
 or red and blue; and to render it more splendid, 
 with red, white, and blue. To compose \iolet, 
 therefiire, applicable to varnish, take minium, or 
 what is still better, vermilion, and grind it with 
 the camphorated mastic varnish, to which a fourlli 
 |iart of boiled oil, and a little ceruse have been 
 added: then ad<l a little Prussian blue, ground iu 
 oil. The pi-nportions requisite for the degree ot 
 intensity to be given to tiie colour will soon be 
 founii by experience. The while brightens the 
 lint. 'I'iie vermilion and Prussian biue, separate 
 or mixed, give liardtones, which must be soften- 
 ed by an internieiliale substance, that modifies, to 
 their advantage, the reflections of the light. 
 To make cliesnut colour. 
 
 This colour is composed of red, yellow, ariC 
 
40 
 
 XTSlVERSAh liECEIPT BOOK. 
 
 slack. The English red, or red ochre of Au- 
 rergne, ochre de rue, and a little black, form a 
 dark chesnut colour. It is jiroper tor jiaintin.^ of 
 every kind. If English red, which is doer than 
 that of Auvergne, he employed, it will be proper, 
 when the colour is intended for wiu-nish, to grind 
 it with drying nut oil. The ochre of Auvergne 
 may be ground with the mastic gallipot, and mixed 
 up with gallipot varnish. 
 
 The most experienced artists grind dark co- 
 Jours with linseed oil, when tlie situation will ad- 
 mit of its being used, because it is more diying. 
 For articles without doors nut oil is preferable. 
 The colours of oak-wood, walnut-tree, chesnut, 
 olive, and yellow, recjuire the addition of a little 
 litharge ground on porpliyrj'; it liastens the desic- 
 cation of the colour, and gives it body. 
 
 But if it is intended to cover these colours with 
 varnish, as is generally done in wainscoting, they j 
 must be mixed up with essence, to which a little 
 oil has been added. The colour is then much bet- 
 ter disposed to receive the varnish, under which it 
 exhibits all the splendour it can derive from the 
 retiection of the light. 
 
 To make a dr'jer for pidnting. 
 
 Vitreous oxide of lead (litharge), is of no other 
 use in painting than to free oils from their greasy 
 particles, for the purpose of communicating to 
 them a dning quality. Red litharge, however, 
 ouglit to be preferred to the greenish yellow: i*. is 
 not so h.ard, and answers belter for the purpose to ] 
 which it is destined. j 
 
 When painters wish to obtain a commor. colour 
 of the ochrev kind, and have no boiled oil by them, 
 they may paint with linseed oil, not freed from its 
 greasy particles, by mixing with the colour about 
 two or three parts of litharge, ground on a piece ■. 
 of porphyry with water, dried, and reduced lu rtne \\ 
 powder,' for 16 parts of oil. The coloui has a ; 
 g^eat deal of bony, and dries as speedily as it 
 mixed with drying oil. 
 
 Siccitive oil. \ 
 
 Boil together for two hours on a slow and equal | 
 fire, half an ounce of litharge, as much calcined \ 
 ceruse, and the same of terre d'ombre and talc, ; 
 with one pound of linseed oil, carefully stirring : 
 the whole time. It must be carefully skimmed 
 and clarified. The oldei it grows the better it is. 
 A quarter of a pint of this dryei' is required to 
 every pound of colour. 
 
 To make cheap beautiful green pdint. 
 
 The cost of this paint is less than one-fourth of 
 oil colour, and the beauty fitr superior. Take 4 
 pounds of lioman vitriol, and pour on it a tea-ket- 
 tle full of boiling water; when dissolved, add 2 
 pounds of pearl ash, and stir the mixture well 
 with a stick, until the effervescence cease: then 
 add a quarter of a pound of pulverised yellow ar- ! 
 seme, and stir the whole together. Lay it on with 
 a paint brush, and if the wall has not been painted 
 before, two, or even three coals will be requisite. ; 
 To paint a common sized room with this colour, 
 will not cost more than 5 or 6 dollars. If a pea- 
 green is required, put in l<ss, and if an apple- | 
 green more, of the yellow .irscnic. li 
 
 Tj paint in fresco. 
 
 It is performed witli water-colours on fresh '.■ 
 plaster; or a wall laid with morlar not dry. This I 
 sort of panning has a great advantage by its incor- j 
 poratin^ with ihe mortar, and, dr) ing along with i 
 it, becomes very duraoie. 
 
 The ancients painted on stucco; and we may I 
 remark in Vitruvius, wliat iiMinile care they took i 
 in tnuking the plastering of their buiUiings, to ren- ' 
 derth^m beautiful iiid iasiing; though tiie modern 
 painters find a plaster of liiui and sand preferable i 
 U-' it. i 
 
 To paint fire places and hearing 
 
 The Genevese employ a kind of stone, kpown 
 under the name of molasse, for constructing fiie- 
 places and stoves, after the German manner. Tins 
 stone is brought from Saui-a, a village of Savoy, 
 near Geneva. It has a greyish colour, inclinin;^ 
 to blue, which is veiy agreeable to the eye. This 
 tint is sin)ilar to that communicated to common 
 white-washing with lime, chalk, or gypsum, the 
 dulness of which is corrected by a particle of blue 
 e.xtract of indigo, or b\' charcoal blaek. 
 
 To make red distemper for tiles. 
 
 Dip a brush in water from a common ley, or m 
 soapy water, or in water charged with a 2'>th p.u-t 
 of the carbonate of potash (alkali of potash), and 
 draw it over the tiles. This washing thoroughly 
 cleanses tiiem, and disposes all the parts of ilic 
 pavement to receive the distemper. 
 
 ^Vllen dry, dissolve in 8 (lints of water half a 
 pound of Flanders glue; and while the mixture is 
 boiling, add two pounds of red ochre; mix the 
 wliole with great care. Then apply a stratum of 
 this mixture to the pavement, and when dry api))y 
 a second stratum with drying iinseed oil, and a 
 third with the same red, mixed up with size. 
 When tlie whole is dry, rub it with wax. 
 To distemper in badigeon. 
 
 Badigeon is employed for giving an uniform tint 
 to houses rendered brown by time, andlo churches. 
 Badigeon, in general, has a yellow tint. Th;it 
 whicli succeeds best is composed of the saw-dust 
 or powder of the same kind of stone, and slacked 
 lime, mixed up in a bucket of water, holding in 
 solution a pound of the sulphate of alu.uina, (alum). 
 It is applied with a brush. 
 
 At Paris, and in other parts of France, where 
 the lai"ge edifices are constructed of a soft kind of 
 stone, which isvellow, and sometimes white, when 
 it comes from ihe quarry, but wliich in time be- 
 couieF brown, a little ochi-e de rue is substituted 
 tor the powder of the stone itself, and restores to 
 Uic edifice its original tint. 
 
 To make red lead. 
 
 Fuse a quantity of lead upon a hearth, and work 
 it about with an iron wet, till tiie calx acquires a 
 yellow colour. Then grind it small with water at 
 a mill, constructed for the purpose; and weil wasn 
 it to deprive it of small lumps, which may remain 
 uncalcined. Put this massicot, well dried, in^.o stone 
 ])ots, which are placed horizontally in the colour 
 furnace, fill them something more than a quarter 
 full, and heat them till they acquire a red colour; 
 lilace a brick at the mouth of each pC to ■^onfine 
 the heat; but remove it occasionally to work tiie 
 matter about. By continuing tiiis lieat a sufficient 
 time, tlie colour will become finer till the minium 
 is perfect. 
 
 Red lead from lead, and also from litharge, is 
 not so good as the former, en account of the sco'-ia 
 of other substances mixed with the litliarge. '1 he 
 makers of flint-glass, w ho use much red lead in 
 their glass, find that it does not flux so well as tiiat 
 madeVrom tlie direct oxidation of the metal, as prac- 
 tised in ihe county of Derby. Those furnaces are 
 like a baker's oven, with a low vaulted roof, and 
 two partv-walls, rising from their floor, wliicb 
 leave a middl-. space, wlicrethe pit-coal is burnec- 
 the flame being drawn over the party- walls, strikes 
 on the roof, and is thence reflected on eacii side, by 
 which the lead there is kept melted. Tlie surtac 
 of lead, by its exposition to air, becomes iiistanti}' 
 covered with a dusty pellicle, which issuccessivdy 
 removed: the greater part of the meud is thus con- 
 verted into ayellowish-gree^i powder, whicli isafter- 
 wards ground fine in a mill, and washed; tlie he- 
 terogeneous particles of lead, still reinaiiiiiig, are 
 separated by passing Uie was.' through sieves; tli« 
 
OIL ANT) WATKR COLOURS. 
 
 vetlcM colour becomes iiiiiforift, and is c:iHeil mis- 
 •iicol, l)y tlie piiiutiM-s. The yellow oxide, well 
 iliittd, istlu-)\vn ai^a'm into tlie fni-nnc-e, wliere il 
 IS coiistMntly stinvil in a continual heat; so tiiat in 
 ahout 48 hours, this oxide acipii res a vivid red, in- 
 (•.lininj>- to oraiu'e colour, and is known hy the name 
 of minium, or red lead. 
 
 The red le.id made in France is of a consivler- 
 ablv worse ([Uality than what is made in England 
 or Holhiufl. A ton of lead i^enerally skives twenty- 
 two hundred weisjht of minium. It is said, that at 
 N-reni!)erg the increase<l weii^l.t of red lead 
 Amounts to one-fifth of the metal; this mav pio- 
 hahly depend on the method employed, as Watson 
 thinks. Nemnann says, that the hi'st Venetiai) 
 minium is made fi-om ceruse, or white lead. 
 To nuikc a coin/i'j.iitirjii, fur rendering ninviis, lin- 
 en, and chth, dnrah'e, pliuhl', and wuter-prouf. 
 To make it black. 
 
 First, the canvas^ linen, or cloth, is to he wasli- 
 ti\ with h'lt or cold water, the former preferable, 
 so as to discharw the stiff'eniii'j wjiicji all new can- 
 vas, linei.) or cloth contains; when the stiiiening is 
 perfectlv dischargee, hang the can\as, linen, or 
 cloth up to ilry; when perfectly so, it must be con- 
 stantly rul)bed by the hand until it becomes supple; 
 ir my't then he stretched in a hollov/ frame very 
 tight, and th> following ingredients are to t)e laid 
 on with a i)rnsh for t!ie first coat, viz. eigiit (juarts 
 of boiled 1. iseed oil, half an ounce of burnt umher, 
 a ijuarter ot an ounce of sugar of leiwl, a ([uarter of 
 an ounce of wliite vitriol, a quarter of an ounce of 
 white lead. 
 
 The above ingredients, exee])t the white lead, 
 must be ground fine with a s>nall quantity of the 
 above-mentioned oil, on a stone and i.iuller; then 
 mix all the ingredients up with lire oil, an<l add 3 
 oz. of lam|)-black., whicii must he jiut over a slow 
 fire in an iron broad vessel, and kept stirred until 
 the grease ilisappears. In conse(|uence of the can- 
 vas being wiished and then rubhed, ft will appear 
 rough anil n.ippy: the following method must be 
 taken with the second coat, viz. the same ingredi- 
 ents as before, except the white lead; this coat will 
 set in a few hours, according to (he weather; when 
 s?t, take a dry iiaint-brusli and work it very hai'd 
 with the gnriii of tlie canvas; this will cause the 
 nap to lie smooth. 
 
 The third and last coat makes a complete jet 
 ! lack, which continues its colour: — take three g:d- 
 ! ins of boiled linseed oil, an ounce of burnt umber, 
 half an ounce of sugar of lead, a quarter of an ounce 
 of white vitriol, half an ounce of Prussian blue, 
 and a quarter of an ounce of verdigris; this must 
 be all ground very fine in a small (|uantity of tiie 
 above oil, then add fiur ounces of lamp-i)lack, put 
 'Urough the same process of fire as the first coat. 
 The aliovu are to be laid on and used at discretion, 
 in a similar way to paint. To make lead colour, 
 the same ingreilients as Ijefore in making the black, 
 vvith the aiUlition of white lead, in proportion to 
 the colour you wish to liave, light or dark. 
 Til make it gtceK. 
 
 Yellow ochre, four ounces, Frtissian blue, three 
 quarters of an ounce, white lead, tliree ounces, 
 white vitriol, half an once, sugar f,t lead, a <(uarter 
 of ail ounce, '■•ood boiled linseed oil sufii'-ient to 
 make it of a thin ([ualiiy, so as to go lUrougii the 
 canvas. 
 
 To make it yeWrw. 
 
 Yellow ochre, four ounces, burnt umber, a quar- 
 er pf an ounce, wiiite lead, six or seven ounces, 
 .vhite vitriol, a iiuarter of an ounce, sugar of lead, 
 A (piarter ot an ounce, boiled linseed oil, as in 
 green. 
 
 7'o make it red. 
 
 lied lead, four ounces, veriuilioii, two ounces, 
 F 
 
 white vitriol, a qTiarter of an ounce, sugnr of lead, 
 
 a quarter of an ounce, boiled linseed oil as before. 
 
 'f'o make it ^'ren. 
 
 Take white lea(!, a little Prussian blue, accord- 
 ing to the quality you want, which will turn it to 
 a grey colour; a proporiion of sugar of le;(<l and 
 wliite vitriol, as mentioned in the other colours, 
 boiled linseed oil sufficient to make it of a thin 
 quality. 
 
 7'o make it white. 
 
 White lead, four pounds, spirits of turpentine, 
 qur.rter of a ))int, while vitriol, half an ounce, 
 sngai- of lead, half an ounce, boiled oil sufficient I o 
 make it of a tliiu (pialily. 
 
 The above ingredients, of different colours, are 
 calculated as near as possible; but, as one article 
 may be stronger than another, which will soon oe 
 discovered in using, in that case the person work- 
 ing tiie colour may add a little, or diminish, as iie 
 may find necessary. 
 
 'l"he same preparation for wood or iron, only re- 
 ducing the oil about three quarts out of eight, and 
 to be ftjqilied in the same maimer as paint or vnr- 
 nish, witli a brush. 
 
 ARTISTS' OIL COLOURS. 
 
 Oil r.oloiiring materials. 
 The composition of colours as respects those 
 leading tests of excellence, jiresi-rvalion of general 
 tints, and pernianenc)' of brilliant lines, during 
 their exposure for many centuries to the impairing 
 assauHs of the atmosphere, is a lu-eparalion in 
 whieh the ancient preparers of these oily com- 
 pounds, have very much excelled, in their skilful- 
 ness, the moderns. It is a fact, that the ancient 
 painted walls, to be seen at Dendaias, although 
 ex[)Oscd for many a^'es to the open air, without 
 any covering or protection, still possess a perfect 
 brilliancy of colour, as vivid a? when painted, per- 
 haps 2000 years ago. The Egyptians mixed their 
 colours with some gummy subsfain.e, and applied 
 them detached from each oilier, without any blend- 
 ing or mixture. They appear to have used six co- 
 lours, viz. white, black, blue, red, yellow, and 
 green; they first covered the canvas entirely with 
 white, upon which they traced the design in black, 
 leaving out the lights of the ground ciloiir. They 
 used i.iinium for red, ami generally of a dam 
 tinge. Pliny mentions some \iainle(i ceilings in 
 his ilay in the town of Ardea, whicli had been ex- 
 ecuted at a date prior to the foundation of Rome. 
 He expresses great surprise and admiration at llieir 
 li'eshness, after the hqise of so many cenl.ni-ies. 
 These are, undoubtedly, evidences of the excel- 
 lences of the ancients in their art of preparing co- 
 lours. In the number of them, there is, probably, 
 not much difference between the ancient and mo- 
 j dern knowledge. The ancients seem to have been 
 possessed of some colours of wliich we are igno- 
 i rant, while they were unacquainled, themselves, 
 I with some in those more recently discovered. The 
 improvements of chemistry have, certainly, in later 
 times, enriched painting with a profusion of tints, 
 I to which, in point of briiliancy at least, no comiiina- 
 I tionof primitive colours known to the ancient^ could 
 I pretend; but tiie rapiil fading in the colours ot 
 some of the most esteemed masters of tlie Moderu 
 School, [iroves, at least, there is something defec- 
 I tive in their bases, or mode of preparing them. 
 This fault is peculiarly evident in many of '.lie. pro- 
 ductions from our esteemed master, .Sir Joslii:a 
 I Re^ nobis, which, although they have not issued 
 from his pallet more tluiii 40 years, carry an im- 
 I poverishmeiil oi surface, fi om the premature fafl- 
 I ing of their culours, so as almost to lu.ii;, in many 
 
42 
 
 UNIM^RSAL RECEIPT BOOK. 
 
 nstances, i ,\e identily ot chc subjects ihey repre- 
 sent. On tills liead, (and « most important one it is), 
 tlie su[)eriorivy of tne ancient compounders com- 
 pletely carries away the j)alm of merit. 
 7 b prepare iikramarine. 
 Sepai'ate from ilie stone tlie most apparent parts 
 of the ultramarine; reduce them to the size of a 
 \)ea, and, liaving brought them to a red heat in a 
 crucible, throw them in tliat state, into the strong- 
 est distilled vinegar. Then gi'ind them with tlie 
 vinegar, and reduce them to an impalpable powder; 
 next take of wax, red colophonium, and lapis lazuli, 
 an equal quantity, say half an ounce of each of 
 these three substances ; melt the wax and tlie co- 
 loj)honium in a proper vessel, and add the powder 
 to the melted matter, then pour the mass into cold 
 "water, and let it rest eight days. Next take two 
 rlass vessels filled with water, as hot as the hand 
 j.m bear, knead the mass in tlie water, and when 
 lliat t!ie purest part of the ultramarine lias been ex- 
 tracted, remove the resinous mass into the other 
 vessels, where finish the kneading to separate the 
 remainder; if the latter portion appears to be mi;ch 
 inferior, and jialer than the former, let it rest for 
 four days, to facilitate the precipitation of the ul- 
 tramarinej which extract by decantation, and wash 
 '^t in fair water. 
 
 Ultramarine of four qualities may be separated 
 b}' this process. The first separation gives the 
 finest, and as the operation is repeated, the beauty 
 of the powder decreases. 
 
 Kinckel considers immersion in vinegar as the 
 essential part of the operation. It facilitates the 
 division, and even the solution of the zeolitic and 
 earthy particles soluble in that acid. 
 
 Another method. — Separate the blue parts, and 
 reduce them, on a piece of porphyry, to an impal- 
 pable powder, which besprinkle with linseed oil, 
 then make a paste with equal parts of yellow wax, 
 pine resin, and colophonium, say, eiglr. ounces of 
 each; and add to this pasSe, half an ounce of lin- 
 seed oil, two ounces of oil of tui'pentine, and as 
 much pure mastic. 
 
 Then take four parts of this mixture, and one of 
 apis lazuli, ground with oil on a piece of porphy- 
 ry, mix the whole warm, and suffer it to digest 
 for a month, at the end of which, knead the mix- 
 ture thoroughly in warm water, till the blue part 
 separates from it, and at tlie end of sonie days de- 
 cant the liquor. This ultramarine is exceedingly 
 beautiful. 
 
 These two processes are nearly similar, if we 
 except the preliminary preparation of Kinckel, 
 which consists in bringing the lapis lazuli to a red 
 heat and immersing it in vinegifr. It may he rea- 
 dily seen, by the judicious observations of Mor- 
 grart'on the nature of this colouring part, lh.it this 
 calcination may be hurtful to certain kinds of 
 azurp. stone. Tiiis preliminary operation, how- 
 ever, is a test which ascertains the purity oi the 
 rdlr'imarine. 
 
 To extract the remainder of ultramarine. 
 Af, this matter is valuable, some portions of ul- 
 tramarine ma\' be exti'acted from the paste which 
 li'HS been kneaded in water; notliing is necessaiy 
 but to mix it with four times its weight of linseed 
 oil, to pour the matter into a. glass of conical form, 
 and 10 expose the vessel in the balneum marite of 
 an alembic. The water of which must be kept in 
 \\ state of ebullitioti for several hours. The liquidi- 
 ty of the mixture allows the ultramarine to sepa- 
 r ite itself, and the supernatant oil is <lecanted. 
 The same immersion of the colouring matter in 
 oil is repeated, to separate the resinous parts 
 which still adhere to it; and the operation is finish- 
 ed jy boiling it in water to separate the oil. The 
 
 deposit is ultramarine; but it is inferior to thsJ 
 separated by the first washing. 
 To ascertain vthelhe'' idlramnrine be adultei'ated 
 As the price of ultramarine, which is alrca<ly 
 veiy high, may become more so on atconiit ( f tlid 
 difficulty of obtaining lapis lazuli, it is of grcut 
 importance that painters should be able to iletect 
 adulteration. Ultramarine is pure if, when brought 
 to a red heat in a crucible, it stands that trial with • 
 out changing its colour; as small quantities only 
 are subjected to this test, a comparison may be 
 made, at very little expense, with the part Mbich 
 has not been exposed to the fire. If adulterated. ' 
 it becomes blackish or paler. 
 
 This proof, however, may not always be con- 
 clusive. When ultramarine of the lowest quality 
 is mixed with azure, it exhibits no more body than 
 sand ground on poriihyry would do; ^Itram.irine 
 treated with oil assumes a brown tint. 
 
 Jlnother method. — Ultramarine is extracted fiom 
 lapis lazuli, or azure stone, a kind of heavy zeo- 
 lite, which is so hard as to strike fire with steel, 
 to cut glass, and to be susceptible of a fine polish 
 It is of a bright blue colour, variegated with white 
 or yellow veins, enriched with small metallic 
 glands, and even veins of a gold colour, which ai-e 
 only sulphurets of iron (martial pyrites): it breaks 
 irregularly. The specimens most esteemed are 
 those charged with the greatest quantity of blue. 
 
 Several artists have employed their ingenuity on 
 processes capable of extracting ultramarine in its 
 greatest purity: some, however, are contented with 
 separating the uncoloured portions of the stone, 
 reducing the coloured part to an impalpable pow- 
 der, and then grinding it for a long time with oil 
 of poppies. But it is certain that, in consequence 
 of this ineffectual method, the beauty of the colour 
 is injured by parts which are foreign to it: and 
 that it does not produce the whole etfect which 
 ought to be expected from pure ultramarine. 
 
 it may be readily conceived that the eminent 
 qualities of ultramarine must have induced those 
 first acquainted with the processes proper for in- 
 creasing the merit and value of it, to keei) them a 
 I>rofouud secret. This was indeed the case; ultra- 
 marine was prepared long before any account ol 
 the method of extracting and purifying it was 
 known. 
 
 7'o prepare cobalt blue. — Uleu de Thenard. 
 Having reduced the ore to powder, calcine it in 
 a reverberatory furnace, stirring it fre(juently. 
 The chimney of tiie furnace should have a strong 
 draught, in order that the calcination may be 
 perfect, and the arsenical and sulphurous acid va- 
 pours may be carried off. The calcination is to 
 be continued until these vapours cease to be disen- 
 gageii, whicli is easily ascertained by collecting in 
 a ladle a little of the gas in the furnace; the pre- 
 sence or absence of the garlic odour determines 
 the fact. When calcined, boil the result slightly 
 in an excess of weak nitrous acid, in a glass ma- 
 trass, decant the si'pernatant liquor, and evaporate 
 the solution thus ubtained, nearly to dryness, in a 
 capsule of ])latiny or porcelain. This residuum is 
 to be thrown into boiling water and filtered, and a 
 solution of the sub-jiliosjihate of soda to be poured 
 iiito the clear litjnor, which pi-ecipitates an insolu- 
 ble phosphate of coljalt. After washing it well on 
 a filter, collect it ivhile yet in a geladiioiis form, 
 and mix it intimately, with eight times its weight 
 of alumine, in tne same state — if properly done, 
 the paste will have a uniform tint, through its 
 wliole mass. This mixture is now to be spread on 
 smoolli plates aiid put into a stovec when dry and 
 brittle, pound it in a mortar, enclose it in a cover- 
 ed eartlien crucible, and heat it to a cheriy red 
 
ARTISTS' on. COLOURS. 
 
 43 
 
 for half an hour. On op-^niiig the ciiicible, if the 
 opTation has been carefii'Ii/ cnnilnctcd, the beaii- 
 tii'ul and ilesirt-il |)roiluct will be found. Care 
 should be takcti that the aliin\i'ie in tlie gelatin^iia 
 ''jrm, le precipitated from tlie alum by a sufficient 
 excess of ammonia, and that it is cnmpletely puri- 
 fied by washing with water filtered tlirough char- 
 coal. 
 
 To make artifcial Saxon blur. 
 
 Saxon blue may be successfully imitated, by 
 mixing with a divided earth prussiate of iron, at 
 the moment of its formation and precipitation. 
 
 Into a solution of 144 grains of sulphate of iron, 
 pour a solution of prussiate of potash. 
 
 .\t the time of the formation of iron, add, in the 
 saine vessel, a solution of two ounces of alum, and 
 pour in with it, the solution of potasli, just suffi- 
 cient to decompose the sulphate of alumine; for a 
 dose of alkali superabundant to the decomposition 
 of that salt might alter the ])russiate .of iron. It 
 will, therefore, be much better to leave a little 
 alum, which may afterwards be carried off by 
 washing. 
 
 As soon as the alkaline ]ic|Uor is added, the alu- 
 mine precipitated becomes exactly mixed with the 
 prussiate of iron, the intensity of whicii it lessens 
 bv bringing it to the tone of common Saxon blue. 
 The matter is then thrown on a filter, an(' after 
 being washed in clean water, is dried. This sub- 
 stance is a kind of blue verditer, the intensity of 
 which may vary according to the greater or less 
 quantity of the sulphate of alumine decomposed. 
 It may be used for painting in distem[)er. 
 'Jo compose lihie verditer. 
 
 Dissolve the copper, cold, in nitric acid (aqua 
 fortis), and produce a precipitation of it by means 
 of quick-lime, employed in such doses mat it will 
 be absorbed by the acid, in order that the precipi- 
 tate may be ])ure cop[)er, that is, u ithout any mix- 
 ture. When the liquor has been decanted, wash 
 the piecipitate, and spread it out on a piece of 
 linen cloth to drain, [f a portion of this precipi- 
 tate, which is green, be placed on a grinding stone, 
 and if a little (juick-lime in powder be added, the 
 green colour will be immediately changed into a 
 beautiful blue. The [jroportion of the lime added 
 is froiT- seven to ten parts in a hundred. When 
 the whole matter acquires the consistence of paste, 
 desiccation soon takes place. 
 
 Blue verditer is proper for distemper, and for 
 varnishi but it is not fit for oil painting, as the oil 
 renders it very dark. If used it ougiit to be bright- 
 ened with a great deal of white. 
 
 To make JVaples i/ello^v. 
 
 Take 12 ounces of ceruse, 2 ounces of the sul- 
 phuret of antimony, half an ounce of calcined alum, 
 I ounce of sal ammoniac. 
 
 Pulverize these ingredients, and having mixed 
 them thorougbly, put them into a capsule or cru- 
 cible ot earlli, and place over it a covering of the 
 same substance. Expose it at first to a gentle heat, 
 which must be gradually increased till the capsule 
 is moderately red. The oxidatnjn arising from 
 this process requires, at least, three hours' expo- 
 sure to heat bef ire it is completed. The result of 
 this calciniilion is Naples veiluw, whicli is ground 
 :n water on a poqiliyry slab with an ivorv spatula, 
 as iron would alter the colour. The (jaste is then 
 dried and preserved for use. It is a yellow oxide 
 of lend and antimonj'. 
 
 "I'here is no necessity of adhering so strictly to 
 the doses fts to prevent their being varied. If a 
 gold( n colour be required in the yellow, the pro- 
 portions of the sulphuret of antimony and muriate 
 of ammoniac must be increased. In like manner, 
 •i'jrou w'sh it to be more fusible, increase the quan- 
 
 tities of sulphuret of antimony and calcinejl .sul- 
 phate of aiumine. 
 
 To make JMmitpellier yellow. 
 
 Take 4 pounds of litharge, well sifted, divide ii 
 int(y four e()'ial portions, and put it into as many 
 glazed eartlien vessels. Dissolve also 1 pound ot 
 Sea salt in about 4 pounds of water. 
 
 Pour a fourth part of this solution into each of 
 the' four earthen vessels, to form a light jiaste-- Let 
 the whole rest for some hours, and when the sur- 
 face begins to grow white, stir the mass with a 
 strong wooden spatula. Without this motion it 
 would require too great hardness, and a part of the 
 salt would escape decomposition. 
 
 As the consistence increases, dilute the matter 
 with a new quantity of the solution; and if this is 
 not sufficient, recourse must be had to simple wa- 
 ter to maintain tlie same consistence. The pastu 
 will then be very white, and in the course ot 
 twent)'-four hours becomes uniform and free from 
 lumps; let it remain for the same space of time, 
 but stir it at intervals to complete tiie decomposi- 
 tion of the salt. The paste is then well washed to 
 carry off the caustic soda (soda deprived of car- 
 bonic acid) wliich adheres to it, the mass is put In- 
 to strong linen cloth and subjected to a press. 
 
 The remaining paste is distributed in flat vessels; 
 and these vessels are exposed to heat, in order to 
 effect a proper oxidation (calcination), wbicli con- 
 verts it into a solid, yellow, brilliant matter, some- 
 times crystallized in transverse strise. 
 
 This is Montpellier yellow, which maybe ap- 
 plied to the same pjrposes as Na[)les yellow. 
 To prepare carmine. 
 
 This kind of fecula, so fertile in gradations oJ 
 tone by the effect of mixtures, and so grateful to 
 the eye in all its shades, so useful to the painter, 
 and so agreeable to the delicate beauty, is only the 
 colouring part of a kind of dried insect known un- 
 der the name of cochineal. 
 
 A mixture of 36 grains of chosen seed, 18 grains 
 of cutour bark, and as much alum thrown into a 
 decoction of 5 grains of pulverized cochineal, and 
 5 pouiuls of water, gives, at the end ol Irom five to 
 ten days, a red feoula, which when dried weighs 
 from 40 to 48 grah.s. This fecula is carmine. The 
 remaiidng decoction, which is still highly colour- 
 ed, is reserved for the preparation of carminated 
 lakes. 
 
 To prepare Dutcli pink from -woad. 
 
 Boil the stems of woad in alum water, and then 
 mix tlie liquor with clay, marl or chalk, which 
 will become charged with the colour of tlie de- 
 coction. When the earthy matter has acquired 
 consistence, form it into small cakes, and expose 
 them to dry. It is under this form that tlie Dutch 
 pinks are sold in the cf)lour shops. 
 
 Dutch pink from yellow berries. 
 
 The small blackthorn produces a fruit which, 
 when collected- green, are called yellow berries. 
 These seeds, when boiled in alum water, form a 
 Dutch pink superior to the former. A certain 
 quantity of clay, or marl, is mixed with the decoc- 
 tion, by wliich means, the colouring part of the 
 berries unites with the earthy matter, and commu- 
 nicates to it a beautiful yellow colour. 
 Urou'iiish yellow Dutch pink. 
 
 Boil for an hour in 12 pounds of water, 1 pounn 
 of yellow berries. 1-2 pound of the siiavings of the 
 wood of the Barberry shrub, and 1 pound of wood- 
 ashes. The decoction is strained through a piece 
 of linen ch th. 
 
 Pour into tiiis mixture warm, and at different 
 times, a solution of 2 pounds of the sulphate ol 
 alumine in 5 pounds of water; a slight ul^erveS" 
 cence will lake place; and the sulphate hems do 
 
44 
 
 UNIVERSAL RECEIPT BOOK. 
 
 composed, tlie aliimine, which is yirecipitated, will 
 seize on liic cnhjiiriii;;; part. Tiie litpior must then 
 he filtered through a (liece of close linen, and the 
 paste wliiclireniainson the clolli, when divided into 
 square pieces, is exposed on hoards to dry. This is 
 brown Dutch pinlv, because tlie claj in it is pure. 
 The intensity of the colour shews the f|Uality of 
 :his pink, wllich is superior to tliat of the other 
 compositions. 
 
 Dutch pink for ail painting. 
 
 By sul)Stituting for clay a suhstante which pre- 
 sent's a niixlore of that earth and metallic oxide, 
 the result will be Dutch pink, of a very superior 
 kind. 
 
 Boil separately 1 lb. of yellow berries, and 3 oz. 
 of tlie sul[)hate of alumine in 12 pounds of water, 
 which must be reduced to 4 pounds. Strain the 
 decoction through a piece of linen, and squeeze it 
 strongly. Then mix up with it 2 pounds of ceruse, 
 finely ground on por[)hyry, and 1 pound of pulver- 
 ized S[)anish white. Evaporate the mixture till 
 the mass accjuires the consistence of a paste; and 
 having formed it into small cakes, dry them in the 
 shade. 
 
 When these cakes are dry, reduce them to ])0w- 
 der, and mix them with a new decoction of yellow 
 berries. By repeating this process a tliird lime, a 
 brown Dutch pink will be obtained. 
 
 In general the decoctions must be warm when 
 mixed with the earth. They ought not to be long 
 kept, as their colour is speedily altered by the fer- 
 tnentation; care must be taken also to use a wooden 
 spatula for stirring the mixture. 
 
 When only one decoction of wood or yellow ber- 
 ries is employed to colour a given quantity ot earth, 
 the Dutch pink resulting from it is of a briglit-yel- 
 low colour, and is easily mixed for use. W hen the 
 colouring part of sevei-al decoctions is absorbed, 
 the comp isition becomes brown, and is mixed 
 with more difficulty, especially if the paste be ar- 
 gillaceous: for it is the property of this earth to 
 unite with oily and resinous parts, adhere strongly 
 to them, and incorporate witii them. In the latter 
 case, the artist must not be satisfied with mixing the 
 colour: it ougiit to he ground, an operation equallj' 
 proper for every kind of Dutch pink, and even the 
 softest, when destined for oil painting. 
 
 1 make lake from Brazil -wood. 
 
 Boil 4 oz. of tiie ras[iings of brazil wood in 15 
 pints of pure water, till the liquor is reduced to 2 
 pints. It will be of a dark red colour, inclining to 
 violet; but the addition of 4 or 5 oz. of alum will 
 give it a !iue inclining to rose-colour. When the 
 liquor has been strained through a piece of linen 
 cloth if 4oz. of the carbonate of soda beadiled witli 
 caution, on account of tlie eifervescence whicli 
 takes place, the colour, which by this addition is 
 deprived of its mordaii*, will resume its former 
 tint, and deposit a lake, which, when washed and 
 [iroperlv dried, has an exceedingly rich and mel- 
 low violet-red colour. 
 
 ^^iiotlier. — If only one half of tlie dose of nuneral 
 alkali be em])loyed for vhis precipitation, the tint 
 of the lake becomes clearer: because the b:ith still 
 retains the undecomposed aluminous mordant. 
 
 Another. — If the method employed for Dutch 
 pinks be followetl by mixing the aluminous decoc- 
 tion of Brazil wood with pure clay, such as S()an- 
 ish white and white of Morat, and if the mixture 
 be deposited on a filter to receive the necessary 
 washing, a lake of a very bright dark i-ose-colour 
 will he ohtaineil from the driers. 
 
 Jxikes from other colouring sitbstances. 
 
 By the same process a very beautiful lake maybe 
 BXtracleil from a decoction of logwood. In general, 
 akes of all colours, and of all the shades of these co- 
 our.s. «u«v be '-'^U'ac.te'' from substances whicl; give 
 
 up their colouinng part to boiling water; because iti» 
 afterwards cimmunicated by decomposition to tie 
 alumine preoipiUited fr un sulphate of alumine, by 
 m..ans of an alkali; or the tincture may he mixe* 
 with a pure and exceedingly w hite argillaceons sub 
 stance, such as real Spanish white, or «hite ol 
 Morat. 
 
 7'o prejuire ronrfe. 
 Carmine united to talc, in difterent propnitions, 
 forms rouge employed for tiie toihtie. Talc is 
 disiinguislied also by the name of Biiancon chalk- 
 It is a substance composed, in a great measure, of 
 clay, combined naturally with silex. 
 
 (/armine, as well as carmiiiated lakes, the co^ 
 
 louring part of which is borrowed froii; cochineal, 
 
 are the most esteemed of all the coin positions cf 
 
 this kind, because theii' colouring part maintains 
 
 itself without degradation. There are even cases 
 
 1 wiiere the addition of caunlic ammonia, which al- 
 
 j tei'S so niaftv colouring matters, is eni;doyed to 
 
 j heighten its colour. It is for this jiurpose that tliiyje 
 
 who colour prints employ it. 
 
 C'armivated lake from mutliler. 
 
 I Boil I jiart of madder .n from 12 to \5 pints of 
 
 water, and continue tlie ebullition till it he reducefli 
 
 to about 2 lbs. Then stvain the decoction through 
 
 a piece of strong linen cloth, which must be well 
 
 I Sfjueezed; and add to the decoction 4 ^z. of alum. 
 
 I The tint will be a beautiful bright re<i, which the 
 
 I matter will retain if it bi- mixed with jiroper clay. 
 
 In this case, expose the thick liquor which \, thus 
 
 produced, on a linen filter, and subject it to one 
 
 washing, to remove tlie alum. The lake, when ta 
 
 ken from the driers, will retain this l)iight primi- 
 
 I tive colour given by the alum. 
 
 Jinotli/"^- met/iod. — If in the process for making 
 this lake, decomjiosition be enqil oyed, by raixing 
 with the batiian alkaline liquor, the alum, vhich is 
 decomposed, deprives the bath of its mordant, and 
 the lake, obtained after the subse(iuent w isliings, 
 appears of the colour of the madder bath, without 
 any adilition: it is of a reddish brown. In this ope- 
 ration 7 or 8 oz. of alum ought to he employed for 
 each ])0und of madder. 
 
 This kind of lake is exceedingly fii.e, hut a 
 brighter red colour may be given to it, by mix- 
 ing" the washed pre'-.ipitate with alum w ater, before 
 drying. 
 
 Improvement on ditto. 
 If the alnminated madder bath be sharpened 
 with acetate of lead, or witii arseniate of potash, 
 the operator still obtains, by the addition of car- 
 bonate of soda, a rose-coloured lake of greater or 
 less strength. 
 
 V'o prepare a substitute for cochtneat. 
 Tlie insects of the feverfew, or mother wort 
 (matricaria partheniiim), will produce a substance 
 to replace cocliineal, in fine scarlet dyes. To de- 
 tach, the insects from the plants, without bruising 
 them, and thereby losing the colouring matter, put 
 a quantity, as sixteen pounds of stalks, in a case 
 nearly air-tiglit, and heat it in an oven, which will 
 surtbcate the injects. This quantity will yield above 
 a draclimof iliied insects. In an instance where- 
 in a compiirison was made with cochineal, two 
 similar pieces of woollen cloth were ])asseii through 
 the common mordant bath of muriate of tin, and 
 tlien one of the pieces in a cochineal bath, and the 
 other in a bail, prepared with the mother-wort in- 
 sects. The ditierence between the two dyes was 
 scarcely iierceptible, and they equally resisted the 
 chemical re-agents. Nor were tbey destroyed by 
 sulphuric acid, or oxygenated niu; latic acid. 
 'I'o make dark red. 
 Dragon's blood, innised warm in varnish, gives 
 reds, more or less dark, according to the quantity 
 of the colourina: resin wiiich combines with the 
 
ARTISTS' OIL COLOURS. 
 
 4 a 
 
 varnish. The artist, therefore, has it in his power 
 to vary tlie tones at pleasure. 
 
 Though cochineal, in a state of division, s'ves to 
 essence very little colour in comparison witii that 
 which it coninuinicates to water, carmine may he 
 introduced into the composition of varnish colour- 
 ed by dras^on's blood. Tlie result will be a pur- 
 ple red, from which various shades li.ay be easily 
 formed. 
 
 To prepare violet. 
 
 A mixtui-e of carminated varnish and dra.2;on's 
 blood, added to that coloured by prussiate of iron, 
 produces violet. 
 
 ; make a fine red lake. 
 
 Boil stick-lac in water, filter the decoction, and 
 «vaporate the clear li(|Uor to dryness over a gentle 
 fire. The occasion of this easy oeparation is, that 
 the beautiful red coJoui here separated, adheres 
 oi\ly slightly to the oulsidesof tlie sticks jjroken otf 
 the trees along with the gum lac, and readily com- 
 municates itself to boiling water. Some of this 
 sticking matter also adhering to the gum itself, it 
 is proper to lioil the whole together; for the gum 
 does not at all prejudice liie colour, nor dissolve in 
 ooiling water: so tliat after this operation the gum 
 is as fit for making sealing-wax as before, and for 
 all other uses which do not require its colour. 
 To make a beautiful red lake. 
 
 Take any (juantity of cochineal, on which pour 
 twice its weight of alcohol, and as much distilled 
 water. Infuse for some davs near a gentle fire, 
 and then filter. To the filtered liquor add a few 
 drops of the solution of tin, and a fine red ])recipi- 
 late will be formed. Continue to add a little so- 
 lution of tin everv two hours, till tlie whole of the 
 colouring matter is precipitated. Lastly, edulco- 
 rate the pn^cijjitate by washing it in a large quan- 
 tity of distilled water and then dry it Jilunthlj 
 Alagazine. 
 
 To prepare Florentine lake. 
 
 The sediment of cochineal that remains in the 
 bottom of the kettle in which carmine is made, 
 may be boiled with about four (juarts of water, and 
 the red liquor left after the pre(iaratiou of the car- 
 mine, mixed witii it, and the whole precipitated 
 with the solution of tin. The red precipitate must 
 be frequently washed over with water. Exclu- 
 sively of this, two ounces of fresh cochineal, and 
 one of crystals of tartar, are to be boiled with a 
 sufficient quantit)' of water, poured off clear, and 
 precipitated with the solution of tin, and the pre- 
 cipitate washed. At the same time two pounds of 
 alum are also to be dissolved in water, precipitat- 
 ed with a lixivium of potash, and the white earth 
 repeatedly washed with boiling water. Finally, 
 both precii>itates are to be mixed together in their 
 liijuid state, i)nt u]>on a filter and dried. For tlie 
 preparation ot a cneaper sort, instead of cocliineal, 
 one pound of brazil wood may he employed in the 
 preceding manner. 
 
 To make a lakefroyn madder. 
 
 Inclose two ounces foy of the finest Dutch mad- 
 der in a bag of fine and strong calico, large enough 
 to hold three o"' four times as much. I'ul it into a 
 large marble or porcelain mortar, and pour on it a 
 pint of clear soft water cold. Press the b;ig in 
 tvery direction, and pound and rub it about with a 
 pestle, as inucli as can be done without tearing it, 
 and whrn the water is loaded « ith ctlour, pour it 
 olf. Repeat this process till the water comes off 
 *iut sligl'.tly tinged, for which about five pints will 
 oe sufficient. Heat all the liquoi" in an earthen or 
 silver vessel, .till it is near boiling, and then pour 
 It into a large basin, into which a troy ounce of 
 alum, dissolved in a pint of boiling soft water, has 
 teen previously put: stir the mixture together, and 
 wLiie stin-ing pour in gen'ly about l^ 02. of a sa- 
 
 Ij turated solution of suh-carbonate of potash, let it 
 stand till cold, to settle; pour off the clear yellr)w 
 rupior ; s.dd to the \)recipilate a <|uart of boiling 
 soft wati r, stirring it well; and when cold, sepa- 
 rate by tdlration the lake, which should weigh half 
 an ounce. Fresh mailder root is superior to tit" 
 
 dry. 
 
 7 give various to7ies to laLe. 
 
 A beautiful tone of violet, red, and even of pur- 
 ple led, may be ccmmunicated to the colotiring 
 ])art of cochineal, by ailding to the coloured bath a 
 solution of tin in nitro-muriatic acid. Tna effect 
 will be greater, if, instead of this solution, one of 
 oxygenated muriate of tin be employed. 
 
 ^iiinther. — -The addition of arseniate of potash 
 (neutral arsenical salt), gives shades which wouhl 
 be sought for in vain with sulphate of aliimine 
 (alum). 
 
 To make a carminated lake by extracting the co- 
 louring part from scai let cloth. 
 
 To prepare a carminated lake without employ- 
 ing cochineal in a direct -manner, by extracting the 
 colouring matter from any substance impregnated 
 with it, such as the shearings of scarlet cloth. 
 
 Put into a kettle 1 pound of fine wood ashes, 
 with 40 ])ounds of water, and subject the water to 
 ebullition for a quarter of an hour: then filter the 
 solution tlirough a piece of linen cloth till the li- 
 quor passes through clear. 
 
 Place it on the fire ; and having brought it to a 
 state of ebullition, add '2 lbs. of the shearings 01 
 shreds of scariet ch)th, dyed with cochineal; 
 which must be boiled till they •ijecinie white ; 
 then filter the liciuor again, and press tlie shred» 
 to scpieeze out all the colouring \ii\vt. 
 
 Put the filtered liquor into a clean kettle, an'1 
 l)lace it over tiie Hre. When it boils, pour in u 
 solution of 10 or I'i ounces of alum in 2 pounds 
 of filtered spring water. Stir the whole with a 
 wooden spatula, till the froth tltat is formed ia 
 dissipated; and having mixed with it 2 lbs. of a 
 strong decoction of Brazil wood, pour it upon a 
 filter. Afterwards wash the sediment with spring 
 water, and remove the cloth filter charged with 
 it, to plaster dryers, or to a bed of dry bricks. 
 The result of this operation will be a beautiful lake, 
 but it has not the soft velvety appearance of thai 
 obtained by the first method. Besides, the colour- 
 ing part of the Brazil wood whicli unites to that oJ 
 the cochineal in the shreds of scarlet cloth, lessens 
 in a relative proportion the unalteiability of the 
 colouring part of the cochineal. For this reason 
 purified potash ought to be substituted for the wood 
 ashes. 
 
 To make a red lake. 
 
 Dissolve 1 lb. of the best pearl ashes in two 
 quarts of water, and filter the liquor through pa- 
 per; next add two more quarts of water and a pound 
 of clean scarlet shreds, boil them in a pewter boil- 
 er till the shreds have lost their scarlet colour ; 
 take out the shreds and jiress them, and put the 
 coloured water yielded by them to the ether : In 
 tlie same solution boil another poun'i of the shreds, 
 proceeding in the same manner; and likewise a 
 a third and fourth pound, ^yllilst this is doing, 
 dissolve a pound and a half of cuttle-fish bone in a 
 pound of strong aqua fortis in a glass receiver; add 
 more of the bone if it appear to ])roduce any ebulli- 
 tion m the aqua fortis; and pour this strained solu- 
 tion gradually into the other; but if any ebullition 
 be occasioned, more of the cuttle-fish bone must 
 be dissolved as before, and added till no ebullition 
 appears in the mixture. The crimson sediment 
 deposited by this liquor is the lake : pour off the 
 water; and stir the lake in two galKxis of hard 
 spring water, and mix the sediment in two gallong 
 of fresh vater; let this raethoJ be repeated four or 
 
t6 
 
 UNIVERSAL RECEIPr BOOK. 
 
 'i\e times. If no h^i-rl water can be procured, or 
 •he lake appears too purple, Imltan ounce of alum 
 should be added lo each quantity of watf'r before 
 It \-c used. Havins; thus sufficiently freed the lat- 
 ter from the salts, drain off the water through a fil- 
 ter, covered with a worn linen cloth. When it has 
 been drained lo a proper dryness, let it be dropped 
 through a pr iper funnel on clean boards, and the 
 tlrops will become small cones or pyramids, in 
 which form the lake must be dried, and tlie pre- 
 paration is completed. 
 
 Anniher met/ioJ. — Boil two ounces of cochineal 
 in a pint of water, filter the solution through pa- 
 per, and add two ounces of pearl-ashes, dissolved 
 in half a pint of warm water, and filtered through 
 paper, ^lake a solution nf cuttie-bone as in the for- 
 mer ])rocess; and lo a pint of it add two ounces of 
 alum dissolved in half a jiint of water. Put this 
 mixture gradually to the cocliineal and pearl-ashes, 
 aslongasanyebullitionarises,and proceed as above. 
 
 A beautiful lake may be prepared from Hrazil 
 wood, by boiling three pounds of it for an hour in 
 a solution of three pounds rf common salt in three 
 g'allons of water, and filtering the hot fluid through 
 paper; add to this a solution of five pounds of alum 
 in three gallons of water. Dissolve three'pounds 
 of the best pearl-ashes in a gallon and a half^ of wa- 
 ter, and purify it by filtering; put this gradually to 
 the other, till the whole of tlie colour appear to be 
 precipitated, and the fluid be left clear and colour- 
 less. But if any appearance of purple be seen, add 
 a fresh r|uaiit!ty^f the solution of alum by degrees, 
 till a scarlet hue be produced. Then pursue the 
 directions given in the first process with regard to 
 the sediment, [f half a pound of seed iac be add- 
 ed to the solution of pearl ashes, and dissolved in 
 it before its purification by the filter, and two 
 pouiuls of the wood, and a proportional quantity of 
 common salt and water be used in the coloured so- 
 luiion, a lake wiil be produced that will stand well 
 in oil or water, b it it is not so transparent in oil as 
 without the seed lac. The lake with Biazil wood 
 may be also made by adding half an ounce of an- 
 iiaito to each pound of the wooil; but the annatto 
 must be dissolved in the solution of pearl-ashes. 
 
 After the operation, the diyers of plaster, or the 
 bricks, which have extracted the moisture from the 
 precipitate, are exposed to the sun, that they may 
 be fitted for another operation. 
 
 To make Prussian bhic. 
 
 Previous to the making of this substance, an al- 
 kali must be prepared as follows: viz. — Fixed al- 
 kali must be burnt in ox's blood, or with horn 
 shavings, or any other animal matter. The salt is 
 now lo be washed out. It is of an amber colour, 
 and has the scent of peach blossoms. 
 
 A solution of martial vitriol, and another of 
 alum, are put together in a large glass, and the al- 
 kaline ley poured upon them. A greenish preci- 
 jiitate is thrown down. The liquor is filtered in 
 order to get the precipitate by itself, which is col- 
 •ected, and put into a glass cup. Upon pouring a 
 little marine acid on this precipitate, it immediate- 
 ly accjuires a fine blue colour. This part of the 
 process is called the brightening. 
 
 Prussian blue may be made without alum, in the 
 following manner: — Pour a little of the alkaline 
 ley into a glass, drop in an acid till no farther ef- 
 fervescence ensues. Let a lilth; of ttse solution of 
 martial vitriol be poured into the ley, and a fine 
 Prussian blue is formed that neeils iio'brighteiiing. 
 
 The common stone blues are Prussian blue, pre- 
 eipitaied on large quantities of clay. 
 
 ^inotfier method. — A quantity of horns and hoofs 
 are to be mixed with an equal weight of clipi)iiigs 
 3f leather, and the whole submitted lo distillation 
 m a laige iron retort fixed in a reverberatoi-y fur- 
 
 ' nace; the oil and impure ammonia, resulting Iri if.. 
 i this process, are collected in a receiver, and the 
 distillation is carried on at a high heat, till no fluid 
 or vajjour of any kind come over — tlie oil and al- 
 kali are disposed of to (iifferent manufacturers, ant! 
 the black spongy coal remaining in the retort is the 
 only part made use of in the preparation of the 
 Prussian bin-. 
 
 Ten ])ounds of this coal, and 30 pounds of com» 
 mon potash, are red<,ie(;d together to a coarse pow- 
 der, and heated to redness iii an iron pot; by d, • 
 grees liie mass is brought intaa slate of semi-tu» 
 sion, in which it is suffered t" continue 12 hours, 
 when the matter gives out a strong odour of suh 
 phur; it is then taken out red hot, and thrown into 
 a boiler of water, where it uniiergoes ebullition 
 f.'ir about half an hour. The clear liquor is sepa- 
 rated by filtration, jnd 'he residue is boiled in 
 fresh parcels of water, till all the saline matter is 
 extracted. These different lixivia are then mixed 
 together. Four lbs. of alum, and one and a half of 
 sulphate of iron, are dissolved in warm water, and 
 this s<-)lution is added to the former; a copious 
 whitish precipitate is immediately deposited, 
 which being collected and washed, acquires, by 
 exposure to the air, a beautiful bine colour. 
 
 Jinother. — Boil 6 pounds of cliiipings of leather, 
 6 pounds of hoofs and horns, and 10 pounds of 
 common potash, together in an iron pot to dry- 
 ness; mix the residue with tvro pounds of crude 
 tartar, and, by means of a strong fire, bring it into 
 fusion. The lixiviation is conducted in the usual 
 way, and a solution of 5 poundsof sulphate of iron, 
 and 16 of alum being added, a precipitate takes 
 place, which is the Prussian blue. 
 
 Another. — This colour is made in the following 
 manner; two parts of purified potass are most inti- 
 mately blended with three parts of dried finely 
 pulverized bullock's blood. 
 
 The mass is first calcined in a covered crucible, 
 on a moderate fire, until no smoke or flame ap- 
 pears; and it is after this bronght to a complete yet 
 moderate ignition: or, equal parts of potass and 
 finely-powdered coals, prepared trombones, horns, 
 claws, i>cc. are mingled and heated in a covered 
 cruciljle to a moderate redness. This done, either 
 of these two calcined masses is, after cooling, lixi- 
 viated with boiling water, and the lixivium filtered. 
 Now make a solution of one part of green vitriol 
 and two parts of alum; and add to it, while yd 
 hot, the above lixivium,, little by little; aiul sejia- 
 raie the greenish-lilue precii)itate, which then 
 forms, by means of a filter. If, afterwards, a slight 
 quantity of diluted muriatic acid is att'used upon 
 t!iis precipitate, it assumes a beautiful dark blue 
 colour. The o|)eration is terminated by edulco- 
 rating and (fi-ying the pigment thus jirepared. 
 To pveUare a s^KperO tiquid blue. 
 
 Put into a small matrass or common phial an 
 ounce of fine prussiate of iron (Prussian blue) re- 
 duced to powder, and pour over it from I5 oz. to 
 2 oz. of concentrated muriatic acid. The mix- 
 lure produces an effervescence, and tlie prussiate 
 soon assumes the consistence of thin paste. Leave 
 it in this slate for '24 hours; then dilute it with 8 
 or 9 ounces of water, and preserve the colour llius 
 diluted in a bottle well slopped. 
 
 The intensity of this colour may be lessened, if 
 necessary, by new doses of vater. If the whole of 
 this mixiure be poured into a quart of water; k 
 will still exhibit a colour sufficiently dark for 
 washing prints. 
 
 'I'his colour, charged with its mordant, require* 
 the use of gum-water, made of gum tragacantlu 
 Mucilage of gum ai-ibic does not possess sufficient 
 consistence. 
 
 This colour, applied with gum-watec and co 
 
ARTISTS OIL COLOURS 
 
 »erec!, when diy, with copal varnish, would form 
 vfMy beautiful foil. 
 
 To make hine verditer. 
 
 Int^ 100 pounds of whiting, pour the copper- 
 water, and stir them together every day for some 
 hours, till tlie water grows pale; tiieii pour that 
 away, set it hy fcr other use, and pour on more of 
 the green water, and so till the verditer be made; 
 M'hieh, being taken out, is laid on large pieces of 
 • halk in the sun, till it be dry and fit for market. 
 
 Another methotl. — Fully saturate the lifjuor 
 which is used in parting with silver, which is pi-e- 
 cipitated by adding very pure copper. This ni- 
 trous solution of copper must be properly diluted 
 with very piu-e water; — distilled is the best; and 
 the copper preci[)itated on chalk properly pre- 
 pared. The colour and chalk must he well niixed 
 vogether and properly dried. 
 
 Annthev. — 'l"o a s-ilution of nitrate of copper, 
 add lime or lime-water, as long as any green pre- 
 cipitate fails down. Filter tlie solution, and dry 
 tlie precipitate, wliich must be ground, and kept 
 quite free from dust. I'he green colour will, by 
 this time, be converted into a beautiful blue. 
 To make blue. 
 
 A diluted solution of sulphate of indigo. 
 To make pink. 
 
 Cochineal boiled with supertarlrate of potash 
 snd sulphate alumine, or a decoction of Brazil 
 wood with sulphate alumine; the colour may be 
 varied hy the addiiion of carbonate potash. 
 To make green. 
 
 The acetic copper (verdige) dissolved in acetous 
 acid, forms an elegant green. 
 
 To make pur[)le. 
 
 A decoction of Brazil wood and logwood af- 
 fords, with carbonate of potash, a permanent 
 fiurple. 
 
 To make orange lake. 
 
 Boil 4 ounces of the hest annatto and 1 pound of 
 p«u-l ashes, half an hour, in a gallon of water, and 
 strain the solution through paper. Mix gradually 
 witii this li lb. of alun-., in another gallon of wa- 
 ter, desisting when no ebullition attends the com- 
 mixture. Treat the sediment in the manner al- 
 ready directed for other kinds of lake, and dry it 
 in square bits or lozenges. 
 
 To make a i/ellow lake. 
 
 Take a pound of tuniieric root, in fine powder, 
 3 pints of water, and an ounce of salt of tartar; 
 put all into a glared earthen vessel, and boil them 
 together over a clear gentle fire, till the water ap- 
 pears higldy impregnated and stains a paper to a 
 beautiful yellow. Filter this li<iuor, and gradually 
 add t'l it a strong solution of rcche alum, in water, 
 till the yellow matter is all curdled and precipi- 
 tated After this, pour the whole into a filter of 
 paper, and the water will run oft", and leave the 
 yellosv matter behind. Wash it with fresh water, 
 till the water conies ofFinsipid, and then i^ obtain- 
 ed the beuutifu' yellow called lacqiie of turmeric. 
 
 In this manner make a lake of any of tlie sub- 
 jtances that are of a strong texlui-e, as madder, log- 
 wood, ^c. but it will not succeed in the more ten- 
 der species, as the fiowers of roses, violets, Sic. as 
 It tlestroys tiie nice arrangement of parts in those 
 lubjects, on which the colour de[)ends. 
 To make another ye lloxv lake. 
 
 Make a ley of potaslies and lime sufficiently 
 itrong; in this boil, gt-ntly, fresh broom-llowers, 
 rill they are white; then take out the riowers, and 
 put the ley to boil in earthen vessels over the fiie; 
 «dil as r.iuih alum as the litpior will dissolve: then 
 empty ttiis ley into a vessel of clean water, and it 
 will give a yellow colour at the button). Settle, 
 »nd decant off the clear rujuor. Wash tins oow- 
 det. w'-ich is found at the bottom, with mon wa- 
 
 ter, till all the salts of the ley are washed off; then 
 separate t!ie yellow matter, and dry it in the 
 shade. 
 
 To make a yello-io. 
 Gum guttse and terra merila give very be.iutiful 
 j'ellows, and readily coiiimunicate their colour to 
 copal varnish, made with turpentine. Aloes gite 
 a varied and orange tint. 
 
 Lemon yellow. 
 A beautiful lemon yellow m.\y be formed by foU 
 lowing the ])rescription of the old painters, whi.i 
 mixed together the oxides of arsenic, (realgar an j 
 orpiment). But tiiese colours, whicli may he imi- 
 tated in another manner, liave the disadvantage ol 
 being of a poisonous (juality. It will, tlierefore. 
 be better to sulistitute in their room, Dutcli pink 
 of Troyes and Naples yellow. This composition 
 is proper for distemper and for vainish. When 
 ground, and mixed with the varnishes indicated for 
 the preceding colour, the result will he a bright 
 solid colour, without smell, if an akoholic varnish 
 be applied for the last stratum. 
 
 To make JVaples ydloiv. 
 There are two processes given for making this 
 colour. 1st. One pound of antimony, 1^ pound ol 
 lead, 1 oz. of alum, and 1 oz. of common salt. 
 
 2d. Igoz. of pure ceruse, 2 oz. of diaphoretic 
 antimony, ^ oz. of calcined alum, and 1 oz. ot 
 pure sal-ammoniac. The ingredients are to be well 
 mixe<l together, and calcineil in a moderate heat 
 for three hours, in a covered crucible, till it be- 
 comes barely red iiot, when the mass will become 
 of a beautiful yellow colour. With a lai-ger por- 
 tion of calx of antimony and sal ammoniac, the yel 
 low verges towards gold colour. 
 
 Gl;;ss may be tinged'yellow with the above prs 
 paralion. 
 
 To make a patent yellow. 
 It is prepared by triturating minium or red ox- 
 ide of lead and common salt together, and then 
 exposing them in a crucible to a gentle heat. In 
 this process, the salt is decomposed, and the acid 
 unites with the oxide of lead, and forms the pa- 
 tent yellow; The alkaline base of the salt remains 
 in the comjiound, which is to be carefully washed 
 and crystallized. 
 
 iMuriate of lead tinges vitreous matters of a yel- 
 low colour. Hence llie beautiful glazing given to 
 Queen's ware. It is composed of 80 pounds of mu- 
 riate of lead, and 20 pounds of flints ground to- 
 gether very fine, and mixed with water, till tha 
 whole becomes as thick as cream. The vessels to 
 be glazed are dipoed in the glaze, and suffered to 
 dry, when they are e:q>osed to a sufficient degree 
 of heat to vitrify the surface. 
 
 To make Chinese yellow. 
 The acacia, an F^gyplian thorn, is a species of 
 mimosa, from which the Chinese make that yel- 
 low which bears washing in their silks and stuff's, 
 and appears with so much elegance in their paint- 
 ing on paper. The flowers are gathered before 
 they are fully opened, and put into an earthen ves- 
 sel over a gentle heat, being stirred continually 
 until Ihej- are nearly dry, and of a yellow colour: 
 then to half a pound of the flowers, a sufficient 
 quantity of rain-water is adc'ed, to hold the flowers 
 incor[)orated together. It is then to be boiled un- 
 til it becomes thick, wlien it must be strained. To 
 the li(jUi)r is added, half an ounce of common alum, 
 and one ounce of calcined oyster-shells, reduced to 
 a fine powder. All these are mixed together into a 
 mass. An addition of a proportion of the ri[)e seeds 
 to the flowers, renders the c(dours somewhat 
 deeper. For m.-iking the deepest yellow, add » 
 small ipiantity of Brazil wood. 
 
 'J'o make a pearl white. 
 Pour some distilled wut»r into a srlution at ni» 
 
4« 
 
 uXlVEUSAL REf;ElPT HOOK. 
 
 ir»**; of liismiith, as long as preci))i(atioii liikcs 
 ]iluce; fill(?r tlie solution, and wasii llie iirccipilute 
 uitli dislillfd water as it lies on tlic ililcr. When 
 properly dried, 1))' a a;ent!e heat, this pn^vder is 
 M'hat is generally termed peai'l white. 
 Td moke f. green cohnn: 
 JVlix a solution of common sail aiid hlue vitriol 
 in water, hy \niilinij copper plates therein, and a 
 green precipitate will he gradually Ibinied. 
 'I'u jiKike ,Schei'lt;\i grerii. 
 Dissolve 2 pounds of hlue \ilri()l in 6 pounds of 
 vratcr, in a copper vessel; and, in another vt'ssel, 
 «lissolve '* pounds of dry white potash, and II 
 '>iinco*sof white arsenic, in '2 pounds of water. When 
 the solutions are ()erfect, pour the arsenical ley into 
 llie other !i;i'adually, and aixiui 1 pound G otnieesof 
 good greeri precipitate will he ohlained. 
 Jinn .swirk gvet'ii. 
 
 This is ohtained from the solution of a |)recipi- 
 
 late of copper in tartar and water, which, hy iva- 
 
 (lOi-ation, yields a transparent cupreous tartar, 
 
 «hieh is similar to the superfine Hrunswick green. 
 
 vAVri' green colour. 
 
 Dissolve in a small ipianlity of hot water, fi paits 
 ot sulphate of copper; in another part, noil ft p;u-ls 
 of oxide of arsenic wiili S parts of potash, until it 
 tlirows out no more carhonic acid; mix hy ilegrees, 
 this hot solution with the first, agitating oontinii- 
 a!ly t'.ntil the etiervescenee has entirely ceased; 
 f ese then foi'ni a precipitate of a <rniy greetiish 
 yellow, very ahundant; aild to if about three parts 
 j)f acetic acid, or such a fpianlity that there may he 
 a slight excess perceptihle to the smell after the 
 mixture; by degrees the precipitate diminishes the 
 bulk, and in a few hours there «leposes spontane- 
 wtisly at liie bottom of the licpior, enlii'ely disco- 
 loured, a powder of a contexture slightly crystal- 
 line, and of a very beautiful green; aflerwaids the 
 floating liquor is sejiarated. 
 
 This process has been repeated on a large scale 
 by using arsenic potass which was prejiared with 8 
 parts oxide of arsenic in place of C. The liquors 
 were concentrated; some hours after the mixtm-e 
 there was forme(l at the surface a pellicle of a 
 superb green colour; the whole was exjjosed to 
 heat, and a heavy powder precijjitated which was 
 washed, to free it from a great excess of arsenic. 
 The green thus obtained was magnificiue. — Annals 
 ae Chimie, Se/il. IS'22. 
 
 To improve green paint. 
 
 Take 14 ounces of crude potash, 14 drachms of 
 crude white arsenic. 
 
 I5oil them in '2 gallons of soft water, until quite 
 dissolved; then jjut the liquor into a cast iron ves- 
 sel to coal and settle; draw off the liquor clean 
 from the si-dimcnt, and put it into a vessel that 
 will hold '2' 'it gallons; add to it six gallons of clean 
 soft water, cold; take one pound of Roman vitriol, 
 anrl boil it in two gallons of soft water till dissolved; 
 putting the solution into an open vessel till quite 
 cold; then add it grndr.ally to tlie aforesaid solu- 
 tion of fixed alkali, stirring it well all tlie time, and 
 it will produce ^ genuine green oxide, with wliteh 
 proceed in liie usual way of mir.eral green. It is 
 essential in this preparation to make tlie mineral 
 gi'een without using caustic alkali which is the 
 general way of manufacturing it for this pui-jiose; 
 because the caustic alkali acts powerfully on the 
 vegetable (pialiiy of linseed oil used in this opei'a- 
 lion, and renders it mucilaginous. 
 
 To prepaie the precipitateof co])per to mix witli 
 the aforesaid oxide, take one pound of Uoman 
 vitriol, and boil it till dissolved in two gallons of 
 soft water; :;t the same lime dissolve in ainlhor 
 vessel half a i>ouiul of the first soft American pearl- 
 ai-h; [lUt tlie solution of vitriol boiling hot, into a 
 »essel that will hold 10 or 1'2 gallons; then add to 
 t e;rudually tlie solution of pearl-ash, boiling liol; 
 
 to be well stirred all the time. On mixing the so- 
 lution together, it v ill cause a strong cfi'erv<-scenc»T, 
 if the pearl-ash is good, it will be enough to prc- 
 ci]iilate the vitriol, which will , be kiiOMii hy th' 
 eirervefcciice immediately subsiding, and the preci- 
 pitate tailing to the botlxnn ofthe vessel and thereby 
 proihicing a fine green colour: when settled, drav 
 oft' the clear lii,n()r, liieii put it into liags, made 0*" 
 canvas, to filler, and vliin well drained lay it on 
 chalk-stones, to draw a fvirtlier (|uantity from it •, 
 tlien pul ii into a stove to iliy. 
 
 i mi.c the mi>icral siiosumces in tuneed ou,. 
 Take 1 lb. of the genuine mineral green, pfe 
 pared and well powdered, 1 lb. of the |irecii)ilat»' 
 of copper, 1^ lb. of refiners' blue verditer, 3 lbs. 
 ot white lead, dry powderetl, fl ounces of sugar oi 
 lead, jiowdered fine. 
 
 Mix the whole of these ingredients in linseed 
 oil, and grind them in a levigating mill, passing it 
 through until <iuite fine; it w ill thereby produce a 
 bright mineral pea green paint, jireserve a blue 
 tint, and keep any length of time, in any climate 
 without injury, hy pulling oil or water over it. 
 
 'I'o use this colour for house or ship painting, 
 take 1 lb. of the green colour jiaiiit, wiih 1 gill ot 
 pale Ijoiledoil; mix them well together, and this will 
 protluce a strong i)ea-green paint: llie tint may be 
 varied at pleasure, by adding a further ipiantity <,t 
 while leail, ground in linseed oil. This colour will 
 stand the we;itlier, and resist salt water; it may 
 also be used for flatting rooms, by adding three 
 pounds of w liite lead, grounil in half linseed oil 
 ami half tiir|>entiiie, to one pound of liie green- 
 then to he mixed up in turi)entine sjiiiils, lit for 
 use. It iviav also be used for [>aiiiting V'eiietiar 
 window blinds, by ad<ling to 1 lb. of the green [laiiv 
 ten ounces (,f wfiite lead, ground in turpentine' 
 then to be mixed \\\t with turpentine varnish for 
 use. In all liie aforesaid preparations it will re- 
 tain a blue tint, which is very desirable. When 
 used for Ijlinds, a small quantity of Dutch piiikma> 
 !',e put to the white lead if the colour is lefpiirec! 
 of a yellow cast. — lie/iertori/, 1S14. 
 ^1n excellent nziire. 
 Take 2 oz. of (|uicksilvei'; sulidiur, and ammo- 
 niac salt, cf each half oz. (jrinil all together, and 
 put the contents to digest in a matrass over a slow 
 heat: increase the fire a little, and when an azure 
 fume arises, take the matrass from the fii-e. When 
 cool, these will make as beautifui an azure as ultra 
 marine. 
 
 To make nfine brown pink. 
 Hriiise. and boil in .'> (piarts of vater, 4 oz. of 
 French berries, to the reduction of one half Strain 
 them ihroiigli a cloth, and put in this juice a dis- 
 cretional (piantity of whiting, pounded and sift'^'i 
 iiilo a subtle powder, sc .is to make a thick paste, 
 which put into small tied bags, and set it to dry on 
 tiles. 
 
 \\'hen dry, use it with gum; and to render ii 
 finer, put in some gamboge, 
 
 7 imitate Jlesh coimtr. 
 IMix a little w bite and yellow loi^ether; then add 
 a little more red than yellow, 'ihese form an ex- 
 cellent imitation of ihe complexion. 
 A ivlate for painters ivltich may be preserved Joi' 
 ever. 
 I'ut into a p.tu 3 quarts of linseed oil, with an 
 equal ([uaiuily of brandy, and 4 tpiarts of the best 
 double distilled vinegar, 3 dozen of whole new-lait! 
 eggs, 4 lbs. of mutton suet, chopped small: covei 
 ail with a lead plate, and lute it well. Lay thi? 
 pan in the cellar lor tliree weeks, tiien take skil 
 fully the while oft", and dry it. The dose of tliii 
 composition is C ounces of white to 1 of bismuik 
 To clean pictures. 
 Take the picture out of the frame, .ay a clean 
 t(iwel on It, foi- U» o" 14 days. Keen cuntinuall> 
 
WATER COLOURS. 
 
 49 
 
 wetting it, until it has drawn out all the filthiness 
 from the picture: pass some linseed oil over it, 
 V liich has been a long time seasoned in tlie snn to 
 piirity it, and the picture will become as lively on 
 iis surface as new. 
 
 Anothei- method. — Put into 2 quarts of the oldest 
 ley, a quarter of a pound of Genoa soap, rasped 
 »ery fine, witti about a pint of spirit of wine, and 
 ■>oii all together. Then strain it through a cloth, 
 and let it cool. With a brush dipped in the coni- 
 |i;)sition rub the picture all over, and let it dry; 
 -epeat this process, and let it dry again. Tlieii 
 !hp a little cotton in oil of nut, and pass it over its 
 jurfiice. When perfectly dry, rub it well over 
 Aitli a warm cloth, and it will appear of a beauti- 
 inl freshness. 
 
 Compound for receiving the colours used in encaus- 
 tic paintinff. 
 Dissr^lve 9 oz. of gum arable in 1 pint of water; 
 add 14 oz. of finely powdered mastic, and 10 oz. 
 of white wax, cut in small pieces; and, whilst hot, 
 add by degrees 2 pints of cold spring water: then 
 strain the composition. 
 
 Another method. — Mix 24 ounces of mastic with 
 gum water, leaving out tiie wax; and when suffi- 
 ciently beaten and dissolved over the fire, add, by 
 degrees, 1^ pints of cold water, and strain. 
 
 Or, dissolve 9 ounces of gum arable in 1^ pints 
 of water, then add 1 pound of white wax Boil 
 tliem over a slow fire, pour them into a cold ves- 
 sel, and beat it well together. When this is mix- 
 ed with the colours, it will require more water 
 than the others. This is used in painting, the co- 
 lours being mixed witii tiiese compositions as with 
 oil, adding water if necessary. When the paint- 
 ing is finished, melt some white wax, and with a 
 hard brush varnish the painting, and when cold, 
 rub it to make it entirely smooth. 
 
 Grecian method of painting oil wax. 
 Take an ounce of white wax, and one ounce of 
 u;um mastic, in drops, made into powder; put the 
 wax into a glazed pan, over a slow fire, and when 
 melted add the mastic; then stir the same until 
 tliev are both incor[)orated. Next throw the paste 
 into water, and when hai-d take it out, wipe it dry, 
 and beat it in a mortar; when dry pound it in a 
 linen cloth, till it is reduced to a fine powder. 
 Make some strong gum water, and when painting 
 lake a little of the powder, some colour, and mix 
 ihem all with the gum water. Light colours re- 
 quire but a small quanL'ty of the powder, but more 
 must be put in proportion to the darkness of the 
 colours, and to black there sliould he almost as 
 much of the powder as of colour. 
 
 Having mixed tlie colours, paint with water, as 
 IS practised in painting with water colours, a 
 ground on the wood being first painted, of some 
 proper colour, prepared as described for ihe pic- 
 ture. When the painting is quite dry, with a hard 
 brush, yiassing it one way, varnish it with white 
 wax, which is melted over a slow fire till the pic- 
 ture is varnished. Take care the wax does not 
 boil. Afterwards hold the picture before a fire, 
 near enough to melt tlie wax, but not to run; and 
 when the varnish is entirely cold and hard, rub it 
 gently with a linen cloth. Should the varnish blis- 
 U-r, warm the picture again very slowly, and the 
 bubbles will subside. 
 
 WATER COLOURS USED IN DRAWING. 
 
 Imfjlements. 
 Those necessary tor drawing are a drawing- 
 board, a ruler, coinjiasses, charcoal, black lead 
 pencils, penknife, porte-crayons, black, white, 
 and red chalk? Indian ink, crow-quill pens, ca- 
 
 I mel's hair pencils, boxes of colours, paper of se. 
 veral sorts, and portfolios. 
 
 JJrawing-hoards are used to fix the paper »f( 
 I that it may not sliift, and also to strain it, to pre 
 vent the colours when laid wet on the paper from 
 causing it to swell, so as to become uneven The 
 simi)lest sort is made of a <Ieal b( ard framed, with 
 i a strong piece across e.ich end to prevent wai-ping. 
 ITpon this the paper may be fixed with pins, wa- 
 fers, or sealing-wax, or it may be strained with 
 l)aste or glue. 
 
 Drawing compasses are instruments of brass and 
 steel, for dividing lines, anil laying down measures 
 from scales, &c.; a steel pen is also usefu for 
 drawing lines, cleaner than they can be done by a 
 common pen. 
 
 Jikick-lead pencils are either hard or soft, the 
 best are without any grit, not too soft, and cut easily 
 williout breaking; those that are gritty and brittle 
 will not answer so well. 
 
 Indian i7ik. — The best is stamped with Chinese 
 characters, breiiks witli a glossy fracture, and feels 
 smooth when rubbed on the shell or plf.'.e The 
 inferior kind, made in this country, may be easily 
 known by its grittiness. 
 
 Hair pencils are made of camel's-hair; if thej 
 come to a point, when moistened, without split- 
 ting, thev are good. 
 
 Dru'wing paper. — That which is made without 
 any wire marks, and called wove paper, is the 
 best; it is made of various sizes and thicknesses. 
 Middle tint paper is of a brownish or of a grey co- 
 lour, and is used for drawing upon with black and 
 white clialk. 
 
 Crow pens are used For fining the outlice with 
 ink after it has been determined by the peiisil. 
 7'o draiv in -water colours. 
 
 Tliis is an art capable of affording the highest 
 delight; since no mode of representation can dis- 
 play the appearances of Nature M'ith greater truth; 
 it is an art which has of late been cs/yei to ur- 
 precedented success; and may be said, ;.t present 
 to be the most perfect species of painting vyhich is 
 in practice. To this the facility of its materials 
 mainly contributes. — It is not attended with the 
 embarrassments to which oil painting is liable, but 
 ])roceeds, by ready and uninterrupted progress, tf« 
 its completion. 
 
 The general or simple colours, and the various 
 species of each fit for painting in water colours, are 
 as follow:— 
 
 JFhites. — Ceruse, constant vv nite, wiiite lead, 
 Spanish white, flake white, sjiodium. 
 
 Jilacks. — Burnt cherry stones, ivory black, 
 Heating's black, lamp black. 
 
 Greens. — Green bice, green verditer, grass 
 green, sap green, verdigris distilled. 
 
 Blues. — Sanders blue, terre blue, bine verditer, 
 indigo, litmus, smelt, Prussian blue, light ditto, 
 ultramarine, ultramarine ashes, blue bice. 
 
 Jiroivns. — Spanish brown, Spanish Hsuorice, 
 umber, bistre, burnt terra de Sienna, unburn! 
 ditto. 
 
 Reds. — Native cinnabar, burnt oehre, Indian 
 red, red lead, minium, lake, venri-Sou^ ca)'mia«, 
 reO ink, Indian lake. 
 
 Yellows. — English ochre, gall stone, gfnboge 
 masticot, oclire de luce, oi-jiiment, Roman ochre, 
 Dutch pink, saffron water, king's yellow, gold yel- 
 low, Trench berries. 
 
 To prepare water colours,— Whi£, 
 
 Use white lead, and clarity it with white wine 
 vinegar; after the white is settled, pour off Uie 
 vinegar, and wash it with water, tiuis: Put the 
 powder into a glass of water, stir it, and presently 
 pour the water oil', while it is white, into another 
 glass: when it is settled, pour off the water, and 
 
 E 
 
bO 
 
 LTNIVLRSAL RECEIPT BOOK. 
 
 an excel'.cni whit*; will be obtained; to which add 
 as mncli s;um as i\j necessary to give it a si;loss. 
 
 Anothtr. — Take a pound of llie shreddings of 
 glove leather, and steep them in water; boil tliem 
 with twelve quarts of water, till it wastes to two; 
 strain 't throu.njh a linen cloth, into a well glazed 
 earthen pan; tliis is called glue or size, and proper 
 to use witii colours in candle light pieces; to know 
 if tiiis is strong enough, try if it is stilf and firm 
 (inder tl:e hand. 
 
 The glue being melted, reduce some white chalk 
 to a powder, and while it is hot add such a quan- 
 tity of the chalk as will bring it to the consistency 
 ofa paste, letting it steep for a quarter of an hour; 
 stir it with a brush made of hog's bristles. 
 
 In order to make this while brighter, add more 
 glue. Be careful to observe that every layer is 
 dry before putting on another. If the artist works 
 upon wood, he must put on a dozen; but six or 
 seven are sufficient if the paper is thi-.k. After- 
 wards dip a soft brush in some water, drain it with 
 the fingers; rub the work with it in order to make 
 It smooth. When the brush is full of white, wash 
 it again; and also change the water when it is too 
 white .Or use a wet linen rag instead ofa brush. 
 Yellows. 
 
 In some objects there may frequently be seen a 
 shining, like that of gold, through colours of red, 
 olue, or green, such as some sorts of flies or bee- 
 tles, and tiie cantharides. This may be well imi- 
 tated by laying some leaf-gold on the shaded side 
 of the drawing, giving a little to the light side. To 
 lay on the gold-leaf, press it smooth and close 
 with cotton, after having washed it with strong 
 water; but take care that in laying on the gum, the 
 limits are not exceeded through which the gold is 
 to appear. In this case, the gold is only to shine 
 tlirongh the transparent colour, which is to be laid 
 »er it. 
 
 As leaf-gold will not receive water-colours re- 
 gularly, procure some water of ox-gall, and with 
 this liquor stroke over the gold leaf, by which it 
 will receive any colour the artist is desirous of lay- 
 ing over it. 
 
 In some manuscripts thei'e may be seen ^old 
 letters, which seem to rise above the surface ot the 
 j>aper. The composition whicli raises them is 
 inade of vermilion and the white of an egg. beaten 
 Lo the consistence of an oil, and fixed to the paper 
 with gum-arabic; on this figurative letter, wash 
 some gum-water, with a camel's-liair pencil; lay 
 on the gold leaf close with some cotton; and when 
 dry, rub it again with cotton, and burnish it with 
 a dog's tooth, when it will appear as if cast in 
 gold. 
 
 There is also another way of working in gold, 
 which is performed by shell gold. Cover the sha- 
 dy parts with vermilion, before using this gold, 
 and when it has been rectified with spirit of wine, 
 lay it on; when dry burnish it as before. 
 
 In laying on this gold, leave the lights without 
 
 , as it will appear to much greater advantage 
 than if all the objects were covered; but [»rovided 
 die whole performance should be covered, tlie best 
 ray of setting it off is to trace over tlie shady parts 
 with gall-stone, or the yellow made of French b^-r- 
 ries, heightened with minium. 
 
 Gamboge is one of the mellowest colours nature 
 Has proiluced; it is of so mild a temperature, that 
 titfin it is touched with any fiiiid, it instantly dis- 
 solves; it is productive of a variety of most agreea- 
 ole tints, and will generally shade itself, though 
 aometimes it requires hclii. 
 
 Gall-stone is a Tery rich deep yellow, tending 
 towards a brown; it is exceedingly useful in many 
 cases, needs but little gumming or grinding, 
 tt'ji'ks free, but will uot sliade itself. 
 
 If we cut the roots of barbeiines, and put them 
 into a strong lixivium of pearl-ashes and water, a 
 very agreeable yellow will proceed Irom them. 
 
 Another fine transparent yellow is made by 
 boiling the root of a mulberry-tvee, well cleansed, 
 in the foregoing lixivium. 
 
 Yellow ochre makes a veiy good pale yellow; 
 and being ground with gum water proves extreTie* 
 ly useful. 
 
 Another vcr}' agreeable yellow is made l-j in- 
 fusing tlie plant celadine in water; gently f.resa it, 
 and add to the liquor some alum-water; then Ic' it 
 boil. 
 
 To extract yellovj from French berries. 
 In a quart of the preceding lixivium, boil 2 oz. 
 of French berries, till the liquor is of a fine yel- 
 low; strain it from the yellow berries, and whe» 
 cold it is fit for use. To the berries put a \)int oi 
 the same lixivium, and boil it till the liq lor is as 
 strong as gall-stones; .with which slsade any yel- 
 lows: this boil till it comes to a brown; with the 
 addition of a little ox-gall, it will serve to shade 
 the guld-leaf. 
 
 A yellow may be made by infusing sajfion in 
 pure water. Wlien this is steeped in rectified 
 spirit of wine, there is nothing higher; but it is 
 very apt to fly unless it is higlily gummed. 
 
 A good yellow, for the illumination of prints, 
 may be extracted from the roots of ffinjei^; which 
 make a good green, when mixed wiili transparerl 
 verdigris. 
 
 Those yellows, called English and Dutch pinks, 
 are made with French berries, ground to a fino 
 powder, and then boiled. 
 
 A'/zi^'s yellow, a fine body-colour, is much used 
 in heightening the ochre for gold lace, &c. 
 
 Orange colour is made of a mixture of vermt 
 ion and gamboge, the latter most predominant. 
 Jicfls. 
 Red-lead, or minium, is a strong heavy coloir 
 The following are the directions tor preparing it: 
 Put four ounces in a glass, to a quart of rain water, 
 and when it has been thoroughly stirred, pour oft 
 the water; by a frequent repetition of this, there 
 will remain at the bottom of the glass a beautiful 
 red, when dry, which is to be used with gum-wa- 
 ter. ^Vhen the colour has been thus preppred, 
 not more than twenty grains will remain out oi 
 four ounces. 
 
 Carmine affords the highest and most perfect 
 crimson, and is the most beautiful of all reds, for 
 with this colour and lake the shades may be mails 
 as strong as wanted. Tliis colour should never be 
 purchased but in day-light; for if not good, it will 
 spoil the work. 
 
 Lakes. 
 Lake is a fine ti-ansparent colour, notmucn m 
 ferior to carmine; but in painting with carmine 
 on that part of the print on which the light is sup- 
 posed to strike, lay on the first tint as liglit as pos- 
 sible, working it stronger as it grows darker, and 
 touch it ir. the darker parts with lake. 
 
 To make lake, prepare a lixivium, made with 
 the ashes of viiie-tv.igs, and to three pints add a 
 pound of the best ground Brazil-wood; buil it till 
 lialt the lixivium is evaporated; strain it off; boil 
 it again with the aiidiliun of four ounces of fresh 
 Brazil-wood, two ounces of cochineal, half an 
 ounce of terra merita, nnd a pint of water; ev.vpo- 
 rate as before; add half an ounce of burnt ;duia 
 (reduced to an impalpable powder), and a quj-ter 
 of a drachm of arsenic; dissolve them in it by 
 stirring it with a stick; when settled strahi it. To 
 give this a body, reduce two cutlle-fish bones to a 
 powder, and putting it in, let it dry leisurely. 
 Grind it iua quantity of water, in w hich let it s'eep; 
 strain it through a cloth, and making it into a lev 
 
WATER COLOURS. 
 
 51 
 
 caKes, set it by for use, after diTing it on a piece 
 of 'narble. 
 
 ll'this is wanted redder, add some of the juice 
 of a lemon ; and to make it deeper, add oil of 
 iartar. 
 
 ^Inother Ittke. 
 
 Boil the shreds of superfine scarlet cloth in a ley 
 made of the ashes of burnt tartar; when sufficient- 
 ly boiled, add some cocliinonl, powdered mastic, 
 and alum; boil ihis a.s;ain, and strain it llirough a 
 bag seveal limes. The first time, the bag must 
 be strained from lop to bottom; and tlie remaining 
 gross matter being taken ovit, let the hag be well 
 washed; after this strain tlie liquor througli tlie 
 bag again, when a paste will remain on the sides, 
 which divide into small cakes, for use. 
 
 Jlnother. — Steep four ounces of the best Brazil- 
 wood in a pint and a half of the finest distilled 
 vinegar, for three weeks at least, iliough the longer 
 it remains the better it is; seetlie the whole in bal- 
 imitii marix, till it boils up three or four times; 
 ict it settle for a day or two; put it to an ounce of 
 Dowdered alum, and into a clean pan witii tiie li- 
 fjuor; let it remain for twenty-four hours; heat ti>e 
 composition, and stir it till it is cold; when it has 
 stood aTjout twelve hours, strain it, and aild two 
 cuttle-fish bones, prepared as before. 
 Crimson. 
 
 In twelve ounces of [)ale stale beer, boil one 
 ounce of ground Brazil-wood, till the colour is as 
 strong as desired; strain it through a linen clotli, 
 and bottle it up for use. If wanted to bring this 
 colour to a body, take some dried o\-blood, re- 
 duced to a powder, and mi.\ it with the colour. 
 
 A. fine crimson may be extracted from the berry- 
 bearing spinach, which, being pressed, affords a 
 veiy agreeable juice; to this add a fourth part of 
 alum; boi! it, and wlien cold it is fit for use. 
 
 Or a very beautiful red may be extrscted from 
 She red beet root, baked with a little strong vine- 
 gni and alum; when cold it is fit for use. 
 
 ^Inother. — Put twenty or more grains of bruised 
 eochineal into a gallipot, with as many drops of 
 the ley of tai'tar as will make it give forth its co-. 
 lour; add to this mixture about half a spoonful of 
 water, or more, and a very agreeable puri>le will 
 be obtained. Reduce some alum to a very fine 
 powder, put it to the purple liquor, and a beautiful 
 erimson will appear; strain it through a fine cloth: 
 use it £s soon as possible; for though this is a co- 
 lour which, if soon used, looks extremely well, 
 yet bv long standing it is subject to decay. 
 
 Inilian lake is far superior to any other of tlie 
 kind, for the deep shades of red of all kinds, and 
 works as free as gamboge. The best is brought 
 from China in [lOts, and has the ap|)earance of 
 raspberry-jam, but very bitter to the taste: it re- 
 quires no gum. 
 
 Purple. 
 
 Take eight ounces of logwood, a pint of rain 
 water, and an ounce of alum; infuse it well over a 
 ilow fire, in a well glazed i)an or pi|)kin, for about 
 24 hours; add ^ ounce of gum-arabic, let it stand 
 for a week: strain It through a piece of fine cloth. 
 Keep it close, or it will mould. 
 
 .inother. — A redder purple may he made by 
 adding to I oz. of tiie above, four ounces of Brazil- 
 wood, and a pint of stale beer; boiling it till the 
 liqujr is as str .ng as is desired. It may be made 
 darkc 'ly adding more logwood. 
 
 The riehesl purple is made by blending carmine 
 and Prussian blue, cr indigo, to whatever shade is 
 wanted. 
 
 Blues. 
 
 Ultramarine is the best and brightest blue. Prc- 
 p<>re it bv heating six ouices of the lapis lazuli till 
 t is red cooZ i.* in slivug vinegar; grind it with a 
 
 stone and muller to an impalpable jitwder; then 
 make a composition of bees'-wax, resin, lrnsee>l- 
 oil, and turpentine, of each three ounces: incor- 
 porate the whole together over a slow fire, till it 
 is near boiling; pour tliem into a pan well glazed. 
 This is called the paste of ultramarine. The lapis 
 lazuli being prepared, add to it an equal quantity 
 of the pastil, or paste; mix them tr>gethe* thorough- 
 ly, and let them remain twelve hours. To extract 
 the ultramarine from the paste, povirc'ean water 
 upon it; on pressing the paste with the hands, the 
 ultramarine will come out for its reception: pbce 
 a glass tumbler under the hand; let it settle in 
 this water till the ultramarine sinks to the bottom. 
 
 If the colour seems foul, cleanse it thus: Dissolve 
 some tartar in water; add as much of it to the ul- 
 tramarine as will cover it; let it stand twelve hours; 
 wash it in warm water, when the colour will be 
 well clarified and perfectly clean. Let the ultra- 
 marine he of a high colour, and well ground. 
 
 Next to ultramarine in beauty, is Prussian blue, 
 but it does not grind kindly with water, on account 
 of its oily substance. 
 
 Blue bice is a colour of a very good body, and 
 flows very' agreeably in the pencil; wash it accord- 
 ing to the rules laid down for ultramarine. 
 Blacks. 
 
 The proper blacks for water colours are as 
 follows: 
 
 Ivory black, which is prepared in the following 
 manner: Let the ivory black be thoroughly ground, 
 and there will naturally ])roceed from it a liquor 
 of an oily substance: mix as much of it as wil. 
 make it work freely in the pencil. It has a fine 
 gloss, and is extremely serviceable in painting of 
 shining objects. 
 
 Indian ink is a very good black, and of gi-eat 
 service, as it may be laid to any shade, and wil! 
 always shade itself; on which account it is often 
 used for drawings. 
 
 Greens. 
 
 Sap-green is a colour extremely serviceable, and 
 the best green for water colours, being of a gummy 
 substance, and diluting easily in water. It produces 
 an endless variety of tints, and has the advantage 
 of siiadiiig itself. 
 
 A sea or artif.ciai greeri, is made by mixing in- 
 digo and sap-green, which may be made lighter by 
 adding more or less indigo; it is a very servicea- 
 ble colour, easily worked, and productive of many 
 tints. This colour, as well as sap-green, shades 
 itself. The indigo must be well ground before 
 you mix it. 
 
 Another is made with indigo and gamboge, well 
 ground together: extremely useful in painting ot 
 trees, grass, vegetables, &c. With the addition of 
 sap-green, it is very serviceable in flowers, and 
 shading-in of garinents. 
 
 Broxv7ts. 
 
 Burnt and unburnt terra de Sienna, are the 
 warmest browns for front grounds, dead leaves, &c. 
 work very free, and are of general use. 
 
 Bistre is also a good and sei-viceable colour.— 
 The best sort is very bright and cose: as it is a 
 colour difticult to work ol itself, mix a little .Span- 
 ish liquorice with it, that will mellow and take off 
 its harshness. It must be well ground; and the 
 higher it is gummed, the better for use. 
 
 Spanish liquorice is [iroductive of a great varie- 
 ty of brown titits, of a very agreeabl-, colour; it 
 « ill not shade itself, bu^'works as free as any gum 
 colours by diluting it in fair water. 
 
 A brown mixlui e is made by incorporating sap 
 green and carnnne, which is of an txiraordinarily 
 soft nature; it is a colour extremely serviceable in 
 painting flowers in water colours. 
 
 Aiioilier, by blending vermiliun and bistre tJio 
 
62 
 
 UNIN'ERSAL RECEIPT nf)OK. 
 
 roughly: the histrt; must he cxlrcniely well ground 
 before it is incorporated with the vei-milion, and it 
 will produce a very good hrown. 
 
 Direction!! for preparing mixed colours. 
 
 Jlsti colour. — Ceruse, Keating's black and white, 
 shaded with cheny-stone black. 
 
 Bay. — Lake an(i flake ^\ bite, shaded with car- 
 mine ; bistre an.l vermilion shaded with black. 
 
 Cliangeadle silk. — Red lead and masticot-water, 
 shaded with sa\)-green and verdigris. 
 
 Jlnnther. — Lake smd jellow, shaded with lake 
 an<l Prussian blue. 
 
 Cloud colour. — Ligntmasticot, or lake and white, 
 sladed with blue ven''ter. 
 
 Another. — Constant white and Indian ink, a litrie 
 vermilion. 
 
 Another. — White with a little lake and blue ver- 
 diter, makes a very agreeable cloud colour, for 
 that part next the horizon. 
 
 . Ciiinson. — Lake and white, with a little vermil- 
 ion, shaded with lake and carmine. 
 
 Flame colour. — Vermilion and orpiment, height- 
 ened with white. 
 
 Another. — Gamboge, shaded with minium and 
 red lead. 
 
 Flesh colour. — Ceruse, red lead, and lake, for a 
 swarthy complexion, and yellow-ochre. 
 
 Another. — Constant wiiite and a little carmine, 
 shaded with Spanish liquorice, washed with car- 
 mine. 
 
 French green. — Light pink and Dutch bice, 
 shaded with green pink. 
 
 Glass grey. — Ceruse, with a little blue of any 
 icind. 
 
 Hair colour. — Masticot, ochre, umber, ceruse, 
 and cherry-stone black. 
 
 Lead colour. — Indigo and white. 
 
 Light blue. — Blue bice, heightened with flake 
 wiiite. 
 
 Another. — Blue verditer, and white of any sort, 
 well ground. 
 
 Light green. — Pink, smalt, and white. 
 
 Another. — Blue verditer and gamboge. 
 
 Another. — Gamboge ajid verdigris. The ciiief 
 ase of tliis green is to lay the ground colours for 
 trees, fields, &c. 
 
 Lion taviney. — Red lead, and masticot, shaded 
 with umber. 
 
 JMurrey. — Lake and white lead. 
 
 Orange. — Red lead and a little masticot, shaded 
 with gall-stone and lake. 
 
 Orange taivney. — Lake, light pink, a little mas- 
 ticot, shaded with gall-stone and lake. 
 
 Pearl colour. — Carmine, a little white, sliaded 
 with lake. 
 
 Popinjay green. — Green and masticot; or pink 
 and a little indigo, shaded with indigo. 
 
 Purple. — Indigo, Spanish brown, and white ; 
 or blue bice, red and white lead ; or blue bice 
 n»d lake. 
 
 liusset. — Cheri-y-stone black and white. 
 
 Scarlet. — Red lead and lake, with or without 
 vermilion. 
 
 Sea-green. — Bice, pink, and white, shaded with 
 pink. 
 
 Sky colour. — Light masticot and white, for the 
 lowest and lightest parts ; second, red ink and 
 white; third, blue bice and white; fourth, blue bice 
 alone. These are all to be softened into one ano- 
 ther at the edges, so as not to appear harsh. 
 
 Sky colour for drapery. — Blue bice and ceruse, 
 or ultramarine and white, shaded with indigo. 
 
 Straw colour. — Masticot and a very little lake, 
 shadt'd with Dutch pink. 
 
 ~*^w colour. — Indigo, white, and lake; or fine 
 tJatcti tiice and lake, shaded with indigo; or lit- 
 
 mus, small, and bice, tne latter most predoiui* 
 nant. 
 
 Water. — Blue and wliile, shaded with blue, and 
 heightened witli white. 
 
 Another. — Blue verdigris, shaded witl indigo, 
 and heightened with white. 
 
 Directions for using the co'nurs 
 
 The pencils must be fast in the quills, notajitto 
 part in the middle. 
 
 Before beginning, have all the colou-s ready 
 and a palette for the conveniency of mi.xmg them; 
 a jia\)er to lay luider the hand, as well as to try tlie 
 colours upon ; also a large brush, called a fitch, to 
 wi])e oft" the dust from them. 
 
 Being now prepared, ])roceed in the painting; 
 which, if a landscape, laj' on first dead colours 
 freely all over the piece leaving no part unco- 
 vered. 
 
 I'hen proceed with the lighter parts, as the sky. 
 sun-beaniB, h.c.: then the yellowish beams, with 
 masticot and white; next the blueness of the sky 
 with blue verditer alone; for purple clouds, mi.\ 
 only lake and white, makiiig the colours deepei 
 as the)' go upwards from the horizon, except, ir: 
 tempestuous skies. I'he tops of distant mountains 
 must be worked so faint, that they may seem to lose 
 themselves in the air. 
 
 Bring tlie colours forward as the distance de- 
 creases; painting the first ground next the horizon, 
 downwards, of a bluish sea-green; and as you aa- 
 vance forward, of a darker green, vill you come to 
 the fore-ground itself; which, as it is the darkest 
 part of all, with dark green, worked so as to give 
 the appearance of shrubbeiy, &c. 
 
 In painting trees, having first laid a little verdi- 
 gris green for a dead colour, proceed with working 
 it so as to give a leafy appearance. 
 
 Bring some of the leaves forward with masticot 
 and while; for the trunk, work the brown witii sap- 
 green; if oak trees are introduced, lay on some 
 touches to express leaves of \\y twined about it. 
 
 All distinct objects are to be made imperfect, as 
 they appear to the eye. 
 
 In painting flesh, the following are the best di- 
 rections for preparing the work so as afterwai'ds 
 more readily to produce the effects of colours seen 
 in nature. 
 
 Take flake-white and a little lake, blend them 
 together, and with that lay the ground colour; 
 then shade with red ochre, cherry-stone black, and 
 a little lake, mixed together, touching the lips, 
 cheeks, kc. with a tint of carmine, and heighten 
 the flesh with white and a little carmine. Re 
 member never to heighten it with pure white, 
 which will always give it a cold appearance. 
 
 It may be recommer.ded to the student in gene- 
 ral, whatever is the subject of his drawing, not tr 
 finish any one part first, but to work up every part 
 gradually alike, until he finds nothing wanting tc 
 complete the whole. 
 
 AVberever he lays on strong touches, he must be 
 careful in those places to bring up his work to an 
 equal roundnessand strength, temperingand sweet- 
 ening tlie colours with a sharper lencil than the 
 first, that no lumps or harsh edges maybe left, but 
 that tlie sliadows may all lie dispersed, soft and 
 smooth, and gliding gently into one another. 
 
 The occasional roughness of the work need no/ 
 discourage the artist; for it is easily softened bj' 
 degrees with other tints and shadows: obseiTing 
 only to sweeten, mellow, and heigliten them ac- 
 cording as the light happens to fall. 
 
 A method has'been lately discovei-ed of conibin 
 ing the eft'ects of water colours with those of cnty- 
 on-painting by means of wax crayons. It is an in 
 genious and pleasing mode of practice. 
 
WATER COLOURS. 
 
 33 
 
 T\> prevent the colours from crackiupr. 
 
 Boil 2 ounces of the best and clearest glue, Mith 
 ( pint of cleai- water, and a lialf an ouivce of the 
 finest ilum, till dissolved. I'hisisa very service- 
 able liijuor, with which temper those colours, in- 
 tended for sk) , as it '.vill prevent tiiem from crack- 
 ing. 
 
 To make a solution of gum. 
 
 Dissolve an oinice cf while gum aral)ic, and half 
 an ounce of double refined sugar, in a (juarl of 
 spring-water; strain it through a piece of muslin, 
 then bottle it ott'for use, keeping it free from dust. 
 
 Another method. — Take some of the whitest s(rt 
 of gum arable, then bruise and tie it in a piece of 
 woollen cloth, steep it in spring water till dissolved. 
 If too slift", which is known by the shining of the 
 colours, a(Kl more water; if too weak, more gum. 
 With tliis water tcnii)er most of the colours, using 
 such a cjuuntity of it, that the colours, when dry, 
 being touched, will come off. 
 
 To keep fies from the -work. 
 
 Having prepared the gum water, add a little co- 
 loquintida, which, if tlie work should be exposed, 
 will keep it from being damaged by the flies. 
 To prepare alum xvaler. 
 
 Take 4 ounces of alum, and a pint of spring- 
 water; boil it till the alum is thoroughly dissolved; 
 filter it through blotting paper, atid it is fit for use. 
 
 Before laying on the colours, take some of this 
 water not, and with a sponge wet the back of the 
 paper, w hich, if not good, must be wetted three or 
 lour times. This will not only prevent the sink- 
 ing of the colours, but will also keep them from 
 fading, and give an additionaJ beauty and lustre. 
 Uemember that the paper must be dried each time 
 liefore wetting it again. 
 
 To make lime-iaater. 
 
 Put some unslacked lime in a well-glazed pan ; 
 cover it with pure water; let it remain so for one 
 day, then strain oft' the water, and keep it for use. liy 
 I' le means of this water, sap green may be changetl 
 into blue. 
 
 To make a licdvhim of pearl ashes. 
 
 Steep half an ounce of pearl ashes in clear water 
 fir one day; sti'ain oft" the water as clean as possi- 
 ble. This infusion will [jrove extremely servicea- 
 ble in many colours, particularly lirazil wood; to 
 which it will give an additional beauty and lustre. 
 7 restore decayed colours. 
 
 Take distilled rosemary water, or essence of 
 I iseniaiy, and with a few ihops temper the colours, 
 which, however dead or faded, will recover tiieir 
 primitive brilliancy. This essence will prevent 
 the bubbles which are troublesome in grinding 
 white and umbre. 
 
 Liquid gold for vellum painting. 
 
 Having procured some of the finest leaf gold, 
 grind it w ilh strong gum-water, adding more gum- 
 uaterasis found requisite; when thorougldy ground 
 tjdmper it with a small quanlity of sublimate of 
 mercury, binding it in the shell « ith a little dis- 
 solved gum; spread it equally over the shell, and 
 use it with water onlv, for gilding fans, &:c. 
 Liffdd silver for the same. 
 
 The manner of making this is the same as that 
 of liquid gold, only remembering to temper it with 
 glaire of eggs, ami not water. 
 
 7'o make glaire of eggs. 
 
 Beat the whites with a jpoon till they rise in a 
 fi'jim; let them stand twelve hours, and they will 
 he clarified into good glaire. 
 
 To restore rusted liqiud silver. 
 
 If silver becomes rusty, co\er that part of the 
 pj-rfomiance with the juice of garlic, wliicli will 
 recover it eftectually. 
 
 Ground to lay silver or gold upoik. 
 
 Take tlie new shreds of parchintut, (as they are 
 
 far preferable *o glove leather) and boil them in <> 
 quait of spring water till consumed t la pint; strai^ 
 the size from the shreds, and put .t into a well 
 glazed pan; use it before it is cold. Be ctreful, 
 when laying on tlie siher or gold, th it the size is 
 not too moist, nor too dry, for in either ci.se there 
 win be danger of imjiaiifng the work. 
 
 To prevent gloss on draii'ings. 
 
 Too much gum in the composition of ink em- 
 ployed in drawings is the cause of the oflAisive 
 gloss which arises, in difterent degrees, from what 
 is called Indian ink, according to the caprice or 
 ignorance of the manufacturer. This evil is 
 irremediable, made with such ink, without the risk 
 of defacing their surfaces. But it may be avoided 
 by the artist composing his own ink, by an union 
 of i\ory or lamp black, with a small portion oi 
 Prussian blue, or indigo, for a blue black; and the 
 same blacks united with raw or i)urnt umber, bis- 
 tre, Vandyke, or any other brown instead of the 
 blue for a brown black. These should be incor- 
 porated by mixing them in weak gum water, (or 
 perhaps malt-wort would answer better), first levi- 
 gating them very fine in common water, on a mar- 
 ble slab. When dried to a paste, the glutinous 
 matter should be, and not till then, well mixed 
 with them. The proper strength may be readily 
 known by a few trials, and that will be found sul- 
 ficiently strong which binds the composition 
 enough to prevent rubbing oft' by the touch. Indian 
 ink drawings should be handled as little as jiossi- 
 ble, for the slightest rubbing produces a certain 
 degree of gloss, and frequent repetitions ot it 
 make the gloss more apparent and decided. 
 To prepare "wash colours for maps, for yellow. 
 
 Dissolve gamboge in water: or French berrie* 
 steeped in water, the liquor strained, and gum arss» 
 bic added. 
 
 For red. 
 
 Steep Brazil dust in vinegar, with alum. 
 
 Or, dissolve litmus in water, and add spirit of 
 wine. 
 
 Or, steep cochineal in water, strained, and add 
 gum. 
 
 For blue. 
 
 Dilute Saxo»: blue -ttith water. 
 
 Or, to the solution of litmus add distilled vine- 
 gar. 
 
 For green. 
 
 Dissolve distilled water in verdigris, and adc 
 gum. 
 
 Or, dissolve sap green in water, and add gum. 
 Litmus is rendered green by adding p. p. m. kali 
 to its solution. 
 
 To keep ~Mater-colours from sinking. 
 
 IJoil 4 ounces of alum in a pint of spring water, 
 till it is thoroughly dissolved; filter it through 
 brown paper, and keip it for use. 
 
 Before laying on the colours, take a sponge, and 
 wet the back of the paper w iih this water while it 
 is hot. This will not only [U'-vent the colours frcra 
 sinking, but will likewise g.^e them an addilioiai 
 beauty and lustre, and preser\e them from fading. 
 If the paper is not good it must be washed three i>r 
 four times w ith this water, drying it every time. 
 
 If the prints are to be varnisiied, wash them all 
 over with wliile starch, before beginning to lay on 
 tho colours. 
 
 To prepare charcoal and chalks for drawing. 
 
 Saw tlie finest grain charcoal into slips of the 
 size wanted, and put them iiitj a pi[)kin of melted 
 bee's-wax; put them near a ilow fire for lialf an 
 hour, take them out, and when they are perfectly 
 cool they are fit for use. The advantages iif tJiese 
 pencils are, that they can be nuide at the most 
 trilling expense, and that drawings made with .l.t.n 
 are as permanent as ink. 
 
 E'i 
 
64 
 
 UNIVERSAL RECEIPI' BOOK. 
 
 The above pr'Tess will harden both red and 
 bk?ck chalks, and make them permanent also. 
 i'o make carininated akefor c aijons. 
 
 The decoction wlndi floats over tlie coloured 
 precipitate known by the name of carmine, being; 
 stil !iiglily coloured, the aiidition of sulphate of 
 diamine, which is afterwards decomposed by a so- 
 lution of carbonate of soda, diseiij^ages the aluniine, 
 »nd the latter, in precipitating itseif, carries with 
 if the colouring part of the bath. According to the 
 dose prescribed for the composition, 2 or 3 ounces 
 oi alum may be employed. The greater or less 
 quantity of this substance, the base of which seizes 
 nn the colouring fecula, determines the greater or 
 less intensity observed in the colour of ihe lake re- 
 sulting from it. When the process is conducted on a 
 small scale, and by way of trial, the precipitate is 
 received on a filter. It is then washed "ilh warm 
 water, and when it has acquired the consistence of 
 soft paste, it is formed into small Lakes or sticks. It 
 is this substance whicli constitutes the beautiful 
 carminated lakes used for crayon painting. 
 
 Another, in the large way. — In operaling on a 
 large scale, the whole of the alkaline liquor ju<lged 
 necessary, after a few trials, to decompose the 
 quantity of alum intended to be employed, may be 
 divided into three or four separate portions. As 
 many cloth filters as there are alkaline portions, 
 being then prepared, the fiist portion of alkaline 
 liquor is poured out, and the coloured jirecipitate 
 resulting from it is received on one of the filters : 
 the coloured liquor which passes through ibe filter 
 receives the second portion of alkaline li(pior, and 
 the latter produces a second precipitate, which is 
 received en a new filter. This operation is then 
 continued till the last portion of alkaline liquor 
 has been emidoyed. The lakes deposited on the 
 filters are washed in warm water; and wiien drain- 
 ed, are carried along with their cloth to the plas- 
 ter dryers, or to beds of new bricks. These dryers, 
 made of wrought plaister in the form of tiiick ba- 
 sins, attract the moisture of the paste, ami shorten 
 the process. The first precipitation gives a car- 
 minated lake of a very high colour; the second is 
 somewhat higher; and the rest go on decreasing in 
 the same manner. 
 
 By these means the artist obtains from the same 
 oath shades of colour varied to infinity, much mel- 
 lower, and more delicate than those resulting from 
 u mechanical mixture of white clay in different 
 doses, and lake saturated with colour by one ope- 
 ration. 
 
 To preserve pencil and chalk di^aimngs. 
 
 Get 2i pan or tub, sufficiently spacious to admit 
 the drawing horizontally; fill it willi clean water; 
 and run the drawing through in that direction: 
 then lay it on something flat to dry. (Do not lay 
 the d-awing, while luet, on any coloured wood, 
 such as mahogany, &c. which will stain the paper 
 in streaks.) This will take oft' the loose lead. 
 
 Secondly. Fill the same vessel a second time, 
 with rather more than one-third new milk, and 
 the remaining part clean water, through which run 
 the drawing again horizontally, and leave it to dry 
 as before. 
 
 Should milk be scarce, mix a little (in the pro- 
 portions above-mentioned), in a lea-cup, and run 
 the drawing lightly over with a camel-hair pencil, 
 the ^"'ater having alread}' taken oft" the superfluous 
 lead, and, in some degree, fixed the other; but be 
 pat ticii Lilly light with the pencil, never touching 
 the drawing twice in the same place. 
 
 To preserve black lead pencil drawitigs. 
 
 Apply a thin wash of isinglass, which will pre- 
 vent rulibing oft' of either black lead, or of hard 
 black chalk. The simple application of skimmed 
 milk will produce the same eft'ect. In using the 
 
 latter, lay the drawing flat, upon the stirface of the 
 milk; then taking it up expeditiouslj', h;mg it, by 
 one corner, till it drains and dries. The milk 
 must be perfectly free from cream, or it will 
 grease the paper. 
 
 To fix crayon coloiirs 
 
 Paste your paper on canvas, stretched on a 
 frame in the usual way. When your drawing is 
 finished, dilute drying oil with spirits of turpen- 
 tine, and aiJply the mixture to the back of the 
 drawing, or on the canvas. In a few days, when 
 perfectly dry, give the face of the picture a coating 
 of the same, and your crayon drawing will become 
 (as the discoverer terms it) an oil painting. 
 To make artificial black lead pencih. 
 
 Melt together fine Cumberland black-lead in 
 powder and shell lac. This compound is to be 
 repeatedly powdered and re-melted until of uni- 
 form composition; it is then sawn into slips, and 
 mounted as usual. Pencils thus made are uniform, 
 and of great sti'ength, and there is no waste of ma- 
 terials. 
 
 To make English dra~.vivg pencils. 
 They are formed of black-lean alone, sawp 
 into slijis, which are fitted into a groove made in a 
 piece of wood, and another slip of wood glued over 
 them: the softest wood, as cedar, is made choice 
 of, that the pencil may be the easier cut; and a 
 part at one end, too short to be conveniently used 
 after the rest- has been worn and cut aw ay, is left 
 unfilled with tlie black-lead, that there may be no 
 waste of so valuable a commodity. 
 
 These pencils are greatly preferable to others, 
 being accompanied with some degree of the same 
 inconveniences, and being very unequal in their 
 (luality, on account of dift'erent sorts of the mine- 
 ral being traudulently joined together in one pen- 
 cil, the fore-part being commonly pretty good, 
 and the rest of an inferior kind. Some, to avoid 
 these imperfections, take the finer pieces of black- 
 lead itself, which they saw into slijis, and fix for 
 use in port-crayons: this is doubtless the surest 
 way of obtaining black-lead crayons, whose good- 
 ness can be depended on. 
 
 To inal'e crayons fo' drawing. 
 
 Mix to one pint of boiling water 3 ounces o! 
 spei'maceti, I lb. of fine ground long ash with the 
 colouring matter a sufficient quantity; roll orut the 
 paste, and wiien half dry, cut it in pijies. 
 
 Another method. — This prepai'ation has given 
 birth to a particular kind of painting. In the large 
 way, it consists in mixing up with the coloured 
 bath an argillaceous matter of the first quality, and 
 subjecting the wh.^le to careful evaporation, or in 
 exposing the liipiid paste on dryers of plaster with 
 a clean cloth to prevent the crayon from adhering 
 to the dryer. 
 
 This method is more economical than the che- 
 mical process; liut it reipiires a very nice choice 
 ill the quality of the white desired for the opera- 
 lion, and in particular the precaution of previous 
 washing, to remavelhefine sandy parts with which 
 the finest white clays are mixed. 
 
 If the composer of crayons be also a manufac- 
 turer of carminated lakes, and prefer to mix the 
 bath of cochineal with white clay, well wasned, 
 and of the fir t ([uality, he miiy obtain the same 
 sl-.ades by diluting with one measure of the decoc- 
 tion of cochineal, different quantities of clay. For 
 example, a pound of decoction siituiated with co- 
 lour, and a (juarter of a pound of clay; the same 
 quanlity of decoction, and half a pound of clay; a 
 l>ounil, and so on. 
 
 To enlarge or diminish the size of a picture. 
 
 Divide the sides of the original with a pair oi 
 compasses intp any number of equal parls, and 
 rule lines across with a black lead j:«r.cii from iida 
 
WATER COLOURS. 
 
 55 
 
 tc/ side, «n(l from top to bottom. Then having the 
 (laper of the size intended, (hvide it into tiie same 
 number of squares, either larger or less, to enlarge 
 or contrai t it. Then placing the original befwe 
 you, draw square by square the several parts, ob- 
 serving to make the part of tlie figure you draw 
 fall in the same part of the squares in the copy as 
 i( does in the original. To prevent mistakes, 
 number the squares botli of the original and copy. 
 
 To prevent the necessity of ruling across the 
 (iriginal, which may injure it, take a square pane 
 ot crown glass and divide its sides, and also its top 
 ajid bottom into equal parts; tiien from each divi- 
 sion draw lines across the glass with lamp black 
 ground with gum water, and divide the glass into 
 squares. Then lay the glass upon the original, 
 and having drawn the same number of sijuares upon 
 the paper, proceed to copy into each square on the 
 paper wliat appears behind each corresponding 
 square of the glass. Instead of a glass, an open 
 frame with threads stretched across will answer. 
 To take a copy of a print or draiuin^. 
 
 Take h sheet of the finest white paper, wet it 
 over with clean linseed oil on one side, and wipe 
 the oil off clean, then let it stand and dry, other- 
 wise it will spoil a printed picture by the soaking 
 through of the oil. Having thus prepared the pa- 
 per, lay it on any printed or painted picture, and 
 it may be seen perfectly tlirough; then with a black 
 lead pencil co]>y with ease any picture on the oiled 
 paper, then put it upon a sheet of clean Mhite pa- 
 per, and with a little pointed tracer or burnisiier, 
 go over the strokes drawn upon the oiled paper, 
 and liie same will be very neatly and exactly drawn 
 upon the white paper. 
 
 1 'o make a scale for lUviding the vanishing lines 
 i7i perspective. 
 
 Take a sheet of paper, and iiaving made an iiori- 
 zontal line, fix on a point, as a centre, called the 
 point of siglit. Let this point be crossed with 
 diagonal lines, in various directions. 
 
 The ii.strument thus prepared, will form a sure 
 guide to an unexperienced e\"e, in taking tlie pros- 
 pective lines of all objects placed at right angles, 
 such as streets, buildings, churches, apartments, 
 by merely placing it under the leaf to be drawn on. 
 To render the instrument more complete, a plate 
 of glass should be added of the same size as the 
 leaf of the drawing book on which the dark lines 
 sliould be drawn. 
 
 To mix -water colours for animals. 
 Horses. 
 
 Chesnut bro-ivn. — Red ochre and black, mixed 
 together, shaded with black, heightened with red 
 ochre and while. 
 
 Grey. — Black and white mixed, shaded with 
 black, white, and bistre; heightened with pure 
 water. 
 
 Black. — Black lightly laid on, shaded with Keat- 
 ing's black and bistre; iieightened with raasticot. 
 Jjions. 
 
 Colour much the same manner as hogs, adding 
 lake in the ground colour. 
 
 Hears. 
 
 Brown-ochre, red-ochre, and black, mixed; 
 «liaded with bistre and ivory-black. 
 IVulvcs. 
 
 Spanish liquorice and black, shaded with black. 
 .Asses. 
 
 Black and white mixed; or add a little brown 
 ochre shaded with black. 
 
 Elbphunts. 
 
 Black, white, and Si)anisli liqaorice mixed; 
 Shaded with black and bistre; the inner part of 
 tj;e nose vermilion and white, snaded with black. 
 JMonkeys, &c. 
 
 Dutch pink and black, heightened with masti- 
 
 cot and white: the face, black an« bistre mixed, 
 as also their feet, and below their bellies, shaded 
 with black and pink mixed with a little brown- 
 ochre. 
 
 Stags. 
 
 Brown-ochre, shaded with bistre towards thfc 
 back; tiie neck and belly white, the mouth ano 
 eai-s inclining to red, the hoofs black, and legs 
 shaded witli black. 
 
 To paint fruit in ivater colours. 
 
 apples.— Thin masticot mixed vith verdig^s 
 shaded with brown ochre. 
 
 Pears. — Masticot, deepened and re.ellowed witli 
 brown-ochre; the bloom the same as the apple. 
 
 Cherries. — Vermilion and lake, shaded with 
 carmine, heightened with vermilion and white. 
 
 Straivbemes. — White; draw it over with ver- 
 milion and lake, shaded with fine lake, heightened 
 with red lead and masticot, mixed; and, after, 
 with white; stipple them with white and thin lead 
 only. 
 
 jihie Grapes. — Dark purple, shaded with blue; 
 the bloom l/ice. 
 
 Wliile Grapes.— A mixture of verdigris and 
 masticot, shaded with thin verdigris, heightened 
 with masticot and white. 
 
 Peaches. — Tiiin masticot, shaded with brown- 
 ochre; the bloom lake, heightened with white. 
 To paint flotvers. 
 
 Auricxdas. — A tender wash of gamboge, shaded 
 with sap green and carmine, blended together 
 Round the centre leave a broad white space, which 
 shade with Indian ink and green sap, mixed; stip- 
 ple the gamboge with a purple extracted from 
 logwood; the cup, in the inside, strong yellow, 
 shaded with Dutch pink, or gall-stones; stipple it 
 with white, darkening the white gradually with 
 Indian ink, t,s the shade increases. 
 
 Anemones. — A thin wash of gamboge, shaded 
 witli bistre, or carmine and sap green blended to- 
 gether; the stripes carmine, shaded with the same, 
 indigo in the darkest parts, or stipple with it. The 
 leaves sap green, shaded with indigo and French 
 berries: the stalk brown. 
 
 Yellow Croivn Imperials. — A thin wash of gam- 
 boge, upon that another of washed red lea<l, shad- 
 ed with carmine. The leaves sap green, shaded 
 with indigo and French berries. 
 
 Roses. — A light tint of pure carmine, over which 
 another equally light of Peruvian blue, which will 
 give the flowers a tint of that bloom whicii appears 
 in nature; proceed witii darker shades of carmine, 
 of the best sort. In the darkest parts of the flower, 
 add a little indigo, which will give a roundness 
 and body to your work. — If the seeds are seen, lay 
 on some gamboge, shaded with gall stone; the up- 
 per side of the leaves sap green, shaded with indi- 
 go and French berries mixed; the under part, 
 wiiite indigo and sap green, mixed; shaded with 
 tiie same. The stalks brown, made of sap green 
 and carmine, shaded with indigo. 
 
 Rose-biuls. — A pale wash of carmine, shaded with 
 a stronger wash of the same; let the hatchings be 
 extremely tender, preserving that transparency 
 and sweetness the flower lias by nature. Tlie staiki 
 and leaves begin and finish with sap green, afte' 
 vihich, a slight wa.sh of carmine. 
 
 Orange Cruiun Imperials. — A thin wash of red 
 lead, the light shades carmine, the daik vermilicr. 
 and bistre mixed; the seed the same as the flower. 
 Tlie leaves and stalks as the preceding. 
 
 Honey Suckles. — The inside of the petals white 
 shaded with sap green, or gamboge aid bistre, 
 wliich insides are to be shewn by curling the leaves 
 back at tiie ends, or splitting them. The outsides. 
 a thin vv:<sh of ermine and lake mixed, shaded with 
 carmine, — indigo for the darkest sht^des. It is tc 
 
56 
 
 UNIVERSAL RECEIPT BOOK. 
 
 be observed, tbff' some of the flowers growing on 
 the same stalk are inormulde to purple, others tr 
 carmine; the style and l)Utt,ons,to be seen at the end 
 of the flower, are of a faint green. The stalks, 
 sap-green and carmine; the leaves, sap green, 
 shaded with indigo and French berries. 
 To (Jraw birds in lunter colours. 
 
 £fTSles. — Black and brown, shaded with indigo; 
 the leathers heightened by brown ochre and white; 
 the beak and claws saffron, shaded with bistre; tlie 
 eyes with vermilion, heightened with masticot or 
 saffron, shaded with vermilion. 
 
 Turkeys. — Both male and female: — the back 
 black and white, mixed grailually, sha<led off to a 
 white under the belly; sprinkled and shaded with 
 black. 
 
 S-zi.-a}is. — White shaded with black; the legs and 
 hills black; the eyes yellow, a bull in the midst. 
 
 Geese. — Ceruse shaded with black; the legs 
 black; the bill red. 
 
 Pheasants. — White and black mixed; the eyes 
 like those of the falcon; the legs Dutch pink, shad- 
 ed with black. 
 
 Chvls. — Ochre mixed with white, in different 
 shades; the legs yellow oclire. 
 
 Rides for painting landscapes in tvater colours. 
 
 The most useful colours for landscapes are, lake, 
 burnt ochre, gamboge, indigo, or light red, sepia, 
 Prussian blue, and terra de sienna. 
 
 Skies are tinted with indigo; and the distant hills 
 may also receive a finish wash of the same colour. 
 Buildings, ground, and road, should be tinted witli 
 ochre. The buslies and grass may be forwarded 
 with a tint of gamboge. The distances may |)e 
 heightened with a tint of lake, and the dark sha- 
 dows of the building may be tinted with sepia. 
 
 In retiring hills, tint the whole with weak blue, 
 then the nearer ones with indigo and lake; then add 
 a little gamboge to the next, keeping rne subordi- 
 nate to the other; the most distant being lost in 
 the aerial tints. Clouds should be tinted with se- 
 pia. O[)posing masses of trees should be tinted 
 with sepia and indigo, and distant trees with grey. 
 The lights warmed with gamboge and oclu-e, and 
 their shades deepened with indigo. Force is ac- 
 quired by adding se])ia to indigo, in the cold parts, 
 and sepia with lake to the glowing parts. Breadths 
 of light are obtained by destroying the scattered 
 lights with greys. 
 
 To prepare a landscape. 
 
 The student is first to sketch the outlines faintly 
 with a l)lack lead pencil, and tfien proceed with 
 the hair pencil to tint and shadow, without the in- 
 tervention of tlie crow-pen, or without any otlier 
 fixed outline than what the tints and shadows pro- 
 duce. 
 
 The mixture of the grey colour is made of burnt 
 umber, indigo, and lake; each to be rubbed in a 
 saucer separately, and then mixed in due propor- 
 tion in a fourth saucer, so as to produce the exact 
 colour, which may be called a warm grey. 
 
 'l"he colour is then to be thinned with water for 
 the light tints, as the sky, distances, S<c. Deeper 
 are to be used for the darker shadows, and near 
 pai'ts, finishing off, and softening with water, till 
 ihe exact eft'ect is produced. 
 
 He may then jiroceed to colour according to the 
 *i)llowii;g directions. 
 
 Colours to be nsed. — Coal brown, rosy madder, 
 Prussian blue, iniligo, ultramarine, brown sienna, 
 Reman ociire, yellow ochre, Venetian red, gam- 
 boge, burnt sienna, lamp black, Vandyke brown, 
 puq)le lake. 
 
 To select the colours. 
 
 Tlie rlouds are produced by a thin mixture of in- 
 digo ami lake. 
 
 The azure sky, towards the horizon, is of lake 
 
 and gamboge, and should be done with a clear 
 brush. 
 
 The lower, or horizontal clouds, ai-e tinged with 
 ultramarine. 
 
 The distant lands are of ulti-amarine and lake. 
 
 The distant trees are also of ultramarine, with a 
 wash of indigo, gamboge, and burnt sienna. 
 
 The middle distance ti-ees are produced by a 
 thin wash of burnt sienna and gamboge. 
 
 The nearer trees are tinted with a wash of baiTit 
 sienna, indigo, and gamboge; towards the shadows 
 more of indigo is incorpos-ated. 
 
 The grass is washed with a mixture of burnt sien- 
 na, indigo, and gamboge; that in shadow has rather 
 more indigo. 
 
 The road and paths are produced by a mixture 
 of lake, burnt umber, and burnt sienna. 
 
 The house is sometimes tinted with a mixture 
 of lake and gamboge. The tiling and shadows have 
 an excess of lake. 
 
 The windows are of indigo and burnt umber. 
 
 The smoke is lake and indigo. 
 
 The sheep are of burnt umber and gamboge. 
 
 The figures are touched with lake and indigo. 
 
 For landscapes, no other colours than the above 
 are requisite, and they can be purchased in prepar- 
 ed cakes. 
 
 TO PAINT IN CRAYONS. 
 
 Implements. 
 
 The student must provide himself with some 
 strong blue paper, the thicker the better, if the 
 grain is not too coarse or knotty, the knots should 
 be levelled with a penknife or razor, otherwise 
 tiiey will prove exceedingly troublesome. After 
 this is done,' the paper must be pr.ssed very smooth 
 Oil a linen cloth, previously strained on a deal 
 frame, the size according to the artist's pleasure: 
 on this the pictu;e is to be e.xecuted; but it is most 
 eligible not to ])aste the paper on till the whole 
 subject is first dead coloured Now lay the paper 
 with the- dead colour on its face upon a smooth 
 hoard, when, by means of a brush, tiie back side of 
 the paper must be covered with [laste: the frame, 
 with the strained cloth, must then be laid on the 
 pasted side of the paper; after vi'.iich turn tiie 
 painted side uppermost, and lay a i>ie;.e of clean 
 paper upon it, to prevent smearing it; tliis being 
 done, it may be stroked over gently by the hand, 
 by which means all the air between the cloth and 
 the paper will be forced out. 
 
 When the paste is perfectly dry, the painting 
 may be proceeded with. 
 
 Drawing the outlines. 
 
 Let the outlines be drawn on the glass with a 
 small camel's hair pencil dipped in lake, ground 
 them with oils, which maj' be done with great ex- 
 actness. After this is accomplished, take a sheet 
 of [laper of tiie same size, and place it on the glass, 
 stroking over all the lines with the hand, by which 
 means the colour will adiiere to the (laste, which 
 must be pierced with pin holes pretty close. The 
 papcn" must be next laid upon the table, and the 
 pierced paper laid u])on it; then with some fine 
 pounded ciiarcoal, tied up in a piece of lawn, rub 
 over the pierced lines, which will give an evact 
 outline; but great care must be taken not to orusl 
 this oti"tilt the whole is drawn over with sketching 
 chalk, which is a comjjosilion made of wliiting and 
 tobacco-pipe clay, rolled like the crayons and point- 
 ed at each end. 
 
 Painting from life. 
 
 When a student paints immediately from life, •■* 
 will be prudent to make a correct drawing of the 
 outlines on another paper, the size of the picture 
 
CTlAY(mS. 
 
 5'i 
 
 he 13 ,2;oing lo paint, wlienhe may trace hy the pre- 
 cetlini; metliod, because erroneous strokes of the 
 sketching chalk will prevent the cravens from a('- 
 tjerinj; to ihe paper, owing; to a certain greasy qua- 
 lity m the composiliun. 
 
 Postvre and light. 
 
 The student will find the sitting posture with the 
 box of crayons in his laj) llie most convenient me- 
 thod for nim to paint. The part of tlie picture he 
 is immediately painting, shtjuld be rather below 
 his face; for if it is pl?ced too hii;h, tlie arm will 
 be fatigued. Let the window ot the room where 
 he paints be darkened at least to the height of six 
 feet from the ground; and the sul)ject to be p;.inted 
 should be situated in such a manner, that the ligiit 
 may fall with eveiy advantage on llie face, avoiding 
 much shadow, which seldom has a good eftVct in 
 portrait painting. 
 
 Features of ihe face. 
 
 The features of the face being correctly drawn 
 witli chalks, let the student take a crayon of pure 
 carnune, and carefully draw the nostril and edge of 
 Uienose next the shadow; then with the faintest car- 
 mine tint, lay in the higlieht light u\ym the nose 
 and forehead, which must be executed broad. .Then 
 proceed gradually with the second tint, and the 
 succeeding ones, till arrived at the shadow s, which 
 must be covered brilliant, enriched with much lake, 
 carmine, and deep green. 1 his method appears 
 it first uninviting, but. in the finishing it will pro- 
 duce a pleasing effect, colours being much easier 
 tullied when too bright, than, when its colouring is 
 ilull, to raise the picture into a brilliant state. The 
 several pearly tints distiiigviisliable in fine com- 
 ple.vions, must be imitated with blue verditer and 
 while, which answers to tlie ultramarine tints used 
 m oil. But if the parts of the lace M'here these 
 tints appear are in shadow, the crayons comjjosed 
 of black and white must be substituted in their place. 
 Wiieii the student begins the eyes, let him draw 
 Ihem with a crayon inclined to the carmined tint, of 
 whatever colour the irises are; ke must lay them on 
 brilliant and thin of colour, not yet noticing the pu- 
 pil : he must then let the light of the eye incline 
 very much to the blue cast, cautiously avoiding a sta- 
 ring white appearance, preferring a broad shadow 
 tlirown on the upper part of the eye-lash. A black 
 and heavy tint is also to be avoided in tlie eye brows; 
 it is therefore best to execute them like a broad glow- 
 ing shadow at first, on which, in the finishing, the 
 hairs of the brow are to be painted; by wliicli me- 
 th id of proceeding the former tints will shew them- 
 selves through, and produce the most pleasing 
 eilect. 
 
 The student shoul .1 begin the lips with pure car- 
 mine and lake, and in the sliadow use some far- 
 mine and black; the strong vermilion tints should 
 be laid on afterwards. He must be aware of exe- 
 cuting thein with stift' hard lines, gently intermix- 
 ing each with the neighbouring colours, making 
 the shadow beneath broad and enriched with bril- 
 liant crayons. He must form die corner of tlie 
 mouth with carmine, brown ochre, and greens, va- 
 riously intermixeti. If the hair is dark, he should 
 preserve much of the lake and deep carmine tints 
 tlierein ; this may be overpowered easily by the 
 warmer hair-tints, which, as observed in painting 
 the eye-brows, will produce a r.cher efiect when 
 the picture is finished; on the contrary, if this me- 
 thod is neglected, a poverty of colouring will be 
 discernible. 
 
 After the artist has dead coloured the head, he 
 is to begin ruljljing the forehead at the strongest 
 light, first over will.« his finger, passing it very 
 lightly till he unites it with the next tint, and so on 
 till tlie whole is stjftened togethfr, often wiping 
 his finger to prevent the colours being rubbed. 
 H 
 
 After thi; head is forwarded let him lay in the back- 
 gi'dund, covering it as thin as possible anil rubbing 
 it into the paper with a leather .stump. Near the 
 face the pa\)er should be almost free fr( m colour. 
 In the back-ground also those crayons which are 
 the most brilliant should be used, next paint the 
 edges of the hair over in a light and free man- 
 ner. 
 
 The artist may now note what parts are too light 
 and what too dark. He is tiien to complete liif 
 back-ground, and the hair, as the dust in painting 
 these will fall on the face, and wou'd much injure 
 it if completed first. 
 
 In the last painting of the foteliead, begin tiic 
 highest light w ith the most faint vermilion tint; in 
 tlie ne.\t shade, succeeding tlie lightest, llie student 
 must woik in some light blue tints, composed of 
 verditer and white, inlermi.xlng with them some oi 
 the deeper vermilion tints, so as to let them insen- 
 sibly melt into each other: some brilliant yellow s 
 may he sparingly used; and towards the roots of 
 the hair, strong verditer tints, intermixed with 
 green, will a[)ply well. Beneatli the eyes the 
 sweet pearly tints are to be kei)t composed of ver- 
 diter and white, and under the nose, and on tiie 
 temples, the same may be used: bene^'th the lips 
 the same is also proper, mixing them with light 
 green and some vermilion. 
 
 In finishing the cheeks, clear them with pure 
 lake, then with the same intermix bright vermi- 
 lion; and last of all, if required, a few touches of 
 the orange coloured crayon. After, sweeten that 
 part with tlie finger as little as i)ossible,for fear of 
 producing a heaviness on the cheeks. 
 
 Tlie eye is the most difficult feature to execute. 
 If the eye lashes are dark he must use some of the 
 carmine and brown ochre, and the crayon of car- 
 mine and black; and with these last, of brown or 
 hazel, make a broad shadow caused liy the eye-lash. 
 The pupil of the eye must be made oi" pure lamp 
 black; between this and the lower part of the iris 
 the light will catch very strong, but it must be 
 gently diffused round the pupil till it is lost in 
 shade. When the eye-balls are sufficiently pre- 
 pared, the shining speck must be made with a pure 
 w bite crayon, first broken to a point, and then laid 
 cii firm; but as it is possible they may he defective 
 in neatness, they should be corrected with a pin, 
 taking oft" the redundant parts. 
 
 The difficulty with respect to the nose is to pre- 
 serve tiie lines properly deterii.ined, and at the 
 .same time so artfully blended into the cheek, as to 
 express its projection, and yet no real line to be 
 perceptible upon a close examination; in some cir- 
 cumstances it should be ([uite blended w ilh tlie 
 cheek, which appears behind it, and determined 
 entirely w ilh a slight touch of red chalk. The 
 shadow caused by the nose is generally the darkest 
 in the whole face'. Carmine and brown ochre, and 
 carmine and black, will compose it best. 
 
 Having prepai-ed the lips witli the strongest lake 
 and carmine, they must, with these colours, be 
 mada perfectly correct; and when finished, intro- 
 duce the strong vermilions, but with great caution 
 as tliey are extremely predominant. This, if pro- 
 pel ly touched, will give the lips an appearance, 
 equal, if not sujierior, to those executed in oils, 
 notwithstanding the seem'mg superiority the latter 
 lias by means of glazing. 
 
 The neck, &c. 
 
 To paint the neck, the artist should avoid e.\- 
 pressing the muscles too strong in the stem, nor 
 should the bones appear loo eviilcut on the chest, 
 as botli have an un[)ieasing effect denoting a violent 
 agitation of the body — a circunistan t? seldom ne- 
 cessary to express in pot rait painting. The must 
 necessary p:ul to be expx'essed, ai.d wlm-}» should 
 
58 
 
 UM\TERSAL RECEIPT flOOK. 
 
 ever be observeo", even in the most delicate subject, 
 is ,1 stronsf marking just nbove the place where tiie 
 collar bones unite; and if tne head is much tlirown 
 over the shoulders, some notice should betaken of 
 a large muscle tliat rises from behind the ear, and 
 .* inserted into the pit between the collar bones. 
 All inferior muscles should be in general quite 
 avnidec. The student will find this caution neces- 
 sar}', as most subjects, esiiecially thin persons, have 
 the muscle of the neck much more apparent than 
 %ould be "udiciuus to imitate. In colouring the 
 ueck, let 'i'le stem of a pearly hue predominate, 
 and the li|lk( not so strong as on the chest. If any 
 part of the breast appears, its transparency must 
 also be expressed by pearly tints; bnt the upper 
 part of the chest should be coloured with beautiful 
 ■errailions, delicately blended with the other. 
 Dra^j<;ries, &c. 
 
 Dark blue, purple, black, pink, and all kinds of 
 red draperies also, should be first tinged with car- 
 mine, which will render the colours much more 
 brilliant than any other method; over this should 
 be laiL on the paper the middle tint, (a medium 
 between the light and dark tints, of which the dra- 
 pery is to be painted), except the dark masses of 
 sliadow; -which should be laid on at first as deep as 
 possible ; these sweetened with the finger, be- 
 ing destitute of smaller folds, will exhibit a mas- 
 terly breadth, which the lesser folds, when added, 
 ought by no means to destroy. With the light and 
 dark tints, the smaller parts are next to be made 
 with freedom, executing as much with the crayon, 
 and as little with the finger as possible : in each 
 fold touching the last stroke with the crayon, which 
 stroke the finger must never touch. In the case of 
 reflections, the simple touch of the crayon will be 
 too harsh, therefore fingering will be necessary af- 
 terwards, as reflected lights are always more gentle 
 than ihose which are direct. AV'ith respect to re- 
 flections in general, they raust always partake of 
 the same colour as the object refiecting; but in 
 cases of single figures, it may be useful to make 
 some particular observations. 
 
 In a bine drapery, let the reflections be of a green- 
 ish cast: in green draperies, make them of a yel- 
 low tint, in yellow of an orange, in orange reflect 
 a reddish cast; in all reds something of their own 
 nature, but inclined to the yellow; black should 
 have a reddish reflection; the reflection of a reddish 
 tint will also present purples to the best advantage. 
 Of wlwtever colour th^ drapery is, the reflection of 
 the face must partake thereof, otherwise the pic- 
 ture, like painting on glass, will have but a gaudy 
 effect. 
 
 Linen, lace, fur, &c. should be touched spirit- 
 edly with the crayon, fingering very little, except 
 the latter; and the last touches even of this, like 
 all other parts, siiould be executed with the crayon, 
 without sweetening with the finger. 
 
 To prepare coloured crayons. 
 
 Take a large vessel of water, put tiie wh'.ting 
 into it, and mix them well together; let tliis stand 
 sbout iialf a minute, then pour the top into another 
 vessel, and throw the gritiy sediment away; let 
 what is prepared rest about a minute, then i)Our it 
 off" as before, which will purify the whiting, and 
 render it free from all dirt and griltiness. Wlien 
 this is done, let the whiang settle, and then ])uur 
 the water from it, after which, lay it on the chalk 
 to dry, and keep it for use, either for white cray- 
 ons, or the purpose of pre|)aring tints with other 
 colours, for with this all other tints may be safely 
 prepared. If tiie student wishes to make crayons 
 of tlie whiting directly after it is washed, it is not 
 necessary to dry it on the chalk, for it may be 
 mixed instantly with an^ other colour, which will 
 sjive cnnsideraMe trouble. All colours of a heavy or 
 
 gritty nature, especially blue verditer, must be 
 piu'ified by washing after this metliod. 
 
 The student must be i)rovided with a laige flexi- 
 ble pallet-knife, a large stone and niidler to levi- 
 gate the colours, two or three large pieces of chalk, 
 to absorb the moisture from the colours after they 
 have been levigated, a piece of fl3.t glass, to pre- 
 vent the moisture from being absorbed too much, 
 till the colours are rolled into form, and vessels 
 for water, spirits, 8cc. as necessity and con^eui- 
 ence shall direct. 
 
 Reds. 
 It is rather difficult to procure either good car- 
 mine or good lake. Good carmine is inclined to 
 the vermilion tint, and good lake to the carmine 
 tint. The carmine crayons ai'c prepared in the 
 following manner. 
 
 Carmine. 
 As their texture is inclinable to hardness, in- 
 stead of grinding and rolling them, take a suffi- 
 cient quantity of carmine, laying it upon tiie grind- 
 ing-stone; mix it with a levigating-knife with spirit 
 of wine, till it becomes smooth and even. The 
 chalk-stone being ready, lay the cover upon it to 
 absorb the spirit; but be careful that it is laid in 
 a proper state for painting. If it is levigated too 
 thin, the crayons will be too flat, and if too thick, 
 it will occasion a waste of colour, by their adher- 
 ing to the pallet-knife; but practice will render 
 the proper degree of consistence familiar. The 
 simple colour being prepared, the next s-tep is to 
 compose the dift'erent tints by the mixture with 
 whiting; the proportion to be observed consisting 
 of twenty gradations to one, which maybe clearly 
 understood by tlie following gradations. Take 
 some of the simple colour and levigate it with 
 spirit of wine, ailding about one part of waslied 
 whiting to three parts of carmine, of which, when 
 properly incorporated, make two parcels. The 
 next gradation should be composed of equal parts 
 of carmine and whiting, of which four crayons 
 mav be made. The tliird composition should have 
 one-frjurth carmine, and three-fourths whiting; of 
 this mix six crayons, which will be a good pro- 
 portion for the rest. The last tint should be made 
 of whiting, very faintly tinged with carmine, of 
 which make about twenty cravons, which will 
 complete the above-mentioned proportion. As 
 these compound tints are levigated, they are to be 
 laid immedi'ately upon the cloth, tnat the moisture 
 may be absorbed to the proper degree of dryness 
 to form it into crayons, which may be known by 
 its losing the greater part of its adhesi- e quality 
 when taken into the hand; if the consistency is 
 found to be right, it may be then laid upon the 
 glass, which, having no pores, will prevent the 
 moisture from being carried off before it is conve- 
 nient to form it into crayons, otherwise the cray- 
 ons will be full of cracks and v^ry brittle, which 
 win be a great inconvenience when they are used 
 in painting. 
 
 iMke. 
 This is a colour very apt to be hard, to preveiH 
 which the student must onserve the following par- 
 ticulars. 1\ike about half the quantity of lake in- 
 tended for the crayons; and grind it very fine with 
 spirit of wine; let it dry, and then ])ulverize it, 
 which, if the lake is good, is easily done; then 
 take the other half and grind it w ilh spirit; aftei 
 which mix il with the jiulvtrized lake, and lay it 
 out directly in crayons oa iie chalk. Thiscoloui 
 will not bear rolling. The simple colour being 
 thus prepared, proceed with the compound cr.iy- 
 ons as directed before, and in the same gradation 
 as the carmine tint. 
 
 Vermilion. 
 The best is inclines) to the carmine tint. Noth- 
 
CR.WONS. 
 
 6tf 
 
 fng is refjuired to ]ire])nre this colour more th^ii 
 to mix It on the stone with soft water or s))irit, sif- 
 ter which it may be rolled wi>h cravons. The dif- 
 ferent tints are produced by a mixture of the sim- 
 ple colour with wliiting, according to the propo/-- 
 tioiis already given. 
 
 Jihies. 
 Prussian blue is a colour vei-y apt to bind, and 
 is rendered soft with mni-e difficidty than carmine 
 «nd lake. The same method of preparation to be 
 followed with this, as directed with respect to lake, 
 «mly it is necessary to grind a large quantity of the 
 pure colour, as it is chiefly useil for painting dra- 
 peries. The diiTerent tints may be made accord- 
 ing to necessity. Blue verditer is a colour natu- 
 rally gritty, and therefore it is necessary to make 
 it well. Its particles are so coarse as to require 
 some binding matter to unite them, otlierwise the 
 crayotis will never adhere togi-ther. To accom- 
 plish this, take a quantity sufficient to form two or 
 three crayons, to which add a piece of iaked plas- 
 ter of Paris, about the size of a pea; mix these 
 well t^gether, aiifl form the crayons upon a chalk. 
 This blue is extremely brilliant and will be of 
 great use in heighteni-ig draperies, kc. The tints 
 must be formed with whiting, as directed in the 
 former .instances, and are highly serviceable in 
 _^painting flesh, to produce tliose pearly tints so 
 beautiful ii> crayon pictures. It is not necessary 
 to mix the compound with spirit, as clear water 
 ■will be sufficient. 
 
 Greens. 
 
 Brilliant greens are produced with great diffi- 
 culty. In Switzerland they have a method of 
 making them far su^jerior to ours. We usually 
 take yellow ochre, and, after grinding it with spi- 
 rit, mix it witli thf powder of Prussian blue ; then 
 temper it with a knife, and lay the crayons on the 
 chalk without rolling them. Instead of this, some 
 use Kmg's yellow mixed with Prussian blue, and 
 others, brown ochre with Prussian blue. The 
 cravons made of tlie two last may be rolled. Va- 
 rious tints may be produced by these colours, ac- 
 cor(iii)g to fancy or necessity; some to partake 
 more oftlie blue, and others of the yellow. 
 Yelhnvs. 
 
 King's ytllow is the most useful and the most 
 brilliant, levigated with spirit of w^ine, to compose 
 the ditferent tints as before directed. Yellow 
 ochre, and Naples yellow ground with spirits, will 
 roduce useful crayons. Orange is produced with 
 King's yellow and vermilion ground together, 
 and the tints formed as in other cases, but no great 
 quantity i. Tthem is required. 
 Urowns. 
 
 Cullen's earth is a fine dark brown. After six 
 or eight of the simple crayons are prejiared, several 
 rich compound tints may be prepared from it, by 
 a moisture of carmine of various degrees. Black 
 carmine, and this colour, mixed together, make 
 useful tints for painting hair; several gradations 
 may be produced from each othe" of these by a 
 mixture with whiting. Roman, or brown ochre, 
 Is an excellent colour, either simple or compovuid- 
 ed with carmine. Whiting, tinged in several de- 
 grees with either of these, will prove very service- 
 ■ible m painting. Umber may be treated in just 
 ^.he same manner, only it is necessary to levigate 
 with spirit of wine. 
 
 Purples. 
 
 Prussian blue gro\md with spirit and mixed with 
 pulverized lake, will produce a good purple. Car- 
 mine, thus mixed with Prussian blue, will produce 
 u purple somewhat different from the former. Va- 
 rious tints may be made from either of these com- 
 pounds, by- a mixture with whiting. 
 
 Jilack. 
 I Lamp-black is the only black that can be used 
 i w'iti» safety, as all others are subject to mildew, 
 I but as good lamp-black is very scarce, the student 
 I will, perhaps, find it most expedient to marke it 
 I hin.self ; the process of which is as follows : Pro- 
 I vide a tin cone, fixed over a lamp, at such a height 
 that the flame may just reach the cone for the soot 
 I to gather within it. When a sufficient quantity 13 
 collected, take it out and burn all the grease from 
 I it, in a crucible. It must then be ground with spi« 
 rits, and laid on the chalk to absorb all the mois- 
 I ture. Various grey tints maybe formed from this 
 I by a mixture with whiting, as mentioned in former 
 I instances. Vermilion mixed with carmine : this 
 is a composition of great use, and tints made from 
 this with whiting, will be found to be very servi 
 ceable. Carmine and black is anothei good coia- 
 pound, .of which five or six gradations should be 
 made, some partaking of the black, and others hav- 
 ing the carmine most predominant, besides seve- 
 ral tints by a mixture with whiting. Vermilion and 
 black is also a very useful compound, from which 
 several tints should be made. Prussian blue and 
 I black is another good compound, and will be fount 
 of singular service in painting draperies. 
 
 It is impossible to lay down rules for the form 
 ing of every tint necessaiy in composing a set of 
 crayons, there being many accidental compositions 
 entirely dependent upon fancy and opinion. Th** 
 student should make it a rule to save the leaving* 
 of his colours, for of these he may form varioui 
 tints, which will occasionally be useful. 
 
 The dl.Terent compositions of colours must b» 
 cut into a p'V per magnitude, after they are prepar- 
 ed, in order to roll ii.to paetils, for the conveni 
 ence of using them. Each crayon should be form- 
 ed in the left hand, with the ball of the right, first 
 formed cylindrically, and then tapering at each 
 end. If the composition is too dry, dip the finger 
 in water; if too wet, the composition must be laid 
 on the chalk again, to absorb more of the moisture. 
 The crayons should be rolled as quick as possible, 
 and when finished, must be laid on the chalk again, 
 to absorb all remaining moisture. After the grada 
 tion of tints from one colour is formed, the stont 
 should be scraped and well cleaned with water, be- 
 fore it is Uoed for another colour. 
 
 Arrangement of the craynjis. 
 When the set of crayons is completed, they 
 should be arranged in classes, for the convenience 
 of painting with them. Some thin drawers, divid- 
 ed into a number of partitions, is the most conve- 
 nient method of disposing them properly. The 
 bottom of the partitions must be covered with bran, 
 as a bed for the colours, which will pi-eser\2 them 
 clean and unbroken. The box made use of, when 
 the student paints, should be about a foot square, 
 with nine partitions. In the upper corner on the 
 left hand (supposing the box to be on the lap when 
 he paints), let him place the black and grey cray- 
 ons, those being the most seldom used; in the se- 
 cond partition, the blues; in the third, the greens 
 and browns; in the first partition on il'.e left hand 
 of the second row, the carmines, lakes, and ver- 
 milions, and all oeep reds; the yellows and or- 
 ange in the middle, and the i)early tints next; and 
 as these last are of a very delicate nature, they 
 must be kept very clean, that the gradation of co- 
 lour may be easily distinguished; in the lower row 
 let the first partition contain a fine piece of linen 
 rag, to wipe the crayons with while they are using; 
 the second, all the pure lake and vermilion tints; 
 and the other partition may contain those tints 
 which, from their complex > «ture, cannot be oiass- 
 od with any of the formei. 
 
60 
 
 UNIVERSAL RECEIPT BOOK. 
 
 r(^ I'MKl" ON IVORY AND ISUNIATURE 
 PAINTING. 
 
 To prepare ivory for miniatures. 
 
 ■^iikc trio ivory leaves, or tables on which the 
 painting is to be made, and having cleansed them, 
 rub thera over with the juice of garlic. 
 
 This Uikes off that greasiness which is so much 
 complained of, as preventing the colours from tak- 
 ing on tlie ground, and wliich is not otherwise to 
 be remeilied by the use of soap, or even gall. 
 
 Anotlker method. — Ivory is never sold in a state 
 sufficiently polished or white. The process of 
 whitening must be done by placing it in a mode- 
 .•atelv heated oven, or in the sun, which will warp 
 me side; turn it then on the other, and when it 
 las the di^gree of whiteness required, lake it out, 
 that it may not become too dry; for in that case it 
 loses its transpai-ency, and is apt to split when cut. 
 This operation finished, proceed to the polishing. 
 Some painters use a large scratcber; othe.-s, an in- 
 strument, with a blade three or four inches long, 
 and of a triangular sliapc. To either of these, the 
 use of a razor is preferable; to benefit completely 
 by it be sure it has not the smallest notch in it, or 
 that it be not too sharp. Open it so that the back 
 part of the blade touches the handle; in that way 
 use it to scrape the ivory from angle to angle. 
 WHien the whole is thus polished, begin again from 
 the contrary angles, in order that no traces of the 
 saw may remain upon the side required to be 
 |)ainted. Having provided pounce-sione, pulver- 
 ized and passed through a silk sieve, place the 
 ivory in the middle of the bottom of a hand box, 
 holding it firn\ with one hand, while with tlie other, 
 take a small bit of paper, aid rub the pounce on 
 the side of tiie ivory which has been polished; 
 being always careful to do it wilii a circular move- 
 ment. 
 
 If the ivory be now of a dead white, and has lost 
 the shine given to it by the razor, take it out of 
 the box, liolding it so that the fingers do not touch 
 the surface, so troublesome to prepare, and brush 
 off lightly with a painting brush any grits that may 
 have adhered to it; for this purpose, take one of 
 the largest hair-pencils; it may be serviceable to 
 remove, in the same way, any specks or dust while 
 painting. 
 
 Never suffer the fingers to touch the ivory; hold 
 it always at the extremities, for the colour will not 
 settle in a place touched by the hands. If, however, 
 such an accident liappcns, have recourse to the 
 pumice-powder, and with a paper stump, rather 
 pointed, gently rub the place affected. But, to 
 avoid, as much as possible, a recurrence of such 
 accidents, wiien at work, take a sheet of pajjer to 
 rest the hand upon, and wlien there is occasion to 
 use body-colour, have a piece of wood or paste- 
 board made for the same purpose, in such a way 
 that it touch not the miniature: for, inconsequence 
 of the gum which is in tiie colours, the heat of llie 
 hand might cause the paper to stick to the paint- 
 ing. Tlie ivory at last prepared, begin the work 
 by placing it on the desk, in the middle, with a 
 sheet of paper uiuler it, and tlie sketch above. 
 To soften ivory. 
 
 Slice half a pound of mandrake, and put it into 
 a quart of ilie best vinegar,into w hica put the ivory; 
 let it stand in a warm place for -iS hours, and the 
 ivory may be bent in any direction. 
 Jtlanner of sketcMng. 
 Begin by attacking the strongest shades of the 
 hea<l: it is only when perfectly sure of the form of 
 the four features, lliat the pupil may try to express 
 the exterior shape of the head, and the wave of 
 the hair. Endeavour, while indicating carefully 
 Uie form, not to render the lines too hard. If, 
 
 when painting the eyes, the lids aie marked Dy tOt 
 strong an outline, it will be very difficult to soften 
 it afterwarils. The same may be observeil relative 
 to the eye-lashes, and the sliade of the nose and 
 -liin: begin by sketching them lightly; observe if 
 they are exactly of the same colour and shape as 
 tliDse nf the model; then go over them sevei-al 
 times,till they have acquired the necessary strength. 
 
 in order to succeed upon what the pupil is now 
 employed, (suppose it to be the head of an old man 
 painted by Greuse) take care at first to use only 
 warm colours, and do not till afterwari's employ 
 those grey tints which are perceived at the edge t>f 
 the middle tints, towards the side apjiroftchiiig the 
 light, olherw ise the shades would not be suftlcienl- 
 ly transparent. Be verv caretul to preserve the 
 lights, particularly those which are placed upon 
 the upper part of the cheeks, tlie extremity of the 
 nose, and tiie forehead. 
 
 There are some painters who make use, with 
 success, of a ])en-knife, to scratch out the colour, 
 but it requires skill, and tlie edge of the blade 
 must only be employed, avoiding to touch with the 
 point: it is better to jiroceed carefully, to be oblig- 
 ed to add colour rather than take it off. Work bj 
 etching; endeavour to place tlieni at equal distaroes 
 tjie one from the other, that they may as nearly a? 
 possible denote the forms of the flesh, and the mo 
 tionsof the muscles. 
 
 If, (lotw ithstanding these precautions, the coloui 
 is found too thick, in some parts, or in consequence 
 of taking too much water in your brush, some clot- 
 ted strokes are perceived, use the point of tb'? 
 brush, di[)ped in water, tinged with the slightest 
 quantity of colour, in order to dissolve it w iihou' 
 entirely taking it away. It is essential, also, to 
 avoid working too long u[>on the same spot, for 
 fear of disturbing the colours already put on. 
 Colours to be emlduyed. 
 
 The principal shades of the head are marie' with 
 bistre, mixed with burnt sienna, and in some 
 places with precipit", or a mixture of lake and 
 lamp-black. The middle tints are made w ith yel- 
 low ochre, ultramarine, and very little of the mix- 
 ture above-mentioned. The flesh-lints are made 
 with red brown, upon which touch with a small 
 quantity of orange-lake. The green tints, near the 
 mouth and neck, are made with yellow-ochre, ul- 
 tramarine, and a little lake. The grey hairs of 
 this old man are prepared in the shades with lints 
 of bistre and black: in the middle tints, with uilii;- 
 marine, to which add some precipite. 
 
 The eye-balls are made with burnt sienna and 
 bistre; it would be well to make use of ;ndigo llrf- 
 their outlines. In the white of the eyes there are 
 ultramarine, black, and lake; make the mouth with 
 brown-red mixed with lake and ultramarine. For 
 the mouth of a woman, or young man, one may 
 employ, with good effect, a little vermilion in the 
 under lip, as it usually is of a higlier colour. At 
 present it will be sufficient to touch the corners 
 with burnt sienna and lake. 
 Colours to be ii.sed in sketching a ■wo'man''s heart. 
 
 Be careful to put scarcely any bistre in the 
 shades, but make them with the same colours as 
 those alread} named for the middle tints of the 
 old man, namely, ochre, ultnunarine, and prea- 
 pite; the local shades of the flesh are made with 
 orange-lake, which must be enlivened in the parts 
 most highly coloured with pure lake and even a 
 little vermilion. Make the middle tints with i 
 slight mixture of lake, ochre, and ultrainarin<;. 
 Sketch the mouth with lake and vermilion, and 
 retouch the u;.per-lii) with a little red-brown, ul- 
 tramarine, zni\ precipit'- ; put also a small quantity 
 of ultramarine in the cast sli:'.dow of the upper-lip, 
 and slightly heighten the corners of the moulh w .th 
 
MINIATURE PAINTING. 
 
 61 
 
 • touch of jv.llow-ochre, or burnt sienna, mixed 
 «'ith lake. 
 
 In painting the neck and breast do not lose sight 
 of the local tint of tlie iiesh, Avhich must be done 
 with orange-lake let the sliading be very transpa- 
 rent; wash in well the contours; try to round tliem 
 in placing the etching nearer to each other towards 
 the edge, being careful not to lose the original 
 form. If the woman's hair is of a bright chtsnut, 
 in order to give this colour, sketch it with bistre, 
 mixed with a little black; put also a mixture of car- 
 mine, lake, and lainp-black in the strongest shailcs, 
 and after having carefully preserved the lights, go 
 over tiicm with water, coloured with very little 
 ochre. There is nothing in nature, ligiiter, more 
 transparent, or more uncertain, than hair; there- 
 fore endeavour to study and exjjress it accoi'dingly. 
 Make the extremities harmonize with the back- 
 ground, and do not begin the latter till tlie head be 
 in some degree of iorwardness. SkL-tch it boldly, 
 but with light tints, and work upon them as c(iual- 
 ly as possible. The blue parts are made with ul- 
 tramarine, then add, in those that are grey, some 
 blwck, and a little preci/nt". Work it over with 
 tints of burnt sienna in the auburn parts, then har- 
 monize the whole with one single tint to finish it: 
 that is to say, if the general cfiect be too blue, em- 
 ploy black for that purpose; if too black, use blue; 
 vul if too cold, add some yellow. As to the dress, 
 which is muslin, employ lake mixed with yellow- 
 ochre and ultramarine. Put some glazing of In- 
 dian yellow in the reflected light, and shade with 
 sienna, lake, and a little black. 
 
 Use and advantage of body-colours. 
 
 The use of body-colours is absolutely necessary 
 in painting in miiuature for those that are desirous 
 yf producing much eftect. It would he nearly im- 
 possible to make a good copy of a painting in oil, 
 without employing them; besides which, for those 
 «'ho are become proficient m the use of tliem, they 
 possess the great advantage of enabling them to 
 paint faster. Before making use of tiiese colours 
 it is necessary to know them; the following is the 
 list. 
 
 French colours — English colours. 
 
 Blanc leger, Light white. — Ucre jaune. Yellow 
 (ichre. — Vere de rut, Roman ochre. — Orpin jaune, 
 Yellow orpiraent. — Orpin rouge, lied orpimeut. — 
 'I'erre de sienne brulee, Burnt sienna. — Brun 
 rouge, Light or Indian red. — Vermilion, Vermil- 
 ion. — Laipie, Lake. — Precipite-Violel, Mixture of 
 carmine, lake with Indigo. — Carmin, Carmine. — 
 Indigo, Indigo. — Blue de Prusse, Prussian blue. — 
 Histre, Bistre. — Terre de Cologne, Cologne earth. 
 — Xoir de bougie, Lamp-black. — Gomme gutte, 
 Gamboge. — Verd de vessie, Mixture of sap-green 
 with permanent green. 
 
 In colouring flesh, the lights are only obtained 
 liv the assistance of the transparency of tlie colours, 
 and the natural whiteness of the ivory; with body- 
 colours, on the contrary, it is entirely covered, and 
 the relief can only be produced by the use of co- 
 lours more or less luminous. 
 
 To cut and paste the ivory. 
 
 Cut the ivory accordnig to the form desired for 
 the picture before beginning to paint with body- 
 colours; for tliis purpose make use of scissars, and 
 take care always to direct the points towards the 
 tuintre from which ever side the pupil is cutting, in 
 order to prevent the ivory from splitting; tiien 
 jiaste it upon a slieet of very white pastel)oard, of 
 a thickness proporfioned to tlie size of the minia- 
 ture. 
 
 For this purpose use paste extremely white, such 
 IS is made with starch; then leave it under a press 
 for some hours. Some painters use sheets of sil- 
 «ftr *h'ch they place between the ivory and the 
 
 pastel)oard, to give brilliancy to the pair.tmg; i«i»t 
 the effect produced by this Is very trifling, an<l he- 
 (]'iently turns out in the end very bad, as this me- 
 tal is subject to become sta"' ed. When tlier*; is a 
 l>ack-ground, or a drajiery to paint in body-^oiours, 
 beg.n by making a mixture upon the pahtte, a;- 
 proaching as nearly as possible to the general tint 
 of the object intended to represent, observing, 
 however, that it is better to sketch with too datk 
 than too light a tint, foi it is always easier to add 
 to the liglilness than to the darkness of a boi'y-co- 
 lour. Avoid wetting the pencil more than is ab 
 solutely necessary for spreading the colour. It is 
 better to use a little more in making the mixture 
 than for spreading it upon the ivorv; but be very 
 careful not to begin ]>ainting till it evaporates ;> 
 moment, as the painting will be better and quicker 
 done if the colour etnployed be sufficiently dry. 
 To sketch portraits on ivory. 
 
 Take for the model the ])icture of a man boldly 
 drawn, but, at the same time, finished. Choose a 
 dark man, because black hair is more easily ex 
 pressed upon a back-ground done with bod)-colo>n\ 
 Procure Ijefore-hand a glass of the same size as the 
 model, if you wish to preserve the copy; and when 
 the sketch is fiuisheii, use tlie same glass to trace 
 the form of the picture upon the ivory, with the 
 assistance of a leaden pencil. Be very careful to 
 trace in such a manner, as tiiat the head may be in 
 every direction at the same distance from the oval, 
 as it is in the model. In painting from nature, the 
 pupil will perceive the importance of placing tlic 
 head in its proper place, in order to give grace to 
 the picture. It should approach more or less to 
 the border at the top, according to tlie height of 
 the person, but in no case should it ever touch, and 
 there should always be at least the distance of two 
 parts, equivalent to the half of tlie head. 
 
 Now carefully sketch the head, attentively exa- 
 mining the model, to know what colours to use; 
 but,while endeavouring to render the work neat am! 
 even, do not put the etchings too close, or be in 
 too great a hurry to finish. In finishing too soon, 
 the pupil is frequently obliged to go again over the 
 painting with large touches, in order to give it 
 strength; the colour in consequence becomes heavy, 
 and the shades are rarely transparent. Sketch the 
 hair with black, mixed with bistre, then touch it 
 in certain parts with pure black; and, in finishing, 
 spread some glazings of lake and lamp-black, and 
 burnt sienna, with a great deal of gum. For the 
 back-ground take a large pencil, with which make 
 a mixture on the palette of body-colours with white, 
 black, ochre, and Cologne earth, to which add a 
 slight quantity of indigo. Then compare the ef- 
 fect of this mixture with the back-ground of the 
 model, and if it is the same, take a pencil of squir- 
 rel's hair, with not too large a point, and spread 
 carefully round the head and shoulders the colour 
 of the back-ground. Endeavour as little as possi- 
 ble to alter the masses of hair, or the contour of the 
 shoulders. Now use a larger pencil for the pur- 
 pose of spreading the colour with wide short etch* 
 ings i)laced one beside the other. 
 
 When this work has become perfectly dry, gif 
 over it in the same manner, but without ever pass- 
 ing twice over the same spot, for fear of taking it 
 oW. Continue doing this until the ivory no longer 
 appears in any part. If any unevenness or tliick- 
 ness be perceived, caused by dust falling from the 
 colours, or the inequality of the work, (as soon as 
 the back ground is perfectly dry) use the flat side 
 of the blade of a scratcher, in order to smooth it. 
 To imitate the variety of colours in the model, 
 bring forward the head, and give transparency and 
 vagueness to the back-ground: make a greyish tint 
 with white, black, and a small degree of ochre. 
 
02 
 
 UNIVERSAL UEUEIFT BOOK. 
 
 cake a very littTe of this in a large pencil, beiii"; 
 jureful to piss it over a piece of paper, oi' upon tlie 
 corners of llie ivory, that there may not remain loo 
 much colour; then touch with confidence, but 
 lightly, tlie parts of the back-ground which ap- 
 l^-roacli to the liead. 
 
 In consulting the model the pupil will discover 
 if it be necessary to go over it again. Toiicli the 
 oilier parts wilh glazings of oclire, or burnt sienna, 
 always mixed with a little white, to be able to ma- 
 nage' them. These last strokes must be given 
 boldly, using scarcely any thing but water coloured, 
 Keeping as near as possible to the tint. 'l"o make 
 the coat, which is blue, use indigo, lake, and a lit- 
 >le white for the local tint; for the shades black and 
 •ndigo, with a little gum. Add to the local tint 
 -ather moi-e white and touch the lights wilh it, 
 ising for that purpose a smaller iiencil. To pre- 
 vent the outline of the coat from appearing too 
 hard upon the back-ground, touch the edges with 
 slight glazings made with the colours employed 
 for both. Endeavour to avoid, particidarly in fe- 
 male pictures, letting the hack-ground of body co- 
 lour touch the extremities of the flesh; but fill up 
 this space with etchings, made with the colour ot 
 the back-ground a little lightened; it is the only 
 metliod of harmonizing the carnations with body- 
 colour. In order to finish the hair, the prepara- 
 tion of%hich is already explained, and the lights 
 of which are of body-colour, make a mixtuie com- 
 posed of white, indigo, red-brown, and ociii-e, tlien 
 touch with it the locks of hair, where lights have 
 oeen reserved, very slightly, and with a pencil 
 nearly dry: add then a little white to the same mix- 
 ture, and make use of it to give another touch to 
 the masses that rise the most. To represent the 
 small locks which are made upon the back-ground. 
 Slid give lightness, employ a colour rather paler 
 than that of the hair, otherwise it will ajipear mutli 
 too dark upon the body-colour, and will want the 
 U-ansparency wliicli is always found in nature. 
 Use of the magnifying glass. 
 
 In miniature painting the magnifying glass is of 
 great use: in the first place, to find out in the mo- 
 del the method of colouring, emitloyed by the mas- 
 ter intended to copy: secondly, to give to the work 
 the necessary finish, and to touch accurately some 
 parts of the head, and at times the accessories. 
 What is done without the magnifier is always 
 softer; make it a rule to have recourse to it only 
 when the naked eye perceives nothing more to be 
 done. 
 
 Procure also a little bottle of gum arable dis- 
 solved in water, with a (piantity of sugar candied 
 etiuivalent to a fourth part of the gum; this prepa- 
 ration is of the utmost necessity to mix the colours 
 before putting ihem on the palette, for it will ball- 
 pen that in iiaiiiling, and above all in using body- 
 colour, it will be re<iuired for some particular 
 touches. 
 
 To execute light liair. 
 
 Draw the mass as coi-rectly as possible, coverin.g 
 it over with a general tint, without, however, los- 
 ing the contours. Make this tint with a liule yel- 
 low ochre, black, and a small (luanlilj of lake; 
 prepare the shades with black, ultramarine, and 
 bistre, dot them with tinged water, ppiserving al- 
 ways the liglits, and linish \\\w\\ as much as possi- 
 ble; ret;iining, however, their transparency: were 
 the light parts to be covered too much, they would 
 become heavy when touching them wilh body-co- 
 h)ur. When liie hair is in a stale j)f forwardnesa, 
 that is to say, wluii by finishing it, il becomes very 
 transparent and \ar\ silky, llien take a short camel- 
 hair [lencil, and make a mixiure of )i-llow ochre 
 and wliite, with which touch liie light you have It ft 
 bk.doue. Add a little more to this same mixiure, 
 
 I in order to do the ntronger lights; then totich the 
 chief shades with bistre, lake with lamp-black, and 
 a gi eat deal of gums. 
 To vepvcsenl vehnH and satitis of different colours. 
 
 Black velvet. — In order to ml>k(^ a lilack velvet, 
 first cover the ivory wilh a local tn t niaile of lamp- 
 black, wilh very little gum, and as smooth as pos- 
 sible; denote the shades with black mix<(l wit'i in- 
 digo and a little more gum; make the light? w'-'.h 
 a mixture of black and blue, with halt the (juantily 
 of gum, to wl'.icli add a litlle brown-red and yellow 
 ochre, lie very careful, wilh the assistance of a 
 mixed tint, to blend tlie darker with the lighter 
 shades; then add a little wliite to this same t'nt, 
 and touch the lights with it as freely as possible; 
 to finish, do over the shades with mixed black, in- 
 digo, precijnt', and as much gum as possible, then 
 pass over smoothly the reflected lights with lake. 
 Vandyke brown, or burnt sienna. 
 
 Violet velvet. — Take some indigo and carmine to 
 cover the ivory as efjually as possible, avoiding 
 with caj-e to make thicknesses; then draw the 
 shades ovir it with some black, carmine, and more 
 gum than in the local tints; for the last touches, 
 make u;;c of carmine and white, with halfthe quan- 
 tity of gum mixed with a little white and carmine, 
 to touch the lights; then harmonize the shades 
 with ;i little iiolet precipit" with a great deal of gum 
 if the lights are too raw, smooth them over with a 
 little carmine and lake, with much gum. 
 
 Green velvet. — Green velvet is made with a pre- 
 paration of Prussian blue and red orpimen*, well 
 an<l smoothly laid on; the shades are drawn with 
 bhiek and precipit", then some white and Prussian 
 blue, wilh a little gum, is used to mark the liglits; 
 the wliole is then touched with the finest sap-green. 
 The strong lights uiay again be touched witli a mix- 
 ture of white, ultramarine, but very slightly wilh 
 sap-green. 
 
 Jisd velvet. — To make red velvet, mix a local 
 tint of carmine with a little red brown; use this 
 mixture with great care, only doing it over again 
 w hen thoroughly dry, that colour being very difli- 
 ciilt to use as liody-colour; indicate the shades with 
 precipit'^ and gun>; forihe strongest parts mark the 
 lights with p.ure carmine, and afterwards touch 
 those most brilliant with jiure white, then again 
 glaze them lightly with carmine. 
 
 Tile models copied will show you sufficiently the 
 manner in which to ])lace the light on the velvets; 
 yet it will be useful to point out that this drapery 
 is only brilliant in the reflected lights, and that it 
 is difli'ient in its eftVcts from all others. 
 
 Jt'/iite satin. — It is very difiicult to produce the 
 eft'ect of white satin with body-colour; it would be 
 better attained by dolling the shades, the middle 
 lints, and touching the lights with a litlle while. 
 To olitain the desired effect, it is necessary, at first, 
 to indicate with exactness the folds of the drapery, 
 to make the silvery middle lints that are seen in 
 il, take a little ultramarine, very liCtle lake, and a 
 touch of yellow oclire; for the strongest parts use 
 Indian yellow, black, and ultramarine. He parli- 
 cular in making llu- shades of the satin ])art;.!ve of 
 the tints of the objects around it. AVlun thus 
 sketched, ])re. are the lights with some wliite and 
 a little gum, v^hicli smooth as much as possible; 
 finish the middle tints wilh the same colour user) 
 to begin them, only adding a little ultramarine, and 
 the most brilliant lights with white without .^um, 
 tiie shades with bistre, ultramarine, and preci/ ite 
 
 Coloured satins, as vi-ell as many other silk dra- 
 peries, may be done with body-colour. 
 'J'o paint wjute feathers. 
 
 Outline the sliaiie and the wave with care, ther 
 skelcli them in wilh ultramarine, oclir(;, and a 
 touch of lake.i ilot them lightly over, without at 
 
MINIATUKK PAINITNG. 
 
 *^3 
 
 tending at first to the minuti^, after which mMrk 
 out the more massy shades, hy tlie addition of a 
 little black to the first tint; then, with care, begin 
 to put in the white, and lightly indicate the little 
 particles of the feather which hangover the back 
 gi onnd or the drajjery; with the point of a stronger 
 pencil mark out the lines of the bjdy of the fea- 
 th fir, being careful to avoid roughness; touch the 
 stj'ongest shades with precipit", and do the lights 
 vath white without gum. 
 
 To ^iid in body-colours. 
 
 WHien there is an embroideiy or some other 
 gilding to do over a drapery or body-coloured 
 ■ ground, draw the outline of it with Roman ochre, 
 and sketch with the same tint; do the middle tints 
 with bistre and burnt siemia, the liglits w ilh yellow 
 ochre and white; llien dot the shades -wilh precipi- 
 te, and a little bistre; in these las'i touches there 
 should be a great deal of gum. The more power- 
 ful lights are done with while mixed with a little 
 gamboge. 
 
 To make the same gilding with dots, prepare 
 them with a simple wash of pure burnt sienna, and 
 do it over in the manner above mentioned. 
 To execute linen, lace, and gauze. 
 
 The difficulty of painting linen is e.vtreme, and 
 every attention ought to be paid to it. The shades 
 of wliite draperies always partake of the colours of 
 the groun 1 and surrounding objects; white not 
 being considered as a colour, it would be all black, 
 were they not to be reflected by other objects fiom 
 which they borrow their colouring. ?»li;slin, be- 
 cause of its transparency, partakes much of the co- 
 lour of the flesh which it is near, and more parti- 
 cularly when it covers it; this drapery requiring 
 little light, tlie shades of it consequently should be 
 very soft. 
 
 Laces, blond, and gauzes are made over the ob- 
 jects Ihey are to decorate; the lights are dotted 
 with brilliant white, and the under colours are 
 used for the shades; it should border on the yel- 
 low, that being the predominant colour of these 
 draperies. For insta..ce, if you wish to make a 
 lace or blond trimming over a violet-coloured 
 gown, and the folds of the trimming approach the 
 flesh, the tint in that case should be of a red grey — 
 when over the dress of a violet grey; because then 
 the tint becomes mixed and partakes of the colour 
 of the flesh, the gown, and the blond, the shades 
 of which are grey. 
 
 To represent pearls upon thejleah, hair, SJc. 
 
 If the pupil has a pearl necklace to make, dn»w 
 the outline of each pearl with ultramarine, tiien 
 make the shade with a little burnt sienna and ulira- 
 marine, the reflected lights wilh ochre, the cast 
 shadow upon the flesh with burnt sienna, softening 
 the extremities with some ultramarine: the middle 
 tint on tlie side of the light is made wilh uliraina- 
 rine, and ihe liglit is touclicd with while. Be care- 
 ful to proportion the strength of the shading to the 
 size of the pearl. 
 
 \V hen pearls are to be made either upon the hair, 
 above the back-ground, or upon draperies, where 
 the ])earl is to be placed, first, with a wet pencil, 
 take the unoer colour off, until the ivory, w liich 
 answers the purpose of local tint, appear; then 
 make the pearls with the lints above mentioned, 
 being >;areful, however, particularly if ihey be ra- 
 ther large, to make ttiem partake in the ret^iected 
 parts of the oiyects wliich surround them. 
 Colo-ui-s to be employed in sketciung a pnrtvait from 
 luiture. 
 
 We shall now give some rules upon the proper- 
 ;ies anil the employment of the colours, advising 
 Ihe iinjiil, at the same time, not to make tlie ajj- 
 plicaliu.i of them unlii he feels convinced lh;it iia- 
 luie indicates iU Sketch boklly; place the etch- I 
 
 ings, as much as possible, at er]nai distances from 
 each other, and make them in such a manner as to 
 Fhow the movement of the muscles, and the fuiro 
 of the features. In the "shades, use some lustre ano 
 burnt sienna, mixed with a lilile precipit-. The 
 grey tints are done with ultramarine and precipit'; 
 the green tints with yellow ochre, ultramarine, 
 mixed more or less with lake, to heighten them 
 and inake them brighter. The local tints of the 
 flesh must always be chosen from the model, and 
 serve in a greater or less degree to modify all the 
 others. Observe in painting the eyes, that the 
 ball being transparent, and the light passing 
 through it, ought to be rather less dark on the op- 
 posite side to the white speck. However, endea- 
 vour not to commit the fault, so common to all be- 
 ginners in painting from n.iture — that of never giv- 
 ing sufficient vigour to the eye-balls. In \ an<ly ke, 
 particularly in his portraits of women and children, 
 the colour of the eye-balls is much stronger than 
 any of the shades of the head: this is one of the 
 means employed, with success, to give, atthesame 
 time, expression and softness to the physiognomy. 
 To make the pupil or l)lack spol, make use of 
 black, and a \\n\<i precipit". The edge of tlie eye- 
 lid is made with bistre, mixed with vtA precipite. 
 If the person, whose portrait is painting, has a 
 florid complexion, replace the bistre with yellow 
 ochre mixed with lake. 
 
 The white of the eye is made with ultramarine, 
 pure near the ball ; in the corners, add a little 
 ochre and lake; in men's heads, employ on the 
 shaded side a small (juantity of bistre, black, and 
 preclpite; which is heightened, if necessary, with 
 a glazing of burnt sienna. Observe, that the setting 
 of the eyes towards the extremifies of the lids, and 
 the lid itself, is generally of a violet tint, which 
 must, however, be heightened with a little yellow 
 ochre, and to whiih vigour may be given, in cer- 
 tain heads, by a touch of bistre, mixed with /»7'<;ci- 
 pite. I'he lower part of the face is almost always 
 of a greenish shade, mixed wilh lake. The shadow 
 cast by the bead upon the neck, is nearly of the 
 same tint, although stronger and warmer in ceitain 
 parts, which will lie discovered by consulting the 
 model. 
 
 The chin in women is nearly of the same tint 
 as the cheeks in the parts most highly coloured. 
 It is the same in men, with this exception, thai it 
 is of a stronger tint, and there must be added to it. 
 as we!! as lo all the low-^r \iart of tlie face, a greater 
 quantity of ultram:u'ine, to in(lic;ite the using (jf the 
 beard. The uiouih is the greatest difficulty for all 
 beginners, not so much for the colouring, as for the 
 form and expression. They generally place it too 
 far from the nose, in consequence of the serious 
 and wearied expression frequently tobefound in the 
 countenance of the model while sitting. In endea- 
 vouring to remedy this evil, they raise tlie corners, 
 and believe by this means that they produce u 
 smile, which is never natural but when the eyes, 
 nose, and all the muscles of the face [lariakc of 
 tills expression. The upper lip onglit always to be 
 of a stronger tint, but of a less brilliani colour than 
 the under one. They are, generally, both of a very 
 lively colour, and modelled in young persons, in a 
 determined manner, while in old men, the relaxa 
 tion of their foinis, and Itie loss of their origina 
 colour, scarcely allows them lo be distinguished 
 from the local tint of the flesh. The corners uf the 
 mouth are made with a mixture of carmine, lake, 
 ultramjirine, and raw sienna. The last .shadow of 
 the under lip is made with nearly the same tint, 
 adding to il a lilile touch of bistre. Observe thai 
 the retUct of the chm is of a brighter and warmer 
 lint than that (jf the lop of the cheek, parlicnlarly 
 where the '»osom is uncovered. It ought, in every 
 
64 
 
 UNm-^HSAL RECEIPT BOOK. 
 
 olher Instnnce, without losing the tint of the 
 flesh, to partake more or hiss of that of the drapeiy 
 M'hich suri'oun'*:» ii. 
 
 When beginning the hair, observe that its shade 
 iipon tlie tiesii has always a warmer tint, witli a 
 liltiish eilge. Tliere is also a. j;;i'e3'ish tint at the 
 rise of tlie hair upon the forehead, which must he 
 indicated, other\i'ise tlie flesh will appear too ab- 
 ruptly cut. It is the same with the eye-brows, 
 which appear, at the extremity of llie temple, of 
 a pinker colour, and must be blended witli the 
 Jlesli St the opposite extremity by a greyisli tint. 
 Many painters use too much hike at the extremity 
 ol tlie nose; it produces a disagreeable cttect to 
 the sight, and destroys the charm of the ]> irtrait. 
 To avoid this, sketch this part lightly with the lo- 
 cal tint which nature presents, and model it with 
 tints more or less grey. In portraits of women, 
 the middle tints on llie side of the light, which are 
 perceived upon the bosom and arms, are made 
 with a slight mixture of ochre, ultramarine, and 
 lake: on the shaded side add yellow ochre, some- 
 times red precipit" and bistre, in particular where 
 the back ground is deeply coloured. The local 
 tint of the hands ought to he the same as tliat of 
 the flesh; the nails are rather more violet; the 
 ends of the fingers pink. 
 
 The shadow cast by the hand upon the flesh, is 
 made with brown mixed witli ultramarine and pre- 
 cipit?. The cast shadow is always stronger than 
 the shade of the fingers or tlie hand that occasions 
 it, and must always be separated from it by a re- 
 flected light. Generally speaking, the reflected 
 parts ought to have more strength tlian the middle 
 tints, but less than the shades. 
 
 To cdjust the drapery. 
 
 AVe shall now proceed to the accessor, as of a 
 portrait: these consist of tlie drapery, the liack- 
 ground, and many objects wliich may be introduc- 
 ed and infinitely varied according to tlie subject 
 represented. They should be subordinate in co- 
 lour, light, and effect, to the head, which must, in 
 preserving the same energy and the same truth, 
 unceasingly attract the sight and observation. 
 
 The manner of adjusting the drapery contri- 
 butes more, than is generally believed by portrait 
 painters, to give animation and character, and 
 even expression, to their figures. Raphael, the 
 model of perfection in every style, has taught us 
 that the draperies ate intended to cover, but not to 
 hide, the forms. The large folds ought always to 
 be placed on the largest parts of the body. If the 
 nature of the drapery requires small folds, give 
 them but liitle relief, in order that they may yield 
 in effect til those which indicate the principal 
 jiarts. DiMote the curved folds at the bending of 
 the joints, and it siiould be the form underneath 
 which deLennines those of the drapery. Place 
 also larger folds upon the projecting parts, than 
 upon the receding ones, and be careful never to 
 indicate two foids of the same size and form be- 
 side each (jtlier. 
 
 All the great masters succeeded in expressing 
 •^y the drapery, not only tlie exact form of tin ir 
 models at the moment taken, but even discovered, 
 by their scientific execution, the position in which 
 they were placed the instant before. In order to 
 produce this effect, study it in nature; never be- 
 gin to dress until the ]H'incipal lines of it are 
 drawn from the person sitting: afterwards it may 
 he adjusted upon a lay figure, the immobility 
 of which will allow the effect to be more easily 
 represented. This machine, made use of by al- 
 most all painters, resembles a skeleton in its con- 
 struction; it even expresses the movements, by the 
 assistance of balls placed in the joints: it is !>tiitte<I 
 with horse-hair, covered with knitting, and is 
 
 made in imitation of the interior forms of the hu- 
 man figure. After dressing it in tlie drapery iiv 
 tended to copy, place it exactly in the same situa- 
 tion and tiie same attitude as those of the model. 
 Then, attentively examine if the folds it offers re- 
 semble those which were presented by nature. If 
 this he not the case, remedy it as much as possi- 
 ble, b) making this figure perform some move- 
 ments of the body and arms, and then, nightly 
 with the finger) arranging the folds into which the 
 drapery falls in the most natural manner, and fol- 
 lowing, as fiir as possible, the rules just given. 
 
 The execution of the draperies has great influ- 
 ence on the harmony of a portrait, not only from 
 the colour and variety of tints, but also from the 
 becoming arrangement of the folds, the distribu- 
 tion of tlie light, and the blending of the light with 
 tli'i shade. There are colours that agree together, 
 others that are injurious to each other; in general, 
 strong contrasts, produced by opposing colours, or 
 bright lights and strong shades abruptly brought 
 together, ofiend the sight, and are contrary to the 
 I laws of harmony. A portrait-painter, notwith- 
 standing the veiy little latitude usually allowed 
 him, ought, however, to endeavour to follow these 
 laws as near as he possibly can, and for this pur- 
 pose, avail himself of the advantage which he can 
 obtain from the arrangement of the folds, the 
 chia~o osairo, and the expression of the reflected 
 liglii s. 
 
 To execute the back ground. 
 
 In the composition of the back-ground, the opi- 
 nion of the artist is usually of much importance in 
 the mind of the person painted. The colours em- 
 ployed in this will offer many resources for giving- 
 effect to the head and drapery, and to correct the 
 general aspect of them, when that is necessary If 
 the iiorl rait require colour and relief, and the vi- 
 gour of it is not increased, for fear of destroyaig 
 the resemblance, then make a bright back-ground, 
 of a grayish tint mixed with blue: this will con- 
 tribute to bting it forward, and make it appear 
 more animated. If, on the contrary, the head b~ 
 of too high a colour, by the assistance of a warm 
 and deep-coloured back-ground, an aspect may he 
 given it more resembling that of nature. However 
 simple may be the back-ground it is thought right 
 to adopt, it must on no account be of an equal 
 shade throughout, and it is iiighly essential, by 
 the variety of the primitive tints and glazings by 
 which they are covered, to produce some diflfer- 
 ence in the tints, particularly around the head. 
 This will give space and uncertainty, detach tlie 
 head, anil give it roundness. 
 
 Primitive colours and their combinations. 
 
 We have confined ourselves to indicating 12 
 combinations of the principal colours of the flesh, 
 and, in re<<iity, we might confine ourselves to 4, 
 for witli black, blue, red, yellow, and reserving 
 the lights upon the ivory, we might succeed in 
 making all the mixtures necessary for miniature 
 painting. 
 
 The history of the fine arts teaches that the emi- 
 nent masters executed for a length of time with 
 only red, blue, and yellow, which are the three 
 primitive colours, black being only the abstraction 
 from light, and white the light itself. A learned 
 German, named Mayer, has calculated that witii 
 the three ju-imitive colours, modified more or less 
 with black and white, we might produce by their 
 different combinations, eight hundred and nineteen 
 tints. We have, then, reason to believe that the 
 Greeks, who have left us such beautiful master- 
 pieces ill sculpture, had reached an equal degree 
 of perfection in painting. 
 Discovert/ of ntnv s^ibstances by mnderii paimerf. 
 
 Modern painters have discovered in nature suk 
 
MI.ViATUUF, PAINTING. 
 
 65 
 
 •tances ■nhic.h presented, rft.-.1y prepared, the iairte 
 mixture wliitli tlic aiicicTits were ohli^^cd Iti sei'k 
 for upon tlu-i?- palettes, have increased ihcii- ivni- 
 ber of materials for paintiiv;;, ami have fiinii^hed 
 artists witli newer and speedier means of ai'nuiiiiig 
 perfection in their art. 
 
 Tliere have, however, been painters, who, since 
 these discoveries, have thou-jht they miglit dispense 
 with making; use of them. Santerre, a Fretich art- 
 ist, l;vin>j at the commencement of the last centurv, 
 was nne of these. He volunlaiily confined himself 
 to the fivf colours used hy tiie ancients. Notwith- 
 standm;^ this, his productions were remarked for 
 their soft and pleasing colouring; ; tiie only sul)- 
 stances he employed were ultramarine, massicot, 
 red, hrown, French white, and Polish black. 1'his 
 pro'.es, tliat it is not the great variety of lints upon 
 the palette which produces fine colouring, but tlie 
 manner of employing them. 
 Alanner of laying the body colours on the palette. 
 
 \Vhen tVie pupil is desin)\is of reuewins; the co- 
 lours upon ttie palette, or of putting on fresh, re- 
 member, that ochres, raw sienna, brown, bistre, 
 black, vermilion, and uUramaiine, require to be 
 ground again, and to have gum: habit can alone 
 give a just iilea of the degree necessary. Lake, 
 carmine lake, and preripite , are generally sold witli 
 gunj; experience will teach whether in suflicient 
 quantitv, but there is no harm in grinding them as 
 much as possible. 
 
 In laying the body-colour on the palette, ])ut a 
 large qiiaiUity of each, and let iiere be only three 
 or ^our at most on one side of the palette, in such a 
 minner as to leave room for the mixtures. Grind 
 them as much as possible, and add a moderate (pian- 
 tity of gum. We only make use of liglu white for 
 miniature painting, the white of lead being subject 
 to beiome black from the effect of the air. Put 
 some of this white into two ditFerent places: one 
 of these quantities, with much less gum, will serve 
 tn go a second time over the lights wiiich are pre- 
 pared with the other, in order to render them more 
 brilliant. Some painters, who wish to give more 
 solidity to the back ground and draperies in body- 
 colour's, put more gum in the first sketch; riiis pre- 
 caution is umiecessarv', when tlie ivory is properly 
 prepared; but, in order to succeed in painting bo- 
 dy colours, they must not have too much gum. 
 \Vhentlie pupil has finished, ami has been able to 
 express all that he was desirous of executing, with 
 the assistance of glazings of a warm tint, he may 
 make that grey and earthy aspect, whicti it so often 
 presents, disappear. 
 Dijferent snLstaiices used in miniature painting. 
 
 Miniature painting can be executed upon ieveral 
 kintis of white substances, such as marble, alabas- 
 ter, and even egg-shell: artists luive succeeded in 
 prejiaring and softening the latter by means of hu- 
 midity ; they may tlien be easily spread upon a 
 plate of metal, ora tiiick sheet of paste-board, atter 
 which they are susceptible, as well as ivory, of re- 
 ceiving the preparation already explained. The 
 paper and Bristol paste-board, used for the aqua- 
 relles, cannot be chosen too fine or too even; as tliey 
 then re(iuire no other preparation than that of the 
 agate- stone. N'ellum, which must be carefully 
 stretched upon paste-board, or a plate of metal, 
 may be lightly pounced. 
 
 Ivory has generally been adopted in preference 
 to any of these .substances, because it is subject to 
 fewer inconveniences, and in its local tint comes 
 nearer */; tliat of the fiesh itself; and because it is 
 eapalilc of receiving a higl.jr finish, and ot being 
 executed upon with greater vigour, ajid, coiise- 
 ijuently, produces works of longer duration. It 
 Dught to be chosen extremely white, without a;>[)a- 
 ccnt veins, very even, and cut in very thin sheets; 
 
 || because, in proportion to its thickness, its opaeitv 
 I will give it a yelliw tint, m iicn oliie' lise, if it be 
 ' transparent, ihe whiteness of the \)itper or paste- 
 I board it is placed upop., will penctriite and increase 
 |j that which is natur.d to it. 
 
 Clioice of brushes. 
 It is extremely important to know how tw make 
 a judicious choice of pencils: those for the bacK 
 groun<l ought to be s(|uare at tiie e:id, shrrt and 
 thick; they must he dipt in water, and ther be 
 tried upon paper to see if tliey remain un-ted, and 
 if there be not one hair longer ih.in the others 
 The pencils of S(iuirrers hair, made for sketching, 
 ought not to be too long, their points should be 
 round and firm. The sable pencils must be full of 
 hair; the colour will n'ot then dry so <piickly, ;i!id 
 in consequence render the touch l.irger and softer; 
 the points should be firm, supple, and elastic. In 
 order to be assured of this, wet them, and turn 
 them in every direction upon the finger, or u;:ou 
 paper: if they make but one point, it may then be 
 concluded that they are good; if, "ii the contraty, 
 they do not unite wtll, or that some hairs are 
 longer than others, in that case tliey are good for 
 nothing. The pupil may, however, still make use 
 of a pencil too pointed, (provided the hair remains 
 uniteil) by cutting thein with scissors, but be very 
 careful not to do it too much. A. surer method of 
 making a jiroper point is by wetting it, and pass- 
 ing it rapidly through the flame of a wax taper. 
 
 Most miniature painters have a habit of jiassing 
 their pencils between the lips while painting, in 
 Older to unite the hair and make a good point; if 
 there be loo much water, ihey, by this nii^ats, draw 
 it from the pencils, and leave only suffiojeni to ena- 
 ble them to employ the colour with softners. There 
 is no fear of this being injurious, for ali colour* 
 used in miniature painting, when preiiared (except 
 tiie orpimeiit, which is a poison), have no bad 
 ((ualities, or disagreeable taste. This last men* 
 tioned dangerous colour docs not make a part of 
 the flesh palette, therefore it will be better to em- 
 ploy this method for the purpose of making the 
 work even, and prevent its being too much loaded 
 with colour. In painting with boily colour, gather 
 only the hair of tlie pencil, and if there be too 
 much colour, discharge it u[)on paper, or upon the 
 palette itself. In short, it will otdy be after hav- 
 ing bought both bad and good pencils, that the pu- 
 pil will be able to discover those most favourable 
 to his own ^arlicula'* manner. 
 
 TO PAINT ON VtlLYET. 
 
 Materials required. 
 
 Best white cotton velvet, or velveteen. I!o.xo! 
 water colours. As^ielte rouge, or saucer ol pink 
 dye. Towne'b alumina. \'elvet scrubs. Fitcil 
 [lencils of <lifterent sizes. Small saucers to con- 
 tain the 'liluted colours. 
 
 Subjects for the same. 
 
 Flowers, as the rose, demand peculiar attention: 
 likewise fine ripe fruits, large and beautiful shells, 
 and the charming tints of the feathen-d tribe, &c. 
 
 Animals, especially the lion, tiger, lee|)ard, &c. 
 may be imitated with great fidelity. In landscapes 
 choose from artic scenery, without attending to 
 the minuteness of figures. 
 
 In the selection of subjects, ever prefei those 
 that admit of the broadest light and shade; attempt 
 first the most sinqile, as a flower or two: the faci- 
 lity wiili which tliey may be completed will pre- 
 pare and encourage for greater wcrks. 
 ^ipprijpriiUe colours. 
 
 lieds. — Lake, caniiiae, vermilion, light red, aiuf 
 assiette rouge. 
 
 F « 
 
'>6 
 
 UNIVERSAL RECEIPT BOOK. 
 
 Jihie: —Prussian, indigfo, Antwerp, verditer. 
 
 Yellows. — Gamboge, yellow and Roman ochre. 
 
 Terra de sienna, burnt and u.. burnt. — Umber, 
 do. do.— Vandyke brown. — Bistre. — Lamp-black. 
 —Indian ink. 
 
 Compoimd colours: 
 
 JVifiitrcil tint, compounded of lake, indigo, and 
 .•nmp-black. 
 
 Green, compounded of Prussian blue and gam- 
 boge in virious sliades, or with raw terra de sienna, 
 or with burnt terra de sienna. 
 
 Purp'e, of Prussian blue, or indigo, with lake 
 or carmine. 
 
 Orange, of gamboge with carmine, Roman ochre 
 with vermilion, yellow ochre with red lead, the 2 
 sjennas with liglit red. 
 
 Brown, of umber, lake and lamp-black, dift'er- 
 ■°nt shades, (a deep shade) of lake or carmine, with 
 i;unp-black or Indian ink. 
 
 Directions to paint on velvet. 
 
 The only preparation velvet requires is, the 
 ?-naking it pertectly smooth by passing over the 
 back of it a warm iron. 
 
 Fitch pencils should be cut almost to a point, in 
 the same manner as the velvet scrubs. Except for 
 very large pieces, the former are preferable to the 
 latter, being sufficiently strong to force the colour 
 into the velvet, without injuring the foil. 
 
 The subject being chosen, it will be requisite 
 for those who are not proficient, to trace in the 
 same by .attaching it to the velvet, and holding botii 
 agnmst a window, making a neat and faint outline 
 with a black lead pencil; but as velvet does not ad- 
 mit the same correcticn as paper, gre.it care must 
 be taken at first to obtain a correct outline, by 
 tracing the subject with any smooth round point; 
 the impressioa thus will also be left on the vel- 
 vet. 
 
 Dilute the colours with alumini, except the pink 
 dye, carmine, and lake; with those use lemon 
 juice, particularly the pink dye, which is prefera- 
 ble to any other colour for the red rose. 
 
 In diUitip.g the colours make them of a creamy 
 consistence; in the same manner prepare in sau- 
 cers the requisite compounds from t!ie primitive 
 colours. 
 
 The ussiette rouge is an exception to this direc- 
 tion. With a fitch and lemon juice wash some of 
 it from the saucer into smaller ones, in shades 
 from the faintest tinge to the deepest hue of the 
 rose. 
 
 Lay in the drawing with the faintest colouring. 
 By this means llie deoign will be seen atone view, 
 and so correct any little inaccuracy by ihe subse- 
 quent shades. Observe in this stage to rub the 
 colour well into the velvet with the scrubs or large 
 fitcher, then let the work dry, and if the velvet is 
 wot well saturated with the colour, repeat the ope- 
 i-ation, but by no means in this stage attempt a 
 great depth of colouring. 
 
 Proceed with the shadows, lay them with a fitch 
 farming tlie ilowers, or any otiier subicct, as accu- 
 rately as possible, softening oft' the edges of the 
 shallows when necessary, according to the size of 
 the design, either with a scrub or fitch, before the 
 work gets too dry. 
 
 Before proceeding any further, the drawing 
 Euould be well examined ; the shadows deepened 
 and tiie liglit heightened as they may require; cor- 
 rect tlie whole, and add the finishing tints; then 
 vein the leaves. 
 
 For large fiowers, especially the rose, damp the 
 l)ack of the velvet moderately to assist the colour- 
 ing tlu'ough; wiierever there is a large surface to 
 ue covereil, this mode will be found advantageous. 
 Towards the extremities of the design and form- 
 jug uny part o! the outline, do not let the fitch be 
 
 too full of colour, but rather dryer than the oth«-t 
 parts; attention to this point will preserve the 
 drawing perfectly neat and correct. 
 
 Be careful that the scrubs and fitches be kep-t 
 perfectly clean, otherwise they will injui-e the bril- 
 liancy of the drawing, a fault it will be in some 
 cases impossible to correct on velvet. 
 
 Have always rea<lysome clean fitciies totakeott* 
 any super-abundance of colour, also for blending 
 the colour while wet. 
 
 To paint on silks, satins, &c. 
 
 When the outline is made, lay on a wash of isin- 
 glass with care, to take away the glare of the satin, 
 otherwise the colours will not work freely. Melt 
 the isinglass thin in verj' clear w.ater, over the fire, 
 otlierwise it will discolour the satin, and spoil the 
 coloiu-s. 
 
 The lights are to be made by a small tincture of 
 the colour of the intended flower, mixed with the 
 flake white, so as just to make a degree from the 
 colour of the satin; if white, or of any other colour, 
 to be mixed proportionably to the colour of t'le 
 flower. If a blue flower, use a very small ([uaKitiTy 
 of bice or verditer with the white, using less of it 
 as the shades grow darker; and in the most dark, 
 use indigo alone, it being by that time rendered 
 opaque enough; but take cai-e not to lay the colours 
 on too thick, otherwise they will crack. A little 
 white sugar-candy will be found necessary, when 
 mixed with the gum water, as a preventive tc 
 cracking. If a flower happens to be of so deep a 
 colour as not to admit of any pure white in the 
 lightest of the parts, a sort of priming of white 
 should be laid on; after -which, when diy, begin 
 with the ground-colour of the flower, and proceed 
 gradually with the shades, with any selected ex- 
 amples, peculiarly chosen from nature, for that 
 pui'pose. 
 
 LITHOGRAPHY. 
 
 To write mid engi-ave 7tpon stone. 
 
 The stones sliould be of a calcareous natur?, 
 pure, hard, and of a fine grain. They must imbibe 
 both moisture and grease with equal avidity. The 
 clialk is a composition of grease, wax, s!iell-lae, 
 soap, and black. The lithographic ink is conv- 
 posed of the same mater" als, but rather softer. 
 
 The stone must be rubbed down with fine sand, 
 to a perfect level, after which it is read.y to receive 
 the drawing: a weak solution of nitric acid shmdd 
 be tiirown over the stone. This operation will 
 slightly corrode its surface, and dispose it to im- 
 bibe moisture, with more facility. While the 
 stone is still wet, a cylinder of about three inches 
 in diameter, and covered with common printer's 
 ink, shoidd be rolled over the whole surface of the 
 stone. While tlie wet part refuses to t;ike the ink, . 
 the chalk, being greasy, will take a portion of it 
 from the roller. The stone is then ready i'at 
 printing. 
 
 The press consists of a box drawn by a whceL 
 under a wooden scraper, pressing on it with great 
 power. After the first impression, the stone must 
 be welted afresh, again rolled over with the cylin- 
 der, drawn under tlie scraper, and so on. 
 
 The same i)rocess is employed for ink drawings, 
 except that the solution of aqua-fortis must bt 
 stronger, and the printing ink stiftVr. 
 
 Imitations of wood cuts are produced bv uivei 
 ing the stone with lilliograjihic ink, and scraping 
 out the intended ligiits. As the fir.er touches may 
 be added with a hair pencil, prints far superior to 
 wood cuts mav be obtained, but the chief advau 
 tage of wood cuts, that of printing them at the 
 same time with the text of the book, is lost. 
 
LITHOGRAPHY. 
 
 61 
 
 'Eng;raving upon stone is performed by polisli- 
 .ng the stone, and covering it with a thu) coating 
 Dl"gnm and bl'ick. 
 
 The part intended for the drawing must be 
 scrai)ed out. and wiieii finislied, of course, it ap- 
 pears white instead of bh»ck. Tlie thicker lines, 
 as in cop])er, must he cut deeper, and when tlie 
 ■whole IS finished, the stone should be rubbed with 
 linseed oil, which not being able to pent Irate tlie 
 sowing of gum, will only touch the stone, where 
 it is scraped away. 
 
 Jjawent's new method of drawing in stone. 
 Take the outline of the original design upon 
 transparent paper, by tracing all tlie lines of the 
 original with a dry point; tlie outline is then glued 
 by its edges on a board, and tliere is spread over it, 
 with a piece of fine linen, a tolerably hard paste, 
 formed of lithographic ink, dissolved in essence of 
 turpentine. The oii'.line is tiien rubbed hard with 
 a piece of clean linen, until the linen ceases to 
 have a black tint. Tiie outline is then transferred 
 to the stone by means of the press, placing in a 
 vertical paper press the stone and tlie outline in 
 contact, laying upon the latter five and twenty 
 sheets of paper, wetted in water with some solu- 
 tion of calcined muriate of lime. U[ioti these last 
 sheets are jjlaced large plates of paper, altout an 
 inch tliick, to prevent injury from a thick and 
 straight plank, wliich is to be laid over them. 
 Pressure is now ai)|/lied for one hour, when the 
 outline v/ill be found adiiering to the stone. The 
 paper is to be removed by hot water and the de- 
 sign will be left on tlie stone, which is now wash- 
 ed with cold water till no trace of the paper re- 
 mains. 
 
 Thenard and BlainviUe's Uthograpldc ink. 
 Soap one-fourth; mutton suet one-half; yellow 
 wax one part; mastic in tears one-half, and as ! 
 much lamp black as necessary. I 
 
 Three dijf'erejit methods of printhig from stone. 
 In the cheraic.d printing office at Vienna, three 
 difterent methods are employed, but that termed 
 in relief, is most fre(iuently used. This is the 
 general mode of printing music. 
 
 The second method is th-'^ sunk, which is pre- 
 ferred for prints. 
 
 The tliird method is the fiat, that is, neither 
 raised nor sunk. This is useful for imitating 
 drawings, particularly where the impression is in- 
 tended to resemble crayons. For printing and 
 engraving in this method, a block of marble is 
 employed, or any other calcareous stone that is 
 easily corroded, and will take a good polish. It 
 should be two inches and a half thick, and of a 
 size proportioned to the purpose for which it is 
 intended. A close texture is coii'^idered as advan- 
 tageous. When the stone is well polisl.dd and 
 dry, the first step is to trace the drawing, notes, 
 orleterstobe printed with a pencil; the design 
 .s not very conspicuous, but it is rendered so by 
 passing over the strokes of the pencil a jia.ticular 
 ink, ot which a great seci'et is made. Tiiis ink is 
 made of a solution of lac in potash, coloured with 
 the snot from burning wax, and appears to be the 
 most suitable black for the purpose. When the 
 design has been gone over with this ink, it is left 
 to dry about iwo liours. After it is dry, nitric acid, 
 more or less diluted, according to tlie degree of 
 relief desired, is poured on the stone, which cor- 
 rodes every part of it, e\cept when defended by 
 the resinous ink. The block being washed with 
 water, ink, similar to that commonly used for 
 l>rinting, is distributed over it liy printer's balls; 
 A sheet of paper disposed on a frame is laid on it, 
 and this is pressed down by means of a copper 
 roller or copper press. 
 
 The sunk or ciiaik method, diilers from that 
 
 termed relief, only in having stor,e tnn«fi more 
 corroded by tne nitric acid. In the fiat method, 
 less nitric acid is used. It is not to be supposed 
 that the surface is quite plain in this way, bnl tho 
 lines are very little raised so that ihev can scarcely 
 be perceived to stand above the ground, tut by the 
 finger. 
 
 Process for printing designs loith porcelain plates. 
 Lithography ofters to draughtsmen the means 
 of multiplying original designs at pleasure; but it 
 carries with it great difficulties for the impression. 
 If the stones are defective, if the workman is not 
 clever and has not had long experience, the de- 
 signs are speedily impaired. It is then generally 
 to be wislied, that lithography might be rendereil 
 more simple, that the traits may not grow larger, 
 and that it may be easy to clean the parts of the 
 stone not occupied by the drawing. M. jMnglois, 
 porcelain manufacturer at Jiayenx, has discovered 
 a peculiar composition which gives him the me- 
 thod of tra'ing with the pencil, and of fixing by a 
 second dressing, designs on the porcelain plates 
 covered with enamel, and of rendering the traits 
 sufficiently rough to retain tlie ink in the impres- 
 sion, whilst the enamel is washed that surrounds 
 them. By this method proofs may be multiplied 
 to infinity, without impairing the designs, and 
 traits extremely sharp, fine grains, anil even smooth 
 tints may be obtained. 
 
 V'o apply lithography to ruood engraving. 
 
 The stone should be covered with a fat varnish, 
 which may easily be removed with an engraver's 
 iwint. Then let the stone be hollowed out or bit, 
 as copper is done, with aqua fortis, so as to pro- 
 duce, however, a contrary effect, for the traces of 
 the design, instead of being hollow, are here in re- 
 lief. The traces should be afterwards worked up 
 and repaired, and the hollow part dug stiU deeper, 
 so as to be out of tlie reach of the printer's ball. 
 In this state, tiie stone will resemble an engraving 
 on wood, and may, in case of necessity, answer 
 the same purpose, but it would not have the same 
 solidity. It may be used, however, as a matri.x 
 for casting metal plates, presenting the ailverse of 
 the impression, and with the relief being now hol- 
 low, may themselves serve to cast new matrixes, 
 in every respect similar to the stone. By this 
 means, an endless number of impressions may be 
 taken, because the materials themselves may be 
 multiplied. 
 
 The invention is of advantage, not only for vig- 
 nettes and figures to be inserted in the text, but 
 also for imitating exactly Turkish or Chinese cha- 
 racters, Sec. It may also be applied to printing of 
 paper. 
 
 To make Uthograpldc pencils. 
 
 Mix the following ingredients: 
 
 Soap 3 ounces, tallow 2 ounces, wax 1 ounce. 
 
 \Vlien melted smooth, add a sufficient quantity 
 of lamp black, and pour it into moulds. 
 To take impressions on paper from designs made 
 in stone. 
 
 The stone should be close grained, and the 
 drawing or writing should be made with a pen 
 dijiped in ink, formed of a solution of lac, in leys 
 of pure soda, to which some soap and lamji black 
 should be added, for colouring. Leave it to har- 
 den for a few days ; then take impressions in the 
 following manner: Dip the surface in water, then 
 nab it with pi'inter's ink and printer's balls. The 
 ink will stick to the design and not to the stone, 
 and the impressions may be taken with wet paper, 
 by a rolling or screw press, in the ordinai-y way. 
 Several hundred copies may be taken from the 
 same design, in this simple manner. 
 
 Cheap substitute fjr lithograf. hie stone. 
 
 Paste-board, or card paper, covered with an ar- 
 
68 
 
 UNTV'ERSAL RECEIPT KOOK. 
 
 gillo-calcareous mixtTire, nas aeen employed with 
 Romplete SMccess, and effects a ;j;reat savill^■. The 
 material is to be reduced to a powder, and laid on 
 ^■et; it sets, of course, immediately, and may be 
 Applied to a more substantial article than pa[)er, 
 and upon a more extensive scale than tlie inventor 
 Aas vet carried it to. This coating receives the 
 4ik or crayon in tlie same way thai the stone does, 
 and furnishes im[>i'essions precisely in the same 
 manner. 
 
 TO PAINT AND STAIN GLASS AND POR- 
 CELAIN. 
 
 To paint upon qlass is an art which has gene- 
 rally appcp.red difficult; yet there is n(> represen- 
 tation r"ore elegant than that ot'a mezzotiulo paint- 
 ed in this manner, for it gives all the softness that 
 can be desired in a picture, and is easy to work, 
 as there are no outlines to draw, nor any shades to 
 make. 
 
 The prints are those done in mezzotinto: for 
 their shades being rubbed down on the glass, the 
 several lines, which represent the sliady part of any 
 common print, are by this means bler>ded together, 
 and appear as soft and united as in any drawing of 
 Indian ink. 
 
 Provide such mezzotintos as are wanted; cut off 
 the margin; then get a piece of fine crown class, 
 the size of the print, and as flat and free Irom knots 
 and scratches as possible; clean the glass, and lay 
 some Venice turpentine, quite thin and smooth, on 
 one side, with a brush of hog's hair. Lay the jirint 
 flat in water, and let it remain on the surface till it 
 sinks, it is then enough; take it carefully out, and 
 dab it between some papers, that no water may be 
 seen, yet so as to be damp. 
 
 Next lay the dump print with its face uppermost 
 upon a fl;it table; tlien hold tlie ghiss over it, with- 
 out touching the tiu'pentine, till it is exactly even 
 with the print, let it fall gently on it. Press the 
 glass down car-'fullv with the fingers in several 
 parts, so that the turpentine may stick to the print; 
 after which take it U[), then holding the glass to- 
 wards you, press tlie prints with the hngers, from 
 the centre towards the edges, till iio blisters re- 
 main. 
 
 When this is done, wet the back of the paint with 
 a sponge, till llie paper will rub oft with the fingers; 
 then rub it gently, and the w hile paper will roll olf, 
 leaving the impression only upon the glass; then 
 let it dry, and, with a camel's hair pencil, dipped 
 in oil of turpentine, wet it all over, and it will be 
 perfectly transparent and fit for painting. 
 Improved method. 
 
 The first thing to be done, in order to paint, or 
 stain glass in the modern way, is to design, anil 
 even colour the whole subject on pai)er. Then 
 choose such pieces of glass as are clear, even, and 
 smooth, and proper to receive the several parts. 
 Proceed to distribute the design itself, or the pa- 
 per it is drawn on, into pieces suitable to those of 
 the glass; al.vays ticking care that tiie glasses may 
 join in the contours of the figures, and the folds of 
 the dr-iperies; that the carnations and other finer 
 parts may not be impaired by the lead with which 
 the pieces are to be joined together. The distri- 
 hiution being made, mark all the glasses, as well 
 as papers, that they maybe known again: whicli 
 done, apply every purt of the design upon the glas? 
 intended for it; and copy or tran.sfer the design 
 upon this glass with the black colour diluted in 
 gum-w;iter, by U-acing and following all the lints 
 and strokes that appe;^ through iheglu.ss, with the 
 point of a pencil. 
 
 When tliese strokes are well dried, which will 
 
 he in about two days; (the work heing only in 
 black and white,) give it a slight wash over with 
 urine, gnm-arabic, and a little black; and repeal 
 this several times, according as the shades are de- 
 sired to be heightened, with liiis precaution, nevei 
 to apply a new wash till the former is surficicntlr 
 di'ied. This <lone, the lights and risings are given 
 by rubbing oft" the colour in the respective places 
 with a V, ooden jioint, or by the handle of the pencil. 
 
 The colours are iised witli gum- water, the same 
 as in painting in miniature, taking care to apiily 
 them lightly, for fear of efli'acing tne outlines ot 
 the design; or even, f )r tlie greater security, tc 
 apply them on the other side; especially yellow, 
 which is very pernicious to the other colours, by 
 blending therewith. And here too, as in pieces of 
 black and white, particular regard must always be 
 had not to lay colour on colour, till such time as 
 the former is well dried. 
 
 When the painting of all the pieces is finished, 
 they are carried to the furnace to anneal, or to bake 
 the colours. 
 
 Colours proper to pcdnt ~vith upon glass. 
 
 The several sorts ol colours, ground in oil tor 
 this purpose, may be had at all the capital colour 
 shops, 6cc. 
 
 Uliites. — Flake white, podium. 
 
 Jilncks. — Lamp-black, ivory-black. 
 
 Uroiuns. — Spanish brown, umber, spruce ochre, 
 Dutch pink, orpiment. 
 
 Shies. — lilue bice, Prussian blue. 
 
 Reds. — 11 se pink, vermilion, red lead, Indian 
 red, lake cinnabar. 
 
 Yelhnus. — English pink, masticot, English ochre, 
 Saunders blue, smalt. 
 
 Greens. — \'erdigiis, terra vert, verditer. 
 
 The ultramarine for blue, and the carmine for 
 I'ed, are rather to be bought in powders, as in that 
 state they are less apt to dry; and as the least tint 
 of these will give the picture a cast, mix up what 
 is wanted for present use with a (h op or two of nut 
 oil upon the pallet with the iiallet-knife. 
 
 To get the colour out, prick a hole at the bottira 
 of each bladder, and [iress it till there is enough 
 upon the pallet for us! . 
 
 Then lay a sheer of white paper on the table, 
 and taking the picture in the li ft hand, with the 
 turpentine side next vou, hold it sloping, (the bot- 
 tom resting on the white jiaper), and all outlines 
 and tints of the prints w ill be seen on the glass; 
 and nothing remains but to lay on the colours pro- 
 per for the ditt'erent parts, as follow : — 
 To use tlie colours. 
 
 As the lights aud shades of the picture ojien, lay 
 the lighter colours first on the lighter parts of the 
 print, and the darker over the sliaded parts; and 
 having laid on the brighter colours, it is not mate- 
 rial if the darker sorts are laid a little over them; 
 for the first colour will hide tho.se laid on after- 
 wards. For example: — 
 
 Kc'is. — Lay on the first red lead, and shade with 
 lake or carmine. 
 
 YeUoivs. — The lightest yellow may be laid on 
 first, and shaded with Dutch pink. 
 
 nines. — IJlue bice, or ultramarine, used for the 
 lights, may be shaded with indigo. 
 
 G.eens. — Lay on verdigris first, and then a mix- 
 ture of that and Diit'.h pink. Tills green maybe 
 lightened by an addition of Dutch pink. 
 
 Wlien anj of these are too strong, they may be 
 ligntened, by mixing white vitli tliem upon the 
 pallet; or darken them as much as required by 
 mixing then» with a deeper shade of the same co- 
 lour. 
 
 The colours must not be laid on too thick; but 
 if troublesome, thin them before using th"ni, witi' 
 a little turpentine oil. 
 
rO PAINT ON CLASS. 
 
 Take care to ha\e a pencil for each colour, and 
 sever use that which has been useil tor green with 
 any other colour, without first washing It well with 
 'urpentine oil, sis that colour is apt to appear pre- 
 ilominant wlien the colours are dry. 
 
 Wash all the pencils, after using, ifl turpentine 
 oil. 
 
 The glass, when painted, must stand three or 
 four days free from <hist, before it is framed. 
 To draw on glass. 
 
 Grind lamp-hlack wi'.h gum water and some 
 common salt. With a pen or hair jjencil, draw 
 the design on the glass, and afterwards shade and 
 pamt it with any of tiie following compositions. 
 Colour for grounds on glass. 
 
 Take iron filings and Dutch yellow beads, equal 
 parts. If a little red cast is wanted, add a little 
 copper filings. With a steel muller grind these 
 together, on a thick and strong copper plate, or on 
 porphyry. Tiien add a little gum arable, borax, 
 common salt, and clear water. Mix these with a 
 little fluid, and put the composiaon in a phial for 
 use. 
 
 When it is to be used there is nothing to do but, 
 with a hair pencil, to lay it quite flat on the design 
 drawn tlie day befoi'e; and, having left this to dry 
 also for another day, with the (|uill of a turkey, the 
 nib unsplit, heighten tlie ligius in tiic same manner 
 as with crayons on blue paper. Wiienever there 
 are more coats of the above composition put one 
 upon another, the shade will naiurally be stronger; 
 aod, whtn this is finished, lay the colours for gar- 
 ments and com[)lexions. 
 
 To [jrejiare lake for glass. 
 
 Grind the lake with water in\pivgnated with gum 
 *nd salt: then make use of it with the brush. The 
 shading is operated by laying a double, treble, or 
 more coals of the colour, where it is wanted 
 darker. 
 
 Blue [mrple for the same. — Make a compound of 
 lake and indigo, ground together with gum and 
 salt wate;-; and use it as directed in the preceding 
 article. 
 
 Green. — Mix with a proportionable (juantity of 
 gamboge, ground together as above. 
 
 Yellow. — Grind gamboge with salt water only. 
 
 IVJtite. — Heighten much the white parts with a 
 l>en. 
 
 To transfer engravings on glass. 
 
 Metallic colours prepared and mixed with fat 
 oil are applied to the stamp on tiie engraved brass. 
 Wipe with tlie hand in the manner of the printers 
 of coloured plates; take a proof on a sheet of silver 
 jmper, which is immediately transferred on the ta- 
 blet of glass destined to be painted, being careful 
 to turn the coloured side against the glass; it ad- 
 lieres to it, and as soon as the cojjy is quite dry, 
 tiike off the superfluous paper by washing it with a 
 sponge; tliere will remain only the colour trans- 
 icrred to the glass; it is fixed by passing the glass 
 through the ovens. 
 
 The basis of all the colours employed in painting 
 on glass are oxidated metallic substances. 
 
 In paiftting on glass it is necessary that the mat- 
 ter should be very transparent. 
 To prepare meiatUc calces, and precipitates of 
 
 A solution of gold in aqua-regia, which is evapo- 
 rated to diyness, leaves a ci..x of gold, which is 
 used for glass, enamel, and porcelain gilding; or 
 l)y precipitating the solution with green vitriol dis- 
 solved in water, with copper, or perhaps all the 
 metals a similar calx is produced. This calx is 
 mixed with some essential oil, as cil of spike, and 
 culcined borax, and the whole made to adhere to 
 iJif surface of the glass, by a solution of gum ara- 
 
 ble. It is then applii' tl ■ rith a finepencil, au'l burnt 
 in under a rnuflle. 
 
 7 prepare oaide of cobalt. 
 
 AVlien regnlus of cobalt Is exposed to a moderate 
 fire in the open air, it calcines, and is reduced to s 
 blackisli powder. 
 
 This calx vitrifies with vitrifiable matters, and 
 forms beautiful blue glasses. Cobalt is, at pre- 
 sent, the only substance known which has the pro- 
 perty of furnishing a vjry fine blue, that is not 
 changed by the most intense heat. 
 To prepare zuffve. 
 
 Zaffre is the oxide of cobalt, for painting pottery 
 ware and porcelain of a blue colour. Brealc the 
 cobalt with hammers into pieces about the size of 
 a hen's egg: and the stonj' involucrum, with such 
 other heterogeneous matters as are distinguish- 
 able, separate as much as possible. Pound the 
 chosen mineral in stamping-mills, and sift it 
 through brass wire sieves. Wash oft' the lighter 
 parts by water, and afterwards put it into a lai-ge 
 flat-bottomed arched furnace, resembling a bakinr 
 oven, where the flame of the wood reverberates 
 ni)on tiie ore ; which stir occasionally, and turn 
 with long-handled iron hooks, or rakes; and the 
 process IS to be contirmed till its fumes cease. 
 The oven or furnace terminates by a long horizon- 
 tal gallery, which serves for a chimney; in which 
 the arsenic, naturally mixed with the ore, sub- 
 limes. If the ore contains a little bismuth, as this 
 semi-metal is very fusible, collect it at the bottom 
 of the furnace. The col)alt remains in the state 
 of a dark grey oxide a";'! is called zaffrs. This 
 operation is continued lour, or even nine hours, 
 according to the quality of the ore. The roasted 
 ore lieing taken out from the furnace, such parts as 
 are concreted into lumps, pound and silt afresh. 
 Zaffre, ir. commerce, is never pure, being mixed 
 with two or rather three parts of powdered flints. 
 A proper quantity of tlie best sort of these, aftei 
 being ignited in a furnace, are to be thrown into 
 water, to render them friable, and more easily re- 
 duced to powder; which, being sifted, is mixed with 
 the zaffre, according to the before-mentioned dose; 
 and the mixture is put into casks, after being moist- 
 ened with water. This oxide, fused with three 
 parts of sand, and one of potass, forms a blue glass 
 which, when pounded, sifted, and ground in mills, 
 (included in large casks), forms sma't. 
 
 The bine of zaffre is tlie most solid and fixed of 
 all the colours employed in vitrification. It suffers 
 no change from the most violent fire. It is suc- 
 cessfully employed to give shades of blue to ena- 
 mels, and to ci'ystal glasses made in imitation of 
 opa((ue and transparent precious stones, as the lapis 
 lazuli, the turquoise, the sapphire and others. 
 Purple precipitate of Cassius, 
 
 Dissolve some pure gold in nitro-muriatic acid, 
 add either acid, or metal, until saturation takes 
 place. Now dissolve some pure tin in the same 
 kind of acid; observe tfie sume point of saturation 
 as with the gold; and pour it into the solution of 
 gold, A pur,)le powder will be precipitated, 
 which must be collected and washed in distilled 
 water. 
 
 This beautiful purple colour, as before mention- 
 ed, is extremely useful to eiiamellers, and to glass 
 stainers. 
 
 When brought into fusion with a clear transpa- 
 rent glass, it tinges it of a puride, red, or violet 
 colour. Hence the method of making false rubiea 
 and garnets. 
 
 7 b paint coloured drawings on glass. 
 
 This art is exercised two «ays. 1. Plates of 
 stained glass are cut into tlie shape of figures, and 
 joined by leaden outlines. On tliese plates, a 
 
70 
 
 UNIVERSAL RECEIPT BOOK. 
 
 shading is afterwards traced by the painter, which 
 sjives featui-es to the itis. and folds to the drapery. 
 2. Vitrifiahle colours are attached to plates of white 
 ijlass, which are afterwards placed in the oven, and 
 thus converted into a transpareiit enamelling. The 
 nrst sort is cheaper, but the shading wears ofT, by 
 the insensible corrosion of the atmosphere. The 
 second sort defies every accident except fracture, 
 but the colour of the fiejures suffers in the oven. 
 For small objects, the first sort, and for large ob- 
 jects, the second, as far as art is concerned, seems 
 best adapted. 
 
 To paint or stain glass black. 
 
 Tlie colours used in painting or staining glass 
 are very different from those used \n painting either 
 in water or oil colours. 
 
 For black, take scales of iron, I oz. scales of 
 copper, 1 oz. jet, half oz. Reduce them to pow- 
 der, and mix them. 
 
 To paint or stain glass blue. 
 
 Take fine white sand, twelve ounces, zaffre and 
 minium, each three ounces; reduce them to a fine 
 powder in a bell metal mortar, then put the pow- 
 der into a very strong crucible, cover it and lute it 
 well, and, being dry, calcine it over a quick fire 
 for an hour; take out the matter and pound it: then 
 to sixteen ounces of this powder, add fourteen of 
 nitre powder; mix them well, and put them into 
 the crucible ag.iin: cover and lute it, and calcine it 
 for two hours on a very strong fire. 
 
 To paxjit glass carnation. 
 
 Take red chalk, 8 oz. iron scales, and litharge 
 of silver, each 2 oz. gum arable, half oz. Dissolve 
 in water; grind altogether for half an hour till stiff, 
 then put the compound in a glass, and stir it well, 
 and let it stand for 14 days. 
 
 G<-ee7i. — Take red lead, 1 lb. scales of copper, 
 1 lb. and flint, 5 lbs. Divide them into three parts, 
 »nd add to them as much nitrate of potass; put 
 chem intt a enicible, and melt them by a strong 
 fire; and when the mass is cold, powder it, and 
 grind it on a slab of porphyry. 
 
 Gold colour. — Take silver, 1 oz. antimony, half 
 oz. Melt them in a crucible, then pound the mass 
 to powder, and grind it on a cofiper plate; add to 
 it, yellow octire, or brick-dust calcined again, 15 
 ounces, and grind them well together with water. 
 
 Purple. — ^Take minium, 1 lb. brown stone, I lb. 
 white flint, 5 lbs. Divide them into three parts, 
 and add to them as much nitrate of potass as one 
 of the parts; calcine, melt, and grind the compound. 
 
 Red. — Take jet, 4 oz. litharge of silver, 2 oz. 
 red ch.ilk, 1 oz. Powder them fine, and mix them. 
 
 TVfute. — Take jet, 2 parts, white flint, ground 
 on a glass very fine, 1 part. Mix them. 
 
 Yelloxe. — Take Spanish brown, 10 parts, silver- 
 leaf, 1 part, antimony, half part. Put all into a 
 crucible, and calcine them well. 
 
 TO COLOUR PAPER HANGINGS. 
 
 There are three methods of effecting this. The 
 first by printing the colours; the second by using 
 the stencil; and the third by laying them on with 
 a pencil, as in other kinds of painting. 
 Printing the colours. 
 
 When the colours are laid on, the impression is 
 made by wooden prints, which are cut in such a 
 manner that the figure to be expressed is made to 
 project from the surface, by cutting away all ti.e 
 other part, and this being charged with c.i colours 
 properly tempered (l)y letting it gently down on 
 the block on which the colour is previously spread,) 
 conveys it to the ground of the paper, on which it 
 IS made to fall forcibly by means of its weight, and 
 Dy the effort of the arm af the person who uses the 
 
 print. There must he as many separate prints as 
 there are colours to be printed. 
 Stencilling . 
 
 The manner of stencilling the colours is this' 
 The figure, which all the parts of any particular 
 colour make in the uesign to be painted, is to be 
 ' cut out in apiect of tinned iron, thin leather, oroil- 
 cloth; these pieces are called stencils; and being 
 laid flat on the sheets of paper to be printed, sjiread 
 on a table or floor, are to be rubbvd over with the 
 colour, properly temperid, by means of a lar;.^e 
 brush. The colour passing over the whole, is con- 
 secjuently spread on those parts of the paper where 
 the tin, cloth, or leather is cut away, and give thf 
 same effect as if laid on by a print. This is, nevei"* 
 theless, only practicable in \>arts where there are 
 only detached masses or spots of colours; for where 
 there are small continued lines, or parts that rur 
 one into another, it is difficult to preserve the con- 
 nexion or continuity of the parts of the cloth, or tc 
 keep the smaller corners close down to the paper 
 therefore in such cases prints are preferable. 
 Pencilling. 
 
 Pencilling is only used in the case of nicer work, 
 such as the better imitations of India paper. It is 
 performed in tlte same manner as other ])aintings 
 in water or varnish. It is sometimes used only to 
 fill the outlines already formed by printing, where 
 the price of the colour, or the exactness of the 
 manner in which it is recjuired to be laid on, ren- 
 der the stencilling, or printing, less proper; at 
 other times, it is used for forming or delineating 
 some parts of the design, where a spirit of free- 
 dom and variety, not to be had in printed outlines, 
 are desirable in the work. 
 
 To make flock paper hangings. 
 
 The paper designed for receiving the flock, is 
 first prepared with a varnish ground with some 
 proper colour, or by that of the paper itself. It is 
 frequently practised to print some Slosaic, or other 
 small rimning figure in colours, on the ground, be- 
 fore the flock be laid on; and it may be dune with 
 any pigment of the colour desired, tempered with 
 varnish, and laid on by- a pi-int cut correspondentiy 
 to that end. The method of laying on the flock is 
 this: a wooden print being cut, as above described, 
 for laying on the colour in such a manner that the 
 part of the design which is intended for the flock 
 may project beyond the rest of the surface, the 
 varnish is put on a block covered with leather, or 
 oil-cloth, and the pi-int is to ne used also in the 
 same manner, to lay the varnish on all the parts 
 where the flock is to be fixed. 
 
 The sheet thus prepared by the varnished im- 
 pression, is then to be removed to another block, 
 or table, and to be strewed over with flock, which 
 is afterwards to be gently compressed by a boanl, 
 or some otlier flat body, to make the varnish take 
 the better hold of it: and then the sheet is to be 
 hung on a frame till the varnish be perfectly dry; 
 at which time the superfluous parts of flock are to 
 be brushed off by a soft camel's hair brush, and the 
 proper flock will be found to adhere in a very 
 strong manner. The method of preparing the flock 
 is by cutting woollen rags or pieces of cloth, with 
 the hand, by means of a large bill or choppin^j 
 knife; or by means of a machine worked bv a hoi-se- 
 mill. 
 
 TO COLOUR MARBLE. 
 
 This is a nice art, and, in order to succeed in it, 
 the pieces of marble on which the experiments are 
 tried, must be well polished, and free from the 
 least spot or vein. The hanler the marble is, thp 
 better it w ill bear the heat necessary in the opera- 
 
TO COLOUR MARBLE. 
 
 Yl 
 
 « m; therefore alabaster, and the common soft 
 •X hite mavble, are very improper for performing 
 Jiese operations iH)on. 
 
 ^pplicatio7i of heat. 
 Heat Is always necessary for opening the pores 
 of marble, so as to render it fit to receive the co- 
 lours; but the marble must never be made red-hot; 
 for then the texture of it is injured, and tlie colours 
 are burnt, and lose their beauty. Too small a de- 
 g^'ee of heat is as bad as too great; for, in tiiis case, 
 though the marble receives the colour, it will not 
 be fixed in it, nor strike deep enough. 'I'he pro- 
 per degree is tbat which, without making the mar- 
 nle red, wiil make the liquor boil upon its surface. 
 jMenstniwns to strihe in the colours. 
 These mast be varied according to the nature of 
 the colour to be used. A lixivium made with 
 horse's or dog's urine, with four parts of quick 
 lime, and one of pot-ashes, is excellent for some 
 oloui'S; common ley of wood-ashes is very good 
 fir others; for some, spirit of wine is best; and 
 lastly, for otliers, oily liquors, or common white 
 v/ine. 
 
 Colours. 
 The colours which have been found to succeed 
 best with the peculiar menstruums are these: stone- 
 blue dissolved in six times the quantity of spirit of 
 wine, or of the vinous lixivium, and litmus dissolv- 
 ed in common ley of wood-ashes. An extract of 
 saffron, and that colour made of buckthorn berries, 
 and called sap-green, both succeed well when dis- 
 solved in wine and (luicklime. Vermilion, and a 
 veiy fine powder of cochineal, also succeed very 
 well in tlie same liquors. Dragon's blood succeeds 
 in spirit of wine, as does also a tincture of logwood 
 in the same spirit. Alkanet-root gives a fine colour; 
 b'a .he only menstruum to be used with it is the 
 cil of turpentine. 
 
 Dry and unmixed colours. 
 Besides these mixtures, there are other colours 
 which must be laid on dry and unmixed: viz. dra- 
 gon's blood of the finest kind, for a red; gamboge 
 for a yello-iV; green wax, for a green; common 
 brimstone, pitch, and turpentine, for a brown co- 
 lour. The marble for these experiments must be 
 made considerably hot, and then the colours ai-e to 
 be rubbed on dry in the lump. 
 
 To give a fine gold colour. 
 Take crude sal ammoniac, white vitriol, and 
 verdigris, of each equal quantities. Mix the whole 
 thoroughly in fine powder. 
 
 To stain marble red or yelloiv. 
 The staining of marble to all degrees of red or 
 yellow, by solutions of dragon's blood or gamboge, 
 may be done by reducing these gums to powder, 
 and grinding them with the spirit of wine in a 
 glass mortar. But, for smaller attempts, no me- 
 Uiod is so good as tlie mixing a little of either of 
 
 those powders with spirit of wvn^ in .a silver .spoon, 
 and holding it over burning charcoal. 15v thia 
 means a fine tincture will be extracted: and with a 
 pencil dip|)ed in this, the finest traces may be made 
 on tile marble while cold; whicli, on th.e heating uf 
 it afterwards, either on sand, or in a baker's oven, 
 will all sink very deep, and remain perfectly dis- 
 tinct on the stone. It is very easy to make the 
 ground colour of the marble red or yellow bj this 
 mode, and leave white veins in it. Tiiis is to be 
 done by covering the jilaces where the whiteness is 
 to remain with some white paint, oi- even with two 
 or three doubles only of paper; either of which 
 will prevent the colour from penttrating. 
 To give a (due colour. 
 
 Dissolve turnsole in lixivium, in lime and urine, 
 or in the volatile spirit of urine; but a better blue, 
 and used in an easier manner, is furnished by the 
 Canary turnsole. This is only to be dissolved in 
 water, and drawn on the place with a pencil: it pene- 
 trates very deeply into the marble; and the colour 
 may be increased, by drawing the pencil wetted 
 afresh several times over tlie same lines. This 
 colour is subject to spread and diffuse itself irre- 
 gularly; but it may be kept in regular bounds, by 
 circumscribing its lines with beds of wax, or any 
 such substance. It should always be laid on cold, 
 and no heat given afterwards to the marble. 
 To prepare brimstone in imitation of marble. 
 
 Provide a flat and smooth piece of marble; on 
 this make a border or wall, to encompass either a 
 square or oval table, which may be done either 
 with wax or clay. Then having several sorts of 
 colours, as while lead, vermilion, lake, orpiment 
 masticot, smalt, Prussian blue, kc. melt on a slow 
 fire some brimstone in several glazed pipkins; put 
 one particular sort of colour into each, and stir it 
 well together; then having before oiled the marble 
 all over within the wall with one colour, quickly 
 drop spots upon it of larger and less size; after 
 this, take another colour and do as before, and so 
 on till the stone is covered with spots of all the co- 
 loiu-s designed to be used. Wiien this is done, 
 consider next what colour the mass or ground ot 
 the table is to be: if of a grey colour, then take fine 
 sifted ashes, and mix it up with melted brimstone; 
 or if red, with Eiiglisli red ochre; if white, with 
 white lead; if black, witii lamp or ivoiy black- 
 The brimstone for the ground must he pretty hot, 
 that the coloured drops on the stone ma) unite 
 and incorporate with it. Wlien the ground is 
 poured even all over, next, if necessary, put a thin 
 wainscot board upon it: this must be done while 
 the brimstone is hot, making also the hoard hot, 
 which ought to be thoroughly diy, in order to 
 cause the brimstone to stick better to it. When 
 the whole is cold, take it up, and polish it with a 
 cloth and oil, and it will look veiy beautiful 
 
 SNAMi2£Ziiira. 
 
 The art of enamelling consists in the applica- 
 tion of a smooth coating of vitrified matter to a 
 bright polished metallic surface. It is, therefore, 
 a kind of varnish made of glass, and melted upon 
 the substance to which it is applied, affording a 
 fine uniform ground for an infinite variety cv*^ orna- 
 ncnts which are also fixed on by heat. 
 
 The only metals that are enamelled art? gold ar.a 
 copper; and with the latter the opaque enamels 
 only are used. Where the enamel is transparent 
 and coloured, the metal chosen should not onjv 
 have its surface unalterable when fully red-hot, 
 but also be in no degree chemically altered by the 
 close contact of melted glass, containing an abun- 
 
79. 
 
 UNIVERSAL RECEIPT BOOK. 
 
 rfance of some kind of metallic oxiile. This is the 
 iliief reason ^'"y coh)ureil enamelling on silver is 
 impracticable, itiou<;h the brilliancy of its surface 
 is not impaired by mere heat; fori fan enamel, made 
 yeUow by oxide of lead or antimony, be laid on 
 tne surface of bright silver, and be kept melted on 
 It for a certain time, the silver and tlie enamel act 
 on each other so powerfully, that the colour soon 
 changes from a yellow to an orange, and lastly to a 
 /tlrty olive. Cojjper is equally altered by tiie co- 
 loured enamels, so that gold is the only metal 
 which can bear the long contact of the coloured 
 glass at a full red heat williout being altered by tliem. 
 To enamel dial filateo. 
 
 A piece of thin sheet copper, hammered to the 
 requisite convexity, is first accurately cut out, a 
 hole di illed in the middle for tlie axis of the iiaii(J"5, 
 and both the surfaces made perfectly bright with 
 a brusl). A sn.ail rim is then made round the cir- 
 iumference, with a tliin brass band rising a little 
 above the level, and a similar rim round the mar- 
 gin of the central hole. The use of these is to 
 confine the enamel when in fusion, and to keep 
 the edges of the plate quite neat and even. The 
 substance of the enamel is a fine white opa([ue i 
 glass; this is bought in lump by the enamellers, and 
 IS first broken down witli a hammer, tiien ground 
 to a powder sulflciently fine, with some water, in 
 un agate mortar; the su])erfluous water being then 
 poured ofi", the pulverized enamel remains of about 
 the consistence of wetted sand, and is spread very 
 evenly over the surface of the copperplate. In 
 most enamellings, and especially on this, it is ne- 
 cessary also to counter-enamel the under concave 
 surface of the copperplate, to prevent its being 
 drawn out of its true shape by the unequal shrink- 
 ing of tlie metal and enamel, on csoling. For 
 tliis kind of work, the counter-enamel is only about 
 half the thickness on the concave, as on the convex 
 side. For flat plates, the thickness is the sasie on 
 both sides. 
 
 The plate, covered with the moist enamel pow- 
 der, is wai-med and thoroughly dried, then gently 
 set upon a tliin earthen ring, that supports it only 
 by touching the outer rim, and put gradually into 
 the red liot muffle of the enameller's furnace. This 
 furnace is constructed somewhat like tlse assry- 
 furnace, but tlie upper part alone of the muffle is 
 much heated, and some peculiarities are observed 
 in the construction, to enable the artist to govern 
 the fire more accurately. 
 
 The precise degree of heat to he given here, as 
 in all enamelling, is that at which the particles of 
 the enamel run together into an uniform pasty con- 
 sistence, au'l extend themselves evenly, showing a 
 fine polislu'il face; carefully avoiding, on the other 
 hand, so gri'at a heat as would endanger the melt- 
 ing of the tliin metallic pkite. When the enamel 
 is thus seen to s-^veat doivn, as it were, to an uni- 
 form glossy glazing, the piece is gradually witli- 
 drawn and cucled, otherwise it w ould fly by the 
 action of tlie cold air. 
 
 A second coating of enamel is then laid on and 
 hred as bef..re; but this time, tlie finest powder of 
 enamel is taken, or that w hich remains suspended 
 in the washings. It is then ready to receive the 
 figures and division marks, which are made of a 
 black enamel, ground in an agate mortar, to a 
 most impal[)able powder, worked up, on a pallet, 
 with oil of lavender, and laid on with an extremely 
 fine hair brush. The plate is then stored to eva- 
 porate the essential oil, and the figure is burnt in 
 as before. Polishing wiih tripoli, and minuter 
 parts of the process, need not be here described. 
 To make the pnrple enamel used in the JMosaic pic- 
 tures of St. Peter's at Rome. 
 
 Take of sulphur, saltpetre, vitriol, antimony, 
 
 and oxide of tin, each. 1 lb. miiimm, or oxide ot 
 
 lead, 60 lbs. 
 
 Mix all together in a crucible, and melt in a fmv 
 nace: next fake it out aid wash it to carry off the 
 salts: after melting in the crucible, add 19 ounces 
 of rose copper, half an ounce of prepared zaffre, 1 
 ounce and a half of crocus martis, made with sul- 
 phur, 3 ounces of refined borax, and 1 lb. of a com- 
 position of gold, silver, atid mercury. 
 
 When all are well combined, the mass is to lie 
 stirred with a copper rod, and the fire gradually 
 diminished to prevent the metals from burning. 
 The comjiosition thus prepared is finally to be put 
 into crucibles and placed in a reverberatory fur- 
 nace, where they are to remain 24 hours. The 
 same composition will answer for other colours, by 
 merely changing the colouring m:<ter. This com- 
 position has almost all the characters of real stone; 
 and when broken, exhibits a vitreous fracture. — 
 Plulosoph. i/T/ay. 
 
 i 'I'o make ivhite enamel, fo'- porcelain. 
 
 j Mix 100 parts of pure leaJl with fiom 20 to 25 
 I of the best tin, and bring them to a low red hear 
 j in an open vessel. The mixture then burns nearly 
 as rapidly as charcoal, and oxidates very fast. 
 i Skim otVthe crusts of oxide successively formed, 
 till the whole is thoroughly calcined. 
 
 Then mix all the skimmings, and again heat as 
 before, till no flame arises from them, and the 
 whole is of an uniform grey colour. Take 100 
 ])arts of this oxide, 100 of white sand, and 25 or 
 30 of common salt, and melt the whole by a mo- 
 derate heat. This gives a greyish mass, often po- 
 rous and apparently imperfect, but which, how- 
 ever, runs to a good enamel when afterwards 
 heated. 
 
 1 For metals and finer works. 
 
 I The sand is previously calcined in a very strong 
 
 I heat with a fourth of its weight; or, if a more fusi- 
 
 [ ble compound is wanted, as much of the oxides of 
 
 tin and lead as of salt are taken, and the whole is 
 
 melted into a white porous mass. This is then 
 
 emjiloyed instead of the rough sand, as in the pre- 
 
 ! ceding process. 
 
 ! The above proportions, however, are not inva- 
 i riable, for if more fusibility is wanted, the dose oi 
 \ oxide is increased, and that of the sand diminished, 
 i the quantity of common salt remaining the same. 
 1 The sand employed in this process is not the cora- 
 i mon sort, however fine; but a micaceous sand, in 
 I which the mica forms about one-foiu-th of the mix- 
 ' ture. 
 
 i J\'e-w enamel for porcelain. 
 
 \ Melt together, pulverized feldspar, 27 parts, 
 '■ borax 18 parts, sand, 4 do. potash, nitre, and pot- 
 ter's earth, 3 parts each. 
 
 Then add three parts of borax reduced to fine 
 powder. 
 
 From the trial which the societv' of Arts in Lon- 
 don ordered to be made of this enamel, it has been 
 fouiul superior to any hitherto known. It is easily 
 I and uniformly applied, and spreads without pro- 
 ducing bubbles, or spoutings out; it neither co- 
 vers irir impairs even the most delicate colours. 
 I It incorporates perfectly with them, and the por- ' 
 celain which is co»"ered over with it may pass a 
 i second time through the fire, without this enamel 
 I cracking or breaking out. 
 
 Jilaterialfor opaque enamels. 
 Neri, in his valuable treatise on glass making, 
 j has long ago given the following proportions for 
 I the co:nmon material of all the opaque enamels, 
 i which Ivuuckel and other practical chemists liave 
 I CQiillrmed. — Calcine 30 parts of lead, with 33 oJ 
 j tin, with the usual precautions. Then take of this 
 j cak-inetl mixed oxide 50 lbs. and as much ofpow- 
 ' dered flints (prepared by being thrown iuto wattt 
 
ENAMELLING. 
 
 fd 
 
 wlien recT hot, and then prround to powdpr), and 8 
 oiii'.ces of salt of tartar; melt the mixture in a 
 sirong fire kept up for ten hours, after which re- 
 liuce the mass to powder. 
 
 To make it luhite. 
 Mix 6 llis. ot tlie compound with 4S grains of 
 ihe best black oxide of manganese, and melt in a 
 clear fire. When fully fused, throw it into cold 
 water, then re-melt and cool as before, two or 
 diree times, till the enamel is quite white and fine. 
 Rich red coloured enamel. 
 The most beautiful and costly colour known in 
 snamelling, is an exquisitely Sne rich red, with a 
 purplish tinge, given by the suks and oxides of 
 ■>old; especially by the purple precipitate, formed 
 ov tin in one form or other; and by nitromuriate 
 of gold; and also by the fulminating gold. 'Ibis 
 beautiful colour requires much skill in the artist, 
 to be fully brought out. When most perfect it 
 should come from the fire quite colourless, and af- 
 terwards receive its colour by the flame of a can- 
 dle. 
 
 Other, and common reds, are given by the oxide 
 of iron; but this requires the mixture of aluiiiiiie, 
 or some other substance refractory in the fire, 
 otherwise at a full red heat, the colour will de- 
 generate into black. 
 
 7V) prepare the Jtitx for enameUlnff on fflass vessels. 
 Take of satiimus glorifcatns, t lb. natural ciys- 
 '-.■d, calcined to whiteness, 1-2 lb. salt of polverine, 
 I lb. 
 
 Mix them together, and bake in a slow heat for 
 about 12 hours, then melt the mass, and pulverize 
 the same in an agate mortar, or any other i)roper j 
 vessel, which is not capable of communicating any 
 metallic or other impurity. 
 
 To prepare glorijicatus. 
 Take litharge of white les.d, put it in a pan, 
 pour on distilled vinegar, stirring it well over a 
 gentle fire till the vinegar becomes impregnated 
 with the salt of the lead; evaporate half the vine- 
 gar, put It in a cool place to crystallize, and keep 
 the crystals dvy for use. 
 
 To make green enamel. 
 Take o*" copper-dust, 1 oz. sand, 2 oz. litharge, 
 1 oz. niti'e, | oz. Or, copper, 2 oz. sand, 1 oz. 
 litharge, 2 oz. nitre, 1^ oz. 
 
 Mix them with equal parts of flux, or vary the 
 proportions of them as may be found necessary, 
 iiccording to the tint of colour required. 
 
 Black enamel: — 'I'ake of calcined iron, cobait, 
 rrude or pre[iared, each 1 oz. Or, zaftre, 2 oz. 
 manganese, 1 oz. 
 
 Mix them with equal parts of flux, by melting 
 (;r grinding together. 
 
 Yellow enamel. — Take of lead and tin ashes, 
 litharge, antimony and sand, each 1 oz. nitre, 4 
 (;unces. 
 
 Calcine, or melt them together; pulverize, and 
 mix them with a due proportion of fiux, as the na- 
 ture of the glass may recjuire; or take more or less 
 of any or ah of the above, according to the depth 
 of colour desired. 
 
 Blue enamel. — Take of prepared cobalt, sand, 
 red-lead, and nitre, each I oz. Hint glass, 2 oz. 
 
 Melt them together by fire> pulverized and fiux- 
 ;(1 according to the degree of softness, or strength 
 ')f colour required. 
 
 Olive enamel. -Take, of the blue as prepared 
 above, I oz. black, J oz. yellow, ^ oz. Grind 
 them for use. If necessary add fiux to make it 
 softer. 
 
 White enamel. — Take of tin, prepared by aqua- 
 fortis, and red- lead, each I oz. white pebble-stone, 
 or natural crystal, 2 oz. nitre, 1 oz. arseni.; 1 j 
 drachm, with equal parU of flux, or more or less, { 
 
 as the softness or opacity may require: melt to- 
 gether, calcine, or use raw. 
 
 Purple enamel. — Take the finest gold ; dissolve 
 it in aqua-regia, regulated with sal-ammoniac; put 
 it in a sand heat for about 48 hours, to digest tile 
 gold, collect the powder, grind it with 6 times its 
 weight of sulplnir, put it into a crucible on the fir? 
 till the sulphur is evaporated; then amalgamate the 
 powder with twice its weight of mercury, put it 
 into a innrtar or other vessel, and rub it together 
 for about six hours, with a suiall ((uantity of water 
 in the mortar, which change frequently; evaporate 
 the remaining mercury in a crucible, and add to 
 the powder 10 times its weight of fiux, or more or 
 less, as the hanlness or softness of the colour may 
 recjuire. 
 
 Rose-coloured enamel. — ^Take purple as pre- 
 pared above, mix it with 30 times its weight ol 
 flux, and 100th part of its weight of silver leaf, or 
 any preparation of silver, or vary the proportion of 
 the flux and silver as th2 quality of the colour mav 
 require; or anj' of the other preparations for pur- 
 ple will do, varying the proportions of the flux 
 and silver as above; or any materials, from which 
 purple can be produced, vfill, with the addition ot 
 silver and fiux, answer. 
 
 Broiun enamel. — Take of red-lead, I ounce, cal- 
 cined iron, 1 oz. antimony, 2 oz. litharge, 2 oz. 
 zaftre. 1 oz. sand, 2 oz. 
 
 Calcine, or melt together, or use raw, as may 
 be most expedient; or vaiT the proportions of any 
 or all the above, as tint or quality may require. 
 JMode of application. 
 
 The preceding colours may be applied to vessels 
 of glass in the following manner, viz. by painting, 
 printing, or transferring, dipping, floating, and 
 grounding. 
 
 By painting. — Mix the colours (when reduced 
 bj' grinding to a fine powder) with sjiirits of tur- 
 pentine, temper them with thick oil of turpentine, 
 and apply them with camel-hair pencils, or any 
 other proper instrument, or mix them with nut or 
 spike oil, or any other essential or volatile oil, or 
 with water, in which case use gum arable, or any 
 other gum that will dissolve in water, or with spi- 
 rits, varnishes, gums of every kind, waxes, or re- 
 sins; but the first is conceived to be the best. 
 
 By printing. — Take a glue bat, full size for tt>e 
 subject, charge the copperplate with the oil or co- 
 lour, and take the impression with the bat from the 
 plate, which impression transfer on the glass: if 
 the impression is not strong enough, shake some 
 dry colour on it which will adhere to the moist co- 
 lour; or take any engraving or etching, or stamp, 
 or cast, and having charged it with the oil or co- 
 lour, transfer it on the glass by means of prepared 
 paper, vellum, leather, or any other substance 
 that will answer; but the first is the best. Any 
 engravings, etchings, stamps, casts, or devices, 
 may be charged with waters, oils, varnishes, or 
 glutinous matters of any kird, reduced to a proper 
 state, as is necessary in printing in general; any 
 or all of these may be used alone, or mixed willi 
 the colours. When used alone, the colour is to 
 be applied in jiowder. 
 
 By dipping. — Mix the- colour to about the con- 
 sistency of a cream wiin any of the ingredieiits 
 used for jirinting, in which dip the glass vessel, 
 and keep it in motion till smooth. 
 
 By Jloating. — Mix the colour with any of the 
 ingredients used for printing, to a consistency ac- 
 cording to the strength of the ground required, 
 float it through a tube, or any other vessel, moving 
 or sliaking the \)iece of glass till the colour is 
 spread over the part required. 
 
 By grounding. — First charge the glsiss vt-ssel 
 
71 
 
 UNU-ERSAL RECEIPT BOOK. 
 
 with oil of turpentine, witVi a camel-Iiair pi^ncil, 
 .<n(] wtiile moist apply llie colour in a dry jiuwder, 
 which will adhere to Se oil, or, iiisteai'l of oil of 
 turpentine, use \ny of the materials used for print- 
 ing; tint llie first is the best. 
 
 Cautions to be observed in making coloured ena- 
 mels. 
 
 In making these enamels, the following general 
 oautions are necessan' to be observed. 1st. That 
 the pots be i,'lazed with wliite glass, and be such as 
 will hear the fire. 
 
 2d. That the matter 1/ enamels be very nicely 
 mixed with the colours. 
 
 3d. When the enamel is good, and the colour 
 well incorporated, it mu^t be taken from the fire 
 with a pair of tongs. 
 
 General method of making coloured enatnels. 
 
 Powder, sift, and grind all the colours very nice- 
 ly, and first mix them with one another, and then 
 with the common matter of enamels; tlien set 
 tbem in pots in a furnace, and when they are well 
 mixed and incorporated, cast them into water, and 
 when dry, set them in a furnace again to melt, and 
 when melted take a proof of it. If too deep co- 
 loured, add more of the common matter of ena- 
 mels; and if too pale add more of the colours. 
 To obtain black enamel xvith platina. 
 
 Mix some chlorine of platina, dissolved in wa- 
 ter, with neuter-nitrate of mercury, and exjwse 
 the precipitate, which will be formed, to a heat 
 simply sufficient to volatilize the proln-chlorine of 
 mercury; tJiere will be obtained a black powder, 
 wliich, applied with a dissolvent or flux, gives a 
 beautiful black enamel. — Annates de Chimie. 
 To make eimmel, called 7iiello. 
 
 Take 1 part of pure silver, 2 of copper, and 3 
 of pure lead, fuse them together, and pour tlic 
 ami.lgam into a long-necked earthenware matrass, 
 half filled with levigated sulphur; let the mouth 
 of the vessel be immediately closed, and the con- 
 sents left to cool. The mass which results, when 
 levigated and washed, is ready for the purposes of 
 ihe artist. The cavities left by the fusion having 
 jeen filled with it, tiie plate is to be held over a 
 small furnace, fed with a mixture of charcoal and 
 wood, taking care to distribute the enamel with 
 the proper instrument. As soon as fusion has ta- 
 ken place, the plate is to be removed; and, when 
 sufficiently cooled, is to be cleared by the file, and 
 polished by fine j)uniice and tripoli. 
 To paint in eiiamel. 
 
 The enamel painter has to work, not with actual 
 colours, but with mixtures, which he only knows 
 from experience will produce certain colours after 
 the delicate ojieration of the fire; and to the com- 
 mon skill of the painter, in the an-angement of his 
 palette and choice of iiis colours, the enanieller has 
 to add much practical knowledge of the chemical 
 operation of one metallic cxide on another; the fu- 
 sibility of his materials; and the utmost degree of 
 heat at which they w'll retain, not only the accu- 
 racy of the figures which he has given, but the pre- 
 cise shade of colour wliich he intends to laj- on. 
 
 Painting in enamel requires a succession of fir- 
 ings: first of the ground which is to receive the 
 design, and which itself requires two firings, and 
 then of the Uifferent parts ofiiie design iiselt. The 
 ground is laid on in the same general way as the 
 commoii watch face enamelling. The colours are 
 the different metallic oxides, melted with some 
 ritrescent mixture, and ground to extreme fineness. 
 These are worked up with an essential oil (that of 
 ipiknnard is preferred, ami next to it oil ot laven- 
 
 der) to the pro]ier consistence of oil colours, and 
 are laid on with a very fine hair brush. The es- 
 sential oil snould be very pure, and the u«e of this, 
 I'ather than of any fixed oil, is, that tiie whole may 
 evaporate comjjletely in a moderate heat, arid leave 
 no carbonaceous matter in contact with tiie colour 
 when red hot, which might affect its degree of oxi- 
 dation, and thence the shade of colour which it is 
 intended to produce. As the colour of some nitri- 
 fied metallic oxides (such as that of gold) will 
 stand at a very moderate lieat, wiiilst others will 
 bear, and even require a higher temperature to be 
 properly fixea, it forms a great part of the techni- 
 cal skill of the a.tist to supply tne (lif?etent colours 
 in projier order; fixing first those shades which arc 
 prothiied by the colours that will endure tlie high- 
 est, and finishing \»ith those tnat demand the least 
 iieat. The outline of the design is first tmccil on 
 the enamel, ground and burnt in; after wiiicii, the 
 parts are filled up gradually by repeated l)urnings, 
 to the last and finest touches of trie teiideresl ena- 
 mel. 
 
 Transjiarent enamels are scarcely ever laid upon 
 any other metal than gold, on account of the dis- 
 coloration produced by other metals. If, however, 
 copper is tlie metal used, it is first covered with a 
 thin enamel coating, over whicn gold leaf is laid 
 and burnt in, so that, in fact, it is still this metal 
 that is the basis of the ornamental enamel. 
 To manufacture Mosaic as at Rome. 
 
 Mosaic work consists ot variously shaped pieces 
 of coloured glass enamel; and when these pieces 
 are cemented together, they form those regidar 
 and other beautiful figures which constitute tesse^ 
 lated pavements. 
 
 The enamel, consisting of glass mixed with me- 
 tallic colouring matter, is heated for eight davs in 
 a glass-house, each colour in a separate pot. 'I'he 
 melted enamel is taken out \tith an iron spoon, and 
 poured on polished marble placed horizontally; 
 and another flat marble slab is laid upon the sur- 
 face, so that the enamel cools into the form of a 
 round cake, of the thickness of three-tenths of an 
 inch. 
 
 In order to divide the cake into smaller pieces, 
 it is placed on a sharp steel anvil, called tagliulo, 
 which has the edge ujqierniost; and a stroice of an 
 edged hammer is given on the upper surface of the 
 cake, which is thus divided into long parallelo- 
 pipeds, or prisms, whose bases are three-tenths of 
 an inch square. These parallelepipeds are again 
 divided across their length by the tagliulo and ham- 
 mer into pieces of the length of eight-tenths of an 
 inch, to be used in the Mosaic pictures. Some- 
 times the cakes are made thicker and the pieces 
 larger. 
 
 For smaller pictures, the enamel, whilst fused, 
 is drawn into long parallelopipeds, or quadrangu- 
 lar sticks; and these are divided across by the tag- 
 liulo and hammer, or by a file; some'imes, also, 
 these pieces are divided by a s::w without teeth, 
 consisting of a copper blade and emerj'; an<l the 
 pieces are sometimes polished on a horizontui 
 wheel of lead with emery. 
 
 Gilded JMosaic. 
 
 Gilded Mosaic is fcmed by applying the gold 
 leaf on tlie hot s-irface of a brown enamel, imme- 
 diatelj after the enamel is taken from the furnace; 
 the whole is put into the furnace again for a short 
 time, and when it is taken out the gold is tirmly 
 fixed on the surface. In the gilded enamel, ute*j 
 in Mosaic at Rome, the-^ is a tfdn coat of tra3Ui(-*i 
 rent glass over tlif j;olii. 
 
UNIVERSAL RECEIPT KU(JK. 
 
 "»i 
 
 HMd-Rii^JIMG. 
 
 The tlifferent mo>1es ofeiii;raving; are the follow- 
 ing: — 
 
 I. Ill siiokes cut through r thin wax, laid unon 
 the copper, witti a point, and these strokes bitten 
 ov corroded into the copper with aqua-fortis. Tliis 
 is called etcMng. 
 
 • 2. In strokes with tlie graver alone unassisted by 
 a((ua-fortis. In this instance, the design is traced 
 nith a sharp tool, called a dry point, upon tlie 
 'ilate; and the strokes are cut or ploughed upon the 
 copper with an instrument distinguished by the 
 name of a graver. 
 
 3. In mezzotinto, which is performed by a dark 
 ground being raised uniformly upon the plate with 
 a torthed tool. 
 
 4. In aquatinta, the outline is first etched, and 
 afterwards a sort of wash is laid by tlie aqua-fortis 
 upon the plate, resembling drawings in Indian ink, 
 bistre, &CC. 
 
 5. On wood, performed with a single block. 
 
 6. On wood, with two, three, or more blocks. 
 This mode of engraving is called chiiir' osciiro, 
 
 im\ was designed to represent the drawings of the 
 old masters. 
 
 7. Engraving on steel. 
 
 Etching. 
 
 Etching is a method of working on copper, 
 wherein tlie lines or strokes instead of iieiug cut 
 with a graver, are eaten with aqua-fortis. 
 Alateriats, &c. 
 
 The principal materials for this art are, the cop- 
 [ler-plate, hard and soft ground, (the first for win- 
 ter, and the other for summer,) a dabber, turpen- 
 tine-varnish, lamp-black, soft wax, and aqua-fortis. 
 
 The tools are an oil-rubber, a burnisher,a scraper, 
 a hand-vice, etching-boards, etching-needles, an 
 oil stone, and a i^rallel ruler. 
 
 7'o lay on the groiciid or varnish. 
 
 Having provided a plate of the size of the draw- 
 ing intended to be copied, rub it well with an oil- 
 rubber made of sv^ an-skin flannel, till all the marks 
 of the charcoal used in polishing it, entirely disap- 
 pear; then, wipe off the dirty oil witli a linen rag, 
 dip the finger in some clean oil, and touch it over 
 every part of the plate; after which, with the bur- 
 nisher, polish the plate; and in case any sand-holes 
 or flaws appear, the scraper will assist in taking 
 them out. The marks left by the scraper are to 
 be taken out by the burnisher till nothing appear. I 
 Having fixed tlie hand-vice at one end of the plate 
 with a rag and whiting, clean the plate carefully 
 irora grease; then heat it over a charcoal fire, or 
 lighted paper, lay tiie ground on thinly, and dab it 
 •Ul over with the dabber, till it is perfectly smooth 
 •md even; then warm the jilate again, and, holding 
 it up with the ground downwards, smoke it all over 
 with a wax candle, taking care that tlie snufV of it 
 does not touch tlie ground, and wave the candle 
 continually over every part, so that the ground may 
 not be burnt by healing it more in one place than 
 •mother. If the plate be large, bind four wax-ta- 
 ners together. 
 
 To trace the o^uUnes. 
 
 Ru'- the back part of the drawing &11 over with 
 a bit. c't' rag or cotton, dipt in the scrapings of red 
 chalk, and shake off the loose dust, or wipe it off 
 gently with a clean rag. Place the red side upon 
 tiie plate, making it fast at each corner with a lit- 
 tle bit of soft wax. Lay the etching board under 
 the hand, to prevent bruising the ground; (len with 
 a blunt etching needle trace lightly the outlines 
 
 and breadths of tlie shadows till the marks jf there 
 a[)pear upon the ground, taking care not to pene- 
 trate it by tracing too hard. 
 
 As gi'eat nicety is required in this part of the 
 work, it will be necessary now and tlien to lift up 
 one corner of the original, and examine whether 
 eveiy part be traced before the taking it off, as it 
 will be extremely difficult to lay it down again in 
 its former position. 
 
 Directions for etching. 
 
 Having carefully traced the original, take it off, 
 and lay a silk handkerchief next the plate, and 
 ov:r that tlje etching board; then jiroceed to the 
 etching; for which, observe the following direc- 
 tions. 
 
 Distances in landscapes, or the faint parts of any 
 other picture, are the first to be done: and these 
 are to be worked closer, and w ith a sharper pointetl 
 needle: the darker parts must be etched wider, 
 and with a blunter needle; but to prevent mistakes, 
 the needles may be marked according to their dif- 
 ferent degrees, and the uses <br which they are in- 
 tended. As for the very faintest parts of all, they 
 are to be left for the graver, or dry needle. 
 
 In buildings, and all architecture in general, use 
 a parallel loiler, till frequent practice enables the 
 artist to do them well enough without. 
 
 The needles may, when necessaiy, be whetted 
 upon the oil-stone, keeping them turning in the 
 hand, so as to whet tiiem eipially all round. The 
 oil-stuue will be furtheJ" useful in whetting the 
 scraper, which is to be r -bbed flat upon the stone, 
 and with a steady hand, keeping oil constantly upon 
 the stone. 
 
 To bite or eat in the -.vorh tuith aquafortis. 
 
 Examine the work carefully and see that nothirg 
 is omitted; and if any scratches appear upon the 
 ground, or mistakes be committed, stop them out, 
 by covering them with a mixture of lamp-black 
 and varnish, laid on thinly with a hair-pencil, 
 which, when diy, will resist the aqua-fortis. I* 
 will be better, liowever, to stop these out, as they 
 occur in the course of the work, as they will 
 he less liable to escape notice; when the varnish is 
 dry, etch it over again if required. 
 
 Then inclose the work with a rim or border of 
 soft wax, about half an inch high, bending the wax 
 in the form of a spout, at one corner, to pour off 
 the aqua-fortis; take care to lay the wax so close 
 to the plate that no vacancies be left. 
 
 The aqua-fortis must be single; and if too strong, 
 as will he seen in the biting, take it off, and mix 
 it wi*h a little water, shaking them together in a 
 bottle; and when, by often using, it becomes too 
 weak, it may be strengthened by mixing it with a 
 little double' aqua-fortis. The bottle which con- 
 tains the aqua-fortis, should have a large mouth 
 and a glass stepper. 
 
 Let the aqua-fortis lie on the plate a short time, 
 wiping oft' iiie bubbles as they arise with a feather, 
 which may remain upon the plate while it is bit- 
 ing; after which take it oft', and wash the plate with 
 water; then let it dry, and by scraping oif part of 
 the ground from thj faintest part of tlie work, try 
 if it be bit enough; and if not, slop cvt the part 
 whicli has been tried with the lamp-black and var 
 nisli, and when that is dry, pour on t!ie aqua-forti 
 again. 
 
 \\ hen the faint pai'ts of the work a-e bit enough, 
 stop them out, and proceed to bite the stronger 
 partSj slopping them out as occasioti requircv fill 
 
7G 
 
 UNIVERSAL RECEIPT BOOH 
 
 die whole work is sufficiently bit; then warm the 
 plate, and take otF the sott wax: alter which, heat 
 the plate til! the j;roiinil melts, poaron a little oil, 
 and wipe the whole off with a rag. When tlie 
 ground is taken oft", nib the work well with lii2 oil- 
 rubber, and wi]>e the ))late clean; then proceed to 
 linish it with tlic ,a;ravfcr. 
 
 Ejigiaviyig tools. 
 The tools necessary for engraving, are the oil- 
 rubber, bui-nislier, scraper, oil-stone, needles, and 
 ruler, alreadv mentioned to be used in etching; 
 also gravers, tcnipasses, ana a sand bag. 
 
 Gravers are of two sorts, s(juare and lozenge. 
 Three of each sort should be provided. The first 
 is used in cutting the broader strokes, the other 
 for the fainter and more delicate ones. No 
 graver should exceed the length of five inches and 
 a half, the handle included, excepting for straiglit 
 lines. 
 
 The sand-bag or cushifin is used to lay the 
 idate on, for the convenience of turning it about. 
 To whet and temper the graver. 
 As great pains are requii-ed to whet the graver 
 nicely, particularly the belly of it, care mast be 
 taken to lay the two angles of the graver, which 
 are to be held next tiie plate, flat upon the stone, 
 and rub them steadily, till the belly rises gradual- 
 ly above the plate, sr that when the graver is laid 
 Hat upon it, the light may be just perceived under 
 the point, otherwise it will dig into the copper, and 
 then it will be imjiossible to keep a point, or exe- 
 cute the work with freedom. Keep the right arm 
 close to the side, and place the forefinger of the 
 left hand upon that part of the graver which lies 
 uppermost on the stone. When this is done, in 
 order to whet the face, place the flat part of the 
 handle in tue hollow of tiie hand, with the beily of 
 the graver upwards, up^ n a moderate sloiie, and 
 rub the extremity or face ui)on the stone, till it has 
 an exceeding sharp jioint. The oil-stone, while in 
 use, must never be kepi witliou'. oil. 
 
 When the graver is too hard, which may be 
 known by the tretpient breaking of the point, the 
 method of tempering it is as follows: — 
 
 Heat a poker red-iiot, and hold the graver upon 
 it within lialf an inch of the point, waving it to and 
 fro till the steel changes to a light straw colour; 
 then put the point into oil to cool; or hold the 
 graver close to the flame of a candle till it be of 
 the same colour, and cool it in the tallow; but be 
 careful either way not to hold it too long, for then 
 it will be too soft; and in this case the point, whicli 
 will then turn blue, must be broken off, whetted 
 afresh, and temi)ered again if required. 
 To hold the graver. 
 Hold the handle in the hollow of the hand, and 
 extending the fore-finger down towards the point, 
 let it rest u'>on the b»ck of the graver, so as to liold 
 it flat and parallel with the plate. 
 
 Take care that the fingers do not interpose be- 
 tween trie plate and tlie graver, for they will pre- 
 vent the artist from carrying the graver level with 
 I lie plate, and from cutting the strokes so clean as 
 lliey ouglit to be. 
 
 To lay the design upon the plate. 
 After polishing it fine and smooth, lieatit so that 
 it will melt virgin waa', with which rub it thinly 
 and equally over, anil let it cool. Then the design 
 must be drawn on paper vt'ith a black lead pencil, 
 and laid upon the plate with its pencilled side upon 
 the wax; press it to, and with a burnisher go over 
 every part of the design; tlien with a sharp-pointed 
 tool, trace it tiirough the wax upon the plate, take 
 oir the wax and proceed to work. 
 
 To engrave on copper. 
 Place the sand-bag on a firm table, or fixed board 
 with the plate upon it; and holding the graver as 
 
 above directed, proceed to business in the follow- 
 ing manner: — 
 
 For straight strokes, hold the plate firm upon the 
 sand- bag with the left hand, moving the righl hand 
 forwards, leaning lighter where the stroke should 
 be fine, and harder where it sii-^uld be bro;«ler. 
 
 For circular or crooked strokes, hold the graver 
 steadfast, moving the hand or tlie plate as mosf 
 convenient. Carry the hand witli such a sleight, 
 that the stroke may be ended as finely as it was be- 
 gun; and if there is occas'on to make one part 
 deeper or blacker than anotner, do it by degrees, 
 taking care that the strokes be not too close nor too 
 wide. 
 
 In the course of the work, scrape off the bur oi 
 roughness which arises with the belly of the grav- 
 er, but be careful in doing this, not to scratch thf 
 plate; rub it with the oil rubber, ,tnd wipe the plate; 
 clean, which will take off the glare of the copper, 
 and shew what lias been done to tiie best advantage. 
 Any mistakes or scratches in the plate may be 
 rubbed out willi the buridsher, and the part level- 
 led with the scraper, polishing it again afterwards 
 lightly with the burnisher. 
 
 The piece may now be finished by graving up 
 the several parts to the colour of the original, be- 
 ginning, as in etching, with the fainter parts, and 
 advancinggradually with the stronger, till the whole 
 is completed. 
 
 The dry needle (so called because not used till 
 the ground is taken off the plate) is princii)ally em- 
 ployed in the extreme light parts of water, sky, dra- 
 pery, architecture, &.c. 
 
 'l"o prevent too great a degree of light, use a sash, 
 made of transparent or fan pap'.'r, pasted on a frame 
 and placed sloping a*^ 3 convenient distance between 
 the work and tlie light. 
 
 To eiigrave npon copper in alto relievo. 
 
 The new art of engraving upon copper, which 
 Mr Lizars of Edinburgh has invented, is a substi- 
 tute for wood engraving, in tiie same manner as li- 
 thography is a substitute for copper-plate engra- 
 ving; but while Mr Lizars lias given us a cheaper 
 art for a more expensive one, he^ias also given us 
 a more perfect art for one which is full of imper- 
 fections. 
 
 In the common operation of engraving, the de- 
 sired ert'ect is produced by making incisions upon 
 the copper-plate with a steel instiument of an an- 
 gular shape, wliich incisions are filled with print- 
 ing ink, and transferred to the paper by the pres- 
 sure of a roller, which is passed over -ts surface. 
 There is another mode of producing these lines oi 
 incisions by means of diluted niti-ous acid, in which 
 the impression is taken in the baiue way. Mr Li- 
 zars' new method of engraving is done upon a prin- 
 ciple exactly the reverse, for instead of the subject 
 being cut into the copper, it is the interstice between 
 the lines which is removed by diluted aqua-fortis, 
 and the lines are left as the surface: from which 
 the impression is taken by means of a common 
 type jirinting press, instead of a copper-plate 
 press. 
 
 This is effected by drawing with common tur- 
 pentine varnisi), covered with lamp-black, whatever 
 is required upon the plate, and when the varnish 
 is thoroughly diy, the aci<l is poured upon it, and 
 the interstice of course removed by its action upon 
 tlie uncovered part of the copper. If the subject is 
 very full of dark shadows, tliis operation will be 
 performed with little risk of accident, and with the 
 removal of very little of the interstice between the 
 lines: but if the distance between tlie lines i,s great, 
 tlie risk and difficulty is very mucli increased, snui 
 it will be requisite to cut away the parts which sur- 
 round '^he lines, with a graver, in oruer to prevent 
 the daboer with tlie printii.g ink frcm reaching 
 
ENGRA\'rNG. 
 
 7. 
 
 the bottom, and thus producing a hlurred impres- 
 sion. It is obvious, iheicforo, tliH*. the more the 
 plate IS covered with work, the less risk will tliere 
 be in the preparation of it with the acid, after tlie 
 subject is drawn, and the less trouble will there be 
 in removinp; the interstice (if any) trom those places 
 wliere there is little shading-. 
 
 To make Mrdeiing xvax for copperplates. 
 
 Take nne-t!iird of bees wax, and two-thirds of 
 pitch: melt them in a pipkin or iron ladle, and 
 pour them into luke-warm water. When well 
 mixed, and tlie water is squeezed out, form it into 
 rolls nf convenient size. 
 
 When wanted for use, 't must be put into luke- 
 warm water to soften it, and render it easily worked 
 bv the nanO. When sufficiently pliable, it must 
 t)e drawn out into long rolls, and p'lt round tlie 
 ed<»es of the plate, from half an inch to an inch 
 hisjb. Moulil a spout at one corner to pour off the 
 aqua-fortis. 
 
 Aiiotlter method — Melt bees-wax with a small 
 portion ot Venice turpentine and tallow, until it 
 liecomes of a iiroper consistency. 
 
 This IS used for placing round the plate about 
 an incii hiy;h, previously to pouring on the aqua- 
 fortis. At one corner a spout or gutter should be 
 maile f^r tlie purpose of])ouring ofTthe r.qua-fortis, 
 when the etching is sufficiently hit in. 
 To make Remb"andt''s white varnish for engraving. 
 
 Take of virgin-wax, one ounce, of mastic, half 
 ?.n ounce, of calcined asphalturn, or of amber, half 
 ar. ounce. Pound the mastic and asphaltum sepa- 
 rately in a mortar; put the wax into a new earthen- 
 ware pot well glazed, and place it over a fire, till 
 the wax be melted; then sprinkle in, by little and 
 little, the mastic and asphaltum, and stir the mix- 
 ture well together till the whole be incorporated. 
 5'our the me!te<l matter afterwards into clean water, 
 and form it into a ball which must be kept for use. 
 
 In using this varnish, it is proper to take particu- 
 lar care of three things. The first, not to heat the 
 plate too much when the varnish is put upon it. 
 The second, to lay the first coat of varnish as thin 
 as possible, in order to be able to spread the white 
 varnish upon it, w ithout rendering the whole of too 
 !,Teat a tliickness: The t!.ird, to omit blackening 
 this varnish with smoke, as is done with the com- 
 mon; but when it is become entirely cold, take a 
 piece of white lead, and having ground it extreme- 
 ly fine, temper it with gum water; and then, with 
 n pencil, lay a coat of it very thinly and etiually 
 over the whole plate. This is the manner in which 
 llemhrandt varnished his plates. 
 
 Callot^s soft varnish. 
 
 Take of virgin-wax, four ounces, of amber, (or 
 '<f the best asphaltum calcined), and of mastic, 
 »-ach two ounces, of resin, common ])itch, or shoe- 
 maker's wax, each one ounce, and of varnish, or 
 turpentine, half an ounce. 
 
 Having prepared all these ingredients, take a 
 new earthen-pot, and put it over the fire, with the 
 virgin-wax in it: and when that is melted, add gra- 
 <lually to it the pitch; and afterwards the powders, 
 stirring the mixture each time in |)roportioii to the 
 addition raade to it. When the whole is sufficiently 
 melted and mixt together, take the pot from tiie 
 fi;e, and having poured the mass in an earthen ves- 
 sel, full of clean water, form it into balls, by work- 
 ing it with tiie bauds, and keep them in a box, free 
 trom dust, for use. 
 
 The two ounces of mastic are to be used only m 
 summer, because it hardens the varnish, and pre- 
 serves it from being cr.acked by the engraver's lean- 
 ing over the plate during the graving; but in that 
 designed for winter, only one ounce should be 
 
 i>Ut 
 
 Snlmon^s goft varnish. 
 
 Take of virgin-wax, four ounces, asphaltum, two 
 ounces, amber and mastic, each one ounce. 
 
 The preparation is much the same as for the 
 preceding, only caution should be used that the 
 fire be not too strong, as the varnish will, other- 
 wise, be apt to burn. This varnish is only for 
 summer use, and would be too hard for winter. 
 Excellent Parisian soft varniffi. 
 
 Take of virgin-wax, and of asphaltum, or Greek 
 pitch, each one ounce; of black pitch, half an ounce, 
 and of Hurgundy pitch, a quarter of an ounce. The 
 asphaltum must be pounded in a mortar, and the 
 wax melted over a slow fire, in a pot of glazed 
 earthenware; and the rest of the ingredients added 
 little bv littli^, stirring the mixture accordingly, 
 till tlie whole ho well melted and incorporated; 
 and takint, care that the matter be not suffered to 
 burn. Afterwards throw the whole mass into an 
 earthen vessel full of clean water, and knead it 
 with the hands, to form it into little balls; and then 
 roll them up in new strong taffety for use. 
 
 ..inother soft varnish. — Take of virgin-wax, two 
 ounces and a'half, of Burgundy pitch, three ounces, 
 of resin, half an ounce, asphaltum, two ounces, 
 and turpentine, one penny-worth: this varnish is 
 very good, and well approved. The preparation 
 is the same as that of those already given. 
 Laiurence''s soft varnish. 
 
 Take of virgin-wax anil asphaltum, each two 
 ounces, of black pitch and Burgundy pitch, each 
 half an ounce. Melt the wax and pitch in a new 
 earthen-ware glazed pot, and add to them, by de- 
 grees, the asphaltum finely powdered. Let the 
 whole boil till such time, as that taking a drop 
 upon a plate, it will break when it is cold, on 
 bending It double three or four times, betwixt the 
 fingers; the varnish being then enough boiled, must 
 betaken off the fire, and having been suffered to 
 cool a little, must be poured into warm water, that 
 it mav work the more easily witli the hands, so as 
 to he'formed into balls, which must be wrapt in 
 taffety for use. 
 
 It must be observed, first, that the fire be not toe 
 violent, for fear of burning the ingredients; a slight 
 simmering will be sufficient: -2dly, that while the 
 asphaltum is putting in, and even after it is mixt 
 with them, the ingi^edients should be stirred con- 
 tinually with a spatula: and 3dly, that the water, 
 into which this composition is mrown, should he 
 nearly of the same degree of warmth with it, to 
 prevent a kind of cracking that happens when the 
 water is loo cold. 
 
 The varnish ought always to be harder in sum- 
 mer than in w inter, and it w ill become so, if it be 
 suffered to boil longer, or if a greater proportion 
 of the asphaltum or brown resin be used. 
 
 To apply soft varnish to copper plates. 
 
 The plate being well pidished and burnished, 
 also cleansed from all greasiness, by chalk or Spa- 
 nish white, put it upon a chafing-dish, in which 
 there is a moderate fire, observing to hold it so that 
 it may not burn. It is to be left over the fire, till 
 it be so hot that the varnish, being brought in con- 
 tact with it, may melt. Then take some of the 
 soft varnish well" wrapt up in taftety, ihat is free 
 from all grease and dirt, ami also strong and sound 
 in everv part. With thiii rub the plate, fixed over 
 the fire till it grow hot. lu doing this, it sh.ould 
 be gently passed from one side to the other in a 
 rigiu line, so as to form several rows, till the plate 
 he" every where moderately covered. After this, 
 with a sort of ball made of cotton, tied up in taftety, 
 beat every part of the plate gently, while the var- 
 nish isye't ina flui<l st;^te; aii(l to unite it still more 
 ' and give it a finer grain, it is proper »*• take the 
 
78 
 
 UNIVERSAL RECEIPT HOOK. 
 
 plate from the fire immediately, and i-omimie strik- 
 ing '< on every part with tlie hall, till it attain a 
 harder consistence in cooling. This must not, 
 nevertheless, be prolonged till tlie vai-nish be too 
 cold. For then the ball would be apt to muke it rise 
 fi-t.«. the plate. 
 
 Le Bosse''s hard rianiish. 
 
 Take of fireek or Burgundy pitch and resin, or 
 Coionhonv of Tvre, or common resin, each two 
 ounces. Melt thein top^ether upon a moderate fire, 
 in a new earthen jiot, well glazed; and, these in- 
 gredients being thoroughly mixt, put to them eight 
 ou'ues of good nut, or linseed oil, and incorporate 
 llie whole well together, over tlie fire, for a fwll 
 half hour. Continue afterwards to boil the mix- 
 ture till such time as, having taken a little of it 
 out, and suffered it to cool, it ropes on touching it 
 with the finger, like a very lliick syrup. Take the 
 pot then from the fire, and the varnish being a lit- 
 tle cooleil, \)a3S it through a new linen clnUi, into 
 some vessel that will not s.)ak it up, and can be well 
 corkeil. Varnish made in this niannei-, may be 
 kept for twenty years, anil will, indeed be the bet- 
 ter for age. 
 
 To blacken the vaiTiish. 
 
 When the plate is uniformly and thinly covered 
 with the varnish, it must bt biackened ny a piece 
 of flambeau, or large wax candle which affords a 
 copious smoke: sometimes '2, or even 4 .such can- 
 dles are used together, for the sake of dispatch, 
 that the varnish may not grow cold during the ope- 
 ration. The plate must be heated again, that it 
 may be in a melted state when the operation of 
 blackening is performed; but rreat care must be 
 taken not to burn it, which mav be easily perceiv- 
 ed bv the varnish smoking and running into little 
 lumps, as if it had contracted some foulness. 
 
 It is proper likewise to be very cautious in keep- 
 ing the flambeau or candle at a due distance from 
 the plate, for fear the wick should touL-li the var- 
 ni.sh, which would both sully and mark it. If it 
 anpear that the black has not penetrated the var- 
 nisn, the plate must be again placed, for a short 
 time, over the chafing-dish; and it will be found, 
 that in proportion as the plate grows liot, the var- 
 nish will melt and incorporate with ttie black, 
 w.ilch lav above it, in such a manner that the whole 
 will be equally pervaded by it. 
 
 Above all tilings, the greatest caution should be 
 used !n this opi i-ation to keep a moderate fire all 
 the time, and to move the plate frequently, and 
 change the place of all the parts of it, that the var- 
 nish mav be alike melted every where, and be 
 kept from burning. Care must betaken, that du- 
 ring this time, and even till the varnish be entirely 
 cold, no filth, sparks, nor dust, fly on it, for they 
 would then slick fast and spoil the work. 
 
 To ajiply hard varnish to copperplates. 
 
 The plate being perfectly cleansed and freed 
 from greasiness, must be put on a chafing-dish, 
 containing a small fiie; and when it is become mo- 
 derately hot, it must be taken off again, in order 
 to receive the variiish, which must be thus laid on: 
 ■ Take a proper quantity of the varnish, and put- 
 ting it on the end of the finger with a stick or other 
 small inst\unient, touch the plate with it gently, 
 in order that it may be spread in small spots of the 
 same size, at as equal distances as possible over 
 every part; and if the plate cool too mucli before 
 the whole be finished, heat it again as at first, care- 
 fully preserving it, nevertheless, from any dust or 
 foulness that may be liable to fall upon it. 'A hen 
 this is done, spread the varnish with a little ball, 
 or puff, made of the cotton and taffety, as is done 
 in the case of the soft varnish. • 
 
 To take soft varnish off the plates -lotten t/ie coito- 
 sion isfinislied. 
 
 Wlien tlie soft varnish is to be taken off, after 
 
 finishing the corrosion, the plate must firs be 
 , warmed at the fire, and tlie border of wax rou i il 
 removed. Then it must be made hotter till the 
 mixture or composition, as well as the vas-onli 
 melt, when it must be well wiped with 9 "^jean 
 linen cloth, afterwards rubbed heartily in eveiy 
 part with oil of (dives: which being nei'formed, il 
 is ready to be re-touched by the graver, ii ihtte ^'' 
 occasion. 
 t To remove the hard vaniish. 
 
 Choose a ven* soft coal of fallow wood, anit, 
 \vithout burning it, strip off the bark, and tliet, 
 dipping it in water, of whicli some likewise shonld 
 be poured on the plate, rub the varnish with it, 
 but continually the same way as in polistiing the 
 copper, which will take off the varnish. Be par- 
 ticularly careful, nevertheless, to prevent anj gra- 
 vel from falling on the plate; as also to observe 
 that there are no hard grains in the coal, for either 
 of these would make scratches on the plate, which 
 would be very difticult to efface, especially upcu 
 the tender parts. 
 
 'J'o cleanse copperplates after the removal of thp. 
 varnish. 
 
 When the varnish is all taken off from the plate, 
 the copper remains of a disagreeable colour, from 
 the effect the fire and water have hail upon it; but 
 in order to restore it to its usual appearance, use 
 this method; — Take some of the refiners' arpia 
 fortis, and if it be pure, put two-thirds, or more, 
 of water to it Then take a linen rag dipped in 
 the afjiia fortis thus lowered with water, and rub 
 with it all the engr^.ved parts of the cop|>er, by 
 which it will be found to become bright and clean, 
 and of the common colour of cop]ier. 
 
 Wipe the plate immediately after this with an- 
 other linen rag that is dry and clean, till not the 
 least of the (u/ua fortis and water remain on it, and 
 ])0ur upon it afterwards a little olive oil, and with 
 a small piece of old hat, or other such thing, rub 
 the oil strongly over everv part of il. After this 
 clean the nlale with a linen cloth, being cautious 
 not to employ the rag for that puqiose which had 
 been used to wijje off the refiners' a'pia fortis. 
 To prepare box-wood for eiiqravtnir. 
 
 The wood being chcscii, and cut into a proper 
 form and si-<:e, it nmst be planed as even and truly 
 as possible, and will be then ready to receive the 
 drawing or chalking, of tlie design to be en- 
 graved.' 
 
 Xow take white lead and temper it with wate« 
 by griiidi.ng: then spi-ead it first thinly on the sur- 
 face by a brush [leucil, nud afterwards rub it well 
 with a fine linen rag, while yet wel, and, when il 
 is dry, brush ofl' any loose or powdery part by a 
 soft pencil. 
 
 If the design be sketched on the wood by draw- 
 ing, it may be done by Indian or common ink (but 
 the first is far preferable), eitbei by a pen or pen- 
 cil, or by a black-lead pencil, though that scarcely 
 marks sirong enough for finer wc'rk. 
 
 To Jree copperplates from grease 
 
 When the plates are designed f)r etching, being 
 tliU'i finislied «itli the burnislier, ibey should be 
 well «ashe<l with clean water, and then dried by 
 the fire. After wnich they should be wiped (h'_\ 
 with a linen cl'jtli; and to be certain that there 
 may be no kind of grease upon them they should 
 be rubbed over with tlie crumb of very stale bread. 
 Scraping veiy soft chaik over it, and rubbing the 
 plate well, are very sure means of preventing either 
 a:i\ grease, breail, or other foulness uhatever re- 
 inuliiing. 
 
 To secure copperplates from corrosion. 
 
 Take equal p'^rls of wax and turpentine and 
 double the quantity of olive oil, \\\l\\ the same 
 (juaiitity of hog's lard. Melt the whole over the 
 fire 111 an eailhen vessel, taking't^are to (liix the 
 
ENGRAVING. 
 
 79 
 
 ins^i-edients well, a'ic" leave them to boil some 
 time, till they be well . icorporated. 
 
 I'lieattvaiilage of thu mixture is, that it may at 
 any time, being warmed, be put wiili the finger on 
 (iie places desired to be covered; liy which means 
 Ihe further operation of the aqua fortis on such 
 phtces, may be instantly prevented wiiliout any 
 other trouble or preparation, or witliout interrupt- 
 ing or delaying the principal o|)eration. 
 
 This mixture may be employed equallv well 
 ftitli the hard as with the soft varnish; the inten- 
 tion of using such a composition is, if any scratches 
 
 r false strokes happen in the etchings tliey are to 
 DC stopped out with a hair pencil dipped in this 
 composition mixed with lamp-black, previously 
 to laying on the aqua fortis, or as it is called, bit- 
 ing in. 
 
 To choone copper for eiigraxhiig. 
 
 Plates intended for engraving ouglit to he of tlie 
 best copper, which should be very malleable, firsii, 
 Bud witli some degree of hardness, free from veins, 
 or specks, or dissimilar parts. The redness of 
 copper is a presumptive mark of its being good, 
 i'Ut not an infallible one; for though it is, in gene- 
 ral, a proof of the purity of the copper, yet it does 
 not evince that the quantities may not be injured 
 by too IVequent infusion. 
 
 Copper-plates may be had ready prepared in 
 most large towns; but when these cannot be had, 
 procure a pretty thick sheet of copper, I'ather 
 larger than tiie drawing, and let tlie brazier plan- 
 ish it well; then take a (jiece of pumice-stone, and 
 with water rub it all one way, till if becomes toler- 
 ably smooth and level; a piece of charcoal is next 
 used with water for polishing it still farther, and 
 j-emoving the deep scratches made by tlie |)Umice- 
 Ktone, and i*. is then finished with a piece of char- 
 coal of a finer grain, witli a little oil. 
 To engrave in mezzolinlo. 
 
 This art is reconinieniled for the amazing ease 
 with which it is executed, especially liy those who 
 have any notion of drawing. 
 
 Mezzotinto prints are those which have no 
 hatching or strokes of the graver, but wiiose lights 
 and shades are blended together, and appear like 
 a drawing of Indian ink. 
 
 The tools used in this art, after procuring a 
 well-polished copperplate, are — oil-stone, ground- | 
 iiig-tools, sci'apers, burnishers, and needles. 
 To lay l/ie ground. 
 
 Mark oft" upon the bottom of tiie plate the dis- 
 tance intended fur the writing, coat of arms, kc. 
 I'.ien lay the plate, with a piece of swan-bkin flan- 
 Mel under it, ui)on the table, hold the grounding- 
 t >ol in the hand perpendicularly; lean upon it mo- 
 (Ici-ateiy hard, continually rocking the hand in a 
 Vi^\A line from end to end, till the plate is wholly 
 covered in one direction: next cross the strokes 
 from side to side, afterwards fronj cornet to cor- 
 n<-.r, working the tool each time all over the plate, 
 ill every direction, almost like ih- points of a com- 
 puss; taking all possible care not to let the tool cut 
 (in one direction) twice in 'i place. 'I'his done, 
 the plate will be full, or all rough alike, and 
 would, if it were printed, appear completely 
 &lack. 
 
 Having laid the ground, take tVie scrapings of 
 black clialk, and with a piece of rag, rub them 
 oxer the plate; or, with two or three candles, i 
 smoke it, as betbre directed for etching. 
 
 Xow take the print or drawing, and having rub- 
 bed the back with red chalk-iUist, mixed viii.li 
 Wiiite lake, [)roceed to trace it on the plate. 
 
 J whet ihe gi'onnding-tooL \ 
 
 If a tooth of the tool should break, it may be i 
 ;).-iceived >n the working by a streak or gap, I 
 xiiich will appear in the ground in a straight line; i 
 
 in which case the tool must he whetted on tlie 
 back, holding it sloping, and in a circular manner, 
 like the bottom of tlie tool. 
 
 To scrf^e the picture. 
 Take a bluot needle, and mark the outline? 
 only; then with a scraper, scrajje off the lights in 
 every pai't of the plate, as clean and as smooth as 
 possible, in proportion to the strength of the lights 
 in the picture, taking care not to hurt the outlines: 
 and ill order to see better, with the thumb ami 
 fore-finger of the left hand, hold a piece of trans- 
 parent paper, sloping, just over the right hand, 
 and the artist will soon be a judge of the ditterent 
 tints of the work he is doing; scraping off more or 
 less of the ground, as the different strengths of 
 ligiits and tints require. 
 
 I'he use of the burnisher is to soften and nib 
 down the extreme light parts after the scraper is 
 done with: such as the tip of the nose, forehead, 
 linen, &c. ^v1lich might otherwise, when proved, 
 appear rather misty than clear. 
 
 Another method. — K.tch the outlines of the ori- 
 ginal, as also of the folds in drapery, marking the 
 hreadth of the shadows by dots, which having hi; 
 of a projier colour with aqua fortis, lake off the 
 ground used in etching, and, having laid the mez- 
 zotintoground, proceed to scrape the plate as aoove. 
 Four or five days before the plates are ready for 
 proving, notice must be given to the rolling presss 
 \)rint.er to wet some French paper, or a thick mel- 
 low paper in imilatici of it, as that time is neces- 
 sary for it to lie in wet. When the proof is dry, 
 touch it with white chalk Avhere it should be ligli't- 
 er, and with black chalk where it should be dark- 
 er; and when the print is re-touched, proceed at 
 before for the lights, and for the sliades use a small 
 grounding-too!, as much as is necessary to bring 
 it to the ])roper colour; and when this is done, 
 prove it again, and so proceed to prove and touch 
 till it is entirely finished. When the plate tar- 
 nishes, a little vinegar and salt, kept in a phial, 
 will take it off, wiping it dry with a clean rag. 
 
 Avoid as much as possible over-scrai>ing any 
 part before the first proving, as, by this caution, 
 the work will appear the more elegant. 
 To engrave in aquatiiUa. 
 This very much resembles drawing in Indian 
 ink. This process consists in coiToding tlie cop- 
 per with aqua-fortis, in such a maimer, liiat an im- 
 jiression from it has the appearance of a tint laid 
 on the paper. This is effected by covering the 
 copper with a substance wliicli takes a granulated 
 form, so as to prevent the aqua-fortis from acting 
 where the particles adhere, and b)' this means 
 cause it to corrode the copper partially, and in in- 
 terstices only. When these particles are extreme- 
 ly minute, and near to each other, the impression 
 from the plate appears to the naked eye like a 
 wash of Indian ink. But when tiiey are large:*, 
 the granulation is more distinct; and as liiis may 
 be varied at pleasure, it is capable of being adai)t- 
 ed to a variety of purpose^ and subjects. 
 
 The matter generally used fur this purpose, is 
 comiiosed of equal parts of asphal turn and transp;»- 
 rent resin, reiluced to |)ow(ler and silted on the 
 plate, (which has been previously greased,) through 
 a fine sieve. The [date is the'i heated so :'.s to 
 make the powder adhere, and Ine artist scrapes it 
 away when a strong shade is wanted, and covers 
 those parts with varnish where he wishis a very 
 strong light to ai)pear. The aqua-foj'tis, pi-operly 
 diluted with water, is then put on witliin a fciice 
 of wax, as in common etching tor engraving, and 
 by repeated ai.()lications, covering the light parts 
 still with varnish, the effect is produced. 
 'Tn engrave on icooa. 
 The block is cuumoniy made of pear-tree ot 
 
80 
 
 UNIVERSAL RfiCElPT BOOK. 
 
 box, and diffei-s in thickness according to its size. 
 The surface for the engraving is on the transverse 
 section of tiie wood; tiie subject is drawn upon it 
 witli a pen and Indian irk, with all the f\nis!iing 
 tha* it is required to have in the im^)ression. The 
 spaces between the lines are cut away with knives, 
 chisels, and gouges, leaving the lines that have 
 been drawn with the ink. 
 
 The taking irapressionp from blocks of wood 
 differs from that of copperplate in this, that in the 
 latter they are delivered from tiie incision, while 
 in the wooden blocks they are 'elivered from the 
 raiseu part. 
 
 Chiar^ osairo 
 
 This method of engraving is performed with 
 three blocks. The outline is cut in one, the deeo 
 shadows in a second, and the tbird gives a tiiu 
 over the whole, except whore ti»e lights are cut 
 away. These are substituted in their turn, each 
 print receiving an impression from .each block. 
 This mode of engraving was designed to represent 
 ihe drawings of the old masters. 
 
 To etch upon glass. 
 
 Procure several thick clear pieces of crown 
 glass, and immerse them in melted wax, so tiiat 
 each may receive a complete coating. When per- 
 fectly cold, diaw on them, with a fine steel point, 
 flowers, trees, houses, portraits, &c. Whatever 
 paits of the drawing are intended to be corroded 
 with tlie acid, should be perfectly free from the 
 least particle of wax. When all these drawings 
 are finished, the pieces of glass must be immersed 
 one by one in a square leaden box or receiver, 
 M'here they are to be submitted to the action of 
 fluoric acid, or fluoric acid gas. 
 
 It will be necessary to have some water in the 
 receiver for the absorption of the superabundant 
 gas; and the receiver should have a short leaden 
 pipe attached to it for tlie reception of the beak of 
 the retort. This should be well luted w ith wax. 
 At the top of the receiver there is a sliding door 
 for the admission of the plates: tiiis is to be well 
 luted whilst the gas is acting. When the glasses 
 are sufficiently corroded, they are to be taken out; 
 and the wax is to be removed' by first dipping them 
 in warm, and then in hut water. Various colours 
 may be applied to the corroded parts of the glass, 
 whereby a very fine painting may be executed. In 
 the same manner, sentences and initials of names 
 uiay be etched on wine-glasses, tuml)leis. Sec. 
 
 Anothei method. — Glass may also be etched, by 
 immersing it in liquid fluoric acid, after having 
 been coated with wax and drawn on, as in the last 
 method. There is this difference, ho^rever, in the 
 use of the liquid and the gas, that the former ren- 
 ders the etching trmixpaveiU, whilst that produced 
 by the gas is quite opaque. 
 
 In this method the potass of the glass is set free, 
 whilst liie silex or sand is acted on; conseiiuently 
 no vessel of glass can ever be employed with safely 
 to contain this acid in a li(iuid state, as it would 
 soon be corroded into holes: it is, therefore, getie- 
 r&lly preserved in leaden bottles, on which it has 
 lo power to act. 
 
 Varnish coating preferable. 
 
 In coating the glass with was as above directed, 
 it is almost impossil)le to lay it on sufficiently tliin. 
 The consequence i-f this is, that the lines traced 
 by the point will be found irregular, ragged, and 
 destitute of thut delicacy which is required. Tlie 
 strong varnisli used by engravers answers much 
 heller, provided it be ver^ carefully af}{>lied. lie- 
 fore doing so, the glass must be thoronghl) clean- 
 ed and heated, so vnat it can hardly be held, 'ihe 
 varnish is then to be applied lightly over, and 
 made sniootii by dabbing it with small balls of silk, 
 autfed with cottoD \\ lieu dry and even, the 
 
 lines may be traced on it, the plate lying on a pane 
 of glass fixed in a table, slightly inclined so tliat 
 the light may be thrown under it. 
 Simple method of etcldng glass, as applied to ther- 
 mometers. 
 
 Coat the glass to be graduated, &c. with ydljw 
 wax, and trace with a steel point whatever is in- 
 tendeil to be etched. Now dip the glass in sul- 
 phuric acid, and shake over it some finely pulver- 
 ized fiuate of lime (fluor spar). This salt will be 
 decomposed by the aflinity of limi for sulphuric 
 acid. Accordingly the fluoric acid will be set free 
 to attack the silica of the glass. Corrosion o) 
 those parts which are uncovered by the wax, will 
 be the consequence. 
 
 To engrave on precious stones. 
 
 The first thing to he done in this branch of en- 
 graving, is t'l cement two rough diamonds to tlie 
 ends of two sticks large enough to hold tliem stea- 
 dy in the hand, and to rub or grind them against 
 each other, till ihey be brought to the form tlesir- 
 ed. The dust or powder that is rubbed off, serves 
 afterwards to polish them, which is performed by 
 a kind of mill that turns a wheel of soft iron. The 
 diamond is fixed in a brass dish; and, thus applied 
 to the wheel, is covered with diamond dust, mix- 
 ed up with oil of olives; and when the diamond is 
 to be cut facet-wise, first one face, and then an- 
 other is applied to the wheel. Rubies, c-apphirts, 
 and topazes, are cut and formed the same way on 
 a copper wheel, and polished with tripoli diluted 
 in water. Agates, amethysts, emeralds, hyacinths, 
 granites, rubies, and others of the softer stones, 
 are cut on a leaden wheel moistened with emery 
 and water, and polished with tripoli on a pewter 
 wheel. Lapis-lazuli, opal, &c. are polished on a 
 wooden wheel. 
 
 To fashion and engrave vases of agate, crystal, 
 lapis-lazuli, or the like, a kind of lathe is made 
 use of, similar to that used by pewterers, to hold 
 the vessels, which are to be wrought with proper 
 tools. The engraver's lathe generally holds the 
 tools, which are turned by a wheel; and the vessel 
 cut and engraved, either in relievo or otherwise: 
 the tools being moistened from time to time with 
 diamond dust and oil, or at least emery and water. 
 To engrave figures or devices on any of these 
 stones, when polished, such as medals, seals, kc. 
 a little iron wheel is used, the ends of whose axis 
 are received within two pieces of iron, placed up- 
 right, as in the turner's lathe; and to be brought 
 closer, or set further apart, at pleasure; at one end 
 of the axis are fixed the proper tools, being kept 
 tight by a screw. Lastly, the wheel is turned by 
 the foot, and the stoneappliedby the hand to the tool, 
 then shifted and conducted as occasion requires. 
 
 The tools are genenilly of iron, and sometimes 
 of brass; their form is various. Some have small 
 round leads, like buttons, others like fenels, 
 to take itie yieces out, and others flat, fccc. When 
 the stone has been engraved, it is polished on 
 wheels of hair-brushes and tripoli. 
 
 To evp-rave upon steel. 
 
 Steel blocks, or plates of sufiicient size to re- 
 ceive the intended engraving, are softened, or de- 
 carbonated upon their substances, and thereby ren- 
 dered a better matei-ial for receiving all kinds oi 
 work, than even co])per itself. After the intended 
 work has Leeu executed upon the block, it is hard- 
 ened with great care by a new process, which pre- 
 vents injury to the most delicate work. A cylin- 
 <ler of steel, previously softened, is then placeil in 
 the transferring press, and repeatedly jjassed over 
 the engraved blocks, by which the engraving is 
 transferred, in relief to the peripiieiy nf the cy- 
 linder, the press liaving a vibrating motion, equal 
 ling that of the cylinder upon its axis, by which 
 
ENGRAVTIVG. 
 
 <>ew surfaces are presented equall'ms; llie extent of 
 •iigravii(<i;. 'Cilia cylinder is then hardened, and 
 IS ready for indentins; either f.o|)|)er or steel plates, 
 Ahicli is dune hy iihicini;- it in llie same press be- 
 1 ire descrilied, :'>n(l rei)eate(lly pressinp; it over the 
 .•o\)]icr or steel plates, thereby produciiij^ aniitlier 
 -ni;i'avin.2: identically like that upon the oii,»inal 
 I'lock. 'i'his may he repeated upon any re((nired 
 tiumher of plates, as the original engravins^ wiil 
 •'■main to produce oihcr cylinders, if ever retpiir- 
 •d, and when transferred to steel (jlales, and liard- 
 -ncd, they will also serve as adilitional matrices 
 f^r the protUicliou of new cylinders. 
 
 Etching lirpior for ptutes ofhAft tteel. 
 
 Dissolve a (piarter of an oimce of corrosive subli- 
 mate and the same (inaiitity of alum, Lwlh powder- 
 ed, in half a pint of hot water. 
 
 Directions for itse. 
 
 When cold, pour it on to your plate, and kee]' 
 stirring it with a camels' hair brush; wash the 
 ld;ite perfectly after each biting, and throw away 
 the iioi'lion of Hiiuid you have empioyed; delicate 
 tints are obtained in about three minutes, stronger 
 ones in proportion. 
 
 BlTSIlf G, IH J^ZIi ITS VARIETIES. 
 
 To prepare mordants. 
 
 Dyeing is a chemical process, and consists in 
 combining a certain coloifing matter with fdires 
 (.f cloth. The facility with which cloth imbibes a 
 dye, depends upon two circumstances; tlie union 
 (if the cloth and the dye-stuff, and the union of the 
 dye-stuff, or dyeing. material, and the ilnid in which 
 it is dissolved. ^Vool unites with almost all co- 
 hiuring nratters, silk in the next degree, cotton 
 <: insiderably less, and linen the least of all. To 
 (iy« cotton or linen, the dye-stuff, or colouring ma- 
 terial, shoidd, in many cases, be dissolved in a 
 Eubstance for which it has a weaker connexion than 
 wirJi the solvent employed in the dyeing of wool 
 or silk. Tluis we may use the colour called oxide 
 iif iron, dissolved in sulphuric acid, to dye wool; 
 but to dye cotton and linen, it is necessai-y to dis- 
 solve it in acetous acid. Were it possible to pro- 
 tiure a sufficient number of colouring substances, 
 having a strong afRiiily for cloths, to answer all the 
 purposes of dyeing, that art would be exceedingly 
 simple and easy. lUit this is by no means the case. 
 ThisdiHicidty has, however, been obviated by a very 
 ingenious contrivance. Some other substance is 
 ejnplnyed which strongly unites with the cloth and 
 the colouring matter. 'I'his substance, therefore, 
 is previously combined with the cloth, whicli is 
 then dipped into a solution containing the colour. 
 The colour then combines with the intermediate 
 substance, which, being firmly combined with the 
 cloth, secures the (hirmanence of the dye. Sub- 
 stances employed fur th'.s purpose are denominated 
 nmrduiits. 
 
 To choose and apply them. 
 
 The most important part of dyeing is, therefore, 
 the choice and application of mordants; as upon 
 them, the permanency of almost every dye dej>ends. 
 Mordants must be previously dissolved in some li- 
 ijuid, which h^s a weaicer union with the mordants 
 than the cloth has; and the cloth m'-st then be 
 steeped in this solution, so as to saturate itself with 
 Uie mordant. The most important, and most gene- 
 rally used mordant is alumine. It is used eitiier in 
 a state of common alum, in which it is combined 
 With sulphuric acid, or in that state called acetite 
 uf aluiv.ine. 
 
 Use of alum as a mordant. 
 
 Alum, to make a mordant, is dissolved in water, 
 and very fretpiently, a quantity of tartrate of potass 
 is dissolved with it. Into this solution woollkn 
 cloth is put, and kept in it till it has absorbed as 
 ranch alumine as is necessary. It is then taken 
 0':t, and for the most part washed and dried. It is 
 
 now a good deal heavier than it was before, owing 
 to the alunj which has combined with it. 
 Acetite (f alumine 
 
 Ts prepared as a mordant by pouring acetite of 
 lead into a solution of alum. This mordant is em- 
 ployed f )r coTTOX and LiNE>f. It answers for these 
 mvi'ch better than alum; the stuff is more easily sa- 
 turated with alumine, and takes, in consequence 
 a richer and more permanent colour. 
 White oxide of tin. 
 
 This mordant has enabled the moderns greatly 
 to surpass many of the ancients in the fineness of 
 their colours; and even to equal the famous I'yrian 
 purple; and by means of it scarlet, the brightest of 
 all colours, is produced. It is the white oxide of 
 tin, alone, which is the real mordant. 
 
 Tin is used as a mordant in three slates: dissolv- 
 ed in nitro-muriatic acid, in acetous acid, and in a 
 mixture of sulphuric and muriatic acids; but nitro- 
 mnriate of tin is the common mordant empl'jyed by 
 dyers. They prepare it by dissolving tin in dilut- 
 etl nitric acid, to which a certain proportion of 
 common salt, or sal ammoniac, is added. 
 
 When the nitro-mnriate of tin is to be used as a 
 morilar.t, it is dissolved in a large quantity of water, 
 and tl'.e cloth is dipped in the solution, and allowecj 
 to remain till sufficiently saturated. It is then taken 
 out, washed and dried. Ty.-tai is usually dissolv- 
 ed in the water nlong with .he nitro-nmriate. 
 Red oxide of iron. 
 
 This is also used as a mordant in dyeing; .t ha; 
 a very strong affinity for all kinds of doth, of which 
 the permanency of red iron-spots, or iron-moulds, 
 on linen and cotton is a sufficient proof As a mor- 
 dant it is used in two states: in that of sulphate of 
 iron, or copperas, and that of acetite of iron. The 
 first, or copperas, is commonly used for -wool. The 
 copperas is dissolved in water, and the cloth dip[»- 
 ed into it. It may be used also for cotton, but in 
 most cases acetite of iron is preferred, which \\ 
 prepared by dissilving iron, or its oxide, in vinv> 
 gar, sour beer, or pyroligneous acid, and the longei 
 it is kept the better. 
 
 Tan, &c. 
 
 Tan is very frequently employed as a mordant. 
 An infusion of nut-galls, or of sumach, or of anjr 
 other substance containing tan, is made in water, 
 anrl the cloth is dipped in this infusion, and allowed 
 to remain till it has absorbed a sufficient quantity. 
 Fan is often employed also, along with oihir mor- 
 dants, to produce a compound mordant. Oil is also 
 used for the same purpose, in dyeing cotton and 
 I linen. The mordants with which tan is -tiost fre» 
 
82 
 
 UNIVERSAL RKCEIPT BOOK. 
 
 qucnt'.y combined, are alumine, and oxide of 
 iron. 
 
 Besides these mardants, there are several other 
 .substances frequently used as auxiliaries, either to 
 facililale the combination of the mordant with the 
 cloth or to alter tlie shade of colour; the chief of 
 these are, tartar, acetate of lead, common salt, sal 
 ammoniac, sulphate of coj)per, &cc. 
 
 Mordants not oidj- render the dye permanent, 
 but have also considerable influence en the colour 
 produced. The same colouring matter produces 
 very (lifF-^rent dyes, according as the mordant is 
 changed. Suppose, for instance, that the colouring 
 matter is cochineal; if we use the aluminous mor- 
 dant, the clotli will acf|uire a crimson colour; hut 
 the o.xide of iron produces with it, a black. 
 
 In dyeing, then, it is not only necessary to pro- 
 cure a mordant which has a sufficiently strong afli- 
 nity for the colouring matter and the cloth, and a 
 colouring matter which possesses the wished-for 
 colour in perfection; but we must procure a mor- 
 dant and a colouring matter of such a nature, that 
 ■when combined together, they shall possess the 
 wished-for colour in perfection; and even a great 
 variety of colours may be produced with a single 
 dye-stuff, provided we change the mordant suffi- 
 ciently. 
 
 To deteiTtune the effects of various sails or mor- 
 dants on colours. 
 The dye of madder. 
 
 For a madder red on woollens, the best quantity 
 of madder is one half of the weight of the woollens 
 that are to be dyed; the best proportion of salts to 
 ae used is five parts of alum and one of red tartar 
 for sixteen parts of the stuff. 
 
 A variation in the proportions of the salts, wholly 
 alters the colour that the madder naturally gives. 
 If the alum is lessened, and the tartar increased, the 
 dye proves a red cinnamon. If the alum be entirely 
 omitted, the red wholly disappears, and a durable 
 tawny cinnamon is produced. 
 
 If woollens are boiled in weak pearl-ash and wa- 
 ter, the greater part of the colour is destroyed. A 
 solution of soap discharges part of the colour, and 
 leaves the remaining more beautiful. 
 
 Volatile alkalies heighten the red colour of the 
 madder, but they make the dye fugitive. 
 The dye of logwood. 
 
 Volatile alkaline salts or acids incline this to 
 purple; the vegetable and nitrous acids render it 
 pale; the vitriolic and marine acids deepen it. 
 hime ivater. 
 
 In dyeing browns or blacks, especially browns, 
 lime water is found to be a good coiTective, as also 
 an alterative, when the goods are not come to the 
 shade required; but practice alone can show its 
 utility; it answers for either woollens, silks, or cot- 
 tons. 
 
 To render colours holding. 
 
 Browns and blues, or shailes from them, require 
 no preparation; but reds and yelloWiS, either of silk 
 cotton, or woollen, require a preparation to make 
 Uiem receive the dye, and hold it fast when it has 
 received it. Alum and tartar, boiled together, 
 when cold, form a mastic, within the pores of the 
 substance, that serves to retain the dye, and reflect 
 the colour in a manner transparently. 
 
 Almost all browns are deemed fast and holding 
 colours, without any preparation: tlie dyeing ma- 
 terials containing in themselves a sufficient degree 
 of astringent quality to retain tiieir own colours. 
 Many reds are also equally holding, but none more 
 so than those made with inailder on woollens pre- 
 pared with alum and tartar. 
 
 A veiy fast red is also maile with Brazil wood, 
 oy boiling the woollen in alum and tartar, and sui- 
 &-ring the cloth to remain several days in a bag 
 
 kept moist by the preparation liquor. The caust 
 of the solidity of the colour from Brazil wood 
 dyed after this method, arises from the alum and 
 tartar masticating itself within the pores of the 
 wool in quite a solid state. 
 
 There is not a drug used in the w'jole art of 
 dyeing, but may be made a permanent dve. by 
 finding out a salt, or solution of some ra;-tal, that, 
 when once dissolved by acids, or by boiling water 
 will neither be affected by the air, nor be dissolved 
 by moisture. Such .-ire alum and tartar, the solu- 
 tion of tin, &c. But these salts and solutions do 
 not answer with all ingredients that are u^ed >i 
 dyeing. 
 
 To purchase dyeing materials. 
 
 The names of the principal dyeing materials art* 
 alum, argol, or tartar, green copperas, verdigriB 
 blue vitriol, roche alum, American or quercitron, 
 and oak bark, fenugreek, logwood, oltl and young 
 fustic, Brazil wood, braziletto, camwood, barwood, 
 and other red woods, peach wood, sumach, galls, 
 weld, madder of 3 or 4 sorts, safflower, savory 
 green wood, annatto, turmeric, archil, cudbear, 
 cochineal, lac cake, lac dye, and indigo. The 
 whole may oe purchased of druggists and colour- 
 men. 
 7 dye wool and looollen cloths of a blue colour. 
 
 Dissolve one part of indigo in four parts of con- 
 centrated sulphuric acid; to the solution, add one 
 part of dry cai-bonate of potass, and then dilute ii 
 with eight times its weight of water. The clotli 
 must be boiled for an hour in a solution, contain- 
 ing 5 parts of alum, and 3 of tartar, for every 3i 
 parts of cloth. It is then to be thrown into a -water- 
 bath previously prepared, containing a greater or 
 smaller proportion of diluteil sulphate of indigo, 
 according to the shade which the cloth is intea<!ed 
 to receive. In this bath it must be boiled till it has 
 acquired the wished-for coloiu-. 
 
 The only colouring matters employed in dyeing 
 blue, are woad and indigo. 
 
 Indigo has a very strong affinity for wool, silk, 
 cotton, and linen. Every kind of cloth, tlierefore, 
 may be dyed with it, without the assistance of any 
 mordant whatever. The colour thus induced is 
 very permanent. But indigo can only be applied 
 to cloth in a stale of solution, and the only solvent 
 known is sulphuric acid. The sulphate of iiidigo 
 is often usetl to dye wool and silk blue, and is 
 known by the name of Saxon blue. 
 
 It is not the only solution of that pigment em- 
 ployed in dyeing. By far the most common me- 
 thod is, to depiive indigo of its blue colour, and 
 reduce it to green, and tlien to dissolve it in water 
 by means of alkalies. Two different methods are 
 employed for this purpose. The first is, to mix 
 with indigo a solution of green oxide of iron, and 
 dift'erent metallic sulphurets. If, therefore, indign, 
 lime, and green sulphate of iron, are mixed toge- 
 ther in water, the indigo gradually loses its blue 
 colour, becomes green, and is dissolved. The se- 
 cond method is, to mix the indigo, in water, with 
 certain vegetable substances which readily undergo 
 fermentation; the inmgo is dissolved by means of 
 quick lime or alkali, which is added to the solution. 
 
 The first of these methods i?. usually followed in 
 dyeing cotton and linen; ihc stC07id, in dyeing -woo* 
 and sdk. 
 
 In the dyeing of wool, woad and bran are cdm- 
 monly employed as vegetable ferments, and iime 
 asthesolventof the green base of the indigo. Woad 
 itself contains a colouring matter precisely similar 
 to indigo; and by following the common process, 
 indigo may be extracted from it. In the usuid 
 state of woad, when purchased by the dyer, the in- 
 digo, which it contains, is probably not far from 
 the state of green pollen. Its quautitv in woad i» 
 
DYEtNCr 
 
 but sirnll, and it is mixed with a great proportion 
 of olher regctu'ole matter. 
 
 When ♦he cloth is first taken out of the vat, it is 
 of a green colour; but it soon becomes blue. It 
 ought to be carefully washed, to carry off the un- 
 conibined particles. This solution of indigo is lia- 
 ble to two inconveniences: first, it is apt some- 
 times to run too fast into the putrid fermentation; 
 this may be known by t!ie putrid vapours wliich it 
 exhales, and by the disappcai'ing of tlie green co- 
 lour. In this state it would soon destroy the in- 
 digo altogether. The inconvenience is remedied 
 by adding' more lime, which has the property of 
 moderating the putrescent tendency. Secondly, 
 sometimes the fermentation goes on too languidly. 
 This defect is remedied by adding more bran, or 
 woad, in order to diminish the proportion of thick 
 lime. 
 
 To make cheinic blue and green. 
 Cliemie for light blues and greens, on silk, cot- 
 ton, or woollen, and for cleaning and wliitening 
 cottons, is made bv the following process: — 
 
 Take 1 lb. of tlie best oil of vitriol, which pour 
 upon I ounce of the best Spanish flora indigo, well 
 pounded and sifted; add to this, after it has been 
 well stirred, a small lump of common peai-1-ash as 
 big as a pea, or from that to the size of 2 peas; this 
 will immediately raise a great fermentation, and 
 cause the inJigo to dissolve in minuter and finer 
 [•articles thai\ otherwise. As soon as this fermen- 
 tation ceases, put it ii.io a bottle tightly corked, 
 and it <Tiay be used the next day. Obic;rve, if more 
 than the (]uantity prescribed of pearl ash should be 
 used, it will deaden and sully the colour. 
 
 Chemic for green, as above for blue, is made by 
 only adding one-fourth more of the oil of vitriol. 
 
 If the chemic is to be used for woollen, East In- 
 dia indigo will answer the purpose even better than 
 Spanish indigo, and at one quarter of the price; but 
 the oil of vitriol is good for both. 
 
 To make a solution of tin in aqna regiu. 
 Mix together 8 ounces of filtered river water, 
 and 8 ounces of double aqua fortis; add gradually 
 half an oinice of sal ammoniac dissolved piece by 
 piece, and 2 drachms of salt-petre. Tlien take 1 
 ounce of refined block tin: put it into an iron pan, 
 and set it over the fire; when melted, hold it 4 or 
 5 feet over the vessel, and drop it into water, so as 
 to let it fall in pieces. 
 
 Next put a small piece of this granulated tin into 
 the above aqua-regia, and when the last piece dis- 
 appears, add more gradually till the whole is mix- 
 ed; mind and keep it firmly corked. When finished 
 it will produce a most excellent yellow, though 
 should it fail in thai, respect, it will not be the 
 worse for use; keep it cool, as heat will injure and 
 even spoil it. 
 
 To make muriate of tin. 
 Fake 8 ounces of muriatic acid, and dissolve in 
 It, by slow degrees, half an ounce of granulated 
 tin; when this is done pour oft" the clear liouid into 
 a bottle and weaken it, if required, with pure fil- 
 tered river water. 
 
 To determiie tlie effect of various tvaters on differ- 
 ent colours. 
 Snow water contains a little muriate of lime, anil 
 some slight traces of nitrate of lime; rain water has 
 the same salts in a larger quantity, and also caibo- 
 luc acid; spring water most frequently contains 
 carbonate of lime, muriate of lime, muriate of soda, 
 or carbonate of soda. River water has the same sub- 
 stances, but in less aoundance. Well water contains 
 sulphate of lime or nitrate of pot-ash besides the 
 nbove-named salts. Should the water contain a salt, 
 \)r a mineral acid, in tlie first mstance, fn acid will 
 oe requisite to neutralize it, and in the second, an 
 
 alkali. I'hus waters of any quality may be satm-iit- 
 ed by their oi>posites, and rendered neutral. 
 To discharge colours. 
 The dyers generally put all coloured silks whuh 
 are to be discharged, into a coi/jier in which hall a 
 pound or a pound of white soap has been dissolve 1. 
 They are then boiled off, and when the copp-^r 
 begins to be too full of colour, the silks are takvr 
 out and rinsed in warm water. In the intei'im a 
 fresh solution of soap is to be added to the copjM r 
 and then proceed as before till all the colour is dis- 
 charged. Fov those colours that are wanted to be 
 effectually discharged, such as greys, cinnamon* 
 &c. when soap does not do, tartar must be used 
 For slate colours, greemsh drabs, olive drabs, &c. 
 oil of vitriol in warm water must be used; if olhet 
 colours, roche alum must he boiled in the copper, 
 then cooled down and the silks entered and boiled 
 oft", recollecting to ri.'se them before they are again 
 dyed. A small quantity of muriatic acid, diluted 
 in warm water, must be used to discharge some 
 fast colours; the goods must be afterwards uell 
 rinsed in warm and cold water to prevent any injurv 
 to the stalk. 
 
 To discharge cinnamons, greys, &'c. ivheTi dtjea 
 too fill. 
 Take some tartar, pounded in a mortar, sift 't 
 into a bucket, then pour over it some boiling wa- 
 ter. The silks, &c. may then be rim through tiic 
 clearest of this liquor, which will discharge the co- 
 lour; but if the dye does not take on again evenly, 
 more tartar may be added, and the goods run 
 through as before. 
 
 To re-di/e, or cliange the colours of garments, SJc. 
 The change of colour depends upon the ingredi- 
 en' 3 with which the garments have been dyed. 
 Sometimes when these have been well cleane<l, 
 more dyeing stuff must be added, which will aftord 
 the colour intended; and sometimes the colour al- 
 ready on the cloth must be discharged and the ar- 
 ticle re-dyed. 
 
 Every colour in nature will dye black, whether 
 blue, yellow, red or brown, and black will always 
 dye black again. All colours will take the same 
 colour again which \.hey already possess; and blues 
 can be made green or black; green may be made 
 brown, and brown green, and every colour on re- 
 dyeing will take a darker tint than at first. 
 
 Yellows, browns, and blues, are not easily di». 
 charged; maroons, reds of some kinds, olives, &^c 
 may be discharged. 
 
 For maroons, a small quantity of roche alum 
 may be boiled in a copper, and when it is dissolv- 
 ed, put in the goods, keep them boiling, and prt)- 
 bably, in a few minutes, eno tgh of it will be dis- 
 charged to take the colour intended. 
 
 Olives, greys. Sec. are discharged by putting in 
 two or three table spoonsful, more or less, of oil 
 of vitriol: then put in the garment, &c. and boil, 
 and it will become white. If chemic green, either 
 alum, pearl-ash, or soap, will discharge it oft to 
 the yellow; this yellow may mostly be boiled oft 
 v.ith soap, if it has received a preparation for tak- 
 ing the chemic blue. Aluriatic acid used at a hand 
 heat will discharge most colours. A black niav 
 be dyed maroon, claret, green, or a dark brown'; 
 and it often happens that black is dyed claret, 
 green, or dark brown; but green is the princi|iai 
 colour into which black is changed. 
 To alum silks. 
 Silk should be alunied cold, for when it is alum • 
 ed hot, it is deprived of a great uart of its lustre. 
 The alum liquor should alw:iys be strong for silks, 
 as tlwy take the dye more readily after wards. 
 To d^e Silk blue. 
 Silk is dyed light blue by a ferment of six parte 
 
84 
 
 UNIVERSAL RECEIPT ROOK. 
 
 of bran, six nf indis^o, six nf potass, and one oF 
 TnaJilcr. 'To dye it of a dark Mue, it must previ- 
 ously feoeive wliat '\^ cA\i't\ a gronml-coloiir; a red 
 dje-stuft", called arcliil, is used for lliis puri)ose. 
 7V» dye cctton and linen blue. 
 
 Cotton and linen are dyed l)lue by a solution of 
 one part of invlisjo, one part of green sulphate Oi 
 iron, and two pai-ts of f|uick-linie. 
 Yellow dyes. 
 
 The principal colouring matters for dyeing yel- 
 low, are weld, fustic, and quercitron bark. Yel- 
 low colouring matters have too vv^ak an affinity 
 (or clotli, to produce (lermauent colours without 
 vue use of mordiuits. Cloth, therefore, before it 
 is dyed yellow, is always prepared by soaking it 
 in alumine. Oxide of tin is sometimes used when 
 very fine yellows are wanting. Tan is often em- 
 ployed as subsidiary to alumine, and in order to 
 fix it mo''e copiously on cotton and linen. Tartar 
 isalso used as an auxiliary, to brighten the colour; 
 and muriate of soda, sidphate of lime, and even 
 sidphate of iron, to render the shade deeper. 
 The yell -w dye l)y means of fustic is more perma- 
 nent, but not so beautiful as that given by weld, 
 or (piercitron. As it is permanent, and not much 
 injured by acitls, it is often used in dyeing com- 
 pound colours, where a yellow is required. The 
 mordant is alumine. When the mordant is oxide 
 of iron, fustic dyes a good permanent drab colo'Jr. 
 Weld and quercitron bark yield neaily the same 
 kind of colour; but the bark yields colouring mat- 
 ter in greater abundance and is cheaper than weld. 
 I'ho method of using each of these dye-stuffs is 
 nearh' the same. 
 
 To dye ivooUeiis yelloia. 
 
 Wool may be dyed yellow by the following pro- 
 cess; let it be boiled for an hour, or more, with 
 abo 'e one-sixth of its weight of alum, dissolved in 
 sufficient quantity of water as a mordant. It is 
 ihen to be plunged, without being rinsed, into a 
 bath of warm water, containing as much querci- 
 tron bark as equals the weight of the alum em- 
 ployed as a mordant. The cloth is to be turned 
 through the boiling liquid, till it has acquired tiie 
 intended colour. Then, a quantity of clean ])0w- 
 dered chalk, equal to the hundreth part of the 
 weight of the cloth, is to be stirred in, and the 
 operation of dyeing continued for eight or ten mi- 
 nutes longer. Jiy this method a pretty deep and 
 vely yellow may be given. 
 
 For very bright orange, or golden yellow, it is 
 (ecessary to use the oxide of tin as a monlant. 
 For producing bright golden yellows, some alum 
 must be added along with the tin. To give the 
 Velio w a delicate gi ;en shade, tartar must be 
 added in different proportions, according to the 
 shade. 
 
 To dye silks yelloiv. 
 
 Silk may be dyed of different shades of yellow, 
 either by weld or quercitron bark, but the last is 
 die cheaiiest of the two. I'iie Y^roportion should 
 3e from one to two parts of bark, to twelve parts 
 of silk, according to the shade. The bark, tied 
 u() in a bag, should be put into the dyeing vessel, 
 whilst the water which it contai-ns is cold; and 
 when it has acquired the heat rf about lOJ degrees, 
 the silk, having been previously alumed, should be 
 'iljiped in, and continued, till it assumes the wish- 
 cd-for colour. When the shade is required to be 
 deep, a little chalk, or pearl-ash, should be added 
 I'jwards tlie end of the operation. 
 
 To dye linens and cottons yellow. 
 
 The mordaut should be acetate of alumine, pre- 
 pared b)' dissolving one part of acetate of leaJ, and 
 i.iree parts of alum, in a sufficient quantity of wa- 
 :cr. This s >lutiou should be heate \ to the tem- 
 vtirature of JOO decrees: t!ie cloth should be soak- 
 
 ed iri it for two hours, then wrung out and dri'^l. 
 The soaking may be repeated, and the 'lolh again 
 dried as before. It is tiien to be bar ly wetted 
 with lime-water, and afterwards dried. The soak- 
 ing in the acetate of alumine may be again repeal- 
 ed; an<l if the thsde of yellow is required to be 
 very bright and durable, tiie alternate wetting with 
 lime-water and soaking in the mordant may be re- 
 peated three or four ''mes. 
 
 The dyeing-bath is prepared by putting 12 or T8 
 parts of (piercitron bark (according to the depth of 
 the shade recjuired), tied up in a b;ig, into a suf- 
 ficient quantity of cold water. Into this bath the 
 cloth is to be put, and turned in it for un hour, 
 vvnile its temperature is gradually raised to about 
 120 degrees. It is then to be brought to a boiling 
 heat, and the cloth allowed to remain in it only foi 
 a few minutes. If it is kept long at a boiling heat, 
 the yellow acquires a shade of brown. 
 To fix a fine mineral yellow upon wool, silk, cot- 
 ton, hemp, &c. 
 lV«.x one pound of sulphur, two pounds of white 
 oxide of arsenic, and five parts of pearl-ash; and 
 melt the whole in a crucible, at a heat a little 
 sh.rt of redness. The result is a yellow mass, 
 which is to be dissolved in hot water; and the li- 
 quor filtrated, to separate it from a sediment form- 
 ed chiefly of metallic arsenic, in shining plates, 
 and in a small part, of a chocolate-coioured mat- 
 ter, which ajipears to be a sub-sulphuret of arsenic 
 Dilute the filtrated liquor, then add weak sulphu- 
 ric acid, which produces a flocculent precipitate, 
 of a most brilliant yellow colour. This precipitate, 
 washed ujion a cloth filter, dissolves with the ut- 
 I most ease in liquid ammonia, giving a j'ellow so- 
 j lution, which colour is to be removed by an ex- 
 I cess of the same alkali. 
 I To prepare realgar. 
 
 I The most brilliant and permanent yellow that 
 I can be imagined, is the sulphnret of arsenic, or 
 realgar, into which, mjre or less diluted, accord- 
 ing to the depth of tint required, the wool, silk, 
 cotton, or linen, is to be di|H)ed. AU metallic 
 utensils must be carefully avoided. ^VIlen the 
 stuffs come out of this bath they are colourless, 
 but they insensibly take on a yellow hue as the 
 ammonia evaporates. They are to be exposed as 
 equally as possible to a current of open air; and 
 when the colour is well come out, and no longer 
 heightens, they are to be washed and dried. 
 
 Wool should be fulled in the ammoniacal solu- 
 tion, and should remain in it till it is thoroughly 
 soaked; then, very slightly and uniformly pressed, 
 or else merely set to drain of itself Silk, cotton, 
 hemp, and Hax, are only to De dipped in the dye- 
 ing liquid, which they easily take. They must 
 then be well pressed. 
 
 The sulphuret of arsenic will give every ima- 
 ginable tint to stuffs, from the deep golden yellow 
 to the lightest straw-colour, which has the inva- 
 riable advantage of never fading, of lasting even 
 longer than the stuffs themselves, and of resisting 
 all re-agents, except alkalies. Hence it is [lecii- 
 liarly fitted for costly tapestry, velvets, and other 
 articles of furniture which are not in danger of be- 
 ing washed with alkalies or soap, and to which the 
 durabilit}' of colour is a most important object. It 
 may also be used with advantage in paper-staining. 
 Red dyes. 
 The colouring matters employed for dyeing red, 
 are archil, madder, carthamus, kermes, cochineal, 
 and Brazil-wood. 
 
 1 dye woollens red, crimson, and scarlet. 
 Coarse woollen stuffs are dyed red with madder 
 or archil: but fine cloth is almost exclusively dye'l 
 with cochineal, though the colour which it re- 
 ceives from kermes is much more durable. Bra- 
 
DYEING. 
 
 8V 
 
 sil wood is scarcely used, except as an auxiliary, 
 Decause ilie colour, which it imparts to wool, is not 
 permanent 
 
 Wood is died ciimson, by first impre<jnatins; it 
 with alnmine, hy means of an ahim bath, and tiien 
 boiliuf; it in a decoction of cochineal, till it has 
 acquired the wished-for colour. The ci-imson will be 
 finer, if th J ti'i-ranrdant is substitutetl for alum; 
 indeed, it is usual with dyers, to add a little nitro- 
 niuriate of tin, when they want fine crimsons. The 
 addition of archil and potass to tiie cochineal, both 
 ren<lers tiie crimson darker, and gives it more 
 bloom; but the bloom very soon vanishes. For 
 paler crimsons, one-half of the cochineal is with- 
 diawn, and madder substituted in its place. 
 
 Wool may be dyed scarlet, by first boiling it in 
 a solution of murio-sulpliate of tin, then dyeing it 
 pale yellow with quercitron bark, and afterwards 
 crimson with cochineal; for scarlet is a compound 
 colour, consisting of crimson mixed with a little 
 vellow. 
 
 To carry the colour into the body of clith. 
 Make the moistened cloth pass through between 
 rollers placed within at the bottom of the dye-vat; 
 so that the web, passnig from one windlass through 
 the dj'e-vat, and being sti'ongly compressed by the 
 rollers in its passage to another windlass, all the 
 remaining water is driven out, and is re-placed by 
 the colouring liquiil, so as to receive colour into 
 its very centre. The winding should be continued 
 backwards and forwards from one windlass to the 
 • itiier, and through the rolling-press, till the dye is 
 of soffiiient intensiiv. 
 
 'To dye silks red, ciimson, &c. 
 Silk is usually dyed red with cochineal, or car- 
 ihamus, and sometimes witii Hrazil-wood. Kermes 
 rtoes not answer for silk; madder is scarcely ever 
 used for that purpose, because it aoes not yield a 
 colour bright enough. Archil isen:pIoyed to give 
 silk a uloom; but it is scarcely ever used by itself, 
 unless when the colour wanted is lilac. 
 
 Silk may be dyeil crimson, by steeping it in a 
 solution of al".m, and then dyeing it in the usual way 
 in a cochineal batli. 
 
 TL.; colours known by the names of poppy, cher- 
 ry, rose, and^tfs/i c.-tur, are given to silk hy means 
 cif earthamus. The [iroccss consists merely in kee|>- 
 ing the silk as long as it extracts any colour, in an 
 alkaline solution of earthamus, into which as much 
 lemon-juice, as gives it a fine cher-y-red colour, 
 has been poured. 
 
 Silk cannot be dyed a full scarlet; but a c(jlour 
 approaching to scarlet may be given to it, by first 
 impregnating the stuff with murio-sulphate cf tin, 
 »ntl afterwards dyeing it in a bath, composed of 
 fiiur parts of cochineal, and four parts <~f quercitron 
 bark. To give the colour more boJy, both the 
 mordant and the dye may be repeated. 
 
 A colour, approaching to scarlet, may be given to 
 silk, by first dyeing it in ci'imson, then dyeing it 
 with cartiiamns; and lastly, yellow, without heat. 
 To dye linens and cottons red, scarlet, &c. 
 Cotton and linen are dyed red with madder. The 
 process was borrowed from the east; hence the co- 
 {•lur is often called Adrianople, or 1~urkey-red. 
 The cloth is first impregnated with oil, tlien with 
 galls, and lastly with alum. It is then boiled for 
 an hour in a decoction of madder, which is com- 
 monly mixed with a quantity of blood. After the 
 cl )lh is dyed, it is plunged into a soda ley, in or- 
 di-r to bi'ighten the colour. The red, given by this | 
 process, is very permanent; and when properly ; 
 cenducted, it is exceedingly beautTul. The whole i 
 difliculty con£ists in the application of the mor- i 
 ilaiit, which is by far the most complicated em- 
 ployed ill the whole art of dyeing. 
 
 Cotton may be dved scarlet, by means of muriu- 
 
 sulphate of tin, cochineal, and quercitron bark, 
 used as for silk, but t^ie colour is too fading to be 
 of any value. 
 
 Jilack dyes. 
 
 The substances employed to give a black colour 
 to cloth, are red oxide of iron and tan. These 
 two s'abstances have a strong atiinity for pach other 
 and when combined, assume a deep black colour, 
 not liable to be destroyed by the action of air ot 
 light. 
 
 Logsvood is usually empluved as an auxiliary 
 because it communicates lustre, and adds conside- 
 rably to the fulness of the black. It is the wood 
 of a tree which is a native of several of the West- 
 India islands, and of that part of Mexico which 
 surrounds the bay of Honduras. It yields its co- 
 louring matter to water. The decoction is at first 
 a fine red, bordering on violet: but if left to itself, 
 it gradually assumes a black colour. Acids give it 
 a deep red colour; alk;>'ies, a deep violet, inclin- 
 ing; to brown; sulphate of iron renders it as black 
 as ink, and occasions a precipitate of the same co- 
 lour. 
 
 Cloth, before it receives a black colour, is usu- 
 ally dyed blue: this renders the colour much fuller 
 and finer than it would otherwise be. If th ; cloth 
 is coarse, the blue dye may be too expensive; in 
 that case, a brown colour is given by means of 
 « ainut-peels. 
 
 I'o dye -woollens black. 
 
 Wool is dyed black by the following process. If 
 Is boi'sd for two hours in a decoction "of nut-galls, 
 and afterwards kept, for fvo hours more, in a bath, 
 composed o'' logwood and sul[)hate of iron; kept, 
 during the whole time, at a scalding heat, but not 
 boiling. j>uring the ojieration, it must be fre- 
 quent/j rx" osed t' the air; because the green ox- 
 ide of iron, of which the sulphate is composed, must 
 be conve'ted into red oxide by absorbing oxygen, 
 before the cloth can accpiire a proper colour. The 
 common proportions are five parts of galls, five of 
 sulphate of iron, and thirty of logwood, for every 
 hundred of cloth. A little acetate of copper 
 is coramonlj added to the sulphate of iron, be- 
 cause it is tlwught to improve the colour. 
 To dye stlks black. 
 
 Silk is dyed nearly in the same manner. It is 
 capable ol combining with a great deal of tan; the 
 quantity given is varied at the pleasure of the artist, 
 by allowing the silk to remain a longer or shorter 
 time ia tlie decoction. 
 
 'J'o dye cottons and linens black. 
 
 The cloth, previously dyed blue, is steeped lor 
 -24 hours in a decoction of nut-galls. A bath is 
 l)repared containing acetate of iron, formed by 
 satu;--aling acetous acid with brcrwn oxide of iron: 
 into this bath the cloth is [nit in small ([Uiintities at 
 a time, wrought with the band for a quarter of an 
 hour; then wrung out, and aired again; wrought in 
 a fresh quantity of the bath, and afterwards aired. 
 These alternate processes are repeated till the co- 
 lour wanted is given: a decoction of alder bark if 
 usually mixed with Ihe liquor containing the imt 
 galls. 
 
 To dye ivool, &c. brotun. 
 
 Brown, or fawn colour, though in fict a com 
 pound, is usually ranked ain.iiigttie simple colours, 
 because it is ap[)lied to cloth by a single process. 
 Various substances are used for brown dv s. 
 
 AV"alnut-peels, or the green covering oi the wal- 
 nut, when first sei)arated, are white internally, but 
 soon assume a brown, or eve.i a black coloar, on 
 exposure to the air. They readily yield their co- 
 louring matter to water. They are usually kept lu 
 large casks, covered w ith water, for aoove a year 
 before they are used. Todye wool brown \\ ithlhem, 
 nothins more is necessary, than to steej) the cloth 
 
U>nVERSAL RECEIPT BOOK. 
 
 in a decoction of tliem tii ':t has acquire'l the 
 wisheil-for colour. The depth of tlie shade is pro- 
 jiortional to the strenijth of the decoction. 
 
 The root of the walnut-tree contains the same 
 colourinu; matter, hut in smaller quantity. The 
 bark of the birch also, and many otliei- U-ees, may 
 be used t^r the same purpose. 
 
 To (lye compoimd colours. 
 
 Compound colours are produced t;y mixing to- 
 g;ethertwo simple ones; or whicti is the same tiling 
 t)v dyjing cloth first of the simple colour, and then 
 bv another. Tliese colours vary to infinity, ac- 
 cording to the proportions of tlie ingredients em- 
 ployed. From blue, red, and yellow, red olives 
 antl greenish greys are made. 
 
 From blue, red, and brown, olives are made 
 from the lightest to the darkest shades; and by 
 giving a greater shade of red, the slated and laven- 
 der greys are made. 
 
 From blue, red, and black, g'eys of all shades 
 are made, such as sag-e, pigeon, slate, and lead 
 greys. The king's or prince's colour is duller than 
 usual; this mixture produces a variety of lines, or 
 colours almost to infinity. 
 
 From yellow, blue, and brown, are made the 
 goose dung and olives of all kinds. 
 
 From brown, blue, and black, are produced 
 brown olives, and their shades. 
 
 From the red, yellow, and brown, are derivv,d 
 the orange, gold colour, feuille-mort, or faded leaf, 
 dead carnations, cinnamon, faiun, and tobticco, by 
 '.ising two or three of the olours as required. 
 
 From yellow, red, and black, bro-ums of every 
 shade are ma<le. 
 
 PVom blue and yellow, greens of all shades. 
 
 From red and blue, purples of all kinds are 
 formed. 
 
 To dye different shades of gi^een. 
 
 Green is distinguished by dyers into a variety of 
 shades, according to the depth, or the prevalence 
 of either of the component parts. Thus, we have 
 se.i-green, grass-green, pea-green, 8cc. 
 
 Wool, silk, and linen, are usually dyed green, 
 by giving them first a blue colour, and afterwards 
 dyeing them yellow; when the yeZ/ow is first given, 
 several inconveniences follow: the yellow partly 
 separates again in the blue vat, and communicates 
 a green colour to it; thus rendei-ing it useless for 
 every other purpose except dyeing green. Any ot 
 the us'jal processes for dyeing blue and yellow, 
 may be followed, taking care to proportion the 
 depth of the shades to that of the green required. 
 
 When sulphate of indigo is employed, it is usual 
 to mix all the ingredients together, and to dye the 
 cloth at once; this produces what is known by the 
 name of Saxon, or English green. 
 
 To dye violet, purple, and lilac. 
 
 AVool is generally first dyed blue, and after- 
 wards scarlet, in the usual manner. iJy means of 
 cochineal mixed w ith sulphate of indigo, the pro- 
 cess mav be performed at once. Silk is first dyed 
 crimson, bv means of cochineal, and then dipped 
 into the indigo vat. Cotton and linen are first dyed 
 blue, and then dipped m a decoction of logwood; 
 but a more permanent colour is given by means of 
 ■ Txide of iron. 
 
 To'dye olive, orange, and dnnainon. 
 
 When blue is combined with red and yellow on 
 cloth. i.iC resulting colour is olive. Wool may be 
 dyed orangH, by first dyeing it scarlet, and then 
 yellow. VVhcn it is dyed first with madder, the 
 result is a cinnamon colour. 
 
 Silk is dyed orange by means of carthamus; a 
 cinnamon colour by logwood, Brazil-wood, unil 
 fustic, mixed together. 
 
 Cotton and linen receive a cinnamon colour by 
 ca&ans of weld and madder; and an olive-colour 
 
 by being ])assed through a blue, yellow, and then s 
 madder bath. 
 
 To dye grey, drab, and dark broiim. 
 
 If cloth is previously combine<l with browr. oxide 
 of iron, and afterwards dyed yellow with querci- 
 tron b^rk, the result w'ill be a drab of difterent 
 shades, acco" lingto the proportion of mordant em- 
 ployed. When the proportion is small, the coloui 
 inclines to olive, or yellow; on the contrary, the 
 drab may be deepened, or saddened, as the dyers 
 term it, by mixing a little sumach with the bark. 
 To dye a black -upon cotton, linen, and mixen 
 goods. 
 
 Take tar, iron liquor of the veiy best quality; 
 add to each gallon thereof, three quarters of a 
 pound of fine flour, and boil it to the consistency 
 of a thin paste. Put the liquor or paste abovemen- 
 tioned into a tub belonging to a macliine used in 
 the process. The goods intended to be dyed are 
 wound upon a roller, and passed through the 
 liqucr or (laste, betwixt the two rollers; thereby 
 completely staining or dyeing the whole mass or 
 body of the cloth. Pass them into a very hot stove 
 or drying-house till dry, then take cow's dung, put 
 it into a large copper of water about scalding hot, 
 and mix it well together, through which pass the 
 piece of cloth until it be thoroughly softened. Wash 
 the gooils, so (liuiged, extremely well in water. 
 Take a quantity of madder, or logwood, or su- 
 mach, or all of them mixed together, as the strength 
 of the cloth and nature of the colour may require, 
 and put them into a copper, or tub of hot water 
 then enter the goods before mentioned in this li- 
 quor, and keej) rinsing or moving them therein, 
 until they are l)rought up to the strength of colour 
 recjuired. Have the goods again well washed aiid 
 dried. For dyeing black, it will be proper to pass 
 the goods a second time through the above opera- 
 tions; adding more or less of llie dyeing-woods as 
 before. If after the above operations the Snade of 
 colour is too full, or too mu h upon the red hue, 
 it will be necessary to give them a little sumach, 
 and then run them through a liquor niade from iron 
 and owler, or alder bark. 
 
 Another method. 
 
 Take common iron liipior, and add 3-4ths of a 
 pound of fine flour, and by boiling bring it to the 
 consistency of a thin paste; or instead of flour, add 
 glue or linseed, or gujn, or all of them mixed to- 
 gether, till i- is brought to a proper thickness. 
 Then pass the goods through the machine, and 
 follow the before mentioned operations. 
 'To dye olives, bottle greens, purples, broxcrns, cm' 
 namons, or sniiffs. 
 
 Take common iron liquor, or common ii-on li- 
 quor with aium dissolved therein, in quantity of 
 each accorihng to the shade of colour wanted, made 
 into a paste or liquid, by adding flour, gum, glue, 
 linseed, or one or more of them as betore. Then 
 [)Ut the licjuor or paste above mentioned into a tub 
 belonging to the machine, and pass the goods so 
 intended to be dyed, through the machine. Take 
 them from the machine, and hanr lliem up in a 
 very oool room, w here they are to remain till the- 
 roughlv drv. Take cow's dung, put it into a large 
 copper of hot water, and mi... it well together; 
 through which pass tlie clotl( or roods until tho- 
 roughly softened, the <|uantity of dung and time re- 
 quired, being proportioned ao before. 
 
 The goods after this proce'os being well washed, 
 take a (jnantity of liquor maile froi» madder, log- 
 wood, sumach, fustic, Brazil, woau, quercitron 
 bark, peach wood, o-- other woods, to produce the 
 colour wanted, oi- rnr re of them; and if rt.^essary 
 dilute this liquor with water, according to the shade 
 or fulness of colour wanted to be dyed. Then work 
 the goods through this liquor : after which pasi 
 
DYEING. 
 
 8> 
 
 tnem through cold or warm water, according to the 
 colour, tlie proper application of which is well known 
 to dyers, adding a little alum, copperas, or Roman 
 vitriol, or two or more of them, first dissolved in 
 water. Then wash them off in warm water, anj 
 dry them. But if the colour is not sufficiently full, 
 i-epeat the same operations till it is brought to the 
 shade required. 
 
 7 'o dye crimson, red, orange, or yello-w. 
 Take red liquor, such as is generally made from 
 alum, and dilute it with water according to the 
 strength or shade of colour wanted to dye, bring- 
 ing it to the consistency of a paste or liquid, as be- 
 fore described. Then pass the cloth through the 
 raacliine; which being dried in a cool room, pass 
 it through the operations of dunging and washing 
 as before. Take a quantity of liquor, made from 
 cochineal, madder, peach-wood, Jirazil, logwood, 
 woad, fustic, sumach, or any two or more of them 
 [proportioned in strengtii to the shade or colour 
 wanted to dye, and work the goods through this li- 
 quor till they are brought to the shade of colour 
 required; after which wash them in cold or warm 
 water, and dry them. 
 
 'Vo dye cotton, -wool, and silk, loith Prussian blue. 
 Immerse the cotton into a large tub of water 
 slightly acidulated and charged with prussiate of 
 potass. These sorts of stuffs dyed in Prussian blue, 
 and tlien in olive transformed into green, are par- 
 ticularly sought after in trade. By processes ana- 
 logous to those employeu for cotton stuffs, the in- 
 ventor has obtained tlie same shades and colours, 
 on samples of silk; and for many years, he has even 
 succeeded in fixing Prussian blue on wool, and in 
 producing on cloth the same shades as on cotton 
 and silk. 
 
 Dyeing -with Prussian blue. 
 By the following process, a brilliant and perma- 
 nent colour, called Raymond blue, from its pro- 
 poser Mr Raymond, Professor of Chemistry at 
 Lyons, may be produced; a colour more bright tiian 
 and as deep as that obtained from indigo, fur- 
 aislring likewise a sky-blue, not attainable fi-ora 
 that substance. 
 
 Tlie silk, after its usual boiling with soap, is to 
 he cleansed in a large quantity of water; it is then 
 to be immersed ii; a solution of the i)er-sul[)hate of 
 iron (copperas of a dark green), the oxide of which 
 combines with the silk — the proper quantity of fer- 
 ruginous matter the silk has absorbed is indicated 
 by the greater or less intensity of the yellow colour 
 It presents. It is then to be rinsed with great care 
 to remove all the free acid, and plunged in a bath 
 of prussiate of potash acidulated by sulphuric acid. 
 The dyeing is effected in a few minutes. When 
 tliis is done it must be rinsed again in clear water, 
 and brightened with purified urine largely diluted 
 with water, into which is occasionally thrown a lit- 
 tle acetic acid. 
 
 Chevreul's mode of graduating shades of colour 
 from Pnissiun blue. 
 Impregnate each parcel of silk to be dyed with 
 a different proportion of the oxide of iron by im- 
 mersing it in a solution, the strength of which has 
 been regulated accordingly. For the deejjer tones 
 of colour employ the acetate, and for the otiiers the 
 JMuriate or sul[)iiate. After havint properly rinsed 
 (in separate water) each parcel, \l is to be dipp- 
 ed into <listinct baths of the prussiate of potash, the 
 qnuntity of r0uch has beai nvMlc to correspond with 
 tlie (juanlity of oxide of iron previously united to it. 
 With these precautions all the desired shades may 
 bf obtained. Those which are liglit and liavc a 
 greenish cast should be well waslied in river water, 
 which will soon j^oduce the blue in its puritv. — If 
 this does not happen a very -weak solution of mu- 
 riHiic acid will produce the effect to a certainty. 
 
 To precipitate acetale» of lead ana copper, sr. 
 wool, silk, and cotton. 
 
 Soak tlie stuff which is required tc be dyed, in a 
 solution of acetate, or rather sub-acetate of 1 .>ad, 
 wring it wlien it comes out of the bath, drying it 
 in tlie shade, afterwards wash it, and again im- 
 merse it in water chai'gcd with sulphuretted hydro- 
 gen gas, B)' this process are obtained, in a few 
 minutes, rich and well-laid shades, which vary 
 from the clear vigone colour to the deep brown, 
 accordingto the force of the mordant and the num- 
 ber of the immersions of the stuffs in tlie two bath- 
 ing vessels. From the order of afl.nities, it is thc- 
 wool which takes colour the best, afterwards thf 
 silk, then the cotton, and lastly the thread, which 
 ' appears little apt to combine with the mordant. 
 
 Tlie different colours above indicated, resist tiu; 
 air well, likewise feeble acids, alkalies, and boil- 
 ing soap, which modify their shades in an imper- 
 ceptible manner, and these shades are so striking, 
 that it will appear difficult to obtain them in any 
 other manner. 
 
 This new kind of dye is very economical. The 
 sulphuretted hydrogen gas is obtained from a mix- 
 ture of two parts of iron filings, and one ft urim- 
 stone melted in a pot; this brimstone fi I vuised, 
 introduced into a matrass, and the gas is re.moved 
 by sulphuric acid extended in water to a mild heat. 
 The gas absorbs abundantly in cold water. 
 To dye cotton cloth black. 
 
 Take a quantity of Molacca nuts, which in Pen- 
 gal are sold at '2*. per cwt., and boil them in wa- 
 ter, in close earthen vessels, with tlie leaves of the 
 tree. During (he boiling, a whitish substance, 
 formed from the mucilage and oil of tiie nuts, will 
 rise to the surface; this must be taken off and pre- 
 served. The cloth intended to be black n.i st be 
 printed with this scum, and then dyed, after which 
 let it be passed through lime water, when the 
 printed figures will be changed to a full and pei'- 
 maneiit black. 
 
 To dye -wool a permanent blue colour. 
 
 Take 4 ounces of the best indigo, reduce it to a 
 very fine powder, and add 1'2 pounds of wool, io 
 the grease; put the whole into a cop[)er large 
 enough to contain all the wool to be dyed. As 
 soon as the requisite colour is obtained, let the 
 wool be well washed and dried. The liquor re- 
 maining may be again used, to produce lighter 
 blues. The colour will he as beautiful and per 
 manent as the finest blue, produced by woad, and 
 the wool, by this method, will lose less in weight 
 than it it had been previously scoured. 
 To produce tlw, Swiss deep and pale red topical 
 mordants 
 
 When the cotton cloth has been freed by steep- 
 ing and boiling in soap and water, from the paste 
 used by the weaver, and an3' other iinpurilies it 
 may have acquired, immerse it thoroughly, or^ a 
 it is called, tramp or pad it in a soluticm of any al- 
 kali, and oil or grease, forming an imperfect soaj), 
 or boil it iuany of the perfect soa[is dissolved in wa- 
 ter, or in a solution of soda and gallipoli oil, in the 
 proportion of 1 gallon of oil to '20 gallons of soda 
 lees, at Uie strengtii of four degrees and a lialf^ 
 then dry the cloth in the stove, and repeat tue pro- 
 cess several times, which may be varied at plea- 
 sure, according to the lustre and durability ol the 
 colour wanted, stove-drying the clotli betueeii 
 every immersion. To the above solutions add a 
 little sheep's tlung, for the first tnree iiiimei sions; 
 these are called the dung liquors; alter the cloth 
 has received the dung liquoi j, it is steeiied for ?.2 
 hours in a ([UunVity of water, IIU degrees of Fah- 
 renheit; this is called the green steep. I'he cloth 
 being again stove-dried, is immersed as above in a 
 solution of u.kali and oil, or grease, or boiled Lu 
 
88 
 
 UNIVERSAL RECEIPT BOOK. 
 
 oerfect soap dissolved, litre widiout tne sheep's | 
 viung; or oitener, £.ccor<ling to the b'illiancy of 
 colours wanted, slove-tlning, as before, between 
 every immersion; these arr called the white li- 
 ijiiors. Steep the cloth for 12 hours at 125 Fah- 
 renheit, which firms what is called the white 
 sleep. The cloth being now thoroughly washed 
 in cold water, and drie(l, is ready to receive, first, 
 the pink mordant, which is composed as follows: — 
 take equal quantities, by measurement, of a decoc- 
 tion of galls at the slrengtli of four to six, and a 
 solut":on of alum at one half degree, the alum being 
 previously saturated with whitening, or any otlier 
 alkali, in the proportion of 1 ounce to the pound 
 weight of alum; mix them together, and raise the 
 temperature to 140 degrees of P'ahrenheit, or as 
 hot as can be handled. By immersion, as formerly 
 mentioned, in this mixture, the cloth, when dyed 
 and cleared, exhibits a beautiful pink, equal, if not 
 superior, to that pi'oduced by cochineal. 
 7'o dye jilks and satins brown in the small way. 
 
 Fill the copper wilb river water, when it gently 
 uoils, put in a quarter of a pound of chipped fustic, 
 two ounces of madder, one ounce of sumach, and 
 half an ounce of cam-wood; but if not required to 
 be so red, the cam-wood may be omitted. These 
 should boil, at least, from half an hour to two 
 iiours, that the ingredients may be well incorpo- 
 rated. The copper must then be cooled down by 
 pouring in cold water: the goods may then be put 
 in, and simmered gently from half an hour to an 
 hour. If this colour should appear (o want dark- 
 ening, or saddening, it may be done by taking out 
 the goods, and adding a small quantity of old 
 black liquor; a small piece of green copperas may 
 be use(J. rinse in two or three waters, and hang up 
 to dry. 
 
 To dye silks of/awn colour drabs. 
 
 Boil one ounce of tustic, half an ounce of al Itr 
 nark, and two drachms of archil. From one to 
 four drachms of the best crop ma(ider must be ad- 
 ded to a very small quiintity of old black liquor, 
 if it be required darker. 
 
 7'o dye a silk sliawl scarlet. 
 
 First dissolve two ounces of white soap in boil- 
 ing water, handle the shawl througn this li(juor, 
 now and then rubbing such places with the hands 
 as may a,ipear dirty, till it is as clean as tliis wa- 
 ter will make it. A second, or even a third liquor 
 may be used, if required: the shawl must be rinsed 
 out in warm water. 
 
 Then take half an ounce of the best Spanish an- 
 iiatto, and dissolve it in hot water; pour this solu- 
 tion into a pan of warm water, and handle the 
 sliattl through this for a quarter of an hour; then 
 take it out and rinse it in clean water. In the 
 meanwhile dissolve a piece of alum of the size of 
 a horse bean in warm water, and let the shawl re- 
 main w this h&lf an hour; 'take it out and rinse it 
 in clear water. Tlien boil a quarter of an our.ce 
 of the best cochineal for twenty minutes, dip it out 
 of the copper into a pan, and let the shawl remain 
 \\\ tills from twenty minutes to half an hour, which 
 will make it a full blood red. Then take out the 
 bhawl, and add to tl.; liquor in the pan a (|ua;t 
 more of that out of tt.e copper, if there is as much 
 reiiiainiiig, and about half a small wine-glassful of 
 the s diiLiun of tin: when cold, rinse it slightly out 
 in spring water. 
 
 To dye a silk shawl crims!>n. 
 
 Take about a table spoonful of cud-bear, put it 
 into a .small pan, po"r boiling water upon it, stir 
 and let it stainl a few minutes, then put m the silk, 
 anil turn it over a shijrtiime, and when the colour 
 is full en)ugh, take it out: but if it should reipiire 
 more violet 'H' crimson, add a spoonful or l«o cf 
 purple archil to some «anii water, and dry it within 
 
 doors. To finish it, it .must oe mangled or ca- 
 lendered, and may be pressed, if sucn a conveni 
 ence is at hand. 
 
 To dye silk lilac. 
 
 For every pound of silk, take one pound and s 
 half of archil, mix it well with the liquor; make H 
 boil a quarter of an hour, dip the silk quickly, 
 tiien let it cool, and wasii it in river water, and 3 
 fine violet, or lilac, more or less full, will be ob- 
 tained. 
 
 To dye thick silks, satins, silk stockings, &c. of a 
 ^fiesh colour. 
 
 Wash the stockings clean in soap and water, 
 tlien rinse them in hot water; if they should not 
 then appear perfectly clear, cut half an ounce ol 
 white soap into thin slices, and put it into a sauce- 
 pan halt full of boiling water; when this soap ia 
 dissolved, cool the water in tlie pan, then put in 
 the stockings, and simmer for twenty minutes; 
 take them out, and rinse in hot water; in the i-i- 
 terim pour three table spoonsful of purple archil 
 into a wash-hand basin half full of hot water; put 
 '.he stockings in this dye water, and when of tlie 
 shade called half violet or lilac, take them from 
 the dye water, and slightly rinse them in cohl ; 
 when dry hang them up in a close room in whii'h 
 sulphur is burnt; when they are evenly bleachec 
 to the shade required of flesh colour, take their 
 from the sulphuring-room, and finish them bj 
 rubbing the right side witii a clean flannel. Some 
 persons calender them afterwards. Satins and silks 
 are done the same way. 
 
 To dye silk stockings black. 
 
 These are dyed like other silks, excepting thai 
 they must be steeped a day or two in black liquor, 
 before they are put into the black silk dye. At 
 first they will look like an iron grey; but, to finish 
 and black them, they must be put on wooden legs, 
 laid on a table, and rubbed with the oily rubber, 
 or flannel, u[)on which is oil of olives, and then the 
 more they are rubbed the better. Each pair of 
 stockings will require half a table spoonful of oil, 
 at least, and halt an hour's rubbing, to finish them 
 well. Sweet oil is the best in this process, as it 
 leaves no disagreeable smell. 
 
 '1 dye straw and chi[) bonnets black. 
 
 Chip hats being composed of the shavings of 
 wood, are stained black in various ways. First, 
 by being boiled in strong logwood liquor three 
 or four hours; they must be often taken out 
 to cool in the air, and now and then a small 
 quantity of green copperas must be added to the 
 liquor, and this continued for several hours. The 
 saucepan or kettle that they are dyed in may re- 
 main with the bonnets in it all niglit; the next 
 morning they must be taken out and dried in the 
 air, and brushed with a soft brush. Lastly, a 
 sponge is dipped in oil, and sijueezed almost to 
 dryness; with this the bonnets are rubbed all over, 
 both inside and out, and then sent to the blockers 
 to be blocked. Others boil them in logwood; and 
 instead of green co[)peras, use steel filings steeped 
 ill vinegar; after which they are finished as above. 
 To dye straw bonnets brown. 
 
 Take a sutticiept quantity of Brazil wood, su- 
 mach, bark, madder, and copperas, and sadden, 
 according to the shade required. 
 I'o remove tlie stain of light colours from the hands. 
 
 W ash the hands in soap and water, in which 
 some pearl-ash is dissolved. ; 
 
 Tu dye black cloth green. 
 
 Clea^1 the cloth -.veil with bullock's gall and wa- 
 ter, aiul rinse in warm water; then make a copper 
 full of river water, boiling hot, and take from one 
 pound to one pound and a half of fustic; put it in, 
 and boll it twenty minutes, to which add a lump 
 of alum of the size of a walnut; when this is dis 
 
DYEING. 
 
 T.h 
 
 solved in the copper, put in the coat, and boil it 
 twenty tninntes: then take it out, and add a small 
 wine glass, tlirre pai'ts t'uil, ot' chemic blue, a-ul 
 boil ai,'aiii from half an liour to an hour, and the 
 cloth will be a beautiful dark, green; then wash out 
 and dry. 
 
 Calico printing: 
 This art consists in dyeing cloth with certain co- 
 lours and figures upon agi'ound of a difterent hue; 
 the colours, when they will not take hold of the 
 doth readilv, being fixed to tliem by means of 
 mordants, as a preparation of alum, made by dis- 
 solv!;.g 3 lbs. of alum audi lb. of acetate of lead in 
 8 lbs. of wai-m water. There are .added at the 
 same time, 2 ounces of potash, and 2 ounces of 
 chalk. 
 
 Acetate of iron, also, is a mordant in frequent 
 use in the print; ig of caliooes; but the simi)le mix- 
 ture of alum and acetate of lead is found to answer 
 best as a mordant. 
 
 '/'; apply the mordants. 
 
 The mordaiUs are applied to the cloth, either 
 with a pencil, or by means of blocks, on wnich the 
 pattern, according tf which the c;.tlon is to be 
 printed, is cut. As they are a[)plied oidy to par- 
 ticular parts of the cloth, care must be taken that 
 none of tiiem spread to the part of tile cloth which 
 is to be left white, and that they do not interfere 
 with each other when several are applied; it is 
 necessai-y, therefore, that the rnoruants s!io\.ld be 
 of such a degree of consistence, that they will not 
 spread beyond those parts of the oloth on wiiich 
 they are applie<l. This is done by thickening 
 them with flour or starch, when they are to be ap- 
 ])lied by the block, ami with gum arable when 
 they are to be put on willi the pencil. The thick- 
 ening should never be greater tisan is sufticien, to 
 prevent the s[ireading of tlie mordants; when car- 
 ried too far, the cotton is apt not to be sufhcienll_v 
 saturated wiin the mordants, and of course the dye 
 takes but imperfectly. 
 
 In Older tiiat the parts of the cloth impregnated 
 with mordants may be distinguished by their co- 
 lour, it is usual to tinge the mordants with s ime 
 colouring matter. The printers commonly use the 
 decoction of lirazil wood for this purpose. 
 
 Sometimes, the two mordants are mixed to- 
 eether in dift'erenl proportions; and sometimes one 
 or both is mixed with an infusion of sumach, or of 
 iiut-galls. I$y these contrivances a great variety 
 of colours are produced by the same dye-stulT. 
 Process of dyeing, &c. 
 
 After the mordants have been applied, the cloth 
 must be completely dried. It is projter for this 
 purpose to employ heat, wMch will contribute to- 
 wards the separation of the acetous acid from its 
 base, and towards its evaporation; by which means 
 ihe mordant will lombine in a greater proportion, 
 ^nd more intimately with the cloth. 
 
 When the cloth is sufficiently dried, it is to be 
 washed with warm water and cow-dung: till tile 
 flower or gum emi)loyed to thicken the mordants, 
 and all those parts of the mordants which are uu- 
 conibined with the cloth, are removed. After 
 this, the cloth is to be thoroughly rinsed in clean 
 water. 
 
 Dye-stuffs. 
 
 Almost the only dye-stufts employed by calico- 
 printers are indigo, madder, and (|uercitron bark, 
 or weld; but this last substance is little used, ex- 
 cept tor delicate greenish yellows. The rpierci- 
 tron bark gi»es colours equally good; and is much 
 iiheaper and more convenient, not requiring so 
 great a neat to fix it. Indigo, not requiring any 
 mordant, is comrau.dy ap[)lied at once, either bv 
 « block or by a ,yencii. It is prepared by boiling 
 together indigo and potash, made caustic by quick | 
 Al 
 
 lime and orpiment; the solution is afterwards 
 thickened with gum. It must . <; carefnih' seclu- 
 ded from the air, otherwise the indigo would soor 
 be regenerated, which would render the solution 
 useless. Dr Bancroti has proposed to sulisiitute 
 coarse brown sugar for orpiment: it is etpially ef- 
 f"jacious in decomposing the indigo, and rendei"- 
 ing it soluble; while it likewise serves all the 
 pur[)oses of gum. Some calicoe. are only printed 
 of one colour, others have two, and othei-s three 
 or more, even to the number of eight, ten, or 
 twelve. The smaller the number of colours, the 
 fewer in general, are the processes. 
 J\/J7v process to separate the red colouring principle 
 of madder. 
 For this purpose three tubs are necessary, say, 
 A, H, C. The first, or A, sufficient for 5.5 pounds 
 of madder, is to be two feet eight inches deep, and 
 two feet six in diameter. The second, or B, is five 
 feet and a half high and three feet in diameter. 
 'I'liis tub is to be furnished with three cocks, the 
 : first placed at two, the second at three, and 
 1 the third at four feet above its bottom. A serves 
 i as a fermentins tub; H, a washing vessel; and (J, 
 as a deposit. hese tubs are placed near to each 
 I other, in the summer, in tiie open air, under a 
 i shed; in the winter, in a cellar kept at from 66^ to 
 70 Fahrenheit. To commence the process, put 
 ! trom jO to 5.5 pounds of ground madder into .\, 
 I and add water, stirring the mixture conlinuallv, 
 ] until the madder, when at rest, is covered with i:n 
 I inch and a half of water. In 36 or 48 hours (be- 
 ing at rest,) fermentation takes place and raises a 
 I crust of madder to the surface. The mass is now 
 I to be transferred to the second tub or B, which i« 
 then to be filled with water, where it is to repose 
 1 for two hours. The ujipermost cock is then open- 
 j ed, next the un<ler one, and lastly the third. The 
 I liquor collected from the second and third cocks 
 is carried to the tub C, where the precipitation o/. 
 ; the madder that escaped from B, is oomph ted. 
 I You may make repeated washings of the madder 
 ! in 15, until the water ceises to be coloured. Cai"s 
 should be taken in summer, to prevent the madder 
 ! from fermenting a second time. The madder in 
 ! C being washed and precipitated, is equally good 
 j with tilt ither. 
 
 i I'o pnnt yelloiv. 
 
 I For yellow, the block is besmeared with acetate 
 ofalumine. The cloth, after recei\ing this mor- 
 dant, is dyed with quercitron bark, and is then 
 bka.lied. 
 
 S\'ankeeii yeUoiv. — One of the most common co- 
 lourson cotton prints, isa kiiul of Nankeen yellow, 
 of vaiious sliades down to a deep j'ellowisli brown 
 or drab. It is usually in stripes or spots. To pro- 
 duce it, the printers besmear a block, cut out into 
 the figure of the print, with acetate of iron, thick- 
 ened with gum or flour; and apply it to the cotton, 
 which, after being dried and cleansed in the usual 
 maimer, is plunged into a potash ley. The quan- 
 tity of acetate 'if iron is always proportioned to the 
 depth of the shade. 
 
 Jied. — Red is communicated by the same pro- 
 cess, only madder is substituted for the bark. 
 
 nine. — The fine light blues which appear so fre^ 
 quently on printed cottons, are [iroduced by ap- 
 pl) ing to the cloth a block besmeared with a com- 
 position, consisting partly of wax, which co\er3 
 all those parts of the cloth which remain white. 
 The cloth is then dyed in a cold indigo vat; ami 
 after it is dry, the wax cumposition is removed by 
 hot water. 
 
 Ulac and broion. — Lilac, flea brown, and black- 
 ish brown, are given by means of acetite of iron j 
 the quantity of which is always proportioned to the 
 deptii of the shade. For very deep colours a little 
 
 //2 
 
90 
 
 UNIVERSAL RECEIPT BOOK. 
 
 sumach is . added. The cotton is afterwards 
 (\fi(l in the ustul manner with madder, and then 
 bleached. 
 
 Green. — To twelve quarts of muriatic acid, add 
 tiy degrees one quart of nitrous acid: saturate the 
 wlicile witli ^rain tin, and boil it in a proper vessel 
 till two-tliifds !ire evaporated. 
 
 To prepare the indigo for mixing with the solu- 
 tion, take nine nounds of indigo, half a pound of 
 orange orpiment, and grind it in about four (|uarts 
 of water, mix it well with the indigo; and grind 
 the whf)le in the usual way. 
 7'o mix the solution of tin ivith preparedindigo. 
 
 Take two gallons of the indigo prepai-ed as 
 above, then stir into it, by degrees, one gallon of 
 the solution of tin, neutralized by as much caustic 
 ilkali as can be added without precipitating the 
 •n from the acids. For a lighter shade of green, 
 .ess indigo will be necessary. The goods are to 
 oe dipped in the way of dipping Cliina blues; they 
 must not, however, be allowed to drain, but moved 
 from one vat to another as quickly as possilde. 
 They are to be cleansed in the usual way, in a sour 
 vat of about 150 gallons of water to one gallon of 
 sulphuric acid; they are then to be well washed in 
 decoctions of weld, and other yellow colour drugs, 
 and are to be branned or bleached till they be- 
 come white in those parts which are re(iuired co- 
 lourless. 
 
 To print dove colour and drab. 
 
 Dove colour and drab are given by acetite of 
 iron and (piercitron bark; the cloUi is afterwards 
 ()repared in the usual manner. 
 
 To pri?it different colours. 
 
 "W'lien different colours are to ajipear in the 
 same print, a greater number of operations are 
 necessary. Two or more blocks are employed; 
 upon each of which, that part of the pi'int only is 
 CHt, which is to be of some particular colour. 
 These are besmeared with diiferent mordants, and 
 applied to the cloth, whicJi is afterwards dyed as 
 usual. Let us suppose, for instance, that these 
 blocks are applied to cotton, one with acetite of 
 alumine, another with acetite of iron, a third with 
 a mixture of those two mordants, and that the cot- 
 Ion is then dyed with ([uercitron bark, and bleach- 
 ed. Tlie parts impregnated with the mordants 
 would have the following colours: — 
 
 Acetite of alumine, yellow. Acetite of iron, 
 olive, drab, dove. The mixture, olive green, olive. 
 
 If the part of the yellow is covered over with the 
 Indigo liquor, applied with, a pencil, it will be 
 converted into green. 15y the same litpiid, blue 
 may be given to such parts of the print as re- 
 quire it. 
 
 If the cotton is dyed with madder, instead of 
 quercitron bark, the print will exhibit the follow- 
 ing colours: — 
 
 Acetite of alumine, red. Acetite of iron, brown, 
 black. The mixture, purple. 
 
 When a greater number of colours are to ap- 
 pear; for instance, when those c.mmunicated by 
 b.u'k, and those by madder are wanted at the same 
 time, mordants for parts of the pattern are to be 
 applied: tlie cotton then is to be dyed in the mad- 
 il'.r hath, and bleached; then the rest of the mor- 
 dants, to CM up the pattern, are added, and the 
 clolii is again dyed with quercitron bark, and 
 bleached. The second dyeing does not much af- 
 fect the nir.dder colours; because the mordants, 
 which render them permanent, are already satu- 
 rated. Tiie yellow iinge is easily removed by the 
 sul)se([Uent bleaching. Sometimes a new mor- 
 dant is also applied to some of the madder co- 
 lours, in consequence of wiiich, they receive a new 
 permanent colour from the bark. After the last 
 f'leacbinir, new colours may be added by means of il 
 
 the indigo liquor. Tiie tollowmg table will give 
 an idea of the colours which may be given lo cot 
 ton by these processes. 
 
 I. JMadder dye. — Acetite of alumine, red. Ace* 
 tite of iro!\, brown, black. Acetite diluted, lilac 
 Both mixed, \)urple. 
 
 II. lilack t/(/e.— 'Acetite of alumine, vellow, 
 Acetite of iron, dove, drab. Lilac and acetite of 
 aiumine, olive, lied and acetite of alumine, orange 
 
 III. Indigo dye. — Indigo, blue. Indigo and yel- 
 low, green. 
 
 To prepare a substitute for gum used in calico 
 printing. 
 
 Collect half a ton weight of scraps of pcits ot 
 skins, or pieces of rabbit or sheep skins, and boil 
 them together for seven or eight hours, in 350 gal- 
 lons of water, or until it becomes a strong size. 
 Then draw it off, and when cold, weigh it. Warm 
 it again, and to every hundred weight, add 4 gal« 
 Ions of the strongest sweet wort that can be made 
 from malt, or 20 pounds weight of sugar. When 
 incorpr rated,takeitoft",and put it into a cask for use. 
 
 This substitute for gum may be used by calico 
 ])rinters in mixing up nearlv all kinds of colours. 
 Cy using a sixth part only of gum with it, it will 
 also improve the gum, and, be a saving of 200 per 
 cent, and without gum, of 400 per cent. It will also 
 improve and preserve the paste so much used by 
 printers. 
 
 To prepare anattofor dyeing 
 
 Anatto is a colouring fecula of a resinous nature, 
 extracted from l!ie seeds of a tree verv common ia 
 the West Indies, and which in height never e,\ 
 eeeds 15 feet. 
 
 The Indians employ two processes to obtain the 
 red fecula of these seeds. Tliey iirst pound them, 
 and mix them with a certain quantity of water, 
 v/hich in the course of five or six days favours the 
 progress of fermentation. The liquid then becomes 
 charged with the colouring part; and the superflii- 
 ous moisture is afterwards separated by slow eva* 
 poration over the fire, or by the heat of the sun. 
 
 Another method. — This consists in rubbing the 
 seeds between the hands in a vessel filled with wa- 
 ter. The colouring part is precipitated, and forms 
 itself into a mass like a cake of wax; but if the red 
 fecula, thus detached, is much more beautiful than 
 in the first process, it is less in quantity. Besides, 
 as the splendour of it is too brigiit, the Indians ar« 
 accustomed to weaken it by a mi.xture of red san- 
 dal wood. 
 
 Use of anatto. 
 
 The natives of tiie East India islands used for- 
 merly to employ anatto for painting their bodies, 
 &c. at present, it is applied, in Europe, to liie pui-- 
 poses of dyeing. It is employed to give tlie first 
 tint to woollen stuffs intended to be dyed red, blue, 
 yellow, and green, &c. 
 
 In the art of the varnisher it forms part of the 
 composition of changing varnishes, to give a cold 
 col lUr to the metals to whicii these vai-nishes aiv 
 applied. 
 
 To choose anatto. 
 
 It ought to be chosen of a [lame colour, brighter 
 in the interior part than on the outside, soft lo the 
 touch, and of a good consistence. The paste of 
 anatto becomes hard in Europe; and it loses somo 
 of its odour, which approaches near to that ol vio- 
 lets. 
 
 To prepare litmus. 
 
 The Canary and Cape de Verd islands produce 
 a kind of lichen or moss which yields a violet 
 colouring part, when exposed to tiie contact of an^, 
 monia disengaged from urine, in a stale of putrk 
 faction, by a mixture of lime. When the ])rocess.i> 
 are finished it is known by the name of litmus. 
 
 This article is prepared on a large scale at Lor 
 
DYEING. 
 
 SI 
 
 •li;!!, Pans, and Lyons. In the latter city auotlKT 
 krnd of lichen, which grows on the rocks like moss. 
 IS employed. 
 
 Theammonia joins the resinous part of the plant, 
 developes its coloiii-ing; pai-t unci combines with it. 
 In this state the lichen forms a paste of a \iolet red 
 colonr, interspersed with whitish spots, which give 
 ic a marble appearanoe. 
 
 Litmus is employed in dyeing to communicate a 
 riolet colour to silk and woollen. It is used also 
 foe colouring the liquor of thermometers. 
 Tb pref)^.re bastard sajfron. 
 The flowers of this plant contain two colouring 
 parts: one soluble in water, and which is thrown 
 away; the other soluble iti alkaline liquors. The 
 latter colouring part becomes ine basis of various 
 beautiful shades of cherry colocr, ponceau, rose- 
 colour, &c. It is em|)loyed for dyeing featiiers, 
 and constitutes the vegetable red, or Spanish ver- 
 milion employed by ladies to heighten their com- 
 plexion. 
 
 Carthamus cannot furnish its resinous colouring 
 part, provided with all its qualities, until it has 
 been deprived of that which is soluble in water. 
 For tills pur|)ose, the dried flowers of the cartha- 
 mus are enclosed in a linen bag, and the bag is 
 placed in a stream of running water. A man with 
 wooden shoes gets upon tlie bag every eight or ten 
 hours, and treads it on the bank until the water ex- 
 pressed from it is colourless. 
 
 These moist flowers, after being .strongly squeez- 
 ed in the bag, are spread out on a piece of canvas 
 extended on a frame, placed over a wooden box, 
 and covered witli five or si.\ per cent, of their 
 weight of carbonate of soda. Pure water is then 
 poured over them; and this process is re[)eated se- 
 veral times, that the alkali may have leisui-e to be- 
 come charged with the colouring part which it 
 dissolves. Tiie liquor, when filtered, is of a dirty 
 red, and almost brown colour. The colouring part, ' 
 thus held in solution, cannot be employed for co- 
 louring bodies until it is free; and to set it at liber- 
 ty, the soda must be broui^lil into contact with a 
 body which has more affinity for it. It is on this 
 precipitation, by an intei-mediate substance, that 
 tlie process for making Spanish vermilion is found- 
 ed, as well as all the results arising from the di- 
 rect application of this colouring part, in the art of 
 dyeing. 
 
 Utility of slieep\^ chmg. 
 This article is used in dyeing, for the purpose 
 of preparing cotton and linen lo receive certain 
 colours, particularly the red madder and cross- 
 wort, which it performs by impregnating tlie stuft's 
 with an animal mucilage, ot which it contains a 
 large quantity, and thus assimilating tiiem to wool 
 and silk. 
 
 To prepare tvoad. 
 This is efi'ected from the leaves of the plant so 
 called, by grinding them to a paste, of which balls 
 are made, placed in heaps, and occasionally sprink- 
 led with water to promote the fermentation: when 
 this is finished the woad is allowed to fall iiiLo a 
 coarse powder used as a blue dye-stufi". 
 To prepare indigo. 
 This dye is derived from the leaves and the 
 yo'.iiig shoots of several species of indigo plants, by 
 soaking them either in cold water, or still better 
 in water kept warm, and at about 160° Fahr. till 
 the liquor becomes a deep green; it is then drawn 
 otf and beat or churned till blue flakes appear, 
 when lime water is add(,d, tlie yellow lic^uor drawn 
 otf, and the blue sediment dried and tormed into 
 'umpa 
 
 To prepare carmine. 
 Boil me ounce troy of cochineal finely powdered 
 «n 1'2 »■ 14 pints of rain or distilled water, ina tin- 
 
 [ ned copiier vessel for three minutes, then add '25 
 grains of alum, and continue the boiling '^or two 
 minutes longer, and let it cool; driw off' the clear 
 liquor as soon as it is only blood warm, verv care- 
 fully into shallow vessels, and put th-em by," laying 
 a sheet of paper over each of them, to keep out the 
 dust for a couple of days, by which time the car- 
 m:-e will have settled. In case tlie carmine does 
 not separate properly, a few drops of a solution of 
 green vitriol will throw it down imniedi, 'elv. The 
 water being drawn oft', the carmine is dried in a 
 warm stove: the first coarse sediment serves to 
 make Florence lake; the water drawn oflfis liquid 
 rouge. 
 
 To obtain a dyeing matter from potato tops. 
 Cut oft" the top when it is in flower, an J extract 
 the juice, by bruising and pressing it. Linen or 
 woollen imbibed in this liquor forty-eight hours, 
 will take a brilliant, but solid and permanent yel- 
 low colour. If tiie cloth be afterwards plunged in 
 a blue dye, it will acquire a beautiful permanent 
 green colour. As to the mode of exicution, it 
 should pass through the hands of a chemist or skil- 
 ful dyer, to derive all the advantages it is capable 
 of furnishing. 
 
 To print carpets. 
 These carpets are made of knitted wool, by 
 means of a machine,- they are afterwards pressed 
 and receive all the colours and designs wished for. 
 These designs, printed on the tissue by means of 
 wooden boards, are extremely neat; the colours are 
 very bril'iant, and resist tlie rubbing extremely 
 well, provided they ti-averse the tissu^ from one 
 part to another. 
 
 These new carpets are warm, and have the ad- 
 vantage of being cheaper than other carpets; they 
 last as long, and are not crossed by seams disa- 
 greeable to the eye, even on a breadth of from 
 twelve to fifteen feet. 
 
 To dye hats. 
 The hats should be first strongly galled by boil- 
 ing them a long time in a decoction of galls with 
 a Utile logwood, that the dye may penetrate the 
 better into their substance; after which a proper 
 quantity of vitriol and decoction of logwood, with 
 a little verdigris, are added, and the hats continued 
 in this mixture for a considerable time. They are 
 afterwards put into tresh liquor of logwood, galls, 
 vitriol and verdigris; and where the hats are of 
 great price, or of a hair which with difficulty takes 
 the dye, the same process is repeated a third time. 
 For obtaining the most perfect colour, the hair oi 
 wool is dyed blue previously to its being formed 
 into hats. 
 
 Another inethod. — Boil 100 pounds of logwood, 
 i2 pounds of gum, and 6 pounds of galls, in a pro- 
 per quantity of water for some hours; i-t'ter which, 
 about 6 pounds of verdigris and 10 of green vitriol 
 are added, and the liquor kept just simmering, or 
 of a heat a little below boiling. Ten or t\velve 
 dozen of hats are immediately [lut in, each on its 
 block, and kept down by cross bars for about an 
 hour and a half; they ere then taken out and aired, 
 and the same number of others put in their room. 
 The two sets of hats are thus dipped and aired al- 
 ternately, eight times each; the liquor being re- 
 freshed each time with more of the ingredients, bui 
 in less quantity tlian at first. 
 
 To prove the colours of dyea stuffs. 
 For crimson, scarlet, flesh-colour, violet, peach 
 blossom, all siiades of blue, and other col-jurs bor- 
 dering on these, dissolve half an ounce of alum in 
 a pint of water, in an earthen vessel, and into this 
 I put the eighth of an ounce of the stuff" or thread 
 1 that is to be proved; boil the whole for five minutes, 
 and wash it out in clt- an water. 
 For all sorts of yellow, green, madder red cin- 
 
n 
 
 UNIVERSAL RECEIPT BOOK. 
 
 Aamon, and similar colours, Dc"l a ouarler of an 
 O'lnce of soap in a piiil of water, jtut in the eiglith 
 of an ounce of Ine stiilfto be tried, a/xl boil for 
 five minutes. 
 
 For hair browp, &c. powder an ounce of tartar, 
 BTid boil it in a pint of water, and boil a quarter of 
 an ounce of the stuff or thread in the solution for 
 fi^e minutes. 
 
 MISCELLANEOUS RECEIPTS FOR DYE- 
 ING, STAINING, &c. 
 
 7'o tuv7i red hair black. 
 
 Take a pint of the liquor of pickled lierrings, 
 half a pound of lamp-black, and two ounces of the 
 rust of iron. Mix and boil tliem .for twenty mi- 
 nutes, then strain and rub tlie liquid well into the 
 roots of the hair. 
 
 To chanire the colour of hair. 
 
 This is done by spreading the hair to bleach on 
 the grass like linen, after first washing it out in a 
 lixivious water. This ley, with the force of the 
 sun and air, brings the Iiair to a perfect whiteness. 
 There is also a method of dyeing hair with bis- 
 muth, which renders such white hair as borders too 
 much upon the yellow, of a bi-ight silver colour. 
 
 Hair may be changed from a red, grey, or other 
 disagreeable colour, to a brown or dee() black, by 
 a solution of silver. The liquors, sold under the 
 name of hair waters, are, in fact, no more than ! 
 solutions of silver in a(|ua-fortis, large ly diluted ! 
 with wate; , with the addition of ingredients, which j 
 contribute nothing to their efficacy. The solution j 
 should be fully saturated with the silver, that there j 
 may be no more acid in it than is necessary for j 
 holding the metal dissolved; and besides dilution j 
 with w'aler, a little spirit of wine may he added for | 
 the further decom|)osilion of the acid. For dilut- [ 
 ing the solution, distilled water, or pure rain-wa- 
 ter, must be used; tlie common spring-waters tui-n- 
 mg it milky, and precijiitating a part of tlie dis- 
 solved silver. It is to be observed also, thatif tiie 
 liquor touches the skin, it has the same eftect on it 
 as on the matter to be stained, clianging the part 
 moistened with it to an indelible black. Hair may 
 hIso be dyed of any colour i" the same manner as 
 wool. 
 
 To ch/e bi-istles or featliers gi'sen. 
 
 Take of verdigris and "verditer, each 1 ounce, 
 gum water 1 pint; mix them well, and dip the 
 bristles or feathers, they having been first soaked 
 in hot water, into the said mixture. 
 
 Blue. — Take of indigo and risse, each I ounce, 
 and a piece of alum the size of a hazel nut; put 
 them into gum watci*, and dip the materials into it 
 hot, hang tlem up to dry, and clap them well that 
 they may open, and by changing the colours, the 
 aforesaid matei-ials may be in this manner dyed of 
 any colour; for pur|)le, use lake and indigo; for 
 carnation, vermilion and smalt. 
 
 Reil. — Take an ounce of Brazil wood in powder, 
 half an ounce of alum, a quarter of an ounce of 
 termilion, and a pint of vinegar, boil tliem up to a 
 moderate thickness, and dip the bristles orfeathers, 
 they having been first soaked in hot water, into the 
 said mixture. 
 
 To dy I or colour horse hair. 
 
 Steep in water wherein a small (juantity of tur- 
 pentine has been boiled for the space of two hours; 
 then having prepared the colours very hot, boil the 
 hair therein, and any colour, black excei)le(l, will 
 take, but that will only take a dark red or tlark blue, 
 kc. 
 
 To dye gloves. 
 Take tne colour suiti'ble for the occasion; if 
 ilarklake Spanish browr.-i^! black earth; if lighter, 
 
 yellow and whiting; and ro on with other crloui-s, 
 mix l!iem with a moderate fire, daub the gloves 
 over with the colour wet, ami let tiam hang till 
 they are dry, then beat out the superfluity ot the 
 colour, und smocth them over with a stretc'.iing or 
 sleeking stick, reducing them to tlieir proper sh.-{)e. 
 To dye xvhite gloves purple. 
 
 Boil four ounces of logwood and two ounces of 
 roche alum in thi'ee pints of soft water till half 
 wasted. Let the liquor stand to cool after strain- 
 ing. Let the gloves be nicely mended, then with 
 a brush rub them over, and when dry repeat it. 
 Twice is sufficient, unless the colour is to he verv 
 dark; when tlry, rub oft" the loose dye wiiii a coarse 
 cloth; beat up the white of an egg, and with a 
 8[)onge rub it over ihe leather. The uye will stain 
 the liands; but vetting them with vinegar before 
 they are washed will take it off. 
 
 To dye gloves resembling Limerick. 
 
 Brown, or tan coloms, are readily im|)ai-ted to 
 leather gloves, by the following simple process. 
 Steep saftVon in boiling soft water for about twelve 
 hours: then having slightly sewed u[) the tops of 
 the gloves to prevent the dye staining the inskles, 
 wet them over with a sponge or soft brush dipped 
 into the rnjuid. The quantity of saftVon as well as 
 of water will of course depend on i>ow much dye 
 may be wanted, and their relative proportions on 
 the depth of colour required. A common tea-cup 
 will contain sufficient in quantily lor a single pair 
 of gloves. 
 
 V'o tinge bone and ivory red. 
 
 Boil shavings of scarlet clotii in water. When 
 it begins to boil, throw in a quarter of a pound of 
 aslies made from the dregs of w ine, w hteh will ex- 
 tract the colour; then throw in a little roche alum, 
 to clear it, and pass 1 lie water tnrough a linen cloth. 
 Steep the ivoi-y or bone in aciua-forlis, and put into 
 the water. If it is necessary to leave white spots, 
 cover tlie place destined for them 'vith wax. 
 
 Black. — Take a double handful of lime, and 
 slack it by sprinkling it with water; stir it up to- 
 gether, let It settle ten minutes, and pour the wa- 
 ter into a pan. Then take the i^ory, hcc. and steep 
 it in the lime water 2-1 hours, aftei' wiiich, boil it 
 in strong alum water I hour, and dry it in the air. 
 
 Jlnollier method. — Steep the bone or ivory dui-- 
 ing five or six <lays, in water ol g:dls, with ashes 
 made with dried diegs of wine and arsenic; ttien 
 give it two or three layers of the same blai;k, with 
 which plum-tree is blackened, in order to imitate 
 ebony. 
 
 Or dissolve silver in aqua-fortis, and put into it 
 a little rose-water. Rub the ivory witli this, and 
 allow it to dry in t'.e sun. 
 
 Greai. — This colour is imparted to ivory or bone 
 h)- a solution of copper or verdigris in aqua-fortis, 
 or by grinding together two parts of verdigris, and 
 one of sal-ammoniac. 
 
 Pnrple. — Take four ounces of aqua-regia, and 
 one of sal-ammoniac. 
 
 Yello~u. — Ivory, bone, horn, &c. may be stained 
 yeuow, by previously boiling them in a solution of 
 one pound of alum, in two quarts of water, then 
 immtrsing them for half an hour in a liquor jire- 
 pared by boiling half a pound of turmeric in a gal- 
 lon of water, until it be reduced to three quarts, 
 and afterwards plunging the coloured substance 
 into ahun water. 
 
 Blue. — All bony matters may be stained blue, 
 by first tinging them with green, and then dipping 
 them into a hot and strong solutioti of pearl-ashes, 
 'I'o piepart ivood for ilyeing. 
 
 The wood mostly used to dye black is pear-tree, 
 holl/, and beacli, all of which lake a beautiful black 
 colour. Do not use wood that lias been long cut, 
 or aged, but let it be as fresh as possibl':-,. AlttJ 
 
DVETNG. 
 
 J3 
 
 the veneeis have had one hour's boilings, and then 
 ^aken outtocool, thecnlom-isalways iiuich stroni^er. 
 When dyed they should he (h-ied in the air, and 
 not by the fire, nor in a kihi of any kind, as artifi- 
 cial heut tends to destroy the colour. 
 
 In order to <Wc blue, green, red or other colours, 
 take Clear hollV. Put the veneers into a box or 
 troup-h, with clear water, and let them remain foui- 
 or five (lays, changing the water once or twice as 
 occasion mav require: tlie water will clear the 
 wood of slitne, &c. Let them dry about twelve 
 hours before thev are nut into the dye; by observ- 
 ing this, the colour will strike quicker, and be ot 
 a brigliter hue. 
 
 To prepare, turnsole for staining wood. 
 
 Boil four ounces of turnsole in a pint and a half 
 of water, in which lime has been slaked. 
 To stain oak a mahogany colour. 
 
 Boil together Brazil wood and Roman alum, and 
 Defore it is applied to the wood, a litlle potash is to 
 ne added to it. A suitable varnish for wood, thus 
 tinged, may be made by dissolving amber in oil of 
 turpentine, mixed with a small portion of linseed 
 
 oil. 
 
 £6o?H,-6/nifc.— Steep the wood for two or three 
 days in luke-warm water, in which a little alum 
 has been dissolved ; then put a handful of log- 
 wood, cut s-^all, into a \)int of water, and boil it 
 down to less than half a pint. If a little indigo is 
 added, the colour will be more beautiful. Spread 
 a layer of this li(iuor quite hot on the wood with a 
 ]H"ncil, which will give it a violet colour. \\ hen 
 it is dry, S|)read on another layer; dry it again, and 
 give it a third: then l)oil verdigris at discretion in 
 its own vinegar, and Sjjread a layer of it on the 
 wood: when it is dry, rub it with a brush, and then 
 with oiled chamois skin. This gives a fine black, 
 and imitates perfectly the colour of ebony. 
 
 Another metliod.—\i\.ev iornw.^ the wood inti 
 Uie destined figure, rub it with aqua-fortis a little 
 diluted. Small threads of wood will rise in the 
 drying, which is to be rubbed otT with pumice- 
 stone. Ilejjeat this process again, and then rub the 
 wood with the following composition; put into a 
 glazed eartlien vessel a pint of ;-trong vinegar, two 
 ounces of fine iron filings, and half a pound of 
 pounded galls, and allow them to infuse fi)r three 
 or fo'.r hours on hot cinders. At the end of this 
 time augment the fire, and pour into the vessel four 
 ounces of copperas (sulphate of iron), andachopin 
 of water having half an ounce of borax and as much 
 indigo dissolved in it; and make the whtde boil till 
 a froth rises. Rub several layers of this upon the 
 wood; and, wlven it is dry, polish it with leather 
 on which a litlle tripoli has been put. 
 
 To stain beech-iuood a mahogany colour. 
 
 Break two ounces of dragon's blood in ')ieces, 
 and put them into a quart of rectified spirit of wine; 
 let the bottle stand in a warm place, and .shake it 
 irequenlly. When dissolved it is fit for use. 
 
 Another nwUiod. — Boil one pound of logwood in 
 four quarts of water, and add a double handful of 
 walnut peeling. Boil it up again, lake out the chips, 
 add a pint of the best vinegar, and it w ill be fit for 
 use. 
 
 To stain musical instruments. 
 
 Crimson. — Boil one pound of ground Brazil- 
 «vood in three quarts of water for an hour; ' strain it, 
 and add half an ounce of cocliineal; boil it again 
 for half an hour gently, and it will be fit for use. 
 
 Purple. — Boil a pound of chip logwood in three 
 quarts of water for an hour; then add four ounces 
 .>f pearl-ash, and two ounces of indigo pounded. 
 To stain box-wood broiun. 
 
 Hold the work to tlie fire, that it may receive a 
 gentle warmll'; then take aqua-fortis, and with a 
 
 feather pass it over the work, till it cnanges to a 
 fine browm. Then oil and polish it. 
 To dye luood n sih'er grey. 
 Let not the veiieers be too dry; when put into 
 the copper, pour h^t iron liquor (acetate of iron, 
 over them, and aild one ])ound of chip-logwood 
 with two ounces of bruised nut-gaUs. Then boil 
 up anotlier pot of iron liquor to supply the copper, 
 keeping the veneers covered and boiling two hours 
 a (lav, until thoroughly penetrated. 
 
 Jiright ydloiv.— A very small bit of aloes put 
 into the varnish, will make the wood of a good yel- 
 low colour. 
 
 Another method. — T?educe four pounds of the 
 roots oiFI)arbern', by sawing, into dust, which put in a 
 copper or brass' pan, add four ounces of turmt-ric, 
 to which put four gallons of water, then put in as 
 manv hollv veneers as tlie liquor will cover; boil 
 tbern together for three hours, often turning them. 
 ^Vhen cool, add two ounces ol aqua fortis, and the 
 dye will strike through much sooner. 
 
 Bnght trreen. — Proceed as before to produce a 
 yellow; but instead of aqua fortis, add as much of 
 the vitriolated indigo as will produce the desired 
 colour. 
 
 Another method.— -To three pints of the strongest 
 vinegar, add fo>ir ounces of the best verdigris, 
 groimd fine, half an ounce of sap-green, and half 
 an ounce of indisro. Proceed in straining -' before. 
 Brip^ht red.— To two pounds of genuine B-azil- 
 dust, add 4 gallons of water, put in as many ve- 
 neers as the liquor will well cover, boil them for 
 three hours, and let them cool; then add two oun- 
 ces of alum, and two ounces of aqua fortis and 
 keep it luke-warm until it has struck through. 
 
 Purple —To two pounds of chip log-wood, and 
 half a pound of Brazil-dust, add four gallons of 
 water Put in the veneers, and ooil tiiem well; 
 then add six ounces of pearl-ash and two ounces 
 of alum; let them boil two or three hours everv 
 dav, till the colour has struck through. . 
 
 'Fine blue.— Iv.io a pound of oil of vitriol in a 
 glass bottle, put four ounces of indigo, and pro- 
 ceed as before directed. 
 
 To stain paper or parchment. 
 Yellow. — Paper mav be stained a beautiful yel 
 low by the tincture of turmeric formed by infusing 
 an ounce or more of the root, powdered, in a pint 
 of spirit of wine. This mav be made to give any 
 tint of yellow, from the lightest straw to the full 
 colour, 'called French yellow, and will be equ&l in 
 brit'litness even to the best dyed silks. If yellow 
 he want d of a warmer, or redder cast, anatto, or 
 dra<^on's blood, must be added. The best manner 
 of ifsing these, and the fallowing tinctures, is to 
 spread'them even on the paper, or parchment, by 
 I means of a broad brush, in the manner of varnish. 
 ' Crimson. — A very fine crimson stain r:ay be 
 given to paper bv a'tincture of the Indian laKe, 
 which mav be made bv infusing the lake some days 
 in spirit of wine, and "then pouring oft" the tincture 
 from the dregs. It mav be stained red by red ink. 
 It may also be stained of a scarlet hue by the tinc- 
 ture of dragon's blood in spirit of wine, but this 
 will not be bright. 
 
 Qreen. — Paper or parchment may be stained 
 green, bv the solution of verdigris in vinegar, or 
 by the crNStals of verdigris dissolved in water. 
 
 0,,„„ye.— Stain the paper or parchment first of 
 a full vellow. by means of the tincture of turmeric; 
 then brush it over with a solution of fixed alkaline 
 salt, made by dissolving half an ounce of pearl- 
 ashes, or salt of tartar, in a quart of water, and fil- 
 tering the solution. 
 
 Purple. — Paper or parchment may be stained 
 purple, bv archil, or bv the tincture of logwood. 
 
n 
 
 u^^^ ^rsal receipt book. 
 
 The juice nf ripe privet hemes expressed will 
 likewise f^w'c a purple dye. 
 
 7'o mar/ile the edges of books or paper. 
 
 Dissolve four ounces of f!;um arable in twft quarts 
 r>f clear watci-; then provide several colours mixed 
 with water in pots or shells, and with pencils pe- 
 culiar to each colour, sprinkle them by way of in- 
 .ermixture upon the qum-water, which must be 
 put into a trough, or some broad vessel; then with 
 « stick curl them or draw them rut in streaks, to 
 as much variety as required. Having done this, 
 hold the book or books close together, and only 
 dip the eds;es in, on the top of the water and co- 
 lours very lightly; which done, take them oft", and 
 the plain impression of the colours in mixture will 
 be upon the leaves; doing as well the end as the 
 front of the books the same manner. 
 
 To marble the covers of books. 
 
 This is ])erformed by forming clouds with aijua 
 fortis, or spirit of vitriol, mixed with ink, and af- 
 terwards glazing the covers. 
 
 To colour vellum green. 
 
 Take half a pint of the best white wine vinegar, 
 an ounce of verdigris, and half an ounce of sap 
 green; dissolve them in the vinegar for a few days, 
 having been heated by the fire. Shake the bottle 
 frequently before it is used. 
 
 Wash the vellum over with weak potash water, 
 and wh n dry, colour it with the green three or 
 four times, till it has a good colour: when dry, 
 wash it over with thin paste water, to give the vel- 
 lum a gloss. 
 
 To black the edges of paper. 
 
 Mix black lead with ink, ancl when the paper is 
 cit, colour it thinly over with black ink, with a 
 piece of fine cloth; rub on the black lead, cover- 
 ing every part; take the dog's-tooth, and burnish 
 the edge till it becomes well polished. 
 
 When the edge of the paper, after cutting, ap- 
 pears rather rough, scrape it over with a piece of 
 glass or an iron scraper, with a flat edge. 
 To spiinkle the edges of books, &c. 
 
 The brushes used for book-edges, must be made 
 of Russia hogs' bristles, of good thickness, tied 
 round with cord, glued at the thick end, and half 
 covered with a piece of leather: when dry. tie the 
 brush again with waxed cord, within half an inch 
 of the soft part of it, and cut it veiy smooth and 
 even. Brushes made after this manner are pre- 
 ferable to those with a handle. 
 
 Prepare the colour in a cup; dip in the brush 
 till it is charged, and then press it out till it will 
 drop no longer. The book must be screwed tight 
 in the cutting press: hold the brush in tlie left 
 hand, and, with a folding-stick in the right, rub it 
 over the hnish, which will cause the colour to 
 sprinkle finely on the edges. The brush mu.=» be 
 moved up and down overthe edge, as you sprinkle, 
 to ha\e it regular on every part. After the sprink- 
 
 ling is done, the brushes should be carefullj' wash 
 ed in water, ]iarticularly after sprinkling blue, 
 which will otherwise soon destroy the brush. 
 7'o (life or stain horn tortoise-shell colour. 
 
 The horn to be dyed must be first pressed into 
 proper plates, scales, or other flat form, and the 
 following mixture prepared: take of quick-lime 
 two parts, and litharge one part, temper them to» 
 gether to the consistence of a soft paste, with soap- 
 ley. Put this paste over all the ))arrs of the horn, 
 except such as are proper to be left transparent, in 
 order to give it a near iesemt)lance to the tortoise- 
 shell. Ttie horn must remain in this manner, co- 
 vered with the paste, till it is thoroughly dry; 
 when, the paste being brushed ofi", the horn will 
 be found partly opacjue and partly transparent, in 
 the manner of tortoise-shell, and when put over a 
 foil of the kind of lattern called orsedue, will be 
 scarcely distinguishable from it. It requires some 
 degree of fancy and judgment to dispose of the 
 paste in such a manner as to form a variety of 
 transparent parts, of different magnitudes and 
 figures, to look like the effect of nature: and it will 
 be an improvement to add semi-transparent parts, 
 which may be done by mixing whiting with some 
 of the paste, to weaken its operation in particular 
 places, b)' which spots of a reddish-brown will be 
 produced, which, if properly interspersed, espe- 
 cially on the edges of the dark parts, will greatly 
 increase the beauty of the work, and its similitude 
 to real tortoise-shell. 
 
 ^Inother method. — Take an equal quantity of 
 quick-lime and red lead, and mix it up with strong 
 soap lees. Lay it on the horn with a small brush_ 
 like the mottle in tortoise-shell. When dry, re- 
 peat the same two or three times. 
 
 To dye horns of different colours. 
 
 Jihch is performed by steeping brass in aqua 
 fortis till it is turned green: with this the horn is 
 to be washed once or twice, and then put into a 
 warmed decoction of logwood and water. 
 
 Green is begun by boiling it, &c. in alum-water, 
 then with verdigris, ammoniac, and white wine 
 vinegar, keeping it hot therein till sufficiently 
 green. 
 
 Bed is begun by boiling it in alum water, then 
 with verdigris, ammoniac, and finished by decoc- 
 tion in a liquor compounded of quick-lime steep- 
 ed in rain-water, strained, and to eveiy pint an 
 ounce of Brazil wood added. In this decoction the 
 horns are to be boiled till sufficiently red. 
 
 Horns receive a deep black stain from solution 
 of silver. It ought to be diluted to such a degree 
 as not sensibly to corrode the subject, and applied 
 two or three times if necessary, at considerable 
 intervals, the matter being exposed as much as 
 possible to the sun, to hasten tlie appearance arwl 
 deepening of the colour. 
 
 BLSACHING A7JD SCOURING. 
 
 7 bleach cloths, &c. 
 The mode of bleaching which least injures the 
 u-'<ture of cloth formed of vegetable substances, is 
 tf«it eft'ected by merely exposing it in a moistened 
 rtatetothe atmosphere, after having been steeped in 
 a solution of potash oi" soda, but tke length of time 
 
 and other inconveniences attendmg this process 
 lead to tfie use of more active chemical operations. 
 It is by the combination of oxygen with the co- 
 louring matter of the cloth, that it is de|)rived of 
 its hue, and the diflerent processes employed must 
 be adapted to prepare it tor this combination, an.1 
 
BLEACHING AND SCOURING. 
 
 9^ 
 
 render it as perfect as possible without destroying 
 It!) texture, an effect which, however, must neces- 
 sarily ensue in a jjjreater or less tiegree from the 
 union of oxygen with all bodies. The operation 
 of bleaching requires four distinct processes. First, 
 to remove the spittle with which the threads are 
 covered in the operation of spinning, and what is 
 called the wraver's dressing. This may b** effected 
 by soaking the cloth for some hours in warm wa- 
 ter, and then boiling it in an alkaline ley, pre()ared 
 with 'iiJ parts of water, and one part of the potash 
 sold fur tliis pm-pose, rendered more active by 
 being mixed witli one-third of lime. After it has 
 been boiled for some hours in this solution, it is to 
 be well washed with water, and then exposed to 
 the second process — the action of oxygen, which ib 
 t)est applied by means of the oxymnnate of lime, 
 sold ready prepared for this purpose. The solu- 
 tion of oxymiiriate of lime must be if such strength 
 as nearly to destroy the colour of a solution of in- 
 digo in water, slightly acidulated with sul])haric 
 Mcid. The cloth is to be alternately steeped in this 
 liquor, and a solution (made as l.«fore directed,) 
 four or five times, using fresh liquor at each pro- 
 cess. It is then to he well rubbed and washed 
 with soft soap and watei', which prepares it for the 
 last process. 
 
 The steeping is in a weak solution of sulphuric 
 acid, and from 60 to 100 parts of water, the strength 
 being thus varied according to the texture of the 
 cloth. This dissolves the remaining colouring 
 matter which had resisted the action of alkali, and 
 the oxymuriate of lime, as well as a small quantity 
 of iron contained in all vegetable matter. The 
 doth is then to be exposed to the air for some days, 
 and watered, to carry off any remains of the acids, 
 an<l remove the unpleasant odour it acquires from 
 tlie oxymuriate of lime and potash. 
 
 'I'- ^'piih lilt ■ ^ I ^■nuriatic acid. 
 
 lo ascertam the strength of this acid for bleach- 
 ing, a solution of indigo in the sulphuric acid is 
 employed. The colour of this is de.stroyed by the 
 oxygenated muriatic acid; according to the quan- 
 tity of it that can be discoloured by a given quan- 
 tity of the liquor, its strength is known. 
 
 In this country, machinery is employed for rins- 
 ing and beating; the apparatus must be arranged 
 according to the objects to be bleached; the skeins 
 of thread must be suspended in the tub destined 
 for tliem, and the cloth must be rolled upon reels 
 in the apparatus. When every thing is thus dis- 
 oosed, the tubs are filled with oxygenated muriatic 
 acid, by introducing a funnel, which descends to 
 the bottom of the tub, in oi'der to prevent the dis- 
 persion of the gas. The cloth is wound on the 
 frame work on which the skeins are suspended, is 
 turned several times, until it is judged, by taking 
 out a small quantity of the liquor from time to 
 time, and tiying it by the test of the solution of 
 indigo, that it is Bufficiently exhausted. The 
 • weakened liquor is then drawn off, and may be 
 again employed for a new saturation. 
 
 I'o bleach by oxymnriate of lime. 
 
 To cause a large quantity of lime to combine 
 with the oxymuriatie gas, the lime is mechanically 
 suspended iu the water, into which the gas is made 
 to pass, and agitated, so as to ])resent fresh matter I 
 to the gas. By this means the oxymuriate of lime 
 IS formed in a very convenient manner; itisdissolv- | 
 •id in water, and used as a bleaching liquor. j 
 
 This liquor is found to be preferable to the oxy- i 
 gf-nated muriatic acid and potass. At the great \ 
 oleacii-field in Ireland, four Irys of potass are ap- i 
 plied alternately with four weeks' exposure on the 
 grass, two immersious in the oxygenated muriate 
 Df lime, a ley of potash between the two, and the i 
 ?Jtposi;re of a week on the grass between each ley 
 
 and the immersions. During summer, two Iey-» 
 and fifteen days' exposure are sufficient to prepai-e 
 tlot!i for the oxyg'nated muriate; the tliree alter- 
 nate leys, with ire r.ersions in the liquor, will be 
 sufficient to comp'ete the bleaching: nothing ther 
 will be necessary but to wind the cloth ihrougl 
 the sulphuric acid. 
 
 The oxygenated muriatic acid gas may alsD ht 
 combined with lime in a dr}' state, or the waU't 
 may he evaporated, when it is employed for the lor 
 mation of oxynmriates, which may then be ^ery 
 conveniently trans|)orted to any distance without 
 injury to its deh-rsive power. 
 
 7'o prepare the svlphuret of lime. 
 
 Take of sulphur or brimstone, in fine powder, 
 four pounds; lime, well slaked and sifted, twenty 
 pounds; water, sixteen gallon,?: these are to be 
 well mixed, and boiled for about half an hour ic 
 an iron vessel, stirring them briskly from time to 
 time. Soon after the agitation of boiling is over, 
 the solution of the sulphuret of lime clears, and 
 may be drawn oft" free from the insoluble matter, 
 which is considerable, and which rests upon the 
 bottom of the boiler. The liquor, in this state, is 
 pretty nearly the colour of small beer, but not 
 quite so transparent. 
 
 To bleach by sulphuret of lime. 
 
 Sixteen gallons of fresh water are afterwards to 
 be poured upon the insoluble dregs in the boiler 
 in order to separate the whole of the sulphuret 
 from them. When this clears (being previously 
 well agitated), it is also to be drawn off and mixed 
 witli the fiL St liquor; to these again, 33 gallons more 
 of water may be added, which will reduce the li- 
 quor to a proper standard for steeping the cloth. 
 Here we have (an allowance being made for eva- 
 poration, and for the quantity retained in the dregs) 
 sixty gallons of liquor from four pounds of brim- 
 stone. 
 
 When linen is freed from the weaver's dressing, 
 it is to he steeped in the solution of sulphuret of 
 lime (prepared as above) for about twelve or eight- 
 een hours, then taken out and veiy well washed 
 When dry, it is to be steeped in the oxymuriate of 
 lime for twelve or fourteen hours, and then washed 
 and dried. This process is to be repeated six times, 
 that is, by six alternate immersions in each liquor, 
 which has been found to whiten the linen. 
 
 Steam has been lately employed for bleaching 
 with great success in J-'rance. The process was 
 brought from the Levant. Chapel first made it 
 known to the public. 
 
 To bleach cloth in this manner, it must be in>- 
 mersed in a slight alkaline caustic liquor, and 
 placed in a chamber consti'ucted over a boiler, into 
 which is put the alkaline ley which is to be raised 
 into steam. After tlie fire has been lighted, and 
 the cloth has remained exposed to the action of the 
 steam for a sufiieient length of time, it is taken out, 
 and immersed in the oxygenated muriate of lime, 
 and afterwards exposed for two or three days on 
 tlie grass. This operation, which is very expedi- 
 tious, will be sufficient for cotton: but if linen cloth 
 should retain a yellow tint, a second alkaline caus- 
 tic vapour-bath, and two or three days on the grass, 
 will be sufficient to give it the necessary uegree of 
 whiteness. 
 
 To blea»}i by alkalized steam. 
 
 In the process of bleaching by steam, the high 
 temperature swells up the fibres of the thread or 
 cloth; the pure alkali which rises with the elastic 
 fluiil, seizes with avidity on the colouring matter^ 
 and seldom does tlie tissue of the flax or hemp re- 
 sist the penetrating eflectofthis vapour-bath. The 
 whole matter, therefore, by which they are colour- 
 ed, is attacked and decomposed by this single ope» 
 ration; apd even if a part of it has been able to resist. 
 
^6 
 
 UNIVERSAL RECEIPT BOOK. 
 
 notJimgmcre is Jif.essary but to repeat the opera- 
 tio'.i, after a previous immersion and exposure on 
 '!ie s;rass, to ensure its complete effect. Tlie alkali 
 even appears to have a much liveiit rand more caus- 
 tic action, when it is combined with caloric, than 
 in or<liiiaiy l(,-vs, where the temperature never rises 
 nbrre 162 uesrees of Fahrenlieit. By making the 
 cloth, or thread, pass lhroun;h tlie ley of oxygen- 
 ated munate of lime, an union is effected between 
 the solution and the carbon, arising from the ex- 
 Ir^cto-mucous matter of the flax; carbonic acid is 
 formed; the water even, in which this new com- 
 pound Is diluted, concurs to promote the combma- 
 tion: if the cloth is then exposed on the grass, the 
 carbonic acid is dissipated, and the cloih is bleached. 
 To bleach cotton. 
 
 The first opevation consists in scouring it in a 
 slight alkaline solution; or what is better, by ex- 
 posure to steam. It is afterwards put into a basket, 
 and rinsed in running water. The immersion of 
 cotton in an alkaline ley, howevt-r it may be I'nsed, 
 always leaves with it an earthy <ieposit. It is well 
 known that cotton bears the action of acids better 
 than hemj) or flax; that time is even necessary be- 
 fore the a;;tion of them can he prejudicial to it; and 
 by taking advantage of this valuable property in 
 regard to bleaching, means have been found to free 
 it from the earthy" deposit, by pressing down the 
 cotton in a verv weak solution of sulphuric acid, 
 and afterwards'rcmoving the acid by washing, lest 
 loo long remaining in it should destroy the cotton. 
 7'o bleack ivnoL 
 
 The first kind of bleaching to which v/ool is sub- 
 jected, is to free it from grease. This operation 
 is called scouring. In mrnufactories, it is gene- 
 rally performed by an ammoniacal ley, formed of 
 five measures of river water and one of stale urine; 
 the wool is rmmersed for about 20 minutes in a 
 oath of this mixture, heated to fifiy-six degrees; it 
 is then taken out, suffered to drain, and then rinsed 
 in running water: tliis manipulation softens the 
 wool, an<l gives it the first degree of whiteness: it 
 is then re|)eated a second, and even a third time, 
 after whicii the wool is fit to be employed. In some 
 places, scouring is performed with water slight'v 
 impregnated with soap; and, indeed, for valuable 
 articles, this pi-ocess is preferable, but it is too ex- 
 pensive for articles of loss value. 
 
 Sulphuious acid gas unites very easily with wa- 
 ter, and in this combination it may be employed 
 fur bleaching wool and silk. 
 
 Ti pre[jare the sulphurous acid. 
 
 The most economical method is, to decompose 
 sulphuric acid, by the mixture of any combustible 
 matter cap;ib!e of taking from it any part of its 
 sxygen. !ii exact experiments of the laboratory, 
 when the chemist is desirous of having it in great 
 purity, it is obtained by means of metdlic sub- 
 stances, and particularly by mercury; but for the 
 purpose of which we are treating, where great 
 economy is reijuired, we should recommend the 
 most common substances. Take cho|)ped straw, 
 or saw dust, and introduce it into a matrpss: pour 
 over it sulpluiric acid, applying at the came time 
 he.at, and there will be disengaged sulph>u-ous acid 
 gas, which may be combined with water in an ap- 
 paratus. 
 
 The pieces are rolled upon the reels, and are 
 «1rawn through the sulphurous acid by turning 
 ihem, until it is observed that the whiteness is suf- 
 hciently bright. They are then taken out, and 
 are left to drain on a bench covered wiUi cloth, 
 lest they should be stained in conseipience of the 
 decomposition of the wood by the sulphurous 
 acid; they are next washed in river water, and 
 Spanish white is employed, if it should be judgtMJ 
 necessary. This operation is performed by ()ass- 
 
 ing the pieces through a tub of clear water, in 
 in which about eight pounds of Spanish-white hat 
 been dissolved. To obtain a fine whiteness, the 
 staffs, in general, are twice sulphured. Accord- 
 ing to this process, one immersion, and reeling 
 two or three hours, are sufficient. Azuring, oi 
 blueing, is performed by throwing into the Span- 
 ish-white liquor a solution of one part of Prussian 
 lilue 'o 400 parts of water; shaking the cloth in 
 the lii,iiid, and reeling it rapidly. The operation 
 is terminated by a slight washing with soap, to 
 give softness and pliability to the stuffs. 
 To full cloths, ivoollens, i:''c. 
 
 The method of fulling woollen stuffs, with soap, 
 is this: a coloured cloth, of about 45 ells, is to be 
 laid in the usual manner in the trough of a fulling 
 mill, without first soaking it in watei-, as is com- 
 monly practised in many ])laces. To full this 
 trough of cloth. 15 pounds of soap are required, 
 one-half of which is to be melted in two pails of 
 river, or spring water, made as hot as the hand 
 can well bear it. This solution is to be poured t>y 
 little and little upon the cloth, in projiortion as it 
 is laid in tlie trough; after whidi it is to be taken 
 out and stretched. This done, the clotli is imme- 
 diately returned into the same trough wiilioutany 
 new soap, and there fulled for two hours more. 
 Then taken out it is wrung well, to express all the 
 grease and filth. After the second fulling, the re- 
 mainder of the soap is dissolved in as in the for- 
 mer, and cast four different times on the cloth, re- 
 membering to take out the cloth every two hours 
 to stretch it, and undo the plaits and wrinkles it 
 has acquired in the trougli. When suificiently full- 
 ed, and brought to the quality and lliickness re- 
 quired, scour it in hot water, keeping it in the 
 trough till it is quite clean. As to white cloths, 
 as these full more easily and in less time than 
 coloured ones, a third part of the soap may be 
 spared. 
 
 To prepare an improved bleaching' liquor. 
 
 This is effected by a dissolution in water of thf 
 oxygenated muriates of calcareous earth, barytes, 
 strontites, or magnesia. The earths should be 
 prepared in the dry way, by bringing ihem in a 
 solid form, in powder, or in paste, in contact with 
 the oxvgenated muriatic acid gas. So jirepared, 
 dissoUe them in water, and apply them to the sub- 
 stances required to be bleached. By this mode, co- 
 lours may be removed from linen, cotton, and ve- 
 getalde and animal substances. 
 
 Another. — Take of salts, 8 parts, sulphuric acid, 
 5 do. black oxide of manganese, 3 do. water, 3 do. 
 To bleach silk. 
 
 Take a solution of caustic soda, so weak as to 
 make only a fourth of a degree, at most, of the 
 areometer for salts, and fill with it the boiler of 
 the apparatus for bleaching with steam. Charge 
 the frames with skeins of raw silk, and [dace them 
 in the api)aratus until it is full; then close the door, 
 and make tlie solution boil. Having continued 
 the ebullition for twelve hours, slacken the fire, 
 and (.pen the door of the apparatus. 'i"lie heat of 
 the steam, which is alwavs above 250 degrees, will 
 have been sufficient to free the silk from the gum, 
 and to scour it. Wash the skeins in warm water; 
 and having wrung them, place them again on the 
 li-ames in the apparatus, to undergo a second boil- 
 ing. Then wash them se\eral times in water, and 
 immerse them in water somewhat soapy, to give 
 them a little softness. Notwithstanding the white- 
 ness « hich silk acquires by these different opera- 
 tions, it must be carried to a higher degree ol 
 splendour by exposing it to the action of sulphur- 
 ous acid gas, in a close chamber, or by immersing 
 it in sulphurous acid, as before i-ecommended fo' 
 wooL 
 
BLEACHING AND SCO JRING. 
 
 To bleach prints and printed books. 
 
 Simple immersion in oxygenated muriatic acid, 
 letting llie article remain in it a longer or shorter 
 .pace of time, according to the strength of the li- 
 Cjuor, will be sufficient to whiten an engraving: if 
 .t isref|uired to whiten the paper of a bound book, 
 4S it is necessary that all the leaves should be 
 moistened by the acid, care must be taken to open 
 the book well, and to make the boards rest on the 
 edge of the vessel, in such a manner that the |)a- 
 j>er alone shall be dipped in the liquid; the leaves 
 must be se()arated from each other, in order that 
 they may be equally moistened on both sides. 
 Harems method of bleaddiig sliell-lac. 
 
 Dissolve in an iron kettle one part of pearl ash 
 '.n about eight parts of water, add one part of shell 
 or seed lac, and heat the whole to ebullition. 
 When the lae is dissolved cool the solution and 
 impregnate it with chlorine, till the lac is all pre- 
 cipitated. 
 
 To tvash chintz. 
 
 Take two pounds of rice, boil it in two gallons 
 of waier till soft; then pour the whole into a tub; 
 let it stand till about the warmth in general used for 
 coloured linens; then put tlie chintz in, and use 
 the rice instead of soap; wash it in this, till tiie 
 dirt appears to be out, then boil the same quantity 
 as above, but strain the rice from the water, and 
 mix it in warm clear water. Wash in this till 
 quite clean; afterwards rinse it in the water which 
 ihe rice has been boiled in, and this will answer 
 ihe end of starch, and no dew will affect it. If a 
 (^ovn, it must be taken to pieces, and when dried 
 be careful to hang it as smooth as possible; — after 
 It is dry, rub it with a sleek stone, but use no iron. 
 'I'o ■washjine lace or linen. 
 
 Take a gallon of furze blossoms and burn them 
 to ashes, then boil them in six q-uarts of soft water; 
 this, when fine, use in washing with the suds, as 
 occasion requires, and the linen, &c. will not only 
 be exceedingly while, but it is done with half the 
 soap, and little trouble. 
 
 'I'o clean black and tvJdte sarcenets. 
 
 Lay these smooth and even upon a board, spread 
 X little soap over the dirty places; then make a 
 lather with Castille soap, and with a common 
 brush, di[) it in, pass it over the long way, and re- 
 peat it in ibis manner, till one side is sufficiently 
 scoured, use the other in the same manner; then 
 put it into hot water, and there let it lie, till you 
 have prei)ared some' cold water, wherein a small 
 iiuaiitity of gum arable has been dissolved. Now, 
 rinse them well, take them out and fold them, 
 pressing out the water with the hands on the 
 board, and keeping them under the hands till they 
 are dry; at which time, have brimstone ready to dry 
 them over, till they are ready for smoothing, which 
 must be done on the right side, with a moderate 
 hot iron. 
 
 To -wash and stain tiffanies. 
 
 Let the he'os of the tiffanies be at first only a 
 little soaped, then having a lather of soap, put 
 them into it hot, and wash them very gently for 
 fear they should be crumpled: and when thej are 
 clean, rinse them in warm water, in which a little 
 gum arable has been dissolved, keeping them from 
 the air as much as possible; then add a lump of 
 starch, wet the tiflanies with a soft linen rag, and 
 fold them up in a clean cloth, pressing them till 
 they are near dry; after which put them near the 
 fire, and finish the drying over brimstone; then 
 shape them properly by gently ironing them. 
 To wash and starch laxvns. 
 
 Lawns may be done in the same manner as the 
 
 former, only observe to iron them on the wrong 
 
 •ide, and use gum arable water instead of 
 
 Jtareh, and, accordintr to what has been directed 
 
 N 
 
 for sarcenets, any eoloured silks may he starched, 
 abating or augmenting the gum water, as may be 
 thought fit, according to the slifTness intended. 
 To clean buff coloured cloth. 
 
 Take tobacco-pipe claj', and mix it with M-atet 
 till it is as thick as lime-water used for white- 
 washing rooms; spread this over the cloth, aTui 
 when it is dry, rub it off with a brush, and the 
 cloth will look extremely well. 
 
 To make saponace us ley for tvashitiff. 
 
 Boil together in a sufficient (juantity of watei, :> 
 gallon of good wood-ashes, and two or three hands- 
 ful of fresh burnt lime. Leave the lixivium at 
 rest, till the extraneous matters have been deposit- 
 ed at the bottom, or thrown to the surface to be 
 skimmed off. Then draw off the pure lixivium, 
 add to it oil, to about a thirtit'.h or fortieth part of 
 its own quantity. The mixture will be a liquor 
 white as milk, capable of frothing like soaj>-water, 
 and in dilution with water, perfectly fit to commu- 
 nicate sufficient whiteness to linen. This liquor 
 may be prepared from wood-ashes of all sorts, and 
 from rancid grease, oil, or butter. It is therefore 
 highly worthy the attention of the economist. 
 When the ashes are suspected to be Pinusually de- 
 ficient in alkali, a small addition of pulverized 
 potash or soda may be made to the lixivium. 
 To clean and starch point lace. 
 
 Fix the lace in a prepared tent, draw it straight, 
 make a warm lather of Castille soap, and, with a 
 fine brush dipped in, rub over the point gentlj'; and 
 when it is clean on one side, do the same to the 
 other; then throw some clean water on it, in which 
 a little alum has been dissolved, to take ott'ihe suds, 
 and having some thin starch, go over with the same 
 on the wrong side, and iron it on the same side 
 when dry, then open it with a bodkm, and set it in 
 order. 
 
 To clean point lace, if not very dirty, without 
 washing; fix it in a tent as the former, and go over 
 with fine bread, the crust being pared off, and when 
 it is done, dust out the crumbs, he. 
 To clean white veils. 
 
 Put the veil in a solution of white soap, and lei 
 it simmer a quarter of an hour. Squeeze it in some 
 warm water and soap, till quite clean. Uinse it 
 from soap, and then in clean cold water, in which 
 is a drop of liquid blue. Then pour boiling water 
 upon a tea-spoonful of starch, run the veil through 
 this, and clear il well, by clapping it. Afterwards 
 pin it out, keeping ihe edges straight and even. 
 To clean black veils. 
 
 Pass them through a warm liquor of bullock's 
 
 gall and water; rinse in cold water; tijen take a 
 
 small piece of glue, pour boiling water on it, and 
 
 pass the veil through it; clap it, and frame it to di-y. 
 
 To clean white satin undjiowered silks. 
 
 Mix sifted stale bread crumbs with powder bluf , 
 and rub it thoroughly all over, then sliake il well, 
 and dust it with clean soft clo'hs. Atterwards. 
 where there are any gold or silver flowei's, take a 
 piece of crimson ingrain velvet, rub the f.owers 
 with it, which will restore them to their original 
 lustre. 
 
 ^inother method. — Pass them through a solution 
 of fine hard soap, at a hand heal, drawing then* 
 through the hand. Rinse in lukewarm water, dry 
 and finish by pinning out. Brish the flossy or 
 bright side with a clean clothes' brush, the way of 
 the nap. Finish them bj- dipping a sponge into a 
 size, made by boiling isinglass in water and rub 
 the wrong side. Hinse out a second time, and 
 brush and dry near a fire, or in a warm room. 
 
 Silks may be treated in ihe same way, but not 
 
 brushed. If the silks are for dyeing, instead of 
 
 passing them through a solution of soap and water 
 
 I they must be boiled off; but if tlie silks are very 
 
D8 
 
 UNIVERSAL RECEIPT BOOK. 
 
 i 
 
 sln'il, the water must only tie of heat sufficient to 
 exli-aL-t the dirt, and wlien rinsed in warm water, 
 'lie> a~e in a stale for the dye. 
 
 .'ittDthi'vmfthiid. — Strew French chalk overthem 
 and brush it off with a hard l.'rnsh onee or twice. 
 To clean coloured siiks of all hiiirls. 
 
 Put some soft soap into boiling water, and heat 
 it till dissolved in a strong lather. At a hand heat 
 ]):il in tlie article. If strong, it may be rubbed as 
 III wasliing; rinse it riuicKly in warm water, and 
 add oil of vitriol, sufficient to give another watei'a 
 sourish taste, if for bright yellows, crimsons, ma- 
 roons, and scarlets; but for oranges, fawns, hrow lis, 
 or their shades, use no acid. For bright scarlet, 
 use a solution of tin. Gently squeeze and then 
 roll it in a coarse sheet, and wring it. Hang it in 
 ■i wai'm room to dry, and finish it by calendering 
 or mangling. 
 
 For |iinks, rose colours, and thin shades, he. in- 
 stead of oil of vitriol, or solution of tin, prefer j 
 lemon juice, or white tartar, or vinegar. 
 
 For blues, purples, and their shaJes, add a small 
 quantity of American pearl-ash; it will restore the 
 colours. Wash the articles like a linen garment, 
 but, instead of wringing, gently squeeze and sheet 
 them, and when dry, finish them with fine gum 
 water, or dissolved isinglass, to which add some 
 pearl-ash, rubbed on the "roiig side; then pin them 
 out. 
 
 Hlues of all shades are dyed with archil, and af- 
 lerwards dipped in a vat; twice cleaning with pearl- 
 ash, restores the colour. For olive greens, a small 
 quantitv of verdigris dissolved in water, or a solu- 
 tion of copper, mixed with the water, will revive 
 the colour again. 
 
 To deem black dlks. 
 
 To bullock's gall, add boiling water sufficient to 
 make it warm, and with a cleiu sponge, rub the 
 silk well on both sides, squeeze it well out, and 
 proceed again in like mai.ner. Rinse it in spring 
 ivater, and change the water till perfectly clean, 
 ■ Iry it in the air, and pin it out on a table; but first 
 lip the sponge in glue-water, anil rub it on the 
 wrong side; then dry it before a fire. 
 'To dip rusty black silks. 
 
 If it requires to be red dyed, boil logwood; and 
 in half an hour, put in the silk, and let it simmer 
 iialf an hour. 'I'ake it out, and dissolve a little 
 iilue vitriol and green copperas, cool the copper, 
 let it simmer half an hour, then dry it over a stick 
 In the air. If not red dyed, pin it out, and rinse at 
 in spring water, in which half a tea-spoonful of oil 
 of vitriol has been put. VV^ork it about five minutes, 
 rinse it in cold water, and finish it by pinning and 
 (I'libbing it with gum water. 
 
 To clean silk stockings. 
 
 Wash with soap and water; and simmer them in 
 •he same for ten minutes, rinsing in cold water. 
 For a blue cast, put on" drop of liquid blue, into a 
 pan of cold spring water, run the stockings through 
 this a minute or two, and dry them. For a pink 
 cast, put one or two drops of saturated pink dye 
 into cold water, and rinse them through this. For 
 a flesh-colour, add a little rose pink in a thin soap- 
 liciuor, rub them with clean flannel, and calender 
 wr mangle them. 
 
 I'o extract grease spots from silks and coloured 
 7nuslins, &c. 
 
 Scrape French chalk, put it on the grease-spot, 
 and hold it mar the fire, or over a warm iron, or 
 water-plate, filled with boiling w^er. The grease 
 will melt, and the French chalk absorb it, brush 
 or rub it oft". Repeat if necessarv. 
 
 To take stain.i out oj silk. 
 Mix together in a phial, •■lo/,. of essence ot lemon, 
 i oz. of oil of turpentine. 
 
 (irease and oUier spots in silks, are to be rubbed ' 
 
 gently with a linen rag dipped in the A.iove corn 
 position. 
 
 To take spots of paint from cloth, silks, &c. 
 
 Dip a pen in sjiirit of turpentine, and transfer i 
 to the paint spot, in sufficient quantity to ilischarg* 
 the oil and gluten. Let it stand some hours, thei 
 rub it. 
 
 F^or large or numerous spots, apply the spirit of 
 ti]ri)eiitinc with a sponge, if possible before it it 
 become dry. 
 
 To scour yarn. 
 
 It should be laid in lukewarm water for three oi 
 four days, each day shifting it once, wringing it ont^ 
 and l.wing it in another water of the same iirtiure-, 
 then carry it to a well or brook, and rinse J> til". 
 nothing comes from it but pure clean walei': that 
 done, take a bucking-tub, and cover the bottom 
 with vei'v fine aspen ashes; and then having opened 
 and sjiread the slippings, lay them on those aslus, 
 and put more ashes above, and lay in more slip- 
 pings, covering them with ashes as before; then lay 
 one upon another till the yarn is put in; afterwards 
 cover uj) the uppermost yarn with a bucking-cloth, 
 and, in proportion to the size of the tub, hiy in a 
 peck or two more of ashes; this done, pour upon 
 the uppermost cloth, a great deal of warm water 
 till the tub can receive no more, and lei it stand so 
 all night. Ne.\t morning set a kettle of clean wa- 
 ter on the fire; and when it is warm, pull out fhe 
 spiggot of the bucking-tub, to let the water lun 
 out of it into another clean vessel; as the bucking- 
 tub wastes, hll it up again with warm water on the 
 fire; and as the water on the fire wastes, so like- 
 wise fill up that with the ley that ccines from the 
 bucking-tub, ever observing to make the ley hotter 
 and hotter, till it boils: then you must, as before, 
 ply it with the boiling ley at least four hours toge- 
 ther. For whitening, you must take oft' this buck- 
 ing-cloth; then putting the yarn with the ley aslies 
 into large tubs, with your hands labour the yarn, 
 ashes, and ley, pretty well togetlier, afterwards 
 carry it to a well or river, and rinse it clean; liieii 
 hang it upon poles in the air all day, and in the 
 evening take the slippings down, and lay them in 
 water all night; the next day hang them up again, 
 and throw water on them as they dry, observing to 
 turn that side outermost, which whitens slowest. 
 After having done this for a week together, put all 
 the yarn again into a hucking-tub, without ashes, 
 covering it as before with a hucking-clolh; lay 
 thereon good store of fresh ashes, and drive thai 
 buck, as before, with very strong boiling ley, foi 
 half a day, or more; then take it out, and rinse it 
 hanging "it up, as before, in the day time, to dry, 
 and' laying it in water at night, another week. 
 Lastly, wash it over in fair w ater, and dry it. 
 To sconr thick cotton counterpanes. 
 
 Cut a pound of mottled soap into thin slices; and 
 put it into a pan with a quarter of an ounce of pot- 
 ash, and an ounce of pearl-ash. Pour a pail of 
 boiling water on it, and let it stand f<ll dissolved. 
 Tlien pour hot and cold water into a scouring tub, 
 with a bowl of the solution. Put in the counter- 
 pane, beat it well, turn it often, and give it a se- 
 cond liquor as before, then rinse it in cold water. 
 Now put three tea-spoonsful of liquid blue into a 
 thin liquor; stir it, and put in the coiuitirpane. 
 beat it about five minutes, and drv it in the air. 
 To scour nndyed lucollens. 
 
 Cut A a pound of the best yeilow soap into thin 
 slices, and pour such f quantity of boiling ri\ei- 
 water on it as will dissolve the soap, and make ii 
 of the consistence of oil. Cover the articles ab )ut 
 two inches with water such as the hand can bear, 
 ■ and add a lump of American pearl-ash, and about 
 ' it third of the soap solution. Beat them t'.U no 
 hea(. or lather rises on tlie water; throw ^way «hfl 
 
HLRACHINO ANT) SCOTTRIXG. 
 
 fm 
 
 dirty water, and proceed as before with liotier wa- 
 ter wilhout peail-ash. 
 
 To actvir clothes, coat.'', /u'lisst^s &c. 
 If a black, liluc, or brown i,-(,;it, dry 2 ounces of 
 fuller's cnrth, ^nd jiour on it .sufficient boiling wa- 
 ter to dissolve it, and plasltr with it the spots of 
 grease; take a pennvworlli of bnllock's gall, mix 
 with it half a pint of stale urine; and a little boil- 
 ing water; with a hard liru-h dipped in this liipAor, 
 brush spotted places. Then dip the coat in a bucket 
 of cold spring water. When nearly dry, lay the 
 nap right, and ])ass a drop of oil of olives over the 
 frush to finish it. 
 
 If grey, drab, fawns, or maroons, cut yellow soap 
 into thin slices, and pour water upon it to moisten 
 it. Hub the greasy and dirty spots of the c ..at. 
 I,et it dry a little, and then brush it with warm 
 «.iter, repeating, if necessary, as at first, and use 
 "fiter a little hotter; rinse several times, in warm 
 water, and finish as before. 
 
 To scour carpets, hearth-rags, &c. 
 Rub a piece of soap on everv spot of grease or 
 ilirt; then take a hard brush dipped in boiling wa- 
 ter, and rub the spots well. If very dirty, a solu- 
 tion of soap must lie put into a tub, with hot water, 
 and the carpet well beat in it, rinsing it in several 
 clean waters, p-itting in the last water a table 
 spoonful of oil of vitriol, to brighten the colours. 
 To clean cotton gowns. 
 Make a solution of soap, put in the articles, and 
 'vnsh them in the usual way. If greens, reds, &cc. 
 I'un add lemon juice, vinegar, or oil of vitriol, to 
 the rinsing water. 
 
 To clean scar'et cloth. 
 Dissolve the best white soap; and if black-look- 
 ing spots appear, rub dry soap on them; while the 
 other soap is dissolving; with hot water, brusli it 
 oh*. If very dirty, immerse the article into the 
 warm solution, and rub the stained parts. Dispatch 
 it quickly, and as soon as the colour begins to give, 
 wring it cit, and immerse it in a pan or pail of 
 warm water; wring it again, and immerse it in cold 
 spring water, in which mix a table spoonful of so- 
 lution of tin. Stir it about, aiid in ten minutes, 
 hang it to diy in the shade, and cold press it. 
 
 Another -method. — On a quarter of a peck of 
 wlieaten bran, pour boiling water in a hair sieve. 
 In the bran-water at a hand heat, immerse the cloth, 
 and rub it, looking through it, to see the spots. To 
 a second liquor, add nearly a quarter of an ounce 
 of white or crude tartar. If darkened, make a clean 
 liquor of cold spring water with a drop or two of 
 solution of tin, soak it iu ten minutes, w ring it, and 
 hang it up to dry. 
 
 To (Up scarlet cloth. 
 After it has been thoroughly cleaned with soap, 
 and rinsed in warm water, put into boiling spring 
 water, a quarter of a pound of young fustic, or zant, 
 a drachm of pounded and sifted cochineal, and an 
 equal quantity of ci-eam of tartar and cochineal; 
 boil five or six minutes, and cool by adding a pint 
 or two of cold spring water, and a table spoonful 
 of the solulion of tin. Stir tlie mixture, put in the 
 cloth, boil for ten minutes, and when dry, cold 
 press it. 
 
 To raise the nap on cloth. 
 Soak in cold water for half an hour, then put on 
 a board, and rub the thread-bare parts with a half- 
 worn hatter's card, filled with Hocks, or with a 
 prickly thistle, until a nap is raised. Hang up to 
 dry, and with a hard brush lay the nap the right 
 w ay. 
 
 To revive faded hlack cloth. 
 
 Having cleaned it well, boil two or three ounces 
 
 of logwood fjr half an hour. Dip it in warm wa- 
 
 '•T and squteze it dry, than put it into the copper, 
 
 •fid boil half an hour. Take it out and add a small 
 
 luece of green copperas, and boil it another half 
 hour. Hang it in the air for an hour or two, then 
 rinse it in two or three cobl wateis, dry it «ad le' 
 it be regularly brushed with a soft brush, over 
 which a drop or two of oil of olives has been ru)>- 
 bed. 
 
 To dry clean cloth. 
 
 Dip a brush in warm gall, and apply it to grea»5 
 places, rinse it oft" in cold water; dry by the fire, 
 then lay the coat flat, strew damp sand over it, and 
 with a brush beat the saiid into the cloth; then 
 brush it out with a hard brush, and th„ sand wiL 
 bring away the dirt. Kub a drop of oil of olives 
 over a soft brush, to brighten the colours 
 
 To b.£fich ivool, silks, straw honnets, &c. 
 
 Put a chafing dish with some lighted charcoal 
 into a close room, or large box; then strew an ounce 
 or two of powdered brimstone on the hot coals. 
 Hang the articles in the room or box, make the 
 door fast, and let them hang some hours. Fine 
 coloured woollens are thus sulphured before dyed, 
 and sti-aw hoimets are thus bleached. 
 
 To take iron-mouhk out ofdnen. 
 
 Hold tiie iron mould on the cover of a tankara 
 of boiling water, and rub on the spot a little juicf 
 of sorrel and salt, and w hen the cloth has thorough- 
 ly imbibed the juice, wash it in ley. 
 To make breecIies-buH. 
 
 Mix 1 pound of Bath l)rick, 2 pounds of pipe- 
 clay, 4 ounces of pumice stone powder, and 6 
 ounces of ox g:dl; colour them w iih rose pink, yel- 
 low ochre, umber, Irish slate, &c. to any desired 
 shade. 
 
 Clothes' ball. 
 
 'W\\ two pounds of pipe clay, 4 ounces of ful 
 ler's earth, 4 ounces of whiting, and a quarter of 2 
 pint of ox galls. 
 
 To take grease out of leather breeches. 
 
 Tlie white of an egg api)lied to the injured pan 
 and dried in the sun, will effectually answer thi 
 purpose. 
 
 AnotJier method. — To two table spoonsful of spi 
 rits of turpentine, put half an ounce of mealy pota- 
 toes, add some of the best Durham mustard, wit) 
 a little vinegar; let them dry, and when well rub 
 bed, the spots will be entirely removed. 
 To prepare a chemical liquid for cleaning boot 
 tops, &c. 
 
 Mix in a phial, one drachm of oxymuriale ol 
 potass, with two ounces of distilled water; am 
 when the salt is dissolved, add two ounces of nm 
 riatic acid. Then shake well together, mix in an- 
 other phial three ounces of rectified spirit of win« 
 with half an ounce of the essential oil of lemon, 
 unite the contents of the two phials, and keep the 
 liquid, thus prepared, closely corked for use. This 
 chemical liquid should be applied with a clean 
 sponge, and dried in a gentle heat; after which, 
 the boot-tops may be polished with a proper brush, 
 so as to appear like new leather. 
 
 Another method. — Take of white vitriol, powder- 
 ed, 1 oz. acid of sugar, I oz. water, 1 quart. Mis 
 toa:elher. 
 
 Put a label on it, " Rank Poison." 
 
 S[)onge the tops witli water first; then mix with 
 the liquid, and then with water again. 
 
 To cleanse feathers from ammal oil. 
 
 Mix well with a gallon of clear watei, a pound 
 of quick lime; and, when the lime is precipitated 
 in fine powder, pour off the clear lime-water for ' 
 use, at the time it is wanted. Put the feathers to 
 be cleaned in a tub, and add to them a sufficient 
 quantity of the clear lime-water, so as to cover 
 them about three inches. 'I'he feathers, when tho- 
 roughly moistened, v, ill sink down, and shciuld 
 remain in the lime-water for three or four days; 
 after which, the foul liqaor slionld be separated 
 
too 
 
 U frVERSAL RECEIPT BOOK. 
 
 ironi them by laying tliTti on a sieve. Afterwai-ds, 
 well wash tl.eni in cleiin water, and diy tliem on 
 nets, about the same finenets as cabbage nets. 
 Shake them from time to time ontiienets; as they 
 dry, they will fall through the mashes, when col- 
 lect them for use. The admission of air will be 
 serviceable in the drying, and the whole process 
 may be completed in about three weeks. The 
 fp-Uhers, thus prepared, want nothing further than 
 beat'ng, to be used either for beds, bolsters, pil- 
 lows, kc. 
 
 To clean leather. 
 
 Take of French yellow ochre, 1 lb. sweet oil, a 
 dessert spoonful. Mix well together, so that the 
 oil may not be seen: then take of pipe clay 1 lb. 
 starch a quarter of a lb. Mix with boiling water; 
 when cold, lay it on the leather. When dry, rub 
 and brush it well. 
 
 To tnake scouring balls. 
 Portable halls, for removing spots from clothes, 
 may be thus prepared, p'uller's earth perfectly 
 dried, (so that it crumbles into a powder) is to oe 
 moistened with the clear juice of lemons, and a 
 small quantity of pure pearl-ashes is to be added. 
 Knead the whole carefully together, till it acquires 
 the consistence of a thick elastic paste: form it into 
 convenient »nall balls, and dry them in the sun. 
 To be used, first moisten the spot on the clothes 
 with water, then rub i< with the ball, and let the 
 spot dry in the sun; after having washed it with 
 pure water, the spot will entirely disappear. 
 To clean marble. 
 
 Take verdigris and pumice-stone, well powder- 
 ed, with lime newly slaked. Mix with soap Jees, 
 to the consistence of putty. Put it in a woollen 
 rag, and rub the sta.ns well one way. Wash oft' 
 with soap and water. Repeat, if not removed. 
 To take stains ont of diver plate. 
 
 Steep the plate in soap leys for the space of four 
 hours; then cover it over with whiting, wet with 
 vinegar, so that it may .'tick thick upon it, and dry 
 it by a fire; after which, rub oft' the whiting, and 
 pass it over with dry bran, and the spots will not 
 only disappear, but the plate will look exceedingly 
 bright. 
 
 To make plate look like uexu. 
 
 Take of unslaked lime and alum, a pound each, 
 jf aqua-vit£e and vinegar, each a pint, and of beer 
 grounds, two quarts; boil the plate in these, and 
 (hey will set a beautiful gloss upon it. 
 7'o take out fruit spots. 
 
 Let the spotted part of the cloth imbibe a little 
 water without dipping, and hold the part over a 
 hghted commcn brimstone match at a proper di.s- 
 (ance. The sulphurous gas, which is discharged, 
 soon causes the spots to disappear. 
 
 To clean gold lace and embroidery. 
 
 For this pui-pose no alkaline liquors are to be 
 used: fv.r while they clean the gold they corrode 
 the silk, and change or discharge its colour. Soap 
 »lso alters the shade, and even the species of cer- 
 tain colours. But spirit of wine may be used with- 
 >ut any danger of its injuring either colour or qua- 
 lity; and, in many cases, proves as effectual for re- 
 rtoring the lustre of the gold, as the corrosive de- 
 ergents. But, though spirit of wine is the most 
 •nnocent material employed for this purpose, it is 
 lot in all cases proper. The golden covering may 
 (je in some parts worn off; or the base metal, with 
 Vhich it has been alloyed, may be corroded by the 
 •ir, so as to leave the particles of the gold di-sunit- 
 !d; while the silver underneath, tarnished toayel- 
 'i>w hue, may continue a tolerable colour to the 
 "hole; so it is apparent that the removal of the tar- 
 lish would be prejudicial, and m ike the lace or 
 unbroidery less like gold than it v as before. 
 
 Tc remove spots of grease from cloth. 
 Spots of grease may le removed bv a diluted sn. 
 lution of potash, but this must be cautiously appli- 
 I ed, to prevent injury to the cloth. Stains of while. 
 I wax, which sometimes fall u])on clothes from 
 j wa.v-caudles, are rem(/ved by spirits of turpentine, 
 or sulphuric ether. The marks of white paint may 
 also be discharged by the above mentioned agents. 
 I T'l take mildew ont of linen. 
 
 ! Rub it well with soaj): then scrape some fine 
 I chalk, and rub that also in the linen, lay it on the 
 grass; as it dries, wet it a little, and it will come 
 out after twice doing. 
 j To take out sp:t8 of ink. 
 
 As soon as the accident happens, wet the place 
 with juice of sorrel or lemon, or with vinegar, and 
 I the best hard white soap. 
 j To take out stains of cloth or silk. 
 
 Pound P'rench chalk fine, mix with lavender-wa 
 
 ' ter to the thickness of mustard. Put on the stain; 
 
 rub it soft with the finger or palm of the hand. Put 
 
 a sheet of blotting and brown paper on the top, and 
 
 I smooth it with an iron milk- warm. 
 
 I To remove grease spots from paper. 
 
 Let the paper stained with grease, wax, oil, or 
 any other fat body, be gently warmed, taking out 
 as much as possible of it, by blotting paper. Di]i 
 a small brush in the essential oil of well-rectified 
 spirits of turpentine, heated almost to ebuUitioi. 
 (for when cold it acts very weakly), and draw it 
 gently over both sides of the paper, wliich must be 
 carefully kept warm. Let this operation be repeat- 
 ed as many times as the quantity of the fat-body, 
 imbibed by the j)aper, or the thickness of the pa- 
 per, may render it necessary. When the greasy 
 substance is removed, to restore the paper to its 
 former whiteness, dip another brush in highly rec- 
 tified spirit of wine, and draw it, in like manner 
 over the place; and particularly around the edges, 
 to remove the border that would still present y 
 stain. If the process has been employed on a part 
 written on with common ink, or printed with prin 
 ter's ink, it will experience no alteration. 
 
 Another method. — Take of rocht-alum burnt, 
 and flour of brimstone, an equal quantity of each, 
 and reducing them to a fine powder, wet the paper 
 a little, put a small quantity of the powder upon 
 the place, and the spots will disappear. 
 
 Another. — Scrape finely, some pipe-clay, (the 
 quantity will be easily determined on making the 
 experiment) on this lay the sneet or leaf, and cover 
 the spot, in like manner, with the clay. Cover 
 the whole with a sheet of paper, and apply, for a 
 few seconds, a healed ironing box, or any substi- 
 tute adopted by laundresses. On using Indian rub- 
 ber, to remove the dust taken up by the grease, the 
 j<aper will be found restored to its original white- 
 ness and opacity. This simple method has often 
 proved mucii more eft'ectual than turpentine, and 
 was remarkably so, in an instance, where the folio 
 ofa ledger had exhibited the marks of candle grease 
 and the snuft", for more than twelve months. 
 To cleanse gloves -without -wetting. 
 Lay the gloves upon a clean board, make a mix- 
 ture of dried fulling-earth,and powdered alum, and 
 pass them over on each side with a common stiff" 
 brush: then sweep it off", and sprinkle them well 
 with dry bran and whiting, and dust them well; 
 this, it they be not exceedingly greasy, will render 
 them quite clean; but if they are much soiled take 
 out the grease with crumbs of toasted bread, and 
 powder of burnt bone: then pass them over ""ith a 
 woollen cloth dipped in fulling earth or alum pow- 
 der: and in this manner they can be cleaned with- 
 out wetting, which frequently shrinks and spoilt 
 them. 
 
BLEACHING AND SCOURING. 
 
 105 
 
 f idlers'' ^-urifier for teoollen cloths. 
 
 Dry, pulverize, ami sift the following ingredi- 
 fnts: — 
 
 6 lbs. of fuller's earth, 1 lb. of pipe clay, and 4 
 ti.. of French chalk. 
 
 Make a paste of the above with the following: — 
 
 1 oz. of rectified oil of turpentine, 2 oz. of spi- 
 rit of wine, and 1^ lbs. of melted oil soap. 
 
 Make up the compound into six-penny or shil- 
 ling cakes for sale. These cakes are to be kept in 
 "vater, or in small wooden boxes. 
 
 To clean all sorts of metal. 
 
 Mix half a pint of refined neat's-foot oil, and half 
 a gill of spirits of turpentine. Scrape a little ker- 
 nel or rotten stone; wet a woollen rag therewith, dip 
 it. into the scrapeii kern' 1, and rub the metal well. 
 AVipc it off with a soft clotn, polish with dry lea- 
 tlier, and use more cf the kernel. In respect to 
 sieel, if it is very rusty, use a little powder of pu- 
 mice with the liquid, on a separate woollen rag 
 first. 
 
 To take stains out of mahosfany . 
 
 Mix 6 ounces of s\)irit of salts, anil ^ an ounce of 
 rock salt of lemons (powdered) together. Drop a 
 little on the stain, and rub it with a cork till it dis- 
 ajipear. Wash off with cold wate'*. 
 
 Another method. — Take 2 ounces of oil of vitriol, 
 and 1 ounce of muiialic acid, oi- spirit of salts. Mix, 
 by shaking in a phial, and wlien to be used lay it 
 over the spotted part bv means of a feather, or 
 woollen rag. Afterwards wash the part over with 
 water, and polish as usual. 
 
 To take out tvriting. 
 
 When recently written, ink may be completely 
 removed by the ox\ muriatic acid, (concentrated 
 and in solution). The paper is to be washed over 
 repeatedly with the acid; but it will be necessary 
 afterwards to wash it with lime water, for the pur- 
 pose of neutralizing any acid that may he left on 
 the paper, and which would considerably weaken 
 it. If the ink has t)een long written, it will have 
 undergone such a change as to prevent the preced- 
 ing process acting. It ought therefore to be wash- 
 ed with liver of sulphur (sulphuret of ammonia) 
 before the oxymuriatic acid is applied, it maybe 
 washed with a hair pencil. 
 
 To restore -wldtes in ancient fdctnres. 
 
 Carbonate of lead, exposed for oome tinie tohy- 
 <!.-o-sulphuretleil vapours, will become black, be- 
 ing converted to sulphuret. This colour, when 
 used with oil, and covered with a varnish which 
 <Iefetids it from the immediate contact of the air. 
 
 may be preserved for several ages, as is proved by 
 the ])aintings of the fifteenth century, iiul when 
 nothing protects it from the sulphurous vapours 
 floating in the atmosphere, as is the case in distem- 
 per colours, this substance sliould be avoided, if a 
 permanent colour is intended. 
 
 Among the numerous properties whi h belong to 
 the oxygenated water discovered by .M. Thenard, 
 one is, instantly to change the black of sulphuret 
 of lead to white. A bottle of weakly oxygenated 
 water, containing not more than 5 or 6 volumes of 
 oxygen, and quite tasteless, being ap])lied to the 
 black spots with a few dips of the brush, they have 
 disa[(peared as if by enchantment. 1 he ground 
 being coloured by a light tint of bistre, was not, in 
 the slightest degree, altered, and the painting ha 
 been completely restored, without the addition of 
 a single touch, to the original design. 
 
 To restore hangings, carpets, chairs, &c. 
 
 Beat tlie dust out of them as clean as possible, 
 then I'ub them over with a dry brusli, and make a 
 good lather of Castille soap, and rub them well 
 over with a hard brush, then take clean water and 
 with it wash off the froth, make a water with alum, 
 and wash them over with it, and when dry, most of 
 the colours will be restored in a short time; and 
 those that are yet too faint, must be touched up 
 with a pencil dip|)ed in suitalde colours: it may be 
 run all over in the same manner with water colours 
 mixed well with gum water, and it will look at a 
 distance like new. 
 
 To clean paper hangings. 
 
 Cut into eight half quarters a stale quartern loaf: 
 with one of these pieces, after having blown off all 
 the dust from the paper to be cleaned by means of 
 a good pair of bellows, begin at the top of the 
 room, holding the crust in the hand, and wiping' 
 lightly downward with the crumb, about half a 
 yard at each stroke, till the upper part of the hang- 
 ings is completely cleaned all round; then go again 
 round with the like sweeping stroke downward, 
 always commencing each successive course a little 
 higher than the upper stroke had extended, till 
 the bottom be finished. This operation, if care- 
 fully performed, will frequently make veiy old 
 paper look almost equal to new. Great caution 
 must be used not by any nieans to rub the paper 
 hard, nor to attemi)t cleaning it the cross or hori- 
 zontal way. The dirty part of .he bread too mu-,c 
 oe each time cut a«ay, and the pieces renewed as 
 soon as at all necessary. 
 
 CI3M12N°TS. 
 
 To moke an improved building cement. 
 
 This method consists in the employment of cer- 
 ta-n burnt or vitrified earths, and metallicand other 
 substances, which are ])ounded or ground to pow- j 
 der, and mixed with lime. 
 
 The earthy substances use<l, are all those kinds 
 of clay or loam tliat are cajiable of becoming'vi'ri- 
 f:i;d and intensely hard, by exposure to a strong 
 fire; chalk, and such earths as become soft and fall 
 to pieces, when exposed to heat, are unfit for the 
 (lurpose; but flint stoi.es and pebbles may be used 
 • ilh advantage. 
 
 The proper kinds of earth being thus selected, 
 
 the material is heated in the interior of a brick- 
 kiln, or furnace, until it becomes complete\y vitr.« 
 fied or reduced to a state of hard, black, or glossy 
 clay, and this vitrification will sometimes be im- 
 proved, by mixing refuse or broken glass, or sand 
 and wood-ashes, with sand or vitrified materialr, 
 such as tliose which come trom the furnaces ol 
 smelting-houses, glass-houses, foundriea, fecc. or 
 any materials reduced to a state of vitrification by 
 intense heat. These materials are tli ,n to be 
 bruised, pounded, or ground, and sifted through » 
 wire sieve, until reduced to such a state of fine- 
 ness as may be proper for mixing up as a plastei. 
 
IC£ 
 
 UNIVT.IISAL RECEll T BOOK. 
 
 Tlui* prepafed, the ma'prials are to be sorted iiito 
 different ((ualilies, and put up for use. 
 
 Jitunner ofusi?iq- it. — 'I'he manner of using tliis 
 material, is by mixing it with wi-ll-bnrnt lime in- 
 stead of the sand nsnally employed in llie comi)o- 
 si'ion of stucco or cement, to which water must be 
 ad<led, until a proper consistency is obtained. 
 This artificial Pnzzolene may be mixed with 
 quick lime, comjjletely pulverized, and put into 
 casks for use; it is, however, necessary to keep it 
 from moisture, or exposure to the open air. The 
 proportion of quick-lime to be added to the above 
 materials, depends entirely upon the strength of 
 the lime: in pjeneral, one measure of good lime 
 will be sufficient for from three to five measures of 
 the material. 
 
 Another part of the improvement onsists in 
 *he introduction of various coloured bricks, which, 
 highly burnt or vitrified, and reduced to piwdei-, 
 are to be mixed up with the artificial Pnzzolene, 
 in order to produce spots or streaks, iu imitation 
 of marble and other variegated stone. 
 , To make Hamdiii^s cement. 
 
 This cement consists in a mixture of earths and 
 other substances that are insoluble in water, or 
 nearly so, either in their natural state, or such as 
 have been manufactured, as eartlien-ware, porce- 
 lain, and such like sulistauces; but Mr H. prefers 
 those earths that, either in their natur:U or manu- 
 factured state are the least soluble in water, and 
 have, when pulverized or reduced to powder, the 
 least colour. To the earth or eartlis, as before 
 Bamed, either in their natural or manufactured 
 state, and so pulverized, he adds a quantity of each 
 of the o.xyds of lead, as litharge, grey osyd, and 
 minium, reduced or ground to a fine pjwcler, and 
 to the whole of the above-named snb.itauces, a quan- 
 tity of pulverized glass or flint-stone. These vari- 
 ous earths, oxyds, and glass or rtint-stone, reduced 
 to ai)ulverized state, in proper and due proportion, 
 and being mixed witii a proper and due proi)ortion 
 of vegetable oil, form and make a composition or 
 cement, which, by contact or exposure to the at- 
 mosphere, hardens and forms an im))enetr;\ble and 
 impervious coating or covering, resembling Port- 
 land or other stones. 
 
 To any given weight of the earth or eartlis, 
 commonly called pit-sand, river-sand, rock-sand, 
 or anv other sand of the same or the like nature, 
 or pulverized earthen-ware or porcelain, add two 
 thirds of such given weight of the earth or earths, 
 commonly called Portland-stone, Bath-stone, or 
 any other stone, of the same or the like nature, 
 pulverized. To every five hundred and sixty 
 pounds weight of these earths, so prepared, add 
 forty pounds weight of litharge, and, with the lust 
 mentioned given weights, combine two pounds 
 weight of pulverized glass or flint-stone. Then 
 join to this mixture one pound weight of minium 
 and two pounds weight of grey oxyil of lead. 
 
 This composition being thus mixed, pass tiie 
 same through a wire sieve, or dressing n;achiiie, 
 of such a fineness or mash as may be retjuisite for 
 the purpose it is intended for, preferring a fine 
 sieve, mash, or wire-work, when ilie composition 
 is to be used for works that re(iuire a 'Cmtt smooth 
 or even surface. It is now a fine and dry powder, 
 and may be kept open in bulk or in casks for any 
 leo.^th of lime, without deterioration. 
 
 When this composition is intended to be made 
 into cement, for any of the purposes described, it 
 is spread upon a board or platform, or mixed in a 
 Irougli: and to every six hundred and five pounds 
 weight of the composition, are added five gallons 
 of vegetable oil, asliuseed-oil, walnut-oil, orpink- 
 >il. The composition is then mixed in a similar 
 •a.v to that of mortar, and is aftei-wards subjected 
 
 to a gentle jiressure, by treading upon it: and tlii? 
 operation is continued until it acquires the appear- 
 ance of moistened sand. Tne mixture, being thus 
 composed, is a cement fit and apjilicable to the 
 enumerated purposes. It is requisite to observe, 
 that this cement should be used the same day the 
 oil is added, ciherwise it will fix or set into a solJii 
 substance. 
 
 To apply it to buildings. 
 
 VVlien the cement is apjjlicd for the purpose ol 
 covering buildings intended to resemble stone, the 
 surface of the building is washed with oil. Tha 
 cement is then applied of the thickness of an inch, 
 or any greater thickness, according to the nature 
 of the work, joint, or stone, it is intended to re- 
 semble. It is requisite to observe, that when a 
 joint, intended to resemble a plain stone joint, is 
 to be made upon the surface of the cement or com- 
 position, the ceriient must be partly set or harden 
 ed pi-eviously to tiie impression of the joint upori 
 its sui-face, and the joint is made by a rule and 
 steel jointer. When the cement is used for the 
 covering of substances less absorbent than bricks 
 or tiles, (as wood, lead, iron, or tin,) a much less 
 quantity of boiled linseed oil in preparing the sur- 
 faces is re<piired. 
 
 'To make cement for Jloors. 
 
 Earthen-floors ar- commonly made of loam, and 
 sometimes, especiallj- to make malt on, of lime 
 and brook sand, and gun dust or anvil dust from 
 the forge. Tlie manner of making earthen-floors 
 for plain cousitry habitations is as follows: take 
 two-thirds of lime, and one cf coal-ashes wel! 
 siftetl, with a small quantity of loam chiy, mix the 
 whole together, and temper it well with water, 
 making it up into a heap; let it lie a week or ten 
 days, and then temper it over again. After this, 
 heap it up for three or four days, and repeat the 
 temiiering very high, till it becomes smooth 
 yielding, tough, and gluey. The ground being 
 then levelled, lay the floor therewith about 2 1-!^ 
 or tliree inches thick, making it smooth with a 
 trowel: the hotter the season is, the better; and 
 when it is thoroughly dried, it will make the best 
 floor for houses, especially mall-houses, if any 
 one wotild have their floors look better, let them 
 take lime of rag-stones, well tempered with whites 
 of eggs, coverii.g the floor about half an inch thick 
 with it, before the under flooring is too dry. 11 
 this be well done, and thoroughly drieil, it will 
 look, when rubbed with a little oil, as transparent 
 as Hietal or glass. In elegant houses, floors of this 
 nature are made of stuc.o, or of plaster of Paris 
 beaten and sifted, and mixed with other ingrediv,nts. 
 Peiv's composition fhr covert^ing bniiilings. 
 
 Take the liardest and purest limestone (white 
 marble is to be preferred) free from sand clay, or 
 other matter; calcine it in a revei'heratory furnace, 
 pulverize and pass it ihrougii a sieve. One part, 
 by weight, is to be mixed with two parts of clay 
 well baked and similarly pulverized, conducting 
 the wliole operation with great care. This forms 
 the first powder. The second is to be made of one 
 part of calc'ned and pulverized gypsum, to which 
 is added two parts of clay, baked and pulverized. 
 'I'iiese two powilers are to be combined, and inti- 
 mately incorj)orated, so as to form a perfect mix- 
 ture. NVhen It is to be used, mix it vvith about a 
 fourth part cf its weight of water, added gradually, 
 stirring the mass wjjl the whole time, until il 
 foinis a thick paste, in which state it is t') Iir 
 spread like mortar upon the desired surface, ll 
 becomes ill time as hard as stone, allows no mois- 
 ture to penetrate, and is not cracked by heaL 
 W ben well prepared it will last any length of time, 
 V\ lieii in its plastic or soft state, it may be floiu'- 
 eu of any desired lint. 
 
CEMENTS. 
 
 103 
 
 /b make cement for canals. 
 
 Take one part of iron filings, reduced to sifted 
 powder, three parts of silica, four parts of alumine 
 tonibined with oxide of iron — the same (luaiitit)' of 
 pidverized brick, and two parts of liot lime; the 
 whole measured by weight and not by bulk. 
 
 Put the mixture into a large wooden tub, in or- 
 der that nothing foreign may be introduced into it. 
 ff sufficient water is poured out to extinguish the 
 lime and i;ive a degree of liquidness to the cement, 
 and if all the component parts are briskly stirred, 
 a great ..egree of heat will be emitted from the 
 lime, and an intimate union formed by the heat. 
 JVote on preparing hydraulic cements. 
 
 It has been satisfactorily ascertained that " the 
 access of air during the calcination of the argilla- 
 ceous cements, is of great consequence to the te- 
 nacity of the mortar and the quickness with which 
 it hardens. " The clay for the best hydraulic ce- 
 ment, should contain a little lime, be calcined un- 
 der exposure to a current of air, and after being 
 well pulverized, be mixed with a paste of lime in 
 the proportion of one of the latter to two or two 
 and a half of the former. 
 
 To make Parker's cement. 
 
 This cement is made of very argillaceous lime- 
 stones, which are burnt in conical kilns, with a 
 continued fire of pit-coal, in the same manner as 
 other limestones; but if the lieat be so great as to 
 cause a commencement of fusion in the cement, it 
 will be totally spoiled. It is reduced to an impal- 
 pable powder by grinding as soon as it is burnt, 
 stnd is sent away in barrels well closed. 
 
 The above is much used in London for facing 
 houses, and for the foundation of large edifices. It 
 requires much practice in the workmen who use 
 it; for if not tempered to the proper consistence, 1 
 and immediately applied, it solidifies unequally, | 
 cracks, and adheres badly. It is recommended to ' 
 be mixed with fine angular sand well washed, in | 
 Jie proportion of two [)arts to three of cement, for | 
 foundations anti cornices exposed to rain; from 3, 
 4, and 5 parts to 3 of cement for common mortars: 
 from three parts to two of cement for coitting -ivalls 
 exposed to cold, and five parts to two of cement 
 for walls exposed to dryness or heat. i 
 
 Cement for rock-ivork and resen-oirs. j 
 
 Where a great quantity of cement is wanted for ; 
 coarser uses, the coal-ash mortar (or Wulsii tai-ras) i 
 is tlie cheapest and best, and will hold extremely ' 
 well, not only where it is constantly kept wet or | 
 dry, but even where it is sometimes dry HTid at r 
 ethers wet; but where it is liable to be exposed to i 
 wet and frost, this cemnnt should, at its being laid j 
 on, be suffered to dry thoroughly before any mois- 
 ture has access to it; and, in that case, it will like- ! 
 wise be a great improvement to temper it with the j 
 blood of any beast. 
 
 The mortar must be formed of one part lime 
 and two parts of well-sifted coal-ashes, and they 
 must be thoroughly mixed by being beaten to- 
 eether; for on tiie perfect commixture of the in- 
 gredients the goodness of the composition depends, i 
 7'o 7nake mortar. 
 
 Mortar is com\)osed of (juick-lime and sand, re- 
 liuced to a paste with water. The lime ought to 
 he pure, completely free from carbonic acid, and , 
 in the state of a very fine powder; the saiiil should 
 lie free from cla)', jtartly in the state of fine sand, 
 ■<eid partly in that of gravel: the water should be I 
 pure; and if previously saturated with lime, so [ 
 much the better. The best proportions are three 
 parts of fine, and four parts of coarse sand, oise 
 part of quick-lime, recently slacked, and as little i 
 Water as possiljle. | 
 
 The atlditioii of burnt bones improve mortar by i 
 ^ivino- it tenacity and render it less apt to crack I 
 
 in diyins;; but they ought never to exceed one- 
 fourth ot the lime employed. 
 
 When a little manganese is added to mortal-, !t 
 ac';uires the important [jroperty of hardening un- 
 der water; SO that it may be employed in con- 
 structing those edifices whicn are constantly ex- 
 posed to the action of water. Limestone is often 
 combined with manganese: in that case it becomes 
 brown by calcination. 
 
 Tunisian cement. 
 This is composed of three' parts of lime, one ot 
 sand, rnd two of wood-ashes: these ingredients are 
 mixed up witli oil and water alternately, till tlity 
 compose a paste of the desired consistency. 
 Dutch terras. 
 This is composed of basalt ground to a fine pow- 
 der, and blue argillaceous lime, mixed up with wa- 
 ter, and well beaten together. 
 
 Tournay cement 
 Is a mixture of co?l ashes, with blue argillo-fer- 
 rug'.nous lime and sand, well beaten up with wa- 
 ter, left to dry, repeatedly levigated, moistened, 
 and beaten. 
 
 Roman cement. 
 A sort of plaster so called, which well withstand! 
 om* soft climate, is made by mixing a bushel ol 
 lime slaked, with three pounds and a half of green 
 copperas, 15 gallons of water, and half a bushel of 
 fine gravel sand. The cop|)eras should be dis- 
 solved in hot water; it must be stirred with a stick, 
 and kept stirring continually while in use. Care 
 should be taken to mix at once as much as m:iy be 
 requisite for one entire front, as it is very difficult 
 to match the colour again; and it ought to be mix- 
 ed the same day it is used. 
 
 Gimuine Romari cement. 
 This consists of the pulvis Putfolariv^,' ov puz- 
 zolene, a ferruginous clay from Puteoli calcined 
 by the fi.-es of Vesuvius, lime, and sand, mixed up 
 with soft water. The only preparation which th€ 
 puzzolene undergoes is that of pounding and sift- 
 ing; but the ingredients are occasionally mixed up 
 with bullock's lilood, and fat of animals, to cive 
 the composition more tenacity. 
 
 JMaltha, or Greek mastich. 
 This is a more simple composition than the ce- 
 ment of the Romans, when used for stucco on the 
 outsides of fabrics, consisting only of lime and 
 sand, but rendered into a paste with milk, or size. 
 Indian cement. 
 This is only a variation of the mastich, and is 
 composed of equal quantities of fiiiit, lime, and 
 pit sand, slaked with water, well beaten, and suf- 
 fered to remain for three or four days, then moist- 
 ened and mixed up with oil, mucilage, whites of 
 eggs, and bjtter milk, and api)J[ied, as rapidly as 
 possible, after being mixed. 
 
 To make impenetrable mortar. 
 Mix thoroughly one-fourth of the fresh unslak- 
 ed lime witi three-fourths of sand; and let five la- 
 bourers make mortar of these ingredients, Dy pour- 
 ing on water, with trowels, to supply one mason, 
 who must, when the materials are sufficiently mix- 
 ed, apply it instantly as cement or plaster, and it 
 will becom ; as hard as stone. The lime used 
 siioiild be stone-lime; previous to its use, it should 
 be preserved from the access "Cif air or wet, and the 
 lilaster screened for some lime from the sun ami 
 wind. 
 
 To make Jf'ych's sturco. 
 Take four or five bushels of such plaster as is 
 commonly burnt for lloors about Nottingham foi 
 a similar (piantity of any tarras, plaster, or calcin- 
 ed gypsum); beat it to fine powder, then sift and 
 put it into a trough, and mix with it one bushel uf 
 pui-e coal ashes, well calcined. Pour on the wa- 
 ter, till the « hole becomes good mortar. Lay Uiis 
 
104 
 
 UNIVERSAL RECEIPT BOOK. 
 
 ••n woo-Jen frames of twelve feet in length on the 
 «a>is, well smoothed with common n)ortar and 
 dry, the thickness of two mches at eacli side, and 
 three inches in the middle. When the frame is 
 moved to proceed with the work, leave an interval 
 of two inches for this coping to extend itself, 60 as 
 to meet the last frame work. 
 
 7'o make Williams''s stucco. 
 
 Take sharp, rough, large-grained sand, sifted, 
 washed, dried, and freed from all impurities, 84 
 pounds: well burnt lime, slaked and finely si.'ted, 
 12 pounds; curd, or cheese, produced from milk, 
 4 pounds; (the first, fresh made, and strongly 
 pressed, to divest it of its whey; the second, whilst 
 pei-feclly sound, i-asped into powder with a grater, 
 or brought into a ver)' light substance with scra- 
 pers, or fine-toothed plane-irons, in a turner's 
 lathe); and lastly, water in its natural state, 10 
 pounds. If the sand is not thorouglily dried, or 
 the lime has got damp from the aiij, the quantity 
 of water must be less than the above proportion; 
 and, on the contrary, when the lime is used im- 
 mediately, it may require more: so that the pro- 
 per stillness of the mortar, under those circum- 
 stances, will regulate the making of the compo- 
 sition. 
 
 Iron cevieiit. 
 
 This is formed of the borings of cast iron guns 
 or turnings of cast iron which should be clean and 
 free from rust until used. By slight pounding or 
 triturating they are broken but not powdered, and 
 then coarsely sifted. At the time of using, they 
 are to be mixed with powdered sal ammoniac and 
 sulphur, and slightly moistened with water; when 
 the composition must be rammed or caulked into 
 the joints with a blunt caulking chisel and ham- 
 mer, and the joint screwed up by its bolts as 
 tightly as possible. 
 
 No mnre of *his cement must be made than can 
 be used at one time, because it soon spoils; but if 
 good, it will become as hard as the iron itself in a 
 few days: 2 ounces of sal ammoniac, and 1 ounce 
 of sulphur is sufficient for 5 pounds of iron borings. 
 Water cement. 
 
 A cement may be made with common lime, that 
 will harden unckr -water. What is called poor 
 lime has this peculiar property; but as this species 
 of limestone rarely occurs, it is often an expensive 
 article. The following is a good substiUile, and 
 may be used for water cisterns, aqueducts, &c. 
 Mix four parts of grey clay, six of the black oxide 
 of manganese, and ninety of good limestone re- 
 duced to fine powder; then calcine the whole to 
 expel the carbonic acid. When this mixture has 
 been well calcined and cooled, it is to be worked 
 into the consistence of a soft paste wilii sixty parts 
 of washed sand. If a lump ol this cement be 
 thrown into water, it will harden immediately. 
 Such mortar, however, may be procured at a still 
 less expense, by mixing with common qirck lime 
 a certain quantity of what are called the xuhite iron 
 ores, especially such as are poor in iron. These 
 ores are chiefiy composed of manganese and car- 
 bonate of lime, or chalk. Common lime and sand 
 oidy, whatever maj' be the propoition of the mix- 
 ture, will certainly become soil under water. 
 Water cement or stucco. 
 
 Take 5f) pounds of pure coarse sand, 42 pounds 
 cf pure fine sand; mix them together, and moisten 
 tliem thoroughly willi lime water; to the welted 
 sand, add 14 pounds of pure fresh burnt lime, and 
 while beating lliem up together, add, in successive 
 portions, 14 pounds of bone asli: the quicker and 
 more perfectly these materials are beaten together, 
 and the sooner tliey are used the betttr will be tlie 
 Cement; for some kinds of work it will ue oelter 
 to use line sand altMie, and fur others, coarse sand; 
 
 remembering the finer the sand is, the g^e«ter 
 quantity of lime is to be employed. 
 
 To make a fire and -water proof cement. 
 
 To half a pint of vinegar, add the same quantity 
 of milk; separate the curd, and mix the whey with 
 the whites of five eggs; beat it well together, and 
 sift into it a sufficient quantity of quick lime, to 
 convert it to the consistency of a thick paste. Bro» 
 ken vessels, mended with this cement, never after" 
 wards separate, for it resists the action ot both fire 
 and water. 
 
 Turkish cetnent for joining metals, glass, SJc. 
 
 Dissolve mastich in as much spirit of wine as 
 will suffice to render it liquid; in another vessel 
 dissolve as much isinglass (which has been pre- 
 viously soaked in water till it is swollen and soft) 
 in brandy as will make two ounces by measure <jt 
 strong glue, and add two small bits of gum galba- 
 num, or ammoniacum, which must be rubbed or 
 ground till they are dissolved; then mix the whole 
 with a sufficient heat: keep it in a phial stopt, and 
 when it is to be used set it in hot water. 
 Yates^s water firoof cement. 
 
 Take of the best glue four ounces, of ismglass 
 two ounces, and dissolve them in mild ale over a 
 slow fire, in a common glue kettle, to the consis- 
 tence of strong glue, when one ounce and a half ot 
 well boiled linseed oil mist be gradually addeil, 
 ;md tlie whole be well mixed by stirring. When 
 cold and made into cakes, it resembles Indian rul>- 
 ber. When wanted for use dissolve a piece of it 
 in a proportionate quantity of ale. This cement 
 is applicable to all joints of wood, to join earthen- 
 ware, china, glass. It is an excellent cement for 
 leather, for harness, bands for machinery, &c 
 'i"he joints of these are to be prepared as if for sew 
 ing, the cement to be applied hot, laying a weigh? 
 upon each joint as it is made, in which state it is 
 to be left six hours, when the joints will be found 
 nearly as firm as if they were of an entire piece. 
 By adding a little tow to the above, you have ar» 
 excellent cement for leaks in casks, &ic. kc. 
 Common cement for joining alabaster, marble, por- 
 p/ii/ry, and other stones. 
 
 Take of bees' wax, 2 pounds, and of resin, 1 
 pound. Melt them, and add 1 pound and a half 
 o' the same kind of matler, powdered, as the body 
 to be cemented is composed of, strewing it into 
 the melted mixture, and stirring then^ well toge- 
 tlior, and afterwards kneading llie mass in water, 
 that the powder may be thoroughly incorporated 
 with the wax and resin. The proportion of the 
 powdered matter may be varied, where lequired, 
 in order to bring the cemt;nJ. nearer to the colour 
 of the body on which it is emi)loyed. 
 
 This cement must be healed when applied, as 
 also the parts of the subject to be cemenlLd toge- 
 ther, and care must be taken, likewise, that they 
 may be thoroughly diy. 
 
 I'o make lutes. 
 
 These are used for securing the juncture of ves- 
 sels, in distillations and sublimations. For the 
 distillation of water, linen dipped in a thin paste 
 of flour and water is sufficient. A lute of greater 
 security is composed of quick-lime, made into a 
 paste with the whites of eggs, tor the security of 
 very corrosive vapours, clay finely powdered and 
 sifted, made into a paste with boiled linseed oil, 
 must be applied to the juncture; which nmst be 
 afterwards covered with slips of linen, dipped in 
 the paste of quick-lime, and the whiles of eggs. 
 The lute must be [)erfLCtly dried before the vessels 
 are used, or else the heat may cauSe it to diy loo 
 quick, and thereby cause the lute to crack. If tliis 
 be the case, it is repaired by applying fresh lute ii' 
 the cracks, and suttering it to dry gradually. Vessels 
 which are to be exposed to the naked fire, are 
 
CEMENTS. 
 
 \0b 
 
 freqnently coated to resist the effects of the heat, 
 cne best coating- for which purpose consists in dis- 
 soiving 2 ounces ot borax in a pint of boiling water, 
 and adding to the solutioii as much slaked lime as 
 is necessary to form a thin paste. The vessel must 
 be covered all over with it by means of a painter's 
 brush, and ilitn suffered to diy. It must then be 
 covered with a thin paste of linseed oil and slaked 
 lime, except the neck. In two or three days it 
 will dry of itself, and the retort will then bear the 
 greatest fii'e without cracking. The cracks of che- 
 mical vessels mny be secur-'d by the second lute. 
 Cement for iron citUnary utensils. 
 
 To 6 parts of yellow potter's clay, add 1 part of 
 Steel filings, and a sufficient f|uantity of oil. Make 
 the paste of the consistence of glazier's putty. 
 7 make tiirner^s cemeiit. 
 
 The following is a very excellent cement for the 
 use of turners and artizans in general: 16 parts of 
 wUiting are to be finely powdered and heated to 
 redness, to (h'ive ofl'ali the water. \Vhen cold, il 
 is to be mixed wiih 16 parts of black resin, and 1 
 part of bees'-wax, the latter having been previously 
 melted together, and the whole stirred till of an 
 uniform consistence. 
 
 Cement for joining broken glasses, &c. 
 
 Take two ounces of good glue, and stcc;p it for a 
 niglit in distilled vinegar; boil them together i.he 
 next day, and having broken a clove of garlic with 
 half an ounce of ox-gall, into a soft pulp, strain the 
 juice through a linen cloth, using pressure, and 
 add to it the glue and vinegar. Thc;n take of san- 
 darac powdered, and turpentine, each one ilrachm, 
 and of sarcocol and mastic powdered, each half a 
 drachm; put them into a bottle vvitli an ounce of 
 highly rectitied s|)irit of wine. Stop the bottle, 
 and let the mixture stand for three hours io a gin- 
 tie heat, frefiuently shaking it. Mix this, 'jnclure 
 also w ith the glue while hot, and stir them well to- 
 gether with a stick, till part of tke mixture be eva- 
 porated, and then take the composition from the 
 fire, and it will be fit for use. When this cement 
 is to be applied it must be di[)ped in vinegar, and 
 (hen melted in a proper vessel, with a gentle heat; 
 and if stones are to be cemented, mix with it a 
 little powdered clialk, or if glass is to be conjoin- 
 ed, powdered glass should be substituted. 
 
 Ji strong cement for electrical purposes. 
 
 Melt one pound of resin in a pot or pan, over a 
 slow fire; atld thereto as much plaister of Paris, in 
 fine powder, as will make it hard enough; then add 
 a spoonful of linseed oil, stirring it all the while, 
 and try if it be liard and tough enough for the pur- 
 pose; if it is not sufficiently hard, add more plaster 
 of Paris; and if not tough enough, a little more 
 linseed oil. This is as good a cement as possible 
 for fixing the necks t-f globes or cylinilers, or any 
 thing else that requires to be strongly fixed; for it 
 IS not easily melted again when cold. 
 
 A cetncnt for glass-grinders. 
 
 Take pitch and boil it; add thereto, and keep 
 btiiTing il all the while, fine silted wood ashes, 
 until it is of a proper temper: a little tallow maj 
 he added, as found necessary. For small works, to 
 fou.- ounces of resin add one-fourth of an ounce of 
 bees'-wax melted together; and four ounces of 
 whitening, made previously i-ed hot. The whiten- 
 ing should be put in while hot, that it may not 
 have time to imbibe moisture from the atmosphere. 
 
 Another. — Shell -lac is a very strong cement for 
 holding metals, glass, or precious stones, while 
 cutting, turning, or grinding them. The metal, 
 {<c. should be warmed, to melt it. For fastening 
 ruby cylinders in watches, and similar delicate 
 purposes, shell-lac is excellent. 
 
 1 soUleJ- or cement bi'oken glass. 
 
 BrokeD glass may be soldered or cemented in 
 C 
 
 such a manner as to be as strong as ever, by inter- 
 posing between the parts glass ground u like 9 
 pigment, hut of easier fusion than the pieces to i.o 
 joined, and then exposing them to such a heat a« 
 will fuse the cementing ingredient, and make ihfc 
 pieces agglutinate without being themselves lusc.L. 
 A glass for the purpose of cementing broken pieces 
 of flint glass, may be made by fusing some of the 
 same kind of glass jireviously reduced to powder, 
 along with a little red lead and borax, or with tlie 
 borax only. 
 
 Cement for Derhysldre spur and otlier stones. 
 
 A cement for this purpose may be made with 
 about seven or eight psits of resin and one of bees'- 
 wax, melted together with a small quantily of plas- 
 ter of Paris. If it is wished to make the cement 
 fill up the place of any small chips that may have 
 been lost, the quantity of plaster must be increased 
 a little. When the ingredients are well mixed, 
 and the whole is nearly cold, the mass should be 
 well kneaded together. The pieces of spar that 
 are to be joined, must be heated until they will 
 melt the cement, and then pressed together, sonie 
 or the cement being previously interposed. Melted 
 sulphur ap[)lied to fragments of stones previously 
 heated (by placing them before a fire) to at least 
 the melting point of sulphur, and then joined with 
 the suljihur between, makes a pretty firm and du- 
 rable joining. Little deficiencies in the stone, aa 
 chips out of corners, &c. may be also filled up with 
 melted sul[)hur, in which some of the powder of 
 the stone has been melted. 
 
 A cement thai -.vill stand against boiling ■water ana 
 the pressure of steam. 
 
 Boiled linseed oil, litharge, and red and white 
 lead, mixed together to a proper consistence, and 
 applied on each side of a piece of flannel previous- 
 ly h.iaped to fit the joint, and then interi)Osed be- 
 tween the pieces before they are brought home (as 
 the workmen term it) to their places by the screws 
 or other fastenings employed, makes a close and 
 durable joint. I'he quantities of the ingredients 
 may be varied without inconvenience, only taking 
 care not to make the mass too thin with oil. It is 
 difficult in many cases instantly to make a good 
 fitting of large pieces of iron-work, which rendei- 
 it necessary sometimes to join and separate the 
 pieces repeatedly, before a proper adjustment is 
 obtained. AVhen this is expected, the white lead 
 ought to predominate in the mixture, as it dries 
 much slower tlian the red. 
 
 This cement answers well also for joining bro- 
 ken stones, however large. Cisterns built of square 
 stones put together with thts cement, will never 
 leak, or want any repairs. In this case the stones 
 need not be entirely bedded in it: an inch, or even 
 less, of the edges that are to lie next the water, 
 need only be so treated; the rest of the joint maj 
 be filled with good lime. 
 
 Cement for steam-engines. 
 
 Take two ounces of sal ammoniac, one ounce oi 
 flowers of sulphur, and sixteen ounces of cast-iron 
 filings or borings, mix all well to^^ether by rubbing 
 them in a mortar, and keep the powder dry. 
 
 When wanted for use, take one part of the above 
 powder and twenty parts of clean iron borings or 
 filings, and mix them intimately by grinding tliera 
 in a mortar. Wet the comiiound with water, and 
 when brought to a convenient consistence, apply it 
 to the joinTs with a wooden or blunt iron spatula. 
 Another cement for similar jmrposes. 
 
 Take two parts of flowers of sulphur and one 
 part of sal ammoniac, and mix them together with 
 a little water into a stiff paste. 
 
 Take also borings or tui-nings of cast-iron as 
 they are found in manufactories, viz. mixed with 
 sand, and sift tliem finelv to get rid of the grosser 
 
,06 
 
 UNI VERS A.L RECEIPT BOOK. 
 
 particles, Wlien f'C cement is wanted for use 
 dissoht- a portion of the above paste in urine, or 
 sli^^htly acidulated water, and to the solution add 
 •4 (juantiiy olllie sifted borings, and apph' as above, 
 •lid in a sbort time it will become as bard as stone. 
 Blond cemeiit for copper'smithn. 
 
 A cement often used by coppersmitbs to lay over 
 tlie rivets and edges of the sheets of copper in large 
 bi Hers, to serve as an additional security to the 
 ji iiiings, and to secure cocks, &c. from leaking, 
 If made by mixing pounded quick-lime with ox's 
 blocd. It musl be applied fi-esh made, as it soon 
 gets hard. If the properties of this cement were 
 duly investigated, it woidd probably be found use- 
 ful for many purposes to which it has never yet 
 been applied. It is extremely cheap, and very du- 
 rable. 
 
 FntomologlsVs cemeiit. 
 
 To a solution of gurr. ammoniac in proof spirit, 
 idd the lest isinglass, and unite them witji a gen- 
 tle heat. The great value of this cement consists 
 in the readiness with which it melts, and the little 
 tendency it has to be aftected by moisture. It is 
 
 generally employed by entomologists in rejoining 
 the dislocated parts of insects, foi wliich it is very 
 convenient. 
 
 J\iicros(.ope cement. 
 
 Put into a bottle two parts of isinglass .ind one 
 part of the best gum arable, cover them with ])roof 
 spirit, cork the bottle lousely, and place it in a ves- 
 sel of water, and boil it till a thorough solution is 
 effected, when it must be strained for use. This 
 is a highly valuable cement, for many purposes, 
 and is used for mounting opaque oljjecls for the 
 microscope. 
 
 Japanese cement, or rice ghie. 
 
 This elegant cement is made I>y mixing rice- 
 flour intimately with cold water, and then gently 
 boiling it: it is beautifully while, and dries almost 
 transparent. Papers pasted together by means of 
 this cement will sooner separate in their own sub- 
 stance than at the joining, which makes it vse- 
 ful in the preparation of curious \)aper articles, as 
 tea-trays, ladies' dressing boxes, and other articles 
 that recjuire layers of paper to be cemented toge- 
 ther. 
 
 BRISlliri^G. 
 
 To fA up a small breivhouse. 
 
 Provide a copper holding full two-thirds of the 
 quaritity proposed to be brewed, with a guage jtick 
 to determine the number of gallons In tlie copper. 
 A mash tub, or tun, adapted to contain two-thirds 
 of the quantity proposed to be brewed, and one or 
 two tuns of equal size to ferment the wort. Three 
 or four shallow coolers; one or two wooden bowls; 
 a tliermometer; half a doz'jn casks of diflerent 
 sizes; a large funnel; two or three clean pails, and 
 a hand pump; the whole costing from ten to twen- 
 ty pounds. 
 
 'riiis proceeds on the supposition of two mashes 
 for ale; but if only one mash is adapted for ale, 
 with a view of making the table beer belter, then 
 the copper and masb tim should hold one-third 
 more than the quantity to be brewed. 
 
 The expenses of brewing depend on the price of 
 malt an<l hops, and on the proposed strengtii of the 
 article. One quarter of good malt, and eigbt pounds 
 of good hops, ought to make two barrels of good 
 ale and one of table beer. Tiie other expenses con- 
 sist of coals and labour. 
 
 Of pul)Hc breweries, and their extensive utensils 
 and machinery, we aflVct to give no description, 
 because books are not likely to be resorted to by 
 the class of persons engaged in those extensive ma- 
 nufactories for information i-elatlve to their own 
 particular biilsiness. 
 
 li) chnise tvater for brewing. 
 
 Soft water, or hard water softened by exposure 
 to the air, is generally preferred, because it makes 
 a stronger extract, and is more inclined to ferment; 
 nut hard water is better for keeping beer, and is 
 less lialde to lurn sour. Some persons soften hard 
 water by tlnowlng a spoonful of soda into a barrel, 
 and others do it with a ha:.dful of common salt 
 mixed with an ounce of salt of tailar. 
 7 o make malt. 
 
 Put about 6 quarters of good barley, newly tliresh- 
 •id, t«c. iiito a stone trough full of water, and let it 
 
 steep till the water be of a bright reddish colour, 
 which will be in about three days, more or less, ac- 
 < ording to the moisture or dryness, smallness or 
 bigness of the grain, the season of the year, or the 
 temperature of the weather. In summer malt never 
 makes well; in winter it requires longer steeping 
 than in spring or autumn. It may be known \i hen 
 steeped enough, by other marks besides the colour 
 of the water; as by the excessive swelling of the 
 grain, if it be oversteeped, and by too much soft- 
 ness, being, when it is in a right temper, like the 
 barley prepared to make broth. When suflTicienlly 
 steeped, take it out of the trough, and lay it in lieaps 
 to let the water drain from it, then, after two or 
 three hours, turn it over with a scoop, and lay it in 
 a new heap, 20 or 24 inches deep. Tliis is called 
 the coming heap, in tlie right management of which 
 lies the principal skill. In this heap it may lie 40 
 hours more or less, according to the forementloned 
 qualities of the grain, inc. before it comes to the 
 right temper of malt. While it lies, it must be 
 carefully looked to after the first 15 or 16 hotu^s; 
 for about that time the grains begin to put forth 
 roots; which, when they have equally and fuily 
 done, the malt must, wllhin an hour after, be turn- 
 eil over with a scoop; otherwise the grains w ill be- 
 gin to put forth the blade and spire also, which 
 must by all means be prevented. If all the malt 
 do not come eciually, but that which lies in the 
 middle, being warmt-sl, come the soonest, the whole 
 nmst be turned, so that what was outmost may be 
 inmost; and thus it is managed till it be all aliktv 
 As soon as the malt is sufficiently come, tm-n it 
 o\er, and spread it to a depth not exceeding 5 or 6 
 inches; and by the time it is all spread out, begin 
 aiid turn it over again 3 or 4 times. Afterwards 
 turn it over in like manner once in 4 or 5 
 hours, making the heap deeper by degrees; and 
 continue to do so for the space of 48 hours at f rast. 
 This cools, dries, and deadens the grain, w>. thai 
 it becomes mellow, melts easily in brewing, and 
 
BREWING. 
 
 107 
 
 stparates entirely from tlie husK. Then throw up 
 ihe malt into a heap as high as ,'(0ssih!e, where let 
 it lie till it grow as hot as the hand can bear it, 
 which usually hap[)ens in about the space of 30 
 hours. This perfects tiie sweetness and mellowness 
 of the malt. After beina: sumciently heated, throw 
 it abroad to cool, and turn it over again about 6 or 
 8 hours after; and then laj- it on a kiln with a hair 
 cloth or wire spread under it. After one fire which 
 must last 24 hours, give it another more slow, and 
 afterwards, if need be, a third; for if the malt be 
 not thoroughly dried, it cannot be well ground, nei- 
 dier will it dissolve w„U in the brewing; but the ale 
 it makes will be red, bitter, and unfit for keeping. 
 To grind malt. 
 To obtain the infusion of malt, it is necessary to 
 break it, for which purpose it is passed '.hrough 
 stones placed at such dist&iice, as that they may 
 irush each grain w ithout reducing it to powder; 
 •"or if ground too smali, it makes the worts thick, 
 while if not broken at all, the extract is not ob- 
 tained. In general, pale malts are ground larger 
 than amber, or brown malts. 
 
 Malt should be used wiihin 2 or 3 days after it 
 is ground, but in the London brew-houses, it is 
 generally ground one day and used the next. A 
 ijuarter of malt ground sliould yield 9 bushels, and 
 sometimes 10. Crushing miils, or iron rollers, 
 have lately been used in preference to stones which 
 makes considerable grit with the malt. On a small 
 scale, malt may be broken by wooden rollers, by i 
 the hands. 
 
 Steel mills like coffee mills have also been used 
 fw crushing malt with great success. 
 
 To dttennine the (jualities of malt. 
 First, examine well if it has a round bodv, 
 breaks soft, is fall of flour all its length, smeils 
 well, an^l lias a thin skin; next chew some of it, 
 and ii sweet and mellow, tfien it is good. If it is 
 hard and steely, and retains something of a barley 
 nature, it has not been rightly ma(le, and will 
 weigh heavier than that which has been properly 
 malted. 
 
 Secondly, take a glass nearly full of water; put 
 in some malt, and if .t swims, it is good, but if 
 any sinks to the bottom tlien it is not true malt. 
 
 Pale malt is the slowest and least dried, produc- 
 ing more wort than high dried malt, and of better 
 quality. — Amber coloured malt, or that between 
 pale and brown, produces a flavour much admired 
 in many malt liquors. Brown malt loses much of 
 its nutritious qualities, but confers a peculiar fla- 
 vour desired by many palates. Roasted malt, after 
 the manner of colfee, is used by tiie best London 
 brewers, to give colour and flavour to porter, 
 which in the first instance has been made from 
 pale malt. The most deKicately loasted malt for 
 this purpose is made by Mr Hunt, the i)ro|)rietor 
 ot the well known breakfast powder. He ex- 
 cludes the atmospheric air, and all eftluviie from 
 the fire, by an ap|)aratus of ids own invention, and 
 •lence the perfection of his breakfast powder, and 
 consequently of his roasted malt. 
 To choose hops. 
 Rub them between tiie fingers or the jialm of 
 the hand, and if good, a rich'glulinous substance 
 •vill be felt, with a fragrant smell, and a fine yel- 
 'ow dust will ap[)ear. The best colour is a fine 
 live green, but if too green, and the seeds are 
 small and shrivelled, they have been picked too 
 soon and will be deficient in flavour. It of a dusty 
 brown colour, they were picked too late, and 
 BJiouM not be chosen. When a year old, they are 
 considered as losing one-fourth in strength. The 
 best and dearest is the Farnham hop; East Rents 
 are the next, but those of Sussex and Worcester- 
 shire are not so struny; 
 
 To det''.rmine the pro/ortion betivecii the liqu-jr 
 boiled and the i/iia7itity produced. 
 
 From a smgle quarter, twj barrels of liquor 
 wid produce but one barrel of wort. Three bar- 
 rels will ])roduce one barrel three qu.-u-ters. Four 
 barrels will produce two barrels and a half. Five 
 barrels will produce three barrels and a (juarter. 
 Six barrels will produce four barrels. Eight bar- 
 rels will jiroduce five barrels and a half, and ten 
 ban-els will produce seven barrels, and so in pro- 
 portion for other (pianlities. 
 J'o detei^mine the' heats of the liquor or water for 
 
 the first and second mashes on iVffereiit kinds 
 
 of malt. 
 
 First mash. — For very pale malt turn on the li- 
 quor at 176°. For jiale and amber mixed, 172°, 
 all amber, 170°, high-coloured amber, 168^. An 
 equal quantity of paid, amber, and brown, 160°. 
 If tiie quantity of brown is very dark, or any part 
 of the grains charred by the fire upon tlie kiln, 
 155°. 
 
 Second mash. — For very pale malt turn on the 
 liquor at 182°. For pale and amber mixed, 178°, 
 all amber, 176°, liigh coloured amber, 172°. An 
 equal quantity of pale, amber, and brown, 166°. 
 If the quantity of brown is vei-y dark, or any pari 
 of the grains charred by the fire, 164°. 
 
 The heal should in some measure \ye regulated 
 by the temperature of the atmosphere, and should 
 be two or three degrees higher in cold than in 
 warm weather. 
 
 The proper degree of heat will give the strong- 
 est wort and in the greatest quantity, for though 
 the heat were greater and the strengtli cf the wort 
 thereby increased, yet a greater (juantity of licjuor 
 would be retained in the malt; and again, if it 
 were lower, it would produce more wort, but the 
 strength of the extract would be deficient; tlie beei 
 without spirit, and likely to turn sour. 
 
 To mash -tvithout a thermometer. 
 
 As diminished evaporation takes place on the 
 surface of water just before it boils, many practical 
 private brewers turn on, as soon as the diminished 
 evaporation enables them to see their faces on the 
 smooth surface of the water, when it is probably 
 at about the heat actually used by public brewers, 
 who adopt therm'^meters. 
 
 Others use boiling liquor throughout, but lower 
 the temperature, by gradual applications to the 
 malt: thus, they turn a few jiailsful of the boiling 
 licjuor into the mash tub, which being thus some- 
 what cooled, a quantity of tli^ mall is turned in 
 and saturated with the water; the mass being then 
 considerably lower than the boiling heat, they 
 turn without reserve boiling water upon it, which 
 being somewhat cooled by the mass, more malt is 
 turned ii!, and so alternately till the whole is 
 mixed, which they continue tc mash for an hour. 
 To determine tlie strength of the tvorts. 
 To effect this a saccharomeler is necessary, and 
 may be purchased at any mathematical instrument 
 maker's. It determines the relative gravity of 
 wort to the water used, and the quantity of farina- 
 ceous matter contained in the wort. It is used in 
 all public breweries after drawing oft' the won 
 from each mash, and regulates the heat and quan • 
 lily of liquor turned on at each succeeding mash, 
 that the ultimate strength may be equal though tlie 
 quantity is less. I'iiis signifies little to the private, 
 but it is of great consequence to the public brewer. 
 Those who brew fretjuently and desire to intro- 
 duce it will obtain printed tables and inslructioiii 
 with the instrument. 
 
 To prop or ti 071 the hops. 
 The usual quantity is a pound to the bushel of 
 malt, or eight pounds to the quarter; but for keep- 
 ing-beer, it should be exlen<led to ten, or twelve. 
 
108 
 
 UNIVERSAL RECEIPT BOOK. 
 
 ■nd if for one or two years, to fo'irteen pounds the 
 quarter. Small beer reiiuires from three to six 
 pounds (he ciuarter, *n(l rather more when old 
 flops are used. 
 
 Some persons instead of boiling the hops with 
 tbe wort, maceraie them, and put the strong' ex- 
 tract into 'he tun with the first wort, and make two 
 or three extracts in like manner tor the second and 
 third worts. 
 
 To boil 7vorts. 
 
 The first wort sliould be sharply boiled for one 
 hour, and the second for two hours. But if intend- 
 ed for beer of long-keeping, tae lime should be 
 extended half an hour. The hops should be strain- 
 id from each preceding wort, and returned into the 
 xDpper witii the succeeding on". Between ihe 
 l>oilings the fire should be damped with wet cin- 
 ders, and the copper door set open. 
 
 For small beer only half an hour is necessary 
 for the first wort, 1 h.our for tiie second, and 2 
 hours for the third. The diminution from boiling 
 is from one-eighth to one-sixteenth. 
 To cool Uie luorts. 
 
 Worts should belaid so shallow as to cool with- 
 in SIX or seven hours to the temperature of sixty 
 degrees. In warm weather, the depth should not 
 exceed two or three inches; but in cold weather it 
 m.ay be five inches. As soon as they have fallen 
 to 60 degrees, they should instantly be tunned and 
 yeasted. 
 
 To choose heats for tunning. 
 
 In cold weather, the heats in the coolers should 
 be five or six degrees higher than in mild and 
 warm weather. For ale, in cold weather, it should 
 De tunned as soon as it has fallen to sixty degrees 
 in tlie coolers; for poi'ter, to sixty-four degrees; 
 'and for table beer to seventy-four; and in warm 
 weather, strong beer should be four or five degrees 
 less, anil taole beer seven or eight degrees. Care 
 should be also taken that the worts do not get cold 
 before the yeast is mixed to produce fermentation. 
 The best rule for mixing the yeast is a pound and a 
 half to every tiarrel ot strong beer wort, and a 
 pound to every barrel of table beer wort. 
 To mix the yeast -cvit/i the -vmrts. 
 
 Ale brewed for keeping in winter sliould be no 
 more than blood warm when the yeast is put to it. 
 If it is intended for iraineuiate drinking, it may be 
 yeasted a little warmer. The best method of 
 mixing the yeast is to take two or three quarts of 
 the hot water wort in a wooden bowl or pan, to 
 which when cool enough, put yeast enough to work 
 the brewing: generally one or two quarts to the 
 hogshead, according to its quality. In this bowl 
 or pan the fermentation will commence while the 
 rest of the worts are cooling, when the whole may 
 be mixed together. 
 
 To apportion ye^^t and apply it to the -worts . 
 
 The yeast of strong beer is preferable to that 
 from small beer, and it should be fresh .-nd good. 
 The quantity should be diminished with the tem- 
 perature at which the worts are tunned, and less 
 in summer than in winter. For sti-ong beer, a 
 quart of yeast per quarter will be sufficient ut 58 
 degrees, but less when the worts are higher, and 
 when the weather is hot. If estimated by the 
 more accurate criterion of weight, LJ pounds 
 should be used for a barrel of strong beer, and I A 
 pounds for a barrel of small beer. If the fermen- 
 iation does not commence, add a little more yeast, 
 and rouse the worts for some time. But il they 
 get cold, and the fermentation is slow, fill a bottle 
 with hot water and put it i-nto the tun. 
 
 In cold weather small beer should be tunned at 
 rO degrees, keeping beer at 56 degrees, and strong 
 beer at 5^ -legrees. In mild weather at 50 de- 
 
 grees for each sort. The fermentation will va 
 crease the heat 10 degrees. 
 
 To manage the fermentation. 
 A proportion of the yeast should be added to 
 the first wort as soon as it is k't down from the 
 coolers, and the remainuer as soon as the seconil 
 wort is let down. 
 
 1 he commencement of fermentation is indicateiJ 
 by a line of small bubbles round the sides of the 
 tun, which in a short time extends over the sur- 
 face. A crusty head follows, and then a fine rocky 
 one, followed by a light frothy head. In the last 
 stage, the head assumes a "-easty appearance, and 
 the colour is yellow or brown, the smell of the tun 
 becoming strongly vinous. As soon as this head 
 begins to fall, the tun should be skimmed, and the 
 skimming continued every two hours till no more 
 yeast appears; this closes the operation, and it 
 should then be put into casks, or, in technical lan- 
 guage, cleansed. A minute attention to eveiy 
 stage of this process is necessary to secure fine fla- 
 voured, and brilliant beverage. Should the fer- 
 mentation be unusually slow, it should be accele- 
 rated by stirring or rousing the whole. After the 
 first skimming, a small quantity of salt and flour, 
 well mixed, should be stirred in the tun. The fer- 
 mentation will proceed in the casks, to encourage 
 which, the bung-hole should be placed a littJe 
 aside, and ihe casks kept full, by being filled up 
 from time to time with old beer. ^Vhen this fer- 
 mentation has ceased, the casks may be bunged up. 
 To accelerate the fermentation. 
 Spread some flour with the hand over the sur- 
 face, and it will form a crust, and keep the worts 
 warm; — or throw in an ounce or two of powdered 
 ginger; — or, fill a bottle with boiling water, and 
 sink it in the worts; — or, beat a small quantity ol 
 tbe worts and throw into the rest; — or, beat up the 
 w'hites of two eggs w ith some brandy, and throw 
 it into the tun or cask; — or, tie up some bran in a 
 coarse thin cloth and put it into the vat; and above 
 all things do not disturb the wort, as feimentation 
 will not commence during any agitation of the 
 wort. 
 
 To check a too raj m1 fermentation. 
 Mix some cold raw wort in the tun, or divide 
 the whole between 'wo tuns, where, by being in 
 smaller body, the energ)' of the fermentation of 
 the whole V. ill be divided. Also, open the doors 
 and windows of the brew-house; — but, if it stiK 
 frets, sprinkle some cold water over il; — or, if it 
 frets in the cask, put in a mixture of a quarter of a 
 pound of sugar, with a handful of salt, to the 
 hogshead. 
 
 To brew porter on the London system. 
 Thames or New River water is indifterently 
 used, or hard water, raised intorscks, and exposed 
 for a few days to the air. 
 
 Take a mixture of brown, amber and pale malts, 
 nearly in equal quantities, and turn them into the 
 mash-tub in this order. Turn on the first liquor 
 at 165 degrees; mash one hour, and then coat the 
 whole with dry malL In one hour set tlie tap. 
 
 Mix 10 lbs. of brown hops to the quarter of malt, 
 half old, half new; boil the first wort briskly with 
 the hops, for three quarters of an hour, and after 
 putting into the ctpper 1^ lbs. of sugar, ai.d 1^ lbs. 
 of Leghorn juice (extract of liquorice), to the bar- 
 rel, turn the whole into the coolers, rousing the 
 wort all the time. 
 
 Turn on the second liquor at 174 deg^rees, and 
 in an hour set tap again. This second wort having 
 run off, turn on again at 145 degrees; mash for an 
 hour, and stand tor the same; in the mean-time 
 boiling the second wort with the same hops for an 
 hour. Turn these into the coolers as l»-l'ore, aaJ 
 
BREWING. 
 
 10:.^ 
 
 »et down into the tub at 64 degrees, mixing the 
 Veast as it comes down. Cleanse tlie second day 
 Rt 80 deo;rees, previously throwing in a mixture of 
 flour and salt, and rousing thoroughly. 
 
 For private use, every (piarter of malt ought to 
 yield two barrels and a half, but urevvers would 
 run three l)arrels to a (juarter. 
 
 Annthcr method. — The following article is to be 
 considered as apiilicable when not less than 50 
 quarters of milt are used. 
 
 The liquor for the first mash should be heated 
 in the copper to 150 degrees, in the proportion of 
 two barrels to each quarter of malt, which is to be 
 an equal mixture of pale amber and brown malts. 
 These are mashed al)out three quarters of an hour; 
 the li(|Uor is ihej* allowed to stand on the goods 
 an hour. The top of the mash tun is next ojiened 
 to let off the liquor as quickly as possible; and ihe 
 to{i is to he kit open till liie next licjuor is brought 
 into the tun, that the goods may drain. During 
 this, the second liquor has been heating, and may 
 at two hours and three (juarters, or three hours 
 from the beginning, have acfjuired the heat of 160 
 degrees, the quantity being one barrel to a quarter 
 af malt. Mash this half, for three quarters of an 
 hour; let it stand one hour, and then let it it be run 
 off in the course of half an hour more; at about five 
 hours and a half from the beginning, the third 
 mash should be made at 180 degrees; the quantity 
 being one barrel to the qu;-iter. Mash this half 
 an hour, let it stand one hour, and tap as before. 
 
 .A fourth liquor is seldom maslied, but if it is, it 
 may be cold or blood warm, as it is of no use but 
 to make the sour beer for finings, and it is of little 
 conseciuence how it is done. Some brewers use it 
 for the firsi liquor of the next brewing, but this is 
 not perhaps a good plan, as it often becomes foxed, 
 and then it taints the whole brewing. These worts 
 are to be boiled with from 12 to 1-i pounds of hops to 
 the quarter of malt, if ihj liquor is intended fur 
 Keeping 8 or 12 mouths, but m the ordinary run 
 of porter, not intended for kee[)ing, 5 lbs. may be 
 sufficient. The first wort shoulil be boiled one 
 hour, the second two hours, and the third four 
 hours. 
 
 The worts are now to be cooled down as ^jcpe- 
 ditiou.jly as the weather will permit, to about 60 
 degrees, if the medium heat of the atmosphere is 
 about 60 degrees; if it is more or less, allowance 
 must be made as before directed. All the three 
 worts are to be brought into the square together, 
 and about five pints of yeast to the quarter ->f malt 
 jiut in; the proportion of colouring is arbitrary, as 
 it depends upon the colour of the malt. 
 To brew three barrels of porter. 
 
 Take 1 sack of pale malt, ^ a sack of amber do. 
 and ^ a sack of brown do. 
 
 Turn on two barrels for first mash at 165 de- 
 grees; — second mash, one barrel and a half at 172 
 degrees; — third masli, two barrels, at 142 degrees. 
 Jjoil lo lbs. of new and old hops, and 2 oz. of por- 
 ter extract, in tiie first wort. Cool, ferment, and 
 cleanse according to the previous instructions. 
 To brew porter on Mr J\lorrice''s plan. 
 
 Commence at five o'clock in the morning; th'ir- 
 inometer in the air 34 degrees. I'ake of West 
 country pale malt, 3 quarters, Herts pale malt, 6 
 <iuaiters, fierts brown malt, 8 quarters, Herts am- 
 oer malt, 8 quarters, hops, 1 cwt. 2 quarters, Leg- 
 i;orn juice, 30 lbs. porter extract, 4 lbs. 
 
 Charge the first great copjier with 52 barrels, and 
 raise lo 155 degrees. Mash for one hour, and set 
 tlie tap at 7 o'clock, at ySi degrees. 
 
 Charge coiiper with 36 barrels, and raise to 160 
 degrees. Mash, and set tap at 14S degrees. Boil 
 first wort. 
 
 Charge cojiper for third mash with 59 bai-rels. 
 
 and raise to 150 degrees. Mash a quarter of an 
 hour, and set lap at 132 degrees; boil second wort 
 an hour and a half. Tun at 64 degrees. Cleanse 
 in two days 88 barrels. 
 
 Brown stout. 
 
 Tlie procedure is the same as in the preceding 
 article, except that one third, or one half the mail 
 should be brown. 
 
 London ale. 
 
 Almost every county in England has its variety 
 of ale, but the diflerence consists chiefly (the same 
 quantity of malt anJ hops being used) in the pre- 
 paration of the malt. Water may, in some cases, 
 varv in quality, the boiling may be longer or 
 shorter, or the liquor may be turned on at a differ- 
 ent heat; but these varieties being considered, one 
 general process serves for the winde. For good 
 ale, the mall and hops should be of the best quali- 
 ty. For imme<!iate use, the malt should be ali 
 pale; but if brewed for keei)ing, or in warm wea- 
 ther, one fourtli sliould be amber malt. Six pounds 
 of Kentish hops should be used to the quarter, or 
 10 lbs. for keeping ale. 
 
 To brew two barrels from a quarter of matt. 
 
 In the brewing of one quarter, turn oirtwo bar- 
 rels at 175 degrees; inash one hour: and let it stand 
 for the same time. 
 
 For second mash, tur^ on one barrel at 160 de- 
 grees. Mash one hour and stand one hour; boil 
 the first wort briskly for one hour; and boil the se- 
 cond two hours, or till the whole is two barrels. 
 Cool down to 60 degrees and tun. Cleanse on the 
 4th dayat 72degrees, previously mixing two ounces 
 of ginger, ^ an ounce of salt, and a handful of flour. 
 
 Keep the working tun closely covered, and just 
 before the head begins to fall, skim the t p, and 
 rouse in the rest. When the blebs are large ami 
 on the fret, rouse in ^ an ounce of salt (/f tartar, a 
 handful of malted bean-fiour, and some fresh yeasi, 
 alter which it will ferment more kindly, and the 
 cleansing may soon follow, with the new head on. 
 Take care to fill up the cask while working, and 
 before bunging put a handful of scalded hops into 
 each. Sometimes the fermentation is oonducted 
 by skimming, as soon as the head bears a yeasty 
 appearance: then by skimming and rousing as often 
 as other heads arise, till no other head appears. 
 
 Or, cleansing may take place without skimming 
 or rousing, as soon as the head begins to fall, tak- 
 ing care, by means of a pipe rising within the tun, 
 that the yeast does not pass into the barrels. The 
 quantity of hops boiled in the wort should vary ac- 
 cording to the intention. Six pounds will suffice 
 for ale for present use. 
 
 In the above instance a barrel and a quarter of 
 liquor at 150 degrees may afterwai'ds be tunned foi 
 a barrel of table beer. 
 
 To brew ale in small families. 
 
 A bushel and three quarters of ground malt, and 
 a pound of hops, are sufficient to make 18 gallons 
 of good family ale. I'liat the saccharine maltei- of 
 the malt may be extracted by infusion, witliout the 
 farina, the temperature of the water siiould not ex- 
 ceed 155 or 160 deg. Falu'enheil's thermometer. 
 The quantity ot waler should be poured on the 
 malt as speedily as possible, and the whole being 
 well mixed together by active stirring, the vessel 
 should be closely covered over for an hour; if the 
 weather be cold, for an hour and a half. If hard 
 water be employed, it should be boiled, and the 
 temperature allowed, by exposure to the atmo< 
 sphere, to fall to 155 or 160 degrees Fahrenheit; 
 but if rain water is used, it may be added to the 
 malt as soon as it arrives to 155 degiees. During 
 the time this process is going on, the hops should 
 be infused in a close vessel, in as much boiling 
 water as will cover them, for two hours. The !£• 
 
10 
 
 (JXIVERSAL RECEIPT BOOK. 
 
 f]uor may then be squeezed oul, and kept closely 
 covered. 
 
 The heps should then be boiled for about ten 
 minutes, in double tlie quantity of water obtained 
 from the infused liop, and the strained liquor, when 
 cold, inav be added with the infusion, to the wort, 
 when it has fallen to the temperature of 70 deg. 
 The object of infusing tlie hop in a close vessel 
 previously to boiling, is to preserve the essential 
 oii oftiie'hop, which renders it more sound, and, 
 at the same time, moie wholesome. A pint cfgood 
 thick yeast should be well stirred into the mixture 
 of wort and hops, and covered over in a place of 
 the temperature of 65 deg. Fahrenheit; and when 
 tlie fermentation is completed, the liquor may be 
 drawn off into a clean cask previously rinsed with 
 boiling water. When the slow fermentation which 
 will ensue has ceased, the cask should be loosely 
 bunged for two days, when, if the liquor be left 
 quiet, the bung i.iay be properly fastened. The 
 pale malt is the best, because, when highly dried, 
 it does not afford so much saccharine matter. If 
 the malt be new, it should be exposed to the air, 
 in a dr)- room, for two days previously to its being 
 used; but if it be old, it may be used in 12 or '20 
 ikours after it is ground. 'The great difference 
 .o the flavour of ale, made by different brewers, 
 ippears to arise trom their employing different 
 Sj/ccies of the hop. 
 
 Another method of brnuing ale. 
 
 For 36 gallons, take of malt (usually pale), 2^ 
 bus.iels, sugar, 3 lbs. just boiled to a colour, hops, 
 '2 lbs. M oz. coriander seeds, I oz. capsicum, ^ a 
 drachm. 
 
 Work it 2 or 3 days, beating it well up once or 
 twice a day; when it begins to fall, cleanse it by 
 adding a handful of salt, and some wheat-flour. 
 Table beer only, from pale malt. 
 
 The first mash should be at 170 deg. viz. two 
 oarrels per quarter; let it stand on the grains three- 
 .|uarters of an hour in hot weather, or one hour if 
 •x.ld. Second mash, 145 deg., at 1^ barrels per 
 quarter, stands half an hour. Third, 165 deg., two 
 iarrels per quartf r, stands half an hour. Fourth, 
 130 deg., tliree barrels, stands two hours. The 
 first wort to be boiled w iih 6 lbs. of hops per quar- 
 ter, for an hour and a half, the second wort to be 
 boiled with the same hops two hours, and the re- 
 mainder three hours. The whole to bs now heat- 
 ed as low as 55 deg., if the weather permits, and 
 put to work with about 5 pints nf yeast per quar- 
 ter; it the we.ather is too warm to get them down 
 to 55 deg., a less proportion will be sufficient. The 
 eight barrels of liquor first used, will be reduced 
 to six of beer to each quarter; one barrel being left 
 in the grains, and another evaporated in boiling, 
 cooling, and working. 
 
 Table oeer from migar. 
 
 To 4 pounds of coarse brown sugar, add 10 gal- 
 lons of water, then ()Ut in three ounces of hops, and 
 let the whole boil for tln-ee quarters of an hour, and 
 work it as usual. It should be kept a week or ten 
 days before it is tapped, when it will improve daily 
 afterwards, within a moderate time of consump- 
 tion. 
 
 Table betr from treacle. 
 
 Another metliod, ai.d for a smaller quantity, is, 
 to i)Ut a pound of trtacle to eight quarts of boiling 
 water: add two hay-letves, and a quarter of an 
 ounce of ginger in "powder. Boil tlie whole for 
 fifteen minutes, then let it become cool, and work 
 it v.iih yeast. 
 
 Another method. — For ten barrels. Take of 
 malt, 8 bushels, hops, 8 puunds, sugar, 8 pounds 
 made into colour, S(ianisi. iiquorice, 8 oz. ti-eacle, 
 10 lbs. Proceed as above. 
 
 Ale and small beer on ,Mr CobheVs filan. 
 Utensils. 
 
 These are first, a copper, costing 5l. that wil. 
 contain at least 40 gallons. 
 
 Second, a mashing-tub, costing 30«. to contain 
 60 gallons; for the malt is to be in this along witli 
 the water. It must be a little broader at top than 
 at bottom, and not quite so deep as it is wide 
 across the bottom. In the middle of the bottom there 
 is a hole about two inches over, to draw the wort off. 
 Into this hole goes a stick a foot or two longer 
 than the tub is high. This stick is to be about two 
 inches through, and tapered for about eight inclies 
 upwards, at the end that goes in*o the hole, which 
 at last it fills up as closely as a cork. Before any 
 thing else is put into the tub, lay a little bundle ot 
 fine birch about half the bulk of a birch broom, 
 and weH tied at both ends. This being laid over 
 the hole (to keep back the grains as the wort goes 
 out) put the tapered end of the stick down through 
 it into the hole, and thus cork the whole up. 'I'hen 
 have something of weight sufficient to keep the 
 birch steady at the bottom of the tub, with a hole 
 through it to slip down the stick; the best thing 
 for this purpose will be a leaden collar for the stick, 
 with the hole large enough, and it should weigh 3 
 or 4 pounds. 
 
 Third, an underback, or shallow tub, costing 25«. 
 to go under the mash-tub for the wort to run into 
 when drawn from the grains. 
 
 Fourth, a tun-tub, that will contain 30 gallons, 
 to put the ale into to work, the mash-tub serving 
 as a tun-tub for the small beer. Besides these a 
 couple of coolers, or shallow tubs, about a foot 
 deep; or, if there are four it may be as well, in or- 
 der to effect the cooling more quickly.; the whole 
 costing 25s. 
 
 Process of brewing the ale. 
 
 Begin by filling the copper with water, and next 
 by making the water loil. Then put into the 
 mashing-tub water sufficient to stir and separate 
 the mall. The degree of heat that the w;Uer is to 
 be at, before the malt is put in, is one hundred and 
 seventy degrees by the thermometer: but, without 
 one, take this rule: when you can, looking down into 
 the tub, see your face clearly in the water, the wa- 
 ter is hot enough. Now put in the malt and stir it 
 well in the water. In this state it should continue 
 for about a quarter of an hour. In the meanwhile 
 fill up the copper, and make it boil; and then put 
 in boiling water sufficient to give eighteen gallons 
 of ale. 
 
 Wlien the proper quantity of water is in, stir the 
 malt again well, and cover the mashing-tub over 
 with sacks, and there let the mash stand for t\> o 
 hours: then draw off the wort. The mashing-tub 
 is placed on a couple of stools, so as to be able to 
 put the tmderhack under it, to receive the wort, as 
 it comes out of the hole. When Uie underback is 
 put in its place, let out the wort by pulling u[) the 
 stick that corks the hole. But, observe, this stick 
 (which goes six or eight inches through the hole) 
 must be raised by degrees, and the wort must be 
 let out slowly in order to keep back the sediment. 
 So that it is necessary to have something to keep 
 the Slick up at the point where it is to be mised, 
 and fixed at for the time. To do th.s the simplest 
 thing is a stick across ihe mashing-tun. 
 
 As llie ale- wort is drawn off" into the small un- 
 derback, lade it out of thai into the tun-tub; put 
 the wort into the copper, and add a poui.'d and a 
 half of good hops, well rubbed and separated as 
 they are put in. Now make the coiij.er buil, and 
 keep it, with the lid oft", a» a good bri.sk boil for a 
 full hour, or an hour and a half. Wher the boil- 
 ing is done, put the liquor into the coolers; but 
 
BREWIXG. 
 
 11 
 
 wrain out the /lOps in a smal,' clothes-basket, or 
 \"ickcr-basket. Now set the coolers in the most 
 convenient place, in doors or out of doors, as most 
 eunvenient. 
 
 '^ he next stage is the tun-tub, where the liquor 
 
 s set to work. A great point is, tiie degree of heat 
 ,hat the liquor Is to be at, when it is set to work. 
 The proper heat is seventy degrees ; so that a 
 thermometer makes the matier sure. In the coun- 
 try they determine the degi-ee of heat by merely 
 putting a finger into the liquor. 
 
 When cooled to tlie proper heat, put it into the 
 tun-tub, and put in about half a pint of good yeast. 
 Hut tlie yeast sbould first be put into half a gallon 
 of the li((Uor, and mixed well; stirring in with tlie 
 yeast a handful of « heat or rye-flour. This mix- 
 ture is then to be poured out clean into tlie tun- 
 tub, and the mass of the liquor agitated well, till 
 the yeast be well mixed witli the whole. When 
 '.he liquor is thus prope.ly put into tli" tu.i-tub and 
 ret a working, cover over the top, by laying a sack 
 or two across it. 
 
 The tun-tub should stand in a place neither too 
 warm nor too cold. Any cool place in summer, 
 and any warm place in ^^ inter, and if the weather 
 t>e verr/ cold, some cloths or sacks should be put 
 round the tun-tub while the beer is working. In 
 «bout six or eight hours a frothy head will rise 
 upon the liquor; and it will keep rising, more or 
 less slowly, for 48 hours. The best way is to take 
 oft' the froth, at the end of about 24 hours, with a 
 wjmraou skimmer, and in 12 hours take it off again, 
 and so on, till the liquor has clone ivorldng, and 
 sends up no more yeast. Then it is beer; and, 
 « hen it is quite cold, (for ale or strong beer,) put 
 it into the cask by means oi » funnel. It must be 
 eold before this is done, or it will be foxed; that 
 IS, have a rank and disagreeable taste. 
 
 The cask should lean a little on one side when 
 filling it, because the beer will -work again, and 
 »end more yeast out of the bung hole. Something 
 will go off in this ivorking, which may continue for 
 two or three days, so that when the beer is putting 
 in the cask, a gallon or two should be left, to keep 
 iilling up with as the working produces emptiness. 
 At last, when the working is completely over, 
 block the cask up to its level. Put in a handful of 
 fresh hops; fill the cask quite full and bung it 
 tiglit, with a bit of coarse linen round the bung. | 
 
 When the cask is empty, great care must be taken 
 to cork it tightly up, so that no air gets in; for, if 
 »o, the cask is moulded awA spoiled fur ever, 
 Tlie small beer. 
 
 Thirty-six gallons of boiling water are to go into 
 the masliing-tub; tlie grains are to be well stirred 
 vp, as before; the mashing-lub is to be covered 
 aver, and the mash is to stand in that state for an. 
 iwur; then draw it off into the tun-tub. 
 
 Hy this time the cop[)er will be empty again, by 
 putting the ale liquor to cool. Now put tiie small 
 beer wort into the copper with the hops used before, 
 and witli ha fa pound of fresh hops added to them; 
 and tliis liquor boil briskly for an hour. 
 
 Take the grains and the sedirarnt clean out of 
 the ni;ishiug-tub, pu'. the birch twigs in again, and 
 put down tlie stick as before. Put the basket over, 
 and lake tlie liquor from the copper ([mltiiig the 
 fue out first) and pour it into the inashiiig-tub 
 ilirougli tlie basket. Take the basket away, throw 
 the bops to the dunghill, and leave the small beer 
 liquor to cool in the masldng-tiih. 
 
 Here it is to remain to be set to tvorhinrr; only, 
 more yeasi will be ^\m\W(\ in proportion ; and there 
 should be for J6 gallons of Siuall beer, three half 
 pints of good yeast. 
 
 Proceed now, us with the ale, only, in the case 
 ui the small beer, it should be put into cask, not 
 
 (pnte coli; but i tttleivarmj or else it will noi 
 work in the barrel, which it ought to do. It M'ill 
 not work so strongly nor so long as ale: and may 
 be pu^ into the barrel much sof)ner; in general the 
 next day .after it is brewed. 
 
 All the utensils should be well cleaned and put 
 away as soon as they are done witlt. " 1 am now," 
 says Mr (Jobbet, "in a fann house, where ttu2 
 saine set of utensils have been used {or fo'-tu years; 
 and the owner tells me, that thej may last iov forty 
 years longer. " 
 
 To breiu ale and porter from sugar arid malt. 
 To every quarter of malt take 100 pounds of 
 brown sugar, and in the result, it will be found 
 that the sugar is equal to the malt. T!ie (|uarler 
 of malt is to be brewed with the same proportions, 
 as though it were two quarters; and sugai- is to be 
 put into tlie tun, and the first wort let down upon 
 it, rousing the whole well together. 
 
 The other worts are then to be let down, and the 
 fermentation and other processes carried on as in 
 the brewing cf malt. 
 
 To bre-uifoiir bushels rfmalt, -with only one copper, 
 mush-tub, and cooler. 
 If the mash-tub holds two barrels, it is better 
 than a smaller one, that there may be room enough 
 for mashing; in such a one fix a brass cock of three 
 quarters of an inch bore, let it be a plug and bas- 
 ket. Use soft water 'for brown or amber malt), 
 covered with three or tour handsful of malt or bran, 
 it the water is thoroughly clear; if nut, put as much 
 salt as will lie on a crown-piece, into a coppei- that 
 holds a' least one barrel, containing 36 gallons; 
 and as It heats and the scum rises, take it ofi'before 
 it boils in. Then, when it begins to boil, lade two 
 pailsful first into tlie mash-tub, and put two pails- 
 liil ot cold water into the copper in their room, and 
 just boil all again; then convey all the hot water 
 into the mash-tub, and when the fuce can be seen 
 in it, mix the malt a little at a time. AVash, and 
 let all stand two hours under a cover of cloths; at 
 the end of wh ch run a drizzling stream, and faster 
 by degrees, on a few hops, to secure it. While 
 the first wort is standing and running off, another 
 cojqier must boil to clean vessels, and what is used 
 this way is to be supplied by adding more cold 
 water, and boiling it again, two pailsful of which 
 ai'e to be thrown on the grains, as the first wort 
 runs off. These four pailsful of hot water are al- 
 lowed for the malt to absorb, being a bucket to 
 each bushel, and thus the brewer has nearly a full 
 barrel of first wort come oiT, which is to be boiled 
 with half a jiound of hops till it breaks, first into 
 Very small particles, and then into larger, till the 
 flukes are as large as wheat chaff. As soon as the 
 first wort has run off from the mash-tub, the second 
 copper of boiling water is to be put over the grains 
 and mashed. Tiiis is to stand one hour before it is 
 begun to be discliargetl; and while this is standing 
 and running off, the first wort is to be boiled and 
 put into coolers, and a third cop[)er of only heated 
 water is to be thrown over the grains, as soon as 
 the second wort is spent off, which also is to b<j 
 mushed. . - -—^^ 
 
 While this is standing for -one hour, and thcit 
 run off, boil thS^ecoud wort with hali-s poGnd of 
 fresh lioiis, till iil®hljL?aks ir.tc "small particles, and 
 immediately after %il ihij^iiiird copper, with 4 
 ounces of fresh hops durii»w-«^e hour, for this last 
 wort is too meagre to show its lime by breaking. 
 
 \i\ tliis metlioil, in a barrel co[>per, may be boil- 
 ed thirty-one gallons of neat first wort, which istr> 
 be cooled, worked, and then put into two kilder- 
 kins, one of entire ale, but the second a little 
 weaker on account of having had five gallons of the 
 second wort iiutintoit to fill it u]). Besides this, 
 the brewer will have a hogshead of good small beer. 
 
UNIVERSAL RECEIPT BOOK. 
 
 tiiaile with the second and third coppers of atlci-- 
 « oris. 
 
 To brew Welcli ale. 
 
 Take 3 ([Uiirlers of the best pale malt, '25 ll)s. of 
 liops, 7 lbs. of sugar, and J 11). grains of paradise. 
 
 Tui'ii oil llie first lir-jUor at I7S degrees. Mash 
 tor an hour and a half, and stand two liour^ Turn 
 "U second liiiuor at 190 degrees, and stand two 
 .lOurs. Boil an hour and a half, and jiut in the 
 sugar just before turning into llie coolers. Fitch 
 U.y. tun at G2 di,-grees and put in the litjuorice root. 
 Cl-anse at 80 degrees, using salt and flour. 
 
 After the second n;ash, turn on for table beer at 
 150 degrees. Mash three quarters of an hour, and 
 stand two hours. 
 
 'J'o bi'eiv Burton ale. 
 
 01 this strong ale, only a barrel and a half is 
 d'-twn from a quarter, at 180 degrees fcr the first 
 niasli, and 190 degrees for the second, followed by 
 a gyls of table beer. It is tunned at 58 degrees, 
 and cleansed at 72 degrees. The Burton bi-ewers 
 use the finest pale malt, and grind it a day or two 
 before being used. They employ Kentish hops, 
 from six to eight pounds per quarter. 
 7 brexv Ringwuod ale. 
 
 This brewing produces two barrels and a half 
 from the quarter. Tiie best pale malt and pocket 
 hops are used at the rate of six pounds to the quar- 
 ter. 1 urn on fii-st mash at ISO degrees, and second 
 nash at 190 degrees. Pitch tiie tun at GO degrees, 
 and cleanse at SO degrees. Mash successively one 
 hour, aud three (juarters of an hour, standing an 
 hour and a half, and two hours. Add iii tije tun 
 two pounds of yeast for every barrel, and coat with 
 salt and flour after the first skinaiiing. 
 
 After the second mash, turn on for table beer, at 
 150 degrees. 
 
 To bmo JVottlngham ale in the small tvay. 
 
 The first copperful of boiling water is to be put 
 into the mash-tub, there to lie a quarter of an iiour, 
 till the steam is far spent; or as soon as tiie hot 
 water is put in, throw into it a pail or two of cold 
 water, which will bring it at once to a proper tem- 
 perature; tlien let tlu'ec bushels of malt nm leisure- 
 ly into it, and stir or mash all the while, but no 
 more than just to keep the malt from clotting or 
 balling; when that is done, put one bushel of dry 
 malt at the top, and let it stand covered two hours, 
 or till the next copperful of water is boiled, tiien 
 lade over the malt three hand-bowlsful at a time. 
 These run oft' at the cock or tap by a very small 
 stream before more is put on, which again must be 
 returned into the mash-tub till it comes off" exceed- 
 ingly fine. This slow way takes sixteen hours in 
 brewing fovn- busiiels of malt. Between the lad- 
 ings, put Cold water into the copper to boil, while 
 the other is running oft'; Dy this means, liic copper 
 .s kept n\) nearly full, and the cock is kept run- 
 ning to the end of the brev^Ing. Only twenty-one 
 gallons must be saved of the first wort, which is 
 i-eserved in a tub, wherein four ounces of hops are 
 put, and tht-n it is to be set by. 
 
 For the second wort tiiere are twenty gallons of 
 water in the copper boiling which must be laded 
 3wer in the same manner as the former, but no cold 
 water need be mixed. When half of this is run 
 out into a tub, it must be directly put into the cop- 
 per ■with half of the first wort, strained through the 
 brewing sieve as it lies on a small loose wooden 
 frame over the co|)per, in order to keep those hops 
 that were first put in to preserve it, which is to 
 make the first copper twenty-one gallons. Then, 
 upon its beginning to boil, put in a pound of hops 
 in one or two can\ass bags, somewhat larger than 
 will just contain the hops, that an allowance may 
 be given for their swell; this boil very briskly for 
 h^lt an hour, when take the hops out aud continue 
 
 boiling the wort by itself till it breaks into particlv« 
 a little ragge<I; it is th?n done, and must be dis- 
 ()erscil into the cooling tubs very shallow. I'ul 
 the remainder of the first and second wort together, 
 and boil it in the same manner, and with the same 
 qi ,ntily of fresh hops, as the fiist. 
 
 By this method of brewing, ale may be made as 
 stroiig or as small as is thought fit, and so m.ay the 
 small beer that comes after. 
 
 To bmu Dorchester ale. 
 
 Boil the -water, and let it stand till the face can 
 be seen in it; then put tlie malt in b)' degrees, ai>d 
 stir it; let it stand two hours; then turn on the 
 projier complement. Boil the wort and hops 
 Iniity minutes; cool it as soon as possible, stin'ing 
 it so tiiat the bottoms may be mingled; then set it 
 in the gyle-tun, until it gathers a head, which must 
 be skinmied ofl'; then put in the yeast, and work it 
 till the head falls; then cleanse it, keeping tlie cask 
 filled up so long as it w ill work. 
 
 The malts used are l-3d pale, and 2-.3ds amber, 
 with six or seven j)oun'ls of hops to the ([uarter. 
 By the thermometer, the heat of the first li(iuor is 
 170 degrees, and of the second 1 SO degrees, and the 
 produce is two barrels per quarter. 
 7'o brew Essex ale. 
 
 Procure two raashing-tubs, one that will mash 
 4 bushels, and the other 2, and a co|>{)er that holds 
 half a hogshead. The water, when boiled, is put 
 into the largest tub, and a pail of cold water imme- 
 diately on that: then put the malt in by a hand- 
 bowlful at a time, stirring it all the while, and so 
 on in a greater quantity by degrees; (for the danger 
 of b.'dliiig is mostly at first) till at last half a bushel 
 of dry malt is left for a toii-cover: thus let it stand 
 three hours. In the mean while, another copjjer 
 of water is directly heated, and put as Sefore into 
 the other mash-tub, for mashing two bushels of 
 malt, which stands that time. Then, after the wort 
 of the four bushels is run otf, let that also of the 
 two bushels spend, and lade it o%jer the four bush- 
 els, the cock running all the while, and it will 
 make in all a copper and a half of wort, which is 
 boiled at twice; that is, when the first cojiper is 
 boiled an hour, or till it breaks into large flakes, 
 then take half out, and put the remaining raw wort 
 to it, and boil it about half an hour till it is broke. 
 Now, while the two worts are running off", a cop- 
 per of water almost scalding hot is made ready, and 
 put over the goods or grains of both tubs; after 
 an hour's standing the cock is turned, and this se- 
 cond wort is boiled away, and put over the grains 
 of both tubs to stand an hour; when ofi", it is put 
 into the copper and boiled again, and then serves 
 hot instead of the first water, for mashing four 
 bushels of fresh malt; after it has again lain three 
 iiours, and is spent oft', it is boiled; but while ii> 
 the mash tub, a copper of water is heated to p- 
 over the goods or grains wliich stands an hour, an(. 
 is then boiled for small-beer. And thus may be 
 brev/ed 10 bushels of malt with 2 pounds and a hall 
 of hops for the whole- 
 
 Tu bre^o Barnstable ale. 
 
 Boil the vvafr, then throw two pails of cold into 
 the mash-tun, and afterwards the boiling water; 
 then immediately put in the malt, half a bushel at 
 a time. After stirring it till all is soaked, cap ii 
 with malt or bran, and cover it close to stand tliret 
 hours, then see if the mash is sunk in the middle, 
 which it will sometimes do, and when it dues, it 
 shows the strength, and must be filled level with 
 boiling water to stand half an hour after, when it 
 is to be run off in a goose ([uill stream, which is to 
 be returned upon the grains again, by a bowl or 
 pailful at a time, as far back as possible from the 
 cock; for then the liquor sti-ains through ;he bocA 
 of the grains, aud at last comes very tine. Oll»er ■ 
 
BREWING. 
 
 II? 
 
 wi^e the th'ck paits are forced down to the cock. 
 I'liis is called drjubling; continue to do so for half 
 tu h'jur, tlien stoji, and let it stand half an hour 
 ii'Uger in vinter, but not in summer. Then rub 
 fciur pounds ofhojis very fine into the sieve for the 
 « ort to run off; do not draw it ofi" too near befoi'e 
 i.idiiig over more boiling water out of the copper. 
 This is to be continued till the whole quantity of 
 »le wort is obtained, which, with all the hops, is 
 to be boiled till tlie liquor breaks or curdles. Now 
 nnpty all into large earthen long pans or cooleis. 
 This work,when cold, with the same hops altogether 
 thus: ])Ut a little yeast (as little as possible), and 
 that not a tlay old, to a quantity, and mix that with 
 h11 the rert to work twelve or fourteen hours, and 
 llien strnin it directly into the barrel, where keep 
 (iiling H until it is done working. 
 
 To brew Edinburgh ale. 
 Adoj i the best pale malt. 
 
 1st. Mash two barrels per quarter, at 183 deg. 
 (170); mash three quarters of an hour, let if stand 
 one hour, and allow half an hour to run oft the 
 «ort. 
 
 2d. Mash one barrel per quarter, at 190 deg. 
 (183); mash three quarters of an hour, let it stand 
 three quarters of an hour, and tap as before. 
 
 3d. Mash one barrel per quarter, at 160 deg.; 
 mash half an hour, let it stand half an hour, and 
 tip as before. 
 
 The first and second wort may be mixed toge- 
 ther, boiling them about an hour or an hour and a 
 quai'ter, with a quaiitity of hops proportioned to 
 the time the beer is intended to be kept. 
 
 The two first may be mixed at the heat of 60 or 
 6> deg. in the gyle-fin, and the second should be 
 li.vmented separately tor small beer. 
 7 'o brew Windsor ale. 
 Take 5 quarters of the best pale malt, half a cwt. 
 of hops, 8 lbs. of hone)', 1 lb. of coriander seed, 
 .lalf lb. of grains of paradise, half lb. of orange 
 peel, and two and a half lbs. of ground liquorice 
 root. 
 
 The hops should be of the best kind, and sp-^ked 
 ill night in cold li(|Uor. Turn on at 180 deg. 
 mash thoroughly an hour and a quarter, and stand 
 Hn hour. Boil one hour. 
 
 Turn on second liquor at 195 deg. and stand 
 three quarters of an hour. Boil three hours. 
 
 Turn on third liquor at 165 deg. mash three 
 ipiarters of an hour, and stand the same. Pitch 
 the tun at 60 deg. and cleanse at SO on the third 
 clay. Skim as soon as a close yeasty head appears, 
 until no yeast arises. Half » pound of hops per 
 riuarter sliould be roused in, and the whole left to 
 settle. Also rouse in six ounces of salt, half a 
 pou.nd of flour, six ounces of ground ginger, and 
 six ounces of ground caraway seed. 
 
 The drugs above mentioned are forbidden, 
 under th>? penalty of two hundred pounds, and the 
 •orfeiture o'" ail uteosils; but of course private fa- 
 milies are at liberty to use whatever they please. 
 Vothing but malt and hops are permitted to public 
 brewers, except the jolouring extract; and drug- 
 gists who sell tc brewers are subject to a penalty 
 of five hunilred pounds. 
 
 Windsor ale yields about 2^ b:\rrels to the quar- 
 ktr. 
 
 "o brew with JVeedhata^ prir Cable machine, by 
 which the malt is boiled wilhmtt masldng. 
 The saving, by brewing one buwhel of malt, is 
 ifeove naif. 
 
 The machine being placed ready for nse, put the 
 ■Jiialt into the cylinder, (taking care nono goes into 
 tlie centre nor between the cylinder anu outside 
 boiler), atld fourteen gallons of cold water lo each 
 bushel of mall, then light the fire, and raise the 
 Hquor to 180 degrees of heat, as soon as possible, 
 
 ■which must be ascertamed by uipj^ug the thermo- 
 meter one minute into the liquor. Stir the malt 
 well up with a mashing stick, or mashing iron, fov 
 ten minutes, to divide eveiy particle of malt fiom 
 each other, keeping the heat from 170 to ISO de- 
 grees for two hours (to prevent the liquoi frciu 
 being over heated, damp the fire with wet astu s, 
 atxJ leave the door open); then draw otf the worf 
 veiy gently (that it may run fine) into one of the 
 coolers, anil put all the hops (rubbing them to 
 break the lumps) on the top of the wort, to keep it 
 hot till the time for returning it into the machine. 
 Having drawn off the ale wrrt, put into the mp- 
 chine ten gallons of cold water to each bushel of 
 malt. Brisken the fire, and make the liquor 180 
 degrees of heat, as soon as possible, which ra'.ist be 
 ascertained by di[)ping the thermometer one mi- 
 nute into the liquor. Having ascertained that the 
 liquor is at 180 degrees of heat, stir tlie malt well 
 up, as before, for ten minutes, keeping the heat 
 from 170 to 180 degrees for one hour and a half; 
 then draw off this table beer wort into the other 
 cooler, and cover it over to keep it hot, until time 
 for returning it into the machine for boiling. Hav- 
 ing drawn oif the table beer wort, clean the ma- 
 •shine from the grains, and return the first wort in- 
 to the machine, with all the hops, taking care the 
 hops are all within the cylinder, and tliat none of 
 them get into the centre or between the cylinder 
 and outer boiler. Make it boil '3 quick as yon 
 can, and let it boil one hour; after which damp the 
 fire, and draw it oft'into a cooler or coolers, which 
 should be placed in the air, where it will cool 
 quick; then return the second wort into the ma- 
 chine, to the hops, make it boil as ([uick as you 
 can, and let it boil one hour; put out the fire; draw 
 off the wort, and put it into a cooler placed ;n the 
 air to cool quick. AV'hen the worts in the cooler 
 are cooled down to 70 degrees of heat by the ther- 
 mometer, put the proportion of a gill of fresh thick 
 yeast to every nine gallons of wort into the cool- 
 ers, first thinning the yeast with a little of ihe 
 wort before you put it in, that it may the Letter 
 mix; and when the ale wort is cooled down to 6U 
 degrees of heat, draw it off from the coolers, with 
 the yeast and sediment, and put it into the ma- 
 chine boiler (the machine boiler having been pre- 
 viously cleared from the hops and cylinder), 
 which forms a convenient vessel, placed on its 
 stand, for the ale to ferment in, wliiuh mus* be 
 kept fermenting in it with the cover on, until the 
 head has the appearance of a thick brown yeast on 
 the surface, an inch or two dee|), which will take 
 three or four days. — [N. B. If the temperature of 
 the weather is below 55 degrees of heat by the 
 the thermometer, it will be better to place the fer- 
 menting vessel in a situation net exjiosed to the 
 coldji — when the head has this appearance, draw 
 oft" ine beer from tlie yeast and bottoms into a 
 clean cask, which must be filled full, and when 
 done working, put in a handful of diy bops, bung 
 it down tight, and stow it in a cool cellar. This 
 ale will be fit to tap in three or four weeks. 
 
 I'he second wort for table beer should be put 
 from the coolers, with yeast and sediment, intj an 
 upright cask, with the cover off, or top head out, 
 at not excee<ling 60 degrees of heat; and as soon ai 
 you pei-ceive a brown yeast on the surface, draw it 
 oft'free from'theyeasl and bottoms into a clean cask, 
 which must be kept filled full, and when done 
 working, put in a handful of dry hoiis, bung it 
 down tight, and stow it in a cool cellar. I'hii 
 table beer will be fit to tap in a week, or as soonai 
 tine. 
 
 To make table ale. 
 
 Mix the first and second worts together, andfei" 
 meiit it, and ti'eat it tlie same as tlie ale. 
 
 A' 8 
 
14 
 
 UNTVERSAL RECEIPT BOOK. 
 
 7 ■; hrew fiorter, or hrniini heor, xtnth table beer 
 aftei-, from the same vmlt and hops. 
 
 Use (ihle Mill! brown in:>ll in e(|iial qiianlities, 
 p^round coarse, antl strong' brown coloured ho])s of 
 a, !;lulinoiis (|Uality. If tlie l)ecr is for present 
 <lfiUi;4nt, three (inai-ters of a pound of hops to each 
 bushel of malt will be sufficient, but if intended 
 for store beer, use one pound to each bushel of 
 inalt. 
 
 Tlie process of brewin!» is the same as described 
 for brewing ale, with table beer after, except the 
 heat of each mash must not be so liijrb bv 10 de- 
 screes, on account of the brown mall; the first wort 
 fermented by itself will be stout porter, and fit to 
 tap in three or four weeks; the second wort will be 
 the table beer, and fit to tap in a week, or as soon 
 as fine; but if j'ou mix the first and second worts 
 together, tlie same as for table ale, it will be good 
 common porter. 
 
 To breri) table beer onlif. 
 
 Let the malt be of one sort, of a full yellow co- 
 lour (not brown malt), ground coarse, and strong 
 brown coloured hojis, of a glutinous quality. If 
 for present draught, half a pound of hops to each 
 bushel of malt will be sufficient; but if for keeping 
 two or three months, use one pound of hops per 
 bushel. 
 
 'I'he ]irocess of brewing is the same as described 
 for brewing porter and table beer, with the addi- 
 tion of ano .her wort; that is, filling the machine a 
 third time witii water before you take out the 
 grains, and treating; the third mash the same as the 
 second. 
 
 The first drawing off, or wort, with part of the 
 second wort, to be boiled (first) one hour with all 
 die hops, and the remainder of the second wort 
 with the third, to be boiled next one hour to the 
 aime hops; these two boilings, when cooled down 
 to 60 degrees of heat, (having put your yeast to it 
 in the coolers at 70 degrees), must be put together 
 to ferment in the machine boiler, and as soon as it 
 iias the appearance of a brown yeast on the surface, 
 draw it oft" into the casks, which must be kept fill- 
 ed full; and when done working, put into each 
 cask a handful of dry hops, bnng it down tight, and 
 put it into a cooler cellar. Tap in a week, or as 
 soon as fine. 
 
 Tliis machine may be had from 8/. to 55l., and 
 sets of coolers from '21. to 31/. 
 
 Cheuj) and agreeable table beer. 
 
 Take 15 gallons of water and boil one half, put- 
 ting the other into a barrel; add the boiling water 
 to the cold, with one gallon of molasses and a little 
 yeast. Keep the bung hole o[)en till the fermenta- 
 tion is abated. 
 
 To make sugar beer. 
 
 Very excellent, beer is made of sugar, and also 
 of treacle. First boil a peck of bran in 10 gallons 
 df water; strain the bran off, and mix with the 
 branny water three pounds of sugar, first stirring 
 "it well; when cool enough, add a tea-cupful of the 
 best yeast, and a table-spoonful of tlour to a bowl 
 iiearly full of the sacliarinc matter, which, when 
 it has fermented for about an hour, is to be mixed 
 with tl:e remainder, and hopped with about half a 
 pound of ho[ts, and the following day, it may be 
 put into the cask, to ferment further, which nsnal- 
 iy takes up three days, when it is to be bunged, 
 ami it wi*' be fit for drinking in a week. Treacle 
 beer is iiiii'/.c Jii tlie same way, three pounds of it 
 l/eing 'j»ril instead of three pounds of sugar. 
 
 N. H This beer will not keep any length of time. 
 Spruce beer. 
 
 Boil eiglit gallons of watt r, and when in a slate 
 of cou.plete ebullition pour it into a beer barrel 
 which contains eight gallons more of cold water; 
 'jr.tiu add sixteen jiounds of ir classes, with a few 
 
 tablespoonsful of the essence of spruce, stimni; 
 the whole well together; add half a pint of yeast 
 and keep it in a temperate situatiot,, with the bun^ 
 hole open for two days till the fermentation beatiat- 
 ed, when the bung may be put in and the beer bot- 
 tled off. It is fit to drink in a day or two. If you 
 can get no essence of s[)ruce make a strong decoc- 
 tion of the small twigs and leaves of the siircce firs. 
 liran beer. 
 
 Good fresh table beer may be made with sound 
 wheat bran, at the rate of 2d. per gallon, beei 
 measure, estimating the price of bran at 4«. jier 
 cwt., and the saccharine density of the wort ex- 
 tracti'd, at IS lbs. per barrel; but the use of the 
 instrument called saccharometer, in domestic prac- 
 tice, is not necessary, the process in brewing with 
 wheal bran being sufficiently known to every good 
 housewife, especially to those of labourers in hus- 
 bandry, as well as that for this purpose nothing of 
 apparatus is needful, but such as ought to lie in 
 common use with every cottager in the country. 
 A few pounds per barrel of treacle, or the coarsest 
 Musc(jva(lo sugar, would be a cheap imiirovement 
 as to strength, which indeed might be increased 
 to any degree required. 
 
 i'orkshire oat ale. 
 
 Grind a quart of oat malt, made with tne white 
 sort, and drie<l with coke, and mash with forty- 
 four gallons of cold soft water, let it stand twelve 
 hours; then allow it to spend in a fine small stre.'im, 
 and pat two [tounds of fine pale hops, well rubbed 
 between the hands, into it; let it infuse, cold, foi 
 three hours, then straiti and tun it; put yeast to it, 
 and it will work briskly for about two tiays; then 
 stop it up, and in ten days 't will be fit to bottle. 
 It drinks very smooth, brisk, and pleasant, and locks 
 like white wine, but will not keep. 
 Cheap beer. 
 
 Pour ten gallons of boiling water upon 1 peck of 
 malt in a tub, stir it about well with a stick, let t' 
 stand about half an hour, at.d then draw off the 
 wort; pour lU gallons more of boiling water iipoK 
 the mall, letting it remain another half hour, stir- 
 ring It occasionally, then draw it off and put it to 
 the former wort: when this is done, mix 4 ounces 
 of hops witii it, and boil it well; then strain the 
 hojis from it, and when the wort becomes milk- 
 waiiu, put some yeast to it to make it fernient: 
 when the fernieiUation is nearly over, put the li- 
 quor into a cask, and as soon as the fermentation 
 has perfectly sr.bsided, bung it close tlown — the 
 beer is then fit for use. 
 
 To make beer uiul ale frorr pea shells. 
 
 No productijii of this country abounds so much 
 with vegetable saccharine matter as the shells of 
 green peas. A strong decoction of them so much 
 resembles, in odour and taste, an infusion of niali 
 (termed w.irl) as to deceive a brewer. 'I'his de- 
 coction, rendered slightly bitter with the w ood sage, 
 and afterwards fermented with veast, allords a very 
 excellent beverage. 'I'lie method employed is at 
 follows: 
 
 Fill a boiler with the green shells of peas, pour 
 on water till it rises half an inch above the shells, 
 and simmer for three hours. Strain oif the liquor, 
 and add a strong decoction of the wood sage, or 
 the hop, so as In render it pleasantly bitter; then 
 ferment in the usual manner. 'I'he wood sage is 
 the best substitute for hops, and being free from 
 any anodyne projierty, is entitled to a preferenci;. 
 fiy boiling a fresh quantity of shells in the decor- 
 tioii before it becomes cold, it may be so thorough- 
 ly impregnated with saccharine matter, as to aliord 
 a liquor, when fermented, as sti'ong a.s ale. 
 lieqiared time for keeling beer. 
 
 This depends on the temperature, at whivlj iht 
 malt lias buen made, as under. 
 
BIIRWIXG. 
 
 Hi 
 
 Malt made at 1!5 iegrees will produce beer n letting the mixture stand for th»-ee hours, that th« 
 
 c'hicli m\\ be drawn in a fortnight — at 124 dei 
 in a montli — at l'i9 deg. in 3 do. — at 134 deg. in 4 
 do. -at 13S <leg:. in 6 do. — ul 14.3 deg. in 8 do.— at 
 148 des^. ill loVio. — at 15'2 deo;. in 15 do. — at 13" 
 d'-sj. in 20 (1(1. — at 162 dea;. in 24 do. 
 'I'o g-ive any requireii brightness or colour to beer. 
 This de|)i'nds on the tcniperature at which the 
 m.'jlt has been mxie, and on its colour as under: 
 
 Malt made at 119 degrees ]iro(kices a wliite, — at 
 524 deg. 2 cr(^rn c(jlour, — at 12U deg. a lig-it yel- 
 low, — at 134 deg. an amber colour. 
 
 These, wlieii properly brewed, become sponta- 
 neously fine, even as far as 138 degrees. When 
 brewed lor amber, by repeated fermentations, they 
 become pellucid. — At 138 degrees, a high amber. 
 — At 143 deg. a pale Liown. 
 
 By precipitation, tiiese grow bright in •'» short 
 time. — At 148 deg. a brown. — At 152 deg. a high 
 brown. 
 
 With precipitation these retiuire 8 or 10 months 
 Jo be bright. — At 157 deg. a brown, inclining to 
 black. — At lf)2 deg. a brown speckled with black. 
 With precipilati'iii these may be fined, but will 
 never become bright. — At 167 deg. a blackisli 
 brown speckled with black. — At 171, a colour of 
 burnt cortee. — At 176, a black. 
 
 These witii difficulty can be hrewed without set- 
 iing the goods, and will by no means become bright 
 not even with the strongest acid menstruum. 
 To bre^u amber beer. 
 Amber is now out of fashion, but formerly was 
 drank in great (pianlities in London, mixed with 
 bitters, and called purl. The proportions of malt 
 were 3 quarters am'^er, and 1 quarter pale, with 6 
 jiounds of hops to the quarter. The first liquor is 
 asnally tunned at 170 degrees, and the second at 
 IS'i degrees. The worts are boiled together for 2 
 hours. It is tunned at 64 degrees, and after 24 
 hours roused eveiy 2 hours, till the heat is increas- 
 ed to 74. It i'i then skimmed evei-y hour for 6 
 tiours and clear sed, and generally used as soon as 
 it has done woiking in tite barrels. 
 Another method of bretoLng amber beer, or tiuo- 
 penny. 
 For 36 triUons: mall, 1 bushel and a half, hops, 
 1 lb. liquorice root, I lb. 8 oz. treacle, 5 lbs. Spa- 
 nish liquorice, 2 oz. capsicum, 2 drachms; fre- 
 quently drank the week after it is brewed; used in 
 cold weather as a stimulant. 
 
 To make molasses beer. 
 For small beer, put nine p muds of molasses into 
 a barrel-cojiper of cold water, first mixing it well, 
 and boiling it briskly, with a (piarter of a pound of 
 hops or more, one hour, so that it may come oft" 27 
 gallons. 
 
 To fine beer. 
 To fine beer, should it be retpiisite, take an ounce 
 of isinglass, cut small, and boil it in three quarts 
 of beer, till completely dissolved; let it stand till 
 quite cold, then put it into a cask, and stir it veil 
 with a stick or wliisk; the beer so fineil should be 
 tapped soon, because the isinglass is ant to make it 
 flat as well as line. 
 
 Another methn-l. — Take a handful of salt, and the 
 same qunntity of chalk scrapeilfine and well dried; 
 then take some isin-kiss, and dissolve it in some 
 stale beer ^ill it i!> about the consistence of syrup: 
 strain it, r,nd add about aquart to the salt and chalk, 
 with two qua-ts of molasses. Alix them all wel! 
 together, with a gallon of ttie beer, which mu=;t be 
 drawn off; then jiut it into the cask, and tiike a 
 stick, or whisk, and stir it well till it ferments. 
 \Vnien it liiiB subsided, stop it up close, and in two 
 days it may be tapped. This is suftcient for a butt. 
 Another. — Take a pioi. of water, arid half an 
 
 lime may settle at the bottom. The.i pour oft the 
 clear liquo'-, and mix with it halfsii ounce of isin- 
 glass, cut small and boik^fl in a little water, pout 
 it into the barrel, and in fis'e or six hours the beei 
 will become fine. 
 
 Another. — In general, it will become sufficientlv 
 fine by keeping; but fineness may be promoted Ijy 
 putting a handful of scalded hops into the cask, [f 
 the beer continues thick, it may then be fined bv 
 putting a pint of the following preparation into the 
 barrel. 
 
 Put as much isinglass into a vessel as will occu- 
 py one-third; then fill it up with old beer. Wlieu 
 dissolved, rub it through a sieve, and reduce it to 
 the consistency of treacle with more beer. A pint 
 ot this put into the cask and gently stirred with a 
 short slick, will fine the barrel in a few hours. 
 To fine clondy beer. 
 
 Rack off the cask, and boil one pound of new hops 
 in water, with coarse sugar, and when cold put in 
 at the bung-hole. 
 
 Or, new hops soaked in beer, and squeezed, may 
 be ])ut into the cask. 
 
 Or, take 10 lbs. of baked pebblestone jiowder, 
 with the whiles of six eggs, and some powderecl 
 bay-salt, and mix them with 2 gallons of the beer. 
 Four in the whole into the casks, and in three or 
 four days it will settle, and the beer be fine and 
 agreeable. 
 
 To recover thick, sour malt liquor. 
 
 Make strong hop tea with boiling water and salt 
 of tartar, and pour it into the cask. 
 
 Or, rack the cask into two casks of equal size, 
 v.nd fill them up with new beer. 
 
 To vamp malt liquors. 
 
 Old beer may be renewed by racking one cask 
 into two, and filling lliem from a new brewing, and 
 in three weeks it will be a fine article. 
 To restore musty beer. 
 
 Run it through some hops that have been boiled 
 in strong wort, and afterwards work it %vith dnuble 
 the quantity of new malt liquor: or if the fault is in 
 the cask, draw it off into a sweet cask, and having 
 boiled ^ lb. of brown sugar in a quart of water, add 
 a spoonful or two of yeast before it is quilc cold, 
 and when the mixture ferments, pour it into the 
 cask. 
 
 To e?iliven and restore dead beer. 
 
 Boil some water and sugar, or water and treacle, 
 together, and when cold, add some new yeast; this 
 will restore dead beer, or ripen bottled beer in 
 24 hours; and it will also make worts work in the 
 tun, if they are sluggish. 
 
 Or, a small lea-spoonful of carbonate of soda 
 may be mixed with a quart of it, as it is drawn for 
 drinking. 
 
 Or, boil for every gallon of the liiiuor, 3 oz. of 
 sugar in water; when cold, add a little yeast, and 
 put the fermenting mixtu!-e into the flat beer, 
 whether it be a full cask or the bottom of the cask. 
 
 Or, beer may often be restored, which has be- 
 come fiat or stale, by rolling and shaking the casks 
 f(U- a considerable lime, whioli w ill create such a 
 new fermentation as to render it necessary to open 
 a vent-peg to prevent the cask from bursting. 
 A speedy -way of fining and preserving a cask of 
 ale, or beer. 
 
 Take a handful of the hops boiled in the firs! 
 wort, and dried, ^ a pound of loaf sugar, dissolved 
 in 'he beer, 1 pound of chalk, and J- a pound oJ 
 calcined oyster-siiells. Fut the whole in at the 
 Iving-hole, stirring them well and then re-bunging, 
 rViis preparation wil! also suit fur racked beer; in 
 [lulling in tlie hops it may be advisable lo place 
 them in a net with a small stone in the boltoia so 
 
 OLu.ce of unsiak-cd lime, mi.x them well together, I! as to sink them, otherwise they will swim at liie top 
 
j6 
 
 UXIVEKSAL RKCETKT BOOK. 
 
 Improx'Cm-ent in brewing. 
 
 U appears l)y the Monthly Magazine of July 1, 
 1823, that ihe ;'r,-.ctss ot" fermentation, so import- 
 tnt to tlie brewers anil di'^tillers, and others of this 
 country, is destined to undergo a very important 
 change, in consequence of a discovery made in 
 Frai\ce, whereby tlie praclieability and advantage 
 of fermenting w'orls in close vessels has been fully 
 established. Instead of using broad and o|ien vats, 
 exposed fullv to the atmosf heric air, -which was 
 formerly thought essential to the first and princi- 
 pal process of fermenting worts, a cuantity of al- 
 cohol, mixed with the aroma or flavouring ])rinci- 
 ple of the wort, from 4^ to 5 per cent, of the whole 
 spirit vvhicU the \/ort is capable of yielding, after 
 rising in va])our along with the carbonic g."s, is 
 condensed and returned again into the wort, from 
 a kind of alembic, fixed on the close top of the fer- 
 menting tun, and connected therewith only bv 
 means ot pipes. 
 
 Messrs Gray and Dacre, in their brewery at 
 West-Ham, in Essex, have adopted this new mode 
 of fermenting their woi-t, and the success attending 
 il is most complete. One essential advantage at- 
 tending the use of a close vessel for fermenting, is 
 the being able to preserve a more equable temper- 
 ature in the wort, whereby neither the heat of 
 smmmer nor the cold of winter are able to inter- 
 rupt or frustrate the process of complete fermen- 
 tation. The exclusion of the oxygen of the at- 
 mospheric air, by the same means, from cider, 
 perry, or British wines, whilst under the ])rocess 
 of fermentation, seems to promise a still greater 
 improvement of the process than has attended the 
 use of this invention in the fermenting of wines on 
 the continent. 
 
 To recover beer luhenjlat. 
 
 Take four or five gallons out of a hogshead, boil 
 it with four or five pounds of honey, skim it well 
 when cold, and put it into the cask again — then 
 stop it up close, and it will make the liquor drink 
 strong and pleasant. 
 
 Another method. — Take two ounces of new hops, 
 »nd a pound of chalk broken into several pieces 
 — put them into the cask, and bung it np close. In 
 three days it will be fit to drink. This u the pro- 
 per quantity for a kilderkin. 
 
 Another method. — Take a fine net, and put in it 
 shout a pound of hopi, with a stone or something 
 heavy to sink it to the bottom of the cask. This is 
 jiufficient for a butt — but if the cask be less, use the 
 hops in proportion. Tap it in six months: or, if 
 wanted sooner, put in some hops that have been 
 noiled a short time in the first wort, either with or 
 without a net. 
 
 To prevent beer becoming stale and fiat. 
 
 First method. — To a quart of French brandy put 
 3S much wheat or bean flour as will make it into a 
 'ou^h, and put it in, in long pieces, at the bung- 
 ''ole, letting it fall gently to the bottom. Tliis 
 vi-ill prevent the beer growing stale, keep it in a 
 mellow state, and increase its strength. 
 
 Second method. — To a pound of treacle or ho- 
 ney, add a pound of the powder of dried oyster 
 shells, or of soft mellow chalk — mix these into a 
 s\iff paste, and put it into the butt. This will pre- 
 sivve the beer in a soft and mellow state for a long 
 time. 
 
 Third method. — Dry a peck of egg shells in a"^ 
 nven^break and mix them with two pounds ot 
 sdfl mellow chalk, and then add some water where- 
 in four pounds of coarse sugar have been boiled, 
 »';d put it into the cask. This will be enough for 
 s butu 
 
 Fourth method. — In a cask, containing eighteen 
 gallons of beer, put a pint of ground malt suspend- 
 ed in % ba^, and close the bung perfectly ; the beer 
 
 will he improved during the whole time of draw. 
 ing it for use. 
 
 iVIake use of any of these receijits most approved 
 of, observing that the paste or dough must be j>u( 
 into the cask when th.e beer has done working, or 
 soon after, and bunged down. At the end of nine 
 or twelve months tap it, and you wi'l have a fine, 
 generous, wholesome, and agreeable liipior. 
 
 When the great quantity of sediment that liesai 
 the bottom of the cask is neglected to be cleaned, 
 this compound of malt, hops, and yeast so affects 
 the beer, that it partakes of all their corrosive qua- 
 lities, which reniler it prejudicial to health, gene- 
 rating various chronical aud acute diseases. On 
 this account, during the whole process ot brewing, 
 do not allow the least sediment to mix with the 
 wort in removing it from ■ne ^ub or cooler to the 
 ether; especially be careful, when tunning it into 
 the cask, not to disturb the jjottom of the working 
 tub, which would prevent its ever being clear and 
 fine. Again, by keeping it too long in the work- 
 ing tub, persons who make a profit of the yeast fre- 
 quently promote an undue fermentation, and keep 
 il constantly in that state for five or six days; which 
 causes all the spirit that should keep the beer soft 
 and mellcw to evaporate, and it will certainly get 
 stale and hard, unless it has something wholesome 
 to feed on. 
 
 It is the practice of some persons to beat in the 
 yeast, while the beer is working, for several days 
 together, to make it strong and I eady, and to pro- 
 mote its sale. This is a wicked and pernicious 
 custom. Yeast is of a very acrimonious and nar- 
 cotic quality, anil when beat in for several days to- 
 gether, the beer thorougldy imbibes its hurtful 
 qualities. It is not discoverable by the taste, but is 
 veiy intoxicating, and injures the whole nervous 
 system, producing debility and all its conse- 
 quences. Therefore, let the wort liave a free, na- 
 tural, and light fermentation, and one day in the 
 working tub will belong enough luring coid wea- 
 ther; but turn it the second day at the furthest, 
 throw out the whole brewing, ano afterwards in- 
 troduce no improper ingredients. 
 
 To prevent and cure foxing in malt liquors. 
 
 Foxing, sometimes called bucking, is a disease 
 of malt fermentation which taints the beer. Iv 
 arises from dirty utensils; puttingthe separate worts 
 together in vessels not too deep; using bad malt; by 
 turning on the liquors at too great heals, and brew- 
 ing in too hot weather. It renders the beer ropy 
 and viscid, like treacle, and it soon turns sour. 
 When there is danger of foxing, a handful of hops 
 should be thrown into tlie raw worts while they ar« 
 drawing oft', and betbre they are boiled, as foxint 
 geneially takes place when, from a scantiness of 
 utensils, the worts are obliged to be kept some 
 time before they are boiled. When there is a 
 want of shallow coolers, it is a good precaution to 
 put some fresh hops into the worts, and woikthem 
 with the yeast. If the brewing foxes in the tun 
 while working, hops should then he put into it, 
 and they will tend to restore it, and extra care 
 ought to be taken to prevent the lees being trans- 
 ferred to the barrels. 
 
 Some persons sift quick-lime into the tun when 
 the brewing ap[)ears to be foxed.— If care is ijot 
 taken to cleanse and scald the vessels after foxing, 
 subsequent brewings may become tainted. 
 Other methods of curing foxing. 
 
 Cut a handful ot nyssup small; mix it with 
 handful of salt, and put it iuto the cask. Slir an«. 
 stop close. 
 
 Or, infuse a handful of hops, and a little salt ol 
 tartar in boiling water; when cold, strain the liquoi 
 off, and pour it into the cask, which stop close 
 
 Or, nux an ounce of alum, with 2 oz. of rau* 
 
BREWING. 
 
 r 
 
 ard-sted, and 1 oz. of ginger; stir them in the 
 lack. anil slop close. 
 
 Oi, in a fiirtni;^ht, r:*ck off" the foxed beer, and 
 hani; 2 llis. cf bruised Malaga raisins in a i)ag 
 within tiie cask, and put in a mixture of treacle, 
 liean-flour, mustar(l->ieed, anil powdcied alum. 
 Y'o restore a bai'rel of >opy beer. 
 Mix a handful of bean-flour wiili a handful of 
 salt, and stir it in at the bung-bole: or take some 
 well infused hops, and mix them in with some 
 settlings of strong wort, and stir tlie mixture in at 
 llie bung-hole. Or, powder half an ounce of alum 
 very fine, and mix with a handful of bean-flour. 
 To restore a barrel of stale, orsc-f beer. 
 Put a quarter of a pound of good h .•/s, and two 
 pounds of sound clialk into tlie bung-hole; stop it 
 close, and in a few days it will draw perfectly fresh. 
 Or, a small tea-spooiiful of carbonate of soda may 
 be mixed with eveiy cpiart as it is drank. 
 To make a butt of porter, stout. 
 Insert 4 gallons of molasses ai\d some finings; 
 stir it well. In a week draw ofFthe cask by a cock 
 inserted half way down. 
 
 To restore frosted beer. 
 Such beer is usually sweet and foul, and will 
 never recover of itself; but to remedj' this, make 
 ». pailful of fresh wort, into which put a handful of 
 rubbed hops, and boil them half an hour, so that 
 it may be very bitter, and when almost cold, draw 
 a pailful from the cask, and re-fill it with the bit- 
 ter wort. Fermentation will re-commence, but 
 when this is over bung it up for a month. If it is 
 p.ot then restore)!, rack it into another cask, and 
 put into it ^ a peck of parched wheat, aivJ 1 lb. of 
 good hops, dried anu rubbed, and tied up in a net. 
 bung it down, leaving the vent-hole open for a day 
 or two, and in a month it will be fine liquor. 
 To give 7ie~M ale the flavour of old. 
 Take out the bung, and put into the cask a hand- 
 ful of pickled cucumbers; or a sliced Seville orange, 
 and either mode will add an apparent six mocihs 
 to the age of the ale. 
 
 To protect malt liquors against tlie effects of elec- 
 tricity. 
 As positive electricity is nothing more than oxy- 
 genous gas, which, \(hen accumulated in conduc- 
 tors by electrical action, aft'ects all fluids (as con- 
 ductors), and enclosed fern.jnted liquors among 
 the ri St, and as electrical action always takes place 
 among the best conductors, so fermented liquors, 
 whether in casks or bottles, may be protected from 
 electrical action (vulgarly called thunder) by plac- 
 ing on the casks, or over the bottles, pieces or 
 rods of iron; and such have been found, b) experi- 
 ence, to serve as a sufficient piotection against this 
 pernicious influence. 
 
 To give beer a rich flavour. 
 Pat six sea-biscuits into a bag of hops, and put 
 them into the cask. 
 
 To presei-ve brewing ntensiljs. 
 
 In clei}Tiing them before being put away, avoid 
 
 the use of soa|), or any greasy material, and use 
 
 only a brush and scalding water, jeing particularly 
 
 careful not to leave any yeas! or fur on the sides. 
 
 To prevent their being t^iuted, take wood ashes 
 and boil tliein to a strong ley, wliicii s[)read over 
 die bottoms of tbe vessels scalding, and then with 
 the broom scrub the sides and other parts. 
 
 Or, take bay-salt, and spread it nver the coolers, 
 ^nd strew sume on their wet sides, turning in 
 scalding water and scrubbing with a broom. 
 
 Or, throw SDme stone-lime into 'vater in the ves- 
 sel, and sc?-ub over the bottom and i.ides, washing 
 afterwards with clean water. 
 
 'To sweeten stmhiitg or musty casks. 
 .Vta&e a strony,ley ol ash, beech, or other hard 
 
 wood-ashes, and pour it, .oiling hot, uito the bung- 
 hole, repeating it as often as there is occasion. 
 
 Of, fill the cask with boiling water, and then 
 put into it some pieces of unslaked stone-lime, 
 keeping up the ebull.tion for half an hour. The* 
 bung it down, and let it remain until almost cold, 
 when turn it out. 
 
 Or, mix bay-salt with boiling water, and pour it 
 into the cask, which bung down, and leave it to 
 soak. 
 
 Or, if the copper be provided with a dome, and 
 a steam pipe from its top, pass the steam into the 
 casks. 
 
 Or, uidiead the cask, scrub it out, head it again; 
 put some powdered charcoal into the bung-hole, 
 and two quarts of a mixture of oil of vitriol and 
 cold water. Then bung it tight, and roll and turn 
 the cask for some time. Afterwards wash it well, 
 and drain it dry. 
 
 Or, take out the head, and brush the inside with 
 oil of vitriol, afterwards wash it, then burn a slip 
 of brown paper steeped in brimstone within the 
 bung-hole, and stop it close ft)r two hours, when 
 it should be well washed with hot water. 
 
 .Another method. — Mix half a pint of the sulphu- 
 ric acid (not the diluted) in an open vessel, with 
 a quart of water, and whilst warm, put it into the 
 cask, and roll it aljout in such a manner that the 
 whole internal surface may be exi)Osed to its J»c- 
 tion. The following day, add about one pound of 
 chalk, and bung it up for three or four days, when 
 it may be washed out with boiling water. By this 
 process, a very musty cask may be rendered sweet. 
 
 For sweetening musty bottles, it will be only 
 necessary to rinse the inside with the diluted sul- 
 [ihuric acid in the al)ove-mentioned proportions. 
 The addition of chalk, if it were immediately cork- 
 ed, would burst the bottle, and if the cask be old, 
 it would be advisable to let a little of the gas escape 
 before bunging it. 
 
 Aiiotlier. — Collect fresh cow dung and dilute it 
 with water, in which four pounds of salt and one 
 of common alum are dissolved. Let these be boiled 
 together, and poured hot into the barrel, which 
 must then be bunged and well shaken. This ope- 
 ration should be pei-formed several times, taking 
 care to rinse the cask out every time, with clean 
 watei . 
 
 Another. — If a cask, after the beer is drank out. 
 be well stopi)ed, to kee|) out the air, and the lees 
 be suffered to remain in it till used again, scahl it 
 well, taking care that the hoops be well driven on, 
 before filling; but slijuUi the air get into an empty 
 cask, it will contract an ill scent, notwithstanding 
 the scalding: in « iiicb case a handful of bruised 
 pepper, jjoiled in the water, will remove it. thoi'gh 
 the surest way is to take out the head of the cask, 
 that it may be shaved; then burn it a little, and 
 scald it for use; if this cannot be conveniently done, 
 get some lime-stone, put about three po'inds into 
 a barrel (and ni s;'.aie proportion fur larger or 
 smaller vessels), put to it about six gallons of cold 
 watei, bung it uj), shake it about for some time, 
 and afterwards scald it well. Oi', in lieu of lime, 
 match it well and scald it. Then tlie smell will lie 
 entirely removed. If the casks be new, dig holes 
 in the earth, and lay them in, to about half their 
 depth, with their bung-holes downwards, for a 
 week. After which scald them well, and they will 
 be ready for use. 
 
 Another. — The process of charring fails only in 
 the fae not being able to penetrate into the chasms 
 or chinks of tbe cask, into w hich the coopers (to 
 mend bad work) often insert strips of paper, or 
 other substance, to make it water-tight, which in 
 time become rotten and oftensive; in order to re- 
 
18 
 
 UNrV^ERSAL RKCEIPT BOOR, 
 
 niedy this, pi."*, into a cask, containing a ciuaiitity of 
 water (say aWoui 2 gallons in a hogstieail) 1-lUth of 
 its weight of sul\)liunc atiti (oil of vitriol), and let 
 •Lis be shaken for some time; tliis is to be poured 
 Hit, the cask well washed, and then rinsed v/ith a 
 .ew gallons of lime-water. It is needless to say, 
 lliat it ought likewise to be washed out. 
 
 Sniphur mixed with a little nitre, burnt in a 
 closed vessel, and then the subseijuent process of 
 lime-water, Kc. would do, and periia])s as well. 
 
 The theory is, that sulphuric acid has the pro- 
 nerty, when used alone, of chai-ring wood, and 
 when diluted, lias sufficient strength to destroy 
 must, &c. with the ad(htional advantage of entering 
 into every crevice. The lime in solution seizes 
 any particle of acid which tlie first wasliing migiit 
 leave, and converts it into an insoluble innft'jnsive 
 neutral salt, such as, if left in the cask, would not 
 in the least injure the most delicate li()Uoi-. 
 JmikIuii coopers^ mode cf s~iveclening casks. 
 
 It is their system to laive out the head, place 
 the cask over h brisk fire, and char the inside com- 
 pletely. I'he head is then put in again, and the 
 cask, before used, is filled two or three times with 
 hot liquor, bunged down and well shaken, before it 
 is used again. 
 
 ^Method of seasoning nno casks. 
 
 Put the staves just cut and shaped, before tliey 
 are worked into vessels, loose in a coppei- of cohl 
 water, and let them heal gradually so that they 
 must be well boiled, and in boiling take out a hanit- 
 bowl of water at a time, putting in fresii till ah the 
 redness is out of the liiiuor, anil it becomes clear 
 from a scum of filth that will arise from the sap so 
 boiled out; also take care to turn the staves upsi<le 
 down, that all their parts may e([ua!ly liave the be- 
 nefit of the hot water. Observe also that in a dry, 
 sultry summer, the sap is more strongly retained 
 in the wood, than in a cool and moist one, and 
 therefore must have the more boiling. 'I'lien, wiitn 
 the vessel is made, scald it twice with water and 
 salt boiled together, and it may be readily filled 
 with strong beer without fearing any twang froin 
 the wood. 
 
 To keep empty vessels sweet. 
 
 An eminent Lonilon brewer is so curious in this 
 .-espect, that he makes use of a wooden bung, which, 
 IS soon as he has put into the vessel with some 
 irown paper, he directly covers over with some 
 vood ashes mixed with water, and puts it all about 
 .he same, with as much care as if the cask liad been 
 'ijl of stJ'ong beer, thougli it is done only to keep 
 ;he grounds sweet while they are so. And thus a 
 .essel may be preserved in sound order for nearly 
 lalf a year. 
 
 Fermentation by various means. 
 
 As yoast is nothing more than fixed air combin- 
 •d with mucilage thrown to the top during fer- 
 nentation, and Oie use of yeast consists merely in 
 Jiftusing by its means fixed air through the mix- 
 ture to be fermenteil; so whatever contains fixed 
 air whicli can be comnmnicaled through tiie mass, 
 will cause good fermentation, whether it be in 
 I Tewing or biead making. Thus cliemisis have 
 iriipregnated infusions with gas by an apparatus, 
 and pioduced good beer, and a bottle, containing 
 ;alcareous matter and oil of vitriol, immersed in 
 tiie fluid, has caused eft'ectuid fermentation, and 
 produced all its results. 
 
 t\rst substitute fur yeast. — Mix two (luaits of 
 water with wiieat fiour, to the consistence of thick 
 gruel, boil it gently for naif an hour, and wiien al. , 
 n^ust cold, stir into it half a pound of sugar and 
 four spoonsful of good yeast. Put the whule into [ 
 a largi jug, or eartlien vessel witli a narrow top, : 
 and place it before the fire, so that it may by a mo- . 
 derate heat ferment. The ti;imentiitioQ will tlu-ow I 
 
 u]) a thin liquor, which pour off and ibrow aw^iyj 
 keep the remainder for u.se (in a cool place) in »i 
 bottle, or jug tied over. The same quantity of 
 this, as of common yeast, will suffice to b;ike or 
 brew w ii)i. Four spoonsful of this yeast will make 
 a fresh ([uantity as before, and the stock may be al- 
 ways kept up l)y fermenting the new with tlie re- 
 mainder of the former quantity. 
 
 Second substitute. — Take six quarts of soft wsr- 
 ter and two handsful of wheaten meal or barlev; 
 stir the latter in the water before the mixture is 
 placed over the fire, where it must boil till two- 
 thirds are erapoi-ated. Wlien this decoction be- 
 comes cool incorporate with it, by nif-aiis of a 
 whisk, twr drachms of salt of tartar, and i drachm 
 of cream of tartar, previously mixed. The whole 
 should be kept in a warm jdace. Tluis a very 
 strong yeast for brewing, distilling, and baking, 
 may be obtained. For the last mentioned purpose, 
 however, it ought to be diluted with pure water, 
 I and [lassed through a sieve, before it is kneaded 
 with the dough, in order to deprive it of its alka- 
 line taste. 
 
 In countries where yeast is scarce, it is a com- 
 mon practii;e to twist hazel twigs so as to be full of 
 chinks, and then to steep them in ale-yeast during 
 fermentation. The twigs are then hung up to diy, 
 and at the next brewing they are put into the wort 
 instead of yeast. In Italy the chips are frequently 
 [)Ut into turbid wine, for the purpose of clearing it. 
 tliis is efficled in about twenty- four hours. 
 
 'jluril substitute — Take one pound of fine flour, 
 make it the thickness of gruel v>ith boiling water, 
 add to it half a pound of raw sugar. Mix them 
 well together Put three spoonsful of well purifi- 
 e'l yeast intoalaige vessel, upon which put the 
 above ingredients: they will soon ferment violent- 
 ly. Collect the yeasi oft" the top and put it into a 
 brown small-neck pot, and cover it up from the air, 
 keep it in a drv and warmish place; when used in 
 part, replace w itli flour made into a thin paste, and 
 sugar in the former proportions: the above will be 
 fit for use in five months, and no yeast is necessai-y 
 except the first time. 
 
 Fourth siibstilute. — Boil flour and water to tiic 
 consistence of treacle, and when the mixture is cold 
 saturate it with fixeil air. Pour the mixture, thus 
 saturated, into one cr more large bottles or narrow 
 mouthed jars; cover it over loosely with paper, 
 and upon that lay a slate or board with a weight to 
 keep it steady. Place the vessel in a situation 
 where the thermometer will stand from 70 deg. to 
 80 deg. and stir up tlie mixture two or three times 
 in the c urse of 24 hours. In about two days, such 
 a degiee of fermentation will have taken place, as 
 to give the mixture ttie appearance of yeast. With 
 the yeast in this state, and before it has acquired a 
 thoj>oughly vinous smell, mix the (pianliiy of flour 
 intended for bread, in the proportion of six pounds 
 of flour to a quart of the veast, and a sufficient por- 
 tion of warm water. Knead them well together in 
 a proper vessel, and covering it w ilh a cloth, let 
 the (lough stand for twelve hours, or till it a[)[)earb 
 to be sufficiently fermented in llie foremenlion- 
 ed degree of warmtn. It is then to be formeci 
 into loaves and baked. The yeast would be more 
 perfect if a decoction of malt were u.sed instead of 
 simple water. 
 
 Fiftli substitute. — A decoction of mall alone, 
 without any addition, will produce a y**asl proper 
 enough for the purpose of brewing. This disco- 
 very was made by Joseph Seiiyor, and he received 
 ior it a reward of 20/. from the Society for Promot- 
 ing Arts, Manufactures, and Commerce. The 
 process is as follows: Procure three earthen or 
 wojden vessels of different sizes ani aperture.^, 
 one capable of holding two quarts, tne otlier llu-tw 
 
BREWING. 
 
 lis 
 
 or four, and the third five or six: boil s quarter of 
 a peck of aialt for about eight or ten minutes in 3 
 pints of water; and vvlien a o 'art is poured off from 
 the grains, let it stand, in the first or smaller ves- 
 sel, in a cool place till not quite cold, but retaining 
 that degree of heat which the brewers usually find 
 to be proper when they begin to work their liquor. 
 Then remove the vessel into some wai-m situation 
 near a fire, where the thermometer stands between 
 70 and 80 deg. Fahrenheit, and there let it remain 
 till the fermentation begins, which will be ])lainly 
 perceived within 30 hours; add tlien two quarts 
 more of a like decoction of malt, when cool as the 
 first was, and mix the whole in the second or larger 
 vessel, and stir it well in, whicli must be repeated 
 in the usual way, as it rises in a comity m vat: then 
 add a still greater quantity of the same decoction, 
 to be worked in the largest vessel, which will pi'o- 
 duce yeast enough for a brewing of 40 gallons. 
 
 SixtL substitute. — Boil one pound of good Hour, 
 a quarter of a pound of brown sugar, and a little 
 salt, in two gallons of water for one hour; when 
 milk-warm, bottle it and cork it close: it will be 
 fit for use in twenly-four hours. One pint of this 
 will make 18 lbs. of bread. 
 
 Seveiiih substitute. — To a pound of mashed po- 
 tatoes (mealy ones are best) add two ounces of 
 brown sugar, and two spoonsful of common yeast; 
 the potatoes first to be pid[)ed through a cullender, 
 and mixed with warm water to a proper consist- 
 ence. Tims a pound of potatoes will make a quart 
 of good yeast. Keep it moderately warm while 
 fermenting. 
 
 Eiifht/i substitute. — Infuse malt, and boil it as 
 for beer; in the mean time, soak isinglass, sepa- 
 rated to fibres, in small l)eer. Proportion the 
 quantity of each, I ounce of isinglass to two ijuarts 
 of beer. This would suffice for a hogshead of 
 boiling wort, and the pi'0[)ortion may be diminish- 
 ed or increased accordingl}'. After soaking five 
 miimtes, set tiie beer and isinglass on the fire, 
 .stirring till it nearly boils. Then turn it into a 
 dish that will allow beating it up with a syllai)ub 
 wh'sk, to the consistence of yeast, and when al- 
 most cold, put it to the wort. 
 
 J'^'inth substitute. — Make a wort of the consist- 
 ence of water gruel, with either rye or malt, ground 
 very fine; put 5 gallons of it into a vessel capable 
 of holding a few gallons more; dissolve 1 pound 
 of leaven in a small portion of the wort, and add it 
 to the remainder with 2:^^ pounds of fine ground 
 nialt; mix the whole by agitation tor some minutes, 
 and in half an hour add two large spoonsful of 
 good yeast; incor|)orate it thoroughly with the mass, 
 Lover it close and let it remain undisturbed for forty 
 < ight hours in a moderate temperature; at the end 
 of that period it will be found to be wholly con- 
 verted into good yeast. It is recjuisite that the 
 i\t: and mall should be fine, and tlie leaven com- | 
 ['letely dissolved before being put to the remaining I 
 wore, whicli, previous to the yeast being addeil, | 
 should be at about 100 deg. Fahrenheit. — rruns- I 
 actions (jf tlie Economical Society of J-'etersburg 
 To prese>-ve veusl. 
 
 Common ale yeast may be kept fresh and fit for 
 use sevei-al months by the following metliod: Fut 
 H quantity of it into a close canvass bag, and gen ly | 
 squeeze out the moisture in a screw-press tL. the { 
 remaining matter be as firm and stift' as clay, lii i 
 tliis state it may ue close packed up in a tight cask I 
 ijr securing il from the air; and will keep fresh, 
 Suund, and fit for use, for a long lime. This is a se- 
 cret that might be of great use to the biewei's and 
 ilibtillei-s, WHO, though ihey employ very huge. (uan- 
 tilics of yeast, seem to know no method of pivserv- 
 iig it or raising nurseries of il; for want ut vvliich t 
 Jiey sustain a very cousidurable loss; whereas the 
 
 brewers in Flanders make a very g^'eat arlvantage 
 of supplying tlie m.llt distillers of Holland with 
 yeast, which is renflered lasting and fit for cai-riage 
 by this easy expedient. 
 
 yinotlier method. — Stir a i-f\^nl\ty of yeast and 
 work it well with a whisk, till it seems liquid 
 and thin. Then get a large wooden dish or tub. 
 clean and dry, and with a soft brush lay a thin laye.- 
 of yeast thereon, turning the mouth downward'^, 
 to jirevent its getting dust, but so that the air mav 
 come to it to (iry it. When that coat or crust is 
 sufficiently dried, lay on another, which serve in 
 the same manner, and continue putting on others 
 as they diy, till two or three inches thick, which 
 will be useful on many occasions. But be sure 
 the yeast in the vessel be drv before more be laic'' 
 on. When wanted for use, cut a piece out, lay i 
 in warm water, stir it together, and it will be fi. 
 for use. If for brewing, take a handful of birch 
 tied together, dip it into the yeast, and hang it to 
 dry, taking care to keep it free from dust. \Vhen 
 the beer is fit to set to work, throw in one of these 
 and it will work as well as fresh yeast. Whip it 
 about in the wort and then let it lie. When the 
 beer works well take out the broom, dry it again, 
 and it will do for the next brewing. 
 Tn 7-estore bad yeast. 
 
 Mix with it a little flower, sugar, salt, brandy, 
 and beer, and these will confer on it the qualities 
 of good yeast. Good yeast may also be made by 
 adding the same mixture to the grounds of ale. 
 To make purl hitters. 
 
 Take of Roman wormwood two dozen pounds, 
 gentian root six p, luids, calamus aromaticus (or the 
 sweet flag root) two pounds, snake rooi one ])ound, 
 horse radish one bunch, orange peel dried and 
 juniper berries, each two pounds, seeds oi kernels 
 of Sf^ville oranges cleaned and dried two pounds. 
 Cut these, and bruise them, and put them into a 
 clean butt, and start some mild brown or pale beer 
 upon them, so as to fill up the vessel, about the be- 
 ginning of November, wnich let stand till the next 
 season. If a pound or two of galanga root is added 
 to it, the composition will be belter. 
 
 Cautions in the use of foreign ingredienii. 
 
 In general, the beer sliould be racked ofl" first, 
 because the seiiiments and lees will not accord w ith 
 the foreign substances. — Salt and alum in too large 
 (|uanlities induce staleness. The powdei- of soft 
 stone, xinburnt, should be avoided; loo many whiles 
 of eggs are apt to make the beer ropy. 'I'lie intro- 
 duction of coccidus i?uiicU3 confers a pernicious 
 strength or headiness, which gratifies drunkaids, 
 but destroys the nervous system, anu produces pal- 
 sies and preiiialure old age. It has been well i-e- 
 marked, that the brewer that uses this slow, but 
 certain poison, as a substitute for a due quantity of 
 mall, ought to be boiled ia his own copper. 
 
 Bitters are in like manner pernicious in many 
 states of the stomach. W lien oyster sliells ai e used, 
 the bung should be left out to avoid bursti:ig. 
 Use of sugar in brewing. 
 
 Families brewing tlieir own malt ii<iuormay use 
 thirty-two pounds of brown sug;ir with two biishelt 
 of malt, which will produce .'iO gallons of ale, ais 
 good in every respect as if made from six bushels 
 of malt, ertecting a saving of 31s. Hd. The siig;u- 
 is mix^-d with the wort as il runs from the mash- 
 tub. 
 
 To close casks -without bungs. 
 
 Some pei'sons cover the bung-hole sinijdy wilii 
 brown paper, fastened at the sides, and ciiverwJ 
 with clay: others iiave found a single [liece of blad- 
 der, well fixed at the edges, a coiiiplete ana effica- 
 cious substitute for oungs. These methods at least 
 prevent die bursting of the cask from changes oi 
 
to 
 
 UNIVERSAL RECEIPT BOOK. 
 
 To bottle porter, ale, &r. 
 
 In tlie first place, the bottles should be clean, 
 »weet, and drv, the corks sound and good, and the 
 porter or LJe fine. When the bottles are filled, if 
 for home consumption, they should not be corked 
 nil the day following; and" if for exportation to a 
 hot climate, they must stand three days or more: 
 if the liquor is new, it should be well corked 
 and wired; but for a private family they may do 
 without wiring,, only they should be w;ell packed 
 in sawdi.st, and stand upright. But if some ripe 
 are wanted, keep a few pa. ked on their sides, so 
 that tlie liquor m;iy touch the corks — and this will 
 soon ripen, and make it fit for drinking. 
 
 To ripen porter and ale, if fat -when bottled. 
 
 When about to fill the bottles, put into each of 
 -hem a tea-spoonful ef raw brown sugar — or two 
 tea-spoonsful of rice wheat — or six raisins. 
 7'o remox'e tartness. 
 
 Put a tea-spoonful of carbonate of soda into a 
 quart of tart beer, and it will be pleasant and whole- 
 some. 
 
 To bottle malt liquor. 
 
 It should be ripe, and not loo young. Cork loose 
 at first, and afterwards firm. For a day or two, 
 keej) the bottles in cold water, or in a cold place; 
 or throw some cold water over them. Steep the 
 corks in scalding water, to make them more elas- 
 tic. Lav the bottles on th.ir sides. When it is 
 desired that the liquor should ripen soon, keep the 
 bottles in a warmer place. October beer should 
 not be bottled till Midsummer; nor March beer 
 till Cnristmas. If the ale is flat, or stale, put 3 
 horse-beans, or 3 raisins into each bottle, and to 
 prevent the bottles bursting, make a hole in the 
 middle of the cork with an awl; or put into each 
 bottle, one or two pepper corns. If it is desired 
 to ripen it quick, boil some coarse sugar in water, 
 and when cold, ferment it with yeast. Then put 
 3 or 4 spoonsful of it, with two cloves, and if kei)t 
 in a warm place, it will be ripe the next day. 
 When the ale is sour, put into it a little syrup of 
 capillaire, and ferment it with yeast; when settled, 
 bottle it, and put a clove or two with a small Umip 
 of sugar into each bottle. It is also useful to put 2 
 or 3 pieces of chalk, or some powdered clialk, into 
 the barrel before bottling. 
 
 lo botde table beer. 
 
 As soon as a cask of table beer is received into 
 the house, it is drawn off into quart stone bottles, 
 with a lump of white sugar in each, and securely 
 cork::d. In three days it becomes brisk, is equal 
 in strength to table a'le, remarkably pleasant, very 
 wholesome, and will keep many months. 
 To render boitled beer ripe. 
 
 The following method is employed in Paris, by 
 some venders of bottled beer, to render it what they 
 term rii)e. — It is merely by adding to each bottle 
 3 or 4 dro|)S of yeast, and a lump of sugar, of the 
 size of a large nutmeg. In the course of twenty- 
 f'Mir hours, by this addition, stale or fiat beer is 
 rendered most agreeably brisk. In consequence 
 of the fermentative process that takes place in it, a 
 small deposit follows, and on this account the bot- 
 tles shou'd be kei)t in an erect position, liy this 
 means white wiiie may likewise be rendered brisk. 
 To manage ale in the cellar. 
 
 In general, nothing is more necessary than to 
 keep it well stopped in a cool cellar, looking oc- 
 casionally to see that there is no leakage, and to 
 open the" vent-holes, if any oozings appear between 
 the staves of the stacks; but connoisseurs in malt 
 liquor may adopt some of the following means; 
 leave the cook-hole of an upright cask, or the vent- 
 hole of an horizontal one, open for 2 or 3 months; 
 then rack oil" into another cas;< with 1 or 'J pounds 
 of r.ew hops, and closely bung and stop oown. 
 
 Or, leave the vent-holes open a month; then stop 
 and about a month before tapping, draw oft' a little, 
 and mix it with 1 or 2 lbs. of new hops, which 
 having poureil into the cask, it is again closely stop- 
 ped. 
 
 Or, salt may be used with the hops, as it always 
 gives beer the flavour of age. 
 
 To keep hops for future use. 
 
 Hops lose all tlieir fine flavour by exposure to the 
 air and damp. They sho ild be kept in a dry close 
 place, and lightly packed. 
 
 TO MAKE CIDER. 
 
 After the apples are gathered from tne trees, 
 they are ground into what is called pommage, 
 ei'.her tjy means of a common pressing stone, with 
 a circular trough, or bj- a cider mill, which is either 
 driven by the hand, or by horse power. When the 
 pulp is thus reduced to a great deg'-ee of fineness, 
 it is conveyed to the cider press, where it is formed 
 iiy pressure into a kind of cake, which is called 
 the cheese. 
 
 This is efltcted by placing clear sweet straw, or 
 hair cloths, between the layers of pommage, till 
 there is a pile of ten or twelve layers. This pile 
 is then subjected to different degrees of pressure in 
 succession, till all the must, or juice, is squeezed 
 from the pommage. Thisjuice, after being strair.eil 
 in a coarse hair-sieve, is then put either into open 
 vats or close casks, and the pressed pulp is either 
 thrown away, or made to yield a weak liquor call- 
 ed V ashings. 
 
 After the liquor has undergone the proper fer- 
 mentation in these close vessels, whicli may behest 
 effected in a temperature of from forty to sixty de- 
 grees of Fahrenheit, and which may be known by 
 its appearing tolerably clear, and having a vincus 
 sharpness upon the tongue, any fartiier fermenta- 
 tion must be stopped by racking oft' the pure ])arl 
 into open vessels, exposed for a day or two in a 
 cool situation. xVfter this the liquor must again be 
 put into casks, and kept in a cool place during win- 
 ter. The proper time for racking may always be 
 known by tlie brightness of the li(pior, the discharge 
 of the fixed air, and the appearance of a tiiick crust 
 formed of fragments of the reduced pulp. The li- 
 quor stiould always be racked oft' anew, as of""n as 
 a hissing noise is heard, or as it extinguishes a can- 
 dle held to the bung-hole. 
 
 When a favouralde vinous fermentation has been 
 obtained, nothing more is required tluai to fill up 
 the vessels every two or three weeks, to supply the 
 waste by fermentation. On the begiiming of Marcli, 
 the liquor will be bright and pure, and fit for final 
 racking, which should be done in fair weather. 
 When the bottles are filled, they siioulil be set by 
 uncorked till morning, when tlie cuiks must be 
 driven in tightly, secured by wire or twine and 
 melted rosin, or f.ny similar substance. 
 7'o maice Devons/ure cider. 
 
 Prefer the bitter sweet apples, mixed with mild 
 sour, in the proportion of one-liiird. Gather ther^ 
 whea ripe, and lay them in heaps in the orchai-d. 
 Then take them to the crushing engine, made ot 
 imn rollers at toit and of stone beneath; alter pass- 
 ing through wl'ich, they are recei\ed into large 
 tubs or cives, and are then called (lommage. 'i't- / 
 are afterwards laid on the vat in "Iternate la' ers of 
 the pommage and clean straw, called reeds. Thev 
 are then pressed, the juice running through a hair 
 sieve. Alter the cider is presstd out, it is put into 
 hogsheads, where it remains for two or three da)S 
 previously to fermenting, lo slop the fermenta- 
 Uim, it isvlras^n oft' into a clean vessel; but if the 
 fermentation be vtry strong, two or three cans of 
 
CTnr.n. 
 
 lei 
 
 eider m ° put into a clean vessel, and a match of 
 hrimstr.iic bnrnl in it: it is then iio;itate<l, l)_v «hich 
 the tVrnientnlinn of thil qnnntity is conipletily 
 sto])pe<I. The >essel is then neaiiy filled, tlie fer- 
 mentation of the whole is checked, and the cider 
 becomes fine: hut if, on the first operation, the fer- 
 mentation is not checked, it is repeatc,! till it is 
 so, and continued from time to time till the cider 
 is in a quiet state for drinking. 
 
 Some persons, ii. stead of deadening a small 
 qu.tnti'y with a match, as al)Ove directed, put from 
 one to two ;>!i!ts of an article called stum (bouj;!it 
 of the wine coopers) into each hogshead: hut tiie 
 system of racking as often as the fermentation aj)- 
 pears, is sjeneraliy preferred hy tlie cider manufac- 
 turers of rjcvonshire. 
 
 Al)out six sacks, or twenty-four bushels of ap- 
 ples, are used fot a hogshead of sixty-three gal- 
 lons. During the process, if the weather is warm, 
 it will be necessary to carry it on in the siiade, in 
 the open air, and by every means keep it as cool 
 as possible. 
 
 In nine months it will be in condition for bot- 
 tling or drinking; if it continues ti\ick, use some 
 isinglass finings, and if at any time it ferments and 
 threatens acidity, tfie care is to rack it and leave 
 the head and sediment. 
 
 Scotch 7nctiiod. 
 
 The apples are reduced to mucilage, by beating 
 them in a stone trough (one of those used at 
 pumps tor watering horses) with pieces of ash- 
 poles, used in the manner that potatoes are mashed. 
 The press consists of a strong box, three feet 
 square, and twenty inches deep, perforated on 
 each side with small auger or gimblet holes. It 
 is placed on a frame of wood, projecting three 
 inches beyond the base of the box. A groove is 
 cut in this projection one inch and a half wide, and 
 :me incli deep, to convej' the juice when iressed 
 out of tlie box into a receiving pail. Tliis opera- 
 tion is performed in the following manner. The 
 box is filled alternately with strata of frosh straw 
 and mashed fruit, in the proportion of one inch of 
 straw to two inches of mucilage: these are pilf d up 
 a foot higher than the top of tlie box; an(l care is 
 taken in packing the box itself, to keep the fruit 
 and straw about one inch from the sides of the 
 box, which allows the juice to escape freely. A 
 considerable quantity of the liquor will I'un off 
 without any pressure. Tliis must be applied gra- 
 dually at first, and increase(' regularly towards the 
 conclusion. A box of the above dimensions will 
 recjuire about two tons weight to render the resi- 
 duum completely free from juice. 
 
 [The residuum is excellent food for l)igs, and 
 peculiarly acceptalde to them.] 
 
 The iiecessary pressure is obtained very easily, 
 and in a powerful maiuier, by the compound lever 
 pressing upon a lid or sink made of wood about 
 two inches thick, and rendered sufficiently strong 
 by two cross-bars. It is made to fit the oi)ening 
 of the box exactly; and as the levers force the lid 
 down, they are occasionally slacked or taken off, 
 and blocks of wood are placed on the top of the 
 lid, to jtermit the levers to act, even after the lid 
 has entered ttie box itself. Additional blocks are 
 repeated, until the whole juice is extracted. The 
 pressure may be increased more or less, bj' adding 
 01' diminishing the weight suspended at the extre- 
 mity of the lever. 
 
 The liquor thus obtained is allowed to stand un- 
 disturbed twtUe hours, m (qieu vessels, to deposit 
 sediment. The |)ure juice is then put into clean 
 casks, a id placed in a pr.')per situation to ferment, 
 the temperature being from fifty-five to sixty d -- 
 grees. The fermentation will commence S'loner 
 f»r later, depending chiefly on the temperature of 
 
 the apartment where the liquor is kept; in most 
 cases, during the first three or four davs; buS 
 scimet-mes it will requiiv more than a week to be- 
 gin this process. If the fermentation begins early 
 and proceeds rtt-^iidly, the iquor must be rackeil 
 off, and put into fresh casks in two or three daysj 
 but if this does not take place at an early [leriod, 
 and proceeds s'owly, five or six <lays may elajise 
 before it is racked. In general, it is necessary to 
 rack the liquor at least twice. lf,notwithslanding, 
 the fermentation continues briskly, the racking 
 must he repeated; otherwise the vinous ferment:i- 
 tioii, by proceeding too far, m:\y terminate in 
 acetous fermentation, when vinegar would De tr»e 
 result. 
 
 In racking off the I'quor it is necessaiy to keep 
 it free of sediment, and the scum or yeas', produced 
 by the fermentation. A supply of spare liquor 
 must be reserved to fill up the i)arrels occasionally, 
 while the fermentation continues. As soon as this 
 ceases, the barrels should be bunged >ip closely, 
 and the bungs covered with rosin, to prevent the 
 admission of air. If the cider is weak, it should 
 remain in the cask about nine months; if strong, 
 twelve or eigliteen months is nicessaiy before it 
 should be bottled. — Farmei-^s J\Iag. Vol. IX. 
 To manage cider and perry. 
 
 To fine and improve the flavour of one hogs- 
 head, take a gallon of good French brandy, with 
 half an ounce of cochineal, one pound of alum, and 
 three pounds of sugar-candy; bruise them all well 
 in a mortar, and infuse them in the brandy for a 
 day or two; then mix tne whole with the cider, and 
 sto]) it close for five or six months. After whicli, 
 if fine, bottle it off. 
 
 Cider or perry, when bot'ied in hot weather, 
 should be left a C.ny or two uncorked, that il may 
 get flat; but if too flat in the cask, and soon wanted 
 for use, put into each bottle a small lump or two 
 of sugar-candy, four or live raisins of the sun, or a 
 small piece of raw beef; any of which will much 
 improve the liquor, and make it brisker. 
 
 Cider should be well corked and waxed, and 
 packed ufiright in a cool place. A few bottles 
 may always be kept in a warmer place to ripen 
 and be ready for use. 
 
 To tnake cheap cider from raisins. 
 
 Take fourteen pounds of raisins willi the stalks; 
 wasli thein out in fiur or five waters, till the water 
 remains clear; then put them into a clean cask 
 with the head out, and (lut six gallons of good wa- 
 ter upon them; after wliich cover it well ui), and 
 let it stand ten days. Then rack it oft' into another 
 clean cask, which has a brass cock in it, and in 
 four or five days time it will be fit for bottling. 
 When it has been in the bottles seven or eight 
 days, it will be fit for use. A little colouring 
 should be added when jiutling into the cask the 
 second time. The raisins may afterwards be used 
 for vinegar. 
 
 To make perry. 
 
 Perry is made after the same manner as cider, 
 only from pears, which must be quite dry. The 
 best pears for this pur|)ose are such as are least fit 
 for eating, and the redder they are the better. 
 ObseriHitions on cider. 
 
 From the great diversity of soil and climate in 
 the United States of America, and the almost end- 
 less variety of its apples, it follows that much di- 
 versity of taste and flavour will necessarily be 
 found in tiie cider that is made from them. 
 
 To make good cider the following general, but 
 important rules should be attended to. They de- 
 mand a little more troubn. than the ordinary mod"; 
 of collecting and mashing apples of all sorts, rot- 
 ten and sound, sweet and sour, dirty and clean, 
 from the tree and the soil, and the rest of tlie slov 
 
UNIVERSAL RECEIPT BOOK. 
 
 enly process usually employed; but in return tlicy 
 pioduce you a wnolesonie, Isiiili flavoured, sound 
 and palatable Ibiuor, lliiit tihunys commcrnls an 
 adequate price, instead of a bolniion ot " villainous 
 conipouivds," in a poisonous and acid wash, that 
 no man in bis senses will drirk. Tlie finest cider 
 I ever tasted, was made of an equal portion of ripe, 
 snnnd, pippin and crab apj)les. //a; ef/, cored, anil 
 nj-essed. kc. with Ibe utnitst nicety. It was equal 
 in flavour to any champagne that ever was made. 
 Genei'al rules for making cider. 
 
 1. Always choose perfectly rii)eand sound fruit. 
 
 2. Pick "the apples by band. An active boy, 
 with a bus; slung over his shouldfU'S, will soon clear 
 a tree. Apples that have lain any time on the soil, 
 contract an earthy taste, which wi;l always be 
 found in tlie cider. 
 
 3. After sweating, and before being ground, 
 rvipe them dry, and if any are found bruised or 
 rotten, put them in a heap by themselves, for an 
 inferior cidsr to make vinegar. 
 
 4. Always use hair cloths, instead of straw, to 
 place between the layers of pommage. The straw 
 when he.ited, gives a disagreeable taste to the 
 cider. 
 
 5. As the cider runs from the press, let it pass 
 through a hair sieve into a large open vessel, that 
 will hold as much juice as can be expressed in one 
 day. In a day, or sometimes less, tlie pumice will 
 rise to the top, and in a simrt tinse grow very 
 thick: when little white bubbles break through it, 
 draw oft" tlie liciuor by a spigot, placed about three 
 inches from the bottom, so that the lees may be 
 left quietly behind. 
 
 6. The cider must be drawn off into very clean 
 gweet casks, and closely watched. The moment 
 tlie wiiite bubbles before mentioned are perceived 
 rising at the bimg-hole, rack it again. When the 
 fermentation is comidetely at an end, fill up the 
 cask witii cider, in all respects like that already 
 contained in it, and hung it up tight; previous to 
 «hich a tumbler of sweet oil may be poured into 
 the bung-hi.ie. 
 
 Sound, well mad- cider, that has been produced 
 as described, and without any foreign mixtures 
 jxcepting always that of good cogniac brandy, 
 (whick added to it in the proportion of one gallon 
 
 to thirty, greatly improves it) is a plcas&nt, cool- 
 ing and useful beverage. Wiiile cm the con'^rsiry, 
 the acid and nasty wash that bus passeil tlirougil 
 leaden pi\)es, and been otherwise carelessly and 
 unskilfullv made, is a peifect poison, pioduciiig 
 colic, and not unfrequently, incurable obstruc- 
 tions. 
 
 TO MAKE PUNCH. 
 
 For a gallon of punch take six fresh Sicily le- 
 mons — rub the outsi<les of them veil over with 
 lumps of double refined loaf sugar, until they be- 
 come (|uite yellow; throw the lum|)S into the bowl; 
 roll your lemo. 's well on a clean plate or table, cut 
 them in half and S([ueeze them with a propei- ii»- 
 strument over the sugar; bruise the sugar, and con- 
 tinue to add fresh ])ortions of it, mixing the lemon 
 pulp and juice well with it — much of the goodness 
 of the punch will depend ujion this. 'I"he quantity 
 of sugar to be added, should be great enough to 
 render the mixture without water pleasant to the 
 palate even of a child. When this isoiilained, add 
 gradually a small quantity of hot water, just enough 
 to render the sirup thin enough tn pass through 
 the strainer — mix all well together, strain it, and 
 try if there be sugar enough: if at all sour a'dd 
 more. When cold lut in a little cold water, and 
 e(|ual quantities of the best cogniac brandy antl old 
 Jamaica rum, testing its strength by that infallible 
 guide the palate. A glass of calf's fool jelly av'.ded 
 to the sirup when warm, will not injure its quali- 
 ties. 
 
 The great secret of making good punch may be 
 given in a few words: a great deal of fresh lemon 
 juice — more than enough of good sug:u" — a fair 
 proportion of brandy and rum, and very little 
 water. 
 
 To make nectar. 
 
 Put iialf a pound of loaf sugar into a large porce- 
 lain jug; add one pint of cold water; bruise and stir 
 the sugar till it is completely dissolved; pour over it 
 half 1 bottle of hock and one bottle of madeira- 
 mix them well together, and grate in half a nut- 
 meg, with a drop or two of the essence of lemoiir — 
 set the jug in a bucket of ice for one hour. 
 
 TO MAKE BRITISH WIXES. 
 
 The different processes in wine making, range 
 lliemsilves under the following heads: 
 
 Gathering the fruit, picking the fruit, bruising 
 the fruit, and vatting the fruit. 
 
 Vinous fermentation, flavouring the wine, draw- 
 iiiC the muPt, pressing the husk, caskingtbe must. 
 
 apiiituous fermentation, racking the wme, fining 
 the wine, bottling and corking the wine. 
 Gathering the fndt. 
 
 Fruit of every sort, says Mr Carnell, in his ex- 
 cellent treatise on wine making, should be gather- 
 ed in fine weavlier; those of the berry kind often 
 appear ripe to the eye licfore they are really so, 
 therefi)re it is reipiislte *' taste them several limes 
 in order to ascertain that they are arrived at the 
 crisis of maturity. If the fiuil be not ripe, the wine 
 will be harsh and hard, unpleasant to the palate. 
 
 and more so the stomach; it w'll also require more 
 spirit and saccharine, and take a longer time to be 
 fit for the table. If the fruit be too rijie, the wine 
 from it will be faiiU, low, and vaj)id; it willnot br 
 strong and generous; it will also recjuire moi-e 
 trouble, additional spirit, and expense. 
 Picking. 
 
 Detach the unripe and bad berries: the resu-c, 
 when the wine is drank, will be greatly superior 
 in richness. Pick stalks fivm grajies, currants, and 
 gooseberries, previously to their being jdaced in 
 the Mit. 
 
 Jiniising. 
 
 The quantity of fruit for making a vintage of do- 
 mestic wine, is not so large but it may be bruised 
 in a tub, and from tlience removed into the vat, Oi 
 it i!ie (juantity be very small,- it may be bruised ip 
 the vat. While the fruit is picking by one person 
 
\MVES. 
 
 I?-* 
 
 muittiei- may oruise it, ami as it is bruised, remove 
 «t into the vat. Wluii Mala|;a or Smyrna raisins 
 Are used, tliey are to bj jnit into the vat with the 
 water, to soak, and tlie f lowing day taken out and 
 la'uised, then returi.i-d into the vat again. 
 Vutlin^. 
 
 The first thing to be done is t) jjlace the guard 
 against the tap-l.ole, to prevent the husks escaping 
 at the time the must or extract is drawn oft*. Wlien 
 all the ti-uit is in tlie \atllie water should be added, 
 and the contents stiried with the vat-staft", and left 
 to macei-ate until the ne.xt day, when sugar, tai-tar, 
 8cc. diluted with some of the liquor, is to be put in- 
 to tiie vat, and the whole again stirred up. The 
 place where the vat is situated shoulil liave a free 
 circulation of air, and a temperature of not less than 
 58 degrees. If the vinous fermentation ilo not lake 
 place in a reasonable time, the contents must be 
 often stirred, and the place made warmer. 
 Vinous farmentation. 
 
 The time of a vinous fortnentalion commencing 
 .s always uncertain; it depends much on the qual- 
 ity and ([Uantity of the contents of the vat, on its 
 local situation, on tiie season or weallier, and most 
 particularly on the greenness or ripeness of the 
 fiuit. To produce a medium vinous fermentation, 
 the vats and contents ouglit to be placed in a tem- 
 nerature from 60 to 70 liegrees. And if this is 
 round not to produce fermentation in a short time, 
 the temperature of the [)lace must be made warm- 
 er, and the vat often stirred with the vat-slafi". 
 
 The commencement of the vinons fermentation 
 may be known by plunging the thermometer into the 
 middle of the vat, for a minute, and when taken 
 out, if a fermentation has commenced, the lem[)e- 
 1-ature of the contents will be higher than at the 
 place where the vats are situated. Wiien the vi- 
 nous fermentation begins, it is veiy conspicuous, 
 and may be knov\ n by its taste, si/iell, appearance, 
 and eftects. The contents will first gently rise, 
 and swell with a slight movement and a little hiss- 
 ing. A considerable motion will take place, and 
 the contents will incr(fase in heat and bulk, while 
 a quantity of air escapes. 
 
 It is impossible to 'ay down an exact time for a 
 vinous fermentation; but for eighteen gallons, two 
 or three days are generally snfiicient for white 
 wines; and red wines retiuire a day or two more. 
 Flavouring the ivine. 
 
 ^\ hen the vinous fermentation is about half over, 
 die flavouring ingredients are to be put into the vat 
 and well stirred into the contents, if almonds form 
 a component part, they are tirst to be beaten to a 
 paste and mixed with a pint or two of the must. 
 Nutmegs, cinnamon, ginger, seeds, &c. should, be- 
 fore tliey are put into the vat, be reduced to pow- 
 der, and mixed with seme of the miist. 
 JJrawinj t/ie must. 
 
 When the must in the vat gives, by tasting, a 
 strong vinous pungency, that is the period to slop 
 the remaining slight t^'mentation by drawing oft" 
 the must, in order to have strong and generous 
 ■wine. 
 
 A cock, or spicket and faucet is to be put into 
 the tap-hole of the vat, and the must drawn oft' and 
 put into open vessels, there to remain till the pres- 
 sing is finished. 
 
 Pressing the huslc. 
 
 As soon as all the nmst is drawn oft' trom the 
 vat, the Inisks are to be nut into hair-bags, and the 
 inoulli of the bag is to be well fastened, then put 
 into the press, and the whole i)ressed without de- 
 lay. The must that is pressed out is to be mixed 
 with the must that was <lrawn oft' from the vat. 
 Many ways maybe contrived for pressing a small 
 vnitage, for those persons who cannot aft'ord to 
 puixhase a prn«>ei- w ine-press; but several wines do 
 
 not re(piire pressing; and may be strained through 
 a sweet, clean, canvass bag, nr^ade w ilh a pointed 
 end downwards. 
 
 Cashing the iniist. 
 Each cask is to be fi!'-"* within about an inch of 
 the bnng-liole, which should be covered over light- 
 ly witii a flat piece of wood. The r/iutt now ig 
 perfectly cnol and calm, and vvdl remain in this 
 state until the spirituous fermentation commences. 
 Spifitiwics fermentation. 
 \ The spirituous fermentation isessentiallj' neces- 
 sary to the clarification, goodness, and pcrfectioi' 
 ot the wine. If the vinous fermentation has beeri 
 well conducted, and the wine cellar be not too col'',, 
 a sjiirituous fermentation will commi^nce in a ie\/ 
 days, and abate in six or twelve days, the time de- 
 I pending on circumstances, and on the quality and 
 quantity of the w ine. The brandy oi- spirit as'sign- 
 ] ed shoidd at this time be put to the wine by poiir- 
 I ing it in gently without disturbing the wine. The 
 cask now, if not full, must be filled U[) and bunged 
 I with a wooden bung covered with a piece of new 
 ' canvass larger than the bung, in about a month 
 after the sjjirit has been added, the cask will again 
 want filling up, this should be done with the over- 
 ])lus of the vintage, if not with some other good 
 I wine, and the cask re-buTiged very tight. 
 I The cask should be pegged once a month or of- 
 1 tener to see if the wine be clear and not thick, and 
 as soon a. it is fine and bright, it must be racked 
 oft' its lecs. 
 I Ruchiiig the xidne. 
 
 This is an operation highly requisite to the keep- 
 ing ■.; ine good; to its purification, strength, colour, 
 brillianc)', richness, and flavour, and is performed 
 by drawing oft' tiie -ivine and leaving the lees in the 
 cask. A siphon shoidd be used: but if not, the 
 cask should be tappi d two or three days jjrevious- 
 ly. It may be racked oft' into another cask, or into 
 a vat or tub, and returned into the same cask again, 
 after it has been xvell cleaned: and, if re<|uisiie, the 
 cask may be slightly fumigated, immediately be- 
 foie the wine is returned into it. If the wine, on 
 being tasted, is found weak, a little spirit is to be 
 given to it, the cask filled up and bunged tight. 
 
 The racking oft" ought to be perf jrmed in tempe- 
 rate weather, and as soon as the wines apj)ear clear 
 a second racking will make them pei-jectly brilliant 
 and i>iO, they will want no fining. 
 Fining. 
 Many wines require fining before they are rack- 
 ed, and the operation of fining is not alwa>s neces- 
 sary. .Most wines, well made, do not want fining; 
 this may be ascertained by drawing a little into 4 
 glass, from a [jog-hole. 
 
 One of tlie best finings is as follows: — 1"ake one 
 pound of fresh marsh-mallow roots, washed clean, 
 and cut into small pieces; macerate them in two 
 (piarts of soft water, for twenty-four houi-s, then 
 gentlj' ooil the liquor down to three half pintSj 
 .strain it, and when cold mix with it half an ounce 
 of pipe-day or chalk in powder, then pour the mu- 
 cilage into the cask, and stir up tiie wine so as not 
 to disturb the lees, and leave the vent-peg out for 
 some days after. 
 
 Or, take boiled rice, two table-spoonsful, thr 
 white of one new e^^, and half an ounce of bnrnt 
 ahnn, in i)Ow(ler. Alix with a pint or moi-e of the 
 wine, then puur the mucilage into the cask, and 
 stir the wine with a stout slick, but not to agitate 
 the lees. 
 
 Or, dissolve, in a gentle heat, half an ounce of 
 isinglass in a pint or more of the wire, then raia 
 with it half an ounce of clialk, in powder; wher 
 >.he two are well incorporated, pour it into the 
 cask, and stir the wine, ao as not to disturb the 
 lees. 
 
24 
 
 UXrVERSAL RECEII'I" BOOK. 
 
 As soon as wines are cle^r and bright, after be- 
 in;^ finfil (IfAvn, ibpy oiiglit to lie racked into a 
 sweet and clean cask", tbc cask filled up i»nd bung- 
 ed tight. 
 
 jiottUng and cnrhing. 
 
 Fine clear weatliL-r is best for bottling all sorts 
 .if wines, and much cleanliness is required. The 
 Srst consideration, in iiotlling wines, is to examine 
 and see if llie wines are in a proper state. Tlie 
 wities should be fine and brilliant, or they will 
 ne^'er brigliten after. 
 
 The bniiles must be all sound, clean and dry, with 
 plenty of good sound corks. 
 
 The cork is to be put in with the hand, and then 
 driven well in v.ilh a flat wooilen mallet, the weight 
 of which ought to be a /)07./!f/ a/iJ rt fptartur, but 
 however, not to exceed a pound aiid a half, for if 
 the mallet be too light or too heavy it will not 
 di-ive tlie cork in properbj, and may break the bot- 
 tle. The corks must so completely fill up the neck 
 of eacli bottle as to render them air tight, but leave 
 a sjiace of an inch between the wine a-id the cork. 
 
 When all the wine is bottled, it is to be stored 
 in a cool cellar, and on no account on the bottles^ 
 bottoms, but on their sides and in saw-dust. 
 Apparatus for ivine mahing. 
 
 To make wine well", and with foci lity, persons 
 should have all the rei;uisite apparatus, namely, the 
 vats, vat-statf, fruit-bruiser, strainer, hair-bags, 
 win°-press, thermometer, and bottling machine. 
 
 Mr Carnelts receipt for red gooseberry ivine. 
 
 Take cold soft water, 10 gallons,— red goose- 
 tarries, 11 gallons, and ferment. Now mix raw 
 sugar, 16 lbs.— beet-root, sliced, 2 lbs. and red 
 tartar, in fine powder, 3 ounces. Afterwards put 
 in sassafras chips, 1 lb. and brandy, 1 gallon, or 
 less. This will make 18 gallons. 
 
 Anoilier.—Whiiw the weather is <\rw, gather 
 gooseberries about the time they are half ripe; jiick 
 them clean, put the quant. ty of a peck into a con- 
 venient vessel, and bruise them with a piece of 
 wood, taking as much care as jiossible to keep the 
 seeds whole. Now having put the pulp into a can- 
 vass bag, press out all the juice; and to every gal- 
 lon of tiie fxooseberries add aliout three pouuds of 
 fine loaf sugar: mix the whole together by stirring 
 it with a stick, and as soon as the sugar is quite 
 dissolved, pour it into a convenient cask, which 
 will hold it exactlv. If the quantity be about 8 or 
 9 gallons, let It stand a fortnight; if 20 gallons, 40 
 daVs, and so on in proportion; taking care the 
 place you set it in be cool. After standing the 
 proper time, draw it off" from the lees, and put it 
 into aiiottier clean vessel of e(jual size, or into the 
 same, after pouring the lees out, and making it 
 clean; let a cask often or twelve gallons st;md for 
 about three mouths, and twenty gallons for five 
 months, after which it will be fit fer bottling off. 
 lied and ivliite gooseberry -wine. 
 
 Take cold soft water, i'gallons, red gooseben-ies, 
 1^ gallons, while gooseberries, two gallons. Fer- 
 ment. 
 
 Now mix raw sugar, 5 lbs. honey, 1^ lbs. tartar, 
 in fine powder, 1 oz. Afterwards put in bitter al- 
 monds, two ounces, sweet-briar, one small handful, 
 and brandy one gallon, or less. This will make 
 si.x galloi\s. 
 
 IVhite gooseberry or champagne ivine. 
 
 Take cold soft water^ 4^ gallons, wiiite gooseber- 
 ries, 5 gallons. Ferment. 
 
 Now mix refined sugar, 6 pounds, — honey, 4 
 pounds, — wiiite tartar, in fine powder, 1 oz. l^ut 
 in orange and lemon peel, I oz. dry, or two ounces 
 fresh; aiul add white brandy half a gallon. This 
 will make nine gallons. 
 
 Gooseberry ivine of the best quality, resejnbling 
 champagne. 
 
 To each Scotch pint oftull ripe gooseberries. 
 
 mashed, add 1 Scotch pint of water, milk warm, 
 in which has been dissolved 1 lb. of single refined 
 suj;ar: stir the whole well, and cover up tl.e tub 
 with a blanket, to )ii'esei .e the heat generated by 
 the fermentation of the ingredients: let them re- 
 main in tliis vessel three days, stirring them t\^i ■«: 
 or thrice a day: strain off the Tiquor Ihrt/Ugh a 
 sieve, afterwards through a coa.-se liiien cloth, 
 l)Ut it into the cask: it will ferment without 
 yeast. Let tlie cask be kept full with some of tht 
 liquor reserved for the purpose. It will ferment 
 for ten days, sometimes for three weeks: wlieti 
 ceased, and onlv a hissing noise remains, draw oft 
 two or three bottles, according to tlie strength you 
 wish it to have, froni every '.id pint cask, and fell 
 up the cask with brantly or whiskey; hut brandy is 
 ]ireferable. To make it very good, and that it may 
 keep well, add as much sherry, together with a ^ 
 oz. of isinglass dissolved in water lo make it quite 
 rKjuid; stii the whole well. Bung the cask up, and 
 surround the bung with clay; the closer it is bung- 
 ed, the better; a fortnight after, if it he clear at 
 top, taste it; if not sweet enough, add more sugar; 
 22 lbs. is the just quantity in all for £0 pints of 
 wine; leave the wine six months in the cask; but 
 after beiiig quite fine, the sooner it is bottled, the 
 more it will sparkle and resemble champagne. 
 Tiie process should he carried on in a place wjiero 
 ii.e heat is between 48 (leg. and .56 deg. Fahren- 
 heit. — X.K. Currant wine ma)- be made in the 
 same manner. 
 
 To 7nake British champagne. 
 
 Take gooseberries before lliey are ripe, crush 
 them with a mallet "in a wooden bowl, and tii 
 every gallon of frii'.t put a gallon of water; let i| 
 stand two days, stirring it \k]1; squeeze the mixi 
 lure Well with the hands through a bop-sie\e; theu 
 measure the liquor, and to every gallon put 3i lbs. 
 of loaf-sugar; mix it well in the tub, and let it stand 
 one day: put a bottle of the best branily into the 
 cask; which leave open five or six weeks, taking off 
 the scum as it rises; then make it up, and let it 
 stand one year in the barrel before it is bottled. 
 
 The proportion of bra;:dv to be used for this li- 
 quor, is one pint to 7 galloiis. 
 
 Gooseberry anil currant -wine mixed. 
 
 Take cold soft water, 6 gallons, — goosebeiTies, 
 4 tlo. — currants, 4 do. Ferment. 
 
 Mix, raw sugar, 12 Ihs. — honey, ? lbs. and tar- 
 tar, in fine powder^ 1^ oz. — bitter almonds, H oz. 
 Put in brandy, 6 pints or more. This will make 
 12 gallons. 
 
 Another. — Take cold soft water, 5^ gallons, — 
 gooseberries and currants, 4 gallons. Ferment. 
 Then add — raw sugar, 12^ Ihs. — tartar, iu fine 
 powder, 1 oz. — ginger, in powder, 3 ounces- 
 sweet marjoram, halfa handful, — British spirits, 1 
 quart. This will make 9 gallons. 
 Red atiTant ivine. 
 
 Take cold soft water, 11 gallons — red currants, 
 8 gallons, — ras\)beiTies, 1 quart. Ferment. Mix, 
 raw sugar, 20 ii/S. — beet-root, sliced, 2 lbs. and red 
 tartar, in fi.ie powder, 3 ounces. Put in 1 nutmeg, 
 in fine powder; add brandy, 1 gall(>n. I'his will 
 make 18 gallons. 
 
 Another. — Put five quarts of currants and a pint 
 of raspberries to every two gallons of water; let 
 them soak a night; then squeeze and break them 
 well. Next day rub them well through afiue sieve 
 till the juice is expressed, washing the skins with 
 some of the water; then, to every gallon, put foui 
 pounds of the best sugar, put it into your barrel, 
 an J set the bung lightly in. In two or three days 
 add a bottle of good c(>gniac brandy to every four 
 gallons; bung il close, but leave out the spiggot foi 
 a few days. It is very good in tlire.; years, belter 
 111 four. 
 
 Another. — Boil four gallons of sp.-iie water, nni* 
 
WINE3. 
 
 Jitir into It 8 lbs. of honey; when thoroughly dis- 
 solved, like it offllie fife; then stir it well in order 
 to raise the scum, which take clean off, and cool 
 tiie rn|iior. 
 
 When thus prepared, press out the same quan- 
 tity of the juice of red currants moderately ripe, 
 which being well strained, mix well with the wa- 
 ter and honey, then put them into a cask, or a lai'n;e 
 earthen vessel, i»nd let them stand to lerment for 
 a hours; then t') every gallon add '2li>s. of fnie su- 
 $(ar, stir tiiem weli to laise the scum, and when 
 well settled, take it off, and add half an oz. of 
 cream of tai tar, wiih the whites of two or three 
 cgajs, to refine it. \V'hen the wine is well settled 
 Hid clear, draw it off into a small vessel, or bottle 
 t up, keeping it in a cool place. 
 
 Of white currants a wine after the same manner 
 .nay be made, that will ecjual in strength and plea- 
 santness many sorts of white wine; but as for the 
 ulack or Dutch Hirrants, they are S(;ldora used, 
 -•xcept for the preparation of niedicinal wines. 
 
 ^inot/ier. — Gather the currants in dry weather, 
 put them into a pan and bruise them w ith a wooilen 
 pestle; let them stan<l about 'iO lioure, after w Inch 
 arain through a sieve; add 3 lbs. of fine powdei-ed 
 sugar to eacli 4 quarts of the liquor, and after shak- 
 ing it well, fill tlie vessel, and put a quart of good 
 brandy to every seven gallons. In 4 weeks, if it 
 does not prove quite clear, draw it off into anotiier 
 vessel, and let it stand previous to bottling it off 
 about 10 days. 
 
 iicd and -white currant -aiine. 
 Take of cold soft water, 12 gallons; white cur- 
 rants, 4 do. ; red currants. 3 do. Ferment. Mix, 
 law sugar, '25 lbs.; white tartar, in fine powder, 3 
 0:4. Put in sweet-briar leaves, 1 handful; laventler 
 leaves, 1 do.; then add spirits, 2 quarts or more. 
 This will make 18 gallons. 
 
 Dutcli cni^ant -udne. 
 Take of cold sotl ualer, 9 gallons; red currants, 
 10 do. Ferment. Mix, raw sugar, 10 lbs.; beet- 
 root, sliced, 2 lbs.; red tartar, in fine powder, 2 oz. 
 S'ut in bitter almonds, 1 oz. ; ginger, in powder, 2 
 oz. then add brandy, 1 quart. This will make 18 
 gallons. 
 
 Dutch red currant ivine. 
 Take of cold soft water, 1 1 gallons; red currants, 
 5 do. Fei'uient. Mix, raw sugar, 12 lbs.; red 
 .artar, in fine powder, 2 oz. Put in coriander 
 leed, bruised, 2 oz. then add British spirit, 2 quarts. 
 This will make 18 g;illoas. 
 
 Jllixed berries from a small garden. 
 Take of cold soft water, 11 gallons; fruit, 8 do. 
 Ferment. Mix, treacle, 14 or 16 lbs. ; tartar, in 
 i"Owder, 1 oz. Put in ginger, in powder, 4 oz.; 
 hweet herbs, 2 liandsful: then add spirits, 1 or 2 
 Huarts. This v/ill make 18 gallons. 
 'J'o make compound wine. 
 An excellent family wine may be made of equal 
 parts of red, white, and black currants, ripe cher- 
 ries, and raspberries, well bruued, and mixed with 
 s.ilt water, in the proportion of 4 lbs. of fruit to 1 
 gallon of water. When strained and pressed, 3 
 ibs. of moist sugar are to be added to each grdlon 
 of liquid. After standing open for 3 days, d"uring 
 which it is to be stirred tre()uenlly, it is to be put 
 into a barrel, and left for a fortniglitto work, when 
 a ninth [)art of brandy is to lie added, and the whoie 
 bunged down. In a few months it will be a most 
 excellent wine. 
 
 Other mixed fruits of the berry kind. 
 Take of cold soft waltr, 2 gallons; fruit, 18 do. 
 Ferment. Honey, 6 lbs.; tartar, in fine powder, 2 
 •xi. Put in peach leaves, 6 hanilsful: Jieu add 
 brandy, 1 gallon. This will make 18 gallons. 
 White currant -wine. 
 i'«ke of cold soft water, 9 gallons; white cuirauts. 
 
 9 do.; while gooseberries, I do. Ferment. Mix, 
 I refined sugar, 25 lbs.; white tartar, in powder, 1 
 oz. ; clary seed, bruisrd, 2 oz. or clary flowers, oi 
 sorrel flowers, 4 handsful: then add white brands 
 I gallon. This will make 18 gallons. 
 
 ^inotlicr. — Take of cold soft water, 10 gallons; 
 white currants, 10 do. Ferment. Alix, refined 
 sugar, 25 lbs.; while tartar, in fine powder, 1 oz. 
 then add, bitt'-r almonds, 2 oz. and while brandy, 
 one gallon. This will make eighteen gallons. 
 Black c: rrant mne. 
 Take of cold soft water, 10 gallons; bhack cm-- 
 rants, 6 do.; strawberries, 3 do. Ferment. Mix, 
 raw sugar, 25 lbs.; red tartar, in fine powder, 6oz. 
 orange-thyme, 2 handsful: then add l)iandy, 2 or 3 
 quarts. This will make eighteen gallons. 
 
 Anotfier. — Take of cold soft water, 12 gallons; 
 black currants, 5 do.; while or red currants, or 
 both, 3 do. Ferment. Mix, raw sugar, 30 Ibs. or 
 less; red tartar, in fine powder, 5 oz.; ginger in 
 powder, 5 oz. ; then add brandy, 1 gallon, or less. 
 This will make 18 gallons. 
 
 Another, very fine. — To eveiy three quarts of 
 juice, add as much of cold water, and to eveiy 
 three quarts of the miNture, add three pounds of 
 good, pure sugar. Put it into a cask, reserving 
 some to fill up. Set the cask in a w arm dry room, 
 and it will ferment of itself Wlien ibis is over, 
 skim ofl^ the refuse, and fill up with what you have 
 reserved for this purpose. When it has done work- 
 ing, add three quarts of brandy to forty (juarts of 
 the wine. Bung it up close for ten months, then 
 bottle it. The thick part may be separated by 
 straining, and the percolating liquor be bottled 
 also. Keep it for twelve months. 
 Stra-ii'berry -wine. 
 Take of cold soft water, 7 gallons; cider, 6 do. ^ 
 I strawberries, 6 do. Ferment. Mix, raw sugar, 
 16 lbs.; red tartar, in fine powder, 3 oz.; the peel 
 and juice of 2 lemons: then add brandy, 2 or 3 
 quarts. This will make 18 gallons. 
 
 Another. — Take of cold soft water, 10 gallons; 
 strawberries, 9 do. Ferment. Mix, raw sugar, 
 25 lbs.; red tartar, in fine powder, 3 oz.; 2 lemons 
 and 2 oranges, peel and juice: then add brandy, I 
 gallon. This will make 18 gallons. 
 Raspberry ivine. 
 Take of cold soft water, 6 gallons; cider, 4 do. 
 raspberries, 6 do.; any other fruit, 3 do. Ferment 
 Mix, raw $ugar, 18 or 20 lbs.; red tartar, in fine 
 powder, 3 oz. ; orange and lemon peel, 2 oz. diy, 
 or 4 oz. fresh: then add brandy, 3 quaits. This 
 will make 18 gallons. 
 
 Another. — Gather the raspberries when ripe, 
 husk them and bruise them; then slram tl\em 
 through a bag into jars or other vessels. Boil the 
 juice, and to eveiy g?.l!on put a pound and a half 
 of lum[) sugar. Now add whites of eggs, and iet 
 the whole boil for fifteen minutes; skimming it as 
 the froth rises, ^^'hen cool and settled, decant 
 the liquor into a cask, ailding yeast to make it fer- 
 ment. When this has taken place, aiid a pint of 
 white wine, or half a pint of proof spirit to each 
 gallon contained in the cask, and hang a bag in it 
 containing an ounce of bruised mace, in three 
 months, if kept in a cool place, it will be very ex- 
 cellent and delicious wine. 
 
 JMidberiy ivine. 
 On a dry day, gather nmlberries, when they arc 
 just changed from redness to a shining black; 
 spread them thiidy on a fine cloih, or on a t'oor or 
 table, for twenty-four hours; and then press them. 
 Boil a gallon of waur wiiTi each gallon of juice; 
 putting to eveiy gallon of water an ounce of cinna- 
 mon bark, and six ounces of sugar candy finelj 
 powdered. Skim and strain the water, wiien it is 
 taken off and settled, and put to it tlie mulberry 
 
26 
 
 UNIVERSAL RECEIl'T BOOK. 
 
 v.iice. N' • Aild to eVKry gallon of the mixture a 
 flint of vi'teor Rlicuish wine. Let the whole 
 iland in a ca&k to ferment, for five or si.x days. 
 When aetlled, draw it oft' into bottles, and keip it 
 cool. 
 
 Ehhi'-berry wine. 
 
 Take of cohl soft water, Ifi gallons, Malaga 
 raisins, 50 lbs. eMei -berries, 4 gallons, pert tartar, 
 ill fine (jollier, 4 ounces. Mix giiger, in pow- 
 lier, 5 ounces, cinnamon, cloves, and mace, of 
 each 2 oi.tices, 3 oranges or lemons, peel and juice. 
 Then add 1 gallon of brandy. This will make 18 
 gallons. 
 
 .inolher. — In making elder juice, let the berries 
 be fully ripe, and all the stalks be clear, picked 
 from them; then, have a press ready for drawing 
 off all tlie juice, and four hair cloths, so.-newhat 
 broader than the [iress: lay one layer above another, 
 having a liair cloth betwixt every layer, which must 
 be laid vei-y thin, and pressed a little at first, and 
 Jhen more till the press be drawn as close as possi- 
 ble. Now take out tiie berries, and press all the 
 rest in the like manner: then take the pressed ber- 
 ries, break out all the lumps, ])ut lh"ni into an open 
 headed vessel, and add as much liquor as will just 
 cover tliem. Let them infuse so for seven or eight 
 days; then put the best juice int ) a cask proper for 
 it to be kept in, and add one gallon of malt sjiirits, 
 not rectifie<l, to eveiy twenty gallons of elder juice, 
 which will effectually preserve it from becoming 
 sour for two years at least. 
 
 Another. — I'ick the berries when quite ripe, put 
 them into a stone jar, and set thera in an oven, or 
 in a kettle of boiling water, till the jar is hot 
 through, then take tiiem out, and strain them 
 through a coarse sieve: squeeze the berries, and 
 put tiie juice into a clean kettle. To every quart 
 of juice put a pound of fine Lisbon sugar: let it boil, 
 and skim it well. When clear and fine, pour il 
 into a cask. To eveiy ten gallons of wine add an 
 ounce of isinglass dissolved in cider, and six whole 
 eggs. Close it up, let it stand six months, and 
 then bottle it. 
 
 To make an iim'iation of Cyprua -urme. 
 
 To ten gallons of water put ten quarts of the 
 juice of white elder berries, pressed gently from 
 the berries by the hand, and passed through a sieve, 
 without bruising the seeds, add to every gallon of 
 liquor three pounds of Lisbon sugar, and to the 
 whole quantity two ounces of ginger sliced, and 
 one oui\ce of cloves. Boil this nearly an hour, 
 raking ofl'the scum as it rises, and pour the whole 
 to co(d, in an open tub, and work it with aie yeast, 
 spread upon a toast of bread for three days. Tlien 
 turn it into a vessel that will just hold it, adding 
 about a pound and a half of b'uised raisins, to lie 
 in the Tuiuur till drawn oft", which should not be 
 done till the wine is fine. 
 
 I'his wine is so much like the fine rich wine 
 brought from tlie island of Cyprus, in colour, taste, 
 and flavour, that it has decei\ed the best judges. 
 To make elder-foiuer ■anne; or English Fronliiuuc. 
 
 Boil eigliteen pounds of white powdered sugar 
 in six gallons of water, and two « hites of eggs well 
 beaten; skim it, and \>u\. in a quarter of a peck of 
 elder-fiowers; do not keep them on the fire. When 
 cool, stiril, and put in six sprionsful of lemon juice, 
 four or five of yeast, and beat well into the liipior; 
 stir It well every day; [lut sis pounds of the best 
 raisins, stoned, into' the cask, and tun the \iine. 
 Stop it close, and bottle i.i six months. When 
 well kept, tills wine will pass \ery well for Fron- 
 tiniac. 
 
 Another. — To six gallons of spring water put six 
 pounds ofsivn raisitis cut small, and a d- ien pouods 
 of fine su.^ar; bill the whole lOi,ether lor about an 
 boar and a half. When tlie liijuor is cold, put 
 
 half a peck of ripe Ider-flowers in, with about » 
 gill of lemon juice, and half the quantity of ale 
 veast. Cover it up, and after standing; three day;i, 
 strain it oil". Now pour it into a cask that is quite 
 clean and that will hold it with ease. When this 
 is done, put a quart of Rhenish wine to every gal- 
 lon; let llie bung be slightly put in for twe]\e or 
 fourteen days; tlien stop it down fast, and jiiit it in 
 a cool drv place for four- or five moiuhs, till it hv 
 quite settled and fine; tliei. bottle it oft'. 
 Imitation of port -wine. 
 
 Take 6 gallons of good cider; 1^ gallons ofpo;l 
 wine; Ij gallons of the juice of elder-berries; 3 
 quarts of brandy; 1^ ounces of cochineal. This 
 will pro('',ce 9^ gallons. 
 
 Bruise the cochineal very fine, and put it with 
 the brr.ndy into a stone bottle; let it remain at least 
 a fortnight, shaking it well once or twice every 
 day; at the end of tliat time procure the cider, and 
 put five gallons into a nine gallju cask, add to it 
 the elder juice and port wine, then the brandy and 
 cochineal. Take the remaining gallon of cider to 
 rinse out the bottle that contained the brandy; and 
 lastly, pour it into the cask, and bung it down 
 very close, and in six weeks il will be i-eady for 
 bottling. 
 
 It is, however, sometimes not quite so fine as 
 could be wished: in that case add two ounces of 
 isinglass, and let it remain a fortnight or three 
 weeks lotiger, when it will be perfectly bright: it 
 would not be amiss, perhai»s, if tlie quantity of 
 isinglass mentioned was added to the wine before 
 it was bunged down; it will tentl v"ry considera- 
 bly to improve the body of the wine. If it should 
 not appear sufficiently rough flavoured, add aa 
 ounce, or an ounce and a halt' of roche-alum, which 
 will, in most cases, impart a sufficient astringencj. 
 
 After it is bottled, it must be packed in as cool 
 a place as possible. It will be fit for using in a few 
 months; but if kept longer, it will be greatly im- 
 proved. 
 
 Wortlebei^y or bilbei~ry loine. 
 
 Take of cold soft water, 6 gallons; cider, 6 gal- 
 lons; berries, 8 gallons. Ferment. Mix, raw su- 
 gar, 20 pounds; tartar, in fine powder, 4 ounces. 
 Add ginger, in powder, 4 ounces; lavender and 
 rosemary leaves, 2 handoful; rum or British spirits, 
 1 gallon. 'I'his will make 18 gallons. 
 Birch rvine. 
 
 The season for obtaining the liquor from birch- 
 trees, is in the latter end of February, or liie be- 
 ginning of March, before the leaves shoot out, and 
 as the sap begins to rise. If the time is delayed, 
 the juice will grow too thick to be drawn out. It 
 sliould b"^ as lliiii and clear as possible. The me- 
 thod of procui'ing the juice is l)y boring holes in 
 the trunk of the liee, and fixing faucets of elder; 
 but care should be taken not to tap it in too many 
 places at once, for fear of injuring the tree. li" the 
 tree is large, it may be bored in five or six places 
 at once, and botiies are to be placed under thp 
 aperture for the sap to flow into, ^^l)en four or 
 fivegallonshave been extracted from dift'ereot trees, 
 cork the bottles ven.' close, and wax them till the 
 wine is to be made, which should be as so mi a< 
 possible atur the sap has been obtained. Boil the 
 sap, and put four pounds of loaf sugar to eve' \ gal- 
 lon, also the peel of a lemon cut thin; then iioi' it 
 again for nearly an hour, skimming it all the time. 
 Now pour il into a tub, aiid r.s soon as it is almoiil 
 cold, work it with a ttjast spreail with yeast, and 
 let it stand five or six days, sti;riiig it twice or 
 three limes each day. Into a ca.-.k thai will conlaif 
 il, put a ligbte<l brimstone match, sti p it up lili 
 the iuatcli is burnt out ai-rl thee pjur the wine intc 
 il, pulling liie bung Jjgntly in, till it has done 
 working. Bung il very close for about tl->r»^e iiioiith.. 
 
WINES. 
 
 li" 
 
 dim th"n j-ottle it. It will be good in a week after 
 
 h is put into.'Mie bottles. 
 
 »^7(oMfv.— Hirtli wine may oe made with raisins, 
 m the tollowing manner: To a hogshead of bitcli- 
 water, take four hundred of Malaga raisins: ])ick 
 them clean from the stalks, and cut them small. 
 Then boil the bircii li(juor for onr hour at least, 
 skim it well, and let it stand till it be no warmer 
 than milk. Then put in the raisins, and let it 
 stand •jlose covered, stirring it well four or five 
 times ever) day l?oil all the stalks in a gallon or 
 two of birch litjuor, which, when added to the other, 
 wlien almost coM, will give it an agreeable roui^h- 
 riess. Let it stand ten days, then put it in a cool 
 eellar, and when it has done hissing in the ve«sel, 
 stop it up close. It must stand at least nine months 
 before it is bottled. 
 
 Blachberry -wine. 
 Having proeureil berries that are fully ripe, put 
 them into a large vessel of wood or stone, with a 
 cock in it, and pour upon them as much boiling 
 water as will cover them. As soon as the heat will 
 |)ermit the hand to be put into the vessel, bruise 
 them well till all the berries are broken. Then 
 let them stand covered till the berries begin to rise 
 towards the top, which they usually do in three or 
 four days. Tiien draw off the clear into another 
 vessel, and add to every ten quarts of this liquor, a 
 pound of sugar. Stir it ■well and let it stand to 
 worl: a week or ten days, in another vessel like 
 the first. Then draw it off at the cock tiiroiigh a 
 jelly-b.-ig into a large vessel. I'ake four ounces 
 of isinglass, and lay it to steep twelve hours in a 
 pint of white wine. 'I'he next morning, boil it ujion 
 a slow fire till it is all dissolved. Then take a gal- 
 lon of blackberry-juice, put in the dissolved isin- 
 glass, give them a Loil together, and pour all into 
 the vessel. Let it stand a few days to purge and 
 settle, then draw it off, and keep it in a cool place. 
 Spruce wine. 
 For this, which is only a superior sort of Avhite 
 spruce beer, jjroceed as follows: To every gallon 
 of water take 1^ lbs. of honey, and ^ lb. of fine 
 starcli. The starch however, previously to its be- 
 ing blended with the honey, li(iuor or syrup, must 
 be reduced to a transparent jelly, by boiling it | 
 with part of the water pui-posely preserved. A ' 
 quarter of a pound of essence of spruce may be used 
 to 6 gallons of water; and the sa.me method may be 
 pursued in working, fining and bottling, as directed 
 for white spruce beer. 
 
 Spruce is a wholesome and pleasant drink to 
 those who are used to it, and persons soon bec;)me 
 habituated. It contains a vast (juantity of fixed air, 
 which is extremely bracing; and the use of this 
 liquor is particularly to be recommended to such 
 as are troubled witli scorljulic humours, or have 
 the gravel. It isctiiefly used in summer. 
 Juniper-berry ivine. 
 Take of cold soft water, 18 gallons, Malaga or 
 Smyrna raisins, 35 lbs. juniper berries, 9 quai-ts, 
 red tartar, 4 ounces, wormwood and sweet maijo- 
 ram, each '2 handsful, British spirit, two quarts or 
 more. Ferment for ten oriwelve days. 1 his will 
 make eighteen gallons. 
 
 To make tlamson wine. 
 Take of cold soft water, 11 gallons, damsons, 8 
 gallons. Ferment. Mix raw sugar, 30 lbs. red 
 tartar, in fine powder, oz. Add brandy, 1 pal- 
 Ion. This will make IS gallons. 
 
 " When the miisl,^'' sa\ s Mr Carnell, " has fer- 
 mented '2 days, (during which tini-j it should be 
 itirred up two ur three times,) t.ike out of the vat 
 about '2 or 3 (piMit.s of Uie stones, and break them 
 and liie kernels, and then return them into the vat 
 Aga'.i;." 
 
 ^iiwlher method. — Take a considerable quantit 
 
 of damsons and common plums ir.clirin!; to ripe- 
 ness: slit them in halves, so that the stones maybe 
 taken out,lli:n mash tliem gently, and add a little 
 water and iioney. Add to eveiy gallon ot the pulp 
 a gallon of spring water, with a few bay leaves and 
 cloves; boil the mixtUi'-e, and add as much sugar as 
 will sweeten it; sk'm ofi'the froths, and let it cool. 
 Now press the fruit, S(|ue(ziiig out the liquid part, 
 strain all through a fine straiil^er, and put tlse wa- 
 ter and juice together in a cask. Having allowed 
 the wliole to stand .and ferment for thre'e or foUF 
 d.ays, fine it with white sugar, flour and white of 
 eggs; draw it off into bottles, then cork it well. 
 In twelve days it will be ripe, and will taste like 
 weak Port, having the flavour of Canary. 
 
 Another. — (iatlier the damsons on a dry day, 
 weigh them, and tlien bruise (hem. Put (hem into 
 a stein tliat, has a cock in it, and to every 8 pounds 
 of fruit add a gallon of water. Boil 'the water, 
 skim it and put it scalding hot to the fruit. Let 
 it stand two days, then draw it off and put it into a 
 vessel, and to every gallon of liquor put 2^ lbs. of 
 fine sugar. P'ill up the vessel, and slop it close, 
 and the "onger it stands the better. Keep it for 
 twelve months in the vessel, and tiien bottle, put- 
 ting a lump of sugar into every l)oltle. The small 
 damson is the best for this purpose. 
 Cherry ivine. 
 Take of cold soft water, 10 gallons — cherries, 10 
 gallons — FermeiU. Mix raw s-jgar, 30 lbs. — red 
 tartar, in fine powder, 3 oz. Add brandy, 2 or 3 
 qu.irts. This will make 18 gallons. 
 
 Two days alter the cherries have been in the 
 vat, Mr Carnell says, we should take out about 3 
 quarts of the cherry stones, break them and the 
 kernels, and return them into the vat again. 
 
 Jlnother. — Take cherries nearly ripe, of any ped 
 sort, clear them of the stalks and stones, then put 
 them into a glazed earthen vessel, and sqtteeza 
 them to a pulp. Let th-.m remain in this state for 
 12 hours to ferment; then put them into a linen 
 cloth not too fine and press out the juice with a 
 pressing board, oi* any other cotivenient instru- 
 ment. Now let tlie liquor sta..d till the scum ri- 
 ses, and Willi a ladle or skimmer take it clean off; 
 then pour the clear part, by inclination, into a cask, 
 where, to each gallon, put a pound of the best loaf 
 sugar, and let it ferr eiit for seven or eight days. 
 Draw it off, when clear, into lesser casks or bot- 
 tles; keep it cool, as otlier wines, and in ten or 
 twelve days it will be ri])e. 
 
 7 make JSIordla wine. 
 Cleanse from the stalks sixty pounds of Morella 
 cherries, and bruise them so that the stones shall 
 be broken. Now pr, ss out the juice and mix it 
 with 6 gallons f f sherry wine, and 4 gallons of 
 warm water. Having grossly powdered separate 
 ounces of nutmeg, cinnamon, and mace, hang them 
 sei)arately, in ^mall bags, in the cask containing 
 the mixture. Bung it down and in a few weeks it 
 will become aderuiously fiavomed wine. 
 To make peach wine. 
 Take of cold soft w.Ater, 18 gallons, refined su- 
 gar, 25 lbs. honey, 6 lbs. white tartar, in fine r>ow- 
 der, 2 ounces, p'ja -hes, sixty or eighty in num- 
 ber. Ferment. Then add 2 gallons of brandy. 
 This will make 18 g-dlons. 
 
 The Jirst drAsion is to be put into the vat. and 
 the day after, befre the peaches are put in, take 
 the stones from them, break them and the kernels, 
 then ]>ut tliem am: the [»ulp into the vat, ami pro- 
 ceei! with the general [irocess. 
 
 Peach and apricot wine. 
 
 Take peaches, luctaiines, kc. pare them, and 
 
 take the stones out; llien slice lUem thin, and pour 
 
 over them from a gallon to two gallons of water, 
 
 and a c '.trt of while wiie. Place the wiiole on a 
 
Ill 
 
 UXTVEllSAL RECEIPT BOOK. 
 
 fire to simmer gently for a consitlerable time, till 
 tiic sliced fruit becomes soft; pour otf llie licjuid 
 o;irt iiuo -^tiotlier vessel coiitaiiiius^ more peaclies 
 t.iat have bccu sliceil but not heated; let them stand 
 (ir twelve liours, then pour out ibe liquid part, and 
 press wliat remains through a fine iiair bag. Let 
 the whole be now put into u cv.^'k to ferment; a<hl 
 o! loaf sugar, a pound and a lu.lf to each gallon. 
 Uoil wtdl, an ounce of berften cloves in a quart of 
 white wine, and add it to the aljove. 
 
 Apricot wine may be made by only bruising the 
 fruit and poming the hot li(|uor over it. Tliis 
 vine does not reipiire so much sweetening. To 
 give it a curious flavour, bcil an ounce of mace, and 
 half an ounce of nutmegs, in a quart of wldte wine; 
 and then the wine is fermenting pour the liquid 
 ill hot. Jn about twenty days, or a month these 
 w nes will be fit for bottling. 
 
 Apricot wine. 
 
 Boil together three pounds of sugar, and three 
 quarts of water; and skim it well. Put in six 
 |M)unds of apricots pared and stoned, and let them 
 boil till they become temler. Tlien take them up, 
 and when the litjuor is cold, bottle it. After lali- 
 ing out itie aiiricots, let the ruiuor be boih d «illi 
 a sprig of flowered clary. The apricots will make 
 marmalade, and be very good for present use. 
 hemun ivine. 
 
 Pare off the i-iiids of 6 large lemons, cut them, 
 and squeeze out the juice. Steep the rinds in the 
 juice, and i)ut to it a (piart of brandy, l^et it 
 stand three days in an eaialun pot close stopped; 
 then squeeze 6 more, and mix with it 2 quarts of 
 S|)ring water, and as much sugar as will sweeten 
 the whole. i5oil the water, lemons, and sugar to- 
 gether, and let it stand till it be cool. I'hen add a 
 quart of white wine, and tlie other lemons and 
 brandy; mix them together, and run it tiirough a 
 tlannel bag into some vessel. Let it stand three 
 months and then bottle it oft". Cork the bottles 
 ■well; kee\i it cool, and it will be fit to drink in a 
 mcnth or six w eeks. 
 
 Another. — Pare 5 dozen of lemons very thin, put 
 the peels into 5 qv irts of French brandy, and iet 
 them stand li days. Then make the juice into a 
 sji-up with 3 lbs. of single refined sugar, and when 
 tiie peels are ready, boil 15 gallons of water with 
 i() lbs. of single refined sug'.r fur half an hour. 
 Then put it into a tub, and when cool add to it one 
 spoonful of yeast, and let it work two days. Then 
 tun it, and put in the brandy, peels, aiid syru[>. 
 Stir them all together, and close up the cask. Let 
 it stand three months, then bottle it, and it will be 
 ss pale and as fine as any citron water. 
 Apple luldte ivhie. 
 
 Take of cald soft water, '2 gal'^ns, apples, well 
 bruised, 3 nushels, honey, 10 lbs., white tartar, '2 
 ounces, 1 nuuneg, in powder, rum, 3 quai-ts. This 
 will make l!i gallon.-'. 
 
 To mtike apple ivine. 
 
 To evety gallon of a|)i)le juice, immediately as it 
 «omes frou] the press, aild 'i lbs. of coniuiou loaf 
 sugar; boi! il as long as any scum rises, then strain 
 it through a sieve, and let it cool; add some gooil 
 yeast, and stir il well; let it work in the tub for 
 two or three weeks, or till the head begins to Hat- 
 ten, then sUim ofi" the head, draw it clear off, and 
 tun it. When made a year, rack it oft", and fine it 
 with isinglass; then add ^ a pint of the best recti- 
 fied si)irit of wine, or a pint of French brandy, to 
 everv 8 gallons. 
 
 Apple red -wine. 
 
 Take of cold soft water, 2 gallons, apples, 
 veil bruised, 3 bushels. Ferment. Mix, raw 
 sugar, 15 lbs., beet root, sliced, 4 lbs., red tiutar, 
 in fine powder, 3 oz. then add ginger, in powder, 
 
 I .3 oz. rosemary and lavender leaves, of each tw 
 I haiidsful, British spirits, 2 quarts. 7'his vifl 
 I make 18 gallons. .>'' 
 
 To make qnince -unne. 
 Gather the quinces when pretty rijie, in a dry 
 da_ , rub oft' the down with a linen cloth, liien la> 
 them in hay or straw for te days, to perspire. 
 Xow cut them in quarters, take out the cores aiwt 
 il bruise them well in a mashing tub with a wooden 
 I pestle. Squeeze out the liquid part, l)y pressing 
 I them ill a hair bag, by degrees, in a cider press; 
 strain tliis liquor through a fine sieve, ihen warm it 
 g' ntly over a fire, and skim it, but do not suffer it 
 to boil. Now sprinkle into it some loaf-sugar re- 
 duced to powder; then in a gallon of water and a 
 quart of white wine, boil 12 or 14 large quinces 
 thir.ly sliced; add 2 lbs. of fine sugar and tlien 
 strain oft'llie liquid jiart, and mingle it with the na- 
 tural juice of the quinces; put tliis into a cask (not 
 to fill it) and mix them well togetlier; then let it 
 stand to settle; put in 2 or 3 whites of eggs, then 
 draw it off". If it be not sweet enough, add more 
 sugar, and a quart of the best Malmsey. To make 
 it still better boil a ^ lb. of stoned raisins, and ^ an 
 oz. of cinnamon bark in a quart of the liquor, to 
 the consumption of a third part, and straining it, 
 put it into the cask when the wine is fermenting. 
 
 Another. — Take 20 large quinces, gathered when 
 they are dry and full ripe. Wijie th.em clean with 
 a coarse cloth, and grate them wiih a large grateror 
 rasp as near the cores as possible; but do not touch 
 the c(u-es. Boil a gallon of spring- water, throw in 
 the quinces, and let them boil softly about a ^ of 
 an hour. Then strain them «ell into an earthen 
 [laii, 'in 2 lbs. of double refined sugar. Pare the 
 peel of 2 large lemons, throw them in, and squeeze 
 the juice through a sieve. Stir it abr- ♦. till it be 
 very ci'ol, and then toast a thin bit ot bread very 
 brow n, rub a little yeast on it, and let the whole 
 stand close covered 24 hours. Then takg out the 
 toast and lemon, put the wine in a ca^k, keep it 
 three mcnlhs, and then bottle it. If a 20 gallon 
 I cask is wanted, let it stand six months iK-fore bot- 
 tling il; and remember, when straining the quinces, 
 to wring them hard in a coarse cloth. 
 Orange ivine. 
 Put 12 lbs. of powdered sugar, with the whiles 
 of 8 or 10 eggs well beaten, into 6 gallons of spring 
 water; boil tliem | of an hour; when cold, put into 
 it spoonsful of yeast ami the j'lice of 12 lemons, 
 which being pared, must stand with 2 lbs. of white 
 sugar in a tankard, and in the morning skim off the 
 top, and then put ft into the water; add the juice 
 and rinds of 50 oranges, but not the while or pithy 
 parts of the rinds; let it work all together 2 days 
 and 2 nights; then add two quarts of lihenish or 
 white w ine, and put it into the vessel. 
 
 .Another. — To 6 gallons of water put 15 lbs. of 
 soft sugar; before it boils, add the whites of six 
 eggs Will beaten, anil take oft' the sc'jni as it rises; 
 boil it ^ an hour: when cool, add the juice of 56 
 oi'anges, and two-thirds of the peels cut very thin; 
 and immerse a toast covered with yeast. In u 
 month after it has been in the cask, add a pirit of 
 branily and 2 quarts of Rhenish wine: it will be tit 
 to bottle in 3 or 4 months, but it should remain 'r. 
 bottle for 12 months before it is drank. 
 
 'Jo make o'<-ang'^ and lemon ivine. 
 Orange wine of a superi(<r qualitv may be made 
 with 2 lbs. o! clayed sugar, and 1 lb. of .Malaga 
 i raisins to each gallon of water, to which add the 
 juice and peel of an orange, and to every 100 gal- 
 lons of fluid 4 lbs. of Ulienish tartar. 
 
 'I'wo lbs. of honey, 1 lb. of Malaga raisins, will- 
 the juice and peel of a large orange, to e\ery gal- 
 lon of water, aud41bs. of Khenish tarU*'- to every 
 
VMNES. 
 
 129 
 
 10<1 gallons fluid, will make an orange wine still 
 superior to the former. Steep and press the fruit, 
 aril! expend ilie tuitar in setting, raising, and cut- 
 ting the backs: the orange peel and juice are not 
 to be added until the last stage of fermentation, 
 that is on cutting: they will possess infinitely more 
 vinosity than tlie ordinary orange wines, indeed, 
 nearly as much as the juice of the vine. 
 
 I^einon wine, equally delicious, may be made in 
 a similar manner: both tliese wines, as they ad- 
 vance in age, lose much of the grosser part of the 
 orange and lemon flavour; one approaciies tiie ber- 
 gamot and the otiiera fine citron, and become fra- 
 grant as thev advance in years: they will i)e more 
 unproved if'treacle be used, divested of its colour 
 and burnt flavour. 
 
 To make parsnip ivine. 
 
 To 12 pounds of parsnips, cut in slices, add 4 
 gallons of water; boil them till they become quite 
 soft. S<iueeze the liquor well out of them, run it 
 through a sieve, and add to every gallon 3 pounds 
 of loaf sugar. Boil the whole three quarters of an 
 hour, and when it is nearly cold, add a little yeast. 
 Let it stand for ten days in a tub, stirring it every 
 day from the bottom, then pui it into a cask for 
 twelve months: as it works over, fill it up every 
 day. 
 
 White mead -wine. 
 
 Take of cold soft water, seventeen gallons, white 
 currants, six quarts. Ferment. Mix honey, 30 
 pounds, white tartar, in fine powder, 3 oz. Add 
 balm and sweetbriar, each i handsful, white bran- 
 dy, 1 gallon. This will make 18 gallons. 
 Red mead or metheglin wine. 
 
 Take of cold soft water, 17 gallons, red currants, 
 fi ((uarts, black currants, 2 quarts. Ferment. Mix, 
 honey, 25 pounds, beet root, sliced, 1 pound, red 
 tartar, in fine powde.', 4 oz. Add cinnamon, in 
 pdwder, 2 oz. brandy, 1 gallon. This will make 
 IS gallons. 
 
 Another. — Fermented mead is made in the pro- 
 portion of I pound cf honey to 3 pints of water; or 
 by boiling over a moderate fire, to two-thirds of 
 the quantity, three parts Mater and one part honey. 
 I'he liquor is then skimmed and casked, care be- 
 ing taken to keep the cask full while fermenting. 
 During the fermenting process, the cask is left un- 
 stopped and exposed to the sun, or in a warm 
 room, until the working cease. The cask is then 
 biniged, and a few months in the cellar renders it 
 fit for use. Mead is rendered more vinous and 
 pleasant, by the addition of cut raisins, or other 
 fruits, boiled after the rate of half a pounil of rai- 
 sins to six pounds of honey, with a toasted crust of 
 hiead, an ounce of salt of tartar in a glass of bran- 
 dy, being added to the licjuor when casked; to 
 which some add five or six drops of the essence of 
 cinnamon; others, pieces of lemon peel with vari- 
 ous syrups. 
 
 Walnut mead ivine. 
 
 To every gallon of water put three poimds and a 
 half of honey, and boil them together three ([uar- 
 (ers of an hour. Then to every gallon of liquor put 
 about two dozen of walnut leaves, pour the boiling 
 liquor upon them, and let them stand all night. 
 I'hen take out the leaves, put in a spoonful of 
 yeast, and let it work for two or three days. Then 
 make it up, and after it has stood for three months, 
 bottle it. 
 
 To make American honey ivine. 
 
 Put a quantity of the comb, from which honey 
 has been drained, in a tub, and add a barrel of ci- 
 dt-r, immediately from the press; this mixture stir, 
 and leave for one night. It is then strained before 
 'ermentatiou; and honey added, until the specific 
 gravity of the liquor is sufficient to be.ir an egg. It 
 IS then i>ut into a barrel^ and after the fermentatioa 
 R 
 
 is commenced, the cask is filled every dny, for 
 three or four days, that the froth may work out oi 
 the bung-hole. When the fermentation mode/ates, 
 put tbe bung in loosely, lest stopping it tight might 
 cause the cask to hurst. At the end of five or six 
 weeks, the liquor is to be drawn ofl"into a tub, and 
 the whites of eight eggs, well beaten up, with a 
 pint of clean sand, are to be put into it: then add a 
 gallon of cider spirit; and after mixing the whole 
 together, return it into the cask, which is to be 
 well cleaned, bunged tight, and placed in a proper 
 situation for racking oft", when fine. In the month 
 of April following, draw it ofl' into kegs, for use; 
 and it will be equal to almost any foreign wine. 
 Cowslip red wine. 
 
 Take of cold soft water, 18 gallons, Smyrna rai- 
 sins, 40 lbs. Ferment. Mix beet-root, sliced, 3 
 pounds, red tartar, in fine powder, 2 oz. Add 
 cowslip-flowers, 14 lbs. cloves and mace, in pow- 
 der, 1 oz. Brandy, 1 gallon. This will make 18 
 gallons. 
 
 Cowslip white ivine. 
 
 Take of cold soft water, 18 gallons, Malaga rai- 
 sins, 35 lbs. white tartar, in fine powder, 2 oz. 
 Ferment. Mix cowslip-flowers, 16 lbs. Add 
 white brandy, 1 gallon. This will make 18 gal- 
 lons. 
 
 Cowslip mead 
 
 Is made in this manner: to 15 gallons of water 
 \iut 30 pcunds of honey, and boil it till 1 gallon be 
 wasted. Skim it, take it oft' the fire, and have rea- 
 dy 16 lemons cut in halves. Take a gallon ol the 
 liquor,and put it to the lemons. Put I he rest of the 
 li(|uor into a tub, with 7 pecks of cowslijjs, and let 
 them stand all night. Then put in the li<iuor with 
 the lemons, 8 spoonsful of new yeast, and a hand- 
 ful of sweetbriar. Stir them all well together, and 
 let it work three or four days. Then strain it, put 
 it into the cask, and after it has stood six months, 
 bottle it off. 
 
 Cider white ivine. 
 
 Take of cold soft water, 2 quarts, cider, 9 gal- 
 lons, honey, 8 pounds, white tartar, in fine powder, 
 2 oz. Ferment. Mix cinnanion, cloves, and 
 mace, 2 oz. Add rum, ^ gallon. This will make 
 9 gallons. 
 
 Cider red wine. 
 
 Take of cold soft water, 3 gallons, cider, 16 ga> 
 Ions, honey, 10 pounds. Ferment. Add raw sitgai, 
 4 pounds, beet-root, sliced, 4 pounds, red tarta^-, ir. 
 fine powder, 6 oz. Mix sweet marjoram and 
 sweetbriar, 3 handsful, rum, 1 gallon. This wili 
 make 18 gallons. 
 
 Cidef wine. 
 
 Take of cold soft water, 4 gallons, cidei, 15 gal- 
 lons, honev, 12 pounds, tartar, in fine powder, 2 
 ounces, t'erment. Mix ginger, in powder, 6 
 ounces, sage and mint, 2 handsful. Atld British 
 spirits, one gallon. This will make eighteen gal- 
 lons. 
 
 Grape red wine. 
 
 Take of cold soft water, 5 gallons, black or red 
 grapes, 40 pounds. Ferment. Mix cider, 9 gal- 
 lons, raw sugar, 20 pounds, barberry leaves, 3 
 handsful, beet-root sliced, 2 pounds, red tartar. Id 
 powder, 4 ounces. Add while elder flowers, 6 
 handsful, or sassafras chips, 4 pounds, brandy, 1 
 gallon. This will make 18 gallons. 
 
 Another. — Take of cold soft water 6 gallon*, 
 grapes, of any colour, 30 pounds. Ferment. Mix 
 treacle, 10 pounds, beet-root sliced, 1^ pounds, 
 red tartar, in powder, 2 ounces. Add rosemary 
 leaves, 2 handsful, brandy, ^ a gallon. This will 
 make 9 gallons. 
 
 Another. — Take of cold soft water, 8 gallons, 
 grapes, of any sort, 100 pounds. Ferment. Mix 
 raw sugar, 20 pounds, beet-root sliced, 4 pounds, 
 
130 
 
 LrNI\ERSAL RECEIFr BOOK. 
 
 liarberrr leaves, 4 hnndsful, red tartar, in powder, 
 6 ounces. Add coriander seed, bruised, '2 ounces, 
 brandy, 6 (juai-ls. This will m^ke 18 gallons. 
 Grape -white 'zvine. ^ 
 
 Take of cold soft water, l.'i gallons, white grapes, 
 50 pounds. FermcMit. Mix refined sugar, 25 
 pounds, white tartar, in powder, 3 ounces. Add 
 clary seed bruiseil, 3 ounces, or clary flowers, G 
 handsful, ruin, 1 gallon. This will make 18 
 gallons. 
 
 To make nusin -wine equal to sherry. 
 
 Let ti»e r.tisins be well waslied and picked from 
 the stalks; to every pound thus prepared and chop- 
 ped, add 1 quart of water which has been boiled 
 and has stood till it is cold. Let the whole stand 
 m 'he vessel tor a month, being fr'^quently stirred. 
 Now let the raisins betaken from the cask, and let 
 the liquor be closelv stopped in the vessel. In the 
 course of a month, let it be racked into another 
 vessel, leaving all the sediment behind, which 
 must be repealed till it becomes fine, when add to 
 even* ten srallons six pounds of fine sugar, and one 
 dozen of Seville oranges, the rinds being pared 
 very thin, and infused in two quarts of brand}-, 
 vhich should be added to the liquor at its last 
 racking. Let the whole stand three months in the 
 cask, when it will be fit for bottling; it should re- 
 main in the bottle for a twelve-month. 
 
 To give it the flavour of Madeira, when it is in 
 the cask, put in a couple of green citrons, and let 
 them remain till the wine is bottled. 
 
 Another raisin iviiie. — Put two hundred weight 
 of misins, with the stalks, into a hogshead, and fill 
 it almost with spring water; let them steep for 
 about twelve days, frequently stirring, and after 
 pouring off the juice, dress the raisins and mash 
 tlieni. The whole should then be put together into 
 a very clean vessel that will exactly contain it. It 
 ■will hiss for some time, during which it should not 
 be stirred; but when the noise ceases, it must be 
 •topped close, and stand for about six or seven 
 months: and then, if it proves fine and clear, rack 
 it off into anotiier vessel of the same size. Stop 
 it up, and let it remain for twelve or fourteen weeks 
 longer, then bottle it off. If it sliould not prove 
 clear, fine it down with three ounces ot isinglass, 
 and a quarter of a pound of sugar-candy, dissolved 
 in some of the wine. 
 
 Jiiiotlier grape luine. — To every gallon of ripe 
 grapes put a gallon of soft water, bruise the grapes, 
 let them stand a week without stirring, ancl draw 
 tlje liquor ofTfine; to ever)" gnllon of wiue put three 
 pounds of lump sugar; put the whole into a vessel, 
 but do not stop it till it has done hissing, then 
 stop it close, and in six months it will be fit for 
 bottling. 
 
 A better wine, though smaller in quantity, will 
 be made by leaving out the water, and diminish- 
 ing the quantity of sug^r. Water is necessarj', 
 onlv where the juice is so seantv, or so thick, as i 
 tn cowslip, balm, or black cun-ant wine, that it 
 could not be used without it. 
 
 Claret vine-leaf vniie. 
 
 '^' \p of cold soft water, IS gallons, cl'aret vine- 
 ■• , 3 pecks. Ferment. ^lix raw sugar, 50 
 
 iii.us, barberrier, 6 quarts, red tartar, in fine 
 povtiler, 8 ounces. A(ld roses, 6 or 8 handsful, 
 sassafras chips, 3 pounds. Brandy, one gallon or 
 more. 
 
 Mr Carnell directs to macerate the vine-leaves 
 in the water 3 days, ami then proceed wiihthege- 
 nt-ral process. This will make 18 gallons. 
 
 Anuther. — Take of cold soft water, 11 gallons, 
 elaret vine leaves, 2 pecks. Ferment. Add cider, 
 9 gallons, raw sugar, 30 pounds, red tartar, in pow- 
 der, 6 ounces, ^lix cinnamon, in powder, 2 oz. 
 2 nutmegs in powder, brandy, 1 gallon. This 
 will make 1 8 gallons. 
 
 To make toine from frosted potatoes. 
 
 Wine of considerable quality may be made frou 
 frosted potatoes, if not so much frosted as to havt 
 become soft and waterish. The potatoes must be 
 crushed or bruised; a wooden mallet answers the 
 [)urpose. IfapHnk of wood is made hnllow, in 
 the manner of a shallow bowl, they nr"*y be bruised 
 with a mallet, or put into a cider press. A Win- 
 chester bushel muht have 10 gallons of wat/r, 
 prepared by boiling it mixed with ^ lb. of hrps 
 and ^ lb. of common white ginger. This water, 
 after having boiled for about half an hour, must be 
 jioured upm the bruised potatoes, into a tub or 
 vessel suited to the quantity to be made. Afttr 
 standing in this mixed stale for three days, yeast 
 must be added, to ferment the liquor. \Vhen the 
 fermentation has subsided, the licjuor must be 
 drawn eft", as pure as possible, into a cask, adding 
 half a pound of raw sugar for eveiy gallon. After 
 it has remained in the cask for three mouths, it will 
 be ready for use. Farmer''s J\lag. 
 Ginger -wine, excellent. 
 
 Put into a very nice boiler ten gallons of water, 
 fifteen pounds of lump sugar, with the whites of six 
 or eight eggs, well beaten and strained-; mi.x all 
 well while c Id; when the liquor boils skim it well, 
 put in half a pound of common white ginger, bruis- 
 ed, and boil it twenty minutes. Have ready the 
 rinds (cut vei^y thin) of seven lemons, and pour 
 the hot liquor on them; when cool put it into your 
 cask, with two spoonsful of yeast; put a quart of 
 the warm licpior to tv-> ounces of isinglass sAai'- 
 i7igs, ivhisk it well three or four times, and put ^l" 
 into the barrel. Next day stop it up, ir ihrei- 
 weeks bottle it, and in three mouths it will be a 
 delicious and safe liquor. 
 
 Another. — Take of cold soft water, 19 gallons; 
 ^Malaga raisins, 50 lbs.; while tartar, in powder, 
 4 oz. Ferment. Mix ginger, in powder or bruised, 
 •20 oz.; 18 lemons, peel and juice. Add brar"".'.'. 2 
 quarts, or more. This will niake 18 gallons. 
 
 Another. — Take 20 quarts of water; 5 lbs. of 
 sugar; 3 oz. of wliite ginger; I oz. of stick liquorice. 
 Boil them well together; when it is cold put a lit- 
 tle new yeast upon it, but not too much; then put 
 it into the barrel for 10 days, and after that bottle 
 it putting a lump of white sugar into every bottle. 
 
 Another. — To seven gallons of water put 19 
 pounds of clayed sugar, aiio boil it for half an liour 
 taking otf the scum as it rises; then take a small 
 quantity of tlie liquor, and add to it 9 ounces of the 
 best ginger bruised. Now put it all together, and 
 v^hen nearly cold, chop 9 pounds of raisins very 
 small, and put them into a nine gallon cask (bee* 
 measure,) with one ounce of isinglass. Slice 4 le- 
 mons into the cask, taking out all the seeds, and 
 pour the liquor over them, with half a pint of fresh 
 yeast. Leave it unstopped for three weeks, and in 
 about tliree months it will be fit for bottling. 
 
 There will be one gallon of the sugar and water 
 more than the cask will hold at first: this must be 
 kept to fill uj), as the liquor works oft", as it i< ne- 
 cessaiy that the cask should be kept full, till it has 
 done working. The raisins should be 2-3ds Mala- 
 ga, and l-3d Atuscadel. Spring and autumn are 
 the best seasons for making this wine. 
 
 7'c make koumiss, a Tartar ivinc. 
 
 Take of fresh mare's :;:ilk any quantity; add tc 
 it a sixth part of water, and pour the mixture into 
 a wooden vessel. Use as a ferment an eighth part 
 of skimmed milk; but at any future lu-eparatioii % 
 small portion of old koumiss ^^ill answer betlci-. 
 Cover the vessel with a thick cloth, and set it in » 
 place of moderate warmth; leaving it at rest foi 
 twenty-four hours: at the end of whicli time the 
 milk will become sour, and a thick substance will 
 be gathered on its lop. Now, w ilh a ciiurn st;ilT, 
 beat it iLl the thick substance above-mcutioued b« 
 
WINES. 
 
 13] 
 
 ftlpndffl intimately with the snlijacent fluid. In 
 this siiualioii, leave it Rt rest tor Iweiily-foiir linni-s 
 more; after which, pour it into a hisjlicr and nar- 
 rower vessel, reseiiihliiia; a chuin, where the aj^i- 
 tation must be repeated as before, till the li(|iior 
 appears to be perfectiv honioi^eueous. In this state 
 it is called koumiss; of wliieli the taste ought to 
 have t)een a pleasant mixtui-e of sweet and sour. 
 Agitation must be eiuployed every time befoi-e it 
 is used. Tills wme is cooling and antiseptic. 
 .Si metimes aromatic herbs, as Angelica, are infused 
 in the li(iuor during fermentation. 
 
 ■ Vo make rhubarb -wine. 
 
 Take of sliced rhubarb, '2^ oz. — lesser e;wdamom 
 •(eeds, bruised and husked,^ oz.; saffron 2 draclims; 
 Spanish white wine, '2 pints; proof spirit, ^ [lint. 
 Digest for ten days, and strain. This is a wai'm, 
 C'irili-.d, laxative medicine. It is used chiefly in 
 weakness of the stomach and bowels, and some 
 kinds of loosenesses, for evacuating the oft'ending 
 matter and strengthening the tone of the viscera. 
 I', may be given "n doses of from half a sjioonful to 
 three jr four spoonsful or more, accoi'ding to the 
 circu nstances of the disorder, and the strength of 
 tiie It atieiit. 
 
 To make sa^ervine. 
 
 Bjil 25 quarts of spring water a quarter of an 
 hour, and when it is blood warm, put 25 pounds 
 of Malaga raisins, picked, rubbed, and shred, into 
 it, with almost half a bushel of red sage shred, and 
 H pori'.nger of ale yeast; stir all well together, and 
 let it stand in a tub, covered warm, six or seven 
 days, stirring it once a day; then strain it otf, and 
 |»ut it in a runlet. Let it work three or four days, 
 and then slop it up; when it has stood six or seven 
 days, put in a quart or two of Malaga sack; and 
 when it is fine bottle it. 
 
 Tu make gi'liflo-wer -wine. 
 
 To three gallons of water put 6 pounds of the 
 jest powder sugar, boil the sugar and water toge- 
 •her for the space of half an hour, keep skimming 
 It as the scum rises; let it stand to cool, beat up 
 'hree ounces of syrup of betony with a large spoou- 
 'ul of ale yeast, put it into the liquor, and brew it 
 tvell togetiier; then having a |)eck. of gilliflowers, 
 tut from the stalks, put tliem into the ii([Uor, let 
 hem inf\ise and work together three days, covered 
 vith a cloth; strain it, and put it into a cask, and 
 t;t it settle for three or four weeks; then bottle it. 
 To make tuniip wine. 
 
 Pare and slice a number of turnips, put them 
 ■nto a ciiler press,and press out all the juice. To 
 •very gallon of the juice, add three pounds of lump 
 •ugar; have a vessel ready lai-ge enough to hold the 
 juice, and put half a pint of brandy to every gallon. 
 Pounr. ihej nice and lay something over the bung fur 
 a week, to see if it works; if it does, do not bung it 
 ilown till it has done working; then stop it close 
 for three months, and draw it off into another ves- 
 sel. When it is fine, bottle it off. 
 
 This is an excellent wine for gouty habits, and 
 i«- Tuuch recommended in such cases in lieu of any 
 other wine. 
 
 Jiose tvine. 
 
 Take a well glazed earthen vessel, and put into 
 it .S gallons of rose-water dravn with a cold still. 
 Put into that a suft'icient quantity of rose leaves, 
 cover it close, and set it for an hour in a kettle or 
 Bopper of hot water, to take out the whole strength 
 Rnil tincture of the roses; and when it is cold, press 
 the rose leaves hard into the licjunr, and steep fiesh 
 «>iies in it, I'epeating it till the Tniuor has got the i 
 full sii'eu;;th of the roses. To every gallon of li- j 
 ^uor put three poimils of loaf sugar, and stir it well, I 
 that it ma\ mell and disperse in every part. Then ; 
 put it into a cask, or other convenient vessel, to i 
 tennent, and put into it a piece of bread toasted i 
 
 hard, and covered w\l\\ yeast. Let it st.inri -ibout 
 thii'ty days, when it will be rii)e and have a fine 
 flavour, having the whole strength and scent of the 
 roses in it; and it may he greatly improved by ad- 
 ding to it wine and sjjices. Hy this method of in- 
 fusion, wine of carnations, clove gilliflowers, vio- 
 lets, primroses, or any other flower, having a cu- 
 rious scent, may be made. 
 
 Barley wine. 
 Boil half a pound of fresh barley in 3 waters, 
 and save 3 pints of the last water. Mix it with a 
 quart of while wine, half a pint of borage water, 
 as much clary water, a little red rose-water, the 
 juice of 5 or 6 lemons, 3 quarters of a pound of 
 fine sugar, and the Ihin yellow rind of a lemon. 
 Mix all these well together, run it through a strain- 
 er, and bottle it. It is pleasant in hot weather, and 
 very good in fevers. 
 
 English fig wine. 
 Take the large blue figs, when pretty ripe, and 
 steep them in white wine, having made some slits 
 in them, that they may swell and gather in the sub- 
 stance of the wine. Then slice some other figs, 
 and let them simm'^r over a fire in water until they 
 are reduced to a kind of pulp. Then strain out the 
 water, jn-essing the pulp hard, and pour it as hot 
 as possible on the figs that are imbrewed in the 
 wine. Let the (|uantities be nearly equal, but the 
 water somewhat more tlian the wine and figs. Let 
 them stanu 24 hours, mash them well together, 
 and draw off wiiat will run without squeezing. 
 Then press the rest, and if not sweet enough, add 
 a sufticient quantity of sugar, to make it so. Let it 
 ferment, am! add to it a little honey and sugars 
 candy; then fine it wilh whiles of eggs and a little 
 isinglass, and draw it off for use. 
 Sycamore wine. 
 Boil 2 gallons of the sap half an hour, and then 
 add to it 4 pounds of fine powdered sugar. Beat 
 the whites of 3 eggs to froth, and mix them 'x\\\\ 
 the liquor; but take care that it is not too hot, aa 
 that will poach the eggs. Skim it well, and boil 
 it half an hour. Then strain it through a haii'sieve, 
 and let it stand till next day. Then pour it clean 
 from the sediment, put half a pint of yeast to every 
 twelve gallons, and cover it close up with blankets. 
 Then put it into the barrel, and leave the bung- 
 hole open till it has done working. Then closest 
 up well, and after it has stood 2 months, bottle it 
 The filth part of the sugar must be loaf; and if 
 raisins are liked, they will be a great additicn tc 
 the wiae. 
 
 Halm wine. 
 Take 40 pounds of sugar and 9 gallons of watei, 
 boil it gently for 2 hours, skim it well, and put n 
 into a tub to cool. Take 2 pounds and a half of 
 the tops of balm, bruise them, and put them into a 
 barrel, with a little new yeast; and when the liquor 
 is cold, ])our it on the balm. Stir it well together, 
 and let it stand 24 hours, stir.-iiig it often. Then 
 close it up, and let it stand 6 weeks. Then lack 
 it oft" anil put a lump of sugar into every bottle. 
 Cork it well, and it will be better the second year 
 than the first. 
 
 To make sciirvy-grass wine. 
 Scurvy-grass, or spoonwort, is a very sovereigii 
 medicinal herb, appropriated chiefly to the health 
 of invalids. 
 
 Take the best large scurvy-grass tops and leaves, 
 in May, ,)une, or July, bruise them well in a stone 
 mortar, then put them in a well glazed earthen 
 vessel, and sprinkle them over with some jiowder 
 of ciystal of tartar, tlien smear them witli virgin 
 hon.y, and being covered close, let it stind 24 
 hours; then set «aler over a gentle fire, putting l» 
 every gallon 3 pints of honey, and when the scum 
 rises, lake it off, and let it cool; tlieu put tiiG 
 
132 
 
 u^^^^ERSAL rkceit t book. 
 
 «tampetl scurvy grass i-ito a barrel, and pour the 
 liquor to it, setting the vessel conveniently end- 
 ways, with a tap at the b-ottom. When it has been 
 infup^fi 24 hovirs, draw off the liquor, strongly press 
 the juice and moisture out of tiie herb into the bar- 
 rel or vessel, and put the liquor upngain; then put 
 a little new )>east to it, and sufFtr it to ferment 3 
 days, covering the place of the bsing or vent with 
 a piece of bread spread over with mustard seed, 
 downward, in a cool pi- ce, and let it continue till 
 it is fine and drinks brisk; then draw off the finest 
 part, leaving only the dregs behind: afterwards add 
 more iierbs, and ferment it with whiles of eggs, 
 flour, and fixed nitre, vei juice, or the juice of green 
 grapes, if they are to be had; to which add 6 pounds 
 of the syrup of mustard, all mixed and well beaten 
 together, to refine it down, and it will drink- brisk, 
 but is not very pleasant; being here inserted among 
 artificial wines rather for the sake of health, tlian 
 for the delightfulness of its taste. 
 
 7'o make cheap and wholesome claret. 
 
 Take a quart of hue draft Devonshire cider, 
 and an equal quantity of good port. Mix them, 
 and shake them. Bottle them, and let them stand 
 for a month. The best judge will not be able to 
 distinguish them from good Bordeaux. 
 To make dry -wine. 
 
 Those who like a dry wine, should put into the 
 vat, at the commencement of the vinous fermenta- 
 tion, an ounce or two of calcined gypsum, in fine 
 p3wder. 
 
 MANAGEMENT OF BRITISH WINES. 
 
 'J'o guard against wiripc f'~uit. 
 If the season proves bad so tiiat som<. fruits are 
 not sufticiently ripe, immediately after the vinous 
 fermentation, and the must of such fruit is put into 
 liie cask, it -s to be lo'led two or three times a 
 day, for a week u" two. A :^irituous fermentation 
 will soon commence, the bung of the cask mjst 
 then be taken out, and the hole covered with a bii 
 of light wood or canvass, and as any scum arises, 
 it sliould be taken away. When the scum disap- 
 oears, fill up the cask, and bung it up. But a vent- 
 Vole must be left open for a week. 
 
 To keep and manage wines. 
 Wines will diminish, tiieretore the cask must be 
 kept filled up with some of the same wine, or some 
 other that is as good or better. 
 
 They must at all times be kept in a cool cellar, 
 rf not, they will ferment. If wines are kept in a 
 warm cellar, an acetous ferni^ntatiou will soon 
 cjmmence, and the result consequently will be vi- 
 negar. The more a wine frets anu ferments, the 
 more it parts wiMi its strength and goodness: when 
 wiaes are found to work improperly in the cellar, 
 .he vent-peg must be taken out for a week or two. 
 If any wine ferments, after being perfected, draw 
 off a quart and boil it, and pour it hot into the cask, 
 a<ld a pint ora-quart of brandy, and bung up a day 
 oi- two after. 
 
 Or, draw off the wine, ant', fumigate the cask, 
 with one ounce of flower of brimstone, and half an 
 ounce of cinnamon, in powder. Mix the two to- 
 gether, and tie them up in a rag. Turn the bung- 
 hole of the cask downwards, place the rag under 
 Uie bung-hole, and set fire to it, so that the gas 
 ascends into the cask. As soon as it is burnt out, 
 fill up the cask with wine, and bung it up tight. 
 'J'o sweeten afoul cask. 
 Set fire to a pound or more of broken charcoal, 
 put it into the cask and immediately fill up the 
 cask with boiling water. After this, roV the cask 
 once or twice a day for a week; then pour out the 
 cliarcoal and water, wash out the cask with clean 
 cold water, and expostj it to the external air for 
 mac days. 
 
 To improve poor wmes. 
 
 Poor wines may be improved by being racked 
 off, and returned into the cask again; and then put- 
 ting into the wine a!)Out a pound of jar or box rai- 
 sins, bruised, and a quart of braniiy. 
 
 Or, put to the wine two pounds of honey, .ind » 
 jjint or two of brandy. The honey and brandy to 
 be first mixed together. 
 
 Or, draw oft' three or four quarts of such w!ne 
 and fill the cask up with strong wine. 
 
 To improve wine when lowering or decaying. 
 
 Take one ounce of roche-alum, make it into 
 powder; then draw out four gallons of wine, mix 
 the powder with it, and beat it well for half an 
 hour; then fill up the cask, and when fine (which 
 will be in a week's time or little more), bottle it 
 off. This will make it drink fine an<l brisk. 
 To restore fat wines. 
 
 Flat wines may be restored by one pound of 
 jar raisins, one pound of honey, and half a pint of 
 spirit of wine, beaten up in a mortar with some of 
 the wine, and then the contents p'H into the cask. 
 To remove a musty or disagreeable taste in wine. 
 
 Put into the cask three or four sticks of charcoal, 
 and bung up the cask tight. In a month after take 
 them out. — Or, cut two ripe medlars, put them in 
 a gauze bag, and suspend them from the bung hole 
 into tlie w.iie, and bung up the cask air-tight. A 
 month after take them out, and bung up the cask 
 again. Or, mix half a pound of bruised mustard- 
 seed, with a pint or more of brandy, and stir it up 
 in the wine; and two days after bung U[) the cask. 
 
 Another mode. — At the finish of the process, when 
 the lirandy or spirit is put to the wine, it is par- 
 ticularly recommended that a (juarter of an ounce 
 of crystal camphor, in the lump, be droi.ped into 
 the bung-hole of each eighteen gallons of vine. 
 
 Another mode. — Oil poured upon wine, or any- 
 other liquor, will prevent it frcm growing musty, 
 or turning corrupt. 
 
 To take away the ill scent of wines. 
 
 Bake a long roller of dough, cluck well with 
 cloves, and hang it in the cask. 
 
 To pass white wine off for chair^pagne. 
 
 Rack it often from the lees; and when vei-y bril 
 liant, hott'e it oft": this must be done between vin 
 tage time and the month of May. 
 
 It has (says Mr Carnel) been a most absurd prac 
 tice with many families to use green gooseberrie 
 in order to imitate champagne wine; but green frui- 
 is, by no means, fit or proper for the making of 
 any wine. Nor, indeed, is it at all necessary h 
 making an imitation of champagne.- 
 
 7 make wine sparkle like Champagne. 
 
 Take great care to rack oft" the wine well, and jj 
 March bottle it as quick as possible. The botllei 
 must be very clean and dry, and the corks of th» 
 best sort, made ot velvet or white cork. In twt 
 months after, the wine will be in a fine condition 
 to drink. 
 
 To deal' fold or ropy wines. 
 
 Take i ounce of chalk in powder, ^ an ounce ol 
 burnt alum, the white of an egg, and one pint of 
 spring water. 
 
 Beat the whole up in a mortar, and pour it into 
 the wine; after which, roll the cask ten minutes; 
 and then place it on the stand, leaving the bung 
 out for a few days. As soon as the wine is fine, 
 rack it off. 
 
 Or take one ounce of ground rice, ^ oz. of burnt 
 alum, aiul ^ oz. of bay-salt. 
 
 Beat the whole up in a mortar, with a pint or 
 more of the wine, pour it into the cask, and roll it 
 ten minutes. The cask must not be bunged up foi 
 a few days. As soon as such wine becomes fine 
 rack it off. 
 
 Or, bring the cask of wine out of the cellar, and 
 
WlJfES. 
 
 133 
 
 pTace it in a shady situation to receive the circula- 
 tion of the air, and take out the bung. In three 
 weeks or a month rack it oT into a sweet cask, 
 wiiich fill up, anil |)Ul into tlie wine an ounce of 
 cinnamon, in the stick; and hung; it up tij;;ht. 
 
 Another method. — ra[) the cask, and put a piece 
 of coarse linen cloth upon that end of the cock 
 which goes to the inside of the cask; then rack it 
 into a dry cask to 30 gallons of wine, and put in 
 5 ounces of powdered alum. Rull and shake them 
 well togetlier, and it will fine down, and prove a 
 very clear and pleasant wine. 
 
 To correct green or harsh •wiws. 
 Take 1 oz. ot salt, ^ oz. calcined gypsum, in 
 powder, and I pint of skimmed milk. 
 
 Mix those up with a little of the wine, and then 
 pour the mixture into the cask: put in a few lav- 
 ender leaves, stir the wine with a stick, so as not 
 to disturb the lees, and Ijung it up. 
 
 'I'o correct sharp, tart, acid wines. 
 Alix 1 oz. of calcined gypsum in powder and 2 
 pounds of honey, in I ([uart of brandy; pour the 
 mixture into the wine, and stir it so as not to dis- 
 turb the lees; fill up the cask, and the following 
 day bung it up: — rack this wine as soon as fine. 
 
 Or, mix ^ oz. of tiie salt of tartar, ^ oz. of cal- 
 cined gy[isum, in powder, with a pint of the wine; 
 pour it into the cask, and put an ounce of cinnamon 
 in the stick; stir tiie wine without disturbing the 
 lees, fill up the cask, and the day following bung 
 it up. 
 
 Or, boil 3 oz. of rice, when cold put it into a 
 gauze-bag, and immerge it into the wine; put into 
 the wine also a few sticks of cinnamon, and bung 
 up the cask. Ins bout a month after, take the rice 
 out. 
 
 7o restore sour -jiiiies. 
 Take calcined gypsum, in powder, 1 oz., cream 
 of tartar, in powder, 2 oz. 
 
 Mix them in a pint or more of brandy; pour it 
 into the cask; put in, also, a few sticks of cinna- 
 mon, and then stir the wine without disturbing the 
 lees. Bung up the cask the next day. 
 
 Anotlier method. — Hoil a gallon of wine, witii 
 some beaten oysler-sliells and crab's claws, burnt 
 into powder, an ounce of each to eveiy ten gallons 
 of wine; then strain out tlie liquor through a sieve, 
 and when cold, put it into wine of the same sort, 
 and it w ill give it a pleasant lively taste. A lump 
 of unslaked lime put into the cask will also keep 
 wine Irora turning sour. 
 
 Tujine or clarify xvines. 
 Boil a pint of skimmed milk; when cold, mix 
 with it an ounce of chalk in fine powder, pour it 
 into the cask, and roll it ten minutes. The fol- 
 lowing day, bung up the wine, and rack it off as 
 soon as fine. 
 
 Or, take H oz. of gum arabic, in fine powder, 
 and I oz. of chalk in powder. 
 
 Mix those up with a pint more of wine, pour the 
 mixture into the cask, roll it ten minutes, and then 
 fill it up. Bung it up the next day, and rack off 
 the wine as soon as fine. 
 
 Or, take the yolk and white of an egg, ^ oz. of 
 chalk, in powder, and ^ oz. of burnt alum, in pow- 
 der. 
 
 Beat those up in a mortar with a pint of spring 
 water, an I (jour the mixture into the wine, roll tlie 
 I'ask; then fill it up, and bung it up the next day. 
 Hack ort the wine as soon as fine. 
 To sweeten wines. 
 In 30 gallons of wine infuse a handful of the 
 llowers of clary; then add a pound of mustard seed, 
 iliy ground, put it into a bag and sink it to the 
 bottom of tlie cask. 
 
 'J'o stop the fermentation of wine. 
 It »s in the first place necessary to consider 
 
 whether the existing sta'-e of fermei tation be tl«*- 
 original or sec(>ndary s*jge of that process which 
 conies on after the fo.mer has ceased for several 
 days, and is indeed the commencement of acetous 
 fermentation. That of the former kind rarely ;,ro- 
 ceeds beyond what is necessary tor the perfect de- 
 composition of the saccharine and other parts of the 
 vegetable substances necessary for the production 
 of spirit, unless the liijuor be kept too warm oris 
 too weak, and left ex[>osed to the air after the vi- 
 nous feimentation is completed. The means to 
 correct these circumstancesare sufficiently obvious. 
 The heat for spirituous fermentaticn should not be 
 above 60 degrees Fahrenheit; when it is much 
 above that point, the liquor passes rapidly through 
 the stage of vinous fermentation, and the acetous 
 immediately commences. When too longconti:in- 
 ed fermentation arises from the liquor having been 
 kept in a warm situation, it will be soon checked 
 by bunging, after being removed into a cold place; 
 the addition of a small proportion of spirits of w ine 
 or brandy, previously to closing it up, is also pro- 
 per. A degree of cold, a[)])roachiiig to the freez- 
 ing point, will check fermentation of whatever kind. 
 Fermentation of this ki.id cannot be stopped by 
 any chemical agent, except such as would destroy 
 the qualities of the liquor intended to be produced. 
 
 The secondary stage of fermentation, or the com- 
 mencement of the acetous, may be slopped by re- 
 moving the liquor to a cool situation; correcting 
 the acid already formed; and if the liquor contain 
 but little spirit, the addition of a proper propor- 
 tion of brandy is requisite. 
 
 The operation of lacking is also necessaiy to pre- 
 serve liquor in a vinous state, and to render it clear. 
 This process should be performed in a cool place. 
 To restore pricked British wines. 
 
 Rack the wines down to the lees intc another 
 cask, where the lees of good wines are frtsh: then 
 put a pint of strong aqua vitse, and scrape half ii 
 ))0und of yellow bees'-wax into it, which by heat- 
 ing the spirit over a gentle fire, will melt; after 
 which dip a piece of cloth into it, and when a little 
 dry, set it on fire with a brimstone match, put it 
 into the bung-hole, and st /p it u- close. 
 
 Another inethod. — First prepare a fresh empty 
 cask that has had the same kind of wine in it w hich 
 is about to be racked, then match it, and rack off 
 the wine, putting to every ten gallons two ounces 
 of oyster powder, and halt an ounce of bay salt, 
 then get the staff and stir it well about, letting it 
 stand till it is fine, whicli will be in a few davs; 
 after which rack it off into another cask, (previous- 
 ly matched) and if the lees of some wine of the 
 same kind can be got, it will improve it ninch. — 
 Put likew ise a quart of brandy to every ten gallons, 
 and if the cask has been emptied a long time, it 
 will match better on that account; but if even a new 
 cask, the matching must not be omitted. A fresh 
 empty cask is to be preferred. 
 
 I'his method will answer for all made wines. 
 
 TO MANAGE FOREKlxV WINE VAULTS 
 The principal object to be attended to in the ma- 
 nagerr;ent of foreign wine vaults, is to keep them 
 of a temperate heat. Care must be taken, there- 
 fore, to close up eveiy aperture or opening, that 
 there may be no admission given to the external 
 air. The floor of the vault shoul'l likewise be well 
 covered witli saw-dust which must not be suffered 
 to get too dry and dusty, iiut must receive now and 
 then an addition of new, lest, when bottling or 
 racking wine, some ot the old dust should fiv into 
 it. At most vaults, in the winter, it is necessaiy 
 to have a stove or chafing-dish, to keep up a proper 
 degree of warmth. In the summer lime it will be 
 best to keep them as cool as possible. 
 
 M 
 
134 
 
 fT^rVERSAL RECEIPT BOOK. 
 
 To fd Tip a cellar of unttps mul sfn'ritfi. 
 l'rovi<!e a gDod '.■o])e ah I Uickliii,^, to let down 
 thii casks into the .auits m •ullur, and a slide, lad- 
 der, or ptdlev for the casks to slide or roll on; a 
 pair of strong slings; a ])air of can hooks and a pair 
 of crate hooks; a block of wood to pnt under the 
 pipes whrn topping them over inanai-row passage, 
 or in casing llis-in; a small valinchto taste wines; a 
 erant ^ and a small co]iper pump to rack off; two or 
 three gallon cans, niaiie of wood; a large wooden 
 funnel; two or three copper funnels from a quart to 
 a gallon eacl ; tfo racking cocks; two wine bot- 
 tling cocks; a brace and various bits; two small 
 :ubs; a s(juare basket to hold the corks; two sniall 
 ti I f\innels; a small strainer; two cork screws; two 
 or three baskets; a whisk to beat the finings; three 
 flannel or linen bags; a strong iron scn^w to raise 
 the bungs; a pair of pliei'S; bungs, corks, and vent 
 pegs^ two frets or middle sized gimlets; some sheet 
 lead and tacks to j)Ut on broken staves; brown pa- 
 per to put round cocks and under the lead, when 
 stojjping leaks; a staff with a chain at one end to 
 rumagethe wines, kc. ; shots and lead canister, or 
 Dristle brush, and two clotlis to wash bottles; two 
 Jarge tubs; some small racks that will hold six 
 dozen each; a coo[)er''s adze; an iron and a wooden 
 driver to tighten hoops, two d(!zen of wooden 
 burigs of different sizes; a thei-mometer, which is 
 to be kept in the vault, a stove or chafingdish, to 
 keep the heat of the vault to a known temperatiu-e; 
 a few dozen of delph labels; a cnpboard to hold all 
 the tools; a sjjade, two good stiff birch brooms, and 
 a rake to level the saw-dust. 
 
 Process of foreign ivine making. 
 
 When the grapes are ripe, -and tiie saccharine 
 principle is developed, they are then presseil, and 
 the juice whi<'l\ flows out is receivetl in vessels of a 
 proper capacity, in which the fermentation a|)pears, 
 and proceeds in the following maimer. At llieend 
 of several days, and frer|ienlly after a few hours, 
 according to the heat of the atmosphere, the nature 
 of the grapes, the quantity of the liquid, and the 
 temperature of the place in which the o()eration is 
 performed, a niovement is produced in the liipioi, 
 which continually increases; the volume of the fluid 
 increases; it becomes turbid and oily; carbonic acid 
 is dischaiged, which fills all the unoccupied part 
 of the vessel, and the temperature rises to lise 
 72-.5th degree. At the end of several days these 
 tumultuous motions subside, the mass fidls, the li- 
 quor becomes clearer, and is found to be less sac- 
 charine, more odorant, and of a red colour, from 
 the re-action of the ardent sj)irit upon the colour- 
 ing matter of the pellicle of the grape. 
 
 The wine is usually taken out of tlie fermenting 
 vessel at the period when all the phenomena of fer- 
 mentation have subsided. When the mass is set- 
 tled, the colour of the liquor is well developed; 
 when it has become clea,-, and its heat has disap- 
 peared, it is put into casks, where, by a second in- 
 sensible fermentation, the wine is clarified, its 
 principles combine more iierfeclly together, and 
 its taste and smell become more and more deve- 
 loped. If th'S fermentation be stopped or suffo- 
 cated, the gaseous principles are retained, and the 
 wine is brisker, and more of the nature of imist. 
 7 make fiort ivine. 
 
 The dark red port is made from grapes gathered 
 indiscriminately, and thrown into a cistern, they 
 arc then trod, and their skins and stalks left in the 
 mass, which separate during fernientation, and 
 form a dry head over the li'|uid. \V hen the fer- 
 mentation is completed, the liquor underneath is 
 drawn out, and cahked. Before being brought to 
 England it is mixed with one third of in-aiuly to 
 "oable it to keep during tiie "oyage: otherwise the 
 
 carriage brings on the aceions fermentation, nt>d 
 the wine is convei-ted into vinegar. 
 
 Frenr/i metliod of imilcinsr imncs. 
 In the southern parts of France, tlieir way is 
 with red wines to tread or squeeze the grapes be- 
 tween tile hr.iids, and let the wiiole stand, juice and 
 husks, till the tincture be to their liking; attei 
 which they press it. i-'or while wines, they pr'.'Sg 
 the grapes immediately, and when pressed, they 
 tun the must and slop up the vessel, leaving only 
 the de[ tli of a foot or more to give room for it to 
 work. At the end often days they fill this space 
 with some other good wine, thai will not work it 
 again. 
 
 To rack foreign tvines. 
 
 The vault or cellar should be of a temperate 
 heat, and the casks sweet and clean. Should thev 
 have an acid or musty smell, i* may be remedied 
 bv burning brimstone matches in them: and if net 
 I clean, rinse ihein well out witli cold water, and 
 after draining, rinse with a quart of brandy, putting 
 ihe brandy afterwards into the ullage cask. Then 
 strain the lees or bottoms through a flannel or linen 
 bag. Ilul put the liottoms of port into the ullage 
 cask wiliiout going through the filtering bag. In 
 racking wine that is not on the slillage, a wine 
 pump is <lesirable. 
 
 To manage and improite poor red port. 
 
 If wanting in body, colour, and flavour, draw on! 
 thirty or forty gallons, and return the same (|uan- 
 lity of young and rich \\ines. To a can of which 
 put three gills of colouring, with a Ijntlle of wine 
 or brandy. Then whisk it well together, an<i pui 
 it into the cask, stirrir.g it well. If not bright in 
 about a week or ten days, fine it for use; [irevious 
 to wliich put in at different times a gallon of good 
 brar.dy. If the wine is short of body, |)ut a gallon 
 or two of brandy in each idpe, by a (|uart or two at 
 a time, as il feetis the wine better than putting it in 
 all at once. Hut if tlie wines are in a bonded cel- 
 lar, procure a funnel that will go to the bottom oi 
 the cask, that the brandy maj' be completely iiicoi- 
 porated with the wine. 
 
 To manage claret. 
 
 Claret is not a wine of a strong body, though il 
 recpiires to be of a good age before it is used, and 
 therefore it should be well managed; the best me- 
 thod is lo itn-i\ it every two or three weeks with a 
 ])int or two of French brandy. Taste it frequently, 
 to know what state it is in, and use the brandy ac- 
 cordingly, but never put much in at a time, wiiiie 
 a little incorpoVates with the wine, and feeds and 
 mellows it. 
 
 If the claret is faint, rack it into a fresh-emptied 
 hogshead, upon the lees of good claret; and bung it 
 up, pulling the bottom downwards for two or 
 three days, that the lees may run tlirough it. 
 To colour claret. 
 
 Ifthe colour be not yet perfect, rack it off again 
 into a hogshead that has been newly dinf.vn oft, 
 with the lees; tiien take a pound of turnsole, and 
 put it into a gallon or tuo of wine; let it lie a day 
 or two, and llien jiut it into die vessel; after which 
 lay the bung downwards for a night, and the next 
 day roll it about. 
 
 Or, take any (pianlitj' of damsons or black sloes, 
 and strew lliem uilh some of the deepest coloured 
 wine and as much sugar as will make i. into a sy- 
 rup. A pint of this will colour a hogsii. ad of cla- 
 ret. It is also good for red [lorl « in;;s, and may 
 be kept ready for use in glass bottles. 
 
 To restore claret that drinks foul. 
 
 Hack it oft' from llie dregs on some fresh lees oj 
 its own ki >d, and then lake a dozen of new pippins, 
 jiare them, and take away the cores or hearis; then 
 put them in the hogshead, and if that is not sutti- 
 
WINES. 
 
 K^ft 
 
 er.t, taKe a handful of the oak of Jerusalem, and n tsitaric acids, there is thus formed a preci|iifate of 
 
 hraise it; iIkmi \t\\l it into tlie wine, and stir it well. 
 
 To make chiret and port rough. 
 
 Put into a (|uart of claret or port two quarts of 
 
 sloes; hake tliuni in a sjenlie oven, or over a slow 
 
 fire, till a good part of iiieir moisture is stewed out, 
 
 tiien ponr oft' tlie lii|Uor, and squeeze out the rest. 
 
 A i)int of tliis will he sufticient for 30 or 40 gallons. 
 
 'J'o recover pricked foreign wines. 
 
 Take a hoitleof red port "that is pricked, add to 
 
 it half an ounce of tartarized spirit of «ine, shake 
 
 the liquor well together, ai\d set it hy for a few 
 
 days, and it will he found much altered for the het- 
 
 ter. If this opei'atioii be dexterously performed, 
 
 pricked wines may be absolutely recoveied hy it, 
 
 and remain saleable for some lime; and the same 
 
 method may be used to malt liquors just turned 
 
 sour. 
 
 'I'd manage hei^initage and Jiurgiindy. 
 Red hermitage must be managed in the same 
 way as claret, and the white likewise, except the 
 colouring, which it dues not require. Burgundy 
 siioukl be managed in the same manner as red her- 
 mitage. 
 
 7'o manage Lisbon -wine. 
 If tlie Lisbon is dry, take out of the pipe thirty- 
 five or forty gallons, and put in the same quantity 
 of calcavella, stir it well about, and this will make 
 a pii)e of good mild Lisljon: or, if it be desirej to 
 i-onvert mild into dry, take the same (juantity out 
 as above mentioned before, and fill the pipe with 
 Alalaga Slieiry, stirring it about as the otiier. 'l"he 
 same kind of fining useil for Vidonia will answer 
 for Lisbon wine; or it may be fined « ith the 
 whites and siiells of sixteen eggs, and ;i small hand- 
 ful of salt; beat it together to a frotli, and mix it 
 with a little of the wine: then pour it into the 
 pilie, stir it about, and let it have vent for three 
 days; after which bung it up, and in a few days it 
 will be fine. Lisbon, when bottled, should be 
 packed either in saw-dust or leaths in a tenqierate 
 ()tace. 
 
 To manage Bucella wine. 
 In fining it, proceed in tlie same way as with the 
 Madeira; only observe, that if not wanted very 
 pale, keep the milk out of the finings. This ten- 
 der wine should be fed with a little brandy, for if 
 kept in a place that is either too hot or too cold, it 
 will be in danger of turning foul. 
 
 To improve Sherry. 
 If the Sheriy be new and hot, rack it off into a 
 sweet cask, add five gallons of mellow Lisb.in, 
 whicli will take oft'lhe hot taste, then give it a head, 
 take a quart of honey, mix it with a can of wine, 
 and put it into tiie cask wlien racking. Hy this 
 method sherry for present use will l)e greatly im- 
 pi'oved, having much the same eftect upon it as 
 age. 
 
 To improve -.vlule ivuie. 
 If the wine have an unpleasant taste, rack off one 
 naif, and to the remainder add a gallon of new 
 tnilk, a handful of bay salt, and as much rice; after 
 which, lake a sUiff, beat them well logetlier for 
 half an hour, and fill up tlie cask, and when rolled 
 w ell about, stillage it, and in a few days, it will be 
 much inqiroved. 
 
 If the white wine is foul and has lost its colour, 
 for a Ijult or pipe take a gallon of new milk, put it 
 into the cask, and stir it well about witii a stall'; 
 and wliLii it has sellJed, put in three ounces . f is- 
 inglass made into a jelly, with aipiarter ol a pound 
 it loaf sugar sciaped fine, and stir it well about. 
 (Jn the day following, bung it up, and in a few j 
 thys it will be line and have a good colour. 
 To iiiijjroi'e wine by chalk. 
 Atid a little chfilk to the must, when it is some- 
 what sour; for the acidity arising from citric and | 
 
 citrate and tartrate of lime, while the m7ist\)ccam<n 
 sweeter, and yields a much finer wine. Too mucti 
 chalk may render the wine insipid, since itispro- 
 jier to leave a little excess of acid in the Tmat. 
 Concentrate the must by boiling, ami add the jiro- 
 perquantity of chalk to the li(iuor, while it is still 
 hot. Even acid wine may be benefited ov the ad- 
 dition of chalk. Oyster-shells may be tised with 
 this view; and when calcined are a cleaner carbo- 
 nate of lime than common chalk. 
 
 To renn'ute sick luine. 
 Wines on the fret should be racked; if their own 
 lee indicates decay they should be racked on tlie 
 sound lee of another wine of similar but stronger 
 qualitv, to protract their decline: If this be done 
 at an earlv period, it may renovate tlie sick wine; 
 on th-sc occasions giving the sick wine a cooler 
 place, will retard its progress to acidity; if conve- 
 nient, such wines should be torced and bottled. 
 Previous to bottling, or rather at the forcitig, give 
 it one, two, or three table-sjioonsful of calcined 
 gy[)sum finelj' pulverized, i'his will check its 
 tendency to acidity, without exciting much intu- 
 mescence, witlioiit injuring the colour of the red 
 wine, and without retarding its coating to the bot- 
 tle, which it rather promotes. The proper forc- 
 ing for red wines are, the whites of ten or twelve 
 eggs, beat up with one or two tea-spoonsful of salt, 
 ])er hogshead, and well worked into the wine with 
 a forcing-red; the gypsum shoidd be first boiled 
 in a little water. 'I'liis is Intended to check tlie 
 acetous process. To retard the vinous, the French 
 are in the habit of burning sulphur immediatelv 
 under t!ie cask, and possibly tlie sidphuric acid 
 evolved by the combustion may check its progress 
 and pt'event the necessity of an admixture. 
 To melloxv ivine. 
 Cover the orifices of the vessels containing it 
 with bladder closely fastened instead of the usual 
 materials, and an aqueous exhalation will pass 
 through the bladder, leaving some fine cn'stalliza- 
 tions on the surface of the wine, which, when 
 skimmed oft', leaves the wine inaliighly improved 
 state of flavour. Remnants of wine covered in this 
 manner, whether in bottles or casks, will not turn 
 mouldy as when stopped in the usual way, but 
 will be im])roved instead of being deteriorated. 
 German method of restoring sour ivines. 
 Put a small quantity of powdered charcoal in the 
 wine, shake it, and after it has remained still for 
 48 hours decant steadily. 
 
 To concentrate wijies by cold. 
 If any kind of wine be exposed to a sufticient 
 degree of cold in frosty weather, or be put into 
 any place where ice continues all the year, as 
 in ice-houses, and there suft'ered to fi'eeze, the 
 sujierfiuons water contained in the wine will be 
 frozen into ice, and will leave the proper and truly 
 essential part of the wine unlrozen, unless the de- 
 gi-ee of cold should be very intense, or the wine but 
 wuak and |)Oor. When the frost is nnxlerate, the 
 experiment has no ditticulty, because not above a 
 third or a fot;rlh part of the superfiunus water 
 will be frozen in a whole night; but if the cold 
 be very intense, the best way is, at the end of a 
 fnw hours, when a tolerable quantity of ice is 
 formed, to jioiir out the remaining fluid liipior, 
 and set it in another vessel to treeze again by itself 
 I'he frozen part, or ice, consists only of the wa- 
 tery part of the wine, and m;iy be thrown away, 
 and the li(juid part retains all tlie slrength, and is 
 to ' e preservecl. This will never grow sour, mus- 
 ty, or mouldy, and may at any time be reduced to 
 wine of the common btrength, by adding to it as 
 luucii water as will make it up to the foi'iaer quan- 
 tity. 
 
^36 
 
 UNTVERSAL RECEIPT BOOK. 
 
 Tofirjt Tohite wines. 
 Take an ounce of isingflass, beat it into thin 
 shreds with a hammer, and dissolve it, by boiling in 
 a pint of water; this, when cold, becomes a stiff 
 jelly. Whisk, up some of this jelly into a froth 
 with a little of tiie wine intended to be fined, then 
 stir it well amonq; the rest in the cask, and bung it 
 down tight; by this means the wine will become 
 bright in eight or ten days. 
 
 Tojiiie red -wines. 
 Take whiles of eggs beat up to a froth, and mix 
 in the same manner as in while wines. 
 
 Jinother method. — Put the shavings of green 
 Deech into the vessel, having first taken off all ihe 
 rind, and boil them for an hour in water to extract 
 their rankness, and afterwards dr}- them in the 
 sun, or in an oven. A bushel serves '.or u tun of 
 wine; and being mashed, they serve .g^'n and 
 again. 
 
 Mortimer recommends to gather the grapes 
 when veiy dry, pick them from the stalks, press 
 them, and let the juice stann twenty-f )ur hours in 
 a covered vat. Afterwards to draw it off from the 
 gross lees, then put it up in a cask, and to add a 
 pint or quai-t of strong red or white port to every 
 gallon of juice, and let the whole work, bunging 
 it up close, and letting it stand till January; then 
 bottling it in diy weather. 
 
 Bradley chooses to have the liqiior, when press- 
 ed, stand with the husks and stalks in the vat, to 
 ferment for fifteen days. 
 
 To fine a hogshead of claret. 
 Take the whites and shells of six fresh eggs, and 
 proceed as with port finings. Chiret requires to be 
 kept warm in saw-dust when bottled. 
 To fine sherry. 
 Take an ounce and a half of isinglass, Ijeat it 
 ■with a hammer till it can be ptdled into small 
 pieces, then put it into tiiree pints of cider or per- 
 r}', and let it remain twenty-four hours, till it be- 
 comes a jelly. After whicli mix it with a quartor 
 two of wine, and whisk it well with the whites and 
 shells of six fresh eggs. Take four or five gallons 
 out to make room for the finings, and stir the wine 
 well. Then nearly fill the can of finings with wine, 
 whisk it well, and put it in the butt, stirring it well 
 for about five minutes; afterwards fill it up, and 
 put the bung in loose. In two days binig it up, and 
 iu eight or ten it will be fit for bottling. 
 To fi n^ pale Sherry. 
 Put three pints of skim-milk with the whites of 
 eight eggs, heat well together in a can; then put in 
 finings, in the same manner as for common sherry. 
 If the sheiTY be thin and jioor, feed them with good 
 brandy as other wines. 
 
 To fine Madeira. 
 Take three ounces of isinglass, and dissolve it, 
 but if old wine two ounces will be enough, also one 
 quart of skim-milk, and half a pint of marble sand: 
 whisk these in a can with some wine. If the pipe 
 is full, take out a canful, and stir the pipe well; 
 then i)Ut in the can of finings, and stir that with a 
 staff for five minutes; afttjr which put the other can | 
 of wine into it and let it have vent for three days. 
 Then close it up, and in ten davs or a fortnight it 
 will be fine and fit for bottling and stowing with 
 sasv-dust in a warm ]>lace. 
 
 To improve JVladeira ivhich has been round to the 
 Indies. 
 Madeira snould be kept in a warmer place than 
 port wine, and therefore requires a good body, and 
 to be fed with brandv, but if deficient in flavour or 
 mellowness, add to it a gallon or two of good M, ,m- 
 sey. 
 
 To fine V'donia wiiie. 
 When first imported, Vidonia has a harsh and 
 •cid taste; but if properly managed it more resem- 
 
 bles Madeira wine than any other. To take f ff 
 the harshness, fine it down, and then rack it off 
 upon the lees of Madeira or white port, fining it 
 again with a light fining; and if 20 or 30 gallons ol 
 good Matleira wine be added, it will passMbr Ma- 
 deira. For the finings, dissolve 2 ounces of isin- 
 glass and the whites and shells of 6 fresh eggs; beat 
 them well up together with a whisk and add a gill 
 of marble sand. 
 
 To fine JMalmsey and other -unnex. 
 
 T.ake 20 fresh eggs, beat the whi*es, yolks, and 
 shells together, ami manage it the ^fcrr* as other 
 finings. — Calcavella, Sweet Mountain, Paxaretta, 
 and >Ialaga, should be managed and fined in <he 
 same manner as Lisbon. — Tent, Muscadine, Sack, 
 and HastanI, should be managed the same as 
 Malmsey, and fined with IC or 20 fresh eggs, and 
 a (juart or three pints of skim-milk. — Old Hock, 
 and V in de Grave, are thin but pleasant wines, and 
 should be fed with a little good brandy, and fined, 
 if necessary," with the whites and shells of 6 or 8 
 eggs. 
 
 To fine port itdne. 
 
 Take the whites and shells of eight fresh eggs, 
 beat them in a wooden can or pail, with a whisk, 
 till it becomes a thick froth; then add a little wine 
 to it, and whisk it again. If the pipe is full, take 
 out four or five gallons of the wine to make rtiom 
 for the finings. If the weather be warmish, add a 
 pint of fresh water sand to the finings. Stir it well 
 about; after which \mX in the finings, stirring it for 
 five minutes; put in the can of wine, leaving the 
 bung out for a few hours, *hat the froth may fnll; 
 then bung it up, and in eight or ten days it will be 
 fine anil fit for bottling. 
 
 To make and apply finings. 
 
 Put the finings into a can or pail, with a little of 
 the li(pior about to be fined, whisk them all toge- 
 tlier till they are perfectly mixed, and then nearly 
 fill the can with the liquor, whisking it well about 
 again; after which, if the cask be full, take out four 
 or five gallons to make room; then take the staff, 
 and give it a good stirring; next whisk the finings 
 up, and ])ut them in; afterwards stir it with the 
 stcfT for five minutes. Tiien drive the bung in, 
 and bore a hole with a gimlet, that it may Lave 
 vent for 3 or 4 days, after which drive in a venl- 
 Peg. 
 
 To convert -white -wine into red. 
 
 Put four ounces of turnsole rags into an earthen 
 vessel, and pour upon them a pint o* boiling water; 
 cover the vessel close, and leave it to "ool; strain 
 off the liquor, which will be of a fine deep red in- 
 clining to purple. A small portion of this coloui-s 
 a large quantity of wine. This tincture may either 
 be made in brandy, or mixed with it, or el-se made 
 into a syrup, with sugar, for keeping. 
 
 In those countries wiiich do not produce the 
 tinging grape which attords a blood-red juice, 
 wherewith the wines of France are often stained, 
 in defect of this, the juice of elder-berries is used, 
 and sometimes log-wood is used at Oporto. 
 To force dotim the finiiigs of all ivliite -wines, ar- 
 racks, and small spirits. 
 
 Put a few quarts of skimmed milk into the cask. 
 7 render red -wine -wliite. 
 
 If a few quarts of well-skimmed milk be put to a 
 hogshead of red wine, it m ill soon precipitate the 
 greater part of the colour, and leave the whol 
 nea.ly wliite; and this is of known use in the turn- 
 ing red wines, « hen pricked, into white; in which 
 a small di gree of acidity is not so niuvh perceived. 
 
 Milk is, from this quality of dischaiging colour 
 from svines, of use also to the wine-coopers, for the 
 whitening of wines that have acquired a blown co- 
 lour from the cask, or from having been hastily 
 boiled before fermenting; for the addition of a lit- 
 
WINES. 
 
 ISI 
 
 Oe sKimmed milk, in these cases, precipitates the 
 brown colour, and leaves the wines almnst lim- 
 pid, or of what they call a water whiteness, 
 which is much coveted abroad in vines as well as 
 in brandies, 
 
 7'o preserve nera -vine airainsi tlntnder. 
 
 llnider will turn and often change wines. 
 Cellars that are paved, and the walls of stone, are 
 preferable to boarded floors. Before a tem]>est of 
 thunder, it will be advisable to lay a plate of iron 
 upon the wine-vessels. 
 
 To make -wide settle xuell. 
 
 Take a pint of wheat, and boil it in a quart of 
 water, till it hurst and become soft; then squeeze 
 it throua; a linen cloth, and put a pint of the liquor 
 into a hosjshead of unsettled white wine; stir it 
 well al>out, and it will become fine. 
 
 To ma/ce a match fur s^ueetenhig casks. 
 
 Melt some brimstone, and dip into it a piece of 
 coarse linen cloth; of which, when cold, take a piece 
 of about an inch broad and five inches long, and set 
 fire to it, putting it into the bung hole, with one 
 end fastened under the bung, which must be ilriven 
 in very tight: let it remain a few hours before re- 
 moving it out. 
 
 To make oyster powder. 
 
 Get some fresh oyster shells, wash them, and 
 scrape oft' the yellow part from the outside; lav 
 them on a clear fire till they become red hot; then 
 lay them to cool, and take oft" the softest part, pow- 
 der it, and sift it througli a fine sieve; after which 
 use it immediately, or keep it in bottles well cork- 
 ed up, and laid in a dry yilace. 
 
 To make ajilteriiig bag. 
 
 This bag is made of a yard of eitlier liner, or 
 flannel, not too fine or close, and sloping, so as to 
 have the bottom of it run to a point, t.nd the top as 
 broad as the cloth will allow. It must be well 
 sewed up the side, an<l the upper part of it folded 
 round a wooden hoop, and well fastened to it; then 
 tie the hoop in three or four places with a cord to 
 support it; and when used, put a can or pail under 
 it to receive the liquor, filling the bag with the se- 
 diments; after it has ceased to run, wash out tlie 
 bag in three or four clear waters, then hang it up 
 to dry in an airy place, that it may not get musty. 
 A wine dealer should always have two bags by 
 him, one for red, and the other for white wines. 
 To bottle -wine. 
 
 AVlien wine is made fine and pleasant, it maybe 
 bottled, taking care afterwards to pack it in a tem- 
 perate place with saw-dust or le.aths. After which 
 it will not be fit to drink for at least two months. 
 Never use new deal saw-dust, as that causes the 
 wine to fret, and often communicates a strong tur- 
 pentine smell through the corks to the wine. 
 To detect adv'teruted luine. 
 
 Heat equal parts of oyster shells and suljihur to- 
 gether, and keep them ii. a white heat for fifteen 
 minutes, and when cold, mix them with an equal 
 quantity of cream of tartar; put this mixture into a 
 strong bottle with common water to boil for one 
 hour, and then decant into ounce phials, and add 
 20 drops of muriatic acid to each; this liquor ]>re- 
 ci[Wates the least quantity of lead, copper, kc. 
 fi'om w ines in a very sensible black preci[)itate. 
 'I'd uf.tect alum in -Mine. 
 
 Wine merchrtnis aud alum to red wine, to com- 
 mu.iicate to it a rough taste and dee[>er colour; but 
 this mixture produces on ihe system the most seri- 
 ous effects. For tiie discovery of the fraud in 
 question, adopt the following means:^ The wme is 
 to he discoloured by means of a concentrated solu- 
 tion of chlorine; the mixture is to be evaporated 
 until reduced to nearly the fourtfi of its original vo- 
 lume; the rKpior is to be filtered; it then possesses 
 the following properties when it contains alum: — 
 
 1st, it has a sweetish astringent tasTe; 2d. it ful^ 
 nishcsa white ])recii)itate (sulphate of bar\ tes) with 
 nitrate of bai-; es, insolunle in water and in nitiif 
 acid; 3d, caustic ])ntash gives rise to a yellowish 
 white precipitate of alumine, soluble in an excess 
 of ])ot:ish; 4th, the sub-carbonate ot soda jiroduces 
 a yellowish white precipitate (sun-cai-bonate of 
 alumine) decomposable by fire uito c:«-bonic acid 
 gas, alumine, easily recognizable by its charac- 
 ters. 
 
 Another mode. — Add to the wine a sufficient 
 quantity of a strong solution of chlorine water, 
 (oxygenated muriatic acid) until it is changed to a 
 yellow colour: let the precijjitate, (composed of 
 the chlorine and the vegeto-animal matter contain- 
 ed in the wine), which immediatelv forms, become 
 sett'ed, then filter the liquor, and' evaporate it to 
 ;^th of its volume; it will now, in consequence of 
 the presence of the alum, have an astringent sweet- 
 ish taste, and will furnish a while precipitate on 
 the addition of nitrate of barytes, which is insolu- 
 ble in water and in nitric acid. It will give a yel- 
 ! lowish white ))recipitate witti pure jiotass, that is 
 soluble on the addition of an excess of the potass; 
 and a precipitate of the same colour, with the sub- 
 carbonate of soda. 
 
 To detect lead and copper in -wine, ader, perry, &c. 
 Put into a crucible I oz. of sidphur, and 1 oz. ol 
 pure lime; and keej) them in a white heat toi 
 nearly half an hour; when cold, add 1 ounce of the 
 super-tartrate of potass, and boil the whole in a 
 matrass with some distilled water for halfanhout. 
 Uecaut the supernatant liquor into small phials, 
 adding about '20 or 30 drops of muriatic acid to 
 each. '1 he phials must be well stopped and pre- 
 served for use. Lead, coj)per and other deleterious 
 metals will be ju-ecipitated, of a black colour, by 
 this liquid, if poured, in the quantity of only a few 
 drops, into the suspected wine or cider. 
 
 Another mode. — Another test for these perni- 
 cious metals in wine and cider, exists ready formed 
 in nature. Pour into a glass of suspected wine, 
 cider, or perry, a few drops of Harrowgate water. 
 If any lead, kc. be present, it will fall down in the 
 state of a black precipitate, being combined with 
 the sulphuretted hydrogen by which these waters 
 are imp.-egnated. 
 
 Lead is used tiy many wine-me»'chants to give 
 an astringency to port-w ine; that, like old port, it 
 inay appear rough to tiie tongue. Sometimes they 
 hang a sheet of lead in the cask; at others thev pour 
 in a solution of acetate (^sugar) of lead, for the pur- 
 pose of sweetening, as tliey term it. 
 To detect lead, corrosive sublimate, and antimony 
 in luines, &c. 
 Sulphuric acid decomposes them with precipi- 
 tate, that is blackish when antimony is pi-esent, 
 but -white with the two first mentioned: then, let 
 the precipitate be washed with boiling water; if it 
 change not, it is lead; if it acquire a yellow colour, 
 it is mercury. 
 
 Another test for lead in iviiie. 
 Whatever quantit}- of' lead resides in wine, may 
 be precipitated by mixing with it a fluid, made by 
 exposing powdered oy^er shells and sulphur, equal 
 quantities, to a white heat for a (piaiter of an hour; 
 and when the compost is cold, add as much cream 
 of tartar thereto. Put the wliole in a strong bottle 
 with common water, and let the liquor boil an 
 hour; pour oft' the solution into ounce phials, each 
 of which will be sufficient for a cask of wine, and 
 add to each '20 drops of muriatic acid. Every por- 
 tion of lead it may contain, will l)e found at the 
 bottom, in tlie form of a biack cindery precipitate. 
 Having collected a sufficient (juantily of tiiis preci- 
 \)it;ite, upon an iron plate, expose it to a heat and 
 the lead will rim oft". 
 
 M 
 
S3 
 
 l^N^^'T^RSAL receipt book. 
 
 AtMher — Take f. nastc of sulphur ami iron fil- 
 Tf^s, ])ut >t into a (,.ii;il, anil pour on it a small 
 ,UHiiUly of sulphui-ic ac>J. Pass 'he gas, which 
 kill arise, throusrii a lieot tube, into a bottle of 
 »ater: when thus inipres^iiated, it will form a new 
 ?u(l iiiipi-ove<l lest for the ])Urpose. When poured 
 ii.lo wine which contains litharge, it will render it 
 Mack and flakcy, and occasiot\ a considerable pre- 
 cipitation. 
 
 J^ote by the American Editor. 
 The culture of the vine, and the art of obtaining 
 Its delicious jirodncls, are subjects of so inunh pub- 
 lic interest in this countrj' at this particular mo- 
 ment, that no apology is necessary for distressing 
 u moment, to state, that in the " Vine-Dresser's 
 
 Manual, and Art of making Wine, lirandy, ami 
 A'incgar, bv Tliieliaut de iierueaud," published 
 by P. Canfield, New York, 18'29, even- parlicular 
 relative thereto is to be found. This little volume 
 is vvhoily piaclical, and should be procui-ed, and 
 attenlivL-lv studied by every one who intends plant- 
 ing a vineyard. Indeed, of so much importance 
 does the editor consider the book in question, that, 
 had lime been afforded him to \)rocure the origi- 
 nal, he should have transferred ii wholly to this 
 work. Though no iegal obstacles prevented his using 
 the New York translation, others not less imperi« 
 ous forbade him. Any of the booksellers of New 
 York, or Piiiladelphia, can procure the treatise la 
 question; and again 1 say to those inter;.- .ied, pur- 
 chase and study it. 
 
 DISTZI.i:.A7ION. 
 
 The object of rjistillalion is the preparation of 
 alcohol or pure spirit, which is obtained from bran- 
 dy, rum, arrack, and whiskey, prepared from wine, 
 sugar, rice, and malt. It also includes compound 
 spirits, or those which, in addition to alcohol, con- 
 tain some volatile or pungent oil or essence, — as 
 gin, hollands, caraway, and peppermint; the es- 
 sential oils, as oil of cinnamon, oil of clcves, oil of 
 peppermint, and otto of roses; and the simple dis- 
 tilled waters, which retain the fragrant flavour of 
 the particular herbs with w hich ihey have been dis- 
 tilled. 
 
 ']'o manage distiUation. 
 
 Previous to distilling, the processes of brewing 
 and fermentation are necessary. In distilling, there 
 is only one general rub-, namely, to let the beat, in 
 all cases, be as gentle as possible. A water-bath, 
 if sufficiently large, is preferable to any other mode, 
 and will perform the operation with all llie dis- 
 patch requisite iov the most extensive business. 
 The spirit, as it first comes over, should be receiv- 
 ed into a quantity of cold water; as, by this means, 
 the connexion between it and the oily matter will 
 oe considerably lessened. For the same reason, 
 after it has been once rectified in the water-bath, 
 it should be again mixed with an equal quantity of 
 water, and distilled a second time. After the spi- 
 rit has been distilled once or twice in this manner, 
 from water, it may be distilled in a water-bath 
 without any addition; and this last rectification will 
 free it from the greater part of the water which it 
 may contain. 
 
 In distilling compound spirits, a small still has 
 been found to answer better than a large one. 
 Utensi!'-. 
 
 In a distillery are required a variety of utensils, 
 such as a still, worm-tub, pump, a water-cask, a 
 strong \)iess, hair-cloths, three or four iron-bound 
 tid)s, capal)le of containing from a hogshead to a 
 pipe, of any liquor; tliree or f>ur cans, ca[)able of 
 liolUing from two to six gallons bv measure, an 
 iron-bound wooden funnel, having a strong iron 
 iiosel, or pipe; a pewter sypiion, about six feet and a 
 half long, and four inches in circumference; Hainiel 
 bags, for refining the thick and feculent matter at 
 the bottom of the casks and otlier vessels. 
 Ufieration of t/ie stiU. 
 
 VV^hen the still is charged, let the fire under it 
 be lighted; and w hilsl it burns up, Uie joints should 
 je carefiiU} luted 
 
 By laying the hand on the still and capital, as 
 
 the fire gains strength, the process of the operation 
 will be ascertained; fir, whenever the head, or ca- 
 pital, feels hot, it is a proof that the volatile parti- 
 cles have arisen, and are about to enter the worm. 
 When the still head is about to become hot, pre- 
 pare a damp, made of the ashes under the grate, 
 mixed with as much water as will properly wet 
 them. This mixture is to be thrown upon the fire, 
 to moderate its action, at the instant when distilla- 
 tion has conumenced. Continue the heat as long 
 as the distilled litpiid is spirituous to the taste. 
 When the distilled liquor carries with it any par- 
 ticular flavour, it should be re-distilled with essen- 
 tial oils, in order to convert it into a com[iound 
 spirit, as gin, peppermint, and other cordials. 
 
 When all the spirituous fluid is drawn off, the 
 ctill should be emptied by a cock in the side. The 
 head, bcc. should then be removed, and the several 
 lutes taken clean oft". The still may now be charg- 
 ed a second time, and luted. If the spirit, or com- 
 pound to be made, is ol a difierent nature or flavour 
 from that procured by the last distillation, tile still, 
 capitid, and worm should be thoroughly cleaned 
 by hot water, sand, and a scrubbing brush, to re- 
 move the oily particles which adhere to their in- 
 ternal surfaces. The worm is best cleansed by 
 passii.g hot water through it repeatedly, until the 
 water flows out quite flavourless. 
 
 Great care sliould be taken that no grease, tal- 
 low, soap, or any other unctuous matter, fall into 
 the tubs, pieces, rundlets, or cans. — \bove all 
 things, lighted candle'^ torches, or j)apers, should 
 not be brought near any vessel containing spirits. 
 The flue or chimney should be kept constantly 
 clean. 
 
 V'o use a prtitable furnace. 
 
 In the laboratories of experimental chemists, 
 portable furnaces are employed. Charcoal is the 
 only fuel that i-aii be used in them, except the oc- 
 casional use of the finer kinds of stone coal that 
 yield a bright flame, aixl bum to a while ash with- 
 out forming clinkers. When the fire is regulated 
 by the admission of only the necessary quantity of 
 air through the charcoal, and the whole heal of the 
 fuel is directed upon the subject ex|)OSeil lo it, the 
 expense is not so great as inight be supposed, for 
 no other fuel gives out so much heat. tJiie lb. of 
 charcoal will boil away 13 lbs. of water, whereas 
 the same weight of Newcastle coal will boil uwa> 
 
DISTTLLA'lION. 
 
 13!? 
 
 only S or 9 js. A pound of coke will only boil 
 awsy 4 lbs. of water, aixl a pound of peat sebb)in 
 more tban 5 lbs. or by a skilful mode of using it at 
 the utmost 10 lbs. 
 
 '1':: hitild^fiTed furnaces. 
 
 Windsor bricks are ufenerally used, as tliey may 
 be cut as 'asily as cbalk, and yet bear a violent 
 heat wiliiout alteration: tbey must be set in clay of 
 the same field. The parts distant from the fire 
 may be of common bricks set in mortar, but this 
 mortar must be carefully removed before the otber 
 part is i)egun, as an acciilental admixture of it Hitli 
 the clay would cause the latter to run into glass, 
 and tiius spoil the furnace. These furnaces are 
 generally built as thin as possible that tbey may 
 take up the less room, and to save fuel in heating 
 them as they hare seldom fire constantly in them; 
 in this case, they should be suri'Ounde<l with iron 
 braces, to prevent the alternate contraction and ex- 
 pansion destroying them as soon as tiiey otherwise 
 would. 
 
 To make a portable sand-pot. 
 
 For a portalile one. the ash pit may be an iron 
 cylinder, 1" inches in diameter and 8 dee]), closed 
 at bottom. In the front is cut a hole 3 inches high 
 and 4 wide, with sliders to sliut close. Three jiins 
 are riveted on the inside about an inch below llie 
 upper edge; tliese are to support the fire-place. 
 The bottom of tiiis ash pit is lined with clay, beat 
 up with charcoal dust and formed into a kind of 
 saucer. The fire-place is a small cylinder of nearly 
 the same width, so as to fit easily into the top of the 
 ash pit, and rest (m the three pins; its height is 15 
 inches, and it has a fiat border at each end, leaving 
 a circularopening of 10 inches in diameter. Around 
 the lower border are riveted three screws, to wiiich 
 are fixed, by nuts, a grate. In the upper border, 
 towards the circumference, and at eipial distances 
 from each otber, are ma<le four circular holes an 
 inch over. The inside of the fire-place is lined 
 with clay and charcoal, whose surface is adjusted 
 to a core, made by drawing on a board an ellipsis, 
 having its foci 15 inches asunder, and its semior- 
 dinates at the foci 5 inciies, sawing oH"the board at 
 each focus, and alsff down the greatest diameter, so 
 that the internal cavity may represent an elli[)Soid 
 of those dimensions, cut ofi' at the foci. A fire- 
 hole about inciies wide and 4 inches and a half 
 high, will) the lower limit about 3 inciies above the 
 grate, is left in the fiont to be closed with a lined 
 St pper; both the fire hole and stopper having a 
 border to retain the lining. When the lining is 
 dry, four openings are cut sloping through it, cor- 
 responvling to the ooenings in the up[)er border, to 
 serve as vents for the burnt air, and to regulate the 
 fire by sliding pieces of tile more or less over them. 
 In the central opening at the tofiof the fire-place is 
 hung a cast-iron pot, either liemisi)herical, or, 
 which is most usual, cylindrical, about 6 inches 
 deep at the edge, \\\\.\\ a rounded bottom, so that 
 the axis is about an inch deeper. The ominoii 
 pots have oidy a reflected border by which they 
 hang; but the best kind have also an upright edge 
 that rises an inch higher, to which a stone-ware 
 head is fitted; and thus the pot serves for many dis- 
 tillations that rerjuiie a strong fire. It is usual to 
 cut a notch on one side of the top ol the fire-place, 
 sloping upwards to the e<!ge of the pot, about 3 
 inches wide and 2 deep, to admit alow retort to be 
 sunk deeper into the pot, by allow mg a passage to 
 it3 neck. 
 
 To make a sand-heat furnace. 
 
 A furnace of this kind may be stalionarj", and 
 built of bricks that will stand the fire: and in this 
 c ise, the ash pit is built about liJ inches high, and 
 has an ash-door opening into it aboirt 6 inches 
 t'inare; a grate is tlien laid, and a fire-door 6 inches , 
 
 by 8 opens immediately into the fire-place, even 
 with the grate. The fire-jjlace is made cviinorical, 
 '2 inches wider than the sand pot, and about H 
 inches deeper; the grate being a s(|uare whose --ide 
 is about two-thirds the i"'"rnal liameter of the 
 sanil-pot. This pot hangs by its I order in an iron 
 ring placed at the top of the furnace; we have no. 
 yet ado|)ted Teichmeyer's method of sloping tlif 
 pot. As stone coal is generally used in fixing fur- 
 naces, instead of the 4 regi.ster holes useil as vents 
 in the portable furnaces, only one opening, abouj 
 as wide as the grate, and 3 inches liigh, either in 
 the back or on one side, is made to vent the burned 
 air into the chimney. This, however, has the in- 
 conveniencv of healing the pot nnecpially, the side 
 next the vent becoming much the hottest, in spite 
 of the endeavour to efpialize the heat by bringing 
 the fire from under the cenli-e of the pot as forwartl 
 as ])ossib!e, by raising tlie wall o[)posite to the vent 
 per,-endicularly, and enlarging it only on the other 
 three sides; sometimes, with the same view, seve- 
 ral small vents are made round the pot, leading 
 into the chimney. A notch for the neck of the re- 
 torf is generally made on one side. As much heat 
 passes through the vent, it is uswal to cause the 
 heated air to jiass under a large cast-iron plate, 
 placed on a border of bricks surrounding a phit- 
 form of the same materials, and leaving a cavity of 
 about '2 inches and a half deep, at the further end 
 of which, another opening leails into the chimney. 
 On this iron plate, sand is laid to form a sand heat, 
 and thus several operations are carried on at the 
 same time, if that in the sand-pot is finished, and 
 it is desired to keep on those in the sand-heat 
 without interruption, the vessel may be drawn out 
 of the sand, some warm sand thrown on that re- 
 maining in the pot, and a fresh vessel with male- 
 rials introduced. But if this new ojieralion should 
 require the iieat to be more giadually exhibited, a 
 pot of thin plate iron, filled with cold sand, con- 
 taining the vessel, may be partly slid into the heat- 
 ed sand-pot, and, being supported by pieces of 
 brick placed under the edge or otherwise, ke[>t 
 there until it be necessary to increase the heal, 
 when it may be slid down lower until at length it 
 is permitted to reach the bottom of tlie sand-pot. 
 To make a hot still. 
 Portable hot stills should have an asli-jiit and 
 fire-place exactly similar in dimensions to those 
 used with the sand-pot, or the same furnace may 
 be used wiih a hot still, if economy and not conve- 
 nience is the princi[)al ol)ject. The copper or tin 
 plate cucurbite will, of course, be 10 inches wide, 
 and about 1'2 deep, and hang 7 inches within the 
 fire-place. The mouth should be wide, iliat the 
 water-bath to be occasionally hung wiihiu it so as 
 to reach within 3 inches of the bottom inav be the 
 larger. Between this wide neck and the circum- 
 ference there should be a short pi|)e, through which 
 the liipior left after distillation may be drawn off 
 by a crane without unluting the vessels; fiesh li- 
 quor added; or, in tlistilling with the water-bath, 
 the steam m:iy escajie. This pi()e has a ring round 
 it, that the cork with which it is stoppi;d may be 
 firmly tied down, and like the other joinings be 
 luted; for which pur|)Ose slips of pai)er smeared 
 wiih flour and water, or common paste, are usually 
 esteemed suHicient; but the best material is blad- 
 ders rotted in water until they smell extremely 
 ofiensive ar.d adhere to the fingers w ben loucbe<l, 
 and then worked between the hands into rolls, 
 which are to be applied to the joinings. These 
 small stills havt usually a Moor's head that fits 
 both the cucurbite and the water-bath, their neckj 
 being of equal diameter, and is furnished with a 
 groove round the lower part on the inside to dire*-! 
 the condensed vapoui- to the nose of the -alembicjc; 
 
140 
 
 '«.M\'ERSAL RECEIPT BOOK. 
 
 and this head is surrounded bv a pefrigeratory con- 
 taining eold water, wliich is not so cumbersome as 
 and less ex|iensivc limn a worm and lul). But the 
 most n<ivantasi;eous way of cooling the vaj)Ours i-s to 
 asc a Moor's head wiihoul a surrounding refrige- 
 ratoi'>', or onlv a plain bunt tube, which should be 
 at least 18 inches long, that llie small globules of 
 the boiling liiiuor which are thrown up near a fool 
 high, should not pass over, and render the distilled 
 liquor until for keeiiing. To this is to be adapted 
 a pewter pip< , about 8 feet long if spirit of wine is 
 to be distilleil; or shorter for watery liquors; and 
 in both cases j of an inch in diameter on the inside, 
 inclosed in a tinned plate tube with a funnel. With 
 an adopter of this kind, and the consumption of a 
 pint and a half of water in a minute, or about 9 gal- 
 lons in an hour, spii'it of wine may be distilled at 
 the rate of a gallon by the hour, from one of these 
 portable stdls. Another convenience ofthes'e straight 
 pipes is, that they may be cleansed in the same 
 manner as a fowling piece. 
 
 To make a large still. 
 
 If this furnace is fixed, and made of bricks, it 
 may be constructed with a sand heat like that an- 
 nexed to the sand-pot: but this is seldom practised, 
 although it would be advantageous for digestions 
 and evaporations with a gentle heat, because the 
 fire is generally kept up at an even height. If the 
 cucurbite is not wanted for distilling, it may be 
 used as a boiler to keep water ready heated for use, 
 and to be drawn oft' when wanted by a syphon or 
 crane. ISut these fixed stills are usually furnished 
 with a pipe and cock on a level with tlie bottom, 
 by wbicli ihey can be emptied, and have almost al- 
 ways a worm and tub to cool the vapours; the head 
 is usually of that kind which is called a swan's 
 neck. 
 
 Astie^''s imfiroved still. 
 
 It has been proved that as soon as a common still 
 is in operation, the steam from the capital in the 
 first turn of the worm is at a temperature of 80°, or 
 100° of Reaumur. Here -tuater onlij condenses, 
 wd the alcohol in vapour passes into the second 
 tarn, where it con<lenses by the lowered tempera- 
 ture. If the condensed li<|uid is drawn off from 
 the upper turn, it is mere phlegm, or water; while 
 that from the second turn is alcohol, or spirit. The 
 moile of doiTig this is veiy simple, and can be ap- 
 plied to any old still; so that every advantage re- 
 sulting from the most complicated and expensive 
 stills can be olilained; that is to say, plain brandy, 
 Dutch proof, and even thirty-five and thirty-sixth 
 •)roof. The alterations are effected as follows. 
 Each turn of the worm is to be furnished with a 
 very slender lateral pipe, ending in a faucet and 
 tap. A cresriiii shaped valve, i)lactd just bet\)re 
 the opening of the pipe into the worm, obliges the 
 condensed liciuid to trickle into the pipe, and a 
 slight elbow above and below ih.e pipe prevents 
 any of the steam from running in the same dii-ec- 
 tion. E.ii,h of these pipes follows the main worm 
 in all its convolutions, comes out of the condenser 
 at the same opening, and is led llience to its own 
 receiver. The pipe of the first turn has also a se- 
 cond l)runch wilh a faucet, which lets out the pidegm, 
 (which is worthless) as fast as it is condensed. A 
 prover indicates ihe/iioment when the feints should 
 be separated, as simple brandy or proof spirit is 
 M'int-ed. These feints are either dt Uiined in the 
 ooiler, or set aside for rectification, in all cases 
 oecessary for the last spirit that comes over, wilh- 
 l)ut wliich it IS worthless. 
 
 B^sidos producing more spiriv., and sitving three- 
 Iburlhs out of the feints, the wotm pre|)ai\d as 
 ibove shortens ihe term of distillalion by one half, 
 ind ronsecjuently reduces the expense ot hiel. In 
 •ddi«Jon to tliis, and what is of more consequence. 
 
 a sour wine may be distilled as well as any other, 
 and without the least taint being perceptible in the 
 brandy. The spirit is, ot course, less in <iuantily, 
 but wliatever is obtained is good, and all the acid 
 separates and flows out by the fi'st pijie, which 
 gives an opportunity of profiting by the acetous por- 
 tion. 
 
 To extinguish fire in distilleries. 
 
 A woollen blanket or rug, hung over a roller in 
 a water-butt, is the rea<riest and best extinguisiier. 
 'I'd dulcify spiiits. 
 
 In dulcifying, or sweetening the spiiits, weigh 
 the sugar, and dissolve it in one or more cans of 
 the water, with which the compound is to he made 
 up: bruist! the sugar, and stir it well, till all is dis- 
 solved. Then em[)ty it into the cask containing 
 the S[)irits; mixing all togellier, bv drawing off se- 
 veral cans by the cock, and emptying them into the 
 casks bv the bung holes. Now rummage all well 
 together, till they are perfectly com|)C)uiided. 
 
 Spirits or compounds that are slrong, require no 
 assistance in selling, and becoming clear; but those 
 that are weak must be refineil by the addition of 
 some other substance. To every hogshead of Ge- 
 neva, or other spirituous comjiound, put six ounces 
 of powdered alum, jireviouslj' dissolved in tbreeof 
 four gallons of the compound: stir all well together. 
 In the course of twenty-four hours, the whole will 
 be rendered completely clear. 
 
 It is a good practice to leave the bung-holes of 
 casks (containing spirits or compounds newly 
 made) open for several days: this improves their 
 flavour; and renders them clear, sooner than they 
 would otherwise be. 
 
 Table-salt throun into tlie still, in the propor- 
 tion of 6 ounces to 10 gallons of any liquid to be 
 distilled, will greatly iiLjirove the flavour, taste, 
 and strength of the sp rit. The viscid matter will 
 be fixed by the salt, whilst the volatile matter 
 ascends in a stale of great purity. 
 
 The flavour of malt sj)iriis is highly improved 
 by putting 3j ounces of finely powdered charcoal, 
 and 4^ f)unces of ground rice, into a (juart of spi- 
 rits, and letting it stand during 15 da\ s, frequent- 
 ly stirring it; then let the liq»)r be strained, and 
 it will be found nearly of the same flavour as brandy. 
 'To make charcoal. 
 
 This is usually manufactuwed from coppice wood, 
 cut eveiT 16 years; the faggols are made inlo a 
 large conical pile, covered up w ilh clods of earth, 
 leaving circular rows of holes from top to bottom. 
 The wood is then kindled, and as it becomes red, 
 the holes are regularly closed to stop the further 
 combustion, and when the whole has been closed 
 up, the pile is left to cool; when the black skeleton 
 of the wood is left, which diflers from the raw 
 wood in burning without any smoke, and with lit- 
 tle or no flame, yielding at the same time no soot, 
 although some of the finer particles of the ashes are 
 volatilized and adhere to liie chimney. The ait 
 which pavses through the burning charcoal has its 
 oxygenous part converted into carbonic acid gas, 
 without being, when cooleil, any ways altered Id 
 bulk, although its weight by the gallon is increased 
 
 The air being thus rendered unfit for respira- 
 tion, kills whatever animals or plants are confined 
 in it: numerous accidents have happened of persons 
 being suffocated by sleeping in close rooms with a 
 charcoal fire. 
 
 The ciiarcoal for medical purposes should, like 
 that for gun-powder, be n\Ade of soft woods, as ;d- 
 der, healed in iron long necks until no volatile 
 mailer is given out. Small quantities may be made 
 by burying w ood u.ider sand in a covered crucible, 
 and exposing the whole to fire. 
 
 To make spirit ofivine. 
 
 Spirit of wine, as it is called, w as fornierly, and 
 
DISTILLATION. 
 
 141 
 
 IS still, in sotithern countries, obtained by distill- 
 ing wine for its yield oC brandy, and then slowly 
 austrnctinij tbe more volatile part of the hrandj", by 
 a small tire and the use of tall vessels. In England, 
 Sjiirit of wine is, in general, obtained fi-om gronnd 
 meal, either of wheat,, rye, or barley, witli from 
 one-tentli to one-third of the same, or another grain, 
 malted and gi'ound, and then called malt spirit; or 
 from treacle, and then called molasses spirit; some 
 IS also made from ap])les, or cider wash. The 
 fermentation is carried on qnic'.ver and farther than 
 in brewing or making cider, in order that all the 
 sugar in ihe wash may be converted into spirit and 
 water. The infusion of the malt and meal is made 
 so strong, that its s])ccific gravity is fi-oin 1.083 to 
 1.14, (whereas that for strong ale is generally 1.06 
 and for small beer, 1.015 to 1.04) and is mixed 
 with a large quantity of yeast, added by successive 
 portions, until, in about ten days, the specific gra- 
 vity is reduced to l.OO'i, when it is fit for the still. 
 In general, a third part is drawn off at the first stil- 
 ling, under the name of low wines, the specific gra- 
 vity being about 0.975. On le-distilli.ng the low 
 wines, a fiery spirit, of a milky cast, conies over 
 first, aiul is returned into the still: then follows the 
 clean spirit: when it begins to grow too watery, 
 tbe remaining spirit that comes over, as long as it 
 Mill take fire, is kept apart, under the name of 
 feints, and mixed with the next parcel of low wines. 
 Instead of tliese trials, the head of the still may 
 have the btdb of a thermometer inserted into it, 
 and by observing the temperature of the steam, an 
 accurate judgment may be formed of the strength 
 of the spirit that distills over. It is computed, that 
 1 00 gallons of malt or corn wash will produce about 
 ii t of spirit, containing about half its weight of wa- 
 ter; mohsses wash, 2'2 gallons; cider wash, 15 gal- 
 lons. The best French wines yield from 20 to '25 
 gallons. The spirit thus obtained is for chemical 
 and pharmaceutical purposes mixed with water, to 
 separate the oil it contains, and re-distilled several 
 times in tall vessels, with a very gentle heat, until 
 its specific gravity is reduced to 8'i; though that 
 usually sold is only 0.837, at 60 deg. Fahrenheit. 
 Hv distilling spirit of wine with purified pearl 
 ashes, salt of tartar, muriate of linu:, lime, or com- 
 mon salt, all previously heated to redness, anil 
 cooled, its specific gravity may be reduced still 
 lower, even as low as 0.792, at 68 deg. Fahrenheit; 
 but there is reason to think, that it not only parts 
 with water, but also undergoes some change, or 
 Hcquires some impregnation by these additions, as 
 iis taste is altered. This spirit of wine, from which 
 everj' particle of water is separated, is called by 
 the Arabic name of alcohol. 
 
 To make ether. 
 The old chemists, after mixing spirit of wine 
 ^ ith an ecjual weight of oil of vitriol, digested it for a 
 I'lig time, and then distilled the most volatile part, 
 which was called the sweet oil of vitriol. At j)re-* 
 .Sent, the mixture, whose temperature is consi<ler- 
 ably increased, is placed in a heated saiul bath and 
 distijied, w'thout being suffered to cool until one 
 half the (piantity of tlie S])irit is come over, mean- 
 while, an inflammable gas also passes over. If 
 the distillation is continued, sulphurous .acid passes 
 over, and a light yellow sweet oil of wine; the 
 black residuary sulphuric acid contains charcoal 
 dift'used through it. which may be separated by ad- 
 mixture witli water and filtration. If fresh alco- 
 h-il is poured on the residuum, more ether may be 
 obtained by distillation. The unrectified ether, as 
 the first product is called, contains both water and 
 alcohol: dry salt of tartar separates the first, and 
 then pouring off the ujjper liquid, and adding dry 
 muriate of lime in powder, this salt unites with 
 iJie alcohol, and the ether swims on the solution. 
 
 To imitate foreign spirits 
 
 A great desideratum among distillers, in thi« 
 country, is to imitate foreign s|)irits, such as bran- 
 dy, rum, geneva, See. to a tolerable degree of ptr- 
 lection; but, notwithstanding the many attemp-'' 
 that are daily made for this purpose, the success, 
 in general, has been inditferent. The general me- 
 thod of distilling brandies in France, differs ii> no- 
 thing from that practised here, with mait-wash or 
 molasses; nor are the French distillers in the least 
 more cleanly in their operations. Still, though 
 brandy is distilled from wine, experience tells us 
 that there is a great difference in the grapes from 
 which the wine is made. Every soil, every cli- 
 mate, every kind of grape, varies with regard to 
 the quantity and quality of the spirit distilled from 
 them. A large quantity of braiu';' is distilled in 
 F'rance during the time of the vintage: for the 
 poor grapes that prove unfit for wine, are usually 
 first gathered, pressed, their juice fermented, and 
 instantly distilled. It is a general rule with them, 
 not to distil wine that w ill fetch any price as wine; 
 for, in this state, the profits obtained are nuich 
 greater than when the wine is reduced to brandies. 
 
 For a long time, this liijuor was distilled only 
 from spoilt wine, and afterwards from the dregs of 
 beer and wine; and when, instead of these, the dis- 
 tillers employed lye, wheat, and barley, it was con- 
 sidered as a wicked and unpardonable misuse of 
 corn. 
 
 To condense vapours in distillation. 
 
 This is best accomplished by means of a disk at- 
 tached to the tube of the still which has the figure 
 of a lens, flattened as much as possible and made 
 of copper. It produces a much better and more 
 rapid effect than the worms employed for tha 
 purpose. 
 
 To make British brandy. 
 
 To sixty gallons of clean rectified spirit put 1 
 pound of sweet spiiit of nitre, 1 pound of cassij 
 buds ground, 1 pound of bitter almond meal, (tlw 
 cassia and almond meal to be mixed together be- 
 fore they are put to the spirits), 2 ounces of sliced 
 orris root, and about 30 or 40 prune stones pound- 
 ed; agitate the whole well together, two or three 
 times a day, for three days or more: let them set- 
 tle, then pour in 1 gallon of the best wine vine- 
 gar; and add to every 4 gallons 1 gallon of foreign 
 brandy. 
 
 To imitate Cogniac bi'andy. 
 
 English spirits, with proper management, are 
 convertible irto brandy, hardly distinguishable 
 from foreign, provided the operation is neatly per- 
 formed. The best, and indeed the only method of 
 imitating the French brandies to perfection, is by an 
 essential oil of wine, this being the very ingredient 
 which gives the French brandies their flavour. It 
 must however be remembered, that, in order to 
 use even this ingredient to advantage, a pure taste- 
 less spirit must first be produced. 
 
 To prepare the oil of wine, dissolve some cakes 
 of dry wine-lees in six or eight times their weight of 
 water, distil the liquor by a slow fire, and seiiarate 
 the oil by a separatory glass, reserving for the ni- 
 cest uses that which comes over the first, the suc- 
 ceeding oil being coarser and more resinous. This 
 oil of wine should be dissolved in alcohol, other- 
 wise it will soon grow rancid. 
 
 To imitate Cogniac brandy, it will be necessa.7^ 
 to distil the essential oil from Cogniac lees, and 
 tbe same for any other kind of braiuly. The proof, 
 it may be easily accomplished, by using a spirit 
 rectified above pn'oof, wiiich, intimately combined 
 with the esential oil, may be reduced to a proper 
 standard by distilled water. The softness may, in 
 a great measure, be obtaine<l by distilling and rec- 
 tifying the spirit over a gentle firej and, what ii 
 
42 
 
 UNn^RSAL RECEIPI iJOOK. 
 
 waiitinsr, whuJ^ the spirit is r-sJ made, will be siiij- 
 plicil ity Uw<: Tteacle or hiinil sup^ar gives itie 
 siiiiil a fim* colour, nf^uly reseniljliiig lliat ofFrerch 
 braiiily l)Ut as its colour is deep, a iarije quantity 
 musi netised; and tti<'liul)hle prooris greatly lK-i£i;lit- 
 eiied by tlie tenacity imparted to tlie li(]uor l)y tlie 
 ■reacle, wliile tlie sjiirit acfjuires froni the mixtui-e 
 a luscious taste. A rnucli smaller quantity of burnt 
 sus^ar than of treacle will liowever be suflicient for 
 Coiovuin<; tlie same quantity of spirits, and it ac- 
 quires ail as;>'*"eable bitterness. Tlie bmnt suj^ar 
 is prepari-d by dissolving; a proper quantity of sugar 
 in a liule water, and scoixidng it over the fire till 
 it accjuii-es a black colour. 
 
 'J'o pronire the oil of wine. 
 
 This oil should be distilled from the thick lees 
 of French wine«, because of the flavour, and when 
 procured must be kept ready for use. It must he 
 mixed with the purest spirit of wine, such as alco- 
 hol; by which means it may be preserved a lorip; 
 time. The Lottie should be shaken before the oil 
 is used. 
 
 When the flavour of the brandy is vi'ell imitated 
 hv a (troper portion of liie essential oil, and the 
 whole reduced into one nature, yet other difficul- 
 ties still exist; which are, the colour, the softness, 
 and the proof. The proof may be effected by usin^ 
 a spirit above proof, which after being mixed with 
 the oil may be let down to any strength with water. 
 The softness will be attained by getting a spirit 
 that has been distilled l)y a slow fire; and the co- 
 lour may he regulated by the use of brandy co- 
 louring. 
 
 To make brandy from treacle. 
 
 Spirit distilled fi'oin common treixle dissolved 
 in water, should be fermented in the same manner 
 as the wash for common mnit spirit. If fresh wiiie- 
 ioes abounding in tartar, are well fermented with 
 molasses, the spirit will acquire a greater vinosity 
 and briskness, and approach the nature of foreign 
 brandy. If the molasses spirit, brought to the 
 common jn-oof strength, is found not to have suffi- 
 cient vinosity, it wilf be proper to add some sweet 
 spirits of nitre; and if the spirit has been properly 
 distilled by a gentle heat, it may, by this addition 
 only, be niade to pass with ordinary judges as 
 French brandy. Great quantities of this spirit are 
 used in adulterating foreign brandy, mm, and 
 arrack. Much of it is also used alone, in making 
 cherry brandy and other cordials by infusion; in 
 all which many prefer it to foreign brandies. Mo- 
 lasses, like all otlier spirits, is enli ely colourless 
 when first extracted; but distillers give it, as nearly 
 as possible, the colour of foreign sjiirits. 
 I'o make brandii from potatoes. 
 
 Potatoes by distillation aft'ord brandy of the best 
 quality, not to be distinguished from that obtained 
 ti'om wine. One thousand lbs. pressed, fermented, 
 and distilled daily, attbrds from 60 to 70 quarts of 
 good brandy. The residue of the potatoe, after 
 llie spirit is extracted, is used as food for cattle. 
 To improve British brandy. 
 
 Take thix-ty gallons of fine English brandy, three 
 oiinc s of tincture Japonica, and nine ounces of 
 6])irit of nitre dulcis. Incorporate these with some 
 af the spirit, and then put it into the rest of the li- 
 qvcr, and stir it well .Dout. This will make 
 thirty gallons of brai»''^ , and if it be a good clean 
 spirit, it will much resemble French brandy. 
 To prepare tincture Japonica. 
 
 Take of the best English sattron, and dissolve 
 one ounce; mace bruiseil, one ounce; infuse them 
 into a pint of braiidy till the whole tincture of the 
 sattVoii is extracte'l, which will be in seven or 
 eight days; then strain it through a linen cloth, and 
 to lite strained tincj vre add two ounces of tartar Ja- 
 
 ponica powdered fine; let it infuse till the tinctutv 
 is wholly imiiregnated. 
 
 To make Jamaica rum. 
 
 This is obtained from the refnsi.' of the raw sii 
 gar manufactories, by taking equal quantities of 
 the skimmings of the sugar pans, of lees or returns 
 as they are commonlv called, and of water; and to 
 loo gallons of this wash are added ten gallons of 
 molasses. This affords from 10 to 17 gallons of 
 proof rum, and twice as much low wines; it i» 
 sometimes rectified to a strength approaching to 
 spirit of wine, and is then called double distilled 
 rum. 
 
 To imitate .Jamaica riim. 
 
 To imitate Jamaica rum, it is necessaiy to pro- 
 cure some of the tops, or other parts of the sugar 
 canes, and to put them in a still, in the ])roportion 
 of a pound weight to two gallons of pure flavourless 
 sjiirit, and one gallon of pure water. The distil- 
 lation may be carried on by a brisk beat, provided 
 there is a quantity of common salt, (in the projior- 
 tion of an ounce to each gallon of liquid in the 
 still), to prevent the mucilaginous matter from ari- 
 sing witli the .spirit. The product when rectified 
 and coloured hv burnt sugar, will possess every 
 character of excellent rum. 
 
 To obtain rum from molasses. 
 
 Mix two or three gallons of water with one gal- 
 lon of molasses, and to every 200 gallons of this 
 mixture add a gallon 'jf yeast. Once or twice a 
 day the head as it rises is stirred in, and in three 
 or four days, 2 gallcns more of water is added to 
 each gallon of mfdasses originally used, and ths 
 same quantity of yeast as at first. Four, five, or 
 six days after this, a portion of yeast is added a» 
 before, and about an ounce of jalap root powdered, 
 for in winter one ounce and a half), on which the 
 fermentalion proceeds with great violence, and in 
 three or four days, the wash is fit for the still: one 
 hundred gallons of this wash is computed to yield 
 twenty-two gallons of spirit from one to ten over 
 proof. 
 
 To prepare gin as in Holland. 
 
 The grist is composed of ten quarters of malt, 
 ground considerably finer than malt distillers' bar- 
 ley grist, and three qup.rters of rye-meal; or, more 
 fre(iuently, of ten quarters of rye and three quar- 
 ters of malt-meal. The ten quarters are first 
 mashed, with the least quantity c/f cold water it is 
 possible to blend it with, and when uniformly in- 
 corporated, as much boiling water is added as 
 forms it into a thin batter: it is then put into one, 
 two, or more casks, or gylt inns, with a much less 
 quantity of yeast than is usiially employed by our 
 distillers, (ieneially, on the third day, the Dutch 
 distillers add the malt or rye-meal, jirepared in a 
 similar manner, but not before it comes to the tem- 
 perature of the fermenting wash; at the same time 
 adding as much yeast as at first. 
 
 'I'lie princi[»al secret is the management of the 
 mashing part of the business, in first ihoionghlv 
 mixing the malt with the cold water, and in subse- 
 (|uently adding the due proportion of boiling w ater, 
 that it may still remain sufficiently diluted aftei 
 the addition of the fine meal; also in wi II rousing 
 all together in the back, that the wash may be di- 
 lute enough for distilling, without endangering its 
 burning to the bottom. 
 
 Rectification i,)to Hollands gin. 
 
 To every 20 gallons of spirit of the second ex- 
 traction, about the strength of proof, take of juniper 
 berries, 3 lbs. oil of juniper, 2 oz. and distil with 
 a slow tire, until the feints begin to rise, then 
 change the receiving can; this produce's the t*^sl 
 Rotterdam gin. 
 
 An inferior kind is made wlUi a still less pro- 
 
DISTILLATION. 
 
 'i4'c 
 
 portion ot berries, sweet fennel seed, and Stras- 
 btu-£j turi>eiitiiie, without a drop of oil of juniper; 
 and a lieltt-r sort, but inferior to ti^.e Uotterdiun, is 
 made tt Weesnpiie. The distiller's wash al Schee- 
 dain and llotlerdam^ is lisl'ter than at Weesoppe. 
 Strasl)U!-g turpentine is of a yellowish-l;rown co- 
 lour, H very l'ra2;rant agreeable smell, yet the least 
 acrid of the turpentine. The juniper berries are 
 so cheap in Holland, that they must have otiier rea- 
 sons than niere cheapness for being so much more 
 sparing of their consumption than our distillers. 
 V'o mahe malt sjiii'-ii. 
 
 Mix fiO (piarters o' oarley grist, ground low, and 
 20 i|urirters of coarse ground ))ale mal't, with '250 
 liari-els of water, at about ITO degrees Fahreidieit. 
 Take out 30 bai-rels of the wort, and add to this 10 
 store of fresh porter yeast, and when the remain- 
 ing v\ort is cooled down to 55 degrees, add 10 
 (piarters more malt, previously mixed willi 30 har- 
 rels of warm water; stir the whole well together, 
 and put it to ferment along with the reserved yeast- 
 ed wort: this wash will be found to weigh, by the 
 sacciiarometer, from 28 to 32 lbs. per barrel, more 
 than water. In the course of 12 or 14 ddys, the 
 yeast head will fall quite flat, and the wash will 
 have a vinous smell and taste, and not weigh mi re 
 than from 2 to 4 lbs. per barrel more than water. 
 Some now put 20 lbs. of common salt, and ."50 lbs. 
 of Hour, a[i(l in 3 or 4 days put it into tlie still, pre- 
 viouslv stirring it well together. Every 6 gallons 
 of this wasii will produce one gallon ol spirit, at 
 from 1 to 10 over proof; or 18 i>illons of spirit from 
 each quarter of grain. 
 
 English geneva. 
 
 The best English geiu-va is made as follows: 
 Take of juniper-berries, 3 lbs. j)roof spirit, 10 gal- 
 lons, water, 4 do. Draw off by a gentle fire, till 
 the feints begin to rise, and make up the goods to 
 the required strength with clear water. 
 To distil spirits from carrots. 
 
 Take one ton and eight stone of carrots, which, 
 after being exposed a few days to dry, will weigh 
 about IfiO stone. Tlie whole being cut, put one- 
 third of the quantity into a copper, with twenty- 
 four gallons of water, and after covering them up 
 close, reduce the whole into a pulp, 'i'lie other 
 two-tiiirds are to be treated in tlie same manner, 
 and as the pulp is taken from the copper, it is cru- 
 ried to the press, where the juice is extracted with 
 great facility. 'I'lie liquor obtained will amount to 
 200 gallons, and will be of a rich sweet taste, re- 
 sembling wort. It is then put into tiie copperwith 
 one pound of hops, and suffered to boil about five 
 hours, when it is put into the cooler to i-emaintill 
 the heat comes down to 66 degrees. From the 
 cooler it is discharged into the vat, where six 
 quarts of veasi are put to it, in the usual manner. 
 Let it work fortj -eight hours, or till 58 (leg., when 
 the yeast begins to fall. Then heat twelve gallons 
 of unfermented juice, and put it to the liquor, and 
 the heat will be raised to 60 deg. Work afresh f^r 
 twenty-four hours longer, the liquor gradually low- 
 ering, as before, from 66 to 58°. lun the whole 
 into haif-hogsheads, to work from the bung. Alter 
 standing three days in the casks, fitty gallons may 
 be dravv n oif, which is rectified the next dav with- 
 out any additional substance. Twelve gallons of 
 spirit will be obtained. 
 
 To make crrack. 
 
 Ar; ack is no other than a s])irit produced by dij- 
 lillatiun from a vegetable juice called toddy, which 
 Sows out of the cocoa-nut tree. The operator pro- 
 vides himself with a parcel of eartiien puts, eiiinbs 
 Hp C.ie trunk of a coc;ia-tree; am" when he comes lo 
 ,lie boughs, he cuts off one of the small knots or 
 linttoiis, and -ipplies the mouth of a bottle to the 
 vouiid, fastening it to the bough with a bandage; 
 
 in the same manner he cuts off others, and pro- 
 ceeds till the whole number is emploved: this done, 
 he leaves them until the next mo. .ling, when ht 
 takes off the bottles, -which are mostly filled, and 
 empties the juice into the jjroper receiitacle. 
 When a sufficient (piantity is produced, the whole 
 put together, is left to ferment. When the fei-* 
 mentation is over, and the li(pior is a little tart, it 
 is put into the still, and fire being made, the stil] 
 is siiftered to work as long as that whiL-li comes of! 
 has any considerable taste of sjiirit. The li(iuor 
 thus procured is the low wine of ai'r;ick; and is ilis- 
 tilled again to separate some of its waterv parts, 
 and rectify it to that vety weak kind of proof-spi- 
 rit in which £tate we find it. 
 
 Tungiisian arrack is a spirituous li(pior made by 
 the I'ailars of Tungusia, of mares milk, left tc 
 sour, and afterwards distilled tuiceor thriue be- 
 tween two earthen pots closely stopped, whence 
 the liquor runs through a small wooden pipe. 
 'J 'o fine spirits. 
 
 Mix a small quantity of wheat flour in water M 
 if for making ])aste, and pour the same into the 
 vessel. The whole is then to be well roused, and 
 in a short time the contents will become bright. 
 7 extract alcohol from potatoes. 
 
 Take 100 lbs. of potatoes well washed, dress 
 them by steam, and let them be bruised to powder 
 with a roller, &c. In the nean time take 4 lbs. of 
 ground malt, steep it in lukewarm water, and then 
 poiir into the fermenting back, and pour on it 
 twelve qi;arts of boiling water; this water is stirred 
 about, and the bruised potatoes thrown in, and well 
 stiiTed about w itii w ooden rakes, till every part of 
 the potatoes is w ell saturated witli the liquor. 
 
 Immediately, six or eight ounces of yeast is to be 
 I mixed with twenty-eight gallons of water of a pro- 
 I per warmth to make the whole mass of the tempe- 
 rature of from 59 lo 66 degrees; there is to be 
 I added half a pint to a pint of good brandy. 
 
 The termenting back must be placed in a room, 
 to be kept by means of a stove at a temperature 
 from 66 to 72 degrees. The mixture must be left 
 to remain at rest. 
 
 The back must be large enough to suffer the mass 
 to rise Seven or eigiit inches without running over 
 It, notwithstanding this precaution, it does so, a 
 little must be taken out, and returned when ii falls 
 a little; tlie back is then covered again, and the 
 fermentation is suftered to finish witfioul toucliing 
 it — w hich takes place generally in five or sii ilavs 
 This is known by its being perceived that the "li- 
 (juor is quite clear, and the jiolatoes fallen to the 
 bottom of the back. The tiuid is decanted, and 
 the potatoes pi'essed dry. 
 
 The distillation is by vapour, with a wooden oi 
 copper still on tiie plan of Count Rumford. The 
 product of the Srst distillation is low wines. 
 
 ^Vllell llie fermentation has been favoarable, 
 from every 'fvu lbs. of potatoes, six quarts and up- 
 wards of gooU brandy, of 20 degrees of the areo- 
 meter, are obtained; which, put into new casks, 
 11 and afterwards browned with burnt sugar, like the 
 \ French brandies, is not to be distinguished froa» 
 r them. 
 
 One thousand pounds of potatoes al twice, givei 
 sixty lo seventy quarts of good brandy. The resi- 
 due of the disiillaiion is used as food for stock. 
 To extract potash from potatoe tops. 
 
 It is necessary lo cut oti" t!ie potatoe tojis the mo- 
 ment that the flow ers begin to fall, as tlial is the 
 pericl of their greatest vigour; they must be cut 
 oft al four or five inches from the ground, with a 
 \ery sliarji knift;. Fiesh sprouts spring, wliich 
 will not only answer ail the purposes of conduct- 
 ing ilie roots to malurily, but tend loan increase of 
 their volume, as Uiey, (liie sprouts^ demand less 
 
44 
 
 UNIAT.RSAL RECEIPT BOUK. 
 
 ►\ourishment than the old top. The tops may be 
 sr.tiered to remain on tl\e gronnd where cut; in 8 
 or 10 days the are sufficiently dry without turn- 
 V. <r, and mav be carted, eittier homefcor to a cor- 
 ner of the field, where a hole is to be du"; in the 
 earth, about 5 feet square and 2 feet deep, (llie 
 comliustioii would be too rapid, and theaslies cool 
 ton quick, and thereby diminish theciuantity of al- 
 knli were they burnt in the open air). The ashes 
 must be kept red-hot as long as possible: when the 
 fire is strong, tops that are only imperfectly dried 
 may i)e thrown in, and even green ones will then 
 burn well enougn. 
 
 The aslies extracted from the hole must be put 
 in a vessel, and boiling water be poured upon it, 
 as then tlie water must be evaporated: for these 
 two operations potato tops may be used alone as 
 firing in the furnace, and the ashes collected. 
 There remains, after the evaporation, a dry saline 
 reddish substance, known in commerce under the 
 name of sali/i; the more ttie ashes are boiled, the 
 greyer and more valuable the salin becomes. 
 
 The salin must then be calcined in a very hot 
 oven, until the whole mass presents an uniform 
 reddish brown. In cooling it remains dry, and in 
 fragments — blneish within, and white on the sur- 
 face; in which state it takes the name of potass. 
 
 The ashes, exhausted of their alkaline principle, 
 afford excellent manure for land intended to be 
 planted with potatoes. 
 
 V'o rrnhe brandy from beet root. 
 
 For tlie preparation of brand)', the water used in 
 the first boiling of the roots, is boiled again, and 
 jtoured nut on the residuum from the first expres- 
 sion of the p >unded roots; this must stand for a 
 day or two, after which it is expressed, and the re- 
 maining dry jiulp serves as a good fond fir cattle. 
 The juice obtained in this way is mixed with the 
 waste parts of the syrup and the mucilage which 
 remains after tlie expression of the saccharine cr3's- 
 tals, and all boiled together till half of it is evapo- 
 rated. The liquor is then poured into a coop ex- 
 posed to a temperature of 45 deg. Fahrenheit, and 
 cooled to 65 deg. Having added a proportionate 
 quantity of yeast, it is left to ferment, and in 
 3 or 4 days after the distillation may be undertaken. 
 7'o obtain sugar from beet root. 
 
 The beet roots best calculated for the extraction 
 of sugar, are those which have a soft flesh, whitish 
 towards the edges and not growing above ground. 
 Aftei being cleaned, they are boiled, cut into pieces 
 and pounded in a wooden trough with wooden 
 stampers, and afterwards pressed. The juice thus 
 obtained is itninediately put into a polished copper 
 kettle and simmered, during which time the scum 
 must contiiMrilly be taken off. To one hundred 
 quarts of this juice add two ounces or less of slack- 
 V ened lime, diluted so an to have the .""pearance of 
 milk, and co'-tinue the boiling till the juice is thick- 
 ened to the h:df of it. Having sti'ained it through 
 a woollen cloth, thicken it to the consistency of a 
 syrup, which afterwards is put into glass, stone, or 
 wooden vessels. These being placed ntar a mo- 
 derate fire, saccharine crystals appear, which being 
 freed by expression from ti.j mucilaginous juice, a 
 very good raw su-'ar is obtained. 
 
 To make proof spirit. 
 
 The London College mentions no ])roportions, 
 but requires the specific gmvity of .930; the Dub- 
 lin advises the mixture of four measures of spirit 
 with three of water, and the Edinburgh College or- 
 ders equal measures of their alcohol and water, the 
 specific gravity of which mixture tliey quote as 
 .935. The chemists in London are in the habit of 
 making their proof spirit, by taking half spirit of 
 Tifine and half water, whenever it is required, as 
 4iey seldom or never keep it iit that state. 
 
 To make tincture of salt of tartar. 
 
 Melt 6 oz. of salt of tartar in a crucible; pcwdei 
 it while hot, and immediately pour upon the pow- 
 der a quart of spirit of wine, and digest it for seve- 
 ral days. 
 
 Tincture of antimony . 
 
 Take of crude antimony, 1 oz. ; salt of tartar, and 
 saltpetre, each 2 oz. Mix and throw them into a 
 red hot crucible; when melted, pour them out into 
 an iron moitar, powder the mass, while hot, and 
 before it grows cold put it into a bottle with a suffi- 
 cient quantity of spirit of wine. 
 
 This and the ])receding are to be considered as 
 alcohol Tuade without distillation, but thej' receive 
 an alkaline taint, which renders them impure. 
 
 All these spirits are stimulants, but more era- 
 ployed as luxuries than medicines 
 
 LIQLTiURS. 
 
 To make ratafia d''ar.gelique. 
 
 Take of angelica seeds, 1 drachm; stalks of an- 
 gelica, bitter almonds, blanched, each 4 oz. ; proof 
 spirit, 12 pints; white sugar, 2 lbs. Digest, strain, 
 anfl filter. 
 
 JirSsette de Bcurdeavx. 
 
 Take of sugar, 9 oz. ; oil of aniseed, 6 drops. 
 Rub them together, and add by degrees, spirit ol 
 wine, 2 pints; water, 4 pints. Filler. 
 
 To make real creme des barbades. 
 
 Take 2 dozen middling sized lemons; 6 large 
 citrons; loaf sugar, 2S lbs. ; fresh balm leaves, J^ lb. ; 
 spirit of wine, 2i gallons; water 3^ ditto. Thiswill 
 produce about 7 gallons, full measure. Cut the 
 lemons and citrons in thin slices, and put them into 
 a cask; pour upon them the spirit of wine, bung 
 down close, and let it stand ten days or a fortnight, 
 then break the sugar, and boil it for half an hour 
 in the three gallons and a half of water, skimming 
 it frequently; then chop the balm-leaves, put them 
 into a large pan, and pour upon them the boiling 
 liquor, and let it stand till quite cold; then strain 
 it through a lawn sieve, and put it to the spirits, 
 &cc. in the cask; bung down close, and in a fort- 
 night draw it off; strain it through a jelly hag, and 
 let it remain to fine; then bottle it. 
 Eau de barbades. 
 
 T.ike of fresh orange peel, 1 oz. ; fresh lemon- 
 peel, 4 oz.; cloves, ^ drachm; coriander, I do.; 
 proof spirit, 4 pints. Distil in a bath heat and add 
 white sugar in powder. 
 
 To make ratafia de cafe. 
 
 Take of roasted coffee, ground, 1 lb.; proof spi- 
 rit, 1 gallon; sugar, 20 oz. Digest for a week. 
 Ratafia de cassis. 
 
 Take of ripe black currants, 6 lbs.; cloves, ^ 
 drachm; cinnamon, 1 ditto; proof spirit, 18 pints; 
 sugar, 3^ lbs. Digest for a fortnight. 
 Ratafia des cerines. 
 
 Take of morello cherries, with their kernels, 
 bruised, 8 lbs; proof s[>irit, 8 pints. Digest for a 
 month, bU'ain with expression, and then add l^lbs. 
 of sugar. 
 
 Ratafia da chocolat. 
 
 Take of Caracca cocoa nuts, roasted, I lb. ; West 
 India ditto, roasted ^ lb.; proof spirit, I gallon. 
 Digest for a fortnight, strain, and then add sugar, 
 1^ lbs.; tincture of vanilla, 30 drops. 
 Eau divine. 
 
 Take of spirit of wine, 1 gallon; essence of le- 
 mons, and essence of bergaraot, each 1 drachm: 
 Distil in a bath heat: add sugar 4 lbs. dissolved in 
 2 gallons of pure w.iter; and, lastly, orange flower 
 water, 5 oz. 
 
 Elephanfs milk. 
 
 Take of benjamin, 2 oz.; spirit of wine, I pint 
 
DISTILLATION. 
 
 14 
 
 ftoiling water, 2^ pints. When cold, strain; and 
 aild sugar, 1^ lbs. 
 
 Ratafia de grenoble. 
 
 Take of small wild black cherries, with their 
 kernels, bruised, 12 lbs.; proof spirit, 6 gallons. 
 Digest for a month, strain, and then add VZ lbs. of 
 sugar. A little ciu-on peel may also be added at 
 pieasui • 
 
 Marasquin de groseillef. 
 
 Ta. •< cooseberries, quite ripe, 102 lbs. black 
 cherry lfr,,es, 12 lbs. Bruise and ferment; distil 
 and rectify the s()irit. To each pint of this spirit 
 add as much distilled water, and sugar, 1 lb. 
 JIuile de Venus. 
 
 Take of flowers of the wild carrot, picked, 6 oz. 
 — 'Spirit of wine, 10 pints. Distil in a bath heat. 
 To tlie spirit add as much syrup of capillaire; it 
 may be coloured with cr 'hineal. 
 Liquodilla. 
 
 Take the thin peel of six oranges and 6 lemons, 
 steep them in a gallon of brandy or rum, close 
 slopped, for two or three days; then take 6 riuarto 
 of water, and 3 lbs. of loaf sugar clarified with tlie 
 whites ot three eggs. Let it boil a quarter of an 
 h.mr, then strain it through a fine sieve, and let it 
 stand till cold; strain the brandy from the peels, 
 and add the juice of 5 oranges and 7 lemons to each 
 gallon. Keep it close stopped up six weeks, then 
 bottle it. 
 
 Fresh marasqidn, a ne-w liqueur. 
 
 Advantage has not hitherto been taken of the 
 fruit of the St Lucia'n tree, [pnmus mahaleb, Lin. ) 
 This small black fruit is of a very disagreeable 
 taste, but it may produce an excellent liqueur. JVl. 
 Cadet de Vaiia\ recognizing in this little cherry 
 an aromatic savour, thought it would serve to make 
 a kind of kirschwasser. In effect, it ferments and 
 furnishes by distillation a Prussic alcohol; but by 
 putting it first to iiduse in brandy for some time, 
 there is obtained, by distillation in a bath heat, a 
 spirit of a very agreeable aromatic, and which, pro- 
 perly sweetened, forms a liqueur comparable to the 
 best marasquin of Italy. It is necessaiy to bruise 
 the fruit and the nuts before infusing them in bran- 
 dy. The spirit must also be brought back to 21 
 degrees before sweetening it. Then add nearly 12 
 oz. of sugar to every quart of liqueur. — Journal de 
 Fharmacie, 1821. 
 
 Ratafia de brou de noix. 
 
 Take of young walnuts, whose shells are not yet 
 hardened, in number, 60, — brandy, 4 pints, — sugar, 
 i2 oz. — mace, ciimamon, and cloves, each 15 gr. 
 Digest for 2 or 3 months, press out the liquor, fil- 
 ter, and keep it for 2 or 3 years. 
 
 Ratajia de noyeau. 
 
 Take of peach or apricot kernels, with their 
 shells bruised, in number, 120, proof spirit, 4 pints, 
 sugar, 10 oz. Some reduce the spirit of wine to 
 proof with the juice of apricots or peaches, to make 
 this liqueur. 
 
 Crerne de noyeau de Martiniqiie. 
 
 Take 20 lbs. of loaf sugar, — 3 gallons of spirit 
 of wine, — 3 pints of orange flower water, — 1;^ lb. 
 ut" bitter almonds — 2 drachms of essence of lemon, 
 mid 4^ gallons of water. The produce will exceetl 
 8 gallons. 
 
 Put 2 lbs. of the loaf sugar into a jug or can, 
 pour upon it the essence of lemon, and 1 quart of 
 the spirit ot wine; stir it till the sugar is dissolved, 
 and the essence completely incorporated. Bruise 
 the almnnds, and put them into a 4 gallon stone 
 nottle or cask, add the remainder of the spirit of 
 *ine, and the mixture from the jug or can: let it 
 stand a week or ten days, shaking it frequently. 
 Then add the remainder of the sugar, and boil it 
 in the 4^ gallons of water, for three quarters of an 
 tiajx, taking oft' the scum as it rises. When cold, 
 
 r 
 
 put it in a cask; add the spirit, almonds, &c. from 
 the stone bottle; and lastly, the orange flower wa« 
 ter. Bung it down close, and let it stand three 
 weeks or a month; then strain it through a jeilj 
 bag, and when fine bottle it oft". When the pink 
 is wante<l, add cochineal, in Y)Owder, at the rate ot 
 half a drachm, or two scruples, to a quart. 
 Ratafia d^ecorces d^orauges. 
 
 Take of fresh peel of Seville oranges, 4 oz. — 
 proof spirit, 1 gallon, — sugar, 1 lb. Digest for 6 
 hours. 
 
 Ratafia defieurs d'' oranges. 
 
 Take of fresh flowers of orange-tree, 2 lbs. 
 proof si)irit, 1 gallon, — sugar, l^ibs. Digest for 6 
 hours. 
 
 Creme d'orange of superior flavour. 
 
 Take 3 dozen middling sized oranges," orange 
 flower water, 2 quarts, loaf sugar, 18 lbs. spirit of 
 wine, 2 gallons, tincture of saffron, 1^ oz. water, 
 4^ gallons. This will produce 7^ gallons. 
 
 Cut the oranges in slices, put them into a cask, 
 add the spirit and orange flower water, let it stand 
 a fortnight, then boil the sugar in the water for 
 half an hour, pour it out, and let it stand till cold, 
 then add it to the mixture in the cask, and put in 
 the tincture of saffron. Let it remain a fortnight 
 longer; then strain, and proceed as directed in the 
 receipt for cremes de Barbades, and a very fine 
 cordial will be produced. 
 
 Fine brandy shrub. 
 
 Take 8 oz. of citric acid, — I gallon of porter,— 
 3 gallons of raisin wine, — 2 quarts of orange flower 
 water, — 7 gallons of good brandy, — 5 ditto of water. 
 This will produce 16 gallons. First, dissolve the 
 citric acid in the water, then add to it the brandy; 
 next, mix the raisin wine, porter, and orange flower 
 water together; and lastly, mix the whole: and in 
 a week or ten days, it will be ready for drinking, 
 and of a very mellow flavour. 
 Rum shrub. 
 
 Leave out the brandy and potter, and add 1 gal- 
 lon more raisin wine, 6 lbs. of honey, and 10 gaW 
 ions of good flavoured rum. 
 
 Currant shnib. 
 
 Take white currants, when quite ripe, pick them 
 off the stalks, and bruise them; strain out the juice 
 through a cloth, and to two quarts of the juice put 
 2 lbs. of loaf sugar; when it is dissolved add to it a 
 gallon of rum, then strain it through a flannel bag 
 that will keep in the jelly, and it will run off clear; 
 then bottle it for use. 
 
 Usquebaugh. 
 
 Usquebaugh is a strong compound liquor, chiefly 
 taken by way of dram; it is made in the highest 
 perfection at Drogheda in Ireland. Tlie following 
 are the ingredients, and the proportions in which 
 they are to be used. 
 
 Take of best brandy, 1 gallon, — raisins, stoned, 
 1 lb. — cinnamon, cloves, nutmeg, and cardamoms, 
 each 1 oz. crushed in a mortar, — saffron, half an 
 ounce, — rind of 1 Seville orange, and brown sugar 
 candy, 1 lb. Shake these well every day, for at 
 least 14 days, and it will, at the expiration of that 
 time, be ready to he fined for use. 
 
 Another method. — Take of nutmegs, cloves, and 
 cinnamon, each 2 ounces; of the seeds of anise, cara- 
 way, and coriander, each 4 ounces; liquorice root, 
 sliced, half a pound; bruise the seeds and spices, 
 and put them together with the liquorice, into the 
 s^ill, with 11 gallons of proof spirit, and 2 gallons 
 of water; distil with a pretty brisk fire. As soon 
 as the still begins to work, fasten to the nozel of 
 the worm 2 ounces of English saffron, tied up in a 
 cloth, that tlie licjuor may run through it, and ex- 
 tract all its tincture. Whe.i the operation is finish- 
 ed, sweeten with fine sugar. — This liqueur may be 
 much improved by the following additions; Digest 
 
i4G 
 
 UNTV'^ERSAL RECEIPT BOOK. 
 
 4 pfiiinds of stoned raisins, 3 pouixJs of dates, and 
 i pounds of sliced liijiKirice root, in '2 gallons of 
 ■water, for 12 liours. \Vlien the licjuor is strained 
 off, and has dfjosited aL sediment, decant it gently 
 Into the vessel containing live iis.(uebaugh. 
 Ratafia a la violetle. 
 Take of F'lorer.tine orris root, '2 dr. — arcbel, 1 
 oz. — spirit of uine, 4 pints. Digest, strain, and 
 add sugar, 4 ll)s. — Liipieurs are also made bv ad- 
 dinn- liungarv-wator, honey-water, eau de Cologne, 
 and several other s\>irits, to an equal quantity of 
 simple syrup, or common capillaire. 
 
 COMPOUND SPIRITS, OR CORDIALS. 
 
 • General Rules. 
 
 The perfection of this grand brnnch of distillei7 
 depends upon the observation of the following ge- 
 neral rules, which are easy to be observed and 
 practised: — 1. The artist must always be careful to 
 use a well cleansed spirit, or one freed from its 
 own essential oil. For as a compound cordial is 
 ftotiiing more than a spirit impregnated with the 
 essential oil of the ingredients, it is necessary that 
 the spirit should have deposited its own. 2. Let 
 the time of previous digestion be proportioned to 
 the tenacity of the ingredients, or the ponderosity 
 of their oil. 3. Let the strength of the fire be pro- 
 portioned to the ponderosity of the oil intended to 
 loe raised with the spirit. '4. Let a due proportion 
 of the finest parts of the essential oil be united with 
 the spirit; the grosser and less fragrant parts of the 
 oil not giving the spirit so agreeable a flavour, and 
 Mt the same time rendering it thick and unsightly. 
 This may in a great measure be eftected by leaving 
 out the feints, and making up to proof with fine 
 soft water in their stead. 
 
 A careful observation of these four rules will 
 render this extensive part of distillation far more 
 perfect than it is at present. Nor will there be 
 any occasion for the use of burnt alum, white of 
 eo'gs, isinglass, kc. to fine down the cordial waters, 
 for they will presently be fine, sweet, and plea- 
 sant. 
 
 To make aniseed cordial. 
 Take of aniseed, bruised, 2 lbs. — proof spirit, 
 l^J^ gallons, — water, 1 gallon. Draw oft' 10 gallons 
 witii a moderate fire. This water should never be 
 -educed below proof: because the large quantity of 
 oil with wi.ich it is impregnated, "ill render the 
 goods milky and foul, when brought down below 
 proof. IJut if there is a necessity for doing this, 
 their transparency may be restored by filtration. 
 Cinnamon cordial. 
 Take 2 pennyweights of oil of cassia lignea, dis- 
 solved with sugar and spirit of wine; 1^ gallons, at 
 I in 6, — cardamom seeds, husked, I ounce, — or- 
 ange and lemon peel dried, of each, 1 oz. Fine 
 with A a pint of alum water; sweeten with loat su- 
 gar, not exceeding 2 lbs. and make up 2 gallons 
 measure with the water in which the s>igar is dis- 
 solved. Colour with burnt sugar. 
 
 Strong cinnamon cordial. 
 Take 8 pounds of fine ciimamon, bruised, — 17 
 gallons of clear rectified spirit, and 2 gallons of 
 water. Put them into the still, and digest them 
 twenty-four hours with a gentle heat; after which, 
 di-aw oft" sixteen gallons by a pretty strong heat. 
 Caraiuny cordial. 
 For 20 gallons. Take 1^ ounces of oil of cara- 
 way, 20 drops of cassia-lignea oil, 5 drops of es- 
 sence of orange-i)eel, 5 drops of tne essence of le- 
 mon, 13 gallons of spirits, one in five, and 8 lbs. of 
 loaf sugar. Make it up and fine it down. 
 Cedrat cordial. 
 The cedrat is a species of citron, and very high- 
 
 Iv esteemed in Italy, where it grows naturally 
 The fruit is difficult to be iirocored in this cnun 
 trv; but, as the essential oil is often imported tVun 
 Italv, it may be made with it as ff)llows: Take ol 
 the finest loaf-sugar, ])owdered, A lb. Put it into 
 a glass mortar, with 120 drops of the essence of r,<>- 
 drat; rub them together with a glass pestle, and 
 put them into a glass alembic, with a gallon o fine 
 proof spirit, and a quart of water. Place the t em- 
 bic in a bath heat, and draw off one gallon, of I ill 
 the feints begin to rise ; then dulcify with fine su- 
 gar. This is considered the finest cordial ye* 
 known; it will therefore be necessaiy to be parti- 
 cularly careful that the spirit is perfectly clean, 
 and, ;is much as possible, free from any flavour ot 
 its own. 
 
 Citron cordial. 
 Take of diy j-ellow rinds of citrons, 3 lbs. 
 orange-i^el, 2 lbs. nutmegs, bruised, J lb. proof 
 spirit, lOA gallons, water, 1 gallon. Digest with a 
 gentle heat; then draw off' 10 gallons in a bath heat; 
 and dulcify with fine sugar. 
 
 Clove cordial. 
 Take of cloves, bi-uised, 4 lbs. pimento, or all- 
 spice, ^ lb. proof sjjirit, 10 gallons. Digest the 
 mixture 12 hours in a gentle heat, and then draw 
 off" 15 gallons with a pretty brisk fire. The water 
 may be coloured red, either by a strong tinctui-e 
 of cochineal, alkanet, or corn poppy-flowe-s. It 
 may be dulcified at pleasure with double refined 
 sugai-. 
 
 Coriander cordial. 
 For 3 gallons. Take 7 quarts of spirits, 2 lbs. 
 of coriander seed, 1 oz. of caraway seed, 6 drops 
 of the oil of orange, and 2 lbs of sugar. Fill up 
 with water. The coriander seed must be bruised 
 and steeped in the spirits for ten or twelve days, 
 and well stirred two or three times a day. Fine it 
 the same as gin. 
 
 JSaii de bigarade. 
 Take the outer or yellow part of the peels of 14 
 bigf.rades (a kind of orange), \ oz. of nutmegs, ^ 
 oz. of mace, 1 gallon of fine proof spirit, and 2 
 quarts of water. Digest all these together two 
 days in a close vessel; alter which, draw oft' a gal- 
 lon witli a gentle fire, and dulcify with fine sugar. 
 Gold cordial. 
 Take of the roots of angelica, sliced, 4 lbs. rai- 
 sins, stoned, 2 lbs. coriander seeds, \ lb. cara- 
 way seeds and cinnamon, each ^ lb. cloves, 2 oz. 
 figs and liquorice root, sliced, each, 1 lb. proof 
 spirit, 11 galloi.3, water 2 gallons. Digest two 
 days; and draw oft" by a gentle heat, till the feints 
 begin to rise; hanging in a piece of linen, fastened 
 to the mouth of the worm, an ounce of English saf- 
 fron. Then dissolve 8 lbs. of sugar in three quarts 
 of rose-water, and add to it the distilled liquor. 
 
 The above cordial derives its name from a quan 
 tity of leaf gold being formerly added to it; but tbi? 
 is now generally disused 
 
 Lorage cordiaL 
 For 20 gallons. Take of the fresh roots of lev- 
 age, valerian, celen', and sweet fennel, each 4 o::. 
 essential oil of caraway and savin, each 1 ounce, 
 spirit of wine, 1 pint, i)roof spirit, 12 gallons, loat 
 sugar, 12 lbs. Steep the roots and seeds in the 
 spirits for 14 days; then dissolve the oils in the 
 S|)irit of wine, and add them to the undulcified cor- 
 dial drawn oft" from the other ingredients; dissolve 
 the sugar in the water for making up, and fine, if 
 necessary, with alum. 
 
 J^mon cordial. 
 Take of dried lemon-peel, 4 lbs. proof spirit, 
 10^ gallons, water, 1 gallon. Draw oft" ten gallonc 
 by a gentle fire, and dulcify witli fine sugar. 
 JVertar. 
 For 20 gallons. Take 15 gallons of red ratafia 
 
 J 
 
DISTmLATtOX 
 
 I^- 
 
 J oz. of cassia-oil, find an equal rinantity of the oil 
 of caraway seeds. Dissolve in half a pint of spirit 
 of wine, and make up with oraiige wine, so as to 
 fiil up the cask. Sweeten, if wanted, l)y adding a 
 small lump of sugar in the glass. 
 JVoyeait. 
 
 Take 1^ gallons of French hrandy, 1 in 5, 6 oz. 
 of the best French prunes, '2 oz. of celery, S oz. of 
 the kernels of apricots, iicilarines, and peaches, 
 and 1 oz. cif bitter almonds, all gently bruised, es- 
 sence of orange-peel, and essence of lemon-peel, 
 of each 2 pentiy-weigiits, ^ a pound of loaf-sugar. 
 Let the wiiole stand ten days or a fortnight; then 
 draw off, and add to the clear noyeau as much rose 
 water as will make it up to two gallons. 
 Orange cordial. 
 
 Take of the yellow part of fresh orange-peel, 5 
 lbs. proof spirit, lO^ gallons, water, 2 gallons. 
 D:aw off ten gallons with a gentle fire. 
 Peppermint corcUal. 
 
 For twenty gallons. Take 13 gallons of recti- 
 fied spirits, one in five under iiydrometer proof, 12 
 lbs. of loaf sugar, 1 pint of spirit of wine, that will 
 fire gunpowder, 15 pennyweights troy of oil of 
 peppermint, water, as mucli as will fill up the cask, 
 V liich should be set up on end, after the wiiole has 
 been well roused, and a cock for drawing off plac- 
 ed in it. 
 
 Ratajia. 
 
 This is a fiquor prepared from different kinds 
 of fruits, and is of different colours according to 
 the fruits made use of. These fruits should be ga- 
 liiered when in their greatest perfection, and the 
 largest and most beautiful of tliem chosen for the 
 purpose. The following is the method of making 
 red raiajia, fine and soft: Take of the black-heart 
 cherries, 24 lbs. black cherries, 4 lbs. raspberries 
 and strawberries, each, 3 lbs. Pick tlie fruit from 
 their stalks, and bruise them, in which state let 
 them continue 12 hours; then press out the juice; 
 iind to every pint of it, add ^ lb. of sugar. When 
 the sugar is dissolved, run the whole througli tiie 
 filtering bag and add to it three quarts of proof 
 s[)irit. Then take of cinnamon, 4 oz. mace, 1 oz. 
 and cloves, 2 drachms. Bruise these spices, put 
 them into an alembic w itli a gallon of proof spirit 
 and two quarts of water, and draw off a gallon with 
 a brisk fire. Atkl as mucli of this spicy spirit to 
 the ratafia as will render it agreeable: about one- 
 fourth is the usual proportion. 
 
 Dry or sharp ratajia. 
 
 Take of cherries and gooseberries, each 30 lbs. 
 mulberries, 7 lbs. raspberries, 10 lbs. Pick all 
 these fruits clean from their stalks, &c. bruise 
 them, and let them stand twelve hours; but do not 
 suffer them to ferment. Press out the juice, and 
 to every pint add three ounces of sugar. When 
 the sugar is dissolved, run it through the filtering 
 bag, and to every five pints of liquor add four pints 
 of proof spirit; together with the same proportion 
 of spirit drawn from spices. 
 
 Common ratafia. 
 
 Take of nutmegs, 8 oz. bitter almonds, 10 lbs. 
 Ijisbon sugar, 8 lbs. ambergris, 10 grains. Infuse 
 Ihese ingredients three days in 10 gallons of proof 
 spirit, and filter it llirough a flannel bag for use. 
 The nutmegs and bitter almonds must be bruised, 
 and tlie ambergris rubbed with the Lisbon sugar in 
 a marble mortar, before they are infused in the 
 sjjirit. 
 
 Cherry brandy. 
 
 One of the best and most common waysof mak- 
 •ng cheri y brandy, is to put the cherries (being first 
 >lean picked from tiie stalks) into a vessel, till it 
 be about half full; then fill u|) with rectified mo- 
 U^^ses brandy, which is generally used for this com- 
 (»ouud, and when tiiey have been infused si.xteen or 
 
 eighteen days, draw off the liquoi l>y degrees, as 
 wanted; wiien drawn off fill the vessel a second 
 time nearly to the top, let it stand about a month, 
 and tiien draw it off as there is occasion. The 
 same cherries may be used a third time by cover- 
 ing lliem with over-proof brandy, and letting it in- 
 fuse for six or seven weeks; when drawn off for 
 use, as much water must be added as the brandy 
 was over-proof, and the cherries must be afier- 
 wards pressed as long as any liquor remains in 
 them, before beins; cast away. 
 
 When drawn off tiie second time, the liquor will 
 be somewhat inferior to the first, when more sugar, 
 with half an ounce of cinnamon and cloves beaten, 
 may be added to twenty gallons of it; iiut thcie 
 should only be half tiie quantity of cimiamf' nud 
 cloves in each twenty gallons of the first ' jr ^sion. 
 
 .hwther method. — Take 72 pounds ' .-nerries, 
 half red and half black — masli or s^ ^ze them to 
 pieces with the hands, and add t' ,era three gal- 
 lons of brandy, letting them steep for 24 hours — 
 then put the mashed cherries and li(iuor into a 
 canvas bag a little at a time, and press it as long as 
 it will run. Sweeten it with loaf sugar, and let it 
 stand a month — then bottle it off, putting a lump 
 of loaf sugar into eveiy bottle. 
 
 Atiother. — To every four quart.* of brandy, put 
 four pounds of red cherries, two pounds of black, 
 one (juart of ras])berries, with a few cloves, a slick 
 of cinnamon, and a little orange peel; let these 
 stand a month close stopped; tlien bottle it off, put- 
 ting a lump of loaf sugar into every botth". 
 Black cherry brandy. 
 
 Stone eight pounds of black cherries, am! put on 
 them a gallon of brandy. Bruise the stones ii a 
 mortar, and then add them to the brandy. Cover 
 them close, and let them stand a month or sij 
 weeks. Then pour it clear from the sediment, an< 
 bottle it. Morello cherries, managed in tliis man 
 ner, make a fine rich cordial. 
 
 Caraway brandy. 
 
 Steep an ounce of caraway seeds, and six ounces 
 of loaf sugar, in a quart of L,randy; let it stand nine 
 days, and liien draw it oft". 
 
 hevwn brandy. 
 
 Put five quarts of water to one gallon of brandy, 
 take two dozen of lemons, two pouruis of the best 
 sugar, and three pints of milk. Pare the lemons 
 very thin, and lay the peel to steep in the brandv 
 twelve hours. Squeeze the lemons upon the sugar, 
 then ])Ut the writer to it, and mix all tlie ingredients 
 togetlier. Boil the milk, and pour it in boiling. 
 Let it stand 24 hours and then strain it. 
 Orange brandy. 
 
 Put the chips of eighteen Seville oranges in three 
 quarts of brandy, and let them steep a fortnight in 
 a stone-bottle close stopped. Boil two quarts of 
 spring-water, with a pound and a half of the finest 
 sugar, nearly an hour verj' gently. Clarify the 
 water and sugar with the white of an egg, then 
 strain it through a jelly-bag, and boil it neai'ly half 
 away. When it is cold, su'ain the brajidy into the 
 syrup. 
 
 Raspberry brandy. 
 
 Take a pint of water and two quarts of brandy, 
 and put tliem into a pitcher large enough to holn 
 them and four pints of raspberries. Put in half .■» 
 pound of loaf sugar, and let it remain for a wck 
 close covered. Then take a piece of flannel, with 
 a piece of hoUand over it, and let it run Uirough 
 by degrees. It may be racked into other bottles a 
 week after, and then it will be perfectly fine. 
 
 Another method. — Raspberry brandy is infused 
 nearly after the same manner as cherry brandy 
 and drawn off with about the same addition of 
 brandy to « bat is ih-awn off from tlie first, second, 
 and third infusion, and dulcified accordingly, first 
 
118 
 
 UNIVERSAL RECEIPT BOOK. 
 
 making it vif a bright deep colour; omitting cinna- 
 mon and cioves in the first, hut not in the second 
 and tnird infusion. The second infusion will be 
 somewhat paler than the first, and must be height- 
 ened in colour, by adding cherry brandy about a 
 qtiart, with ten or more gallons of raspbeiry brandy; 
 and the thinl infusion will require more cherry 
 brandy to colour it. It may be flavoured with the 
 juice of the elder berry. 
 
 Whiskey cordial. 
 Take of cinnamon, ginger, and coriander seed, 
 each 3 oz. mace, cloves, and cubebs, each, 1^ oz. 
 Add 11 gallons of proof spirit, and 2 gallons of 
 water, and distil; now tie up 5 oz. of .English saf- 
 fron, raisins (stoned) 4^ lbs. dates, 3 do. liquorice 
 root, 2 do. Let these stand 12 hours in 2 gallons 
 of water, strain, and add it to the above. Dulcify 
 the whole with fine sugar. 
 
 ESSENTIAL AND OTHER OILS. 
 
 The oils are obtained by distillation, with a suf- 
 ficient quantity of water to prevent the articles 
 from adhering to the still, and the oil and water 
 acquiring a burnt taste; they are all stimulant, in 
 doses of from 2 to 10 drops upon sugar. 
 Oil of aniseed. 
 
 One pound of the seeds will yield 2 drachms. 
 It is congealed, except in warm weather; this oil 
 is carminative, and poisonous to pigeons, if rubbed 
 on their bills or head. 
 
 Cajeput oil. 
 
 This is obtained from the leaves, which are im- 
 ported from the East Indies, generally in large 
 copper flasks; it is cooler than that of peppermint, 
 but smells of turpentine. It is used externally in 
 riieumatism. 
 
 Oil of caraway. 
 
 This is obtained from the seeds; it is carmina- 
 tive: 2 pounds will yield more than 1 ounoe, and 
 1 cwt. 83 ounces. 
 
 Oil of cloves. 
 
 This is obtained from the spice of that name; it 
 is very heavy, acrimonious, and supposed to con- 
 tain some part of the resin of the clove. One pound 
 ofcloves will V /eld from 1^ to 2^ troy oz.,- 7^ pounds 
 will yield 1 pound of oil. It is also expressed from 
 tlie cloves when ripe. MuUer, by digesting half 
 an oz. of cloves in ether, and then mixing it with 
 water, obtained 7 scruples of oil, greenish yellow, 
 swimming upon water. Oil of cloves is imported 
 from the spice islands; it is stimulant, and added 
 ro purgative pills to prevent griping; it is exter- 
 nally applied to aching teech. 
 
 Oil of cassia. 
 
 This is the common oil of cinnamon, and is ob- 
 tained from the bark of inferior cinnamon, importeil 
 under the name of cassia. One pound will yield 
 from 1 to t^ drachms. It is stimulant and stoma- 
 fihic. Another oil is obtained from cassia buds. 
 Oil of chamomile. 
 
 This is obtained from the flowers, and is sto- 
 machic. One pound will yield, a drachm; 82 
 pounds will yield from 13 to 18 drachms. It is of 
 a fine blue, even if distilled in glass vessels. 
 Oil of cinnamon. 
 
 This is obtained from the fresh bark which is 
 imported from Ceylon. De Guignes says, the 
 cinnamon of Cochin China is so full of essential 
 ««l, that it may be pressed out by the fingers. 
 Essence ofcedrat. 
 
 This is obtained from the flowers of the citron 
 R-ee; it is amber-coloured and slightly fragrant; 60 
 pounds will yield 1 ounce. It is also obtained from 
 the yellow part of citron peel; it is colourless, very 
 tliin, and fragrant. The second oU is ot>taln»d by 
 
 the distillation of the yellow part of citron peel, 
 and is gi-eenish; 100 citrons will yield I ounce of 
 the white essence, and half an ounce of this. It is 
 likewise obtained from the yellow part of citron 
 peel by expression between two glass plates. Also, 
 from the cake left on squeezing citron peel, b> 
 distillation with water. It is thick. 
 
 Common essence ofcedrat. 
 
 This is obtained from the fseces left in the caiks 
 of citron juice; clear, fragrant, greenish; 50 pounds 
 of fseces will yield, by distillation, 3 pounds of es- 
 sence. 
 
 Foreign oil of lavender. 
 
 This is the true oil of spike, and is obtained 
 from the flowers and seeds of broad-leaved laven- 
 der, and more commonly those of French lavender, 
 stcechas, with a quick fire. It is sweet scented, 
 but the oil of the narrow-leaved lavender, or Eng- 
 lish oil, is by far the finest. 
 
 Essence of lavender. 
 
 The oil of the flowers of lavender is rendered 
 more delicate in its odour by age; but to prevent 
 its becoming glutinous by keeping, which it is very 
 apt to do, draw it over in a water bath, with a small 
 quantity of alcohol, which is termed the essence, 
 and which, after being kept closely corked fo! 
 about seven years, possesses a peculiarly fine deli- 
 cate odour of lavender, entirely free from empy- 
 reuma. 
 
 Oil of mint. 
 
 Obtained from the dried plant; 6 pounds of fresh 
 leaves will yield 3^ drachms; and 4 lbs. dried will 
 yield 1 1-2 ounce. It is stimulant, carminative, 
 and antispasmodic. 
 
 Essence ofneroli. 
 
 Obtained from the flowers of the orange tree; 6 
 cwt. of flowers will yield only 1 ounce of oiL 
 Another essence is obtained from orange peel, and 
 is vei-y fragrant. A third essence is obtained from 
 unripe oranges, and is of a gold colour. 
 Oil of nutmegs. 
 
 Obtained from that spice; it is liquid, and of a 
 pale yellow; a sebaceous insipid matter swims upon 
 the water in the still. 
 
 Oil of peppermint. 
 
 Obtained from the dried plant; 4 lbs. of the fresh 
 herb will yield 3 drachms. In general it requires 
 rectification to render it bright and fine. It is 
 stimulant and carminative. 
 
 Oil of pennyroyal. 
 
 Obtained from the herb when in flower; 3 pounds 
 will yield 6 drachms: emmenagogue. 
 Oil of pimento. 
 
 Obtained from allspice: one ounce will yield 30 
 drops. It is stimulant. 
 
 Oil of rhodium. 
 
 Obtained from the true lignum rhodium: 80 
 pounds will yield 9 drachms, and in very resinous 
 old wood 80 pounds will yield 2 ounces. It is 
 light yellowish, but grows red by keeping. Ano- 
 ther oil is obtained from the root ot rose wort, 
 rhodiola rosea; it is yellowish, and has the smell 
 and taste of that from the true lignum rhodium: I 
 pound will yield a drachm. 
 
 The tme Riga baham. 
 
 Obtained from the shoots of the Aphernousii 
 pine, pmus cembra, previously bruised and macer- 
 ated for a month in water. It is pellucid, very 
 liquid, whitish, and has the smell and taste of oil of 
 juniper. 
 
 Bntter of roses. 
 
 Obtained from the flowers of damask roses, 
 white, solid, separating slowly from the rose wa- 
 ter: it has little scent of its own, and is used to di- 
 lute the scent of musk, civet, and ambergris: 1 
 cwt. of roses will yield from 1-2 ounce to an 
 ounce. 
 
niSTlLLAriON 
 
 45 
 
 Oil ofronetnary. 
 Obtained from the flowerino; tops; it is sweet- 
 scented: 1 cwt. will yield 8 ounces: I pound of dry 
 leaves will yield from 1 to 3 drachms: 70 pounds 
 of fresh leaves will yield 5 ounces. 
 Oil of me. 
 Obtained from the dried plant; it is carminative, 
 and antispasmodic: 10 pounds of leaves will yield 
 from 2 to 4 drachms; 4 pounds in flower will yield 
 1 dHaehm; and 6v^ pounds will yield 2 1-2 ounces; 
 72 pounds, with the seeds, will yield 3 ounces. 
 Oil of sassafras. 
 Obtained from the sassafras root; 24 pounds 
 will yield 9 ounces; 30 pounds will yield 7 ounces 
 and one drachm; and six pounds will yield two 
 ounces. 
 
 Oil ofthyine. 
 Obtained from tlie plant; 2 cwt. fresh will yield 
 5^ ounces; 3 1-2 pounds, dried, will yield 1-2 a 
 drachm. It is stimulant and caustic; and used in 
 tooth-ache, applied to the tooth. 
 Oil of ivormioood. 
 Obtained from the herb-; stomachic: 25 pounds 
 of green wormwood will yield from 6 to 10 drachms 
 of oil; 4 pounds of dry will yield one ounce, and 
 18 pounds only 1 1-2 troy ounces. 
 Birch oil. 
 Obtained bv distilling 20 parts of birch bark, and 
 
 1 of ledum palustre, crammed in layers into an 
 earthen pot, wiih a handful of tripoli between each 
 layer; the mouth of the pot is closed with a perfo- 
 rated oak ping, and being inverted, it is luted to 
 the mouth of another pot sunk in the ground; the 
 pot being then surrounded with fire, a brown em- 
 pyreumatic oil distills per descensum into the lower 
 jar: an 8 gallon pot, properly filled, yields about 
 
 2 lbs. or 2^1 -2 11)S. of oil. In Siberia, it is prepar- 
 ed without the ledum. This oil is liquid when fresh, 
 but grows thick in time. It is used in Russia for 
 currying leather, to which it gives a very peculiar 
 smell, much disliked by insects. 
 
 Oil of giim-berizoin. 
 
 Obtained by distilhng the residuum left after 
 making flowers of benjamin, by a strong fire. It is 
 used instead of birch oil, in making an imitation 
 of Russia leather. 
 
 Oil of turpentine. 
 
 Distilled, in Europe, from common turpentine, 
 with the addition of about 6 times as much water; 
 but in America, where the operation is carried on 
 upon a very large scale, no water is added, and its 
 accidental presence is even dreaded, lest it should 
 produce a disruption of the stilling apparatus. 
 To rectify oil of turpentine. 
 
 Pour three parts of turpentine into a glass retort, 
 capable of containing double the quantity of matter 
 subjected to the experiment. Place this retort on 
 a sand bath; and having adapted to it a receiver 5 
 or 6 times as large, cement with paste made of 
 flour and water, some bands of paper over the place 
 where the two vessels are joined. If the receiver 
 is not tubulated, make a small hole with a pin in 
 the bands of cemented paper, to leave a free com- 
 jnunication between the exterior and interior of 
 the receiver; then place over the retort a dome of 
 baked earth, and maintain the fire in such a man- 
 ner, as to make the essence and the water boil. 
 
 The receiver will become filled with abundance 
 of vapours, com])osed of water and ethereous es- 
 sence, which will condense the more readily if all 
 'he radiating heat of the furnace be intercepted by a 
 plate of copper, or piece of board placed between 
 tlie furnace and the receiver. When the mass of 
 oil, subjected to experiment, has decreased nearly 
 Jwo thirds, the distillation must be stopped. Theu 
 iea\e the product at rest to facilitate tlie separation 
 af the ethereous oil, which is afterwards separated 
 
 from the water, on which it floats, by means of t 
 glass funnel, the beak of which is stopped by th» 
 
 finger. 
 
 Tliis ethereous oil is often milky, or merely ne- 
 bulous, by the interposition of some aqueous parts, 
 from which it may be separated by a few days' res' 
 The essence, thus prepared, possesses a great de- 
 gree of mobility, and is exceedingly limpid. 
 
 Another method. — The apparatus employed ip 
 the preceding process may be used in the present 
 case. Fill the retort two thirds with essence, and 
 as the receiver is tubulated, apply to the tubulure 
 a small square of paper moistened with saliva, to 
 aftbrd a free passage to the vapours. Graduate the 
 fire in such a manner as to carry on the distillation 
 very slowly, until a little more than half the oil 
 contained in the retort is obtained. Separate from 
 the product, a very small quantity of exceedingly 
 acid and reddish water, which passes at the same 
 time as the ethereous essence: by these means the 
 operation is much shortened. The oil of turpen- 
 tine which remains in the retort is highly co- 
 loured, and thicker than the primitive essence. It 
 may be used for extending fat, varnish, or for coarse 
 oil painting. 
 
 Krumholz oil. 
 
 Obtained by distillation from Hungarian balsam. 
 It is distinguished from oil of turpentine, which is 
 commonly sold for it, by its golden colour, agree- 
 able odour, and acid oiliness of taste. 
 
 Balsam of turpentine, or Dntch drops. 
 
 Obtained by distilling oil of turpentine in a glass 
 retort, till a red balsam is left. 
 
 Or, by distilling resin and separating the oils as 
 they come over; first a white oil, then yellow, lastly 
 a thick red oil, which is the balsam. It is stimu- 
 lant and diuretic. 
 
 Oil of tar. 
 
 Obtained by distilling tar: it is highly valued by 
 painters, varnishers, &c. on account of its drying 
 qualities; it soon thickens of itself, almost to a bal- 
 sam: the acid spirit that comes over with it is 
 useful for many purposes where an acid is wanted. 
 Rectified oil of hartshom, or Dippels'' oil. 
 
 Obtained from hartshorn, distilled without addi- 
 tion, rectifying the oil, either by a slow distillation 
 in a retort, &c. no bigger than is necessary, and 
 saving only the first, portion that comes over, or 
 with water in a common still; it is very fine and 
 thin, and must be kept in an opaq\ie vessel, or in a 
 drawer, or dark place, as it is quickly discoloured 
 by light. It is antispasmodic, anodyne, and dia- 
 phoretic, taken in doses of from 10 to 30 drops, in 
 water. 
 
 Japan camphor. 
 
 This is obtained from the roots and shoots of the 
 laurus catnphora and iaurus dnnamomum, as also 
 the capura curundu, by distillation with water. 
 This crude camphor is refined by sublimation with 
 one sixteenth of its weight of lime, in a very gen- 
 tle heat. 
 
 Camphor from essential oils. 
 
 Obtained from the oils of the labiate plants, by 
 a careful distillation, without addition of one third 
 of the oil; the residuum will be found to contain 
 crystals of camphor, on separating which, ind re- 
 distilling the remaining oil two or three times, the 
 whole ol the camphor may be obtained. Oil of 
 rosemar)' or of sweet marjoram yields about 1 oz. 
 of camphor from 10 of oil; of the sage 1 oz. from 
 8; and of lavender 1 oz. from 4, or even less of oil: 
 that from oil of marjoram is not volatile, and al- 
 though it takes fire, it soon goes out. I'his rosin, 
 like the others from essential oils, may be obtained 
 in a larger proportion, it the oil is kept in slightly 
 stopped bottles in a jool place 
 
 A" 2 
 
t5(; 
 
 'TX^f\nERSAL RECEIPT BOOK. 
 
 DISriLXD WATERS. 
 
 Preservation of flotvers for d'stillation. 
 
 Rub three pounds of rose-leaves for tivo or three 
 minutes with a pound of common salt. The flowers 
 !tcing bruised by the friction i>f the grains of salt, 
 form a paste whicli is to be put into an earthen jar, 
 or into a watcr-tipit barrel. The same ])rocess is 
 to be repeated until the vessel is filled, so that all 
 the roses may be ef|Ua!ly salted. Tlie vessel is tiien 
 to be shut up and kept in a cool ])lace until wanted. 
 
 For distilh.tion, this aromatic paste is, at any 
 season, to be put into the body of the still with 
 twice its weight of water; and when heat is apjdied; 
 the'oil, or essential water, is to Ije obtained in the 
 common way. Both the oil and water are in this 
 way produced in greater quantity, than by using 
 the leaves without the salt: besides, tlie preserved 
 paste will keep its flavour and strength unimpaired 
 for several years. 
 
 Other flowers, capable of affording essential oils, 
 may also be treated in the above-mentioned way, 
 with economy and advantage; as there is thereby 
 no occasion to cany on a hurried process in the 
 heat of summer, when these are in perfection. 
 General ndes for the distillation of simple ivaters. 
 
 1. Plants and their parts ought to be tVesb ga- 
 thered. When they are directed fresh, such only 
 must be employed; but some are allowed to be used 
 dry, as being easily procurable in this slate at all 
 times of the year, tliough ratlier more elegant wa- 
 ters might be obtained from them whilst green. 
 
 2. Having bruised the subjects a little, pour 
 thereon thrice its fjuantity of spring water. This 
 quantity is to be diminished or increased, accord- 
 ing as the plants are more or less juicy than ordi- 
 nary. When fresh and juicy herbs are to be dis- 
 tilled, thrice their weight of water will be fully 
 sufficient, but dry ones require a much larger (juan- 
 tity. In general there should be so much water, 
 dial after all intended to be distilled has come over, 
 there may be liquor enough to prevent the matter 
 from burning to the still. 
 
 3. Formerly, some vegetables were slightly fer- 
 mented with the addition of yeast, previous to the 
 distillation. 
 
 4. If any drops of oil swim on the surface of the 
 valer, they are to be carefully taken off. 
 
 5. That the waters may be kept the better, 
 about one-twentieth part of their weight of proof 
 spirit may be added to each, after they are distilled. 
 
 Stills for simple -waters. 
 
 The instruments chiefly used in the distillation 
 of simple waters are of two kinils, commonly called 
 the hot still, or alembic, and the cold still. The 
 waters drawn by the cold still from plants are much 
 more fragrant, and more fully impregnated with 
 their virtues, than those drawn by the hot still or 
 alembic. 
 
 The method is this: — .\ pewter body is susjtend- 
 ed in the body of the alembic, and the head of the 
 still fitted to the pewter body: into this body the 
 ingredients to be distilled are put, the alembic 
 filled with water, the still head luted to the pewter 
 body, and the nose luted to the worm of the refri- 
 geratory or worm. The same intention will be 
 answeieil by putting the ingredients into a glass 
 alembic, and placing it in a bath heat, or balneum 
 marwE. 
 
 The cold still is much the best adapted to draw 
 off the vi'-tues of simples, which are valued tor 
 their fine flavour when green, which is subject lo 
 be lost in drying; for when we want to extract from 
 plants a spirit so liglit and volatile, as not to sub- 
 sist in open air any longer than while the j)l;'.nt 
 .jontinues in its growth, it is certainly the best me- 
 thod to remove the plant from its name auil into 
 
 some proper instiument, where, as it dies, thesp 
 volatile parts can be collected and preserved. A:ui 
 such an instrument is what we call the cold still, 
 where the drying of the plant, or flower, is only 
 forwarded by a moderate warmth, and all that risei 
 is collected and [jreserved. 
 
 E.vpecUtioits method of distilling simple tvatera. 
 
 Tie a piece of muslin or gauze over a glazet' 
 earthen pot, whose mouth is just large enough to 
 receive the bottom of a warming-paii; on this cloth 
 lay the herb, clipped; then place upon them the 
 warming-pan, with live coals in it, to cause \n:;\\ 
 just enough to prevent burning, by which means, 
 as the steam issuing out of the herb cannot mount 
 upwards, by reason of the bottom of the pan jwst 
 fitting the brim of the vessel below it, it must ne- 
 cessarily descend, and collect into water at the bot- 
 tom of the receiver, and ihat strongly impregnalcil 
 with the essential oil, and the salt of the vegetald;; 
 thus distilled; which, if wanted lo make spirituniKt 
 or compound water, is easily done, by simply ad- 
 ding some good s[)irits or French brandy to ir. 
 whicli will keep good for a long time, and be muil, 
 better than if the spirits had passed through a still, 
 which must of necessity waste some of their 
 strength. Care should be taken not «.o let the fire 
 be too strong, lest it scorch tiie plants; and to be- 
 made of charcoal, for continuance and better regu- 
 lation, which must be managed by lifting up am; 
 laying down the lid, as wanted to increase or de- 
 crease the degrees of heat. The deeper the earthen 
 pan, the cooler the season, and the less fire at first 
 (afterwards to be gradually raised), in the greater 
 perfection will the distilled water be obtained. 
 
 As the more moveable or volatile parts of vegt- 
 tables are the aqueous, the oily, the gummy, ihe 
 resinous, and the saline, these are to be expected 
 in the waters of this process; the heat here em- 
 jiloyed being so great as to burst the vessels of the 
 I)lants, some of which contain so large a quantity 
 of oil, thai it may be seen swimming on the sur- 
 face f)f the water. 
 
 Although a small quantity only of distilled wa- 
 ters can he obtained svta time by this confined opera- 
 tion, yet it compensates in strength what is deficien) 
 in quantity. Such liijuors, if well corked up from 
 the air, will keep good a long time, especially if 
 about a twentieth part of any spirits be added, in 
 order to preserve the same more eftectually. 
 J To make rosemary -water. 
 
 As the method of performing the operation by 
 the cold still is the very same, whatever plant or 
 flower is used, the following instance of procuring 
 a water from rosemary will be abundantly sufli- 
 cient to instruct the young practitioner in the man- 
 ner of conducting the process in all cases whatever. 
 
 I'ake rosemary, fresh galhered in its perfection, 
 with the morning dew upon it, and lay it lightly 
 and unbruised ujion the plate or bottom of the still; 
 cover the plate with its conical head, and appiv a 
 glass receiver to the nose of it. Make a small the 
 of charcoal under the plate, continuing it as lon;^ 
 as any liquor comes over i.nto the receiver. 
 
 When notliing more comes over, take oft' the 
 still heail, and remove the plant, putting fresh m 
 its stead, and proceed as before; continue to repent 
 the operation successively, till a sufficient ciantity 
 of water is procured. Let this distilled wiier be 
 kept at res', in clean bottles, close stopped, for 
 some days in a cold place: by this means it will 
 i)ecome limpid, and powerfully imv egnated with 
 ihe taste and smell of the plant. 
 
 Simple ^ilexetereal -waters. 
 
 Take of spearmint leaves^ fresh, 1^ lbs. sen 
 wormwood tops, fresh, angelica leaves, fresh, each 
 1 lb.; water, as much as is suffici-int to prevent 
 burning. W«aw off by distillation 3 gallons. — Or 
 
DISTILLATION. 
 
 15] 
 
 take of elder flowers, moderately dried, 2 pounds; 
 angelica leaves, fresh gathered, 1 poand; water, a 
 sufficient quantity. Distil off 3 gallons. 
 Simple pennyroyal -water. 
 
 Take of pennyroyal leaves, tiiy, a pound and a 
 half; water as much as will prevent biu-ning. Draw 
 oil' by distillation 1 gallon. 
 
 Simple spearmint water. 
 
 Take of spearraint leaves, fresli, any quantity; 
 rater, three times as much. Distil as long as the 
 liquor which comes over has a considerable taste 
 or smell of the mint. — Or, take spearmint leaves, 
 dried, ' ^ lbs., water as much as is sufficient to pre- 
 veix ^timing. Draw ofF by distillation I gallon. 
 Cinnamon -water. 
 
 Take of bruised ciunainon, 1 lb. — water, 2 gal- 
 lons. Simmer in a still for half an hour, put what 
 comes over into the still again; when cold, strain 
 through flaunel. 
 
 Eau sans-pareil. 
 
 Take 2 gallons of fine old honey-water, put it 
 into a still capable of holding 4 gallons, and add 
 the thinly pared rinds of 6 or 8 fresh citrons, nei- 
 ther green nor mellow ripe. Then add 60 or 70 
 drops of fine Roman bergamot: and, having luted 
 the apparatus well, let the whole digest in a rao- 
 <lerate heat for 24. houi-s. Draw oft, by a water- 
 bath heat, about 1 gallon. 
 
 Jessamine water. 
 
 Take 6 pounds of ihe white sweet almond cakes 
 from which jessamine oil has been made abroad: 
 beat and sift them to a fine powder, and put to it 
 as much fresh oil of jessamine as will be required 
 :o make it into a stitl' paste. Let this paste be dis- 
 solved in about 6 quarts of spring water, which has 
 been previously well boiled, and left until it has 
 become about half cold. Stir and mix the whole 
 well together; and when the oil and water have been 
 well combined, let the whole stand until the jiow- 
 der has fallen to the bottom of the vessel. Now 
 pour the liquid off gently, and filter itthi'uugh cot- 
 ton, in a large tin tunnel, into the glass bottle in 
 which it is to be kept for use. The powder or se- 
 diment wliich has been left at the bottom of the 
 vessel, when dried by the heat of the sun, answers 
 very well for making almond paste for the hands. 
 Jamaica pepper water. 
 
 Jamaica pepper is the fruit of a tall tree growing 
 in the mountainous parts of Jamaica, where it is 
 nuich cultivateil because of the great profit arising 
 from the cured fruit, sent in large quantities annu- 
 ally into Europe. Take of Jamaica pepper, half a 
 pound; water, two gallons and a half; draw off I 
 gallon with a pretty brisk fire. The oil of this 
 I'ruit is vciy ponderous, and therefore this water 
 is made in an alembic. 
 
 ^Myrtle water. 
 
 Infuse 8 or 10 lbs. of the cuttings of green myr- 
 tle, in nearly 20 gallcr»s of rain or river water, and 
 add thereto a pint of fresh yeast, after it bus stood 
 'or 24 hours. At the end of another day and night, 
 put the vrhole into a still, witli a pound of bay salt. 
 i>raw off the whole of the water; and, ne.\t day, in- 
 fuse more inyrtle leaves, as before, and distil again, 
 liepeat the same a thinl lime. 
 
 Orange Jiower water. 
 
 Take 2 lbs. of orange ttowers, and 24 quarts of 
 water, and draw over three pints. — Or, take 12 lbs. 
 of orange flowers, and 16 quarts of water, and draw- 
 over 15 quarts. 
 
 Orange peel water. 
 
 Take of the outward yellow rind of Seville 
 Oi-anges, 4 ounces; water, 3 gallons and a half; 
 draw ott' 1 gallon by the alembic, with a brisk tire. 
 Peppermint water. 
 
 Take of the herb of peppermint, drier!, 1 1-2 lbs.; 
 Water, as nmch as is sutficient to prevent burning. 
 D itil ofi'a "allou. Tliis has been known to i..ii*> 
 
 sickness when nothing else wmtld succeed, and is 
 used in flatulent colics. A wine-glassful may b* 
 taken, and often repeated. 
 
 Another. — Take of oil of jjeppermint, 1 lb.; wa- 
 ter, a sufficient quantit)'. Draw off 30 gallons. Thi? 
 is stimulant and carminative; and covers disagree 
 able flavours. 
 
 Portxigal and Jlngel waters. 
 
 Take a pint ot orange ttrjwer water, a pint of 
 rose-water, and half a pint of myrtle-water; t« 
 these put a quarter of an ounce of distilled spirit of 
 musk, and an ounce of spirit of ambergris. Shake 
 the whole well together, and the process will be 
 finished. 
 
 Rose water. 
 
 Take of the leaves of fresh damask roses with 
 the heels cut off, 6 lbs. — water, as much as to pre- 
 vent burning. Distil off a gallon. The distilled 
 water should be drawn from dried herbs, because 
 the fresh cannot be got at all times in the year. 
 Whenever the fresh are used the weights must be 
 increased; but whether the fresh or dry are made 
 use of, it is left to the judgment ( f the operator to 
 vaiy the weight, according as tue plants are in 
 greater or less perfection, owing to the season in 
 which they grew, or were collected. 
 Small snail water. 
 
 Take of balm, mint, hart's tongue, ground iv)', 
 flowers of the dead nettle, mallow flowers, elder 
 flowers, each a handful; snails, freed from their 
 shells, and whites of eggs, each 4 oz. ; nutmegs, 1-3 
 oz. ; milk, 1 gallon. Distil in a water bath to dry- 
 ness. 
 
 Strawberry xvater. 
 
 Take of the bruised fruit, 20 lbs.; watei* a sufii- 
 cient quantity. Draw oft' two gallons and a half: 
 this water is very fragrai*. 
 
 7 estimate the qtmntity of salts contained in any 
 mineral -nxiier. 
 
 This may be done with considerable accuracy by 
 finding the difterence of weight between a bottle 
 filled to a certain mark with distilled water, and 
 the same filled with the mineral water: to this dif- 
 ference add l-5th, and again another fifih; the 
 weight will then denote that of the .«ilts contained 
 in the bottle of water; large square case bottles are 
 well ada[)ted for this purpose. Let the difference 
 be 79 grains, l-5th is 15 grains 4-5ths; and the 
 other 5th the same: total, 110 grains 3-5lhs. 
 
 The sa'ts, obtained by the evaporation of a mi- 
 neral water, are not to be ccnsideied as its real 
 contents, because new combinations are formed 
 durins^ the process, and the iiiost insoluble com- 
 pounds possible are separated first; whereas in the 
 original water there is good reas n to supj>ose the 
 real mode of composition is that of the must solii- 
 ble compositions that are capable of being formed 
 from the remote principles contained in the water. 
 Hence those common products, sulphate of lime 
 and muriate of soda, probably exist in mineral wa- 
 ters as sulphate of soda and muriate of lime, and it 
 is to the presence of the latter salt that much of 
 the medical effects of mineral waters is to be as- 
 cribed. — Gray's Supplement to the Pharmucopaia. 
 Common distilled water. 
 
 Take of water, 10 gallons. Distil. Throw 
 away the first half gallon, and draw oft' 4 gallons, 
 which keep in glass or stone ware. Distilled wa- 
 ter is used as a diet drink in cancerous diseast-s, 
 and should be used in making medicines when the 
 salts contained in common w ater would decompose 
 them. 
 
 COMPOUND DISTILLED WATERS. 
 
 General rules for the distillation of spirituous wuten^ 
 I. The plants and their parts ouj;lit to be mode* 
 
•J62 
 
 UNIVERSAL RECEIPT BOOK. 
 
 rat.ely and newly drieil^ ^Xcept such as are ordered 
 to be fresh gathered. 
 
 2. After Ine ingreflients have been steeped in the 
 spirit for the time prescribed, add as much Avater 
 as will be sufficient to prevent a burnt flavour, or 
 rather more. 
 
 3. The liquor which comes over first in the dis- 
 tillation is by some kept by itself, under the title 
 of spirit; and the other runnings, which prove 
 milky, are fined down by art. But it is preferable 
 to mix all the runnings together, without fining 
 them, that tJie waters may possess the virtues of 
 the plant entire. 
 
 4. In the distillation of these waters, the genuine 
 brandy obtained from wine is directed. Wiiere 
 tliis is not to be procured, take, instead of that 
 proof-spirit, half its quantity of a well rectified spi- 
 rit, prepared from any other fermented liquors. 
 In this steep the ingredients, and then add spring 
 water enough, both to make up the quantity or- 
 dered to be drawn off, and to prevent burning. 
 
 Sergamot -water. 
 
 Take of fine old French brandy, 2 gallons, or, 1 
 rallon of highly rectified spirit of wine, and 1 gal- 
 lon of spring water. Put to the brandy, or diluted 
 spirits, 1-2 an ounce, or more, of true Roman oil 
 of Rergamot, whose parts have been previously 
 well divided by trituration with lump sugar, in a 
 glass mortar. Now distil by a water heat, and 
 draw off six quarts only. By this operation, a 
 inost excellent bergamot water will he produced, 
 which will remain good for twenty years. 
 Original receipt for Hungary ivater. 
 
 Tj.e original receipt for preparing this invalua- 
 ble lotion, is written in letters of gold in the hand 
 writing of Elizabeth, queen of Hungary. Take of 
 aqua vitse, four times distilled, 3 parts, — the tops 
 and flowers of rosemaiy, 2 parts. To be put toge- 
 ther in a close-stopped vessel, and allowed to stand 
 in a warm place, during fifty liours, then to be dis- 
 tilled in an alembic, and of this, once every week, 
 1 drachm to be taken in the morning, either in the 
 food or drink, and every morning the face and the 
 diseased limb to be washed with it. 
 rrench Hungary -water. 
 
 The French Hungary water is made wholly from 
 a wine spirit, and from rosemary flowers alone, 
 which about Montpellier (the place from whence 
 this commodity comes), grow in great plenty and 
 perfection. The fragrancy of these flowers is so 
 great, as to render the waters made from them 
 more excellent and valuable than any thing of the 
 kind made in England. 
 
 Best Hungary -water. 
 
 Take thirty gallons of spirit of wine: put to it, in 
 a large still, six large bunches of fine green rose- 
 mary, when the flowers are white, and in full 
 bloom; one pound of lavender flowers, and four 
 ounces of true English oil of rosemary. The rose- 
 marj'-leaves and flowers must be stripped from all 
 their wood and green twigs. When the whole has 
 been in a state of digestion for twenty-four hours, 
 distil as before, drawing off about twenty-five or 
 twenty-six gallons, but no more. When distilled, 
 rtop it closely in a copper vessel, and keep it un- 
 iisturl)e(l for about a month. 
 
 Aqua mellis, or the hinges honey water. 
 
 first distillation. — Take 28 pounds of coriander 
 seeds, ground small in the starch-mill, — 28 com- 
 mon bunches of sweet marjoram, in flower, dried 
 and stripped from the twigs, — 1 pound ot calamus 
 aromaticus, — 1 pound of yellow saunders, — and 1 
 pound of orange and lemon peel. Let the three 
 last be separately beaten into gross powder. Alix 
 the above ingredients, and put them into a sixty- 
 gallon copper still, and add to them twenty gallons 
 of proof spirit, and the same quantity of rain or 
 
 spring water. Lute well all the junctures of the 
 apparatus, and leave the ingredients in this state 
 without fire, for forty-eight liours. At the end of 
 this time, begin to distil by a very gentle heat, lest 
 the flowers and seeds, which are very light, should 
 rise suddenly in the Htill-head, stop up the worm, 
 and endanger the whole work. 
 
 Increase the fire after the first half hour, and 
 keep it regular, till the termination of the process. 
 Draw off about twenty-six or twenty-seven gallons, 
 or continue so long as the spirit will burn, by the 
 application of a lighted paper to a small quantity 
 of it in a saucer. Next day, when the still is per» 
 fectly cold, let it be well cleaned out. The ingre- 
 dients should be immediately dried in the sun, 
 otiierwise they will become mouldy. When there 
 is a considerable quantity from three or four mak- 
 ings, it ought to be ground in a mill, and finely 
 sifted. They will be found to be of great use in 
 the making of ordinary brown wash-balls; and with 
 some additions of brown powders for the hair. 
 
 Second distillation. — Now return the spirits 
 drawn off into the still, and add ten or twelve gal- 
 lons of water. Then put in the following ingredi- 
 ents, bruised and mixed: 14 ounces of nutmegs, 4 
 ounces of cloves, 12 ounces of cinnamon bark, 8 
 ounces of pimento, and 40 ounces of cassia-lignum. 
 These are to be separately broken or bruised in an 
 iron mortar, until they are about the size of small 
 peas. If there be any dyst, it must be sifted from 
 them before they are used. Then take 40 ounces 
 of storax, 40 ounces of gum-benjamin, 44 ounces 
 of labdanura, and 40 venellios. 
 
 Break and bruise the above also, but make as 
 little dust as possible. Put the dust from these 
 and the foregoing, together, into a coai-se muslin 
 bag, which is to be hung in the still, so that the li- 
 quor, during distillation, may extract all its virtues. 
 The whole are then to remain in the liquor, in a 
 cold state, for forty-eight hours; attention being 
 still paid to luting and stopping close, as before. 
 At the end of this time kindle the fire, and work 
 off (slowly at first) until twenty-six gallons are dis- 
 tilled. Mix all the different runnings together in 
 2 copper vessel, kept for this purpose only. 
 
 Having drawn off", in this second distillation, 
 twenty-six gallons, mix together 10 oz. of spirit of 
 musk, 10 oz. of spirit of ambergris, 1-2 oz. of true 
 oil of lavender, 1-2 oz. of essence of bergamot, and 
 1-2 oz. of oil of rhodium. Now add to it, in a 
 copper vessel, that will hold forty gallons, six gal- 
 lons of orange-flower water, and eight gallons of 
 rose-water, recently made. When properly mixed, 
 put all these into the copper vessel, and stir the 
 whole weU togetiier. Add to all these a quart of 
 milk, which has stood for a night, and wliich has 
 hail the cream taken clearly off*; then agitate and 
 mix the whole well together, and stop the vessel up 
 close, until tl.a time when it is to be used. 
 
 The jar ought to have a lock-cock soldered into 
 it, to prevent accidents. This should be placed full 
 two inches from the bottom, in order that the 
 milk, and other impurities may fall to the bottom. 
 
 If this honey-water be made in the spring, and 
 if the weather be fair, it will be quite fined down 
 in the course of a month; that is, if it be not open- 
 ed or disturbed. When, by drawing off" a little in 
 a glass, the milk, &cc. have fallen down to the bot- 
 tom, draw the whole oft* into clean and well sea. 
 soned stone, or glass bottles; or into another cop- 
 per-jar. Tliis composition ought never to be drawn 
 off in rainy or cloudy weather; for then the milk >a 
 apt to rise. In warm weather it should be kept 
 cool; and, in winter, as warm as possible. When 
 distilled in the winter, the jars ouglit to be warm- 
 ed, or otherwise the honey-water will not be fiuetf 
 for five or six months. 
 
DISTILLATION. 
 
 15: 
 
 This honey-water may keep thirty years. 
 
 riie iiiE^redients from the second distillation are 
 of miicli greater value than tliose from the first, and 
 therefore require more care in the drying. 'I'liese 
 are of s^reat use tor tlie best sort of gross powders, 
 (ovsxveet hags, &cc. ; and, if made into a fine pow- 
 der, niav tie made use of with great success, in the 
 best sort oi' brown perfumed balls. 
 
 The same powder, witti fresh ingredients, 
 makes excellent pastils, to burn; and may be fur- 
 ther used in making spirit of benjamin. 
 Compound spirit of juniper. 
 
 Take of juniper-berries, well bruised, 1 lb. ca- 
 raway seeds, and sweet fennel seeds, each, bruis- 
 ed, 1 1-2 oz. diluted alcohoi, 1 gallon. Macerate 
 for two days, and having added as much water as 
 will ])revent empyreuma, draw off, by distillation, 
 one gallon. 
 
 Lavender spirit. 
 
 Take 14 pounds of lavender flowers, 10 1-2 gal- 
 lons of rectified spirit of wine, and 1 gallon of wa- 
 ter; draw off ten gallons by a gentle fire; or, which 
 is much better, by a sand bath heat. 
 Lavender luater. 
 
 Take 30 gallons of the best wine spirit, pour it 
 into a copper still, placed in a hot-water bath, over 
 a clear but steady fire; put to it 6 pounds of the 
 largest and freshest lavender ilowers, after having 
 separated them from all stalks and green leaves, 
 which give the lavender water a woodj'and faint 
 smell. Put no water into the still: close all the 
 junctures well, ard let the spirits and flowers stand 
 n a state of digestion for 24 hours; and tlieii, with 
 a gentle fire, draw off 25 or, at most, 26 gallons 
 otily, wjiich, as soon as distilled, are to l)e poured 
 into a copper vessel for keeping. Wooden vessels 
 and cans are to be avoided, as the best parts of the 
 oil and of the spirits will be absorbed by them, 
 qnd consequently lost. When the distillation is 
 over, draw out, or quench the fire, and let the re- 
 maining spirits and flowers continue in the still un- 
 til the next <lay. When the above quantity of 25 
 or 26 gallons has stood for 4 or 5 days, put to it 10 
 oz. of true Englisli oil of lavender. Mix the whole 
 well in the jar, by drawing out one or two gallons, 
 and then returning them. Repeat this ten or 
 twelve times, then stop the vessel up close, and do 
 not disturb it for a month, at least. 
 
 Lavender water of the .second order. 
 
 To the 4 or 5 gallons of the spirits, and the la- 
 vender flowers left in the still, after the distillation 
 mentioned in the last article, add 15 gallons of 
 common |)roof spirit, 9 or 10 gallons of spring wa- 
 ter, 3 pounds of lavender-flowers, air'. 4 oz. of oil 
 (if lavender, intimately mixed with loaf-sugar, by 
 [>owdering it in a glass mortar. Digest the whole, 
 and draw off 25 gallons, proceeding in every re- 
 spect as before, except that, in this case, no oil is 
 to be added; for, as there is so much water pre- 
 sent, the addition of oil woidd be apt to turn the 
 vhoie (juantity muddy, or of a blueish or opaque 
 colour, which it ciimot be easily freed from, with- 
 out a second distillation. 
 
 Lavender wa(e>' for immediate use. 
 
 Mix with 1 gallon of proof spirit, \^ ounce of 
 true Knglish oil of lavender, which is all that will 
 properly combine with the spirit, without injuring 
 the colour, by rendering it muddy. When the 
 spirit and the oil are properly mixed, they are to 
 be put into glass bottles, which are to be well 
 stopped, and ouglit to be shaken before used. 
 Perfumed lavender -water. 
 
 Distil by a gentle heat in a sand or water bath; 
 
 or mix and shake frequently, during 14 days,the 
 
 following ingi'edients: I ounce of foreign oil of la- 
 
 i^.'-nder, 1-2 ditto of English ditto, 1-2 ditto of es- 
 
 U ^ 
 
 sence of ambergris, and one gallon of rectified spi- 
 rit of wine. 
 
 Lemon water. 
 
 The peel of the lemon, the part used in making 
 this water, is a very grateful bitter aromatic, and, 
 on that account, very serviceable in repairing and 
 strengthening the stomach. Take of dried lemon- 
 peel, 4 lbs. proof spirit, 10 1-2 gallons, and one 
 gallor. of water. Draw off 10 gallons by a gentle 
 fire. 
 
 Spirit of peppermint. 
 
 Take of the herb of peppermint, dried, I 1-2 lbs. 
 proof spirit, I gallon, water, sufficient to prevent 
 l)urning. Distil off a gallon. 
 
 Compound gentian water. 
 
 Take of gentian root, sliced, 3 lbs.; leaves and 
 
 flowers of the lesser centaury, eat-h 8 ounces; in- 
 
 . fuse the whole in 6 quarts of jjroof spirit and one 
 
 I quart of water; and draw oft' the water till the 
 
 feints begin to rise. 
 
 Spirit of scurvy grass. 
 
 Take of scurvygrass, fresh gathered and bruised, 
 15 pounds; horse-radish root 6 pounds; rectified 
 spirit of wine, 1 gallon; and water, 3 pints. Digest 
 the whole in a close vessel 2 days, and draw off a 
 gallon with a gentle fire. 
 
 ^Antiscorbutic water. 
 
 Take of the leaves of water-cresses, garden and 
 sea scurvygrass, and brook-lime, each 20 handsful: 
 of pine-tops, germander, horehound, and the lesser 
 centaury, each 16 handsful: of the roots of bryony 
 and sharp pointed dock, each 6 pounds: of mustard 
 seed, 1 1-2 pounds. Digest the whole in 10 gal- 
 lons of proof spirit, and 2 gallons of water, and 
 draw off by a gentle fire. 
 
 ACID LIQUORS, 
 
 To make vinegi^r. 
 
 Vinegar is used principally as a sauce and to 
 preserve vegetable substances; but it is employed 
 externally when an over dose of strong wine, spirit 
 opium, or other narcotic poison has been taken. 
 A false strength is given to it by adding oil of vit- 
 riol, or some acrid vegetal)le, aspellitory of Spain, 
 capsicum, &c. It is rendered colourless by add- 
 ing fresh burned bone black, 6 ounces to a gallon, 
 and letting it stand for two or three days to clear. 
 Mix cider and honey, in the proportion of 1 lb. of 
 honey to a gallon of cider, and let it stand in a ves- 
 sel for some months, and vinegar will be produced 
 so i)ow( vtul, that water must be mixed with it for 
 common use. 
 
 Another method. — Scheele, a celebrated che- 
 mist, iias recommended the following recipe: 
 Take 6 spoonsful of good alcohol; to this add 3 
 pints of milk, and put the mixture into vessels to 
 be corked close. Vent must be given from time 
 to time to the gas of fermentation. In the course 
 of a month, this will produce very good vinegar. 
 
 Another. — Put into a barrel of sufficient dimen- 
 sions a mixture composed of 41 wine pints of wa- 
 ter, about 8 pints of whiskey, [Peau de tin de 
 grain) about 2 wine pints of yeast, and 2 pounds 
 of charcoal, and place it in a proper situation for 
 fermentation. At the end of 4 months a very good 
 vinegar will be formed, as clear and as white as 
 water. 
 
 Common vinegar. 
 
 This is made from weak matt liquor, brewed for 
 the purpose: its various streugth is, in England, 
 denoted by numbers, from 18 to 24. 
 
 Another. — To every gallon of water put I lb. of 
 
 coarse Lisbon sugar; let the mixture be boiled and 
 
 li skimmed as long as any scum arises. Then i<;t. It 
 
1)4 
 
 UNI\T-RSAL RECEIPT BOOK. 
 
 be ooured into proper vessels: and when it is as 
 cooH as beer, when worked, let a toast, rubbed over 
 with ■"east, be put to it. Let it work about 24 
 I'.ours, and tlien put it into an iron-hooped cask, 
 lixed either nt-ar a constant fire, or vvbei'e tlie sum- 
 mer sun shines the greater part of the day; in this 
 silu;ttionit should not be closely stopped up; but a 
 tile, or something similar, should be laid on the 
 Dung hole, to keep out the dust and insects. At 
 the end of about 3 months (sometimes less) it will 
 be clear and fit for use, and may be bottled'off. 
 The longer it is kept, after it is bottled, the better 
 it will be. If the vessel containing the liquor is to 
 be exposed to the sun's lieat, tlie best time to be- 
 gin making it is in the month f' April. 
 Jl'ine vinegar. 
 Take any sort of wine that has gone through fer- 
 mentation, .and put it into a cask that has had vine- 
 f^&r in it; then take some of the fruit or stalks of 
 which the wine has been made, and put them wet 
 into an open-headeil cask in the sun, with a coai se 
 cloth over the top of it, for six days — after which, 
 put them in the vinegar, and stir it well about — 
 then put it in a warm place, if in winter, or if in 
 summer, put it in a yard in the sun, with a slate 
 over the bung. When the vinegar is sour enough 
 and fine, rack it off into a clean sour cask, and 
 bung it up; then put it in the cellar for use. Those 
 wines that contain the most mucilage are fittest for 
 the purpose. 
 
 The lees of pricked wine are also a very proper 
 ingredient in vinegar. 
 
 Sugar vinegar. 
 To each gallon of water add 2 lbs. of brown su- 
 gar, and a little yeast; leave it exposed to the sun 
 for six months, in a vessel slightly stopped. 
 Gooseberry vinegar. 
 Bruise the gooseberries, when ripe, and to every 
 quart put three quarts of water; stir them well to- 
 geiher, and let the whole stand for 24 hours, then 
 strain it through a canvass hag. To every gallon 
 of liquor add 1 lb. of brown sugar, and stir them 
 well together before they are put into the cask. 
 Proceed in all other respects as before. This vi- 
 negar possesses a pleasant taste and smell; but 
 raspberiy vinegar, which may be made on tlie same 
 plan, is far superior in these respects. The rasp- 
 berries are not required to be ot the best sort, still 
 they should be ripe and well flavoured. 
 Currant vinegar. 
 This is made in the same way as that from goose- 
 berries, only pick oft' the currants from the stalks. 
 Primrose vinegar. 
 To 15 quarts of water \»ut G lbs. of brown sugar; 
 let it boil ten minutes, and take otf the scum; pour 
 on it half a peck of primroses; before it is quite 
 cold, jiut in a little fresh yeast, and let it work in 
 a wAvxw place all night; put it in a barrel in the 
 kitchen, and when done working, close the barrel, 
 still keeping it in a warm place. 
 Jtaisin vinegar. 
 After making raisin wine, lay the pressed rai- 
 sins in a heap to heat, then to each cwt. put 10 
 gallons of water, and a little yeast. 
 Cider vinegar. 
 The poorest sort of cider will serve for vinegar, 
 in managing which proceed thus. — First dra'" off 
 the cider into a cask lliat has had vinegar in ft be- 
 fore; then put some of the apples that have been 
 pressed into it, set the whole in the sun, and in a 
 week or 9 days it may be drawn oft' into another 
 cask.^This is a good table vinegar. 
 
 Vinegar from the refuse of fndts. 
 
 Take the skins of raisins after they have been 
 
 used in making wine, and pour three times their 
 
 own quantity of boiling water on them; stir them 
 
 well about and then set the cask in a warm place, 
 
 close covered, and the liquor, m a week, when 
 drawn off' from its sediment, put into another cask, 
 and well bunged down, will be a good vinegar fof 
 the table. 
 
 Vinegar from the refuse of bee-hives. 
 When honey is extracted from the combs, liy 
 means of pressure, take the whole mass, break and 
 se|)arate it, and into each tub or vessel |)Ut one part 
 of combs, and two of water; place tliem in the sun, 
 or in a warm place, and cover tliem with cloths. 
 Fermentation takes place in a few days, and con- 
 tinues from 8 to 12 days, according to the higher 
 or lower temperature of the situation in which the 
 operation is carried on. During the fermentation, 
 stir the matter from time to time and i)ress it down 
 with tlie hands, that it may be perfectly soaked. 
 When the fermentation is over, put the matter to 
 drain upon sieves or strainers. At the bottom of 
 the vessels will be found a yellow liquor, which 
 must be thrown away, because it would soon coiv- 
 tract a disagreeable smell, which it would commu- 
 nicate to the vinegar. Then wash the tubs, put 
 into them tlie water separated from the other mat- 
 ter; it immediately begins to turn sour; when the 
 tubs must be again covered w-th cloths, and kept 
 moderately warm. A pellicle or skin is formed on 
 their surface, beneath which the vinegar acquires 
 strength; in a mjnth's time it begins to be sharp, 
 it must be left standing a little longer, and then put 
 into a cask, of which the bung-hole is left open. 
 It may then be used like any other vinegar. 
 'fo strengthen z>i/i^gar. 
 Suff'er it to be repeatedly frozen, and separate 
 the upper cake of ice, or water from it. 
 
 All vinegars owe their princii)al strength to the 
 acetic acid they contain; but the vinegar of wine 
 contains also a tartar, a small portion of the malic 
 acid, alcohol, and colouring matter: that of cider 
 contains merely the malic acid, little or no alcohol, 
 and a yellowish colouring matter. 
 Vinegars from orange and elder flotvers, clove, giU 
 lifowers, musk roses, &c. 
 Diy an ounce of either of the above flowers, (ex- 
 cept the orange flowers, which will not bear ury- 
 ing), for two days in the sun; then put them into a 
 bottle, pour on them a pint of vinegar, closelv stop 
 the bottle, and infuse 15 days in moderate heat of 
 liie sun. Vinegars of any other flowers, as tarra- 
 gon, See. may be made in a similar manner. 
 To prepare ice vinegar. 
 Saturate 3 or 4 pounds of purified potash with 
 wine or beer vinegar, which has been distilled over 
 charcoal powder; evaporate the saturated liquor to 
 the consistei^'ce of a dry powder, of which put 3 IbSw 
 accurately weighed, when still warm, into a glass, 
 previously heated, and shut it with a glass stopper. 
 Then pour 3 lbs. of sulpluiric acid into a retort, 
 provided on its upper part with a pipe, and join to 
 it a receiver, large enough for containing about 20 
 pints of water, liegin to add to the sulphuric aciu 
 the above salt in small portions: shaking and stir- 
 ring it frequently. After having mixed all the salt, 
 add by degrees 1 lb. more of sulphuric acid, and 
 shut the pipe with a wet bladder: suffer the wholt 
 to stand quietly one night. The next morning 
 place the retort into the sand-pot of a furnace so 
 dee[dy, that the sand i)etween the bottom of the 
 por and the retoi-t be o;.ly about half an inch thick; 
 put tile .'•^'ceivi^r into a refrigeratory filled with 
 very cold water, after which apiily a gentle fire. 
 About an hour after, the distillation commences by 
 white fumes appearing in the vessels, at whick. 
 time the fire mu^t be very carefully nvanaged. The 
 drops that go over may succeed one another ([uick- 
 ly, without any danger of the vessels being crack-* 
 ed: but be very careful that no coherent streams 
 run over, and likewise take cai-e that the lliick^ud 
 
DISHLLATION. 
 
 loa 
 
 white fumes only lodge in the lowest part ot" the 
 receiver; and when they begin to rise, particularly 
 with a whirling motion, take tlie fire immediately 
 out of the furnace. It is, besides, neces-iary to refri- 
 gerate often the upper part of the receiver with 
 cold water, or, wliich is still better, with snow or 
 ice. The ending of the distillation is known by 
 the disappearance of the white fumes, by the drops 
 running over much slower, anJ particularly by the 
 liquefaction of the residuum to a black frothing 
 fluid, that goes easily over into the receiver. At 
 the moment of the liquefying and frothing of that 
 substance, the receiver ought to be taken off, and 
 another put on, into which 5 or 6 dr. of a much 
 weaker and disagreeably smelling acetous icid will 
 go over; that, however, may be used for purifying 
 the ice vinegar from the adherent sulphurous acid; 
 when, after having diluted with water, it is satu- 
 rated with barytes, filtrated, and evaporated to 
 dryness. The residuum is ground to a fire pow- 
 der, and, together with charcoal powder, added to 
 the ice vinegar; after w hich the mixture ought to 
 be rectified over a gentle fire, to the dryness of the 
 residuum. Of 3 lbs. of acetate of kali, 22 oz. of 
 ice- vinegar were obtained by this method. 
 To make qiiasa. 
 
 Mix rve flour and warm water together, and 
 leave it till it has turned sour. Th's vinegar is 
 much drank in Russia; it loooks thick and unplea- 
 sant at first, but becomes agrewible by use. 
 Distilled vinegar. 
 
 This is obtained from vinegar by distillation, 
 rejecting the 4th or 8th part that comes over first, 
 and avoiding its acquiring a burnt flavour. 
 
 Distilled vinegar is weaker than the common, 
 but is used sometimes in pickles, where its want 
 of colour is an advantage. 
 
 Improved distilled vinegar. 
 
 Obtained from wood distilled in large iron cy- 
 linders for the manufacture of charcoal fur gun- 
 powder; when rectified it is used for all the pur- 
 poses of distilled vinegar. 
 
 To depnve vinegar and other vegetable liqidds of 
 their colour. 
 
 To take away the colour of vinegar, a litre of red 
 wine vinegar, cold, is mixed with 45 grammes of 
 bone-charcoal, in a glass vessel. Siiake this mix- 
 ture from time to time, and in two or three days 
 the colour completely disappears. "W hen the pro- 
 cess is to be performed in the large way, throw 
 the charcoal into a cask of vinegar, «hich must be 
 stirred from time to time. The highest coloured 
 red wines treated in the same manner become per- 
 fectly limpid. Ivory black possesses the same pro- 
 perty as bone black. 
 
 7 prepare the charcoal. 
 
 Fill a crucible with the most compact parts of 
 ox and sheep boiies, lute the cover, careiully leav- 
 ing only a small opening at the top, place tlie cru- 
 cible on a forge fire, and heat it gradually till red, 
 when the flame from the oily and gelatinous parts 
 has ceased, diminish the opening and suddenly 
 raise the fire, when cold, reduce the charcoal or 
 porphyiy to fine powder. 
 
 To procure pyroligneons acid. 
 
 This acid is procured from any kind of green 
 wood (such as cord wood), used for making char- 
 coal; a cord of wood (worth in Monmouthshire 
 shout 8s. ) will produce about eighty gallons. It is 
 obtained in the following manner: — A brisk oven is 
 filled with coal or wood, until it becomes sufficient- 
 ly hot to heat an oven over it to that degree as to 
 reduce green wood to a charcoal. The upper oven 
 should be closely stopped except a tube at the top 
 to carr}' oft" the steam or aeid, which tube is passed 
 tlirough w ater, and the steam thus condensed forms 
 ihe acid. 
 
 To prepare the same. 
 
 Place a large cast-iron cylinder, or retort (simi- 
 lar to those used for the ])ro(kiction of carburetted 
 hydrogen gas), in a furnace, so that it may receive 
 as much beat, all round, as possible. One end of 
 this cylinder must be so constructed as to open and 
 shut, to admit wood, and exclude the air. 
 
 Oak in pieces about a foot in length is to be put 
 into the cylinder, which is to be filled as full as 
 jjossible, without being wedgpd, and the door must 
 be shut close to exclude air; from the cylinder let 
 a worm run through cold water to condense the 
 acid; by this it is conveyed to a large cask placed 
 on one end, where there is a pipe to carry it from 
 that to two or three more; thus it is completely se- 
 cured from flying off in the vaporous state. The 
 I fire is now to be raised to a great heat, sufficiently 
 powerful to convert the wood completely into char- 
 coal. When the acid ceases to come over, the fire 
 is to be taken out, and the mass of wood left to cool 
 in the confined state, when it becomes perfect char- 
 coal. In the first cask, tar is chiefly contained with 
 the acid, it precipitates to the bottom, and is drawn 
 oft' by a cock; it is afterwards boiled in an iron 
 boiler to evaporate the acid, before it is fit for use. 
 If the acid is not strong enough, it is put into large 
 square vats about six inches deep, for the purpose 
 of making a large surface, to evaporate apart of 
 the water contained in the acid more speedily by a 
 slow heat. These vats are bedded on sand upon 
 the top of a bi'ick stove, where a gentle heat is ap- 
 plied; thus it may be procured in a pretty strong 
 state. 
 
 This acid, now well known in Britain as an arti- 
 cle of commerce, and in its native state is a liquid 
 of the colour of white wine, possesses a strong acid 
 and slightly astringent taste, combined with an eni- 
 pyreumatic smell. When allowed to remain in a 
 sfnte of rest for eight or ten days, tar of a black 
 colour subsides, and the acid is then comparatively 
 transparent. To purify it further, it undergoes 
 the 7)rocess of distillation, by which it is freed from 
 a still greater portion of the tar, with which it is 
 combined, and is thus rendered still m-.re trans- 
 parent. But though the process of distillation be 
 repeated without end, it will never be freed from 
 the volatile oil with which it is combined, and 
 which is the cause of the empyreuma constantly 
 attending it. In short, it contains the same proper- 
 ties for the preservation of animal matters from 
 putrefaction as smoking them by wood does, which 
 is practised at present by '.he most barbarous na- 
 tions, and which has been handed down from the 
 remotest ages of antiquity. 
 
 At a recent anniversary of the Whitehaven Philo- 
 sophical Society, two specimens of meat cured 
 with the pyroligneous acid were exhibited by one 
 of the members. They were prepared on the 7th 
 of September, 1819. One had been hung up at 
 home, and the other had been sent out by a vessel 
 to the West Indies, to try the effect of climate upon 
 it, and brought back on the return of the ship 
 to that port. They were tasted by all present, and 
 pronounced to be perfectly sweet, fresh and fit for 
 use, after a lapse of 15 months. 
 
 Besides its antiseptic use, this acid is employed, 
 instead of acetate of lead (sugar of lead), by the 
 calico printers, to make their acetate of alumine, 
 or iron licjuor. Though it is not sufficiently pure, 
 it does well enough for blacks, browns, drabs, &c., 
 but for yellows or reds it is not so good, owing tp 
 the oil and tar which is in combination with it. 
 
 J\rote by the American Editor. 
 Most grocers, dealers in hams, and others who 
 are particular in their meat, usua.Uy take the pre- 
 caution to case each one after it is smoked in uuu- 
 
I5G 
 
 UXTVERSAL RECEIPT BOOK- 
 
 vas, for the purpose ot defending it from the at- 
 tacks of the little insect (the dermestes lardarius), 
 which, by laying its ej^gs in it, soon fills it with its 
 larvse, or maggots. This troublesome and expen- 
 sive process may be altogether superseded b)' the 
 use ol tlie pyroligneous acid. With a painter's brush 
 dipped in itie liquid, one man, in the com se of a day, 
 may effectually secure two hundred haras from all 
 danger. Care should be taken to insinuate the li- 
 quid into all the cracKS Sie. of the under surlace. 
 'J'o make strong acetous acid. 
 
 Take of vitriol, calcined to whiteness, 1 lb. sugar 
 ■jf lead, 10 drachms. Rub together and distil. 
 
 Another. — Take of verdigris, 2 lbs. Dry it in a 
 water-bath, then distil in a sand-heat, and re-distil 
 the produce liquor. Its specific gravity is about 
 1,050. 
 
 Another. — ^Take of sugar of lead, 7 lbs. oil of 
 Titriol, 4^ lbs. Distil 2^ lbs. This is used to make 
 aromatic vinegar. 
 
 The strength of distilled acetous acids is exam- 
 ined by Tailor's Revenue Acetometer, which con- 
 sists in saturating a samjile of the acid with slaked 
 lime, and then ascertaining the specific quantity 
 of the solution. The best malt vinegar. No. 24, 
 contains about five per cent, real acetous acid, and 
 is taken as the standard or proof acid, 200 grains of 
 which will saturate 29 grains of well crystallized 
 subcarbonate of soda. The best common distilled 
 \inegar is about half this strength. The pyrolig- 
 neous acid may be procured of any degree of con- 
 centration, from 6 degrees, or 2,898 per cent of 
 acid, up to 130 deg. or 6,309 per c»nt. of acid, or 
 even higher. Dr Powell states, that a fluid ounce 
 of the London Co'.lege distilled vinegar ought to 
 dissolve at least 13 grains of white marble, or 39.6" 
 gi-ains of crystallized subcarbonate of soda, that is 
 6 deg. of the Revenue Acetometer. Acetic acid, 
 containing 45 per cent, of real acid, dissolves cam- 
 phor and the essential oils very readily. 
 Acid of ants. 
 
 Take of ants, 1 lb. boiling water, 4 lbs. Infuse 
 for three hours, press out tlie liquor, and strain. 
 This is an excellent stimulant, and is used as a lo- 
 tion in impotency. 
 
 Honey water for the hair. 
 
 Take of honey, 4 lbs. very dry sand, 2 lbs. 
 Mix and put into a vessel that will hold five times 
 as much; distil with a gentle heat a yellowish acid 
 water: this acid greatly encourages the growth of 
 hair. 
 
 Spirit of salt, or marijie acid. 
 
 Take of common salt, 10 lbs. common clay, 20 
 lbs. water sufficient to make them into balls. Dis- 
 til while moist, with a violent heat, and rectify by 
 re-distillation. 
 
 Another method. — Take of dried common salt, 
 24 lbs. oil of vitriol, 20 lbs. water, 6 lbs. Mix and 
 distil into 12 lbs. more of water, kept cool; when 
 distilled in an iron pot with a stone-ware head, all 
 the water is put into the receivers. A bottle, that 
 holds 6 oz. of water, ought to hold 7 oz. of this 
 acid, and an ounce measure of it should dissolve 3 
 drachms and 2 scruples of limestone, which will 
 shew if it is free from oil of vitriol. 
 Strong spirit of nitre. 
 
 Take of nitre 6 Ibs.'oil of vitriol 4 lbs. Distil 
 to diyness. A bottle, that holds 4 oz. of water, 
 ought to hold 6 oz. of this acid, and an ounce mea- 
 sure of it, diluted with water, should dissolve 7 
 drachms of limestone. 
 
 Another. — Take of nitre 1 lb. clay or brickdust. 
 4 lbs. Mix and distil. 
 
 Colourless spirit of nitre. 
 
 Take cf nitre, veiT pure, and dried, oil of vitri- 
 ol, each 2 lbs. Distil till red fumes appear; re- 
 distil froro uitre, 1 oz. This will produce 4 lbs. 
 
 Double aqua-foi tis. 
 
 Take of spirit of nitre, 3 lbs. water 2 lbs. Or 
 a sufficient ()uantity that a bottle holding 6 ounces 
 of w.iter shall hold 8 ounces of this acid. 
 
 Another. — Take of green vitriol, calcined al- 
 most to redness, of nitre, each equal portions. 
 Distil. 
 
 Common aqua-fortis. 
 
 Take of nitre, and green viti-iol, not calcined, 
 each 6 ibs. green vitriol, calcined, 3 lbs. Distil. 
 
 Another. — Take of sjiirit of nitre, and distilled 
 water, of each equal portions, by weight. A bot- 
 tle that holds 6^ oz. of water should hold 8 oz. of 
 this acid. 
 
 Simple acfua-fortis. 
 
 Take of green vitriol 2 Ihs. nitre, 1 lb. Distil. 
 
 Anotlier. — Take of spirit of nitre, 2 lbs. water, 
 3 lbs. or a sufficient quantity tjjat a bottle holding 
 4J oz. of water should hold 5 oz. of this acid. 
 
 Tht stronger kinds of tliis acid are used as a 
 cansiic for warts, &c. particularly by farriers, for 
 which the addition of oil of vitriol is an advantage. 
 The accidental mixture of spirit of salt, arising 
 from impurities in the nitre, may be got rid of by 
 dissolving refined sugar in some of the acid, pour- 
 ing off the clear, and dropping it into the remain- 
 der as long as any precipitate takes place. 
 Aqtia regia. 
 
 Take of spirit of nitre, 16 oz. common salt, 4 
 oz. Dissolve. 
 
 Another. — Take of spirit of nitre, 16 oz. sal am- 
 moniac, 4 oz. Dissolve. 
 
 Common aqua regia. 
 
 Take of spirit of salt, 2 lbs. spirit of nitre, 1 lb. 
 This will dissolve gold. 
 
 Dephlogisticated spirit of salt. 
 
 Take of common salt, 3 lbs. manganese, 1 lb 
 oil of vitriol, 2 lbs. water, 1 lb. Distil, placing a 
 sufficient quauiity of water in the receiver. 
 
 This spirit is of a pale greenish yellow, and 
 scarcely heavier than water. It bleaches linen, 
 straw, and takes out fruit spots, iron moulds, or 
 ink xnarks. 
 
 MISCELLANEOUS BEVERAGES. 
 
 To make ginger hec. 
 
 Take of good Jamaica ginger, 2J oz. moist su- 
 gar, 3 lbs. cream of tartar, 1 oz. the juice and peel 
 of two middling sized lemons, brandy, ^ pint, good 
 solid ale yeast, ^ pint, water, 3^ gallons. This 
 will produce 4^ dozen of excellent ginger beer, 
 which will keep twelve months. Bruise the gin- 
 ger and sugar, and boil them for 20 or 25 minutes 
 in the water, slice the lemon and put it and the 
 cream of tartar into a large pan; pour the boiling 
 liquor upon them, stir it well round, and when 
 milk warm, add the yeast; cover it over, let it re- 
 main two or three days to work, skimming it fre- 
 quently; then strain it through a jelly-bag into a 
 cask, add the brandy, bung down very close, and 
 at the end of a fortnight or three weeks, draw it 
 off and bottle, and cork very tight; tie the cork 
 down with twine or wire. If it does not work well 
 at first, add a little more yeast, but be careful of ad- 
 ding too much lest it taste ot it. 
 Spruce beer. 
 
 Take, if white is intended, 6 lbs. of sugar; if 
 brown, as much treacle, and « pot of spruce, and 
 ten gallons of water. 
 
 This is also managed in the same ws»y as ginger 
 beer, except that it should be bottled as £oon as it 
 has done working. 
 
 £ro~u)n spruce beer. 
 
 Pour 8 gallons of cold water into a barrel, and 
 then boiling 8 gallons more, put tha/ in also: add 
 
IJIS 1 LLLATlOiV. 
 
 57 
 
 1 2 lbs. of molasses, with about ^ lb. of the essence 
 of spruce; and on its getting a little cooler, ^ a pint 
 of good ale yeast. Tlie whole being well stirred 
 or rolled in the barrel, must be left with the bung 
 oul for two or three days; after which the liquor 
 may be immediately bottled, well corked up, and 
 packed in saw-dust or sand, when it will be ripe, 
 and fit to irink in a fortnight. 
 
 Remember that it should be drawn off into quart 
 stone bottles, and wired. 
 
 White spruce beer. 
 
 For a cask of 6 gallons, mix well together ^ lb. 
 of the purest essence of spruce, 7 lbs. of loaf sugar 
 made into a clarified syrup, and about 1^ gallons 
 of hot water; and when sufficiently stirred and in- 
 corporated, put it into the cask, and fill up with 
 cold water. Then add about ;|- of a pint of good 
 ale yeast, shake the cask well, and let it work for 
 i or 4 days; after which bung it up. In a few days 
 it may be bottled off after the usual manner, and in 
 a week or ten days it will be fit for use. If, on 
 bunging it close, about ^ of an oz. of isinglass, first 
 dissolved in a little of the warmed liquor, or in ci- 
 der, be stirred in, by way of fining, it will acquiro 
 a superior degree of clearness. In proportion to 
 the coldness of the weather, the quantity of yeast 
 should be increased. Some, instead of yeast, use 
 ale or beer-grounds the first time of making, and 
 afterwards the grounds of their former spruce 
 beer. In warm weather, very little ferment is re- 
 quisite. 
 
 Sdtzer -water. 
 
 Take of water any quantity. Impregnate it with 
 iibout ten times its volume of carbonic acid gas, by 
 means of a forcing pump. 
 
 Liquid jyiagnesia. 
 
 Take of water, 1 gallon, carbonate of magnesia, 
 3 drachms, and impregnate it as above. 
 Potass -water. 
 
 Take one oimce of subcarbonate of potass, and 
 impregnate as above. 
 
 Soda water. 
 
 Take 2 ounces of subcarbonate of soda, and ini- 
 jwegnate as above. 
 
 Portable lemonade. 
 
 Fake of tartaric acid, ^ oz. loaf sugar 3 oz. es- 
 sence of lemon, ^ drachm. Powder the tartaric 
 ncid, and the sugar very fine, in a marble or wedge- 
 wood mortar, (observe never to use a metal one) 
 mix them together, and pour the essence of lemon 
 upon them, by a few drops at a time, stirring the 
 mixtiu-e after each addition, till the whole is added, 
 then mis. them thoroughly, and divide it into 12 
 equal parts, wrapping each up separately in a piece 
 of white paper. When wanted for use, it is only 
 necessary to dissolve it in a tumbler of cold water, 
 and fine lemonade will be obtained, containing the 
 flavour of the juice and peel of the lemon, and ready 
 sweetened. 
 
 J^utritious dietetic composition. 
 
 Pulverize equal quantities of sago and patent 
 cocoa; mix them, and stir a table-spoonful in a 
 pint of milk, to which now add a pint of boiling 
 water. Boil the whole for a few minutes, fre- 
 quently stirring. Sugar to be added according to 
 taste. This breakfast, with bread and butter, btc. 
 feic. suits children and adults. 
 
 Sassafras cocoa. 
 
 The fruit of the sassafras-tree is highly esteem- 
 ed in many parts of South America, as a nutritious 
 article of diet. 
 
 Its substance is the same as that of coeoa; and, 
 by means of heat, is convertible into chocolate; but 
 in this process, its aromatic quality is dissipated. 
 This nut, ii* a ground state, is employed in tlie 
 same manner as cocoa or coffee, by boiling it in 
 water or milk: but, on account of its aromatic qua- 
 
 lity being very volatile, it requii»>^ to be boiled irt 
 a pot with a close cover, and not for so long a time 
 as is requisite for cocoa. Its aromatic virtue ren 
 ders it very pleasant to the palate, and agreeable 
 to the stomach; and, at the same time, possessing 
 the well-known correcting properties of the sassa- 
 fras root, and the nutritious virtues of cocoa, it be- 
 comes a valuable article of diet to a great variety 
 of invalids. It has been foard to recruit exhaustet' 
 strength more rapidly than either cocoa, chocolate, 
 or any farinaceous substances, and to sit lighter on 
 the stomach than either animal or vegetable jellies. 
 To make chocolate. 
 
 Roast the cocoa in a frying pan, placed on a 
 clear fire; and having afterwards cleared them of 
 the husks, the nuts must be first powdered coarse- 
 ly, and afterwards beaten in an iron mortar, the 
 bottom of which is made pretty hot, by placing it 
 on the fire, till the whole runs into a thick kind of 
 oil. In this state it must be poured into thin 
 moulds of any size or shape that is agreeable; and, 
 when cold, the cakes may be taken out for use. 
 The Spaniards mix with their cocoa nuts too great 
 a quantity of cloves and cinnamon, besides other 
 drugs without number, as musk, ambergris, &c. 
 The Parisians use few or none of these ingredients; 
 they only choose the best nVits, which are called 
 caracca, from the place from whence they are 
 brought; and with tliese they mix a very small 
 quantity of cinnamon, the freshest vanilla, and the 
 finest sugar, but very seldom any cloves. Choco- 
 late, fresh froni the mill, as it cools in the tin pans 
 into which it is received, becomes strongly electri- 
 cal: and retains this property for some ti.ne after it 
 has been turned out of the pans, but soon loses it 
 by handling. The power may be once or twice 
 renewed by melting it again in an iron ladle, and 
 pouring it into the tin pans as at first; but when it 
 becomes dry and powdery, tlie power is not capa- 
 ble of being revived by simple melting: but, if 'a 
 small quantity of olive oil be added, and well mix- 
 ed with the chocolate in the ladle, its electricity 
 will be completely restored by cooling it in the tin 
 pan as before. 
 
 Another method. — As the pleasantness of choco- 
 late depends, in a great measure, on the method of 
 preparing it for the table, it is necessary that the 
 strictest attention be paid to the following simple 
 direction. To make this chocolate, put the milk 
 and water on to boil; then scrape the chocolate fine, 
 from one to two squares to a pint, to suit the sto- 
 mach; when the milk and water boils, take it off 
 the fire; throw in the chocolate; mill it well, and 
 serve it up with the froth; M'hich process will not 
 take 5 minutes. The sugar m'^y either be put in 
 with the scraped chocolate or added afterwards. It 
 should never be made before it is wanted; because 
 heating again injures the flavour, destroys the 
 froth, and separates the body of the chocolate; the 
 oil of the nut being observed, after a few minutes' 
 boiling, or even standing long by the fire, to ri.se 
 to the top, which is the only cause why this choco- 
 late can offend the most delicate stomach. 
 To make native tea. 
 
 The infusion of good well-made meadow hay in 
 boiling water, in the manner of lea, about three 
 quarters of an ounce for two or three persons, is a 
 beverage for the fasting and evening refection, as 
 much superior to the dried leaves of China, as 
 gold or silver are superior to copper and lead. 
 
 This native tea is as healthful as it is grateful to 
 the palate; it is saccharine and aromatic, instead of 
 bitter and empyreumatic; it is stimulating to the 
 spirits in the morning, and composing to the 
 nerves at night; it is anti-bilious, and acts with a 
 mild, but sensible effect, at first, on all the secre- 
 tions, promotes digestion, and creates appetite. 
 
'i^B 
 
 UNHA^RSAL RECEIPT BOOK. 
 
 Substitute fsr tea. 
 
 In consequence of the injurious effects on the 
 itomach ami nervous system, produced by the 
 leaves of the oriental slirub imported into tliis 
 cwtntiy, under the name of tea, mixtures of Bri- 
 tish lierbs have been recommended as a substitute 
 for tea and coffee for brealifast, and an evening re- 
 past. An infusion of the following composition, 
 '.ately recommended by an eminent physician of 
 Edinburs;h, has since been found more pleasant to 
 tlie palate, and more salubrious as an article of 
 diet, than either of the compositions of iieri)s. It 
 is an excellent nervous stomachic, and in cases of 
 indigestion, or what is termed "bilious affec- 
 tions" arising either from debility or nervous ir- 
 ritability, U has proved highly beneficial after sto- 
 machic bitters had entirety failed. It has, like- 
 wise, this important advantage over tonic medi- 
 cines, and foreign tea and coffee, that its long con- 
 tinned use will not injure the stomach; but, on the 
 contrary, by keeping up healthy digestion, and by 
 quieting the nerves, is likel}' to prevent the orga- 
 nic diseases of the stomach, which of late years 
 have apparently increased in Europe. 
 
 Take of the heels of unfoliled petals of the red- 
 rose, dried, 5 parts, rosemary leaves, do. 1 do. 
 balm leaves, do. 2 do.' Mix. 
 
 A dessert spoonful of this composition is sufficient 
 for half a pint of infusion. It is made in the same 
 manner as tea, with sugar and cream, or milk. It 
 is sold at 2s. and 9il. a pound, — one pound will go 
 as far as two pounds of tea. 
 
 Another. — In Germany the leaves of strawberry 
 flowers are sidistituted for green tea. The follow- 
 ing are the directions for preparing them. The 
 leaves with the flowers are to be gathered in the 
 spring, while they are young, and only the smootti- 
 est and cleanest leaves selected, as they are not to 
 be washed. They must be dried in the air, but 
 not in the sun, as drying them in the sun would 
 lessen their flavour. To these leaves the Germans 
 give the appearance of China tea, by first pinching 
 their stalks clean off, then warming the leaves 
 over the fire, rolling them up in the hand while 
 they remain jilexible, and drying them thus rolled. 
 When the leaves are thoroughly dried, the tea is 
 fit for use, and on being made exactly in the same 
 manner as China green tea, it is hardly possible to 
 discover the difference. The young and tender 
 leaves of the sloe tree or black thorn, when dried, 
 afford a good substitute for foreign tea. 
 
 Substitute fo7- coffee, cocoa, &c. 
 
 The ground sassafras nut is an excellent substi- 
 tute for coffee, cocoa, &c. for breakfast and sup- 
 per. It is not onlv nutritious, but a more effica- 
 cious corrector of the habit, in cases of eruptions 
 of the skin and scrofula, than the sassafras wood, 
 or the compound decoction of sarsaparilla. As a 
 powerful preventive of cutaneous affections, it is 
 particularly valuable. It is also an excellent arti- 
 cle of diet for rheumatic, gouty, and asthmatic in- 
 valids. 
 
 Another. — In America the leaves of the herb, 
 nommonly called labradore (ledum lilifolia) are 
 generally used for breakfast, instead of the Chi- 
 nese tea. It is a grateful aromatic bitter, and is 
 highly salutary and invigoruting. It might easily 
 be cultivated in this countiy, and would flourish 
 best in poor light soils. 
 
 Other substitutes for tea and coffee. 
 
 The ill eftccts of drinlking much tea and coffee 
 »re numerous: they relax the nervous system, and 
 »re some of the causes which occasion the palsy. 
 Coffee is made of the roasted berries of a foreign 
 plant, of an astringent quality. Tea is made of the 
 leaves of an exotic plant, of a relaxing quality. 
 Uollee and tea have a pl>.asant taste, when ini.iced 
 
 with sugar and milk; and, used in moderation, N.-e 
 hai'mless to those who have plenty of cream or 
 new milk to mix with them. Tea is now the universal 
 breakfast in England; bftt ]<oor people can only af- 
 ford to buy the worst sort, which is frequeiitl? 
 adulterated. That tea affects the nerves, is evi- 
 dent from its preventing sleep, occasioning giddi- 
 ness and dimness of sight; it is bad for persons 
 troubled with wind or bile. 
 
 The raspings of bread will make equally as good 
 a breakfast as .Mr Hunt's ])owder, and is peifet-tly 
 wholesome. Any person may make this substitute 
 for coffee or tea, without being subjected to a tine, 
 as no law can be made to prevent people from 
 using their bread in any form they ])lease. All 
 well-baked bread has a hard crust, mostly of a 
 scorched dark colour: — with a bread rasp or gra- 
 ter, rub the crust off, which will then appear nearly 
 like ground coffee. Three or four table spoonsful 
 of this powder are sufficient when mixed with su- 
 gar and a little milk, if it can be had, to make a 
 liquid for breakfast for one p'^rson. Put the bread 
 powder into water, let it boil a few minute, and 
 it will be fit for use. 
 
 Milk and water and a little sugar are more 
 wholesome for breakfast, than tea or coffee. Take 
 one-fourth part of a (lint of milk, and mix it with 
 three quarters of a pint of water, add as much su- 
 gar as will make it as sweet as milk, boil it, and 
 pour it into a basin upon some bread cut small. To 
 make herb tea, take dried balm, mint, and agri- 
 mony, in equal quantities, with a little sage and 
 rosemary, if they can be got; cut them small, and 
 use them in the same manner as tea. Water gruel 
 is more nourishing and wholesome than tea or 
 coffee. 
 
 Anotlier. — Beech mast, or the beech tree, which 
 is an oily farinaceous nut, and was used in diet, in 
 an early age, maj' be used as a substitute for cof- 
 fee when roasted. Well dried, it makes a whole- 
 some bread, and, in this condition, it has served 
 for subsistence in times of scarcity; it is now, 
 however, used otdy for fattening hogs, poulli-y, kc. 
 
 A great quantity of oil may be separated from 
 the beech mast, by expression. In France it is 
 procured in large quantities, and used at tal)le, in- 
 stead of olive oil. It possesses an advantage which 
 the latter has not, of keeping a long time without 
 turning rancid. 
 
 Another. — Roast any quantity of horse beans in. 
 a clean frying pan, over a clear fire till they begin 
 to darken in colour, and then from the point of a 
 knife, continue putting small bits of lioney among 
 them, stirring them ail the while till they become 
 of a deep ciiesnut brown. On taking them off the 
 fire, to a quart of beans immediately put an ounce 
 of cassia-buds into the pan, and stir them about till 
 they get cool. After being ground in the manner 
 of coffee, few persons will detect the difference. 
 
 Rye torrefied with a few almonds, which furnish 
 the necessary proportion of oil, may also be em- 
 ployed as a substitute for coffee. Wheat may txi 
 substituted for beans. 
 
 Anothei: — The yellow beet root, when sliced and 
 dried in a kiln, and especially if ground with a 
 small quantity of Turkey or West India coffee, 
 will furnish an e.\ccllent substitute for either. 1' 
 requires much less sugar than foreign coffee, wni 
 is somewhat stronger. Those who cultivate it 
 should not strip the plant of its leaves for feeding 
 cattle, as is generally practised, for this will injure 
 the growth of the plant, and materially alter the 
 qualities of the juice. 
 
 To make acorn coffee. 
 
 A pleasant beverage is drank in Germany, callt^d 
 the acorn coffee, and is made as follows: 
 
 Take sound ripe acorns, [iw I oft' the shell oi 
 
DISTILLATION. 
 
 159 
 
 husk, divide the kernels, dry them gradually, and 
 tlie.i I oast them in a close vessel, or roaster, keep- 
 iiijj th.em coniiiiually stirring. Care must be taken 
 not to burn or roast them too much. Take of these 
 roasted acerns, ground like other cofl'se, half an 
 ounce alone, or mixed wiili a ihachm of other cof- 
 fee, and sweeten wiiii sugar, witii or without milk. 
 
 Acorns have always been esteemed a wholesome 
 wd strengthening nutriment for man, and iheir 
 medicinal qualities have been found to cure the 
 slimy obstructions of the viscera, and to remove 
 nervous complaints, when other medicines liave 
 failed — for though acorns are looked upon to be so 
 great an astringent as to be sparingly used, either 
 externally or internally, by being roasted, they 
 lose their astringent {[uality, and hence have no 
 more that effect tiian coffee. This coft'ee is also 
 particularly efficacious with respect to women 
 V hose complaints arise from disorders peculiar to 
 tlieir sex. 
 
 Another method. — As the acorn is deficient of 
 the oleaginous principles inherent to coffee, tiiis 
 may be remedied by the following process, and the 
 fruit of the oak may be then recommended. Let 
 the acorns be toasted brown, then add fresli butter, 
 in small pieces to them, while hot, in the ladle. 
 Stir them with care, or cover the ladle and shake 
 it, that the whole may be well mixed. 
 To make coffee. 
 
 The best coffee is imported from Mocha. It is 
 said to owe much of its superior quality to being 
 kept long; attention to the following circumstances 
 is likewise necessary. 1. The plant should be 
 grown in a dry situation and climate. 2. The ber- 
 ries ought to be thoroughly ripe before they are 
 gathered. 3. They ought to be well dried in the 
 iun; and 4. Kept at a distance from any substance, 
 ,'as spkits, spices, dried fish, &c. ) by which the 
 !aste and flavour of the berry may be injured. 
 
 To drink cofTee in perfection, it should be made 
 %'om the best Mocha berries, carefully roasted, and 
 after cooling for a few minutes, reduced to powder, 
 ■md immediately infused; the tincture will then be 
 of a superior description. But for common use, 
 ttie coffee of our own plantations is, in general, of 
 Very good quality, and the following mode of pre- 
 paring it may be adopted. 
 
 1. The berries should be carefully roasted, by a 
 gradual application of heat, scorching,but not burn- 
 ing them. 
 
 2. Grinding the coffee has been found preferabfe 
 to pounding, because the latter process is thought 
 to press out, and leave on the sides of the mortar, 
 some of the richer oily substances, which are not 
 lost by grinding. 
 
 3. A titrating tin, or silv^ pot, with double 
 sides, between which hot water must be poured, to 
 prevent the coffee from cooling, as ])ractised in 
 Germany, is the best machine to he used. Simple 
 infusion in this implement, with boilmg water, is 
 ill that is required to make a cup of good coflee; 
 ai.d tlie use of isinglass, the white of eggs, &c. to 
 fine the liquor is quite utuiecessary. By this 
 means, also, coffee is made quicker than tea. 
 
 In England, too little powder of the berry is 
 iommonly given. It requires about one small cup 
 of coflee-powder to make four cups of tincture for 
 the table. This is at the rate of an ounce of good 
 powder to four common coffee cups. ^Vhen the 
 powder is put in the bag, as many cups of boiling 
 water are poured over it as may be wanted, and if 
 the quantity wanted is very small, so that after it 
 IS filtrated it dLCS not reach tlie lower end of the 
 Dag, tlie li(iuor must be poured back three or four 
 limes, till it has acijuired the necessary strength. 
 
 By following these plain din'ctions, it is to be 
 l'.<)l)ed tiiat a wholesome and valuable production 
 
 of our own colonies will come into moregenei\l 
 use; and that foreigners will no longer have an/ 
 ground to assert, that they very rarely meet witha 
 cup of tolerable coffee in England. 
 
 Another method. — Pour a ])int of boiling water 
 en an ounce of coffee; let it boil five or six minutes, 
 then ])our out a cupful two or three times, and re- 
 turn it again; put two or three isinglass chips into 
 it, or a lump or two of fif.e sugar; boil it five mi- 
 nutes longer, set the pot by the fire to keep hot 
 for ten minutes, and the coffee will be beautifully 
 clear. Some like a small bit of vanilla. Cream 
 should always be served with coflee, and eilhc-r 
 pounded sugar candy, or fine Lisbon sugar. For 
 foreigners, or those who like it extremely strong, 
 make oidy eight dishes from three ounces. If not 
 fresh roasted, lay it before a tire till hot and dry; 
 or put the smallest bit of fresh butler into a pre- 
 serving pan, when hot throw the cofTee into it, and 
 toss it about till it be freshened. 
 
 Coffee most certainly promotes watchfidness; or, 
 in other words, it suspends the inclination to sleep. 
 To tiiose, therefore, who wish not to be subject to 
 this inclination, coffee is undoubtedly preferable to 
 wine, after dlimer, or perhaps to any other liquor. 
 
 AVere coffee substituted instead of wine imme- 
 diately after diimer, it seems more than probable 
 that many advantages would flow from it, both to 
 the health of iiulividuals and general economy; and 
 it seems not improbable that by deferring coffee, 
 or tea, so late as is usually practised, we interrupt 
 digestion, and add a new load of matter to that al- 
 ready in the stomach, which, after a full meal, »s 
 not a matter of iTidifference. 
 
 Persons afflicted w ith asthma have f mnd yreat 
 relief and even a cure, by drinking very strong 
 coffee, and those of a phlegmatic habit wovild lIo 
 well to take it for breakfast. It is rather of a dic- 
 ing nature, and with corpulent habits it would alse 
 be advisable to take it for breakfast. 
 
 Arabian method of preparing coffee. 
 
 The Arabians, when they take their coffee off 
 the fire, immediately wrap the vessel in a wet 
 cloth, which fines the li<iuor instantly, makes it 
 cream at the top, and occasions a more pungent 
 steam, which tliey take great pleasure in snuffing 
 up as the coffee is pouring into the cups. They, 
 like all other nations of the East, drink their cofffee 
 without sugar. 
 
 People of the first fashion use nothing but Sulta- 
 na coffee, which is prepared in tlie following man- 
 ner. Bruise the outward husk or dried pulp, and 
 put it into an iron or eartK.-n ^.an, which is placed 
 upon a charcoal fire; \\v.n i4ec>, -;'irring it to and 
 fro, until it becomes a .iilie ueown^ i.'it not of so 
 deep a colour as comniun coffee, tiit-i u row it into 
 boiling water, adding dt i.;ast tiie i'.urtli part of the 
 inward husks, whi'^li <» tiien ijounil altogether is 
 the manner of olh.:;i- cott'ue. 1 i>e iiusks must be 
 kept in a very di y place mA \,w^ cd up very close, 
 for the least hunndiiy 8p(/jlfi ll.( flavour. The li- 
 quor prepared .u tins inain.er -s esteemed prefera- 
 ble to any ot..ei-. I he K)i.i.<li, when they were at 
 the court o' ue Kiiij? of i"! (tjen, saw no other cof- 
 fee drank, ai.'i iic) fr.nnd ine flavour of it very de- 
 licate and agree..f/ie- llx le was no occasion to us 
 sugar, as it had no u,!tt' taste to correct. 
 
 In all probability the Sultana coft'ee can only be 
 made where the tree grows; lor as the husks have 
 littl- substance, if they are too much dried, in oi"- 
 der to send them to other countries, thf 'f'-'eeable 
 flavour they had wliea fresh, is greatl;> .li.jtaired. 
 Improvement in making coffee. 
 
 The process consists in simmering ever a small 
 but steaiiy flame of a lamp. To accomplish this, a 
 vesselof peculiar construction is requisite: it should 
 be a straight-sided pot, as wide at top as at bottom, 
 
60 
 
 U^^VERSAL RECEIPT BOOK. 
 
 and inclosed Jn a case o* similar shape; to which 
 II must be soldered air tight at the top. The case 
 It) be above an inch wider than the pnt, and de- 
 scenvling somewhat less than an inch below it. Jt 
 siiould be entirely open at the bottom, thus admit- 
 ting and confining a body of hot air round and un- 
 derneath the pot. The lid to be double, and the 
 vessel, of course, furnished with a convenient han- 
 dle and spout. 
 
 The extract may be made, either with hot water 
 or cold. If wanted for speedy use, hot water, not 
 actually boiling, will be proper, and the powdered 
 coffee being added, close the lid tight, stop the 
 S()out with a cork, and place the vessel over the 
 i^mp. It will soon begin to simmer, and may re- 
 main unattended, till the coffee is wanted. It may 
 then be strained through a bag of stout, close li- 
 nen, whicli will transnnit the liquid so perfectly 
 clear as not to contain .he smallest particle of the 
 powder. 
 
 Though a fountain lamp is preferable, any of 
 the common small lamps, seen in every tin shop, 
 will answer the purpose. Pure sjjerniaceti oil is 
 required, and if the wick be too high, or the oil 
 not good, the consequence will be smoke, soot, 
 and extinction. The wick should be little more 
 than one eighth of an inch liigb. In this process, 
 no trimming or other attention is required. It may 
 be left to simmer, and will continue simmering all 
 night, without boiling over, and witliout any sen- 
 sible diminution of quantity. 
 
 Parisian method of making coffee. 
 
 In the first place, let the coffee be of prime quali- 
 ty, — grain, small, round, hard and clear; perfectly 
 dry and sweet; and at least three years old — let it 
 be gently roasted until it be of a light brown co- 
 lour; avoid burning, for a single scorched gi'ain 
 will spoil a pound. Let this operatioa be perform- 
 ed at the moment the coffee is to be used; then 
 grind it while it is yet warm, and take of the pow- 
 der an ounce for each cup intended to be made; 
 put this along with a small quantity of shredded 
 saffron into llie upper part of the machine, called 
 agrecque; that is, a large coffee pot with an upper 
 receptacle made to fit close into it, the bottom of 
 ■which is perforated with small holes, and contain- 
 ing in its interior two moveable metal strainers, 
 over the second of which the powder is to be plac- 
 ed, and iramediatp'.y under the third; upon this up- 
 per strainer, pour boiling water and continue doing 
 so gently until it bubbles up through the strainer; 
 then shut the cover of the machine close down, 
 place it near the fire, and so soon as the water has 
 drained thrtiugh the coffee, repeat the operation 
 until the whole intended quantity be passed. — 
 Thus all tbt- fragrance of its perfume will be re- 
 tained, Willi ;ill the balsamic and stimulating pow- 
 ers of its essence; and in a few moments will be 
 obtained — " ithout the aid of hartshorn shavings, ' 
 isinglass, whiles of eggs, or any of the trash with 
 ■which, in liie common mode of preparation, it is 
 mixed — a in-verage for the gods. This is the true 
 Parisian mode of preparing c-offee; the invention 
 of it is due to M. de Belloy, nephew to the Cardi- 
 nal of the same name. 
 
 Coffee milk. 
 
 Boil a dessert spoonful of ground coffee in about 
 t pint of milk, a quarter of an hour; then put into 
 t a shaving or two of isinglass, and clear it; let it 
 ioil a few minutes, and set it on the side Ci the 
 fire to fine. This is a very fine breakfast, and 
 should be sweetened with real Lisbon sugar. 
 
 Those of a spare habit, and disposed towards af- 
 fections of the lungs, would do well to make this 
 their breakfast. 
 
 To make mum. 
 
 MuQ is a kind of malt liquor, much dfunk in 
 
 Germany and formerly iii England. Tue naiue 
 commonly occurs in the statutes relating to exciw- 
 able litjuors. 
 
 Take 63 gallons of water that has been boiled 
 into a third part, brew it with seven bushels ol 
 wh ">atened malt, one bushel of oat malt, and one 
 bushel of ground beans; when it has worked or 
 fermented awhile in a hogshead not too full, put 
 into it of inner rind of fir, 3 lbs., tops of fir and 
 birch, 1 lb., carduus benedictus, 3 handsful, flow- 
 ers from solis, a hand or two; burnet, betony mar- 
 joram, permyroyal, wild thyme, of each a handful; 
 of elder flowers, two handsful, seeds of cardamom, 
 bruised, 30 ounces; barberries, bruised, 1 ounce. 
 
 When the liquor has done working, fill it up, 
 and ai last, put into the hogshead 10 new laid eg?s; 
 stop it up close, and in two years it will be fit toi 
 use. 
 
 MUCILAGINOUS OILS. 
 
 To make oil of ervert almonds. 
 
 I; is usually made from bitter almonds for cheap 
 ness, or from old Jordan almonds by heat, the oil 
 from which soon grows rank, while that from fresh 
 Barbary almonds, drawn cold, will keep good for 
 some time. The almonds are sometimes blanched 
 by dipping in boiling water or by soaking some 
 hours in cold water, so as to part with their skin 
 easily; but are more usually ground to a paste, 
 which is put into canvas bags, and pressed between 
 iron plates, in a screw press, or by means of a 
 wedge; 1 cwt. of bitter almonds unblanched, pro- 
 duces 46 lbs. of oil; the cake pays for pressing. 
 JYut oil 
 
 Is obtained from the kernel of the ha'zel nut, and 
 is very fine; it is substituted for oil ol oan; as it 
 will keep better than that of almonds, it has been 
 proposed to be substituted for that oil; it is drank 
 with tea, in China, probably in lieu of cream, and 
 is used by painters, as a superior vehicle for their 
 colours. 
 
 Oil of mace 
 
 Is obtained from nutmegs by the press; it is but- 
 tery, having the smell and colour of mace, but 
 grows paler and harder by age; 2 lbs. of nutmegs 
 in Europe will yield 6 oz. of this oil. 
 
 True oil of mace by expression. 
 
 This oil is red, remains always liquid, or soft, 
 has a strong smell of mace, sub-acid taste, and is 
 imported in jars or bottles, the lower part being 
 rather thicker than the top; I3 lbs. of mace will 
 yield in Europe an ounce and a half, troy, of oil. 
 Olive, salad, or sweet oil. 
 
 This is the mosf agreeable of all the oils; it is 
 demulcent, emollient, gently laxative, and is also 
 used as an emetic with warm water; dose, 1 oz. 
 troy, or a large spoonful: also externally, when 
 warm, to the bites of serpents, and when cold, to 
 tumours and dropsies. Rank oil is best for plas- 
 ters: hut fresh oil makes the best hard soap. 
 Castor oil. 
 
 This is either imported from the West Indies, 
 where it is obtained by decoction with water, 10 
 lbs. of seeds yielding 1 lb. of oil; or from the East 
 Indies, where it is obtained bj' grinding in a mor- 
 tar, with a hole in the side for the supernatant oil to 
 run oft", being in common use there for lamp oil. Or, 
 that made at home by the press, which is the best, 
 especially some that is prepared from cold blanch- 
 ed seeds, with the eye taken out. Some chemisu 
 are said lo take out the colour from the foreign oils, 
 by certain additions, and sell them for English, or, 
 as it is called, cold drawn castor oil. The virositj 
 communicated to the oil by the eyes of the seedis 
 may be got rid of by washing the oil with boiliny 
 
DISTn.LATlOxV. 
 
 16 
 
 water, or with weak oil of vitriol. It is soluble in 
 warm spirit of wine, and its adulteration may tlms 
 lie discovej-ed, if thought necessary; but as all the 
 l;it oils have nearly similar qualities, the taste is 
 sufficient for practical purposes. It is purgative in 
 doses of from l-'2 an oz. to 1 1-2 oz. floated on 
 «ome distilled water, or on wine; or if it does not 
 asualiy stay well on the stomach, on some tincture 
 i>l' senna; or maile into an emulsion with yolk ot 
 egg, and a little distilled water, with 20 diops of 
 lavender, and a tea-spoonful of simple syrup; it 
 may also be used in clysters. It is particularly use- 
 ful where a stimulant would be hurtful; as it ojie- 
 rates quickly without disturbing the system; also 
 •xternally in swelling pains. Contrary to most me- 
 •Jicnes, on frequent repetition a less dose is sufti- 
 ;ient. 
 
 0(7 of croton. 
 This oil is extracted from Molucca grains, or 
 ♦urging nuts. In its chemical qualities it agrees 
 vith castor oil, but is considerably more active, as 
 I single drop, when the oil is genuine, is a power- 
 ed cathartic. 
 
 Rape oil. 
 This is made from rape seed; it dries slowly, 
 makes but a soflish soap, fit foi- ointments: the mu- 
 lilage it contains may be got rid of, in a great mea- 
 nire, by adding half an ounce of oil of vitriol to 
 wo pints of the oil. 
 
 To pnirify rape oil. 
 The following is a simple method of rendering 
 Tipe oil equal to spermaceti oil, for the purposes 
 »f illumination. 
 
 Begin by washing the oil with spring water: 
 which is effected by agitating the oil violently with 
 k sixth part of the water. This separates the par- 
 ticles of the oil, and mixes those of the water inti- 
 mately with them. After this operation, it looks 
 like the yolk of eggs beat up. In less than forty- 
 eight hours they separate completely, the oil swim- 
 ming at the top, the water, with all feculent and 
 extraneous ])articles, subsiding to the bottom. This 
 aiay be very much improved, by substituting sea- 
 water in the place of fresh water. 
 
 By the process of washing, the oil does not lose 
 t hundredth part. The experiment can at all 
 '.imes be made in a glass decanter, or in a churn, 
 with a cock at the bottom, the water to come up 
 veiy near to the cock, by which all the oil can be 
 drawn off, after it has deposited its impurities. 
 
 Another method. — To 100 parts of oil add 1^ or 
 2 of concentrated sulphuric acid, and mix the whole 
 well by agitation, when the oil will become turbid, 
 and of a blackish-green colour. In about three 
 quarters of an hour, the colouring matter will be- 
 j;in to collect in clots; the agitation should then be 
 discontinued, and clean water, twice the vveigiit of 
 the sulphuric acid, be added. To mix the water 
 with the oil and acid, a further agitation of half an 
 hour will be requisite. The mass may, afterwards, 
 be left to clarify for eight days, at the end of 
 which time three separate fluids will be perceived 
 in the vessel; the upper is the clear oil, the next is 
 the sulpliuric acid and water, and the lowest, a 
 black mud or fecula. Let the oil then be separat- 
 ed by a syphon from the acid and water, and fil- 
 trated through cotton or wool; it will he nearly 
 without colour, smell, or taste and will burn 
 i-learly and quietly to the last drop. 
 To purify vegetable oil. 
 To 100 pounds of oil, add 25 ounces of roche 
 alhim, and mix, dissolved in 9 pounds of boiling 
 water. After stirring it about half an hour, add 15 
 «;»mces of nitric acid, still continuing to stir it. 
 Let it stand foity-eight hours, when the fine oil will 
 swim on the surface, and then draw it off". Such 
 oil is used all over the contineot, and an eqiud ij 
 
 V 
 
 quantity yields double the light C whale and fish 
 oil, without its offensive odour. 
 
 To make pumphii* oil. 
 
 From the seeds of the pumpkin, which are gene- 
 rally tlirovvn awav, an abundance of an excellent 
 oil may be extracted. When ()eeled, they yield 
 much more oil than an equal quantit)' of flax. This 
 oil burns well, gives a lively light, lasts longer 
 than otlier oils, and emits very little smoke. It 
 has been used on the continent for frying fish, &c. 
 The cake remaining after the extraction of the oil 
 may be given to cattle, who eat it with avidity. 
 Seech nut oil. 
 
 Beech nuts are not otdy an excellent food for 
 pigs, but they are known to yield an oil, fit for com 
 mon ])in'i)oses, by the usual methods of extraction. 
 To extract oil from grape stones. 
 
 In Italy an useful oil is drawn from the grape 
 stones. In order to separate the seeds from the 
 husks and refuse matter, the mash is put into 9 
 bucket with some water, and worked about with 
 the hands, until the seeds, from their superior 
 weight, have fallen to the bottom of the vessel. 
 They arc then to be removed and dried in the sun, 
 or by any other way, as soon as possible; when a 
 sufficient quantit}' is collected, the whole is to be 
 ground in the same kind of mill that is used for 
 hemp and cole-seed: being then cold drawn, a fine 
 oil is procured, which is scarcely distinguishable 
 from common olive oil. The refuse matter, being 
 scalded in a little hot water, yields a fresh portion 
 of oil, though of an inferior quality, which burns 
 excellently well in a lamp, giving out no unplea- 
 sant odour, and very little smoke. By taking the 
 loppings or prunings of the vine, excellent vinegar 
 may be made from the same, and even wine with 
 the aid of sugar. 
 
 ANIMAL OILS AND FATS. 
 
 nog''s lard. 
 
 This is obtained like the rest of the animal tats 
 from (he raw lard, by chopping it fine, or rather 
 rolling it out to break the cells in which the fat is 
 lodged, and then melting the fat in a water bath, 
 or other gentle heat, and straining it whil<» warm; 
 some boil them in water; but the fats, thus obtain 
 ed, are apt to grow rank much sooner tl^an when 
 melted by tnemselves. 
 
 cA eors feet or trotter oil. 
 
 Obtained by boihng neat's feet, tripe, &c. n 
 water; it is a coarse animal oil, very emollient, and 
 much used to soften leather. 
 
 To purify trotter oil. 
 
 Put 1 quart of troltei oil into a vessel containing 
 a quart of rose-water, and set them over a fire till 
 the oil melts and mixes with the rosewater. Stir 
 well with a sj)0on. When properly combined, 
 take the vessel from the fire, and let it cool. Now 
 take off the oil with a spoon, and add rose-water, 
 as before. When the cil is again separated and 
 cleansed, set it in a cool place. The principal use 
 of trotter oil is lot the m'-iking of cold cream, in 
 which its qualities exceed those of every other oil. 
 To prepare oil from yolks of eggs. 
 
 Boil the eggs hanl, and after separating the 
 whites break the yolks into two or three pieces, 
 and roast them in a fiying ])an till the oil begins to 
 exude; then press them with very great force. 
 Fifty eggs yield about 5 ounces of oil. Old eggs 
 yield tlie greatest (juantily. 
 
 Another method. — Dilute the raw yolks with a 
 large proportion ot water, and add spirit of wine 
 to separate the albumen, when the oil will rise on 
 the top after standing some time, and thus may We 
 sc^aiated by a funnel. 
 
169 
 
 UNn^RSAI RECEIPT BOOK. 
 
 7'o refine, apermnceti. 
 
 Sperrnaceti is iisuallv liroiisrlit home in casks; 
 and, in some cases, has so little oil mixed with it 
 as to obtain the denomination of nead matter. It 
 is ot the consistence of a stiff ointment, of a yel- 
 lowish colour, and not tenacious. Resides the 
 .lead matter, there is also a quantity of sperm ob- 
 tained from the oil by filtration. Indeed, in all 
 pood spermaceti lamp oil, which is not transpf<rent, 
 particles of the sperm ii)av be seen floating. 
 
 Having the head-matter, or filtered sperm, in 
 order to purify it, first put it into hair cloths, and 
 with an iron plate between each clolh, to the num. 
 ber of half a dozen, or more, sid)iiiit it to the ac- 
 tion of an iron screw-y)ress; and, as the oil does 
 not separate very readily, it will, in general, be ne- 
 cessary to let the cakes of sperm be pressed three 
 different times. Trie third time the cakes will be- 
 come so diT that they may be liroken in small 
 pieces with little trouble, and then put in a furnace 
 containing l-3d water, and 2-3ds cake. Let the 
 fire be raised sufficiently under the furnace to melt 
 the cake, which it will do before the water begins 
 to boil: after which, boil the whole together for 
 about half an hour, taking off, during the boiling, 
 what scum and other extraneous bodies rise to the 
 top; then let the wh jle be dipped out into a tub, or 
 other coolers. After it is completely cold, take off 
 (he cake of spermaceti, which will be on the top of 
 the water, and cut it into pieces. Suppose, for ex- 
 ample, that the cake weighs one hundred weight, 
 it will be necessary to have a furnace, or rather a 
 moveable kettle, where the light is thrown in such 
 a way that the process can be observed. Having 
 taken one hundred weight of the unrefined sper- 
 maceti, prepared as above, melt it together with 
 about 3 gallons of water. As soon as it begins to 
 boil, add, frotn time to time, small portions of the 
 following liquor, say half a pint at a time: — Take 
 of the alkaline salt, or pot-ash, 7 pounds. Pour on 
 it '2 gallons of water; let them stand together twen- 
 ty-four hours, and from the top dip off the ley as 
 wanted, adding more water occasionally till the al- 
 kali IS exhausted. After boiling the spermaceti 
 t'"or about four hours, having during the process ta- 
 ken off the scum as it arose, let the kettle be re- 
 moved from the fire, and after remaining about a 
 !|uarter of an hour, dip off the spermaceti into 
 suitable coolers. This process must, in general, 
 be repeated three times. The third time, if the 
 processes have been properly conducted, the sper- 
 maceti will be as clear as cry" al; and then, after it 
 is cool, the only thing necessary to make it fit for 
 sale, is to cut it into moderately small pieces, 
 when it will break into that fiakey appearance 
 which it has in the shops. 
 
 To sweeten, purify, and refine Greenland -whale 
 and seal oil. 
 
 The oil, in its raw state, is filtered through bags, 
 about 41 inches long, with circular mouths, ex- 
 tended by a wooden hoop, about 15 inches in dia- 
 meter, fixed thereto. These b;igs are made of jean, 
 lined with flannel; between which jean and flannel 
 powdered charcoal is placed, throughout, to a re- 
 gular thickness of about half an inch, torthe purpose 
 oif retaining the glutinous particles of the oil, and 
 straining it from impurities; and the bags are 
 (juilted, to prevent the charcoal from becoming 
 thicker in one part than another, and to keep the 
 linings more compact. The oil is pumped into a 
 Im-ge funnel, made of tin, annexed to the pump 
 through a perpendicular pipe, and passed from the 
 funnel into another pipi-- placed over the bags hori- 
 zontally, from whence it is introduced into them 
 by cocks. The oil runs from the filtering hags in- 
 to a cistern, about 8 feet long by 4 feet jroad, and 
 ♦^ deep, made of wood, and lined with lead, and 
 
 containing water at the bottom, about the depth nt 
 5 or fi inches, in whicfi are dissolved aliout 6 ounce; 
 of blue vitriol, for the purpose of drawing dour, 
 the glulincus and offensive paiticles of the oil. 
 which have escaped throvigh the charcoal, and 
 thereby rendering it clean and free from the un- 
 pleasant smell attendant upon the oil in the kaw 
 state; and, in order to enable the (>il thus to run 
 from the bags, they are hung in a frame or rack, 
 made like a ladder, with the spokes or rails at suf- 
 ficient distances to receive the hoop of the bag be- 
 tween two; and such frame or rack is ])laced in a 
 horizontal position over the cistern. The oil is 
 suffered to run into the cistern until it st.'Ands to 
 the depth of about 2 feet in the water, and thereto 
 remain for 3 or 4 days, (according to the quality of 
 the oil), and is then di-awn off by a cock, which is 
 fixed in the cistern a little above the water, into a 
 tub Of other vessel, when it will be found to be 
 considerably purified and refined, and the oil, after 
 having imdergone this ojjeratiun, may be rendered 
 still more pure, by ])assing a secontl or third time 
 through similar bags and cisterns. But the oil, al- 
 ter such second and third process, is drawn off into, 
 and filtered through, additional bags, made (A 
 jean, lined with flannel, inclosed in other bags, 
 made of jean, doubled, when the process is com- 
 plete. 
 
 To purify fish oils, and apply the refuse to iisefiu 
 purposes. 
 The object of this invention is tlie refining not 
 only of fish-oil, but of tlie oils obtained from all 
 animal substances, and also from expressed vege- 
 tables. The mode of performing this is by mixing 
 the oil with an infusion of tannin. Mr S\)eer6, of 
 Dublin, recommends the tannin of oak-bark, but 
 any tannin, whether natural from oak or other 
 barks, or artificial, will answer the purpose. The 
 mode which he ])refers is the following: Take equal 
 quantities of oil and soft water; in the water infus< 
 and agitate for a day or two about one-tenth part of 
 its weight of tannin; it is then to be drawn off fine, 
 and the oil and water to be mixed and boiled for 
 some time, and then set by to cool. The tanyiin 
 will, by means of chemical attraction, unite with 
 the gelatine or mucilage, and, being heavier than 
 ! oil, will sink below it; but being lighter than water 
 it will swim above it; in other words, this refuse 
 matter will be found between the oil and the water. 
 The oil is first to be drawn oft' and then the refuse 
 matter may be obtained. This matter may be ap- 
 plied to the formation of cements and stucco; or to 
 the composition of paints and varnishes; or to t!ie 
 composition of an excellent blacking for leatiier, 
 which will by that means be made water-proof. 
 
 Another method. — A method of purifying com- 
 mon fish-oil, and rendering it equal to the best 
 sperm oil, b}' the use of animal charcoal, has late- 
 ly been discovereil in Denmark. The description 
 is very incomplete, but mentions that beef l)ones, 
 which have been boiled, are made into animal char- 
 : coal in a peculiar way. The charcoal is mixed with 
 : the oil, and repeatedly agitated for two niontiis. 
 I after which it is filtered through several strata ot 
 charcoal, and used as soon as made. The quantity 
 of gas evolved by the bones in the operation is con- 
 siderable, and is used for lighting tje manufactorj' 
 ! and adjacent buildings. The residuum is mixed 
 I with clay for fuel. The loss in this process is 'es- 
 timated at 15 per cent., and the gain is equal to 4C 
 per cent., leaving a balance in favour of the dis- 
 covery of 25 per cent. 
 
 The peculiar method of making the charccal, 
 probablv consists in not hea'ing the bones too much, 
 it is well known by the animal charcoal mskei-s i» 
 Ijondon, that if the temperature be raised too high 
 the charcoal is "worth nothing. 
 
COOKERY. 
 
 II i 
 
 .Another. — Take a g^allon of crude stinkino; oil, 
 nd mix with it a quarter oi an ounce of powoereil 
 halk, a (luarter of an ounce ol lime, slaked in tlie 
 air, ard lialf a pint of watei-; stir them together; 
 Rnd when they have stood some liours, add a pint 
 of vater, and two ounces of pearl-ashes, and place 
 the mixture over a fire that will just keep it sim- 
 mering, till the oil appears of a light amber co- 
 lour, and has lost all smell, except a hot, greasy, 
 Soap-like scent. Then superadd iialf a pint of wa- 
 fer in which one ounce of salt has been dissolved, 
 and having boiled it half an hour, pour tlie mix- 
 ture into a proper vessel, and let it stand for some 
 days, till the oil and water separate. 
 
 If this operation be repeated several times, di- 
 minishing each time the quantity of ingredients 
 orie Vialf, the oil may be brought to a vei-y light 
 colour, and be rendered equally sweet with the 
 common spermaceti oil. 
 
 Oil purified in this manner is found to burn 
 much better, and to answer better the purposes of 
 tJie woollen manufacture. If an oi! be wanted thick- 
 er and more unctuous, this may be rendered so by 
 tne addition of tallow or fat. 
 
 I To prepare oils for the mamifactwe of hard soap 
 Let the oil be ground in a mill, "along with » 
 
 I quantity of fine new-slaked lime, till it becomes of 
 the consistence of thick cream: this being dc ne, lei 
 an iron pan be filled one-eighth full of this mix- 
 ture, to which is to be added an equal quantity of 
 unprepared oil, the whole being well stirred to. 
 gether. A brisk fire is now to be made under t.'it 
 pan, the contents of which will soon swell to the 
 top, and afterwards subside; the fire and stirring 
 must, however, be still kept up, till the mixture 
 begins to swell and boil a second time, emitting 
 thick clouds of steam; another portion of oil is now 
 to be added and stirred briskly in, till this ebulli- 
 tion is suppressed; the lime being now united to 
 the oil, the mass, when cold, will be of the consist- 
 ence of wax. To make haid soap with the oil thus 
 prepared, let tallow, rosin, grease, or unprepared 
 oil, be added in the pro|)ortion of one half, and 
 melted, to which add a ley, made of mineral al- 
 kali. When a perfect combination has taken place, 
 by boiling and stirring, let the soap be taken out, 
 and cleansed into frames: from which there will 
 be, as usual, a small discharge of impure ley, after 
 which the soap is ready for use. 
 
 CUEtlBTART ARTS. 
 
 COOKERY. 
 
 To boil Treats, &c. 
 rhis most simple of culinary processes is not 
 often performed in perfection, though it does not 
 require so much nicety and attendance as roasting; 
 to skim the pot well, and to keep it moderately 
 boiling, and to know how long the joint requires, 
 comprehends the most useful point of this branch 
 of cookery. The cook must take especial care that 
 the water really boils all the while she is cooking, 
 or she will be deceived in the time. An adept cook 
 will manage with much less fire for boiling than 
 she uses for roasting, and to last all the time with- 
 out much mending. When the water is coming 
 to a boil there will always rise from the cleanest 
 meat a scum to the top, this must be carefully taken 
 off as soon as it appears, for on this depends the 
 good appearance of a boiled dinner. When you 
 have skimmed it well, put in a little cold w.tter, 
 which will throw up the rest of it. If let alone, it 
 soon boils down and sticks to the meat, which, in- 
 stead of looking white and healthful, will have a 
 eoarse and uninviting appearance. 
 
 Many cooks put in milk to make what they boil 
 look white, but this does more harm than good; 
 others wrap the meat in a cloth; but if it is well 
 skimmed it will have a much more delicate ap- 
 pearance than when it is muffled up. 
 
 Put the meal into cold water in tlie proportion 
 of about a quart to every pound of meat; it should 
 remain covered during the whole process of boil- 
 ing, but only just so. Water beyond what is ab- 
 solutely necessaiT^ renders the meat less savoury 
 and weakens the broth. 
 
 The water should be gradually heated accord- 
 ing to the thickness, See. of the article boiled; for 
 nisiance, a leg of mutton of 10 lbs. weight should 
 be placed over a moderate fire, which will gi-adu- 
 ally heat the water without causing it to boil, for 
 about fon>' minutes. If the water boils much 
 
 sooner, the meat will be hardened, and shrink uj- 
 as if it were scorched. Reckon the time from its 
 first coining to a boil; the slower it boils the ten- 
 derer, the plumper, and whiter it will be. For 
 those who choose their food thoroughly cooked, 
 twenty minutes to a pound will not be found too 
 much for gentle simmering by the side qf the fire. 
 Fresh killed meat will take much longer time 
 boiling than that which has been kept till what the 
 butchers call ripe; if it be fresh killed it will be 
 tough and hard if stewed ever so long, and ever so 
 gently. The size of the boiling pots should be 
 adapted to what they are to contain; in small fa- 
 milies we recommend block tin sauce-pans. &c. as 
 lightest and safest, taking care that the covers fit 
 close, otherwise the introduction of smoke may be 
 the means of giving the meat a bad taste. Beef'and 
 mutton a little underdone is not a great fault, but 
 lamb, pork, and veal are uneatable and truly un- 
 wholesome, if not thoroughly boiled. Take care 
 of the liquor in which poultiy or meat has been 
 boiled, as an addition of peas, herbs, &c. will con- 
 vert it into a nourishing soup. 
 
 To bake meats, &c. 
 
 This is one of the cheapest and most convenient 
 ways of dressing a dinner in small families, and 
 although the general superiority of roasting must 
 be allowed, still certain joints and dishes, such as 
 legs and loins of pork, legs and shoulders of mut- 
 ton, and fillets of veal, will bake to great advan- 
 tage, if the meat be good. Besides those joints 
 above mentioned, we shall enumerate a few baked 
 dishes which may be particularly recommended. 
 
 A pig when sent to the baker prepared for bak- 
 ing, should have its ears and tail covered with but- 
 tered paper, and a bit of butter tied up in a piece 
 of linen to baste the back with, otherwise it will be 
 apt to blister. If well baked it is considered equal 
 to a roasted one. 
 
 A goose prepared the same as for roasting, or a 
 
164 
 
 UXIVERSAL UECEIPT BOOK. 
 
 duck placed upon a stand and turned, as soon as one 
 side is done, up>)n the other, are equally good. 
 
 A buttock of beef, prepared as follows, is par- 
 ticularly fine: after it has been put in salt about a 
 week, let it be well washed and put into a br.;*"n 
 earthen pan with a (lint of water; cover the [>jn 
 tight over with 2 or 3 thicknesses of cap paper, and 
 give it four or five hours in a moderately healed 
 oven. 
 
 A ham, if not too old, put in soak for an hour, ta- 
 ken out and baked in a moderately heated oven, 
 cuts fuller of gi'avy, and of a finer flavour than a 
 boiled one. 
 
 Cod fish, haddock, and mackarel, should have a 
 dust of flour and some bits of butter s|)read over 
 them. Eels when large and stuffed, herrings and 
 sprats, are put in a brown pan, with vinegar and a 
 little spice, and tied over with paper. 
 
 A hare, prepared the same as for roasting, with 
 a few bits of butter and a little milk, put into tlie 
 dish and basted several times, will be found nearly 
 equal to roasting: in the same manner Itgs and 
 shins of beef will be equally good with proper ve- 
 getable seasoning. 
 
 To roast meats, &c. 
 
 The first thing requisite fur roasting is to have a 
 strong steady fire, or a clear brisk one, according; 
 to the size and weight of the joint that is put down 
 to the spit. A cook, who does not attend to this, 
 will prove herself totally incompetent to roast vic- 
 tuals properly. All roasting should be done open 
 to the air, to ventilate the meat from its gross 
 fumes, otherwise it becomes baked instead of roast- 
 e<i. The joint should be put down at such a dis- 
 >iiice from the fire as to imbibe the heat rather 
 quickly, otherwise its plumpness and good quality 
 will be gradually dried up, and it will turn sbriv- 
 elly, and look meagre. When the meat is first put 
 down, it is necessary to see that it balances well 
 on the spit, otherwise the process of cooking will 
 be very troublesome. When it is warm, begin to 
 baste it well, which prevents the nutritive juices 
 escaping;and, if required, additional dripping must 
 be used for that purpose. 
 
 As to sprinkling with salt while roasting, most 
 able cooks dispense with it, as the penetrating par- 
 ticles of the salt have a tendency to draw out the 
 snimal juices; however, a little salt thrown on, 
 when first laid down, is sometimes necessary, with 
 strong meats. When the smoke draws towards 
 the fire, and the dropping of the clear gra\'y begins, 
 it is a sure sign that the joint is nearly done. 
 Then take oft' the paper, baste well, and dredge it 
 "ith flour, which brings on that beautiful browu- 
 tess which makes roasted meats look so inviting. 
 
 With regard to the time necessary for roasting 
 larious meats, it will vary according to the diffe-r- 
 ent sorts, the time it has been kept, and the tempe- 
 ruture of the weather. In summer, 20 minutes may 
 be reckoned equal to half an hour in winter. A 
 good skreen, to keep off the chilling currents of air, 
 is essentially useful, 'l he old housewife's rule is 
 to allow rather more than a quarter of an hoiU' to 
 ;ach pound, and iu most instances it proves prac- 
 tically correct. 
 
 In roasting mutton or larah, the loin, the chine, 
 »nd the saddle, must have the skin raised, and 
 lifcevered on; and, when nearly done, take ofithis 
 *kin, and baste and flour to froth it up. 
 
 Veal requires roasting brown, and if a fillet or 
 loin, be sure to paper the fat, that as little of it 
 may be lost as possible. When nearly done, baste 
 it with butter and dredge with flour. 
 
 Pork should be well done. When roasting a loin, 
 cut the skin across with a sharp knife, otherwise 
 the crackling is very awkward to manage. Stuff" 
 Ute knuckle part with sage and onion, and skewer 
 
 it up. Put a little drawn gravy in the dish, and 
 serve it up with apple sauce in a turene. A S]):u\ - 
 rib should be basted with a little butter, a liMlf 
 dust of flour, and some sage and onions shrei' 
 small. Apple sauce is the only one which suits thi- 
 dish. 
 
 Wild fowls require a clear brisk fire, and should 
 be roasted till they are of a light brown, but nol 
 too much; yet it is a common fault to roast iheni 
 till the gravy runs out, thereby losing their fine 
 flavour. 
 
 Tame fowls require more roasting, as the heat is 
 longer in penetrating: they should be often basted, 
 in order to keep up a strong froth, and to improve 
 their plumpness. 
 
 Pigs and geese should be thoroughly roasted be- 
 fore a good fire, and turned quickly. 
 
 Hares and rsibbits require time and care, espe- 
 cially to have the ends sufficiently done, and to re- 
 medy that raw f'. scolouring at the neck, &c. which 
 proves often so >jectionable at table. 
 'J'o Tfjidate time in ccokery. 
 
 JMutton. — A leg of 8 lbs. will require two hours 
 and a half. A chine or saddle of 10 or 11 lbs. two 
 hours and a half. A shoulder of 7 lbs. one hous 
 and a half. A loin of 7 lbs. one liour and three 
 quarters. A neck and oreast, about the same time 
 as a loin. 
 
 Jieef. — The surloin of 15 lbs. from three hours 
 and three-quarters to four hours. Ribs of beef 
 from 15 to 20 lbs. will take tlii-ee hours to three 
 hours and a half. 
 
 Veal. — A fillet from i2 to 16 lbs. will take from 
 four to five hours, at a good fire. A loin, upon the 
 average, will take three hours. A shoulder, from 
 three hours to three hours and a half. A neck, two 
 hours. A breast, from an hour and a half to two 
 hours. 
 
 Lamb. — Hind quarter of 8 lbs. will take from an 
 hour and three-quarters to two hours. Fore-quar- 
 ter of 10 lbs. ab' ut two hours. Leg of 5 lbs. from 
 an hour and a quarter to an iiour and a half. Shoul- 
 der, or breast, with a quick fire, an hour. 
 
 Pork. — A leg of 8 lbs. will require about three 
 hours. Griskin, an hour and a half. A spare-rib 
 of 8 or 9 lbs. will lake from two hours and a half 
 to three h'\ jrs, to roast it thoroughly. A bald 
 spare-rib of 8 lbs. an hour and a quarter. A loin of 
 5 lbs. if verj' fat, from two hours to two hours and 
 a half. A sucking pig, of three weeks old, about 
 an hour and a half. 
 
 Poultry. — A very large turkey will require about 
 three hours; one of 10 lbs. two hours; a small od« 
 an hour and a half. 
 
 A full-grown fowl, an hour and a quarter; a mo- 
 derate sized one, an hour. 
 
 A pullet, from half an hour to 40 minutes. 
 
 A goose, full grown, from au hour and a half to 
 two h^jurs. 
 
 A green goose, 40 minutes. 
 
 A duck, full size, from 30 to 50 minutes. 
 
 Veniso7i. — A buck haunch which weighs from 30 
 to 25 lbs. will take about four hours and a half 
 roasting: one from 12 to 18 lbs. will take three 
 hours and a quarter. 
 
 To broil. 
 
 This culinaiy branch is very confined, but excel- 
 lent as respects chops or steaks; to cook which in 
 perfection, the fire should be clear and brisk, and 
 the grid-iron set on it slanting, to prevent the fat 
 dropping in it. In addition, quick and frequent 
 tmning will ensure good flavour in the taste of the 
 article cooked. 
 
 To fry meais, &c. 
 
 Be always careful to keep the frying-pan clean, 
 and see that it is properly tinned. When frying 
 aiiT sort ot fish, first drj' them in a cloth, and then 
 
COOKERY. 
 
 165 
 
 flour them. Put into the pan plenty of dripping, 
 or hog's larfl, and let it be boiling hot before put- 
 •ing in the fish. Butter is not so good for tlie pur- 
 pose, as it is apt to burn and blacken, and make 
 tliein soft. When they are fried, put them in a 
 ilish, or hair sieve, to drain, before they are sent 
 10 table. Olive oil is tlie best article for fning, 
 but it s very expensive, and bad oil spoils every 
 tiling that is dressed with it. Steaks and chops 
 should be put in when the liquor is hot, and done 
 (|uickl\'', of a light brown and turned often. Sau- 
 sages should be done gradually, which will prevent 
 (heir bursting. 
 
 'I'o make a savovry dish of veal. 
 
 Cut some large scollops from a leg of veal, 
 spread them on a dresser, dip them in rich egg bat- 
 ter; season them with cloves, mace, nutmeg, and 
 nepper beaten fine; make force-meat with some of 
 the veal, some beef suet, oysters chopped, sweet 
 iierb^ shred fine; strew all these over the collops, 
 roll and tie them up, put tiiem on skewers and 
 rnast them. To the rest of the force-meat, add 
 two raw eggs, roll them in balls and fry them. Put 
 lliem into the dish with the meat when roasted: 
 »iid make the sauce with strong broth, an anchovy 
 3r a shalot, a little white wine and some spice. Let 
 •t stew, and thicken it with a piece of butter rolled 
 in flour. Pour the sauce into the dish, lay the 
 meat in with the force-meat balls, and garnish with 
 ieraon. 
 
 Ijamh''s kidneys, au vin. 
 
 Cut your kidneys lengthways, but not through, 
 ;iut four or five on a skewur, lay them on a grid- 
 /lon, over clear, lively coals, pouring the red gravy 
 into a bowl each time they are turned; five minutes 
 on the grid-iron will do. Take them up, cut them 
 ill pieces, put them into a pan with the gravy you 
 i:ave saved, a large lump of butter, with pepper, 
 ;dt, a pinch of flour, glass of Madeira, (champagne 
 ! s better) fry the whole for two minutes, and serve 
 very hot. 
 
 To dress afoiul -with thejlavour of game. 
 
 Cut the meat of a long-kept rabbit in thin slices; 
 hiy them on a dish, and season with pepper and 
 ^alt, chopped^'»rsley, chibol, shallots, and a little 
 fine oil; split a fowl at the back, bone it all to the 
 itgs and wings, stuff it with this, then sew it up, 
 snd give it its natural form; brace it with slices of 
 Veal and ham, covered over with slices of bacon; 
 s lak it about a quarter of an hour, then add a glass 
 of white wii.e, a Utile broth, a faggot, pepper and 
 salt; when done, sift and skim the sauce, add a lit- 
 tle cullis, and serve up the fowl. 
 
 To make artijidal eggs and bacon. 
 
 Make clear blancmange in a white dish, cut it 
 i ito rounds with the top of a tea-cup, and lay them 
 o;i the dish on which it is to be served; make yel- 
 low Dutch flummery, run it into a small tea-cup, 
 in the form of the yolk of an egg, and place one on 
 each round of the blancmange. Cut six straight 
 pieces of blancmange, on which lay three streaks 
 of preserved damsons, and serve all on the same 
 dish. 
 
 Breast of veal, glacee. 
 
 Cut your breast as square as possible; bone it, 
 and draw the cut pieces together with a thread; put 
 ii into a pan with a ladle of veal bouillon, cover it 
 «ith slices of salt pork and a buttered paper, pre- 
 I iously adding two carrots in bits, four onions in 
 ilices, two bay leaves, two cloves, pepper and salt; 
 ♦ut some coals on the lid as well as below; when 
 two-thirds done take out the vegetables, reduce 
 rour gravy to jelly, turn your meat, and set on the 
 cover till done; it takes in all two hours and a half 
 over a very ijentle fire. 
 
 Slioidder en galantine. 
 
 Bone a fat, fleshy shoulder of veal, cut ulT the 
 
 ragged pieces to make your stuffing, vtz one poun<1 
 of veal to one pound ot salt pork minced extremely 
 fine, well seasoned with salt, pepper, spices, and 
 mixed with three eggs, spread a layer of this stuf- 
 fing well minced over the whole shoulder to the 
 depth of an inch, over this, mushrooms, slips of 
 bacon, slices of tongue, and carrots in threads, co- 
 ver this with stuffing as before, then another layei 
 of mushrooms, bacon, tongue, &c. when al! youi 
 stuffing is used, roll up your shoulder lengthways, 
 tie it with a thread, cover it with slips of lardine 
 and tie it up in a clean white cloth; put into a po' 
 the bones of the shoulder, two calves' feet, slips of 
 bacon, six carrots, ten onions, one stuck with four 
 cloves, four bay leaves, thyme, and a large faggoi 
 of pirsley and shallots, moisten the whole with 
 bouillon; put in your meat in the cloth and boil 
 steadily for three hours. Try if it is done with the 
 larding needle; if so, take it up, jjress all the liquor 
 from it, and set it by to grow cold; pass your jelly 
 through a napkin, put two eggs in a pan, whip them 
 well and pour the strained liquor on them, mixing 
 both together, add peppercorns, a little of the four 
 spices, a bay leaf, thyme, parsley; let all boil gent- 
 ly for half an hour, strain it through a napkin, p«l 
 your shoulder on its dish, pour the jelly over ansJ 
 serve cold. 
 
 Shoulder ofmttttoii. 
 
 Bone the larger half of your shoulder, lard th 
 inside with well seasoned lax-ding, tie it up in thj 
 shape of a balloon, lay some slips of bacon in you 
 pan, on them your meat, with three or four car 
 rots, five onions, three cloves, two bay leaves' 
 thyme, and the bones that have been taken out 
 moisten with bouillon, set all on the fire and sim 
 mer for three hours and a half; garnish with smal 
 onions. 
 
 Sheep''s tongues. 
 
 Fifteen tongues are sufficient for a dish; wash 
 and clean them well, throw them into hot water 
 for twenty minutes, wash them again in cold water, 
 drain, dry and trim them neatly, lard them with 
 seasoned larding and the smaU needle, lay in your 
 pan slips of bacon, four carrots in pieces, four 
 onions, one stuck with two cloves, slips of veal, 
 two bay leaves, thyme, and a faggot of shallots and 
 parsley; put your tongues in, cover them with slips 
 of larding, moisten the whole with bouillon, and 
 let it simmer five hours. 
 
 I'o make an excellent ragout of cold veal. 
 
 Either a neck, loin, or fillet of veal will furnisr 
 this excellent ragout, wiih a veiy little expense oi 
 trouble. 
 
 Cut the veal into handsome cutlets; put a piece 
 of butter or clean drip])ing into a fryingi>an; as soon 
 as it is hot, flour and fry the veal of a light brown- 
 take it out, and if you have no gravy ready, put a 
 pint of boiling water into the fryingpan, give it a 
 boil up for a minute, and strain it into a basin 
 while you make some thickening in the following 
 manner: — Put about an ounce of butter into a stew- 
 pan; as soon as it melts, mix with it as much flour 
 as will dry it up; stir it over the fire for a few mi- 
 nutes, and gradually add to it the gravy you made 
 in the fryingpan; let them simmer together for ten 
 minutes (till thorough!}' incorporated); season it 
 with pepper, salt, a little mace, and a wineglass of 
 mushroom catsup, or wine; strain it through a 
 tammis, to the meat; and stew very gently till the 
 meat is thoroughly wanned. If you have any ready 
 boiled bacon, cut it in slices, and put it to warm 
 with the meat. 
 
 To make veal cake. 
 
 Take the best end of a breast of veal, bone and 
 cut it in three pieces; take the yolks out of eight 
 eggs boiled hard, and slice the whites, the yolks to 
 be cut through the middle, two anchovies, a good 
 
 L 
 
-66 
 
 UNIVERSAL RECEIPT ROOK. 
 
 <eal of parsley clioppetl fine, and smne lean ham 
 tut in thin slices; all these to be well seasoned se- 
 Darately with Cayenne, black pe|)per, salt, and a 
 ;ittle nutmeg; have ready a mug, the size of the 
 nitended cake, wkh a little butter rubbed on it, put 
 « layer of veal on the bottom, then a layei' of egg 
 Rnd parsley, and ham to fancy; repeat it till all is 
 in, lav the bones on the top, and let it be baked 
 three or four linurs, then take oft' the bones, and 
 press down the cake till c[uite cold. The mug must 
 be dipped into warm water, and the cake turned 
 out with great care, that the jelly may not be bro- 
 ken which hangs round it. 
 
 Portug^iese method of dressing a loin of pork. 
 
 Steep it during an entire week iti "ed wine, (cla- 
 ret in preference) with a strong infusion of garlic 
 »nd a little spice; then sprinkle it with fine herbs, 
 envelope it in bay leaves, and bake it along with 
 Seville oranges piqwes de g-irnfle. 
 To makd dry devils. 
 
 These are usually composed of the broiled legs 
 and, gizzards of ])oultry, fish bones, or biscuits, 
 nance piqiianle. Mix equal parts of fine salt, Cay- 
 enne pepper, and currie powder, with double tiie 
 quantity of powder of truffles; dissect a brace of 
 woodcocks rather under roasted, split the heails, 
 subdivide the wings, &c. &c. and powder the 
 whole gently over with the mixture: crush tlie trail 
 and brains along with the yulk of a hard boiled 
 egg, a small portion of pounded mace, the grated 
 peel of half a lemon, and half a spoonful of soy, 
 until the ingredients be brought to the consistence 
 of a fine paste; then add a table-spoonful of catsup, 
 a full wine glass of Madeira, and the juice of two 
 Seville oranges; throw the sauce, along with the 
 birds, into a stew-dish, to be heated with spirit of 
 wine — cover close up — light the lamp — and keep 
 gently simmering, and occasionally stii-ring, until 
 3ie flesh has imbibed the greater part of the liquid. 
 When it is completely saturated, pour in a small 
 quantity of salad oil, stir all once more well to- 
 gether, put out the light, and serve it round in- 
 stantly. 
 
 To make an olio. 
 
 Boil in a broth pot, a fowl, a partridge, a small 
 leg of mutton, five or six pounds of large slices of 
 beef, and a knuckle of veal; soak all these without 
 broth for some time, turn the meat to give it a 
 good colour, and add boiling water: when it has 
 boiled about an hour, add all sorts of best broth 
 herbs; this broth, when good, is of a fine brown 
 colour. 
 
 To pot leg of beef. 
 
 Boil a leg of beef till the meat will come offthe 
 bone easily; then mix it with a cow heel, previous- 
 ly cut into thin pieces, and season the whole with 
 salt and spice: add a little of the liquor in which 
 the leg of beef was boiled, put it into a cheese-vat, 
 or cullender, or some other vessel that will let the 
 liquor run off; place a very heavy weight over it, 
 and it will be ready for use in a day or two. it 
 may be kept in souse made of bran boiled in wa- 
 ter, with the addition of a little vinegar. 
 To pot beef. 
 
 Cut it small, add to it some melted butter, 2 an- 
 chovies boned ind washed, and a little of the best 
 pepper, beat fine. Put them into a marble mortar, 
 and beat them well togetiier till the meat is yel- 
 low; put it into pots and cover with clarified butter. 
 To pot eels. 
 
 Cut them in pieces about four inches long, sea- 
 son with a little beaten mace, nutmeg, pepper, salt, 
 and a little sal prunella beaten fine. Lay them in 
 a pan and pour as much clarified butter over as 
 will cover it. Bake half an hour in a quick oven, 
 till properly done. Then lay them on a coarse 
 iloth to drain; when quite cold season them again 
 
 the same way. Then take off the butter they «rer« 
 baked in clear from the gra\7 of the fish, and se. 
 them in a disli before the fire. 
 
 When melted, pour the butter over them ani 
 put by for use. 
 
 Potted lobster or crab. 
 This must be made with fine hen lobsters when 
 full of spaM'n, boil them thoroughly, when cold, 
 pick out all the solid meat, and pound it in a mor- 
 tar, it is usual to add by degrees (a very little) fine- 
 ly pounded mace, black or Cayenne pepper, salt, 
 and, while pounding, a little butter. When tlie 
 whole is well in.xeu, and beat to the consistence 
 of paste, press it down hard in a preserving-pot, 
 pour clarified butter over it, and cover it with wet- 
 led bladder. 
 
 To make Bologna sausages. 
 Take a pound of lieef suet, a pound of pork, a 
 pound of bacon fat and lean, and a y)ound of beef 
 j and veal. Cut them very small. Take a handful 
 of sage leaves ehop|)ed fine, with a few sweet herbs. 
 j Season pretty high with pepper and salt, take a 
 , large well-cleaned gut and fill it. Set on a sauce- 
 j i)an of water, and when it boils, put it in, first 
 : pricking it to prevent its bursting. Boil it 1 hoiu\ 
 I To make Oxford sausai^es. 
 
 I Take 1 lb. o young pork, fat anil lean, without 
 skin or gristle, 1 lb. of beef suet, chopped fine to- 
 gether; put in ^ lb. of grated bread, lialf the petl 
 of a lemon shred, a nutmeg grated, 6 sage leaves 
 chopped fine, a tea-spoonful of pepper, and 2 of 
 salt, some thyme, savory, and marjoram, shred 
 fine. Mix well togetiier and put it close down in 
 a pan till used. Roll them out the size of common 
 sausages, and fry them in fresh butler of a fine 
 brown, or broil them over a clear fire, and send 
 them to table hot. 
 
 To make Epping sausages. 
 Take b pounds of young pork, quite free from 
 skin, gristle, or fat; cut it small, and beat it fine 
 in a mortar. Chop 6 pounds of beef suet very fine, 
 sVired a handful of sage leaves fine, spread the meat 
 on a clean dresser, and shake the sage over it. 
 Shred the rind of a lemon very fine, and throw it 
 with sweet herbs on the meat. Grald%\vo nutmegs, 
 to which put a spoonful of pepper, and a large 
 spoonful of salt. Throw the suet over, and mix 
 all well together. Put it down close in the pot, 
 and wlien used, roll it up with as much egg a." 
 will make it smooth. 
 
 7 b make savaloys. 
 Take 3 pounds of young pork free from bone 
 and skin; salt it with an ounce of salt-petre, and a 
 pound of common salt for two days; chop it fine; 
 put in 3 tea-spoonsful of pepper; a dozen sage 
 leaves chopped fine, and a pound of grated bread; 
 mix it well, fill llie guts, and bake them half an 
 hour in a slack oven: they are good either hot or 
 cold. 
 
 To make beef a la mod^. 
 Take II poimds of the mouse buttock, or clod 
 of beef, cut il into pieces of 3 or 4 ounces each; 
 put 2 or 3 large onions, and 2 ounces of beef drip- 
 ping into a large deep stew pan; as soon as it is 
 quite hot, flour the meat, and put it into the stew 
 pan; fill it sufficiently to cover the contents with 
 water, and stir it continually with a wooden spoony 
 when it has been on a quarter of an hour, dredge 
 it v/ith flour, and keep doing so till it has been stir- 
 red as much as will thicken it; then cover it witli 
 boiling water. Skim it whin it boils, and put in 1 
 draclim of black ground pepper, 2 of allspice, and 
 4 liay leaves; set the pan by the side of the fire to 
 blew slowly about four hours. 'I'liis is at once » 
 savoury and economical dish. 
 lioxdlli 
 Take the thin ends of {irime fibs: bubble theai 
 
COOKERY. 
 
 167 
 
 «lowly with a little salt, pepper, 3 bay leaves, one 
 cnion stuck willi cloves, and a faggot of sweet 
 herbs. Remove all tlie scum and bubble till a 
 skewer will penetrate without force. 
 Boiiilli — en matelotte. 
 
 Peel a handful of small onions, fry them in but- 
 ter tfll they are of a light brown, throw in a hand- 
 ful of Hour, shake the pan well, add a glass of red 
 wine, a pint of (bouillon) mace, salt, pepper, 
 thyme, and two bay leaves; bubble the wliole gent- 
 ly till the o!iions are tender, and pour it over slices 
 ()f cold bouilli. — Set all in a sauce |)an well cover- 
 ed on hot ashes, to repose for 15 minutes. Take 
 care it does not boil. 
 
 Beefs tongue — ajix clumtpignoTis. 
 
 Wash your tongue well and boil for half an 
 hour; season some larding with salt, pepper, all 
 kinds of spice, shallots and chopped parsley; lard 
 your tongue across; put it in a stew pan with a few 
 slices of bacon and beef, carrots, onions, thyme, 3 
 bay leaves, 3 cloves; cover with bouillon, and stew 
 very gently for 4 hours; when done skin your 
 tongue and" cut it up lengthways in the middle and 
 under part, bnt not through, so that you can bend 
 it up and lay it on your dish in the shape of a 
 heart. Have ready a quantity of button mush- 
 rooms, fried in butter, with a s[)rinkle of lemon 
 juice moistened with bouillon, and bubbled to a 
 proper consistence. Pour it over your tongue and 
 serve hot. 
 
 Beef— en daube. 
 
 Prepare a round or rump as for beef a la mode, 
 well larded with the largest needle; put it into 
 vour pot with a spoonful of lard. Set the pot on 
 hot coals, dust it with flour, turn your beef till it 
 is well browned on both sides; have ready a kettle 
 of boiling water, cover your meat, add in bits si.t 
 large onions, two bunches of carrots, and an egg 
 nlant in slices. Put on your lid and bubble slowly 
 iDiit steadily for four hours (for 16 pounds of ueef, 
 longer if heavier) or till the skewer will pass easi- 
 ly into it. About half an hour before serving, 
 throw in a pint of small mushrooms, season with 
 pepper and salt, a dozen bay leaves, and all kinds 
 of spice. Set your beef iQ a deep dish, and cover 
 with the sauce. 
 
 Fish — en matelotte. 
 
 Almost every kind offish answers for this dish. 
 Scale, clean and cut them in pieces; put them into 
 a pan with a handful of small onions previously 
 fried -whole, in butter, two bay leaves, a fagot of 
 shallots and parsley, small muslirooms, thyme, bay 
 leaves, Fait and pepper; pour over the whole as 
 much red wine as will cover it; set your pan on a 
 quick fire; when the wine is one half gone, mix a 
 spoonful of flour with a large lump of butter, roll 
 it in little balls, and put them one by one into your 
 .^auce, stirring it the whole time. Arrange your 
 fish handsomely on a deep dish, pour over the 
 sauce, and garnish with slices of lemon. 
 FloimJerg — a la creme. 
 
 Scale, clean and wrap your fish in a cloth, boil 
 it gently in plenty of water well salted; when done 
 drain it carefully without breaking, lay it on your 
 dish and mask it with cream, or white onion 
 sauce. 
 
 Terapuu. 
 
 Plnnge them into boiling water till they are 
 deavl, take them out, pull ofl the outei skin and toe 
 n.iils, wash thern in warm water, and boil then" 
 v\illi a teaspoonful of salt to each middling sized 
 terapin, till you can pinch the flesh from off the 
 bone of the leg; turn them out of the shell into a 
 dish, remove the sand-bag and gall, add the yolks 
 of two eggs, cut up your meat, season pretty high 
 with equal parts of black and cayenne pepper and 
 «alt. Put all into youi' sauce pan, with the litiuor 
 
 they have given out in cutting up, but not a drop of 
 water; add a quarter of a pound of butter, with a gilJ 
 of madeira, to every two midille sized terrapins; 
 simmer gently till tender, closely covered, thicken 
 with flour, and serve hot. 
 
 Oysters to stew. 
 
 Put your oysters with all their liquor into a 
 sauce pan; no water; to every dozen add a lump of 
 butter size of a walnut, salt, black pepper, a blade 
 of mace, two bay leaves; bubble tor five minutes, 
 add a little cream, shake all well together, and 
 turn them out, grating a little nutmeg on each oys- 
 ter as it lies in the sauce. 
 
 Oysters roasted very Jine. 
 
 Roast your oysters over a quick fire till they are 
 done dry, but not scorched; turn them out on the 
 plate of a blazer, without any of their liquor; add a 
 large lump of butter. Set the plate over the lamp 
 when the butter is melted, add a gill of madeira, a 
 little salt and caiyenne. 
 
 Chicken — au soliel. 
 
 Raise the thighs of as many large young fowls itS 
 you want, bone them, and have a large lump of 
 butter melted in a frying pan, lay in your thighs 
 with a little salt, pepper, a bay leaf, one onion, 
 two cloves, and a bundle of shallots and parsley, 
 put all over a quick fire till the meat is browned, 
 then add a table-spoonful of flour, a ladle of hot 
 bouillon, and a handful of buttered mushrooms; 
 bubble for three quarters of an hour, carefully re- 
 moving all the fat; take out your meat, throw away 
 your onion, bay leaf, herbs, kc. beat and put in 
 three yolks of eggs, pour the sauce over your fowl; 
 when cold dip them well in the sauce, then in 
 crumbs of bread, then in yolks of eggs beat and 
 seasoned, more crumbs; fry them of a light brown 
 in their sauce, drain, pile them in a circle, aiid 
 fill the hollow with fried parsley. 
 Dttch — olive sauce. 
 
 Truss your duck so as to be as round as possible, 
 tie it up with thread and rub it with a lemon; have 
 ready some slices of bacon, lay your duck on them, 
 slices of bacon over the duck again; set your lid 
 on, with hot embers on top, let all simmer 1 hour; 
 have ready a pint of olives, cut cork screw fashion, 
 so that when detached from the stem they will re- 
 sume their original shape. Throw them into a pan 
 with a cup of broth, a little essence of meats, a 
 lump of veal jelly, and a little black pepper; boil 
 for ten minutes over a quick fire, w hen reduced one 
 half, pour it over your duck, garnish with lai-ge 
 (pared) olives and sprigs of blanched celery. 
 Wildfowl — e7i salmis. 
 
 Cut up a cold roast duck (wild), goose, brmt or 
 whatever it may be. Put into a bowl or soup 
 plate, (to every bird) a dessert spoonful of well 
 made mustard, a sprinkle of cayenne and black 
 pepper, with about a gill of red wine; mix them 
 well together; set your pan on the fire with a lump 
 of butter, when it melts add gradually the wine, 
 &c. let it bubble a minute, put in your duck, and 
 bubble it for a few minutes. If your duck has 
 proved tough when first cooked, use a sai'ce pan, 
 and let it bubble till tender, tajiing cai-e there is 
 enough gravy to keep it from horning. Serve on 
 dry toast, very Ijot. 
 
 Pigeons — en compote. 
 
 Pick, draw and truss four squabs, legs insidc, 
 tie them up with a iliread, put a lump of butter in- 
 to a pan, when melted a little flour, mix and make 
 a browning; lay in some slices of salt pork, turn 
 then for five minutes; put in your pigeons wiih a 
 cup of bouillon, shake the pan frequently till it 
 boils, add a handful of mushrooms and a faggot of 
 shallots and parsley; skim it well; have ready some 
 small white onions fried in butter; when your 
 'birds are two-thirds doue, add them to vour sauce. 
 
ite 
 
 UNIVERSAL RECEIPT BOOK. 
 
 skim it again, put jitnr birds in a deep dish, snd 
 poMr over yoiir sauce and garniih with small boiled 
 onions. 
 
 Partridge — atix choux. 
 
 Pheasants (so called in Pennsylvania) or par- 
 tridges may be used indifferently. Pick, singe, 
 •Iraw and truss your birds neatly; lard them with 
 seasoned larding it' you liave a needle, truss their 
 feet inside, put them into a stew-pan with some 
 slices of bacon, a large sausage, one pound of fat 
 salt pork. Cover your birds with slips of bacon, 
 «dd four onions, two cloves, six bay leaves; put in 
 a blanched cabbage tied up, cover the whole with 
 thin slijts of bacon, add a ladle of broth ami simmer 
 two hours: take up your birds, drain and lay them 
 on a hot plate, drain your cabbage, spread it hand- 
 somely on a dish; on the cabbage arrange your 
 birds, round it pieces of the ham and sausage al- 
 ternately, have the gravy reduced to a proper tliick- 
 ness by a quick fire, pour over your birds and 
 serve hot. 
 
 N. B. Fowls, pheasants. Sec. are ver}' good done 
 in the above way. 
 
 Pigeon pie. 
 
 Trass fialf a dozen fine large pigeons as for stew- 
 ing, season them with pepper and salt, and fillUiera 
 ■with veal stuffing or some parsley chopped very 
 fine, and a little pepper, salt, and three ounces of 
 butter mixed together: lay at the bottom of the 
 dish a rump steak of about a pound weight, cut 
 into pieces and ti'immed neatly, seasoned and beat 
 out with a chopper; on it lay the pigeons, the yolks 
 of three eggs boiled hard, and a gill of broth or 
 water; wet the edge of the dish, and cover it over 
 with pufT-paste, wash it over with yolk of egg, and 
 ornament it with leaves of paste, and the feet of 
 the pigeons; bake it an hour and a half in a mode- 
 rate heated oven: before it is sent to table make an 
 aperture in the top, and pour in some good gravy 
 quite hot. 
 
 Giblet pie. 
 
 Clean well, and half stew two or three sets of 
 goose giblets; cut the leg in two, the wing and neck 
 into three, and the giizard into four pieces; pre- 
 serve the liquor, and set the giblets by till cold, 
 otnerwise the heat of the giblets will spoil tlie 
 |>asle you cover the pie with: — then season the 
 whole with black pepper and salt, and put them 
 ir'o a deep dish; cover it with paste, rub it over 
 with yolk of egg, ornament and bake it an hour 
 and a half in a moderate oven; in the meantime 
 take the liquor the giblets were stewed in, skim 
 it free from fat, put it over a fire in a clean stew- 
 pan, thicken it a little with flour and butter, or 
 tiour and water, season it with pepper and salt, and 
 the juice of lialf a lemon, add a few drops of brown- 
 ing, strain it through a fine sieve, and when you 
 take the pie from tlie oven, pour some of this into 
 it through a funnel. Some laj' in the bottom of 
 the dish a moderately thick rump steak: — if you 
 have any cohl game or poultiy, cut it in pieces, 
 »nd add it to the above. 
 
 Rump steak pie. 
 
 Cut three pounds of rump steak (that has been 
 kept till tender) into pieces half as big as your 
 hand, trim otTall the skin, sinews, and eveiy part 
 which has not indisputable pretensions to be eaten, 
 and beat them with a chopper. Chop very fine 
 half a dozen eshallots, and mix them with half an 
 ounce of pepper and salt mixed, sti'ew some of the 
 mixture at the bottom of the dish, Uien a layer of 
 steak, then some more of the mixture, and so on 
 till '.be dish is full; add half a gill of mushroom 
 catsup, and the same quantity of gi'avy, or red 
 wine, cover it as in tlie preceding receipt, and 
 bake .-t two hours. 
 
 N. B. Large oysters, parboiled, bearded, snO 
 
 laid alternately with the steaks — their liquor, reduo 
 ed and substituted instead of the catsup and wine 
 will be a variety. 
 
 Chicken pie. 
 
 Parboil and then cut up neatly two young chick- 
 ens; dry them, set them over a slow fire for a few- 
 minutes, have ready some veal stuffing or forte- 
 meat, lay it at the bottom of the dish, and place in 
 the chickens upon it, and with it some pieces of 
 dressed ham; cover it with paste, bake it from aa 
 hour and a half to two hours; when sent to table 
 add seme good gravy, well seasoned and not too 
 thick. 
 
 Duck pie is made in like manner, only substi- 
 tuting duck stuffing instead of the veal. 
 
 N. B. The above may be put into a raised French 
 crust, and baked; when done take off the top, arid 
 put a ragout of sweetbread to the chicken. 
 Rabbit pie. 
 
 Made in the same way, but make a forcemeat to 
 cover the bottom of the dish, by pounding a quar- 
 ter pound of boiled bacon with the livers of trie 
 rabbits; some pepper and salt, some pounded mace, 
 some cliopped parsley, ai>d a sliallot, thoroughly 
 beaten together; and you may lay some thin slic-s 
 of ready dressed ham or bacon on the top of your 
 rabbits. 
 
 Raised French pie. 
 
 Make about two pounds of flour into a paste, as 
 directed, knead it well, and into the shape of a 
 ball, press your thumb into the centre, and work 
 it by degrees into an)' siiape (oval or round is tlie 
 most general,) till about five inciies high; put it o» 
 a sheet of paper, and fill it with coarse flour or 
 bran; roll out a covering for it about the same thick 
 ness as the sides; cement its sides with the yolk of 
 egg; cut the edges quite even, and pinch it I'oun^- 
 with the Soger and thumb; yolk of egg it over with 
 a i)aste brush, and ornament it in any way as fancy 
 may direct, with the same kind of paste. Bake it 
 of a fine brown colour, in a slow oven, and when 
 done, cut out the top, remove the flour or bI•al^ 
 brush it quite clean, and fill it up with a fricassee of 
 chicken, rabbit, or any other entree most conve- 
 nient. Send it to table with a napkin under. 
 Raised ham pie. 
 
 Soak four or five hours a small ham; wash and 
 sci-ape it well; cut off the knuckle, and boil it for 
 half an hour; then take it up and U-im it very neat- 
 ly; take off tlie rind and put it into an oval stew- 
 pan, with a pint of Madeira or Shem', and enough 
 veal stock to cover it. Let it stew for V o hours, 
 or till three parts done; take it out and set it in a 
 cold place; then raise a ^rust as m the foregoing re- 
 ceipt, large enough to receive it; put in the ham, 
 and round it the veal forcemeSt; cover and orna- 
 ment; it will tuke about one hour and a half to bake 
 in a slow oven: when done take off the cover; glaze 
 the top, and pour round the following sauce, viz. 
 Take the liquor the ham was stewed in; skim it 
 free from fat; thicken with a little flour and butter 
 mixed together, a few drops of browning, and some 
 cayenne pepper. 
 
 P. S. Tlie above is, I think, a grod way of dress- 
 ing a small ham, and has a good effect cold for a 
 supper. 
 
 Raited pork pie. 
 
 Make a./raised crust, of a good size, with paste 
 fxbout four inciics high; take the rind and chine 
 bone from a loin of pork, cut it into chops, bc:»t 
 them with a chopper, season them with pepper and 
 salt, and powdered sage, and fill your pie; put on 
 the top and close it, and pinch it round the edge, 
 rub it over with yolk of egg, and bake it two hours 
 with a paper over to prevent the crust from buri»- 
 
COOlvERY, 
 
 1611 
 
 tn^. When done, pour in some good g:i'avy, with 
 a little ready mixed mustard and a tea-spooui'ul of 
 catsup. 
 
 Eel pie. 
 
 Take eels about liidf a pound each, — skin, vash, 
 and trim off the fin with a pair of scissors, — cut 
 theni into pieces thiee Indies lonjj, season them 
 with pepper and salt, and fill your dish, leaving 
 out the heads anil tails. A(hl a gill of veal broth, 
 cover it «ith paste, rub it o\er with a jiaste brush 
 dipped in yolk of egg, ornament it witii some of 
 the same paste, bake it an hour, and when done, 
 make a hole in the centre, and pour in the follow- 
 ing sauce througli a funnel: The trimmings boiled 
 in half a pint of veal stock, seasoned with pepj)er 
 and salt, a table-spoonful of lemon juice, and tiiick- 
 ened with flour and water, strained through a tine 
 sieve; a<l(l it boiling hot. 
 
 Raised lamb pie. 
 
 Bone a loin of lamb, cut into cutlets, trim them 
 veiy nifely, and lay them in the liottom of a stew 
 or fi-ying pan, witli an ounce of butter, a tea-spoon- 
 ful of lemon juice, and some pejiper and salt; put 
 them over a fire, and turn them and put them to 
 cool; tiien raise four or five small pies with paste, 
 about the size of a tea-cup, put some veal force- 
 meat at the bottom, and the cutlets upon it; roll out 
 the top an eighth of an inch thick, close and pinch 
 the edges, bake them half an hour, and when clone, 
 take off the top, and pour in some good brown 
 sauce. 
 
 Jieef steak pudding. 
 
 Get rump steaks, not too thick, beat them with 
 a chopper, cut them into pieces about half the size 
 of your hand, and trim off a!l the skin, sinews, 
 &c.; have ready an onion peeled and chopped fine, 
 likewise some potatoes peeled and cut into slices, 
 •i. quarter of an inch thick, i-ub the inside of a ba- 
 sin or an oval plain mould with butter, sheet it 
 with paste as directed for boiled puddings; season 
 the steaks with pepper, salt, and a little grated 
 nutmeg; put in a layer of steak, then another of 
 potatoes, and so on till it is full, occasionally throw- 
 ing in part of the chopped onion; — add to it half a 
 gill of musiiroom catsup, a table-spoonful of lemon 
 pickle, and half a gill of water or veal broth; roll 
 out a top, and close it well to prevent the water 
 getting in; rinse a clean cloth in hot water, sprin- 
 kle a little flour over it, and tie up the pudding, 
 have ready a large pot of water boiling, put it in, 
 and boil it two hours and a half, take it up, remove 
 the cloth, turn it downwards in a deep dish, and 
 when wanted take away the basin or mould. 
 Vol an vent. 
 
 Roll off tart paste till about the eighth of an inch 
 thicV;; then with a tin cutter made for that purpose, 
 {about the size of the bottom of the dish you in- 
 .eiid sending to table,) cut out the shape, and lay 
 it ;n a baking plate with paper, rub it over with 
 yolk of egg; roll out good puff paste an inch thick, 
 stamp it with the same cutter, and lav it on the 
 tart pasie, then take a cutler two sizes smaller, and 
 [N-ess it iji the centre nearly through the puff paste; 
 — rub the top with yolk of egg, and bake it in a 
 quick oven about twenty minutes, of a light brown 
 aolour: when done take out vhe paste inside the 
 aentre mark, preserving the top, put it on a dish 
 in a warm place, and when wanted, fill it with a 
 white frie ssee of chicken, rabbit, ragout of sweet- 
 bi"ead, or any other entree you wish. 
 To make a French stew of green peus and bacon. 
 
 Cut about ^ of lb. of fresh bacon into thin slices; 
 soak it on tiie fire in a stew-pan until it is almost 
 lone; then put about a quart of peas to it, a good 
 ait of butter, a faggot of parsley, and 2 spoonstul 
 ■i ca.iup: simmer on a slow fire and reduce the 
 W 
 
 sauce: take out the faggot and serve the rest to- 
 gether. 
 
 To make mock braion. 
 
 Take the head and belly piece of a young pork- 
 er, well salt-petred; split the head and boil it; take 
 out the bones and cut it to jiieces; then take four 
 ox feet boiled tender, and cut them in thin pieces; 
 lay them in the belly piece with the head cut small 
 roll it iq) tight with sheet tin, and boil it four or 
 five hours. When it comes out set it up on one 
 end, put a ti-encher on it vithin the tin, press it 
 down with n Lrp;e weight, and let it stand all night. 
 The next mor. in?; take it out of the tin and bind 
 it with a fill .t, -^it it into cold salt and water, and 
 it will be fit fo/ U;,e; it will keep a long time, if 
 fresh salt and wi;t .r :ire put into it every four days. 
 To make JJr Kitchener's pudding. 
 
 Beat up theyolks and whites of three eggs, strain 
 them through a sieve, and gradually add to them 
 about a quarter of a pint of milk. Stir these well 
 togetlier; mix in a mortar 2 oz. of moist sugar 
 and as much grated nutmeg as will lie on a six- 
 pence; stir these into the eggs and milk. — Then 
 put in 4 oz. of flour, and beat it into a smooth bat- 
 ter; stir in, gradually, 8 oz. of very fine chopped 
 suet, and 3 oz. of bread crumbs — mix all thorough- 
 ly together. Ft least iialf an hour before putting tiie 
 pudding into the pot. Put it into an earthenware 
 mould that is well buttered, and tie a pudding cloth 
 over it. 
 
 JVotti7igham pudding. 
 
 Peel six good apjiles; take out the cores with the 
 point of a small knife, but be sure to leave the aj)- 
 ples whole; fill up where the core was taken from 
 with sugar, place them in a pie dish, and jiourover 
 them a nice light batter, prepared as for batter pud- 
 ding, and bake them an hour in a moderate oven. 
 To make a fasting darfs dish. 
 
 Boil eggs very hard, and rut a little from the 
 thick ends. Fry them in a pan, and take care to 
 keej) them continually in motion; then ])lace them 
 in the dish, pour over them some good fish or herb 
 gravy, and garnish with lemon. 
 
 To dress a military omelette. 
 
 Make a ragout of stewed sorrel, with a little 
 parmesan cheese, rasped and mixed with bread 
 crumbs; make two omelettes, put this ragout be- 
 tween, and garnish the dish round with fried bread, 
 standing up like a paste border; which may be done 
 by dipping the edge of each bit in whites of eggs 
 to make them stick; pour a little melted butter 
 over it, and strew bread crumbs and parmesan 
 cheese as before; give colour in the oven, or with a 
 hot shovel. 
 
 To make an onion omelette. 
 
 Fiy two or three sliced onions in butter till they 
 are quite done, add two yolks of eggs, and a little 
 cho])ped parsley; make two small omelettes with- 
 out saLj, put the onions and a few fillets of ancho- 
 vies upon them, and roll them lengthways; have 
 some pieces of bread cut like toast and fried in but- 
 ter; cut the omelettes according to the size of the' 
 bread, and place them thereon; pour a little melt- 
 ed butter over, and strew them with bread crumbs 
 and rasped parmesan cheese: p^e tliem a good co- 
 lou' in the oven, or with a salamander; serve what 
 sauce you please. 
 
 French method. — The eggs should be beaten 
 with a spoon, white and yolk together; and a small 
 quantity of parsley and young onions, minced, 
 should be stirred among the butter, before it is 
 poured into the frying-pan. 
 
 Another omelette. — The eggs being beaten, are 
 to be seasoned with salt and pepper, and then fried 
 in butter made boiling hot; when done, tiie gravv 
 is to be poured on, and the whole stewed witii 
 
 F 
 
TO 
 
 UNIVERSAL RECEIPT BOOK. 
 
 chives and paijJey sh'.'ed small; when one side is 
 fried enough, it is to be turned on ihe other. 
 To make Yurkshire fnuldiiig. 
 This nice dish is i.sually baked I'.nder meat, and 
 is thus made. U^j^t four large s]>oonsful of flour, 
 eggs, and a little salt for fifteen minutes. T hen 
 put to ihera tliree pints of nulk, and mix them 
 well togtiher. Then butter a dripping-pan, and 
 set it under beef, mutton, or veal, Mhile roasting. 
 When it is brown, cut it into square pieces, and 
 turn it over; and when the under side is browned 
 also, send it to the talde on a dish. 
 DiUch pudding. 
 Cut a round ])iece out of the bottom of a Dutch 
 loaf, and put tiiat and the piece that was cut out 
 into a quart of cold new milk, in the evening, and 
 let it stand all night. If the milk is all soaked up 
 y the morning, add some more. Put the piece 
 .A the bottom again, tie the loaf up in a cloth, and 
 boil it an hour. Eat it with sugar, or with melted 
 butter, white wine, and sugar sauce. 
 
 To make a dish offmmenty. 
 Boil an approved quantity of wheat; when soft, 
 pour off the water, and keep it for use as it is want- 
 ed. The melliod of using it is, to put milk to 
 make it of an agreeable thickness; then warming 
 it, adding some sugar and nutmeg. 
 
 To make a Windsor pudding. 
 Shred half a pound of suet very fine, grate into 
 it half a pound of French roll, a little nutmeg, and 
 the rind of a lemon. Add to these, half a pound 
 of ciiopped apple, half a pound of currants, clean 
 washed and dried, half a pound of jar raisins, ston- 
 ed and chopped, a glass of rich sweet wine, and 
 five eggs beaten with a little salt. Mix all tho- 
 roughly together, and boil it in a basin or mould, 
 for three hours. Sift fine sugar over it when sent 
 to table, and pour white wine sauce into the dish. 
 A Cheshire pudding. 
 Make a crust as for a fruit pudding, roll it out 
 to fourteen or fifteen inches in length, and eight or 
 nme in width; spread witli raspberry jam or any 
 other preserve of a similar kind, p'xd roll it up in 
 the maimer of a collared eel. Wi-ap a cloth rjund 
 X two or three times, and tie it tight at each end. 
 Two hours and a ([iiarter will boil it. 
 To make a plain pitdiling. 
 Weigh three quarters of a pound of any odd 
 scraps of bread, whether crust or crumb, cut them 
 small, and pour on them a pint and a half of boil- 
 ing water, to souk them well. Let it stand till the 
 water is cool, then press it out, and mash the bread 
 smooth with the back of a spoon. Add to it, a tea- 
 spoonful of beaten ginger, some moist sugar, and 
 three quarters of a lb. of cun-ants. Mix all well 
 together, and lay it in a pan well buttered. Flatten 
 it down with a spoon, and lay some pieces of but- 
 ler on the top. Bake it in a moderate oven, and 
 serve it hot. When coM, it will turn out of the 
 pan, aud eat like good plain cheese cakes. 
 Ti\iiisparent pudding. 
 Beat up eight eggs, put them into a stew-pan 
 with half a pound of sugar, the same of butter, and 
 some giated nutmeg, and set it on the fire, stirring 
 it till it thickens, then pour it into a basin to cool. 
 Set a rich ])aste round the edge of your dish, , our 
 in your pudding, and bake it in a moderate oven. 
 A delicious and elegant article. 
 
 Jl Pabia "ice piuiding. 
 Wash a quarter of a pound of wliole rice, diy it 
 ill a cloth and beat it to a powder. Set it U])on 
 the fire, willi a pint and a half of new milk, till it 
 lliickens, but do not let it boil.- pour it out, and let 
 1' stand to cool. Add to it, sonic cinnamon, nut- 
 meg, and mace, poiuided, sugar to the t;^ste, half 
 M pound of sutt shred very small, an<l eigiu eggs 
 ]»ell beaten with some salt. Put to it, eilJier half 
 
 •1 pound of currants, clean washed and dried by the 
 fire, or some candied lemon, citron, or orange 
 peel. Bake it half an hour with a putf .crust uiv 
 der it. 
 
 A baked potato pudding. 
 
 Mix twelve ounces of jiotatoes boiled, skimmed 
 and mashed, 1 oz. of suet, (jiiarter if a ])int of milk, 
 and 1 oz. of cheese grated fine; add as much boil- 
 ing water as is necessary to produce a due consist- 
 ence, and bake it in an earthen pan. 
 
 To make raspberry dumplings. 
 
 Make a puft" paste, and roll it out. Spread rasp- 
 berry jam, and make it into dumplings. Boil them 
 an hour; pour melted butter into a dish, and sti'ew 
 grated sugar ever it. 
 
 To make raspben^y and cream tarts. 
 
 Roll out thin i)uft paste, lay it in a patty-pan; 
 put in raspljerries, and su-ew fine sugar over them. 
 Put on a lid, and when baked, cut it open, and put 
 in half a pint of cream, the yolks of two eggs well 
 beaten, and a little sugar. 
 
 To make marrotu pudiRng. 
 
 Grate a penny loaf into cruiubs, pour on them a 
 pint of boiling hot cream. Cut veiy thin a pound 
 of beef marrow, beat four eggs well, and then put 
 in a glass of brandy, with sugar and ivjtmeg to 
 taste. Mix them all well together, and either boil 
 or bake it, for three quarters of an hour will do it. 
 Cut two ounces of citron veiy tliin, and, when 
 served up, stick them all over it. 
 
 To make Oldhury pudding. 
 
 Beat four eggs very well, liave ready a pint ba- 
 sin floured and buttered, pour in llie eggs, and fill 
 it up with new milk previously boileil, and with 
 two laurel leaves, and when cold, beat them to- 
 gether; put a white pajjer over the basin, cover 
 witli a cloth, and boil it twenty minutes. Send it 
 up with wine and butter sauce. 
 
 Qiunce pudding. 
 
 Scald the quinces tender, pare them thin, scrape 
 off the i)ulp, mix with sugar very sw eet, and add a 
 little ginger and cinnamon. To a pint of cream 
 put three or four yolks of eggs, and stir it into the 
 quinces till they are of a good thickness. Butter 
 the dish, pour it in and bake it. 
 Tansy pudding. 
 
 Blanch and pound a quarter of a pound of Jor- 
 dan almonds; put them into a stew-pan, add a gill 
 of tlie syrup of roses, the crumb of a French roll, 
 some grated nutmeg, half a glass of brandy, two 
 table-spoonsful of tansy juice, 3 oz. of fresh butter, 
 and some slices of citron. Pour over it a pint and 
 a half of boiling cream orioilk, swee' ^n, and when 
 cold, mi.x it; add the juice of a lemon, and 8 eggs 
 beaten. It may be either boiled or baked. 
 Leinov pudding. 
 
 Cut off the rind of 3 lemoi;S, boil them tender, 
 pound them in a mortar, and mix them with a 
 quarter of a pound of Nai>les biscuits, boiled uji in 
 a ([uart of milk or cream; beat up I'i yolks and 6 
 whites of eggs. Melt a quarter of a pound of fresh 
 butter, and put in half a pound of sugar, and a lit- 
 tle orange flower water. Mix all well together, 
 stir it over the fire till thick, and squeeze in the 
 _^ice of half a lemon. Put puff paste round the 
 dish, then pour in the pudding: cut candied sweet- 
 meats, and sti'ew over, and bake it for three quar- 
 ters of an hour. 
 
 J\lrs GooilfeUoiv''s lemon puddi ig. 
 
 Take of butter (the very best) aud loaf sugar, 
 each half a pound, beat them to a Iroih as for 
 pound-cake, add five eggs, tlie juice of half of a 
 large or the whole of a small lemon. Grate into it 
 the outside yellow rind, but not an atom of the 
 white — half a glass of Madeira, ludf a glass of bran- 
 dy, a lea-S|)0onful of orange-llower water, pour it 
 into yf.ur paste, and bake with a moderate oven. 
 
COOKERX 
 
 171 
 
 N. B. The above quantities make three common 
 puddings. 
 
 JMrs Gooilft ".ozv''.9 o^aiifft fn:ddinp'. 
 Proceed as above, using a pounded orange in 
 place of tht lemon. 
 
 Vocoa-nict puddinq: 
 A quarter of a pound of grated cocoa-nut, the 
 same quantitv of powdered loaf sugar, three ounces 
 and a h:df of good butter, the whites of six eggs, 
 Rud half a glass of wine and brandy n)ixed, a tea- 
 spoonfal of orange flower and rose-water — pour 
 into your paste, and bake as above. 
 Boston apple fnulding. 
 Peel one dozen and a half of good apples, take 
 out the cores, cut them small, put into a stewpan 
 that will just hold them, witli a little water, a lit- 
 tle cinnamon, two cloves, and the i)eel of a lemon, 
 stew over a slow fire till quite soft, then sweeten 
 with moist sugar, and puss it through a hair sieve, 
 add to it the yolks of four eggs and one white, a 
 qiiarter of a pound of goo<l butter, half a nutmeg, 
 the peel of a lemon grated, and the juice of one 
 lemon; beat all well together, line the inside of a 
 pie-dish with good puff paste, put in the pudding, 
 and bake half an hour. 
 
 Spring fruit pudding. 
 
 Peel and wash well four cozen sticks of rhubarb, 
 put into a stew-pan with the pudding, a lemon, a lit- 
 tle cinnamon, and as much moist sugar as will make 
 It quite sweet, set it over a fire, and reduce it to a 
 marmalade, pass through a hair sieve, and proceed 
 as directed for the Hoston pudding, leaving out the 
 lemon juice, as the rhubarb will be found sufficient- 
 ly acid of itself. 
 
 Plum pndding. 
 
 Suet chopped fine, six ounces; Malaga raisins 
 stoned, six ounces; currants nicely waslied and 
 picked, eight ounces; bread crumbs, three ounces; 
 flour, three ounces; eggs, three; sixth of a nutmeg; 
 small blade of mace; same quantity of ciiuiamon 
 pounded as fine as possible; half a 'easpoonful of 
 salt; half a pint of milk, or rather less; sugar, four 
 ounces; to which may be added candied lemon, one 
 ounce; citron, half an ounce. Beat the eggs and i 
 spice well together, mix the milk with them b)' 
 degrees, then the rest of the ingredients; dip a fine 
 close linen cloth into boiling water, and put it in a 
 hair sieve; flour it a little, and tie it up close; put 
 it into a saucepan containing six quarts of boiling; 
 water; keep a Kettle of boiling water alongside ot 
 it, to fill up your pot as it wastes; be sure to keep it 
 boiling six hours at least. 
 
 Batter pudding. 
 
 Take six ounces of fine flour, a little salt and 
 three eggs, beat up well with a little milk, added 
 by degrees till the batter is quite smooth, make it 
 the thickness of cream, put into a buttered pie- 
 dish, anil bake three quarters of an hour, or into a 
 buttered and floured basin tied over tight with a 
 eioth, boil one and a half or two hours. 
 JVewmarket pudding. 
 
 Put on to boil a pint of good milk, with half a 
 .amon peel, a little cinnamon, and a bay-leaf, boil 
 gently for five or ten minutes, sweeten with loaf 
 sugar, break the yolks of five and the whites of 
 three eggs into a basin, beat them well, and add 
 the milk, beat all well together, and strain tiirough 
 a fine hair sieve or tammis, have some bread and 
 t)i:tter cut very thin, lay a layer of it in a pie-dish, 
 3nd then a layer of currants, and so on till the dish 
 IS nearly full, then pour the cusiaru over it, and 
 bake half an hour. 
 
 JVewcastle or cabinet fmdding. 
 
 Butter a half melon mould, or quart basin, and 
 stick all round with dried cherries, or fine raisins, 
 and ^'ll up with bread and butter, kc. as in the 
 above^ and steam it an hour and a half. 
 
 Verrmcelli pudding. 
 
 Boil a pint of milk, with lemon peel and cinna 
 mon, sweeten with loaf sugar, strain through a 
 sieve, and add a quarter of a pound of vermicelli, 
 boil ten minutes, tiien put in the yolks rf five and 
 the whites of three eggs, mix well together, and 
 steam it one hour and a quarter; the same may be 
 baked half an hour. 
 
 Bread pudding. 
 
 Make a pint of bread-crumbs, put them into a 
 stewpan with as much milk as will cover them, the 
 peel of a lemon, and a little nutmeg grated, a small 
 piece of cinii..mon; boil about ten minutes; sweeten 
 with powdered loaf sugar; take out the cinnamon, 
 and put in four eggs;"beat all well together, and 
 bake half an hour, or boil rather more than an 
 hour. 
 
 Suet pitdding. 
 
 Suet, a quarter ot a pound; flour, three table- 
 spoonsful; eggs, two; and a little grated ginger; 
 milk, naif a pint. Mince the suet as fine as pos- 
 sible, roll it with the rolling ])in so as to mix it 
 well witli the flrur; beat up the eggs, mix them 
 with the m.ilk, and then mix all together; wet your 
 cloth well in boiling water, flour it, tie it loose, 
 put into boiling water, and boil an hour and a 
 quarter. 
 
 Custard pudding. 
 
 Boil a pint of milk, and a quarter of a pint of 
 good cream; chicken with flour and water, made 
 perfectly smooth, till it is stiff enough to bear an 
 egg on it; break in the yolks of five eggs, sweeten 
 with powdered loaf sugar, grate in a little nutmeg, 
 and the peel of a lemon; add half a glass of good 
 brandy, then whip the wliites of the five eggs till 
 (|uite stiff, and mix gently all together; line a pie- 
 dish with good puff paste, and bake half an hour, 
 
 N. B. Ground rice, potptoe flout, panada, and 
 all puddings made from powders, are, or may be, 
 pre'^ared in the same way. 
 
 Biiled custards. 
 
 Put a quart of new milk into a stewpan, with 
 the peel of a lemon cut very thin, a little grated 
 nutmeg, a bay or laurel leaf, a small stick of cin- 
 namon; set it over a quick fire, but be careful it 
 does not boil over; when it boils, set it beside the 
 fire, and simmer ten minutes; bre'^k the yolks of 
 eight, and the whites of four eggs into a basin, 
 '>eat them well, then pour in the milk a little at a 
 time, stirring it as quick as possible to prevent the 
 eggs curdling; set it on the fire again, and stir well 
 with a wooden spoon; let it have just one boil; pass 
 it through a tammis, or fine sieve; when cold, add 
 a little brandy, or white wine, as may be most 
 agreeable to palate; serve up in glasses, or cups. 
 To make a perigord pie. 
 
 Take half a dozen partridges, and dispose of 
 their legs in the same manner as is done with 
 chickens, when intended to be boiled. Season 
 them well with pepper, salt, a small quant'ty of 
 cloves and mace beaten fine. Cut two pounds of 
 lean veal, and one pound of fat bacon into small 
 bits, and put them into a stewpan with half a pound 
 of butter, together with some shallots, parsley, and 
 thyme, all chopped together. Stew these till th« 
 meat appear sutticiently tender. Then season it 
 in the same manner as directed for the partridges. 
 Strain and pound the meat in a mortar till it is 
 perfectly smooth, then mix the pulp in some of the 
 liquor in which it has been stewed. The pie-crust 
 being i-nised, and ready to receive the partridges, 
 put them in with the above-mentioned force-meal 
 over them, and ever that lay some thin slices ot 
 bacon. Cover the pie with a thick lid, and be sure 
 to close it well at the sides, lO prevent the gravy 
 from boiling out at the place where the joi.4ing is 
 ni.ade, which would occasion the pturtri-lges to e.»t 
 
72 
 
 UNIVERSAL RECEIPT BOOK, 
 
 dry. This sizecF pie will require three hours bak- 
 ^g, but be careful nr-* to put it in a fierce heated 
 oven. A pound of fresh truffles vvill add conside- 
 rably to the merits of tliis excellent pie. 
 To make a pn^ paste. 
 Take a quarter of a peck of flour, and rub it into 
 a pound of butter very fine. Make it up into a 
 light paste with cold water just stiffenough to work 
 it up. Then lay it out about as thick as a crown 
 piece; put a layer of butter all over, then sprinkle 
 on a little flour, double it up, and mil it nut again. 
 Double and roll it with layers of butter three 
 times, and it will be fit for use. 
 
 '1 make a short cnist. 
 Put six ounces of butter to eight ounces of flour, 
 and work them well together; then mix it up with 
 as little water as possible, so as to have it a stiffish 
 paste; then roll it out thin for use. 
 
 'J'o make a good paste for large pies. 
 Put to a peck of flour three eggs, then put in 
 half a pound of suet, a pound and a half of butter 
 and suet, and as much of the liquor as v/ill make it 
 a good light crust. Work it up well and roll it out. 
 Jlnother method. — Take a peck of flour, and six 
 pounds of butter, boiled in a gallon of water, then 
 skim it oft' into the flour, with as little of the li- 
 quor as possible. Work it up well into a paste, 
 pull it into pieces till colli, then make it into the 
 desired form. 
 
 To make paste for tarts. 
 Put an ounce of loaf sugar, beat and sifted, to 
 one pound of fine flour. Make it into a stiff paste, 
 with a gill of boiling cream, and three ounces of 
 butter. Work it well, and roll it ven- thin. 
 To keep potatoes for sea provisions. 
 Slice them and baKe them slowly and they will 
 teep and form good flour for years. 
 
 'J'o use herrings economicalbj. 
 The best method of using salted iierrings with 
 potatoes is, to parboil the potatoes without their 
 skins, then boil them with the herrings thorough- 
 ly, and put them on a dish, when they will form a 
 most excellent flavoured meal. 
 
 To make a sack posset. 
 Beat up the yolks and whites of 15 eggs, strain 
 them, and then put three quarters of » pound of 
 while sugar in a pint of Canarj', and mix it with 
 the eggs in a basin. Set it over a chafing dish of 
 coals, and keep continually stirring it until it is 
 quite hot. Next grate some nutri.eg in a quart of 
 milk, boil it, and then pour it into the eggs and 
 wine; while pouring, hold the hand very high, and 
 let another person keep stirring the posset, which 
 renders it smooth, and full bodied to the taste. 
 
 Atiolher method. — Take four Naples biscuits, 
 and crumble them into a quart of new milk, when 
 It boils a little, grate in some nutmeg, and sweeten 
 It to taste: next pour in half a pint of sack. Keep 
 stirring it, when it Mill be fit for table. 
 Ale posset. 
 Take a small piece ot white bread, put it into a 
 pint of milk, and set it over the fire. Then put 
 some nutmeg and sugar into a pint of ale, warm it, 
 and when the milk boils, pour it upon the ale. 
 Let it stand a few minutes to clear. 
 
 Greeii gooseberry cheese. 
 Take 6 lbs. of unripe rough gooseberries, cutoff 
 the blossoms and stems, and put them in cold wa- 
 ter for an hour or two; then take them out, bruise 
 them in a marble mortar, and put them into a 
 brass pan or kettle, over a clear fire, stirring them 
 till tender: then add 4^ lbs. of lump sugar poui.d- 
 ed, and boil >t till very thick, and of a fine green 
 colour, stirring ii all the time. 
 
 To st^am potatoes. 
 Put them clean washed, with their skins on, in- 
 to a steam saucepan and let the water under them 
 
 be about half boiling, let them continue to boil ra- 
 ther (piickly, until they are done; if the water 
 once relaxes from it* heat, the goodness of the po- 
 tato is sure to be aftected, and to become soddened, 
 let the (juality be ever so good. A too precipitate 
 boiling is equally disadvantageous; as the higher 
 parts to the surface of the root begin to crack and 
 open, while the centre p.trt continues unheatii4l 
 and undecomposed. 
 
 To make potato bread. 
 
 Boil the potatoes not q,uite so soft as common, 
 then ilry them a short time on the fire, peel tliem 
 while liot, and pound them a* fine as possible, next 
 put a small quantity of pearl ash to new yeast; 
 whilst it is working briskly, add as mutli rye-meal, 
 or flour, as can be worke<i iti. Mix tlie w hole well 
 together, but do not add any water to it. After the 
 dough is thus prepared, let it stand an hour and <. 
 half or two hours before il is put into the oven; ob- 
 serve it will not require so long baking as regular 
 flour bread. 
 
 Airther mftiiod. — Take 5 lbs. of dried potatoe 
 starch, and 5 lbs. of the pnlp; dissolve a suitable 
 quantity of leaven or yeast in warm water, the 
 mixture being exactly made the night before; let 
 it be all night iu a kneading trowgU, well covered 
 and kept warm until the next day; this is the se- 
 cond leaven; then add 5 lbs. more of starch, and 
 the same quantity of pulp, and knead it well; the 
 water must be in the proportion of a fifth part, tha' 
 is, upon 20 lbs. of paste there must be 5 lbs. of 
 water, which is to be used as hot as possible. 
 To use frosted potatoes. 
 
 If much frozen lay them in cold water, and to 
 each peck of potatoes take a ^ of oz. of salt-petre 
 dissolved in water, which mix with the fluid in 
 which they are boiled; if the potatoes are so frozet 
 as to be quite unfit for nourishment tiiey will make 
 starch, and will yield more flour than if unfer- 
 mented by the icy power. Tliis flour, with an 
 equal quantiv./ of wheat flour, sonie butter, sugar, 
 a little balm, and a few currants, makes excellent 
 bread for tea. If formed into small cakes, and 
 put into a slow oven, it will keep a month. 
 
 SOUPS, &c. 
 
 To ma.^e a tureen of soup Fletmsh fashion. 
 
 Scald half a dozen of tui-key pinions, four siieeps' 
 rumps, and ^ a pound or more of pickled pork; 
 then tie up eacJi sort together, scald also a good 
 savoy cut into quarters and tied; put them altoge- 
 ther into a pan with good broth, a fagot of sweet 
 herbs, parsley, green shallots, 3 cloves, pepper and 
 salt; boil slowly; when done, drain the meat; put i; 
 into the tureen, and serve a good gravy sauce witii 
 it, 
 
 J\'ew- England choivder. 
 
 Have a good haddock, cod, or any other solid 
 fish, cut it in pieces three inches square, put a 
 pound of fat salt pork in strips into the pot, set it 
 on hot coals and try out the oil; take out the pork 
 and put in a layer of fish, over that a layer of 
 onions in slices, then a layer of fish with slips of 
 fat salt pork, then another layer of onions, and so 
 on alternately until your fish is consumed; mix 
 some flour with as much water as will fill the pot; 
 season with black pepper and salt to your taste, 
 and boil it for half an houi. Have ready some 
 crackers f Philadelphia pilot bread if you can get 
 it) soaked in water till they are a little softened, 
 throw them into your chow der five minutes belOi^ 
 you take it up. Serve in a tureen. 
 AluUaga-ta-wny soup. 
 
 Cut 4 lbs. of a breast of veal into pieces, ab«u4 
 two inches by one; put the trimmings into a stew 
 
COOKERY. 
 
 1?^ 
 
 pan with two quarts of water, vith 12 corns of 
 blatk pepper, anrl the same of allspice; when it 
 boils, skim it clean, and let it boil an hour and a 
 half, then strain .t off; while it is boiling, fry of a 
 nice brown in butter the bits of veal and four 
 onions; wlien they are done, put tlie bi'olh to them, 
 put it on the fire; when it boils, skim it clean, let 
 it simmer naif an hour, then mix two spoonsful of 
 curry and the sinie of floiu-, with a little cold wa- 
 ter, and a teaspoonful of salt; add these to tlie 
 soup, and simmer it gently till the veal is quite 
 tender, and it is ready; or bone a couple of fowls 
 ur rabbits, and stew them in the manner directed 
 above for the veal; and you may put in a bruised 
 eshallot, and some mace and ginger, in^'tead of 
 black pepper and allspice. 
 
 Aiween of hodge-podge of different sorts. 
 
 Take either a bi'iskel of beef, mutton, steaks, 
 whole pigeons, rabbits cut in quarters, veal, or 
 poultry; boil a long time over a slow fire in a short 
 liquid, with seme onions, carrots, parsnips, tur- 
 nips, celery, a fagot of parsley, green shallots, one 
 tlo\e of garlick, 3 of spices, a laurel leaf, thyme,a 
 little basil, .f.rge thick sausages, and thin broth or 
 water; when done, drain the meat, and place it upon 
 a dish intermixed with roots, sift and skim the 
 sauce, reduce some of it to a glaze, if desired; 
 glaze the meat with it, then atld some gravy on the 
 same stew-pan and broth sufficient to make sauce 
 enough with pepper and salt: sift it in a sieve, 
 Old serve upon the meat. If brisket of beef 
 is used, let it be half done before putting in the 
 roots, which should be scalded first, as it makes 
 ihe broth more palatable. 
 
 Portable soup. 
 
 Cut into small pieces 3 large legs of veal, 1 of 
 beef, and the lean part of a ham: 1,'iy the meat in a 
 l<arge cauldron, with a quarter of a pound of butter 
 at the bottom, 4 ounces oi" anchovies, and 2 ounces 
 of mace. Cut small 6 heads of clean waslied cele- 
 rj, freed from green leaves, and put them into the 
 cauldron, with 3 Ijrge carrots cut thin. Cover all 
 close, and set it on a moderate fire. When the 
 ^ravy begins to draw, keep taking it off till it is all 
 t.xtracted. 1 1.en cover the meat with water, let it 
 r)oil gently for four hours, then strain it through a 
 hair sieve into a clean pan, till it is reduced to one- 
 third. Strain the gravy drawn from the meat into 
 •A pan, and let it boil gently, until it be of a gluti- 
 nous consistence. Take care and skim off all the 
 fit as it rises. Watch it when it is nearly done, 
 thut it does not burn; next season it with Cayenne 
 pepper, and pour it on flat earthen dishes, a quar- 
 ter of an inch thick. Let it stand till the next day, 
 and then cut it out by round tins larger than a 
 crown piece. Set the cakes in dishes in the sun to 
 «lry, and turn them often. \\'hen fully dried, put 
 them into a tin box with i piece of clean white pa- 
 per between each, and keep them in a dry place. 
 if made in frosty weather it will soon become so- 
 lid. This kind of soup is exceedingly convenient 
 for private tamilies, for by putting one of the cakes 
 in a saucepan with al)out a pint of water, and a lit- 
 tle salt, a basin of good broth may be made in a 
 tfw minutes. It will likewise make an excellent 
 gravy for roast turkeys, fowls, and game. 
 Curry. 
 
 Tak"? the skin off two chickens; carve, wash and 
 dry them; pnt tliem in a stew pan with a leacupful 
 »X water, salt, and a few onions, aiid stew them 
 with a lew green peas, or t!ie egg plant, till ten- 
 der; then take a lump of butter, the size of a pi- 
 geon's egg, a little mace, Cayenne pepper to taste, 
 a teaspoonful each of fresh turmeric and carda- 
 moms, pounded with a shallot in a marble mortar; 
 roll these ingredients with a little flour in the but- 
 ter. «nd dissolve therk' in tbo stew. If tlie lurry is 
 
 to be brown. It must be fried a little before the cur- 
 ry-ball is added to the gravy. 
 
 Jhiollier. — Carve a pair of fat young fowls with 
 a sharp knife, precisely as if at table; dust them 
 with flour, fry them in butter till they are well 
 browned, lay them in a stew-pan, with slips ot 
 four large onions, add I)oilin^ water to the brown- 
 ing, &c. left in tlie pa*^ give it a boil, and pour 
 the whole ov^^r your c^^cken; if not liquor enough 
 to rather more than cover it, add hot water: put on 
 the lid of your pan and set it on hot coals. In half 
 an hour take out a cup of the gravy, mix it well 
 with a lable-spoonful of curry powder, and throw 
 it again into the pan; stir it well round; ta«te and 
 see ifyour gravy is warm, if not, add Cayenne; bub- 
 ble the whole quietly till the fowls are tender; 
 serve in a deep dish, with boiled rice. 
 J\'lalay''s curry. 
 
 Proceed as above; fry the onions, pieces of 
 fowls and a couple of egg-plants in slices; put the 
 whole in your stew-pan with the milk of two cocoa- 
 nuts; grate the flesh, ])Ut it into a linen bag ann 
 squeeze out the juice, which put in the saucepan 
 likewise; add the curry and finish as above. 
 Curry powder. 
 
 Coriander seed, three ounces; turmeric, five 
 ounces; black pepper, mustard, and ginger, each 
 one ounce; lesser cardamom seeds, half an ounce; 
 Cayenne pepper, Ji-iT an ounce; cinnan:on, and 
 cummin seed a qiinrt.;r of an ounce each. Dry 
 them well; reduce them se{>arately to a pow- 
 der; pass them through a fine sieve, and mix them 
 well. It should be kept in a closely stopped bot- 
 tle, in a dry place. 
 
 Welsh rnbbit — a new receipt for. 
 
 Cut your cheese into small slips, if soft, if hard, 
 grate it down. Have ready a spirit of wine lamp^ 
 kc. and deep block-tin dish; put in the cheese 
 with a lump of butter, and set it over the lamp. 
 Have roatly the yolk of an egg whipped, with half 
 a glass of Madeira, and as much ale, or beer; stit 
 your cheese when melted, vill it is thoroughly mix- 
 ed with the butter, then add gradually the egg and 
 wine, keep stirring till it forms a smooth mass. 
 Season with Cayenne and grated nutmeg. — To be 
 eaten with a thin hot toast. 
 
 J^ote by the American Editor. 
 
 It often happens, that in travelling, the materials 
 for a rabbit may be had when there is nothing else 
 in the house the gourmand can eat. In this case, 
 if there is no blazer, or chafing dish, an excellent 
 substitute is formed in a moment, by two soup 
 plates, separated frorti each other by pieces of a 
 bottle-tork placed on the rim of the lower one, 
 which should contain any kind of spiiits. Put your 
 cheese into the top one, fire the spirits with a slip 
 of paper, and set your rabbit on the corks; it an- 
 swers as well as the most expensive heater in 
 Christendom. — Probatum est. 
 Sp'.'P maigve. 
 
 Take of veal, bcfl cut into small pieces, and 
 scrag of mutton, 1 It. each; put them into a sauce- 
 pan, with 2 quarts of water; put into a clean cloth 
 1 oz. of barley, an onion, a small bundle of sweet 
 herbs, 3 or 4 heads of celery cut small, a litUe 
 mace, 2 or 3 cloves, 3 turnips pared and cut in two, 
 a large carrot tut into small pieces, and a young 
 lettuce, Covet the pot close, and jec it stew veij 
 gently for six hoiv>. 1 hen take out the spice 
 sweet herbs, and r rJoT, and pour all into a soup 
 dish, seasoned vith salt 
 
 Jtiftck twt:e soup. 
 
 Scald a calf's head with the skin on, and take 
 off the horny part, winch cut mto two-inca square 
 pieces: clean an i dry them "weil in a cioth, and put 
 them into a slew pan, with 4 quarts of water madt 
 
 P 3 
 
174 
 
 UNUTERSAL RECEIPT BO(JK 
 
 as follows: Take 6 r" 7 lbs. of beef, a calf's foot, 
 a shank of ham, an Otion, 2 carrots, a turnip, a 
 .lead of celery, some cloves and whole pepper, a 
 Clinch of s'.veet herbs, a little leracn peel, and a 
 ("cw truffles. Put these into 8 quarts of wnter, and 
 stew them gently till the liijuiil is reduced one 
 naif; then strain it off, and put it into the stew pan 
 with the horny parts of the calf's head. Add some 
 knotted iparjoram, savory, thyme, parsley chopped 
 s\nall, with some cloves and mace poundjd, a lit- 
 tle Cayenne pepper, some p;reen onions, a shallot 
 cut fine, a few chopped mushrooms, and half a pint 
 of Madeira wine. Stew tliese gently till the soup 
 is reduced to two quarts, then heat a little broth; 
 mix some flour, smoothing it with the yolks of 2 
 eggs, and stir it over a gentle fire till it is near 
 boiling. Add this to the soup; keep stirring as 
 you pour it in, and continue stewing for another 
 hour. When done, squeeze in the juice of half a 
 lemon, half an orange, and throw in some boiled 
 force-meat balls. Serve it up in a tureen hot. 
 This soup is deliciously gratifying and nutritive. 
 Aspara^is sortp. 
 
 Put a small broiled bone to 1^ pints of peas, and 
 water in proportion, a root of celery, a small bunch 
 of sweet herbs, a large onion, Cayenne pepper, and 
 salt to taste; boil it briskly for five houi s, strain 
 and pulp it; then add a little spinach juice, and 
 asparagus boiled and cut into small pieces, A tea- 
 spoonful of walnut soy, and a tea-spoonful of mush- 
 room catsup, answers as well as the bone. 
 Gililet soup. 
 
 Take 4 pounds of gravy beaf, 2 pounds of scrag of 
 rautton, and 2 pounds of scrag of veal; boil them in 2 
 gallons of water, stew them gently till it begins to 
 taste well, pour it out and let it stand till cold, skim 
 off all the fat. Take 2 pair of giblets well scaled, 
 put them to the broth, and simmer them till they 
 are very tender. Take them out and strain the 
 soup through a cloth. Put a piece of butter rolled 
 in Pour into the stew pan, with some fine chopped 
 parsley, chives, a little penny royal, and sweet 
 marjoram. Place the soup over a slow fire, put in 
 the giblets, tried buttei, herbs, a little ^ladeira 
 ■wine, some salt, and Cayenne pepper; when the 
 herbs are terjder, send the soup and giblets intermix- 
 ed to table. This forms a very savoury dish. 
 White loup. 
 
 Stew a knuckle of veal and a scrag of rautton 
 three or four hours, with spice; strain it; blanch ^ 
 a pound of sweet almonds, beat them with a spoon- 
 ful or two of cream to prevent their oiling; put 
 ttiem with a pint of cream into the soup, stir it and 
 give it a boil; strain it through a cloth, squeeze 
 the almonds as dry as possible, heat it again, and 
 thicken it as a custard with eggs; put a toasted roll 
 in the tureen, and pour the soup over it. If there 
 ';s a breast of cold fowl or veal, less almonds will 
 do; if tiie meat be stewed and strained the day be- 
 fore, it does much better. 
 
 Charitable soup. 
 
 Take the liquor of meat boiled the day before, 
 with the bones of leg and shin of beef; add to the 
 liquor as much as will maiie 130 quarts, also the 
 meal of 10 stones of leg and shin of beef, and 2 o.\ 
 heads, all cut in pieces; add 2 bunches of carrots, 
 4 bunches of turnips, 2 bunches of leeks, ^ a peck 
 nf onions, 1 bunch of celery, ^ a lb. of pejiper, and 
 »ome saJt. Boil it for si.K hours. Either oatrneal 
 »r barley may be put in to tliicken it, if thought 
 necessary. This soup may be used at any gentle- 
 nan's table. 
 
 Veal gravy soup. 
 
 Garnish the bottom of the stew-pan with thin 
 pieces of lard, then a few slices of ham, slices of 
 »eal cutlet, sliced onions, carrots, parsnips, celeiy, 
 k few cloves upon ihe meat, and a spoonful of broth; 
 
 soak it on the fire in t" it cvsjiner till the veal tnrowj 
 out its ju ice; then put iv on a stronger fire, till tl/e 
 meat catches to the bottom of the pan, and is 
 brought to a proper colour: then add a sufficient 
 quantity of light broth, and simmer it on a slow 
 fire till the meat is thoroughly done; a'ld a little 
 thyme and mushrooms. Skim and sift it clear for 
 use. 
 
 Beef gravy soup. 
 
 Cat slices of lean Leef, according to the q'lantity 
 wanted, which place in a stew-|)an, upon sliced 
 onions and roots, adding two si)Oonsful of fat broth: 
 soak this on a slow tire for half an hour, stirring it 
 well; when it catches a proper colour add thin 
 broth tiiadc of suitable herbs, with a little sait 
 over it. 
 
 ..a poor man''s soup. 
 
 Pick a handful of parsley leaves, mince them 
 fine, and strew over a little salt: shred six green 
 onions, and jiiit them with the parsley in a sauce- 
 boat. Add three tabie-spoonsful of oil and vinegar 
 with some pepper and salt. 
 
 A cheap rice and meat soup. 
 
 Put a pound of rice and a little pepper and broth 
 herbs into two quarts of water; cover them close, 
 and simmer very softly; put in a little cinnamon, 
 two pounds of good ox-cheek, and boil the whole 
 till the goodness is incorporated by the liquor. 
 
 Jlnotlie.' cheap soup. — Take an ox cheek, two 
 pecks of potatoes, a quarter of a peck of onions, 
 three quarteis of a pound of salt, and an ounce and 
 a half of pepper — to be boiled in ninety pints of 
 water, on a slow fire until reduced to sixty. A 
 pint of this soup, with a small piece of meat, is a 
 good meal for a hearty working man. Some of 
 every vegetable, with a few herbs, may be added. 
 Hfmng soup. 
 
 Take eight gallons of water, and piix it with five 
 I pounds of barley-meal. Boil it to the consistence 
 of a thick jelly. Season it with salt, pepper, vine- 
 gar, sweet herbs, n.% to give it a gratifying fla- 
 vour, add the meal of four red herrings pounded. 
 To prei^a-t. o nutritious soup. 
 
 A pound of Sco'eh barley, with sufficient time 
 allowed in the ockini;, will make a gallon of wa- 
 ter into a toler<».Mo ptirtding consistency. A pint 
 basin filled with it " ."1 hold a spoon upright, when 
 at its proper degree of warmth for eating. Tho- 
 roughly steeped, it will produce a rich pulp, the 
 form of the grains being nearly lost. Five hours' 
 exposure, in a moderately heated oven, will oe sut- 
 ficieiil; and it may be improved by an hour or t*o 
 more. 
 
 Amongst other means for such preparation, when 
 a baker's oven has been emptied of its bread, a pan 
 of one gallon size may be put in to steep its con- 
 tents during the preceding night, and then renew- 
 ing the usual baking in the morning. What has 
 been lost by evaporation, may be renewed by the 
 addition, of warm water. All the seasoning re- 
 quisite to make it as savoury as plain family dishes 
 generally are, will be about thrcee large onions, 
 one ounce of salt, and a quarter of an ounce of pep- 
 per. This seasoning should be put in before send- 
 ing it to the oven. 
 
 7 make jelly broth. 
 
 Put into the slew-pan, slices of beef, veal fillet, 
 a fowl, and one or iwo partridges, accordinf to the 
 quantity required. J^iil it on the fire without li- 
 quid, until it catches i\ lilt).', and add the meat now 
 and then. To give it a proper colour, add some 
 good clear boiling btoth siid scalded roots, as car- 
 rots, turnips, parsnips, parsley roots, celery, large, 
 onions, two or three cloves, a small Oit of nutmeg 
 and whole [jepper; boil it on a slow fire about four 
 or five hours with attention; anil add a few ciovet 
 of (ai'Iic or sliidlots, and a small fa^ot, or bunch of 
 
tOOKERY. 
 
 lit 
 
 p|(rs!cy anJ thyme :ied together. When it is of a 
 grtod yellow colour, sift it; it serves for sauces, 
 8nd ailds strength to the soups. 
 Cooling broth. 
 
 The herbs, fruits, seeds, flowers, or roots which 
 are employed for cooling broth, are purslain, let- 
 tuces, chervil, leeks, borage, buriiet, sorrel, gar- 
 den and wild endive, bugloss, hop-tops, cos let- 
 tuces, young nettles, cucumbers, tops of elder, 
 dandelion, liver-wort, fumitory, beet roots, &c. 
 Wash and c'.op a proper quantity, according to 
 order, and boil a short lime in thin veal or chicKen 
 broth; sift and keep it in a cool place. Warm it 
 for use without boiling. 
 
 Common sauce. 
 
 Soak slices of veal, ham, onions, parsnips, two 
 cloves of garlic, two heads of cloves, then add 
 brrith, a glass of white wine, and two slices of le- 
 mon; simmer it over a slow fire, skim it well, and 
 sift it; add 3 cloves of rocambole, bruised. 
 Siueet sauce. 
 
 Mix two glasses of red wine, one of vinegar, 
 three spoonsful of cullis, a bit of sugar, one sliced 
 onion, a little cinnamon, and a laurel-leaf; boil 
 them a quarter of an hour. 
 
 jyiiser''s sauce. 
 
 Chop five or six large onions, mix a little ver- 
 juice, or vinegar, pepper, salt, and a little butter; 
 serve it up either warm or cold. 
 Pontiff''s sauce. 
 
 Soak slices of veal, ham, sliced onions, carrots, 
 parsnips, and a white head of celery; add a glass 
 of wh'rte wine, as much good broth, a clove of gar- 
 hc, four shallots, one clove, a lit'le coriander, and 
 two slices of peeled lemons. Boil on a slow fire 
 till the meat is done; skim it and sift in a sieve; 
 add a little catsup, and a small quantity of fine 
 chopped parsley, just before it is used. 
 Housexvife''s sauce. 
 
 Take some of the above sauce sifted without 
 gravy, add a bit of butter rolled in flour, and chop- 
 ped chervil: use it when warm. 
 Pafsoji's sauce. 
 
 Chop lemon-peel very fine, with two or three 
 pickled cucumbers, a bit of butter, salt, and coarse 
 pepper; a little flour, with two spoonsful of catsup, 
 and stew it on the fire without boiling. 
 JVm7»'s sauce. 
 
 Put slices of veal and ham in a stew-pan, with 
 a spoonful of oil, two inusUrooms, a fagot of pars- 
 ley, a clove of garlic, two beads of cloves, halt a 
 leaf of laurel; let it catch b little on the fire; then 
 add some good broth, a little gravy, and some 
 white wine; simmer it for sometime, skim it well, 
 and sift in a sieve. When ready, add two or three 
 ^een shallots, and a dozen of pistachio-nuts, 
 whole. 
 
 Admiral's sauce. 
 
 Chop an anchovy, capers, and seven rr eight 
 gTeen rocamboles; simmer them on the fire with a 
 little salt, pepper, grated nutmeg, and butter roll- 
 ed in flour; when ready, add a lemon squeezed. 
 Sauce piqriante. 
 
 Put a bit of butter with two sliced onions into a 
 stew-pan, with a carrot, a parsnip, a little thyme, 
 laurel, basil, two cloves, two shallots, a clove of 
 garlic, and some parsley; turn the whole over the 
 hre until iv be well coloured; then shake in some 
 flour, and moisten it with some broth, and a spoon- 
 ful of vinegar. Let it boil ovjr a slow fire: skim, 
 and slram it through a sieve. Season it with salt 
 and pepper, and serve it with any dish required 
 to be heightened. 
 
 Sauce for veaL 
 
 Take the bones of cold roast or boiled veal, 
 dredge them well with flour, and put them into a 
 8iew-pau, with a pint and a half of broth or water, 
 
 a small onion, a little grated or fin'ly min<,<*d le- 
 mon-peel, or the peel of a quarter of a small le- 
 mon pared as thin as possible, half a tea-sj)oonFul 
 of salt, and a blade of pounded mace; — to thicken 
 It, rub a table-spoonful of flour into half an ounce 
 of butter; stir it into the broth, and set it on the 
 fire, and let it boil very gently for about half an 
 hour, strain through a tammis or sieve, and it is 
 ready to put to the veal to warm up, which is to 
 be done by placing the stew-pan by the side of the 
 fire. Squeeze in half a lemon, and cover the bot- 
 tom of the dish with toasted bread sippets cut into 
 triangles, and garnish the dish with slices of nam 
 or bacon. 
 
 Bechamel or ivliite sauce. 
 
 Cut in square pieces, half an inch thick, two 
 pounds of lean veal, half a pound of lean ham, melt 
 in a stew-pan two ounces of butter; when melted, 
 let the whole simmer until it is ready to catch at 
 the bottom, (it requires great attention, as if it 
 happen to catch at the bottom of the stew-pan, it 
 will spoil the look of your sauce,) then add to it 
 three table-spoonsful of flour; when well mixed, 
 add to it three pints of broth or water, pour a lit- 
 tle at s time, that the thickening be smooth, stir it 
 until It boil, put the stew-pan on the corner of the 
 stove to boil gently for two hours, season it with 
 four cloves, one onion, twelve pepper-corns, a 
 blade of mace, a few mushrooms, and a fagot made 
 of parsley, a sprig of thyme, and a bay-leaf. Let 
 ihe sauce reduce to a quart, skim the fat off, and 
 strain it through a tammis cloth. 
 
 Kitchener''s [Jir) sauce, superlative. 
 
 Claret or port wine, and mushroom catsup, a 
 pint of each; half a pint of walnut or other pickle 
 liquor; pounded anchovies, four ounces; fresh le- 
 mon-peel, pared very thin, an ounce; peeled and 
 sliced eshallots, the same; sci-aped horse-radish, 
 ditto. ; allspice and black pepper, powdered, half 
 an ounce each; Cayenne, one drachm, or curry 
 powder, three drachms; celery-seed, bruised, a 
 drachm. All avoirdupois weight. Put these into a 
 wide mouth bottle, stop it close, shake it up every 
 day for a fortnight, and strain it, when sonie think 
 it improved by the addition of a quarter pint soy, 
 or thick browning, and you will have a "delicious 
 double relish." 
 
 A dish of maccaroni. 
 
 Boil four ounces of maccaroni till it is quite ten- 
 der, then lay it on a sieve tc drain, and put it into 
 a stew-pan with about a gill of cream, and a piece 
 of butter rolled in flour; stew it five minutes and 
 pour it on a plate. Lay Parmesan cheese toasted 
 all over it, and send it up in a water-plate. 
 Sauce Italienne. 
 
 Put a piece of butter into a stew-pan, with mush- 
 rooms, onion, parsley, and the half of a laurel lea£^ 
 all cut fine; turn the whole over the fire sometime, 
 and shake in a little fjur; moisten it with a glass 
 of white wine, and as much good broth; add salt, 
 pepper, and a little mace; beat all fine. Let it boil 
 half an hour: then skim away the fat, and serve it 
 up. A fine flavour may be given to it whilst boil- 
 ing, by putting in a bunch of sweet herbs, which 
 take out before the dish is served up. 
 JVonpareil sauce. 
 
 Take a slice of boiled ham, as much breast of 
 roasted fowl, a pickled cucumber, a hard yolk of 
 an egg, one anchovy, a little parsley, and a head 
 of shallot, chop[)ed very fine; boil it a moment in 
 good catsup, and use it for meat or fish. 
 J^'ivernoise tauce. 
 
 Put in a small stew-pan a couple of slices of bam, 
 a clove of garlic, two cloves, a laurel-leaf, sliced 
 onions, and roots: let it catch the fire a little. Then 
 add a small quantity of broth, two spoonsful of cat- 
 sup, and a spoonful of the btist vinegar. Simmer M 
 
f7i* 
 
 UNIVERSAL KECEFPT BOOK. 
 
 tor an hoar rn the side of a stove, then sift it in a 
 %\cre, and serve it for a liigh flavoured sauce. 
 Gravy cakes. 
 
 Chop two leg;s of beef in pieces, put them into a 
 pot of water, stew it over a slow fire a day and a 
 night; tlien add onions, herbs and spices as fir ^ra- 
 vy; continue stewing it till the meat is off the 
 bones, and the gravy quite out; then strain the li- 
 quor into a milk-pan, to which quantity it should 
 be reduced; when cold, take off the fat, put it into 
 a saucepan, and add whatever is recpiired to flavour 
 it; simmer it on a slow fire till reduced to about 
 twelve saucers two-thirds full, put them in an au-y 
 place till as dry as leatlier, put them in paper bags, 
 and keep in a dry place. 
 
 General's sauce. 
 
 To make thi^ sauce properly, infuse all the fol- 
 lowing ingredients for twenty-four hours, on ashes 
 in an earthen pot, if possible, which must be very 
 well stopped; viz. split six shallots, a clove of gar- 
 lic, two laurel leaves, thyme and basil in propor- 
 tion, truflles, tarragon leifves, half an ounce of mus- 
 tard seed, bruised, six small pieces of Seville 
 orange peel, a quarter of an ounce of cloves, as 
 much mace, half an ounce of long pepper two 
 ounces of salt; squeeze in a whole lemon, and add 
 half a glass of verjuice, five spoonsful of vinega-, 
 and a pint of white wine; let it settle, and sift it 
 very crear. Tiiis may be kept, bottled, a long time, 
 and it will serve for all sorts of meat and fish — but 
 it must be used in moderation. 
 Sailor''s sauce. 
 
 Chop a fowl's liver witli two or three shallots, 
 and a couple of truflles or mushrooms; simmer 
 these in a spoonful of oil, two or three spoonsful 
 of gravy, a glass of white wine, a little salt and 
 coarse pepper; simmer it aliout half au hour, and 
 skim it very well before using. 
 Queen's sauce. 
 
 Simmer crumbs of br^ad in good gravy, until it 
 IS quite thick, take it oft' the fire, and add a few 
 sweet almonds pounded, two hard yolks of eggs, 
 and a breast of fowl roasted, all pounded very fine; 
 boil a sufticient quantity of cream to your sauce, 
 and sift all together, then add pepper and salt; and 
 warm it without boiling. 
 
 Carach smtce. 
 
 Take three cloves of garlic, each cut in half, 
 half an oimce of Cayenne pepper, and a spoonful 
 or two each of Indian soy and walnut pickle; mix 
 it in a pint of vinegar, with as much cochineal as 
 will colour it. 
 
 Tomata catsup. 
 
 Boil tomntas, full ripe, in tlieir juice, to nearly 
 the consisicnce of a pulp, pass them through a hair 
 sieve, and add salt to the taste. Aromatize it suf- 
 ficiently with clove, pepper and nutmegs. 
 Catsup for sea-stores. 
 
 Take a gallon ot strong stale beer, a pound of 
 anchovies washed from the pickle, the same of shal- 
 lots peeled; half an ounce of mace, half an ounce 
 of cloves, a quarter of an ounce of whole pepper, 
 three or fimr large races of ginger, and two quarts 
 of large musiiroom flaps, rubbed to pieces, Co"er 
 these close, and let .t simmer till half wasted. Then 
 strain it through a flannel bag; let it stand till quite 
 cold, and tlien bottle it. This may be carried to 
 any part of the world; and a spoonful of it to a lb. 
 of fresh butter melted, will make a fine fish sauce, 
 or will supply the place of gravy sauce. The 
 stronger and staler the beer the better will be the 
 catsu]). 
 
 Another. — Chop twenty-four anchovies, having 
 hrstbon-d them: Put to them ten shallots cut small 
 and a handful of scraped horse-radish, a quarter 
 of an ounce of mace, a quart of white wine, a pint 
 «f water, and the same quantity of red wine; a le- 
 
 mon cut into slices, half a pint of anchovy liquor, 
 twelve cloves, and the same number of pepper- 
 corns. IJoil them together till it comes to a quart, 
 tlifn strain it off, cover it close, and keep it in 3 
 cold dry i)iace. Two spoonsful of it will be suffi- 
 cient for a pound ot butter. It is a good sauce for 
 i)oiled fowls, or, in the room of gravy, lowering it 
 with hot water, and thickening it with a piece of 
 butter rolled in flour. 
 
 Fish sauce. 
 
 Take walnuts at tlie season for pickling, slice 
 them into an an earthen pan, between every layer 
 I throw a small handful of salt, stir it with a wooden 
 stirrer every day for a fortnight; strain the liquoi 
 through a coarse cloth, and let it stand to settle; 
 pour off" the clear, and boil it with a pound of an- 
 cliovies to each i)int; skim it, and let it stand to 
 cool; give it another boil, add one pint of red port, 
 and one of best white wine vinegar to each pint of 
 liquor; also mace, cloves, and nutmegs, of each, 
 half a quarter of an ounce, some flour of mustard, 
 sliced horse-radish, and shallot, or a clove of garlic 
 in each bottle. 
 
 Keep it well corked with a bladder tied over. 
 Tiie spice may be bruised or not, as desired, and 
 add a little whole black, or Jamaica pepper, as 
 thought best. 
 
 Another. — Take one pound of anchovies, a quart 
 of claret, tlirce quarters of a pint of white wine vi- 
 negar, half an ounce of cloves and mace, two races 
 of ginger sliced, a little black pepper, tlie peel of 
 a lemon, a piece of horse-radisli, a large onion, a 
 bunch of thyme and savory; set all these over a slow- 
 fire to simmer an hour, then strain it tlirough a 
 fieve; when cold, put it in a bottle with ttie spice, 
 but not tlie herbs. To a large coffee-cupful cold, 
 put a pound of butter; stir it over the fire till it is 
 as thick as cream; shake the bottle when used, and 
 put no water to the butter. 
 
 Cream sauce for a hare. 
 
 Run the cream over the hare or venison just be- 
 fore frothing it, and catch it in a disli; boil it up 
 with tlie yolks of two eggs, some onion, and a piece 
 of butter rolled in flour and salt. Half a pint of 
 cream is the proportion for two eggs. 
 Ragout of asparagus. 
 
 Scrape one hundred of grass clean; putthem,into 
 cold water; cut them as far as is good and green, 
 chop small two heads of endive, a young lettuce, 
 and an onion. Put a quarter of a pound of butter 
 into the stew pan, and when it is melted, put in the 
 grass with the other articles. Shake them well, 
 and when they have stewed ten minutes, season 
 them with a little pepper and salt; strew in a lit- 
 tle flour, shake them about, and then pour in half 
 a pint of gravy. Stew the whole till tie sauce is 
 very good and thick, and then pour ail into the 
 dish. Garnish with a few of the small tops of tlte 
 grass. 
 
 I he same of mushrooms. — Broil on a gridiron some 
 large peeled muslirooras, and clean ottthe inside; 
 when llie outside is brown, put tlitni into a stew- 
 pan with a sufficient quantity of water to cover 
 them; when they have stewed ten minutes, put to 
 them a spoonful of white wine, the bame of brown- 
 ing, and a little vinegar. Thicken it wiiii buttei 
 and flour, give a gentle boil, and serve it up with 
 sippets round the dish. 
 
 Of artichoke bottoms. — Soak them iit warm wa- 
 ter for two or tiiree hours, changing the water; 
 then put them into the stew-pan with some good 
 gravy, mushroom catsup, or powder. Add a little 
 Cayenne pepper and salt when tliey boil; thicken 
 tiiem with a little flour, put them into the disii 
 with sauce over them, and serve them hot. 
 
 Of calves'' si-ueet-breads. — Scald two or three 
 sweet-breads cut each into three or four pieces. 
 
PASTRY, &c. 
 
 1"7 
 
 Biifl put them into a stew-pan wi.^ .shrooms, 
 l>iitter, and a fagot of sweet herbs; soak tliese to- 
 i^eiher a moment, then add brolh and gravy; sim- 
 mer on a slow tire, skim the sauce well, and reduce 
 it; season with pepper, salt, and lemon juice when 
 (■eady. 
 
 Of roots. — Cut carrots and parsnips to the length 
 'jf a finger, and of much the same thickness; boil 
 ';hem till half done in water, put them into a stew- 
 pan with small bits of ham, chopped parsley, and 
 'ballots, pepper and salt, a glass of wine and broth; 
 let them stew slowly until the broth is reduced 
 prett>' thick, and add the squeeze of a Itmon when 
 ready to serve. For maigre, instead of ham, use 
 mushrooms, and make a mixture beat up with yolks 
 i)f eggs and maigre broth. Cel^i-y is done much 
 the same, only it is cut smaller. If these roots are 
 to be served in a boat for sauce, boil them tender 
 in the brotli pot, or in water, cut them ii.to the de- 
 sired length, and serve with a good gravy or white 
 lauce. 
 
 PASTRY, &c. 
 
 To make a rich phtm cake. 
 
 Take one pound of fresh butter, one pound of 
 sugar, one pound and a half of flpui-, two pounds of 
 currants, a glass of brandy, one pound of sweet- 
 meats, two ounces of sweet almonds, ten eggs, a 
 quarter of an ounce of allspice, and a quarter of an 
 ounce of eiiinanion. 
 
 Melt the butter to a cream and put in the sugar. 
 Stir it till quite light, adding the allspice, and 
 pounded cinnamon; in a quarter of an hour take 
 ihe yolks of the eggs, and work them in, two or 
 ;hree at a time; and the whites of the same must 
 oy this tim^ be beaten into a strong snow quite 
 ready to work in; as the paste must not stand to 
 chill the butter, or it will be heavy, work in the 
 whites gradually: then add the orange-peel, lemon, 
 and citron, tut in fine stripes, and the currants, 
 which must be mixed in well, with the sweet al- 
 monds. Then add the sifted flour and .glass of 
 brandy. Bake this cake in a tin hoop in a hot 
 oven for tliree hours, and put twelve sheets of pa- 
 pter under it to keep it from ' urning. 
 
 A good plain cake. — The following is a receipt 
 for making a good plain cake, to be given to chil- 
 dren, at breakfast, instead of buttered bread. 
 
 Take as much dough as will make a quartern 
 loaf, (either made at home, or procured at the ba- 
 ker's) work into this a quarter of a pound of but- 
 ter, a quarter of a pound of moist sugar, and a 
 handful of caraway seeds. When well worked to- 
 gether, pull into pieces the size of a golden pip- 
 pin, and work it together again. This must be 
 •ione three times, or it will be in lumps, and heavy 
 when baked. 
 
 Iceing for cakes. 
 
 Put one pound of fine sifted, treble refined sugar 
 into a basin, and the whites of three new-laid eggs; 
 beat the sugar and eggs up well with a silver spoon, 
 until it becomes very white and thick: dust the 
 cake over with flour, and then brush it off, by way 
 cf taking the grease from the outside, which pre- 
 vents the iceing from running; put it on smooth 
 with a palette knife, and garnish according to fan- 
 cy; any ornaments should be put on immediately, 
 for if the iceing get dry, it will not stick on. 
 A rich seed cake. 
 
 Take a pound and a quarter of flour well dried, 
 B pound of butter, a pound of loaf sugar, beat and 
 silted, eight eggs and two ounces of caraway seeds, 
 one grated nutmeg, and its weight in cinnamon. 
 Beat the butter into a cream, put in the sugar, beat 
 the whites of the eggs and the yolks separately, 
 
 then mix them with the butter and sugar. Beat in 
 the flour, spices, and seed, a little before sending 
 it away. Bake it two hours in a quick oven. 
 .1 plain potmd cake. 
 Beat one pound of butter in an earthen pan un- 
 til it is like a fine thick cream, then beat in nine 
 whole eggs till quite light. Put in a glass of bran- 
 dy, a little lemon-peel, shred fine, then work in a 
 pound and a quarter of flour; put it into the hotp 
 or pan and bake it for an hour. A pound plum 
 cake is made the same with putting one pound and 
 a half of clean washed currants, and half a pound 
 of candied lemon-peel. 
 
 Ratafia cakes. 
 Beat half a pound each of sweet and bitter al- 
 monds in fine orange, rose, or ratafia water, mix 
 half a pound of fine pounded and sifted sugar with 
 the same, a<ld the whites of four eggs well beaten 
 to it, set it over a moderate fire in a preserving- 
 pan. Stir it one way until it is pretty hot, and 
 when a little cool form it into small rolls, and cut 
 it into thin cakes. Shake some flour lightly on 
 them, give each a light tap, and put them on su- 
 gar papers, sift a little sugar on them, and put 
 them into a thorough slack oven. 
 JViggs. 
 Put halt a pint of warm milk to three quarters 
 of a pound of fine flour; mix in it two or three 
 spoonsful of light yeast. Cover it up, ani set it 
 before the fire an hour, in oi'der to make it rise. 
 Work into it four ounces each of sugar and but- 
 ter, make it into cakes, or wiggs, with as little flour 
 as possible, and a few caraway seeds, and bake 
 tkem quick. 
 
 JBath cakes. 
 Mix well together, half a pound of butter, one 
 pound of flour, five eggs, and a cupful of yeast. 
 Set the whole before the fire to rise, which effect- 
 ed, add a quarter of a pound of fine ])owdered su- 
 gar, an ounce of caraways well mixed in, and roll 
 the paste out into little cakes. Bake them on tins. 
 ShreTvsbuiy cukes. 
 Mix half a pound of butter well beat like cream, 
 and the same weight of flour, one egg, six ounces 
 of beaten and sifted loaf sugar, and half ati ounce 
 of caraway seeds. Form these into a paste, roll 
 them thin, and lay them in sheets of tin; then bake 
 them in a slow oven. 
 
 Portugcd cakes. 
 INIix into a pound of fine flour, a pound of loal 
 sugar, beat and sifted, and rub it into a pound of 
 butter, till it is thick, like grated white bread; 
 then put to it two spoonsful of rose-water, two of 
 sack, and ten eggs; work them well with a whisk, 
 and put in eight ounces of currants. Butter the tin 
 pans, fill them half full, and bake them. If made 
 without currants they will keep a year. 
 Ginger cakes ivithout butter. 
 Take one pound of sugar, a quai'ter of a pound 
 of ginger, a pint of M'ater, two pounds of flour, and 
 eight caps of orango-y.>ei. Pound and sift the gin- 
 ger, and add a pint of water; boil it five minutes, 
 then let it stand till cold. Pound the presei-ved 
 orange peel, and pass it through a hair-sieve; put 
 the flour on a pasteboard, make a wall, and put in 
 the orange peel and ginger with the boiled water; 
 mix thio up to a paste and roll it out^ prick the 
 cakes before baking the'Ti. 
 
 Savoy cakes. 
 To one pound of fine sifted sugar, put the yolks 
 of ten eggs, (have the whites in a separate pan,) 
 and set it, if m summer, in cold water: if there is 
 any ice set the pan on it, as it will cause the eggs 
 to be beat finer. Then beat the yolks and sugar 
 well wi'h a wooden spoon for 2C minutes, and pal 
 in the rind of a lemon grated; beat up the whites 
 .with a whisk, until they become quit« stiff aiid 
 
178 
 
 UXT\T.RSA1. RKCEIPT BOOK. 
 
 white as snow. Stir them into trie hRtter t)y de- 
 grees, then add | of a pound of well dried flour; 
 finally, put it in a nioul<l in a slack oven to bake. 
 Saff'ron cakes. 
 
 litke a quartern of fine flour, 1^ lbs. of butter, 3 
 oz. of caraway soeils, 6 eggs, well beaten, ^ of an 
 oz. of well beaten cloves and mace, a little pound- 
 ed cinnamon, 1 lb. of sup;ar, a little rose-water and 
 saff'ron, a pint and a half of yeast, and a quart of 
 milk. Mix them thus: first boil the milk and but- 
 ter, then skim off the butti-r, and mix it with the 
 flour and a little of the milk. Stir the yeast into 
 the rest and strain it; mix it with the flour, put in 
 the en;£;s and spice rose-water, tincture of saffron, 
 sugar, and eggs. Beat it all well up, and bake it 
 in a hoop or pan well bu.tercd. Send it tea quick 
 oven, and an hour and a half will do it. 
 Queen cakes. 
 
 Take a pound of su<;;ar, beat and sift it, a pound 
 of well dried flour, a pound of butter, eight eggs, 
 and half a ]»nund of cui-rants washed and picked; 
 grate a nutmeg and an equal quantity of mace and 
 cinnt.mon, work the butler to a cream, jiut in the 
 sugar, beat the whites of the eggs 20 minutes, and 
 mix them with the butter antl sugar. Then heat 
 the yolks for half an hour and put them to the but- 
 ler. Beat the whole together, and when it is ready 
 for the oven, put in the flour, spices, and currants; 
 sift a little sugar over them, and bake them in tins. 
 Jiice cakes. 
 
 Beat the yolks of 15 eggs tor nearly half an hour, 
 vith a whisk, mix well with them ten ounces of 
 line sifted loaf sugar, put in half a pound of ground 
 I'ice, a little orange water or brandy, and the rinds 
 of two lemons grated, then add the whites of seven 
 t^ggs well beaten, and stir the whole together for a 
 quarter of an hour. Put them into a hoo|) and set 
 *hem in a quick oven for half an hour, when they 
 •will be properly done. 
 
 Lemon cakes. 
 
 Take one pound of sugar, three quarters of a 
 pound of flour, 14 eggs, two table-spoonsful ofrose- 
 •water, the raspings and juice of four lemons; when 
 the yolks are well beat up and separated, add the 
 powder sugar, the lemon raspings, the juice, and 
 the rose-water; beat them well together in a pan 
 with a round bottom, till it becomes quite iiglit, 
 for half an hour. Put the paste to the whii.es pre- 
 viously well whisked about, and mix itvety ligbt. 
 Wlien well mixed sift in the flour and knead it in 
 with the paste, as light as possible; form the bis- 
 cuits and bake them in small oval tins, with six 
 sheets of paper under them, in a moderate heat. 
 Butter the tins well or it will prove difficult to lake 
 otit the Liscuits, which will be exceedingly nice if 
 well made. Ice them previous to baking, but very 
 lightly and even. 
 
 Banhicry cakes. 
 
 Take a pound of dough made for white bread, 
 roll it out, and put hits of butter upon the same as 
 for puft' paste, till a pound cf the same has been 
 worked in; roll it out very thin, then cut it into 
 hits of ail oval size, according as the cakes are 
 wanted. Mix some good moist sugar with a little 
 brandy, sufficient to wet it, then mix some clean 
 washed currants with the former, put a little upon 
 each bit of paste, close them up, and put ihe side 
 that is closed next the tin t'.ey are to be baked up- 
 on. Lay them separate, and b&ke them moderate- 
 ly, and afterwards, when taken out, sift sugar over 
 them. Some candied peel may be added, or a few 
 drops of the essence of lemon. 
 Almond cakes. 
 
 Take six ounces of sweet almonds, half a jiound 
 of powdered sugai, seven eggs, six ounces r" flour, 
 and the raspings of four lemons. Pound the al- 
 monds very fine, with whole eggs, add thf tugar 
 
 and lemon ra=pings, and mix them well together in 
 tiie mortar. Take it out, put it in a basin and stir 
 it with the yolks of eggs, till it is as while as a 
 S])onge paste; beat up the whites of the 3ggs to a 
 strong snow, mix them very light with the paste, 
 then take the flour and mix it as light as possible; 
 on this the goodness of the paste principally de- 
 pends, as it is impossible to make a got d cake with 
 » heavy paste; butter the mould, and bake in a 
 slack oven for an hour, with ten sheets of paper 
 under it and one on the top. 
 
 Piain fftngei'bread. 
 
 Mix ihr'^e pounds of flour with four ounces of 
 moist sugar, half an ounce of powdered ginger, and 
 one pound and a quarter of warm treacle; melt half 
 •A pound of fresh butter in it, puL it t ) the flour and 
 make it a paste; then form it into nuts or cakes, or 
 bake it in one cake. 
 
 AniUier method. — Mix six pounds of flour with 
 two ounces of carawav seeds, two ounces of ground 
 ginger, two ounces of candied orai.ge peel, the 
 I same of candied lemon peel cut in pieces, a little 
 salt, and six ounces uf moist sugar; melt one pound 
 of fresh batter in about half a pint of milk, pour it 
 by degrees into four pounds of treacle, stir it well 
 together, and add it, a little at a time, to the'flour; 
 mix it thoroughly; make it into a paste; roll it out 
 rather thin, and cut into cakes with the top of a 
 dredger or wint: glass; put them on floured tins, 
 and bake them in rather a brisk oven. 
 Cream cakes. 
 
 Beat the vhites of nine eggs to a stiff froth, stir 
 it gently with a spoon lest the froth should fall, and 
 to every white of an egg grate the rinds of two le- 
 mons; shake in genii)- a spoonful of doiible refined 
 sugar sifted fine, lay a wet siieet of paper on a tin, 
 and with a spoon drop the froth in little lumps on 
 it near each other. Sift a good quantity of sugar 
 over them, set them in the oven after the bread is 
 out, and close up the raoutli of it, which will occa- 
 sion the froth to rise. As soon as tliey are colour- 
 ed they will be sufliciently baked; l.iy them by two 
 bottoms together on a sieve, and diylhemin a cool 
 oven. 
 
 Crinnpets. 
 
 Set 2 lbs. of flour witn a little salt before the fire 
 till qr'te warm; then mix it with warm milk and' 
 water till it is as stiff as it can be stirred; let the 
 milk be as warm as it can be borne with the fin- 
 ger, put a cupful of this with 3 eggs well beaten, 
 and mixed with 3 spoonsful of very thick yeast; 
 then put this to the batter and beat them all well 
 together in a large pan or bowl, add as much milk 
 and water ;!S will make it i-nloathick batter; cover 
 it close atid put it before the fire to rise; put a bit 
 of butter in a piece of thin muslin, tie it up, and 
 rub it lightly over the iron hearth or frying pan; 
 then pour on a sufficient quantity of batter at a 
 time to make one crumpet; let it do slowly, and it 
 will be very light. Bake them all the same way 
 They should not be brown, but of a fine yellow. 
 jyiitffins. 
 
 INlix a quartern of fine flour, lA pints of warn* 
 milk and water, with ^ of a pint ot good yeast, and 
 a little salt; stir them together for a quarter of an 
 hour, then strain the li(|uor into a quarter of a jieck 
 of fine flour; mix the dough well and set it to rise 
 for an hour, then roll it up and pull it into small 
 pieces, make them up in the hand like balls and 
 lay a flannel over them while rolling, to keep them 
 warm. The dough should be closelj' covered up 
 the whole time; when the whole is rolled into balls, 
 the first that are made will be ready for baking. 
 When they are spread out in the right form for 
 muffins, lay them on tins and bake them, and as the 
 bottoms begin to change colour turn them on tJi* 
 other side 
 
PASTRY, &c. 
 
 i7r> 
 
 Common hum. 
 
 Rub four ounces of butter into two pounds of 
 fto \\\ a little salt, four ou-.ii,. s of sugar, a dessert 
 spoonful i,f cara\v:\ys, and a tea-si)Oonful of ginger; 
 put some warm milk or cream to four table spoons- 
 fill of yeast; mix all togetlier into a paste, but not 
 too stiff; pover it over and set it before tlie fire an 
 hour to rise, then make it into buns, put them ona 
 tin, set them before the tire for a quarter of an 
 nour, co\er over with flannel, then brush them 
 with very warm milk and bake them of a nice 
 brown in a moderate oven. 
 
 Cross bmis. 
 
 Put 2J lbs. of fine flour into a wooden bowl, and 
 3i't it before the fire to warm; then add A a \h. of 
 lifted sugar, some coriander seed, cinnamon and 
 aace powdered fine; melt \ lb. of butter in half a 
 I int of milk; when it is as warm as it can bear the 
 5nger, mix with it three tal)le spoonsful of very 
 tiiiek yeast, and a little salt; put it to the flour, 
 Mix it to a paste, and make the buns as directed in 
 •he last receipt. Put a ci oss on tlie top, not very 
 'ieep. 
 
 Rusks. 
 
 Beat up seven eggs, mi.x them with half a pint 
 of warm new milk, in which a quarter of a pound 
 of butter has been melted, add a quarter of a pint 
 of yeast, and three ounces of sugar; put them gra- 
 dually into as much flour as will make a light paste 
 ■ learly as thin as batter; let it rise before the fire 
 naif an hour, add more flour to make it a little 
 btiffer, work it well and divide it into small loaves, 
 "tv cakes, about five or six inches wide, and flatten 
 "hern. When baked and cold put them in tlie oven 
 to brown a little. These cakes when first baked 
 Hre very good buttered for tep, if they are made 
 with caraway seeds they eat very nice cold. 
 Orange ciistarih. 
 
 Boil very tender the rind of half a Seville 
 orange, and beat it in a mortar until it is very fine; 
 put to it a spoonful of the best brandy, the juice oi 
 a Seville orange, four ounces of loaf sugar, and the 
 yolk of four eggs. Beat them all together for ten 
 minutes, and then pour in by degrees a pint of 
 !)oiling cream; beat them until cold, then put them 
 m custard cups, in a dish of hot water; let them 
 stand till they are set, then t:ike them out and stick 
 preserved orange peel on the top; this forms a fine 
 Savoured dish, and may be served up hot or coM. 
 Baked aistards. 
 
 Boil a pint of cream with some mace and cinna- 
 mon, and when it is cold, take four yolks of egg?, 
 a little rose water, sack, nutmeg, and sugar, to 
 taste; mix them well and bake them. 
 Itice cuslards. 
 
 Put a blade of mace, and a quartered nutm.eg in- 
 to a quart of cream; boil and strain it, and add to 
 it some boiled rice and a little brandy. Sweeten, 
 •t to taste, stir it till it thickens, and serve it up in 
 cups or in a dish; it may be used either hot or 
 cold. 
 
 •Almond mstards. 
 
 Blanch a quarter of a pound of almonds, beat 
 ihem very fine, and then put them into a pint of 
 cream, with two spoonsful of rose water; sweeten 
 It, and put in the yolks of four eggs; stir them well 
 together till it becomes thick, and then pour it into 
 eups. 
 
 Lemon custards. 
 
 Take half a pound of double refined sugar, the 
 juice of two lemons, the rind of one pared very 
 thin, the inner rind of one boiled tender and rub- 
 bed through 51 sieve, and a pint of white wine; boil 
 tJ'.jm for some time, then take out the peel and a 
 tittle of the liquor; strain them into the dish, stir 
 tliem well together and set them to coolj^ 
 
 To make almond tarts. 
 
 nianch and beat fine some almonds, with a little 
 while wine and some sugar (a pound of sugar to s 
 pound of almonds), grated bread, nutmeg, cream, 
 and the juice of spinach, to colour the almoiidi. 
 Bake it in a gentle oven, and when done, thickee 
 with candied oi-ange peel or citron. 
 Gree^i almond tarts. 
 
 Pull the almonds from the tree before they shell, 
 scrape ofi'lhe down, and put them into a pan with 
 cold spring water; tlieii put them into a skillet 
 with more spring water; set it on a slow fire, and 
 let it remain till it simmers. Change the 'wwtei 
 twice, wnd let them remain in the last till ten.ler, 
 then take them out and dry them well in a cloth. 
 Make a svrup with double refined sugar, put them 
 into it and let them simmer; do the same the next 
 day, put them into a stone jar, and cover them very 
 close, for if the least air coines to them they will 
 turn black; the yellower they are before they art- 
 taken out of the water, the greener they will be 
 after they are done. Put them into the crust, co- 
 ver them with syrup, lay on the lid, and bake them 
 in a moderate oven. 
 
 Orange or lemon pie. 
 
 Rub six oranges or lemons witii salt, and put 
 them into water, with a handful of salt, for two 
 davs. Put every day fresh water without salt, for 
 a fortnight. Boil them tender, cut them into half 
 quarters, corner ways, quite thin; boil six pippins 
 pared, cored, and quartered, in a i)int of water til' 
 they break, then put the liipior to the oranges or 
 lemons, with half the pulp of the pi[)pins well bro- 
 ken, and a pound of sugar; boil them a quarter of 
 an hour, then put them into a pot and S(jueeze in 
 two sfjoonsful of the juice of either orange or le- 
 mon, according to the kintl of tart; put puff paste, 
 very thin, into shallow patty-pans. Take a brush, 
 and rub them over with melted butter, sift double 
 refined sugar over tnem, which will form a pretty 
 iceing, and bake thorn. 
 
 Orange tarts. 
 
 Grate a little of the outside of a Seville orange, 
 squeeze tiie juice into a dish, put the peel into wa- 
 ter, and change it often for foiir days, then put it 
 into a saucepan of boiling water on the fire; change 
 the water twice to take out the bitterness, and 
 when tender, wipe :ind beat them fine in a mortar; 
 boil their weiglit in double refined sugar into a sy- 
 rup, and skim it, then put in the pulp and boil all 
 together till clear; when cold put it into the tarts, 
 and squeeze in the juice, and bake them in a quA-k 
 oven. Conserve of orange makes good tarts. 
 Orange p^iffs. 
 
 Pare off the rinds from Seville oranges, then rub 
 them with salt, let them lie twenty-four hours in 
 water, boil them in four changes of water, make the 
 first salt, drain and b«at them to a pulp; bruise in 
 the pieces of all that are pared, make it very 
 sweet with loaf su^ar, and boil it till thick; let it 
 stand till cold, and then i)Ut it into the paste. 
 English macaroons. 
 
 One pound of sweet r.imonils, 1 pound and a 
 (juartcr of sugar, 6 « hites of eggs, and the raspings 
 of 2 lemons. Pound the almonds veiy fine with 6 
 whites of eggs, feel the almonds, and if they are 
 free from lumps, they will do; then add the pow. 
 dered sugar, and mix it well with the lemon rasp- 
 ings. Di'ess them in wafer paper of the requiteii 
 shape; bake thciii i:i a modei-ate heat, then let 
 them stand till cold, cut the wafer paper round 
 them, but leave it on tlie bottoms. 
 Fancy biscuits. 
 
 Take I pound of almonds, 1 pound of sugar, and 
 some orange flower water. Pound the aJmondj 
 very £ae, and sprinkle tlwm with orange flower 
 
180 
 
 UNI^^:RSAL RECEIPT BOOR. 
 
 water; when they are perfectly smooth to the touch, 
 put them in a small ,>an, with flour sifted through a 
 silk sieve; pui the pan on a slow fire, and dry the 
 paste till it does not stick to the fingers; move it 
 well from the bottom, to prevent its burning; then 
 take It off, and roll it into small round fillets, to 
 Slake knots, rings, Jsc, and cut it into various 
 shapes; make an iceing of different colours, dip 
 one side of them in it, and set them on wire grat- 
 ings to drain. They may be varied by strewing 
 over them coloured pistachios, or coloui'ed almonds, 
 according to fancy. 
 
 Sponge biscidts. 
 
 Beat the yolks of 1'2 eggs for half an hour; then 
 put in 1^ pounds of beaten sifted sugar, and whisk 
 it till it rises in bubbles; beat the whites to a strong 
 froth, and whisk them well with the sugar and 
 yolks, work in 14 oz. of flour, with the rinds of 2 
 lemons grated. Bake them in tin moulds buttered, 
 in a quick oven, for an hour; before they are baked, 
 sift a little fine sugar over them. 
 F^ine cheesecakes. 
 
 Pi»t a pint of warm cream into a saucepan over 
 the fire, and when it is warm, add to it 5 quarts of 
 new milk. Then put in some rennet, stir it, and 
 when it is tui'ned, put the curd into a linen clc;.h 
 or bag. Let' the wliej- drain from i-t, but do not 
 squeeze it too much. Put it into a mortar, and 
 pound it as fine as butter. Add half a pound of 
 sweet almonds blanched, half a pound of maca- 
 roons, or Naples biscuit. Then add 9 well beaten 
 yolks of eggs, a grated nutmeg, a little rose or 
 orange water, and half'a pound of fine sugar. ,Mix 
 ail Well together. 
 
 ^Umond cheesecakes. 
 
 Put 4 ounces of blanched sweet almonds into 
 eold water, and beat them in a mai'ble mortar or 
 wooden bowl, with some rose water. Put to it 4 
 ounces of sugar, and the yolks of 4 eggs beat fine. 
 Work it till it becomes white and frothy, and then 
 make a rich putf paste as follows: Take half a 
 pound of flour, and a quarter of a pound of butter; 
 rub a little of the butter into the flour, mix it stiff 
 with a little cold water, and then roll out the paste. 
 Strew on a little flour, and layover it, in thin bits, 
 one-third of the butter; throw a little more flour 
 over the bottom, and do the like three different 
 times. Put the paste into the tins, grate sugar over 
 them, and bake them gently. 
 
 Bread cheesecakes. 
 
 Slice a penny loaf as thin as possible; pour on 
 ft a pint of boiling cream, and let it stand two 
 hours. Beat together eight eggs, half a pound of 
 butter, and a grated nutmeg: mix them into the 
 cream and bread with half a pound of currants, 
 well washed and dried, and a spoonful of while 
 wine or brandy. Bake them in patty pans, on a 
 raised crust. 
 
 Jiice cheesecakes. 
 
 Boil 4 ounces of rice till it i^ tender, and then 
 l)Ut it into a sieve to drain; mix with it 4 eggs well 
 beaten up, half a pound of butler, half a pint of 
 crean>, 6 oz. sugar, a nutmeg grated, a glass of 
 i»randy or ratafia water. Beat them all well to- 
 gether, then put them into raised crusts, and bake 
 Uiem in a moderate oven. 
 
 Jlpple cakes. 
 
 fake half a quartern of dough, roll it out Uiin: 
 »prcad equally over it 5 ounces each of cofi^e and 
 sugar, a liule nutmeg or allspice, and i2 ounces of 
 butter; then fold and roll it again two or threv; 
 limes, to mix well the ingredients. Afterwards 
 roll it out thin, and spread over it 4 rather large 
 apples, pared, cored, and chopped small; fold it 
 up, and roll until mixed. Let it stand to rise after. 
 Half a pound of Luiter may be added. 
 
 JBlancmange. 
 
 Put into 1 quart of water ati ounte of iitinglass, 
 and let it boil till it is reduced to a pint; then put 
 in the whites of 4 eggs, with 2 opoonsful of rice 
 water, and sweeten it to taste. K-ui it through a 
 jelly-bag, and then put to it 2 ounces of sweet, and 
 I ounce of bitter almonds. Scald them m the jelly, 
 and then run them through a hair sieve. Put it 
 into a china bowl, and the next day turn it out 
 Garnish witli flowers or green leaves, aiid stick all 
 over the top blanched almonds cut lengthways. 
 Clear blancmange. 
 
 Skim off the fat, and strain a quart of strong 
 calf's foot jelly, add to the same the whites of 4 
 eggs well beaten; set it over the fire and stir it till 
 it boils. Then pour it into a jelly bag, and run ii 
 through several times till it is clear. Beat an 
 ounce each of sweet and bitter almonds to a paste 
 with a spoonful of rose water strained through a 
 cloth. Then mix it with the jelly, and add to it 3 
 spoonsful of very good cream. Set it again over 
 the fire, and stir it till it almost boils. Pour it into 
 a bowl; then stir it often till almost cold- <nud then 
 till the moulos. 
 
 CONFECTIONARY 
 
 To prepare sngar for can dying. 
 I The first process is clanfifing, which is done 
 ' thus. Break the white of an egg into a preserving 
 I pan; put to it 4 quarts of water, and beat it with a 
 I whisk to a froth. Then put in 12 pounds of sugar, 
 I mix all together, and set it over the fire. When it 
 I boils put in a little cold water, and proceed as often 
 I as necessary, till tl.r" scum rises thick on the top. 
 j Then remove it from the fire, and when it ,s set- 
 I tied, take off" the scum, and pass it through a strain- 
 I ing bag. If the sugar should not appear very fine, 
 boil it again before straining it. 
 
 To candy sugar. 
 
 I After having completed the above first process, 
 
 put what quantity is wanted over the fire, and boil 
 
 ' It till it is smooth enough. This is known by dip- 
 
 pfjg the skimmer into the sugar, and touching i' 
 
 between the forefinger and thumb; and immediately 
 
 on opening them a small thread will be observed 
 
 i drawn between, which will ci-ystallize and break, 
 
 and remain in a drop on the thumb, which will be 
 
 a sign of its gaining some dc;|ree of smoothness. 
 
 Boil it again, and it will draw into a larger siring 
 
 1 it is now called bloom sugar, and must be boile» 
 
 I longer than in the former process. To tiy its for- 
 
 wardiiess, dip again the skimmer, shaking off" the 
 
 sugar into the pan; then blow with the moutli 
 
 strongly through the holes, and if certain bladders 
 
 , go tiirough, it has acquired the second degree; to 
 
 ' prove if the liquid has arrived at the state called 
 
 feathered sugar, re-dip the skimmer, and shake it 
 
 over the pan, then give it a sudden flirt behind, and 
 
 the sugar will fly off like feathers. 
 
 It now arrives to the state called iTackled stigar, 
 to obtain which the mass must be boiled longer 
 than in the preceding degree; then dip a stick in 
 it, and put it directly into a pan of cold water, draw 
 off the sugar which hangs to the stick in the water, 
 and if it turns hard and snaps, it nas acquired the 
 proper degree of ciystallization; if otherwise, boil 
 It again until it acquires that brittleness. 
 
 The last stage of refining this article is called 
 cannel sugar, to obtain which it must be boiled 
 longer than in any of the preceding methods; prove 
 it by dipping a stick first into the suear, and then 
 into cold water, and the moment it touches the lat- 
 ter, it will, if matured, snap like glass. Be care- 
 ful that the fire is not too fierce, as by flaming up 
 
CONFECTIONARY. 
 
 i8i 
 
 the sides of the pan, It will burn, discolour, and 
 <poil the sii;i;ar. 
 
 French method. — Put into a pan synip enough of 
 clarified sugar to fill the mould; boil it until it 
 somes to the state called small feather; skim it 
 well; take tlie pan from the fire, and pdur it into 
 1 small quantity of spirit of wine sufficient to make 
 it sparkle; let it rest till tlic skin, which is the 
 candy, rises on the surface; take it off with a skim- 
 mer, and pour it directly into the mould; which 
 Keep in the stove at 90° heat for 8 days: then strain 
 (he cand)' by a hole, slanting; the mould on a bason 
 or pan to receive the drainings; let it drain till it is 
 [lerfeet'.y dry, tlien loosen the pa])erby moistening 
 it witii warm water; warm it all round near the 
 fire, and turn the candy by striking it hard on the 
 table. Put it on a sieve \n the stove to finish dry- 
 ing it; but do not touch it while there, and keep 
 u[) an equal heat, otherwise there will be only a 
 mash instead of a candy. Spirit of wine will take 
 off grease, and not affect the candy, as it soon eva- 
 porates. 
 
 To make barley sngar. 
 
 Take a quantity of clarified sugar in that state, 
 that on dipping the finger into the pan the sugar 
 which adheres to it will break with a slight noise; 
 this is called crack. When the sugar is near this, 
 put in two or three drops of lemon juice, or a lit- 
 tle vinegar to prevent its graining. When it has 
 come to the cracfc take it oft" instantly, and dip the 
 pan into cold water to prevent its burning; let it 
 stand a little, and then pour it on a marble which 
 must be previously rubbed with oil. Cut the sugar 
 into small pieces, wlien it will be ready for use. 
 One drop of citron will flavour a considerable 
 quantity. 
 
 Bon-hong. 
 
 Provide leaden moulds, which must be of vari- 
 rious shapes, and be oiled with oil of sweet al- 
 monds. Take a quant'ty of brown sugar syrup in 
 tiie proportion to their size, in tliat state called a 
 blow, which may be known by dipping the skim- 
 mer into the sugar, shaking it, and blowing through 
 the holes, when parts of light may be seen; add a 
 drop of any esteemed essence. If the bon-bons 
 are preferred white, when the sugar has cooled a 
 liitle, stir it round the pan till itgrains, and shines 
 on the surface; then pour it into a funnel and fill 
 the little moulds, when it will take a proper form 
 and harden: as sor— as it is cold take it from the 
 moulds; dry it two or three days, and put it upon 
 paper. If the bon-bons are required to be colour- 
 eil, add the colour ju'.t as the sugar is ready to be 
 taken oft' the fire. 
 
 'I'o candy ginger. 
 
 Put 1 oz. of race ginger grated fine, 1 lb. of loaf 
 sugar beat fine, into a preserving pan, with as much 
 water as will dissolve the sugar. Stir them well 
 together over a slow fire till the sugar begins to 
 boil. Then stir in another pound of sugar, beat 
 fine, and keep stirring it till it grows thick. Tlien 
 take it off the firtj, and drop it in cakes upon eartli- 
 en ilishes. Set them in a warm place to dry, when 
 tliey will become hard and brittle, and look white. 
 'I'o candy horehound. 
 
 Boil it in water till the juice is extracted; then 
 boil a sufficient quantity of sugar to a great height, 
 and add the juice to it. Stir it with a spoon against 
 tlie sides of the sugar pan, till it begins to grow 
 thick, then pour it out into a paper case that is 
 dusted with fine sugar, and cut it into squares: dry 
 tile horehound, and put it into the sugar finely pow- 
 dered and sifted. 
 
 To make •white sngar candy. 
 
 Sugar crystallized tjy the saturated syrup being 
 left in a very warm place, from 90 to 100 degrees 
 Fahrenheit, and the shooting promoted by placing 
 
 sticks, or a net of threads at smal distances from 
 each other in the liquor, it is also deposi.ied from 
 compound syrup, and does not retain any of the 
 foreign substances with which the syrup is loaded. 
 To clarify loaf sugar. 
 
 Break the same into a copper pan, which will 
 hold l-3d more, put half a pint of water to eacb 
 lb. of sugar, mix J*white of an egg to every 6 lbs. 
 when it rises in boiling, throw in a little cold wa- 
 tei', which must be kept ready in case it should 
 boil over; skim it the fourth time of rising, conti- 
 nue to throw in a little cold water each time till the 
 scum ceases to rise, and strain it through a sieve, 
 cloth or flannel bag. Save the scum, which, when 
 a certain quantity is taken oft", may be clarified. 
 The latter skimming will do to add to fermented 
 wines. 
 
 To clarify coarse brotvn f^igar. 
 
 Put 50 pounds of coarse brown sugar into a pan, 
 which will contain one-tiiird more, pour in 20i Ints 
 of water, well mixed with 5 whites of eggs; pound 
 5 lbs. of small charcoal, mix it in the pan while on 
 the fire, and boil it till it looks as black as ink. It 
 it rises too fast, add cold water, strain it through 
 a bag, and though at first it will be black, continue 
 to strain it until it becomes quite clear; which may 
 be seen by putting the syrup in a glass. Put it 
 back until it comes out as fine as clarified loaf su- 
 gar. 
 
 To improve and increase sugar. 
 
 To 5 lbs. of coarse brown sugar, add 1 lb. ot 
 flour, and there will be obtaine(l 6 lbs. of sugar 
 worth 10 per cent, more in colour and quality. 
 Starch sugar. 
 
 Mix 100 parts of starch with 200 of water, and 
 adfl to it gradually another 200 of water, previous- 
 ly mixed with one of oil of vitriol, and brought to 
 a boiling heat in a tinned copper vessel; keep the 
 mixture boiling for thirty-six hours, and occasion- 
 ally add water to keep up the original quantity, 
 then add some powdered charcoal and also some 
 chalk to get rid of the acid; strain and evaporate it 
 by a gentle heat to the consistence of a syrup, and 
 set by to crystallize. 
 
 Jiirch sugar. 
 
 Wound the trees in the spring of the year by bor- 
 ing a hole under a large arm of the tree quite 
 through the wood as far as the bark of the opposite 
 side; collect the sap which flows from the wound, 
 and evaporate it to a proper consistence: these are 
 the native sugars of cold countries, and might be 
 made in England for all the purposes of home con- 
 sumption. 
 
 To make pear sugar. 
 
 It is obtained by expressing the juice, adding 
 chalk to remove the superabundant acid, and eva- 
 porating it to a due consistence; it does not crys- 
 tallize, and is a kind of white treacle. One hun- 
 dred weight of ap[)les yields about 84 lbs. of this 
 juice, which will produce nearly 12 lbs. of this 
 substance. 
 
 Grape sngar. 
 
 The brown sugar obtained from grapes by the 
 usual process, being previously freed from the 
 acids and sulphate of lime that existed in the 
 original juice, yields by refining 75 per cent, of a 
 white granular sugar, 24 of a kind of treacle with a 
 little gum, and some malate of lime. 
 To cayidy orange peel. 
 
 Soak the peels in co.d water, which change fre- 
 quently till they lose their bitterness; then put them 
 into syrup till they become soft and transpareal. 
 Then they are to be taken out and drained. 
 Lemon peel. 
 
 This is made by boiling lemon peel with sugar, 
 and then exposing to the air until the sugar crys- 
 tallizes. 
 
 O 
 
«2 
 
 ONIVEUSAL RECEIPT BOOK. 
 
 To colour candied s'lgnr. 
 
 lied. — Boil an oz. ofcocliineal in half a pint of 
 water for 5 minutes, a<ld an oz. of cream of tartar, 
 .lalf an oz. ot pounded alum, and boil tliem on a 
 slow fire 10 minutes; if it shows tlie colour clear on 
 wliite papiy, it is sufficient Add 2 oz. of sugar, 
 and hottle it for \ise. 
 
 Blue. — I'ui a little warm water on a plate, and 
 rub an indigo-stone in it till the colour has come 
 to tiie tint required. 
 
 Yelloxu. — Rub with some water a little gambcge 
 on a plate; or infuse the heart of a yellow lily 
 flower with milk-warm water. 
 
 Green. — Boil tlie leaves of spinach about a mi- 
 nute in a little water, and when strained bottle the 
 liquor for use. — In colouring refined sugais, taste 
 and fancy must guide. 
 
 To make devices in sugar. 
 
 Steep guin tragacanlh in rose-water, and with 
 dorSle retined sugar make it into a paste, and co- 
 lour and mould it to fancy. 
 
 W/iipt syllabub. 
 
 Rub a hmip of loaf sugar on the outside of a 
 lemon, and put it into a pint of tliick cieam, and 
 sweeten it to taste. Squeeze in the juice of a 
 lemon, and add a glass of Madeira wine, or French 
 brandy. Mill it to a froth with a chocolate mill, 
 take oft" the froth as it rises, and lay it in a hair 
 sieve. Fill one half of the glass with red wine, 
 *,hen lay tlie froth as high as possible, but take care 
 that it is well drained in the sieve, ollierwise it 
 will mix with llie wine, and the syllabub be spoiled. 
 Solid syRabitb. 
 
 To a quart of rich cream put a quart of w iiite 
 wine, the juice of two lemons, with tlie rind of one 
 grated, and sweeten it to taste. Whip it up \weil 
 \nd take off tiie froth as it rises. Put it upon a 
 hair sieve, and let it stand in a cool place till the 
 Pest day. Then half fill the glasses witli the scum, 
 and heap up the froth as high as possible. The 
 bottom will look clearand it will keep several days. 
 Siioiv balls. 
 
 Pare and take out tlie cores of five large baking 
 apples, and fill the holes with orange or (juince mar- 
 r ilade. Then take some good hot paste, roll the 
 apples in it, and make the crust of an equal thick- 
 ness; put them in a tin dripping pan, bake tliem in 
 a moderate oven, and when taken out, make iceing 
 for tliem; let the same be a ^ of an inch thick, and 
 set them a good distance from the fire until they 
 become hardened, but be cautious that they are 
 not browned. 
 
 Capillaire. 
 
 Mix six eggs well beat up, with fourteen pounds 
 of loaf sugar, and 3 pounds of coarse sugar. Put 
 them into three quarts of water, boil it twice, skim 
 it well, and add a ;J of a pint of orange flower wa 
 ten strain it through a jelly-tiag, and put it into 
 bottles for i»se. A spc^nful or two of this syrup 
 put into a draught of either cold or warm water, 
 makes it drink exceedingly pleasant. 
 
 Tb make confectionary drops. 
 
 Take double refined sugar, pound and sift it 
 tliroi:gh a hair sieve, not too fine; and then sift it 
 tiu-ough a silk sieve, to take out all the fine dust, 
 » Viich would destroy the beauty of the drot>. Put 
 the sugar into a clean pan, and moisten ■ with any 
 favourite aromatic; if rose-water, pour it in slowly, 
 stirring it with a paddle, which the sugyr will fall 
 from, as soon as it is moist enough, without stick- 
 ■ig. Colour it w ith a small quantity of liquid car- 
 mine, or any other cilour, ground fine. Take a 
 small pan with a lip, fill it three parts with paste, 
 place it on a small stove, the half hole being of the 
 size of the pan, and stir the sugar with a little ivoiy 
 or bone handle, until it becomes liquid. W'hun it 
 almost boils, take it from the fire and continue to 
 
 stir it; if it be too moist taKe a little of the powr 
 dered sugar, and add a spoonful to the paste, and 
 stir it till it is ol such a consistence as to run with- 
 out too mucli extension. Have a tin plate, very 
 clean and smooth; take the little pan in the left 
 hand, and h(dd in the right a bit of iron, copper oi 
 silver wire, foni- inches long^ to take off the dtop 
 from the lii) of the ])an, and let it fall regularly on 
 the tin pdate; two hours afterwards take off the 
 drops with the blade of a knife. 
 Chocolate drops. 
 Scrape the chocolate to prwder, and put an ounce 
 to each pound of sugar; moisten the paste with 
 i clear water, woik i< as above, only take :»rptouse 
 I all the paste prepared, as, if it be put on the fire 
 I a second time, it greases, and the drop is not of the 
 
 proper thickness. 
 I Change f^oxoer drops. 
 
 These are made as the sugar drojis, only using 
 orange flower water; or instead of it, use the es- 
 sence of naroli, whirh is the essential oil of that 
 ! flower. 
 ; Coffee drops. 
 
 An ounce of -coffee to a i)Ound of sugar will form 
 a strong decoction; when cleared, use it to mois- 
 ten the svigar, and then make the drops as above. 
 Peppermint drops. 
 Th« only requisites to make these are, extreme 
 ckanliness, the finest sugar, and a few drops of tlie 
 essence of peppermint. 
 
 Cloxte drops. 
 These are made as the cinnamon drops, the 
 ij cloves being pounded, or the essence used. Good 
 I rlovfs should be black, heavy, of a pungent smell, 
 ' hot to the taste, and full of oil. 
 Ginger drops. 
 Pound and sift through a silk sieve tlie required 
 quantity of ginger, according to the strength want- 
 ed, and add it to the sugar w ith clear water. China 
 ginger is the Oest, being aromatic as well as hot 
 and sharp tasted. 
 
 Uqiiorice lozenges. 
 Take of extract of licjuorice, double refined su 
 gar, each 10 oz. — tragacanth, powdered, 3 oz. 
 Powder them thoroughly, and make them into lo- 
 zenges w ith rose-water. — These are agi-eeable pec- 
 torals, and may be used at pleasure in tickling 
 coughs. Tiie above receipt is the easiest and best 
 mode of making these lozenges. Refined extract 
 of liquorice should be used; and it is easily pow- 
 |i dered in the cold, after it has been laid for some 
 days in a dry and rather warm place. 
 Extract of liquorice. 
 The liquorice root is to be boiled in eight times 
 its weight of water, to one half; the liquor is then 
 to je expressed, and after the fa;ces have subsided, 
 to be filtered; it is then to be evaporated, with a 
 heat between 200° and :il2°, until it btoomes tliick- 
 ish; and, lastly, it is to be evaporated with a heat 
 less thai 200°, and frequently stiried, until it ac- 
 quires a consistence proper for forming pills. This 
 is made into little pastils, or flat cakes, often 
 bearing the impression of the places where they 
 are made: and a bit now and then put into the 
 mouth takes oft' the tickling of a cough. It should 
 be sucked to make it pleasant, as much of the juice 
 taken at a time is unjileasant. 
 
 To prepare liipiuiice juice. 
 Take up the roots in July; clean them perfectly 
 as soon as out of the earth, then hang them up in 
 the air, till nearly diy; after this cut them into tlii" 
 slices, and boil them in water till the decoction is 
 exli emely strong; then yiress it hard out to obtain 
 all the juice from the roots. This decoction is /'if' 
 to settle a little, and when it has deposited its 
 coarser parts, pour it oft' into vessels, evaporate ii 
 over a fire, strong first, but ToUd afterwards tiU it 
 
CONFECTIONARY 
 
 18.-* 
 
 Becomes of a thick consistence; then let the fire go I 
 out, and when the extract is cool take out lars^e 
 parcels of it at a time,|f nd work them well with 
 the hands, forming them into cylindric masses, 
 which cut into such lengtiis as required, roll them 
 over half-dried bay leaves, which adhere to their 
 surfaces, and leave them exposed to the sun, till 
 perfectly dried. Great nicety is to be observed at 
 the end of the evaporation, to get the extract to a 
 proper consistence without letting it burn. 
 Refined liquorice. 
 
 That description of article which is vended in 
 tliin, rounded, and glazed pieces, about ttie thick- 
 ness of a crow's quill, is entirely p'-epared in this 
 country. The whole process consists in evaporat- 
 ing the liquorice-ball anew, and purifying it by 
 rest, with the help of isinglass, &c. 
 
 To candy orange marmalade. 
 
 Cut the clearest Seville oranges into two, take 
 out all the juice and pulp into a basin, and pick all 
 the skins and seeds out of it. Boil the rinds in hard 
 water till they become tender, and change the wa- 
 ter two or three times while they are boiling. 
 Then pound them in a marble mortar, and add to 
 it the juice and pidp; put them next into a pre- 
 sei-ving pan with double their weight in loaf sugar, 
 and set it over a slow fire. Boil it rather more than 
 half an hour, put it into pots; cover it with brandy 
 paper, and tie it close down. 
 
 To make transparent marmalade. 
 
 Cut vevy pale Seville oranges into quarters; take 
 out the pulp, put it into a basin, and pick out the 
 skins and seeds. Put the peels into a little salt 
 and water, and let them stand all nigiit, then Unil 
 them in a good quantity of spring water until they 
 are tender; cut them in very thin slices, and put 
 them into the pulp. To every potmd of marmalade 
 put one pound and a half of double refined beaten 
 sugar; boil them together gently for 20 miuutes; 
 >f they are not transparent, boil them a few mi- 
 nutes longer. Stir it gei\tly all the time, and lake 
 care not to breaK the slices. When it is cold, put 
 it into jelly and sweetmeat glasses tied down tight. 
 Barberry marmalade. 
 
 Mash the barberries in a little water, on a warm 
 stove; pass them through a hair sieve with a pad- 
 dle; weigh the pulp and put it back on the fire; 
 reduce it to one half, clarify a pound of sugar and 
 boil it well; put i^ the pulp, and boil it together 
 for a few miuutes. 
 
 Quince marnialutie. 
 
 Take quinces that are quite ripe, pare and cut 
 tliem in quarters, take out the cores, put them in 
 a stew-pan with spring water, nearly enough to 
 cover tliem, keep them closely covered and let 
 tiiem stew gently till they are quite soft and red, 
 then mash and rub them through a hair sieve. 
 Put them in a pan over a gentle fii-e, with as much 
 thick clarified sugar as the weight of the quinces; 
 boil them an hour and stir the whole time with a 
 wooden spoon to pi'event its sticking: put it into 
 pots and when cnld tie them down. 
 Scotch marmalade. 
 
 Take of the juice of Seville oranges, 2 pints, — 
 fellow honey, "Z lbs. Boil to a proper consistence. 
 Hartshorn jsily. 
 
 Boil half a pound of hartshorn in three quarts of 
 water over a gentle fire till it becomes a jelly; when 
 a little hangs on a spoon it is done enough. Strain 
 It iTot, put it into a well tinned saucepan, and add 
 to it half a pint of Rhenish wine, and a quarter of 
 a pound of loaf sugar. Beat the whites of four eggs 
 or more to a froth, stir it sufiicienlly for the whiles 
 to mix well wicli the jelly, and pour it in as if cool- 
 ing it. Boil it two or three minutes, then ])^t in 
 tlie juice of four lemons, and let it boil two mi- 
 nutes longer. When it is finely curdled and of a 
 
 pure white, pour it into a swan-skin jelly bag over 
 a China basin, and pour it back again until it be- 
 comes as clear as rock- water; set a very clean Chi- 
 na basin under, fill thf glasses, put some thin le- 
 mond rind into the basin, and when the jelly is all 
 run oat of the bag, with a clean spoon fill the rest 
 of the glasses, an(i they will look of a fine amber 
 coloui. Put in lemon and sugar agreeable to the 
 palate. 
 
 Whipt cream. 
 
 Mix the wnites of eight eggs, a quart of thick 
 cream, and half a pint of sack, sweeten them to 
 taste with double refined sugar. It may be per- 
 fumed with a little musk or ambergris tied in a 
 rag and steeped in a little cream. Whip it up with 
 a whisk, and some lemon-peel tied in the middle 
 of the whisk. Then lay the froth with a spoon in 
 the glasses or basins. 
 
 Pistachio cream. 
 
 Beat half a pound of pistachio nut kernels in a 
 mortar with a spoonful of brandy. Put them into 
 a ])an with a pint of good cream, and the yolks of 
 two eggs beaten fine. Stir it gently over the fire 
 till it grows thick, ai:d then put it into a China 
 soup plate. When it is cold stick it over with 
 small pieces of the nuts, and send it to table. 
 Ice cream. 
 
 To a pound of any preserved fruit add a quart 
 of good cream, squeeze the juice of two lemnns 
 into it and some sugar to taste. Let the whole be 
 rubbed through a fine hair sieve, and if raspberiy, 
 strawberry, or any red fruit, add a little cochineal 
 to heighten the colour; have the freezing pot nice 
 and clean; put the cream into it and cover it; then 
 Y)ut it into the tub with ice beat small, and some 
 salt; turn the freezing pot i^uick, and as the cream 
 sticks to the sides, scrape it down with an ice 
 spoon, and so on till it is frozen. The more the 
 cream is worked lO the side with the spoon, the 
 smoother and better flavoured it will be. After i1 
 is well frozen, take it out and put it into icc-shape> 
 with salt and ice; then carefully wasti the shapes 
 for fear of any salt adhering to them; dip them ic 
 lukewarm water and send them to table. 
 
 jinother method. — Bruise two pottles of straw 
 berries in a basin with half a pint of good cream 
 a little currant jelly, and some cold clarified sugar, 
 rub this well through the tammy, and put it in an 
 ice pot well covered; then set it in a tub of broken 
 ice with plenty of salt; when it grows thick about 
 the sides, stir it with a spoon, and cover it close 
 again till it is perfectly frozen through; cover it 
 well with ice and salt both under and over, and 
 when it is frozen change it into a mould and cover 
 well with ice. Sweeten a little plain cream with 
 sugar an J orange flower water, and treat it the 
 same; likewise any other fruit, A-ithout ci earn, may 
 be mixed as above. Tliis is called water ice. 
 Currant jelly. 
 
 Take the juice of red currants, 1 lb. sugar, 6 oz. 
 Boil down. 
 
 Anotlcer method. — Take the juice of red currants, 
 add white sugar, equal ([uantilies. 
 
 Stir it gently and smoothly for three hours, pu^ 
 it into glasses, and in three days it will concrete 
 into a firm jelly. 
 
 Black cm-rant jelly. 
 
 Put to ten quarts of ripe dry black cuiTants, one 
 quart of water; put them in a large stew-pot, ti 
 paper close over tliem, and set them for two hourn 
 in a cool oven. Squeeze them through a fine cloth, 
 and add to every quart of juice a pound and a half 
 of lonf sugar broken into small pieces. Stir it till 
 the sugar is melted; when it boils, skim it quilt 
 clean. Boil it pretty quick over a clear fire, till it 
 jtUies, which is known by rlipping a skimmer in- 
 to thejelly and holding it in ilie air; when it hangs 
 
184 
 
 u^^^^ERSAL receipt book. 
 
 to the spoon in a diop, it is done. Tf the jelly is 
 boiled too lono it will lose its flavour and shrink 
 "'^ry much. Four it into pots, cover them witli 
 brandy papers, and keep them in a drv place. Red 
 and white jellies are made in the same way. 
 Jlpple jelly. 
 
 Take of apple juice strained, 4 lbs. sugar, 1 lb. 
 Boil to a jelly. 
 
 Strawberry jelly. 
 
 Take of the juice of strawbei-ries, 4 lbs. sugar, 
 2 lbs. Boil down. 
 
 Gooseberrv jelly. 
 
 Dissolve «ag.ir in about half its weight of water, 
 and boil: it will be nearly solid when cold; to this 
 syrup add an equal wei,s;ht of gooseberry juice, and 
 give it a boil, but not long, for otherwise it will 
 not iix. 
 
 Raspberry cream. 
 
 Rub a quart of raspberries through a hair sieve, 
 and take out the seeds, and mix it well with cream; 
 sweeten it with sugar to your taste, then put it in- 
 to a stone jug, and i-aise a froth with a chocolate 
 mill. As the froth rises, take it off with a spoon, 
 and lay it upon a hair sieve. When there is as 
 much froth as wanted, put what cream remains in 
 a deep China dish, and pour the frothed cream up- 
 on it, as high as it will lie on. 
 
 Raspberry jam. 
 
 Mash a quantity cf fine ripe dry raspberries, 
 strew on them their own weiglit of loaf si'gar, and 
 half their weight of white currant juice. Boil 
 them half an hour over a clear slow fire, skim them 
 well, and put them into pots or glasses; tie them 
 down with brandy papers, and keep them dry. 
 Strew on the sugar as quick as iwssible after the 
 berries are gathered, awd in order to preserve their 
 flavour they must not stand long before boiling 
 them. 
 
 Straivberry jam. 
 
 Bruise very fine some scarlet strawberries, ga- 
 thered when quite ripe, and put to them a little juice 
 of red currants. Beat and sift their weight in su- 
 gar, strew it over them, and put them into a pre- 
 serving pan. Set the:n over a clear slow fire, skim 
 them, then boil them 20 minutes, and put them 
 into glasses. 
 
 Raspberry paste. 
 
 Mash a quart of raspberries, strain one half and 
 p-.t the juice to the other half; boil them a quarter 
 Of an hour, put to them a pint of red currant juice, 
 and let them boil all together, till the raspberries 
 are done enough. Then put l^ lbs. of double re- 
 fined sugar into a clean pan, with as much water as 
 will dissolve it, boil it to a sua;ar again; then put 
 in the raspberries and juice, soald and pour them 
 into glasses. Put them into a stove to dry, and 
 turn them when necessary. 
 
 Damson cheese. 
 
 Boil the fruit in a sufficient quantity of water to 
 cover it; strain the pidp through a very coarse 
 sieve; to each lb. add 4 oz. of sugar. Boil it till 
 it begins to candy on the sides, then pour it into 
 tin moulds. Other kinds of plums may be treated 
 in the same way, as also cherries, and several kinds 
 of fruit 
 
 An omelette soitffie. 
 
 Put 2 oz. of the powder of chesnuts into a skil- 
 let, then add 2 yolks of new laid eggs, and dilute 
 the whole wim a little cream, or even a little wa- 
 ter; when this is done, and the ingredients well mix- 
 ed, leaving no lumps, add a bit of the best fresh 
 butter, about the size of an egg, and an equal 
 quantity of powdered sugar; then put the skillet 
 on the fire, and keep stilling the contents; when 
 the cream is fixed und thick enough to ad- 
 here to the spoon, let it bubble up once or twi-e, 
 and take >t from the fire; then add a third while of 
 
 an egg to those you have already set aside, an() 
 whip them to the consistency of snow; then amal- 
 gamate the whipped whites of eggs and the cream, 
 stirring them with a lightflnd equal hand, pour Uie 
 contents into a deep dish, sift over with double re- 
 fined sugar, and place the dish on a stove, with a 
 fire over it as well as underj and in a quarter of an 
 hour the cream will rise like an omelette sovjjle; as 
 soon as it rises about 4 inches, it is fit to serve up 
 Orgeat paste. 
 
 Blanch and pound three quarters of a pound of 
 sweet, and a quartet of a pound of bitter almonds; 
 pound them in a mortar, and wet them sufficiently 
 with ora.ige flower water, that they may not oil. 
 When they are pounded fine, add three quarters of 
 a pound of fine powdered sugar to them, and mix 
 the whole in a stiff' paste, which put into pods for 
 use. It will keep six months; wiien wanted to 
 be used, take a piece about the size of an e^'^, and 
 mi.\ it with half a pint cf water, and squeeze it 
 through a napkin. 
 
 Pate de Gnimaitve. 
 
 Take of decoction of marshmallow roots, 4 oz. 
 water, 1 gallon. Boil 4 pints and strain; then add 
 gum arable, ^ a lb. refined sugar, 2 lbs. Evaporata 
 to an extract, then take from the fii-e, stir it quick- 
 ly with the whites of 12 eggs, previously beaten to 
 a froth; then add, whi.c stirring, ^ oz. of ora»ige- 
 flower water. 
 
 Another. — Take of very white gum arabie, and 
 white sugar, each '2^ lbs. with a sufficient quantity 
 of boiling water. Dissolve, strain, and evaporate 
 without boiling, to the consistence of honey: beal 
 up die white of six eggs with four drachms of 
 orange-flower water, which mix gradualh with the 
 paste, and evaporate over a slow fii-e, stirring ii 
 continually till it will not stick to the fingers; it 
 should be very light, spongy, and extremely white. 
 Pate de jujubes. 
 
 Take of raisins stoned, 1 lb. — currants picked, 
 jujubes, opened, each 4 oz. — water, a sufficient 
 quantity. Boil; strain with expression, add sugar, 
 2J lbs. gum arable, 2^ lbs. previously made into a 
 mucilage with some water, and sti-ain; evaporate 
 gently, pour into moulds, finish by drying in n 
 stove, and then divide it. 
 
 PICKLING. 
 
 This branch of domestic economy comprises a 
 great variety of articles, which are essentially ne- 
 cessary to the convenience of families. It is at the 
 same time too prevalent a practice to make use ot 
 brass utensils to give pickle a fine colour. This 
 pernicious custom is easily avoided by heating the 
 liquor, ai«d keeping it in a proper degree of warmth 
 before it is poured upon the pickle. Stone jars 
 are the best adapted for sound kee\)ing. Pickles 
 should never be handled with the fingers, but by a 
 spoon kept for the purpose. 
 
 To pickie onions. 
 
 Put a sufficient quantity into salt and water for 
 nine days, observing to change the water every (Jay; 
 next put them info jars and pour fresh boiling salt 
 and water over thcni, cover them close u[) till they 
 are cold, then make a second decoction of salt and 
 water, and pour it on boiling. When it is cold, 
 drain ilie onions on a hair sieve, and put them Into 
 wide-mouliied bottles; fill them up with distilled 
 vinegar; put into every bo..i.le a slice or two of gin- 
 ger, a blade of mace, and a tea-spoonful of sweet 
 oil; which will keep the onions white. Cork them 
 well up in a dry jilace. 
 
 7 make saur kraut. 
 
 Take a large strong wooden vessel, or cask, re- 
 sembling a sidt-beef cusK, and capable of contaiiK 
 
•?UvvLl.\'G. 
 
 iba 
 
 mg as much as is s-irncient for the wir.tcv's con- 
 BUinplion of m family, (iradually break down or 
 ihop the calihages (deprived of outside green 
 leaves), into very small pieces; begin with one or 
 two caiibagcs at the bottom of the cask, and add 
 others at intervals, jiressing them by means of a 
 wooden sjiade against the side of the cask, until it 
 IS full, 'i'lien yilace a heavy weight upon the top 
 of it, and allow it to stand near to a warni place, for 
 foni ni- five days. iJy this time it will have under- 
 8;oiie fermemation, and be ready for use. Whilst 
 me cabliages are passing through tlie process of 
 fermenialion, a very disagreeable, fetid, acid smell 
 is exhaled from them; now remove the cask to a 
 cf)ol situation, and keep it always covei-ed up. 
 Strew aniseeds among the layei'S of the cabbages 
 during its preiiaratioi., which ccnimunicates a pe- 
 culiar flavour to the saur k.'"aut at an j-^ier period. 
 
 In boiling it for the table, two hours are the pe- 
 riod for it to be on the tire. It forms no exceheul 
 nutritious and antiscorbutic food for winter mc. 
 PeccaUlli — Indian md/wii. 
 
 This consists of all kinds of pickhs lojjfc'.l and 
 put into one large jar — girkins, sliced cucumbers, 
 button onions, cauliflo\yers, broken in pieces. Salt 
 them, or put them in a large hair sieve in the sun 
 to dry for three days, then scald them in vinegar a 
 few minutes; when cold put them together. Cut 
 a large white cabbage in quarters, with the outside 
 leaves taken off and cut fine, salt it, and put it in 
 the sun to dry for three or four days; then scald \'. 
 in vinegar, the same as cauliflower, carrots, three 
 parts, boiled in vinegar and a little bay salt. P'rtnch 
 beans, rack samphire, re<!dish pods, and mastur- 
 diions, all go through the same process as girkins, 
 capsicunis, 8cc. To one gallon of vinegar ])Ut fjur 
 ounces of ginger bruised, two ounces of whvle 
 white pepper, two ounces of allspice, half an ounce 
 of chillies bruised, four ounces of turmeric, one 
 pound of the best mustard, half a pound of shallots, 
 one ounce of gai-lic, and half a pound of bay salt. 
 The vinegar, spice, and other ingred-ents, except 
 the mustard, must boil half an hour; then strain it 
 into a pan, put the mustard into a large basin, with 
 a little vinegar; mix it (juite fine and free from 
 lumps, then add more; when well mixed j'Ut it to 
 the vinegar just strained off, and when rjniie cold 
 put the pickles into a large pan, and th<^'.»^uor over 
 them; stir them repeatedly, so as to faIx ihem all; 
 finally, put them into ajar, and tie them over first 
 with a blaflder, and afterwards with leather. The 
 capsicums want no preparation. 
 
 7 pickle samphire. 
 
 Put what quantity wanted into "- cl, an pan, throw 
 rwer it two or tbree handsful of s^St, and cover it 
 with spring water for twenty-four hours; next put 
 11 into a clean saucepan, throv.' iit a landful of salt, 
 and cover it with good vine^sr. Close the pan 
 tight, set it over a slow fir- , rt:C let it stand till 
 the samphire is green and crisp- Uien take it off 
 instantly, for should it rt'T»i>ia aj' it is soft, it will 
 be totally spoiled. Put it irk the pickling pot 
 and cover it clt>se, wh-n li is quite cold tie it down 
 with a bladder and le'\trifr, -^nd set it by for use. 
 Samphire may be pres>^'-v.d all the year by keep- 
 ing it in a veiy strong brine of salt and water, and 
 just before using it put it for a few minutes into 
 some of tne best vinegar. 
 
 Jiliishrooms. 
 
 Put the sniallest that can be got into spring wa- 
 ter, and rub them with a piece of new flannel dip- 
 ped in salt. Throw them into cold water as they 
 are cleaned, whica will m,ike them keep their co- 
 lour: next puc them into a saucepan with a handful 
 of salt upon tiiem. Cover them close, and set 
 them over the fire tour ur rive minutes, or till the 
 •.eat draws the liijuor from them; next lay them be- 
 
 twixt two diy clothis rill iUty are coUI; y:''. them 
 into glass bfitt'cs -.jiii ><l «!»•..? -■ji \'i;.h diHiiiied vi- 
 negar, with a blrtdi; if iji vC and a ti"-«-s'»:i).G!d"ul of 
 sweet oil into every boitle; cf'ik t»ieni up close and 
 set them in a dry cool place; as a s'J)sliftile for dis- 
 tilled vinegar, use white wine vinrfr!.! , oi ale. 
 Allegar will do, but it must be boiled witJi g little 
 mace, salt, and afew slices of ginger, and itniustbe 
 quite cold before it is poured upon the mush- 
 rooms. 
 
 Another method. — Hruise a quantity of wi'll 
 grown fiai)S of mushrooms with the hands, and 
 then strew a fair proportion of s;dt over them; let 
 them stantl all night, and the next <lay put them 
 into stewpins; set them in a (|nlck oven for 12 
 hours, and strain them throngli a hair sieve. To 
 every g-'lbm of liquor put of cloves, .I.xiHica black 
 ;'?-;r,i-r, and ganger, one ounce each, -^ <> ih of com- 
 mon salt; set it on a slow fire, an '. i •'. it hot' till 
 half the liquor is wasted; then put i: '.ivfi a clean 
 pot, anj when cold bottle it for use. 
 Cwnnnben. 
 
 Let them be as free from spots as possible; take 
 tht smallest that can be got, put them into strong 
 iall and wsltr for nine days, till they become yel- 
 low; stirtheni at least twice a day; should they be- 
 come perfectly yellow, pour the w ater off 9,n.\ co- 
 ver them witii plenty of vine leaves. Set thf: 'vater 
 over the fire, .'vnd when it boils, pour if, siver them, 
 and set them upon the earth to keep v v.irn. When 
 the water is almost cold make it y^yi nj^ain. and 
 pour it upon them; proceed thus til', tiioy 'ire of a 
 fine ^reen, which tliey will be in four or five 
 'imes; keep them well covered with vine leaves, 
 with a cloth and dish over the top to keep in the 
 steam, which will help to green them. 
 
 When they are greened put them in « hair sieve 
 to drain, and tlien to every two (piar'^s cf white 
 wine vinegar put half an ounce of n.Ai'-:, ton or 
 twelve cloves, an ounce of ginger, cuf. iiito slices, 
 an ounce of black pejjper, and a handful of sail. 
 Boil them all together, for five minutes; pour it hot 
 on the pickles, and lie them down for use. fliey 
 may also be pickled with ale, ale vinegar, or dis- 
 tilled vinegar, and adding three or four cloves ol 
 garlic and shallots. 
 
 Walrmts xvltiie. 
 
 Pare green walnuts very thin '.ill the white ap- 
 pears, then throw them into st'rinsj water with a 
 handfui of salt, keep thiim 'inder water six hours, 
 then put them into a stct-pn!! to simmer fi\e mi- 
 nutes, but do no* let theri f'.jil- ',^<ie [hem ciuv and 
 put them in cold water av>d salt; they muH' be kept 
 quite under the water with a Njard, othervfi'>a they 
 will not pickle white; then h\y tlem on a «.ioUi and 
 cover them with anotb.-f to dry; crefuUy rub 
 them with a soft cloth, and put \Iul. h\*u the jar, 
 with some blades of mace and sui'meg siictii thin. 
 Mix the spice between the nu',;; 'bi' {^Gur distilled 
 vinegar over them; when the jar is full of nuts pour 
 nmtton fat over them, and tie them close down 
 with a bladder and leather to keep out the air. 
 Jlrtijicial anchovies. 
 
 To a peck of sprats pu.two poun !s of salt, three 
 ounces of bay salt, one po'':id of salt-petre, two 
 ounces of prunella, and a few grains of cochineal; 
 pound wll in a mortar, put into a stone pan first a 
 layer of spi-ats anil then one of tlie compound, and 
 so on alternately to the top. Press them down 
 hard; cover them close for six months, and they 
 will be fit foi use, anrt will really produce a most 
 excellent flavoured sauce. 
 
 Sahnon. 
 
 Boil the fish gently till done, and then take it up, 
 strain the liquor, add bay leaver, pepper corns, 
 and salt; give these a boil, and when cold add tht 
 best vinegar to them; then put tiie whole su'HcieiU- 
 
ine 
 
 XJlst .'■■V oAL RV.i. <t'r BOOK, 
 
 ly over the fi<si to eo**"- ii, and let it remain a 
 month at least. 
 
 Tc /reseit'- /i,^, b'j sugar. 
 
 Fiih may be preserved In a dry state, and per- 
 fectly fresh, by iiiCans of sugar alone, and even 
 \v\\.\\ a very small (juantity of it. 
 
 Fresh tisU may be kept in that state for some 
 (lavs, so as to be as good when boiled as if just 
 eangiit. If dried, and kept free from mouldiness, 
 there seems no limit to their preservation; and 
 thny are much better in this way than when .salted. 
 The sugar gives no disagreeable taste. 
 
 This process is particularly valuable in making 
 wiiat is called kijipjred salmon; and the fish pre- 
 served in this manner are far superior in quality 
 and Havour to those which are salted or si'.joked. 
 If decirid, ;.» much salt may be used as to give the 
 taste ih'Al ir.rtv be reipiired; but this substance does 
 not C()r.<tne'i f9 ;heir preservation. 
 
 In tlie ]■ i'"',»4raiioa it is barely necessary to 0])en 
 the fish, Auii to apply the sugar to the muscular 
 parts, plating it in a horizontal position for 2 or .T 
 days, that this substance may penetrate. After ihi"( 
 it may be dried; anil it is only further necessaiy i. '< 
 wipe and ventilate it occasionally, to prevent moi.1- . 
 diness. if 
 
 A table spoonful of brown stigar is sufficient in j[ 
 this tf.finer for a salmon of 5 or 6 pounds weight: i| 
 and if silt is desired, a tea-spoonful or more may \} 
 be a-Md. Saltpetre may be used instead, in the |, 
 same j'tof 'ii' "n, if it is desired to make the kipper j 
 hard. ' P 
 
 To salt hams. I; 
 
 For three hams, pound and mix together half a 
 peck of salt, half an ounce of salt prunella, three 
 ounces of salt-petre, and four pounds of coarse 
 salt; rub he 'lams well with this, and lay what is 
 to spa:' 'i^'C.hem, let them lie three days, then 
 hang ihi<:i up. Take the pickle in which the 
 hams wM'e, put water enough to cover the hams 
 with more common salt, till it will bear an egg, 
 thei' Iioil and skim it well, put it in the salting tub, 
 and the '.lext morning put it to tiie hams; keep them 
 down the same as pickled pork; in a fortnight take 
 them out of the liquor, rub them well with brine, 
 and hang them up lo dry. 
 
 To dry salt beef and pork. 
 
 Lay the meat ou a table or in a tub with a dou- 
 ble bottom, that the bt/.ie may drain oft' as fast as 
 it forms;, rub the salt well in, and be careful to ap- 
 ply it 1.) every ir.ehe; afrri wards put it into either 
 of the Hbove '.Jteusils, vnen it must be frequently 
 turned; utter the ur lie iias ceased running, it must 
 be quite bi^io-ii in r,ilt, and kept closely packed. 
 Meat Mh\':\\ has hud tiie bones taken out is the best 
 for salting. In sone places the salted mesit is press- 
 ed by heavy wi.igiits or a screw, to extract the 
 moisture soor.tr. 
 
 To pickle in brine. 
 
 A good brine is made of bay salt and water, 
 thoroughly saturated, so that some of the salt re- 
 mains undissolved; into tliis brine the substances 
 to be preserved are plunged, and kept covered 
 with it. Among vegetaoles, French beans, arti- 
 chokes, olives, and thd different sorts of samphire 
 may be thus preserved, and among animals, her- 
 rings. 
 
 'J 'o suit by another method. — Mi.x brown sugar, 
 bay salt, conunon salt, each 2 lbs. salt-petre, 8 oz. 
 water, '2 gallons; this pickle gives meats a tir.e red 
 colour, while the sugar renders tliem mi.'d and of 
 excellent flavour. — Large quantities are to be ma- 
 naged by the above proportions. 
 
 TO PilESERVE FRUITS. 
 
 Soiuf rules are iwcessary to be observed in Uiis \ 
 
 branch of confections rv. In the first place, ob- 
 serve in making syri'.jii Ihat the sugar is well 
 jjounded aiul dissolved, before it is placed on the 
 fire, otherwise their scum wij not rise well, nor 
 the fruit obtain i's title colour. When stone fruit 
 is preserved, cover them with mutton suet render- 
 ed, to exclude the air, which is sure ruin to them. 
 All wet sweetmeats must be kej>t dry and cool to 
 preserve them from mouldiness and damp. Dip a 
 piece of writing paper in brandy, lay it close to 
 the sweetmeats, cover them tight w itb paper, and 
 they will keej) well for any length of lime; but will 
 inevitably spoil without these precautions. 
 
 Jhiot her method. — Tiie fruit, if succulent, is first 
 soaked for some hours in very hard water, or in a 
 weak alum water, to harden it, and then to be 
 drained upon the fruit, either prepared or not; poui 
 syrup, boiled to a candy height, and halt cold; af- 
 ter some hours the syrup, weakened by the sauce 
 of the fruit, is to be jioured off, re-boiled, and pour- 
 ed on again, and this repeat several times. \\'hen 
 tlie syrui) is judged to be no longer weakened, the 
 fruit is to be taken out of it, and well drained. 
 To bottle damsons. 
 
 Knt damsons, before they are too ripe, into wide 
 m.juthed bottles, and cork thein down tight; then 
 put ihem into a moderately heated oven, and about 
 thiee hours more will do them; observe that the 
 oven is not too hot, otherwise it will make the 
 fruit ily. All kinds of fruits that are bottled may 
 be done in the same way, and they will keep two 
 VL-ars; after they are done, they must be put awaj 
 ■villi ihe mouth downward, in a cosl place, to keep 
 Ih'.tr. from fermenting. 
 
 To presei've barberries. 
 
 Sfl. an equal quantity of barberries and sugar in 
 fi kettle of boiling water, till the sugar is melted, 
 aed the barberries quite soft; let them remain all 
 iiivitt. Put tliem next day into a preserving pan, 
 and boil them fifteen minutes, then put them into 
 jars, :»e them close, and set them by for use. 
 To presei'X'e grapes. 
 
 Tak*: close bunches, whetlier white or red, not 
 too rij'P, and lay them in a jar. Put to them a 
 quarter of a pound of sugar candy, and fill the jar 
 with ci i.,n".cn brandy. Tie them up close with a 
 bladdc ami set them in a dry place. 
 To dry cherries. 
 
 Having 'vtcj.ed the desired quantity of morello 
 cherries, put a T)Ound and a quarter of fine sugar to 
 every pound; be«t "(nd sift it over the cherries, and 
 let them stand 'u; night. Take them out of their 
 sugar^ and to e'ery pound of sugar, put two spoons- 
 ful of water. Boil and skim it well, and then put 
 in the cherries; boil the sugar over them, and next 
 morning strain them, and to every pound of syrup 
 j(ut half a pound more sugar; boil it till it is a lit- 
 tle thicker, ther> put in the cherries and let tliem 
 boil gently. Tlie next day strain them, put them 
 in a stove, and turn them every day till they are 
 dry. 
 
 To clarify honey. 
 
 The best kind is clarified by merely melting it 
 in a water bath, and taking off tlie scum; the mid- 
 dling kind by dissolving U in water, adding the 
 white of an egg to each pint of the solution, and 
 boiling it down to its original coiisisteiice, skim- 
 ming it from time to time. I'he i'lferior kind re- 
 quires solution in water, boiling tlie solution with 
 one pound of charcoal to 'ia lb.-, of honey, adding, 
 when an excess of acid is a^iprehended, a small 
 quantity of chalk or oyster shell powiler; next bv 
 straining it several times through flannel, and re- 
 ducing the solution to its original consistence dt 
 evaporation. 
 
 To preserve candied orange fo-werg. 
 
 Free them from their cups, stamina and pistils, 
 put foiu" ounces into one pound of sugar, boiled »* 
 
PERFUMERY, &c. 
 
 1£* 
 
 » canch' lieiirht, and poured on a slab, so as to he 
 fonncfl into cakes. 
 
 Seeds hi honey for vegetation. 
 
 Seeds of fruits, or ttiin'stalk strips, may he pre- 
 served by being put into honey; and on being taken 
 nut, u asfied, ami planted, they "ill vegetate kindly. 
 Fruits in brandy or otiier spirits. 
 
 Gat'ier plums, apricots, cherries, peaches, and 
 other juiey fruits, befcre they are perfect'./ ripe, 
 and soak them for some hours in hard or alum 
 water, to make them firm; as the moisture of the 
 fruit weakens the spirit, it ought to be strong, 
 therefore, add five ounces of sugar to each quart 
 of spirit. 
 
 Setille oranges whole. 
 
 Cut a hole at the stem end of the oranges, the 
 size cf sixpence, take out all the pulp, put the 
 oranges in cold water for two days, cliangiiig it 
 twice a day; boil them rather more t'.ian an houi-, 
 but do not cover them, as it will spoil the colour; 
 have readv a good syrup, into which put the 
 oranges, and boil them till they look clear; then 
 take out the seeds, skins, &c. from the pulp-first 
 taken out of the oranges, and add to it one of the 
 wiiole oranges, previously boiled, with an equal 
 ■weight of sugar to it and the pulp: noil this toge- 
 ther till it looks clear, over a slow fire, and when 
 cold fill the oranges with this marmaiade, mid put 
 on the tops; cover them with =yrup, and p' ♦. bran- 
 dy paper on the top of the jar. It is better to take 
 out the inside at first, to preserve the fine flavou." 
 of the juice and pulp, which would be injured by 
 boiling in the water. 
 
 Cnmmbers and melons. 
 
 Take large cucumbers, green, and free from 
 seed, put them in a jar of strong salt and water, 
 with vine leaves on the top, set them by the fii'e 
 side till they are yellow; then wast, und set them 
 Dver a slow fire in alum and water, covered with 
 vine leaves, let them boil till they become green; 
 take them off, and let them stand in the liquor till 
 cold: then quarter them, and take out the seed and 
 pulp: put them in cold spring water, changing it 
 twice a day for three days. Have ready a syrup 
 made thus: to one pound of loaf sugar, half an 
 •ounce of ginger bruised, with as much water as 
 will wet it; when it is quite free from scum, put 
 in, when boiling, the rind of s lemon and juice; 
 when nuite cold, pour the syrup on the melons, 
 if the syrup is too thin, after standing two or three 
 •Jays, boil it again, and add a little more sugar. A 
 spoonful of rum gives it the West Indian iiavjur. 
 Ciirkins may be done in the same way. One ounce 
 of alum, when pounded, is sufficient for a dozen 
 nielons of a middlina: size. 
 
 Straivberries whole. 
 
 Take an equal weight of fruit mid double rcs»'^d 
 sugar, lay the former in a large disii, and spruiKle 
 half tlie sugar in fine poivder; give a gentle shake 
 to the dish, that the sugar may touch the under 
 side of the fruit. Next day make a thin syrup with 
 the remainder of the sugar; and allow one pint of 
 red currant juice to every three pounds of straw- 
 berries; in this simmer them until sufficie.'»Iy jel- 
 lied. Choose the largest scarlets, not dead n_-'' 
 ^ipricots. 
 
 Infuse young apricots before their stones becom 
 hard, into a pan of cold spring water, with plenty 
 of vine leaves, set them over a slow fire until they 
 are quite yellow, then take them out, a4id rub then: 
 with a flannel and s^lt to take ofTthe lint: put them 
 into the pan to the same water and leaves, covet 
 them close at a distance from the fire, until they 
 are a fine light green, then pick out all the bad 
 ones. Boil the best gently two or three times in 
 a thin syrun, and let them be quite cold each time 
 before you hoil them. When they look plump and 
 clear, make n syrup of double refined sugar, but 
 not too thick; give your apricots a gentle boil in it, 
 and then put them into the pots or glasses, dip a 
 paper in brandy, lay it over them, tie them close, 
 and keep them in a dry place. 
 
 To make candied angelica. 
 
 The stalks are to be boiled for a quarter of an 
 hour in water, to take away their bitterness, and 
 some of the strong scent; they are then to be put 
 into syrup, boiled to a full candied heigiit, and 
 kept on the fire until they appear quite dry, and 
 then taken out and drained. 
 
 Candied eringo 
 
 Is prepared nearly in the same manner as can- 
 died angelica, but the roots are ouly slit, and wash- 
 ed three or four times in cold water, before they 
 are put into the syrup. 
 
 To keep gooseberries. 
 
 Put an ounce of roche alum, beat ver}' fine, into 
 a large pan of boiling hard water; place a few 
 gooseberries at the bottom of a hair sieve, and liold 
 them in the water till they turn white. Then take 
 out the sieve, and spread the gooseberries between 
 two cloths; put more into tlie sieve, then repeat it 
 till they are all done. Put the water into a glazed 
 pot until the next day, theu put the gooseberries 
 into wide-mouthed bottles, pick out all the crack- 
 ed and broken ones, pour the water clea. out of 
 the pot, and fill the bottles with it, cork tliem 
 loosely, and let them stand a fortnight. If they 
 rise to the corks, draw them out and let them stand 
 two or three days uncorked, then cork them close 
 again. 
 
 FZlIlFUMZSIlir Aim COHl^HTICS. 
 
 1 j.uike ean de Coiog-itg, 
 Take of essence de bergamotle, 3 oz. neroli, 1^ 
 drachms, cedrat, 2 do., lemon, 3 do., oil of rose- 
 mary, 1 do., spirit of wine, 12 ius., spirit of rose- 
 mary, Sg do., eau de melisse de Carmes, 2^ do. 
 Hix. Distil in balneum matiae, and keep it in a 
 cold cellar or icehouse for some time. It is used 
 »s a cosmetic, and made witn sugar into a ratafia. 
 Euu tie melisse de Carmes. 
 Take of dried halm leaves, 4 oz. dried lemon- 
 
 peel, 2 do., nutmegs and coriander seeds, each, 1 
 oz. cloves, cinnamon, and dried angelica roots, 
 each, 4 dr. spirit of wine, 2 Jhs. brandy, 2 di<to. 
 Steep and distil in balneum mariae, re-distil, and 
 keep for some time in a cold cellar. 
 
 Original receipt for the same. — Take of spirit 
 of balm, 8 pints, lemon peel, 4 do., nutmegs and 
 coriander seeds, each 2 do., rosemary, marjoram, 
 thyme, hyssop, ciiinaraon, sage, aniseed, cloves, 
 angelica roots, each I pint. Mix, distil and keep 
 
8P 
 
 UNIVERSAL RECEIPT BOOK. 
 
 (t for a }c«cr in an icehouse. — This is the original 
 re-npt of the barefooted Carmelites, now in pos- 
 session of t^ie company n{ apothecaries of Paris, 
 who sell a vasv 'iU^i'l'ty ot'tliis celebrated water. 
 £au He bouquet. 
 
 Take of sweet scented honey water, 1 oz. eau 
 ians pareille, H do. essence de jasmine, 5 drachms, 
 syrup of cloves and spirit of violets, each, 4 dr. 
 calamus aromaticus, long rooted cyperus, lavender, 
 each, 2 do. essence of neroli, 1 scruple. Mix. 
 Some add a few grains of musk and ambergris: it 
 is sweet scented, and also made into a ratafia with 
 sugar. 
 
 Essence de jasmin. 
 
 The flowers are stratified with wool or cotton, 
 impregnated with oil of behn, or nut oil, in an 
 earthen vessel, closelj' covered, and kept for some 
 time in a warm bath; this is repeated with fresh 
 flowers, until the oil is well scented; the wool, &c. 
 IS then put into a sufficient quantity of spirit of 
 wine, and distilled in balneum inariae. 
 The best honey water. 
 
 Take of coriander seeds, a pound, cassia, 4 oz. 
 cloves and gum benzoin, each, 2 oz. oil of rhodi- 
 um, essence of lemon, essence of bergamot, and 
 oil of lavender, each, 1 drachm, rectified spirit of 
 wine, 20 pints, rose water, 2 quarts, nutmeg wa- 
 ter, 1 quart, musk and ambergris, each, 12 grains. 
 Distil in a water bath to dryness. 
 
 Another method. — Pat 2 drachms each, of tinct- 
 ure of ambergris, and tincture of musk, in a quart 
 of rectified spirits of wine, and half a pint of water: 
 filter and put it up in small bottles. 
 Ottar of roses. 
 
 The royal society of Edinburgh received from 
 Dr Monro the following account of the manner in 
 which this costly perfume is prepared in the east. 
 Steep a large quantity of the petals of the rose, 
 freed from every extraneous matter, in pui-e water, 
 in an earthen or wooden vessel, which is exposed 
 daily to the sun, and housed at night, till a scum 
 rises to the surface. This is tlie ottar, which, care- 
 fully absorb by a veiy small piece of cotton tied to 
 the end of a stick. The oil collected, squeeze out 
 of the cotton into a very diminutive vial, stop it for 
 use. The collection of it should be continued 
 whilst any scum is produced. 
 
 English milk of ivscs. 
 
 Take 2 lbs. of Jordan almonds, 5 quarts of rose 
 water, i do. of rectified spirit of wine, ^ an oz. of 
 oil of lavender, 2 oz. of Spanish oil soap, and 4 oz. 
 of cream of roses. — Blanch the aimonds in boiling 
 water, dry them well in a cloth, then pound them 
 in a mortar until they become a paste. Pound in 
 the soap and mix it well with the almond paste. 
 Then add the cream of roses. When these are 
 mixed, add the rose-water and spirits, which stir in 
 with a spatula or knife. Strain the whole through 
 a clean white cloth, then add the oil of lavender to 
 the expressed liquid, drop by drop, and stir the 
 whole well. When the mixture has stood for a 
 day, '•over it over with a cloth from the dust, then 
 botUe it for use. 
 
 French milk of roses. 
 
 Mix together 4 oz. of oil of almonds, ^ an oz. 
 of English oil of lavender, 2 quarts of spirit of 
 wine, and 10 do. of rose-water. Next blanch 3 
 lbs. of Jordan almonds, and pound them in a mor- 
 tar, with a quarter of a pound of Spanish oil-soap, 
 half an oz. of spermaceti, and half an oz. of white 
 wax. Put these ingredients into a large jar, with 
 two ounces of pearl-ash, dissolved in an ounce of 
 warm water. Shake the whole well, and then pour 
 it into small bottles for sale. 
 
 Cream of ^oses. 
 
 Take 1 lb. of oil of sweet almonds,-^', oz. of 
 •pcrmaceti, — 1 oz. of white wax, — I pit: of rose 
 
 water, — and 2 drachms of Malta rose, or nerolet 
 essence. Put the oil, spermaceti, and wax, into a 
 wi'll-glazed pijikin, over a clear fire, and, when 
 melted, pour in the rose-watT by degrees, and 
 keep heating, till the compound becomes like po- 
 matum. Now add the essence, and liien put the 
 cream into small pots or jars, which must fie wei; 
 covered up with pieces of bladder, and 3oft skir 
 leathc. 
 
 Cold cream pomatum for the complexion. 
 
 Take an ounce of oil of sweet almonds, and half 
 a drachm each, of white wax and sjiermaceti, with 
 a little lialm. Melt these ingredients in a glazed 
 pipkin, over hot ashes, and pour the solution into 
 a marble mortar; stir it with the pestle until it be- 
 comes smootli and cold, then add gradually an 
 ounce of rose or OKange-flower water; stir all tlie 
 mixture till incorporated to resemble cream. This 
 pomatum renders the skin at once supple and 
 smooth. l"o prevent marks from the small pox, 
 i add a little powder of saftVon. The gallipot in 
 which it is kept, should have a piece of bladder 
 tied over it. 
 
 Another. — Take 4 ounces of clear trotter oil, 
 one ounce of oil of jessamine, 2 ounces of spei-- 
 maceti, and one ounce of white wax, scraped fine. 
 Melt them together very gently, then pour it into 
 a pan, which must be kept by the fire. Now beat 
 it with )Ut intermission, till it becomes one con- 
 sistent very w hite body: then put to it 3 ounces of 
 I'ose or orange-flower water, with about a drachm 
 of spirit of ambergris, or other sweet essence. 
 Beat the mixture well again, until the water and 
 spirit be pro[)erly absorbed. This beating will 
 add greatly to the whiteness as well as the flavour 
 of the cream, which will now be as white as snow; 
 particularly if care is taken that the utensils and 
 ingredients aie ([uite clean. 
 
 In winter, all the utensils, h.c. must be kept 
 warm, and the process i>erforraed in a warm roont 
 Even the rose-water must be warmed, previous to 
 mixture, otherwise the cream will c^lllgeal into 
 knobs, so as to cause the whole to be melted again. 
 
 In summer every thing must be kept cool after 
 the melting and mixing. More wax must likewise 
 be used in summer than in winter. 
 
 When put into p Jts, the cold cream is to be kept 
 veiy cool; each having honey-water poured on the 
 top, in order to improve the flavour. 
 Pcmade divine. 
 
 Put a pound and a half of clear beef marrow into 
 an earthen pan of fresh water, and change the same 
 for ten days, then steep it in rose water for 24 hour», 
 and drain it in a cloth till drj'. Take an ounce of 
 storax, gum benjamin, odoriferous Cypress pow- 
 der, or of Florence, half an ounce of cinnamon, 
 two drachms of cloves, and two drachms of nut- 
 meg, all finely powdered: mix them with the mar- 
 row, then put the ingi-edients into a three-pint 
 pewter pot, make a paste of the white of an egg and 
 flour, and lay it upon a piece of rag, over that put 
 another piece of linen to cover the top close. Put 
 the pot into a large copper pot with water, and keep 
 it steady that it may not reach to the covering of 
 the pot that holds the marrow. As the water 
 shrinks, add more, for it must boil four hours 
 without ceasing; strain the oirtment through a 
 linen cloth into small pots, and when cold cover 
 them up close with bladder and paper. Don't 
 touch it with any thing but silver. 
 
 Pearl rvattr for the face. 
 
 Put half a pound of best Spanish oil soap, scrap 
 ed ver)' fine, into a gallon of boiling water. Sf.r 
 it well for some tiiuc:, and let it stand till cold. 
 Add a quart of rectified spirit of wine, and half an 
 ounce of oil of rosemary; stir them again. This 
 com^'ound liquid, when put up in proper phials in 
 
FERFUMEUY, fic. 
 
 101' 
 
 Italy, is jailed tincture of pearls. It is aa excel- 
 lent cosmetic for removing freckles from ihe face, 
 and for \m\ voving tlie comidexion. 
 
 'I'o prepare almond bloom. 
 
 Take of Brazil dust, 1 oz. water, 3 pints, isin- 
 p-lass, 6 drachms, cocluneal, 2 do. alum, I oz. bo- 
 rax, 3 drachms. 
 
 To make almond paste. 
 
 Take of blanched sweet almonds, 1 lb. blanched 
 bitter do. ^ lb. sugar, 1 lb. Beat up with orange 
 flower water. 
 
 Co7nmon almond paste. 
 
 To make this i)asie, take six pounds of fresh 
 almonds, which blanch and beat in a stone mortar, 
 v'liu a sii.*'.icient quantity of rose water. Now add 
 a pound of finely dra-ned honey, and mix the whole 
 well tr.getlier. This pas^r', which is excee(lin£;ly 
 good for the hands, is to be put into small pots for 
 sale. If this paste gets diy, rub it up on a marble 
 slab, with rose water. To prevent this diyness, 
 put about half a teaspoonful of this water on the 
 top of each pot, before tying up. 
 Orang-e pomatum. 
 
 Take 5 pounds of hog's l.ird, I pound ol mutton 
 suet, 3 ounces of Portugal water, half an ounce of 
 essence of Bergamot, 4 ounces of yellow wax, and 
 half a pound of palm oil. Mix. 
 Soft pomatum. 
 
 Take 25 pounds of hog's lard, 8 pounds of mut- 
 ton suet, 6 ounces of oil of- Bergamot, 4 ounces of 
 essence of lemons, half an ounce of oil of laven- 
 der, and a quarter of an ounce of oil of rosemary. 
 These ingredients are to be combined in the same 
 manner as those for the hard pomatum. This po- 
 iBatura is to be put up in pots, in the usual way. 
 Common pomatum. 
 
 Take 4 pounds of fresh and white mutton suet, 
 skinned and slircdded rery fine; which melt in 
 aljout two quarts of spring water; and, whilst hot, 
 put the M-hole into a well glazed earthen pan, small 
 at bottom, and wide at the top. Let it stand until 
 llie lat is quite cold, and all the impurities fall to 
 the bottom, which carefully scrape off. Now break 
 the fat into small pieces, which put into a pan, with 
 2 gallons of spring water, for a whole day; stir and 
 wash often. Next day change the water, and when 
 poured off a second time, at the end of twenty- 
 four hours, dry the fat by rubbing in a clean linen 
 dotli. Now put the suet, with 1 pound and a 'lalf 
 of fresh hog's lard, into a large pan, and melt the 
 whole over a gentle fire. "When properly com- 
 bined, put the whole into an earthen pan, and beat 
 it with a wooden spatula, until cold. Whilst beat- 
 ing, add 6 drachms of essence of lemon, and 30 
 drops of oil of cloves previously mixed together. 
 Now continue beating, until the mixture be per- 
 fectly white, and afterwards put it up invj small pots. 
 Leave the pots open until the pomatum is quite 
 cold; wlien cover them by pieces of bladder, &c. 
 In summer use more suet, and mix in a cool place: 
 in winter use more hog's lard, and make the poma- 
 tum in a warm room. 
 
 Hard pomatum. 
 
 Take 30 lbs of suet, 1^ lbs. of white wax, 6 oz. 
 of essciice of Bergamot, 4 ounces of lemon, 1 oz. 
 of lavender, 4 drachms of oil of rosemary, and 2 
 drachras of essence of ambergris. Shred and pick 
 the suet clean, and melt it in an earthen pan or 
 pipkin. Then stir it well and strain; and when 
 nearly cold, add the perfumes, stirring well as be- 
 fore. When properly mixed, pour it into tin 
 moulds. 
 
 Anothei. -Take 6 oz. of common pomatum, and 
 add to it 3 oz. of white virgin wax, scraped fine. 
 Melt iheni in an earthen pan, immersed in a larger 
 ore containing boiling- water; both being placed 
 over a clear and steady fire. When properly in- 
 
 corporated, keep stirring, until it is nearly vM; 
 then put it into small pots, or make it up inta 
 small rolls. Perfume it according to taste. 
 Rosemary pomatum. 
 
 Strip a large double hanuful of rosemary; boil il 
 in a tin or copper vessel, w'lh v.alf apound of com- 
 mon soft pomrtum, till it comes to about 3 or 4 oz. 
 strain it off, and keep it in the usual way. 
 Pearl powder for the face. 
 
 There are several sons: the finest is made from 
 real pearls, and is the least hurtful to the skin. It 
 gives the most beautiful appearance, but is too dear 
 tor common use; still the perfumer ought never tn 
 De without it, for the use of the curious and thericii. 
 Bismuth pearl powder. 
 
 The next best pearl powder Is made as follows: 
 Take 4 ounces of the best magistery of bismuth, 2 
 ounces of fine starch powder. Mix them well to- 
 gether, and putting them into a subsiding glass, 
 wide at top and narrow at Oottora, pour over them 
 a pinf and a half of proof spirit, and shake them 
 well; let them remain a day or two. When the 
 powder falls to the bottom, pour o.l'the spirit, leav- 
 ing it dry; then place the glass in the sun, to eva- 
 porate the moisture. Next turn out tiie white mass, 
 the dirty parts of which form the top, whilst the 
 pure ingredients remain at the bottom. If there 
 be any dirty particles, scrape them off, and again 
 pulverize the remaining part of the cake, and pour 
 more proof spirit over it. Proceed as before; and, 
 if there be any moisture remaining, place the cone 
 on a large piece of smooth clialk, to absorb its 
 moisture. Cover the whole with a bell-glass tc 
 preser"e it from dust, and set it in the sun to dry 
 and whiten it. Next grind the mass with a muUer 
 on a marble stone; and keep the powder in a glass 
 bottle, secured by a ground stopper, from air. 
 'i'o blacken -white oxide of bismuth by Harro-wgaM 
 ■water. 
 
 Place a little oxide of bismuth on a white dish, 
 and pour over it some Harrowgate water. lu- 
 beautiful white colour will instantly be changed to 
 black. 
 
 It is well known that this oxide, under the name 
 oi psarl -white, is used as a cosmetic by those of the 
 fair sex who wish to become fairer. A lady thus 
 painted was sitting in a lecture room, where chen>- 
 istry being the subject, water being impregnated 
 with sulphuretted hydrogen gas (Harrowgate wa- 
 ter) was handed round for inspection. Ou smell- 
 ing this liquid, the lady in question became sud- 
 denly black in the face. Every person was of 
 course alarmed by this sudden chemical change; 
 but the lecturer explaining the cause of the phe- 
 nomenon, the lady received no farther injury, than 
 a salutaiy practical lesson to rely more upon na- 
 tural than artificial beauty in future. 
 
 Orange floiuer paste for the hands. 
 
 Blanch 5 oi- 6 lbs. of bitter almonds, by boiling 
 in water, and then beat them very fine in a marble 
 mortar, with 2 lbs. of orange flowers. If the paste 
 be too oily, add to it some bean flour, finely sifted, 
 but let no water enter the composition. This pasta 
 is made abroad, but comes here very damaged, the 
 sea-air destroying its properties. 
 
 To make coral tooth po-wdcr. 
 Take 4 oz. of coral, reduced to an impalpable 
 powder, 8 oz. of very light Armenian bole, 1 oz. 
 of Portugal snuff, 1 oz. of Havanah snuff, 1 oz. of 
 good burnt tobacco ashes, and 1 oz. of gum myrrh, 
 well pulveritcd. Mix them together, and sift them 
 twice. 
 
 A good tooth po-wder. 
 To make a good tooth powder leave out the coral, 
 and, in its piace, put in pieces of brown stone-ware, 
 reduced to a very fine powder. This is tlie coDa- 
 mon way of making it. 
 
90 
 
 UNHTIRSAL RECEIPT BOOK 
 
 .In astringent for the teeth. 
 
 Take of fre'-h conserve of roses, 2 r". the juice 
 of half a sniir lemon, a little very roiigti claret, anfl 
 P ounces of coral tootli-i)OW(ier. ]\Iake thein into 
 a paste, which put up in small pots; and if it dry 
 by staniung, moisten with leiuoii juice and wine, 
 as before. 
 
 To prevent the tnoth-ache. 
 
 Ruh well the teeth anfl ^ums with a hard tooth- 
 brush, using the flowers of sulphur as a tooth pow- 
 der, every night on going to bed; and if it is done 
 after dinner it will he best: this is an excellent pre- 
 <»ervative to the teeth, and void of any unpleasant 
 smell. 
 
 A radical cure for the tooth-aclte . 
 
 Use as a tooth powder the Spanish snuff called 
 Siljella, and it will clean the teeth as well as any 
 other powder, and totally prevent the tooth-ache; 
 snd make a regular practice of washing behind the 
 ears with cold water every morning. The reme- 
 dy is infallible. 
 
 To clean the teeth. 
 
 Take of good sjft water, 1 quart, juice of lemon, 
 2 oz. burnt alum, 6 grains, common salt, 6 grains. 
 Mix. Moil them a minute in a cup, then strain 
 and bottle for use: rub the teeth with a small bit of 
 sponge tied to a stick, once a week. 
 To make the teeth -white. 
 
 A mixture of honey with the purest charcoal will 
 prove an admirable cleanser. 
 
 An excellent opiate for the teeth. 
 
 W'ell boil and skim 1 lb. of honey: add to it a 
 quarter of a pound of bole ammoniac, 1 oz. of dra- 
 gon's blood, 1 of oil of sweet almonds, half an oz. 
 of oil of cloves, 8 drops of essence of bergaraot, a 
 gill of hone)- water, all mixed well together, and 
 put into pots for use. 
 
 Vegetable tooth brushes. 
 
 Take marine marsh-mallow roots, cut them into 
 lengths of 5 or 6 inches, and of the thickness of a 
 middling rattan cane. Dry them in the shade, but 
 not so as to make them shrivel. 
 
 Nest tinely pulverize two ounces of good dra- 
 gon's blood, put it into a flat bottomed glazed pan, 
 with four ounces of highly rectified spirit, and half 
 an oz. of fresh conserve of roses. Set it over a 
 gentle charcoal fire, and stir it until the dragon's 
 blood is dissolved; then put in about thirty of the 
 marsh-mallow sticks; stir thsm abort, and care- 
 fully turn them, thp.t all parts may absorb the dye 
 alike. Continue this until the bottom of the pan 
 be quite dr}', and shake and stir it ocer the fiie, 
 until the sticks are perfectly dr_vand haitl. 
 
 tJoth ends of each root or sti>-k should, pre\Ios.» 
 to immersion in tlie pan, be bruised gentl) by a 
 hammer, for half an inch downwards, so ^■^ t>? o^.en 
 its fibre*, and thereby form a brush. 
 
 They are generally used by dipping one of the 
 ends iu the powder or opiate, and then, by rubbing 
 tliern against the teeth, which they cleanse anil 
 wh'.tcw admirably. 
 
 Other vegetable tooth brushes. — There are sev- 
 etal cheap sorts of these tooth-brushes, which are 
 male in the same manner as the genuine ones, ex- 
 »e7<t that, as a basis, rattan cane, or even common 
 dc^, cut round, is used instead of the marsh-mal- 
 low roots. 
 
 Rose lip salve. 
 
 Put eight ounces oC the best olive oil into a wide- 
 mouthed bottle, (id<l two ounces of the small parts 
 of aikanet-ro;>t. Stop up the bottle, and set it in 
 the sun; shake it often, until it be of a beautiful 
 crimson. Now strain the oil off very clear from 
 the roots, and add to it, in a glazed pipkin, three 
 ounces of very fine white wax, and the same quan- 
 tity of fresh clean mutton suet. Deer suet is too 
 
 briti'f ; ind alsf apt to turn yellow. Melt this oj 
 a slow fire, ant' pei-fume it when taken off, with for- 
 ty <lrops of oil of rhodium, or of laven.ier. When 
 cold, put it into small gallipots, or rather whilst in 
 a liquid state. 
 
 The common way is to make this salve up intt. 
 small cakes; but in that form the colour is very apf 
 to be impaired. 
 
 This salve never fails to cure chopped or sor«' 
 lips, if applied pretty freely at bed-time, iu the 
 coui'se of a day or two at farthest. 
 
 Another method. — Heat the alkanet root in & 
 mortar, until its fibres are properly bruised, then 
 tie it up in a piece of clean linen rag, and pui this 
 in a clean pipkin with the oil. When the oil has 
 begun to boil, it will be foun ' of a deep red Tiie 
 bag is MOW to be taken out, pressed, and throwu 
 away, and then t!ie other ingredients are to be add- 
 ed, as above. 
 
 White Up salve. 
 
 This may he made as above, except in the use 
 of alkanet-root, which is to be left out. Though 
 called lip-salve, this composition is seldom ap,)lied 
 to the lips; its principal use consisting in curing 
 sore nipples, for which it is an excellent remedy. 
 To siveelen the breath. 
 
 Take two ounces of terra japonica; half an ounce 
 of sugar-candj', both in powder. Grind one drachm 
 of the best ambergris with ten grains of pure musk, 
 and dissolve a quarter of an ounce of clean gura 
 tragacanth in two ounces of orange-flower water. 
 Mix all together, so as to form a paste which roll 
 into pieces of the thickness of a straw. Cut these 
 into pieces, and lay them in clean paper. Tliis is 
 an excellent perfume for those whose breath is 
 disagreeable. 
 
 To pe'fiune clothes. 
 
 Take of oven-dried best cloves, cedar and rhu- 
 barb wood, each one ounce, beat them to a powder 
 and sprinkle them in a box or chest, where they 
 will create a most beautiful scent, and preserve the 
 apparel against moths. 
 
 Perfumed bags for draivers. 
 
 Cut, slice and mix well together, in the state of 
 very gross powder, the following ingredients: 2 oz. 
 of yellow Saunders, 2 oz. of coriander seeds, 2 oz. 
 of orris root, 2 oz. of calamus aromaticus, 2 oz. of 
 cloves, 2 oz. of cinnamon bark, 2 oz. of dried rose- 
 leaves, 2 oz. of lavender flowers, and 1 lb. of oak 
 shavings. Wiien properly mixed, stuH" the above 
 into small linen bags, which place in drawers, ward- 
 robes, &c., which are musty or liable to become so. 
 
 Excellent perfume for gloves. 
 'fake of ambergris one drachm, civet the like 
 quantity; add flour-butter a quarter of an ounce: 
 and with these well mixed, rub the gloves over 
 j;ently with .uie cotton wool and press the per- 
 tume into them. 
 
 Another. — Take of damask or rose scent, half 
 an ounce, the s{iirit of cloves and mace, each » 
 drachm; frankincense, a ^ of an ounce. Mix them 
 together, and lay them in papers, and when liard, 
 press the gloves; they will take tlie scent in 24 
 hour.s, and hardly ever lose it. 
 
 Tincture of musk. 
 
 This excellent spirit requires 6 drachms of Ch»- 
 na musk, 20 grains of civet, and 2 drachms of red 
 rose buds. Reduce these ingredients to powder 
 with loaf sugar, and pour over them 3 pints of spi- 
 rit of wine. 
 
 A perfume to prevent pestilential airs, ire. 
 
 Take of benjamin, storax, and galbanum, each 
 half an oz. temper them, being bruised into [>ow- 
 der, with the oil of myrrh, and burn them in a 
 chafing-dish, or else take rosemary, balm, and i>ay 
 leaves; heat them in wine and sugar, and lei the 
 
PERFUMRKY, !Sic, 
 
 19 
 
 mrisfurc be consumed; likewise burn tliem by the 
 hf-At of the pan, and they will produce a very fine 
 ^enl. 
 
 Pdsiils for perfuming sick roomn^ 
 Powder sepuralt-lv tlie following intjredients, and 
 then mix, on a marble slab, 1 lb. of gum benzoin, 
 8 02. of gum storux, 1 lb. of frankincense, and 2 
 lbs. of fine charcoal. Add to this composition the 
 following liquids: 6 oz. of tincture of benzoin, 9. 
 oz. of essence of ambergris, 1 oz. of essence ot 
 musk, 2 oz. of almond oil, and 4 oz. of clear syrup. 
 Mi.\ the whole into a stiff psste, and form into 
 pastils, of a conical shape, which dry in tlie iiesit 
 of the sun. If more liquid should be requireil for 
 the paste, add warm water. 
 
 Aromatic pastils. 
 Beat and sift fine a pound of the four gums left 
 afler the making of lioney-water, Jne pound also 
 of the ingredients left from the spirit of benjamin, 
 one pound of the best sealing-wax, and one pound 
 of £,eiuiiiie gum benzoin. 
 
 Dissolve some clea> common gum arable in a 
 quantity of rose-water, of a pretty thick consisten- 
 cy, and add to it sixty drops of spii-it of musk. 
 
 Mix the whole together, so as to make a pretty 
 stift' pahte, which make up into small cones or balls. 
 Diy them thoroughly before .they are put away, 
 otherwise they will oecerae mouldy. 
 
 I'hese pastils are particularly useful for burning 
 in rooms, where the sick or the dead liave laii;. Tiiey I 
 «re used in very considerable quantities in the two | 
 Houses of Lords and Commons; also in various 
 halls, assembly rooms, &c. 
 
 Explosive pastils. 
 1 here is another sort of these pastils, called 
 sweets and sours, which are made thus: Take some 
 of the above aromatic paste, and m.ake into cones 
 ci' 2 inches in length, and of the thickness, at their 
 bases, of an inch, ^\'ililst moist, scoop out a cavity 
 In the Ijottom of eacii, capable of containing a large 
 pea, fill it up with gunpowder, covering this over 
 witli the paste which has been scooped out. 
 
 When tj be dried, lay the bottoms of these pas- 
 tils uppermost; for if any moisture attacks the gun- 
 powder, its eifects will be destroyed. 
 
 The design (it can hardly be called a useful pur- 
 pose,) for whicn tliese pastils are made, is to pro- 
 duce diversion. Diu-ing Christmas, or other holi- 
 day gambols, it is customary with many to light 
 one of these wit^ the avowed intention of perfum- 
 ing the apartments, and whilst the company are 
 pleasef' witli the odour, an unexpected report ter- 
 rifies some, whilst it amuses others. 
 Hair powder perfume. 
 Take half a pound of pulvil powder, made from 
 apple-tree moss, half an ounce of grey ambergris, 
 thirty grains of musk, and twenty gi-ains of civet. 
 Grind the musk and civet with loaf sugar to a very 
 fine powder; melt the ambergris, with G drops of 
 the oil of behn nuts, over a gentle fire, in a clean 
 vessel, not brass or copper, add, as it melts, a few 
 drops of the juice of green lemon, and about 4 
 drops each of oil of rhodium and lavi nder. When 
 tlie andiergris is melted, put the above powder in- 
 to it, stir and mix it well. Add, l)y degrees, the 
 powder of ap|(le-moss; and when the whole is com- 
 bined, pulverize and sift it through a very fine hair 
 sieve; wliat will not pass through, return into the 
 mortar, again pound it with loaf sugar, until llie 
 whole is reduced to fine powdei-. 
 Ambergris perfuirie. 
 sXeli 2 peiHiy-weights of fine ambergris, in a 
 brass mortar, vei-y gently, stir in quickly 8 drops 
 of gre>-n lemon juice, and the sa:ne cif behn-nut 
 • aiJ. Add, re*^dy powdered with fine loaf sugar, 12 
 grains of musk, 12 grs'i'is oi civet, and 24 n'aius 
 
 of the residuum froifu the making of spirit of ara- 
 bergi-is. Add one ounce of spirit of ambergris. Mix 
 and incorporate them well, and add 16 pounds of 
 fine drv hair powder. Pass the whole, twice 
 tbrougli a fine hair sieve; then lay it open fo" three 
 days, in a dry room, stir it often, tliat the spirit 
 may entirely evaporate; otherwise it may tun. sour, 
 which however will go off by keeping. Bottle and 
 stop it close. 
 
 JMusk 071(1 civet perfumes. 
 Take 2 penny-weights of pure musk, 12 graiufi 
 of civet, and 1 penny-weight of the residuum of 
 spirit of ambergris. Make this into a paste, with 2 
 ounces of spirit of musk, ma<ie by infusion. Pow- 
 der it with loaf sugar, and mix in 16 pounds of fine 
 hair powder. 
 
 Orris perfume. 
 Take best dried and scra|)ed orris roots, free 
 from mould. Bruise or grind them: the latter is 
 best, as, being very tough, they require great la- 
 bour to pound. Sift the powder through a fine hair 
 sieve, and put the remainder in a baker's oven, to 
 dry the moisture. A violent heat will turn the 
 roots yellow. Wiien dry, g;i-iud again, and sift; 
 and repeat the same until the whole has passed 
 tlirough the sieve; mix nothing with it, as it woula 
 mould and spoil it. 
 
 Violet perfume. 
 Drop twelve drops of genuine oil of rhodium on 
 a lump of loaf-sugar; grind this well in a glass mor- 
 tar, and mix it thoroughly with three pounds of 
 orris powder. This wdl, in its perfume, have a 
 resemblance to a well-flavoured violet. If you add 
 more rhodium oil, a rose perfume, instead of a 
 violet one, will be produced; the orris j)0\vdei- is » 
 most agreeable perfume, and only requiring to bt 
 raised by tlie addition of the above quantity of th«- 
 oil. Keep this perfume in the same manner as tht 
 others. What is at the druggists' shops is gene- 
 rally adulterated. 
 
 Rose perfume. 
 Take two pecks of fresh di-y damask rose leaver; 
 strii) them from tlieir leaves and stalks; have ready 
 sixteen pounds of fine hair jiowder. Strew a layer 
 of i-ose leaves, on sheets of paper, at the bottom of 
 a box. cover them over w'iih a layer of hair pow- 
 der; then strew alternately a layer of roses and 
 powder, until the whole of each has been used. 
 Wlientliey have lain 24 liours, sift the powder out, 
 and expose it to the air 24 hours more. Stir it of- 
 ten. Add fresh rose leaves, twice, as before, and 
 ]u-oceed in the same way; aflei tliis dry the pow- 
 der well by a gentle boat, and pass it through a 
 fine sieve. Lastly, pour ten drops of oil of rho- 
 dium, or three drops of otto of roses, on loaf su- 
 gar, which triturate in a glass mortar, and stir well 
 into the powder, which put into a box, or glass foe 
 use. This hair powder perfume will be exceilent, 
 and will keep well. 
 
 Bc^gamot perfwne. 
 Take sixteen pounds of hair powder, and forty 
 drops of Roman oil of bergamrt, ar.d proceed in 
 all respects as before, but do not leave die com- 
 pound exposed to the air; for in this case the ber- 
 gamct is so volatile, that it will quickly fly otf. 
 Ambergris hair Jioivder, 
 Take twelve pounds of fine starch powder, add 
 three pounds of the ambergris perfume: mix them 
 well together, and run it twice through a ;:iie hair 
 fieve. Put it into a well closed box, or glass, for 
 use This is the first an<l best sort of ambergris 
 powder: but for a second, or intl;rior sort, put only 
 a pound and a half of the perfume, to the above 
 quantity of starcii powdei. 
 
 JMusk and civet hair powder. 
 Mix twelve pounds of starch powder, and three 
 
!?2 
 
 oNlMiRSAL RECEIPT BOOK. 
 
 pounds of tift>isk. perfume, j.i before. A second 
 sort of this hair powder may be made by using 
 half the quantity of the perfume. 
 Violet hair pcnvder. 
 
 Mix twelve pounds of liair powder with three 
 [tounds of the violet perfume, and lay it by for use. 
 Jtoae hair poivder. 
 
 Mix well twelve pounds of starch powder, with 
 three pounds of the rose perfu.ne. Sift; put it up 
 III a cellar box, or glass bottle. 
 
 Another. — A second sort of this powder may be 
 made by using lialf tlie quantity of the perfume to 
 twelve pounds of powder, and adding two drops 
 of ott') of roses, previously dropped on sugar, and 
 well triturated in a glass mortar. 
 
 To destroy superjtiious hair. 
 
 Take of fresh lime-stone, 1 oz. pure potass, 1 
 drachm, sulphuret of potass, 1 drachm. Reduce 
 them to a fine powder in a wedge wood mortar. If 
 the hair be first washed, or soaked in warm water, 
 fl30° Fahr. ) for ten minutes, this article formed 
 into a thin paste, with warm water, and applied 
 whilst warm, will so effectually destroy the iiair in 
 five or six minutes, tiiat it may be removed by 
 washing the skin with flannel. It is a powerful 
 caustic, and should therefore be removed as soon 
 as it begins to inflame tlie skin, by washing it off 
 with vinegar. It softens the skin, and greatly im- 
 proves its appearance. 
 
 V'o 7nake Spanish ladies'" rouge. 
 
 Take good new scarlet wool cuttings and s()irit 
 of wine, or lemon-juice, boil them in a well glaz- 
 ed earthen pot well stopped, till the liquid lias 
 charged itself with all the colour of the scarlet, strain 
 the dje through a cloth, and all the colour there- 
 from; boil it afterwards in a little arabic water, till 
 the colour becomes very deep. The proportion of 
 materials is, to half a pound of scarlet cuttings, a 
 quarter of a pint of spirit of wine, and a sufficient 
 quantity of water to assist the soaking. Then, in the 
 colour extracted, put a piece of gum arabic, of the 
 size of a filbert: next steep some cotton in the co- 
 lour, and wet some sheets of paper with the dye, 
 which repeat several times, as often as they are 
 diy, and you will find them sufficiently charged 
 with rouge for use. 
 
 Spanish vermilion for the toilette. 
 
 Pour into the alkaline liquor which holds in so- 
 lution the colouring part of bastard saffron, such a 
 quantity of lemon mice as may be necessary to sa- 
 turate the whole alkaline salts. At the time of tiie 
 precipitation, the latter appears under the form of 
 a fecula full of threads, which soon falls to the 
 bottom of the vessel. Mix this part with white 
 talc, reduced to fine powder, and moistened with 
 a little L'Mon-juice and water. Then form the 
 whole into a paste; and having put it in small pots, 
 expose it to dry. This colour is reserved for the 
 use of the toilette; but it has not the durability of 
 that prepared from cochineal. 
 
 Economical rouge. 
 
 Fine carmine, properly pulverized and prepared 
 tor the purpose, is the best tiiat can be employed 
 with safety and effect; it gives tlie most natural tone 
 to the coihplexion, and imparts a brilliancy to the 
 eyes, without detracting from the softness of the 
 skin. To use it economically, take some of the 
 finest pomatum, withcut scent, in which there is a 
 proportion of white wax, about the size of a pea, 
 just flatten it upon a piece of white paper, then 
 •ake on a pointed penknife, carmine equal to a 
 pin's head, mix it gently with the pomatum, with 
 your finger, and when you have produced the de- 
 sired tint, rub it in a little compressed cotton, pass 
 it over the cheeks till colour is clearly diffused, 
 void of grease. Ladies will find, upon trial, that 
 this economical rouge will ueither injure the health 
 
 nor the skin; anil it imitate.i perfectly the naturw 
 colour of the complexion. 
 
 .inother. — Take of French chalk, (powdered) 
 4 ounces; oil of almonds, 2 drachms; carmine, 1 do. 
 Turkish bloom. 
 
 Infuse 1^ ounces of gum benzoin, 2 ounces ot 
 red Saunders in powder, and 2 drachms of dragon's 
 blood, in 12 ounces of rectified spirit of M'ine, and 
 i ounces of river or rain water. When the ingre- 
 dients have been mixed, stop the bottle close, and 
 shake frequently during seven days; then filter 
 through blotting paper. 
 
 A -wash for sim-bumt faces and hantSs. 
 
 To each pound of ox-gall, add roche alum, t 
 drachm, rock salt, -^ ounce, sugar candy, 1 ounce, 
 borax, 2 drachms, camphor, 1 drachm. Mix and 
 shake well for fifteen minutes, then often daily, for 
 fifteen days, or till the gall is transparent; filter 
 through cap paper; used when exposed to the sun; 
 always washing off before sleep. 
 JMacouba snuff. 
 
 The varied flavour of snufts of different kinds 
 arises less from the state of the original leaf, tlian 
 the factitious additions of manufacturers. Tlie 
 snuff of Martinico, celebrated under the term 
 " Macouba," is made from the best leaves, which 
 being moistened with juice from their excellent su- 
 gar-canes, undergoes fermentation, and having 
 thrown off' the offensive fetor in scum and residuum, 
 is evaporated and ground in the usual manner. 
 Cephalic snuff. 
 
 Its basis is powdered asaruni, (vulgo Asarabac- 
 ca), reduced by admixture with a small portion of 
 powdered dock-leaf, or any other innoxious vege- 
 table. The finely levigated snuff", known as 
 " Scotch," may be added, agreeable to the taste of 
 the consumer; and finally a solution of spirit ot 
 wine and camphor, in the proportion of one drachm 
 of the latter in fifteen of spirit, is to be dropped 
 upon the camphor, from five to ten drops to an 
 ounce. Bottle your snuff immediately. 
 
 Another may be made of a very pleasant flavour 
 with tlie powder produced from sage, rosemary, 
 lilies of the valley, and tops of sweet marjoram, of 
 each 1 ounce, with a draclaii of Asarabacca root, 
 lavender-flowers, and nutmeg; it should be very 
 fine, and it will relieve the head vastly. 
 To irmtate Spanish snuff. 
 
 Take good unsifted Havanah snuff, and grind it 
 down to a fine powder, if the tobae«o be too 
 strong, mix it with the fine powder of Spanish nat- 
 shells, which is by far the best mixture which can 
 be used. Over this sprinkle some weak treacle 
 water, and when, after mixing with the hands, it 
 has lain in a heap for some days, to sweat and in 
 corporate, pack it up; but take care that it be not 
 too moist. 
 
 This snuff, in the course of twelve months, will 
 be of one uniform and agreeable flavour; and will 
 keep good and mending, for many years. When 
 old, this sort will hardly be inferior to any of the 
 plain snufts made in Spain. 
 
 London imitation of Spanish and other foreign 
 snuffs. 
 
 The fine powder, which is the best part of the 
 snuff', as it comes from abroad, is sifted from the 
 bale-snuff; and the coarse and stalky part left, is 
 ground down, previously mixed with strong cheap 
 tobacco powder, or dust, along with savine, brick- 
 dust, yellow sand, the sweepings of tobacco, old 
 rotten wood, and with many other filthy vegetable 
 substances, both diy and green, to pass as the real 
 flavour of tobacco. All or most of these ingredi- 
 ents being mixed into one body. This is nothing 
 more than colouring the filthy compound with red 
 ochre, or umber, or other noxious red or browu 
 .colour, mixed with water and molasses. 
 
INKS, &c. 
 
 99 
 
 The whole, when properly incorporated, is now 
 passed through a hair sieve, to mix it more inli- 
 iiifltely; and is then left for some time to sweat, or 
 iteconie equally moist. This moistnesS is intended 
 10 imitate the oiliness which is peculiar to the real 
 genuine rancia from Havannah. 
 
 Tliis snufF is packed in bairels, tin canisters, 
 «nd stone jars, so that it may come out in lumps, 
 iibe the Spanish snuffs. This is done to deceiv- 
 the purchaser, on whom this bad compound is im- 
 posed for real Spanish snuff. Such is tlie compo- 
 sition of a very great part cf what is made and 
 sold for common Spanisli snuff. 
 
 'I'o make transparent sonp. 
 Suet is the basis of all the soaps ot the toilette, 
 known by the name of Windsor soap, because 
 olive-oil forms a paste too difficult to melt again, 
 and contains an odour too strong to be mixed with 
 esser>ces. The suet soap dissolved hot in alcohol 
 retakes its solid state by coolinp-. To this fact is 
 due the discovery of transparent soap, which, if 
 well prepared, has the appearance of fine white 
 candied sugar; it may also be coloured, and the 
 vegetable hues, for this purpose, are preferable to 
 mineral; any person may make this soap, by put- 
 ting in a tliin glass phial the halt of a cake of 
 Windsor soap-shavings; fill it with one half of al- 
 cohol, and put it near the fire till the soap is dis- 
 solved; this mixture placed in a mould to cool, 
 produces the transparent soap. 
 Windsor soap. 
 Melt hard curd soap, and scent it with oil of karni, 
 and essence of bergamot, bought at the druggists'; 
 or the essence of bergamot may be omitted. 
 JllmoTid St up. 
 Upon 1 lb. of quicklime pour 3 quarts of boiling 
 distilled water; add 1 lb. of salt of tartar dissolved 
 in 1 quart of water; cover the vessel, and when 
 cold, filter through a cotton cloth: a pint should 
 •tigii exactly 16 oz. troy; if more, add distilled 
 water, and if less, evaporate. Then add one-third 
 of oil of almonds, simmer them together for some 
 hours, or until the oil formsa jelly; when cool, which 
 may be tried on a small quantity, add common salt, 
 and then continue belling till the soap is solid; when 
 cold skim oft' the water, and then pour into moulds. 
 Another method. — Take 2 lbs. of soap ley, made 
 of barilla or kelp, so strong that a bottle "holding 
 half a pint of water will hold 11 ounces of the ley, 
 and 4 lbs. of oil of almonds; rub them together in 
 a mortar, and put the mixture into tin moulds, 
 where let it be for some wteks, till tlie combina- 
 tion 18 perfect. 
 
 Marbled soap balls. 
 Take 10 lbs. of white cil-soap and 10 lbs. of J op- 
 
 pa soap. Cut them mto small square pieces, wtieh 
 set to (Uy for three days: the oil-soap, particolarlv, 
 must be thus dried. 
 
 Scrape, very finely, five pounds of oil so«j, 
 which dry, for one day, in the open air; mix ii 
 well in the shaving-box, with five pounds of pow- 
 der, add an ounce and a half of the best vermilion. 
 
 In mixing, place jtieces of soap and coloured 
 powder, in layers in the box, making, in all, four 
 alternate layers of each. When a layer of each 
 has been placed in the box, sprinkle a pint of rose 
 water over the cut soap; for if it be much combin- 
 ed with the powder, it will become lumpy and 
 hard, and consequently si)oil the wash-',alls. The 
 sanie (piantity of water is to be used for moistening 
 each of the other soap layers. Next mix a pint 
 of thin starch, which has been well boiled in halt 
 a pint of rain water, with half a pint of rose water 
 and distribute it, equally well mixed, among the 
 mass, by turning it over repeatedly, and then press 
 it down close with the hatids. If a piece be now 
 cut out from the mass, the operator will perceive 
 whether the marbling is sutficiently good; and if so, 
 he may proceed immediately to form his wash- 
 balls. 
 
 To imitate JVaples soap. 
 
 Take of fresh ley, strong enough to bear an egg, 
 eight pounds; and put to it of deer's, goat's, or 
 lamb's suet, (which has previously been well cleans- 
 ed from all skins, Sic. by rose water) two pounds, 
 and one pound of olive oil, or rather behn-nut oiL 
 Let all these simmer over the fire in a well glazed 
 pot, until it be pretty iiearlv of the consistence of 
 jrown or Naples soap; then turn it out into a lai-ge 
 fiat pan, which set on the leads or roof of the house, 
 exposed to the heat of the sun for fifty days. I'he 
 pan must be covered over with a bell glass, such 
 as the gardeners use, and the mixture must be stir- 
 red well once a day, during the whole of this time. 
 
 In about six weeks or two months, the operator 
 will have a most excellent ground work for Naples 
 soap, which only requires perfuming in the fol- 
 lowing manner, to render it even preferable to the 
 foreign sorts. 
 
 1 ake of oil of rhodium, one ounce, of spirit of 
 ambergris, two ounces and a half, spirit of musk, 
 half an ounce; mix these well together, and then 
 put the compound into the pan ot soap. Stir the 
 whole well, and incorporate the perfumes with the 
 soap, on a marble stone by means of a muUer. Put 
 up into small jars, or preserve in a mass in a large 
 jar, according to sale or convenience. If kept for 
 12 months, this soap will be fojnd by comparison, 
 to be tar preferable to the best soap that ever canse 
 from Naples. 
 
 INKS, &.C. 
 
 ■ijmo black ink, for common purposes and for the 
 copying press. 
 Put Aleppo galls, well bruised, 4^ oz. and log- 
 vood chipped, 1 oz. with 3 pints soft water, into 
 
 1 stoneware mug: slowly boil, until one quart re- 
 iiains: add, well powdered, the pure green crys- 
 Uds ot sulphate ot iron, 2^ oz. blue vitriol or ver- 
 digris, (1 iliiiik the latter belter,) ^ oz. gum arable, 
 
 2 oz. and brown sugar, 2 oz. Shake it occasion- 
 ally a week after making; then after standing a 
 day, decant and cork. Tt prevent moulding add a 
 little brandy or alcohol. 
 
 Z 
 
 The common copperas will not answer so wk 
 t% it has already aLaorbed oxygen. 
 
 To make common black ink. 
 
 Pour a gallon of boiling soft water on a pound 
 of powdered galls, previously put into a propt* 
 vessel. Stop the mouth of the vessel, and set k 
 in the sun in summer, or in winter where it may 
 be warmed by any hre, and let it stand two or three 
 days. Then add half a pound of green vitriol pow- 
 dered, and having stirred the mixture well toge- 
 ther with a wooden spatula, let it stand again Tor 
 two or three days, repeating the stirring, wbeo 
 
J 94 
 
 UiNn\"ERSAL RECEIPT BOOK. 
 
 «J(I further to it 5 oiincea of g;nn» arable dissolved 
 in a quart of boiling wuter, and lastly, 2 ounces of 
 alum, after which kt the ink be strained through a 
 coarse linen cloth for use. 
 
 Anothei\ — A good and durable black ink may be 
 made by the following directions: To 2 pints of 
 water add 3 ounces of the dark coloured rough- 
 skinned Aleppo galls in gross powder, and of rasp- 
 ed logwood, green vitriol, and gum arable, each, 
 1 oz. 
 
 This mixture is to be put into a convenient ves- 
 sel, and well shaken four or five times a day, for 
 ten or twelve days, at the end of which time it 
 will be fit f"r use, though it wll! improve by re- 
 maining longer on the ingredients. Vinegar in- 
 stead of water makes a deeper coloured ink; but 
 its action on pens soon spoils them. 
 Shining black ink. 
 
 Beat up well together in an iron mortar the fol- 
 lowing ingredients in a dry state; viz. 8 oz. of best 
 blue gall-nuts, 4 oz. of copperas, or sulphate of 
 iron, 2 oz. of clear gum arable, and 3 pints oi clear 
 rain water. 
 
 When properly powdered, put to the above: let 
 the wliole be shaken in a stone bottle three or four 
 times a day, for seven days, and at the end of that 
 time, pour the liquor off gently into another stone 
 bottle, which place in an airy situation to prevent 
 it from becoming foul or raothery. When used put 
 the liquor into the ink-stand as required. 
 Process for making the best ink. 
 
 Take 6 quarts (beer measure) of clear water, 
 soft or hard, and boil in it for about an hour, 4 oz. 
 of the best Campeachy logwood, chipped very thin 
 across the grain, adding, from time to time, boiling 
 water to supply in part the loss by evaporation; 
 strain the liquor while hot, and suffer it to cool. If 
 the liquor is then short of 5 quarts, make it equal 
 to this quantity, hy the addition of cold water. 
 After which, let 1 lb. of bruised blue galls, or 20 
 oz. of the best common galls, be added. Let a 
 paste be prepared by triturating 4 oz. of sulphate 
 of iron (green vitriol) calcined to whiteness, and 
 let half an ounce of acetite of copper (verdigris) 
 be well incorporated together with the above de- 
 coction, into a mass, throwing in also, 3 oz. of 
 coarse brown sugar, and 6 oz. of gum Senegal, or 
 Arabic. Put the materials into a stone bottle of 
 such a size as to half fill it; let the mouth be left 
 open, and shake the bottle well, twice or thrine a 
 day. In about a fortnight it may be filled, and kept 
 in Will stopped bottles for use. It requires to be 
 protected from the t.'ost, which would considerably 
 injure it. 
 Indelible black ink -without galls or green vitriol. 
 
 Infuse a pound of pomegranate peels, broken to 
 a gross powder, for 24 hours in a gallon and a half 
 of water, and afterwards boil the mixture till I-3d 
 of the fluid be wasted. Tlien add to it I lb. of 
 Roman vitriol, and 4 oz. of gum arable powdered, 
 and continue the boiling till the vitriol and gum 
 be dissolved, after which the ink must be strained 
 through a coarse linen cloth, when it will be fit 
 for use. 
 
 This ink is somewhat more expensive, and yet 
 not so good in hue as that made by the general 
 method; but the colour which 't has is not liab'.e 
 to vanish or fade in any length of time. 
 Lidestructible ink for resisting the action of coito- 
 aive substances. 
 
 On many occasions, it is of Importance to em- 
 ploy an ink indestructible liy any i)rocess, hat will 
 not equally destroy the material on whicii it is ap- 
 plied. For black ink, 25 grains of copal, in pow- 
 der, are to be dissolved in 200 ^-ains of oil of la- 
 vender, by the assistance of a gentle heat; and are 
 then to be mixed with 2^ grains of lamp black, and 
 
 ^ a grain of indigo: for red ink use i20 grains ol 
 oil of lavender, 17 grains of copal, ind 60 graiiu 
 of vermi'lion. A little oil of lavender trofiui- 
 pentlne, may be added, if tiie ink be found too 
 tliick. A mixture of genuine asphaltunk dissolved 
 in oil of turpentine, amber varnish, and lamp-black, 
 would be still superior. 
 
 This ink is particularly useful for labelling 
 phiais, he. containing chemical or co"rosive sub- 
 stances. 
 
 £est ink potvder. 
 
 Infuse a pound of galls powdered, and 3 ounces 
 of pomegranate peels, in a g;dlon of soft water for 
 a week, in a gentle heat, and then strain o*^' the 
 fluid tlirough a coarse linen cloth. Then add to it 
 8 oz. of vitriol dissolved in a quart of water, and 
 let them remain for a day or two, preparing in the 
 meantime a decoction of logwoou, by boiling a 
 pound of the chips in a gallon of water, till l-3d 
 be wasted, and then straining the remaining fluid 
 while it is hot. Mix the decoction and tiie' solu- 
 tion of galls and vitriol together, and add 5 oz. of 
 gum arable, and then evaporate the mixture over 
 a common fire to about 2 quarts, when the remain- 
 der must be put into a vessel proper for that pur- 
 pose, and reduced to dryness, by hanging the ves- 
 sel in boiling water. The mass left, after llie fluid 
 has wholly exhaled, must be well powdered; and 
 when wanted for use, may be converted into ink 
 by the addition of water. 
 
 Another. — Compositions were also formerly 
 made for portable, or extemporaneous inks, with- 
 out galls or vitf'ol, of one of which the following 
 is a recipe: — Take ^ a pound of honey, and the 
 yolk of an egg, and mix them well together. Add 
 
 2 drachms of gum arable finely levigated, and 
 thicken the whole with lamp-black to the consist- 
 ence of a stifl:' paste, which, being put to a prcjjer 
 quantity of water, may be used as ink. 
 
 Jnk poivder for immediate use. 
 Reduce into subtle powder 10 oz. of gall-nuts, 
 
 3 oz. of Roman vitriol, (green copperas,) with 2 
 oz. each of roche alum and gum arable. Then put 
 a little of this mixture into a glass of white wine, 
 and it will be fit for instant use. 
 
 Another. — Take equal parts of black rosin, burnt 
 peach or apricot stones, vitriol and gall-nuts, and 
 2 of gum arable, put the whole in powder or cake 
 as required. 
 
 Exchequer ink. 
 
 To 40 pounds of galls, add 10 pounds of gum, 9 
 pounds of copperas, and 45 gallons of soft water. 
 This ink will endure for centuries. 
 Red Ink. 
 
 Take of the raspings of Brazil wood a quarter ot 
 a pound, and infuse tiiein two or three days in vi- 
 negar, which should be colourless where it can be 
 so procured. Boil the infusion an hour over a gen- 
 tle fire, and afterwards filter it, while hot, through 
 paper laid in an earthenware cullender. Put it 
 again over the fii c, and dissolve in it, first ^ an 
 ounce of gum arable, and afterwards of alum and 
 white sugar, each 1-2 an ounce. Care should be 
 taken that the Brazil wood be not adulterated with 
 the Braslletto or Campeachy wood. 
 
 Other preparations. — Red ink may likewise be 
 prepared, by the above process, of white wine in ■ 
 stead of vinegar; but it siiould be sour, or disposed tc 
 be so, otherwise, a third or fourth of vinegar should 
 be added, in order to its taking the stronger tine* 
 ture from the wood. Small beer has been sorae- 
 tiiiies used tor the same purpose, but the ink will 
 not be so bright, and when it is used, vinegar 
 should be added, the quantity of gum arable di- 
 minished, and the sugar wholly omitted. 
 Red ink from vertnilion. 
 
 Take t'-" g-lair of fovu- eggs, a tea-spoonfiil of 
 
INKS, &c. 
 
 U» 
 
 white siiijar, oi* sugar candy, beaten to a powder, 
 and as much spii'it of wine; beat them together, 
 till they are of the consistence of oil: then add such 
 a proportion of vermilion as uill produce a red 
 colour sufficiently strong; and keep the mixture in 
 a sm'*j phial or well-stnpijfd ink-bottle for use. 
 Thf imposition should be well shaken together 
 bo(o> e it is used. 
 
 {•/stead of the glair of fp;gs, gum water is fre- 
 lUo'ntly used; but tliin size, made of isinglass, with 
 9 /ittle honey, .s much better for the purpose. 
 Permanent red ink. 
 
 Take of oil of lavender, 120 grains, of copal in 
 powder, 17 grains, red sulphuret of mercury, 60 
 g^ins. The oil of lavender being dissipated witli a 
 gentle heat, a colour will be left on the paper sur- 
 rounded with the copal; a substance insoluble in 
 water, spirits, acids, or alkaline solutions. 
 
 This composition possesses a permanent colour, 
 and a MS. written with it, may be exposed to the 
 process commonlv used for restoring the coiour of 
 printed books, without injury to the writing. In 
 this manner interpolations with common ink may 
 be removed. 
 
 Green ivritiiig ink. 
 
 Take an ounce of verdigris, and having powder- 
 ed it, put to it a quart of vinegar, &c. after it has 
 stood two or three days strain off" the liquid; or, 
 instead of this, use th=' crystals of verdigris dis- 
 solved in watei'; then dissolve, in a pint of either 
 of these solutions, five drachms of gum arable, and 
 two drachms of while sugar. 
 
 Yelloxv -writing ink. 
 
 Boil two ounces of the Frencli berries in a quart 
 of water, with half an ounce of alum, till one-third 
 of the fluid be evaporated. Then dissolve in it 
 two drachms of gum arable, and one drachm of 
 sugar, and afterwards a drachm of alum powdered. 
 Blue ink. 
 
 This may be made by diffusing Prussian blue, 
 or indigo, thr'^ugh strong gum-water. The com- 
 mon water-colour cakes, diffused in water, will 
 make sufjciently good coloured inks for most pur- 
 poses. 
 
 Copper plate printers'' ink. 
 
 Ink for the rolling-press is made of linseed oil, 
 burnt in the same manner as that for common 
 printing ink; and is then mixed with Frankfort- 
 black, finely ground. There are no certain pro- 
 portions which can be determined in this kind of 
 ink; every workman adding oil or black to his ink, 
 as he thinks proper, in order to make it suit his 
 purpose. Some, however, mix a portion of cora- 
 mou boiled cil which has never been burnt: but 
 this must necessarily be a bad practice, as such oil 
 18 apt to go through the paper; a fault very com- 
 mon in prints, especially if the paper is not very 
 thick. No soap is added; because the ink is not 
 deared off from the copper-plates, with alkaline 
 ley, as in common printing, but with a brush dip- 
 ped in oil. 
 
 Another method. — Instead of Frankfort, or other 
 kinds of black commonly used, the following com- 
 position may be substituted, and will form a much 
 deeper and more beautiful black, than can be ob- 
 taiaed by any other method. Take of the deepest 
 Prussian blue five parts, and of the deepest co- 
 loured lake and brown pink, each one part. 
 Gnnd them well with oil of turpentine, and after- 
 wards with the strong and weak oils in the man- 
 ner and jiroportion above directed. The colours 
 need not be bright for this purpose, but they should 
 oe the deepest of the kind, and perfectly transpa- 
 rent in oil, as the whole effect depends on that 
 quality. 
 
 Printers'' ink. 
 
 1 en or twel" - '-allons of nut-oil are set over the 
 
 file, in a large Iron pot, *»■<,! brought to boil. It 
 is then stirred with an iron ladle; and whilst boiliug 
 the inflammable vapour arising from it either takes 
 fii-e of Itself, or is kindled, and is suffered to bum 
 in this way for about half an hour, the pot being 
 partially covered, so as to regulate the body of the 
 flame, and consequently, the heat communicated 
 to the oil. It is frequently stirred during this time, 
 that the whole may be headed equally; otherwise, 
 a pa. t would be charred, and the rest left imper- 
 fect. The flame is then extinguished by entirely 
 covering the pot. The oil, by this process, has 
 much of its unctuous quality destroyed, and when 
 cold is of the consistence of soft turpentine: it is 
 then called varnish. After this, it is made into 
 ink, by mixture with the requisite quantity of lamp- 
 black; of wiiich about 2^ ounces are sufficient for 
 16 ounces of the prepared oil. The oil loses, by 
 the boiling, about an eighth of its weight, and emits 
 very offensive fumes. Several other additions are 
 made to the oil during the boiling, such as crust? 
 of bread, onions, and sometimes turpentine. These 
 are kept secret by the preparors. The inlentiori 
 ( f them is more effectually to destroy part ot tht 
 unctuous quality of oil, to give it more body, to en- 
 able it to adhere better to the wetted paper, and to 
 spread on the types neatly and uniformly. 
 
 Besides these additions, others are made by the 
 printers, of which the most important is a little 
 fine indigo in powder, to improve the beauty of the 
 colour. 
 
 Another method. — t lb. of lamp-black, ground 
 veiy fine, or run through a lawn sieve, 2 ounces 
 of Prussian blue, ground very fine; 4 ounces of lin- 
 seed oil, well boiled and skimmed, 4 ounces of 
 spirit of turpentine, very clear, 4 ounces of soft 
 varnish, or neat's foot oil. To be well boiled and 
 skimmed, and, while boiling, the top burned oft' by 
 several times applying lighted paper. Let these 
 be well mixed, then put'the whole in a jug, place 
 that in a pan, and boll them very carefully one 
 hour. 
 
 A fine black printing ink. 
 
 Less turpentine and oil, without Prussian blue, 
 for common ink. 
 
 Best printing ink. 
 
 In a secured iron pot, (fire outside when possi- 
 ble), boil 12 gallons of nut oil; stir with iron ladle, 
 long handle; while boiling, put an iron cover part- 
 ly over, set the vapour on fire by lighted paper of- 
 ten applied, keep well stirring, and on the fire, one 
 hour at least (or till the oily particles are burnt), then 
 add 1 pound of onions cut in pieces, and a few- 
 crusts of bread, to get out the residue of oil ; also 
 varnish, 16 oz. fine lamp-black, 3 ounces, ground 
 I indigo, \ ounce. Boil well one hour. 
 Good common printing ink. 
 
 Take 16 ounces of varnish, 4 ounces of linseed 
 oil, well boiled, 4 ounces of clear oil of turpen- 
 tine, 16 ounces of fine lamp-black, 2 ounces of 
 PrussPan blue, fine, 1 ounce of indigo, fine. BoiJ 
 one hour. 
 
 Printers'' red ink. 
 
 Soft varnish and vermilion with white of eggs 
 not very thick. Common varnish, red-lead, and 
 orange. 
 
 Blue. — Prussian blue, and a little ivcry-black, 
 with varnish and eggs veiy thick. Common indige 
 and varnish; then wash off with boiling lees. 
 Perpetual ink for inscriptions on tomb sto7ies, mar- 
 bles, &c. 
 
 This ink is forf^ied by mixing about three parts 
 
 cf pitch with one part uf lamp-black, and maJiing 
 
 them incorporate by melting the pitch. With this 
 
 ! composition, used in a melted state, the letters are 
 
 ' filled, and will, without extraordinary violence, erv 
 
 I dure as long as the stone itself. 
 
I9G 
 
 UNHT.RSAL RECEIPT HOOK. 
 
 Indian ink. 
 
 Let ivoJT or lamp-black r)e luixcrl wilh a small 
 Dortion of Prussian blue or indigo, for a blue black, 
 and let tlie same blacks be united with raw or 
 t(Urnt umber, bistre, Vandyke or any other brown, 
 instead of the b.'ae, for a brown black. These 
 should be mi.xeJ together in a weak gum-water, 
 (perhaps niati- work would answer tlie purpose bet- 
 ter) first levigating them vei-y fine, in common wa- 
 ter, on a marble slab. When dried to tlie consis- 
 tence of a paste, let the glutinous matter be well 
 mixed with them. That will be found sufficiently 
 strong, which binds the composition, so as to pre- 
 vsffit rubbing off by the touch. Indian ink draw- 
 ings should be handled as slightly as possible. 
 Too much gum in the composition will create an 
 offensive gloss. 
 
 Another method. — Take of isinglass, 6 oz., and 
 12 oz. of soft water; make into si'ze; add 1 oz. of re- 
 fined liquorice, ground up with I oz. of genuine 
 ivory-black, and stir the whole well. Evaporate 
 ,he water in balneum marise; and form the sticks 
 or cakes. 
 
 A substitute for- Indian ink. 
 
 Boil parchment slips or cuttings of glove leather, 
 in water till it forms a size, which, when cool, be- 
 comes of the consistence of jelly, then, having 
 blackened an earthen plate, by holding it over the 
 tiame of a candle, mix up with a camel hair pencil, 
 die fine lamp-black thus obtained, with some of the 
 above size, while the plate is still warm. This 
 black requires no grinding, and produces an ink of 
 the same colour, which works as freely with the 
 pencil, ind is as perfectly transparent aj the best 
 Indian ink. 
 
 Permanent ink for marking linen. 
 
 Take a drachm of nitrate of silver (lunar caus- 
 tic), dissolve it in a glass mortar in double its 
 weight of pure water; add to this solution 10 drops 
 of nitric acid: this is the ink. In another glass 
 vessel dissolve a drachm of salt of tartar in 1^ oz. 
 of water; this is usually named the liquid pounce, 
 with which the linen is wet previously to the ap- 
 plication of the ink. 
 
 Another mathod. Take of lunar caustic, two 
 drachms, distilled water, 6 oz. Dissolve, and add 
 
 rira water, 2 dr. Dissolve also prepared natron, 
 oz. in 4 oz. ot water, and add gum water, ^ 
 oz. 
 
 Wet the linen where you intend to write with 
 this last solution; dry it, and then write upon it 
 with the first liquor, using a clean pen. If potash 
 is used instead of natron, the ink will spread. 
 Sympathetic inks. 
 
 Sympathetic inks are such as do not appear after 
 they are written with, but which may be made to 
 appeal- at pleasure, by certain means to be used for 
 that purpose. A variety of substances have been 
 used as sympathetic inks, among which are the 
 i'oUowing: 
 
 JVttro-muriates of gold an d tin. 
 
 Write with a solution of gold in aqua regia, and 
 let the paper dry gently in the shade. Nothing 
 ^ili appear, but draw a sponge over it, wetted 
 *ith a solution of tin in aqua regia, and the writing 
 will immediately appear of a purple colour. 
 Gallate of iron. 
 
 Write with an infusion of galls, and when the 
 writing is required to appear, dip it into a solution 
 of Rulphate of iron: the letters will appear black. 
 JVitro-muriate of cobalt. 
 
 Pulverise 1 ounce of cobalt, and pour over it 4 
 ounces of nitric acid in a retort. Digest in a sanci 
 bath for 6 hours. An ounce of muriate of aoda, 
 diluted in 4 ounces of water, must now be added; 
 filter and preserve the compound. When to be 
 Hsed it must be diluted with three times its bulk 
 
 of distilled water, to prevent corrosior of trie 
 paper. 
 
 The nitric acid, alone, will answer the puqjo.sr 
 without the muriate of soda. The salt nere ob- 
 tained is seldom a pure salt of cobalt, as iron is so 
 often combined with it; the solution ol cobalt a.if^ 
 iron is green when exposed to heat: but when a 
 pure blue is wished for, the oxide of cobalt must 
 be precipitated by pure potass, which re-dissolves 
 the oxide of cobalt, and answers as a sympathetic 
 ink. This is of a red colour before it is written 
 with, and blue after. 
 
 Sympathetic ink of cobalt. 
 Digest zaffre in aqua regia, and dilute the sola, 
 tion with four times its weight of pure water. Cha- 
 racters written with it, do not appear till the paper 
 is warmed, when traces of the pen are visible, un- 
 der a fine sea-green colour. This colour disap- 
 pears as the paper cools, and is renewed on warm- 
 ing again: and thus alternately vanishes and re- 
 appears, for an interrainate number of times. As 
 the solution of regulus of cobalt, or zaffre in spirit 
 of nitre, acquires a reddish colour, by the appli- 
 cation of heat, so a variety of colours maj' be giv- 
 en. Thus landscapes may be sketched with com- 
 mon ink, to give a prospect of winter; while tho 
 solution of cobalt in aqua regia, on the application 
 of heat, gives the verdure of jjiring; and the ni- 
 trous solution may represer.': fruit, flowers, &c. 
 
 Another sympathetic ink. — Write on paper with 
 a solution of nitrate of bismuth, and smear the 
 writing over, by means of a feather, with some in- 
 fusion of galls. The letters which were before 
 invisible, will now appear of a brown colour. If 
 the previous use of nitrate of bismuth be concealed 
 from the spectators, great surprise will be excited 
 by the appearance of writing, merely by the dash 
 of a feather. The same phenomenon will take 
 place, when infusion of galls is written with, and 
 thu salt of bismuth applied afterwards. 
 
 Another. — Write on a sheet of paper, any sen- 
 tence with a transparent infusion of gall-nuts, and 
 dip the paper in a transparent solution of the sul- 
 phate of iron. The writing, which wa: before in- 
 visible, will now, on a slight exposure to the air, 
 turn quite black. A neater way of performing this 
 experiment will be by smearing the written parts 
 over with a feather dipped in the solution of the 
 metallic salt; it may also be reversed, by writing 
 with the salt, and smearing with the infusion. 
 
 Another. — If a letter be written with a solution 
 of sulphate of iron, the inscription will be invisi- 
 ble; but if it afterwards be rubbc d over by a feather, 
 dipped in a solution of prussiate of potass, it will 
 appear of a beautiful blue colour. 
 
 Another. — Write a letter with a solution of ni- 
 trate of bismuth. — The letters will be invisiole. 
 If a feather be now dipped in a solution of prus- 
 siate of potass, and rubbed over the paper, the 
 writing will appear of a beautiful yellow colour, 
 occasioned by a formation of prussiate of bismuth. 
 To prevent ink from freezing in -winter. 
 Instead of water use brandy, with the same in- 
 gredients which enter into the composition of any 
 ink, and it will never freeze. 
 
 To prevent mould in inks. 
 In order to secure the above and other inks from 
 growing mouldy, a quarter of a pint or more of 
 spirit ot wine may be added; but to prevent its 
 containing any acid, which may injure the ink, a 
 little tart«r or pearl-ashes should be added, previ- 
 ously, and the spirit poured off from it, which will 
 lender it innocent with regard to the colour of the 
 ink. 
 
 Another method. — The most simple, yeteff <iuU 
 method, is to infuse a small piece of salt aboitt the 
 size of a hazel-nut to each c^uart. 
 
rNKS, &c. 
 
 19-? 
 
 To take nut spots of ink. 
 
 As soon as the accident iiappeiiS, wet the pikce 
 with juice of snrrel or lemon, or vith vinegar, and 
 ijie best hard white soap. 
 
 To make new ivriiin^ look old. 
 
 Take a draclim of saffron, md infuse it into half 
 a pint of ink, and warm it over a gentle fire, and it 
 •A ill cause whatever is written with it to turn yel- 
 ow, and ap|)ear as if of many years standing. 
 To write on greasy paper or p irchme^'t. 
 
 Put to a bullock's gall a handful of salt, and a 
 !>uarter of a pint of vinegar, stir it i.ntil it is mixed 
 ■well; when the paper or parchment is g. '3asy, put 
 a drop of the gall into the ink, and the difHculty 
 V, ill be instantly obviated. 
 
 To restore decayed xun'iiigs. 
 
 Cover the letters v/iih pidogisticated or prussic 
 idkali, with the addition of a diluted mineral acid; 
 iijon the application of which, the letters change 
 •■cry speedily to a deep blue colour, of great beauty 
 .lud intensity. I'o prevent the spreading of the 
 c .'lour, which, by blotting the parchment, detracts 
 -really from the legibility, the alkali should be put 
 on first, and the diluted acid added upon it. The 
 method found to answer best has been, to spread 
 ::lie alkali thin with a feather or a bit of stick, cut 
 
 a blunt point. Though the alkali should occa- 
 ion no sfcnsible change of colour, yet the moment 
 .Ue acid comes upon it, eveiy trace of a letter turns 
 u once to a fine blue, which soon acquires its full 
 ■ ntensity, and is be3'ond comparison stronger than 
 'he colour of the original trace. If, then, the cor- 
 lor of a bit of blotting paper be carefully and dex- 
 ,irously applied near the letters, so as to imbibe 
 tlie superfluous licjuor, the staining of the parch- 
 :iient may be in a great measure avoided; for it is 
 liiis superfluous li(iuor which, absorbing part of the 
 colouring matter from the letters, becomes a dye 
 to whatever it touches. Care must be taken not 
 to bring tlie blotting paper in contact with the let- 
 ters, because the colouring matter is soft whilst 
 ■w et,and may easily be rubbed ofl^. The acid chiefly 
 t'lnployed is the marine; but both the vitriolic and 
 nitrous succeed very well. They should be so far 
 diluted as not to be in danger of corroding the 
 [iHrchraent, alter which the degree of strength does 
 i.ot seem to be a matter of much nicety. 
 
 'To take impressions from recent manuscripts. 
 
 This is done by means of fusible metals. In or- 
 'er to show the application of it, paste a piece of 
 ;';iper on the bottom of a china saucer, and ali jw 
 .1 to dr)-; then write upon it with common writing 
 'ilk, and sprinkle some finely powdered gum arable 
 .%e.' the writing, which produces a slight relief. 
 .\ iien it is well dried, and the adhering powder 
 
 ruslied oft', the fusible metal is poured into the 
 
 ucer, and is cooled rapidly, to prevent crystalli- 
 
 .lion. The metal then takes a cast of the writing, 
 
 d when it is immersed in slightly warm water, 
 remove adhering gum, impressions may be taken 
 . j'u it as from a copper plate. 
 
 Ay.other metliod. — Put a little sugar into a com- 
 r ;ou writing ink, and let the writing be executed 
 v^ ill) this upon common paper, sized as usual. 
 
 When a copy is required, let t.^sizcd paper bft 
 taken and lightly moistened with u jponge. Tiien 
 apply the wet paper to the writing, and passing 
 lightly a flat-iron, of a moderate heat, such as is 
 used by laundresses, over the unsized paper, the 
 copy will be immediately produced. Tlds method 
 ret(uires no machine or preiiaration, and may be 
 employed in any situation. 
 
 To produce a facsimile of any -writing. 
 
 The pen should be .nade of glass enamel; the 
 point being sm»dl and finely polished; s-j that the 
 part above the point may be liirge enough to hold 
 as much ink as, or more than a common writing 
 pen. 
 
 A mixture of equal parts of Frankfort black, 
 and fresh butter, is now to be smeared over sheets 
 of pa[ier, and rubbed oft' after a certain time. I'he 
 paper, thus smeared, is to be pressed for some 
 hours; taking care to have sheets of blotting-paper 
 between each of the sheets of black paper. When 
 fit for use, writing paper is put between sheets of 
 blackened paper, and the upper sheet is to be writ- 
 ten on, with common writing ink, by the glass or 
 enamel pen. By this metliod, not only the copy 
 is obtained on which the p'^n writes, but also, two, 
 or more, made by means of the blackened paper. 
 Substitute for copying inacfiines. 
 
 In the common ink used, dissolve lump sugar 
 (1 drachm to 1 oz. of ink). Moisten the copying-pa- 
 per, and then put it in soft can j)aper to absorb the 
 superfluous moisture. — Put the moistened paper on 
 the writing, place both between some soft paper, 
 and either put the whole in tiic folds of a carpet, 
 or roll upon a ruler three or four times. 
 To copy -writings. 
 
 Take a piece of unsized paper exactly of the 
 size of (he paper to be copied; moisten it with 
 water, or with the following liquid: Take of dis- 
 tilled vinegar, two pounds weight, dissolve it in 
 one ounce of boracic acid; then take four ounces of 
 oyster shells calcined to whiteness, and carefully 
 freed from their brown crust; put them into the 
 vinegar, shake the mixture fiequentlv for twenty- 
 four hoars, then let it stand till it deposits its 
 sediment; filter the clear part through unsized pa- 
 per into a glass vessel; then add two ounces of the 
 best Aleppo galls bruised, and place the liquor in 
 a warm place; shake it frequently for twenty-four 
 hours, then filler the liquor again through unsized 
 paper, and add to it after filtration, one (juart, ale 
 measure, of pure water. It must then stand 24 
 hours; an<l be filtered again, if it shows a disposi- 
 tion to deposit any sediment, which it generally 
 does. When paper has been wet with this liquid, 
 ])ut it between two thick unsized papers to absorb 
 the superfluous moisture; then lay it over the writ- 
 ing to be copied, and put a (lirce c.f clean writing 
 paper above it. Put the whole on the board of a 
 rolling press, and press tliein through the rolls, as 
 is done in printing copper-plates, and a copy of 
 tha writing will appear on both sides of the tliiu 
 moistened paper; on one side in a reversed order 
 and direction, but on the other side in the natural 
 order and direction of the lines. 
 
 MEDZCINS. 
 
 General ndesfor treating diseases. 
 Rule 1. — In every complaint, whatever it may 
 »e called, if you find the pulse quick, hard, full. 
 
 and strong, — the head ach, — tongue foul, — skin 
 hot, or tliose maiks which denote it of an inflam- 
 matory nature, remember the plan is to reduce it 
 
 i? 2 
 
m 
 
 UNIVT'^RSAL RECEIPT BOOK. 
 
 by bleeding, — |/urgir.g, — low diet, — drinking plen- 
 tifully of cold water auA lemonade, — rest, Ike. 
 
 Hide 2. — If on the contrary, the pulse be small, 
 Boft, feeble, and intermitting, — the tongue dark, 
 and great debility or weakness is evident, reverse 
 the whole plan; the diet must be generous and 
 nourishing, — tiie bowels opened wiili gentle laxa- 
 tives, — and the strength supported by bark, sul- 
 "^late of quinine, wine and tonics of various kinds. I 
 
 It is necessary, however, to be careful in distin- 
 
 adults; anv' in old men, it grows more slow acd 
 feeble, owing to the decreased energy iV the heart. 
 The pulse is increased both in strenjr*^ «nd veloci- 
 ty by running, walking, riding, ar^ jumping; by 
 eating, drinking, singing, speak. ng, and by joy., 
 anger, &cc. It is diminished in like manner, bv 
 fear, war.t of nourishir.eiit, melancholy, excessive 
 evacuations, or by whatever tends to debilitate the 
 system. 
 I In fseling the pulse then in sick persons, allow- 
 g;uishing th*; weakness which is liere meant, from |i ancc should be made for these causes, or what i« 
 
 that state of debility wliich arises from excessive 
 action, from tiie stuffing up of the vessels, and 
 which requires the lancet. As a mistake might 
 prove fatal, attention should be paid to the pulse, 
 by which they can be easily known. In that state 
 which requires tonics, the pulse is small, soft, — 
 sometimes like a thread and quick. In the other, 
 it is slower and full, giving considerable resistance 
 *o the pressure of the finger. 
 
 Hale 3. — If in addition to those symptoms men- 
 tioned in the second rule, the tongue be covered 
 with a black coat, — foul dark looking sores form 
 about the gums and insides of the cheeks, — the 
 breath be offensive, &cc. the same class of reme- 
 dies is to be vigorously employed, with a free use 
 of acids and other antiseptic articles. 
 
 Jiitle 4. — Severe local |iains, as in the head, s'de, 
 &c. require the use of the lancet, purging and blis- 
 ters to the part. 
 
 Jiule 5. — Incessant and earnest entreaties on the 
 part of the sick, for, or longing after, any particular 
 article of diet, if steadily persevered in, may be 
 safely indulged, whether the use of it agrees or not 
 with our pre-conceived ideas on the subject. 
 
 Hute 6. — In all fevers, where the pulse is quick, 
 full and strong, — the skin burning to the touch, 
 and there is no perspiration, dash cold water over 
 the head and shoulders of the patient, wipe him 
 dry and put him to bed. If in consequenct of this, 
 a chill be experienced, and the pulse sink, give 
 warm wine, &c. and omit the water for the future. 
 Should a pleasant glow, over the whole frame, fol- 
 low the affusion, and the patient feel relieved by 
 it, repeat it as often as may be necessary. 
 
 Hule 7. — Observe carefully, the effects of vari- 
 ous articles of food, as well as physic, upon your 
 own body, and choose those which experience 
 proves to agree best with you. It is a vulgar but 
 true saying, that " What is one man's meat is ano- 
 ther's poison." 
 
 Rule 8. — Keep a sick room always well venti- 
 lated. Plenty of fresh air is an important reme- 
 dial agent in all diseases. 
 
 It is not meant by this that the patient shou'ld 
 be exposed to a direct current of air, which should 
 be always avoided by well and sick. 
 
 OF THE PULSE. 
 
 The pulse is nothing more than the beating of 
 »n artery. Every time the heart contracts, a por- 
 tion of biood is forced into the arteries, which di- 
 late or swell to let it pass, p.nd then immediately 
 regain their former size, until by a second stroke 
 of the same organ, a fresh column of blood is push- 
 ed through them, when a similar acUon is repeat- 
 ed. This swelling and contracting of the srteries 
 then constitutes the pulse, and consequently it may 
 be found in every part of the bodv where those 
 vessels run near enough to the surface to be felt. 
 Phyjicians look for it at the wrist, from mulives ]\ i 
 of convenience. 
 
 The strength and velocity of the pulse vaiy much 
 in different person*, even in a sta e of ped'ect 
 Health. It is much quicker in children than in 
 
 better, we should wait until their temporary ef- 
 fects hav„ ceased. 
 
 A full, tense and strong pulse, is when the ar*- 
 lery swells boldly under the finger, and resists its 
 pressure more ir less; if, in addition to this, the 
 pulsation be veiy rapid, it is called quick, full, 
 and strong; if slow, tlie contrary. 
 
 A hard, corded pulse, is that in which the arte- 
 ry feels like the string of a violin, or a piece of 
 tightened cat-gut, giving considerable resistance 
 to the pressure of tlie finger. 
 
 The soft, and intermitting pulses, are easily 
 known by their names. In cases of extreme de- 
 bility, on the apju'oach of ueath, and in some par- 
 ticular diseases, the artery vibrates under the fin- 
 ger like a thread. 
 
 In feeling tlie pulse, three or four fingers should 
 be laid on it at once. The most convenient spot 
 to do this, as already mentioned, is the wrist, but 
 it can be readily done in the temple, just before, 
 and close to the ear, in the bend of the arm, at the 
 under part of llie loiver end of the thigh, among 
 the hamstrings, and on the top of tlie foot. 
 
 There are two kinds of blood-vessels in the hu- 
 man body: arteries and veins. The arteries carry 
 the blood from the heart to the extremities of the 
 body, where they are connected with the veins 
 wliich bring it back again. An artery pulsates or 
 beats; a vein does not. 
 
 OF FEVER. 
 
 Fever is, by far, the most common complaint to 
 which the human body is subject. It may be brief- 
 ly described as a combination of heat, thirst, loss 
 of appetite, weakness, and inability to sleep. It 
 makes its appearance in two ways: either sudden- 
 ly and violently, or gradually and gently. When 
 it comes on in the first manner, a cold shaking, at- 
 tended with sickness at the stomach, or vomiting, 
 marks it access; the cold is more severe than in 
 the latter, as is also the pain in the head, and other 
 symptoms. When its attack is gradual, a feeling 
 of soreness over the whole body, such as is expe- 
 rienced sifter f> hard day's work by one not accus- 
 tomed to it, shows its app/oach. Nausea, pains in 
 the head, chills, and more or less heat and thirst 
 soon follow. 
 
 As these symptoms vary infinitely in their de- 
 grees of violsnce, the vigom* of the treatment to be 
 pursued, must differ accordingly. Thus tlie same 
 directions that are given for simple inflammatory 
 fever, must be adhered to, in one whose symplums 
 are lighter, though similar, only there is no ne- 
 cessity for pushing them to so great an extent 
 
 pimple hiflammatory fever. 
 Si/ntptrims. — Chills, liushed face, skin hot, eyes 
 (i, pulse quick, full, strong, an(l regular, great 
 iist, tongue white, urine high-coloured and small 
 quantity, bowels costive, breathing quick, &c. 
 Causes, — Cold, violent exercise, while exposed 
 
 (o ilic heat of the sun, intemperance, the indul 
 
 gence of unruly passions. 
 
 Treatment. — Bleed tlie patient at the very bo- 
 
AfEDlClNE, 
 
 199 
 
 pinning of the attack. The quantitj- of blood to 
 be taken, should be regulated by the strength and 
 age of the person, and the violence of ilie symp- 
 toms. In tliis country, where diseases are very 
 acute, from 12 to 15 ounces is an average quantity 
 for a robust man. If there be great pain in the 
 nead, shave it and apply a blister, or cloths wrung 
 out of iced vinegar and water, frequently renewed. 
 The bowels are to be freely opened, with Epsom 
 or glauber salts, and the diet should consist of 
 plenty of cold water, rice water, or lemonade. If 
 the lieat of the body be excessive and bui-ning to 
 the touch, and 'h-jre is no perspiration, take the 
 patient out of his bed, support him on his feet, and 
 let several buckets of cold water be poured over 
 liis head and shoulders, in rapid succession, then 
 wipe him dry and replace him in bed; should he 
 not b<r able to stand, lay him on the floor, and dash 
 the water over him in that position. If fi om ex- 
 cessive weakness, or a groundless fear of the con- 
 sequences, this is objected to, sponge the whole 
 body with cold vinegar and water. All these re- 
 medies ai'e to be repeated, until the disease is over- 
 come. If there be intense pain in the head or side, 
 apply a blister. The saline mixture, below, will 
 be found useful throughout; and to promote per- 
 spiration, five or six grains of Dover's powder, 
 taking care not to drink any thing for some time 
 after it. An emetic, at the very onset, sometimes 
 cuts short the disease. The room should be kept 
 quiet, cool and dark, every source of excitement 
 being removed. 
 
 Saline mixture. — Salt of tartar, 2 drachms, wa- 
 ter, 6 ounces. When the tartar is dissolveJ, add 
 by degrees portions of fresh lemon juice till it 
 ceases to effervesce. A table-spoonful may be ta- 
 ken every half hour. 
 
 Intermittent, or fever and agiie. 
 Of this fever, there are several varieties, which 
 differ from each other only in thelength of time that 
 elapses between their attacks. There is one ci\\\- 
 ed qiiatidiim, in which it comes on every twenty- 
 four hours; another named tertia/i, in which it ar- 
 rives every forty-eight hours, and the third quar- 
 tan, because the interval lasts seventy-twe hours. 
 Si/mptoms. — The symptoms of fever ana ague 
 are, unfortunately, too well known among us, cora- 
 mep".ing with yawning, stretching and uneasi- 
 ness; this is succeeded by slight chills or shiver- 
 iugs, that end in a violent or convulsive shaking 
 of the whole body. This is the cold fit, and is 
 immediately followed by the fever or hot fit. Tiie 
 pulse rises, the skin becomes hot, pain in the head, 
 tongue white, and all the marks of fever, termina- 
 ting in a profuse sweat, which gradually subsiding, 
 leaves the patient in his natural stale, thougii 
 somewhat weakened. 
 
 Treatment. — On the first alarm that is given by 
 a chill, or any of those feelings indicative of its ap- 
 proach, take 50 or 60 drops of laudanum, in a glass 
 <^f warm wine, with a little sugar and a few drops 
 of the essence of peppermint, get into bed, and 
 cover yourself A^ith several blankets; this seldom 
 fails to cut short the disease. If the cold fit, how- 
 ever, has passed by, tiie next accession should be 
 carefully watche 1, and the same remedy resorted 
 to. If the inflammatory symptoms seem to require 
 it, bleed and open the bowels with senna and salts; 
 w'hen this is done, in the intervals use a (|uitiine 
 pill ©f one grain every hour; if it cannot be pro- 
 cured, take as large doses of Peruvian bark as the 
 stomach will bear; in addition to this, endeavour 
 •luring the cold fit to bring on the hot one, as spee- 
 dily as possible, by warm drinks, bladders or bot- 
 tles filled with warm water applied to the soles 
 »t the teat and the stomach. fVeak whiskey punch i 
 
 answers this purpose very weri, it also is ot use by 
 inducing sweat, when the hot stage is formed. Ii 
 the disease resists this treatment, try 6 drops of 
 Fowler's solution of arsenic three times a day, 
 with the bark, gradually increasing it to 9 or 10 
 drops at each dose. As this is a powerful remedy, 
 care must be taken to watch its effects; if it produc 
 sickness at the stomach, it must be laid aside. To 
 restore the tone of the system when getting belter, 
 remove to a healliiy pure .""ir, use gentle and daily 
 exercise, with a generous diet, wine and bitters. 
 If the liver or spleen become affected, recourse 
 must be had to mercury. 
 
 N. B. Much mischief is done by giving either 
 the quinine or the bark too early in the disease, 
 and before its inflammatory stage is passed. It 
 should never be employed until the bowels have 
 been well opened and the inflammation reduced. 
 
 Remittent fevet\ 
 
 This is a kind of fever which occasionally abates, 
 but does not entirely cease, befv^re a fresh attack 
 comes on, so that the patient is never completely 
 free from it. The symptoms are of three kinds. 
 ^V^^en bile predominates, it is called Bilious Re- 
 mittent or Uilious Fever, which in a highly aggra- 
 vated slate IS the true yellow fever of the United 
 States and West Indies. This constitutes the first 
 kind of remittent. 
 
 riie second is marked by debility, when it is 
 called typhus or low nervous fever. 
 
 The third exhibits all those marks of (iebility 
 and putrescency, which constitute puti-id fever. 
 
 Bilious fever. 
 
 Symptoms. — In this disease all the marks of 
 great excitement and a superfluity of bile are visi- 
 ble; the skin is hot, the pulse tense and full, tongue 
 white in the commencement, changi g to brown, 
 as the fever increases, breathing hurried and anx- 
 ious, bowels very co'Jtive, and skin of a yellowish 
 hue. In bad cases, there is great pain in the head, 
 delirium, the patient picks at the bed clothes, a 
 convulsive jerking of the tendons at the wrist, 
 tongue black and furred, a deep yellow skin, vo- 
 miting of a dark matter, that looks like coffee 
 grounds, and hiccup. When the latter symptoms 
 prevail, it is called yellow fever. 
 
 Causes. — A peculiar poisonous vapour from 
 ponds, marshes, and decaying vegetable matter. 
 
 'Ireatment.- -This must be conducted on our 
 general principles. As the inflammatory and bili- 
 ous symptoms are the most prevalent at the com- 
 mer-iement, bleed the patient freely, and rept-at 
 the operation if the pulse seems to require it. The 
 next step is to cleanse the stomach with an emetic, 
 which having operated, open his bowels with 
 calomel. The lancet and calomel are the two 
 sheet-anchors in this disease, and irresululion 
 or timidit)-, in the employment of them at the 
 beginning of it, may cost the sufterer nis life. 
 From ten to twenty or ihirty grains of calomel, 
 combined with a portion of jalap, may be given 
 in molasses, and repeated until copious evacu- 
 atioijs are produced. The quantity ofthismedi- 
 cire (caK.ael) thai is required to dislodge the ao- 
 cumulation in the bowels, in some cases of this 
 complaint, is almost incredible to those who have 
 had no experience of it. If the pain in the head 
 be very great, shave it and apply a blister. Should 
 the skin'be very hot, and great thirst and restless- 
 ness prevail, dash cold water over the body, as di- 
 rected in simple inflammatory fever. The diei 
 shovild consist of rice-water, lemonade, &cc. taking 
 care to keeo up a discharge from the bowels by 
 purgatives, during the whole of the disease. 
 
 It, however, in spite of "ill endeavours to the 
 
200 
 
 UNIVERSAL RECEIPT BOOK. 
 
 fbntrstry, the complaint seems aflvancing, endea- 
 voui to bring on a salivation, as quickly as possible. 
 To effect this, one of the powders below. No. 1, 
 may be tivken every three hours. In cases which 
 bear a threatening aspect from the beginning, it is 
 perhaps the safest plan, having previously bied and 
 purged, to salivate at once, and witht/Ut wailing till 
 the secondai f and more dangerous symptoms show 
 theuiselves. ' The moment the moutli is affected, 
 and the patient begms f- spit, omit the medicine. 
 As soon as symptoms of putrescency malce their 
 appearance, no mercury should be given internally; 
 on the contrary, bark, wine, acids, kc. are neces- 
 sary to support the patient, who should be ke^.t 
 •lean, cool, and comfortable, excluding all ntise. 
 The extreme irritability of the stomach, which is 
 frequently found in bilious fever, may be overcome 
 by the s&line draught, in a state of effervescence, 
 fto be found in oage 199), and in the latter stage of 
 it, when the pulse flags, and the system appears sink- 
 ing, the quinine mixture, No. 2, has been found ex- 
 tremeh- useful. B'isters and mustard poultices may 
 also be applied in this case to the ankles, thighs and 
 wrists. Rubbing the body freely with the decoction 
 of Spanish flies in turpentine, and the ■nternal use 
 of the quinine, are invaluable remedies in all such 
 cases, and should never be omitted. 
 
 There are in fact two distinct stages in this dis- 
 ease that require two different plans of treatment. 
 The first is bilious and inflammatory, and should 
 be met by bleeding, vomiting, purging with calo- 
 mel, or a salivation, blisters to the head, and the 
 affusion of cold water. 
 
 The second is putrid and bilious, and must be 
 treated by wine, brandy, the quinine mixture, 
 sound porter, and the peculiar plan recommended 
 in putrid fever; always recollecting that if we can 
 bring on a salivation early in the disease, we have 
 a fair chance of saving oi'r patient. 
 
 No. I. Salivating poioders. — Calomel, 6 grains, 
 antimonial powder, 3 grains. 
 
 No. 2. Qtdnine mixture. — Sulphate of quinine, 
 13 grains, powdered gum arable, 1 drachm, loaf 
 sugar half an ounce, vater, 6 oz. essence of pepper- 
 mint, 5 drops. Shake the bottle well each time it is 
 pouredout. The doseisatable-spoonfulevery hour. 
 
 Typhus, or loio nervous fever. 
 
 Symptoms. — Languor, debility, dejection of 
 mind, alternate flushes of heat and chills, loathing 
 of food, confusion of ideas. Tiiese are succeeded 
 by vertigo, pain in the head, diffici.lty of breath- 
 ing, frequent weak, and sometimes intermitting 
 pulse, the tongue diy, and covered with a brown 
 fur, the teeth and gums being encrusted with the 
 same, the forehead is covered with sweat, wiiile 
 the hands are diy and glow with heat, the patient 
 talks wildly. 
 
 Causes. — Contagion, grief, whatever tends to 
 weaken the system, a poor diet, living in close, 
 filthy apartments, inordinate venereal indulgences, 
 DisUnguish it from putrid fever by the attack com- 
 /ng on more gradually, and by the greater mildness 
 of the symptoms, "by tiie want of those putrid marks 
 mentioned in the former, and by the absence of 
 vomiting. 
 
 Treatment. — If the bowels be costiv, give some 
 gentle laxative, as rhubarb, or six or eight grains 
 of calomel, with as many of jalap. As soon as 
 this has operated, or even before, (if the weakness 
 of the patient seem to require it) exhiliit wine as 
 freely as the stomach will bear, not only as a drink, 
 but mixed with his food, which should be sago, 
 tapioca, panada, jellies, i>tc. If no wine is to be 
 had, bi-andy, and i)orter (an important article, when 
 good) are to be freely employed, always remem- 
 bering, tliHt if ihe strength of the patient be not 
 
 supported by these means, he will die of debility. 
 Dashing cold water over the bodv is a remedy in 
 this disease of great value. If delirium or insen- 
 sibility come on, sl^iave the head and apply a blister 
 to it, or cloths wrung out of iced vinegar and wa« 
 ter. If a purging ensue, it must be stopped, or il 
 will prove fatal; this may be done by the mixture, 
 Xo. 1, and by opium, which should be given 
 throughout the disease in liberal doses every night. 
 The Cayenne mixture. No. 2, musk mixture. No. 
 3, and the camphor mixture. No. 4, will also Ite 
 found useful. Great reliance is now placed upon 
 the sulph.ite of quinine, which may be taken in 
 doses of two or three grains, four times a day, dis- 
 solved in a little gum arable tea, or in pills. 
 
 The order of remedies then, in typhus fever, is 
 to open the bowels with laxatives, to use wine, 
 brandy, porter and opium, freely, to dash c 'd wa- 
 ter over the body, to give chicken water, jellies, 
 tapioca, sago, h^c. to check purging, keep the i-oora 
 cool and clean, use the quinine mixture, one or all 
 of the different mixtures of camphor, musk oi 
 Cayenne pepper, to give opium every night, and if 
 delirium come on, to apply blisters to the heat- 
 Bleeding is, at best, a doubtful remedy in typhus, 
 and should never be allowed without being order- 
 ed by a physician; nine times out of ten it is cer- 
 tain death to the patient. 
 
 No. 1. Astringent mixture. — Chalk mixture, 
 4 ounces, tincture of kino, 1 drachm, lavendei 
 compound, 1 drachm, laudanum, 30 drops. Dose, 
 a table-spoonful every two or three hours, as may 
 be required. 
 
 No. 2. Cayenne mixture. — Cayenne pepper, 6 
 ounces, common salt, 4 drachms, boiling water 
 and vinegar, of each a pint and a half. Let them 
 remain in a close vessel for an hour, then strain 
 through a fine linen cloth. The dose is a table- 
 spoonful every one or two hours, according to cir» 
 cumstances. 
 
 No. 3. JHusk mixture. — Musk, one drachm, 
 gum arable, powdered, one drachm, loaf sugar, the 
 same, water, six ounces. Rub up the musk and 
 sugar, adding the water very gradually. The dose 
 is a tal)le-spoonful every two hours. 
 
 No. 4. Camphor mixture. — Camphor, 30 grains 
 blanched almonds, 2 draclims, loaf sugar, l^ 
 ; drachms, peppermint water, 5 ounces. Aloistea 
 j the camphor with a few drops of spirits of wine, 
 i and rub it to a powder. The aim. "ids and sugar 
 i beat to a paste, add the camphor, and pour in the 
 water gradually. The dose is a table-spoonful 
 I every two or three hours. 
 
 I Putrid fever. 
 
 . Symptoms. — Severe chills, astonishing and sud- 
 I den loss of strength, countenance livid, and ex- 
 I pressive of horror and anxiety, the skin sometimes 
 I burning to the touch, at others the heat is mode- 
 j rate, the pulse is quick, small and ha.'d, vomiting 
 ! of bile, violent pain in the head, redness of the 
 I eyes, low muttering delirium, the tongue is cover- 
 I ed w ith a dark brown or black looking crust, black- 
 ish sores form about ih"^ gums, the breath is very 
 offensive, and, in the latter stage, the urine also, 
 which deposits a dark sediment, in extremely 
 bad cases blood is poured out under the skin, 
 forming purple spots, and breaks out from the 
 nose and different p:u-ts of the body, the pulse 
 flutters and sinks, hiccup comes on, and death 
 closes the horrid scene. 
 
 Treatment. — As severe cses of this disease are 
 apt to run their career with fatal rapidity, no time 
 should be lost; bleeding is not admissible, the los« 
 of a few ounces of blood being equivalent to a sen- 
 tence of death. A gentle emetic is the first medi- 
 cine to b" given which having operated, shoull ba 
 
MKDICIXE. 
 
 20 
 
 lollowod by a tnihl purgative; 6 or 8 grains of calo- 
 mel, willi as many of jalap, answer the pui'ijose. 
 fhis being; done, resort iinmediately to the cold 
 "'ftter, V. liich should l)e dashed over the body, as 
 already directed. If the weakness of the ])atient 
 be such, that fears are entertained of his sinking 
 under the sliock, sponge him with vinegar and wa- 
 ter. V/hen employed earli/ in the complaint this 
 praotice produces the happiest results. As soon 
 as he IS wiped dry, and has taken the wine if chill- 
 ed, gi\e 10 drops of muriatic acid, with 8 or 9 
 drops of laudanum, in a wine glass of tlie cold in- 
 fusion of bark, every four liours, gradually in- 
 creasing the quautitv of tlie acid to twenty drops 
 or mo;-e at a dose. Wine and water should be 
 libei-ally given in this disease, as soon as the putrid 
 and tv[)hus symptoms show themselves; like every 
 thing else that is used, it should be taken cold. 
 The suipiiate of quinine, in the same doses as men- 
 tioned in typhus, is a valuable remedy. Yest is 
 much used in putrid fever; the dose is two table- 
 spoonsful every two or three hours, or it may be 
 mixed in porter or beer, and taken in small quan- 
 tities very frequentl}'. 
 
 As a wash for the mouth, nothing is better than 
 an ounce of alum dissolved in a pint of water. 
 Rest at night must be procured by opium, provid> d 
 there is no delirium. If towards the end of the 
 complaint, there arise a gentle looseness, accom- 
 panied with a moisture on the skin, that seems 
 likely to prove critical, if should not be meddled 
 v'ith, but otherwise, it must be stopped by as- 
 tringents. As this is a highly contagious disease, 
 all unnecessary communication with the sick should 
 be forbidden. The chamber should be kept cool, 
 clean, and frequently sprinkled with vinegar, and 
 M nuisances be immediately removed. .Much ad- 
 vantage will result from taking the patient, on the 
 very commencement of the attack, into a new and 
 healthy atmosphere. 
 
 Hectic fever. 
 
 This is never a primary disease, but is always 
 found as a symptom of some other one, as con- 
 sumption. 
 
 Symptoms. — Night sweats, bowels costive at 
 fu'st, then loose, alternate chills and flushes, a cir- 
 cumscribed spot on the cheeks, a peculiar delicacy 
 of complexion and emaciation to so great a degree, 
 that the patient sometimes looks like a living ske- 
 leton. 
 
 Treatment. — Remove the cause, by curing the 
 disease of which it is a symptom. 
 
 Injlummation of the brain. 
 
 Si/mptoms. — Intense [lain in the head, the eyes 
 incapable of bearing tlie light, delirium, face flush- 
 ed, oppression at the breast, the pulse hard and 
 very ra[)id, tongue, at first of a fiery red, then yel- 
 low, brown or black. 
 
 Causes. — Exposure to excessive heat of the sun, 
 hlows on the head, intense application to study, 
 intei.iperanee. Distinguish it from inflammatory 
 tever by the pulse, which in the one is full, strong 
 and regular, in the other, hard, quick and corded, 
 and by the raving delirium. From typhus by the 
 two latter marks. 
 
 Treatment. — Bleed the patient (as quickly as 
 possible) until he nearly faints. tJpon the reso- 
 lule employment of the lancet in the onset, we 
 must place our chief dependence. The bowels 
 should be freely ojjened wiih Epsom or Glauber 
 salts, the head shaved, and a blister, or cloths dip- 
 ped in iced vinegar and w?':er, or pounded ice, be 
 applied to it, and the room kept perfectly cool, 
 ilark, and quiet, llice water, lemonade, or cold 
 water, is to be the only diet. Should tlie violence 
 2 A 
 
 of the dise.tse not give wry to these remedies, r«*- 
 peh.t the bleeding blistering, &c. as often as may 
 be necessary. The most vigorous measures to re- 
 duce the inflammation are requireil, or death will 
 b*^ the consequence. 
 
 Head-ach. 
 
 Causes. — Some particular disease of which it is 
 a symptom. Indigestion, a foul stomach, tight 
 cravats or shirt collars, exposure to the heat of the 
 run, a rushing of Mood into the head. 
 
 Treatment. — This will vary according to the 
 cause. If it arises from indigestion, that must be 
 attende<l to. A foul stomach is one of the most 
 usual causes ol head-ach: such is the connexion be- 
 tween these parts, that the one is seldom out of 
 order, without notice being given of it by the other. 
 In this case, an emetic should alwavs be adminis- 
 tered, which, at a day's interval, is to be followed 
 by a purgative. If from the beating of th^ artery 
 in the temples and a sense of f ilness in the hea<l, 
 we suspect it to originate from an undue deter- 
 mination to that part, bleed freely, and apply cloths 
 dipped in cold water to it. Long continued and 
 obstinate head-ach has been frequently benefited 
 by issues on the back of the neck. 
 
 Inftammation of the eye. 
 
 Siimptoms. — Pain, heat and swelling of the parts, 
 which appear blood-shot, the tears hot and scald- 
 ing, fever, intolerance of light, sometimes when 
 the lids are aft'ected, the edges b'-come ulcerated. 
 
 Causes. — External injuries, as blows, particles 
 of sand, kc. getting into them, exposure to cold, a 
 strong light, intemperance. 
 
 Treatment. — If the complaint is caused by fo- 
 reign bodies, they must be removed with the point 
 of a paint brush, or the end of a piece of wire co- 
 vered with lint, or washed out by injecting warm 
 milk and water into the eye, with a small syringe. 
 If particles of iron stick in it, they ma.y be drawn 
 out by a magnet, from wiiatever circumstance it 
 may originate, tlie inflammation is to be subdued 
 bj' bleeding from the arm, and from the neighoour- 
 hood of the eye, by a dozen or more leeches. The 
 bowels should be freely ojjened with Epsom salts, 
 ami a cold lead-water ])oultice, enclosed in a piece 
 of thin gauze, be laid over the i)art. The roora 
 should be perfectly dark, and the diet extremely 
 low. Weak brandy and water, lead water, or rose 
 water, may be used as a lotion. If the pain is very 
 severe, a small quantity of ecpial parts of lauda- 
 imm and water may be dropped into the eye. If 
 the eye lids are ulcerated, touch them with the 
 white vitriol ointment. Bathing the eye frequent- 
 ly with clear cold water, is a refreshing ai.,1 useful 
 practice. 
 
 Dimness of sight. 
 
 Symptoms. — The patient imagines he sees par- 
 ticles of dust, flies, and cobwebs, floating in the 
 air, and cannot distinguish clearly any object, either 
 near to him, or at a distance. Though the pu[iil 
 sometimes does not contract, the eye is to all ap- 
 pearance unchanged. 
 
 Causes. — Pressure on the optic nerves, within 
 the scull, by tumours, or other causes, or an error 
 or defect in the formatior> of the nerves themselves, 
 drunkenness, blows on the head, apoplexy, exces- 
 sive venereal indulgences. 
 
 Treatment. — Blisters, issues, or a seton to the 
 hack of the neck, snulV, by exciting a discharge 
 from the nose, is of use. Electric S[)aiks passe<l 
 through the forehead, and drawn from the eyes, if 
 pei'severed in for a considerable time, may prove 
 eft'ectual. As many causes of this disease are se.'xt- 
 ed in the intestines and stomach, a light emelii' 
 
?02 
 
 tTNIVERSAL RECEIPT BOOK. 
 
 way i>e first given, and then a succession of purga- 
 tives for several days or weeks. 
 
 JVi^ht dlindness. 
 Symptoms. — The sight is perfectly clear and dis- 
 tinct during the day, but completely lost at niglit. 
 Causes. — A diseased liver, exposure to a strong 
 
 Tteaiirtent. — This disease is not common in the 
 Uniteil States; it is sometimes, however, met with. 
 T)ie first thing to he done, is to shade the eyes ly 
 a green sillc screen, and to avoid any strong light; 
 the next, is to bathe the eye very frequently with 
 cold water, or a wash, made by dissolving twelve 
 'jr fourteen grains of white vitriol in four ounces 
 of rose or common water. Blisters on the tem- 
 ]iles, i)Iaced as close to the eyes as possible, are 
 ,iigllly useful. 
 
 There are many other diseases incident to the 
 eyes, t^it none that can be managed by any but a 
 pliysician or surgeon. When, therefore, any alte- 
 ration in the structure of the eye is perceived, no 
 time should be lost in having recourse to one or 
 the other. 
 
 Inflammation oftlie ear. 
 
 Symptoms — Pain in the ear, which at last either 
 gradually ceases or matter is discharged through 
 the opening. 
 
 Causes. — The accumulation of hard wax, in- 
 sects getting into it, injuries trom blows, &c. 
 
 Treatment. — A little warm olive oil, with an 
 equal part of laudanum, dropped into the ear, and 
 retained there by a piece of wool or cotton, will 
 frequently procure almost instant relief. If it be 
 caused by hard wax, inject warm soap suds or salt 
 ■water to soften it, and then, with care, endeavour 
 ;o extract it, when the oil and laudanum may again 
 be employed. In cases of great severity, a blister 
 may be applied behind the eai*. A temporary deaf- 
 ness frequently results from this complaint, and 
 sometimes, when matter is formed, the bones 
 of the organ are destroyed, and hearing is lost for- 
 ever. 
 
 lileedinff from the nose. 
 
 Causes. — Fulness of blood, violent exercise, par- 
 ticular i)ositions of the body, blows, Sec. 
 
 Treatment, — Keep the patient erect or sitting 
 with his head thrown a little backwards, take off 
 his cravat, unbutton his shirt collar, and expose 
 him freely to the cold air; apply ice or cold vine- 
 gar and water to his testicles, and the back of tlie 
 neck. Tf the pulse be full, bleed him fi'om the 
 arm. If these are not sufficient, moisten a plug 
 of'linen with brandy, roll it in powdered alum and 
 screw it up the nostril. A piece of cat-gut may 
 also be passed through the nostril into the thi-oat, 
 drawn out at the mouth, and a bit of sponge be fas- 
 tened to it and drawn back again, so as to make 
 the sponge block up the posterior nostril. In doing 
 this it is necessary to leave a piece of the cat-gut 
 so as to be got liold of, in order to withdraw the 
 sponge. It is seldom, however, that the first re- 
 medies will not answer the purpose. 
 
 Polypus. 
 The nose is subject to two species of this tu- 
 mour: — the pear-shaped or pendulous polypus, 
 and a flattened irregular excrescence, which is ex- 
 tremely painful, and is of a cancerous nature. As 
 soon SL9 any aft'ection of l.'^iis kind is suspected, ap- 
 [ily to a surgeon. 
 
 Cancer of the Up. 
 Thj» tind of cancer always comrae' '.es in 3 
 
 small crack, which, after a while, becomes exqui- 
 sitely painful. If closely examined, 'Jiis crack is 
 found to be seated in a small hard tumcur, which 
 soon ulcerates, and if not checked, extends the dis- 
 order to the throat, thereby endangering life. 
 
 Treatment. — The knife is ilie only remedy tor 
 this, as well as every other species of cancer, and 
 no time should be lost in resorting to a sursreon. 
 
 JSlercuHal ulcers in the mouth. 
 
 Large, dark looking ulcers in the mouth are n 
 common eftVct of the abuse of mercury. They may 
 be known by the horrid smell of the breath, by the 
 teeth being loosened from the gums, and by a cop- 
 pery taste in the mouth. 
 
 Treatme?it. — Omit all mercurial preparations, 
 wash the mouth frequently with sage tea or vine- 
 gar and water, (h'ink freely of sarsaparilla tea, and 
 keep the bowels open witli sulphur. 
 
 Ulcers and pimples on the tong^ie. 
 Small pimples are occasionallj" found on the 
 tongue, which at last form ulcers. Sometimes they 
 are occasioned by the rough and projecting edge 
 of a broken or decayed tooth: when this is the 
 cause, the part must be rounded by a file or the 
 troth extracted, when the sore will heal without 
 further trouble. Whitish looking specks, which 
 seem inclined to spread, are also met with on the 
 inside of the cheeks and lips. They are easily re- 
 moved by toucliing their surfaces with burnt alum. 
 
 Cancel' of the tong^te. 
 
 Cancer of the tongue commences like that of the 
 lip, t)elng a crack or fissure in a small, hard, deep 
 sealed tumour on the side of the tongue. 
 
 Treatment. — No tinie should be lost in useless 
 attempts to cure it by medicines. The only safety 
 for the paiient is in the knife, and that at an early 
 period. 
 
 Enlargement of the uvula. 
 
 The uvula is that little tongue-like appendage 
 that hangs down from the middle of the fleshy 
 curtain which divides the n.oulli from tlie throat. 
 It is very subject to inflammation, the consequence 
 of which is, tiiat it becomes so long tliat its point 
 touches, and sometinfs even lies along the tongue, 
 which creates considerable uneasiness, and is now 
 and then the cause of a constant cough, which 
 finally ends in consumption. It is commonly 
 called the falling of tlie palate. 
 
 Treatment. — -Strong gargSes of vinegar and wa- 
 ter, or a decoction of black oak bark, or a watery 
 soL-tion of alum, will frequently cure the com- 
 plaint. It happens v°ry frequently, however, that 
 in consequence of repeated attacks, it becomes 
 permanently lengthened, and then the only re- 
 source is to cut oft' the end of it. If you are near 
 a physician apply to liim, if not, the operation is 
 so simple that any man of common dexterity can 
 perform it, particularly as little or no blood fol- 
 lows the incision. Ail that is requisite, is vo seal 
 the patient, seize the part with a hook, or a slendei 
 pair of pincers, draw it a little forward, and snij- 
 oft' its point with a pair of scissors. 
 
 SxuelUng of the tonsils. 
 
 The tonsils are two glands situated in the tliroat, 
 one on each side, which are very apt to swell from 
 inflammation by colds. They sometimes become 
 so large as to threaten suffocation. 
 
 Treatment. — In the commencement, this is the 
 same as directed for iiflammatory sore tliroat, 
 which see. If it does not succeed, apply to a sur- 
 geon to take thera awav. 
 
Mt:DicrNE. 
 
 S(.i 
 
 Inflanjjnatorv sore throat. \ 
 
 St/mpi07ns.—Chi\h and flushes of heat succeed- 1 
 ing each other; fever; the inside of the mouth, the I 
 throat anri tonsils miuli inflamed; swallowing is 
 [)ainful; hoarseness; heal and darting pains in the 
 throat. 
 
 Causes. — Cold; silting in damp clothes; wet 
 feet; excessive exertions of voice. 
 
 Distinguish it from putrid sore throat by the 
 fever being inflammatory, &cc. 
 
 Treatment. — An emetic, taken at a very early 
 stage of this disorder will freipiently prevent it 
 from forming. The next step is to bleed the pa- 
 tient freely, and give him a large dose of Ejjsom 
 salts. A mustard poultice, or blister to the throat, 
 is an invaluable application, and should never be 
 neglected. The room should be kept cool and 
 quiet, and the diet consist of barley or rice water. 
 The. throat may be gargled several times in the 
 day with vinegar and water; inlialing the steam of 
 hot water, from the spout of a tea pot, is of use. 
 If symptoms of putrescency appear, treat it as di- 
 rected in putrid sore throat. 
 
 Putrid sore throat. 
 
 Symptoms. — All the marks of tyjjhus; on the 
 second day adifliculty of- swallowing; respiration 
 hurried; breath hot; skin dry and burning; a 
 quick, weak and ii-regular pulse; sv;arlet patches 
 break out about the lips, and the inside of the 
 raoulh and throat is of a tiery red colour. About 
 the third day blotches of a dark, red colour make 
 their appearance about tiie face and neck, which 
 soon extend over the whole bodv. Upon examin- 
 ing the throat a number of specks, between an ash 
 and a dark brown co'our are observed on the pa- 
 late, uvula, tonsils, &c.; a brown tur covers the 
 tongue; the lips are covered with little vesicles or 
 bladders, which burst and give out a thin acrid 
 matter, that produces ulceration wlierever it 
 touches. In bad cases, the inside of llie mouth 
 and throat become black, and are covered with foul 
 spreading ulcers, wlien all the symptoms that cha- 
 racterize putrid fever ensue. 
 
 Distinguish it from scarlet fever, by the fever 
 being a typhus and not inflammatoiy, by the sore 
 throat, dark tongue, and putrid symptoms; and 
 from measles, by the absence of cough, sneezing, 
 watering of the eyes, ike. 
 
 Treatment. — Bleeding in this disease is abso- 
 lutely forbidden. Tiie same may be said of active 
 or strong purgatives. The iiowels, however, should 
 be kept open by mild laxatives or clysters. If to- 
 wards the close of the complaint there is any ob- 
 struction, a few grains of calomel and rhubarb 
 may be given. Cold water dashed over the body 
 ?s one of the most powerful remedies wo can eim- 
 ploy; it shoulil never be omitted; and as soon as 
 the patient is dried and in bed, half a pint of 
 strong mulled wine should be given to him. This 
 practice, boldly followed, frequently puts an end 
 to the disease. 
 
 Emetics are used in the beginning with advan- 
 tage, but the great and evident indication is to 
 pievent and counteract the disposition to putres- 
 cency, and to support the strength. For this pur- 
 pose the cold infusion of bark, or bark in substance, 
 with ten or twelve drops of muriatic acid, and 
 dght or nine drops of laudanum, should be taken 
 frequently, and in large doses. Cayenne pepper 
 is a valuable article; it may be taken in pills, or in 
 the mixture before described, p. 'iOO. To cleanse 
 t!ie throat, gargle frequently nith vinegar and wa- 
 ter. Any looseness of the bowels must be checked 
 by po>erful astringents. The diet should consist 
 of ar.ow root, jelly, panada, tapioca, and gruel, 
 !uul the drink of wine whey, wine and water, 6cc. 
 
 increasing the quantity of the wine accordins, II 
 the weakness and age of the patient. The greatest 
 cleanliness is to be observed in the chamber. As 
 this disease is undoubtedly contagious, all unne- 
 cessai"- communication with the sick room shouli! 
 be (irevented, and those who are compelled to be 
 wiili then., will do well to take a spoonful of the, 
 Cayenne mixture from time to time, by way oi 
 prevention. It is asserted to be a safe-guard. 
 
 Strictures in the throat. 
 
 Symptoms. — The first mark of an obstruction or 
 stricture in the throat, is a slight difficulty in 
 swallowing solids, whi h continues increasing for 
 months, or until the passage becomes so contracted 
 that the smallest particle of K od cannot pass, but 
 having remained an instant at the striclured part, 
 is violently rejected. If the obstacle is not re- 
 moved, the patient starves. 
 
 Treatmeiii. — Meddle not with the complaint 
 yourself, for you can do nothing to relieve it, but 
 apply with all speed to a surgeon, and remember 
 that your life is at stake. 
 
 Catarrh, or cold. 
 
 Symptoms. — A dull pain in the head, swelling 
 and redness of the eyes, the effusion of a thin 
 acrid mucus from the nose, hoarseness, cough, fe- 
 ver, Ike. 
 
 Treatment. — If the symptoms be violent, bleed 
 and give twenty drops of hartshorn in half a pint 
 of warm vinegar whev. Hoarhound and boneset 
 tea, taken in large quantities, are very useful. I'he 
 patient should be confined to his bed, and be freely 
 purged. If there is great pain in the breast, apply 
 a blister to it. To ease the cough take 2 tea- 
 spoonsful of No. 1 every 15 minutes, or till relief 
 is obtained. 
 
 The Influenza is nothing more than an aggra- 
 vated stale of catarrh, and is to be cured by the 
 same remedies. No cough or cold is too ligiit to 
 merit attention. Neglected colds lay the founda- 
 tion of diseases that every year send thousands to 
 the grave. 
 
 No. 1. Cough mixture. Paregoric, half an ounce, 
 syrup of squills, I oz., antimonial wine, 2 drachms, 
 water, six ounces. Dose is 2 teaspoonsful every fif- 
 teen minutes till the cough abates. 
 
 Asthma. 
 
 Symptoms. — A tightness across the breast, fre- 
 quent short breathing, attended with a wheezing. 
 Increased by exertion and when in bed. It comes 
 on in fits or paroxysms. 
 
 Treatment. — If the cough be violent and fre- 
 quent, with great pain in the breast, and the patient 
 be young and robust, it will be necessary to bleed 
 him. In old people it should be resorted to with 
 caution. The tincture of digitalis is highly re- 
 commended in asthma. It should be taken in doses 
 of a very few drops at first, and cautiously increas- 
 ed. If the pulse sinks under it, or giddiness, &c. 
 is produced, it must be laid aside. In fact, it is 
 hardly prudent to take this active and dangerous 
 article, except under a physician's care. The Indian 
 tobacco may be safely used in i)lace of it, in doses 
 of a tea-spoonful of the tincture* every half hour, 
 till relief is obtained. The dried roots of the thorn 
 apple and skunk cabbage are sometimes smokeil 
 through a pipe for the same purpose. Asthma is 
 a disease that is seldom completely cured by art; 
 nature, however, occasionally effects it. 
 
 * Take a sufficient quantity of the leaves, stem, 
 and pods of the plant, put Ihem into a bottle and 
 fill it up with brandy or spirits, and let it reiuaiu 
 for a few days. 
 
S04 
 
 UNIVERSAL RECEIPT BOOK. 
 
 Pleurisy. 
 
 Symptoms. — A sharp pain or stitch in the sitle, 
 increased upon breathing, inability of lying on the 
 affected side, pulse hard, quick and corded, tongue 
 white. 
 
 Treatment. — Take away at once from twelve to 
 ^i'^een ounces of blood, place a large buster over 
 the side, and give a full dose of Epsora salts. Re- 
 peat the bleeding as of.en as tt\e pulse seems to 
 demand it, and if expectoration does not come on, 
 appl/ another blister close to the first one. All 
 the remedies, for the reduction of inflammation, 
 must be actively employed. The patient should 
 be confined to his bed, w.:h the head and shoul- 
 ders a little elevated, and a warm decoction of the 
 twigs and leaves of the common hemlock taken 
 frequently, and in liberal quantities. The diet 
 should always consist of rice or barley water. 
 
 Spitting of blood. 
 
 Symptoms. — Blood of a bright red colour, often 
 frotijy, brought up by coughing. 
 
 Causes. — Consumption and its causes, a fulness 
 of blood, r".pture of a blood vessel from any cause. 
 Distinguish it from vomiting of blood, by its bright 
 C(Jour, and being brought up with coughing. 
 
 Treatment. — Give the patient at once a table- 
 spoonful of common salt, and direct him to swal- 
 low it. If the pulse is full, bleed him. The sugar 
 of lead has much reputation in this complaint; 2 
 or 3 grains of it, with from a half to a whole grain 
 of opium, may be taken every 5 or 4 hours, and in 
 severe cases, where the blood flows rapidly, 5 or 
 6 grains, with two of opium, may betaken at once. 
 The most perfect rest should be strictly enjoined, 
 and the diet consist of cold mashed turnips or cold 
 rice water. 
 
 Conswnption. 
 
 Symptoms. — A short, dry cough, languor and 
 gradual 'oss of strength, pulse small, quick, and 
 soft, pain in the breast, expectoration of a 1^ 3lhy 
 matter, that at last becomes solid and yellow, the 
 breathing grows more anxious and hurried, the 
 emaciation and pain increase, hectic fever, night 
 sweats and a looseness of the bowels come on, and 
 the patient, unsuspicious of danger, dies. I 
 
 Causes Neglected colds, dissipation, &c. Dis- 
 tinguish it by the long continued dry cough, pain in 
 the breast, and great emaciation, by the substance 
 thrown up being pure pus; in common language, 
 matter. It is known by its being opaque, mixing 
 with water, and heavier than it, so that if thrown 
 Into a vessel containing tliat fluid, it sinks to the 
 bottom. When thrown upon hot coals it yields an 
 offensive odour. 
 
 Treatment. — In a confirmed state of consump- 
 tion, nothing that art has hitherto been able to do, 
 can aftbrd us any solid hopes of a cure. When 
 once the disease is firmly seated in the lungs, all 
 that is possible, is to smooth the passage to the 
 grave, and perhaps for a while to retard it. If, 
 however, tlie disease is taken in its very bud, much 
 may be done by a change of climate, a milk diet, 
 vigorous and daily exercise on horseback, and by 
 carefully avoiding cold and all exciting causes. A 
 removal to a warm climate should be the first step 
 taken, if practicable: if not, a voyage to sea, or a 
 long journey on horseback. A complete suit of 
 flannel, worn next the skin, is an indispensable ar- 
 ticle for every one who is even inclined to this 
 most fatal disorder. 
 
 Paltntatian of the heart 
 The symptoms jf Uiis complaint must be obvi- 
 ous from its name. When it arises from a dis- 
 eased state of the heart or its vessels, noUiing can 
 
 be done to cure it. The patient should he taretu! 
 to avoid a full habit of body, and abstain from vio- 
 lent exercise and sexual indidgences. He should 
 live low, and keep as (juiet and composed as pos- 
 sible. A fit of anger, or any imprudence, may cdst 
 him his life. Tliere is a milder kind of this dis- 
 ease, resulting from debility, which must be reme- 
 died by restoring the strength of the general svs- 
 tem. It is also symptomatic of other diseases, and 
 must be treated accordingly. 
 
 Dropsy of the chest. 
 
 Symptoms.— Gvt:\{ difficulty of breathing, which 
 is increased by lying down, oppression antl weight 
 at the breast, countenance pale or livid, and ex- 
 tremely anxious, great thirst, jjulse irregular and 
 intermitting, cough, violent palpitation of the 
 heart, the patient can lie on one side only, or can- 
 not lie down at all, so that he is obliged to sleep 
 sitting, frightful dreams, a feelins; of suflbcation, 
 &c. 
 
 Treatment. — This is another of thcrse diseases 
 that mock tlie art of man. To sr.y it is incurable, 
 would be liazarding too much, but ^i« yet, ithasneai- 
 ly always proved so. All that can be done is to fol- 
 low the same plan that is laid down for iht; treat- 
 ment of dropsy in general, which consists of purg- 
 ing, emetics, and diuretics. When the water ap- 
 pears to be confined to one cavity of the chest, and 
 the oppression cannot be borne, some relief may 
 be obtained by a surgical ojieration. 
 
 Inflammation of the stomach. 
 
 Symptoms. — A.fixed burning pain in the stomach, 
 small, very quick hard pulse, sudden and great 
 weakness, the pain in the sto lach increased on the 
 slightest pressure, vomiting, hiccup. To these 
 are sometimes adde<l an erysipelatous inflaimma- 
 tion, extending from the mouth to the stomach, 
 fainting, clammy sweats, and death. 
 
 Causes. — Cold suddenly applied to the body or 
 stomach, drinking largely of cold water while very 
 warm. The striking in of eruptions, poisons, gout, 
 rheumatism. Distinguish it from inflammation of 
 the bowels by the seat of the pain, which is just 
 below the breast bone, in what is called the pit of 
 the stomacii, the burning heat and pain '.here, by 
 the hiccup and voniiting. 
 
 Treatment. —As you value the life of the patient 
 bleed him quickly, largely, and frequently. The 
 only safety for him is found in the fearless use of 
 the lancet. 'I'he softness of the pulse is here no 
 rule to go by — for it, and the convulsions, are caus- 
 ed by the disease. The rule is to bleed every few 
 hours till the inflammation is subdued. From twen- 
 ty to thirty ounces may be taken in a full stream 
 from a robust man at the begitming, and ten more 
 in 6 or 8 hours, and so on. As soon as he is bled, 
 01 while the blood is flowing, put him into a warm 
 bath, and have a large blister prepared, which, af- 
 ter he has remained some time in the bath, should 
 be applied directly over the stomach. A warm 
 laxative clyster is now to be thrown up, and when 
 the stomach will retain it, give him small quanti- 
 ties of arrow root jelly or gum arable tea, from 
 time to time, with a few drops of laudanum. The 
 most rigid diet must be observed, and the patient 
 kept very quiet. 
 
 When the inflammation is reduced, and the sto- 
 mach will bear it, a grain of solid opium may be 
 given occasionally wlih advantage. If the disease 
 has been brought on by poison taken into the s»< 
 mach, apply the remedies directed in such cases. 
 If mortification ensues, death is the inevitable con- 
 sequence. It may always be expected to take place, 
 when the lancet has not been freely employed at 
 U»e beginning, and known to exist, when frrm ihr 
 
.VrEDICINE. 
 
 lOb 
 
 state of torture we have just described, there is a | 
 <\i(l(leii change to one of perfect ease. 
 
 Cramp in the stomach. 
 
 Symptoms. — Vioi'tnt spasmodic pain in the sto- ; 
 macli, which is so severe, as nearly to occasion 
 fainting. 
 
 Treatment. — Give 50 or 60 drops of laudanum, 
 in a lea-spoonful of ether, with a little hot wine. 
 Apply bladders or bottles filled with warm water 
 lO the stomach and soles of the feet, or put the pa- 
 tient into the warm bath. If the fii'sl dose of lau- 
 danum does not relieve the pain, repeal it. 
 
 Ilicnips. 
 
 Symptoms. — A spasmodic affection of the sto» 
 mach and diaphragm, producing the peculiar noise, Ji 
 wliich gives rise to ihe name. 
 
 Treatment. — Wheji hiccups occur at the f lose 
 of any disease, tiiey mj»y be considered the iiarbin- 
 gers of death; they, however, frequently arise from 
 aciditv in the stomach and other causes. A long 
 draught of cold water, a sudden surprise or fright, 
 puts an end to them. Ablister over the stomach may 
 be applied for the same puiijose. I have succeeded 
 in relieving a violent case of hiccups, that resisted 
 every other remedy, by the oil of amber, in doses 
 of five drops everv 10 minutes. It may be taken 
 in a little mint water. 
 
 Heai't-bitrn. 
 This common and distressing affection is most 
 generally connected with indigestion. To rel"»ve 
 It for the moment, magnesia, soda, or Seltzer 
 water, tnd water acidulated with sulphuric acid, 
 may be employed. To cure the complaint re- 
 quires the digestive powers to be strengthened by 
 tonics, bitters, and the different preparations of 
 iron, &c. as directed for indigestion. The appli- 
 cation of a blister over the stomach may be of use. 
 'I'he whi e oxyd of bismuth in 6 grain doses, three 
 •imes a-day, taken in milk, has been found of ser- 
 vice. 
 
 Indirestion. 
 
 Symptoms. — Want of appetite; low spirits; pains 
 ^fld fulness in the stomach; belching; a sour water 
 rising in the mouth; heartburn; the bowels are ir- 
 regular ai\d generally costive; weakness and ema- 
 ciation; pulse small and slow; pain in the head; 
 skin dry; great uneasiness after eating. 
 
 Causes. — All those which induce debility; ex- 
 cessive indulgence in the pleasures of the table, or 
 intemperance in anyway; a sedentary life, or want 
 of exercise; a diseased liver. 
 
 Treatme^it. — In every case of indigestion, the 
 first thing the patient should do, is to abstain from 
 whatever may have tended to produce it. The 
 diet should consist of animal food that is light, 
 !iourishing, and easily digested. Roasted mutton 
 .s perhaps preferable to any other. Country air 
 ;in<' constant exercise on horseback are invaluable 
 remedies in this disease, which, as it is generally 
 t^ccasioned by a departure from natural habi' s T\n<l 
 employments, must be relieved by a return to 
 them. Flannel should be worn next the skin, and 
 care taken to avoid cold or exposure to wet. A 
 v/ine glass of the cold infusion of bark and quassia, 
 'made by placing one ounce of powJered bark and 
 one of ground quassia in a close vessel, to which is 
 ;idded a quart of boiling water; to be kept simmer- 
 ing near the fire until the whole is reduced to a 
 pint,) with ten or twelve drops of the elixir of vi- 
 triol, should be regularly taken, three times a day, 
 fur months. The Lo>vels are to be kept open by 
 some warm laxative as rhubarb, and the whole 
 tiran j braced ov the dailv ise of the cold bath. 
 
 The new preparation of bark called sulphate \ 
 quniine, jiromises to be of much use in the cou,- 
 plaint of which we are speaking. It must be take-, 
 to the amount of four grains a day, in dividtc! 
 doses, either dissolved in water, or in pills. Weak 
 spirits and water, or a single glass of sound old 
 Madeira, may be taken at dinner, but all malt 
 liquors should be avoided. Much benefit hsi* oec!: 
 found to rf'sult from a long continued use of the 
 wine of iron, (made by taking iron filing? 4 ye. 
 and pouring on it four jjints of Madeira wine; Um 
 it stand for a month, shaking it frequently,) a glass 
 of which may be taken twice a day. If the com 
 plaint arise from a diseased liver, recourse mus> 
 be had to tiie plan laid down for its cure. 
 
 Voiratiiiq of Mood. 
 
 Symptoms. — A flow of dai^i blood from the sto- 
 mach, preceded b)' a sense of weight and oppres- 
 sion in that organ. The blood is generally mi.xed 
 with particles of food, kc. 
 
 Distinguish it from spitting of blood, by its dark 
 colour and being mixed with food. 
 
 I'reatment. — If the accompanying symptoms b^ 
 inflammaton", bleed and use some cooling purge; 
 if otherwise, try thirty drops of the muriated tine- 
 ture of iron in a glass of water, every hour till the 
 bleeding ceases. If the cause be a diseased livet 
 or tumour in the neighbourhood, treat it accord- 
 ingly. 
 
 Infla'^mation oj the liver. 
 
 Symptoms. — A dull pain in the right side belovy 
 the rib, which is more sensible on pressure; an in- 
 ability to lie on the left side; pain in the right 
 shoulder; a sallow complexion. Such are the 
 symptoms of an acute attack of this disease. Thei-e 
 is another species of it called chronic, in which its 
 approaches are so gradual that it is a difficult mat- 
 ter to determine its nature. It commences with all 
 the symptoms of indigestion, and ends in jaundice 
 or dropsy. 
 
 Caiwes.- -Long continued fever and ague; in- 
 flammation; acrid bile; drunkenness, or a free use 
 of spirituous liqnors is a veiy common cause; inju- 
 ries from blows, &c. 
 
 Distinguish it from pleurisy by the pain not 
 being so severe; and by its extending to the top o! 
 the shoulder; by not being able to rest on the left 
 side. 
 
 Treatment. — Bleed the patient according to nis 
 age, strength, and the violence of the pain, and if ne- 
 cessary, apply a blister over the part, which must 
 be kept open by dressing it with the savin ointment. 
 The bowels stiould be opened by Epsom salts or 
 calomel and jalap. II this does not abate the symp- 
 toms iu a few days, give a calomel pill of one 
 grain every five hours, or rub a drachm of the 
 strongest mercurial ointment into the side until the 
 gums are found to be a little sore, when the fric 
 tions or pills must be discontinued until the mouth 
 is well, and then again resorted to as before. II 
 an abscess points outwardly, apply bread and milk 
 poultices to the tumour, omit the mercuij use 
 wine, bark, and a generous diet. As soon as mat- 
 ter is to be felt within it, open it at its lowest and 
 most projecting part with the point ot a sharp lan- 
 cet, and let out its contents very slowly, taking 
 care not to close the wound till this is corajiletely 
 effected. The nitric acid, in doses of ten or twelve 
 drops, three times a day, gradually increased, and 
 steadily persevered in, will sometimes produce a 
 cure. The mercurial plan, however, is to be pre- 
 ferred. 
 
 Jaxm(bcc. 
 Symptoms. — Languor; loathing of food; a biltei 
 
506 
 
 UNIVERSAL RECEIPT ROOK. 
 
 taste 'i Ae month; vomiting; the skin ami eyes of 
 a yelloiw colour; the stools clayey, and the urine 
 giving a yellow tinge to rags dipped in it. There 
 is a lull pain in the right side, under the last I'ib, 
 which is increased by ])ress\n'e. When the pain is 
 sev/ re, there is lever; the pulse hard and full, &c. 
 Catisen. — An interruption to the regular passage 
 of the hile, which is carried into the blood, bile 
 being formed in too great quantities. The first is 
 occasioned by gall-stones, a diseased liver, &c. 
 Intemperance is a very common cause, hence tip- 
 plers are more subject to it than others. 
 
 TreattnetU. — If the pulse he full and hard, the 
 pain great, and other inflammatory symptoms be 
 present, blood is to be taken away as heely as the 
 age and strength of the patient, and the violence of 
 the pain, seems to demand. He should then be 
 placed in a warm bath, and allowed to remain 
 there some time; when removed to bed, a grain or 
 two of opium may be given every few hours until the 
 pain is relieved. Bladders, partlj' filled with warm 
 water, or cloths wrung out of hot decoctions of 
 herbs, may also be applied to the seat of the pain, 
 if the stomach be so irritable as not to retain any 
 thing on it, try fomentations and the effervescing 
 mixture, or a blister to the part. As soon as some 
 degree of ease is obtained by these means, purga- 
 tives must be employed, and steadily persevered 
 in; calomel and jalap or Epsom salts, in the ordi- 
 nary doses, answer very well. If, however, tnis 
 cannot be done, and from the pain being acute at 
 one particular spot, there is reasjnto suppose that 
 a gall-stone is lodged there, the following remedy 
 may be tried, of which one-fifth or a little less may 
 be taken every morning, drinkingfreely of chicken 
 broth, flaxseed tea, or barley-water after it. 
 
 Etiier, 3 drachms, spirits of turpentine, 2 drs. 
 Mix them. 
 
 The diet ought to be vegetable, and should the 
 disease have arisen from a neglected inflammation 
 of the liver, it must be treated with mercury. 
 (See inflammation of the liver. ) If putrid symp- 
 toms show themselves, meet them with the reme- 
 dies already directed for such cases. Regular ex- 
 ercise (on horseback, if possible) should never 
 be neglected by persons subject to this disease. 
 
 Ague cake. 
 This is the vulgar appellation for an enlarged 
 spleen, and expresses, with much brief meaning, 
 the cause of the complaint, as it generally results 
 from ill-treated or obstinate iutermittents. It is, 
 however, not productive of much uneasiness, and 
 frequently disappears of itself. The plan of treat- 
 ment, if there is acute pain in the part, is to bleed, 
 purge, and blister. If it remains enlarged after 
 this, mercury may be resorted to, as directed in 
 chronic inflammation of the liver. 
 
 Inflammation of the intestines. 
 
 Symptoms. — Sharp pain in the bowels, which 
 shoots round the navel, and which is increased by 
 pressure, sudden loss of strength, vomiting of dark 
 coloured, sometimes excrementitious matter, cos- 
 tiveness, small, quick and hard pulse, high colour- 
 ed urine. 
 
 Distinguish it from cholic, by the pain being in- 
 creased by pressure, whereas in cholic it is reliev- 
 ed by it. 
 
 Treatment. — This is another of those formidable 
 diseases that require the most actively reducing 
 measures in the onset. From sixteen to twenty 
 ounces of blood ought to be taken away at once, 
 and the patient placed in a warm bath, after which 
 a large blister should be applied to the belly. 
 Emollient and laxative clysters may be injected 
 fi'onu time to time, and if tiie vomiting and irr'ti.' 
 
 I bility of the stomach permit it to be retained, ffivr 
 a large dose of castor oil. If this be rejected^tr> 
 I the oil mixture. No. 1, or fifteen grains of calomel 
 I made into smaH pills antl taken at once. Thi'^ 
 I however, (though one of great importance) is a 
 secondary consideration To subdue the inflam- 
 mation by large and repeated bleedings, being tlie 
 great object. To effect this, if in five or six hour, 
 after the first bleeding, the pain, &c. he not re- 
 lieved, take away ten or twelve ounces more, and 
 so on till that desirable object is obtained. The 
 diet should consist of small quantities of barle)- or 
 rice water only. If in the latter stages of tlie (lis- 
 ease, when the inflammation has somewhat subsid- 
 ed, an obstinate costiveness be found to resist all 
 the usual remedies, dashing cold water over tiwj 
 belly will sometimes succeed. 
 
 Remember that this complaint frequently runs 
 its course in a day or two, and that, unless the lan- 
 cet be fearlessly employed in the very beginning, 
 mortification and death will ensue. If a strangu- 
 lated rupture occasion the disease, the same, and 
 if possible, still stronger reasons exist for bleed- 
 ing, pre\ iously to any attemps at reduction. Wlien 
 certain quantities are mentioned, it is always to be 
 understood, that they are applicable to robust men. 
 Common sense will dictate the necessity of dimin 
 ishing them, as the patient may fall more or less 
 short of this description. 
 
 No. 1. Oil mixture. — The yolk of one egg, cas- 
 tor oil, 2 ounces. Mix them well, and add laven- 
 der compound, 2 drachms, sugar, 1 ounce, water 
 5 ounces. Mix them well. I'he dose is a table- 
 spoonful every hour till it operates, or half the 
 quantity at once, the remainder in divided doses, 
 if no passage is obtaiued after a space of foui 
 hours. 
 
 Cholera Morbus. 
 
 Symptoms. — A violent vomiting and purging of 
 bile, preceded by a pain in the stomach and bow- 
 els, quick, weak and fluttering pulse, heat, thirst, 
 cold sweats, hiccups, and sometimes death in a few 
 hours. 
 
 Treatment. — Wash out the stomach and bowels 
 with copious draughts of chamomile tea, barley or 
 chicken water, &c. and inject clysters of the same 
 articles. Bladders or bottles containing hot water, 
 should be applied to the feet, and flannel cloths, 
 wrung out of hot spirits, be laid over the stomach. 
 When from the quantity of barley water, &,c. that 
 has been taken, it is supposed that the stomach is 
 sufficiently cleared, give two grains of solid opium 
 in a pill, and repeat it every few hours as the case 
 may require. If the weakness be very great, and 
 tiie spasms so alarming as to cause a fear of the 
 immediate result, the quantity of opium may be 
 increased to six, eight or ten grains at a dose for 
 an adult. If the pill will not remain in the sto- 
 mach, give eighty or ninety drops of laudanum, ia 
 a table-spoonful of thin starch, by clyster, and re- 
 peat it as often as may be n<-cessary. P'ifty or sixty 
 drops of laudanum in a .mail quantity of strong 
 mint tea, or the effervescing draught, will frequent- 
 ly succeed in allaying the irritation. If all tnese 
 means fail, apply a blister to the stomach. When 
 the violence of the attack is over, give castor oil or 
 the oil mixture to carry off the bile that may re- 
 main in the bowels. To complete the recovery, 
 and to guard against a second attack, a complete 
 casing of flannel is requisite, together with the use 
 of vegetable bitters and t-^nics. Persons subject 
 to this disease, should be cautious in their diet, 
 and avoid exposure to moist cold air. 
 
 Dysentery. 
 Symptoms. — Fever, frequent small stools, au 
 
MEDlCDfE. 
 
 207 
 
 eonipanied by griping, bearing down pains, the 
 discharge consisting ot" pure blood or blood and 
 matter, sometimes resembling tlie shreds or wash- 
 ings of raw tlesh, a constant desire to go to stooi, 
 vomiting. 
 
 Distinguish it from a diarrhoea or lax, by the fe- 
 ver, griping pains, and the constant desire to era- 
 diate the bowels, by the discliarge itself being 
 blood, or matter streaked with blood, kc. 
 
 Treatment. — As dysentery or bloody flux is al- 
 most alwavs in this country connected witli con- 
 siderable Miflanimation, it will be proper, ii- most 
 cases, to bleed the patient at the beg!nni.,g of the 
 attack; caution, however, is requisite in repeating 
 the operation, as typhus symptoms sometimes fol- 
 low it. Whether' it be thought prudent to bleed 
 or not, repeated doses of castor oil, with clys«ers 
 of the same, and the application of bliste'-s to the 
 bellv, should never be omitted. If there is i.jiich 
 vomiting at the commencement, the stomach and 
 bowels may be cleansed by barley or rice water 
 taken by the mouth and in clysters. As soon as 
 this is effected, give a grain or two of solid o[)iuin; 
 if it be rejected, 80 or 90 drops of laudanum in a 
 table-spoonful of chicken broth or starch, by clys- 
 ter. The stomach may also be bathed with a mix- 
 ture of spirits of camphor and laudanum, and the 
 irritation reduced by all the means recommended 
 for the same symptoms in cholera-morbiis. The 
 diet should consist of gum arable dissolved in milk, 
 arrow root jelly, barley water, &c. Clysters of llie 
 same articles, with the addition of an ounce of 
 olive oil, and twenty drops of laudanum, may be 
 likewise injected several times in the day. To- 
 wards tlie latter end of the complaint, opium and 
 astringents are proper and indeed necessary, taking 
 eare to obviate costiveness by occasional doses of 
 eastor oil. I say the latter end of it, for in the 
 eommenceraent they would be hurtful. In this 
 stage of it also, if a severe tenesmus, (or constant 
 desire to go to stool) remains, anodyne clysters will 
 oe found useful, or, what is more effectual, a couple 
 of grains of opium placed just within the funda- 
 mettt. The various astringents, which are proper 
 for dysentery in its latter stages, are found below, 
 and may be used with port wine and Wucer, as a 
 drink. 
 
 Astnngents. — Chalk mixture, 4 ounces, tincture 
 cf kino, 1 drachm, cinnamon water, '2 ounces, lau- 
 danum, ^ drachm. The dose is a table-spoonful 
 every two hours, or oftener if necessary. — Or, 
 
 Tincture of catechu, 2 ounces. Take two tea- 
 spoonsful in a little port wine every hour, or often- 
 er if required. — Or, 
 
 Extract of logwood, 20 grains, cinnamon water, 
 2 ounces, tincture of kino, 1 drachm, sugar, 2 
 dracliiiis. To be taken at once. 
 
 Diarrhcea or lax. 
 
 Symptoms. — Repeated and large discharges of a 
 Jiin excreraentitious matter by stool, attended with 
 griping and a rumoling noise in the bowels. 
 
 Treatment. — If the disease arises from cold, a 
 few doses of the chalk mixture. No. 1, will fre- 
 quently put ar end to it. It is, however, sometimes 
 neoessary to begin with an emetic of twenty grains 
 of ipecacuanha, and then open the bowels Ly some 
 mild purgative, as castor oil or rhubarb. Bathing 
 the feet in warm water, and copious draughts of 
 boneset tea, will be found of great benefit, if it 
 'jriginatc from suppressed perspiration. For the 
 same purpose also, from 6 to 10 grains of Dover's 
 powiler n.ay be t.^ken a\. iiigbt, being careful not to 
 tlrink any tiling for some time after it. j'-,corms 
 are the cause, treat it as directed. Wl>««2 ' . is oc- 
 casioned by mere weakness, a^vd in the latter stages 
 iif i' ^proceed from what it may,) when every irri- 
 
 I tating matter is exj.clled, opium, combined with 
 
 I astringents, is necessary as in the siir.ilar period ol 
 
 I dysentery. The diet should consist, 'n the begin- 
 
 I ning, of rice, milk, sago, &ic. and suoseqo'^ntly ol 
 
 I roasted chicken. Weak brandy and water, or nort 
 
 I wine and water, maj' accompan}- the chicken for 9 
 
 common drink. Persons subject to complaints 
 
 cf this kiiiQ, should defend their bowels from the 
 
 action of cold, by a flannel shirt, the feet and othei 
 
 parts of the body should also be kept warm. 
 
 No. I. Chalk mixture. — Prepareil chalk, 2 dri 
 loaf sugar, 1 druchm, rub them well together in 3 
 mortar, and add, gradually, of mucilage of guna 
 arable, 1 ounce, water, 6 ounces, lavender cora^ 
 pound, 2 drachms, laudanum, 30 drops. The dose 
 is a table-spoonful every hour or oftener. Shake 
 the bottle well before pouring out the liquid, or the 
 ohalk will be at the bottom. 
 
 Colic. 
 
 Symptoms. — Violent shooting pain that twisti 
 round the navel, the skin of the belly drawn into 
 balls, obstinate costiveness, sometimes a vomiting 
 of excrement. Distinguish it from inflammation oi 
 the bowels, by the pain being relieved by pressure, 
 and from other diseases by the twisting round the 
 navel, the skin being drawn into balls, fccc. 
 
 Treatment. — The first thing to be done in this 
 disease is to give a large dose of laudanum in a lit- 
 tle peppermint water, to open a vein, and apply a 
 mustard poultice below the navel. Fifty, sixty oi 
 seventy drops of laudanum may be given at once, 
 as the pain is more or less violent, and the dose be 
 repeated in a half hour, or less time, if ease is not 
 procured. The quantity of blood to be drawn will 
 also depend on the same circumstance, taking into 
 consideration the streng<.n of the patient. In severe 
 cases, 16 ounces may be Cibout the mark. Durirg 
 this time, if the first doses of laudanum are found 
 inefteclual in reducing the pain, and it is very 
 great, eighty or ninety drops may be given as a 
 clyster in a gill of gruel, or warm water. One 
 great rule in the treatment of colic, where the paio 
 is excessive, is, to continue the use of opium ia 
 such increased doses as will relieve it! — When 
 this is obtained, castor oil by the mouth and clys* 
 ter must he employed to open the bowels. 
 
 In bilious colic when there is a vom'ting of 
 bile, the effervescing draught, with thirt^' Irops of 
 laudanum may be taken, to quiet the sijraach, to 
 which, flannels wrung out of warm spirits may be 
 applied. When the vomiting has abated, the oil 
 mixture or the pills below should be taken until a 
 free discharge is procured. If, notwithstanding 
 our endeavours, the dl-ease proceeds to such an 
 extent aa to induce a vomiting of excrement, the to- 
 bacco clyster must be tried, or an attempt be made 
 to fill tlie intestines with warm water. This is don« 
 by forcibly injecting it in large quantities, at the 
 same time the patient swallows as much as he is 
 able. In this way, with a proper syringe, two gal- 
 lons have been sucessfuHy introduced. In all casej 
 of colic, when there is oDstinate costiveness, an ex» 
 amination or the fundament should be made with 
 tlie finger. If there are any hard, dry pieces of 
 excrement there, they may be removed either by 
 the finger or the handle of a spoon. 
 
 Those vho are subject to colic should avoid 
 fei'raented liquors, and as much as possible, ve- 
 getable food; be always well clotiied, and take cart 
 not to expose themselves to cold Sind wet. The 
 bowels should never be allowed to remain costive. 
 
 Pwgative pills. — Of calomel and jalap, each 10 
 grains, opium, one grain and a half, tartar emetic, 
 half a grain, oil of aniseed, one drop. Make the 
 whole into a mass. To be taken at once, or divk'n 
 it in pills if the patient prefer it. 
 
tOR 
 
 UXRT-RSAL RECEIPT BOOK. 
 
 Painter''s colic. 
 
 Symptoms. — Pain aiul weiglit in the belly, belcli- 
 mg, constant desire to go to stool, which is inef- 
 lediial, quick coiitracle(l pulse, the belly becomes 
 nainful to the touch, and is <hawn into knots, con- 
 stant colic ])Rins, the patient sits in a bent position, 
 nfter a while palsy of i)art, or of'tho whole body. 
 
 'IWatineiU. — This disease is but too apt to end 
 in palsy, leaving the hands and limbs contt-acted 
 and oseJess. In every case of colic, whose symp- 
 toms resemble the above, if the person has been 
 exposed to lead in any of its shapes, all doubt on 
 the subject vanishes. 
 
 If from the violence of the attack an inflamma- 
 tion of the bowels be feared, bleed according to 
 the age, &c. of the patient. Give laudanum in 
 large doses, and rub the belly well with warm spi- 
 rits, and place him in a bath as hot as he can bear 
 it. As soon as he is well dried, and has rested in 
 bed a few minutes, take him up, and ('ash a bucket 
 of cold waier over his belly and thighs, or mix 
 an ounce of calcined magnesia in a pint of milk, 
 and give a wine-glassful every half hour, until ease 
 is obtained. If this, with castor oil ijy the mouth 
 and in clysters, will not i)roduce a stool, apply a 
 large blister to the belly. As soon as the symptoms 
 are somewhat abated, castor oil or laxative clysters 
 may oe resorted to lor the purpose of keeping the 
 body open; and to guard against a return, small 
 doses of opium should be taken from time to time. 
 Bitters, the ditt'erent preparations of iron, bark, 
 &c. arc necessary to restore the strength of the 
 system. A modern physician of great eminence, 
 recommends, (in all cases, where the disease is 
 clearly owing to lead) a salivation, by rubbing in, 
 on the wrists, night and morning, one drachm of 
 strong mercurial ointment. 
 
 Worms. 
 
 Symptoms. — Tntolerable itching at the nose, 
 sometimes at the fundament, disagreeable breath, 
 grinding of the teeth and starting during sleep, 
 hardness of the belly, gradual emaciation, colic, 
 and sometimes convulsions. 
 
 Treatment. — This will vary according to the 
 kind of worm that is to be destroyed. They are 
 of three kinds: 
 
 '/'Ae wMte thread luorm 
 
 Reserr 'es a small piece of white thread, and is 
 usually found near the fundament, at the lower end 
 of the guts, where it, produces a contraction of the 
 parts, and a most intolerable itching. Clysters of 
 lime water will frequently bring whole nests of 
 them away, and procure 'nstant relief. The tinc- 
 ture of alces, below, however, is by for the best 
 remedy known, for not only this, but the round 
 worm. 
 
 Tincture of aloes. — Socotorine aloes, 1 ounce, 
 liquorice, '2 ounces, coriander seeds, half an ounce, 
 gin, 1 pint. Digest in a bottle for a week, shak- 
 ing t'.ie bottle frequently, then strain. The dose 
 for a child is a tea-spooi.f'"I every morning, for an 
 adult two table-spoonsful, with half the quantity 
 of a strong decoction of the Carolina pink root. 
 The roiv.id ivonn 
 
 Occupies the small intestines and sometimes the 
 Btoraach. It is of various lengths, from 3 to 8 or 
 more inches. If the tincture of aloes fail to re- 
 move it, the pink root may be taken in decoction, 
 or in powder, in doses of 60 or 80 grains, to be fol- 
 lowed after three or four days by ten or fifteen 
 grains of calomel. Cowhage, in molasses or honey, 
 with a dose of castor oil every third day, has been 
 very highly extolled. In cases where all other I 
 means have failed, tobacco leaves, pcunded with vi- 
 negar and applied to the belly, have produced the | 
 desired efiect. | 
 
 The tape -worm 
 
 Inhabits the whole of the internal canal, and fre 
 queniy defies all our efforts to get him out of it 
 Large doses of spirits of turpentine, from one ta 
 two ounces, in barley water, have been advantage- 
 ously employed for this purpose. If the spirits ot 
 turpentine be tried, large quantities of gruel oi 
 barley water should be used with it, in order to 
 prevent its irritating the stomach and kidneys. 
 
 By whatever means these troublesome guests ar<; 
 got rill of, the patient should be careful to strengthen 
 his system and bowels, by a course of bark, bitters, 
 wine, &•;. and to use a great proportion of animal 
 food in his diet. Repeated purging with calomel 
 is, perhaps, as effectual a remedj for worms as we 
 have, particularly if succeeded by the pink root tea 
 
 Inflammation of the kidneys. 
 
 Symptoms. — Deep seated pain in the small of the 
 back, urine high-coloured and small in quantity, 
 sometimes bloody, sickness at the stomach, vo- 
 miting. 
 
 Treatment. — This will depend upon the cause. 
 If it proceed from gravel, the plan to be pursued 
 will be detailed under that head. If it arise from 
 any other, bleed the patient freely, repeat it in ten 
 or twelve hours, if necessary, and put him into a 
 warm bath. Twenty grains or more of the uva- 
 uisi, with half a grain of opium three times a day, 
 accompanied by small quantities of warm barley 
 or rice water, is one of the most valuable remedies 
 we are in )iossession of. The diit, during the at- 
 tack, should consist of mucilaginous drinks only, 
 which must be frequently taken, notwithstanding 
 they may be rejected by vomiting. 
 
 Gravel. 
 
 Symptoms. — A fixed pain in the loins, numbness 
 of the ttiigh, constant vomiting, retraction of the 
 testicle, urine small in quantity, voided with pain, 
 and sometimes bloody. As the gravel passes from 
 the kidney into the bladder, the pain is so acute as 
 to occasion fainting, &c. &c. 
 
 I'reatment. — Bleed the patient freely, and put 
 him i-iito a warm bath, where he should remain 
 some time. Meanwhile an emollient and anodyne 
 clyster should be got ready, which must be given 
 to him as soon as he leaves it. Cloths wrung out of 
 decoctions of herbs or warm spirits and water, 
 shouhi be applied to the part, and small quantities 
 of warm gum arable tea or barley water be taken 
 frequently. A grain of opium, every two hours, 
 will be found useful. Strong coffee, without sugar 
 or cream, sometimes acts like a charm in soothing 
 the pain: twenty drops of the spirits of turpentine, 
 taken on a lump of sugar every half hour, is said, 
 by high authority, to do the same. If the irrita- 
 tion of the stomach is very great, the eftervescing 
 draught, with 30 or 40 drops of laudanum, may be 
 tried. When \\vi pain, &c. is somewhat abated, 
 the bowels should be opened with castor oil. The 
 uva-ursi, as before mentioned, is one of the most 
 valuable remedies in all diseases of the kidneys 
 that we have. Blisters in all such cases are never 
 to be applied. Persons subject to this oistressing 
 complaint, should be careful to avoid acids and 
 fermented liquors of all kinds, including the red 
 wines, beer, pickles, &c. For a common drink, 
 soft water, or the seltzer and soda waters are to 
 be preferred. When any threatening symptoms 
 are pei-ceivcd, recourse should be had to the uva- 
 ursi, in small doses of ten or twelve gr'iixs, with 
 half a grain of opium three times a day, to je con- 
 tinued for weeks. 
 
 Inflammation of the bladder. 
 Symptoms. — Pain and S'velling of the bladaei 
 
MEDICINE. 
 
 20«» 
 
 the pain increased by pressure, a frequent desire to 
 riiHke water, which either comes away in small 
 HaaiUities or is totally suppressed. ' 
 
 '/'reatmejit. — Hleed the patient freely, according 
 (o his ai^e and strength, and put him in the warm 
 Datli. Injeet mucilaifiiious and laxa'.ive clysters, 
 anil pursue the e.vact jilan of treatment that is re- 
 roiii.nended for the cause from which it may pro- 
 need. See suppression of urine, &c. 
 
 T>iffi~ultij of urine. 
 
 Symptoms. — A fre(|uent desire to make water, 
 Httonded with pain, heat, and difficulty in doing so; 
 a fulness in the bladder. 
 
 Ticatmeiil. — If it arise from simple irritation 
 by blisters, &c. plentiful draughts of warm licjuids, 
 as gum arable or barley water will be sufficient to 
 remove it. If from anj' other cause, a bladder lial' 
 iilled w ith warm water, or cloths wrung out of a 
 warm decoction of herbs, should bekejit consta Jy 
 applied over the parts, and mild clysters of chin 
 SliU'ch be frequently injected. 
 
 Suppression of urine. 
 
 Sjmptoms. — fain and swelling of the bladder, 
 violent and fruitless attempts to make water, at- 
 tended with excruciating pain, &c. 
 
 Treatment. — As a total suppression of urine is 
 1 always attended with considerable danger, there 
 should be no delay in endeavouring to remove it. 
 The first step is to bleed the patient, who should 
 jmmediatel)' after be placed in the warm bath. 
 While he is there, a laxative and anodyne clyster 
 must be got ready, which is to be given as soon as 
 he leaves it, and frequently repeated. In the mean 
 time the warm fomentations, and bladder of hot 
 water must be kept applied, and tne mixture below 
 be taken every three or four hours. If there be any 
 difficulty in procuring it, twenty drops of laudanum 
 m a little warm barley or rice water, or a decoc- 
 tion of the dandelion, will answer in stead. Warm 
 r sweet oil or milk and water may be injected up the 
 urethra, and 6 or 8 grains of camphor in a little 
 milk be taken every hour. 
 
 If no relief is obtained by these means, apply 
 snow or ice to the bladder, or make the patient 
 stand on a cold brick, or stone favement, and dash 
 c /Id wa^er over his thighs, and if this fail, try the 
 tobacco clyster, which sometimes succeeds after 
 f verv thing else has been resorted to in vain. If a 
 c iilietei' can be procured, try to pass it into the 
 iiladder while in the bath. If the patient himself 
 cannot do it, let a handy triend attempt it; if foiled 
 111 one position, try another, success is of the ut- 
 most impoi-tance, for there is nothing but an ope- 
 ration, in the event of its not being obtained, that 
 tail save Ills. 
 
 In every case of suppression of urina, the order 
 (if remedies then are, blood-letting, the warm bath, 
 laxatives and anodyne clysters, fomentations, or 
 ijladders half filled with warm water over the lower 
 bellv, caTiphor and milk every hour, or every three 
 Hours, passing tlie catheter, dashing cold water 
 over the thighs and legs, or applying snow or ice 
 to the bladder, and lastly, the tobacco clyster. 
 
 ^Mixture. — Mucilage of gum arable, 1^ ounce, 
 olive oil, '2 drachms. Rub them well together, and 
 add ether, 1 urachro, laudanum, 30 drops. 
 
 Incontinency of urine. 
 
 Symptoms. — An involuntary dribbling or flow of 
 wine. 
 
 Treatment. — If it arises from a relaxation or 
 weakness of the parts, use the cold bath daily, ap- 
 ply blisters between the fundament anr" the bag, 
 Had have recourse to bark and the different tonics 
 
 as iron, &c. recommended in indigestion. Twenty 
 or thirty grains of the uva nrsi, twice or three 
 times a day, with half a pint nf lime water after 
 each dose, may also be tried. If the disease is oc- 
 casioned by a palsy of the parts, the tincture of 
 Spanish flies may be oi service. If a stone in the 
 bladder is the cause, ajiply to a surgeon to cut i* 
 out. In the mean time, some kind of vessel should 
 be attached to the yard, to receive the urine, in oi"- 
 der to prevent it from excoriating the parts. 
 
 Stone in the b/adder. 
 
 Symptoms. — A ft'ecpient desire to make water 
 which comes away in small quantities at a time, 
 and is often suddenly interrupted, the last drops oi 
 ' . occasioning pain in the head of the yard, riding 
 over a rough road, or any irregular motion or jolt- 
 ing, causes excruciating pain and bloody urine, ac- 
 companied with a constant desire to go to stool_ 
 itching of the fundament, a numbness in the thighs, 
 1*4C., retraction or drawing up c tne testicle. 
 
 Treatment. — Cutting out the stone is the only 
 remedy. 
 
 Diabetes, or an imm . derate ftoio of urine. 
 
 Symptoms. — Frequent discharges of large quan- 
 tities of urinj, which is sometimes of a sweet taste, 
 skin di-y, bowels costive, appetite voracious, weak- 
 ness, and gi-adual emaciation of the whole body. 
 
 Treatment. — The principal remedy foi' the cure 
 of this disease, consists in confining the patient to 
 a diet composed exclusively of animal food. Blis- 
 ters may, also, be apjilied over the kidneys, and 
 kept ojien with the savin ointment. The prescrip- 
 tion below has proved eminently successful. The 
 carbonate of ammonia, in doses of 11 or 12 grains 
 three times a day, is strongly recommended, upon 
 high authority. In addi''on to these, opium in li- 
 beral doses, exercise on horseback, the flesh-brush, 
 and flannel next the skin, are not 1 1 be neglected. 
 The bowels should be ke'^.t open Ly rhubarb. 
 
 Prescription. — Peruvian bark, uva ursi, of each 
 "iO grains, o[)ium ^ jrain. Make a powder, to be 
 taken thi-ee times a day with lime water. 
 
 I Dropsy of the belly. 
 
 Symptoms. — A swelling of Uie belly, from wa- 
 ; ter contained in it, preceded by a diminution of 
 { urine, dry skin, and oppression at the breast. 
 I Treatment. — One of the most valuable remedies 
 I fordripsy is found in the eiaterium, one-fourth of 
 1 a grain of which is a dose. As it is a most active 
 1 article, it is proper to begin with one-sixteenth of 
 a p-rain daily, which may be cautiously increased to 
 a fourth, or till it is found to exert its full powers by 
 bringing away large watery stools. From an ounce 
 to an ounce and a half of cream (« tartar, dissolv- 
 ed in water, and taken daily, has frequently suc- 
 ceeded in removing the complaint. As objections 
 are sometimes made to the quantity of this lattei 
 I article, ^ an oz. of it, with 1 oi '2 grs. of gamboge, 
 ' every other day, may be substituted for it. Six 
 grains of calomel, with one or two of gamboge, 
 taken twice or three times a week, have cured the 
 disease. Bathing the feet before going to bed, and 
 taking immediately after 20 grains of Dover's pow- 
 i der, by producing copious sweating, has produced 
 I the same eft'ect. 
 
 Dropsy is, notwithstanding, a difficult liisease to 
 cure. It must be attempted, however, by the use 
 of such articles as we have mentioned, beginning 
 with the first, ai.d if it fail, proceeding to the next 
 and so on If the swelling increases to such an 
 ' extent as to be ab.eolutely insupportable, send for a 
 surgeon to draw oflf the water. At the decline of 
 I the disease, the strength must be suprio^-ted and 
 
 'S 2 
 
SIO 
 
 UNIVERSAL RECEIPT BOOK. 
 
 restored by hark, wine, and the tonic plan recom- 
 mended t'ur indigestion. 
 
 Tympany. 
 Symptoim. — T'he symptoms of tympany, or a 
 collection of air eitlier in tlie intestines themselves 
 or in tlie cavity of the belly, are more or *ss p;ra- 
 (hial ill their approach. When the disease lies 
 within ihe intestines, it commences with wind in 
 the stomach and bowels, which keeps up a con- 
 stant nitnbling, belching, kc, colic, costiveness, 
 diminution of urine, want of appetite, &c. Wh' n 
 •t is in the cavity of the belly, and outside the in- 
 testines, the swelling is much greater, and very 
 elastic, when it is sliuck, giving a hollow sound 
 like a drum; thei-e is no belching, &c. 
 
 'J'reatmeriS. — If the complaint is witliin the in- 
 (^stines, keep the nozzle of a clyster-pipe up tlie 
 .mdament, to permit the wind to pass through it, 
 in order to diminish the pressure on the bowels. 
 Warm mint tea, ginger, horse-radish, ether, Cay- 
 enne pe\)per, spices and essential oils, with laxa- 
 tive medicines and clysters, should he freely used, 
 with a moderately tight broad bandage round the 
 belly. If these means do not answer tlie end, warm 
 and active (lurges n.ast be resorted to, such as the 
 compound tincture of senna or jalap. If no relief 
 is obtained, and the costiveness continues obstinate, 
 apply pounded ice to the belly. Rubbing it with 
 turpentine may, also, prove useful. It is very apt 
 to terminate in death. 
 
 Gonorrhaa, or clap. 
 
 Symptoms. — A tingling sensation at the end of 
 the vanl, which swells, looks red and inflamed, 
 followed by a discharge of matter that stains the 
 linen, first of a whiiish, then of a yellow or green 
 colour, a scalding pain in making water, involun- 
 tary and painful erections. 
 
 Treatment. — There are two kinds of this afiec- 
 tion, the mild an'l the virulent. The first is of so 
 trivial a nature, that plentiful draughts of any 
 soothing liquid, as bailey water or flaxseed tea, 
 with a low diet, are sufficient to remove it. The 
 second produces etl'ects more or less violent on dif- 
 tjrcnt persons, and occasionally resists foi' months 
 .■very remedy that can be thought of If there be 
 Tiuch pain and inflammaliou in the penis, apply a 
 Jread and milk poultice to it, take a dose of salts, 
 •»nd lose some blood. This is the more necessary 
 if in conseriuence of the swelling of the foreskin it 
 cannot be drawn back, or being back, cannot be 
 drawn forward. In the mean time, take pretty 
 large doses of the balsam copaivse, daily. A very 
 low diet should be adhered to, and the pat'ent re- 
 main perfectly quiet. 
 
 A painful incurvation of the yard, called a chor- 
 dee, may be relieved by dijijung it into cold water, 
 or surrounding it with clotiis soaked in laudanum. 
 To prevent 't, take 50 or 60 drops of the latter ar- 
 ticle on going to bed. 
 
 If in consequence of violent exercise, or Strong 
 njeclions, the testicles swell, confine the patient 
 m his back, bleed and purge him. Pounded ice 
 'I- snow, or cloths di|)ped in cold vinegar or water, 
 •hould also be applied to the parts, and a very low 
 lief; Strictly observed. If, from the same cause, 
 the glands in the grcin are enlarged, treat them in 
 like maimer. 
 
 Gteet. 
 
 Svmptains. — The weeping of a thin glairy fluid, 
 tiKe'tlie wliite ot an egg, Irom the penis, caused by 
 u long continued clap. 
 
 TreatnitnU. — A gleet -f exceedingly difficult to 
 get rid of, and freipieiiily dei.es every eftbrt licit is 
 made for that purpose. It must be attempted, how- 
 
 ever, by the daily use of tfie cold hath, aiui 3<1 
 drops of the muriated tincture of iron, taken llire* 
 ninies a day, for months, in a glass of the cold in- 
 fusion of bark. The best advice to be given in 
 this case is to apply at once to E.n intelligent sur. 
 geon. 
 
 Iwohinlary emissions. 
 
 Symptoms. — An involuntary emission of semen 
 during sleep, inducing great emaciation and de- 
 bility. 
 
 Treatment. — Abstain from all sexual indulgence 
 and lascivious ideas or books, sleep on a hard bed, 
 use the cold bath daily, with a generors and nour- 
 ishing diet. (Chalybeate water ar-:* all the different 
 preparations of iron, with the cold iiiii.f,'.nn of bark 
 and elixir of vitriol, as directed for indigestion, 
 should be freely employed. 
 
 Strictures. 
 
 Symptoms. — A difficulty in passing water, which, 
 instead of flowing in a full stream, either dribbles 
 away, twists like a corkscrew, or splits and forks 
 in two or three directions. They are occasioned 
 by strong iiije'itions, long continued or ill treated 
 clap. The cause, however, is not always to be 
 satisfactorily ascertained. 
 
 Treatment. — Procure several bougies of different 
 sizes. Take the largest one, dip it in sweet oil, 
 and pass it into the urethra till it meets with the 
 stricture, then make a mark on tlie bougie, so that 
 when it is withdrawn, you can tell how far ilown 
 the passage the obstruction exists, and having as- 
 certained this, take the smallest one, well oiled, 
 and endeavour to pass it an inch or two beyond the 
 stricture. If this.can be accomplislied, let it re- 
 main so a few minutes. This must be repeated 
 every day, letting the instrument remain somewhat 
 longer each time it is passed, and after a few days, 
 using one a little larger, and so on progressivt ly, 
 u.itil the lai'gest one can be introduced. If this 
 fiiils, apply to a surgeon, who will destroy ii wiib 
 caustic. 
 
 Syp/iilis, or pox. 
 
 Symptoms. — Chancres and buboes are among 
 the first symptoms of this dreadful malady, which, 
 if not checked, goes on to cause an ulcerated 
 throat, nodes, a destruction of the bones and cartil- 
 ages of the nose, and the palate. The voice is 
 lost, the hair falls ofl', foul spreading ulcers show 
 themselves all over the body, the stench of wiiich 
 is insuiiportable, ami before he dies, the miserable 
 victim to it becomes a loathsome mass of corruj)- 
 tion. 
 
 A chancre at first resembles a piraple, with a 
 little pit or depression containing matter, wliicli 
 soon becomes an ulcer, with an irregular thickened 
 edge, covered with a tough, ash-cohmred matter, 
 the basis of which is hard and surrounded by in- 
 flammat'on. It is generally found on the foreskin 
 or head -.."'heyard. 
 
 A bubo is an enlargement of a gland in the 
 groin, beginn-ng ir a small hard lump, not bigger 
 than abean,aiid incf^-ing to the size of a hen's egp 
 
 A node is a hard tumour firmed on a bone. 
 
 Treatment. — Apply at once to an inlelligent 
 jihysician. If this be impossiole, confine the pa- 
 tient to an extraordinary low diet, and kee[) tfit 
 parts clean. A strong decoction ot guaiacuin and 
 sarsaparilla may be used daily, and all stimulating 
 substances must be avoided, livery one has som« 
 infallible receipt to cure this disorder; but in nine 
 cases out of ten the remerly proves worse than the 
 disease. ^ •> for the chancres, touch them with 
 lunar caustic, and apply a little piece of rag to 
 Uiem, smeai-ed with red precipitate ointment. M 
 
MEDICINE. 
 
 211 
 
 ther sre situated i«nf1er the foreskin, V^rch is held 
 over the head of toe vard hv a permanent pliymosis, 
 It (the foreski(i) must he slit np. If there is a buho, 
 app'y thirty leeches, and then cover it with several 
 hlisters, one after another. If this does not pre- 
 vent its inch aslng;, and the formation of matter is 
 inevitable, apply poultiees to it, aiul as soon as a 
 fliK'luation can be felt, let out its contents by seve- 
 lal small -punctures through tlie skin with a sharp 
 lancet. To assist in the evacuation, press a soft 
 sponge gently on the tumour. 
 
 Cancer uf the yurd. 
 
 Symptoms. — A small tumour, like a wart, upon 
 the head of the yard or foreskin, followed bv in- 
 flammation and ulceration, wliieh discharsjes a thin 
 disagreeable fluid; after a time, a cancerous fungus 
 is produceil, atten<led by a most intolerable burn- 
 ing and darting pain. 
 
 Treatment. — Apply a; once to a surgeon, who 
 will cut it out — death is the only alternative. 
 
 Venereal warts. 
 Crops of these animal mushrooms sometimes 
 spring up round the head of the yard, or on the 
 foreskin. If flat, they niay l>e destroyed by caus- 
 tic, if mounted on a stem or foot-stalk, by tying a 
 piece of thread tightly round it. 
 
 Jtlerciirinl tH-'^ease. 
 This is a complaint whose symptoms nearly re- 
 semble the secondary ones of pox, consisting of 
 blotches on the skin, pains at nigiit, ulcers in the 
 mouth, &c. kc. Owing to the liberal use of calo- 
 mel, it is now a very common disease, which is 
 frequently confoimded, (even by medical men) 
 with genuine syphilis. 
 Ij) Treatment. — Abandon every mercurial [irepara- 
 
 fion, use the decoction of guaiacum and sarsaparilla, 
 the warm bath, and a mild nourishing diet. If 
 po.'isible, remove lo a healthy situation in the eouu- 
 iry. It is also necessary to take an occasioncl pur- 
 gative of the flowers of sulphur or of rhubarb. 
 
 Dropsy of the bag. 
 
 Symptoms. — A collection of water, which is first 
 perceived at the bottom of the bag, increasing in 
 size as it advances upwards, and forming a t.mour 
 of the shape of a pear. If examined as directed 
 for dropsy of the belly, the wavy motion may be 
 felt, and if a candle be placed behind it, it becomes 
 partly transparent. 
 
 Treatment. — The only certain cure is an opera- 
 tion, for which, as there is no pressing danger, 
 apply to a surgeon. There are three S()ecie& of 
 this dropsy, in one of which the water is contained 
 within the lining of the bag; another, within the 
 covering of the si)erniatic cord, and the third, in 
 the cellulai' membrane of the bag. The fit st we 
 have mentioned; the second occurs most frequently 
 in children, it sometimes, however, is found in 
 adults, and verj" much resembles a rupture. The 
 treatment is the same as in the first. Tlie third 
 may be distinguished by a doughy feel and irregu- 
 lar shape. It is to be cured by small punctures 
 with the point of a lancet, lo let out the water, and 
 by suspending the testicle. 
 
 Enlarged spermatic vein. 
 
 Symptoms. — A hard knotty and iiTegiilar swel- 
 ling of the ve'n, which sometimes increases to a 
 large size. When lying down, the swelling di- 
 minishes, which distinguishes it from a dropsy of 
 :he pai-ts. 
 
 Treatment. — Suspend the testicles, or keep the 
 patient on his back, apidy lOtions of lead water t"\ 
 the parts; the cold batlv 
 
 Cancer of the testicie. 
 j Si/mploms. — ^The testicle is enlarged, h«."dened 
 craggy and tmequal in its surface, painfiu on be- 
 ; ing handled, with irregular pains shooting up the 
 ( groin, into the back, without any previous inflam- 
 mation, disease, or external violence. 
 I Treatment. — Apply immediately to a surgeon. 
 j Castration, and that at an early stale of the dis- 
 ! ease, is the only remedy that can save lifis. B« 
 \ careful, however, to distinguish it from simple 
 ] swelling of the testicle by inflammation, blows, &c 
 I Which see. 
 
 Impotency. 
 
 This is of three kinds. The first arises from an 
 original defect in the organs of generation. The 
 second, from local debility of the parts, brought 
 on by excessive venery, onanism, or some preced- 
 ing disease, while the third criginates from fear, 
 exce.ss of passion, or want of confidence at the mo- 
 i meni of coition. 
 
 The first is incurable. The second must be treat- 
 ed by the general principles and remedies point- 
 ed out for restoring the .strength of the system, 
 consisting of the cold ba'h, preparations of iron, 
 bark, elixir of vitriol, generous diet, exercise, and 
 by steadily avoiding the causes which may have 
 produced it. The reraed'^s for the third must be 
 sought for in calming excessive agitation, and ac- 
 quiring, by habits of intimacy, that confidence they 
 are sure to produce. 
 
 Gout. 
 Symptoms. — Pain in tiie small joints, generally 
 in the ball of the great toe, the p&rts swollen and 
 red, the attack coming on in the night. Such sre 
 the striking symptoms of this disease, and general- 
 ly the first that are noticed. It is occasionally, 
 however, ])recedeil by all those attendant on indi- 
 gestion. In the advanced stages chalky lumps are 
 formed in the joints. 
 
 Treatment. — If the patient be young, vigorous, 
 having the disease for the first time, bleed and 
 purge"^ him, confine him to a low diet, and treat it 
 exactly as an inflammation arising from any othei 
 cause. To procure sweating, Dover's**" ier niiiy 
 be taken on going to bed. As soon !U nv- inflam- 
 mation, by these means, is reduced, use the cold 
 bath, and take strong exercise on foot, daily, — 
 avoid high seasoneu lood, feather beds, wine, acids 
 and fermented liquors, for the remainder of your 
 life! Gout is the child of indolence and intem- 
 perance, and to avoid it, the above means must be 
 employed, and steadily persevered in. 
 
 If, however, the patient is old or infirm, and 
 subject to regular fits of it, he must not be handled 
 'o roughly. The most perfect rest should be ob- 
 served, and the parts lightly covered with fleecy 
 hosiery, and flannel cloths wetted with the lotion 
 below, made milk-warm. The bosvels should be 
 opened with some warm laxative-. In a regular fit 
 ot the gout, this is all that can be done. The de 
 gree of warmth that is applied to the part, must be 
 regulated by the feelings of the patient, who, if 
 Wv.ak, may use a nourishing diet, if strong, a more 
 abstemious one. 
 
 If from anv cause, the disease leaves the extre- 
 mities and flies to the stomach, apply mustard 
 poultices and blisters to the soles of the feet and 
 ankles, give large doses of ether and laudanum, 
 hot wine, brandy, &e; and endeavour by all such 
 means (including the hot bath) to send it back 
 I again. 
 
 I If lihe head be the part it is transfeired to, ano 
 I apoplexy is produced by it, take away 15 or i!C 
 I ounces of blood immediately, and give active pur- 
 I gatives, as 10 or 15 grains of calomel, followed bjr 
 
212 
 
 UNTVERSAL RKCEIPT BOOK. 
 
 senna tea w Epsom salts. If, in a few hours, the 
 patient is not relieved, the head continuing coii^'us- 
 ed and jiainfid, and the pulse full and tlifobbing, 
 bleed him agwiii to the amount of 10 or 12 ounces, 
 and api)ly cold vinegar and water constantly to the 
 part. 
 
 Gout lotion. — Alcohol, 3 ounces, camphor mix- 
 ture, 9 ounces, render the whole milk-warm by 
 adding a suificient quantity of boiling water. 
 
 Infammatory rheumatism. 
 
 Aymptoms. — Pain, swelling and inflammation in 
 some "ne (or several) of the larger joints. The 
 pain shifting from one part to another, all the 
 sj'mptoms of fever, pulse full and hard, tongue 
 white, bowels costive, and urine high-coloured. 
 
 Treatment. — Bleed the patient freely, or until 
 the pulse is sensibly affecte<l by it, and purge him 
 with salts and senna. The Dover's powder should 
 be taken to procure sweating, and a very low diet 
 be strictly observed. If the pain continue severe, 
 and the blood already drawn shows a yellow or 
 buffy coat, bleed again and again. The inflamrha- 
 tion must be reduced, and we are not to lay aside 
 the lancet till that is done. In severe cases I have 
 known it necessary to bleed twice a day, for four 
 or five days in succession. Active purging with 
 salts and senna must not be neglected. When the 
 disease is overcome, if in consequence of the bleed- 
 ing, &c. the patient is left very low and weak, 
 wrap him up in blankets, give him warm, nourish- 
 ing food, wine, &e. &c. 
 
 Chronic rhaimatis?n. 
 
 Symf)toms. — A chronic rheumatism is nothing 
 more than one of long standing'. It is uiiaccom- 
 panied by fever, and makes its fttacks on every 
 change of weather, on getting wet, &c. &cc. It is 
 frequently caused by inflammatory rheumatism, 
 and sometimes seems to exist as a primary affec- 
 tion. 
 
 TveatTneiit. — I have found no one plan of treat- 
 ment in this species of the disease, so effectual as 
 the tollowing: purge with senna and salts, every 
 other day, rub the parts well with the volatile lini- 
 ment, and use the Cayenne pepper, and mustard 
 at dinner, in large quantities, and on going to bed 
 30 drops of laudanum, with a tea-spoonful of the 
 tincture of guaiacum. It is to be recollected, that 
 this is applicable only to chrome cases; if there is 
 fever, &c. it will do much damage. Should there 
 be any cause to suspect that a venereal taint is con- 
 nected with it, have recourse to the decoction of 
 guaiacum and sarsaparilla. A large blister fre- 
 quently relieves the whole of the symptoms in the 
 course of a night. The best safeguard against the 
 complaint is the use of flannel next the skin, win- 
 ter and summer. 
 
 Hip-joint disease. 
 
 Symptoms. — Excruciating pain in the hip-joint 
 »nd knee, the leg becomes first longer, then short- 
 er than its fellow. When lying down the foot rolls 
 outwards, the buttocks appearing flatter than usual, 
 lameness, after a while abscesses in various parts 
 of the thigh, hectic fever, &c. 
 
 Treatment.— Apply blisters to the part, and if 
 there be much inflammation, bleed, make a caus- 
 tic issue in the little hollow at the top and out- 
 outside of the thigh, and use all the remedies di- 
 rected for scrofula. Long continued purging with 
 jalap and cream of tartar (every other day) should 
 never be neglected. The diet should be vegeta- 
 ble, and the limb kept at rest. When matter is 
 formed, bark, wine, and a generous diet must be 
 employed. It mostly proves incurable. 
 
 Dropsy of the knee joint. 
 
 Symptoms. — The joint swell j, the skin remain- 
 ing of a natural colour. By placing the hand on 
 one side of it, and striking it gently on the other, 
 the wavy or fluctuating motion is perceptii'le, stea- 
 <ly pressure on one side will raise the othi r above 
 its natural level. 
 
 Treatme?it. — Keep a perpetual blistei on tht 
 joint, or make a caustic issue below it, on tne in- 
 side of the leg, cold water from the s];out ot a tea- 
 kettle is a usefiU application. Camphorated mer- 
 curial ointment to the knee, and mercury taken 
 internally, have sometimes been of service. 
 
 TV/lite sxuehmg. 
 
 Symptoms. — Deeply seated pains in the knee, 
 unall>.-nded at first by swelling, wiiicb at last comes 
 on with increase of pain. After a while the loint 
 enlarges, matter is sometimes discharged, hectic 
 fever follows, and cuts oft the patient. 
 
 Treatment. — If from scrofula, use the geYieral 
 remedies directed for that disease, and apply a 
 blister to the i)art, which must be kept open by the 
 savin ointment, for months: if from blows, apj ly 
 the blister as before, bleed and purge treelj', and 
 act as directed in cases of similar accidents. If in 
 spite of these precautions, the disease continues to 
 advance, amputation is the only resource. 
 
 Pieces of cartilage in the joints. 
 Portions of cartilage are sometimes formed in 
 the joints, where they act like any other foreign 
 body of a similar texture. While in tlie hollows 
 of uie part, they give no uneasiness, but as they 
 frequently slip in between the ends of the bones, 
 causing excruciating pain, it is sometimes neces- 
 sary to cut them out. For this purpose apply to a 
 surgeon. As all openings into the cavities of the 
 joints are attended with much danger, uidess the 
 pain be insupportable, it is better to endure the 
 inconvenience than to run the risk of the operation. 
 
 Sc'-ofula, or lcing''s evil. 
 
 Symptoms. — Hard and indolent swellings of the 
 glands of the neck, that when ripe, instead of mat- 
 te", discharge a whitish curd. It mostly occurs 
 in persons of a fair complexion, blue eyes, and de- 
 licate make. In bad cases, the joints swell with 
 great pain, the limbs waste away, the ligaments 
 and bones arc destroyed, when i..^ftic fever soon 
 relieves the uatient from his misery. 
 
 Treatment. — Sea-water is generally considered 
 the great remedy in scrofula. It is to be used 
 daily as a bath, and a small portion of it taken in- 
 ternully. Made milk -warm, it forms one of tiie 
 most excellent local applications that we have. 
 When the swellings break, a very strong decoction 
 of hemlock may be advantageously used for the 
 same purpose. The diet should be mild and nou- 
 rishing. Scrofula is seldom, if ever, cuied. Alter 
 a fair trial, therefore, of the waters of the ocean, 
 recourse should be had to a.iy new remedy that 
 may seem to promise relief. Fatal as this disease 
 genci-ally proves, it is due to humanity to state, 
 that among the numerous remedies recommended 
 for it, the panacea of Mr Swaim has proved tha 
 most successful. Be its composition what it may, 
 it has succeeded more frequently than any .iL^i 
 plan of treatment. 
 
 mjlamed glunus. 
 Every gland in the body is subject to inflamma- 
 tion. Whenever one of them is perceived to btc 
 in this state, which may be known by the swelling 
 and pain, measures should be taken to reduce it, 
 for fear of its proceeding to what is called srir- 
 
MEDICINB/ 
 
 213 
 
 -bus, and Anally to cancer Leecnes, blisters, and 
 nil the remedies directed for such (mrposes, should 
 i-e actively employed, among which, purging, 
 oleeding, and a low diet, must not be :.eglected. 
 
 Scirrhus. 
 
 Symptoms. — A hard tumour, unequal on its sur- 
 face, and not veiy sensible, giving but little or no 
 pain on being handled. 
 
 T-^eatment . — Do not meddle with the tumour, 
 but apply to a surgeon as soon as possible. 
 
 Cancer. 
 Symptoms. — A tumour, differing from the 
 preceding one, by being surrounded with en- 
 larged veins. It is, also, more painful, the skin 
 t)eing sometimes discoloured and puckered. The 
 whole tumour is particularly heavy, and at last 
 breaks into a malignant ulcer or sore, whose 
 edges are raised, ragged, uneven, and curl over 
 like the leaves of a flower; white streaks or 
 bands cross it from the centre to the circumference. 
 Acute and ilarling pains accompany both this and 
 the preceding stage of the disease. 
 
 Treatment. — Fnere is but one remedy that can 
 be depended on for tlie cure of this painful and inve- 
 terate complaint, and even that should be resorted 
 to early, in order to ensure success. All the diseased 
 parts must be cut out. Arsenic, corrosive subli- 
 mate, phosphate of iron, and a thousand other 
 arliclps, have been recommended, both externally 
 and internally, but witiioutany effectual advantage. 
 To relieve the pain, opium may be taken in large 
 doses. A very low diet, (such as barely sufficient 
 to support life) of milk and vegetatiles, will pro- 
 duce tin; s;tme effect. The sore should be defend- 
 ed from the air, by some mild ointment. Pow. 
 dered chalk, scraped carrots, fresh hemlock leaves, 
 and powdered charcoal, may be used for the same 
 purpose. 
 
 Goitre. 
 
 Symptoms. — A tumour in the forepart of the 
 .hroat, seated in a gland close to the projection 
 called " Adam's apple." 
 
 Treatment. — Goitre is incurable. When taken 
 at the very beginning of the complaint, however, 
 and in young persons, it is said to have been dis- 
 persed by a course of mercuiy, joined to frictions 
 of the part, with strong mercurial ointment. As 
 it seldom causes any inconvenience, and is always 
 unattended by pain, it is not a matter of much con- 
 sequence. The inhabitants of the Alps consider it 
 a mark of beauty, and there are some cantons 
 where every man, woman, and child, is adorned 
 with a tumour of this nature, of which they would 
 feel very sorry to be deprived. The only remedy 
 that has ever seemed to be of use is burnt sponge. 
 It cannot be cut out, on account of the great num- 
 ber of blood-vessels of which it is composed. 
 
 Fainting. 
 
 Causes. — Sudden and violent emotions of the 
 mind; bieedLng; diseases of the heart and its great 
 vessels. 
 
 Treatment. — Lay the person on his back, take 
 off his cravat, then open the doors and windows, 
 and sprinkle cold water in iiis face. Smelling 
 salts may be held to his nose. 
 
 Apopleocy. 
 Symptoms. — Falling without sense or motion, 
 nrofound sleep; face livid or flushed; eyes wide I 
 vpen or half closed, and immoveable; breathing I 
 ow, labouring, and irregular. I 
 
 Causes. — A rushing of blood to the head, ex- i 
 «»sive fat in persoas with a short neck, gluttony, I 
 
 violent exercise, intense h^at, anger, hearty meat 
 suppers, blows on the head, intoxication, 8to. 8ic. 
 
 Treatment; — If the pulse remains full, the face 
 flushed, Ike. take away twenty ounces or moiii of 
 blood on the spot, remove the cravat, unbutton 
 the shirt collar, and place the patient in bed, with 
 his head and shoulders a little elevated. The 
 windows and doors must be thrown open, and no 
 more persons than are neces^ai-y, be allowed to 
 remain in the room. The head is to be suaved and 
 cupped, a blister applied to the back ot the neck 
 and the head, and mustard poultices to the feet. 
 An active purgative should always be administered 
 as soon as the patient is bled, and its operation 
 assisted by repeated clysters. If t!»e patient canno' 
 swallow pills, try liipiids, if neither, have recourse 
 to a strong purgative clyster. If by these means, 
 the breathing is not easier, and the pulse softer, 
 bleed again and again. 
 
 If, however, the patient is old and infirm, aniJ 
 the attack has come on more gi-adually, if tne 
 pulse is weak, and the face pale, bleed moderately, 
 and give immediately a warm pcrgative, apply the 
 blisters, 8cc. If it arises from swallowiug vegeta- 
 ble poisons, give an active emetic, as 30 grains of 
 white vitriol, and act as directed in cases of simi- 
 lar accidents. In this second kind of apoplexy, 
 stimulants, as hartshorn to the nose, &c. may be 
 used; in the first, they are very injurious, and 
 should never be employed 
 
 Stroke of the sun. 
 This proceeds from exposure to the sun's rays, 
 and exhibits the same symptoms as 'ipoplexy, com* 
 mencing with vert'go, loss of sight, ringing in ths 
 ears, &c. and must be treated by large and repeated 
 bleedings^ and in every other respect as directed 
 for apople.xy 
 
 Epilepsy. 
 
 Symptoms. — A fit, in which the patient falls 
 the ground in a convulsion; the eyes are distorteo 
 and turned up, hands clenched, foaming at the 
 mouth, convulsions, the whole ending in a deeji 
 sleep. 
 
 'Treatment. — Keep the patient from hurting 
 himself, by holding his hands, legs, and particu- 
 larly his head, which he is apt to dash violently 
 against the ground, or surrounding objects. A 
 piece of soft wood should be placed between his 
 teeth, to prevent his tongue from being bitten. 
 This is, in general, ah that can be done during the 
 fit. If, however, there are symptoms of great de- 
 termination of blood to the head, bleeding should 
 not be neglected. While vitriol, the misleto, car- 
 bonate of iron, See. &c. have bec.i recommended 
 and tried for the cure of this complaint, but in vain. 
 
 The oxide of zinc may, however, be tried. It is 
 taken in pills of a grain each, one three times a 
 day, gradually increasing this dose to five at a time. 
 To reap any benefit from this medicine, it is neces- 
 sary to persevere in it for months. If it fails, 
 steady and long continued purging should oe re- 
 sorted to. Large doses of spirits of turpentine 
 are said to have afforded relief. The diet, in all 
 cases, should be vegetable, and if symptoms of 
 fulness of blood be present, it will be proper to 
 bleed. Persons subject to these fi'.s, should never 
 be left alone, or rule on horseback, for obvious 
 reasons. 
 
 Palsy. 
 
 Symt)toms. — A partial or complete loss of the 
 powers of motion, and the sensibility of particular 
 parts of the body; the pulse soft and slow. 
 
 Treatment. — In a young and robust person, it 
 will be proper to bleed freely, aud give an active 
 
214 
 
 UN1\^)1SAL RECEIPT BOOK 
 
 purgatives. In old people or where the powers of 
 jhe body are much weakened, warm laxative medi- 
 cines, with stimulating applications, as the flesh 
 Driish, blisiei-s, mustard poultices, and rubbing the 
 i ,w\e with the volatile liniment, form the best plan 
 of trealmenL If it affect different pans of the 
 body at once, horee-radish, mustard, and Cayenne 
 pepper should be used liberally, as they are pre- 
 pared for table. If a swelling or tumour be found 
 on the bjcli bone, or any injury has been done to 
 it, which may have caused the disease, caustic 
 issues must be placeo on each side of it, and as 
 Hear the injured ]xin as possible. The diet should 
 Be light and nourishing. Tht warm bath must 
 flot be neglected. 
 
 Tetanus, or crarr.fi. 
 There are several very long and very learned 
 fames affixed to this disease, as it may happen to 
 attack one part of the body or another. When it is 
 confined to the muscles of the neck and jaws, 
 locked-jaw is the coinraon and expressive term tor 
 it. The affection, however, is always the same, 
 re(|uii-es similar treatment, and consists in an in- 
 voluntai-y contraction and stiffening of a part of the 
 muscles, the senses remaining perfect. 
 
 Lncked-jaio. 
 
 St/mpt-oms.^A stiffness in the back of the neck, 
 which renders it first painful, and at last impossi- 
 ble to turn the head round; difficulty in swallow- 
 ing; ^'ain in the breast shooting to the back; the 
 lower jaw becomes stiJ, and gradually closes. 
 
 Treatment. — If the disease is supposed to arise 
 from a wounded nerve, or from an injury done to 
 tendinous parts, by a pointed instrument, enlarge 
 the wound with a sharp lancet, or penknife, and 
 {.ouj laudanum or turpentine into it, as directed 
 for similar accidents. Blood-letting to a great ex- 
 tent, is often attended with the most happy results, 
 and should never be omitted. From a robust man 
 take 30 ounces. This being dene, give 2 or 3 
 grains of opium at once, and repeat it every two 
 hours, increasing the dose according to the vio- 
 lence of the symptoms and the effects jiroduced by 
 It, without regarding the quantity that has been 
 taken. Cases are on record, where 60 grains (a 
 drachm) of solid opium have been taken at once. 
 And with the happiest effect. This, however, is a 
 large dose, and should never he ventured on, but 
 under the most desperate and alarming circum- 
 stances. Active purging with castor oil and senna 
 tea, must not be omitted, and if the power of swal- 
 lowing be lost, laudanum, &c. must be given in 
 clysters. Drawing a tooth is generally recom- 
 mended by physicians in those cases where the 
 jaws are firmly closed, for the purpose of trans- 
 mitting medicines and food to the stomach. This 
 has always appeared to me as every way calculated 
 to increase the evil. If no opening exists between 
 the teeth, access can always be obtained by clys- 
 ters, and in this waj nourishment and remedies 
 may be injected. It is always proper, however, 
 when the disease is perceived to be coming on, to 
 place two small pieces of soft wood between the 
 g-.-inders of the upper and lower jaw, one on each 
 side, so that they ma^ be kept asunder. 
 
 Madeira wine, in doses of a wine glassful every 
 hour, continued for sevei-al days, and combined 
 ■with the internal use of mercury and the warm 
 bath, ban been found of great service. Cold water 
 dashed freely over the patient, evei-y two or three 
 faours, may likewise be tried. After every affusion, 
 he should be well wiped, and put into a warm bed, 
 when a large dose of laui' umm in warm Madeira 
 wine, should be given. The tobacco clyster has 
 loraetimes succei-ded when every tiling else hii 
 
 \] failed. During the relaxation wnicn it occasion* 
 opium, wine, «*tc. must be freely administered. 
 Blistering the whole length of the spine, and cans, 
 lie issues on its sides, as nearly on a line with the 
 parts affected as possible, are strongly recom- 
 mended. 
 
 Although a valuable addition to our means oi 
 cure, the tobacco clyster is not to be eini)loyeU 
 lightly, or on common occasions. It should ahiHvs 
 be reserved to the last moment, never using it until 
 every thing else has failed. The proslratiuii of 
 the system, and other alarming symptoms, it some- 
 times causes, renders tliis caution necessary. 
 
 Painful affect'wi of the nen-es of the face. 
 
 This disease, also called tic-doloureux, neural- 
 gia, &c. is of very rare occurrence. As it is, how- 
 ever, sometimes met with, it is proper to notice it. 
 
 Symptoms. — A very severe ])ain darting in par- 
 ticular directions, not lasting more llian a second, 
 but very rapidly repeated, and e\cited by the 
 slightest touch; during the intervals there is no 
 pain whatever. There is no inflammation or swel- 
 ling of the cheek, as in tooth ache, nor does the 
 pain seem so deeply seated. 
 
 Treatment. — Blisters, leeches, mercurial oint- 
 ment, opium, and Fowler's solution of arsenic, 
 with many other remedies of the same class, have 
 been all recommended and used for the cure of 
 this most painful of all the affections to which the 
 human body is subject. Where the pains are so 
 excessive as not to be borne, two grains or two 
 grains and a half of the extract of belladonna, may 
 be taken every three hours. AMien the pain is 
 somewhat relieved, this quantity must be diminish- 
 ed. For a cure, a[)ply to a skilful surgeon, who 
 will divide the nerves. 
 
 Angina pectoris. 
 
 Symptoms.— vS.n acute pain at the lower end of 
 the breast bone, shooting into the left arm; great 
 difficulty of breatliing; anxiety; palpitation of the 
 heart; a feeling of suffocation. It usually comes on 
 while ascending a hill, or going up stairs. 
 
 Treatment. — During the fit, place the patient on 
 his back and bleed him. If fainting, dash cold 
 water in his face. Should this not rouse him 
 in a few minutes, apply a blister to the chest. 
 Strips of linen, moistened with the solution below, 
 applied several times a day to the breast bone for 
 a monih, are said to have effected complete cures. 
 They act by producing a crop of j)imples, on tlie 
 appearance of which the disease declines. 
 
 Persons subject to this complaint, sliould avoid 
 all fermentable food, and excess in eating or 
 drinking, taking care to live quieth', and to keep 
 the bowels open. Bleeding and purging, followed 
 bj- opium, to lessen the spasm, with the warm 
 bath, anrl a perpetual blister or plaster of the tartar 
 emetic ointment to the chest, are perhaps the best 
 remedies that can be employed. 
 
 Tartar emetic, one drachm; spirits of camphor 
 half an ounce; boiling water, one pint. Mix. 
 
 Dance of St Vitus. 
 
 Symptoms. — Irregular and convulsive motions of 
 the limbs and head, generally of the arm and leg 
 of one siile only. It varies, however, in different 
 persons, and is frequently counterfeited by beg- 
 gars. 
 
 Treatment. — The dally use of the cold bath, 
 with the Peruvian bark, has often succeeded is 
 curing the complaint in young subjects. In adc- 
 tion to these, any of the preparations of iron coi*" 
 bined with large doses of musk, opium, camplw , 
 &;c. may be tried. Active and long eontitifi. -■• 
 piu'ging sometimes produces the happiest result , 
 
MEDICINE. 
 
 Scarlet fev^. 
 
 Symptomi —Chills; heal; tnirst; head actje; the 
 ikiii is marked witli large red or scarlet patches, 
 which at last unite, disappearing in a kind of 
 branny scurf; sore throat. 
 
 Distinguish it from measles by the spots ccming 
 out or. the second day of the fever. In measles 
 they seldom appear until the fourtii (lay. By their 
 colour, which is that of a boiled lobster, whereas in 
 measles it is of a dark red. 
 
 Treatment. — An emetic (ipecacuanha) should be 
 given on the first appearance of the disease, to be 
 followed by a dose of salts, or eight grains of calo- 
 •jnel, with as many of rhubarb, it the pulse is full 
 and strong, the head aches, and the heat gi'eat, 
 draw blood, and dash cold water over the body 
 very freely and frequently. 'I here is no disease in 
 <vhich the advantages of cold affusion are more 
 striking. In order to reap the full benefit of it, 
 liowever, it must be freely employed, that is, as 
 lAen as heat, &c. seem to require it, or eight or 
 In tin)ep in the twenty-four hours. The saline mix- 
 ture, p. 199, is of great use. If there is any soreness 
 of the throat, the gargles recommended for that 
 complaint, should be used, and a mustard poultice 
 be applied to the parts. If symptoms of putres- 
 cency appear, have recourse to tlie plan recom- 
 mend for putrid sore throat. As scarlet fever is 
 undoubtedly contagious, the usual jrecautions 
 should of course be adopted. 
 
 Writers on this subject generally consider scar- 
 let fever as consisting of three kinds, viz. The sim- 
 ple fever, the fever with sore throat, and the fever 
 with putrid sore throat. The tieatment of the 
 first should be like that of any other infiammatoi-y 
 fever; that of ttie second, has been detailed in 
 speaking of inflammatoiy sore throat; and the last 
 is precisely that of putrid sore throat. 
 
 Erysipelas, or Sc Anthony'' s fire. 
 
 Symptoms. — Fever, delirium, vomiting, pulse 
 strong or weak as the fever inclines to the inflam- 
 matorv ov typhus kind, on the fourth day, some- 
 times on the second or third, the skin in some one 
 part becomes red and inflamed, which is soon ex- 
 tended to others, the parts affected being swollen 
 ^n 1 of a bright scarlet. If the face is attacked, it 
 spreads itself on the scalp, and the eyelids some- 
 limes swell so as to prevent the patient from see- 
 ing; after a longer or shorter period, the eruption 
 ends in small watery vesicles, or in branny scales. 
 At this period, the fever sometimes abides, at 
 others, drowsiness or delirium comes on, which 
 increases it, and destroys the palient by the ele- 
 venth (lay. 
 
 Tt eatment. — This disease is of two kinds. Ono 
 of which is principally confined to the skin, while 
 the other affects the whole system. If the accom- 
 panying fever is inflammatory, bleeding will be 
 proper, otherwise not. This operation is to be 
 cautiously employed in erysipelas, as it sometimes 
 runs into typhus. If, however, the patient is ro- 
 bust Ms head aches, and great marks of fulness 
 and :iiflainmation are evident, « hich is generally 
 the case :n this country, bleetling, purging with 
 salts, ar.d cooling drinks should be employed, to 
 which, also, may be added, Dover's powders, bone- 
 set tea, &c. to produce sweating. The room should 
 i.'e Kept cool. If, on the contrary, the fever is a 
 tyjilius, or unaccompanied by general inflamma- 
 tion, and (as before observed) the patient is of a 
 weak and irritable habit of body, bleeding should 
 nevt. be resorted to. Opium, wine, bark, elixir 
 of vitriol, and decoctions of fhe snake root, as re- 
 commeiuled for typhus, are necessary in this case, 
 to guard -j^ainst mortification, which soraelim*>«» 
 ensues. 
 
 As local applications, bathing the parts with la»- 
 danum or lead water, or dusting them with lyc 
 meal or wheat flour, are the best. Should the dis- 
 ease evidently be confined to tlie skin, the applica- 
 tion of a olister will sometimes jput an e'i'l to it 
 If abscesses form, large openings must be made V 
 let out the matter and dead parts. When the firs" 
 or inflammatoiy kind prevails, the diet should he 
 barley, sago, panada, &c. with lemonade, tama 
 rind water, &c. for drink. And, on the contrary, 
 when the second, or typhus form of it (especially 
 ii accompanied by putrid symptoms,) shows itself, 
 a more generous diet, with a moderate quantity of 
 wine, &c. must be employed. 
 
 It may not be useless again to observe, that in 
 the United States, erysipelas, nine times out of 
 ten, calls for reducing and cooling measures. 
 Among the various articles which are employed iu 
 this, as well as all inflammatory fliseases, none 
 ranks higher than lemonade, which should always 
 (if possible) be made from the fresh fruit. When 
 taken cold, and in liberal quantities, it is not only 
 delicious to the palate of the patient, but tends 
 powerfully to cure the complaint. 
 
 J\lerairial erysipelas. 
 
 Sym/itoms. — Heat, redness and roughness, com- 
 mencing either in the groin, bag, inside of the 
 thigh, or bend of the arm, which slowly and gra- 
 dually extend over liie whole body, which becomes 
 slightly swollen, is tender to the touch, and itches 
 dreadfully. The roughness is occasioned by small 
 vesicles or blisters containing a fluid, which at first 
 cannot be seen without a glass, but if not disturb- 
 ed, acquire the size of a pin's head. When they 
 are broken, the matter corrodes the skin where- 
 ever it touches, so tliat at last, the patient is raw 
 from head to foot. It sometimes occasions the loss 
 of the hair in evt;ry part of the body. 
 
 Treatment. — Omit all mercurial preparations, 
 keep the bowels gently open with Epsom salts, use 
 the warm bath frequentl)', take o|iium at night, 
 and dust the parts with flour or starch. If symp- 
 toms of putrescency appear meet them with bark, 
 wine, &c. 
 
 J\'leaslcs. 
 
 Symptoms. — Inflammatory fever, dry cough and 
 hoarseness, sneezing, watering of the eyes, which 
 itch, a running from the nose, great drowsiness. 
 On the fourth day, small red points break out, first 
 on the face, and then gradually over th.e body. 
 They are m clusters, and on passing tlie hand over 
 them, are found to be a little raised. On the fifth 
 or sixth day the vivid red is cha.iged to a brown, 
 and the eruption goes oft". 
 
 Distinguish it from small-pox and all other dis- 
 eases, by the Avy cough and hoarseness, by ;he ap- 
 pearances of the eyes, which are red, swollen, and 
 loaded with tears. 
 
 Treatment. — The patient must be confined to a 
 low diet, and kept in bed, ^viih as much covering 
 (but no more) as may be agreeable to his feelings. 
 The room should be cool, and if there is much 
 fever and pain in the head, bleeding is necessary. 
 Should there be pain and oppression at the breast, 
 apply a blister. The bowels may be opened by 
 salts. The mild form of measles ouglit to tie 'reat- 
 ed like any other inflammatory coni[)laint, taking 
 care, however, not to repel the erupiion hy cold. 
 If this happens, place tiie patient in a warm bath, 
 give him warm wine, !xc. ii.ternally, and apply 
 mustard pouitices and blisters to tfie feet and 
 ankles. 
 
 There is another and more dangerous kind ot 
 this disease, whicfi m&y be known by the fever be- 
 ing- a typhus, and b.v all the symptoms showing a 
 
2 1 '.> 
 
 UNIVERSAL RECEIPT BOOK. 
 
 pu'xid tendency, Tne moment this is perceived, 
 have recourse to bark, wine, muriatic acid, &c. &c. 
 cs directed in putiid fever. 
 
 Chicken-pox. 
 
 Syn-pioms. — Fever, inability to sleep, pain in 
 differei.l parts of tlie body, a crop of small pimples 
 or poiiin en the back, whicli, by the second day, 
 are chanj^^jd into little blisters, whicli are ripe on 
 the thii-tS, »nd disappear before the fifth day, with- 
 out forming true pus or matter, and leaving no 
 marks or piis behiiivJ them. 
 
 Distinguish it from small-pox, by the eruption 
 coming out on the back, by the mildness uf the 
 fev'jr, by the fluid contained in the vesicles or 
 blisters not being true pus, and bj" the whole fall- 
 ing off ill scales on the fifth day. 
 
 Treatment. — Confine the patient to his bed, keep 
 him cool and quiet, and give him a dose of salts. 
 This is all that is necessary. 
 
 Cotv-po.x. 
 
 Symptoms. — A pimple at the spot where the 
 matter was inserted, which gradually undergoes 
 certain regular changes, that characterize the com- 
 plaint. 
 
 Changes of genxdne cotv-pox. — On tha second 
 day, or sooner, from the time of the operation, I 
 a small speck of inflammation is to be perceiv- 
 ed, which, on the fourth day, is a pimple, sur- 
 rounded by a circle of inflammation. On the fifth, 
 this pim)(ie changes to a vesicle containing a thin 
 fluid. On the sixth, this vesicle is more perfect, 
 its margin forming a regular circle; it is also a lit- 
 tle flattened on the top, the centre of which is of a 
 dark colour. On the eighth or ninth day, slight 
 chills, flushes of heat, &c. are sometimes felt, ac- 
 companied by swelling of the pustule, and pains 
 shooting up into the arm pit, the glands or kernels 
 of which occasionally swell. 
 
 On the tenth or eleventh day, the pustule is sur- 
 rounded by a circular, vivid, inflammatory blush 
 tliat is very beautiful. This is regarded as a de- 
 cisive proof of the presence of the genuine cow- 
 pox. On the eleventh day, the centre of the pus- 
 tule begins to grow of a dark colour, which grad- 
 ually increases ^, a brown or mahogany one by ihe 
 end of the second week, when it begins to leave 
 the skin, from which it is finally separated. 
 
 Treatment, — If the pain, inflammation and swel- 
 ling, are excessive, reduce them by cold applica- 
 tions, a dose of salts, low diet, and rest. 
 
 Small-pox, 
 
 Symptoms. — Inflammatory fever, drowsiness, 
 pain in tin- pit of the stomach, increased by pres- 
 sure, pain in the back, vomiting, on the third day 
 the eruption breaks out on the face, neck and 
 breast, in little red points that look like flea-bites, 
 and which gradually appear over the whole body. 
 On the fifili day, little round vesicles, filled with a 
 ti-anspareiil fluid, appear on the top of each pim- 
 ple. The eruptive fever now declines. On the 
 ninth day the pustules are perfectly formed, being 
 round and filled with a thick yellow matter, the 
 head and face also swelling considerably. On the 
 eleventh day, the matter in the pustules is of a 
 dark yellow colour, the head grows less, while the 
 feet and hands begin to swell. The secondary fe- 
 ver now makes its appearance. The pustules 
 break and di-y up in scabs and crusts, which at last 
 fall off, leaving pits, which suflSciently mark the 
 cause. 
 
 Such are the Bvmptoms of the distinct or mild 
 small-pox, but it iieciuently assumes a more terri- 
 ole shape, in what is called the confluent. In the 
 'utter, all the symptoms are more violent from the 
 
 beginning. The fever is a typhus, there is del'- 
 riuiii, preceded by great anxiety, heat, thirst, vo- 
 miting, itc. The eruption is irregular, coming out 
 on the second day in jiatches, the vev cles of which 
 are flatted in, neither does the matter ih .-y contam 
 turn to a yellow, but to a brown colour. Instead 
 of til-? fever goijig off on the ap\)earance of the 
 eruption, it is increased after the fifth day, and 
 continues throughout the complaint. The face 
 swells in a frightful manner, so as to close thi 
 eyes; sometimes putrid symptoms prevail from the 
 commencement. 
 
 Treatment. — Place the patient in a cool airy 
 room, and let him be but lightly covered with bed 
 clothes. Purge him every other day with salts, 
 and give him thirty drops of laudanum every night. 
 The diet should consist of panada, arrow root, &cc. 
 and his drink consist of lemonade or water. If 
 from any cause the eruption strikes in, put him 
 into the warm bath, give a little wa; m wine whey, 
 or the wine alone, and ajiply blisters to the feet. 
 Obstinate vomiting is to be quieted by the effer- 
 vescing draught, with the addition of thirty drops 
 of laudanum. 
 
 In the confluent small-pox, the treatment must 
 be varied as it inclines more or less to the inflam- 
 matory or putrid type. If it inclines to the first, 
 act as directed for the distinct kind, if to the last, 
 employ all those means directed in putrid fever. 
 If the eyes are much affected, it will be nece^sar)' 
 to bathe tliem frequently with warm milk, and to 
 smear the lids with some simple ointment. 
 
 Itch. 
 
 Symptoms. — An eruption of small pimples be- 
 tween the fingers, on the wrists, and over the 
 whole body, which form matter, and are attended 
 with an intolerable itching. 
 
 Treatment. — There are several varieties of this 
 troublesome complaint, as the rank, watery, poeky, 
 scorbutic, See. A veiy bad kind of it is contracted 
 by dogs that have the mange. The remedy is sul- 
 phur. It should be used internally with cream of 
 tartar, so as to purge freely, and at the same time 
 be applied externally, in the form of an ointmect. 
 Equal portions of white vitriol, flour of sulphur, 
 and laurel berries, made into a thin liniment with 
 olive oil, is highly recommeniled as a local appli- 
 cation. The following practice is said to be effec- 
 tual : Take of flour of sulphur two ounces, and 
 mix it well with two drachms of nitre; throw the 
 mixture into a warming-pan containing live coals, 
 and pass the pan between the sheets in the usual 
 manner. The patient, stripped to his skin, now 
 gets into bed (taking care not to let the fumes es- 
 cape) wlien the clothes should be tucked in all 
 round him. Repeat the process ten or twelve 
 times. The diet in all cases should be very low. 
 
 Herpes, 
 
 Symptoms. — Broad itchy spots of a reddish or 
 white colour, breaking out in different places, 
 which at last run into each other, forming exten- 
 sive ulcers, after a time they become covered with 
 scales, which fall off, leaving the surface below 
 red; while the disease heals in one part, it breaks 
 out in another. 
 
 Treatment. — The ointment of the oxide of zinc 
 is a very common application. Washing the part 
 with a solution of corrosive sublimate in water, one 
 grain to the ounce, is, however, to be prefeiTed. 
 The citrine ointment may also be tried. If these 
 fail, apply a strong solution of blue vitriol tr- the 
 ulcers, and lakc a p^ain of calomel morning and 
 evening. The decoction of sarsaparilla and guaia- 
 cum may be used with them. If the disease resists 
 the mercury, try Fowler's solution of arsenic, i*" 
 
MEDICINE. 
 
 217 
 
 iioses ot five drops three times a day, to be cau- 
 iiously i icreased as directed for intermitting fe- 
 vers. T he warm bath should never be neglected 
 in cutaneous complaints. 
 
 Scald head. 
 
 Symptoms. — Inflammation of the skin of the 
 (lead, which ends in a scabby eruption that extends 
 over the whole scalp. 
 
 Causes. — Want of cleanliness, putting on the 
 hat, using the comb, or sleeping in the bed of a 
 person who has it. 
 
 I'reatmeiit.— Shave the head close, Wash it well 
 with warm soap and water, and cover it thicicly 
 with fresh powdei-ed charcoal. One or two of he 
 pills below should be taken every night, on going 
 to bed. The bowels must be kept open by magnesia 
 or Epsom salts. If this fnils, t/y the citi-ine or tar 
 ointment to the i)arts, with a liberal use of the 
 «orapound decoction of sarsaparilla. The diet 
 4.ould be wiiolesome and nourishing, avoiding spi- 
 rtuous liquors and salted meats. The warm batli 
 skould not be neglected. 
 
 I'ills for scald head. — Calomel half a drachm, 
 tartar emetic 1 5 grains, opium half a drachm. Rub 
 it nto a smooth paste with simple syrup, and di- 
 vice it into 60 pills. 
 
 Ring -worm. 
 
 hfmptoms. — An eruption running in curved 
 liufs, generally in a circle, that itches when rubbed 
 or viitn the body is heated. 
 
 T-eatment. — Into one ounce of water, throw 
 more blue vitriol than it will dissolve, so as to form 
 wiiat is technically called a saturated solution, 
 foudiing the ulcerated parts with this liquid seve- 
 ral tiines through the day, will alone frequently 
 cure t. If this fails, apply the citrine or tar oint- 
 ments In very obstinate cases, recourse may be 
 had tc the pills for scald head, or to the usual 
 doses «f Fowler's solution. If it affects the head, 
 shave it. In this, as well as all other diseases of 
 tlie skii, the greatest cleanliness is necessaiy. 
 
 ■T^ettle-rash. 
 
 Symporns. — An eruption similar to that caused 
 by the singing of nettles, whence its name. On 
 rubbing tie skin which itches, the ei-uption will 
 suddenly appear, remain for a moment, and then 
 vanish, bieaking out in some other spot. The 
 Darts affecied are swelled, at one time presenting 
 vhe appearance of welts, i j from the stroke of a 
 whip-lash, and at another, that of white solid 
 bumps. 
 
 Trealineii. — A few doses of Epsom salts, and a 
 little attentim to the diet, which should be mild, 
 are generall) sufficient to remove it. If it proceed 
 from eating poisonous fish, or any unwholesome 
 food, take an emetic, &ic. as directed in such cases. 
 
 Blotched face. 
 
 Symptoms.— An eruption of hard, distinct tu- 
 tiercles or pimjles, generally appearing on the face, 
 but sometimes on the neck, breast and shoulders. 
 
 Treatment. — There are a great many varieties 
 of this affection, soiie of which have been separate- 
 ly treatei of byWillan and other writers on dis- 
 eases of the skin, to whom I would refer any one 
 who is particularly interested therein. Notwith- 
 standing all that has been said on the subject, there 
 is no disease more difficult to get rid of than this. 
 Where it arises from suppressed perspiration, high 
 seasoned food, or intemperance, it may indeed be 
 relieved by the warn bath, oy sweating, purging, 
 »nd a low diet; but when it exists in persons who 
 nave always ltd lenperate lives, and in whom it 
 teems constituU>^)nal, medicine has but little effect 
 2 C 
 
 on it. In all cases, however, the followlr^ plan 
 may be adopted, take a dose of Epsom salts twice 
 or thri<>e a week, use the warm bath daily, live oji 
 mush and milk exclusively, -"nd drink nothing- bit; 
 water. The parts may he touched frequently with 
 the lotion below. If, after a trial of several months, 
 this should not succeed, trj' Fowler's solution, or the 
 pills for scald head, with the decoction of guaiacum 
 and sarsaparilla. The various cosmetics and astrin- 
 gent applications recommended for these affections 
 are alwavs prejudicial, for although they sometime 
 repress the eruption, they occasion more sevei 
 and dangerous complaints. 
 
 Lotion. — Take of corrosive sublimate 4 grains 
 of spirits of wine half an ounce; when the salt i 
 dissolved, adJ of common gin and of water, eacl 
 three ounces. 
 
 Scu' vy. 
 
 Syruptoms. — Bleeding of the gums, teeth loose, 
 spots of various colours on the skin, generally livid, 
 debility, countenance pale and bloated, pulse small, 
 quick, and intermitting. In its advanced stage the 
 joinio swell, and blood bursts out from different 
 parts of the body. 
 
 Treatment. — ^Remove the patient to a new and 
 healthy situatioi., where the air is dry and pure; 
 give him plenty of fresh vegetables, such as spin- 
 nage, lettuce, beets, carrots, and scurvy-grass. A 
 small proportion of fresh animal food should be 
 taken with them. This, with oranges, lemons and 
 sugar, or lemonade, spruce beer, with wine and 
 water, are generally sufficient to cure the com- 
 plaint. The nitric vinegar is strongly recommend- 
 ed for the same purpose. If there is much pain "i 
 the bowels, laudanum must be used to relieve it 
 If the breathirg is difficult, or there is much pain 
 in the breast, apply a blister to it, for on no account 
 should blood be drawn in scurvy. A tea-spoonful 
 of charcoal, well mixed with half a pint of vinegar, 
 forms an excellent gargle to clean the gums and 
 ulcers in the mouth. 1 hose on the body may b« 
 washed with the same, or lemon juice, pure, or 
 mixed witfi water. The yest or charcoal poultice 
 may also be applied to them with advantage. To 
 restore the tone of the system, recourse must be 
 had to the Peruvian bark, with the elixir of 
 vitriol, the muriated tincture of iron, exercise, 
 &c. &c. 
 
 JVitric vinegar. — Dissolve three or four ounces 
 of nitre (saltpetre) in one quart of vinegar. The 
 dose is from half an ounce to ar: ounce. If the 
 strength of it occasions any inconvenience, add % 
 little water, or diminish the quantity of the dose. 
 
 OftumowH. 
 3y the word tumour is meant a swelling of a»iy 
 part of the body. They are of different kinds, 
 arise from various causes, and are more or less 
 dangerous, according to the nature jf their con- 
 tents, and the spot they occupy. 
 
 Of ruptures. 
 
 Ruptures are tumours caused by the protuslon 
 of a part of the bowels through certain naturai 
 openings. They are divided into reducibl-. irre- 
 ducible, and strangulated. They mostly occur in 
 men in the groin and bag. 
 
 Cames. — Straining in any way, as at stool, 
 vomiting, lifting heavy weights, violent exercise, 
 as jumping, running, Sec, a natural weakness of 
 the parts. 
 
 Reducible ruptures. 
 
 Symptoms. — A small swelling, free from pain, 
 and generally soft, the colour of the skin over it 
 remaining unaltered. While standing up, the 
 swelling increases, on lying down, it decreases. 
 
i]ii 
 
 UNIVERSAL RECEIPT ROOK 
 
 the patient being al/ie to retui-n the parts himself, 
 while ill that position. The swciliiig; is also in- 
 creased hy coughing, sne'-zing, or straining as if at 
 stool. If he is fl^'uleiit, a ruiiibliiig sensation 
 niny be felt in it. 
 
 l')e(itme;ii. — The patient should place himself 
 oi> his back, with his head and shoulders a little 
 •il ivated, (haw u]) his knees to his belly, and (if 
 in this position the parts do not return of tliem- 
 stdves) endeavour to push or knead them up into 
 file b'jlly, through the opening at which they come 
 out, and which, ii the tumour be in the groin or 
 bag, is an oval ring or slit in the groin, at the ]ire- 
 cise spot where the swelling first ap|)eaied. \\'hen 
 this is effected, he should remain quiet until a truss 
 can be procured, the spring of which must be pass- 
 ed round Ins body, the pad beap|ilied directly over 
 the spot just mentioned, and held there with one 
 hand, while the other passes the strap into ihe 
 buckle and draws it sufficiently tight. Having 
 -lone this, he should get up and walk about. If 
 the swelling no longer appears, the truss is pro- 
 perly applied, if otherwise, take it off, return the 
 parts as before, and apply it again; when, if on 
 rising, walking about, slightly cougliing, &c. the 
 parts are found to be well kept up, he may resume 
 his ordinary business. The truss should be worn 
 aight and day, as long as he lives. 
 Irreducible ntphires. 
 
 Symptoms. — A rupture in which there is no pain, 
 yet that cannot be returned into the belly, caused 
 by an increased bulk of the parts, or their having 
 i'ormed adhesions, or grown fast to adjoining parts. 
 
 Treatment. — A rupture thus situated must be 
 eft to itself The patient should be extremely 
 '■-autious in his diet, and in avoiding costiveness, 
 iiy the use of clysters, or if necessary, laxative 
 medicines. He s'hoidd also be very careful to pro- 
 'eci the tumour from blows, always recollecting 
 •hat it is in danger of strangulation. 
 Strmigidated ntptwes. 
 
 Symptoms. — The first mark of a rupture being 
 strangulated, or of pressure being made on it, is 
 costiveness. The tunnur, which before was in- 
 sensible, becomes painful, the pain being most se- 
 vere at the spot where the strangulation or stric- 
 !ure exists, and extending from thence across tlie 
 belly, wiiich becomes swollen and hard. The pain 
 I eseivibles that which the patient would suiipose to 
 .trise if a cord was drawn tightly across it.. The 
 pain continues to increase, and is augmented by 
 pressure; sneezing, coughing, nausea and vomit- 
 ing, first of the contents of the stomach, and atter- 
 wards of the intestines, ensue; great anxiety, rest- 
 lessness, and a quick hard pulse. Hiccups, cold 
 clammy sweats, weakened respiratioj, and a pulse 
 so feeblf as hardly to he perceived, announce the 
 a.)proach or presence of mortification. 
 
 Treatment. — Lose not a moment in sending for 
 ihe best mcuical aid that may be within reach. In 
 the mean time, having placed the patient as direct- 
 ed for red'icible ruptures, apply both hands on the 
 tumour with gentle, but gradually increasing j)res- 
 siire, or grasp the tumour gently but steadily with 
 one hand, w hile with the fingers of the other you 
 endeavour to knead or push up the parts nearest 
 the ring in the groin, applying fne p.essure in the 
 same course the parts have taken m their descent. 
 If this fails, seize the tumour between the finger 
 and thumb of the left hand, close to where it en- 
 ters the belly, and carry them downwards, with a 
 moderate pressure, so as to dislodge any excrement 
 which may be there, w hile w ith the right you en- 
 deavour to push in the gut. 
 
 If you cannot succeed in two or three attempts, 
 place the patient in a warm bath and try it again. 
 U still foiled ^ou have no time to waste in un- 
 
 availing attempts) cover the tumour with pounded 
 ice, snow, or any very cold application. Sli^mhl 
 this fail, bleed the patient until he nearlv fidiits, 
 regardless of t'v.e small thready pulse; if fainting 
 actually occurs, seize that moment to return the 
 parts, as before directed. 
 
 Should the rupture still remain irreducible, there 
 j are but two resources left, the tobacco clvsler, anu 
 I an operation. One half of the clyster should be 
 injected; if it occasions sickness and a relaxation 
 of the parts, endeavour to return them: if the first 
 half does not produce these effects, throw up the 
 remainder of it and when relaxation comes on. en- 
 deavour, as before, lo push up the gut. As re- 
 gards the operation, no one should everattem]it it 
 but a surgeon. Large doses of laudanum allay 
 vomiting, and are otherwise beneficial: in ail cases 
 of this kind, they should never be omitted. 
 
 Remarks. — Ru])tures are liable to be confound- 
 ed with some other diseases, as dropsy of the bag, 
 enlarged spermatic vein, kc. The modes'of di.- 
 tinguishing them have already been pointed oa, 
 althongli it must be confessed that with respect o 
 the latter, considerable difficulty exists. If tie 
 disease is a rupture, by placing the patient on lis 
 back, returning the tumour, and hcjding the fin- 
 gers firmly over the opening, and then desirng 
 him to rise, the swelling w ill not appear. If, on 
 the contrary, it is an enlarged spf rmatic vein it 
 will be found to be greater than ever. The later 
 has also a peculiar ropy feel, as if a bL.iidle of 
 cords were in the bag. 
 
 Aneitrism. 
 
 Symptoms. — A small tumour without pain or 
 redness, attended by a peculiar throbbing, i' dis- 
 appears on pressure, and returns the momea it is 
 removed. As the tumour increases in sizt, the 
 throbbing or beating ot" the artery grows leffi per- 
 ceptible. It is generally found in the ham, thigh, 
 neck, groin and arm. It is diviiled into tr^e and 
 false. Distinguish it by the beating or thrcbbing, 
 j which is diminished by pressing on the artery 
 above the tumour, and by the latter disap)earing 
 on pressure, and returning when it is removed. 
 
 'J'reatmait. — In the early SLoj^e, ajiply a soft and 
 elastic cushion to the tumour, and bind it tightly 
 over it by a bandage. The diet should in all cases 
 be extremely low, just sufficient to preserve life, 
 and no more. If the patient is of a full habit, he 
 should be bled and purged. This plai, steadily 
 and vigorously pursue ' for a long time, has some- 
 times effected complete cures. There .s nothing, 
 however, but an operation that can be depended on, 
 wherefore, as soon as any swelling of this nature 
 is perceived, no time should be lost in procuring 
 surgical assistance. If the tumour is eft to itself, 
 it will finally burst, and death be t'le itievitabfe 
 consequence. 
 
 Fleshy tumours 
 
 Symptoms. — Small warty jirojertions, which, 
 as they increase in size, drag down the skin from 
 the neighbouring parts, which fcrnis a kind of 
 stem or foot stalk, on which the tumour hangs. 
 They are hard, full of vessels, uid arc neithei 
 painful nor inflamed. 
 
 Treatment. — When very small, they may he fre 
 quently touched with caustic, wVich will destroy 
 them. If large, the ligature or tnife must be em- 
 ployed, for which purpose have recouise to a sur- 
 geon. 
 
 Steaiovmtoits tunours. 
 
 Symptoms. — A small, doug'iy swelling, whi<>.>; 
 gradually increases, and sometimes grows to ?.n 
 enormous size. It is soft and free from pain, iht 
 -'ylour of the skin remaining unaltered. 
 
MEDIClNK. 
 
 21S 
 
 Treatment.— These (nimours, leclinii allv called 
 steatomalous, are merely ineonvenient tVnm their 
 bulk. They cai\ only be removed l)y the ligiiture 
 or knife, for which jjurijose Mpiily LJ a surgeon. 
 Encysted tumours. 
 
 Symptoms. — A distinct, hard, circurpsci-ibed 
 5H'eHing, gradually growiii;;- 'arger, until a slight 
 inllamtiiation comes on, when it becomes a litlle 
 li.iinful, soon after which a tUictnation is distinctly 
 t 1 Ije perceived. As i p.ogresses the vessels be- 
 "•ome enlarged; it seldom exceeds the size of an 
 
 Treatment. — Apply to a surgeon. 
 
 Gnii^-lion. 
 
 Siimptoms. — A small, moveable, elast' •. swell- 
 jig,'with little or no \)ain, or alteration in the skin, 
 situated under or between tendons or sinews, and 
 generally near to a joint; it sometimes hinders the 
 motions of the part. 
 
 Treatment. — Apply pressure, blisters, or fric- 
 tions of strong camplu)i-ated mercurial ointment 
 \n the tumour. If ihese are of no avail, make a 
 3. nail puncture in it with the point of a sharp lan- 
 cet, let out its contents, and apply pressure to the 
 part, so as to make the two sides of the sack or 
 bag grow together. 
 
 Biles. 
 
 Symptoms. — A nard, circumscribed, inflamed, 
 snd very painful tumour, of a conical shape, sel- 
 dom exceeding in size a pigeon's egg. 
 
 Tveatmeiit.---li the patient is of a full habit, 
 l>leed and purge him with Epsom salts. A soft 
 poultice of warm bread and milk, or rye mjal, 
 should always be applied to the bile, and frequent- 
 ly changsa. If the pain is ex'-essive, a tea-spoon- 
 ful of laudanum may lie mixed with each one. Ii. 
 a few duys matter will be formed, when it may be 
 let out witlj a sharp lancet. 
 
 Carbwicle. 
 A deeply seated, hard, immoveable and circum- 
 siribed tumour, which appears generally on the 
 hi ck, shoulders, &c. About the miildle it is of a 
 (1; rk red or purple colour, being much paler or 
 m (tiled round its edges. It is attended with an 
 m olerable itching and burning pain, and at last 
 bi comes a kind of sloughi*ig ulcer. 
 
 Vveatment. — This will depend upon the state of 
 the constitution. Most generally there is great 
 weakness, in which case the diet must be generous. 
 Bark, with the elixir of vitriv^l and opium, to re- 
 lieve the pain, are to be frequently employed. As 
 a local remedy, a blister ranks very high. It 
 should be placed directly on the part. After being 
 Kit, it may bt, succeeded by a bas.licon plaster. A 
 modern writer strongly recommends the solution 
 of arsenic, as a local remedy in this disease. 
 Pledgets of linen dipped in the liijuor, are to be 
 laid on the swelling, and frequently renewed; 
 When matter begins to form, apply a bread and 
 milk potiilice, and treat it in every respect as a 
 common ulcer. 
 
 which shduM l)P pi'evcnted from forminp", if possi- 
 ble, by bathing t^epaitwith camplifiretted spirits. 
 The second should be dispersed by pm-ging, and 
 by leech -s and blisters. If the inflammation is riot 
 reduced by these means, with a veiy sharp pen- 
 knive, make an early and fi'ee incision in the mid- 
 dle of the 'ast joint of the finger down to the bone, 
 Sufl"er the blood to run for a few minutes, and then 
 treat it as a common cut. The s:>me practice shouM 
 be followed with .'egard to the third. 
 
 Piles. 
 
 .'\i/mt)!oms. — A pain in the fundament when 
 going to stool; on examination small tumours are 
 perceived to project beyond its verge. They arc 
 of two kinds, the blind and bleeding. They may 
 also be internal and external. 
 
 Blind piles. 
 
 Treatment. — A diet of rye mush and milk, 
 strictly adhered to for a length of time, will very 
 frequently cure the disease. If they project, are 
 swelled, and painful, apply twenty or thirty 
 leeches to them, anil cold applications. The com- 
 mon gall ointment is a very soothing application. 
 Balsam copaiva, in doses sufficiently large to purge 
 freely, is also highly recon>mended. A radical 
 cure, however, is oidy to be sought for in the knife 
 or ligature, for which ap\ily to a surgeon. If the 
 pain is very great, laudanum may be taken to ease it. 
 lileeding piles. 
 
 Treatment.^li \.\\<i bleeding is considerable, in- 
 ject a solution of alum or a ilecoction of oak bark, 
 or make pressure upon the vessels by introducing 
 a sheep's gut, tied at one end into the fundament, 
 and then tilling it with any astringent fluid by a 
 clyster pipe. This evacuation is sometimes salu- 
 tary, and it often requires much judgment to know 
 if it should be stopped or not. 
 
 WldV.o-w, or felon. 
 
 Symptoms. — 'An inflamed tumour at the end of 
 the finger. It is of tbre^i kinds. The first is situ- 
 ated immediately under the skin, around the nail. 
 The second, in the cellular membrane, the i)ain 
 fti'.d swelling of which is much greater than in the 
 ftrst, and the matter much longer in forming. The 
 t'»ird lies under the sheath or covering of the tea- 
 ions of the fingers, and is inlinitely more violent, 
 painful, anu dangerous., than either of the ottiers. 
 
 Treatment. — If of lh<; first description, open the 
 y V'v » i*ri'''i'-, >vi4ti a needle, ant" W:! out the matter, 
 
 Of Abscess. 
 Symptoms. — I'he t rmation of matter under the 
 skin, or in any part of the body, preceded by in- 
 flamn^'uion, and m'^i ked by a dull heavyweight; 
 by the pain becoming more acute and darting; by 
 a peculiar throbbing; by the swelling becoming 
 more elevated, and soft to the touch, Ifthe tumour 
 is not opened it bursts, 
 
 Treatv.cnt. — Apply a soft and warm bread and 
 milk, or Imseed poultice to the p'u-t, and ende.q- 
 vour to hasten the formation of matter. When this 
 is evident, let it out with a sharp lancet. Ifthe 
 patient is weak, let him have a generous diet with 
 wine, porter, bark, 8ec, 
 
 Psoas Abscess. 
 
 Sumptoms.- -A weakness across the loins, accom- 
 
 i panied ijy a dull pain. After a while, the pain 
 
 I siiifts iVomtbe back to the thigh and hip, becomii^ 
 
 I more darting and severe. Tlie glands in the groin 
 
 swell, and at last a soft tumour is perceived at the 
 
 I lower edge of the groin, or by the side of the fut* 
 
 dament; the swelling increases to a large size, an4 
 
 sometimes extends i.self down the thigh. 
 
 Treatment. — In the early stage, bleed and purge 
 the patient, keep him on a low diet, and apply ? 
 large blister over the lower part of the back. Con. 
 finenient in bed is absolutely necessary. V/iier. 
 matter is formed, make an opening into the tu- 
 mour in the following manner: Push a sharp lancet 
 first through the skin, then obliquely upwards un- 
 der it, a.,d then, by depressing the point, pierce 
 the swelling itself. In this way, the abscess is 
 opened with )Ut the danger that attends wounds ot 
 large cavities. If it is small, tlie whole of the mat- 
 ter mav be allowed to now away at once; if large, 
 after drawing a pint, close the wound for a few 
 hours, and then finish the operation. The lips ol 
 the wound must be kept together by sticking pla»- 
 
220 
 
 UNIVERSAL RECEIPT BOOK. 
 
 ter. As (here are many vessels ot importance in 
 the groin, care niust be taken to avoid wounding 
 them, and it' a suin;eon can be had, lie should 
 always be ai^jlied to for this purpose. 
 
 Of fistula. 
 
 ■Symptoms. — An abscess or ulcer in the neigh- 
 bouriiood of the fundament, preceded by an in- 
 flamed swelling, which gives much pain. If there 
 IS no conimi.iication between th^' gut and the sore, 
 it is called an incomplete, if there is, a complete 
 fistula. 
 
 Treatment — As the tumoui- is often taken for 
 piles, attention should be paid to distinguish tiiem. 
 In all cases apply forty or fitt)' leeches to the part, 
 keep the bowels perfectly loose by a diet of rye 
 mush, and confine the patient to his bed. If, how- 
 ever, the formation of matter cannot be hindered, 
 the swelling must be opened early, and a poultice 
 applied to it, when the disease occasionally heals 
 like any other sore; but nine times out of ten it 
 forms a callous winding abscess, through which 
 (if it »s complete) excrement, hic. often jwsses. 
 When it arrives at this point, nothing but an ope- 
 ration can ever be of any service. 
 
 There is another species of fistulous opening, 
 •"hich follows the obstruction caused by stric- 
 tures, &c. in the urinary passage. The water 
 not being able to flow through the natural canal, 
 makes its way out between the bag and the funda- 
 ment, constituting what is called fistula in perineo. 
 It may almost be called an incurable disease; at all 
 events, none but a sui^eon can do any thing to re- 
 .ifjve it. 
 
 Of Ulcers. 
 
 By ulcers, are meant holes or sores in the skin 
 ltd flesh, which dischage matter. They are di- 
 ided into inflamed, fungous, sloughing, and in- 
 dolent ulcers in the neighbouihood of carious 
 iione, and those attended by a peculiar diseased 
 action. 
 
 Inflamed ulce's. 
 
 Symptoms. — The margin of the sore is ragged, 
 the skin ending in a sharp edge round it. The 
 neighbouring parts are red, swelled and painful, 
 the bottom of the ulcer is uneven and covered with 
 a white spongy substance. In place of healthy 
 yellow matter, it discharges a thin fluid; the sur- 
 face of it bleeds on the slightest touch. 
 
 Treatment. — Confine the patient to bed, bleed 
 and purge him occasionally, let his diet be extreme- 
 ly low, and •apply a sjft bread and milk or linseed 
 poultice to the ulcer. When healthy yellow mat- 
 ter is formed, omit the poultice, keep the sore very 
 clean, and apply a plaster of simple ointment. 
 Fungous ulcers. 
 
 Symptoms.~T\\e presence of large round gran- 
 ulations, rising above the level of the adjoining 
 parts, or what is commonly called proud fleeh, 
 marks this species of ulcer. 
 
 ''.'reatment. — Sprinkle red precipitate over the 
 proad flesh, or touch it with lunar caustic, apply 
 dressings of simple cerate to the sore, and pass a 
 bandage tightly over the whole. Bux-nt alum and 
 biuc vitriol may also be used to destroy the proud 
 flesh. Pressure by a bandage will often succeed 
 when all other means fail. 
 
 Sloughing ulcer. 
 
 Symptoms.— The death of parts of an ulcer which 
 mortify and fall oft" generally attended by fever and 
 pain. 
 
 rreatment. — The diet should be generous, lau- 
 danum must be taken to relieve pain, and bark, 
 wine, porter, &c. to strengthen the system. The 
 carrot poultice is the best local application. The 
 AH'e may also be waslied with ei^ual parts of a hot 
 
 flecoction of poppy heads and spirits ol wine. 
 When the dead portions have all fidlen oH', treat it 
 as a simple ulcer, paying attention, however, to the 
 slate of the system. 
 
 Indolent uke7\ 
 
 Symptoms. — The edp-es of the skin are thick, 
 raised, smooth and shining. The iK)ints of new 
 flesh are glossy, and the appearance of the whole 
 ulcer is that of an old one, in which the healing 
 process is at a stand. 
 
 Treatmeiit.— Touch the whole surface fides 
 and edges of the sore with caustic, itiux, v Vi or 
 pow Jer it with Spanish flies or rea precipitate tJ<l 
 endeavorr in this way to rouse the parts to actk\ii>. 
 If one article fails, try another. Strips of sticking 
 plaster < -lay be passed over the ulcer, about an inch 
 apart, so as to draw its edges nearer together, anil 
 a long bandage be applied over the whole. 
 Carious itlcer. 
 
 Symptoms. — Ulcers situated over or near cari- 
 ous ^or dead) bones, are thereby prevented fri m 
 healing, they frequently penetrate deep into the 
 parts, forming a canal with harJ and indolent sides, 
 that discharges an offensive unhealthy roaiier. 
 
 Treatment. — Keep the sore clean, ii pie4< "."j 
 proud flesh that may arise, and pay attention to the 
 general healih of the patient, taking care that his 
 strength be kept I'p, if necessary, by wine, bark, 
 porter, Jtc. &cc. The ulcer will not heal until all 
 the pieces of dead oone are thrown off. This pro- 
 cess sometimes lasts for years, in which case, pa- 
 tience IS the only remedy, and nature the best phy- 
 sician. 
 
 Cases of ulceration frequently occur, proceeding 
 from various causes, whose i-avages seem to bid 
 defiance to medical power. So many exti-aordi- 
 naiy and weil attes'^d iiistancea of recovery from 
 some of these, (in which death seemed already to 
 have clutched his emaciated victim,) by means of 
 the Panacea of Mr Swaim, have been laid befci_ 
 the public, that it seems due to the uiifortunate 
 victims who may be afilicted with it, to state, that 
 instances of the above nature liai ; actually hap- 
 pened under the eye i,i the editor Be its compo- 
 sition what it may, its effects are evident. In all 
 cases of ulceration, too much strcis caiiiut be laid 
 upon the necessity of keeping Hm parts clean. 
 
 OF ACC1DE^4TS. 
 
 Whenever a blow has b*. ;n inflicted, whether 
 by being thrown from a horse, out of a carriage, by 
 falling Irora a height, or in any other way, bleed 
 the patient to the amount of twelve or fourteen 
 ounces, on the spot, if practicable, if not, as soon 
 after the accident as possible. This rule admits 
 of but one exception, and that is, when the vio- 
 lence has been so great as nearly to extinguish all 
 the powers of life, in which case it is proper to 
 wait for symptoms of returning animation. To has- 
 ten these, a little wine and water, or other stimu- 
 lus may be given. 
 
 If, in consequence of a broken bone or other in 
 juiy, the patient is unable to walk, take a doo 
 from its hinges, lay him carefully on it, and hav 
 him carried by assistants to the nearest house. If 
 no door or sofa can be procured, two boarus, suf- 
 ficiently long and broad, should be nailed to two 
 cross pieces, the ends of which must project about 
 a foot, so as to form handles. If in the woods, oj 
 where no boards can be procured, a litter may bt 
 formed from the branches of trees. In this way a 
 hand-barrow may be constructed in a few minutes, 
 on which the sufferer may be properly carried. 
 
 If he has been wounded and bleeds, th»- bleeding 
 must be stnppea </«tore he is removei!. 
 
MEDICINR, 
 
 221 
 
 havirw reacned a house, lay him on a bed, and 
 ivndress nini with care and gentleness. If any dif- 
 ficulty arises in getting off his coat or pantaloons, 
 rip up ttie seams, rather than use foi-ce. This bc- 
 i-.g done, pro> eed to ascertain the nature of the in- 
 juiy. 
 
 This may be either simple or compotmd; that 
 is, it may be a contusion or bnnse, a wr and, frac- 
 ture cr dislocation, or it may be two or all of them 
 united in one or several p:irts. 
 
 A contusion is the ni-cessary consequence of 
 every blow, and is known by the swelling and dis- 
 coloration of the skin. 
 
 Wounds are self-evident. 
 
 Fractures are known by the s'tdilen and severe 
 pain, by the mis-shapen appearance of the limb, 
 sometimes by its being shortened, by the patient 
 being unable to move it without excruciating pain, 
 but most certaitdy, b)' grasjiing the limb above and 
 below the spot where the fracture is supposed to 
 exist, and twisting it different ways, when a grating 
 will be felt, occasioned by the broken ends of the 
 bone rubbing against eac'i other. If the swelling, 
 however, is veiy great, tl.is experiinent should not 
 be made until it is reduce'?. 
 
 Dislocations, or bones being out of joint, are 
 known bv the deformity of the joint when compar- 
 ed with its fellow, by the pain and inability to move 
 the limb, by its being longer or shorter than usual, 
 and by tlie impossibility of moving it m particular 
 directions. 
 
 Qf contusion. 
 If slight, bathe the part frequently with cold vi- 
 negar and w?ter for a few hours, and then rub it 
 well wi.h brandy, or spirits of any kind. Should 
 it be very great, or so as to have affected 'he whole 
 body, which may be known by a general soreness, 
 Ijleed and purge the patient, and confine him to a 
 diet of rice water, lemonade, panada, &c. If fe- 
 ver comes r>n, repeat the bleeiing, purging, &c. 
 In all cases of this nature, be sure the water is re- 
 gularly evacuated, for it sometimes happens that 
 ill consequence of the nerves of the bladder being 
 palsied by the blow, the patient feels n'^ desire to 
 jjass it, though the bladder be full. If a sjppres- 
 sion ensues, pass a catheter, if possible, or procure 
 assistance tor that purpose. 
 
 Of sprains. 
 Plunge the part sprained into very cold water, 
 and hold it there a J long at a time as you can bear 
 it — for several hours — then rjb it well with cam- 
 jihorated spirits. If the accident has happened to a 
 joint, as in the ankle, and it remains weak, pour 
 euld water on it from the spout of a lea-kettle, r,?ld 
 at a distance, several times in the day. The most 
 sericus effects, however, resulting from contusion, 
 Hi-e when the bl^w is applied to the head, produc- 
 ing either concussion or compression of tlie brain. 
 
 Concussion of the brain. 
 
 Symptoms. —The patient is stunned, his breath- 
 ing slow, drowsiness, stupidity, the pupil of the 
 eye rather contracted, vomiting. After a time he 
 recovers. 
 
 Treatment. — Apply cloths dipped in cold vine- 
 gar and water to his head, and when the stupor is 
 gone bleed him, and open his bowels with Epsom 
 •alts. He should be confined to bed, kept on a low 
 diet, in a quiet situation, and every measure taken 
 to prevent an inflammation of the brain, which, if 
 it comes on, must be treated by copious bleeding, 
 blisters, &c. 
 
 Compression of the brain. 
 Symptoms.- Loss of sense and motion, slow. 
 
 noisy and laoorious breathing, pulse slow and ir- 
 regular, the muscles relaxed, as in a pet son just 
 dead the j)upil of the eye enlarged and will not 
 contract even by a strong light, the ])atient lies 
 like one in an ai>i,plectic fit, and cannct be roused. 
 Treatment. — Open a vein and draw off sixteen 
 "v twer.ty ounces of blood, shave the head, and it 
 possible, procure surgical assistance without i.elay, 
 as there is no'hing but an operation that can be ol 
 aiiv avail. 
 
 Of wounds. 
 
 Wounds are of three kinds, viz. incised, punc- 
 tured and contused; among the latter are included 
 gun-shot wounds. The first step in all wounds, is 
 To stop the bleeding. 
 
 If the flow of blood is but trilling, draw the 
 edges of the wound together with your hand, and 
 hold them in that position some time, when it will 
 frequently stop. If, on the coiitraiy, it is large, 
 of a bright red colour, flowing in splits or with a 
 J2rk, clap your finger on the spot it springs from, 
 and hold it there with a firm pressure, while you di- 
 rect some one to passa handkerchief round the limb 
 (sunposing the wound to be in one) above the cut, 
 and to tie its two ends together in a hard knot. A 
 cane, whip-handle, or stick of any kind, must now 
 be passed under the knot, (between the upper sur- 
 face of the limb and the handkerchief ) and turned 
 round and round until the stick is brought down to 
 the thigh, so as to make the han<lkcrchief encircle 
 it with considerable tightness. You may then take 
 off your finger, if the blood still flows, tighten the 
 handkerchief by a turn or two of the stick, until it 
 ceases. The patient may now be removed (taking 
 care to secure the stick in its position) without run- 
 ning any risk of bleeding to death by thi way. 
 
 As this apparatus cannot be left on for any length 
 of time, without destroying the life of the parts, 
 endeavour as soon as possible to secure the bleed^ 
 ing vessels, and take it off. Having waxed toge- 
 ther three or four threads of a suthcient length, 
 cut the ligature they f(.rm, into as many pieces as 
 you think there are vessels to be taken up, each 
 piece being about a foot long. Wash the parts 
 with warm water, anil then with a sharp hook, or 
 a slender pair of pincers in your hand, fix your 
 eye steadfastly upon the wound, and direct the 
 handkerchief to be relaxed by a turn or two of the 
 stick; you wiU now see the mouth of the arteiy 
 from whicli the blood springs, seize it with 3'our 
 hook or pincers, draw it a little out, while some one 
 passes a ligature round it, and ties it up tight with 
 a double knot. In tliis way take up in succession 
 every bleeding vessel you can see or get hold of. 
 
 If the wound is too high up in a limb to apply 
 the handkerchief, don't lose your presence of 
 mind, the bleeding can still be commanded. If it 
 is the thigh, press firmly in the groin, if in the 
 arm, with the hand end or ring of a common door 
 key, make pressure above the collar bone, and auout 
 its middle against the first rib which lies under it. 
 The pressure is to be continued until assistance it 
 procured, and thi, vessel tied up. 
 
 If the wound is on the head, press your fingei 
 firmly on it, until a compress can be brought, 
 which must be bound firmly over the artery by a 
 bandage. If the wound is in the face, or so sitiiat' 
 ed that pressure cannot be effectually made, or you 
 cannot get hold of the vessel, and the blooa flovvf 
 fast, place a piece of ice directly over the wound, 
 and let it remain there till the Llood coagulates, 
 when it may be removed, and a compress and ban* 
 dage be applied. 
 
 Incised -wounds. 
 
 By an incised wound is meant a clean cut. Hav- 
 ing stopped the bleeding, wash away all dirt, &a 
 
 T 2 
 
222 
 
 UNIVERSAL RECEIPT BOOK. 
 
 that may be in it with a sp'-ngc am! warm watei-, 
 tlien (li-Hw the sides of the wonnd logt-ther, and 
 keep them in (hat position by luiirow sli ^jis of 
 rticking plaster, ])laced on al refular distances, or 
 flora one to two inches apart, h soft ci)Tni)ress of 
 old linen or lint m.iy he laid ovpr tlie whole. 
 
 Should much iiihammation follow, reniove the 
 strips, hied and purge the patient (wlio should live 
 very low, and he kei-l perfectly quiet) according 
 to the exigency oi the case. If it is jjlain that 
 matter must form before the wound will heal, ap- 
 ply a soft poultice until that event tnkes place, 
 vl'ien dressings of some simple ointment may be 
 substituted for it. 
 
 Although D-^rrow strips of linen, spread with 
 sticking plaster, form the best means of keeping 
 the sides of a wound together, when ihey can be 
 applied, yet in the ear, nose, tongue, lips, and 
 eye-lids, it is necessary to use stitches, which are 
 tuade in the following manner. Having armed a 
 common needle with a double waxed thread, pass 
 the point of it through the skin, at a little distance 
 from the edge of the cut, and bring it out of tlie 
 opposite one, at the same distance. If more than 
 one stitch is required, cut oft" the needle, thread it 
 again, and proceed as l)efore, until a sufficient 
 number are taken, leaving the threads loose until 
 all the stitches are passed, when the respective 
 ends of each thread must be tied in a hanl double 
 knot, drawn in such a way that it bears a little on 
 the side of the cut. When the edges of the wound 
 are partly united by inftammation, cut ilie knots 
 carefully, and withdraw the threads. 
 
 From what has been said, it must be evident 
 that in ah wounds, after arresting the flow of blood, 
 and clea-ising the parts, if necessai"}', the great in- 
 dication is to bring their sides into contact through- 
 out their whole depth, in order that they may grow 
 together as quickly as possible, and without the 
 intervontion of mattei\ To obtain ttiis veiy de- 
 sirable result, in addition to the means already 
 mentioned, there are two things to be attended to. 
 She position of the patient and the application of 
 the bandage. The position of tlie patient should 
 be such as will relax the skin and muscles of the 
 part wounded, thereby diminishing their tendency 
 o separate. 
 
 A common bandage of a proper width, passed 
 over the compresses moderately tight, not only 
 lerves to keep them in their place, bu' also tends 
 oy its pressure, lo forward the great object already 
 mentioned. If, however, the wound is so exten- 
 »ive and painful that the limb or body of the pa- 
 tient cannot be raised for the purpose of applying 
 or removing it, the best way is to spread the two 
 ends of one or two strips of linen or leather with 
 sticking plaster, which may be applied in place of 
 the bandage, as follows: attach one end of a strip 
 to the sound skin, at a short distance from the 
 tdge of the compress, over whicli it is to be drawn 
 with moderate firmness, and secured in a similar 
 manner on its opposite side. A second or third 
 may, if necessary, be added in the same way. 
 
 In all wounds, if violent inflammation come on, 
 reduce it by bleeding, purging, ike. but if there is 
 reason to fear locked-jaw, give wine, porter, bran- 
 dy, opium, and a generous diet. 
 
 Punctured ivminds. 
 
 These are caused by sharp pointed instruments, 
 as needles, awls, nails, &ic. Having stopped the 
 bleeding, withdraw any foreign body, as part of a 
 'leedle, splinters, bit of glass &c. that may be in 
 it, provided il can be done easily; and if enlarging 
 Ihe wound a little will enable you to succeed in 
 this, do so. Though il is not always necessary to 
 ■enlarge wounds of this nature, yet in hot weather 
 it is a mark of precaution which should never be 
 
 omitted. As soon as this is done, pour a little (iir- 
 pentine into the wound, or touch it with caustic, 
 and then cover it with a poultice, mcistenei' w|t', 
 laudanum. This practice may prevent locked- 
 jaw, which is hut too frequent a consequence "f 
 wounds ot this description. AVTien matter forms, 
 cover the pai-t with mild ilressings, as a common 
 sore. La'idanum inay be given in large doses, to 
 relieve pain, and should tlie inflammation he ex- 
 cessivcs bleed and purge. In hot weather, however, 
 bleeding should be enqiloyed in great moderation. 
 Contused ivounds. 
 
 W oands of this nature are caused by round or 
 blunt bodies, as musket balls, clubs, stones, &r. 
 Thev are in general attended but by liltle bleeil- 
 iug;'if, however, there should be any, it must bo 
 stopped. If it arises from a ball which can be easily 
 found and witlnhawn, it is pro\ier to do so, as well 
 as anv piece of tlie clothing, kc. that may be in it; 
 or if the ball can be distinctly felt directly under 
 the skin, make an incision across it, and take it 
 out, but never allow of any poking in the wound 
 to search for such things; the best extractor of 
 them, as well as the first and best ajiplication in 
 contused wounds, proceed from what they may, 
 being a soft bread and milk poultice. 
 
 Should the infiammation be great, bleed an() 
 ])urge. Pain may he relieved by laudanum, and 
 if the parts assume a dark look, threatening a mor- 
 tification, cover them with a blister. 
 
 If the wound is much torn, wash the parts very 
 nicely Vidi warm water, and then (having secured 
 everv bleeding vessel) lay them all down in as na- 
 tural a position as you can, drawing their edges 
 gently together, or as much so as possible, by sti-ips 
 of sticking plaster, or stitches, if necessary. A 
 soft po'.ltice is to be applied over the whole. 
 Poisoned -wounds from bites of mud dogs, ratth- 
 siuihes, &c. 
 
 The instant a person is bitten either by a mad 
 dog, rattle-snake, or any rabid animl or rei)tile, 
 he should apply a ligature by means of the slick, 
 above the wound, as tightly as he can well bear il, 
 and without hesitation or delay, cut out the parts 
 bitten, taking along with them a portion of the sur- 
 rounding sound flesh. The wound should then be 
 freely touched with caustic, or have turpentine 
 poured into it. A decoction of Spanish flies in 
 turpentine, may also be applied to the skin sur- 
 rounding the wound. By these means inflamma- 
 tion will be excited, and suppuration follow, which 
 may prevent the usual dreadful consequences ot 
 such accidents. As soon as the parts are cut out, 
 take off the ligature. 
 
 Snwild the patient be too timid to allow the use 
 of the knife, burn the wound very freely with cius- 
 tic, and place in it a tuft of tow or cotton, well 
 moistened with the above decoction. The discbargi 
 of matter that follows should be ke|>t up for some 
 time. The only reasonable chance for safety, is 
 found in the above plan, all tlie vegetable and mine- 
 ral productions that have been hitherto recom- 
 mended as internal remedies, being of very doubt- 
 ful, if of any eflicacy. 
 
 The use of the ch'lorurets, however, in treatint; 
 wounds from rabid animals, is now becoming jjene- 
 ral in France and Germany, and many satisfactory 
 cases are recorded. M. Schoer.berg, a Gi rmar. 
 surgeon, states, that of three persons who were 
 bitten by a dog, two used the chlorurel of lime, 
 and recovered from their wounds, whilst the third, 
 who refused to submit to the treatment, died rav- 
 ing mad. This gentleman applies to tht wounds, 
 twice a dav, a piece of lint dipped in a solution ot 
 tlie chloru'iet, and orders his patients to take, thrive 
 times a day, from 2 drachms to I ounce of tlio 
 chloruret in water. 
 
MKDICINE. 
 
 22.1 
 
 Stings of bees and wasps, bites of miis(pattoes, &c. 1 
 
 Nolliliig; relieves the pain arising from the sting 
 nf a horiiei, bee, or wasp, so soon as plunging the : 
 part in extremely cold water, and holiling it tliere I 
 tor some time. A cold lead-water poultice is also 
 » very soothing ap[)lication. If a numbti- of these 
 insects have attacked you at once, and the parts 
 stung are much swollen, lose some hlood, and take 
 a (lose of salts. 
 
 Musquitto-bites may be treated in the same man- 
 nei, although 1 hove found a solution of common 
 salt and water, made very sti'crg, speedy and ef- 
 fectual in relieving the pain. Camphorated si)i- 
 rits, vinegar, Sec. may also be used for the same 
 purpose. A solution of Prussian blue in soft v/ater, 
 with which the parts are to be kept constantly 
 moist, is a highly celebrated remedy for the stings 
 of bees, wasps, &c. &c. 
 
 WouHils of the ear, nose, &c. ' 
 
 Wash the parts clean, and draw tne edges of the 
 wound togetlier by as many stitches as are neces- 
 sar}'. If the part is even completely separated, 
 and has been trodden under leet, by washing it in 
 ivarm water, and placing it accurately in the pro- 
 per place, by the same means, it may still ad- 
 here. 
 
 Won II da of the scalp. 
 
 In all wrunds of the scalp it is necessarj' to shave 
 oft the hair. When this is done, wash the parts 
 well, and draw the edges of the wound together 
 with Slicking plaster. It it has been violently torn 
 up in several [lieces, wash and lay them all ilown 
 on the skidl again, drawing their edges as nearly 
 togetner as possible by sticking plaster, or, if ne- 
 oessaiy, by stitches. Cover the whole with a soft 
 eompress, smeared with some simple ointment. 
 JVojiiuls of the tin'oat. 
 
 Seize and lie up every bleeding vessel you can 
 get hold of. If the wind-pipe is cut only partly 
 through, secure it with sticking plaster. If it is 
 completely divided, bring its edges together ' y 
 stitches, taking care to pass the needle through 
 the loose membrane that covers the wind-pipe, 
 snd not through the wind-pipe itself. Tlie head 
 should be bent on tlie breast, and secured by bols- 
 ters and bandages in that position, to favour the ap- 
 proximation of the edges of the wound. 
 Wounds of the chest. 
 
 If it is a simple incised wound, draw the edges 
 of it together by sticking plaster, cover it with a 
 compress of linen, and pass a bandage round the 
 ci>est. The patient is to be confined to his bed, 
 kept on a very low diet, and to be bled and purged, 
 ill order to prevent inflammation. If the latter 
 comes on, reduce it by copious and frequent 
 bleedings. 
 
 Should it be occasioned by a bullet, extract it, 
 and any pieces of cloth, See. that may be lodged in 
 It, if possible, and cover the wound with a piece of 
 linen smeared with some simple ointment, taking 
 care that it is not drawn into the ch'-st. If a [lorlion 
 of the lung pi'oliudes, return it without any deiay, 
 but as gently as [lossible. 
 
 IVounds of the belly. 
 
 Close the wound by strips of sticking plaster, 
 and stitches passed tl rough the skin, about half 
 an inch from \\.a edges, and cover the whole with a 
 Soft compress, serurtd by a bandage. Any iii- 
 fiammation tba*. nis«y arise is to be reduced by 
 bleeding, purgif-.g, and a blister over the whole 
 belly. 
 
 Should any part of the bowels come out at the 
 wound, if clean and uninjured, return it as quickly 
 as possible; if covered with dirt, clots of blood, 
 kc. wash it carefully in warm water jireviousio so 
 doi.ig. 11 the gut IS wounded, and only cut [larliy 
 tiiruugh, draw tlie two edges of it together by a 
 
 Stitch, and return it; if completely divided, con- 
 nect the edges by four ytitches at equal distances, 
 and replace it in the belly, always leaving the 
 end of the ligatui"^ project from the external 
 wound, which must be closed by sticking plaster. 
 In five or six days, if the threads are loose, witli- 
 draw them gently and carefully. 
 Wonvds of joints. 
 
 Bring the edges of the wound together by stick- 
 ing plaster, without any delay, keep v.he part pei^ 
 fectly at rest, bleed, purge, and live very low, to 
 prevent inflammation. Should >t come on, it musi 
 be met at ii. first approach by bleeding to as great 
 an extent as th.^ condition of the patient will war- 
 rant, and by a blister covering the whole joint. If 
 a permanent stiffening of the joint seems likely tc 
 ensue, keep the limb in that position which will 
 prove most useful, tliat is, the leg should be ex- 
 tended, aiij the arm bent at the elbow. Wounds 
 of joints are always highly dangerous, and fre- 
 quently terminate in death. 
 
 Wounds of tendons. 
 
 Tendons, or sinews, are fre(juently wounded and 
 ru\)tured. Tney are to be treated precisely like 
 any olh> r wound, by keeping their divided parts 
 together. The tendon which connects the great 
 muscle forming the calf of the leg, with the heel, 
 called the tendon of Achilles, is freiiuenlly cut with 
 the adze, and rujitured in jumping from heights. 
 This accident is to be i-emeiiied by drawl. ig up lUe 
 heel, extending the foot, and placing a S))lint on tine 
 fore part of the leg, extending from the knee to 
 beyond the toes, which bei.ig secured in that posi- 
 tion by a bandage, keep the foot in the position 
 just mentioned. The hollows under the splin* 
 Tiust be filled up with tow or cotton. If the skin 
 tfills into the space between the ends of the tendon, 
 a[iply a piece of sticking [ilaster, so as to draw it 
 out of the way. It takes five or six weeks to unite, 
 but no weight should be laid on the limb for seve- 
 ral months. 
 
 Of fractures. 
 
 The signs by which fractures m.iy be known, 
 having been already pointed out with suff'cient 
 minuteness, it will be unnecessary to dwell there- 
 in; it will be well, however, to recollect this gene- 
 ral rule: In cases, where, from the accompanvinj 
 circumstances and symptoms, a strong suspicio* 
 exipts that the bone is fractured, it is proper to a< I 
 as though it were positively ascertained to be so. 
 Fractures of the bone o*" the nos'^. 
 
 The bones of the nose from tlieir eX|)osed situa- 
 tion, are frequently forced in. Any smooth arti- 
 cle that will pass into the nostril should he imnne- 
 dialely introduced with one hand, to raise the d««- 
 pressed portions to the proper level, while the 
 other is employed in moulding them into the re- 
 quired shape. If violent inflammation follows, 
 bleed, purge, and live on a low diet. 
 Fracture of the lo-werja.v. 
 
 Tl.is accident is easily discovered by looking iu- 
 to the mouth, and is to be remedied by keeping 
 the lower jaw firmly pressed against the upper one 
 b. means of a bandage passed under the chin atd 
 over the head. If i*^ is broken near the angle, o' 
 that part nearest the ear, place a cushion or roll dI 
 linen in the hollow behind it, over which the ban- 
 dage must [lass, so as to make it push that part of 
 the bone forward. The parts are to be cunfi-ied iu 
 th's way for twenty days, during which time, atl 
 the nourishment that is taken, shoidd be sucke-* 
 between the teeth. If in consequence of the blow 
 a tooth is loosened, do not meddle with it, for i' 
 let alone, it will grow fast again. 
 
 Fractui^es of the collar bone. 
 
 This accident is a very common occurrence, and 
 
224 
 
 UNfVERSAL RECEIPT BOOK. 
 
 is known at once by passing the finger along it, and 
 by the swelling, &c. To reduce it, sent the pa- 
 tient in a chair without any shirt, and place a pret- 
 ty stout compress of liuen, mede in the shape of a 
 wedge, under his arm, the thick end ot" which 
 should press against the arm-pit. His arm, b> nt 
 to a right angle at the elbow, is now to he brought 
 Mown to his side, and secured in tnat position by a 
 long bandage, which passes over the arm of the af- 
 fected side a ,d round the body. The fore-arm is 
 to be supported across the breast by a sling. It 
 takes from tour to iive weeks to re-unite. 
 Fractures of the arm. 
 
 Seat the patient on a chair, or the side of a bed, 
 let one assistant hold the sound arm, wliile another 
 grasps the wrist of the broken one and steadily ex- 
 tends it in an opposite direction, bending the fore- 
 arm a little, to serve as a lever. You can now 
 place the bones in their proper situati )n. Two 
 splints of shingle or stout paste board, long enough 
 to reach from below the shoulder to near the el- 
 bow, must then be well covered with tow or cot- 
 ion, ard laid along each side of the arm, and kept 
 in that ]>osition by a bandage. The fore-arm is to 
 be supported in a sling. Two smaller splints may 
 for better security be laid between tlie first ones, 
 that is one on top, and the other underneath the 
 arm, to be secured by the bandage in the same way 
 as the others. 
 
 Fractures of the bones of the fore-arm. 
 
 These are to be reduced precisely in the same 
 way, except ing the mode of keeping the upper \>or- 
 tion of it steady, whit.ii is done by grasping the 
 arm above the elbow. When the splints and ban- 
 dage are applied, support it in a sling. 
 Fractures of the wrist. 
 
 This accident is of rare occurrence. When it 
 does happen the injury is generally so great as to 
 require amputation. If you think the hand can be 
 saved, lay it on a splint well covered with tow; 
 this extends beyond the fingers; place another 
 splint opposite to it, lined witli tlie same sof'. ma- 
 terial, and secure them by a bandage. The hand 
 is to be carried in a sling. 
 
 The bones of the hand are sometimes broken. 
 When this is the case, fill the palm with soft com- 
 \>resses or tow, and then lay a splint on it, long 
 enough to extend from the elbow to beyond the 
 ends of the fingers, to be secured by a bandage, as 
 usual. 
 
 \\ hen a finger is broken, extend the end of it 
 until it becomes straight, place the fractured por- 
 tion in its place, and then apply two small paste- 
 board splints, one below and the other above, to 
 De secured by a narrow bandage. The top splint 
 should extend from the end of the finger over tlie 
 back of the hand. It may sometimes be proper to 
 have two additional splints for the sides of the 
 finger. 
 
 Fractures of the ribs. 
 
 When, after a fall or blow, the patient complains 
 ol'a pricking in his side, we may suspect a rib is 
 broken. It is ascertained by jdacing the tips of two 
 or three fingers on the spot where the pain is, and 
 desiring the patient to cough, when the grating 
 sensation will be felt. All that is necessaiy, is to 
 pass a broad bandage round the chest, so tiglit as 
 to prevent the motion of the ribs in breathing, and 
 ob.serve a low diet. 
 
 Fractures of the tUgh. 
 
 This bone is frequently broken, and hitherto has 
 5cen considered the most difficult of all fractures 
 lo manivge. To the ingenuity, however, of Ur 
 liartshorne, of tliis city, the world is indebted fur 
 an apparatus which does away the greatest im[)e- 
 dinieiits that have been found to erxisi in treating 
 II, so as to leave a straight limb, without lameness 
 
 or deformity; nor is it the least of its merits, that 
 any man of common sense can apply it nearly as 
 well as a surgeon. 
 
 It consists of two splints made of half or three 
 quarter inch well seasoned stuff, from eig-ht to ten 
 inches wiue, oneof which should reach from a little 
 above the hip, to fifteen or si\teen inches beyond 
 the foot, while the other extends the same lengih 
 from the groin. The upper end of the inner splint 
 is hollowed out and well padded or stuffed. Their 
 lower ends are held together by ; cross piece, hav- 
 ing two tenons, which enter two vertical mortices, 
 one in each splint, and secured there by pins. In 
 the centre of this cross piece (which should be ver}' 
 solid) is a female screw. Immediately above the 
 vertical mortices, are two horizontal ones of con- 
 siderable length, in which slide the tenons of a 
 second cross piece, to the upper side of which is 
 fastened a foot block, shaped like the sole of a shoe, 
 while in the other is a round hole for the recep- 
 tion of the head of the male screw, which passes 
 through the female one just noticed. On the top 
 of this cross piece, to which the foot block is at- 
 tached, are two pins, which fall into grooves at the 
 head of the screw, thereby firmly connecting them. 
 The foot block as before observed, is sha[)ed like 
 the sole of a shoe. Near the toe is a slit, through 
 which passes a strap and buckle. Near the heel 
 are a couple of straps, with two rings, arranged 
 precisely like thos^ of a skate, of which, in fact, 
 the whole foot block is an exact i"esemblaiice. A 
 long male screw, of wood or other material, com- 
 pletes the apparatus. 
 
 To apply it, put a slipper on the foot of the bro- 
 ken limb, and lay the apparatus over tli< leg. By 
 turning the screw, ihe foot block will be forced up 
 to the foot in the slipper, which is to be firmly 
 strapped to it, as boys fasten their skates. By turn- 
 I ing the screw the contrary w'ay, the padded extre- 
 mity of the inner splint presses against the groin, 
 and the foot is gradually drawn down, until the 
 broken limb becomes of its natural length and ap- 
 pearance, when any projection or little inequality 
 that may remain, can be felt and reduced by a gen- 
 tle pressure of the hand. 
 
 The gi-eat advantages of this apparatus, I a^ain 
 repeat, are the ease with which it is applied, 
 and the certainty with which it acts. The foot 
 rnce secured to the block, in a way that every 
 Echool-boy understands, nothing more is required 
 than to turn the screw until the broken limb is 
 found to be of the same length as the sound one. 
 It IS right to observe that this should not be eft'ecV- 
 ed at once, it being better to turn the screw a lit- 
 tle every day, until the limb is sufiiciently ex- 
 tended. 
 
 As this apparatus may not always be at hand, it 
 is proper to mention tlie next best plan of treating 
 the accident. It is found in the splints of Desault, 
 improved by Dr Physic, consisting of four pieces. 
 The first has a crutch head, and extends from the 
 arm-pit to six or eight inches beyond the foot. A 
 little below the crutch are two holes, and near the 
 lower end on the inside, is a block, below which 
 there is also a hole. The second reaches from the 
 groin, the same length with the first, being about 
 three inches wide above and two below. Two 
 pieces of stout paste board, as many handkerchiefs 
 or bands of muslin, with some tow, and a few 
 pieces of tape, form the catalogue of the appai-atus. 
 
 it is applied as follows. Four or five pieces oi 
 tape are lo be laid across the bed, at equal distances 
 from each other. Over the upper two, is placed 
 one of the short pasteboard splints, well covered 
 with tow. The patient is now to be carefully and 
 gently [daced on his back, so that his thigh may 
 rest on the splint. One of the haudkercluefs, or • 
 
MEDIC fXE. 
 
 221 
 
 jtrong soft band, is to be passed between the testi- 
 cle and thisjh of the affected side, and its ends helil 
 'iv an assistant standin|» near tlie head of the bed. 
 I'he second handkercliiof is tobe passed round tiie 
 amkle, crossed on the instep and tied under the 
 soie of the foot. By steadily pulling these two 
 handkerchiefs, the limb is to be extenu'ed, while, 
 with tlie hand, the broken bones are replaced in 
 their nattu-al position. The long splint is now to 
 be placed by the side of the patient, the crutch 
 in the arm-pit, (which is defended with tov,) 
 while the short one is laid along the inside of the 
 thigh and leg. The ends of the first handkerchief, 
 being passed through tJM: upper holes, are to be 
 •Irawn tight and secured ny a knot, while the ends 
 of the second one pass over the block before men- 
 tioned, to be fastened in like manner, at the lower 
 une. All that remains is the short pasteboard 
 iplint, which being well covered with tow, is to be 
 laid on the top of the thigh. The tapes being tied 
 so as to keep the four splints together, completes 
 the operation. 
 
 Tow is to be every where interposed between 
 the splints and the limb, and a large handi'ul of it 
 |)laced in the groin, to prevent irritation from the 
 upper or counter extending band. It is necessary 
 to be careful, while tying the two handkerchiefs, 
 that they are not relaxed, so that if the operation is 
 properly performed, the two limbs will be nearly 
 of an equal length. 
 
 The superior advantages of Hartshorne's appa- 
 ratus over this, as well as all others, must be evi- 
 dent to every one acquainted with the difficulty of 
 keeping up that constant extension which is so ab- 
 solutely necessary to avoid deformity and lame- 
 ness, and winch is so completely effected by the 
 screw. Next to that, however, stands the one just 
 described, which can be made by any carpenter in 
 a few minutes, and which, if carefully applied, will 
 be found to answer extremely well. 
 
 Fractured thighs and legs generally re-unite in 
 tix or eight weeks; in old men, however, they re- 
 quire three or four months. 
 
 In cases of fracture of the thigh or leg, the pa- 
 tient should always, if possible, be laid on a matrass, 
 supported by boards instead of the sacking, which, 
 from its elasticity and the yielding of the cords, is 
 apt to derange the position of the limb. 
 Fractures of the knee-pan. 
 
 This accident is easily ascertained on inspection. 
 It may be broken in any direction, but is most 
 generally so across or transversely. It is reduced 
 by bringing the fragments together, and keeping 
 them in that position by a long bandage passed 
 carefully round the leg, from the ankle to the 
 knee, then pressing the upper fragment down so as 
 to meet its fellow, (the leg being extended) and 
 placing a thick compress of linen above it, over 
 which the bandage is to be continued. 
 
 The extended limb is now to be laid on a broad 
 splint, extending from the buttock to the heei, 
 'hickly covered with tow to fill up the inequalities 
 of the leg. For additional security, two strips' of 
 muslin may be nailed to the middle of the splint, 
 and one on each side, and passed about the joint, 
 the one below, the other a'.jove, so as f,o form a 
 figure of eight. In twenty or thirty davs the limb 
 should be moved a little to prevent stiffness. 
 
 If the fracture is through its length, bring the 
 parts together, place a compress on each side, and 
 keep them together with a bandage, leaving the 
 'ireb extended and at rest. Any inflammation in 
 this, or other fracture, is to be combated by bleed- 
 ing, low diet, 8tc. &c. 
 
 Fractures of the &§•. 
 
 From the thinness of the parts covering the 
 {fPriK-ipal bone of the leg, it is easy to ascertain if 
 
 it is broken oLliquely. If, however, the fractutt 
 be directly across, no displacement will occur, bui 
 th(' pain, swelling, and the grating sensation, will 
 sufficiently decide the nature of the accident. 
 
 If the fracture is oblique, let two assistants ex- 
 tend the limb, while the broken parts are placed 
 by the hand in their natural position. Two splints, 
 tli.-t reach from a little above the knee to nine or 
 ten inches below the foot, having near the upper 
 end (if each four holes, and a vortical mortice near 
 the lower end, into which is fitted a cross piece, 
 are now to be applied as follows. Lay two pieces 
 of tape about a foot long, on each side of the leg, 
 just below the knee joint, and secure them there 
 by several tiU'ns of a bandage; pass a silk handker- 
 chief round the ankle, cross it on the instep, and 
 tie it under the sole of the foot. The two splints 
 are now placed one on each side of the leg, the 
 four ends of the pieces of tape passed through the 
 four holes and firmly tied, and the cross-piece 
 placed in the mortice. By tying the ends of the 
 handkerchief to this cross piece the business is 
 finished. 
 
 If the fracture is across, and no displacement 
 exists, apply two splints of stout pasteboard, 
 reaching from the heel to the knee, and well co- 
 vered with tow, one on each side of the leg, se- 
 curing them by a bandage passing round the limb, 
 and outside the splints. 
 
 In cases of oblique fractures of the leg close to 
 the knee, Hartshorne's apparatus for fractured 
 thighs should be applied, as already directed. 
 Fractures of the bones of the foot. 
 
 The bone of the heel is sometimes, though 
 rarely, broken. It is known by a crack at the mo- 
 ment of the accident, a difficulty in standing, by 
 the swelling, and by the grating noise on moving 
 the heel. To reduce it, take a long bandage, lay 
 the end of it on the top of the foot, cany it over the 
 toes under the sole, and then by several turns se- 
 cure it in that position. 
 
 The foot being extended as much as possible, 
 carry the bandage along the back of the leg above 
 the knee, where it is to be secured by several 
 turns, and then brought down on the front of the 
 leg, to which it is secured by circular turns. In 
 this way the broken pieces will be kept in contact, 
 and in the course of a month or si.x weeks will 
 be united. 
 
 Fractures of the foot, toes, &c. are to he treate J 
 like those of the hand and fingers. 
 
 Of dislocations. 
 
 The signs by which a dislocation may be known, 
 have been already mentioned. It is well to recol- 
 lect that the sooner the attempt is made to reduc* 
 it, the easier it will be done. The strength of ouj 
 man, properly applied, at the momtr.t of the acct- 
 deiit, will often succeed in restoring the head of a 
 bone to its place, which in a i'ttw days would have 
 required the combined efforts of laen and pulleys. 
 If alter several trials with the best apparatus tliat 
 can be mustered, you find you cannot succeed, 
 make *.he patient drink strong hot toddy of brandy 
 or other spirits, until he is very drunk. In this 
 way, owing to the relaxed state of the muscles, a 
 vei-y slight force will often be sufficient, where a 
 very great one has been previously used without 
 effect. 
 
 If any objections are made to this proceeding, or 
 if ihe patient will not consent to it, having yoiff 
 apparatus (which is presently to be mentioned) all 
 ready, make him stand up, and bleed him in that 
 position until he faints; the moment this ha,)pens, 
 apply your extending and counter-exterding forcesi. 
 Another important rule is, to vaiy the direction ot 
 the extending force. A slight pull id one vay wiM 
 
226 
 
 UNIVERSAL RECETPT BOOK. 
 
 often effect what has been in vain attempted by 
 great force in another. 
 
 Dislucation of the lower jma. 
 
 This accident, wliich is occasioned by blows, or 
 yawning, is known by an inability to shut the 
 montli, and the projection of thecliin. To reduce 
 it, seat liie patient in a chair witii his head sup- 
 ported by tlie breast of an assistant, who stands 
 behind him. Your thumbs being covered witli 
 leather, are then to be pushed between the jaws, as 
 far baci< as possible, wliile with the fingers, outside, 
 vou grasp the bone, which is to De pressed down- 
 wards, at the same time that the chin is raised. 
 If this is properly done, the bone will be found 
 moving, when the ch'u is to be pushed back- 
 wards, and tlie thumbs slipped between the jaws 
 and the cheeks. If this is not done, they will be 
 bitten by the sudden snap of the teeth as they come 
 together. The jaws should be kept closed by a 
 bandage lor a few days, and the patient live upon 
 soup. 
 
 Dislocation of the collar bone. 
 
 This bone is rarely dislocated. Should it occur, 
 apply the bandages, &tc. directed for a fracture of 
 the same part. 
 
 Dislocation of the shoulder. 
 
 Dislocations of the shoulder are the most com- 
 mon of all accidents of the kind. It is very easi- 
 ly known by the deformity of the joint, and tlie 
 head of the bone being found in some unnatural 
 position. To reduce it, seat the patient in a chair, 
 place one hand on the prominent part of the shcul- 
 <ler blade, just above the spot where the head of 
 the bone should be, while with the other you grasp 
 the arm above the elbow and pull it outwards. 
 
 Should this not succeed, lay the patient on the 
 'round, place your heel in his arm-pit, and steadi- 
 ly and forcibly extend the arm, by grasping it at 
 the wrist. The same thing may be tried in various 
 positions, as placing yourself on the ground with 
 iim, laying him on a low bed, while you are stand- 
 ing near the foot of it, &c. 
 
 If this fails, pass a strong band over the shoul- 
 ler, cany it across the breast, give the ends to as- 
 sistants, or fasten them to a staple in the wall; the 
 middle of a strong band or folded towel is now to 
 '.le laid on the arm above the elbow, and secured 
 there by numerous turns of a bandage. The two 
 onds of the towel being then given to assistants, or 
 oonnected with a pulley, a steady, continued, and 
 forcible extension is to be made, while with your 
 hands you endeavour to push the head of the bone 
 iato its place. 
 
 Dislocation of the elbow. 
 
 If the patient has fallen on his hands, or holds 
 his arm bent at the elbow, and every endeavour t^ 
 straighten it gives him pain, it is dislocated back- 
 wards. Seat him in a ciiair, let one person grasp 
 che arm near the shoulder, and another the wrist, 
 And forcibly extend it, while you interlock the tin- 
 s;vrs of both hands just above the elbow, and pull 
 it backwards, remembering that under those cir- 
 oumstances, whatever degree of force is required, 
 should be applieu in this direction. The elbow is 
 sometimes dislocated sideways or laterally. To 
 reduce it, make extension by pulling at the wrist, 
 while some one secures the arm above, then push 
 the bone into its place, either inwards or outwards, 
 as may be required. After the reduction of a dis- 
 located elbow, keep the joint at perfect rest for 
 five or six days, and then move it gently. If i > 
 Qammation comes on, bleed freely, purge, &c. &c. 
 Dislocation of t'lte tvrist, fingers, &c. 
 
 Dislocations of the wrist, fingers, and tiiumb, 
 are readily perceived on examination; they are all 
 lo be reduced by forcibly extending the lower ex- 
 Sneajitv of the part, and pushing the bones into 
 
 their place. If necessary, small bands may be »f 
 cured to the fingers by a narrow bandage, to fincih 
 tate the extension. These accidents should b(- .it- 
 tended to without delay, for if neglected for a littl' 
 time, they become irremediable. 
 
 Dislocation of the thigh. 
 
 Notwithstanding the hip joint is the strongest 
 
 one in the body, it is sometimes dislocated. As » 
 
 ! careful examination of the part, comparing tiie 
 
 J length and appearance of the limb with its fellow, 
 
 &c. sufficiently mark the nature of tiie accident, 
 
 we will proceed lo state the remedy. 
 
 Place the patient on his back, upon a table cov- 
 ered with a blanket. Two sheets, folded like cra- 
 vats, are then to be passecJ between the thigii and 
 testicle of each side, and their ends (one half of 
 each siieet passing obliquely over the belly to the 
 opposite shoulder, while the other half ])asses un- 
 fler the back in the same direction) given to seve- 
 ral assistants, or what is much better, tied vci-y 
 firmly to a liook, staple, post, or some immove;*- 
 ble body. A large, veiy strong napkin, folded a» 
 before, like a cravat, is now to be laid along th« 
 top of the thigh, so that its middle will be just 
 above the knee, where it is to be well secured by 
 many turns of a bandage. The two ends are then 
 to be knotted. If you have no pulleys, a twisted 
 sheet or rope may be passed through the loop 
 formed by the napkin. If you can procure the for- 
 mer, however, cast the loop over the hook of the 
 lower block, and secure the upper one to the wall, 
 directly opposite to the hooks or men that hold tlic 
 sheets that pass between the thighs. A steadily 
 increasing and forcible extension of the thigh, is 
 then to be made by the men wlio are stationed at 
 tiie pulleys or sheet, while you are turning and 
 twisting the limb to assist in dislodging it from its 
 unnatural situation. By these means, properly 
 applied, the head of the bone will frequently slip 
 into its socket with a loud noise. 
 
 If, however, you are foiled, change the direction 
 of the extending force, recollecting always, that it 
 is not by sudden or violent jerks that any benefit 
 can be attained, but by a steady increasing and long 
 continued pull. Should all your efforts prove un- 
 availing (I would not advise you to lose mucli time 
 before you resort to it) make the patient, as before 
 directed, excessively drunk, and when he caiinol 
 stand, apply the pulleys. If this fails, or is object- 
 ed to, bleed him till he faints, and then try it again. 
 Dislocation of the hnee-pan. 
 
 When thi« little bone is dislocated, it is evident 
 on the slightest glance. To reduce it, lay the pa- 
 tient on his back, straighten the leg, lift it up to a 
 right angle with his body, and in that position pu.sh 
 the bone back to its place. The knee should ba 
 kept at rest for a few days. 
 
 Dislocation of the leg. 
 
 As these accidents cannot happen without tea*- 
 ing and lacerating the soft parts, but little force tt 
 required to place the bones in their natural situa- 
 tion. If the parts are so much torn that the bone 
 slips again out of place, apply Hartshorne's or Des- 
 sault's apparatus as for a fractured thigii. 
 Dislocation of the foot. 
 
 The foot is seldom dislocated. Should it ha[>. 
 pen, however, let one person secure the leg, and 
 another draw the foot, while you push the bone in 
 the contrary way to that in which it was forced out. 
 The part is then to be covered with compressei 
 dipped in lead water, and a splint applied on each 
 side of the leg, that reaches below the foot. Ac- 
 cidents of this native are always dangerous; all 
 that can be done to remedy them consists in tlie 
 speedy leduction of the bone, keeping tlie jiarts al 
 rest, and subduing tlie infiammalioii by bleeding 
 low diet, &c. &c. 
 
MEDICINE. 
 
 ??7 
 
 Of compound acculejits. 
 
 Havtng spoken of the treatment to be pursued 
 for a bruise, wound, tracture and dislocation, as 
 happening singly, it remains to state what is to be 
 done when they are united. 
 
 We will suppose that a man has been violently 
 thrown from a carriage. On examination, a wound 
 IS found in his thigh, bleeding profusely, his ankle 
 isoivt of joint, with a wound communicating with 
 its cavity, and tlie leg broken. 
 
 In the fir'st place stop the bleeding from the 
 wound in the thigii, reduce the dislocation next, 
 draw the edges of the wounds together with stick- 
 ing plaster, and lastly, apply Hartshorne's orDes- 
 saalt's apparatus to remedy the fr.-tcture. 
 
 If, instead of a wound, fracture and dislocation, 
 there is a concussion or compression of tiie brain, 
 « dislocation and fracture, attend to the concussion 
 first, the dislocation next, and the fracture the last. 
 
 Of amputation. 
 
 As accidents sometimes happen at sea, or in 
 situations where it is impossible to obtain a sur- 
 geon, and which require the immediate amputa- 
 tion of a limb, it is proper to say a few words on 
 tliat subject. To perform the operation, is one 
 thing, to know when it ought to be performed is 
 another. Any man of common dexterity and 
 firmness can cut oft' a leg, but to clecide upon the 
 necessity of doing so, requires much judgment, in- 
 stances having occurred where, under the most 
 seemingly desperate circumstances, the patient 
 through fear or obstinacy has refused to submit to 
 the knife, and yet afterwards recovered. 
 
 Although in many cases much doubt may exist 
 in determining whether it is proper to amputate or 
 not, yet in others, all difficulty vanishes, as when 
 a ball has carried away an arm. Suppose for a 
 moment while rolling in a heavy sea, during a gale, 
 the lashings of a gun give way, by which a man 
 has iiis knee, leg, or ankle completely mashed, or 
 tliat either of those parts are crushed by a fall from 
 the topgallant yard, a falling tree, &c. The great 
 laceration of blood vessels, nerves and tendons, the 
 crushing and splintering of the bones, almost ne- 
 cessarily resulting from such accidents, render im- 
 mediate amputation an unavoidable and imperious 
 duty. 
 
 If there are none of the regular instruments at 
 hand, you must provide the following, which are 
 ilways to be had, and which answer extremely well 
 — being careful to have the knives as sharp and 
 smooth as possible. 
 
 Instruments. — The handkerchief and stick, a 
 tarving or other large knife, with a straight blade, 
 a penknife, a carpenter's tenon or mitre saw, a slip 
 af leather or linen, three inches wide and eighteen 
 or twenty long, slit up the middle to tiie half of its 
 length, a dozen or moi'e ligatures, each about a 
 foot long, made of waxed thread, bobbin, or fine 
 twine, a hook with a sharp point, a pair of slender 
 pincers, several narrow strips of sticking plaster, 
 dry iint, a piece of linen, large enougii to cover the 
 eiid of the stump, spread with simple ointment or 
 lard, a bandage three or four j'ards long, the widlli 
 of your hand, sponges and warm watsr. 
 Amputation of the arm. 
 
 Operation. — Give the patient sixty drops of lau- 
 danum, and seat him on a narrow and firm table 
 or ches^, of a convenient height, so that some one 
 e-an support him, by clasping him round the body. 
 If tlie handkercliief and stick have not been pre- 
 viously a|»plied, place it as high ui) on the ."irm as 
 possible {th>i stick being very short) and so that 
 •he knot may pass on the inner third of it. Your 
 Astruments having been placed regularly on a 
 fctble Dr waiter, and within reach of your hand, 
 
 while some one supports the lower end of the .win, 
 and at the same time draws down the skin, take 
 the large knife and make one straight cut all round 
 the limb, through the skin and fat only, then with 
 the pen knife separate as much of the skin from 
 the flesh above the cut, and all round it, as will 
 form a flap to cover the face of the stump; when 
 you think there is enough separated, turn it back, 
 where it must be held by an assistant, while with 
 the large knife you make a second straiglit inci- 
 sion round the arm and down to the bone, as close 
 as you can to the doubled edge of the flap, but tak- 
 ing gr°at care not to cut it. Tlie bone is now to 
 be passed through the slit in the piece of linen be- 
 fore mentioned, and pressed by its ends against the 
 upper surface of the wound by the person who 
 holds the flap, while you saw through the bone as 
 near to it as you can. With the hooks or pincers, 
 you then seize and tie up every vessel that bleeds, 
 the largest first, and smaller ones next, until they 
 are all secured. When this is done, relax the stick 
 a little; if an artery springs, tie it as before. The 
 wound is now to be gently cleansed with a sponge 
 and warm water, and the stick to be relaxed. If it 
 isevident that the arteries are all tied, bring the flap 
 over the end of the stump, draw its edges together 
 with strips of sticking plaster, leaving the ligature 
 hanging out at the angles, lay tiie piece of linen 
 spread with ointment over the straps, a pledget of 
 lint over that, and secure the whole by tlie ban- 
 dage, when tiie patient may be carried to bed, and 
 the stump laid on a pillow. 
 
 The handkerchief and stick are to be left loose- 
 ly round the limb, so that if any bleeding happens 
 to come on, it may be tightened in an instant by 
 the person who watches b)' the patient, when the 
 dressings must be taken off, the flap raised, and 
 the vessel be sought for and tied up, after which, 
 every thing is to be placed as before. 
 
 It may be well to observe tliat in sawing through 
 t.ie bone, a long and free stroke should be used, to 
 prevent any hitching, 'as an additional security 
 against which, the teeth of the saw should be well 
 sharpened and set wide. 
 
 There is also another circumstance, which it ia 
 essential to be aware of; the ends of divided arte- 
 ries cannot at times be got hold of, or being dis- 
 eased their coats give way under the hook, so that 
 they cannot be drawn out; sometimes also, they 
 are found ossified or turned into bone. In aii tiiese 
 cases, having armed a needle with a ligature, pass it 
 through the flesh round the artery, so that when 
 tied, there will be a portion of it included in tht: 
 ligature along with the artery. When the liga- 
 ture has been made to encircle the artery, cut ofF 
 tlie needle and tie it firmly in the ordinary way. 
 
 The bandages, {tec. should not be disturbed foi 
 five or six days, if the weather is cool; if it is very 
 warm, they may be removed in three. This is to 
 be done with the greatest care, soaking them well 
 with warm water until they ai-e quite soft, and can 
 be taken away without sticking to the stump. A 
 clean plaster, lint, and bandage are then to be ap- 
 plied as before, to be rem ived every two days. At 
 the expiration of fourteen or fifteen days the liga- 
 tures generally come away; and in three or four 
 weeks, if every tiling goes on well, the woun* 
 heals. 
 
 Amputation of the thigh. 
 
 This is pei-f(irmt'l in precisely the same inannet 
 as tliat of tlie arm, willi o'le exception, it beinj 
 proper to interpose a piece ol lint between the 
 edges of tlie flai>, to prevent them from uniting un- 
 til the surface of the stump has adiiered to it. 
 Amputation of the leg. 
 
 As there are two bones in the leg whiuh have a 
 thin muscle be'.ween, it is necessaiy to have an 
 
UNIVERSAL RECEIPT BOOK. 
 
 atUlitionsi Knife to those already mentioned, to <W- 
 vide it. It should have a long narrow blade, with 
 i. double cutting edge, and a sharp point; a carving 
 or case knite may be ground down to answer tlie 
 purpose, the blade being reduced to rather less 
 than half an inch in width. The linen or leather 
 strip siioiild also have two slits in it instead of one. 
 The patier.t is to be laid on his back, on a table co- 
 vered with blankets or a matrass, with a sufficient 
 number of assistants to secure him. The handker- 
 chief and stick being ap[)lied on the upper part of the 
 thigh, one person holds the knee, and another the 
 foot and leg as steadily as possible, while with the 
 large knife the operator makes an oblique incision 
 round llie limb, tlu'ough tlie skin, and beginning 
 at five or six inches below the knee-pan, and car- 
 rying it regularly round in sucli a manner that the 
 cut will be lower down on the calf than in front of 
 the leg. As much of the skin is then to be sepa- 
 rated by the penknife as will cover the slum[). 
 When this is turned back, a second cut is to be 
 made all round the limb and down to the bones, 
 when with the narro»r bladed knife, just mention- 
 ed, the flesh between them is to be divided. The 
 middle piece of the leather strip is now to be pull- 
 ed through between the bones, the whole being 
 held back by the assistant, who supports the flap 
 while the bones are sawed, which should b'j so 
 managed that the smaller one is completely cut 
 through by the time the other is only half so. The 
 arteries are then to be taken up, the flap brought 
 down and secured by adhesive plasters, Ixc. as al- 
 ready directed. 
 
 imputation of the fore-ai^m. 
 
 As the fore-arm has two bones in it, the narrow 
 bladed knife, and the strip of linen with three tails, 
 are to be provided. The incision should be straight 
 round the part, as in the arm, with this exception, 
 complete it as directed for the preceding case. 
 Amputation of fingers and toes. 
 
 Draw the ikin back, and make an incision rount' 
 the finger, a little below the joint it is intended to 
 remove, turn back a little flap to cover the stump, 
 then cut down to the joint, bending it so that you 
 can cut through the ligaments that connect the two 
 bones, the under one first, then that on the side. 
 The head of the bone is then to be turned out, 
 while you cut through the remaining soft parts. 
 If you see an artery spirt, tie it up, if not, bring 
 down the flap and secure it by a strip of sticking 
 plaster, and a naiTow bandage over the wiiole. 
 
 Remarks. — To prevent the troublesome conse- 
 q\iences of secondary bleeding, before the strips of 
 plaster are applied over the edges of the flap, give 
 the patient, if he is faint, a little wine and water, 
 and wait a few minutes to see whether the increas- 
 ed force it gives to the circulation, will occasion a 
 flow of blood; if it does, secure the vessel it comes 
 from. If there is a considerable flow of blood from 
 the hollow of the bone, place a small cedar plug 
 in it. Should violent spasms of the stump ensue, 
 have it carefully held by assistants, and give tiie 
 patient large doses of laudanum; it may, in fact, be 
 laid down as a general rule, that after every ope- 
 ration of the kind, laudanum should be given in 
 greater or less doses, as the patient may be in more 
 or less pain. 
 
 Of suspended animation, 
 from dro-wning. — The common methods of roll- 
 ing the body of a drowned person on a barrel, or 
 holding it up by the heels, &cc. are full of danger, 
 and should never be permitted. If a spark of life 
 should happen to remain, this violence would ex- 
 Unguish it for ever. As soon, therefore, as the body 
 IS found, convey it as gently as possible to the near- 
 mi house, strip it of the wet clothes, dry it well, 
 
 and place it on a bed between warm blankets, on 
 the right side, with the head eleyited by ])illows. 
 Every part is now to be well rubbed with flannels 
 dipped ill warm brandy, or S|)irits of any kind, 
 while a warming pan, hot bricks, or bottles or 
 bladders filled with warm water, are applied to the 
 stomach, back, and soles of the feet. During these 
 operations a certain number of the assistants (no 
 more ])ersons are to be allowed in the room than 
 are absolutely necessary) should try to inflate the 
 lungs, by blowing through the nozzle of a common 
 bellows, or a pipe of any kind, placed in one nos- 
 tril, while the oilier with the mouth are kept clos- 
 ed. If a warm bath can be procured, place the 
 body in it. Clysters of warm brandy and water, 
 salt and water, or peppermint water may be in- 
 jecteil. 
 
 All these oi)erations, particularly rubbing the 
 body, and trying to inflate the lungs, should be 
 continued for six or eight hours, and when the pa- 
 tient has come to himself, small quantities of warm 
 wine, wine-whey, brandy and water, &c. may be 
 given to him, from time to time. If, after he has 
 recovered, a stupor or drowsiness remains, (but 
 not before) bleed him very moderately. 
 
 Should the accident occm* in winter, and the bo- 
 dy feel cold, as if frozen, previously to applying 
 warmth, rub it well with snow, ice, or very cold 
 water. Above all things remember that perseve- 
 rance for many hour? in the remedies pointed out, 
 may give you the unspeakable pleasure of restor- 
 ing a fellow creature to life. 
 
 From cold. — Take the body into a room, the 
 doors and windows of which are open, and where 
 there is no fire, and rub it with snow or cold water, 
 if this can be procured in plenty, the patient, with 
 the exception of his face, which should be left out, 
 may be completely covered with it to the thickness 
 of two feet. After a while, friction with flannels 
 and hot spirits are to be used, as in the preceding 
 case, and warmth very gradually applied. The 
 lungs are to be inflated, as directed in cases of 
 drowning, and when the patient is able to swallow, 
 warm wine, kc. may be given in small quantities. 
 
 If a limb is frost-bitten, the cold applications 
 should be continued longer, and warmth be more 
 gradually applied than when the whole body is 
 frozen. Care should be taken to handle the parts 
 carefully, so as not to break off" the ear, tip of the 
 nose, &c. 
 
 From hanging. — The remedies for this accident 
 are the same as in drowning, with the addition of 
 taking away a small quantity of blood, by cupping 
 glasses, from the neck, or by opening the jugular 
 vein. 
 
 From foul air. — Throw open the doors and win- 
 dows, or take the patient into the open air, and 
 seat him, undressed, well wrapped in a blanket, 
 in a chair, leaning a little to the right side, place 
 his feet or whole body in a bath, and sprinkle his 
 stomach with cold vinegar or water, and rub it im 
 mediately with flannels dipped in oil. Clysters ot 
 vinegar and water ai'e to be injected, and whei 
 animation returns, continue the frictions, and givi 
 warm mint tea, &f. 
 
 Of swallowing poisons. 
 
 The first thing to be done when a person is dis- 
 covered to have swallowed poison is, to ascertain 
 what it is he has taken, the next, to be speedy in 
 resorting to its appropriate remedies. If any one of 
 these cannot be had, try some other without loss 
 of time. 
 
 Jtcids. 
 
 Oil of vitriol, aqua fortis, spirits of seu salt, ox 
 alic acid. 
 
 Symptoms. — A burning heat in the mouth, throat 
 
MEDICINE. 
 
 229 
 
 »ncl stomach, stinking breath, an inclination to 
 vomit, or vomit! iis; various matters mixed with 
 blood, hiccups, costiveiiess, or stools more or less 
 Idoody, pain in the belly, so great that the weight 
 of a sheet cannot be borne, burning thirst, difficul- 
 ty of breafhing, suppression of urine, &c. 
 
 Jismedies. — Mix an ounce of calcined magnesia 
 with a pint of water, and give a glassful every two 
 minutes. If it is not at hand, use flaxseed tea, 
 i-ice water, or water alone in large quantities, until 
 the former can be procured. If it cannot be ob- 
 tained, dissolve an ounce of soap in a pint of wa- 
 ter, and take a glassful every two minutes; chalk 
 oi' whiting may also be taken by the mouth, and 
 clysters of milk be frequently injected. If the pa- 
 tient will not vomit, put hinj in the warm batb, 
 bleed him freely, an(" apply leeches and blisters 
 over the parts pained. If tbe cramps and convulsions 
 continue, give him a cup of common tea, with an 
 ounce of sugar, forty drops of Hoffman's anodyne, 
 and fifteen or twenty of laudanum, every quarter 
 of an hour. No nourishment but sweetened rice 
 water is to be taken for several days. In these 
 cases never give tartar emetic, ipecacuanha, or 
 tickle the tliroat with a feather, they only increase 
 the evil. 
 
 Mkalies. 
 Caustic pot-ash, caustic soda, volatile alkali. 
 Symptoms. — These substatices occasion the same 
 effects as acids, producing dreadful convulsions. 
 
 Remedies. — Take two table-spoonsful of vinegar 
 
 or lime juice in a glass of water at once, follow it 
 
 lip by di inking large quantities of sugar and water. 
 
 I'ursuc tbe same treatment as in poisous from acids. 
 
 JMerairy. 
 
 Corrosive sublimate, red precipitate, vermilion. 
 
 Symptoms. — Constriction and great pain in the 
 
 llu'oat, stomach and bowels, vomiting of various 
 
 matters mixed with blood, unquenchable thirst, 
 
 difficidty of urine, convulsions. 
 
 Remedies. — Mix the wbites of a dozen or fifteen 
 eggs with two pints of cold water, and give a glass- 
 ful every two minutes, with as much milk as can 
 be swallowed, and large doses of ipecacuanha. If 
 ifter tlie egg mixture is all taken, the vomiting 
 loes not stop, repeat the dose, with the addition 
 if more water. Leeeiies, the warm bath, blisters, 
 fe !. are to be used to reduce the pain and inflam- 
 li^tion, as before directed. 
 
 Avsenic. 
 Symptoms. — These are the saiuc as produced by 
 ^le mercurial poisons. 
 
 Remedies. — Give large quantities of cold sugar 
 Riid water, until a plentiful vomiting is induced, 
 to assist which, ipecacuaidia may be taken in con- 
 siderable doses at the same time; barley, rice wa- 
 ter, flaxseed tea, milk, &c. should afterwards be 
 employed. Oil is never to be used in this case un- 
 til the symi)toms have considerably abated, or the 
 poison has been ejected. 
 
 Copper. 
 The symptoms occasioned by swallowing verdi- 
 gi-is, are nearly the same as those of the mercurial 
 poisons. The great remedy is large quantities of 
 sweetened water. In addition to this, use all the 
 means recommended for corrosive sublimate, &c. 
 Antimony. 
 Antimonial wine, tartar emetic, butter of anti- 
 iuony. Sic. 
 
 Symptoms. — Excessive vomiting, pain and cramp 
 >n the stomach, convulsions, &c. 
 
 Remedies. — Encourage the vomiting bv sugar 
 and water, and if after awhile it does not stop, give 
 a grain of opium in a glass of the sweetenetl wa- 
 ter, every fifteen minutes. To relieve the pain, 
 Kpply leeches to the stomach, throat, or parts af- 
 fected. 
 
 SuHs ofttn. 
 Give as much milk as can be got dowr, Knd if it 
 is not at hand, use large quantities of cold water 
 to induce vomiting. If the symptoms do not abate, 
 pursue the plan directed for acids. 
 
 Salts of bismuth, gold and zinc. 
 Pursue the plan recommended for arsenic. 
 
 Jjitnr.r caustic. 
 Dissolve two table-spoonsful of common t&ble 
 salt in two i)ints of water; a few glasses of this will 
 induce vomiting. If not relieved, drink flaxseed 
 tea, apply leeches, &c. as for acids. 
 Salt-petre. 
 Pursue the plan recommended for arsenic, omit- 
 ting the lime water. 
 
 Sal ammoniac. 
 Symptoms. — Vomiting, pain in the belly, a stiff- 
 ness of tbe whole bodv, convulsions. 
 
 Remedies- — Introduce your finger cr a feather 
 into the tliroat to induce vomiting, and give plenty 
 of sweetened water. To relieve the convulsions, 
 give the tea, laudanum, &c. as for acids, or the lau- 
 danum alone, an'l to ease the pain in the belly, ap- 
 ply leeches, &c. 
 
 Liver of sulphur. 
 Symptoms. — They resemble those caused by salt- 
 petre. 
 
 Remedies. — Two table-spoonsful of vinegar, in » 
 glass of water, are to be fre(|uently taken until 
 vomiting is brought on, after which, have recourse 
 to leeches, blisters, &c. 
 
 Pho»phoms. 
 The symptoms and remedies are the same as ly 
 poison from acids. 
 
 Spaiiish files. 
 Symptoms. — Great pain in the stomach, with ob 
 stinate and painful erections, accompanied by a dif< 
 ficulty, or suppression of urine, or if any is pass 
 ed, it is bloody, a horror of swallowing liquids, 
 frightful convulsions. 
 
 Remedies. — Make the patient swallow as much 
 sweet oil as he can possibly get down. Milk and 
 sugared water are also to be freely used. In addi- 
 tion to the plan recommended for acids, solutions 
 of gum arable, or flaxseed tea, are to be injected 
 into the bla 'der. If no vomiting is induced, put 
 him in the warm bath, continue the sweetened wa- 
 ter, and rub his thighs and legs with two ounces 
 of warm oil, in which a quarter of an ounce of 
 camphor has been dissolveil. Eight or ten grains 
 of camphor maybe mixed with the yolk of an egg 
 and taken internally. If there is acute pain in the 
 bladder, appl}' leeches over it. 
 
 J-'owdered §'lass. 
 Stuff the patient with thick rice pudding, bread, 
 potatoes, or any other vegetable, then give him 
 five grains of tartar emetic to vomit him, after 
 which, use milk freely, clysters and fomentations 
 to the belly, with the warm bath; leeches, &c. arn 
 not to be neglected. 
 
 Lead. 
 Sugar of lead, extract of saturn, wnite lead, 
 litharge, minium. 
 
 Symptoms. — A sweet astringent taste in the 
 mouth, constriction of the throat, pain in the sto- 
 mach, bloody vomiting, ?cc. 
 
 Remedies. — Dissolve a handful of Epsom or 
 Glauber salts in a pint of water, and give it at 
 once; when it has vomited him, use sweetened 
 water. If the symptoms continue, act as directed* 
 for acids. 
 
 Opium or laudanum. 
 Symptoms. — Stupor, an insurmountable inclinit- 
 tion to sleep, delirium, convulsions, inc. 
 
 Remedies. — Endeavour to excite vomiting by six 
 grains of tartar emetic, or four grains of blue, or 
 thirty of white vitriol. Thrust a featrier down th j 
 
 U 
 
230 
 
 UNIVERSAL RECEIPT BOOK. 
 
 throat fur the sume purpose, Nsver p;ive vinegar 
 or ottier acids, until the poison is altogether or 
 neai'iy evacuated. After this has taken place, a 
 wine-glassful of lemon juice and water may be 
 taken every five minutes, along with a cup of ven' 
 strong coft'ee. The coffee, fsc. are lobe contiiiued 
 until the drowsiness is gone off, which, if it con- 
 tinues, and resembles tisat of apoplexy, must be 
 relieved by bleeding. The patient is to be forci- 
 bly kept in constant motion. 
 
 JMushrooms. 
 
 Remedies. — Give the patient immediately three 
 grains of tartar emetic, twenty-five or thirty of 
 ipecacuanha, and an ounce of salts, dissolved in a 
 glass of water, one third to be taken every fifteen 
 minutes, until he vomits freely. Then purge with 
 eastor oil. If there is great pain in the belly, ap- 
 ply leeches, blisters, &c. 
 Tobacco, hemlock, night shade, spurred rye, &c. 
 
 Remedies. — An emetic as directed for opium. 
 It the poison iias been swallowed sometime, purge 
 with castor oil. After vomiting and purging, if 
 .he patient seems drowsy, bleed him, and give 
 vinegar and water. 
 
 Poisonous fish. 
 
 Remedies. — An emetic. If it has been eaten 
 some time, give castor oil by the mouth and clys- 
 ter. After these have operated, twenty drops of 
 ether may be taken on a lump of sugar; vinegar 
 and water as before mentioned. 
 
 Foreign bodies in the throat. 
 
 Persons are frequently in danger of suffocation 
 from fish bones, pins, &c. which stick in the 
 tfiroat. The moment an accident of this kind oc- 
 curs, desire the patient to be perfectly still, open 
 his mouth, and look into it. If you can see the 
 obstruction, endeavour to seize it with your finger 
 »nd thumb, or a long slender pair of pincers. If it 
 JEnnot be got up, or is not of a nature to do any 
 jnjuiy in the stomach, p\ish it down with the han- 
 dle of a spoon, or a flexible round piece of whale- 
 bone, the end of which is neatly covered with a 
 roll of linen, or any thing that may be at hand. If 
 you can neither get it up nor down, place 6 grains 
 if tartar emetic in the patient's mouth. As it dis- 
 solves, it will make him excessively sick, and in 
 consequence of the relaxation, the bone, or what- 
 ever it may be, will descend into the stomach or 
 be ejected from the mouth. 
 
 If a pin, button, or other metallic or pointed 
 body has ber;n swallowed (or pushed into the sto- 
 mach) make the patient eat plentifully of thick rice 
 pudding, and endeavour to prevent him from going 
 to stool for at least twelve hours. 
 
 Of burns and scalds. 
 
 There are three kinds of remedies employed in 
 accidents of this nature. Cooling applications, 
 such as pounded ice, snow, vinegar, cold water, 
 lead water, &c. Stimulants, as warm spirits of 
 turpentine, brandy, or any ardent spirits, and 
 carded or raw cotton. 
 
 Any one of these articles that happens to be 
 nearest at hand, may be tried, although the prefer- 
 ence :g iue to the turpentine or spirits, which being 
 made as hot as the patient can bear it, is to l)e a()- 
 plied to all the burned surface (so as not to touch 
 tiie adjoining sound «kin) until some common ba- 
 silicon ointment can be thinned with spirits of tur- 
 pentine to the consistence of cream, in which state 
 it is to be spread on a linen rag and laid over the 
 part, taking care, sm before, not to let it touch ilie 
 sound skin. 
 
 It, however, (the rule is general) this plan causes 
 great pain and inflammation, it must be abandoned, 
 uid one of the others be resorted to, as the pounded 
 
 ice, which can be readily applied in a bladder 
 Equal part.s of lime water and linseed oil, welt 
 mixed, forms one of the most soothing of all appll 
 cations. Should nmch fever prevail, it is to be re- 
 duced by bleeding, purging, &c. but if on the con- 
 trary the system seems to sink, wine, bark, &c. 
 must be employed. 
 
 Of mortification. 
 
 From what has already been staled, it is evident 
 that in treating wounds, &c. as well as diseases, 
 one ^-. rat and important indication is to repress ex- 
 cessive inflammation, which, if allowed to proceed 
 to a certain ])oint, sometimes produces mortifica- 
 tion or the death of the parts. 
 
 Whenever, therefore, from the violence of the 
 fever, heat, pain, redness, and swelling, you are 
 fearful of its ending in this way, bleed, purge, &c. 
 to as great an extent as the ])atient can bear. If, 
 however, the fever and pain sucklenly cease, if the 
 ])art which before was red, swollen, and hard, be- 
 comes purple and soft, abandon at once all reduc- 
 ing measures, lay a blister over the whole of the 
 parts, and give wine, porter, bark, &.c. freely and 
 without delay. If the blisters do not put a stop to 
 the disease, and the narts become dead and offen- 
 sive, cover them with the charcoal or fermenting 
 poultice until nature se\)arates the dead \>arts from 
 the living, during which process, a gene -ous diet, 
 bark, &c. must be allowed. 
 
 There is a particular kind of mortification which 
 comes of itself, or without any apparent cau'se. It 
 attacks the small toes of old people, and com- 
 me.ices in a small bluish or black spot, which 
 spreads to different parts of the foot. To remedy 
 it, place a blister over the spot, and give two grains 
 of opium night and morning, taking care to keep 
 the bo'vels open by castor oil, and to diminish the 
 quantity of opium if it occasions any unpleasant 
 effects. 
 
 In extensive mortifications of the fore-arm, it is 
 necessary to amputate. This, however, snould 
 never be done, until by the repeated application 
 of blisters to the sound parts adjoining the morti- 
 fied ones, they are disposed to separate, which may 
 be easily known by inspection. 
 
 Directions for bleeding. 
 Tie up the arm, placing the bandage a* least two 
 inches above the projection of the elbow joint, 
 and then feel for the pulse at the wrist. If it is 
 stopped, the bandage is too tight, and must be re- 
 laxed. Select the most prominent vein, and feel 
 with the tip of your finger if an artery lies near it. 
 If you feel one pulsating so close to the vein that 
 yon are fearful of wounding it, choose another. 
 Having set your lancet, (! allude, of course, to the 
 spring lancet, the only one that can be used with 
 safety,) bend the arm in tlie precise position it is to 
 be kept in while the blood flows. The cutting 
 edge of the lancet is now to be placed on the vein, 
 while you depress the handle or frame just as 
 much as you wish the cut to be deep; by touching 
 the spring on the side with your thumb, the busi- 
 ness is done. To stop the bleeding, relax the ban- 
 dage, press the two edges of the wound together, 
 place a little compress of linen on it, and bind up 
 the whole with a bandage passing round the joint ia 
 a figure of eight. 
 
 Directions for passing the catheter. 
 Take the penis of the patient near its head be- 
 tween the finger and thumh of your left hand, 
 (standing beside him) while, with your right, yoc 
 introduce the point of the instrument into the uri- 
 nary passage, its convex side towarus his knees; 
 while you push the C3thete«- down the ui-ethra, en- 
 
MEDICINE. 
 
 i3l 
 
 deavour, at the same time, to draw up the penis on 
 it. When you first introduce it, the handle will of 
 course be near the belly of the patient, and as it 
 descends will be thrown further from it, until it 
 enters the bladder, which will be known by the 
 flow of the urine. If you cannot succeed while the 
 patient is on his back, make him stand up, or place 
 him with his shoulders and back on the ground, 
 ■while his thighs and legs are helil up by assistants. 
 If still f jiled, place him again on his back, and 
 when you have got the catheter as far down as it 
 "»ill go, introduce the forefinger, well oiled, into 
 the fundament, and endeavour to push its point 
 upwards, while you still press it forward with the 
 other hand. Force is never, on any account, to be 
 used. Vary your position as often as you please, 
 let the patient try it himself, but always remember 
 it is by humouring the instrument, and not by 
 violence, that you can succeed. 
 
 Directions for passing bougies. 
 Take the penis between your finger and thumb, 
 and pass the point of the instrument, (which should 
 be well oiled) down the urethra as directed for the 
 catheter; when it has entered three or four inches, 
 depress the penis a little, and by humouring the 
 bougie with one hand, and the penis with the other, 
 endeavour to pass it as far as may be wished. The 
 patient himself will frequently succeed, when every 
 one else tails. ■ 
 
 MISCELLANTEOUS ARTICLES. 
 
 To diminish inordinate injiammation. 
 
 Mix 1 drachm of Goulanl's extract of lead, or 
 solution of sugar of lead in water, with 4 oz. of 
 rectified spirit, and oz. of distilled water. Make 
 a lotion, which is to be applied to those surfaces 
 where inflammation is very rapid. 
 
 Another method. — Dissolve '2 drachms of sul- 
 phate of zinc (white vitriol) in a pint of distilled 
 wsiter. To be applied as above. 
 
 J[larsh-maUo\u fomentation. 
 
 Boil together for a quarter of an hour, an ounce 
 of dried marsli-mallow root, with ^ an oz. of cha- 
 momile rtowers in a pint of water; strain through a 
 doth. The fomenting flannels should be sprink- 
 led with spirits, just before they ate applied to the 
 inflamed part. 
 
 Fomentation of poppies. 
 
 Brviise 4 ounces of dried pop|)y heads, and then 
 boil them in 6 pints of water, until a quart only 
 remains after straining. This fomentation is to be 
 applied to inflamed parts, wjiere tiiere is much 
 pain, but which are required to suppurate 
 Refrigerant lotio7i. 
 
 Mix together equal parts ofacetated water of am- 
 monia and tincture of camphor; which apply to the 
 inflamed joint or other part. 
 
 Another. — Dissolve an ounce of muriate of am- 
 monia in 4 ounces of common vinegar, and add 10 
 ounces of water, to be applied with or without a 
 cloth to inflamed surfaces. 
 
 Another. — Mix together 2 ounces of rectified 
 spirit, and 5 ounces of acetated water of ammonia. 
 Sedative lotion. 
 
 Dissolve half a drachm of sugar of lead in 4 oz. 
 of distilled vinegar, and then add an ounce; of com- 
 mon spirits with a pint of water. Linen cloths 
 liipped ii. this lotion are to be applied to inflamed 
 joints, !Sc. 
 
 Cold and sedative cataplasm. 
 
 Take of goulard water a drachm and a half, rec- 
 ified spirit '2 ounces, water a pint: These are ti 
 « mixed with a sufficient quantity of the crumb ">: 
 
 a new loaf, so as to form a catapla?m, to le applied 
 at night to inflamed parts. 
 
 Another. — Mix with crumb of bread as above, 1 
 drachm of goulard water (or solution of sugar of 
 lead) and a pint of common water that has beeo 
 boiled. 
 
 Cataplasm to hasten suppuration. 
 
 Make 2 parts of finely-powdered bran, and 1 
 part of linseed meal, into a poultice, with boiling 
 water. A little oil should be spread over the sur- 
 face, just before it is applied. 
 
 Another'. — Take of crumb of bread and linseed 
 meal, equal parts. Make them into a poultice w ith 
 boiling milk. 
 
 linseed cataplasm. 
 
 Stir linseed flour into boiling water, in sufficient 
 quantity to form a cataplasm of proper consistency, 
 and before application, smear the surfsce with a 
 little olive or linseed oil. If irritation, with great 
 pain and tension, or hardness, should prevail, it 
 will be necessary to substitute a decoction of pop- 
 py heads for the common water. This poultice 
 is in general use in all tne hospitals. 
 Embrocation for sprains. 
 
 Shake in a phial, until they become white like 
 milk, 10 drachms of olive oil, with 2 drachms of 
 spirit of hartshorn (water of ammonia); then add 4 
 drachms of oil of^ turpentine. When properly 
 mixed, they may be directly used as an embroca. 
 tion for sprains and bruises. 
 
 Where weakness remains in consequence of a 
 sprain, cold water ought to be pumped on it every 
 morning; and a long calico roller should be bounJ? 
 firmly (but not too tight) round it immediately af- 
 ter. By these means, strength will soon be re- 
 stored. 
 
 Another. — Digest 15 ounces of white hard soap 
 scraped with a knife, in 4 pints of spirit of wine, 
 and 1 pint of water of ammonia, or hartshorn (li 
 quor ammonise), previously mixed in a large bot- 
 tle. When dissolved, add 5 oz. of camphor. 
 When this last is entirely dissolved, the embroca- 
 tion is fit for use. 
 
 This elegant and powerful stimulant was se- 
 lected from the Pharmacopoeia of the Middlesex 
 Hospital: — for private use, the above quantities of 
 the ingredients are to be reduced in proportion to 
 each other, according to the quantity likely to be 
 used in a family. If one-third only is required, 
 use 5 oz. of soap, 1 of camphor, 16 oz. of spirit of 
 wine, and 4 oz. of water of ammonia. 
 Application of leeches. 
 
 In the applying of leeches to the human body, 
 success is rendered more certain by prev'ously dry- 
 ing them, or allowing them to creep over a dry 
 cloth. To attract them, the part should be moist- 
 ened with cream, sugar, or blood, and if this 
 should be insufficient, the leech inaj' be coolefl by 
 touching it with a cloth dipped in cold water. The 
 escape of leeches from the part is to be prevented 
 by covering them with a wineglass or tumbler. 
 Bums and scalds. 
 
 Mr Cleghorn, a brewer in Edinburgh, has treat- 
 ed burns and scalds with success, by applying, in 
 the first place, vinegar, until the pain abates; se- 
 condly, an emollient poultice; and thirdly, as soon 
 as any secretion of matter or watery fluid appears, 
 by covering the sore with jjowdered chalk. 
 Liniment Jor the same. 
 
 Take of linseed or olive oil, lime water, eac. 
 equal parts, or 3 ounces, by measure; mix, by 
 shaking them together. This liniment is extreme- 
 ly useful in cases of scalds or burns, being singu- 
 larly efficacious in preventing, if applied in time, 
 the inflammation subsequent to these; or even in 
 removing it after it has come on. 
 
232 
 
 UMVERSAL RECEIPT BOOK. 
 
 Another.— LAme water with linseed oil has often 
 been used, as a liniment, in the proportion of an 
 ounce and a half of the latter, to 3 ounces of the 
 former. This is a very excellent application. 
 
 Another. — Many medical raf"n are partial to tlie 
 use of lime water and common spirits immediately 
 after the accident, in proportion of 3 ounces of llie 
 latter to 6 ounces of the former. This mixture 
 should be applied cold, and the parts kept con- 
 stantly covered with fine linen cloth dipped in it. 
 
 Another. — Raw potatoes, scraped or grated, may 
 be advantageously applied to recent burns and 
 scalds, if nothing belter can conveniently be had. 
 But, perhaps, the best application, immediately 
 after the accident, is common spirits united with a 
 solution of sugar of lead, (liquor acetaiis plumbi,) 
 in the proportion of 1'2 ounces of the latter to 4 
 ounces of the former. 
 
 Another. — Apply oatmeal and cold water to the 
 part affected immediately after the accident; keep 
 it on as a poultice all night; next morning, if not 
 serious, it will be quite well, neither blister nor 
 wounds appearing. 
 
 In all cases of burns and scalds, it is necessary 
 to observe, that if fever should ensue, gently h'.xa- 
 tive medicines ought to be administered. The best 
 are castor oil and Epsom salts. 
 
 If the injury arising from the scald or burn be 
 rery severe, suppuration should be promoted by 
 fomentations and em dlient cataplasms. The de- 
 formity or constriction of muscles and tendons, 
 which arises from burns and scalds, is to be ob- 
 viated as much as possible by bandage and posi- 
 tion. Particular attention must be paid to posi- 
 tion where joints are concerned, and in burns in 
 the neck. In all, the limbs should be as much as 
 possible in their natural situation of rest; but the 
 head, in particular, should be kept in a proper po- 
 sition. 
 
 Extensive burns and scalds. 
 
 In several bad cases of burns and scalds, the to- 
 pical application of well carded cotton wool has 
 succeeded in effecting a cure in a few days. For 
 this discover)' we an; indebted to chance: — The 
 child of a negro in the West Indies, in consequence 
 of falling into boiling water, was most dreadfullj' 
 scalded; the rr.^.■ther, being ignorant of any mode 
 of treatmert, immediately laid the child on the cot- 
 ton wool she had been cardifig, and covered it over 
 with it. The cotton wool adhered closely to the 
 mjured purts, and being caked by the discharge, 
 completely defended the surface from the action 
 of the atmosphere. In the course of a few days 
 the whole p* eled off with tlie injured skin, leaving 
 a healthj sutface covered with a new cuticle. The 
 same treatroo.nt has been adopted in Scotland, and 
 elsewhere, in several bad cases of burns and scalds, 
 with similar happy results. When ti»e disciiarge 
 exudes tln-ough the first layer, more cotton must 
 be added to absorb it. In order that it may adhere 
 to tho injured pai't, the surface should be moisten- 
 ed with oil. 
 
 Catapldsmfor ulcers. 
 
 Boil any quantity of fresh carrots until they are 
 suf^ciently soft to be beaten up into a smooth pulp. 
 Phis cataplasm is equally beneficial in the cure of 
 cancerous, as well as scorbutic ulcers. The latter 
 are known by a brown colour, the discharge being 
 thin and corroding, whilst »he fungous excrescen- 
 ces which shoot out, bleed on the slightest touch. 
 The ulctj- is surrounded by a livid ring, or areola, 
 in which small spots are frequently observed. The 
 former are known by their very irregular surface, 
 from several parts of which blood exudes. They 
 are attended by shooting paius, and have a fetid 
 dischnrge. 
 
 jiiwther. — B&il any quantity of the t)ottora leaves 
 
 of the common meadow sorrel, until they are sui 
 ficiently soft, then beat them into a smooth pulp, 
 which is to be applied as a cataplasm to ulcers of 
 the above mentioned nature. 
 
 Anotlier. — Poultices of the pulp of apples hav? 
 been successfuly employed on the continent for 
 these ulcers. They are made b)' mixing 2 ounces 
 of the pulp of boiled apples with the same weight 
 of the crumb of bread. 
 
 Lotion for scorbutic ulcers. 
 
 Mix from 1 to 2 drachms of muriatric acid (spirit 
 of salt) with a pint of water. This lotion is very 
 useful in cleansing and stimulating the above mei>- 
 tioned ulcers. 
 
 Anotlier. — Make a lotion by dissolving half an 
 ounce of nitrate of potass (salt-petre) in half a pint 
 of common vinegar; with which cleanse the ulcers 
 in question. 
 
 Lotion for cancerous ulcers. 
 
 Alix together an ounce and a half of the tincture 
 of muriate of iron, with seven ounces of distilled 
 water. Apply as a lotion. 
 Cojitagioiis ulcer, peculiar to soldiers and seamen. 
 
 This ulcer generates a poison capable of con- 
 verting other healthy ulcers into its own natuiv^ 
 It generally appears on the inner side of the leg, 
 near the ankle. It exhales a putrid smell, whiht 
 a thin acrimonious humour is discharged, which 
 excoriates the neighbouring parts; and fungous ex- 
 crescences frequently shoot out. Tite limb be- 
 comes much swelled and very painful, whilst the 
 sore bleeds on the slightest touch. If not checked, 
 the most fatal consequences are to be apprehended. 
 
 Treatment. — The following remedies have been 
 found most efficacious, viz. the carrot and yeast 
 poultice as mentioned before; a lotion of tinciure 
 of myrrh, 1 ounce; with " ounces of decoction of 
 bark, in equal parts; 1 scruple of sulphate of cop- 
 per, or blue vitriol, in solution with distilled wa- 
 ter, or with 8 ounces of lime water; camphorated 
 spirit of wine; camphorated vinegar; the cold salt- 
 water bath; and the application of the juice of 
 limes. If the sores remain irritable and painful, 
 the hemlock and poppy fomentations are to be 
 used; accompanied with the internal administra- 
 tion of Peruvian bark, and other tonic remedies. 
 if Leers and sore legs of poor people. 
 
 The lotion made according to the following 
 recipe, has been found very beneficial in cases of 
 foul ulcers and sore legs of poor iR;ople. It has 
 alsj succeeded (applied warm) in curing a fistu- 
 lous ulcer: Take of green vitriol, | oz. alum, ^ oz. 
 verdigris, ^ dr. crude sal ammoniac, 2 scruples. 
 
 After reducing them to powder, put them into $) 
 new glazed pipkin, holding about a quart. Set it 
 upon a slow fire, and increase by degrees till tlie 
 ingredients boil up to the top two or th'-ee times. 
 Then take it from the fire and set it to cool. 
 Break the pipkin to get the stone out. Stir them 
 round all the time they are on tlie fire with a lath. 
 The dust and the smoke should not come near the 
 eyes, nose, or mouth. Put a piece of the stonCj 
 the size of a walnut, to a quart bottle of soft water. 
 To use, shake the bottle and wet a piece of fine 
 linen four times doubled. Lay it upon a new burn 
 or old ulcer. The linen should always be ke[it 
 wet with it. [For this receipt the late emperor of 
 France gave 10,000 louis-d'ors, after it had been 
 approved of in his hospitals.] 
 
 ^Malt poultice. 
 
 Mix as much ground malt with half a pint of 
 yeast as will make a cataplasm of moderate con- 
 sistence. This poultice is gently stimulating, and 
 very serviceable in destroying the fetid and disa- 
 greeable smell which arises from foul ulcers and 
 gangrenous wounds. 
 
 Anotlier. — A similar poultice, and tor Ihe^am* 
 
MEDICINE. 
 
 »33 
 
 purpose, is prepared by stirring into an infusion of 
 malt, as niiicli oatmeal as may be required to make 
 it of a proper thickness, and afterwards aditing 
 about a spoonftd of yeast. 
 
 Strung lieer poultice. 
 
 Stir into lialf a pint of ale, or strong; l)eer-gromt<ls, 
 Rs much oatmeal or linseed-meal, as wdl make a 
 cataplasm of proper thickness. This will prove 
 an cKcillent stimulant and antiseptic for foul ul- 
 cers. It should be applied as warm as the i)arts 
 will bear, and should be renewed every six hours. 
 Veast pijiillice. 
 
 Mix well together 1 pound of linseed-meal, and 
 a pint of ale yeast. Expose this cataplasm to a 
 gentle heat, until a certain degree of fermentation 
 cakes place. This |)oultice is excellent for stimu- 
 lating and cli' "insing foul ulcers. 
 
 Charcoal poultice. 
 
 1 o ^ a pound of the common oatmeal cataplasm, 
 add two ounces of fresh burnt charcoal finely 
 pounded and sifted. Mix the wimle well together, 
 and apply it to foul ulcers a i! venereal sores: the 
 fetid smell and unhealthy ap,A;arance of which it 
 speedily destroys. 
 
 Treatment of ivhitloxv. 
 
 This is a small tumour which appears under, or 
 ftround the finger nail; it is attended with redness 
 and pain, and very quickly advances to suppura- 
 tion. After thj abscess is evacuated of the w.'iite 
 matter contained in it, it very soon heals of itself 
 The loss of the nail, however, is sometimes, 
 through improper management, the consequence 
 of the disease. 
 
 In order to check the inflammation in the first 
 instance, and thereby at once stop the disease, it 
 will be proper frequently to apply the following 
 lotion, that is, until the pain and heat are abated: 
 Dissolve one ounce of sal ainmoniac in two ounces 
 of coinmnn vinegar; adding one of rectified spirit, 
 and twelve ounces of distilled water. 
 
 Another application. — It sometimes happens that 
 the ulcer, which remains after the discharge of the 
 matter, is very indolent and difficult to heal. In 
 such a case the following application will be of 
 great service: Rub 5 an oimce of camphor, in a 
 mortar, with an ounce of oliv^ oil. Now melt 
 over a gentle fire, 8 oz. of olive oil, with 4 oz. of 
 yellow war, and stir in it ^ an ounce of a solution 
 of sugar of lead (liipior plumbi acetatis); when 
 tills mixture is cold, (jour the camphor and oil, in 
 the mortar, into it, taking care to stir the whole 
 veil until f[uite cold. If supi>uralion should en- 
 sue, marked by a white prominent sjiot, an open- 
 ing should imiaedialely be made, that the matter 
 may escape. 
 
 Jl 'hitloiv at the extremity, of the Jinger. 
 
 This kind of whitlow being more dee|)ly seated 
 than that of the nail, is more severe, and is altend- 
 vd by llirobhing and acute pain. The matter, like- 
 *'ise, often insinuates itself beneath the nail. To 
 prevent sup()uration it will be proper to keep the 
 linger immersed for a long lime in warm water, 
 and to apply the lotion, recommended for tiie same 
 pur[)ose in common whitlow. If these fail in ef- 
 fecting a resolution of the tumour, an early and 
 ■fee incision siiouid be made tlu'ough the integu- 
 ments, and carried to the bottom of the diseased 
 part; after which the blood may be allowed to fiow 
 *or some time: the opening is to be treated after- 
 wards as a common wound, viz. by the application 
 Df adhesive |)laster. 
 
 Another remedy. — I)r Halfour, of Edinburgh, 
 !ias found the application of pressure in incipient 
 cases of whitlow to succeed in preventing the for- 
 mation of matter, and speedily to cure the disease. 
 He applies compression with the hand in a degree 
 n'hich the patient can easily bear, with the view of 
 2 E ■ • 
 
 preventing extensive suppuration, and then n nai> 
 row fillet. This operation, in severe cases, is re- 
 peated three or four times in the course of tv r 
 days, when the pain and swelling disapj)ear, leav- 
 ing a single speck of pus at the point of the ihuinb 
 immediately under the skin. If vent be given to 
 this by the slightest touch of the lancet, the wouiid 
 will heal up immediately. 
 
 While srvellir.g. 
 
 Dr Kirkland recommends a vidatile plaster fcr 
 this disease, made after the following maimer: 
 Melt together in an iron ladle, or earthen pijikin, 
 2 oz. of soap and ^ an oz. of litharge plaster. 
 When nearly cold, stir in 1 drachm of sal ammo- 
 niac in fine powder: spread upon leather, and ap 
 ply to the joint as above. 
 
 If the above method fails, and ulceration takes 
 place, a surgeon should be applied to without delay. 
 
 Ointment for chaps and eruptions of the skin. 
 
 Sinmier ox marrow over the fire, and aftei-wardk 
 strain it through a piece of muslin into gallipots. 
 When cold, rub the part affected. 
 Ringivorm. 
 
 Mr T. G. Graham, of Cheltenham, recommentls 
 the liine water which has been used for purifying 
 gas, as a very efficacious remedy in the above 
 troublesome disease. The head is to be well 
 cleansed, morning and evening, with soap and wa- 
 ter, and afterwards washed with the lime water 
 frorn the gas works. The above lime water is a 
 very heterogeneous compound, so that it is impos- 
 sible to say which of its ingreilien's is effectual. 
 It contains lime, ammonia, sulphuretted hydrogen, 
 volatile oil, and probably several other compoundg 
 of a more complex nature. 
 
 Scald head. 
 
 Take of sidphur, 1 oz. ; lard, 1 do.; sal ammo- 
 niac, '2 drachms: Mix for an ointment, to be rub- 
 bed upon the part aftected two or three times a day. 
 Ointment for scald head, ring worm, &c. 
 
 The following ointment for scald head, ring- 
 worm, antl tetters, has uniformly succeeded in 
 speedily eftecting a cure. 
 
 Take of sub-acetate of copper (in very fine pow- 
 der), half a drachm; [jrepared calomel, 1 drachm; 
 fresh spermaceti ointment, 1 oz. Mix well to- 
 gether. To be rubbed over the parts affected every 
 night and morning. This ointment is also very 
 efficacious in cases of foul and languid ulcers. 
 Lotion for leprosy. 
 
 Wash the parts affected every morning and eve- 
 ning with the following composition: Take of oxy- 
 muriate of mercury, 4 grains; pure pyroligneous 
 acid, 1 07..; distilled water, 7 do. Mix. 
 Leprous affections of the skin. 
 
 Dr Hufeland praises the excellent efiects of .the 
 oil of the walimt kernel in leprous and other cuta- 
 neous complaints. It is one of the safest, simplest, 
 and most efficacious external remedies that can be 
 employed, as it mitigates the pains, and that burn- 
 ing sensation, sometimes almost insupportable, 
 which accompany these obstinate diseases; it never 
 seems to have any ill effect, if attention be given to 
 the eruption suddenly disappearing, or diving, as 
 it is said, by repulsion — a circumstance which fre- 
 quently happens by the application of metallic 
 ointments, and which is often attended with much 
 danger to the constitution; although it cures the 
 cutaneous affection in a short time, it is not fol- 
 lowed by any bad consequences, provided the erup- 
 tion does not, originate in any obstinate internal or 
 general disease. In a child, which was ali>iost 
 covered with chronic and suppurating pimples, 
 against which internal remedies, baths, and mer- 
 curial ointmenls, had been employed, without pro- 
 ducing a perfect cure, the oil of walnut kernel was 
 used with complete success. It is likewise an ex- 
 
 t/2 
 
234 
 
 UNIVERSAL RECEIPT BOOK. 
 
 eellent remedy in small cutaneous eruptions that 
 are now and then observed in children. The oil 
 ought to be fresh, expressed without heat, and ap- 
 plied to the HfTected places twice or thrice a day. 
 Itch ^ointment. 
 
 Take of powdered white hellebore, 2 drachms; 
 flowers of sulphur, 1 oz. ; essence of lemon, 1 oz. ; 
 hoo;s' lard, 2 '^z. Make it into an ointment. Smear 
 all the joints for three nights with this, wash it off 
 in the morning with soap and water. Repeat the 
 smearing three times at the interval of two days, 
 and the most inveterate itch is certain to disap- 
 pear. It will be well, at the same time, to take, 
 night and morning, a tea-spoonful of an electuary 
 ci flowers of Gulphur, mixed with honey or treacle. 
 I'o remove clalblains. 
 
 Take an ounce of white copperas, dissolved in a 
 quart of water, and occasionally apply it to the af- 
 ,ected parts. This will ultimately remove the 
 most obstinate blains. — N. B. This application 
 must be used before they break, otherwise it will 
 do injury. 
 
 Another method. — Take a piece of fresh wood of 
 the fir, made flat and smooth, and hold it to the 
 fire till it becomes moderately warm, and all the 
 turpentine begins to exude; then place the part af- 
 fected upon this board, and keep it there as long 
 as it can be well borne; after which, let the part 
 be washed with warm water, wrapped up in flan- 
 nel, and kept free from cold. This application is 
 improper if the chilblain be broken, but if ap- 
 plied before it has arrived at that stage, it has never 
 failed in removing the complaint after two or three 
 applications. 
 
 Another. — Crude sal ammoniac, 1 oz.; vinegar, 
 half a pint; dissolve, and bathe the part, if not yet 
 broken, two or thi-ee times a day. If sal ammo- 
 niac is not at hand, alum or common salt will do, 
 but not so effectually. If the chilblains are of 
 very long continuance, and obstinate, touch them 
 with equal parts of li(|uid opodeldoc [Uimnentiim 
 tapo)iis),ii\H\ tincture of Spanish flies, or rather less 
 of the latter. If the chilblains break, poultice or 
 dress them with basilicon, and add turpentine if 
 necessary. 
 
 Another. — The following ointment for this an- 
 noying disease, has been attended with the most 
 beneficial effect: Take of citron ointment, 1 oz.; 
 oil of turpentine, 2 drachms; olive oil, 4 do. Mix. 
 To be well rubbed over the parts affected every 
 night and morning. 
 
 Another. — The following has also been found 
 very beneficial in the cure of chilblains, both in 
 the incipient or inflammatory stage, or when ad- 
 vanced to ulceration. When in the former state, 
 the part should be well rubbed over with it by 
 means of a warm hand, and afterwards kept covered 
 with soft thin leather. When ulcerated, it should 
 be apiilied on lint, sufficiently large to cover the 
 surrounding inflammation. Take of spermaceti 
 ointment, G drachms; prepared calomel, 2 scru- 
 ples; rectified oil of turpentine, 1 drachm. Mix. 
 Treatment of corns. 
 
 When small in size, tliey are to be remove<l 
 eitlier by stimulants or escharotics, as the aiipli- 
 cation of nitrate of silver (lunar caustic), merely by 
 w ettmg the corn, and touching it with a pencil of 
 the caustic, every evening. Previous to this, the 
 skin may be softened by immersion of the feet in 
 warm water. 
 
 Another mode. — Rub together, in a mortar, 2 oz. 
 of powder of savine leaves, ^ an oz. of verdigris, 
 and ^ an oz. of red precipitate, or nitric oxide of 
 mercury. Put some of this powder in a linen rag, 
 ftnd apply it to the corn at bed-time. 
 
 Jiemoval by cutting, &c. — If the corn has at- 
 .auicd a large size, removal by cutting, or by liga- 
 
 ture, will be proper; if it hangs by a small neck, 
 the latter method is preferable. It is done bv tvin» 
 a silk thre.^d round the corn, and on its removal 
 next day, lying another still tighter, and so on till 
 completely removed. When tlie base is broad, a 
 cautious dissection ol the corn from the surround- 
 ing parts, by means of a sharp knife, or razor, is 
 necessary. This is done by paring gentlv, until 
 ttie whole is removed. In all cases of cuttiri" 
 corns, th'^ feet ought to be previously washed, as 
 in case of making a wound in the toe, great danger 
 may result from want of cleanliness in this res|)i;ct. 
 Mortification has in some instances been tlie effecl 
 of such neglect. 
 
 Prevention, £sfc. 
 
 Corns should be secured from pressure by means 
 of a thick adhesive i)laster, in the centre of which 
 a hole lias been made for the rece|(tion of the project- 
 ing part. This, with frequent immersion in water, 
 and occasional paring, has often been found to re- 
 move them, and always prevents their enlargement. 
 An effectual mode of extirpation is by tlie ap[)lic»- 
 tion of a small blister; the effect of which will be, 
 generally, to raise them, with the skin, out of their 
 bed. W hen rest from labour can be obtained, this 
 is an excellent method. Dress the blister (which 
 need not exceed the size of a silver sixpence) with 
 hogs' lard, or simple wax ointment. 
 To remove warts. 
 
 Nitrate of silver (lunar caustic) cures those trou- 
 blesome excrescences, called warts, in an extreme- 
 ly simple and harmless manner. 
 
 The method of using it is, to dip the end of the 
 caustic in a little water, and to rub it over the 
 warts. In the course of a few times, by so doing, 
 they will bt gone. The muriate of ammonia (sal 
 ammoniac) is likewise a very useful remedy. " Out 
 of twenty years' practice," says a medical corres- 
 pondent in the Monthly Magitzine, " I never knew 
 the above remedies to fail." 
 
 Hoard's paste for the piles. 
 
 Pulverize finely, in an iron mortar, 1 oz. of 
 black pepper, 1 oz. of elecampane-root, and 3 05&. 
 of fennel seed, and n..x them intimately together. 
 Now melt together, over a clear fire, 2 oz. of sugar 
 and 2 oz. of clarified honey, so as to form a clear 
 syrup, which add to the mixed powder in the mor- 
 tar, and heat the whole into a mass of uniform con- 
 sistence. This medicine is to be taken, when the 
 irritation of piles runs so high as to threaten fistu- 
 la. Ttie dose is a piece of the size of a nutmeg, to 
 be taken three times a day; this is to be washed 
 down by a glass of cold water, or white wine. 
 Extraneous bodies in the ear. 
 
 These are to be extracted by means of a small 
 forceps, or by s> ringing the ear with warm or tepid 
 water. But should such means prove unsuccess- 
 ful, they may be suffered to remain without dan- 
 ger, if they do not produce pain, as in a very short 
 time they will be forced out by the accumulating 
 wax. Insects may be killed by filling the ear with 
 oil, and afterwards removed by syringing with 
 warm water. 
 
 To check hemorrhage consequent on the extraction 
 of teeth. 
 
 Mr Cidlen, of Sheerness, recommends the follow- 
 ing metliod for the treatment of the above frequent 
 and sometimes sei'ious accident: — "Take a small, 
 fine, vial cork, of a size adapted to the socket 
 whence the tooth has been extracted and the he- 
 morrhage proceeds- then, with a small dossil of 
 lint, wet with aqi.n styptica, solution of sugar of 
 lead, and put on the smallest end of the cork, push 
 the cork into the bleeding orifice, pressing it firm- 
 ly in, till it be, as it were, wedged in 'he socket; 
 and keep it there as long as may be netessarv, de- 
 siring the patient to press against it with the teeth 
 
mp:dicine. 
 
 23P> 
 
 rf the opposite jaw till the bleeding be stopped, 
 which it is almost instantly. This acts as a tour- 
 niquet, and gives time to use wbatever other means 
 may be ileenied requisite; but it is selilonj that any 
 tbmg else is required." 
 
 Retnedies for diseases of the teeth. 
 
 If hollow or decayed, a|)-dy compound tincture 
 ol be.^aiti"-,, ::• some essential oil, on cotton, to 
 toe pv.rt; or pills with camphor and opium; or 
 otiew the routs of pellitory of Spain. Some burn 
 tt.e nerve with vitriolic or nitrous acid, or a hot 
 iron. — JMedical Pockdo Book. 
 
 CoUyvia, or eije-ioaters. 
 
 Take of extract of lead, 10 drcps, rose-water, 6 
 oi. Mi.x, and wash the eyes night and morn- 
 ing. 
 
 Anothei: — Take of extract of lead, 10 drops, 
 jpirit of camphor, 20 drops, rose-water, lialf a 
 .lint. Mix. This eye water is extremely useful 
 kii ophthalmia, attended with much inflammation. 
 
 Another. — TaKe of opium, 10 grains, camphor, 
 6 grains, boiling water, 1'2 oz. ; rub the opium ind 
 eamphor with the boiling water, and strain. This 
 collyrium abates the pain and irritation attendant 
 on severe cases of iTiflammation of the eyes. 
 
 Another. — Take of white vitriol, 5 <irachn., spi- 
 rits of cam\)hor, 1 drachm, warm water, 2 oz. 
 rose-water, 4 oz. Dissolve the vitriol in the warm 
 water, and add the s[)irit of camphor and rose- 
 water. This is a useful collyrium in the chronic 
 stale of opiithalmia, or what is generally called 
 weakness of the eyes, after inflammation. 
 
 Another. — Dissolve 10 grains of soft extract of 
 opium in 6 oz. of warm distilled water; strain 
 through fine linen, and then add 2 oz. of liquor of 
 acetate of ammonia. Where the pain is great, this 
 BoUyrium will be productive of great lelief. 
 
 Another. — Make a lotion for the inflamed eyes 
 with 20 drops of tincture of camphor, 10 drops of 
 solution of sugar of lead, 1 of Goulard's exti'act, 
 and 7 oz. of distilled water. If the pain is very 
 distressing, a drop of the vinous tincture of opium 
 may be conveyed twice a day into the eye, by 
 means of a feather. This is an effectual means of 
 obtaining relief. 
 
 Another. — Mix together one ounce of the liquor 
 of acetate of ammonia, and 7 oz. of distilled rose- 
 water. 
 
 Another. — When the eye is merely weak, fre- 
 juent ablution with cold water, either in a basin 
 )r by means of an eye-cup, of green glass, will be 
 of great use. At night a very cooling catiiplasm, 
 «r poultice, may be made of crumb of bread soak- 
 ed in a pint and a lialf of cold water, in which a 
 irachra of alum has previously been dissolved. 
 This is to be applied over the eyes in a handker- 
 nhief when going to bed. 
 
 For inf animation of the eye-lids. 
 
 The following ointment has been found exceed- 
 ingly be:<eficial in inflamm'^.tions of the eye-ball 
 and edges of the eye-lids, which are become v-'ry 
 prevalent in the metropolis. Take of prepared 
 calomel, 1 scruple, spermaceti ointment, ^ oz. 
 Mix them well together in a glass mortar; apply a 
 small quantity to each corner of the eye, every 
 night and morning, and also to the edges of the 
 lids, if they are affected. If this should not even- 
 tually remove the inflammation, the following lo- 
 tion may be applied three or four times a day, by 
 mean* of an eye-cup. The bowels should be kept 
 in a laxative state, by taking occasionally a ^ of an 
 oz. of the Cheltenham or Epsom salts. 
 
 Lotion to be used at the same time. 
 
 Take of acetated zinc, 6 grains, rose-water, 
 (fresh) 6 oz. Mix. Before the ointment is applied to 
 the corners of the eyes, v\'ash them with this lotion. 
 Tliese rexaedies have unifarmly succeeded in every 
 
 case of inflammation of the eyes o which thej nave 
 been applied. 
 
 Treatment of styes. 
 
 These are small abscesses seateil in the edge of 
 the eyelid, and produced fr'om the olislruction ot 
 very minute glands. They are often attended with 
 much heat and i)ain, and always with great incon 
 venience. If they do not suppurate quickly, a 
 small poultice of bread and milk is to be apjtlied 
 warm. When the matter is formed, an opening 
 should be made with the point of a lancet, and a 
 small portion of weak citrine oinli^ient is after- 
 wards to be applied. 
 
 Infusion of senna. 
 
 Take of senna, 3 drachms, lesser cardamom seeds, 
 husked and bruised, ^ do.; boiling water, as much 
 as will yield a filtered infusion of 6 oz. Digest 
 for an hour, and filter, when cold. 
 
 This is a well contrived purgative infusion, the 
 aromatic correcting the drastic effects of the sen- 
 na. It is of advantage that it should be used fresh 
 prepared, as it is apt to spoil very quickly. 
 Tartarized infusion 0} senna. 
 
 Take of senna, 1^ oz. coriander seeds, bruised, 
 ^ oz. crystals of tartar, 2 drachms, distilled water, 
 1 pint. Dissolve the crystals of tartar by boiling 
 in the water; then pour the liquor, as yet boiling, 
 on the senna and seeds. Macerate for an hour, ia 
 a covered vessel, and strain when cold. The addi 
 tion of the crystals of tartar renders the taste of 
 the senna less unpleasant, and also promotes its 
 action. The quaiitity to take as a purge, is from 
 ^ an oz. to I oz. early in the morning. 
 Electuary of senna. 
 
 Take of senna, 8 oz. coriander seedy, 4 oz. li- 
 quorice, 4 oz. figs, 1 lb. pulp of tamarinds, cassia 
 fistula, and prunes, of each ^ lb. double refined 
 sugar, 2^ lbs. Powder the senna with the corian- 
 der Seeds, and sift out 10 oz. of the mixed pow- 
 der; boil the remainder with the figs and licjuorice, 
 I in 4 lbs. of water, to one half; express, and strain 
 the liquor, which is then to be evaporated to t!ie 
 weight of about l^lb.; dissolve the sugar in it, 
 add this syrup, by degrees, to the pulps; and last- 
 ly, mix in the powder. 
 
 This electuary is a very convenient laxative, and 
 has long been in common use among practitioners. 
 Taken to the size of a nutmeg, or more, as occa- 
 sion may require, it is an excellent laxative for 
 loosening the belly in costive habits. 
 Compound colocynlh pills. 
 
 Take of pith of colocynth, cut small, 6 drachms, 
 hepatic aloes, 1 1-2 oz. scaramony, 1-2 oz. lesser 
 cardamom seeds, husked and bruised, I drachm; 
 Castile soap, softened with warm water, so as to 
 have a gelatinous consistence, 3 drachms; warm 
 water, 1 pint. Digest the colocynth in the water, 
 in a covered vessel, with a moderate heat, for 4 
 days. To the liquor, expressed and filtered, add 
 the aloes and scammony, separately, reduced to 
 powder; then evaporate the mixture to a proper 
 thickness for making pills, having added, tjwards 
 the end of the evaporation, the soa|)-jelly and pow- 
 dered seeds, and mix all the ingredients thorough- 
 ly together. 
 
 These pills are much used as warm and stomachic 
 laxatives; they are well suited for costiveness, so 
 often attendant on people of sedentary lives, and, 
 upon the whole, are one of the most useful articles 
 in the materia medica. 
 
 Aloetic pills. 
 
 Take of socotrine aloes, powdered, 1 oz. extract 
 of gentian, 3 oz. oil of caraway seeds, 2 scruples, 
 syrup of ginger, as much as is sufficient. Beat 
 them together. The dose is about ten grains. 
 Compound aloetic pills. 
 
 Take of hepat c aloes, I oz. ginger root in pr -v 
 
236 
 
 UNIVERSAL RECEIPT BOOK. 
 
 der, 1 drachm, soap, lialf oz. essence of pepper- 
 mint, half (h-aeliin. Powder the aloes witli the 
 gins^er, then add the soap and the oil, so as to form 
 an intimate mixture. This is an excellent purge 
 for costive hahils, in the dose of from 5 to 10 grs. 
 Compound rhubarb pills. 
 
 Take of rhuharb, in powder, 1 oz. socotrine 
 aloes, 6 drachms, myrrh, half oz. volatile oil of 
 peppermint, half drachm. Make them into a mass, 
 uith a sufficient quantity of syrup of orange peel. 
 These pills are intended for moderately warming 
 and strengthening the stomach, and gently opening 
 tlie belly. A scruple of the mass may be taken 
 uight and morning. 
 Purgative poxoder, formerly called Mera picra. 
 
 Take of socotrine aloes, I lb. white canella, 3 
 oz. Powder them separately, and then mix them. 
 The spicy canella acts as a corrigent to the aloes; 
 but the compound is more adapted to be formed 
 into pills than to be used in the state of powder. 
 It is a convenient medicine for costive habits, not 
 suuject to the piles. Dose from 10 grains to a scru- 
 ple at bed time. 
 
 J^Iild purgative emulsion. 
 
 Take of manna and oil of almonds, each 1 oz. 
 prepared kali, 12 grs. cinnamon and rose water, 
 each 3 oz. Mix carefully the oil, kali, and man- 
 na together, gradually pouring the liquids to form 
 an emulsion, of which take two table-spoonsful 
 night and morning. 
 
 Electuary for the piles. 
 
 Take of the electuary of senna, 1^ oz. washed 
 flowers of sulphur, 4drs. vitriolated kali, in pow- 
 der, 1 do. syrup of roses, as much as is sufficient. 
 Make into an electuary, of which take the size of 
 a nutmeg, going to bed, as may be required. This 
 IS an excellent remedy for persons who have the 
 piles, or are subject to their return. 
 Castor oil clyster. 
 
 Take of castor oil, 2 ounces, 1 egg; mix them 
 well, and tlien add gruel, 8 oz. which will operate 
 very mildly, and is efficacious in case of worms. 
 Purging clyster. 
 
 Take of manna, 1 oz. Dissolve in 10 oz. by 
 measure, of compound decoction of chamomile; 
 then add of olive oil, 1 oz. sulphate of niagnesia, 
 jl ounce. Mix and let it be given directly. 
 
 REMEDIES roR COUGHS AND COLDS. 
 
 Paregoric elixir, or camphorated tincture of opium. 
 
 Take of hard purified opium, in powder, ben- 
 zoic acid, eacii, 1 drachm, campiior, 2 scruples, 
 essential oil of aniseed, 1 drachm, proof spirit of 
 •wine, 2 pints. Digest for 10 days, and strain. In 
 this formula, the virtues of the opium and the cam- 
 phor are combined. It derives an agreeable flavour 
 from the acid of benzoin and essential oil. • The 
 latter will also render it more stimulating. It was 
 origiiiAllv prescribed under the title of elixir asth- 
 malicum, which it does not ill deserve. Ic con- 
 tributes to allay the tickling which provokes fre- 
 quent coughing, and at the same time, it open-s the 
 breast, and gives greater liberty of breathing. It 
 is given to children against the chincough, &c. in 
 doses of from 5 drops to 20; to adults, trom 20 to 
 100. Half an ounce, by measure, contains about a 
 grain of opium. 
 
 Expectorani pills. 
 
 Take of dried root ot squills, in fine powder, I 
 •cruple. gum ammoniac, lesser cardamom seeds, in 
 powder, extract of liquorice, each 1 drachm. Form 
 them into a mass with simple syrup. This is an 
 elegant and commodious form for the exhibition of 
 squills, whether foi promoting expectoration, or 
 with Uie other intentions to which thai medicine 
 
 j is applied. The dose is from 10 grains to I scn> 
 pie, three times a day. 
 
 JVcipohoii's pectoral pills. 
 The following recipe was copied from one in th»» 
 possession of the late emperor of France, and was 
 a ver)' favourite remedy witii Napoleon for diffi- 
 cidlv- of breathing, or oppression of the chest, 
 arismg from a collection of mucus in the air cells 
 and vessels of the lungs, and in the gullet. Con- 
 siderable benefit has been derived from them in 
 many similar cases. Take of ipecacuaniia root, in 
 powder, 30 grains, squill root, in powder, gum 
 ammoniac, do. eacli 2 scruples, mucilage of gum 
 arahic, sufficient to form a mass. To be divided 
 into 24 pills; 2 to be taken every night and morn- 
 ing. 
 
 Dr Ratcliffe''s cougu mixture. 
 Mix together 4 draclims of syrup of squills, 4 
 drachms of elixir of paregoric, 4 drachms of svrup 
 of poppies. Of this take a tea-sjioonful in a litlU 
 tea or warm water, as occasion requires. 
 Dr JMwiro's cough medicine. 
 Take 4 drachms of paregoric elixir, 2 drachm* 
 of sulphuric ether, 2 drachms of tincture of tolu. 
 Mix, and take a tea-spoonfid night and morning, 
 or wnen the cough is troublesome, in a little milk- 
 warm water. 
 
 Simple remedy for coughs. 
 Take of boiling water, half a pint, black cui^ 
 rant jelly, a dessert-spoonful, sweet spirit of nitre, 
 a tea-spoonful. Mix the jelly in the water first, 
 till it is quite dissolved, and add the nitre last. 
 Take a dessert spoonful of the mixture at night, 
 going to bed, or when the cough is troublesome. 
 The mixture shoulil be made and kept in a tea-pot, 
 or other covered vessel. 
 
 Remedy for chronic cough. 
 1 he following is very serviceable in common ob- 
 stinate coughs, unattended with fever. Take of 
 i tincture of tolu, 3 drachms, elixir of paregoric, 
 ^ an ounce, tincture of squills, 1 drachm. Two 
 tea-spoonsful to be taken in a tumbler of barley- 
 water going to bed, and when the cough is trou- 
 blesome. 
 
 For coughs in aged persons. 
 In the coughs of aged persojis, or in cases whei-e 
 there are large accumulations of purulent or viscid 
 matter, with feeble exjiectoration, the following 
 mixture will be found highly beneficial: Pour gra- 
 dually 2 drachms of nitric acid, diluted in half a 
 pint of water, on 2 drachms of gum ammoniac, and 
 triturate them in a glass mortar, until the gum is 
 dissolved. A table-si)oonful to be taken, in sweet 
 ened water, every two or three hours. 
 Cough emidsion. 
 Take of oil of almonds, 6 drachms, milk of do, 
 5 oz. rose water, gum arabic, and purified sugar, 
 equal parts, 2 dracluns. Let these be well rubbed 
 together, and take 2 table-spoonsful four times a 
 day, and a tea-spoonful upon cougnmg. This is 
 far prefei-able to the common white emulsions 
 formed by an alkali, which, uniting with the oil, 
 produces a kind of soap, and readily mingling with 
 water, forms the white appearance observed, and 
 is commonly disgusting to patients, and unpleasarit 
 to the stomach; whereas this suits every palate, 
 and removes that tickling in the throat so very dis- 
 tressing to patients. 
 
 Emulsion for a cold, &c. 
 Take of milk of almonds, 1 oz. syrup of tolu, 
 2 drachms, rose water, 2 do. tincture of squills, 
 16 drops. Make into a draught. Four to be taken 
 during the day. This is an admirable remedy .a 
 colds, and also in consumptio.is, as well as in 
 asthma. 
 
 Gargle for thrush. 
 Thrush, or aphtha in the mouth, win be greatly 
 
MEDICINE. 
 
 131 
 
 heftv-fted by the frequent use of the following \\ 
 
 farojle. Mix top;ctlier '20 drops of muriatic acid 
 spirit of salts,) 1 ounce of honey of roses, and 4 
 ounces of decoction of barley. 
 
 Another. — Make a gr.rgle of 2 drs. of borax, 1 
 ,Mi. of honey of roses, and 7 oz. of rose water. To 
 be used three or four times a day. 
 / Gorgle for sore throat. 
 
 Take of decoction of bark, 7 oz. tincture oi 
 nyrrh, 2 drachms, purified nitre, 3 do. Make in- 
 to a gargle. This is a sovereign method to dis- 
 perse a tumefied gland, or common sore throat. 
 By taking u[)()n such occasions a small lump of pu- 
 rified nitre, putting it into the mouth, and letting 
 it dissolve there, then removing it, and applying ii 
 again in a few seconds, and swallowing the saliva, 
 1 have, says Dr Thornton, for many years prevent- 
 ed a sore thr^'at from forming. 
 
 For putrid sore throat. 
 
 Take of decoction of bark, 6 oz. diluted vitriolic 
 «ciil, 1 drachm, honey of roses, 1 oz. Make into 
 a gargle; to be used, mixed with port wine, fre- 
 tjuently during the day. 
 
 For iiiflammatory sore throat. 
 
 Take of nitre, 2 drs. honey, 4 do. rose water, 
 b oz. Mix. To be used frequently. 
 
 Another. — Take of s[iirits of salts, 20 drops, 
 honey of roses, ^ oz. water, 4 do. Mix. 
 For ulcerated sore throat. 
 
 The purified lignic acid, in cases of putrid ulce- 
 rated sore throat, has been attended with the most 
 decisive success. Its internal exhibition more ef- 
 fectually allays thirst, ami abates fever, than any 
 other acid; and when applied as a gargle to iu3am- 
 ed or ulcerated sore throats, it has been found to 
 disperse tlip inflairimation, and to dete-ge the ul- 
 cers more effectually than the infusion of rose 
 leaves with the sulphuric acid, the gargle general- 
 ly resorted to in those cases. The concentrated 
 acid may be given in the dose of from 40 to 60 j 
 drops in a glass of water three or four times a day. 
 For the purpose of gargling ihe throat, 4 drachms 
 of the concentisted acid may be added to half a 
 pint of water. 
 
 MEDICINE FOn WOHWS. 
 
 77ie male fern. 
 
 Tlie root of male fern has long been esteem- 
 ed a powerful remedy for worms; and its pow ler 
 has been sold under a fictitious name, as an infalli- 
 ble specific for the broad or tape worm. Some- 
 times it has been ordered to be taken without any 
 mixture; at other times gamboge, scamraony, mer- 
 cury, and other purgative medicines, have been or- 
 dered to be taken with it. 
 
 In the year 1755, the late king of France pur- 
 chased, for a large sum of money, the recipe of a 
 medicine which was said to be an effectual cure for 
 the tape worm, from the widow of a surgeon in 
 Switzerland, whose husband used to administer it. 
 On discovery it proved to be fern root, reduced to 
 powder, which is to be taken in the following man- 
 ner: The day before the patient is to begin to take 
 the fern, he is to take a dose of some opening 
 medicine, and after its operation to make a very 
 light supper; next morning he is to take 3 drachms 
 M the powder of the fern-root, in a cup of lime- 
 flower water, and after it a little orange-peel, or 
 aonie other grateful aromatic; and if he vomits it 
 up, to take soon after another full dose of the pow- 
 der of the fern-root. Two hours after lliis is swal- 
 lowed, the following purging powders are to be 
 laken, viz. 12 grains of resin of scammony, mixed 
 with as much of the panacea mercurials, (calomel 
 Jigested in spirit of wine), and 5 grains of gam- 
 
 nose, in powdi-r; the dose being made stronger ot 
 weaker, aocnrding to the strength of Ihe patifr«t. 
 Soon after taking this dose, the patient is to drink 
 tea, ind as soon as the physic begins to o|)erate, il 
 he perceives that the tsenia is coming away, he if 
 to rer-iain on the close-stool till it lias entirely 
 passed; if the purgative «riould prove too weak, 
 the patient is to take a dose of Fipsom salts, and to 
 drink freely of broth. If the first dose of the fern 
 powder, and of the purging medicine, has not the 
 desired effect, the powder and purge are to be re- 
 peated next day; and if at any time the taenia is 
 observed to be coming away, the greatest care mutt 
 be taken not to break it. 
 
 Worm seed. 
 
 Worm seed is one of the oldest and most com- 
 mon anthelmintics, especially in the lumbrici of 
 children. On account of their essential oil, 'he* 
 are heating and stimulating. They are given to 
 children to the extent of 10 grains, or ^ a (Irachm, 
 finely powdered, and strewed on bread and butter; 
 or made into an electuary with honey * i treacle; 
 or candied with sugar; or diffused through milk, 
 and taken in the morning when the stomach is 
 empty. After they have been used for some days, 
 it is customary to give a cathartic; or they are com- 
 bined from the beginning with rhubarb, jalap, or 
 calomel. 
 
 To destroy ascarides. 
 
 I'ake of socotrine aloes, 2 drachms, new milk, S 
 ox. Rub them together for a clyster. Tliis is use- 
 ful to destroy the ascarides, or little threaa- 
 worm. 
 
 Powder of tin. 
 
 In a tea-spoonful of honey, or currant jelly, mij 
 a drachm of powder of tin, and take it twice a day 
 for six successive mornings and evenings, making 
 altogether 12 drachms, or 1^ oz. of the tin. A 
 little rhubarb, ( r any mild aperient medicine, may 
 be taken each alternate night of the six. This is 
 the quantity for an adult person, but would not 
 prove too much for a child, we apin-ehend, as the 
 tin does not act upon the bowels, but upon tit*; 
 worm itself. 
 
 0/7 of turpentine. 
 
 Dr Gibney, of Cheltenham, observes, that the 
 oil of turpentine is almost a specific in every spe- 
 cies of worms, and its failure, in the pructice of 
 many physicians, he attributes to the imi)roper ex- 
 hibition of it. When the dose is not sufficiently 
 large, it affects the kidneys and skin, and produces 
 no effect on the worm, or intestinal canal. He pre- 
 scribes 1 or 2 drachms, at intervals, for children 
 of 3 years of age, and 6 drachms for older children, 
 and more for adults. He directs it to be taken 
 when the stomach is most empty, and enjoins strict 
 abstinence during its usa. Begin with a good 
 dose early in the morning, and repeat it everv h i.T 
 for three or four houis, as circumstanses may ii>- 
 dicate. Combine with it mucilage of gum arable, 
 simple cinnamon water, and syrup. And, in case 
 it should not operate on the bowels as an aperient, 
 take a dose of castor oil. This tn atment is re- 
 newed about eveiy four or five days, for some time 
 after the evacuatiou of worms, or until the faeces 
 become healthy. 
 
 F-ssenc; of ber^amot. 
 
 An Italian physician, of great eminence, has 
 found the " essentia de cedra," (essence of berga- 
 mot,) in the dose of one or two drachms, (mixed 
 with honey,) more efficacious in destroying the 
 tape, and also the long round worm, than the oil 
 of turpentine or naphtha. 
 
 For tape-worm m children. 
 
 Beat t;p 5^ drachms of rectified oil of turpen- 
 tine, with the yolk of an egg, and some sugar and 
 water, or common syrup. Give this to a child 
 
338 
 
 UNIVERSAL IIEOKIPT BOOK. 
 
 having tape- worm 3. Two doses are sure of ex- 
 [lelling them. 
 
 Fo" the long round -worms. 
 
 Take of Uti-tMiian southernwood seed, bruised, 
 tansy seed, ditto, of each, 1 oz. Valerian root, pow- 
 deri'<l, 'i drachms, jalai) root, ditto, ^ drachm, snl- 
 piiate of potass, 1^ ditto, oxymel of squills, suffi- 
 cient to form an electuary. A dessert-spoonful is 
 to be taken morning and evening. 
 
 Cl"ng''s looim lozenges. 
 
 Efficacious as this domestic medicine is, it is still 
 dangerous in unskilful liands. With this precau- 
 tion, the composition from which these lozenges 
 Hre made, is staled as follows: 
 
 I'he yellovi lozenges. 
 
 Take of saffron, \ an ounce: boil it in one gal- 
 lon of water, and having strained it off, add of 
 eal mel, washed in spirit of wine, 12 ounces; 
 white sugar, 28 pounds; mucilage of tragacanth, 
 lufficient to make the mass. UoU this out of a 
 lufficient thickness, so that each lozenge may con- 
 tiiin one grain of calomel. If cut of any other 
 shape than s(iuare, as round or oval, much of the 
 mass -vill require making up again and again; it 
 follows, that in the square form, the mass would 
 make 5760 lozenges, whilst the first cutting, in the 
 aval or round, would only produce 2-3ils of that 
 •umber. Dose, from one to six, according to age. 
 The brown lozenges. 
 
 Take of the calomel, (as above) seven ounces, 
 lesin of jalap, 3^ pounds, sugar, pounds, muci- 
 lage of tragacantli, as much as may be found suffi- 
 tient to form the mass, which must be cut out into 
 57'20 pills, or lozenges; thus, leaving in eacii, half 
 \ grain of the panacea. The dose of these brown 
 pills is from one to six, according to age and 
 «trength. The yellow lozenge is to be taken at 
 night, the brown on the following morning. Gold 
 is to be avoided durins; the course. 
 
 MEDICINES FOR INDIGESTION. 
 
 Gentian xvine. 
 
 Take gentian root and dried lemon-peel, fresh, of 
 »ach 1 ounce, 2 drachms of long pepper, and 2 
 pints of mountain wine: infuse without heat for a 
 week, and strain out the wine for use. In com- 
 plaints of the stomach, arising from weakness or 
 indigestion, a glass of this wine may be taken an 
 hour before dinner and supper. 
 Chalybeate ivine. 
 
 Take 2 oz. of filings of iron, cinnamon and 
 mace, each 2 drachms, and 2 pints of Ulienish 
 wine. Infuse for tnree or four weeks, frequently 
 shaking the bottle, then pass the wine through a 
 fil'er. This wine is a remedy for obstruction of 
 the menses. The dose is half a wine glass taken 
 twice or thrice a ilay. Liisbon wine, if sharpened 
 with half an oz. of cream of tartar, is also beneficial. 
 Powerful tonic. 
 
 Take of decoction of bark,' 6 oz. compound 
 
 tincture of bark, 1 oz. bar' , in powder, I drachm, 
 
 calcined magnesia, 1 do. l- orin a mixture. Two 
 
 table-spoonsful are to be given three times a day. 
 
 For debility of t/ie stomach. 
 
 Take of chamomile flowers, lemon peel, orange 
 do. each 4 drachms, boiling water 1 i)int. Let 
 them remain for four hours, and strain. To the 
 strained liquor add syrup of ginger, 6 dr. The dose 
 is a wine-glassful, in the morning early, and repeat- 
 an hour before diiaier, for habits debilitated by 
 drinking, or natural weakness of the stomach. 
 Stomachic aperient pills. 
 
 The pills made according to the following recipe, 
 bave been long prescribed as a dinner pill w'ith suc- 
 cess: Take of rhubarb rooi powdered, 1^ dr&chms, 
 
 Turkey myrrh, 1 do. socotrine aloes, fj do. extraei 
 of ciiamomile flowers, 2^ do. essential oil of do. 
 If) drops. Mix well together, and ilivide into SO 
 pills. Two or three to be taken abcjt an hour be- 
 fore dinner. 
 
 Tonic draught in cases of great debility. 
 
 Take of the decoction of bark, 12 drachms, tinc- 
 ture of bark, 1 ditto, syrup of Tolu, .J ditto, diluted 
 vitriolic acid, 8 drops. Make into a draugiit, to 
 be taken tliree times a day. 
 
 D" Baidie''s prescription for indigestion. 
 
 Dissolve three drachms of sulphate of magnesia 
 in half a pint of the infusion of roses {ma<le ac- 
 cording to the London Pharmacopceia), and then 
 a(hl half an ounce of thL tincture of cascarilla. 
 Three table-S])ooiisful to be taken twice a day; i. e. 
 between the hours of breakfast and dinner, and in 
 the evening. 
 
 Abernethy''s prescription for indigestion. 
 
 Take of calomel (or sub-muriate of mercury), 
 precipitated sulphuret of antimony, each 1 scruple, 
 powder of gum guaiacum, 2 scruples, Spanish 
 soaj), as much as will he sufficient to form into 29 
 pills, which are to be taken night and morning. 
 For indigestion and costiveiiess. 
 
 The following reme<lies for indigestion, attend- 
 ed with heart-burn and costiveness, were prescrib- 
 ed by Dr Gregory, of Edinburgh: Take of carbo- 
 nate of potass, 4 drachms, simple cinnamon water, 
 pure wa'er, each 6 oz. compound tincture of gei>- 
 tian, J oz. Mix. Three large spoonsful are to b« 
 taken twice a day. 
 
 Jlccompanying purgative. 
 
 Take of compound pill ot aloes, with colocynth, 
 2 drachms. To be divided into 24 pills, two to be 
 taken twice a week. 
 
 Remedy for flatulency. 
 
 Take of bay berries, 6 drachms, grains of para- 
 dise, 2 do. socotrine aloes and filings of iron, each 
 2 scruples, oil of turpentine, 2 drachms, simple 
 syrup, sufficient to form an electuary. 
 Dr Jieece's remedy for flatulence and cramp in 
 the stomach. 
 
 Take of carbonate of soda, 1 drachm, com- 
 pound tincture of rhatany, 1 ounce, compound 
 tinctur" of ginger and chamomile, 3 drachms, cam- 
 phorated julep, 7 ounces. Mix. Three table- 
 spoonsful are lo be taken twice a day. 
 JVight-mare. 
 
 Great attention is to be paid to regularity and 
 choice of diet. Intemperance of every kind is 
 hurtful, but nothing is more i)rodnctive of this 
 disease than drinking bad wine. Of eatables, those 
 which are most prejudicial are, all fat and greasy 
 meats, most vegetables, fruit, and pastry. Tliese 
 ought to be avoided, or eaten with caution. Tlie 
 same may be said of salt meats, for which dyspep- 
 tic patients have frequently a remarkable predilec- 
 tion, but which are not on that account the less 
 noxious. 
 
 Moderate exercise contributes, in a superior de- 
 gree, to promote the digestion of food, and prevent 
 flatulence: those, however, who are necessarily 
 confined to a sedentary occupation, should parti- 
 cularly avoid applying to study, or bodily labour, 
 immeiliately after eating. If a strong propensity 
 to sleep should occur after dinner, it will be cer- 
 tainly better to indulge it a little, as the process ot 
 digestion frequently goes on much belter during 
 sleep than when awake. 
 
 Going to bed before the usual hour is a frequent 
 cause of night-mare, as it either occasions the pa- 
 tient to sleep too long, or to lie long awake in the 
 night. Passing a whole night, or part of a night, 
 without rest, likewise gives birth to the disease, as 
 it occasions the patient, on the succeeding night, to 
 sleep too soundly, liidulgiug iu sleep too late iu 
 
MEDICINE. 
 
 233 
 
 the moniing, is an almost certain method to bring 
 on tlie paroxysm, and the more fre<|uently itreturns, 
 tlie greater strength it acquires; the propensity to 
 sleep at this time is almost irresistible. Those who 
 are habitually subject to the attacks of the night- 
 mare ought never to sleep alone, but to have some 
 persons near them, so^as to be immediately awoke 
 bv their groans or struggles; and the person to 
 whom this office may be entrusted, should be in- 
 gtrncted to rouse the patient as early as possible, 
 that the paroxysm may not have time to gain 
 ^tierglh. 
 
 Digestive pills. 
 
 Take of soft extract of quassia, 1 dr.; essential 
 oil of i)eppermint, 1 drop. Make into 12 pills, of 
 which lake tiu-ee an hour before dinnei*. These 
 pills are excellent to create digestion in habits in- 
 jured by hard drinking. 
 
 To improve digestion. 
 
 Eat a small crust of bread every morning, fast- 
 ing, about an hour before breakfast. 
 To restore tlie appetite. 
 
 Take of shavings of quassia, 2 drachms; boiling 
 water, 1 pint. Let this remain in a close vessel 
 until cold, when strain off, and add to the strained 
 li(|uor, compound tincture of cardamoms, 2 oz.; 
 spirit of lavender, 4 drs. ; powder of rhubarli, I 
 .icruple. Take three table-spoonsful an hour before 
 dinner to create an appetite. 
 
 Aloetic and assafoetida pills. 
 
 Take of socotrine aioes, in powder, assafcetida, 
 soap, equal parts. Form them into a mass with 
 mucilage cf gum arable. These pills, in doses of | 
 about ten grains twi'e a day, produce the most sa- 
 lutary effects in cases of dyspepsia, attended with 
 hysteria, flatulence, and costiveness. 
 For heartburn. 
 
 This complaint is an uneasy sensation in the sto- 
 mach, with anxiety, a heat more or less violent, 
 and sometimes attended with oppression, faintness, 
 ■n inclination to vomit, or a plentiful discharge of 
 dear lymph, like saliva. 
 
 This pain may arise from various causes; such as 
 wind, sharp humours, and worms gnawing the 
 coats of the stomach; also from acrid and pungent 
 food; likewise from rheumatic and gouty humours, 
 or surfeits, and from too free a use of tea. 
 
 The diet should be of a light animal kind; the 
 drink brandy and water, toast and water, Bristol 
 water; no vegetables should be allowed; very little 
 bread, and that well toasted. 
 
 If heartburn has arisen from acidity in the fto- 
 mach, it will be necessary, after a gentle emetic, 
 to take 2 table-spoonsful of the following mixture 
 three times a day: — 3 dr. of magnesia, I scruple of 
 rhubarb, in powder; 1 oz. of cinnamon water, ^ a 
 ij;. of spirit of lavender, and 4 oz. of distilled water. 
 For heartburn, attended by pain and flatulence. 
 
 Mix together 12 grains of prepared chalk, ^ an 
 
 oz. of pe\)permint water, 1 oz. of pure water, 2 
 
 drs. of Sfjirit of pimento, and 12 drops Of tincture 
 
 ef opium. This (ii'aught is to be taken 3 times a day. 
 
 For heartburn, attended by costiveness. 
 
 In tills case, gentle laxatives, combined with car- 
 minatives, are to be administered, until the cause 
 is entirely removed. Take of confection of senna, 
 2 oz.; jalap, in powder, 2 drs.; compound powder 
 of cin.iamon, 20 grains; cream of tartar, 1 dr., and 
 *rrup of ginger as much as will form an electuary; 
 m wliich the bulk of a walnut is to be taken every 
 wght on going to bed. 
 
 DiAnnutEA, ooirr, rheumatism, &c. 
 
 ' To check diarrhoea, or looseness. 
 Take of ll»e soft extract of bark, 15 grains; puri- 
 
 fied alum, in powder, 5 do.; tincture of opium, 6 
 drops. Make into a bolus, to be taken three time* 
 a day, in ha'f a glass of red wine. 
 
 Another ntCthod. — Take of tincture of opium, 1£ 
 dnjps; chalk mixture, 6 oz.; cinamon water, I oz. 
 Make into a mixture, of which take a large table- 
 spoonful every six iiours. 
 
 Another. — Take of powder ot rhubarb, 10 grs.< 
 powder of chalk, with o[)ium, 1 scruple; do. with- 
 out do. 1 dr. Make into four papers, of which 
 take one night and morning. 
 
 Another. — Take of tincture of opium, 20 dropsy 
 chalk mixture, 4^ oz.; tincture of cinnamon, ^ oz.) 
 cinnamon water, 2 oz. Make a mixture, of w[\icli 
 take two table-spoonsful after every liquid motion. 
 Given in diarrhoea, and the looseness often attend- 
 ant upon consumption. 
 
 'I'reatinait of obstinate diarrhoea. 
 
 Take of bark, in ])owder, 2 scruples; compound 
 powder of chalk, with opium, 10 grains. Form a 
 powder, to be taken three or four times a day. 
 This is excellent in obstinate diarrhoea, first eva- 
 cuating with rhubarb and coiurabo, equal parts, 3 
 grains every four hours. 
 
 Anodyne riynter. 
 
 Take of tincture of opium, 2 drachms; decoctioB 
 of barley, 8 oz. Make a clyster, to be thrown up 
 directly. To stop diarrlicea and remove spasm. 
 Opiate enema. 
 
 Take of milk of assafoetida, 8 oz. ; tincture of 
 opium, 1 drachm. To be injected as a clyster at 
 bed time. This is useful in disorders of the anus, 
 which induce insufferable pain. 
 
 Remedy for piles. 
 
 Take of galls, in powder, 2 drachms; hogs' lard, 
 \ an oz. Make into an ointment, to be applied by 
 means of lint to the external piles, or even pressed 
 somewhat up the fundament every night. This 
 has done wonders in the piles, taking, at the same 
 time, the following: Take of quassia, in raspinga, 
 2 drachms; boiling water, 1 pint. Let it reraaia 
 three hours, strain; to 7 ounces of the strained li- 
 quor, add aromatic confection, 1 drachm; ginger, 
 in ])owder, 2 scruples. Take of this mixture, 9 
 table-spoonsful at twelve and seven every day. 
 Fills for rlieumatism. 
 
 Take of guaiacum (gum resin^ in powder, soap, 
 equal parts, 1 drachm, essential oil of juniper 
 berry, 4 drops. Make into 28 pills; take 2 four 
 time's a day. This is an admirable remedy. 
 Ointment for the same. 
 
 In America, an ointment of siramonium, made by 
 gently boiling 6 ounces of the recent leaves (bruisea) 
 in a pound and a half of fresh hog's lard, till they 
 become crisp, is in high repute as a remedy for 
 tbis disease. The size of a imtmeg, Dr Turner, 
 of Pliiladelphia, has found to remove rheumatic 
 pains, after electricity and powerful liniments, 
 with internal remedies, had totally failed; and Dr 
 Zollickoffer says, that he has known the stramo- 
 nium ointment to succeed in cases of rheumatism, 
 after the internal exhibition of the tincture of stra- 
 monium had no effect. For internal use he prefers 
 a tincture of the leaves f made in the proportion of 
 an ounce and a half of tlie dried leaves to a luiilof 
 proof spirit) to the extract. 
 
 Draught for lumbago and sciatica. 
 
 At a repent meeting of the Medical Society ol 
 London, oil of turpentine was strongly recom 
 mended, as being almost a panacea for acute rheu- 
 matism, &c. The formula in which it was admin- 
 istered is as follows: — Oil of turpentine, 20 drops, 
 decoction of bark, 1^ oz. T./ be taken e\ery 4 
 hours. The use of the lancet an J purgatives were 
 generally premised. No sensible operation ensued 
 from tiie medicine; but the parents were quickly 
 relieved of the complaiac 
 
240 
 
 UNIVERSAL RECKIPT BOOK. 
 
 Hhnmatic pains in the face. 
 
 M. Double lias administered ihe sulphate of 
 Peruviai. bark in several cases of acute ])aiiis in the 
 face, approuchino; to tic doloreux, with com|)lete 
 success. He advises it to be given in the dos_ of 
 6 grains, dissolved in camphorated jalap, three 
 times a (lay. 
 
 Friction, comp'^esdin, and peracssion. 
 
 Not oidy rheun.atism, hut the cramp and gout, 
 which Itcai- affinity to each other, have loi.g been 
 greatly relieved by friction, wherever it was bear- 
 ai)le, l)ut some cures were perfornnd upon patients 
 sligiitly attacked, by pertinaciously rubbing the 
 parts (Jay after day: to this method of obtaining 
 relief, Dr Balfour has recently added those ot 
 compression and percussion, with complete suc- 
 cess. Percussion at the sole of the foot relieves 
 pain there and higher up the limb, and com))res- 
 sion atfords a certain degre(; of ease. Compression, 
 •■lone upon the tendon of the heel, (grasping by 
 the warm hand between the finger and thumb), is 
 sure to aft'ord relief, as long as the pressure is con- 
 tinued, at least so far as the knee. A bandage 
 round the thigh gives instant relief to that part of 
 the member; grasping, or repeated pinehings, leave 
 the patient in com])arative ease. Percussion, by 
 the patient himself, with his crutch, upon the spot 
 most aftecled, is very beneficial. l)r Balfour 
 " pummels" the same part daily, until tiie cure is 
 eftected. 
 
 Tremor, caused by lifting up the limb, is always 
 to be checked by passing a bandage i-ound the 
 anele; and the reason assigned for this whole series 
 of remedies is the excitement of certain ne/ves to 
 acdon, or arresting that of olbers. This practice 
 is by no means a novelt": it has long been emj)loy- 
 ed by the negroes upon their European masters, by 
 whom it is termed " shampooing." 
 Remedy for ihe gout. 
 
 Take of rhubarb, powdered, guaiac gum, nitrate 
 ot potass, flowers of sulphur, each, 1 oz. treacle, 1 
 pound. Mix well together. From one to two 
 te*8poonsful (according to its aperient effects) to 
 be taken every night, with a little warm gin and 
 vmter. 
 
 The Chelsea pensioner'' s remedy for gout and 
 rhewnadsm. 
 
 Gum guaiacum, 2 drachms, rhubarb, pulv. ^ 
 drftchm, flowers of sulphur, ^ oz. cream of tartar, 
 2 dracbiixs, nutmeg, or ginger powder, ^ dr. 
 Made an electuary with treacle, and two teaspoons- 
 ful taken night am. morning; and if the fit of the 
 gout or rheumatism is severe, a glass of hot rum 
 and water after being in bed; if much fever, white 
 wine and water, or hot gruel. To be continued a 
 few davs. If 2 spoonsful relax the bowels too 
 much, tbuii only 1. 
 
 Go7it cordial. 
 
 The fullowing is a valuable remedy for gout and 
 spasms in the stomach. Take of the lesser carda- 
 mom seeds, husked and bruised, caraway seeds. 
 bruised, each, 2 oz. the best meadow saftVon, ^ an 
 oz. Turkey rhubarb, thinly sliced, l^oz. gentian 
 root, do. ^ of an oz. Mix, and infuse in a wine 
 quart bottle of white brandy for a fortnight. The 
 dose is a lable-spoonful, with an equal quantity of 
 water, to be taken every third day. 
 The Portland pOToder. 
 
 Take of aristolochia rotunda, or birthwort root, 
 gentian loot, tops and leaves, germander, do. 
 ground pine, do. centaury, do. Take of all these, 
 well dried, powdered, and sifted fine, equal weight: 
 itiix them well together, and take 1 drachm of ibis 
 mixed powder every morning fasting, in a cup of 
 wine and water, urotb, tea, or any other vehicle 
 you like best; keep fasting an hour and a half after 
 rf; continue this for three months witliout inter- 
 
 ruption, then d'minish the dose to J ot a dractiic 
 for liiree months longer, then to ^ a drachm for 
 six montiis more, taking it regularly everj' morn- 
 ing if pos^iible: after the first year, it will be suffi- 
 cient to take ^ a drachm every other day. As this 
 medicine operates insensibly, it will perhaps take 
 two jears before j'ou receive any great benefit, sc 
 you must not be discouraged, though you do not 
 perceive at first any great amendment; it works 
 slow, but sure; it doth not confine the patient to 
 any (larticular diet, so one lives soberly, and ab- 
 stains from those meats and liquors that have 
 always been accounted |)ernicious in the gout, as 
 champaign, drams, iiigh sauces, &c. 
 
 N. B. In rheumatism which is not habitual, a 
 few of the drachm doses may do; but if habitual, 
 or of long duration, the powder must be taken as 
 for the gout. The remedy requires patience, as il 
 operates but slowly in both distempers. 
 Pradier''s cataplasm. 
 
 Pradier's remedy for the gout was purchased by 
 the Emperor Napoleon, pro bono publico, for 
 jb'2500: — Take of balm of Mecca, fi dr. red bark, 
 I oz. saftVon, ^ oz. sarsaparilla, 1 oz. sage, I oz. 
 rectified spirit of wine, 3 lbs. Dissolve separately 
 the balm of Mecca in one-tbii'd of the spirit of 
 wine; macerate the rest of the substances in the 
 remainder for forty-eight bours, filter, and mix the 
 two liquors for use; the tincture obtained is mixed 
 with twice or thrice the quantity of lime water; the- 
 bottle must be siiaken in order to mix the precipi- 
 tate, settled at the bottom by standing. 
 JMode of application. 
 
 The following is the mode of employing the 
 remedy. A poultice must be prepared of linseed 
 meal, which must be of good consistency and 
 spread very hot, ot the thickness of a finger, on a 
 napkin, so as to be able completely to surround the 
 part afiected; if it be required for botli legs, from 
 the feet to the knees, it will take about 3 quarts of 
 linseed meal. Wlien the poultice is prepared, and 
 as hot as the patient can bear it, about -2 ounces of 
 the prepared liquor must be poured equally over 
 the whole of the surface of each, without its being 
 imbibed; the part aftecled is then to be wrapped 
 up in it, and bound up with flannel and bandages 
 to preserve the heat. The poultice is generally 
 cl Hnged every 24 hours, sometimes at the end of 
 t- ?lve. 
 
 FUMIGATION ANU VENTILATION. 
 
 To purify t/te air in hulls, theatres, and hospitaa. 
 
 Dr Van Marum has discovered a very simpte 
 method, proved by repeated experiments, of pre- 
 serving the air pure in large halls, theatres, hospi 
 lals, kc. The apparatus for tliis purpose is nothing 
 but a common lamp, made according to .\rgand's 
 construction, suspended from the roof of the hall, 
 and kept burning under a funnel, the tube of which 
 rises abf »e the roof without, and is furnished with 
 a ventilator. For his first experiment he filled iiis 
 large laboratory with the smoke of oak shavings. 
 In a few minutes after he lighted his lamp, Hw 
 whole smoke disappeartjd, and the air was perfectly 
 purified. 
 
 Simple mode of ventilation. 
 
 Ships' holds are well ventilated when there is 
 wind, by means of a sail, rigged out from the deck 
 to below, like a funnel, whose largest orifice i)oiiits 
 to leeward. But in some situations, as prisons, 
 where foul air stagnates, this metliiirl cannot be 
 adopted. 'I'herefore, the plan has been miopted 
 of making twj holes in the side of the building oi 
 ship, communicating with the open air by a tin 
 tube. Two pair of bellows are fitted up, liie noz7.t« 
 
MEDICINE. 
 
 U 
 
 p/[ one being irtro<Iuccd air-tiglit into one of the 
 lin tubes, and a leathern pipe nailed on the wall, 
 i)ver the other tube, to which it may be fastened 
 iiy wax thivad. The other end of this pipe is to 
 he made fast to the clicker-hole of the second pair 
 of bellows: a luting of plaster of Paris, render- 
 ing bi'th ends air-tight. A common blacksmith's 
 forge bellows will thus empty a space containing 
 thirty hogsheads of foul air, and supply its place 
 with good tVesli air in a very few minutes. 
 ^iir-pipes for ventilating ghip-i, &c. 
 
 Air-pi[)fs are used for drawing foul air out of 
 ships, or oilier close places, by means of tire. One 
 extremity is placed in a hole in the side of a fur- 
 nace, (cioscil in every part excepting the outlet 
 for the smoke); the other in the place which it is 
 designed to purify. The rarefaction produced l)y 
 the fire, causes a current of air to be determined 
 lo it, and the only means by which the air can ar- 
 rive at the fire being through the i)ipe, a cpiick 
 circulation in the place where the extremity of the 
 pipe may be situated, is consequently produced. 
 The air trunk. 
 
 This apparatus was contrived by Dr Hales, to 
 prevent the stagnation of putrid effluvia in jails and 
 other places, where a great number of people are 
 crowded together. It consists merely of an oblong 
 tfimk open at both ends, one of which is inserted 
 mto the ceiling of the room, the air of which is to 
 t>e kept pure: and the otlier extends a good way 
 beyond the roof. Through this trunk a continued 
 circulation is carried on; and the reason why va- 
 pours of this kind ascend more swiftly througii 
 a long trunk than a short one, is, that the pressure 
 of fluids is always according to their difterent 
 depths, without regard to the diameter of their 
 basis, or of the vessel that contains them. When 
 the column of putrid effluvia is long and narrow, 
 the difference between the column of atmosphere 
 (rressing on the upper end of the trunk, and that 
 which presses on the lower end, is much grea'er 
 than if tlie column of putrid effluvia was short and 
 wide; and consequently the ascent is much swifter. 
 One pan of a single pair of scales, which was two 
 inches in diameter, being held within one of these 
 trunks over the House of Commons, the force of 
 the ascending air made it rise so as to require four 
 grains to restore the equilibrium, and this when 
 there was no person in the house; but when it was 
 full, no less than 12 grains were requisite to restore 
 the equilibrium; which clearly shows that these 
 trunks must be of real and vei-y great efficacy. 
 German method of cooling and purifying tlie air 
 in summer. 
 
 In the hot days of summer, especially in houses 
 exposed to the meridian sun, a capacious vessel 
 fdled with cold water is placed in the middle of a 
 room, and a few green bysnebes (or as many as it 
 will hold) of lime, birch, or willow-tree, are 
 j)lunged with the lower end« into the fluid. By 
 liiis easy ex[iedient, the apartment is, in a short 
 time, rendered much cooler; the evaporation of 
 the water producing this desirable effect in sultry 
 weather, without any detriment to health. Be- 
 sides, the exhalation of green plants, under the in- 
 fluence of tlie solar rays, greatly tends to purify 
 -he air; but care must be taken that they do not 
 remain in the apartment after night-fall, or in the 
 -shade. 
 
 To fumigate fold rooms. 
 
 To one table-spoonful of common salt, and a 
 little powdered manganese, in a glass cup, add, 
 Ijur or five diff'erent times, a quarter of a wine 
 ^lass of strong vitriolic acid. Place the cup on the 
 3oor, and go out, taking care to shut the door, 
 riie vapour will come in contact with the raalig- 
 natjt miasma\ and destroy il 
 S V 
 
 Cautions in visiting sick rooms. 
 
 Never venture into a sick room in a violent per* 
 spiration, (if circumstances require a contiiiuanc« 
 there I'lr any time,) for the moment the body be- 
 comes cold, it is m a state likely to absorb the in 
 fection, and receive the disease. Nor visit a sick 
 person (especially if the complaint be of a conta- 
 gious nature) with an empty stomach; as this dis- 
 poses the system more readily to receive the infec- 
 tion. In attending a sick person, stand where the 
 air passes from the door or window to the bed of 
 the diseased, not betwixt the diseased person and 
 any fire tiiat is in tlie room, as the heat of the fire 
 will draw the infectious vapour in that direction, 
 and much danger would arise from breathing in it. 
 Fumigating poxuder. 
 
 Take of cascarilla, reduced to a coarse powder, 
 chamomile flowers, aniseed, each, equal parts, 2 
 oz. Put some hot cinders in a sh(»vel, sprinkle 
 this gradually on it, and fumigate the chambers of 
 the sick. It takes off" all smell, and keeps ofi^ in- 
 fection. 
 
 Preparation of acetic acid. 
 
 Put 4 ounces of acetate of lead, in powder, into a 
 tubulated glass retort, and poup over it 4 ounces of 
 sulphuric acid. Place the retort in a sand-bath, 
 the heat of which siiould be kept as uniform as pos- 
 sible. A<lapt a common receiver, over which there 
 must be constantly kept a piece of wet flannel or 
 cotton for the condensation of the gas as it comes 
 over. Sometimes sulphurous acid gas wii' be 
 found to adulterate the acetic acid; this is easily 
 known by the suffocating odour which it emits 
 The best way to prevent this, is by a slow distilht* 
 li-in; or the whole may be distilled a second time. 
 The acetic acid possesses a very pungent odour, 
 owing to its volatility; consequently it should be 
 kept in a well stopped phial. It is used as the 
 basis of all the aromatic vinegars. 
 Jlromatic vinegar. 
 
 Acetic acid may be mixed with caniphor and 
 aromatics, as in Henry's aromatic vinegar, in a 
 quantity sufficient for* small smelling bottle, at no 
 great expense. Hut it is the acetic acid which is 
 useful in preventing infection, and not the aromat- 
 ics, which are added for the pleasure of the perfume. 
 Cheap aromatic vinegar for purifying large build- 
 ings, manufactories, &c. 
 
 Take of common vinegar any quantity; mix a 
 sufficient quantity of powdered chalk or common 
 whiting with it, as long as bubbles of carbonic acid 
 gas arise. Let the white matter subside, and pour 
 off the insipid supernatant liquor; afterwards let 
 the white powder be dried either in the open aii' or 
 by a fire. When dry, pour upon it, iti a glass or 
 stone vessel, sulphuric acid as long as white acid 
 fumes continue to ascend. This product is similar 
 to the acetic acid, known in the shops by the name 
 of aromatic vinegar. The simplicity of this pro- 
 cess points it out as a very useful and commodious 
 one for purifying prisons, hosi)ital siiijjS, and 
 houses, where contagion is presumed, or suspected, 
 the white acid fumes dift'uaing themselves quickly 
 around. 
 
 I'o prevent and destroy the mephitisni of plastcrea 
 ■walls. 
 
 Wherever a number of people are assembled, 
 either in health or sickness, the walls become in- 
 sensibly impregnated with infectious exhalations. 
 Currents of air, wtien admitted, sweep and cleanse 
 the atmosphere, but do not carry away the mias- 
 mata concealed in the porosity of the wills, whicb 
 retain the infectious humidity of the | erspiration 
 of bodies, gradually condensing on their surface 
 Quick lime may be substituted to destroy such 
 mephitism of walls, alid also to prevent Uie evil 
 The most infected tans and sieves lose their smell. 
 
242 
 
 Lr.VlVERSAL RECEIPT HOOK. 
 
 when mixet* wiili ilic whiting or size of lime. 
 Lime enters wliite-washiiig, aiii"; may heixjme the 
 nriiicipal snhstaiice of it, b\ siibsti'lutiiig it for 
 Spanish white. Wlien maile the principal ingi-e- 
 (iient of white-washing, it will prevent walls from 
 being imjjregnated with infectious miasmata. 'l"he 
 addition of milk and oil are recpiisite, for lime has 
 no adhesion on walls, nor can a body or substance 
 ne given to the layer. The slightest rubbing with 
 a pencil brush will rub it off, anil leave the wall 
 naked. The cheesy part of the milk, with the ad- 
 diiior of oil, wiiich makes a soapy body with lime, 
 form, after tb.e evaporation of the humidity, a dense 
 cohei-ent layer, or sort of varnisheil plaster, which 
 overcomes the porosity of stone, (ilaster, brick, 
 and wood. Tliis wasli has another advantage, that 
 (jf checking tiie nitrification of walls, which the 
 painting of them in water colours has a tendency 
 to accelerate. 
 
 To disinfect letters. 
 The best metliod of disinfecting letters, and 
 other articles coming from places that are supposed 
 to be visited by the plague, is to expose them to 
 the fumes of burning sulpliur, mixed with salt- 
 petre. 
 
 CAUTIONS TO GLAZIERS, PAIIfTEHS, AXD PLUMBERS. 
 
 The following medical cautions were recom- 
 mended by the physicians and surgeons of the Bath 
 Hospital, t(k those who have received benefit by the 
 use of the Bath waters, in cases where the poison 
 )f lead is concerned, as plumbers, glaziers, paint- 
 »'rs, and other artificers, who work in trades which 
 ..■xpose them to similar hazards, from the same 
 cause; to be observed by them at their return to 
 the exercise of their former occupation. 
 
 1. To maintain the strictest temperance, parti- 
 cularly respecting distilled spirits, which had bet- 
 ter be altogether forborne. 
 
 2. To pay the strictest attention to cleanliness; 
 M\A never suffer paint to stick about to daub their 
 liands: and particularly never to eat their meals, 
 '>r go to rest, without washing their hands and face 
 \vith soap, perfectly clean. 
 
 3. Not to eat or drink in the room or place 
 wherein they work; and much less to sulfer any 
 t"w)d or drink to remain unused, even for the short- 
 est space of time, in any pan of a room while 
 painting, or where colour stands; and not to work 
 i>ii ail empty stomach. 
 
 4. As the clothes of persons in this line (paint- 
 ers, particularly) are generally much soiled with 
 colour, it is recommended for them to perform 
 ttieir works in frocks of ticking, which may be fn - 
 Huently washed, and c nvenieutlj' laid aside when 
 Uie workmen go to their meals, and again put on 
 v*hen they resume Iheir work. 
 
 5. Everv business which can, in these branches, 
 sJiould be performed with gloves on their hands; 
 painters, in performing clean light work, would 
 ftiid gloves an inconvenience; but to avoid the evil 
 liere mentioned, the handle of the brash should be 
 often scraped. Woollen or worsted gloves are re- 
 eomrcended, ns they may, and should be often 
 washed, after being soiled wiih the paint, or even 
 with much rubbing against the metal. 
 
 fi. Caution is necessary in mixing, or even in 
 unpacking, the dry colours, that the fine powder 
 do not get into their mouths, or be drawn in by the 
 breath. A crape covering over the face might be 
 oi service; but care should be taken to turn always 
 die same side of the crape towards the face, and to 
 dean or wash it frecjuenlly. 
 
 7. All artificers should avoid touching lead when 
 •iCi^ and tliis caution is especially necessary for 
 
 printers or compositors, who ha'e ot'ten lost tht 
 use of their limbs by handling the tyjies, wher. 
 drying h)' the fire after being washed. 
 
 8. Glaziers' putty should never be made ot 
 ranulded by the hand. An iron pestle and mrrtar 
 would work the ingredients together, at least equal- 
 ly as well, and without hazard. It is necessaiy in 
 working ])nlty to handle it, nor is it usually per- 
 nicious; cleanliness is therefore the best recom- 
 mendation. 
 
 9. If any persons, in any of the above employ 
 ments, should feel pain in the bowels, with cos- 
 tiveness, they should immediately take 'ill drops of 
 laudanum, and when the pain is abated, two table- 
 spoonsful of castor oil, or an ounce of the bittpr 
 purging salt, dissolved in warm chamomile tea. 
 If this does not succeed, a pint, or two pints, of 
 warm soap-suds, should be thrown up as a clys- 
 ter. 
 
 10. As a preventive, two or three spoonsful ot 
 salad oil, taken in a small cup of gruel, is likely 
 to be of service, if taken daily, and steadily pur^ 
 sued. 
 
 DISEASES PECULIAR TO FEMALES. 
 
 Hystei^ic Jits. 
 
 This complaint, called also the hysteric passion, 
 appears under various shapes, and is often owing 
 to a lax tender habit, obstruction of the menses, 
 fluor albus, kc. 
 
 In the fit, the patient is seized with an oppres- 
 sion in the breast, and difficult respiration, accnni- 
 panied with a sense of something like a ball as- 
 cending into the throat, which ])L\s her under gre.-U 
 apprehensions of being suffocated; there is a loss 
 of speech, and generally violer.t convulsive mo- 
 tions. These, with a train of hypochondriac symp- 
 toms, are sufficient to determine the disease; to 
 which may be added, frequent laughing and cry- 
 ing, and various wild irregular actions: after which 
 a general soreness over all the body is felt; tlic 
 spirits are low; the feet are cold. The urine is 
 clear and limpiii, and discharged in great quantity. 
 The hysteric fit may be easily distinguished from 
 fainting; for in this the pulse and respiration are 
 entirely stopped; in that they are both perceivable. 
 Cure and prevention. 
 
 Nothing recovers a jierson sooner out of the hys- 
 teric fit, than putting the feet and legs in warm 
 water. 
 
 When low spirits proceed from a suppression of 
 the piles or the menses, these evacuations must be 
 encouraged, or repeated bleedings substituted. 
 When they take their origin from long continued 
 grief, anxious thoughts, or other distresses of mind, 
 nothing has done more service, in these cases, than 
 agreeable companj-, daily exercise, and especially 
 long journeys, and a variety of amusements. 
 
 Regimen. — A light animal food, red w ine, cheer- 
 «ful company, and a good clear air, with moderate 
 exercise, are of great importance in this disorder. 
 Drinking tea, and such like tepid relaxing fluids, 
 should by no means be indulged. 
 
 The cure consists in whatever tends to strength- 
 en the solids, and the whole habit in general; am! 
 nothing will effect this more successiuily than ?i 
 long-continued use of the mineral chalybeate win- 
 ters, and riding on horseback. 
 
 Anti-hysteric spirits. 
 
 Take of proof spirit, I pint, sal ammoniac, 2 
 ounces, assaftetida, 6 drachms, potash, 3 ounces. 
 .Mix them, and draw off, by distillation, 1 pini, 
 with a slow fire. 
 
 The sfiirit is pair *hen newly distilled, but ac- 
 quires a considerable tin^e by keeping. The dose 
 
MEDICINE. 
 
 943 
 
 IS a tea-spoonfnl in some vater, during hysterics, 
 and the same to he taken occasionally. 
 Anli-hysteric lulls. 
 
 Take of ^OInp()un(i piils ofgiilianum, 2 drachms, 
 rust of iron, 4 scruples, syru|) of !;ino;er, as much 
 HS is sufficient. Form a mass, which is to he made 
 into 4() pills, of whiclitake 4 Lit noon, and at seven 
 in the even in;^, every <lav, drinking; after them half 
 « glass of port-wine. Tiu'se pills are excellent in 
 hysteric affections. 
 
 Fcetid eii.ema. 
 
 This is made by adding to the ingredients of the 
 common clyster, '2 drachu/S of the lincture of assa- 
 firtida. 
 
 In cases of hysterics and convulsions, the fretid 
 enema is of singular use. 
 
 Olriate (Inaig-ht. 
 
 Mix together, cinnamon water, one ounce, spirit 
 of caraways, halt an ounce, sulphui'ic ether, half a 
 drachm, tincture of castor, do. Let this draught 
 be taken every six hi/urs, if the stomach should be 
 alfected by cramp. If the feet are cold, bottles 
 filled with waim water sliould be applied to them. 
 Tonic for debility in females. 
 
 Take of soft exti'act of bark, 'idrachnis, colum- 
 bo, rust of iron, each 1 do. simi)le syrup, as much 
 BS is sufficient. Make into 50 pills; take 2, and 
 gradually increase to 5, three times a day. 
 Compound galbamim pills. 
 
 Take of galbanum, opo[ianax, myrrh, sagape- 
 ' num, each one ounce, assafujtida, half an ounce, 
 syrup of salfron, as much as is sufficient. Beat 
 llirm together. These pills are excellent as anti- 
 hyslerics, and emmenagogues: half a scruple, or 
 more, may be taken every night, or oftener. 
 Comfmnnd spirit of lavender. 
 
 Take of spirit of lavender, three pounds, spirit 
 of rosemar)', one pound, cinnamon, half an ounce, 
 nutmeg, the same, red Sanders, three drachms. 
 Digest for ten days, and then strain off. This is 
 often taken upon sugar, and is a salutary cordial, 
 far preferable to drams, which are too often had re- 
 coui'se to by \iersons feeling a great sinking or de- 
 pi ssioti of the spii'.ts. 
 
 Infusion of senna, -witli, tamarinds. 
 
 Add to the int'usion of senna, before it be strain- 
 ed, an ounce of tamarinds; then strain. This forms 
 a mild and useful purge, excellently suited for deli- 
 eale stomachs, and intiammatory diseases. The 
 taste of the senna is well covered by the aromatic 
 sugar, and by the acidity of the tamarinds. An 
 ounce is a convenient puige. 
 
 Mild purgative. 
 
 Take of manna, 2 oz. tamarinds, 1 oz. rose wa- 
 t»r, I oz. Boil the rose water and tamarin \s to- 
 gether for a quarter of an hour, ti»en add the man- 
 na. Three table-spoonsful to be taken every 3 
 bours, until a motion is obtained. Less i3 to be 
 given to a child. 
 
 Fluor albus, or -whites. 
 
 The fluor albus is a flux of thin matter, of a pel- 
 lucid or white colour; sometimes it is greenish or 
 yellow, sharp and corroding, often foul and ftfilid; 
 jspecially if it be of any long stainling. 
 
 Tedious lab /urs, fre(pienl miscarriages, immo- 
 derate iiowings of tlie menses, profuse evacuations, 
 poor diet, an inactive and sedentary life, are the 
 causes which generally produce this disease. 
 Regimen, idc. 
 
 The diet should be nounsiiing; milk with isin- \ 
 ^'lass boiled in it, jellies, sago, broths, and light 
 meats, red port wine in moderation, chalybeate ' 
 waters, moderate exercise, and frequent ablution ! 
 ot the parts should be recoiniuemled. A slaiiding 
 posture of body long continued, violent dancing, i 
 or n/ich walkiui, must be forbidden. j 
 
 JlstringeiU inection. 
 
 To restore tone to the parts, it will be necessarr 
 three or four times a day, to inject a portion ct 
 liie following mixture, by means of a syringe. 
 
 Hub together in a mortar, white vitriol, 1 drachm, 
 sugar of lead, 10 ;;rains, water, 2 drachms. Mix 
 the whole with a pint of distilled water. 
 
 Another. — Mix together 1 drachm of ])owdered 
 alum, with I pint of decoction of oak-l)ark. Inject 
 as above. ^ 
 
 Tonic and astringent pills. 
 
 Take of gum kino, and exti'act of Peruvian 
 bark, each, 1 drachm, grated nutmeg, 1 scruple, 
 \)OW(lereil alum, t^ drachm, syrup, in sufficiency to 
 form a mass, which is to be divided into 36 ])ills. 
 Three of these are to be taken at eleven, forenoon, 
 and five in the afternoon; being taken two hours 
 bjfore dinner, three hours afterwards washed 
 down by a glassful of good port wine. Recourse 
 may at tlie same time be had to tincture of Peru- 
 vian bark, to preparations of steel, and mineral 
 waters. 
 
 Preve7ition. — Females aftVicled with this disor- 
 der should by no means indulge in the too free use 
 of tea, or other warm slops of a relaxing nature. 
 They should sleep on a matrass, rise early, and 
 take such exercise as may be convenient, and, if 
 possible, on horseback. Cold bathing should also 
 be used as often as convenient. In winter a flannel 
 shift ought to be worn. 
 
 Immoderate flow of the menses. 
 
 When the menses continue too longy oi' come on 
 too frequently fo" the strength of the patient, they 
 are said to be immoderate, and are generally occa- 
 sioned by weak vessels, thin blood, or a plethoric 
 habit. This often happens in delicate women, who 
 use enervating liquids too freely, especially lea. It 
 also arises in consequence of abortions, and some- 
 times attends women who are oidiged to work 
 hard. 
 
 Venesection may be resorted to, when the pa- 
 tient is of a full and I'obust habit; and, where the 
 haemorrhage is excessive, opiates are of great use. 
 Astringent fomentations. 
 
 Astringent fomentations m:iy often be very pro- 
 perly prescribed. Cloths diiqied in decoction of 
 oak or Peruvian bark, with tlie addition of a small 
 quantity of brandy, or red wine and vinegar, will 
 answer the purpose extremely well. 
 Astringent injeclion. 
 
 Where the hxinorrhage is profuse, and resists 
 the usual means now recommended, it will be ne- 
 fiessary to throw up the following astringent injec- 
 tion into tlie uterus from time to time. Take of 
 decoction of bark, 1 pint, alum in powder, 3 drs. 
 Mix, and use as an injectioTi, three times if ne- 
 cessary . 
 
 Regimen, He. — To confirm the cure, and pre- 
 vent a relapse, the body should be strengthened by 
 proper exercise, mineral waters, a light but nour- 
 ishing diet; such as light broths, red port wine iu 
 moderation, and an easy cheertul mind. 
 
 VViien an immoderate flu'c of the menses, or 
 floodings after abortion, is either attended with or 
 preceded by acute pain, not intiammatory, in the 
 lower part of the back or belly, and returns with 
 greater violence, as the discbarge comes on, opium 
 will, in such a case, answer better than astringenis, 
 and may be given in clysters, composed of 3 oi. of 
 infusion of roses, willi a draclim of laudanum. 
 Green sickness. 
 
 This disease is commonly attended with pletho- 
 ra, lislh'ssness to motion, a heaviness, paleness of 
 complexion, and pain in the back and ijiiis, also 
 lr.eiui.rihages at tlie nose, [lains in tlie heaii, with 
 a great sense of weight across tiie eyes, loathing 
 
244 
 
 LTNIVEUSAI. RECEIPT BOOK. 
 
 of fr)od, a quick and weak pulse, floor alb us, hec- 
 jc heats, coughs, and nysteric fits. 
 
 There is often indigestion and costiveness, with 
 a preternatural appetite for chalk, lime, and otlier 
 absorbents. 
 
 Regimen, i^c. — The diet ought to be nutritive 
 •nd generous, with a moderate use of wine. Exer- 
 cise ought also to be daily used, and |)articularly 
 on horseback. The mind should likewise be kept 
 jnused by associating with agreeable company. 
 Chalybeate pills. 
 
 Mix together extract of bark, and sulphate of 
 iron fgreen vitriol), each 1 scruple; sub-carbonate 
 of soda, l.S grains; powdered myrrh, 30 grains. 
 Add syrup of ginger to form the whole into a mass, 
 which divide into 34 pills. After the stomach has 
 been cleansed by a gentle emetic, two of tliese 
 are taken two or three times a day, taking care to 
 wash tiiem down with nearly a wine-glassful of the 
 following 
 
 Tonic draught. 
 
 Mi.x tv^gether compound tincture of Peruvian 
 bark, and compound tincture of cardamoms, each, 
 I oz.; compound infusion of gentian, 1 pint. 
 Chalybeate draught. 
 
 Pour 15 drops of tincture of muriate of iron into 
 % glassful of cold water, or a decoction of Peru- 
 vian bark. Drink this twice or thrice a day, au 
 hour before, or two hours after eating. 
 Tim ture of iodine. 
 
 In many cases of green sickness, attended witli 
 symptoms of approaching consumption, and also 
 in incipient phthisis, tlie saturated tincture of 
 iodine may be administered with great efl'ect. 
 
 When taken internally, it is very beneficial in 
 dispersing wen. Ten drops of the saturated tinc- 
 ture, taken three times a day, will effectually re- 
 move the complaint, in the course of five or six 
 weeks. 
 
 Cessation of the menses. 
 
 The constitution undergoes a very considerable 
 change at the critical period when menstruation 
 ceases; and it often happens that chronic, and 
 sometimes fatal complaints arise, if care is not 
 taken when tliis natural discharge terminates. It 
 .seldom stops all at once, but gradually ceases, 
 being irregular both as to quantity and time. 
 
 Regimen, &c. — When the disappearance is sud- 
 den, in females of a plethoric habit, malt liquors, 
 wine, and animal food, ought, for a time, to be ex- 
 cluded from their diet. They should likewise 
 avoid all liquors of a spirituous nature. Regular 
 exercise should be taken, and the body constantly 
 kept open by the tincture of senna, Epsom salts, or 
 any other mild laxative medicine. 
 
 If giddiness, and occasional pains in the head, 
 >ffect tlie patient, or if there be a visible fulness in 
 the vessels, the application of leeches to the tem- 
 ple, will be found very beneficial; and if ulcers 
 should break out in the legs, &c. they ought by no 
 means to be healed up, unle.'s a salutary drain, by 
 means of an issue, be established in some other part. 
 Dropsy. 
 
 Dissolve an ounce of saltpetre in a pint of cold 
 water; take a wine-glassful every morning and 
 evening ; 6 oz. will perfect the cure m about six 
 weeks. 
 
 For vormtine; aifnng pregnancy. 
 
 The morning sickness is one ot the most painful 
 feelings attendant on the pregnant state; and it is 
 one of those which medicine commonly fails to re- 
 lieve. A cup of chamomile, or peppermint tea, 
 taken when first waking, and suflFering the patient 
 lo he still for an hour, will sometimes alleviate the 
 distressing sickness: but should it recur dui'ing 
 the day, these means seldom succeed. 
 
 Two or lliree spoonsful of tlie following mixture 
 
 should then betaken, either occasionally or v/iitt. 
 the vomit'ng and heartliurn are more continual, 
 immediately after evei-y meal: — Take of calcined 
 magnesia, 1 dr.; distilled v.aler, 6 oz. ; aromatic 
 tincture of rliatanv, 6 dr.; water, pure ammonia, 
 1 dr. Mix. 
 
 .rlnother. — Dr Scellier extols the following mix- 
 ture as a remedy for nausea and vomiting, during 
 the period of pregnancy. Take of lettuce-water, 
 4 oz.; gum arabic, 1 sci-uple; syrup of white poj)- 
 pies, syrup of marsh-meadow root, each, 2 oz.; 
 Prussic acid, 4 drops. Let an apothecary prepare 
 the mixture. A l.ible-spoonful is to be taken eveiy 
 half Lour when the vomiting is present. 
 
 If the lettuce-water cannot be obtained, 8 grains 
 of the inspissated white juice (lactuarium), dis- 
 solved in 4 oz. of water, may be substituted foi it 
 Jinother. — The saline mixture, in a state of effer- 
 vescence, with a pill of one or two grains of lactua- 
 rium, is by some preferred to the above composi- 
 tion. When the matter brought up is acid, a weak 
 solution of the carbonate of sooa may be substituted 
 for the saline mixture. 
 
 To yliex'e sickness and qualms in pregnancy. 
 Take of infusion of quassia, 1 oz.; cinnamon wa- 
 ter, 4 dr.; compound spirit of ammonia, 20 drops 
 prepared oyster shells, 2 gr. Make into a draught 
 to be taken at twelve and seven o'clock every day. 
 For heartburn during pregnancy. 
 Take of solution of ammonia, calcined magnesia, 
 each, 1 dr.; cinnamon water, 2 oz.; common wa- • 
 ter, 6 oz. The dose is a table-spoonful as often as 
 required. 
 
 Head-ache. 
 When head-ache or drowsiness prove trouble- 
 some to a pregnant woman of robust habit, a few 
 ounces of blood should be taken from the arm. 11 
 she be of a weak or irritable habit, leeches ought 
 to be applied to the temjdes. In both cases, the 
 bowels should be opened by Epsom sails, or some 
 other gentle laxative medicine. 
 Hysteria. 
 When hysteria, or fainting o curs, the pregnani 
 patient should be placed in a horizontal position io 
 the open air. When she is a little recovered, s 
 glass of wine in a little cold water should be ad- 
 ministered, or, w hat is perhaps better, a few drops 
 of the spirit of hartshorn in a glass of water. 
 Costiveness and piles. 
 To prevent these, women in a pregnant state 
 should make frequent use of the following elec- 
 tuary: 
 
 Mix together in a marble mortar, 2 ounces of 
 the electuary of senna, half a drachm of powder of 
 jalap, two drachms of cream of tartar, and half an 
 ounce of syrup of roses. Half a tea-spoonful lo be 
 taken every night at bed-time, or oftener, as long 
 as the above complaints continue. 
 
 Pregnant women should be particularly carefiil 
 not to use aloes as a purgative, this medicine being 
 very apt to increase the piles. The same caution is 
 necessary with respect to Anderson's and Scott's 
 pills, the basis of both which is aloes. If the piles 
 should prove so very troublesome as to prevent tlie 
 patient from sitting comfortably, leeches ought to 
 be applied to the part; in all other cases, simple 
 ablution with cold water, with the use of purga- 
 tives as above directed, will be sufficient. 
 Troublesome itching'a. 
 Cooling laxatives are likewise proper in this 
 place; also frequent ablution with cold or luke- 
 warm water. If the itching does not speedily 
 abate, a lotion is to be applied to the parts, twie« 
 a day, consisting of a drachm of sugar of lead in a 
 pint of distilled water. 
 
 Sivellings of the feet and ancles. 
 Pregnant women are usually free from this >u>ia< 
 
MEDICINE. 
 
 S4t 
 
 (daint in the mnrning;; but suffer a good deal from 
 it towards iiij^lit. 
 
 Pririfeiitinn. — In the commencement it will be 
 merely re(|uisile fnrtbe imtient to use a foot-stool, 
 when sitting, so tliat bcT feet may never be in a 
 liana;ing );osit.ion for any lent;tli of time. 
 
 Kemedij. — If there should he great distention, so 
 as to give the sensation of almost bursting, slight 
 scarification ougiit to be made with the edge of a 
 lancet; and flannels, wrung out of a iiot fomentation 
 of chamomile, are soon after to be applied. It is 
 almost unnecessary to siate, that ibis complaint in- 
 valuably disappears at the period of delivery. 
 
 Cram/j oftlie legs and tliiglis . ( 
 
 Thiscom[lHint may be speedih' relieved by rub- 
 bing the part affected with the f )llowing liniment: 
 Mix together, (by shaking in a ]thial) laudanum, ^ 
 an oz. ; tineture of camphor, 1 oz.; and sulphuric 
 ether, ^ an oz. 
 
 Cramp in the stojnach. 
 
 This is to be avoiile<l by proper attention to diet, 
 which shoubl not be of a flatulent nature, or too 
 hard of digesliou. Attention is likewise to be paid 
 to the strite of the bowels. 
 
 Disteiidou and cracking of the shin. 
 
 This is very apt to occur in the latter months of 
 gi station, accoinpanie<l sometimes with considera- 
 b\f. soreness. It is to be relieved by freiiuent fric- 
 ti .11 with warm oil. 
 
 Distention of veins. 
 
 The veins of the legs, thighs, and belly, are apt 
 tc become eidarged in the latter stages of preg- 
 nancy. Although no bad conseijuence ever attends 
 this, it will be necessary sometimes to relieve it by 
 moderate bleeding, and by repealed small doses of 
 infusion of senna, mixed with Epsom salts; at the 
 same time using a spare diet. The distended 
 ^ein may frequently be relieved by the application 
 «jf a pi-etty tight bandage. 
 
 Jncontinency of urine. 
 
 This very uncomfortable complaint is to be re- 
 lieved by a frequent horizontal position, butcannot 
 be entirel)' remedied but by delivery. Strict 
 a**ention, however, ought to be paid to cleanliness, 
 and much comfort will be felt by the use of a large 
 sponge properly fastened. 
 
 Restlessness and -want of sleep. 
 
 In this case, cooling laxative medicines, as the 
 infusion of senna, with Ei»som salts, ought fre- 
 quently to be used. If relief be not soon obtained, 
 small quantities of blood are to be taken from the 
 patient. Opiates ought never to he used, as they 
 tend only to increase the febrile state of the 
 (latienL 
 
 Cojwidsions. 
 
 When a female is disposed to this complaint 
 from a plethoric habit, there will be great fulness 
 jud giddiness in the head, in the latter months of 
 gestation; also drowsiness, wi'h a sensation of 
 weight in the forehead when she stoops, or bends 
 forwai'd, accompanied sometimes by imijertect 
 vision, and the ajypearance of atoms floating before 
 the ej'es. In such a case, 10 or 12 oz. of blood 
 ought to be taken from the arm, and the bowels 
 lire afterwards to be kept open by frequent and 
 sniall doses of infusion of senna, mixed with E|)- 
 •om salts, until the above symptoms entirely dis- 
 appear. Wine, S[)irituous anil malt liquors, and 
 sujid, or animal food, are likewise to be avoided. 
 
 When convulsions have occurred, and when 
 tliere is reason to believe that they are owing to 
 ij'ritation, rather than plethora, it will likewise be 
 necessary to bleed the patient in a small degree, 
 both from the arm, and by tlie application of 
 ieeclies to the temples. The bowels are also to 
 je kept perfectly open, and a common clyster, 
 eontaiuing from half a dt jchm to a drachm of 
 
 laudanum, is to be administered. The ■warm bath 
 is lik(>wise exceedingly useful; at the same time 
 taking care to strengthen the habit as much at 
 possible. 
 
 The milk fever. 
 
 This fever generallj arises about the third CT 
 fourth day after delivery. The symptoms are pain 
 and distention of the breasts, shooting frequently 
 towards the arm-pit. Sometimes the breasts be- 
 come hard, hot, and inflamed. It generally con- 
 tinues a day or two, and ends spontaneously by 
 copious sweats, or a large quantity of pale urine. 
 Remedies. 
 
 If it should prove violent, especially in young 
 women of a plethoric constitution, we should a'jate 
 the inflammation by bleeding; tliis, however, is 
 rarely necessary. But, in every constitution, the 
 body must be kept open by gentle cooling laxatives, 
 or clysters. The breasts should be often drawn 
 either by the child, or, if the mother does not de- 
 sign to give suck, by some proper person. If the 
 breasts are hard, very turgid, or inflamed, emol- 
 lient fomentations ought to be applied to them. 
 The common poultice of bread and milk, with the 
 addition of a little oil, may be vised on thi» occa- 
 sion; and warm milk, or a decoction of elder- 
 flowers, for a fomentation. 
 
 Regimen. 
 
 The patient should use a thin, slender diet, con- 
 sisting only of panada, or some other farinaceous 
 substances. Her drink may be barley-water, milk 
 and water, weak tea, or the like. 
 Inflamed breasts. 
 
 When the breasts tumefy, and begin to be uiw 
 easy, a few days after deliveiy, from the milk stag- 
 nating, gentle diaphoretics, and purgatives are to 
 be used, and camphorated s[)irit of wine is to be 
 applied, or warm clotiies, dipt in brandy, are to be 
 put to the arm pits. Should pain with inflamma- 
 tion come on, ajiply a poultice of bread, milk, anc 
 oil, and an emollient fomentation; and in case su[>- 
 puration can.iot be prevented, it must be treated 
 accordingly. But, in general, it is much better to 
 let the tumour break of itself, than to open it. The 
 ulcer is afterwards to be treated according to the 
 common rules for disorders of that kind. 
 
 If there be only a hardness in the breast, from 
 coagulate<l milk, emollient cataplasms and fomen- 
 tations are to lie used, likewise fresh linseed oil, 
 by way of liniment. 
 
 Sore nippies. 
 
 Chapped or sore nipples are very frequent with 
 those who give suck. In this case the olive oil is 
 a very proper a|)plication; or fresh cream spread 
 upon flue linen; or a solution of gum arable in 
 water. 
 
 Il IS almost needless to observe, that, whatever 
 applications be made u.=e of to the nipples, they 
 ought always to be washed off before the child is 
 permitted to suck. 
 
 Puerperal fever. 
 
 Puerperal fever commonly begins with a rigor, 
 or chilliness, on the first, second, or third day after 
 delivery; followed by a violent pain and soreness 
 over the belly. There is much thirst; pain in the 
 head, chiefly in the foreheail, and parts about the 
 eyebrows; a flushing in the face; anxiety; a hot dry 
 skin; quick and weak pulse, though s .metimes il 
 will resist the finger pretty strongly; a shortness in 
 breathing; high-coloured urine, and a supi>ression 
 of the natural disciiarge. Sometimes a vomiting 
 and purging attend from the first, but in gene- 
 ral, in the beginning, the belly is costive: however, 
 when the disease -iroves fatal, a diarrhcea generally 
 supervenes, and iie stools at last become involun- 
 tary. 
 
 'I'he cause of this fever has been commonly 
 
 K2 
 
546 
 
 UNIVERSAL RECEIPT HOOK. 
 
 ascribed eillicr to a suppression of the natural dis- 
 charge, ail inflammation in the wonih, or a reten- 
 tion of the milk. 
 
 . JlemeiUes. 
 
 If the belly be costive, an emnllient opening 
 clyster is to be adminislereil; and, if stools and an 
 aljatement of the pain be not procured thereby, 
 immediate recourse is to be had to catiiarlics, and 
 repeated blecdinjij from the arm. Those to be re- 
 commended are, Epsom salts and infusion of sen- 
 na, or castor-oil; either, in suff.eient (juaiility. 
 
 After tlie intestinal canal is sufficiently cleared, 
 and the pain abates, a gentle diaphoi-jsis is to be 
 encouraged by such medicines as neither bind the 
 body, nor are heating. This intention is best 
 answered by small doses of ii)ecacuanha, tartar 
 emetic, or antimonial wine, combined with a few 
 drops of laudanum, and given about once or twice 
 in liie course of tlie twenty-four hours. In the 
 intermediate spaces of time, interpose saline 
 dranglits. 
 
 Res^imtn. 
 
 The patient's drink should consist of i)ure water 
 with a toast in it; barley water, either by itself, or 
 with the addition of a little nitre; whey njade with 
 rennet or vinegar; milk and water; lemonade; a 
 slight infusion of malt; and mint or sage tea. 
 
 MAJTAGEMENT AND DISEASES OF ClIILimEX. 
 
 Infant 7iursing: 
 A child, when it comes into the world, should 
 De laid (for the first month) upon a thin m;ulrass, 
 rather longer that itself, which the nurse may 
 sometimes keei) ui)on her lap, that tlie child may 
 always lie straight, and only sit up as the nurse 
 slants the maltrass. To set a child ipiite upright 
 before the end of the first mouL'i, is hurtful. Af- 
 lerwards, the nurse may begin to set it up and 
 dance it by degrees: and it must be kept as dry as 
 possible. 
 
 Friction. 
 The clothing should be very light, and not much 
 longer than the child, that the legs may be got at 
 with ease, in order to hive them often rulibed in 
 the day with a warm hand or flannel, and in par- 
 ticular the inside of them. Rubbing a cliild all 
 over, takes off scurf, and makes the blood cir- 
 culate. 
 
 Rubbing the ankle-bones and inside of the knees 
 will strengthen those parts, and make the child 
 stretch its knees, and keep theia flat, 
 ^usition. 
 A nm-se ought to keep a child as little in her 
 arms as possible, lest the legs should be crampeil, 
 and the toes turned inwards. Let her always keep 
 the child's legs loose. The oftener the posture is 
 changed, the better. 
 
 Exercixe. 
 By slow degrees the infant should be accustomed 
 to exercise, both within doors and in the open air; 
 but he never should be moved about immediately 
 after sucking or feeding: it will be apt to sieken 
 him. Exercise shouUl be given by carrying him 
 «»bout and gently dandling him in his niotiier or 
 lurse's arms; but dancing him up and down on the 
 knee is very fatiguing for a young child. 
 To prevent distortion. 
 Tossing a child about, and exercising it in the 
 open air in tine weallier, is of the greatest service. 
 In cities, children are not to be kept in hot rooms, 
 but to have as much air as (jossible. Want of ex- 
 ercise is the cause ol rickets, large heads, weak 
 joints, a contract<'d breast, ami uiseased lungs, be- 
 sides a numerous train of other evils. 
 
 Reiideririg cidhlren luirrly. 
 Endeavour to harden the body, but without r* 
 soiling to any violent tneans. All altem\)ts to reii 
 der chilih-en hardy, must be made by gradu;vl 
 steps. Nature admits of no sudden transitions. 
 For instance, ir.iants should, by imi)erciptible de- 
 grees, be inured to the cool, and then to the idle' 
 liath; at the same time, attention must be paid tt- 
 their previous management. If they have hitherto 
 been accustomed to an effeminating treatment, anc' 
 should he suddenly suiijected to an o)>posite ex- 
 treme, such a cliange would be attended with dan- 
 ger. \A hen children have once been accustomei! 
 to a hardy system of education, such a plan must 
 be strictly adhered to. 
 
 Cleanliness and bathing. 
 The child's skin is to be kept perfectly clean by 
 washing its limbs morning and eveniii";, and like- 
 wise its neck and ears; beginning with warm wa- 
 ter, till by degrees he will not only bear, but like 
 to be washed with cold. 
 
 After he is a month old, if he has no cough, fe- 
 ver, , nor eruption, the bath should be colder and 
 colder, (if the season is mild), and gradually it 
 may be used as it comes from the fountain. After 
 carefully drying the whole body, head and limbs, 
 another dry soft cloth, a little warmed, should l)e 
 used gently, to take all the damp from the wrinkles 
 o:- fat ()ari:. that fold together. I'hen rub the limbs; 
 i but when the body is rubbed, take special care not 
 to press upon the stom;ich or belly. On thess 
 parts the hand should move in a circle, because 
 the bowels lie in that direction. If the skin is 
 chafed, hair-powder is to be used. The utmost 
 tenderness is necessary in drying the head, and no 
 binding should be made close about it. Stpieezing 
 the head, or combing it roughly, may cause dread- 
 ful diseases, and even the loss of reason. A small 
 soft brush, lightly applied, is safer than a comb. 
 Clean clothes every morning and evening will tend 
 greatly to a child's health and comfort. 
 JJres-i. 
 With regard to the child's dress in the day, let 
 it be a shirt, a petticoat of fine flannel, two or three 
 inches longer than the chilli's feet, with a dimity 
 top (commonly calleil a bodice-coat), to tie behind. 
 Over this put a robe or frock, or whatever may 
 b„ convenient, provided it is fastened behind, 
 and not much longer than the child's feel, thai his 
 motions may be strictly ol>served. 
 
 Caps may be worn till the hair is sufficiently 
 grown, but^by no means till the child has got most 
 of its teeth. 
 
 The dress for the night may be a shirt, a blan- 
 ket to tie on, and a ihin gown to tie over the 
 blanket. 
 
 The act of dresst?t.g: 
 Some people in dressing an infant, seem in such 
 haste as lo toss him in a way tiiat mubt fatigue and 
 harass him. The most tender deliberation should 
 be observed. In adslition to this hurried dressing, 
 his clothes are often so tight that he frets and roars. 
 Pins should never be used in an infant's clothes, 
 and every string should be so loosely tied that one 
 might get two fingers between it and the part where 
 it is fixed. Haiidages round the head should bt 
 strictly forbidden. Many instances of idiotisin, 
 fits, and deformity, are owing to tight bandages. 
 •S/ee/j. 
 Infants cannot sleep too long: and it is a favoura- 
 ble symptom, when they enjoy a calm and long- 
 conli'nued rest, of whicL they should by no means 
 l)e deprived, as this is the greatest support granted 
 lo them by nature. A child lives comparatively 
 miah laster than an adult; its blood Pows more 
 I rapidly; and eveiy stimulus operates mure power- 
 
MEDICINE. 
 
 247 
 
 filly. Sleep promotes a more calm and nnifnrm 
 circulation of the blood, and it facilitates assimi- 
 lation of the nutriment received. The horizontal 
 posture, likewise, is the most favourable to the 
 fjrowth and bodily development of the infant. 
 Duration of, and time for sleep. 
 Sleep ought to be in proportion to the age of the 
 infant. After an uninterrupted rest of nine months 
 in the womb, this salutary refreshment sliould 
 lor.tinue to till up the greater part of a child's ex- 
 istence. A continued watclifulness of twenty-four 
 hviurs would prove destructive. After the age of 
 six months, the periods of sleep, as well as all 
 other animal functions, may in some degree be 
 regulated; yet, even then, a child should be suffer- 
 ed to sleep the whole night, and several hours both 
 in the morning and afternoon. Mothers and 
 nurses should endeavour to accustom infant^ from 
 the time of their birth, to sleep in the nis-ht pre- 
 ferably to the day, and for this purpose tiiey ought 
 to remove all external impressions which may dis- 
 turb tiieir rest, such as noise, light, !kc. but espe- 
 cially net to obey every call for taking them up, 
 and giving food at improper times. After the se- 
 cond year of their age, thev will not instinctively 
 require to sleep in the forenoon, tliough after 
 diiiner it may be continued till the third and 
 fourth year of life, if the child shows a particular 
 inclination to repose; because till that age, the full 
 half of its time may safely be allotted to sleep. 
 From that period, however, it ought to be shorten- 
 ed for the space of one hour with every succeeding 
 year; so that a child of seven years old may sleep 
 about eight, and not exceeding nine hours; this 
 proportion may be continued to the age of ado- 
 lescence, and even manhooil. 
 
 Axuaki.ng suddenly. 
 
 To awaken childi'en from their sleep with a 
 sa-ise, or in an imjjetuous maimer, is extremely in- 
 jtidicious and hurtful, nor is it proper to carrv tliem 
 from a dark room immediately into a glaring light, 
 against a dazzling wall; for the sudden impres- 
 sion of light debilitates the organs of vision, and 
 lays the foundation of weak eyes, from early in- 
 fancy. 
 
 Restlessness at -night. 
 
 An infant is sometimes very restless at night, and 
 it is generally owing eilher to cramming him with 
 a heavy supper, tigiit night clothes, or being over- 
 heated by too many blankets. It may also proceed 
 from putting him to sleep too early. He should 
 be kept awake till the fatmily are going to rest, and 
 the house free tVom noise. Undressing and bathing 
 will wean' and dispose him for sleep, and the uni- 
 versal stillness will promote it. This habit and all 
 others depend on attention at first. Accustom him 
 Jo regular nours, and if he has a good sleep in the 
 forenoon ftiid afternoon, it will be eas_v lo keep 
 liim biisk all the evening. It is riglit to offer him 
 drink when a young infant; and more solid, though 
 simple food, when he is going to bed, after he is 
 two or three months old. but do not force him to 
 receive it; and never let any thing but the pre- 
 scription of a physician in sickness, tempt the 
 nurses to give him wine, spirits, or any (liiig to 
 n.ake him sleep. Milk and water, whev, or thin 
 gi'uel, is the oidy fit liquor for little ones, even 
 when tliey can run about. The more simple and 
 light their tiiet and drink, the more they will 
 thrive. Such food will keep the body regular, and 
 they cannot be long well if that essential point is 
 neglected. 
 
 Jlmxaements, iJc. 
 
 The bodily education of boys and girls ought in 
 every respect lo be uniform. A great difference 
 usually prevails in the education of both sexes dur- 
 "i^; infancy. Parents, being too anxious for the 
 
 accomplishment of girls, imagine that they must 
 be kept undei a certain restraint. Bovs, in gene- 
 ral, are not laced, but poor girls are compressed 
 light enough to suffocate them; because it is erro- 
 neously sup])osed, that this injudicious practice 
 contributes to an elegant shape, though, ultimate- 
 ly, the contrary effect, is obvious; as it is the surest 
 way of making children round shouldered and 
 deformed. Girls are, from their cradles, com- 
 pelled to a more sedentaiy life; and, with thii 
 intention, dolls, and other play things, are early 
 procured: yet boys are permitted to lake more 
 frequent exercise. Thus, girls an; confined in 
 their apartments, while boys amuse themselves in 
 the open air. Such absurd constraints impede the 
 free and progressive evolution of the differenl 
 faculties inherent in the human mind. 
 The yeUow gum. 
 
 The yellow gum is known by a yellow tinge of 
 the skin, with languor and a tendency to sleep. 1( 
 is to be TL-lieved by giving a tea-spoonful or mr;ri 
 of castor oil, to clear the intestines. When tin 
 disease does not give way to this treatment, 8 dro|)s 
 of antimonial wine are lo be given in a tea-spoon- 
 lul of water, so as to prove emetic. In about 
 eight or ten hours, this is to be followed by half a 
 grain of calomel, or 4 grains of rhubarb. 
 yomiting. 
 
 Wl;ien t!ie food is vomited in an unaltered state, 
 it is generally a sign of over-feeding: but when the 
 vomiting is bilious, or when the food is jiartl) 
 digested, the diet ought to be changed, and the 
 bowels opened by 1 grain of calomel given in 
 sugar. This is to be followed by a tea-spoonful of 
 castor oil on the following morning. If the vom- 
 iting should still continue, give a gentle emetic, 
 and the calomel powder (containing I or 2 grains, 
 according to the age) soon after. If there be mui.h 
 irritation, apply a blister to the stomach; and, if 
 possible, give a tea-spoonful of the saline medicine, 
 in a state of effervescence, and containing 2 drops 
 of laudanum. 
 
 Hiccups. 
 
 These generally arise from acidity in the sto- 
 mach, and may be remedied by the administratioi 
 of 8 grains of prepared chalk with 2 grains of 
 pow<lered rhubai-b, given in a little syrup or gruel. 
 If very severe, the stomach is to be rubbed with a 
 little soap liniment, or opodeldoc, to which a littU 
 laudanum has been added. 
 
 Griping and flatulency. 
 
 These are known by conti.iual crying, restless- 
 ness, and drawing up o{ the legs. W hen attended 
 by diarhosa and green stools, it is to be relieved, 
 in general, by the administration oi a few grains 
 of rhubarb and magnesia. If sour belcbings, &c. 
 still continue, it will be proper to give a tea-sjioon- 
 ful everj' quarter of an hour, of weak solution of 
 tartar emetic, until the child vomits. After this, 
 particularly if there be any purging, it will be pro- 
 per to give a little rhubarb and magnesia again, 
 and now and then a little chalk mixture. 
 Absorbent mixture. 
 
 If the pains are very gi'tat so as to make the 
 child scream violently, two tea-spoonsful of the 
 following mixture, with 5 or 6 drops of laudanum, 
 may be given directly: Mix together, prepared 
 chalk, 1 scrui)le, tincture of caraway seeds, 3 dr. 
 compound s[)irit of lavender, I do. andof peppeiv 
 mint water, 2 oz. 
 
 As soon as there is diminution of pain, a pui'ga- 
 live* should be given, particularly if ihe bowels 
 hapjien to be in a costive state. 'I'he best will be 
 castor oil. Tin- above mixture may afterwards be 
 occasionally continued, but without the laudarmm. 
 Diurrhaa. 
 
 This may, in general, if the stools are green. 
 
UNIVERSAL RECEIPT BOOK. 
 
 tw jvlieved by a brisk purgative, of from t to 2 
 gn ins of calomel, with 4 or 5 of rliubarl), accord- 
 ing 10 the age of the ch.id. The absorbent mix- 
 ture 13 then to be given as before directed. 
 Further remedies. 
 
 When the stools are very frequent and are either 
 slimy or tinged with blood, it will be i)ro])er to 
 give 5 grains of rhubarb every 6 houi-s, tl>e food 
 being beef tea, sago, isinglass in milk or c.'df 's 
 foot jelly, the body being wra])pecl in warm flannel. 
 A small blister may likewise be applied to th? bel- 
 ly; and a dessert spooid'ul of the following tonic 
 and astringent mixture is to be given every six 
 hours: Mix together, tincture of rind, 1 drachm, 
 chalk mixture, 2 oz. laudanum, 12 drops, and cin- 
 Bimon water, 1 cz. 
 
 Opiate clynter. 
 
 If the fluid stools are ejected with great force a 
 clyster should be given, composed of half a tea- 
 cupful of boiled stai*cb, and 20 drops of laudanum. 
 This may be repeated at an interval of 8 hours, if 
 the symptoms do not aliate. 
 
 Excoriations of the skin. 
 
 Children are apt to be chafed between the thighs, 
 behind the ears, and in llie wrinkles of the neck, 
 from want of proper attention to cleanliness. In 
 such cases it will be necessary to bathe the parts 
 twice a day, (or every time that the child's things 
 are changed) with a little warm milk and water; 
 and to apply a puff with a little hair powder iiii- 
 niediately afterwards, so as to keep the parts dry. 
 — When discharges take place behind the ears, 
 they must not be dried up too suddenly, as such a 
 circumstance might produce a diversion to the 
 brain. In such cases it will be always best to give 
 frequent doses of castor oil, or calomel, every 
 night, in the proportion of 1 grain to 3 grains of 
 rliubarb. 
 
 Cutaneous eruptions. 
 
 No real danger attends these eruptions, which 
 are generally known by <,he names of red-gum, 
 nettle-rasli, kc. All that is required to be done 
 is to keep the bowels open by such means as are 
 prescribed in tiie foregoing article, and to guard 
 against cold, which might drive the eruption in- 
 wardly, and so produce internal inflammations of 
 a critical iiatun. If the milk or food be consider- 
 ed the cause, the nurse, or diet, ought to be chang- 
 ed: and if sickness and vomiting should prevail, 
 it will be proper to give the absorbent mixture 
 mentioned under the head Griping and P'latulency. 
 The thrush. 
 
 This disease makes its appearance by little ul- 
 cerations in tbe mouth, tongue, &c. of a wliite 
 colour, and sometimes of a yellow appearance. 
 They are generally owing to acidities in the sto- 
 mach, iscc. 
 
 In this disorder nothing avails more than an 
 emetic at first, and then a little magnesia and rhu- 
 barb, (if there is diarrhoea) with thin cliicken- 
 water as drink. Testaceous powders, or the ab- 
 sorbent mixture (see Griping and Fmtulency), will 
 also be proper. If there is no looseness, it will be 
 proper to give a grain or two of calomel, with 3 or 
 4 grains of rhubarb. The mouth and throat should 
 at the same lime be cleansed by gargles. 
 Su'iip of black currants. 
 
 Take of the juice of black currants, strained, 1 
 pint, double refined sugar, 24 oz. Dissolve the 
 sugar, ami boil to make a syrup. 
 
 A t'Ui-spoonful of this to be given to children in 
 the thrush. 
 
 Falling chioix of the fundament. 
 
 This happens frequently to children who cry 
 much, or who have had a (iiarrhoia, or from strain- 
 ing on going to stool. If it proceed from coslive- 
 ness, give lenitive clysters. In case the gut be 
 
 swelled or inflamed, foment with warm milk, cft 
 ilecoction of oak bark, or wash frequently with 
 cold water. The lU'otruded parts are now to be 
 replaced by the finger, and supported by a truss or 
 bandage. The internal use of tonics will be proper 
 Dentition. 
 
 When children are about cutting their teeth^ 
 they slaver much, arc feverish, hot, and uneasy, 
 their gums swell, and are very painful; they are 
 sometimes loose in tbe bowels, and at other times 
 costive; now and then convulsions come on. 
 
 Leeches are often of use applied behind the 
 ears; also blisters. 
 
 Scarift/ing the ^ims. 
 
 Instead of giving narcotics to cliildren cutting 
 their teeth, it is sti-enuously recommended to have 
 the tumid gums divided by a lancet down to tbe 
 tooth; an operation at once safe and unattended 
 with pa'n. If done in time, by removing the cause 
 of the complaint, all the symptoms will disappear 
 of them.selves. Instead of giving preparations of 
 opium, it will be found, in the majority of cases, 
 far better to administer calomel, in minute closes, 
 as this medicine is well known to possess peculiar 
 efi'icacy in promoting absorption in these parts. 
 The body, if costive, should be kept regularly 
 open, and if there should be looseness of the bow- 
 els, it should by no means be discouraged. Instead 
 of coral or any other hard body, let the child nib- 
 ble at a piece of wax candle. 
 
 Convtdsio7is. 
 
 Children are particularly liable to convulsions at 
 the period of teething, small pox, measles, and 
 other eruptive diseases; sometimes, also, from ex- 
 ternal causes, such as strait clothes, bandages, &c. 
 When they proceed from any of these, bathing tht 
 feet, or the whole body, in warm water, of 92 or 94 
 degrees, and administering a mild clyster, will 
 almost immediately relieve them. To shorten the 
 duration of the fit, cold water should be poured 
 over the face and neck, whilst the rest of tiie body 
 is in the bath. 
 
 The i-eturn of convulsions is to be preventer! 
 only by the removal of the cause of the existing ir- 
 ritation; but, in general, when the body is kept 
 carefully open, thei-e will he little cause to fear » 
 return. 
 
 Inivardfts. 
 
 In these fits the infant appears as if asleep, the 
 eyelids, however, are not (juite clo.sed, but fre- 
 quently twinkle, and show the wnites turned uj)- 
 wards. The muscles of the face are sometimes 
 slightly distorted, the mouth having the appear- 
 ance of a laugh or smile. The breath is sometimes 
 very quick, and at others stops for a time; whils* 
 the eyelids and lips are pale and dark alternately. 
 The infant startles on the least noise, and sighs 
 deeply or breaks wind. This relieves iiim for a 
 little, but he soon relapses in>o a dose. Whenever 
 the above mentioned symptoms are observed; it 
 will be right to awaken the infant, by stirring or 
 otherwise, and to rub its back and belly well be- 
 fore the fire, until wind escapes. At the same 
 time, it will be proper to give h^'rf a tea-spoonful 
 of drink or pap, containing 2 drOj,s of oil of anise 
 or caraways. As soon after as possible, a purgative 
 of castor oil, or a grain or two of calomel (accord- 
 ing to the age), witli two or three grains of rhu- 
 barb, is to be given, to empty the bowels of what 
 ever crude matter may occasion the disorder. 
 The rickets. 
 
 This disorder aft'ectsthe bones of children, and 
 causes a considerable protuberance, incurvation, or 
 distortion of them. It may arise from various 
 causes, but more particularly when proper care 
 has not been taken with children: when ibey have 
 been too tightly swathed in some parts, and too 
 
MEDICINE. 
 
 24& 
 
 loose in others; keeping them too long in one and 
 the same );asilion; and not kccpins; them clean and 
 •liy. Sometimes it may proceed from a lax habit, 
 at olliei's tVom oostiveness. 
 
 It usually appears about the eighth or nintli 
 month, and continues to the sixth or seventh year j 
 of tlif cliild's age. Tlie head becomes large, and 
 the finUnu'lle keeps long o()en; (he countenance is 
 full and florid; the joints knotty and distorted, espe- 
 cially al)out the wrists; less near the ankles. The 
 ribs protubei-ate, and grow crooked; the belly 
 swells; cough and disorder of the linigs succeed; 
 and there is, willial, a very early understanding, 
 and the child moves but weakly, and waddles in 
 walking. 
 
 Regimen, &c. — The regimen should he light 
 and properly seasoned; the air dry and clear: exer- 
 cise and motion siiouUI be encoumged, and ban- 
 dage"*, as well as instruments, contrived to keep 
 the limbs in a proper siaation; but we should take 
 care thai they be so formed as not to put the child 
 to pain, or restrain it too much. 
 
 Cold sea-bathing is of infinite use; after which, 
 friction should be used, and tiie child placed be- 
 tween two blankets, so as to encourage perspiration. 
 The back should be well rubbed with opodeldoc, 
 or good old rum, every night. 
 
 A few grains of ipecacuanha, or calomel, may 
 now and then be proper, and chalybeates are also 
 very serviceable. 
 
 A decoction of Peruvian bark is also good, 
 with red wine: it is to be used with moderation in 
 theforenoou and after dinner. 
 
 D^tariion nf the spine. 
 Dr Weitch, an emiifent physician of tSerlin, has 
 published in Hufeland's journal, a siiriple remedy 
 for weakness of the back-bone of infants, and which 
 he considers capable of preventing distortion. This 
 method consists, first, in frecpient and close exa- 
 mination of the child's back-bone; and secondly, 
 on the slightest trace of any distortion, to wash tiie 
 same wi'h brandy every morning and night, and 
 to pay the strictest attention to the child's keeping 
 a straight posture both sleeping and waking; and if 
 it can be bathed from time to time, it will be so 
 much the better. 
 
 Jelly from the raspings of ivory. 
 The raspings of ivorj' imi>art to boiling water a 
 very -pleasant jelly, which has been found more 
 easy of digestion, and more nutritious th;ui that of 
 the hartshorn shavings, or isinglass. Mixed with 
 •lie jelly ot the arrow. root, in the proportion of one 
 jiart to seven, it is much recommended for weakly 
 and ricketty children, and consumptive or ema- 
 ciated invalids. 
 
 liiiig-worm and scald head. 
 It is well known that these disoitlers, which are 
 in many respects similar, are contagious; therefore, 
 no comb or hair-brush, used oy a child affected 
 by them, is to be used l)y another child either in a 
 school or in the same family. Xor should the hat 
 or cap of snch a child be worn by any other. 
 
 'i'realinent. — The intractableness of most chil- 
 tlren, when attempted to be controlled or governed 
 by the accustomed mode of treatment, proves, in 
 most instances, a material obstacle in the way of 
 curing tiiis malignant disease; and the quickness 
 M'ith which the hair of the scalp grows in children, 
 lias hitherto, in most instances, rendered every 
 effort ineffectual. It was a constant failure, under 
 these inauspicious circumstances, that led Mr Bar- 
 low, a medical professor in Lancashire, to ado[)t 
 the subjoined lotion: — Take bt sulphate of potass, 
 recently pre[)ared, 3 d.achms; Spanish white soap, 
 I^do.; lime-water, 7^ oz. ; and spirit of wine, (2 
 tlrachms. Mix, by .shaking well in a jihial. 
 
 By bathing the affected head with this lotion a 
 2 G 
 
 few times, morning and evening, and suffering th« 
 parts to drv without interruption, the scabs will 
 decorticate and peel off from ti.e scalp, and leave 
 the parts underneath perfectly heale.l; without tor- 
 turing the patient eitherby shaving the head or cut- 
 ting off the hair. 
 
 Ointment for the same. 
 Take of spermaceti ointment, 1 oz. ; tar oint- 
 rrent, I oz.; powdered angustiira bark, .3 drachms. 
 Rub the whole well in a marble mortar, and apply 
 to the parts affected. 
 
 Alterative medicines. 
 In six cases out often, this disease is aggravated 
 by a scrofulous taint of the system; and when this 
 is the case, the following alterative medicine acce- 
 lerates the cure. 
 
 Take of oxide of zinc, pi-ecipitated sulphur of 
 antimony, each, 9 grains; resin of guaiacum, ex- 
 tract of bark, extrt.ct of hemlock, eacli, 2 scruples. 
 Mix, and form into '20 pills. 
 
 To children from siv; to ten years of age, give 
 one i)ill night and morning; under six years, half 
 a pill night and morning, mixed in raspberry 
 jam. 
 
 Instead of the above, 1 grain of calomel may be 
 given going to rest, and repeated every night; alsi 
 the use of salt water externally and internally, as 
 an alterative, has been found very useful. 
 
 In all cases the bowels ought to be kept open, 
 and the diet should consist ot wholesome and nu- 
 tritive food; avoidingfish anil salt meats. Cleanli- 
 ness and occasional use of the warm bath will 
 likewise be of service. 
 
 Hooping cough. 
 This convulsive cough is occasioned by a viscid 
 matter which cannot be easily expectorated. The 
 [)Oor infant, in endeavouring to bring it up, strains 
 violently, till he becomes almost suffocated and 
 convulsed. 
 
 Remedies. — In this complaint, next to occasicinal 
 vomiting, the daily use of the warm bath is most 
 useful, bleeding may sometimes be useful, to pre- 
 vent inflammation of the internal membranes, or 
 cupping between the neck and shoulders. Gentle 
 antimonial emetics should be given repeatedly, 
 because the symptoms are always relieved when 
 the child vomits. 
 
 Another. — Dissolve a scruple of salt of tartar in 
 a pint of water, add ten grains of cochineal, finely 
 powdered; sweeten this with sugar. Give an in- 
 fant the fourth part of a table-spoonful four limes 
 a day. To a child two or three years old, half a 
 spoonful; and to a child four years olil or upwards, 
 a spoonful. The relief will be immediate, and the 
 cure, generally, in three or four days. 
 
 To the above may be added, as auxiliaries, a 
 Bur undy pitch plaster on the [lit of the slom.ich, 
 a flannel waistcoat or shirt next the skin, and a 
 change of air when practicable. The diet should 
 be light and easy of digestion, avoiding everj' 
 thing of a fnt and oily nature. 
 
 Embrocation for hooping cough. 
 Take of emetic tartar, '2 drachms, boiling water, 
 2 oz. tincture of cantiiarides, 1 drachm, oil of 
 wild thyme, 3 diactims. -Mix. A dessert-spoon- 
 ful to lie rubbed upon the chest every night :u)d 
 morning. 
 
 Regimen, &c. for hooping congh. 
 A frequent change of air is exceedingly useful 
 in hooping cough, particularly short voyages at 
 sea; at the same time flannel is to b" worn next 
 the skin. Young children should lie with their 
 heads and shoulders raised; and « hen the cough 
 occurs, they ought to be (ilaced on their feet and 
 bent a little forward, to guard against suftbcation. 
 Tlie diet should be light, and the drink warm antl 
 I mucilaginous. 
 
560 
 
 UNIVERSAL RKCEIPr BOOK. 
 
 The croup. 
 
 This disease is peculiar to ch'.ldren, ami g;eiie- 
 •nlly fatal, if cafu is not taken in the commenoe- 
 >Ti(.'iit. It comi.ionly aj)i>roaclies with the usual 
 5i;ins of a catarrli, l)iit sometimes the (leculiaf 
 svniploms occiif at the first onset; namely, a 
 Itoarscness, with a shrill ringing sound both in 
 speaking htiiI coughing, as if the noise came from 
 a brazen tube. At the same time there is a serse 
 of \):iin aoout the lannx, and some difficulty of 
 espiration, with a whizzing sound in inspiration, 
 as if the i)assage of air was diminished: which is 
 actually the case. The cough is generally dry, 
 liut if any thing is spit up, it is a purulent matter, 
 s imetimes resemliling small portions of a mem- 
 brane. '!' iiere is also a freipient i)ulse, restlessness, 
 anil an uneasy sense of heat. The inside of the 
 •louth is sometimes without inflammation, but fre- 
 jUeutly a redness, anil even a swelling, exist. 
 Sometimes there is an ap[)earanee of matter on 
 them, like that rejected by coughing. 
 
 Rcineilies. — As soon as possible a brisk emetic 
 should be administered, for the purpose of tVeeing 
 the patient from the coagulable lymph which is al- 
 ready secreted. Topic .1 bleeiling, by means of 
 leeches, should immediately succeed, and the dis- 
 charge be encouraged. As soon as it diminishes, 
 ■A blister, so large as to cover the whole throat, 
 should be ap|)lied, and suffered to lie on for thirty 
 hours or longer. Then warm steam should be 
 inhaled, and the bowels should be evacuated by 
 calomel. 
 
 .■\s sion as the emetic has operated sufficiently, 
 opium may be administered, by which means the 
 breathing will in general be soon relieved; but 
 should it become more difficult in the co^irse of a 
 few hours, the emetic is to be agam repealed, and 
 after its o[teration the opium again employed. 
 This practice is to be alternately used till such 
 time as the patient is out of danger, wiiich will in 
 general be in the course of three or f )iu' (lays. 
 Till- cliild should i)e kept nearly upright in bed. 
 
 Another remedy. — Administer two grains of 
 calomel every four hours, until the decline of 
 the disorder's severity. As an adjunct, apply ■in 
 ointment to the breast, composed of 5 grains of 
 emetic tartar, an<l .i grains of powdered opium, to a 
 drachm of spermaceti cerate, until eruptions are 
 e.Kcited on the skin. 
 
 USEFUL DOMESTIC MEDICINES. 
 
 Ihver's sntdorijic poioder. 
 
 Take of ipecacnaidia in powdur, opium (purified), 
 each 1 part, sulphate of i)olass, 8 parts. 'l"riturate 
 them together int.) a tine powder. 
 
 The dose is from -2 to 5 grains, repeated accord- 
 ing as the patier.t's stomach and strength can bear 
 it. It is (iroper to avoid much drinking immedi- 
 ately after taking it, otherwise it is v^-ry apt to be 
 leJL-cted by vomiting, before any other eftV;cts are 
 jirodnced.' Perspiration should be kept up by 
 diluents 
 
 Jtbetic powder --Pith iron. 
 ' Take of socotrme aloei, powdered, \\ oz. 
 i-iyrrh, powdereil, '■I oz. exttact of gentian and 
 sulphate, each in powder, 1 oz. Mix them. 
 
 In this powder we have an aloetic and chalybe- 
 ate conjoini'd. It is an useful medicine, and is par- 
 ticularly employed in cases of obstructed men- 
 btrualion. 
 
 Comfmiind assnfatida pills. 
 
 Take of assafuilida, galbanum, and r.jyrrh, each 
 I oz. rectified oil of amber, I drachm. Beat them 
 nil) a mass with simple syrup. 
 
 Tne.se f.ijlj *r; anlih^'i'.eri*: ai»'. emmenagogue, 
 
 and are very well calculated for answering those 
 intentions; half a scruple, a scruple, or more, may 
 be taken every night, or oftener. 
 
 Compound uhetic piun. 
 
 Take of hepalic aloes, 1 oz. ginger powder, 1 
 drachm, soap, ^ oz. essential oil of peppermint, 
 ^ drachm. 
 
 Let the aloes and the ginger be rnbtied well to- 
 gether, then add the soap and the oil, so as to form 
 a mass. 
 
 These pills may be advantageously used for ol>- 
 viating the habitual costiveiiess of sedentary pei>- 
 sons. The dose is froTn 10 to 15 grains. 
 Aloetic and myrrh pills. 
 
 Take of S')cotrine aloes, 4 drachms, myrrh, 3 
 drachms, saffron, 1 drachm. Beat them into a 
 mass with sitnple svrup. 
 
 rh''se pills have been long employed to stimu- 
 late and open the bowels in chlorotic, hypochorv 
 driacal, and long diseased nabits. I'he dose is from 
 10 grains to a scruple, twice a day. 
 Plummer''s pills. 
 
 These pills are alterative, diaphoretic, purga- 
 tive, and beneficial in cutaneous eruptions, kc. 
 
 Take of calomel, 1 drachm, sulphate of anti- 
 li monv, 1 do. gum guaiacum, '2 drachms. 
 i -Mix these assiduously with mucilage, and divide 
 into 60 pills, two pills forming the dose. To L>t; 
 taken at night. 
 
 Componnd soap liniment. 
 
 Take of camphor, 1 oz. soap, 3 oz. spirit of 
 rosemary, 1 pint. 
 
 Digest the soap in the spirit of rosemaiy until it 
 be dissolved, and add to it the camphor. iFliis is 
 useful to excite action on the surface, and is use»J 
 to ilisperse scrofulous eidargements, anil to moist- 
 en flannel which is applied to the throat in casts 
 of quinsy. 
 
 CaSpHl opodeldoc. 
 
 Take of almond soap, '2 oz. alcohol, I l)int, 
 cam))hor, 1 oz. cajeput oil, 2 oz. 
 
 First dissolve the soap and camjiiinr in the alco- 
 hol in a retort, by means of a sand heat, and when 
 the sdntion is about to congeal, or becomes nearly 
 cold, add the oil of cajeput: shake them well to- 
 gether, and put it into bottles to congeal. 
 
 This composilion is a great improvement on the 
 opodeldocs in general use, and in cases of rheu- 
 matism, paralytic numbTiess, chilblains, enlarge- 
 ments of joints, and indolent tumours, where the 
 object is to rouse the action of absorbent vessels, 
 and to stimulate the nerves, it is a very valuable 
 external remedy. 
 
 In Several cases of lumbago and deep seated 
 rheumatic pains, it has been known to succeed in 
 the almost immediate removal of the disease. 
 IJniment of ammnnia. 
 
 Take of water of ammonia, ^ an oz. olive oil, 
 1^ oz. . 
 
 Shake them together in a phial till th»*y are 
 mixed. 
 
 In the inflammatory quinsy, a piece of flannel, 
 moistened with this mixture, applierl to the throat, 
 and renewed every four or five hours, is one of the 
 most efficacious remedies. I{y means of this warm 
 stimulating application, the neck, and sometimes 
 the whole bodv, is put into a sweat, which, aftei 
 bleeding, either carries off or lessens the inflano- 
 mation. Where the skin cannot bear the acrimo- 
 ny of this mixture, a larger proportion of oil mjy 
 be used. 
 
 Euu-de-liice. 
 
 Tc;i or twelve giaiiis of white soap are ilissolv- 
 ed in 4 oz. of rectified spirit ot wine; af"ter which 
 the solution is strained. A drachm of rectified 
 oil of amiier is then added, and the whole filtered: 
 with this solution should be mixed such a propoi-- 
 
MEDICINE. 
 
 2/) I 
 
 tion of the strongest volatile spirit of ammnni;i, m 
 R clear glass iiotlle, as will, when sufficieiUi}' siiak- 
 fii, produce a beautiful niilk-wlnte ru|iini\ If a 
 Kinil of cream siiould setlUi (in liie surface, it will 
 lie requisite to add a small (|uantity of the spii-itu- 
 f»us s iluliou of soap. Those « lio may wish loliavo 
 this liquor water pci'fumrd, mav employ lavender 
 or lluiitjary water, instead of the spirit of wine. 
 
 'F'his composition is, however, seldom ohtaiiied 
 in a genuine state wlieii |)un;hased at the shops. 
 [ts use, as an external remedy, is very extensive: 
 for it has not only heeu em[)loyed for curing the 
 bites of vipers, wasi)S, bees, gnats, ants, and other 
 insects, but also for burns, and even the bite of a 
 mad dog, though not always wiih uniform success. 
 Besities, it affords one of llie safest stimulants in 
 cases of suft'ocatioii from mephitic vapours, and in 
 liiat state of apoplexy which is termed serous, as 
 likewise after excessive intoxication, and in all 
 those paralytic complaints where the vessels of the 
 skill, or the muscular fibre require to be excited 
 into action. 
 
 Simple ointment. 
 
 Take of olive oil, 5 oz. white wax, 2 oz. This 
 is a useful emollient ointment for softening the 
 v'viii. 
 
 ObdiiKiil of h(jg''s lard. 
 
 'I'ake of prepared hog's lard, '1 lbs. rose-water, 
 3 oz. lit-at the lard with the rose-water until they 
 be mixeil: then melt the mixture with a slow fire, 
 and set it apart that the water may subside; after 
 which, pour oil' the lai-d froiu the water, constant- 
 ly stirring until it be cohl. 
 
 'I'hi.s ointment may be used for softening the 
 skin, and healing chaps. 
 
 Itip salve. 
 
 -Melt together 2^ oz. of white wa, . 3 oz. of 
 S])erniaceli, ~ oz. oil of almonds, 1 dr. of balsam 
 of Peru, and 1^ oz. of alkauet root wrapped up in 
 U linen bag. 
 
 Pour the salve into small gallipots or boxes, and 
 cover with bladder ami whiteleather. 
 
 Basilicon, or yellow resinous ointment. 
 
 Take of yellow resin, 1 lb. yellow wax, 1 do. 
 olive oil, 1 pint. Melt the resin and wax with a 
 gentle heal; then add the oil, and strain the mix- 
 ture while yet warm. 
 
 This plaster is employed for tl>e dressing of brok- 
 en chilblains, and other sores that require stimu- 
 lating; it is also used to dri\e milk away, being 
 placed over the tumid breasts when the child is 
 weaned. 
 
 'rurner''s cerate. 
 
 This ointment is known by the vulgar name of 
 turner's cerate, as curing the wounds of turners. 
 It is generally used for broken chilblains. 
 
 Take of prepared calamine, yellow wax, each 
 J lb. olive oil, 1 pint. 
 
 -Melt the wax with the oil, and as soon as they 
 begin to thicken, s|)rinkle in the [irepared cala- 
 mine and keep it stirring till the cerate is cool. 
 iSai'in ointment. 
 
 Take of fresh savin leaves, separated from the 
 stalks, and bruised, ^ lb.; prepared hogs' lard, 2 
 lbs.; yellow wax, ^ lb. Boil the leaves in the lard 
 uutil they beccuie crisp; then filter with expres- 
 sion; lastly, add the wax, and rfielt them to- 
 gether. 
 
 This is an excellent issue ointment, being, in 
 many respects, pi'eferable to those of cantharides. 
 It is mixeil with equal parts of blistering ointiflent, 
 in order to kee|) np a discharge. 
 
 ^Mercurial ointment. 
 
 Take of mercury, am! mutton suet, each, 1 part; 
 flogs' lard, 3 parts. Rub the mercury diligetitly 
 in a mortar wiih a little of the hog's lard, until (lie 
 globules disappear; then add the remainder of the 
 
 lard, and rub i.;ntil the ointment is completely pre- 
 pared. 
 
 One drachm of this ointment contains twelve 
 grains of mercury. 
 
 The \)reparation of mercurial ointment reqi;ir\;a 
 much labour, care, and patience. Dui-ing the tri- 
 turation, the meicnry is mechanically divided ii to 
 minute globules, which are prevented from rufiii ;> 
 together again by the viscosity of the fat. '1 hese 
 globules at length disappear, being oxidized, oi 
 rendered black by intimate mixture with the lard. 
 Whatever tends to favour this, (tor instance, » 
 slight degree of rancidity of the lard,) shortens 
 the time, and lessens the labour recpiii-ed for the 
 preparation of the ointment. It is not uncommon, 
 however, to use other means, which are not admls- 
 siiile, to facilitate the p/ocess, such as the use at' 
 sulpluir or turpentine. The fii-st may be detected 
 by the very black colour of the ointment, and also 
 by the sulphurous odour exhaled when a paper 
 covered with a little of it is held over the flame ot 
 a candle. The turpentine is detected by its odour 
 also, when the ointment containing it is treated in 
 the same manner. 
 
 When newly prepared, mercurial ointment has 
 a light grey or bluish colour, owing to its con- 
 taining some unoxidized metal, which separates in 
 globules when it is liquefied by a gentle heat: when 
 ke[)t for some time, the colour is much deepened, 
 and less metallic mercur)' is seen, owing to the 
 more complete oxidizement of the metal. 
 Cerate of Spanish Jiies. 
 
 Take of cerate of S[iermaceti, softened with 
 heat, draihms; S[)ani!.h Hies, finely powdei-ed, 
 one drachm. Mix them by melting over a gentle 
 fire. 
 
 Under this form, cantharides may be made to 
 act to any extent that is r.quisite. It may supply 
 the jilace either of the blistering plaster ov oint- 
 ment; and there are cases in which it is preferable 
 to either. It is, particularly, more convenient 
 than the plaster of cantharides, where the skin to 
 which the blister is to be applied, is previously 
 much attected, as in cases of small-pox. and iij 
 supporting a drain under the form of issue, it is 
 less apt to spread tlian the si/fter ointment. 
 Compound Murgundy pitch plaster. 
 
 Take of Burgundy pitch, 2 lbs. labdanura, 1 lb. 
 yello* resin, and yellow wax, each, 4 oz. express- 
 ed oil of mace, 1 oz. 
 
 To the pitch, resin, and wax melted together, 
 add first the labdaimm, anti then the oil of mace. 
 
 After a long contiimed co igh in the winter, a 
 Burgundy pitch plaster should be put over the 
 breast bone. 
 
 Compound labdanmn plaster. 
 
 Take of labdauum, 3 oz. trankincouse, 1 oz; 
 ciimamon, powdered, expressed oil of mace, each 
 ^ oz. es.sential oil of mint, 1 dr. 
 
 To the melted frankincense add first the labda- 
 num, softened by heat, then the oil of mace. Mix 
 these afterwards with the cinnamon and oil of mint, 
 and beat tnem together, in a warm mortar, into 
 a plaster. Let it be kept in a clo.se vessel. 
 
 This has been considered as a very elegant sto- 
 macli plaster. It is contrived so as to be easily 
 made occasionally (for these kinds of composilions 
 on account of their volatile ingredients are not fit 
 for keeping), and to be but moderately adhesive, 
 so as not to odeod the skin, also that it may, with- 
 out difftculty, be freijuently renewed; whicii these 
 applications, in order to their producing any con- 
 siderable efiect, require to be. They keep up a 
 perspiration over the part affected, and create a lo- 
 cal action, which diverts inflammation; consum[>» 
 tion from colds, in delicate habits, is by such meain 
 frequently obviated. 
 
2b2 
 
 UNIVERS.M. RECElPr BOOK. 
 
 ^Idhesive plaster. 
 
 1 aue of comninn, or lilharge plaster, 5 parts, 
 white If sin, 1 part. 
 
 Ml'U tiiem t();j;iHher, ami spread the liquid com- 
 pound tliin, on strips of linen, by means of a spa- 
 tula, or table-knife. 
 
 This piaster is very adhesive, and is used for 
 keeping on oilier dressings, &c. 
 C"uvt piaster. 
 
 Bruise a sufficient quantity of fish glue, and let 
 it soak for twenty-four liours in a little warm water; 
 expose it to iieat over tlie fire, to dissipate the 
 greater (lart of the w:rter, and supply its place by 
 colouiless brandy, which will vn\\ the gelatine of 
 the glue. Sirain the whole through a piece of 
 open linen; on cooling, it will form a trembling 
 jelly. 
 
 Now extend a piece of black silk on a wooden 
 frame, and fix it in that position by means of tacks, 
 or pack thread. Then with a brush made of 
 badger's hair a[>i)ly the glue, after it has been ex- 
 posed to a gentle heat to render it liquid. When 
 this stratum is dr-y, which will soon be the case, 
 apply a second, and then a third, if necessary, to 
 give the plaster a certain thickness, as soon as the 
 *hole is ury, cover it with two or three strata of a 
 strong tincture of balsam of Peru. 
 
 This is the real English court plaster: it is plia- 
 ble, and never breaks, characters which distinguish 
 it from so many other preparations sold under the 
 same name. 
 
 Compound tinctiire of rhubarb. 
 
 Take of rhubarb, sliced, ^ oz. licpaorice root, 
 bruised, J oe.. ginger, powdered, saffron, each 2 
 dr. distilled water, I pint, proof spirit of wine, 12 
 oz. by measure. • 
 
 Digest for 14 days, and strain. Dose, A an oz. 
 as an aperient, or 1 oz. in violent d'arrhuea. 
 'I'inctitre of ginger. 
 
 Take of ginger, in coarse powder, 2 oz. proof 
 spirit, 2 pints. 
 
 Digest in a gentle heat, for 7 days, and strain. 
 
 I'his tincture is cordial and stimulant, and is 
 generally employed as a corrective to i)urgative 
 draughts. 
 
 Compound tincture of senna. 
 
 Take of seima leaves, 2 oz. jalap root, 1 oz. 
 soriaiider seeds, j oz. proof spirit, £j pints. 
 
 Digest for seven days, and to the strained liquor 
 add 4 ounces of su:;ar (.andy. 
 
 This tincture is an useful carminative and ca- 
 thartic, esiieciidly to those who have accustomed 
 themselves to the use of S[)irituous li(iuors; it often 
 relieves flatulent compl .ints and colics, where the 
 common cordials have little effect; the dose is from 
 1 to 2 ounces. It is a very useful addition to the 
 castor-oil, in oi der to take off its mawkish taste; 
 and, as coinciding «ith the virtues ci' the oil, it is 
 therefore much preferable to brandy, shrub, and 
 such like liquors, which otherwise are often found 
 iiecessarj' to m.ike the oil sit on the stomach. 
 Daffifs elixir. 
 
 Take of senna, 2 lbs. rhubarb shavings, 2 lbs. 
 
 .lalap root, I lb. caraway seeds, 1 lb. aniseeds, 2 
 
 lbs. sugar, 4 lbs. shavings of red sanders wood, 
 
 Digest these in 10 gallons of spirit of wine, for 
 14 days, and strain for use. 
 
 This ellxi" possesses almost the same qualities 
 as the Compound Tincture of Senna. The above 
 quantities maj' be reduced to as small a scale as 
 may be required. 
 
 77j<; black drop. 
 
 Take half a poun.l of opium, sliced, three pints 
 of giiod veljuice, one and a half ounces of nutmeg, 
 and half an oz. ot saffron; boil them to a proper 
 thickness, tbeu add a quarter of a pound of sugar 
 
 an<l two spoonsful of yesst. Set the whole in t 
 warm place, near the fire, for six or eight weeks, 
 then place it in the ()])en air until it becomes of ibe 
 consistence of a syriii); lastlv, decant, filter, and 
 bottle it up, adding a little sugar to each bottle. 
 
 The above ingredients ought to yield, when pro- 
 perly made, about two pints of the strained liquor 
 Godfrey's cordial. 
 
 Dissolve ^ an oz. of opium, 1 drachm of oil of 
 sassafras, in 2 ounces of spirit of wine. Now 
 mix 4 lbs. of treacle, with I gallon of boiling 
 water, and when cold, mix both solutions. This 
 is generally used to soothe the pains of children, 
 
 Jialsnm of honey. 
 
 Take of balsam of Toln, 2 oz. gum storax, 2 
 drachms, opium, 2 do. hone}", 8 oz. Dissolve 
 these in a quart of spirit of wine. 
 
 This balsam is exceedinglv useful in allaying 
 the irritation of cough. The dose is 1 or 2 tea- 
 spoonsful in a little tea, or warm water. 
 Tincture of the balsam of I olu. 
 
 Take of balsam of ToUi, I oz. alcohol, 1 pint. 
 Digest until the balsam be dissolved, and then 
 strain the tincture through a paper. 
 
 This solution of the balsam of Tolu possesses 
 all the virtues of the balsam itself. It may he 
 taken internallv, with the several intentions for 
 which that balsam is proper, to the quantity of a 
 lea-spoontul or two, in any convenient vehicle. 
 
 Mixed with simple syru[>, it forms an agreeable 
 balsamic syrup. 
 
 Tincture of Peruvian bark. 
 
 Take of Pei-uvian bark, 4 oz. proof spirit, 2 
 pints. Digest for ten days, and strain. 
 
 It may be given from a lea-spoonful to ^ an oi. 
 or an ounce, according to the different pur[)Oses it 
 is intended to answer. 
 
 Huxham's tincture of bark. 
 
 Take of Peruvian bark, powdered, 2 oz. the 
 peel of Seville oranges, dried, li do. Virginian 
 snake root, bruised, 3 drachms, saffron, 1 do. co- 
 chineal, powdered, 2 scruples, proof spirit, 20 oz. 
 Digest for l4 days, and strain. 
 
 As a corroborant and stomachic, it is given in 
 doses of two or three drachrns; but when employed 
 for th»«ure of intermittent fevers, it must be takeo 
 to a greater extent. 
 
 Tincture of guaiaciim. 
 
 Take of guaiacum, 4 ounces, rectified spirit of 
 wine, 2 pints. Digest for seven days, and filter. 
 
 What is called gum guaiacum is, in fact, a resin, 
 and perfectly soluble in alcohol. This solution is 
 a [)Owerful stimulating sudorific, and may be given 
 in doses of about h an ounce in rheumatic and 
 asthmatic cases. 
 
 Ammoniated tincture of guaiacum. 
 
 Take of resin of guaiacuin, in powder, 4 oz. 
 ammoniated alcohol, in powder, l^ lbs. Digest 
 for seven days, an<l filter tlirough a paper. 
 
 This is a very elegant and efficacious tincture; 
 the ammoniated spirit readily dissolving the resin, 
 ami, at tiie same time, promoting its medical vir- 
 tues. In rheumatic cases, a tea, or even table- 
 spoonful, taken every morning and evening, in any 
 convenient vehicle, particularly in milk, has 
 proved of singular service. 
 
 Compound tincture of benzoin. 
 
 Take of benzoin, 3 oz. purified storax, 2 oz, 
 balsam of Tolu, 1 oz. socotrine aloes, ^an oz. rec» 
 lifted spirit of wine, 2 pints. Digest for se\en 
 days, and filter. 
 
 This preparition may be considered as an ele- 
 gant simplification of some very c('.i. plicated com- 
 positions, which were celebrated under different 
 names; such as Baume de Comr.iandeur, Wade's 
 Balsam, Friar's Baisiun, Jesuit's Drops, ^c 
 
MEDICINE 
 
 2i».^ 
 
 nirse, in general, consisted of a confused farrago 
 oi (liscoflant substar.ces. The (lose is a tea-spoon- 
 ful in soiiie warm water four times a (ia)', in eon- 
 »uni|>tions and spilling of blood. It is useful, also, 
 when applied on lint, to recent wonnds, and sei-ves 
 the puf|:ose of a scab, but must not be soon remov- 
 ed. Poured on sugar it removes spitting of blood 
 immediately. 
 
 Tincture of catechu. 
 
 Take of exti-aci of catechu, 3 oz. cinnamon, 
 bruised, '2 oz. (hinted alcohol, 2 pints. Digest for 
 seven days, and strain tbrnugh paper. 
 
 The cinnamon is a very useful addition to the 
 eatechu, not oidy as it warms the stomach, but 
 likewise as it covers its roughness and asti-ingency. 
 
 This tincture is of service in all kinds of de- 
 Ruxions, catarrlis, loosenesses, aud other disorders 
 where astringent medicines are indicated. Two 
 or three tea-spoonsful may be taken every now and 
 then, in red wine, or any other proper vehicle. 
 GodholiVs vegetable balsam. 
 
 A pound of sugar-candy, dissolved by heat, in a 
 ({uantity of white wine vinegar, and evaporated to 
 the measure of 1 pint, during which operation as 
 much garlic as possible is dissolved with it, an- 
 swers all tlie ])urposes of Godbold's Vegetable 
 Balsam, and is pi'obably the same medicine. 
 Spirit of nutmeg. 
 
 Take of bruised nutmegs, 2 oz. proof spirit, 1 
 gallon, water sufficient to prevent burning. Distil 
 off a gallon. 
 
 This is used to take off the bad flavour of medi- 
 (Mne, and is a gratefid cordial.. 
 
 Lavender water. 
 
 The common mode of preparing this, is to put 
 3 drachms of the essential oil of lavender, and a 
 drachni of the essence of ambergris, into 1 pint of 
 spirit of wine. 
 
 Water of pure ammonia. 
 
 Take of sal-ammoniac, 1 lb. quick -lime, 2 lbs. 
 water, 1 gallon. Add to the lime two pints of the 
 water. Let them stand togelliur an hour: then add 
 tfie sal-ammoniao and tlie other si\ pints of water 
 boiling, and immediately cover the vessel. Pour 
 out the rnpior when cold, and distil off, with a slow 
 lire, one pint. This spirit is too acrimonious for 
 Interna! use, and has therefore been chiefly em- 
 ployed for smelling to, in faintings, &c. though, 
 when properly diluted, it may be given inwardly 
 with safely. 
 
 Water of acetated ammonia. 
 
 Take of aiumonia, by weight, 2 oz. distilled 
 vinegar, 4 pints^ or as much as is sufiicient to sa- 
 turate tlie ammonia. 
 
 This is an excellent aperient saline liquor. 
 Taken wai'm in bed, it proves commonly a power- 
 ful dia|)horetic or sudorific; and as it operates 
 jithoul heat, it is used in febrile and inflammatorv 
 disorders, where medicines of ihe warm kind, if 
 they fail of procuring sweat, aggravate the distem- 
 per. Its action may likewise be determined to the 
 kidneys, by walking about in cool air. Tiie com- 
 mon dose is half an ounce, either by itself, or 
 along with other medicines adapted to the inten- 
 tion. Its strength is not a little precarious, depend- 
 ing on that of the vinegar. 
 
 Black pectoral lozenges. 
 
 Take of extract of li(iUorice, gum-arabic, each, 
 * oz. white sugar, 8 oz. 
 
 Dissolve them in warm water, and strain: then 
 evaporate the mixture over a gentle fire till it he 
 af a proper consistence for being formed into lo- 
 zenges, which are to be cut out of any shape. 
 White pectoral lozenges. 
 
 Take of fine sugar, I lb. gum arable, 4 oz. 
 Jtarch, I oz. flowers of benzoin, ^ drachm. 
 
 Having beaten them all in a powder, make them 
 
 into a proper mass witn rose-water, so as t/ fonw 
 
 lozenges. 
 
 These compositions are very agreeable pectorals, 
 
 and may be used at ])leasure. They are calculated 
 
 for softening acrimonious humours, and :illayin!» 
 
 the lickling in the throat wbicli provokes coughing. 
 
 Syrup of ginger. 
 
 Take of ginger bruised, 4 oz. boiling distilled 
 water, 3 pin's. 
 
 Macerate four hours, and strain the liquor; then 
 add double refined sugar, and make into a syrnp. 
 
 This syrup promotes the circulation through the 
 extreme vessels; it is to be given in torpid am' 
 phlegmatic habits, where the stomach is subject to 
 be loaded with slime, andlhe bowels distended 
 with flatulency. Hence it entei-s into the compounil 
 tinclu'.o of cinnamon and the aromatic powder. 
 
 Dyspeptic patients, from hard drinking, amj 
 tliose subject to flatulency and gout, have been 
 known to receive considerable benefit by the use 
 of ginger tea, taking two or three cupsful for 
 breakfast, suiting it to their ])alate. 
 Syrup of poppies. 
 
 Take of the heads of white pn)n)ies, dried, 3^ 
 lbs. double reflned sugar, 6 lbs. distilled water, 8 
 gallons. 
 
 Slice and bruise the heads, then boil them intl>e 
 water to three gallons, and press out the decoction- 
 Reduce this, by boiling to about 4 i»ints, and strain 
 it while hot through a sieve, then through a thin 
 woollen cloth and set it aside for 12 hours, that tin; 
 grounds may subside. Boil the li((Uor poured off 
 trom the grounds to 3 pinis, and dissolve the sugar 
 in it, that it may be made a syrup. 
 
 This syrup, impregnated with the narcotic mat- 
 ter of the poppy-head, is given to children in doses 
 of two or three drachms, and to adults of from ^ 
 an oz. to one ounce and upwards, for easing pain, 
 procuring rest, and answering the other intentions 
 of mild operations. Particular care is requisite 
 in its preparation, that it may be always made, as 
 nearly as possible, of the same strength. 
 Syrup of violets. 
 
 Take of fresn flowers of the violet, 1 lb. boiling 
 distilled water, 3 pints. 
 
 Macerate for 25 hours, and strain the liquor 
 through a cloth, without pressing, and add double 
 refined sugar, to make the syrup. This is au 
 agreeable laxative medicine for young children. 
 Syrup of squills. 
 
 Take of vinegar of squills, 2 lbs. double refined 
 sugai', in powder, 3^ lbs. 
 
 Dissolve the sugar with a gentle heat, so as to 
 form a syrup. 
 
 This syrup is used chiefly in doses of a spoonful 
 or two for promoting expectoration, which it does 
 very powerfully. It is also given as an emetic to 
 children. 
 
 Oxymel of acjriiHs. 
 
 Take of clarified honey, 3 lbs. vinegar of squills, 
 2 pints. 
 
 Boil them in a glass vessel, with a slow fire, to 
 the thickness of a syrup. 
 
 Oxymel of s(|uills is an useful aperient, deter. 
 gent, and expectorant, and of great service in hu- 
 moral asthmas, coughs, and other disorders whera 
 thick jiiilegm abounds. It is given in doses of twe 
 or three di'achms, along with some aromatic water, 
 as that of cii"iamon, to prevent the great nausea 
 which it would otherwise be apt to excite. !■ 
 large doses it proves emetic. 
 
 Vinegar of squills. 
 
 Take of squills, recently dried, I lb.; vinegar, 6 
 pints; proof spirit, ^pint. 
 
 Macerate the squill" withihe vinegar, in a glasi 
 vessel, with a gentle heat, for twenty-four hourS; 
 then express the lir^uor, and set it aside until tl>e 
 
?54 
 
 UNHERSAL RECEIPT BOOK. 
 
 fxces subside. To the decanted liquor add the 
 spirit. 
 
 Vinegar ot" S(]nills is a medicine of great anti- 
 qi'i'y. It is a very powerful slimMlaiil; and hence 
 ■ is fr'-qiiently used witli great success as a diu- 
 f' vie and expectorant. The dofe of this medicine 
 IS tVom a (h-achni to lialf an ounce: wliere crudities 
 Al)(>nnd in the tirst passages, it may he given at 
 first in a larger dose, to evacuate them l»v vomit- 
 ing. It is most conveniently exhihiteii along with 
 cinnamon, or other agreeahle aromatic waters, 
 which prevent tlie nausea it would otherwise, even 
 in small doses, he ai)t to occasion. 
 TiP'-tvatcr. 
 
 Take of tar, 2 pints; water, 1 gallon. Mix, by 
 stin-ing tiiem wiili a wooden rod for a v^'iarter of 
 an hour, and, after the tar has subsided, strain the 
 liquor, and keep it in well corked phials. 
 
 Tar-water should have the colour of white wine, 
 and an empyreumatic taste. It is, in fact, a solu- 
 tion of empyreumatic oil, effected by means of 
 acetor.s acid. It acts as a stimulant, raising the 
 pulse, and increasing the discharge by the skin 
 and kiiineys. It may be drank to the extent of a 
 pint or two in the course of a day. 
 
 Decoction of sarsaparilla. 
 
 Take of sarsaparilla root, cut, 6 oz. ; distilled 
 water, 8 pints. 
 
 Aftei- macerating for two hours, with a heat about 
 195 degrees, then take out the root and bruise it; 
 add it again to tlie liquor, and macerate it for two 
 hours longer; tiien boil down tiie liquor to 4 pints, 
 Biid strain it. The dose is from 4 oz. to half a pint, 
 »r more, daily. 
 
 Compound decoction of sarsaparilla. 
 
 Take of sarsaparilla root, cut and bruised, 6 oz. ; 
 (he hark of sassafras root, the shavings of guaiacum 
 wood, liquorice root, each, 1 oz. ; the bark of me- 
 aereon root, 3 drachms; distilled water, 10 pints. 
 
 Digest wilha gentle heat for 6 hours; tiien b >il 
 downtiie liquor to one half (or five pints), adding 
 the bark of the mezereon root towards tlie end of 
 boiling. Strain oft' the litpior. The dose is the 
 same as the last, and for the same purposes. 
 
 These decoctions are of very great use in purify- 
 ing the blood, and resolving obstructions in scor- 
 butic and scrofulous cases; also in cutaneous erup- 
 tions, and many other disrases. Obstinate swellings, 
 that had resisted the effect of other remedies for 
 aiiove twelve motulis, have been cured by drinking 
 a quart of decoction of this kind, daily, for some 
 weeks. Decoctions of sarsuparilla ought to be 
 made f-esh every day, for they very soon become 
 quite fijBt'd, and unfit for use, sometimes in less 
 than 24 hours, in warm weather. 
 
 Decoction of the woods. 
 
 Take of guaiacum raspings, 3 oz. ; raisins, 
 stoned, 2 oz.; sassafras root, sliced, liquorice root, 
 bruised, each 1 oz. ; water, 10 lbs. 
 
 Boil tlie guaiacum and raisins with the water, 
 over a gentle fire, to the consumption of one half, 
 adding, towards the end, the sassafras and Tupiorice, 
 and strain the decoction without expression. 
 
 T'his decoction is of use in some rheumatic and 
 cutaneous aftections. It may be taken by itself, to 
 the quantity of a (juarter of a [>int, twice or thrice 
 H day, or used as an assistant in a course of mer- 
 nurial or antimonial alteratives; the jiatieiit in either 
 case keeping warm, in order to promote the opera- 
 •"^on of the medicine. 
 
 ICater-jrruel. 
 
 Put a large spoonful of oatmeal into a pint of 
 
 water, stir it well togellier, and let it boil iliree or 
 
 four times, stirring it often. 'I'hen strain it tlirough 
 
 sieve, put in some salt acco"ding to taste, and if 
 
 attessary add a piece of fresh butter. Stir with 
 
 a spoon, until the butter is melted when it wm 114 
 fine and smooth. 
 
 Paiiada. 
 
 Put a blade of mace, a lai-ge piece of the cruml) 
 of bread, and a (piart of water, in a clean sauce- 
 ()an. Let it iioil two minutes, then take onl the 
 bread, and bruise it very fine in a basin. Mix with 
 it as much of the warm water as it will require, 
 ])our away the rest, and sweeten it to the taste ot 
 tlie patient. If necessary, put in a (liece of !)Utter 
 of the size of a walnut, Itut add no wine, (irate in 
 a little nutmeg if recpiisite. 
 
 Isinglass jelly, &c. 
 
 Put an ounce of isinglass, and half an ounce of 
 cloves, into a ipiart of water. Moil it down to a 
 pint, strain it upon a pound of loaf sugar, and when 
 cold ad(l a I'tlle wine, when it will be fit for use. — 
 A very nourishing beverage may be made by 
 merely boiling the isinglass with milk, and sweet- 
 ening with lump-sugar. 
 
 Herf tea. 
 
 Take oft* the fat and skin from a pound of lean 
 beef, and cut it into pieces. Then [uit it int" a 
 gallon of water, with the under crust of a penny 
 loaf, and a small portion of salt. Let the whole 
 boil till reduced to 2 quarts, and strain, when it 
 will be fit for use. 
 
 Anothe" method. — In some cases, when the pa- 
 tient is very weak, the tea must be made thus: — 
 Take a piece of Icm beef, cut it across and across, 
 and then pour on it scalding water. Cnvei it up 
 close, and let it stand till cold. Tnen pour it off, 
 and warm it as the patient requires, having sea- 
 soned it moderately. 
 
 transparent soup for convalescents. 
 
 Cut the meat from a leg of veal into small pieces, 
 and break tiie bone into' several bits. Put the meaf. 
 into a very large jug, and the bones at top, with a 
 bunch of common sweet herbs, a quarter of an oz. 
 of mace, and half a pound of Jordan almonds, 
 finely blanched and beaten. Pour on it four quarts 
 of boiling water, and let it stand all night, covered 
 close by the fireside. Tlie next day put it into a 
 well-tinned saucepan, and let it boil slowly, till it 
 is reduced to (wo (piarts. tSe careful, at the time 
 it is boiling, to skim it, and take off the fat as it 
 rises. Strain into a punch-bowl, and when settled 
 for two hours, \)our it into a clean saucepan, clear 
 from the sediments, if any. Add 3 oz. of rice, 
 or 2 oz. of vermicelli, (ireviously boiled in a little 
 water. When once more boiled, it will be tit for 
 use. 
 
 Sedlitz poivders. 
 
 Take of Rochelle salt, 1 drachm, carbonate ot 
 soda, 25 grains, tartaric acid, 20 do. 
 
 Dissolve the two first in a tumbler of water 
 then add the latter, and swallow witliou' loss ot 
 time. 
 
 SALUTARY CAUTIOXS. 
 
 Purijication of water by charcoal 
 Nothing has been found so efteclnal lor preser*. 
 ing water swei-l at sea, during long voyagt-s, a« 
 chairing the insides of the casks well before they 
 are filled. Care ought at the same time to be taken 
 that the casks sliouM never be filled with sea wa- 
 ter, as sometimes hap|)eus, in oriler to save the 
 trouble of sliifling the ballast, because this tends 
 to hasten tlie corruption of the fresh water after 
 wards put into them. \\'.'en the water becomes 
 impure and otfeiisive at sea, from ignoraii'-e of the 
 preservative ert'ect produced on it by cliarii:g the 
 casks previous to their being filled, it m.iy be ren- 
 dered perfectly sweet by putting a little fresh char- 
 
MEDICINE. 
 
 256 
 
 en.il in powder into each cask before it is tapped, 
 or by filtering it tlirough fresh burnt and coarsely 
 powdered cliarcoal. 
 
 No practice lias answered better than that of 
 charring llieir water casks on their inside. Three 
 casks (if water ii\ one of his Majesty's dock yards, 
 nf three years' standing, were i)e:-fectly sweet wlien 
 tapped. 'I'here is, therefore, little doubt but tiiat 
 water may be preserved fresh and fit for drinking 
 for any length of time, in cliarred barrels. 
 Cleanliness. 
 
 To preserve seamen in health, and prevent the 
 prevalence of scurvy, and other diseases, it will be 
 further necessary to keep the ship pei-fectly clean, 
 and to have the different pai'ts of it daily purified 
 by a free admission of air, when the weather will 
 admit of it, and likewise by fretpient fumigations. 
 This precaution will more particularly bf neces- 
 sary for the puriiictition of such places as are re- 
 markably close and confiner'. 
 
 J-'reveiilisn of damftness mid cold. 
 
 The coldness and dampness of the atmosphere 
 are to be corrected by sufficient fires. 
 
 Cleaidiness on board of a ship is highly neces- 
 sary for the preservation of the health ot seamen; 
 but the custom of frequent swabbings or wasiiings 
 between the decks, as is tjo fretpienlly practised, 
 is certainly injurious, and greatly favours t!ie pro- 
 duction of scurvy and other diseases by a constant 
 dampness being kept u(>. 
 
 Exercise and amusements. 
 
 The men should be made to air their hammocks 
 and bedding every fine day; they should wash their 
 bodies and apparel often, for which purpose an 
 adequate supply of soap ought to be allowed; and 
 they slundd change their linen and other clothes 
 frequently. In rainy weather, on being relieved 
 from their duty on the deck by .the succeeding 
 wat^ii, they sliould take oft' their wet clothes, in- 
 stead of keeping them on, and lying down in them, 
 «s they are too apt to do. Two sets of hammocks 
 ougiit to be provided for them. In fine pleasant 
 ■weather, and after their usual duty is over, they 
 sliould be indulged in any innocent amusement 
 that will keep liieir minds, as well as bodies, in a 
 state of pleasant activity, and perhaps none is more 
 proper than dancing. Tiiis makes a fiddle or a 
 pipe and labor, desirable acquisitions on board of 
 eveiy ship bound on a long voyage. 
 Effects of climate, &c. 
 
 In warm climates the crews of ships are healthier 
 at sea when the air is dry and serene, and the heal 
 moderated by gentle breezes, than when rainy or 
 ♦lamp weather prevails; and they usually enjoy 
 better health when the ship is moored at a con- 
 siderable distance from ihe shore, and to wind- 
 ward of any marshy ground or stagnant waters, 
 tlian when it is anchored to leeward of these, and 
 lies close in with the land. Masters of vessels, 
 stationed at, or trading to, any parts between the 
 tropics, will therefore act prudently, when they 
 have arrived at their destined port, to anchor a 
 considerable distance from the shore, and as tar to 
 windward of all swamps, [lools, and lakes, as can 
 eoiiveniently be done, as the no.icioils vapours which 
 will be v/afted to the crew, wlien the ship is in a 
 station of this nature, will not fail to give rise to 
 diseases among them. 
 
 Cautions to be obseiiied -iuhen on shore. 
 When unavoidably obliged to submit to such an 
 i-nconveiiience, some means ought to be adopted to 
 prevent disagreeable conse(piences from ensuing, 
 •''or this purpose a large sail should be hoisted at 
 flji." foremast or must windward part of the ship, 
 so as lo prevent ibt n().\ious vapours from coming 
 liwfl; the cabin, steerage, and between the decks, 
 
 should be fumigated now and then, and the seamei 
 allowed (o smoke tobacco freelv. 
 
 Unless absolutely necessary, it will be im])rt)per 
 to permit any of the crew to sleep from on board, 
 when stationed off an nniieallhy shore; but when 
 necessity obliges them to do so, for the purpose* 
 of wooding or watering, a tent or marquee should 
 be erected, if a proper house cannot be procured,, 
 and this should be pilchedon the dryest and high- 
 est si)ot that can be found, being so situated, a» 
 that the door shall open towards the sea. Under 
 cover of this, a sufficient number of hammocks are 
 to be suspended for the accommodation of ll",' men 
 by night, as they should bv no means be svitVered 
 to sleep on the ojieii ground. 
 
 If the tent liapi)ens unfortunately to be in the 
 neighbourhood of a morass, or has unavoidably 
 been pitched on flat moist ground, it will be ad- 
 visable to keep up a constant fire in it by ilay as 
 well as by night: and as a further preventive against 
 I those malignant disorders which are aptio arise in 
 such situations, the men should be directed to 
 smoke freely of tobacco, and to take a wine-glass- 
 ful of the compouiul tincture of Peruvian bark 
 every morning, on an empty stomach, and the 
 same quantity again at night. 
 
 Cautions iuhen in tropical ciimales. 
 
 In tropical climates, the healthiness of seamen 
 will much de()end U|)on avoiding undue exposure 
 to tiie sun, rain, niglil air, long fasting, intempe- 
 rance, unw holesome shore duties, especially during 
 the sickly season, and upon the attention paid to 
 the various regulations and preventive measures. 
 The bad effects of remaining too long in port at 
 any one time (independent of irregularities, of 
 harboui' duties, particularly after sunset, as well a3 
 during his meridian power), cannot be too strongly 
 adverted to by the commander of every ship; and 
 therefore a measure of the highest importance in 
 the navy is the employment of negroes and natives 
 of the country, or at least men accustomed to the 
 torrid zone, in wooding, watering, transporting 
 stores, rigging, clearing, careening ships, iScc. ; and, 
 in fine, in all su-;h occupations as might subject 
 the seamen to excessive heat or noxious exhala- 
 tions, v/hich cannot fail to be highly dangerous to 
 the health of the unassimilated seaman. 
 
 Ttie practice of heaving down vessels of Whi in 
 the West Indies, in the o-dinary routine of ser- 
 vice at least, cannot be tor. highly depiecated, as 
 well from the excessive fatigue and exertion it 
 demands, as because it is a process which requires 
 for its execution local security, or, in other worils, 
 a land that is locked, and therefore generally an 
 unhealthy harbour. The instances of sickness 
 and mortality from the efiecls of clearing a foul 
 hold in an unhealthy harbour, are too numerous to 
 be specified. 
 
 Intoxication. 
 
 A very productive source of disease in warm 
 climates among seamen, is an immoderate use of 
 spirituous and fermented lii|uors, as they are toe 
 apt, whilst under a state of intoxication, to throK/ 
 themselves on the bare ground, where, perhaps, 
 they lie exposed for many hours to the intluence of 
 the meridian sun, the heavy dews of the evenirg, 
 or the damp chilling air of tiie night. The com- 
 mander of a ship who pays attention to the liealth 
 of his crew, will therefore take every possible [)re- 
 caution to prevent his men from being guilty ( qn 
 excess of this nature; and likewise that ibey doLC< 
 lie out in the oj.ien air, when overcome by fatigua 
 and nard labour. 
 
 The diiTerent voyages of ihat celebi-ated naviga- 
 tor, Ca[itain Cook, as well as that of the unfortu- 
 nate i-a Ferouse, incontestably prove that by due 
 
£oO 
 
 HMV BURSAL RKCEll'T BOOK. 
 
 eaic and a proper regin,:n, searaen may be pre- 
 •erved from llie scurvy and other diseases wliich 
 have formerly been inseparable from lung sea 
 voyages; and lliat ibcy can llius suppoit tiie laligues 
 (if Ibc longest navigations in all climaleb, and un- 
 der a burning sun. 
 
 jVuxions vapours. 
 
 Smoking or fumigating sliips with charcoal or 
 sulphur, IS the must eft'.,ctu«l means of killing all 
 kinds of vermin, and is therefore always resorted 
 to; but it is recommended tiial no sailor nor boy 
 be allowed to go under the decks until the hatches, 
 ami all the oilier openings, have been for three 
 hours uncovered; in that time all noxious \apours 
 will be eftec'ually dissipated. 
 
 Cu/ituiii Cook s rules for presening the health, of 
 seamen. 
 
 1. The crew to be at three watches. The men 
 will by this means have lime to shift and dry 
 themselves, and get pretty well refreshed by sleep 
 oefore called again to duty. When there Is no 
 pressing occasion, seamen ought to be refreshed 
 with as much uninterrupted sleep, as a common 
 day labourer. 
 
 i{. To have dry clothes to shift themselves after 
 getting wet. — One of the officers to see that every 
 man, on going wet from his watch, be immediately 
 shifted with dry clothes, and ilie same on going to 
 !>ed. 
 
 3. To keep their persons, hammocks, bedding, 
 and clothes, clean and dry. — This, commander 
 made his men pass in review before him, one day 
 in every week, and saw that they had changed their 
 linen, and were as neat and clean as circumstances 
 would admit. He had also every day the ham- 
 mocks carried ou the booms, or some other airy 
 part of the ship, unlashed, and the bedding tho- 
 roughly shaken and aired. When the weather 
 prevented the hammocks being carried on deck, 
 Ihey were constantly taken down, to make looom 
 for the fires, the sweeping, and other operations. 
 When posbible, fresh water was always allowed to 
 •.he men to wash iheir clothes, as soap will not mi.'i 
 with sea-water, and linen washed in brine never 
 thoroughly ilries. 
 
 ■4. To keep the ship clean between decks. 
 
 5. To have frequent fires between decks, and 
 at the bottom of the well. — Captain Cook's method 
 was to have iron pot' with dry wood, which he 
 burned between decks, in tlie well, and other parts 
 of the ship; during which time, some of the crew 
 were employed iii rubbing, with canvas or oakum, 
 every part that had the least damp. Where the 
 heat from liie stoves did not readily absorb the 
 moisture, loggerlieads, heated red hot, and laid on 
 sheets of iron, speedily eftected the purpose. 
 
 6. Propyl- attention to be paid to the ship's cop- 
 [►ers, to keep them clean and free from verdigris. 
 
 7. The fat that is boiled out of the salt beef or 
 pork, nev< r to be given to the people. 
 
 8. The men to be allowed plenty of fresh water, 
 at the ship's return to port; the water remaining on 
 board to l>e started, and fresh water from the shore 
 to be taken in its room. 
 
 By means of the above regulations, (in addition 
 tr, rules relative to temperance; and supplying the 
 crews as much as possible with fresh meat and 
 vegetables), this celebrated navigator performed a 
 voyage of upwards of three years, in every climate 
 of .ue globe, with tiie loss of oiily one man. 
 Tu ublaiii fresh water from the sea. 
 
 The method ot obtaining fresh water from the 
 sea by distillation, was introduced into the English 
 navy in the year 1770, by Dr Irving, for which he 
 obtained a pailiainentaiy reward of £5000. 
 
 In order to give a clear notion of Dr Irving's 
 method, lei us suppose a teakettle to be made 
 
 without a spout, and with a hole in the lid, in tta 
 place of the knob; the kettle being filled with se>- 
 water, the fresh vapour, whicli arises from the 
 Water as it boils, will issue through the hole in 
 the lid; into that hole fit the mouth of a tobacco 
 pipe, letting the stem have a little inclination 
 downwards, then will the vapour of fresh watep 
 take its course through the stem of the tube, and 
 may be collected by fitting a proper vessel to its 
 end. 
 
 This would be an apt representation of Dr Irv- 
 ing's contrivance, in which he has luted or adapted 
 a tin, iron, or tinned copper tube, of suitable di- 
 mensions, to tlie lid of the common kettle used for 
 boiling the provisions on lioard a ship; the fresh 
 vapour which arises from boiling sea-water in i\te 
 kettle, passes, as by common distillation, through 
 this tubo into a hogshead, which serves as a receiv- 
 er; and in order that the vapour may be readilj 
 condensed, the tube is kept cool by being constant- 
 ly wetted with a mop dipped in cold sea water. 
 The waste water running from the mop, may l>e 
 carried ofi' by means of two boards n.iiled together, 
 like a spout. Dr Irving particularly remarks, that 
 only three-fourths of the sea-water should be dis- 
 tilled; the brine is then to be let oft' and the copper 
 replenished, as the water distilled from the remaitk- 
 irig concentrated brine is found to have a disagreea- 
 ble taste; and as the farther continiration of tlie 
 distillation is apt to be injurious to the vessels. 
 When the water begins to boil, likewise, the va- 
 pour should be allowed to pass freely for a minute; 
 this will efiectually cleanse the lube, and upper 
 part of the boiler. 
 
 To render sea-ivater capable of -washing linen. 
 
 It is well known that sea-water cannot be em- 
 ployed for washing clothes. — It refuses to dissolve 
 soap, and possesses all the properties of hard 
 water. 
 
 This is a great inconvenience to seamen, whos# 
 allowance of fresh water is necessarily limited, 
 and it prt vents them from enjoying many of those 
 comforts of cleanliness which contribute not a little 
 to health. The method of removing this defect is 
 exceedingly simple, and by no means expensive. 
 It has lately been pointed out hy Dr Mitchell, of 
 New York: — Drop into sea-water a solution of 
 soda, or potash. It will become milky, in conse- 
 quence of the decomposition of the earthy salts, 
 and the precipitation of the earths. This addition 
 renders it soft, and capable of washing. Its milki- 
 iiess will have no injurious eftect. 
 
 PRESEKVATION FROM DROWNING AND SaiPWIlBCK. 
 
 When a man falls overboard. 
 
 The instant an alarm is given that a man is 
 overboard, the ship's helm should be put- down, 
 and she should be hove in stays; a hen coop or 
 other object that can float should also Ije thrown 
 overboard as near the man as possible, with a rope 
 tied to it, and carefully kept sight of, as it will 
 prove a beacon, towards which the boat may pull 
 as soon as lowered down. A primary object is, 
 having a boat readv to lower down at a moment's 
 notice, which should be hoisted up at the stern it 
 most .convenient; the lashings, tackle, JScc. to be 
 always kept clear, and a rudder, tiller, and spare 
 spar, to be kept in her. When dark, she should 
 not be without a lanlhorn and a compass. 
 
 There should also be kept in her a rope with a 
 running bowline, ready to fix in or to throw to the 
 person'^in danger. Coils of small rope, with run- 
 ning bowlines, should also be kept in the chains 
 (luat'lers, and abaft, ready to throw over, as it most 
 generally occurs, that men pass close to Uie shti»'» 
 
MEDICINE. 
 
 257 
 
 «i(1e, and have often been miraculouslj Rved by 
 clinging to ropes. 
 
 Upsettinff of a boat. 
 
 If a person should fall out of a boat, or he boat 
 upset !))• going foul of a cable, Sec. or should he 
 tall off the (jiiays, or indeed fall into any water, 
 from wliich he cannot extricate himself, but must 
 wait some little time for assistance — had he pre- 
 sence of mind enough to whip off his hat, and hold 
 it Ijy the brim, placing his fingers within side of 
 I he crown, (top upwards) he would be able, by 
 this method, to keep his mouth above water till 
 assistance should reach him. It often hapjiens that 
 danger is appi'ehended long before we are involved 
 in the peril, although there may be time enough 
 10 prepare this, or adopt any other method. Tra- 
 vellers, in fording rivei"s at unknown fords, or 
 where shallows are deceitful, might make use of 
 this method with advantage. 
 
 Cork -waistcoats. 
 
 Provide a cork waistcoat, composed of four 
 [rieces, two for the breast and two for the back, 
 each pretty near in length and breadth to the quar- 
 ters of a waistcoat without flaps; the whole is to be 
 covered with coarse canvass, with two holes to put 
 Liie arms tlu'ough. There must be a space left be- 
 tween tlie two back pieces, and the same betwixt 
 each back and breast piece, that they may fit the 
 easier to the body. By this means the waistcoat 
 is open only before, and may be fastened on the 
 I wearer by strings; or if it should be thought more 
 secure, with buckles and leallier straps. This 
 waistcoat may be made up for five or six shillings. 
 
 If those who use the sea occasionally, and espe- 
 cially those who are obliged to be almost con- 
 stantly there, were to use these waistcoats, it 
 would he next to impossible that they should be 
 •Irowned. 
 
 Further means. 
 
 It will likewise be proper to prepare an oil skin 
 5ag, on going to sea, for a temporaiy supply of 
 (irovisions, in case of shipwreck. If suddenly 
 plunged into the water, and unable to swim, it will 
 be necessary to keep the hands and arms under 
 the water — few animals being capable of drowning, 
 awing to their inability to lift their fore legs over 
 their heads. 
 
 The legs, tlierefore, being necessarily immersed 
 in the water, the difference between the specific 
 gravity of the animal and the water, is sufficient to 
 enable it to keep its nostrils and mouth above the 
 water, and therefore it i^ not suffocated by the 
 fluid, but breathes freely. But man, on the con- 
 tr.>«ry, being able to lift his hands over his head, 
 and generally doing so in case of this accident, his 
 iiands and arms make up the difference in specific 
 gravity, and his head, imi)elled bj the weight of 
 iiis hands and arms below the water, his body fills, 
 and he is consequently choked and suffocated. The 
 I'eraedy therefore is, in all such cases, to keep 
 lown the hands and arms, and as a further secu- 
 rity, to act with them under and against the water. 
 It will then be impossible to sink, unless the weight 
 of clothes or other circumstances operate to the 
 conti'ary. 
 
 The marine spencer. 
 
 Tbe marine spencer is made in the form of a 
 ;^rdie, of a proper diameter to fit the body, and 
 *-c inches broad, composed of about 500 old tavern 
 lorks, strung upon a strong twine, well lashed to- 
 gether with lay-cord, covered with canvass, and 
 jKjinted in oil so as to make it water-proof. Two 
 tapes of coi'ds, about two feet long, are fastened 
 (0 the back of the girdle with loops at the ends. 
 .\nother tape or cord of the same length, having a 
 'aw corks strung to the middle of it, is covered 
 f kh canvass painted. A pin of hard wood, three r 
 8 H 
 
 inches long and half an inch in d;<*niv<er is fast- 
 ened to the front of the girdle by a tajie or cord, 
 about three inches long. To use the spencer, it 
 siionld be slidden from the feet close up to the arms, 
 the tapes or cords are to be brought one over each 
 shouhk^r, and fastened by the loops to the pin; 
 tbose between tlie legs are to be fastened to the 
 otlierpin. A person thus equipped, though unac- 
 quainted with swimming, may safely trust himself 
 to the waves; for he will float, head and sbouldeit. 
 above water, in any storm, and by paddlig wun 
 his hands, mav easily gain the shore. Such a spen- 
 cer may also be made of cork shavings put into a 
 long canvass bag. 
 
 It has also been suggested, that every part of the 
 usual dress of the sailor should be made with a 
 view of i)reserving his life, in cases of accident; and 
 for this purpose that a quantity of cork shavings 
 or clippings should be quilted into his jacket about 
 the collar and neck, between the outside and in- 
 side lining: or as a belt, of considerable breadth 
 across the back and shoulders, then principally 
 omitted under the arms, and resumed over the 
 chest and stomach, yet not so much as to create in- 
 convenience. If in these, and other parts of his 
 dress, so much cork could commodiously be work- 
 ed, as would give the sailor an opportunity of re- 
 covering himself, and making use of his own pow- 
 ers in cases of contingency, many valuable lives 
 might be saved. 
 
 Bamboo habit. 
 
 The bamboo habit is an invention of the Chinesi, 
 by the use of which, a person unskilled in the art 
 of swimming, may easily keep himself above water. 
 The Chinese merchants, when going on a voyage, 
 are said always to provide themselves with this 
 simple apparatus, to save their lives in cases of 
 danger from shipwreck. It is constructed by plac- 
 ing four bamboos horizontally, two before, and two 
 behind the body of each person, so that they pro- 
 ject about twenty-eight inches; these are crossed on 
 each side by two others, and the whole propei-ly 
 secured, leaving an intermediate space for the 
 body. \Vhen thus formed, the person in danger 
 sli|)S it over his head, and ties it securely to the 
 waist, bv which simple means he cannot possibly 
 sink. 
 
 To extricate persons from broken ice. 
 
 Let two or more persons hold a rope or ropes, 
 at both ends, stretched over the broken ice; so that 
 the drowning person may catch hold of it. 
 The life boat. 
 
 The life-boat is generally thirty feet long, and 
 in form much reseirbling a common Greenland 
 boat, except the bottom, which is much flatter. She 
 is lined with cork, inside and outside of the gun- 
 wale, about two feet in breadth, and tlie seats uiw 
 derneath are filled with cork also. 
 
 She is rowed by ten men, double banked, and 
 steered by two men with oars, one at each end, 
 both ends being alike. Long poles are provided 
 for the men, to" keep the boat from being driven 
 broadside to the shore, eitlier in going off or land- 
 ing. About six inches from the lower poles, it 
 increases in diameter, so as to form aflat surface 
 against the sand. The weight of the cork used in 
 the boat is about seven cwt. 
 
 She draws very little water, and when full is able 
 to carry twenty people. The boat is able to con- 
 tend against the most tremendous sea and broken 
 water; and never, in any one instance, l.as she 
 failed in bringing the crew in distress into a place 
 of safety. The men have no dread in going off 
 with her in the highest sea and broken water: cork 
 jackets were proviaed for them; but their confi- 
 fidence in the boat is so great, tliat they do not uar 
 them. 
 
S68 
 
 UNIVTERSAL RECEIPT BOOK. 
 
 Ttie success atteiidino; this exiiedienl for dimin- 
 ishing the nurnher of unhappy individuals almost 
 daily lost in a watery grave, appears to have lieen 
 h)ore than equal to the most sanguine exi)ectations 
 formed of its utility; and the great object in view, 
 vi? the safety of those persons who iiazard their 
 own security to preserve others, has been fully ac- 
 eomplisl]ed. 
 
 Safe and readily consliticted life-boat. 
 
 In A[)ril, 18:)6, a model of a life-boat was exhi- 
 bited before the Royal Humane Society, which may 
 t.c put together in the space of half an hour, in any 
 case of shipwreck, and which cannot sink or over- 
 set, let the sea run ever so high. All that is neces- 
 sary to be provided is, a keel or plank of any con- 
 venient length, and a few pigs of iron, such as 
 vessels usually carry out for ballast. The officers 
 of the ship are to take care to keep two or three 
 em\)ty water-casks, perfectly tight, the bung-holes 
 corked up, and a piece of tin or leather nailed 
 over them. These casks are to be laslied with 
 ropes to the Keel, along with the pigs of iron for 
 ballast; and any spare poles or spars may be also 
 lashed to the sides, so as to give the raft the form 
 of a vessel, and at each end to make a lodgement 
 for the men. Any of the square sails of the ship 
 will form a lug-sail, and may speedily be adapted 
 10 the new life-boat, and a strong and broad spar 
 may be lashed on as a rudder. 
 
 Another. — Let a quantity of ballast, even more 
 han what is commonly used for sailing, be laid in 
 the bottom of the boat, over this lay bags filled 
 with cork, prepared for the purpose, and numbered 
 according to their places, and if considerably 
 iiigher than the gunwales so much the better; a sail 
 or part of one folded may be thrown over from 
 stem to stern, to combine and unite the several 
 parts; and lastly, the whole is to be secured to- 
 gether by passing ropes by so many turns as may 
 be deemed sufficient, round and round over the 
 ;:;-unwales and under the keel, and these, if neces- 
 sary, may be .litched by a turn or two taken 
 lengthwise. 
 
 Every person either on board or holding by the 
 boat, so prepared, may be absolutely certain of 
 being carried safe through any breach whatever. 
 
 When no such preparatio.i of cork has been 
 made, the following is proposed as a substitute: 
 
 Let a quantity of ballast, as coals in canvass, be 
 secured in its place, as well as circumstances will 
 admit; then tiike an empty water cask (beer cask, 
 i)r any others that are tight) and fill the boat with 
 i.hem,and ifthe bilge of the cask rises considerably 
 higher than the gunwales, it will be so much the 
 better; let a sail then be thrown in to jam the cask 
 and ballast in tlieir places, as well as to combine 
 \n(S. unite the several parts by covering all fore and 
 aft; and lastly, let the whole be lashed and secured 
 'ogether, in the manner above stated. It is be- 
 lieved the boat in this trim would always continue 
 upright on her keel, be lively and buoyant on the 
 water, and have sufficient efficacy to support tfie 
 crew of any ordinary vessel, till drifted within iheir 
 own depth. 
 
 It frequently happens that after men have gained 
 the shore, they perish of cold for want of <lry 
 clothes. As a remedy for this, every man should 
 try to secure one or two flannel or woollen shirts, 
 Dy wrapping them up tightly in a piece of oiled 
 doth or silk; and to guard against tearing, the last 
 might be covered with canvass, or inclosed in a tin 
 
 lOX. 
 
 F'lirther method of preservation in cases of ship- 
 
 ■wrfcks. 
 
 It being the great object, in cases of shipwreck, 
 
 to establish a communication betwixt the vessel 
 
 und the shore with the least possible delay, various 
 
 methods have been invented and pointed out foj 
 this purpose. 
 
 A common paper kite launched from llie vessel, 
 and driven by the wind to the shore has he<^n sup- 
 poseil capable of conveying a piece of pacK threa(k, 
 to which a larger rope might be attached and drawn 
 on board. 
 
 A small balloon, raised by rarified air might be 
 made to answer the same purpose. 
 
 A sky rocket, of a large diameter, has alsc been 
 considered as capable of an equal service, and, in- 
 deed, this method seems the best; for besides the 
 velocity of the discharge, could it be brought to act 
 during the night, it must both point out the situa- 
 tion of the siiip, and the direction that the line 
 took in flying ashore. 
 
 Useful hints whe?! a leak is spnmjr. 
 
 When a vessel springs a leak near her bottom, 
 the water enters with all the force given by the 
 weight of the column of water without, whicli force 
 is in proportion to the difference of the level be- 
 tween the water without and that within. It enters 
 therefore with more force at first, and in greater 
 quantity than it can afterwards, when the water 
 within is higher. The bottom of the vessel, too, 
 is narrower, so that the "^me quantity of water 
 coming into that narrow |)art, rises faster than 
 when the space for it is larger. This helps to 
 terrif3^ But as the quantity entering is less and 
 less, as the surfaces without and within become 
 more nearly eipial in height, the pumps that could 
 not keep the water from rising at first, might after- 
 wards be able to prevent its rising higher, and the 
 people might have remained on board in safety, 
 without hazarding themselves in an open boat on 
 the wide ocean. 
 
 Besides the greater equality in the height of the 
 two surfaces, there may sometimes be other causes 
 that retard the farther sinking of a leaky vessel. 
 The rising water within may mi-ive at quantities of 
 light wooden works, empty chests, and particularly 
 empty water casks, which, fixed so as not to float 
 themselves, may hel[» to sustain tier. Many hodie-i 
 which compose a ship's cargo may be specifically 
 lighte' than water: all these, when out of water, 
 are an additional weight to that of the ship, and stie 
 is in proportion pressed deeper in the water, but 
 as soon as these bodies are immersed, they wiiigh 
 no longer on the ship: but, on the contrary, if fixed, 
 they help to support her in proportion as they are 
 specifically lighter than the water. 
 
 Temporary nautical pump. 
 
 Captain Leslie, of the George and Susan, in a 
 voyage from North America to Stockholm, adopt- 
 ed an excellent mode of emptying water fi'om his 
 ship's hold, when the crew were insufficient to pei-- 
 form that duty. About 10 or 12 feet above tiie 
 pump, he rigged out a spar, one end of which pro- 
 jected overboard, while the other was fastened, as 
 a lever, to the machinery of the pump. To tlie 
 end which projected overboard, was suspended a 
 water-butt, half full, but corked down: so that 
 when the coming wave raised the butt-end, the 
 other end depressed the piston of the pump; but 
 at the retiring of the wave, this was reversed, for, 
 by the weight of the butt, the piston came up again, 
 and with it the water. Thus, without the aid of 
 the crew, the ship's hold was cleared of the water 
 in a few hours. 
 
 Another. — When a vessel sprin|rs a leak at sea, 
 which cannot be discovered, instead of exhausting 
 the crew by contiimal working a. the pumps, they 
 may form, with very little trouble, a machine to 
 discharge the water, wliich will work itself, with- 
 out any assistance from the hands on board. 
 
 Let a spar, or spai-e top-mast, be cw. i<> Oie 
 length of eight or ten feet, or more, accorcKig ic- 
 
MEDICINE. 
 
 259 
 
 the size of the vessel; mortice four holes through 
 tlie thickest end, through which run four oars, fix- 
 ing them tight, ex;ictly in the miildk'. 'l"o the four 
 hamlles i\;iil on Four blades, (made of staves) tlie 
 sue of tiie other ends, wliicli will form a very good 
 water wheel if the oars be strong: then fix into the 
 opposite end what is coinni')id_v called a crank: 
 the iron handle of a grindstone would suit extreme- 
 ly well; if tills is not to lie bad, any strong bar of 
 iron mav be bent into that form, wedging it tight 
 10 prevent its twisting round, 'i'iien nail up a new 
 pair of chaps on the fore part of the pump, for a 
 new handle to be fixed in, wiiich will point with 
 its outer end to the bow of the vessel; this handle 
 wil' be short on the outside, but as long on the in- 
 side as the dianietLr of the bore of the pump will 
 admit, in order lh:it the spear may be plunged the 
 deeper, and of course the longer stroke. The 
 handle must be large enough to have a slit sawed 
 up it, sufficient to admit a stave edgeways, which 
 must be fastened with a strong iron pin, on which 
 it may work. The lower end of the stave must 
 be bored to admit the roimil end of the crank; 
 tlien fix the shaft, with the oars (or arms) over the 
 gunwale, on two crotchets, one spiked to the gun- 
 wale, and the other near tlie pum[), cutting in the 
 shaft a circular notch, as well to make it run ea- 
 sier, by lessening the friction, as to keep the whole 
 steady. A bolt is now to be fixed in each crotcliet 
 close over tl-e shaft, to keep it from rising. As 
 soon as the wheel touches the water it will turn 
 round, and the crank, by means of the stave fixed 
 vn its end, will work the handle of the pump. 
 'J'o render the sinhing of n shif) impossible. 
 
 According to the present plan of ship-building, 
 in case of leaks at sea, vhich cannot be keiit tinder 
 by pumping, the ships and crews must inevitably 
 he lost, to tlie great affliction and loss of thousands 
 of families. In order to prevent such accidents in 
 future, which hitherto have been too common, a 
 gentleman, of the name of Williams, suggests an 
 easy arrangement, whicii, if universally adopted, 
 even under tlie worst circumstances, will enable 
 the crew to save not only themselves, but the ship 
 and cargo likewise: — 
 
 It is, that every ship should be divided into four 
 equal compartments, with partitions of sufficient 
 atrength; the probability, in case of a leak is, that 
 it would lake place in one of them; and allowing 
 it to fill, the safety of tiie ship would not be endan- 
 gered, for 3-4 of the cargo would remain undam- 
 aged. To prove this, we will suppose a vessel of 
 one hundred tons so divided, (though the plan is 
 as a|)pricable to a ship of one thousand tons as a 
 canal boat) and, that one of the compartments fill- 
 ed with water: this would not increase her weight 
 more than from six to eiglit tons, from the cargo 
 previously occupying the space, and reducing her 
 buoyancy about one-third. The same effect would 
 take place, was she sent out of jiori with only one- 
 fourth of her hull above water, though vessels are 
 luore commonly sent out with one-thiril, and even 
 more. Parkels, as they carry little or no cargo, 
 may with safety be divided into tiiree compart- 
 ments. In cases of fire the advantage is equally 
 obvious, as any of the quarters might be inundated 
 with safety 
 
 Art of swimming. 
 It has heen observed before, that men are drown- 
 ed by raising their arms above the water; the un- 
 buoyed weight of whicli depresses the head: all 
 other animals have neither motion nor ability to 
 act J r. siniljir manner, and, therefore, swim na- 
 
 turally. When a man therefore falls into deep 
 water, he will rise to the surface, and continue 
 there if he does not elevate his hands. If he move 
 bis hands under the water in any manner he pleases, 
 his head will rise so high as to allow him liberty 
 to breathe; and if he move his legs, as in the act 
 of walking, (or rather of walking uji stairs), his 
 shoulders will rise above the water, so that he mtiy 
 use less exL-rtion with his hands, or ajijily them to 
 other purposes. These plain directions are recTiii- 
 mended to the attention of thrse who have not 
 learned to swim in their youth, and they will, if 
 attended to, be found highly advantageous in pre- 
 serving life. 
 
 If a person falls into the water, or gets out of 
 his depth, and cannot swim — and if he wislies to 
 drown himself, let him kick and splash as vio- 
 lent.y as possible, and he will soon sink. On the 
 contraiy, if impressed with the idea that he is 
 lighter than the water, he avoids all violent action, 
 and calmly but stead''y strives to refrain from 
 drawing in his breath whilst under the water, and 
 keeps his head raised as much as possible; and 
 gently, but constantly, moves his hands and feet 
 in a proper direction, there will be a great proba- 
 bility of his keeping afloat until some aid arrives. 
 Cramp in bathing. 
 
 For the cure of the cramp, when swimming, Dr 
 Franklin r'^commendsa vigorous and violent shock 
 of the part affected, by suddenly nnd forcibly 
 stretching out the leg, which should be darted oiil 
 of the water, into the air, if possible. 
 Pret-untions in bathing. 
 
 Never venture into cold water, when the body 
 is much heated. 
 
 Dr Franklin relates an instance, within his ov/n 
 knowledge, of four young men, who, having work- 
 ed :it harvest in the heat of the day, with a view 
 of refreshing themselves, plunged into a spring of 
 cold water; two died upon the spot, a third tlie 
 next morning, and the fourth recovered with great 
 difficulty. 
 
 Be veiy careful where you bathe, even thougti 
 ever so good a swimmer, lest there should be weeds 
 to entangle the feet, or any thing else to endanger 
 life. It is by the neglect of this precaution tliat 
 many good swimmers expose themselves to greater 
 danger than those who cannot swim at all; their 
 very experlness thus becoming fatal to them, by 
 tempting them into places where their destruction 
 is inevitable. 
 
 Sea-bathing. 
 
 The use of the tepid salt water bath, or indeei^ 
 of Sea-bathing itself, when the water is warm,_ 
 (that is,) fietween 60 and 80 degrees of heat, is in 
 manv cases beneficial, when a colder temperature 
 would be decidedly injurious. 
 
 It may be satisfactory to know, that in situations 
 distant from the shore, where sea-water cannot be 
 had, artificial sea-watec, made by dissolving 4 lbs. 
 of bay-salt in' 16 gallons of fresh water, possesses 
 all the properties of the w'ter of tlie sea, a smal 
 portion of sulphate of magnesia excepted. 
 The shoiver-buth. 
 
 The cold shower-bath is less alarming to ner- 
 vous persons, and less liable to produce cramps, 
 than cold immersion; it may be considered i\s the 
 best and safest mode of cold bathing, and is re- 
 commended in many nervous complaiiils. ' 
 
 It has also afibrded relief in some cases of in- 
 sanity. 
 
 Substitute for a shawer but!;.. 
 
 Where the saving o.' exjiense is an ol)ject, it may 
 he eftLCtiially answered liy filling a common water- 
 ing p.ot with cold water. Let llie patient sir un- 
 dressed upon a stool, which niav" \(i pli^ced in a 
 large tub, and let the hair, if not cut snort, lii 
 
?62 
 
 UNIVERSAL RECEIPT HOOK. 
 
 spread over the shoulders as loosely as possible. 
 Now pour the water from the pot ovi-r the patient's 
 ead, face, neck, shoulders, and all parts of the 
 i/ody, ])rogressively down to tlif feet, until the 
 whole has Ijeen thoroughly wetted. 
 
 A large sponge may, in some measure, be sub- 
 stituted for the sliowei" l)ath; particularly in affec- 
 tions of the head, wtiicii arise fi'om intemperance, 
 night watching, study, or other perplexity. Head- 
 ache, from these causes, will be greatly alleviated 
 bv wiping tlie top and fore-part of the .ead with 
 a sponge fre(|uei.lly dipped in water. The cold 
 thus produced will check the determination of 
 blood to the head, and has often b 'en known to 
 prevent delirium and insanity. 
 
 The tepUl-bath. 
 
 On immersing the body in a tepid-bath, which 
 takes its range from 85 to 95 degrees, no stri.»ing 
 sensation eitiier of heat or cold i? felt. But a per- I 
 son much chilled, will, on entering the tei>id-batii, 
 feel the water warm, while another, who had been 
 heated by exercise, will find it insensibly cold. 
 
 The tepid-bath is atteniled with several advan- 
 tages: the surface of tlie skin is, by it, freed from 
 that scaly matter, wiiich always collects more or 
 less in the healthiest person; the pores of the skin, 
 tlius being free, tiie natui'al perspiration is pro- 
 moted, the limbs are rendered supple, and any 
 stiffness, which may have been produced by exer- 
 tion, or fatigue, is removed. Such immersion has 
 oeen found to allay thirst; a proof that a quantity 
 of water is absorbed, and enters the body ihrougli 
 the skin. 
 
 The tepid-bath seems the best adapted to the !i 
 purposes of cleanliness and healthy exercise. To il 
 delicate females, and young children, it is of ]>ri- 
 niary impoKance. Nothing can be more absurd 
 tiiaii tiie common practice of mothers and nurses 
 .n washing ciiildren, no matter how sickly or un- 
 well, with cold water, under the idea of bracing 
 tlie constitution: whereas, the use of te()id water 
 alone, is not only tiie most agreeable, but the most 
 proper fluid to excite the energies of the system 
 ill young children. 
 
 Affusion with tepid water has generally the 
 same result, except, that if the body continue ex- 
 posed to the air after the affusion, a sensation of 
 old is produced, which ought to be avoided, by 
 wiping dry the upper part of the body, wiiilst the 
 lo»er extremities are still covered with water. 
 
 There can be little doubt, that human existence, 
 by teiiid bathing, temperai»ce, and proper exercise, 
 may "be made more agreeable, and also be pro- 
 longed. 
 
 «KVERAL RULES FOR PRESERVING LIFE AND HEALTH. 
 
 Sir R. PMlips''s rules. 
 
 1. Rise early, and never sit up late. 
 
 2. Wash the whole body every morning with 
 cold water, by means of a large sponge, and nil* 
 It dry with a rough towel, or scrub the whole body 
 for ten or fifteen minutes with flesh brushes. 
 
 3. Drink water generally, and avoid excess of 
 <4iirits, wine, and fermented liquors. 
 
 4. Keep the body open by the free use of the 
 »j ringe, and remove superior obstructions by ape- 
 rient pills. 
 
 5. Sleep in a room which has free access to the 
 open air. 
 
 6. Keep the heart cool by washing it when neces- 
 wiy with cold water, and abate feverish and in- 
 (l:<mmatorj' symptoms when they arise by perse- 
 vering stillness. 
 
 7. Correct symptoms of plethora and indigestion 
 '»y eating «nd drinkmg less per diem for a few days. 
 
 8. Never eat a hearty supper, especially of ani. 
 mal food; and drink wine, spirits, and beer, if 
 these are necessai-v, onlv after dinntr. 
 Dr JRoerhaave's riiks. 
 This great man left, as a legacy to the world, 
 the following simple and unerring directions for 
 preserving health; they contained the sum and sub- 
 stance of his vast professional knowledge, dm ing 
 a long and useful life: — " Keep the feet warm; the 
 head cnol; and the body open." — If these were 
 generally attended to, the physician's aid would 
 seldom be i-equired. 
 
 ClotMns^. 
 To adapt the dress with a scrupulous nicety to the 
 fluctuations of temperature every day, would in- 
 deed require such minute attention as hardly any 
 ])erson can bestow: but everv person may comply 
 with the general rules of clothing, as far as not to 
 lav aside too early tlie dress of the winter, nor to 
 retain that of the summer too late; from a neglect 
 of which precaution thousands of lives are every 
 year sacrificed to mortality. The perfection of 
 dress, considered merely as such, is to fit without 
 fettering the body. 
 
 ..lir. _ 
 Nothing is more pernicious than the air of a 
 place where a numerous body of people are col- 
 lected together within doors; especially if to the 
 breath of tlie crowd there be adiled the vapours of 
 a multitude of c indies, and tlie consumption of the 
 vital air bv fires in proportion. Hence it happens, 
 that persons of a delicate constitution are liable to 
 become sick orfaint in a place of this kind. These 
 ought to avoid, as r.iuch as possible, the air of greai 
 towns; which is also peculiarly hurtful to the asth- 
 maiic and consumptive, as il is likewise to hysteric 
 women, and men of weak nerves. Where such 
 people cannot always live without the verge of 
 great towns, they ought, at least, to go out as often 
 as they can into the open air, and, if possible, pas§ 
 the night in the wholesome situation of tlie suburbs 
 Ventilation. 
 Air that has long stagnated becomes extremely 
 unwholesome to breathe, and often irameiliately 
 fatal. Such is that of mines, wells, cellars, ix.c. 
 People ought therefore to he very cautious in en- 
 tering places of this description which have been 
 long shut up. The air of some hospitals, jails, 
 ships, &c. partakes of the same unwholesome and 
 pernicious nature; and they o'ight never to be des- 
 titute of ventilators — those useful contrivances for 
 expelling foul, and introducing fresh air into its 
 place. The same may be said of all places where 
 numbers of people are crowded together. 
 
 It is found that most plants have the property 
 of correcting bad air within a few hours, when 
 they are exposed to the light of the sun; but that, 
 on "the contrary, during the night, or in the shade, 
 they corrupt the common air of the atmosiiheie. 
 Hence it is a dangerous practice to have shrubs :a 
 an apartment that is slept in. 
 
 Ventilation of churches. 
 Both in public and private buildings there are 
 eirors committed, %vhicli aftect in an extraordinary 
 degree the salubrity of the air. Churches are sel- 
 dom open above once a week; they are never ven- 
 tilated by fires, and rarely by opening the windows: 
 while, to render the air of them yet more unwhole- 
 some, little or no attention is j)aid to keeping thein 
 clean. The consequence of which is, that they 
 are damp, musty, and apt to prove hurtful to peo- 
 ple of weak constitutions; and it is a common re- 
 mark, that a person cannot pass through a large 
 church or cathedral, even in summer, without s 
 strong sense of coolness. 
 
 Ventilation of hojtses. 
 The great attention paid to making houses vlosu 
 
MEDICINE. 
 
 SBl 
 
 kiid warm, though appareistly well adapted to the 
 lomfort of the inhabitants, is hy no means tkvoura- 
 Ijle to health, unless care be talieu every day to 
 admit fresh air by the windows. .Sometimes i( niav 
 be proper to make use of what is called pum\)ing 
 the room, or moving the door backward and for- 
 ward for some minules together. The \>iactice of 
 making t!ie beds early in tiie day, iiowever it may 
 suit convenience or delicacy, is doubtless imitro- 
 per. .t would be nineh bcttei- (o turn them down, 
 Hi\(l expose them to tiie influence of tiie air adinit- 
 • ed by the windows. 
 
 For many persons lo sleei) in one room, as in 
 the ward of a hospital, is hurtful to health; and 
 it is scarcely a less injurious custom, though often 
 jTBctised by those who have splendid houses, for 
 f wo or more to sleep in a small apartment, especi- 
 ally if it be very close. 
 
 Housts situated in low marshy Countries, or near 
 lakes of stagnating water, are likewise unwhole- 
 some; as tbey partake of tlie putrid vapours ex- 
 haled in sucii places. I'o remedy this evil, those 
 who inhabit them, if they study their health, ought 
 to use a more generous diet than is requisite in 
 more dry anti elevated situations. 
 
 Burying in churches, &c. 
 
 It is ainiost every where too common to have 
 church-j'ards in tlie middle of populous towns. 
 This is not only reprehensible in point of taste, 
 but, considering how near to the surface of the 
 ■Mit\\ the dead bodies in many places are deposited, 
 lliere must necessarily arise [)Utrid vapours, which, 
 iiowever imperceptible, cannot fail to contaminate 
 the air. The practice of burying in churches is 
 still more liable to censure; and not many years 
 ago, the pernicious efl'ects of this custom were so 
 severely felt in France, as to occasion a positive 
 edict against it. 
 
 'I'o dissipate noxiotts vapours in wells, &c. 
 
 Procure a pair of smith's bellows, affixed on a 
 wooden frame, so as to work in the same manner 
 as at the forge. This ap[)aratus being placed at 
 the edge of the well, one end of a leathern tube, 
 (the nose of a fire engine) should be closely adapt- 
 ed to the nose of the bellows, and the other end 
 thrown into the well, reaching within one foot of 
 tiie bottom. 
 
 If the well be even so infected, that a candle 
 •.till not burn at a short (list nice from the top; af- 
 ter blowing with the bellows o^ly half an liour, 
 the candle will burn bright at tne bottom; then, 
 without further difficulty, proceed in the work. 
 
 It is obvi<)Us, that in cleaning vaults, or working 
 in any subterraneous place subject to damps, the 
 same method must be attended with the like bene- 
 fi'jial effects. 
 
 Persons, whose business requires them to attend 
 upon large (juantilies of fermenting licpiors, or to 
 work in close places with lighted charcoal, fre- 
 tjuently experience head-ache, giddiness, and other 
 disagreeable effects from tiie noxious vapours 
 which these exhale, and often have their Health 
 im|iaired, or their lives endangered by a continu- 
 ance in the employment. In some cases, the dan- 
 ger, perhaps, cannot be avoided, except by going 
 into the 0[)en air, as soon as head-ache or giddiness 
 begins, and drinking a glass of cold water, or 
 \iasliing the face and neck with the same. In the 
 lase of persons whose work reiprires charcoal fires, 
 iiie dangerous effects of it may be (irevetited, by 
 tnking care not to sit near it when burning, or to 
 burn it in a chimney, and when tfiere is none, to 
 ki/7p the door open, and place a large tub of lime- 
 .♦aler in the room. 
 
 I. 'o protect ffilders, jewellers, and others from the 
 pernicious effects of charcoal. 
 
 It is advisable tor all those who are exposed to 
 
 the vapours of charcoal, particularly gliders, jew- 
 ellers, refiners of metals, &c. to place a flat verjel, 
 filled with lime-water, near the stove in which tl»e 
 charcoal is burnt. 
 
 The lime strongly attacks the mejihitic gas 
 evolved by the ignited charcoal, and preserves the 
 purity of the air. When the surface of the water 
 becomes covered with a film, or pellicle, it wust 
 be changed for a fi'esh ipiantity. 
 'I'o prevent lumps from proving pernicious to atth" 
 matic persons. 
 
 The smoking of lamps is frequently disregarded 
 in domestic life; but the fumes ascending fronn oil, 
 especially if it be fainted or rancid, are highly 
 pernicious, when inhaled into the lungs of nsth- 
 matic persons. To prevent this, let a sponge, 
 three or four inches in diameter, be moistened 
 with pure water, and in that state be suspended by 
 a string or wire, exactly over the flame of the Ump, 
 at the distance of a few inches; this substance wLU 
 absorl) all the smoke emitted during the evening 
 or night, after which it should be rinsed in warm 
 water, by which means it will be again rendered 
 fit for use. 
 
 T(p disinfect substances of the plague. 
 
 Chlorine has been successfully used in Spain for 
 this |)ur[iose, in tiie following manner. 
 
 Expose four ounces of meat in a saucer, until it 
 becomes nearly putrid: suspend bits of paper, fur, 
 feathers, cotton, silk, and wool, upon hooks fixed 
 in a horizontal piece of wood, attached to a ])erpen- 
 dicular one, whicii is suppoi-ted by a jiedestal of 
 lead; cover the whole with a bell-glass fixed in the 
 rim of a piece of wood on which the saucer ia 
 placed. The edges of the rim should be putt'ed. 
 Fix a cork very tigiit in the top aperture of the 
 bell-glass, and let the whole rest in a warm room 
 for a fortnight. On withdrawing the cork, the de- 
 gree of putrefaction may be easily ascertained. 
 When sufficiently impregnated, let each substance 
 be taken out in succession, and enveloped in a sheet 
 of paper folded like a letter; and suspended on a 
 hook in another bell-glass, under which materials 
 for producing chlorine are placed in a saucer or 
 cup. 'J'hese materials are muriatic acid poured 
 over red oxide of lead," or ])ulverized oxide of 
 manganese. In a short time the putrid odour will 
 be (hspersed, and the papers, which are intended 
 to imitate letters supposed to be infected, will smell 
 only of chlorine. Eacii letter should have three oi 
 four parallel incisions made in it with a sharp 
 knife, to admit the disinfecting gas more readily. 
 To protect gilders from the pernicious effects of 
 met cury. 
 
 They should have two doors in their work room, 
 opposite to each other, which they should keep 
 o[)en, that there may be a free circulation of air. 
 They should likewise have a piece of gold applied 
 to the roof of the mouth, during the whole time 
 of the operation. 'Ibis plate will attract and in- 
 tercept the mercury as they breathe, and when it 
 grows white they must cast it into the fire, that 
 the mercury may evaporate, and replace it when 
 it is cool again. They shoidd indeed, have two 
 pieces of gold, tliat one may ue put into the mouth 
 whilst the other is purifying and coo ng; bv these 
 means they will preserve themselves from the 
 diseases and infirmities which mercury occasions. 
 Ruling and ~Ma'.k\>i'~' 
 
 For preserving fiealth, there is no kind of exer- 
 cise more proper than walking, as it gives the most 
 general action to the muscles of the bod)-; but, for 
 valetudinarians, riding on horseback is prefei-able 
 It is almost incredible how much the constitution 
 may be strengthened by this exercise, whe i conti- 
 pueil for a considerable time; not so much in the 
 fashionable way of a morning ride, but of making 
 
 ^ 
 
j;62 
 
 UNIVERSAL RECEIPT BOOK. 
 
 long journeys, in which there is the Further advan- 
 tage of a ])er[>clual chanije of air. Xumbers of 
 oeo])le, reduced to a state of great weakness, have, 
 oy tliis means, ac(|nired a degree of vigour anil 
 liealtli, whicli all the medical prescriptions in the 
 world could n'>t otherwise ha«'e procured. But, it 
 kft ot iuiporlaiice, in travelling for health, that one 
 mould not employ his mind in deep reflections, 
 hut enjov the company of an agreeah'e companion, 
 and gratifv his siglit with the prospect of the va- 
 rious objects around him. In this exercise, as 
 well as in every other, we ought always to begin 
 gently, and to finish gradually, never abruptly. 
 Exercise after meals. 
 
 Exercise is hurtful immediately after meals, 
 particularly to those of nervous and irritable con- 
 stitutions, who are thence liable to heart-burn, 
 eructations, and vomiting. Indeed, the instinct of 
 the inferior animals confirms the propriety of this 
 rjle; for they are al! inclined to indulge them- . 
 selves in rest after food. At all events, fatiguing 
 exercise should be delayed till digestion is per- : 
 formed, which generally requires three or four ^ 
 hours after eating a full rueal. 
 
 Reailing aloud. 
 
 This is a species of exercise much recommended 
 by the ancient physicians; and to this may be 
 joined that of speaking. They ai-e both of great 
 advantage to t!iose who have not sufficient leisure 
 or opportunities for other kinds of exercise. To 
 speak verv loud, liowever, or exercise the voice 
 immediately after a meal, is hurtful to the lungs, 
 as well as to the organs of digestion. Singing, as ' 
 by the vibratory motion of the air it slir.kes the 
 lungs and the bowels of the abdomen or belly, pro- 
 motes, in a remarkable degree, the circulation of 
 the blood. Hence, those sedentary artificers or' 
 mechanics, who, from habit, almost constantly ; 
 sing at their work, unintentionally contribute much 
 to the preservation of their health. j 
 
 Wind instmments. 
 
 All these are more or less hurtful to the lungs, ' 
 which they weaken, by introducing much air, and 
 keeping that organ too long in a slate of (listen- 1 
 tion. On this account, persons of weak lungs, who 
 play much on the fiute, hautboy, or Frencli horn, 
 are frequently afflicted with spitting of blood, 
 cough, shortness of breath, and pulmonary con- 
 sumption. Blowing those instruments likewise 
 checks the circulation of the blood through the 
 'ungs, accumrdates it towards the head, and dis- 
 poses such persons to apoplexy. 
 Friction. 
 
 One of the most gentle and useful kinds of exer- 
 cise,' is friction of the body, either by the naked 
 hand, a piece of flannel, or what is still better, a 
 flesh brush. Th.s was in great esteem among the 
 ancients, and is so at present in the East Indies. 
 The whole body may be subjected to this milil ope- 
 ration, but chiefly the belly, the spine, or back- 
 bone, and the arms and legs. Friction clears the 
 skin, resolves stagnating humours, promotes per- 
 spiration, strengthens the fibres, and increases the 
 warmth and energy of the whole body. In rheu- 
 matism, gout, palsy, and green sickness, it is an 
 excellent r"medy. To the sedentary, the hypo- 
 chondriac, and persons troubled with indigestion, 
 who have not leisure to take sufficient exercise, 
 the daily friction of the belly, in particular, cannot 
 be loo much recommended as a substitute for other 
 means, in order to dissolve the thick humours 
 which may be forming in the bowels, by stagn.i- ! 
 tion, and to strengthen the vessels. But, in rub- 
 bing the belly, the operation ought to be per- ' 
 Tormev. in a circular direction, as being most fa- 
 vourable to the course of the intestines, and their 
 nufiml action. It should be performed in the 
 
 morning, on an empty stomacn, or, r^tVer, in bed 
 before getting up, and continued, at least, for sonu 
 minutes at a time. 
 
 Getting ■wet. 
 
 This accident is at all tinies less frequent in 
 towns than in the country, especially since the ush 
 ijf the umbrella has been introduced. 
 
 When a person is wet he onglit never to stani) 
 but to continue in motion till he ai rives at t: )daci^ 
 where he may be suitably accommodated. Here 
 he should strip off his wet clothes, to be changed 
 lor such as are dry, and have those parts of liis 
 body which have been wetted, well rubbed with :i 
 dry cloth. The legs, shoulders, and arms, ai-e 
 generally the parts most exposed to wet: ib.'^ 
 should, therefore, be particularly attended to. It 
 is almost incredible how many diseases may be 
 prevented by adopting this course. Catarrhs, in- 
 flammations, rl.^uniatisms, diarrhoeas, fevers, and 
 consumptions, are the loremost among the trail, 
 which frequently follow an accident ot this kind. 
 frecaiaions in removing from a hot to a cold situn- 
 tion. 
 
 It should be a determined rule to avoid all rapid 
 transitions from one e.xtreme to another, and never 
 to remove from a room highly heated, to a fresh or 
 cold air, while the body remains warm, or till the 
 necessaiy change to a warmer dress has been ])re- 
 viouslv made. If, at any time, the body should be 
 violently heateil, during the warm w. rather, it is 
 sure to suffer bj' going into vaults, cellars, ice- 
 houses, by cold bathing, or by sitting on cold 
 stones, or damj) earth: many lingering and incura- 
 ble maladies have been bi-ought on l)y such impru- 
 dence, nav, pre.sent death has, in some instantes, 
 been the consequence of such transgression. Pul- 
 monary consum])tion, which makes annually such 
 dreadful ravages among the young and middle 
 aged, has been fi-equently induced by such appa- 
 rently trifling causes. 
 
 To keep the feet drif. 
 
 The only method that has been found to succeed 
 in keeping the feet dry is to wear, over the foot of 
 the stocking, a sock made of oil silk. To keep it 
 in its proper place, it will be necessary to weai 
 over it a cotton or worsted sock. The general 
 health being often disturbed by wet feet, the above 
 directions ought to be generally attended to. 
 7 presei've the eyesight. 
 
 Never sit for -uiy length of time in absolute 
 gloom, or exposeo to a blaze of light. Ttie reason 
 on which this rule is founded, proves the impro- 
 priety of going hastily from one extreme to the 
 other, whether of darkness or of light, and shows 
 us that a southern aspect is iraproper for those 
 whf-se sight is weak and tender. 
 
 2. Avoid reading small print, and straining the 
 eyes by looking at i../nule objects. 
 
 3 Do not read in the dusk, nor, if the eyes be 
 disordei-ed, by candle light. 
 
 4. Do not permit the eyes to dwell on glaring 
 objects, more particularly on first waking in the 
 morning; the sun should not of course be sutt'ered 
 to shine in the room at that time, and a moderate 
 quantity of light, only, should be admitted. For 
 the same reasons, the furniture, walls, and othei 
 objects of a bed-room, should not lie altogether 
 of a white or glaring colour: indeed, those wliose 
 eyes are weak, would find consideralile ad,vantage 
 in havMig green for the furniture, and prevailing 
 colour, of their bed-chambers. Nature confirms 
 the propriety of this fact, for the light of the day 
 comes on by slow degrees, and green is the uni • 
 versal colour she presents to our eyes. 
 
 3. Those individuals who are rather long-sight- 
 ed, should accustom themselves to r-ead with less 
 li^hl. and with the bpok somewhat nearer to the 
 
MEDICINE. 
 
 Sb'S 
 
 eye than what they naturally like; while others, 
 that are rather short-sighted, should use liieinselves 
 to read with the hook as far off as possible. By 
 the»^ means, both will improve and strengthen 
 their sight, while a contrary course increases its 
 natural imperfections. 
 
 Une of spectacles. 
 From whatever cause the decay of sight arises, 
 Bn attentive consideration of the following rules 
 will enable any one to judge for himself, when his 
 eve-sight may be assisted or preserved by tlie use 
 of proper glasses. 
 
 1. V\ hen we are obliged to remove small ob- 
 jects to a considerable distance from the eye in 
 order to see them distinctly. 
 
 2. !f we find it necessary to get more light than 
 formerly, as, for instance, to place the candle be- 
 tween the eye and the object. 
 
 3. If, on looking at, and attentively considering 
 a near object, it fatigues the eye and becomes con- 
 fused, or "f it appear^ to have a kind of dimness 
 or mist before it. 
 
 4. When small printed letters are seen to run 
 into each other, and hence, by looking steadfastly 
 on them, appear double or treble. 
 
 5. If the eyes are so fatigued by a little exercise, 
 that we are obliged to shut them from time to 
 time, so as to relieve them by looking at different 
 objects. 
 
 When all these circumstances concur, or any of 
 them separately takes place, it will be necessaiy 
 to seek assistance from glasses, which will ease 
 the eyes, and in some degree cVieck their tendency 
 to become worse: whereas, if they be not assisted 
 in time, tlie weakness will be considerablv increas- 
 ed, and the eyes be impaired by the efforts they 
 are compelled to exert. 
 
 Cosmetics. 
 
 To setoff tiie complexion with all the ad\antage 
 it can attain, nothing more is requisite than to 
 wasli tlie face with pure water; or, if any thing 
 farther be occasionally necessary, it is on'.v the 
 addition of a little soap. 
 
 Tlie teeth. 
 
 An object very subservient to health, and which 
 merits due attention, is the preservation of the 
 teeth; the care of which, considering their impoit- 
 ance in preparing the food for digestion, is, in 
 general, far from being sufficiently cultivated. 
 Very few persons, comparatively, wash their mouth 
 in the morning, which ought always to be done. 
 Indeed, this ought to be practised at the conclusion 
 of every mial, where either animal food or vegeta- 
 bles ai e eaten; for the former is apt to leave behind 
 it a rancid acrimony, and the latter an acidity, both 
 of tiiem hurtful to the teeth. Washing the mouth 
 frequently with cold water is not only serviceable 
 in keeping the tee'.h clean, but in strengthening 
 the gums, the firm adhesion of which to the teeth 
 is of great importance in preserving them sound 
 anil secure. 
 
 Tooth powders. 
 
 Many persons, while laudably attentive to pre- 
 serve their teeth, do them hurt by too much oiTi- 
 ciousness. They daily apply to them some denti- 
 frice powder, which they rub so hard as not only 
 to injure the enamel by excessive friction, but to 
 ■ lurt the gums even more than by the abuse of the 
 pick tooth. The quality of some of the dentifrice 
 powders, advertised in newspapers, is extremely 
 suspicious; and there is reason to think that they 
 are not altogether tree from a corrosive ingredient. 
 Une of the safest and best compositions for the 
 purpose is a mixture of two parts of sciiltlefish 
 bone, and one of the Peruvian bark, both finely 
 Hiwdered, which is calculated not only to clean the 
 
 teeth without nurting them, but to preserve th« 
 firmness of the gums. 
 
 Besides the advantage of sound teeth, for theii 
 use in mastication, a proper attention to theit 
 treatment conduces not a little to the sweetness ot 
 the breath. This is, indeed, often affected by 
 other causes, existing in the lungs, the stomach, 
 and sometimes even in the bowels; but a rotten 
 state of the teeth, both from the putrid smell emit- 
 ted by carious bones, and the impurities lodged in 
 their cavities, never fails of aggravating an unpleas- 
 ant breath wherever there is a tendency of that 
 kind. 
 
 Loose teeth. 
 
 AVhen the teeth are loosened by extern 1 vio- 
 lence, by falls and blows, or by the improper use 
 of instruments in pulling diseased teeth in the 
 neighbourhood of sound ones, they may again be 
 made tolerably fast by pressing them as firmly as 
 possible into their sockets, and preserving tbeni 
 so with ligatures of cat-gut, Indian weed, or waxed 
 silk, and keeping the patient upon spoon meat till 
 they are firm. When loose teeth are owing to 
 tartar, nothing will fasten them till the cause be 
 removed; and this ought to be done early, other- 
 wise it will have no effect. Frequently the teeth 
 become loose from a sponginess of the gums, 
 often, but improperly, attributed to scurvy. The 
 best remedy is scarifying the gums deeplj', and 
 allowing them to bleed treely; this should be re- 
 peated till they are fully fastened. Mild astrin- 
 gents, as tincture of bark, are here attended with 
 good effects, though those of a strong nature will 
 certainly do harm. The mouth should be fre- 
 quently washed with cold water strongly impreg- 
 nated with these, and the patient should not use 
 the teeth which have been loose till they become 
 firm again. The loosening of the teeth in old age 
 cannot be remedied, as it is owing to a wasting of 
 their sockets, from which the teeth lose their sup- 
 port. 
 
 Ford teeth. 
 
 The teeth sometimes oecome yellow or black 
 without any adventitious matter being observed on 
 them; at other times they become foul, and give a 
 taint to the breath, in consequence of the natural 
 mucus of the mouth, or part of the food remain- 
 ing too long about them. The most frequent 
 cause of f'^ul teeth is the substance called tartar, 
 which seems to be a deposition from the saliva, 
 and with which the teeth are often almost entirely 
 encrusted. When this substance is allowed to re- 
 main, it insinuates itself between the gums and 
 the teeth, and then gets down upon the jaw in such 
 a manner as to loosen the teeth. This, indeed, is 
 by far the most common cause of loose teeth; and 
 when they have been long covered with this or 
 with any other matter, it is seldom they can be 
 cleaned without the assistance of instruments. But 
 when once they are cleaned, they may generally 
 be kept so, by rubbing them witli a thin [liece of 
 soft wood made into a kind of brush, and dipped 
 into distilled vinegar; after which llie mouth is to 
 be washed with comrion water. 
 
 Cleaning tlie teeth. 
 
 When the teeth are to be cleaned by instruments, 
 the operator ought, with a linen cloth or with a 
 glove, to press against the points of the teeth, so 
 as to keep them firm in tiieir sockets, with the 
 fingers of the one hand, while he cleans them with 
 the necessary instruments held in the other; taking 
 care not to scrape thein s j hard as to loosen them, 
 or to rub off die enamel. This being done, the 
 teeth should be rubbed over with a small brush, or 
 a piece of sponge dipped in a mixture uf cream 
 of tartiir and Peruvian bark. The same applicu- 
 
'^64 
 
 UNIVERSAL RECEIPT BOOR. 
 
 tion may be made to the teeth for a few days, when 
 afterwards they may be kept clean as already di- 
 rected. 
 
 The teeth are sometimes covered over with a 
 thin dark coloured scurf, which has by some been 
 mistaken for a wasting of the enamel, but which 
 is only an extraneous matter covering it. By per- 
 severance this may be cleaned otT as completely 
 as where the teeth are covered with tanar; but it 
 :6 apt, after sometime, to appear again. When this 
 ■8 observed^ the same operation must be repeated. 
 
 For the purpose of applying powders or waslic. 
 to the teeth, a brush or a sponge is commonly em- 
 ployed; the latter is supposed preferable, as beins 
 in less danger of wearing down the enamel, or of 
 separating the teeth. 
 
 JMeas^irijig- glasses. 
 In order to measure quantities of f.uids, glasses, 
 graduated on their sides (according to the followiii° 
 figures), will be found useful in all families ar.d 
 private laboratories: — 
 
 ^ 
 
 s 
 
 5 
 
 •3 
 
 
 
 7 
 
 
 
 5G 
 
 
 6 
 
 
 -^ 
 
 48 
 
 1 
 
 •it 
 
 
 
 40 
 
 — 
 
 — 
 
 32 
 
 
 3 
 
 
 - 
 
 34 
 
 
 2 
 
 — 1 
 
 -i 
 
 16 
 
 
 J 
 
 — 
 
 J 
 
 3 
 
 3 
 
 M 
 
 No. 1. represents a glass, calculated to measure | 
 any quantity from two drachms to eight ounces. 
 
 No. 2. From one drachm to two ounces. I 
 
 No. 3. From half a drachm, to one ounce. — And j 
 
 No. 4. Any quantity frore. five minims (or drops) 
 to one drachm. 
 
 Weights and measures. 
 
 By the following tables it w ill be seen that in the i 
 jMeasure of Jitdds, 
 1 gallon measure contains 8 pints, 
 
 1 pint 16 ounces, 
 
 1 ounce 8 drachms, 
 
 1 drachm 60 minims. 
 
 Weight of dry substances. 
 1 pound contains 12 ounces, 
 
 I ounce 8 drachms, 
 
 1 drachm 60 grains, 
 
 1 scruple !20 grs. or 
 
 1-3 of a drachm. 
 
 It is customaiy to distinguish quantities of fluids ! 
 
 from 
 when 
 
 dry substances, by prefixing the letter f (flui(fj 
 ; an ounce or drachm is mentioned in medieiii 
 works, but in the foregoing prescri|itions or forrauls;, 
 this was considered to be unnecessary, as the sliglit- 
 esl acquaintance with the substances to be used, wil? 
 point out what is im|)lied. 
 
 Scale of medicinal doses. 
 
 The following table of the gradiitionr of doses 
 of medicines for diflerent ages, will in general be 
 found pretty correct; and ought never lo be deviated 
 from, except by professional advice. 
 
 It at the age of manhood the dose be one drachm, 
 the proportions will be at 
 
 From 14 to 21 years, 2 scruples; 7 to l4 years, 
 half a drachm; 4 to 7 years, 1 scruple; 4 years, 
 15 grains; 3 years, half a scruple; 2years, 8 grains; 
 1 year, 5 grains: 6 months, 3 grains; 3 mouths, 2 
 giains; 1 month, 1 grain. 
 
 FARHIXSR'K'. 
 
 To cure looundj in cattle. 
 When horses, cattle, or any of our domestic 
 animals are wounded, tlie treatment may be very 
 simple, and much the same as in the human race. 
 It is extremely improper to follow a practice that 
 IS common in many parts of the country among 
 farriei 3, cow doctors, and ^ven shepherds — that of 
 applying to the wound, or putting into the sore 
 part, c./mmon salt, powder of blue vitriol, or tar, 
 or cloths diiiped in spirits, as brandy, rum, J«c. 
 or turpentine, or any ot/er stimulant articles; for 
 all sucii ver)' much increase the pain, an<l by irri- 
 tating the sore, may increase the inflammation 
 even to the length of inducing mortification. — 
 Though the treatment may be varied according to 
 
 circumstances, yet, in most cases, it may be suffi- 
 cient to lake notice of the following particulars: — 
 It will be proper to wash away any foulness or dirt 
 about the part, and to examine particularly its con- 
 dition. 
 
 To stop the bleeding. 
 Should anv large blood-vessel be cut, and dis- 
 charging copiously, it will be right to stop it, by 
 some lint or sponge, with modei-?te compression, 
 or bandaging, at the same time, and not taking it 
 off for two or three days. Should the pressure 
 fail of effect, caustic applications, such as the lu- 
 nar caustic, or even the actual cautery, the noia> 
 of a thick wire, sufllciently heated, may be vrii^d; 
 or, if a surgeon be at hand, the vessel may be 
 
EAUKlEliy. 
 
 26«» 
 
 taken up by the crooked needle, witli waxed thread, 
 and then tied. 
 
 Jldhesive plaster and seiirin^. 
 
 WTiere there is no dansjer of excessive bleediiif^, 
 and a mere division of tiie jjarts, or a deep gash 
 or cut, it will be right to adjust the parts, and keep 
 them together by a strip of any common adhesive 
 plaster; or, when this will not do by itself, llie lips 
 of the wound, especially if it be a clean cut, may 
 he closed by one or more stitches, with a mode- 
 rately coarse needle and thread, which in each 
 stitch may be tied, and the ends left of a [)roper 
 length, so that tliey can be afterwards removed 
 when the parts adhere. It is a<lvis('d to tie tile 
 threads, because sometimes tlie woimded part 
 swells vi much that it is difficult to get them cut 
 and drawn out, without givinsr pain and doinsr some 
 mischiei. 
 
 Banddges. 
 
 If the pai-t will allow a i oiler or bandage to be I 
 used, to keep the lips of it together, this may like- 
 wise be employed; for by supporting the sides of 
 the wound, it would lessen any pait\ which the 
 stitches occasion. With this treatment the wound 
 heals often in a short time, or in a few days, rare- 
 ly exceeding five or six, and sooner in the young 
 and healthy, than in the old and relaxed, and soon- 
 er in the quiet and motionless, than in the restless 
 and active. 
 
 Should the wound be large, and inflammation, 
 ■with the discharge of matter, likely to take jilace, 
 it may still be proper, by gentle means, to bring 
 the divided parts near to each other, and to retain 
 them in their natural situation by means of a ban- 
 dage. This should not be made too tight, but 
 merely to su[iport the part. In this way, and by 
 avoiding stimulant applications, the wound will 
 heal more readily than otherwise, and the chance 
 of any blemish following will be diminished. 
 Washes of spirits, brandy, and the like, Friar's 
 balsam, spirit of wine ami camphor, turpentine, 
 or any other such irritating applications, are high- 
 ly improper, and sometimes make a fresh clean 
 wound, (that would readily heal almost of itself,) 
 mflame and perhaps mortify, or become a bad sore. 
 Sores and bruises. 
 
 Over the whole sore, or where the part is bruis- 
 ed, or where there is a tendency to suppuration, a 
 poultice should be applied and kept on by suitable 
 bandages. The poultice may be made of any kind 
 nl meal, fine bran, bruised linseed, or of mashed 
 turnips, carrots, &tc. Tlie following has been 
 fiund useful as a common poultice. "Fine bran, 
 1 quart; pour on it a sufficient quantity of boiling 
 water to make a thin paste; to this add of linseed 
 powder enough to give it a proper consistence." 
 The poultice may be kept on for a week or ten 
 • lays, or even longer, if necessary, changing it 
 once or twice a day; and cleaning the wound, when 
 tlie poultice is removed, by wasiiing it by means 
 of a soft rag or linen cloth, with water not more 
 than blood warm, (some sponges are too rough for 
 this purpose); or, where the wound is deep, the 
 water may be injected into it by a S3"ringe, in or- 
 der to clean it from the bottom. 
 Ointment. 
 
 In the course of a few days, when the wound, by 
 care and proper management with the poultices, 
 begins to put on a healthy appearance, and seems 
 to be clean and of a reddish colour, not black or 
 bloody, then there may be applied an ointment 
 made of tallow, linseed oil, bcs' wax, and hogs' 
 iard, in such proportion as to makfe it of a consis- 
 tence somewhat firmer than butter. The ointment 
 should be spread on some soft clean tow, and wlien 
 applied to tlie sore, it ought never to be tied hard 
 upon it, (^which is done too frequently and very 
 
 improperly,) but only fixed by a bandage of a pro- 
 per length and breadth, (for a mere cord is often 
 improi>er,) so close and securely as to keep it 
 from slipping off. This ajiplication may be chang- 
 ed once a day; or when nearly well, and discharg- 
 ing but little, once in two days. 
 
 Green ointment for ivoiiwh. 
 
 Put into a well glazed earthen vessel, 2 ounces 
 of bees' v ax; melt it over a clear tire, and add 2 
 ounces of rosin; when that is melted, put in half 
 a pound of hogs' lard; to this i)nt 4 ounces of tur- 
 pentine; keej) stirring all the time with a clean 
 stick or wooden spatula. When all is well mixed, 
 stir in 1 ounce of fine'v powdered verdigris. Be 
 careful it does not boil over; strain it through a 
 coarse cloth, and preserve it in a galliiiot. This 
 ointment is very good for old and 'recent wounds, 
 whether in flesh or hoof; also galled backs, crack 
 ed heels, m^llenders, sallenders, bites, brokei 
 knees, &c. 
 Treatmejit, according to appear aiice of the part. 
 
 \Vhen the wounded part begins to "discbarge 
 whitish, thick matter, and is observed to fill up 
 the genei'al treatment and dressings to the sore 
 now mentioned, should be continued: and in the 
 course of the cure, the animal, when free of fever, 
 may be allowed better provision, and may take 
 gentle exercise. If the animal be feeble, from the 
 loss of blood originally, or from the long continu- 
 ance of a feverish state, produced by the inflam- 
 mation attending the wound, or from weakness 
 arising from confinement, or connected with its 
 constitution naturally; and if the wound .appear to 
 bv, in a stationary state, very pale anil flabby on its 
 edges, with a thin discharge, then better food may 
 be given to it; and if siill no change should be ol>- 
 served, along with the better food, the wound may 
 be treated somewhat dift'erently from what has 
 been already advised. The ointment may be made 
 more stimulant, by adding to it some resin and less 
 bees' wax, or wliat would be more stimulant still, 
 some common turi)entine; for it is onlj' in very rare 
 cases that oil of turpentine can be requisite. The 
 ertects of an alteration in the mode of treatment 
 should be particularly remarked, and stimulants 
 should be laid aside, continued or increased, ac- 
 cording as may be judged pro[)er Before chang- 
 ing the dressings applied to the wound, or before 
 rendering them more stimulant and active by using 
 heating ap|)licalions, the cftect of closer bandaging 
 maybe tried; for sometimes, by keeping the parts 
 a little more firmly togctlier, the cure is promoted. 
 Food and regimen. 
 
 In case of severe wounds, attention should be 
 paid to the condition ol the animal in other res- 
 [lects. There being always when such ha|)pen a 
 leiMlency to violent inflammation and fever, that 
 may end fatally, Means should be emi)loyed to 
 moderate both. The apartment should be cool and 
 airy, and so quiet that the animal should not be 
 disturbed; the drink should not be warm but rathei 
 cold, and given freely, though not in too large 
 quantities at a time; the food should be sparingly 
 given, and of a poorer quality than usual, and 
 should be rather succulent and laxative, than dry 
 or apt to produce costiveness; bleeding may be 
 employed either generally from a vein, or in some 
 cases, when it can be done, by cupping from the 
 hurt part, as in the case of a bruise (though this 
 last will seldom be requisite or found convenient), 
 and it may be ilone more than once or twice, as 
 i"ay seem proper; laxative medicines also ought 
 to oe given and repeated, as there may be occasiou, 
 Abscess. 
 
 These are swellings containing matter, that make 
 their appearance in difterent parts of the body 
 The rimedies are, first, to bleed, then to wasb 
 
?''i6 
 
 UN nT<RSAi. RECEIPT BOOK. 
 
 the swollen part with a quart of vinegar, in which 
 aie dissolved two ounces ot" sal ammoniac, and 
 half an ounce of sugar of lead. If llie swelling 
 does not abate in two of tiiree days, apply the sup- 
 purating poultice When the tumour becomes 
 lofi and points, o[ en it with a lancet, and let out ' 
 the matter. Then dress it with basilicon ointment. 
 Anbi'.ry or loart. | 
 
 Tie a strong silk, or two or tiu'ee horse-hairs, ' 
 round The neck, of the wart, tightening it gradual- 
 'v till it falls away. Then dip a piece of tow in ' 
 alum-water and bind it on the spot for a whole day. I 
 ileal the sore with the green ointment. \ 
 
 The star gers. \ 
 
 Bleed the animal copiously, (the disease is a true , 
 ipoplcxy), 2^ (juarts at once; then give him half a 
 /int of linseed oil, the same of castor oil, 4) grains 
 )f calomel, 60 do. of jalap, and two ounces of 
 •Mcture of aloes. Give him twice a day warm 
 bran mashes. 
 
 Fur loss of appetite. \ 
 
 Take a quart of blood from the neck, and give 
 »ira a purging ball made as follows: Aloes, I oz. 
 alap, 1 (h-achm, rhubarb, 1 do. made into a ball 
 Jt\\.\i castor oil and half a drachm of ginger. 
 
 Inflamed bladder. 1 
 
 Make *he animal drink largely of flaxseed tea, ; 
 iHarley or rice water, or any mucilaginous liquid, | 
 (tnd inject a portion of the same frequently. Bleed- 
 i.ig, and a dose of castor oil are never to be 1 
 omitted. After tlie oil has operated, give the fol- 
 lowing ball every si.xth hour: Powdered nitre, iialf I 
 i»n ounce, camplior, I drachm, liquorice powder, 
 3 drs. honey sufficient to form tlie ball. Should | 
 these means not relieve the animal, omit the ball, i 
 and give 1 draclim of opium twice a day. 
 Blood spavin. 
 dip off the hair from tlie swelling, and rub all 
 round outside of the swelling with a piece of hard 
 brown soap, then apply to tlie swelling a blister 
 made of the following 
 
 Blistering ointment. 
 Hogs' lard, half an ounce, bees' wax, 3 drachms, 
 •ublimate, in fine powder, half a drachm, Spanish 
 flies, '2 drachms. Mix them all well, and spread 
 It on wiiite leather, and apply it to the spavin. 
 Bone spavin. 
 This may be treated like the former; it is, how- 
 ever, generally incurable. The operation of firing 
 (wliich should be done by a professed farrier), and 
 turning to grass, afford the only reasonable chances 
 of relief. 
 
 Bots. 
 Three kinils of worms infest the bowels of hor- 
 ses, calltd by tlie English farriers bots, truncheons, 
 and maw-worms. Tlii bot infests the great gut 
 neai- the anus; it is a small worm with a large 
 head, and may be frequently observed in the dung. 
 The truncheon is short and thick, wilh a black- 
 ish head, and is found in the maw, where, if suf- 
 fered to remain, it sometimes pierces through, and 
 thus is many a fine horse destroyed. 
 
 'I'he maw-wcirm is of a pale r^J colo'ir, resem- 
 bling an earth worm, from two to three inches long, 
 occupying, also, the maw. 
 
 Symptoms of -worms in horses. 
 Stamping forcibly on the ground with either of 
 Lis fore-feet, and frequently striking at his belly 
 with his hind ones, belly projecting and hard — 
 looking frequently behind liim, and groaning as if 
 hi great pain. 
 
 Remedies for -worms. 
 Keep the horse from all kinds of food for one 
 day; at night, give him a small quantity of warm 
 bran masli, made as usual, and directly after, a ball 
 ni.iile of 1 scruple of calomel, I do. of turpelh 
 uiineral, Mid as much crumb of bread and honey 
 
 as will torm the mass. Next evening g've Siim i 
 pint of castor, and half a pint of linseed oil. The 
 animal is then to be fed as u-^nal for two or three 
 days, and the same plan again to be employed. 
 Inflammation of the boivels. 
 This not vury common, but when it does occur 
 dangerous, disorder is of two kinds. The first ot 
 peritoneal inflammation begins with an appearance 
 of dulness and uneasiness in the animal; appetite 
 diminished or totally gone; constant pawi..g with 
 the fore feet, frequently trying to kick the belly; 
 he lies dcwn, rises suddenly, looks round to his 
 flanks — countenance strongly expiessive of pain; 
 urine small, high coloured, and voided with great 
 pain; pulse quick and small; legs and ears cold; 
 profuse sweats; mortification and tieath. 
 
 The second species of the disorder is when tlft 
 inflammation attacks the internal coat of the intes- 
 tines, and is generally accompanied by a violent 
 purging and some fever — the symptoms of the lat- 
 ter, however, are much less violent, nor does the 
 animal appear to be in so much pain. 
 Treat me7it. 
 In the first or peritoneal inflammation, the onlj 
 dependence is on early and large bleedings. In 
 addition to this rub the whole belly well with tlie 
 mustard embrocation, clothe the animal warmly 
 (with fresh sheep skins if possible), iiise'-t several 
 rowels about the chest and belly, putting into them 
 the blistering ointment. As the hor-e is generally 
 costive give him a pint of castor oil, and inject 
 clysters of warm flaxseed tea, give him warm water 
 or thin gruel or flaxseed tea to drink, rub his legs 
 with the hands well, and see that he has plenty of 
 clean fresh litter. If in six hours the disease is 
 not relieved, bleed him again, and should the cos- 
 tiveness continue repeat the oil and clysters. It, 
 after giving all these remedies a faithful and con- 
 tinued trial, the pain should continue, recourse 
 may be had to the anolyne clyster. 
 
 In the second species of this disorder, bleeding 
 need not be resorted to unless the febrile symiitoms 
 run high. Clothe the horse warmly, use the mus- 
 tard embrocation freely, and omit the oil. Give 
 him frequently by means of a bottle (if he will not 
 drink it) quantities of very tliin gruel or flaxseed 
 tea. If in spite of this the disease continues, use 
 the anodyne clyster; if that fail the astringent 
 draught. The pain occasioned by physicking, is 
 to be relieved by large clysters of thin gruel or 
 flaxseed, which produce copious evacuations and 
 relief. 
 
 Broken -wind. 
 This is an incurable disease; all tliat can be done 
 is to relieve the animal for a time so as to enable 
 him to perform a day's work. To do this make 
 the following 
 
 Paste ball for broken-ioinded horses. 
 AssafcEtida two ounces, elecampane two ounces, 
 flowers of colt's-foottwo ounces, powdered squills 
 two drachni'?, linseed powder one ounce, honey as 
 much as will make t!ie mass. Divide it in four 
 balls and give one morning and evening. Muth 
 benefit may result from bleeding in this disorder 
 at an early period of the complaint. His food 
 should be carrots or turnijis. The hay, oats, or 
 whatever is given, should be in small quantities at 
 a time, and always sprinkled with clean, soft 
 water. 
 
 Broken knees. 
 Applv a ponlliie of bread and milk or bread and 
 warm v\ater to reduce the inflammation, then dress 
 the wound with basilicon. 
 
 Burns or scalds. 
 If slight, apply cold lead water; if extensive, a 
 liniment made of equal parts of linseed oil and 
 lime water. If there is much fever bleed 
 
FARRIERY. 
 
 2fr 
 
 Canker. 
 
 Cut away freely all the diseased parts, and if 
 iiecessaiy draw the fn>g, then a\)i)ly the 
 Liniment fur canker. 
 
 Warm 6 ounces of tai-, mix witii it drop by drop 
 1 oz. by measure of oil of viti'iol, tiien add 1 oz. 
 of oi' of turpentine. Hind this firmly on the part, 
 ilestroyin<j all the diseased protuberances with lu- 
 nar caustic. When the wound looks healthy, dress 
 (t with the green ointment. 
 
 Capped hocks. 
 
 If the swelling proceed from a bruise or a blow, 
 bathe it three or four times a day with salt an(i 
 vinegar made warm. If it proceed from a natural 
 caust;, ap])ly the suppurating poultice, and when 
 matter is I'ormed let it out, then use the green 
 ointment. 
 
 Cohl. 
 
 Take a quart of blood from the neck, then give 
 warm mashes with a scruple of nitre in them. 
 Purge with castor and linseed oil, and keep the 
 stable warm. 
 
 Cotividsions. 
 
 Syinptomx. — The horse raises his head higher 
 Jnan usual and pricks up his ears — neck stiff and 
 immovable, skin tight. He stands in a straddling 
 posture, pants and breathes witii difficulty. 
 
 Cure — Uleed him if liis strength will permit it, 
 and liis pulse is high, eye red, &c. otherwise not. 
 If you observe bots or any other kind of worms, 
 pursue the treatment recommended for them. 
 Cough. 
 
 Take a quart of Wood from the neck, and give 
 the following 
 
 Ball for cough. 
 
 Half an ounce of Venice soap, half an ounce of 
 nitre, ten grains of tartar emetic, and ten grains 
 of opium. Make these into a ball with honey, and 
 give one every otiier night. Keep the horse warm 
 and remedy costiveness by castor oil. 
 Corns. 
 
 Let the farrier cut them out with a sharp knife. 
 Should they show a disposition to grow again, touch 
 them with oil of vitriol or caustic and dress them 
 with green ointment. Be careful in slioeing not 
 to let the shoe press on the corn. 
 Curb. 
 
 Cauterize the curb in a line down its middle and 
 tlien apply the blistering ointment. 
 Cracked heels. 
 
 Poultice the parts with carrots or turnips boiled 
 _ soft three or four times, then anoint them with yel- 
 low basilicon mixed with a little green ointment. 
 The gripes. 
 
 As soon as the disease is observed, give the 
 draught below, and a clyster composed of 8 oz. 
 common salt in six quarts of water gruel or warm 
 water. If tiiere is great pain with quick pulse, 
 take away three quarts of blood. The belly should 
 be well runbed with the mustard or other stimu- 
 lating embrocation. If no relief is obtained in 
 two hours repeat the draught and embrocation, 
 and should even this fail give him a pint of castor 
 oil with one and a half ounces of laudanum. If 
 castor oil cannot be had a pint and a quarter of 
 Unseed oil may lie used. 
 
 Draught for gripes. 
 
 Balsam copaiva 1 oz. oil of juniper 1 drachm, 
 spirit of nitrDUS ether half an ounce, mint water 
 I pint. Mix for one dose. 
 
 Diabetes. 
 
 This disord t, which consists in an involuntary 
 discharge of the urine, which is pale and thin, fre- 
 quently proves fatal. To cure it, take a quart of 
 l)lood from tiie neck and give the following 
 Ball fur diabetes. 
 
 Peruvian bark four drackras, ginger one drachm. 
 
 it costive after it, give a pint of castoi oil. Ilepea 
 if necessary. 
 
 Eyes. 
 
 Inflammation of the eyes is often cured jy sea 
 rifying with a lancet the inside of the U[n)er anr 
 lower brow, and the distendeil vessels of the ey« 
 itself. It is to be remembered tliat in treating ar 
 inflammation of this important organ, we shouh; 
 proceed precisely as if treating a human being 
 labouring under the same complaint, and kee|) tl'"- 
 animal on short allowance, prevent costiveness, 
 keep the stable cool and <jark. 
 
 Soreness or weakness of the eyes is cured by 
 bleeding from the neck and using the following 
 Eye--W'Uer. 
 
 To one quart of water put three drachms of the 
 sugar of lead and two drachms of white vitriol. 
 When dissolved let it settle and pour off the clear 
 liquor for use. A drop may be put into each eye 
 three times a day with a feather. 
 Film or cataract. 
 
 There is no remedy for this but an experienced 
 farrier. There are a variet)' of washes, &c. re- 
 commended by various authors, but they are use- 
 less. 
 
 Farcy. 
 
 This disease commences in small hard knots, 
 which soon become soft and ulcerous, generally 
 situated on the veins and extending ui)war(ls. It 
 is a contagious disorder, and not unfrequently ends 
 in the glanders. 
 
 Cure fur farcy. 
 
 Open the ulcers and touch the inside of the 
 edges slightly with powdered verdigrease, by 
 means of a camel's hair >encil. At the same time 
 give the following ball: White arsenic eight 
 grains, and corrosive sublimate six grains, pow« 
 <!ered and mixed with flour or bread or any otheP 
 vehicle that will form a ball witii molasses. Keep 
 the animal warm, mix chopped carrots with his 
 mashes. Intermit one day and give a similar ball 
 — if it purge add 10 grains of opium to it. Attend 
 constantly to the ulcers; wash them with warm 
 soap-suds, and keep the animal by himself — if tlie 
 disease gains the nostrils and head, and becomes 
 glanders, shoot him at once. There is no remedy. 
 Grease. 
 
 Wash the part well with warm soap-suds twice 
 a day, and if the swelling is great apply a poultice 
 to it, when the sores are cleansed touch them with 
 a rag or feather dipped in the vulnerary water. 
 Foundered feet. 
 
 This is known by the contraciion of the hoof, 
 which will appear considerably smaller than the 
 sound one. The horse just touches the ground 
 with the toe of the foundered foot on account ot 
 pain, and stands in such a tottering way that you 
 may shove him over with your hand. 
 
 Cure. — Take ofi'the shoe, bleed freely from the 
 thigh vein, and purge two or three times. Keep 
 the hair close trimmed and the parts clean. 
 Hoof-buund. 
 
 Cut down several lines from the coronet down 
 to the toe all round the hoof and fill the cuts with 
 tallow and soap mixed. Take oft' the shoes and 
 (if you can spare him) turn the animal into a wet 
 meadow, where his feet will be kept moist. Never 
 remove the sole nor burn the lines down, as this 
 increases the evil. 
 
 Lampas. 
 
 This consists in a swelling of the first bar of the 
 upper palate. It is cured by rubbing the swelling 
 two or three times a day with half an ounce of 
 alum and the same quantity of double refined sugai 
 m'lxed with a little honey. 
 
 Laxity. 
 
 Never attempt to stop the discharge too suddeu 
 
268 
 
 UNIVERSAL RKCEIPT BOOK. 
 
 y or too soon; this common but erroneous practice 
 has killed m:ti\y tine horses. To begin the cure 
 give liiiu the tollnwing 
 
 ^MUd Imrgiiiff ball. 
 Ruut3Hi 1> in (lowder 1 ounce, magnesia half an 
 ounce, calomL-1 1 scruple, oil of aniseed 1 drachm, 
 make ui) a Ijali with honey and liquorice powder. 
 Next day give the horse I fluid ounce of liquid 
 ^laudanum, vviiU '20 grains of lartar emetic in a pint 
 vyf water. On the tliird day repeat the purge, then 
 the drench, until the animal is well. 
 Iiijiammation of the lungs. 
 Bleed the animal c()|)iously as soon as the com- 
 plaint is perceived, and repeat it in six hours if the 
 fever, quickness of bresthing, &.c. do not abate. 
 Blister his "^'les, rowei the chest, 'i id give the 
 following ball, which is to be taken morning and 
 evening until the staling is considerably increased, 
 one a day will then be sufficient. Grass or bran 
 mashes should be the food. 
 
 The iall. — Powdered nitre 6 drachms, camphor 
 I drachm, as much syrup and linseed meal as will 
 form the ball. 
 
 Jilallenders. 
 Wash the cracks well with warm soap-suds and 
 a sponge, and then with the vulneraiy water twice 
 every ilay, wipe the parts dry and apply the greed 
 ointment. 
 
 Mange. 
 Wash with soap-suds and vulnerary water, and 
 purge with castor oil. Feed the horse well and 
 work him moderately. 
 
 Molten grease. 
 Bleed and purge moderately, feed regularly on 
 a diminished allowance. 
 
 Poll evil. 
 Bring the swelling to a head as any other tumour 
 by the suppurating poultice, which is made as 
 fcilows: 
 
 Suppurating poultice. 
 Take four handsful of bran aiid three middling 
 sized turnips, boil tiiem till soft, beat them well 
 togetiier; tben boil them again in milk to a thick 
 [Mtullice, adding to it '2 ounces of linseed aiitl half 
 a pound of hog's lard. 
 
 Qziittor. 
 Make an opening for the matter to descend 
 from all the neighbouring sinuses. Keep the parts 
 well cleaned wilh warm soap-suds, then inject the 
 vulnerary water into the sinuses. If I'liere is a 
 core touch it with caustic, when this is discharged 
 dress wiih the green ointment. 
 Ring bone. 
 If recent blister the part, if an old affection re- 
 course must be had to firing. 
 
 Sand-crack. 
 Remove .he shoe and ascertain carefully the ex- 
 tent of the injury; if the crack is superficial, fill 
 it with the composition below, and keep the foot 
 cool and moist. If the crack has extended to the 
 sensible parts, and you can see any fungous flesh, 
 wilh a small (hawing knife remove the edges of 
 the crack .'d horn that press upon it. Touch the 
 fungus with caustic, dip a roll of tow or linen in 
 tar and bind it firmly over it. The whole foot is 
 to be kept in a bran poultice for a few days or 
 until the lameness is removed. A shoe may then 
 be put on so as not to press on the diseased part. 
 The plc-dget of tow may now be removed, the crack 
 tilled witii the composition and the animal turned 
 into some sofl meadow. 
 
 Composition Jor sand-crack. 
 Beeswax four ounces, yellow resin two ounces, 
 'iommon turpentine one ounce, tallow or suet half 
 «n ounce. To be melted together. 
 Sit-fasts 
 Ai'( horny substances on the back under the sad- 
 
 dle. Take hold of them with a pait rf pinc^rt 
 ai\d cut them out radically: leave no psit behind 
 or they will grow again. Dress the wound with 
 the green ointment. 
 
 Sallendera 
 Require the same treatment as mallenders, which 
 see. 
 
 Strains. 
 In whatever part of the body this accident oc- 
 curs, the treatment should be perfect rest, mode- 
 rate bleeding and purging till the inflammation is 
 reduced, when any siimulating embrocation may 
 be used. 
 
 Strangury. 
 Take away a quart of blooil and throw up a 
 laxative clyster; then give one ounce of salt-petre 
 and one fluid ounce of sweet spirits of nitre in a 
 pint of water. 
 
 Strangles. 
 This is known by a swelling between the jaw- 
 bone and the root of the tongue. If a large tu- 
 mour appear imder the jaw apply the supi)urating 
 poultice. When it is ripe open it, squeeze onl the 
 matter an<l reapply a warm poidtice. In a few 
 days it will run off. Give warm bran mashes and 
 gentle exercise. 
 
 Thrtish. 
 Remove the shoe and pare off all the ragged 
 parts so as to expose the diseased narts; alter 
 cleaning the frog nicely apply a solution of blue 
 vitriol and shortly after jxiur some melted tar 
 ointment into the cleft of the frog and cover its 
 whole surface with tow soaked in the same, and 
 on the tow a flat piece of wood about the width of 
 the frog, one of its ends passing under the toe of 
 the shoe, the other extending to the back part of 
 the frog and bound ilovvn by cross pieces of wood, 
 the ends of wliich are placed under the shoe. Re-. 
 peat the dressing every day. 
 Vives. 
 This is a disease most common to j'ouiig horses, 
 and consists in a long swelling of tlie parotid gland, 
 beginning at the roots of the ears and descending 
 downwards. If it is painful and inflamed, apply 
 •he poidti-e — if it sni)purates open the lump, let 
 out the matter and dress with the green ointment. 
 If it is hard and indolent api)ly strong mercurial 
 ointment to dispei'se it and lileed moderately. 
 Wind galls. 
 These swellings ai>pearon each side of the back 
 sinew, above the fetlock. It is dangerous to puno- 
 ture them as is sometimes done, as it may produce 
 an incurable lameness. Tight bandages and moist- 
 ening the parts frequently wilh a strong solution 
 of sal ammoniac in vinegar may do some good. 
 Wounds. 
 All the rules laid down in this book for the 
 treatment of wounds in the human sulyect, apply 
 strictly to horses. As in simple cuts, however, 
 sticking plaster cannot be used, the edges of the 
 wound should be neatly stitched togethei-. Much 
 can be done also by the judicious application of 
 bandages. Farriers, generally, are in ihe habit of 
 pursuing such absurd, cruel, and fatal practices in 
 these cases, either by cutting oft' a part that appears 
 to be partly torn from its connection, or by using 
 stimulating applications, tiiat it becomes necessary 
 to repeat again, that all the rules laid down for the 
 treatment of wounds in this work as applicable to 
 man are equally so to the noble animal of which 
 we are speaking. Read over these rides. Substi- 
 tute the word " horse" for " patieni '' and rou wii 
 be at no loss how to [jroceed. 
 
 Bleeding in general. 
 Bleeding is often the most useful and efficac'nus 
 means of curing diseases in horses, Sec. in in- 
 flammatory affections, it is ge'^^rally ihe first reme- 
 
FARRIERY. 
 
 tG9 
 
 flj resorted to, and its immediate salutarj' effects 
 nve often surprising. 
 
 AVIien it is iiecessiiry to lessen the wliole quan- 
 tity of bood in tlie system, open the jugular or 
 neck vein. If the inflammation is locfl, bleed 
 wliere it can be conveniently done, either from the 
 part affected, or in its vicinity, as by opening the 
 plate vein, superficial vein of tlie th.igh, or tempo- 
 ral arteries. 
 
 In fevers of all kinds, and when inflammation 
 attacks aiiv important organ, as the brain, eves, 
 lungs, stiiinach, intestines, liver, kidneys, bladder, 
 ttc. bleeding is of the greatest use. It dinlinishes 
 the quantity of blood in the body; and by this 
 means prevents the bad consequences of inflamma- 
 tion. The cpiantity of blood to be taken varies ac- 
 cording to the age, size, condition, and constitu- 
 vion of the horse, and urgency of the sym|)toms. 
 
 From a large strong horse, four or six quarts 
 will generally be requisite, and tiiis may be re- 
 peated in smaller quantities if symptoms demand 
 it. The blood, in these diseases, must flow from 
 a large orifice made in the vein. A horse should 
 never be suttered to bleed upon the ground, but 
 into a measure in order that the projjer quantity 
 may be taken. Young horses, also, while shedding 
 their teeth, have sometin)es much constitutional i 
 liritalion, which hleeding relieves. But in these 
 affections it is very rarely necessaiy to bleed to the 
 same extent as in fevers, &c. ; two or three quarts 
 generally suffice to be taken away. 
 Fulness of blood. 
 
 Moderate bleeding, as from two to three or four 
 quarts, is also used to remove fulness of habit, or 
 plethora, attended witli slight inflammatory symp- 
 toms. In tills case the eyes appear hea\y, dull, 
 red or InHnmed, frequently closed as if asleep; the 
 pulse small, and oppressed; the heat of the body 
 somewhat Increased; the legs swell; the hair also 
 rubs off. Horses that are removed from grass to a 
 warm stable, and full fed on hay and corn, and not 
 sufficiently exercised, are very subject to one or 
 more of these symptoms. Regulating the quanti- 
 ty of food given to him, proper exercise, and oc- 
 casional laxatives, as the following powder, will 
 be commoidy found sufficient after the first bleed- ! 
 ing, and operation of an aloetic purge. In slight 
 ^flections of this kind, a brisk purge will often 
 alone be sufficient. 
 
 Laxative and diaphoretic poivder. 
 
 Take ot crocus of antimony, finely levigated, 
 nitre, cream of tartar, and flower of sulphur, of 
 each, 4 oz. 
 
 Powder and m.ix them well together for use. 
 
 One table-spoonful of this mixture maybe given 
 every night and morning, in as much scalded bran, 
 or a feed of corn moistened with water, that the 
 powders ma}' adhere thereto. 
 
 This powder will be found excellent for such 
 horses as are kept on dry meat, whether they be 
 in the stable, or travel on the road; also for stal- 
 lions in the spring of the year, as they not only 
 keep the body cool and open, but cause him to cast 
 his coat, and make hfs skin appear as bright as 
 silk. 
 
 Purging. 
 
 In obstinate grease an'' swellings of the legs, ac- 
 cornpanit-d with lameness of the joints, dry coughs, 
 worms, diseases of the skin, farcy, apoplexy or 
 staggers, afteclions of the liver, and several other 
 iliseases treated of in this book, mercurial purges 
 are of the greatest service. They purge; destroy 
 worms; generally increase the flow of urine; ope- 
 rate upon the skin, liver, and other viscera in a pe- 
 i?uiiar manner; cause a healthful action in these 
 pji'ls; and remove many chronic complaints inci- 
 '.lem tp the horse. Great caution is necessarj- dur- 
 
 ing their operation, lest the horse take cold. The 
 water given him must be warm, and when exer- 
 cised he should be ]>roperly clothed. 
 
 Horses that are kejjt on i\vy meat, and are full 
 fed, with little or no exercise, recpiire regular- 
 purging every six months, «ith two or three doses 
 each time, allowing proper intervals between each; 
 and those horses which run in stage-coaches, 
 chaises (whose labour is often more 'han their na- 
 tural strength is able to bear), and such whose legs 
 are inclined to swell — all require purgative medi- 
 cines; the use of which would be a means of pre- 
 venting many of the diseases that attack this usefu' 
 animal. 
 
 To prepare horses for physic. 
 
 After violent exercise, horses are liable to lose 
 their a[)petite, and to hnve their stomach loaded 
 with crudities and indigested matter; the non- 
 removal of ivhich, by the use of proper physic, is 
 the chief cause why so many die dally. Previously 
 to administering a purge, the body should be pre- 
 pared. 
 
 The projier method of preparing a horse for 
 physic, is to give hlra two or three mashes of the 
 Scalded bran and oats, and warm water, for three 
 or four days together. This will soften the faces, 
 and promote the operation of the medicine. But 
 It a strong purge be given to a horse of costive ha- 
 bit, without prei)aration, it will probably occasion 
 a violent inflammation. 
 
 Purgative balls for horses. 
 
 Take of Barbadoes aloes_ "^ oz. ; Castllle soap, 
 1^ oz. ; powder ginger, 1^ oz. ; oil of aniseed, 2 
 drachms; syrup, a sufficient quantity to make 6 
 balls, each of which is a dose. 
 
 Drink to check oit:r purgini{. 
 
 Take of prepared chalk, ginger, and^aniseeds, m 
 powder, each 1 ounce, essential oil ot peppermint 
 15 drops, rectified spirit of wine, ^ an ounce. 
 
 Mix the whole in a pint and a half of warm lia- 
 seed gruel, and give it. 
 
 Jlnothei: — Take of prepared chalk, 2 ounces, 
 aniseeds, and caraway seeds, in powder, each I oz.- 
 opium, ^ a drachm. Mix, and give it in a pint of 
 linseed gruel. 
 
 Astringent drink after looseness. 
 
 If the looseness continue, after the above drink 
 has been administered for 2 or 3 days, the follow, 
 ing astringent drink may be given. 
 
 Take of pomegranate shell, in powder, and pre 
 pared testaceous powder, each 1 oz. ; Dover's pow 
 ders, and ginger powdered, each 2 drachms. Mix, 
 and give in a pint of warm gruel, and repeat twica 
 a day. 
 
 Cough drink. 
 
 Take of Barbadoes tar, anisated balsam of sul- 
 phur, each 1 oz. Incorporate them with the yolk 
 of an egg, then add, nitre, 1 oz., ginger, ^ an oz., 
 tincture of opium, 1 oz. Mix them together. 
 
 Let this drink be gradually mixed in a pint ot 
 warm ale or linseed tea, and give it in the morning 
 fasting; Jet the horse stand without meat for two 
 hours after, then give him a mash of scalded bran 
 and oats and warm water. Repeat eveiy other 
 morning, for three or four times. 
 
 Fever ball for horses. 
 
 Take of antimonial powder, tartarised ar.timony, 
 and camphor, each 1 drachm; nitre and Castllle 
 soap, each 2 do.; Barbadoes aloes, 2 drachms. 
 Mix, and beat them into a ball with syrup of buck- 
 thorn. 
 
 Let this ball be given to the horse about 2 hours 
 after bleeding; and in 6 hours after giving him the 
 ball, let him have the following 
 Purgative drink. 
 
 Take of Epsom salts, 4 oz ; nitre, ^ an oz.; 
 coarse sugar, two table-spoonsful. Dissolve thera 
 
 X2 
 
270 
 
 UNIVERSAL RECEIPT HOOK 
 
 in a quart of gruel; then add 10 oz. of castor oil. 
 Mix, and give it wliile new milk warm. 
 
 Alter the first hall is given, the aloes may be 
 left out, and then tl>.fball and drinit may be given 
 once a day (one in the morning, and the other in 
 liie evening), until a proper passage be obtained. 
 Poioerf-.d mixture for fevers. 
 
 If the fever still continue to increase, it will be 
 proper to tal e a little more blood from him, and 
 then to have recourse lo the folk)wiiig fever powder. 
 
 Take of emetic tartar, \ oz.; calcined antimony, 
 2 oz.; calcined hartshorn, 1 oz. .Mix, and grind 
 them in a morlar to a tine powder; then \iut them 
 in a bottle fir use; '2 drachms of these powders 
 are a proper dose for a horse. 
 
 A dose of this i)owder, with one ounce of nitre, 
 may be given twice or three times a day, in a pint 
 of warm gruel, or be made into a ball with con- 
 serve of roses. If the fever be vio-cnt, and the 
 horse in a raging state, ^ an ounce of tincture of 
 opium may be added to each dose of powders. 
 Drink for an inflammatory fever. 
 
 Take of tartar emetic, I drachm; prepared kail, 
 ^ oz. ; camphor, 1 drachm, ruljbed into powder, 
 vith a few drops of spirit of wine. 
 
 This drink is excellent for all kinds of inflamma- 
 tory fevers; es[)ecially such aa are attended with 
 imminent danger. It may be given eveiy four 
 hours, or three times a day, in a pint of water- 
 gruel. 
 
 Purging ball for jaundice. 
 
 Take of Barbatloes aloes, from 4 to 5 drachms; 
 white antimonial powder, and (Jastille soap, each 
 2 drachms; calomel, 1 drachm. Mix, and beat 
 tliem into a ball with a sufficient quantity of syrup 
 of buckthorn. 
 
 The horse should have a couple of mashes the 
 day before this ball is given, by way of prepara- 
 tion, and the ball shouhl be given fasting the morn- 
 ing following; let him fast for two hours after, tlien 
 give him a mash of scalded bran and oats, with 
 warm water, and treat him in the same maimer as 
 for other physic. 
 
 Restorative balls after jaundice. 
 
 Take of gentian and caraway seeds, in powder, 
 of each, 8 oimces; powdered ginger, and precipi- 
 tated sulphur of antimony, of each 6 drachms; 
 Castille soap, 1^ oi. ; and honey sufficient to form 
 into 6 balls. 
 
 One of these balls should be given every other 
 i^ay for some time. 
 
 Pectoral balls for broken -wind. 
 
 Take of Barbadoes tar, Venice turpentine; and 
 Castille soap, each 2 ounces; squills, in powder, 1 
 ounce; calomel, 3 d^-achms. Beat them well to- 
 gether; then ad<l, nitre, 2 oz., aniseeds and cara- 
 way seeds, fresh powdered, each 1 oz. Beat them 
 into a mass with honey and liquorice powder, and 
 divide into ten balls. 
 
 Alterative balls for surfeit, mange, &c. 
 
 Take of precipitated sulphur of antimony, gen- 
 tian root, and socotrine aloes, each 1 oz. in fine 
 powder; nitre, 2 oz.; calomel, and cantharides, in 
 powder, each 2 drachms. Mix, and make them 
 into a mass tor balls, with honey or treacle. Each 
 b-»ll to weigh I ounce and a half. 
 
 These balk will be found very useful in many 
 diseases; such as surfeit, hidebound, mange, grease, 
 or swelled legs, lameness of the joints, molten- 
 grease, inHammation rf the eyes, and, indeed, in 
 all lingering and obstinate diseases. One ball may 
 be given every other morning, for a fortnight or 
 three weeks together. 
 
 Astringent ball fur profuse staleing. 
 
 Take of galls and alum, in fine powder, of each 
 2 drachms; Peruvian liark, ^ uiiuce. Make into a 
 b:J1, with honey or treacle. 
 
 It will be jirnper to repeat this ball eveiy mor«i. 
 ing, and, if the dise:ise is obstinate, evei-j nigur 
 and morning, and continue until the urine is dimin- 
 ished to about its natural quantity. 
 
 Restorative balls for profuse staleing. 
 
 Take of gentian root, in powder, half an ounce; 
 ginger, powdered, 2 drachms; alum, 1 drachm; 
 treacle, sufficient to make into a ball. 
 .Mercurial ball for worms. 
 
 Take of calomel ami Castille soap, of each 1 dr.; 
 worm-seed, in powder, half an ounce. Beat them 
 into a ball with svrnp of buckthorn. 
 
 This ball should be given at night, and the fol- 
 lowing drink, or purging ball, the next morning. 
 JJrink for -worms. 
 
 Take of Barbadoes aloes, from 3 to 6 drachms 
 (according to their size and strength), worm-seed 
 and gentian, in powder, each ^ an oz.; caraway 
 seeds, in powder, 1 oz. .Mix, and give in a pint 
 of strong decoction of wormwood, and repeat in 
 about 4 or 5 days; but omit giving the mercurial 
 ball after the first time. 
 
 Purging ball for the worms. 
 
 Take of Barbadoes aloes, 8 drachms; ginger, 
 Castille soap, and oil of savin, each 2 drachms; 
 svrup of buckthorn, sufficient to make them into a 
 ball. 
 
 This purge is calculated for a strong horse; but 
 it may be made weaker, by lessening the quantity 
 of aloes to 6 or 7 drachms, which are, in general, 
 sufficient after a meicurial ball. The horse should 
 have mashes, warm water, and proper exercise. 
 Stomach drink after the expulsion of the worms . 
 
 Take of compound spirit q/" ammonia, and sweet 
 spii-it of nitre, each 1 oz. ; gentian root, in powder, 
 1^ oz.; Peruvian bark, and hiera picra, in powder, 
 each half an ounce, horse-spice, 2 oz. Mix the 
 whole in three pints of ale, and divide into three 
 parts, and give one every morning fasting. 
 
 Two hours after, give him a mash and warm 
 water. The virtues of this drink deserve the high- 
 est commendation in restoring those horses which 
 have been much reduced by some long-continued 
 disease; as in lowness of spirits; debility, and re- 
 laxation of the solids; a loss of appetite; and for 
 such also as are over-ridden, either in the field or 
 on the road. 
 
 Balls for the staggers. 
 
 Take of James's powders, 2 drachms, turmeric, 
 and cream of tartar, each half an ounce. Make 
 them into a ball w ith conserve of loses or honey; a 
 sufficient quantity. 
 
 Clyster for convidsions. 
 
 Take of linseed, and valerian root, each, 4 oz.; 
 boil them in 3 ([uarts of water to 4 pints; add, Ep- 
 som salts, 4oz.; assafcetida, ^ oz.; opiun, 2 dr. 
 Dissolve the whole in the above while hot, and ap- 
 ply it new milk w^rm. 
 
 This is a most powerful clyster in all disorders 
 of the intestines, that are attended with pain and 
 convulsions, or s|>asms, in those parts, such as 
 a violent attack ot the colic, proceeding from an 
 obstruction in the Ub nary passage. 
 
 To cure gripes n hw^sf. 
 
 This disorder goes liy ditfereni names in tlitter- 
 ent districts of the country: as tret, from tin: unea- 
 siness attending it; hots, from its being thought to 
 arise from these animals <u' worms, &,c. The 
 animal looks dull and rejects his food; becomet 
 restless and uneasy, trei|uenlly pawing; voicls hit 
 excrements in small quantities, and otlen tries to 
 stale; looks round, as it towards his own Hank, or 
 the seat of complaint, soon a[)pears to get wors» 
 often lying down, and sometimes suddenly rising 
 up, or'at times Ir) mg lo roll, even in the stable, 
 iic. As tts- ilisorder goes on, the pain becomes 
 more violent, he appears more restless still, kiftJci 
 
rARRlP:RY. 
 
 27 J 
 
 it liis beily, groans, rolls often, or tumbles about, 
 Willi other marks of great agitation; becomes fe- 
 verish, and lias a cold moisture at the roots of his 
 ears and about his flanks, and when he lies at rest 
 a little space, begins to jierspire strongly, and to 
 get coverei.' with sweat more or less profuse. 
 
 In most cases of ordinary gripes, signs of flatu- 
 lence, or of ihe presence of air confined in the 
 bowels, occur and constitute a part of the disease, 
 or inciease it. The removal of it is, therefore, an 
 object to which the attention of most grooms has 
 been in a chief degree directed; and as it can fre- 
 quently be got rid of, and the disease cured, by 
 exciting the [lowerful action of the intestines, cor- 
 dial and stimulating medicines are had recourse to, 
 ;'.:id, no doubt, in many have afixirded relief. Some 
 firriers, indeed, without much care in distinguish- 
 ing cases, almost exclusively rely upon such, and 
 employ them too freely. This, however, should 
 not be done: for it sometinnes happens, that disor- 
 dei'S not unlike flatulent colic or gripes do occur, 
 when there is neither pent up air present, nor any 
 relaxation or want of energy and action in tlie in- 
 testines themselves, and stimulating medicines 
 might then do no good, but often much mischief. 
 
 When the disorder is early discovered, or has 
 newly come on, it will he proper to lose no time 
 to get ready a clyster, and likewise a medicinal 
 draught for removing the wind and abating the 
 pain. After i-emoving with the hand any excre- 
 ment in the great gut that can be readied by it, a 
 clyster, made of five or six quarts of water, ur wa- 
 tei--gruel, blood warm, and six or eight ounces of 
 .■ommon salt, may be-njected: and one or other of 
 ^he following draughts may be given, before or 
 ■ibout the same time: 
 
 Drauglit for the same. 
 
 Take of Venice turpentine, 1 oz., beat it up 
 with the yolk of an egg, and then add of pepper- 
 mint water, or even of common water, if the other 
 is not at hand, 1 pint and a half (English measure) 
 and 2 ounces of whiskey or gin. This will serve 
 foj- one dose. 
 
 Aiiftther. — Take of table beer, a little warmed, 
 l^pint (English); common pepper or powdered 
 ginger, 1 tea-spoonful; gin, whiskey, or rum, from 
 '2 to 4 ounces, or from 1 to 2 glasses full; these 
 mixed together for one dose. 
 
 Anutlier. — Oil of turpentine, 1 ounce, and water- 
 gruel, 1 1-2 pints (English) mixed, for a dose. 
 
 These and the like preparations may be given 
 either out of a bottle, or drench-horn, one or two 
 persons raising and keeping properly up the horse's 
 head; while another, who administers the medi- 
 cine, yinlls out, and a little aside, the tongue, with 
 his left hand, and with the other pours u the 
 draught. 
 
 Further treatment. 
 
 Cordial drenches of the kinds recommended, 
 with tiie clyster, will have effect in ordinary cas'js 
 to relieve the disorder. But should this not be the 
 ease, after waiting an hour or two (longer or shorter 
 avjcording to the severity of the ailment, or the pe- 
 riod since its commencement), then the medicine 
 should be repeated, but in a less dose than at first — 
 perhaps one-half or two-thirds of the former quan- 
 tity. The horse should be occasionally walked out, 
 properly covered with clothes, lest the cliiU air 
 brin^ on ohivering, and give rise to feverishness; 
 and his belly should be now and then rubbed a con- 
 siderable time at once, five or ten minutes, but 
 wi'h intervals of rest, so that it may have time to 
 Btiile or dung. If the disorder does not yield to 
 ibese remedies, then o'.hers must be employed of 
 a mere active nature. Some persons recommend 
 ira^tur oi' in the proportion of half a pint to a pint 
 lLii_dish\ with an ounce or two of lauda-num, or 
 
 tincture ot opium, mixed with water-gruel, in the 
 quantity of a pint (English) or rather less. In case 
 the horse has lain down, and continued so for some 
 time, and is covered with sweat, when he rises, 
 two or more persons should be employed to rub 
 him dry, and he should also be kept well clothed. 
 The stable should be airy, moderately cool, and 
 his place in it roomy and well littered, to keep him 
 from hurting himself should he roll about. 
 Whitens Ml for gripes. 
 
 Draughts of liquid medicine operate more spee- 
 dily than any other fijrm; but as the disorder may 
 attack a horse during a journey, where such cannot 
 readily be procured, Mr White has given a receipt 
 for a ball for the convenience of those who travel; 
 and if it be wrapped up closely in a piece of blad- 
 der, it may be kept a considerable time without 
 losing its power. The ball is composed of the fol- 
 lowing ingrev!ients, viz. Castille soap, 3 dr.; can>- 
 phor, 2 drachms; ginger, 1 drachm and a half; and 
 Venice turpentine, 6 drachms; to be made into a 
 ball for one dose. 
 
 Laxidamnn dr might. 
 
 Laudanum may be vised in cases of urgency, es- 
 pecially in the wet or lax gripes. Take a quart of 
 beer, and make it a vei-y little warmer than blood 
 heat; then put a table- spoonful of powdered gin- 
 ger into it, and a small wine-glassful of laudanum, 
 just before it is given to the horse. This, in most 
 cases, will give ease in a short time; but it 
 the complaint is exceedingly violent, give about 
 half the above quantity again in 15 or 20 minutes. 
 As s^ on as the pain seems to be abated, if the belly 
 is costive, give the horse a purgative. In case of 
 looseness no purgative must be given, the lauda- 
 num, which is of a binding nature, will correct it- 
 
 When pain is occasioned by inflammation, it is 
 seldom proper to employ opium, or any medicine 
 of that kind; but when it depends upon spasm, or 
 irritation, no medicines are so beneficial. In in- 
 flammation of the bowels, for example, opium 
 would certainly do much injury, but in flatulent 
 or spasmodic colic, or gripes, it seldom fails of 
 success. 
 
 Another anodyne medicine. 
 
 ^Vhcn horses are affected with colic, or where 
 the use of anodynes are requisite, the following 
 preparation may be given: namely, opium, 1 dr. 
 or GO grains; Castille soap, 2 dr. , and powdered 
 aniseed, half an ounce or 4 dr.; to be made into a 
 ball with syrup, for une dose. 
 
 In speaking of the medicines for gripes, or the 
 flatulent colic, sometimes termed fret, iMr Whi.e 
 mentions, domestic remedies may be employed 
 when proper medicines cannot he procured in time. 
 For this purpose a draught may be readily made 
 up of a pint of strong peppermint water, with 
 about 4 ounces of gin, and any kind of spice. 
 
 Another. — A pint of port wine, with spice or 
 ginger. 
 
 Another. — Half a pint of gin diluted with 4 oz. 
 of water and a lititle ginger. 
 
 Anotlter. — Take of Epsom salts, 6 oz. ; Castille 
 soap, sliced, 2 oz. Dissolve them in 1^ pints of 
 warm gruel; then add, tincture of opium, ^ oz.j 
 oil of juniper, 2 drachms. Mix, and give then 
 new-milk warm. 
 
 This drink may be repeated every four or -five 
 hours, till the symptoms begin to abate. 
 The same -when on a Jowney. 
 
 Take of tincture of opium, and oil of juniper, 
 each 2 drachms.; sweet spirit of nitre, tincture of 
 benzoin, and aromatic spirit of ammonia, each ^ 
 oz. Mix them together in a bottle for one drirk; 
 and give it in a pint of warm gruel. 
 
 For the colic, flatulency, and colicky pains ol 
 the intestinjs, this drink will be found a valuable 
 
«72 
 
 nVlVEUSAL RECEIPT BOOK. 
 
 eordial. It may be repeated every two hours un- 
 til the syra|)toms abate. 
 
 Jinot},ej\ — The complaint may be removed by 
 Mann beer ai.d ginger, or a cordial ball, mixed 
 witii warm beer. 
 
 It is necessary to repeat the caution given re- 
 siKJCting the necessity of distinguishing the flatu- 
 lent, or windy, or spasmodic colic, tVom the in- 
 ■lammatorv one, and from that which depends on 
 costiveness. It is always necessary to empty the 
 nowels by means of clysters; and, should the horse 
 have appeared dull and heavy previous to the at- 
 tack, it will Imj advisable to bleed. If costiveness 
 attends it, give a laxative drench after tiie parox- 
 Vira, which will prevent its return. 
 
 I'o cure surfeit or bad coat in horses. 
 
 Take crocus melallorum, or liver of antimony, 
 1 oz. ; sjjrinkle it with water, or mix it witjj moist 
 bran. This may be given to horses s-ibject to this 
 disor''er once a day, among their oats; it relieves 
 the appetite, destroys worms, sweetens the blood 
 against all obstructions, opens the passages, and 
 improves tired and lean horses in a great degree; 
 it is also of great service in coughs and shortness 
 of breath. It may be given daily from 2 to 4 
 weeks, and will soon produce a fine coat. The 
 horse may be worked while he is taking the medi- 
 cine, care being taken not to expose him to wet or 
 cold. 
 
 Urine ^allf for horses. 
 
 Mix together, 1 \jl. of oil of juniper, 1 oz. of 
 balsam of sulphur, 2 oz. of Venice turpentine, 4 
 oz. of sal prunella, 1 lb. of black rosin. 
 
 Melt all together gently, over a slow fire, in an 
 iron pot, and make up into balls of the size of a 
 nutmeg. 
 
 Another. — Take of nitre, 3 lbs. resin, 3 lbs. 
 soap. 1^ do. juniper berries, 1 lb. oil of juniper, 
 IJoz. 
 
 To be made up into balls, of the common size, 
 with spirits of turpentine. 
 
 To cure diseases in horses^ feet. 
 
 Every person may see, upon turning up the bot- 
 tom of a horse's foot, an angular projection point- 
 ing towards the toe, termed the trog and its bars; 
 the remainder, or hollow part, being technically 
 termed the sole, though the entire bottom of the 
 foot miglit bet'er receive this name. It is certain, 
 however, that " the frog and sole" require pressure 
 — a congenial kind of pressure without concussion 
 — that shall cause the sensible, inside, or quick- 
 sole, to perform its functions of absorbing the 
 serous panicles secreted, or deposited therein, by 
 the blood vessels. If the frog and its bars are 
 permitted io remain in such a slate as to reach the 
 ground, wlnnever the sod happens to be soft, or 
 yielding, the hollow part of tiie sole receives its 
 due propoiiion of pressure laterally, and the whole 
 sole, or surface of the foot, is thereby kept in 
 health, or rather, free from canker. 
 Prevention. 
 
 Every veterinarian, of sense, will perceive the 
 necessity of keeping tne heels apart; yet, although 
 the immediate cause of their contracting is so uni- 
 versally known and recognized, tlie injudicious 
 method (to call it by no harsher name) of pearing 
 away the frog and sole, which prevents the bars 
 from ever iruching the ground, is still continued 
 to an alarming extent. 
 
 So mucli fur prevention'. 'When disease comes 
 on, ■which may be accelerated by two other species 
 o€ mismanagement, another course is usually fol- 
 lowed, not less injudicious than the first mentioned 
 original cause of all the mischief. 
 
 Horses' hoofs are of two distinct kinds or shane; 
 ihe one being oval, hard, dark-coloured and thick, 
 the other round, palish, and thin in the wall, or 
 
 crust of the hoof. The first have a different kind 
 of frog from the latter; this being broad, thick, 
 and soft, whilst the oval hoof has a frog that is 
 long, acute, and hard. The rags, which hard- 
 work and frequent shoeing occasion on the horny 
 hoof of the round foot, produce raggef" frogs also, 
 both being tlms pared away to make a fair bottom 
 to receive the shoe f burning hot!), 'he whole sup- 
 port is so far reduceo, and the sensible sole coming 
 much nearer the ground, becomes tender and lia- 
 ble to those painful concussions which bring on 
 lameness — principally of the fore feet. Contrac- 
 tion of those kirds of heels which belong to tlie 
 cart-horse, and pommice-foot, are the consequence. 
 
 The oval foot pertains to the saddle-horse, the 
 hunter, and bit of blood kind, whose bold project- 
 ing frogs the farriers remove, and these being conv 
 pelled to perforin long and painful journeys, ever 
 starting or going off" with the same leading-leg, 
 and continuing the same throughout, lameness is 
 contracted in that foot, which none can account for, 
 nor even find out whereabout it may be seated. 
 Applications of " the oyls," (that egregious com- 
 pound of folly, ignorance, and brutality,) follow 
 the first appearance of lameness, and are made 
 alike to the shoulder, the leg, and the sole, under 
 the various pretences of rheumatism, strain in tl»e 
 shoulder, and founder. The real cause, however, 
 is not thougiit of, much less removed; but, on the 
 contrary, the evil is usually augmented, by remov- 
 ing tile sbce, and drawing the sole to the quick 
 nearly, in search of supposititious corns, surbatings, 
 
 See pretended remedies, that were never known 
 
 to cure, but which might have been all prevented 
 by the simplest precautions imaginable. These 
 are — 
 
 1st. Let the frog and sole acquire their natura 
 thickness. — 
 
 '2d. Lead off sometisaes vith one leg, sometimes 
 with the other. — 
 
 3d. Stuft' the hollow of the hoofs (ail fonr of 
 them) with cow-dung, changing it entirely once 
 a day. In every case, it is advisable that he be 
 worked moderately; for it is useless to talk to the 
 owners of horses, about giving the afilicted animal 
 an entire holiday at grass. 
 
 Should the proprietor of the beast be a sordid 
 customer, the farrier can expect no fee for such 
 simple advice as is here given; sohenrust procure 
 a phialful of water, and putting therein a little 
 saltpetre, (nitrated kali of the shops), and a little 
 colouring matter, to be either mixed with the 
 stuffing, or to wash the sole clean daily, though 
 the remedy will do as well (nearly) without such 
 addition. A more efficacious auxiliaiy will be 
 found in procuring a patch of clay, to be kneaded 
 on the ground, on wiiich the animal (which is 
 worth so much trouble) may be allowed to stand, 
 and if a small patch be made for each foot, the 
 horse himself will prove their value (in most cases) 
 by feeling for them as it were, and showing by his 
 manner, how gratihed he is at the coldness they 
 afford to his heated feet. Herein it must be ob- 
 served, that stuffing witli clay is not recommended; 
 this being one of the numei-ous blunders of those 
 farriers, who, naving found the benefit of any a[>- 
 plicatiou or remedy, push it to a ridiculous ex- 
 tremity. 
 
 Remedy for lameness in horses. 
 
 Mr Sewell, of the Veterinary College, stated 
 his having discovered a method of curing horses, 
 which are lame in the fore-feet. It occurred to 
 him, that this lameness might originate in the 
 nerves of the foot, near the hoof; and in conse- 
 quence he immediately amputated about an inck 
 of the diseased nerve, taking the usual precautioi. 
 of guarding the arteries, and passing ligature* 
 
FARRIERY. 
 
 27.H 
 
 Vc. By this means the animal was instantly re- 
 lieved from pain, and tlie lameness ])ertectly cured. 
 'I'n cure the thrush in hnvses\feet. 
 
 Simmer over the fire, till it turns "brown, eqnal 
 |»arts of honey, vinegar, and verdigris, and apply 
 it with a Featlier or hrush occasionally to liie tect. 
 The horse at tlie same time should staiul hard, and 
 ftll soft dung and straw be removed. 
 Shoeing horses in -winter. 
 
 In Canada, wnere the winter is never of a less 
 •Juration than 5 months, they shoe their horses in 
 llie following manner, which serves for the whole 
 winter: — Tlie smith fixes a small [nece of steel 
 on the fore jiart of each shoe, not tempered too 
 hard, which turns up about a ^ of an inch, in the 
 sliape of a horse's lancet; the same to the hinder 
 part of the shoe, turned up a little liigher lliaii the 
 tare-part, tempered in the same manner. In going 
 up a hill, the fore-part gives a purchase that assists 
 the horse, and in going down prevents him sliding 
 forwards. 
 
 To prevent the feet of horses from balling -with 
 snov). 
 
 If the frog in the hoofs of horses and the fetlock 
 be cleaned, and well rubbed with soft soap, pre- 
 viously to their going out in snowy weather, it 
 will effectually prevent their falling, from what is 
 termed balling the snow. A number of accidents 
 might be prevented by this simple precaution. 
 Ointment for the mange. 
 
 Take of common turpentine, 1 pound, quick- 
 silver, 4 ounces, liog's lard, ^ a pound, Hour of 
 sulphur, 4 oz. train oil, \ a pint. 
 
 Grind the silver with tlie turpentine, in a mar- 
 ble mortar, for five or six hours, until it completely 
 disiippears: and add a little oil of turpentine to 
 make it rub easier; then add the remainder, and 
 work them all well together till united. 
 
 I'tiis ointment must be well rubbed on evei-y part 
 aftected, in the open air, if the sunshine and the 
 weather be warm; but if it be winter, take the 
 horse to a blacksmith's shop, where a large bar of 
 iron must be heated, and held at a proper distance 
 over him, to warm the ointment. 
 
 Liniment for the mange. 
 
 Take of white precipitate, 2 ounces, strong 
 mercurial ointment, 2 ounces, sulphur of vivum, 
 1 pound, flour of sulphur, ^ a pound, rape oil, 2 
 i|uarts. 
 
 First grind the white precipitate in a little oil; 
 afterwards add the remainder, taking care that they 
 are well mix^d. 
 
 This liniment must be well rubbed in with a 
 hard brush, in the open air, provided the day be 
 fine, and tlie weather warm. If the horse draws 
 in a 'eam, the inside of the collar must be washed, 
 (II- the inside of tlie saddle, if a saddle-horse, for 
 the disease is highly contagious. 
 Eye-xuatcr . 
 
 Take of camphor, 2 drachms, dissolved in 2 
 ounces of rectified spirit of wine, Goulard's ex- 
 jract, I oz. rose water, 1 quart. 
 
 Shake all together in a bottle for use. 
 
 Let the eye and the eye-lids be well bathed three 
 w four times a day, with a clean linen rag dipped 
 in the eye-water. 
 
 For inflammation of the hings. 
 
 Take of white antimoiiial powder, 2 drachms, 
 pi'epared kali, ^ an ounce, nitre, ^ an ounce, Cas- 
 jlle soap, 2 drachms, aromatic confection, ^ an 
 ounce. 
 
 Beat them into a ball. 
 
 This ball must be given to the horse as soon as 
 It can be preiiared, after he has been bled; and con- 
 tinue it two or three times a day as long as me in- 
 ftamination continues; — about six hours after, give 
 hiw a purging drink and repeal it everj' night and 
 
 morning until a passage is obtained, or the ftoweM 
 are sufficiently opened. 
 
 Embrocation for sprains. 
 
 Take of soap liniment and camphorated spirit 
 of wine, of each, Bounces, oil of turpentine, halt 
 an ounce. 
 
 Mix and shake when used. 
 
 Tills evaporating and discutient embrocation is 
 we. 1 calculated to remove pain and inflammation, 
 which is generally effected in the course of a fort- 
 night or three wet-ks; during that time the horse 
 S-,ould not be allowed to go out of the stable or 
 farm-yard. 
 
 Bracing inLvtvre for sprains. 
 
 After the above embrocation, the following 
 bracing mi.\ture must be rubbed on the part once 
 a day. 
 
 Take of Egyptiacum, 2 oz. oil of turpentine, 
 1 oz. 
 
 Shake well together; then add camphorated spirit 
 of wine, and compound tincture of benzoin, each 
 I oz. vinegar, 11 oz. 
 
 Mix, and shake wel' together every time thejr 
 are used. 
 
 Paste to stop bleeding. 
 
 Take of fresh nettles, 1 handful, bruise them in 
 a mortar; adil blue vitriol, in powder, 4oz. wheat- 
 en flour, 2 oz. wine vinegar, ^ oz. oil of vitriol, 
 ^ oz. 
 
 Beat them all together into a paste. 
 
 Let the wound be filled u]) with this paste, and 
 a proper pledget of tow laid over the mouth, in 
 order to prevent it from falling out, and tnen bai>- 
 dage it on with a strong roller. This dressing 
 must remain in the wound 10 or 12 hours. 
 Ointment for scratched heels. 
 
 I ake of hog's lard, 1 pound, white lead, 4 oz. 
 alum, in fine powder, 2 oz. wliite vitriol, 1 oz. su- 
 gar of lead, ^ oz. olive oil, 3 oz. 
 
 Grind all the powders in a marble mortar with 
 the oil, or on a mai-ble .slab; then add the lard, and 
 work the whole together till united. 
 
 This is a neat composition, and very proper tf 
 keep in the stable during the winter; it will not only 
 be found useful for greasy and scratched heels, but 
 also for stubs and treads of every description. A 
 small quantity must be rubbed on the part aff'ected 
 every nighf and morning, in slight cases; but in 
 treads, or wounds upon the heels, it will tie best 
 to spread the ointment on pledgets' of tow, and se- 
 cure them wiih bandages. 
 
 Ointment for greasy heels. 
 
 Take of white ointment, 1 pound, white vitriol, 
 blue vitriol, and sugar of lead, in powder, each, 
 ^oz. 
 
 Mix well together. 
 
 This ointment, when used, must be spread on 
 strong brown paper, and applied over the part that 
 greases, and bandaged on with listing. He may, 
 after dressing, be turned into a dry straw-yai-d, 
 and a few diuretic balls given to him, one may be 
 given every third day. Once dressing is in gene- 
 ral sufficient to perform a cure; if not, it may be 
 repeated in a week after. 
 
 Astringent embrocation for straina in (tiffet-cni 
 parts. 
 
 Take of camphor, 2 drachms, dissolved in hnll 
 an ounce of strong rectified spirit of wine, nitre, 
 I oz. dissolved in half a pint of wine vinegar, 
 spirits of turpeniiiie, 4 ounces, white lead, or bole 
 armenic, in powder, half an ounce, aqua fortfs, 1 oi 
 
 Mix, and shake them all together in a bottle for 
 use. 
 
 Mixture for canker in the month. 
 
 "Fake of wine vinegar, half a pint, burnt altiia, 
 and common salt, each, one ounce, bole armenie 
 half an ounce. 
 
74 
 
 UNIVERSAL RECEIPT BOOK. 
 
 Mix, anil shake rliem together in a bottle for use. 
 
 ft will be [)ro()er to dress the horse's mouth with 
 this mixture, ever_> morning and evening, in the 
 following manner: Take a small cane, or a piece 
 of whalebone, half a yard long, and tie a linen 
 lag, or a little tow, i-ound one end; tiien dip it in- 
 to the niixtiire, anil ])ass it up his mouth, and 
 gently remove it to all the affected |)arts: let him 
 champ it well about in his mouth; after which Ist 
 him fast an hour, then give meat as usual. 
 
 Purging ball for don's. 
 
 Take of jalap, in powder, 1 scruple, Harbadoes 
 aloes, 1 drachm, ginger, in powder, 10 grains, con- 
 serve of hips, or syrup, enough to form a ball. 
 Ointment for the mange. 
 
 Take of ijuicksilver, ,3 oz. balsam of sulphur, 
 '2 oz. oil of tur[)entine, 3 oz. soft soap, 1 pound, 
 Cape aloes, in powder, ^ oz 
 
 Rub the ((uicksilver with the balsam of sulphur, 
 in a marble mortar, for three or four hours, or un- 
 til the globules completely disappear; and while 
 lubbing keep gradually add'ng the oil of turpen- 
 tine; having done this, you may then mix the whole 
 *ell together for use. It must be well rubbed in 
 on the affected parts, every third day, for three or 
 four times. 
 
 Uiiimetit for the mange. 
 
 Take of flour of sulphur, 4 oz. sulphur of vi- 
 vum, 4 oz. white precipitate, 1 oz. strong mer- 
 iurial ointment, 1 oz. Cape aloes, in powder, \ oz. 
 !i5ai's-foot-oil, 1^ pint. 
 
 First rub the powders together in a mortar; then 
 put in the ointment, and gradually add the oil; it 
 must be stirred when used. The affected parts 
 jnust be well anointed ivith this liniment, every 
 '.hird day, for three or four times. 
 
 ^Mercurial liniments for tlie red mange. 
 
 Take of mild mercurial ointment, 4 oz. oil of 
 turpentine, 3 oz. Cape aloes, in powder, ^ oz. 
 
 Mix well together, and anoint the parts every 
 ;.hird day for three or four times. Many sports- 
 ;nen have their dogs regularly dressed with this 
 liniment two or three weeks before the hunting 
 season commences; it is supposed to im(irove their 
 scent, and make them more fit for the chase. 
 Mild ointments for the mange. 
 
 Take of oil of vitriol, half an ounce, bogs' lard, 
 8 ounces. Mix, and anoint the dog every day for 
 three or four times, or oftener if reiiuired. 
 
 This ointment is used in surfeit, and slight cases 
 )f mange. 
 
 Lotion for the mange. 
 
 Take of white hellebore root, bruised, 2 oz. 
 water, 3 pints, boil down to 2 pints and strain, sal 
 ammoniac, 2drs. sublimate, 1 dr. Cape aloes, lialf 
 an oz. 
 
 Dissolve the sal ammoniac, and other ingredi- 
 ents, in the decoction. 
 
 This lotion is sometimes used to cure the mange, 
 when greasy aj^plications are objected to. 
 Distemper in do'js. 
 
 The following prescriptions are each about a dose 
 for a full-grown pointer. They must, of course, 
 oe increased or diminished in proportion to the 
 size and strength of the dog. 
 
 Take of opium, 3 grains, emetic tartar (an in- 
 valuable medicine), 5 grains. To be given at night. 
 
 Repeat the dose every third night, till the dog 
 is recovered; taking care to keep him in a warm 
 place, and always fed with a warm liquid diet, such 
 es hrolh, gruel, &c. 
 
 If the nostrils should discharge, have them wash- 
 ed, or syringed, twice a day, with a lotion of alum, 
 or sugar of lead; puitinst about half an ounce of 
 either to a pint c' water. i 
 
 Another. — For a half groivn pointer. 
 Take of jalap powder, 25 grair.s, cal.^mel, 5 
 grains. Made into a pill with a little gum water. 
 For a full grown pointer. 
 Take of jalap powder, 30 grs. calomel, 8 grs. 
 Mixed as above. 
 
 One of these doses, mixed with butter, or in a 
 small piece of meat, should be given to the dog 
 every morning, on an empty stomach. The food 
 should be ligh', and easy to digest; and the lotion, 
 if required, for the nostrils, should be observed 
 here, as before mentioned. 
 
 Distemper among cattle. 
 
 Examine your cow's mouth, though she appears 
 very \\ ell; and if you find any pimple in it, or on 
 the to:igue, or if you perceive any within the skin 
 ready to come out, immediately house her, keep 
 her warm, and give her warm lar-water. To a 
 large beast give a gallon; to a small one three 
 quarts. Give it four times eveiy iiav; but not 
 every time the <|uantity you first gave. Lessen the 
 dose by degrees; but never give less than ^wq 
 quarts to a large beast, nor less than three pints to 
 a small one; and house her every night for some 
 time, and give her warm gruel and malt mash. 
 io make tcir-water for coxvs. 
 
 Take one (piart of tar, put to it 4 quarts of wa« 
 ter, and stir it very well ten or twelve minutes; lel 
 it stand a little while, and then pour it off for use 
 You must not put water to the same tar more than 
 twice. Let the first dose be made of fresh tar. 
 Continue to give it till the beast is well. Don't 
 let her go too soon abroad. 
 
 For the garget in cotes. 
 
 This disorder is very frequent in cows after ceas- 
 ing to be milked; it affects the glands of the udder 
 with hard swellings, and often arises from the ani- 
 mal not being clean milked. It may be removed 
 by anointing the part three times a (lay with a lit- 
 tle ointment composed of camiihor and blue oint- 
 ment. Half a drachm or more of calomel may 
 be given in warm beer, from a horn or bottle, foi 
 three or four mornings, if the disorder is violent. 
 'Jo ewe the redivater in cattle. 
 
 Take 1 oz. of bole armoniac, half an ounce of 
 dr«gon's blood, 2 ounces of Castille soap, and 1 
 drachm of roche alum. Dissolve these in a quart 
 of hot ale, or beer, and let it stand until it is blood 
 warm; give this as one dose, and if it should have 
 the desired effect, give the same quantity in aboui 
 12 hours after. This is an excellent raeilicine foi 
 changing the water, and acts as a purgative; every 
 farmer that keeps any number of cattle, should al- 
 ways have doses of it by him. 
 
 To cure the scouring in cattle. 
 
 The following composi' ion has been found to 
 succeed in many cases which were apparently draw- 
 ing to a fatal termination. 
 
 Take of powdered rhubarl), 2 di-achms, castoi 
 oil, 1 ounce, kali, prepared, 1 tea-spoonful. 
 
 iSlix well together in a pint of warm milk. If 
 the first dose does not answer, repeat it in 36 oi 
 48 hours. If the calf will suck, it will be proper 
 to allow him to do it. 
 
 Cure for cattle sxuelled -with green food. 
 
 When any of your cattle happen to get sweileil 
 with an over feed of clover, frosty turnips, or sucf 
 like, instead of the usual metiiod of stabbing in the 
 side, apply a dose of train oil, which, after j-epeal- 
 ed trials, has been found to prove successful. The 
 quantity ^i oil must vary according to the age or 
 size of the animal. F.>r a grown-u[) beast, of an 
 ordinary size, the quantity recommended is aboui 
 an English pint, which must be administered to 
 the animal with a bottle, taking care, at the sarn* 
 
FARRIERY. 
 
 ^21i 
 
 time, to rub the stomach well, in order to make it 
 {TO down. Aftt-r receiving this medicine, it mnst 
 hc: made to wall; al)out until such time astiie swell- 
 ing begins to subside. 
 
 Treatmtnil of cattle utul fotuls. 
 
 The experiment lias otlen been ti-ied of the bene- 
 fit <lerived to horses from luin^; well combed and 
 kept clean: it has l)een fouii'l thai a horse nesjlect- 
 i->\ as to cleanliness, will n it be so well condition- 
 ed, either for fatness oi- btivngth, thoui^h he gels 
 aliimdance of corn; at least, it is certain that it 
 wonld be worth trying. This every body knows, 
 that Ibe most neglected of the hoi-se race are kept 
 cleaner than the cleanest of the horned cattle, par- 
 liciilarly those shot up in houses. 
 
 " I have two hints to give," says a contempo- 
 rary writer, "as the expense can be nothing, 
 un<l the advantage may be great, I read in a De- 
 scription of Norway, that when the cows drink at 
 the hot-springs, they give more milk than those 
 that drink cold water. Cows drink so mncli at a 
 tniie, that there is no doubt, when the water is 
 nearly at freezing, they mnst feel sensibly cooled 
 hII over, which will naturally afl'ect their produce 
 of milk. 1 would therefore pro()Ose the experi 
 ment of warming the water, for milch cows, in 
 coM weathr. " 
 
 The next proposal is, that the corn given to fowls 
 should be crushed, and soaked in water; thishe.i)s 
 the digestion, and hens will lay in winter when so 
 fed, that would not otherwise. 
 
 In a time of scarcity, and when the food of man 
 is dear, such experiments as proposed are well 
 worth making: and the practice proposed witli 
 the fowls ought to become general, as it costs 
 nothinsj. 
 
 To cure the measles in sivine. 
 
 It sometimes happens, though seldom, that swine 
 hive the measles; while tiiey are in this .state, their 
 flesh is very unwliolesome food. This disorder is 
 not easily discovered while the animLl is alive, 
 and CKU only be known by its not thriving or fat- 
 tening as the others. After the animal is killed 
 and cut up, its fat is full of little kernels, about 
 the size of the roe or eggs of a salmon. When 
 this is the case, put into tlie food of e-.ch hog, once 
 or twice a week, as much crude pounded antimo- 
 ny as will lie on a shilling. This is very proper 
 for anv feeding swine, even though they have no 
 disorder. A small quantity of the flour of brim- 
 stone, also, may be given among their food when 
 they are not thriving, which will be found of great 
 service to them. But the best method of prevent- 
 ing disorders in swine, is to keep tbeir sties per- 
 fectly clean and dry, and to allow them air, exer- 
 cise, and plenty of clean straw. 
 
 Jiuptnre in swine. 
 
 Where a number of swine are bred, it will fre- 
 quently happen that some of the pigs will have 
 what is called a ' rupture;' i. e. a hole broken in 
 the rim of the belly, where part of the guts comes 
 out and lodges betv ixt the rim of the belly and the 
 skin, having an a|)pearanee similar to a swelling in 
 the testicles. The male pigs are more liable to 
 this disoi'der than the females. It is cured by the 
 following means: 
 
 Geld ibc pig affected, and cause it to be held up 
 with its head downwards; flay back the skin from 
 the swollen place, and from the situation in which 
 the pig is held, ihe guts will naturally return to 
 their proper place. Sew up the hole with a needle, 
 which roust have a square point, and also a bend 
 in it, as the disease often ha|)peus betweei: tlie 
 liinder legs, v bt- re a straight needle catmot be 
 Uitd. After t)iis is done, I'eplace the skin that 
 Was flaved l^-tck, and sew it up, when the opera- 
 
 tion is finished. The pig shou.d not huve mud 
 food for a few days after the operation, u-^til the 
 wound begins to heal. 
 
 Foi' the foot-rot in sheef). 
 
 Take a piece of alum, a piece of green vitriol, 
 and some while mercury — the alum must be in the 
 largest propoi-tion; dissolve them in water, and 
 after the hoof is pai-ed, anoint it with a feather, 
 and bind on a rag over all the foot. 
 
 ^Inot/ter. — I'ound sjme green vitriol fine, and 
 apply a little of it to the jjart of the foot aftected, 
 binding a rag over the foot as above. Let the 
 sheep be kept in the house a few hours after this 
 is done, and then turn them out to a dry pasture. 
 This is the most common way of curing the foot- 
 rot in Middlesex. 
 
 Another. — Others anoint the part with a feather 
 dipt in aqua fortis, or weak nitrous acid, which 
 dries i^ at once. Many drovers that take sheep to 
 Smitbfield, cairy a little bottle of this about witli 
 tlium, which, by applying to the foot with a fea» 
 tber, helps a lame sheep by hardening ils hoof, and 
 enabling it to travel better. Some may think aqua 
 fortis is of too hot a nature, but such a desperate 
 disorder requires an active cure, which, no doubt, 
 is ever to be used cautiously. 
 
 Another. — S[)read some slacked quick lime over 
 a house floor pretty thick, pare tlie sheep's feet ^ 
 well, and turn them into this house, where they 
 may remain for a few hours, after which turn them 
 into a drj' pasture. This treatment may lie re- 
 peated two or three times, always observing t(« 
 keep the house clean, and adding a little more 
 quick lime before putting them in. 
 
 The foot must be often dressed, and the sheep 
 kept as much as possible upon dry land. Those 
 anin.'als that are diseased should be kept separate 
 from the flock, as the disorder is very infectious. 
 
 Prev^ntimi and cnre of the fjot-rot in sheep. 
 
 On suspected grounds, constant and careful ex« 
 amination ought to take place; and when any fis- 
 sures or cracks, attended with heat, make their 
 appearance, apply oil of turpentine and commor. 
 brandy. This, in general, produces a very bene- 
 ficial efi'ect, but where the disease has been Ions 
 seated, and becomes, in a manner, confirmed — al- 
 ter cleaning the foot, and paring away the infected 
 ])arts, recourse is had to caustics, of wbicli, tiie 
 best seem to be sulphuric acid, and the nitrate of 
 mercury. After this, pledgets are a])plie(l, ihs 
 foot bound up, and the animal ke[it in a clean, di-y 
 situation, until its recovery is effected. 
 
 But it often happens, where the malady is in- 
 veterate, that the disease refuses to yield to any, 
 or all of the above prescrii)tioiis. 
 
 The following mode of treatment, however, if 
 carefully attended to, may be depended upon as a 
 certain cure. Whenever the liisease makes its a|>- 
 pearance, let the foot be carefully examined, and 
 the diseased part well washed, and pared as nigh 
 as possible, not to make it bleed; and let the floor 
 of the house, where the sheep are confined, be 
 strewn three or four inches think with quick lime 
 hot from the kiln; and the sheep, after having their 
 feet dressed in the manner above described, tc 
 stand in it during the space of G or 7 hours. 
 
 In all cases, it is of great importance, that the 
 animal be afterwards exposed only to a moderate 
 temperatur" — be invigorated with proper food — 
 and kept in clean, easy, dry pasture; and the dis- 
 ease will be eftectually remedied in the course of 
 a few days. 
 
 To prevent sheep from catching cold after being 
 shorn. 
 
 Sir ep are sometimes e>iposed to cold winds and 
 rains immei'.iately alter shearing, which exposure 
 frequently hurts them. Those farmers vho have 
 
276 
 
 UNIVERSAL RECEIPT BOOK. 
 
 •ccess tn the sea, sVnulil plunge them into the 
 «alt water, those who have not that O[)i)orliinity, 
 and wliose flocks are not very large, may mix salt 
 with water and rub them all over, which will in a 
 great measui'e prevent any mishap befalling the 
 animal, after having been stript of its coat. 
 
 It is very common in (he months of June and 
 July, for some kinds of sheep, esp<-cially the fine 
 f Leicester breed, which are commonly thin skinned 
 about the head, to be struck with a kind of fly, 
 and by scratching the place with their feet, they 
 make it sore and raw. To prevent this, take tar, 
 train oil, and salt, boil them together, and when 
 cold, i)Ut a little of it on the part aflected. This 
 application kee[)s off the flies, and likewise heals 
 Jhe sore. The salt should he in very small quan- 
 tity, or powdered sulphur may be used instead of 
 it.' 
 
 7'o cure the scab m sheep. 
 
 Take 1 pound of quicksilver, ^ a pound of Ve- 
 nice turpentine, 2 pounds of hog's lard, and ^ a 
 pound of oil, or spii-its of turpentine. A greater 
 or less quantity than the above may be mixed up, 
 in the same proportion, according to the number 
 of sheep affected. Put the quicksilver and Venice 
 turj)entine into a mortar, or small pan, which beat 
 together until not a particle of the quicksilver can 
 be discerned: put in the oil, or spirits of turpen- 
 tine, with the hog's lard, and work them well 
 together until made into an ointment. The parts 
 of the sheep affected must be rubbed with a piece 
 of this salve, about the size of a nut, or rather 
 less. When the wliol- flock is affected, the shep- 
 herd must be careful in noticing those that show 
 any symptoms of the disorder, by looking back, 
 snd oftering to bite or scratch the spot; and if 
 afteeted, he must immediately apply the ointment, 
 as it is only by paying early and particular attention 
 that a flock can be cured. 
 
 To prevent the scab. 
 
 Separating the wool, lay the before-mentioned 
 ointment in a strip, from the neck down the back 
 to the rump; another strip down each shoulder, 
 and one down each hip; it may not be unnecessary 
 to put one along each side. Put very little of the 
 ointment on, as too much of it may be attended 
 with dangtr. 
 
 To destroy maggots in sheep. 
 
 Mix with one quart of spring water, a table 
 spoonful of the spirits of turpentine, and as much 
 of the sublimate powder as will lie upon a shilling. 
 Jsbake them well together, and cork it up in a bot- 
 tle, with a quill through the cork, so that the 
 liquid may come out of the bottle in small quan- 
 tities at once. The bottle must always be well 
 shaken when it is to be used. When the spot is 
 observed where the maggots are, do not disturb 
 ihera, but pour a little of the mixture upon the 
 *pot, as much as will wet the wool and the mag- 
 pots. In a few minutes after the liquor is applied 
 the maggots will all creep to the top of the wool, 
 «nd in a short time drop off dead. The sheep 
 must, however, be inspected next day, and if any 
 n\' the maggots remain undestroyed, shake them 
 off, or toucli them with a little more of the mixture. 
 
 A little train oil may be applied after the mag- 
 gots are removed, as sometimes the skin will be 
 hard by applying too much of the liquid. Besides, 
 the fly is not so apt to strike when it finds the 
 gmell of the oil, which may prevent a second 
 attack. 
 
 This method of destroying maggots is superior 
 10 any other, and it prevents the anim:.! from being 
 •lisfigured by clipping off the wool, which is a 
 common practice in some countries. 
 Cure for the scab in sheep. 
 
 The simnlest and most efficacious remedy for 
 
 this disease, was communicated to the Society fot 
 the encouragement of arts, &cc. by the late Sir 
 Joseph Banks; and is as follows: 
 
 Take 1 lb. of (piicksilver, ^ a lb of Venice 
 turpentine, h a pint of oil of turpentine, 4 lbs. of 
 iiog's lard. 
 
 i^et them be rubbed in a mortar till the (juick- 
 silver is thoroughly incori)oraled with tiie other 
 ingredients. For the proper mode of doing which, 
 it may be right to take the advice or even the as- 
 sistance of some apothecary, or other petuon used 
 to make such mixtures. 
 
 The method of using the ointment is this: Be- 
 ginning at the head of the sheep, and proceeding 
 from between the ears, along the back, to the end 
 of the tail; the wool is to be divided in a furrow, 
 till the skin can be touched, and as the furrow is 
 made, the finger, slightly dipjied in the ointment, 
 is to be drawn along the bottom of it, where it 
 will leave a Itlue stain on the skin and adjoining 
 wool. 
 
 From this furrow, similar ones must be drawn 
 down the shoulders and thighs to the legs, as far 
 as .they are woolly; and if the animal is much in- 
 fected, two more should be drawn along each side, 
 parallel to that on the back, and one down each 
 side, between the fore and hind legs. 
 
 Immediately after being dressed, it is usual to 
 tui n the sheep among other stock, without any fear 
 of the infection being communicated; and there is 
 scarcely an instance of a sheep suffering any injury 
 from the application. !n a few days the blotche.S 
 dry up, the itching ceases, and the animal is com- 
 pletely cured. It is generally, however, thought 
 proper not to delay the operation beyond Michael- 
 mas. 
 
 The hippobnsca ovina, called in Lincolnshire 
 Sheep-fagg, an animal well known to all shephenls 
 which lives among the wool, and is hurtful to the 
 thriving of sheep, both by the pain its bite occa- 
 sions, and the blood it sucks, is destroyed by this 
 application, and the wool is not at all injured. 
 Our wool-buyers purchase the fleeces on which 
 the stain of the ointment is visible, rather in pre- 
 ference to others, from an opinion, that the use of 
 it having preserved tlie animal from being vexed, 
 either with tl e scab or faggs, the wool is less lia- 
 ble to the defects of joints or knots; a fault observ- 
 ed to proceed from every sudden stop in the thriv- 
 ing of the animal, either from want of food, or 
 from disease. 
 
 To cure the water m the heads of sheep. 
 
 Of all the various operations by which this dis- 
 temper may be eradicated, I must, from experience, 
 give the preference to one which will, perhaps, 
 astonish such of your readers as form their opini- 
 ons more from theory than practice. A number 
 of medical men have already controverted the fact, 
 and, with the utmost presumption, disputed my 
 veracity to my face, after 1 had witnessed its effi- 
 cacy in a thousand instances. It is no other than 
 that of putting a sharjiened wire up the nostril 
 q'lite through tiie middle of the brain, and by that 
 means perforating the bag which contains the fluid 
 causing the disease. This is, of all other methods, 
 the most certain to succeed: but it has this un- 
 pleasant appendage annexed to it, if it do not cure^ 
 it is certain to kill. 
 
 This method of cure is not only the most expe- 
 dient, but it is in every shepherd's power, and one 
 which he can scarcely perform amiss, if he attend 
 to the following plain directions. 
 
 The operation must be performed with a stiff 
 steel wire, such as is used for knitting the coarsest 
 stockings. It must be kept clean, and free of rust, 
 oiled, and sharpened at the point. Care must bi 
 taken, however, tliat its point be only one-eigli'tb 
 
FARRIERY. 
 
 nf an inch in length, for if it is 'apered like a 
 needle, it is ;i|)t to take a wrong direction in going 
 uj> the nostrils, fix in the gristle helow th j brain, 
 and torment the animal to no purpose. If hluiil 
 m the point, it ofien f..;is to penetrate the bV'<dder, 
 which is ot" considerable touginiess, slioving it ">nly 
 a little to one side; the safest way, of course, i.. to 
 have the poiK< of the wire siiarp and short. 
 
 The sheplierd must fii'st feel with his thumbs 
 (or the soft part in tlie skull, whicli invariably 
 iiiarKS the seat of his disease. If that is near tlie 
 rui(hlle of the head above, where, in two cases out 
 nf three at least, it is sure to be, let him then fix 
 tlie animal firm betwixt his knees, hold the head 
 w ith one hand, !a\ iiig liis tiiumb u|»on the soft or 
 <iisease<l part, a id w ith the other hand insert the 
 wire liy ttie nostril, most on a parallel with the 
 seat of the distemper, aiming directly at the point 
 A here his tliumb is placed. The operation is per- 
 formed in one second, for if he feels the point of 
 the wire come in contact with his thumb, let him 
 instantly set the animal to its feet; and if the 
 A'eatlier is at all cold, let it stand in the house over- 
 night. 
 
 If the disease is seated exactly in that part where 
 the divisions of the skull meet, and consequently 
 in a right line with the lop of the nose, he must 
 probe both nostrils; when, should he miss the bulb 
 on the one side, he will be sure to hit it on the 
 nther. If the seat of tlie disease cannot at all be 
 found, and if the animal have all the symptoms of 
 "he malady, the water is tiien enclosed among the 
 ventricles in the middle of the brain, and must be 
 tieated as above. Nothing can be done in the last 
 '•ase, save with the wire; but it is hard to cure 
 lUem when so affected. I have found, on dissec- 
 tion, the fluid contained in many little cells in the 
 ventre of the brain; and though the wire had pene- 
 trated some of those cells, it had missed others. 
 
 By this simple operation alone, 1 have cured 
 !iuii'!reds; and though 1 never kept an exact regis- 
 ter, I think 1 have not known it to fail above once 
 in four times at an average, in all the iistances 
 V. hicii have come under my observation; and some 
 if these I knew to *-.e injudiciously performed, 
 the disease not being seated in a point which the 
 lire could reach. 1 have at times cured a dozen, 
 and ten, in regular succession, without failing once, 
 aiid I have again, in some cold seasons of the 
 vear, killed three or four successively. 
 
 Sir George M'Kenzie lias insinuated, in hisbook 
 'ti sheep, that I was the inventor of this mode of 
 cure — but it is b_v no means the case. The [)rac- 
 tice, I understand, has been in use among shep- 
 herds for ages past; but thev were often obliged 
 In perform it jirivately, their masters, like the pro- 
 fessors about Edinburgh, always arguing, that the 
 Miercing of the brain must necessarily prove fatal. 
 Sir George has, however, misunderstood my ac- 
 count in this matter in the Higland Society's 
 Transactions; I did not mean to insinuate th"t it 
 was with pleasure I discovered the art of curing 
 tlieni ill tiiis way, but only my success in that art. 
 I nientione<l in these Transactions, that when I was 
 a shepherd boy, for a number of years I probed 
 the skull of every sturdied sheep that I could lay my 
 hands on, w ithout any regard to w hom they belong- 
 ed, and likewise took every oppoi-tunity of visiting 
 Diy patients as often as possible; and as the coun- 
 liy around me swarmed with them every spring 
 and summer, my i»raciice, of course, was of ,)ro- 
 digious extent, it was several years before 1 was 
 sensible of failing in one instance, which, howev- 
 er, it was often impossible to ascertain, they hav- 
 ing left the spot sometimes, before I could again 
 go that way: but many a valuable yo<ing sheep 1 
 eiired to dilVerenl owners, without ever acknow- 
 
 ledging it, having no authority to try such experk* 
 
 inents. 
 
 The following symptoms, after the operation, 
 may be dt-pended rn. If the animal becomes con- 
 sideralily sick, it is a good sign that it will reco- 
 ver. If it continues to grow sickei', and abstai;^ 
 trom feeding for the space of two days, it is likely 
 to die; and, if in a condition to be fit for family 
 use, ought to be killed forthwith. The flesh of 
 the animal is nothing the worse for this disease; oo 
 the contrary, it is universally supposed by the 
 country people, that their flesh is sweeter, more 
 delicate and palatable, tf '»ii any other. This, I 
 suppose, must be owing to their tender age, it being 
 unusual to kill any sheep so young, save lambs. 
 
 The first symptom of recovery is theii bleating. 
 If once they begin to bleat occasionally, they are 
 sure to recover, however stupid they may ajipearat 
 that time. It seems that they are then becoming 
 sensible of the want of society, tiie only thing which 
 causes sheep to bleat, and which, for a long time 
 previous to that, they had totally disregarded. 
 
 I must mention here, that the most successful 
 curer of this distemper I ever knew, performed the 
 operation in a different manner from the one prac- 
 tised by me, and above recommended. Instead of 
 a wire, he c:.rried always a Im-ge corking-pin in 
 his bonnet; and, like me, lap^-ed every sturdied 
 sheep he found, but always above, putting the point 
 of the \)\n through the skull at the place where it 
 was most soft, in the same manner as the trocar is 
 used. As this does not at all endanger the sheep's 
 life, I frequently tried this plan previous to that of 
 probing with the wire; but, as far as I can recollect, 
 I never cured one by tiiat means. I remember of 
 once conversing with him on the suliject, when he 
 told me that he seldom or never failed of curing 
 them upon their own farms; but that, in sundry 
 neighbouring farms, he rarely cured any. From 
 this, it would appear that, on ditterent soils, the 
 animals are difterently afl^ected. 1 am now con- 
 vinced that he must generally have insez-ted the 
 pin so far as to penetrate the bottom of the sac, 
 which I never had the sense to try, and which, if 
 we reason from analogy, must prove as eft'ective, 
 and less hazardous than the other: for, it appears 
 to me that, in order to ensure a recoveiy, it is ne- 
 cessary that the bottom, or lowest part of the sac, be 
 penetrated. 
 
 Undoubtedly, the best mode of curing this dis- 
 ease would be to extract the sac, and all that if 
 contains, entirely. There is little doubt that, if this 
 were performed by gentle and skilful hands, il 
 would prove the most effectual cure; hut as it is, 1 
 can attest that it seldom proves successful. The 
 shepherds have not skill and ingenuity siiflicient to 
 close the skull properly up again, or sort it in such 
 a manner as ts reiiuisite to defend it from external 
 injury; of course, I would rather recommend the 
 mode in which they cannot easily go wrong, and 
 which I have seen prove most beneficial, when per- 
 formed by men of like acquirements of themselves. 
 — Farmer's jMagazine. 
 
 To preveiH the '■'■sturdy,^'' or -water in the heads of 
 sheef). 
 
 With regard to the causes inducing water in the 
 head of sheep, tliere is but one opinion entertained 
 among shepherds, which is, that it is occasioned by 
 a chilliness in the oacii of tUe animal, on accouw 
 of its being exposed to the winds, and the sleetj 
 showers of winter. These cause it to acquire a 
 kind f numbness and torpidity, which, if often re- 
 peated, an- apt to terminate in an affection to gid- 
 diness, and finally in a water in the head. 
 
 That the disease is occasioned solely by a chil- 
 liness in the back, ap[iears from the following 
 facts: 
 
?78 
 
 UNIVERSAL RECEIPT BOOR. 
 
 1. h ia always most general aflui- a wiiulv ami 
 sleet} wiiUor-. 
 
 2. It is always most <lestrnctive on farms that 
 are ill-slitlicred, and on which the sheep ai-e most 
 exposed to those bhists and showers. 
 
 ■3. It preys only on sheep rising tlieir first year, 
 the wool of wiioin sei)arates above, leaving the back, 
 quite exposed to the wet and to tlie cold. 
 
 4. If a piece of cloth or hide is sewed to the 
 wool, so as to cover the back, such a slieep will not 
 l)e affected with the disease. The experiment is a 
 s«fe, a cheap, and an easy one; and, exclusive of 
 its good effects in preventing the fatal disease un- 
 dei- consideration, it is the most beneficial to a 
 young sheep that is not over higli in conditioi., 
 and administers the most *o its comfort (hn-ing the 
 winter, of 'tny other that I know. It keeps the wool 
 from opening, and tlie siieep always dry and warm 
 in the back; which, exposed to cold,, eitlirr in man 
 or l)east, it is well known, affects the vitals mate- 
 rially. When thus shiehled, the young sheep will 
 feed straight in ttie wind on the worst days, with- 
 out injury, and, indeed, without much regarding 
 the weather. This covering keeps them from the 
 rain, prevents tliem fi-om being shelled and loaded 
 with frozen snow, and from destruction bv cold, 
 by leanness, and the water in the head. The ex- 
 ])ense attending it is so trifling, that it is scarcely 
 worth mentioning. One pair of old blankets of 
 tile value of four or five shillings, will furnish 
 coats f)r forty sheep; and if these are carefully 
 taken off on the return of spring, and laid aside, 
 they will serve the same purpose for two or three 
 successive ye.ars. 
 
 Practice of the Slmnish shepherds. 
 
 The first care of the shepherd on coming to the 
 spot where his sheep are to spend the summer is 
 to give to his ewes as much salt as they will eat. 
 Por this purpose he is provided with '25 i|nintals of 
 salt for every thousand head, which is consumed 
 in less than five months, but they eat none on llieir 
 journey, or in winter. The method of giving it to 
 Iheni is as follows: — The shepherd p'.ices fifty or 
 sixty flat stones about five steps d'.stance from each 
 other; he strews salt upon each stone, tlien leads 
 [lis flock slowly through the stones, and every 
 sheep eats ai pleasure. This is frecpienlly repeat- 
 ed, observing not to let them eat on those days in 
 any spot where there is limestone. When they 
 liave eaten the salt, they are led to some argilla- 
 ceous spots, where, from the craving they have 
 acquired, they devour every thing they meet with, 
 and return again to the salt with redoubled ardour. 
 
 Cure of dropsy in the crops of young turkeys. 
 
 This kind of dropsy is announced by a dull look, 
 paleness of the head, loss of appetite, and aver- 
 sion to food. The birds allow themselves to be 
 approached and seized with facility, and they are 
 without strength. Vci'y soon a slight swelling of 
 the crop is added to these symptoms, which, in 
 ten days, becomes very considerable. I have taken 
 tiearly a pint of water from one. 13y pressing upon 
 the crops of some of them, a certain (pianiity of 
 matter is discharged by the bill, but never enough 
 entirely to ease the crop. All these symptoms in- 
 crease, and the bird dies at the end of i5 or 18 
 days' illness. 
 
 1 sought after the cause of this disorder, and it 
 was easy to find that it was occasioned by the stag- 
 lant water of which these animals had drunk; in 
 ilie course of the year tlie heat had been great, and 
 Uiere was little rain. The heat had hatched ". vast 
 swarm of small red worms, resembling ascarides. 
 It IS ((iiite certain that these insects must liave been 
 swaliowed by the turkeys, and from this cause, and 
 'lie bad quality of the water which they had drunk, 
 a ^reat degree of inflammatiou in the crop would 
 
 ensue, with a stoppage of the passage which cniv- 
 ductstothe gizzard. I divided the tm-keys inta 
 two cla_ses; for those who were still sounil I or- 
 dered grain and good water; witli a. I that were dis« 
 eased 1 pi'actised the opeiction of tapping with a 
 lancet, in the lowest part of the croj). 1 inject id 
 at the openin?. by means of a small syringe, a 
 slight decoction of Jesuit's bark, mixe<l with a lit- 
 tle brandv; which was repealed twice i?i the course 
 of the day. Next day the wound was better 
 marked. I ma<le again the same injection, and, 
 two hours after, 1 forced them to eat a little of the 
 yolk of an egg, mixed « ith S')me crumbs of bread. 
 At tlie end of three days, the wound in <he crop 
 was closed, which I miglil have (irevented, bi't 
 finding a natural opening in the bill, I made them 
 take, during eight days, in their drink tSe same 
 substance which had been injected; and they were, 
 by degrees, put on their usual diet. I need nor 
 add, that clear water was given them instead of 
 that of the standing pools. Ten of these animals 
 had died before my arrival; two perished during 
 the treatment, and the rest of the flock, which 
 might be about fo"ly, eiti er escaped the disease 
 or were cured. — J\t. Ligneaii. 
 
 To cure colds of every description in catile. 
 
 The first attempt should be to remove the cause, 
 by giving to the animal a warm cordial drink; 
 which, acting as a stimulant on tlie stomach ancl 
 intestines, will give fresh motion to these parts, 
 ant! enable nature to resume her former course. 
 
 Take of aniseeds, caraway seeds, grains of para- 
 dise, and fenugreek, each 2 oz. in powder. Mix 
 them tf)gether for one di'ink. 
 
 Another. — Take of sweet fennel-seeds, and cum- 
 min-seeds, eacli 2 oz. in pow .ler, long pepper, tiu'- 
 meric, ginger, and Enula Campana (elecampane), 
 eacii 1 ounce, in powiler. Mix for one dri-nk. 
 
 The metiiod of giving either of these Jrinks is 
 as follows: — Take one and put it into a pitcher 
 with 2 oz. of fresh butter, and 2 table-spoonsful of 
 treacle or coarse sugar; then pour one quart of 
 boiling ale U[»on the whole; cover them (lown till 
 new-milk warm, and then give tlie drink to the beasU 
 
 In two hours after giving the drink, let the ani- 
 mal have a good mash made of scalded bran, or 
 gi'ouiid malt, with a handful or two of ground oats 
 or barley meal added to 't, and warm water that 
 day. In slight colds during the summer, these 
 drinks may be given to cattle while in their pas- 
 ture: and, where it can be made convenient, let 
 them fast two hours after, and then graze as usual. 
 It is also necessary to examine the sick animals 
 every day, to watch them while they both dung 
 and stale, and to see whether the body be of a pro- 
 per heat, and the nose or muzzel of a natural 
 breeze. 
 
 If these be regular, there is not much danger. 
 If, liowever, feverish symptoms should appear, 
 (which frequently happen), the animal will be- 
 com" costive. In such cases give one of the fol- 
 lowing: 
 
 Purging drink. 
 
 Take of Glauber salts, 1 lb. ginger, in powder, 
 
 2 oz. tr 'acle, 4 oz. 
 
 Put all the ingredients into a pitcher, and pom 
 
 3 pints of boiling water upon them. When new- 
 milk warm, give the whole lor one dose. 
 
 Ano'.her. — I'ake of Epso.n salts, 1 lb. aniseerJt 
 and ginger, in ))Owder, each 2 oz. treacle, 4 oz. 
 
 Let this he given in the same manner as the pre- 
 ceding. 
 
 In most cases these drinks will be sufficient to 
 purge a full grown animal of this kind. Hy stric 
 attention to the above method of apiilication, a fe- 
 ver may be prevented, and tlv> animal speedilj 
 restored. 
 
FARRIERY. 
 
 il^ 
 
 if the fever continue, after the intestines have 
 been evacuated (which is seldom the case), it will 
 he proper to take some blood from the animal, and 
 the quantity must be regulated according to the 
 disease and liabit of bod\'. 
 
 'J'o cure t/ie yellows or jamuUce in neat cattle. 
 
 As soon as this disease makes its first appear- 
 ance, it may, for the most part, be removed by ad- 
 ministering tl»e following drink: 
 
 Reduce to powder cummin seeds, aniseeds, and 
 turmeric root, each 2 oz. grains of p radise, and 
 salt of tartar, each, I oz. 
 
 Now slice 1 oz. of Castille soap, and mix it with 
 
 2 oz. of treacle; put the whole into a pitcher, then 
 pour a quart of boiling ale upon the ingredients, 
 and cover tlieu\ down till new-milk warm, then 
 give the drink. It will often be proper to repeat 
 this, two or three times, every other day, or of- 
 tener if required. If the beast be m good condi- 
 tion, take away from two to three quarts of blood; 
 l)Ut the animal should not be turned out after 
 bleeding tiiat day, nor at night, but ttie morning 
 following it may go to its pasture as usual. After 
 this has had the desired effect, let the following be 
 given: 
 
 Take of balsam of copaiva, 1 oz. salt of tartar, 
 I oz. Castille soap, 2 oz. Beat tbem together in 
 a marble mortar; and add of valeriai. rcxl, in pow- 
 der, 2 oz. ginger root and Peruvian bark, in pow- 
 der, each 1 oz. treat' ^ 2 oz. 
 
 Mix for one drink. 
 
 Let this drink be given in a quart of warm gru- 
 '^1, and repeated if necessary every other day. It 
 will be proper to keep the l)ody sufficiently open 
 througli every stage ot the disease; for if costive- 
 iiess be permitted, the W'snv will increase, and if 
 not timely removed, the disorder will terminate 
 fatally. 
 
 Frenzy, or inflammation of the brain. 
 
 Is sometimes occasioned by wounds or contu- 
 sions in the head, th"t are attended with violent 
 inflammations of the vessels, and if not speedily 
 relieved, may terminate in a gangrene or a morti- 
 tication, which is very often the case, and that in a 
 few days. 
 
 Method of cure. 
 
 In the cure of this disease, the following method 
 must be attended to: — First lessen tlie quantity of 
 blood by frequent bleeding, whicli may be repeat- 
 ed daily if required, and by which the great etHux 
 of blood upon the temporal arteries will be lessen- 
 ed and much retarded. The following [jurgative 
 ilrink will be found suitable for this disease, and 
 irfcewise for most fevers of an intlaramatory na- 
 ture. 
 
 Take of Glauber salts, 1 lb. tartarized antimo- 
 i\y, I irachm, camphor, 2 drachms, treacle, 4 oz. 
 
 Mix, and put the wliole into a pitcher, and pour 
 
 3 pints )i boiling water upon them. 
 
 When new-milk warm add laudanum, half ari 
 ounce, and give it all for one dose. 
 
 This drink will in general operate briskly in the 
 space of 20 or 24 hours; if not, let one half of the 
 quantity be given to the beast every night and 
 morning, until tiie desired etlect be obtained. 
 J'o cure hoven or blown in cattle. 
 
 Tl«s complaint is in general occasioned by the 
 Animal feeding for a considerable time upon rich 
 succulent food, so that th • stomach tiecomes over- 
 charged, and they, tlu'ough tlieir greediness to oat, 
 lorget to lie down to ruminate or chevv their cud. 
 'I'Ihis the paunch or first stomach is rendered inca- 
 pable of expelling its cintents; a concoction and 
 fermentation take place in the stomach, by which 
 a large quantity of confined air is formed iti the 
 \)ai't that extends nearly to the anus, and for want 
 of reul at that part, causes the animal to swell 
 
 even to a state of suffocation, or a rupture of soma 
 part of the stomach or intestines ensues. As sud- 
 den death is the consequence of this, the gieatesl 
 caution is necessary in tufning cattle into a fresh 
 pasture, if the bite of grass be considerable; noi 
 should they be suffered to stop too long at a time 
 in such pastures before they are removed into a 
 fold yard, or some close where there is but little 
 to eat, in order that the organs ot rumination aiid 
 digestion may have time to discharge their func- 
 tions. 
 
 If this he attended to several times, it will take 
 away that greediness of disposition, and prevent 
 this distressing complaint. 
 
 Treatment. 
 
 As soon as the beast is discovered to be either 
 hoven or blown, b>' eating too great a quantity of 
 succulent grasses, let a purging (irink t)e given; 
 this will, for the most part, check fermentation in 
 the stomach, and in a %crv short time force a pas- 
 sage through the intestines. 
 
 Paiinching. 
 
 This is a method frefjuently resorted to in dan- 
 gerous cases. The operation is performed in the 
 following manner: — Take a sharp pen-knife and 
 gently introduce it into the pauftch between the 
 haunch bone and the last rib on the left side. Ibis 
 will instantly give vent to a large quantity of fetid 
 air; a small tube of a sufficient lenarth may then 
 be introduced into the wound, ana remain until 
 the air is sufficiently evacuated; afterwards, take 
 out the tube, and lay a pitch plaster over the ori- 
 fice. Wounds of this kind are seldom attended 
 with danger; where it has arisen, it has been oc- 
 casioned by the injudicious operator introducing 
 his knife into a wrong part. After the wind is ex- 
 pelled, and the body has been reduced to its na- 
 tural state, give the following 
 
 Cordial drink. 
 
 Take aniseeds, diapente, and elecampane, m 
 powder, each 2 ounces, tincture of rhubarb, 2 
 ounces, sweet spirits of nitre, 1 ounce, treacle, A 
 table-spoonsful. 
 
 Mix and give it in a quart of warm ale or gruel 
 
 This drink may be repeated every other day foi 
 2 or 3 times. 
 
 Another. — Take aniseeds, grains of paradise, 
 and cummin-seeds, each 2 ounces, in powder, spi- 
 rits of turpentine, 2 table-spoonstul, sweet spirits 
 of nitre, 1 oz. treacle, 2 table-spoonstul. 
 
 Mix and give them in a quart of warm ale or 
 gruel. 
 
 This may be repeated once a day for two or tiiiee 
 times. 
 
 To cure swimmins' in tne head. 
 
 This disease mostly attacks animals that have 
 been kept in a state of poverty and starvation dull- 
 ing the winter season; and which have in the spring 
 of the year been admitted into a fertile pasture: 
 hence is produced a redundancy of blood and other 
 fluids, pressing U|)on the contracted vessels, while 
 the animal economy, on the other hand, is using 
 its utmost endeavour to restore reduced nature to 
 its original state. If it is not checked in its infan- 
 cy bv bleeding, evacuating, ice. inflammation in all 
 probability must take place; in which case the 
 i)east is attended with &11 the symptoms of one that 
 is raving mad. 
 
 The cure must first be attempted by taking from 
 two to three or four quarts of blood from the a..i- 
 mal, according to size and strength; two i three 
 hours after give a purging drink. 
 
 Purging is vejy necessary in this disease, as weU 
 as in all others of an inflammatory kind; fur other- 
 wise it will be impossible to check its progress: 
 and as soon as this is effected, the foilow'i.g may 
 be given: 
 
280 
 
 UNIVERSAL RECEIPT BOOK. 
 
 Sudorijic dnnk for the same. 
 
 Take of ttwtar emetic, 1 drachm, volatile salt, 
 Mi'.'i camphor, each 2 drachms in powder, nitre, 
 and cream of tartar in powder, each 1 oz. treacle, 
 
 table-sponnsful. 
 
 Mix and p'li them in a pitcher, with a quart of 
 not gruel, then stir the whole together and give it 
 when n;v milk warm 
 
 It will be necessary to repeat this drink twict- a 
 day, until the symptoms begin to abate: afterwanls 
 once a day will be sufficient. But so long as the 
 fe\er Continues to be attended with delirious s)'m^^- 
 tcms, it will be proper to take from one to two 
 or three quarts of blood from the auimal ererv 
 two or three days. 
 
 TANNING, 
 
 AND THE TREATMENT OF LEATHER. 
 
 To tan hides or skins. 
 
 There are many vegetable substances which pos- 
 sess the tanning princii)le: but the chief are the 
 oak, alder, valonea, larch, willow, and Peru- 
 vian barks. The latter from its high value is oidy 
 used in Medicine; oak bark, from its plentiful sup- 
 ply, and the strength of its astringent juices, may 
 be properly termed the staple article of the tanning 
 business; this bark is ground into coarse shreds in 
 a mill from which a decoction or liquor is made, 
 called ooze, into which the hides or skins, after 
 being properly cleared of their extraneous filth and 
 juicy redundancies, are immersed, and first sub- 
 jected to the action of a weak decoction of tan, in 
 which stage tiiey remain, according to tiieir 
 strength and size, from a fortnight to several 
 weeks, during wiiich th.y are frequently handled, 
 to ci'cate a more kindly incorporation between the 
 vegetable and animal juices, from thence they are 
 removed to a vat containing a stronger infusion of 
 bark, where they remain a considerable time, until 
 they have absorbed all the tan; they are then im- 
 mersed in a slill stronger infusion of this liquor, 
 and frequently UKen out to be handled as before: 
 if it is perceived that tiie liquor does not operate 
 upon them with sufficient effect, a plentiful sprin- 
 kle of dry bark is thrown betwixt every layer of 
 hides, and as soon as the outside and internal parts 
 assnme a good healthy brown colour, they may be 
 said to be converted into leather. Calf skins re- 
 quire, according to their size, from 2 to 3 months 
 in tanning: cow hides 6 months, and strong ox 
 hides from 9 to 12 months. 
 
 The article of valonea, a most powerful vegeta- 
 ble astringent, has become a great favourite with 
 tanners of late years; it is allowed to give the 
 leather more weight than oak bark, hut it produces 
 a duliiess of colour in the article tanned with it: at 
 the same time it is the finest basis for blacks the 
 dyers possess. The bark of the larch fir gives to 
 leather a most beautiful bloom, and since it has 
 been proved equal to the tannage of heavy hides, 
 is likely to become the best substitute for oak bark. 
 To tern ivithont bark or mineral astringents. 
 
 Tiiis method does not differ from that in general 
 use, except in the saving of time and expense, and 
 l>.e preparation of the astringent liquor. The 
 hides and skins, previous to their being put into 
 the liquor, are iilunged into a prejiaralion of bran 
 and water for two days. The astringent liquor is 
 composed of 17 gallons of water, ^ Ih. of Aleppo 
 galls, 5 lljs. of lornientil, or septfoil root, and 1^ 
 oz. of Bengal catechu. The galls, Jcc. are to be 
 finely powdered, and boiled in the water a ceitain 
 
 time, and when cool, the skins are to be put tn, 
 and handled frequently during the first three days, 
 afterwards to remain two or three days; then to be 
 handled two, three, or more times in one day, and 
 finally to lemain undisturbed for 25 days, when tlve 
 process is completed. 
 
 This improved method o^ tanning will produce 
 a saving of 50 per cent, in money, and at least two 
 months in time. 
 
 Improvement in taruiing. 
 
 The trunk, roots, limbs, branches, and leaves of 
 the oak, whether tree, pollard, coppice, or undei^ 
 wood, possess tanning properties in a sufficient, 
 quantity to be employed with advantage for tanning, 
 by reducing them to chips or saw-<lust, and theu 
 boiling and using them in the following way: 
 To tun calf or other thin skins. 
 
 Put 1 cwt. of the limbs ul' branches, chopped as 
 above, into a copper containing about 6t) gallons 
 of water, and boil till the water be reduced to 
 from 35 to 40 gallons: draw off the decoction. 
 
 Now add to the same limbs or branches 40 gal- 
 lons of water, and again boil till the water be re- 
 duced to about 25 gallons. The liquor thus pro- 
 duced by the second boiling is used as a weak ooze, 
 in the first process of in>niersing the calf skina 
 after they come from the scouring beam. Tfke 
 decoction first produced, is then to be used in the 
 same way. 
 
 7'o tan hides. 
 
 Take 1 cwt. of the limbs or branches, ^ cwt. of 
 oak saw. dust, (the sooner after being made the 
 better,) and ^ cwt. of the root; boil in. 80 galls, of 
 water, till reduced to from .SO to 60 gallons. Draw 
 off the decoction, and put it aside for use. To th« 
 materials left in the copper add 60 gallons cf water 
 and again boil, till reduced to from 30 to 35 gal- 
 lons. The liquor produced by this second boiling 
 is to be employed in tlie first stage of tanning hides 
 after tliey come from the beam; and afterwards the 
 decoction first produced is to be employed. The 
 skin and hides having undergone the before-men- 
 tioned process, add as much oak bark, or tan-li- 
 quor, or both, to the respective decoctions, as \a 
 necessary to complete the tanning. The quantity 
 of each will vary according to the strength of such 
 decoctions; wliich strength will depend on the agf 
 and size of the tree, and other circumstances. 
 
 Another. — As soon as the wool or hair is pulleJ 
 or taken off, let the hide or skin he dipped intr, 
 water and undergo the operation of fleshing. If 
 should then be dipped again into water, and undergo 
 the operation called skudding; after which it will 
 be ii> a state fit to be tanned, tawed, or dressed. 
 
TANNING. 
 
 28 1 
 
 This ]>i'ocess occupies much less time, and occa- 
 nons less liibnur and expense, Itian ttiat in genera, 
 praclice, wliicli cnnsisls in iinniLTsing the skins in 
 lime-pits, for several weeks, to be afterwards 
 drenched and \)iirified. 
 
 ..Vrtf process of tanning. 
 
 Oak saw-diist and slips of oak, cut thin, and 
 even t!ie leaves of that tree, contain a sufficient 
 quantity of the tanning principle, to recommend 
 it as aiivantaj^eons in the manufacturing of leather. 
 To tan calf and sheep skins, or otlier light articles, 
 take I'lO lbs. of tliin oak slips, boil them in 60 
 gallons of water reduced to 40, leave it to depose, 
 and then decant it; afterwards pnur 40 gallons of 
 fresh water on the residue and boil it till reduced 
 to 25 gallons, immerse the skin into tiie last decoc- 
 tion, after receiving the accustomed |)reparations, 
 then put them into the li<|Uor first prei)ared, and 
 let them remain till fully saliu-ated with the search- 
 ing powers of the vegetable lirpiid. 
 
 7 convert slicep shins into leather. 
 
 Sheep skins, which are used for a variety of pur- 
 poses, such as gloves, book covers, kc. a.id which, 
 when dyed, are converted into mock Morocco 
 leatiier, are dressed as follows: — They are first to 
 be soaked in water and handled, to separate all 
 impurities, which may be scraped oft' by a blunt 
 knife on a beam. They are then to be hung up in 
 a close warm room to putrefy. This putrefaction 
 loosens the wool, and causes the exudation of an 
 oily and slimy matter, all which are to be re loved 
 by the knife. The skins are now to be slee()ed in 
 milk of liitie, to harden and thicken; here they 
 remain for a month or weeks, according to cir- 
 cumstances, aiul w hen taken out, they are to he 
 smoothed on the lleshy side l)y a shar[i knife. They 
 are now to be steeped in a bath of bran and water, 
 where they undergo a partial fermentation, and 
 become tiiinner in iheir substance. 
 
 The skins, which are now called pelts, are to be 
 immersed in a solution of alum and common salt 
 in water; in the propoi'ion of 120 skins to 3 lbs. 
 of alum and 5 lbs. of salt. They are to be much 
 agitated in this compound saline bath, in order to 
 become firm and tough. From this bath they are 
 to be remove<l to anotlier, composed of bran and 
 water, where ihey remain until quite pliant by a 
 slight fermentation. To give their upper surfaces 
 s gloss, they ar>, to be trodden in a wooden tub, 
 with a solution of yolks of eggs in water, previ- 
 ously well beaten up. When this solution has 
 become transparent, it is a proof that the skins 
 liave absoi'bed the glazing matter. The pelt may 
 now be said to be convened into leather, which is 
 to be drained from moislure, hung upon hooks in 
 a warm apartment to dry, and smoothed over with 
 warm hand-irons. 
 
 To prepare sheep leatiier for various elegant pur- 
 poses, by dyeing. 
 
 The skins, when taken from the lime-bath, are 
 immersed in one composed of dog and pigeon 
 dung, dissolved by agitation in water: here they 
 remain until the lime is separated, and until the 
 skins have attained the state of soft pliable (lelt. 
 To dye tiiis pelt red, the skms are to be washetl 
 and sewed into bags, and stutied with cli()pings 
 and shavings of leather, or any other convenient 
 substance; I'nd immersed, with the grain side out- 
 wards, in a bath of alum and cochineal, of the 
 temperature of 170 or 180 degrees Fahr. where 
 they are to be agitated until tlK-y are sufficiently 
 dyed. Each bag is now to be transferred to a 
 sumach bath, where thej' receive consistency and 
 tenacity. From this bath it is customary to remove 
 the skins, and to plunge them into a satfron one, 
 CO improve their colour. 
 
 To dye these skins black, the washed pelt is to 
 
 be first immersed in the sumach bath, and then to 
 be rubbed over on the grained side, l)y a stift" lirusb 
 di|)ped in a solution of acetate, or pyrolignite oi 
 iron. 
 
 To give these skins the grain and pnlisli of !Mc>- 
 rocco leather, they are first oiled, vi\ llieti rubbed 
 on a firm board, by a convex piece of solid glass, 
 to w hich a handle is attached. The leather being 
 now rendered more compact, is i-ubbed or pressea 
 hard, by a sharply grcjoved boxwood instrument, 
 shaped like the glass one just described. 
 
 Lamb and kid skins are dressed, tanned, and 
 dyed in a similar n»anner. 
 
 To manufactwe real JMorocco leather. 
 
 Goat skins are cleansed by soaking them in 
 water, have their hair remo\ed, and are lined as 
 in the before-mentioned processes. Thev then un- 
 dergo a pai-tial fermentation, by a bath of bi-an and 
 water, and are afterwards immersed in another bath 
 of white figs and water, where they remain for five or 
 six days. It is now necessary to dip tliem in a so- 
 lution of salt and water, to fit them for dyeing. 
 To communicate a red colour, the alum and cochi- 
 neal bath is to be used as for siieep skins; for 
 black, sumach, andiron liquor as before; and for 
 yellow, the bath is to be composed of alum and 
 the pomegianate bark. 
 
 The taiming, dressing, and graining are the 
 same as for sheep skins. 
 
 Original method. 
 
 The skins being first dried in the air, are steeped 
 in water three days and nights; then stretched on a 
 tanner's horse, beaten with a large knife, and 
 steeped afresh in wate- every day; they are then 
 lhiv,wn into a large vat on the ground, full of wa- 
 ter, where quicklime has been slaked, and there lie 
 15 days, whence they are taken, and again returned 
 every night and morning. They are next thrown 
 into a fresh vat of lime and water, and shifted 
 night and morning for 15 days longer; then rinsed 
 in clean water, and the hair taken oft on the leg 
 with the knife, returned into a third vat, and shift- 
 ed as before for 18 days; steeired twelve hours iu 
 a river, taken out, rinsed, put in pails, where they 
 are pounded with wooden pestles, changing the 
 water twice; then laid on the horse, and the tlesh 
 taken oft'; returned into pails of new water, taken 
 out, and the hair-side scraped; returned into fresh 
 pails, taken out, and thrown into a pail of a parti- 
 cular form, having holes at bottom; here thev are 
 beaten for the space of an hour, and fresh water 
 poured on from time to time; then being stretched 
 on the leg, and scraped on either side, they ^re re- 
 turned into pails of fi<jsh water, taken out, stretch- 
 ed, and sewed up all round, in the manner of 
 bags, leaving out the hinder legs, as an aperture 
 lor the conveyance of a mixture described below. 
 
 The skins thus sewed are put to hike-warm wa- 
 ter, where dog's excrements have been dissolved 
 Here they are stirred with long ]K)les for half ai 
 hour, left at rest for twelve hours, taken out, rinseo 
 in fresh water, and filled by a tunnel with a prepa- 
 ration of water and sumach, mixed and heated ovei 
 the fire till ready to boil; and, as they are filled, 
 the hind legs are sewed up to stop the passage. Iu 
 this state thej' are let down into the vessel of wa- 
 ter and sumach, and kept stirring for four hours 
 successively; taken out and heaped on one another; 
 after a little time their sides are changed, and thus 
 they continue an hour and a half till drained. I'bis 
 done, they are loosened, and filled a second time 
 with tlie same preparaiiop, sewed up again, and 
 Kej I stirring two hours, piled up and drained as 
 before. This process is again repeated, with ihis 
 dift'erence, that they are then only stirred a quar 
 ter of an hour; after which they are left till 
 next morning, when they are taken oit, drained oo 
 
 r 2 
 
285 
 
 UNl\T.RSAL RECEIPT BOOK, 
 
 k lack, (insewed, the sumach taken out, folded in 
 two from liead to tail, the liait-side otilw.u'ds, laici 
 over each otl.v.r on the leg, to pel feet tli.jir (h-ain- 
 '»g, stretched out and di-ied: then iramiiled under 
 iool by two and two, stretched on a wooden table, 
 what flesli and suniacii remains scraped oft', ihe 
 hair-side rubbed over with oil, and that again with 
 water. 
 
 Tliev are then wiung with the hands, stretched, 
 and pressed ti>i;lit on the table with an iron inslru- 
 nient liKe that of a currier, the Hesh-side upper- 
 most; then turned, and the hair-side rultbed strongly 
 over with a handful (/f ruslies, to squeeze out as 
 much of the oil remaining as possible. The first 
 coat of black is now Inid on the hair-side, by 
 means of a lock of hair twisted and steeped in a 
 kind of black dye, prepared of sour beer, where- 
 "n pieces of old nisiy iron have been thrown. 
 When half-<iried in the air, they are stretched on 
 1 talile, rubl)ed over every way with a paumelle, or 
 wooden-toothed instrument, to raise the grain, 
 overwbicli is passed a ligiit couche of water, then 
 sleeked by rubbing them with ruslies prepared for 
 the purpose. Tims sleeked, they have a second 
 couche of black, then diieil, laid on the table, rub- 
 bed over with a paumelle of coik, to raise the grain 
 again; and after a light couche of wr.ter, sleeked 
 over anew; and to raise the grain a third time, a 
 paumelle of wood is used. 
 
 After the hair-side has received all its prepai-a- 
 tions, tlie flesh-side is pared with a sharp knife 
 for the purpose; the hair-side is strongly rubbed 
 over with a woollen cap, having before given it 
 a gloss with barberries, citron, or orange. The 
 whole is finished ijy raising the grain lightly, tor 
 the last time, with the paumelle of cork; so that 
 tliey are now fit for the mai ket. 
 
 7 prepare red morocco. 
 After steeping, stretching, scraping, beating, 
 and rinsing tlie skins as before, they are at length 
 wrung, stretched on the leg, and passed after each 
 other into water where aluin b"s been dissolved. 
 Thus alnmed, they are left to drain till morning, 
 then wrung out, pulled on the leg, and folded from 
 head to tail, the flesh inwards. 
 
 In this stale they receive their first dye, by 
 passing ibem after one another into a red liquor, 
 described hereafter. This is repeated again and 
 again, till the skins have got their first colour; then 
 they are rinsed in clean water, stretched on the 
 leg, and le<"l to drain 1'2 hours; thrown into water 
 through a sieve, and stirred incessantly for a day 
 with long poles; taken out, hung on a bar across the 
 water all night, while against red, and red against 
 white, and in the morning ihe water stirred up, 
 and the skins returned 'nto it for '24 hours. 
 Ingredients fur the red colour. 
 The following is the quantity and proportions of 
 the ingredients reijuired for the red colour, for a 
 parcel of thirty-six skins: 
 
 Cochineal, 13U drachms, round sachet (crocus 
 indicus), 45 do.; gr'ta gandja, 15 do.; gum arable, 
 10 (*o.; wiiite alum pulverized, 10 do.; bark of the 
 ,)omegianate tree, 10 do.; citron juice, '2 do.; com- 
 mon water, I'iO lbs. 
 
 The alum is grailually added to the other arti- 
 ;les, and boiled in a copper for about two hours, 
 till one-tentli part of the water be consumed. 
 'I'o iianiifuvture laitl.jr in imitation of Morocco, 
 Jroin South Ameiican horse hides. 
 Soften the bides in water; then spread it on a 
 tanner's beam, and lei il be wrought with a knife 
 on the flesh side, and subjected lo ihe action of lime 
 water. In the succeeding process it is treated as 
 groal-skins for making morocco, i. e. put it into hot 
 water, with dog's dung, lo purify the animal juices; 
 then let it be aeain wrought with a knife on both 
 
 I sides, on a tanner's beam; afterwards put it into 
 I blood-warm water with bran; and, finally, tan il 
 
 wiih semach. 
 \ 'lo manufacture Rn.isia lenthi'r. 
 
 Calf-skins slcejied in a weak bath ol' carbonate 
 of potass and water, are well cleaned and scrajied, 
 to have the hair. Sec. removed. They are now 
 immersed in another balh, containing dog and pi. 
 genu's dung in water. Being thus treed from the 
 alkali, tliey are thrown into a mixture of oatmeal 
 and water, lo undergo a slight fermentation. To 
 tan these hides, it is necessary to use birch hark 
 instead of oak bark; and during the operation they 
 are lo be frequently handled or agitated. "When 
 tanned, and perfectly diy, they are made pliable 
 by oil and much friction; they are then to be rub- 
 bed over gently with birch tar, which gives them 
 that agreeable odour ])eculiar to this kind of lea- 
 ther, and which secures them against the attacks ol 
 moths and worms. This odour will preserve the 
 leallier for many years; and, on account of it, Rus- 
 sia leather is much used in binding handsome and 
 costly l)v<oks. The marks, or intersecting lines on 
 this leather, are given lo it, by passing over its 
 grained surface a heavy iron cylinder, bound round 
 by wires. 
 Use of the ivood and bark of the horse-chesnnt tree. 
 
 The bark of the horse-chesnut tree contains 
 twice the quantity of tar.niivg principle as that of 
 the oak, and nearly twice as much colouring mat- 
 ter as che best Campeachy logwood: its colouring 
 mailer is to thai of (Campeachy exactly as 1 8 s 7 
 is lo 1. 
 
 The leather manufactured from it is firmer, 
 more solid and flexilile, than that from the oak. 
 Besides, what renders it particularly valuable is, 
 il contains a most powerful basis for black dyes 
 and ink. Mixed with iron of co[)peras il changes 
 to a bluish black, lis liquor, extracted by boiling, 
 appears blue like indigo, but il produces on paper a 
 most excellent black. In dyeing il i)ossesses more 
 affinity with wool than .amach; and its extracted 
 colour contains that rare virtue in a dye, perma- 
 nency of colour. 
 
 To tan or dress skins in ivhite for gloves. 
 
 Clean the skins from wool or hair, by laying 
 them in a val of slaked lime water for 5 or 6 
 weeks. During this operation th" lime and w?ter 
 are to be twice changed, and the skins are to be 
 shifted every day, and when taken out for good, 
 they are lobe laid all night in a running water, to 
 clear ihem from the f >rcing qualities of tiie lime: 
 next l:iy Ihem on a wooden leg by sixes, to get the 
 flesh OiT; then they are lo be laid in a vat with a 
 little water, and lo be fulled with wooden pestles 
 for a quarter of an hour, after which rinse them 
 well in a full vat of water; place them next on a 
 clean pavement lo drain, and afterwarils cast ihem 
 into a fresh pit of water, rinse them again, and re- 
 lay them on tlie wooden leg, wilh their hair out- 
 side, over whicli a whetstone is to be briskly 
 I'ubbed, to fit them for further preparations. 
 They are next lo be put into a pit of water, mixed 
 wilh whealen bran, and stirred until the brai: 
 slicks to the wooden poles. They now arrive 
 to a kind of fermentation, and as often as they rise 
 on the top of the water, are lo lie plunged downj 
 at the same lime the liquor, now highly lermcnted, 
 is lo be lined. When the skins have <lone rising, 
 take them out, and scrape away the bran Aith a 
 knife on the leg: when sufficiently drained give 
 thnm their feeding. For 100 large sbet p skins, 
 take 8 lbs. of alum, and 3 lbs. of sea-salt, and 
 melt the whole wilii water in a vessel. Pour the 
 solution out, while lukewarm, into a trough in 
 whici is '2,0 lbs. of the finest wheat flour, with the 
 yolk )f 8 dozen of eggs, of which mixed mueriali 
 
TANNING. 
 
 2(53 
 
 IS formed a kind of p'"9tc, somewhat thicker than 
 children's pap: next pour hot water into th-e troiis^h 
 where the paste was, mixing two spoonsfid of the 
 paste with il, with a wooden spoon, wliich will 
 contain a sufficiency for V2 skins, and when the 
 wlinle is well incorporated, put '2 dozen of the 
 skins into it, taking care that the water is not too hot. 
 After ihev have been in some time, take tliem se- 
 verally out of the troni;h, and stretch them twice 
 well out. After they have absorbed the paste, put 
 them intotul)s, and full as before. Let them lie in 
 a vat 6 days, and iiang them out to dry; in fair wea- 
 ther, on cords or racks. When dry, put them into 
 bundles, just dipped in clean water, and drained; 
 throw them into an empty tub, and having lain 
 some time they are to be taken out and tiampled 
 under -oot; liang them up a second time on the 
 cords to dry, and finally smooth them upon a table 
 ready for sale. 
 
 Vo prepare sheef), goat, or kid-skins in oil, in 
 
 imitation of chamois. 
 
 Sheep skins. 
 
 The skins, smeared with quick-lime on the 
 Beshy side, are foldei' lengthways, the wool out- 
 wards, and laid on heaps, to ferment 8 davs; or if 
 they had been left to dry after flaying, for nfteen 
 days. 
 
 Then they are waslied out, drained, and half 
 dried, laid on a wooden horse, the wool stripped 
 ofi^ with a round staft" for the purpose, and laid in 
 a weak pit of slaked lime. 
 
 Aftei- twenty-foiu- hours they are taken out, and 
 left to drain 24 more; then put into another strong 
 pit. Then they are tak.-n out, drained, and put in 
 again by turns; which begins to dispose them to 
 take oi!; and this practice they continue for 6 
 weeks in summer, or 3 months in winter; at the 
 end « hereof they are washed out, laid on the wood- 
 en horse, and the surface of the skin on the wool 
 side peeled off, to render them 'he softer; then 
 made into parcels, steeped a night in the river, in 
 winter more; stretched 6 or", one over another on 
 the wooden horse; atn! the knife passed strongly 
 Oil the rteshy side, to take off any thing superfluous, 
 and render the skin smooth. 
 
 Then they are stretched, as bpfore, in the river, 
 and the same operation repeated on tlie wool side; 
 then thrown into a tub of water and bran, vihjch is 
 brewed among the skins till the greater part slicks 
 to tliem; and iiien sepaiated icito distinct tubs, till 
 they swell, and rise of themselves above the water. 
 
 By these means, tlie remains of the lime are 
 cleared out; they are then wrung out, himg up to 
 dry on ropes, and sent to the mill, with the quan- 
 tity of oil necessary to fill them; the best oil is that 
 of cod-fiih. 
 
 Here they are first thrown in bundles into the 
 river for twelve hours, then laid in 'he mill-trough, 
 and fulled will-.out oil, till they art well softened; 
 tlien oiled with the hand, one bv one, and thus 
 formed into parcels of four skins each, which are 
 milled, and diied on cords a second time, then a 
 third; then oiled again, and dried. 
 
 This is rei)ealed as often as necessary; when 
 done, if any moisture remains they are dried in a 
 stovf, and made up in parcels wrapped up in w ool; 
 atier 3ome time they are opened to the air, i)ut 
 wrai)[.ed up again as before, till the oil seems to 
 have lost all its force, which it ordinarily does in 
 twenty-four hours. 
 
 '1 'o scour the skitis. 
 
 The skins are now returned to the chamoiser, 
 to be scourged, by putting them into a lixivium of 
 wood-ashes, working and beating thtm in it with 
 poles, and leaving them to steep till the ley has liad 
 its eft'ect; then wrung out, steeped in another lix- 
 ■vium, wrung again, and this repeated till the 
 
 grease and oil are purged out. They are then 
 lialf-dried, and passed over a sharp-edged iron iiK 
 strument, placeil perpendicularly in a block, which 
 opens and softens them: lastly, ihey are ihoro'ghiy 
 dried, and passed over the same instrument again 
 which finishes the preparation. 
 
 JCid and goat ski7is. 
 
 Kid, and goat-skins, are chamoised in the same 
 manner as those of sheep, excepting that the hair 
 is taken off by heat; and that when brought from 
 llie mill ihey undergo a preparation called ramul- 
 ling, tlie most difficult of all. 
 
 It consists in this, that as soon as brought from 
 tlie mill they are steeiied in a fit lixivium; taken 
 out, stretched on a round wooden leg, and the hair 
 scraped off with the knife; this makes them smooth, 
 and in working cast a fine nap. The difficulty is 
 in scrajiing them evenly. 
 
 To dress hare, mole, or rabbit skins. 
 
 Take a tea-spoonful of anini, and two of salt- 
 petre, noth finely powdered: mix tliem well; sprin- 
 kle the powder on the flesh side of the skins, then 
 lay the two salted sides together, leaving the fui 
 outward; roll the skin exceedingly tight, and tie il 
 round with packthread; hang it in a dry place for 
 some days, then open it, and if suff.ciently diy 
 scrape it quite clean with a blunt knife, and keep 
 it in a dry situation. 1'his finishes the (u-ocess. 
 
 It may not be generally known, that the bitter 
 appl J bruised and put into muslin bags, will ett'ec- 
 tually prevent furs fr.m being destroyed by moths. 
 To make parchment. 
 
 This article is manufactured from sheep skins, 
 cleared from lime. The skin is stretched on a 
 frame where the flesh is pared off" with an iron 
 circular knife; it is then moistened with a rag, and 
 whiting spread over it: the workman then, with a 
 large pumice-stone, flat at the bottom, rubs over 
 the skin, and scours ofl" the flesh. He next goes 
 over it with the iron instrument as before, and rubs 
 it carefidly with the pumice stone without chalk; 
 this serves to smooth the flesh-side. He drains 
 it again by passing over it the iron instrument as 
 betore; he passes it over the wool side, then stretch- 
 es it tight on a frame. He now throws more whit- 
 ing anil sweeps il over with a piece of woolly 
 lamb-skin. It is now dried, and taken oft' the 
 frame by cu'ting it all round, llius prepared, it 
 is taken out of the skinner's hands by tlie parchment 
 maker, who, while it is dry, pares'it on a summer, 
 (which is a calf-skin stretched in a frame,) with a' 
 sh- -per instrument than that used by the skinner, 
 who, working it with the arm from the top to the 
 bottom of the ski;«, takes away about half its sub- 
 stance. It is again rendered smooth bv the pumice- 
 stone, which leaves the parchment fiiiished. 
 7b convert old pare hmeiit or vellum into leather. 
 
 Soak and wash the skins well and often in soft 
 water for 24 hours; then remove them for tlie same 
 period into a bath composed of 1^ lb. of white 
 vitriol, 1 lb. of cream of tartar, and 1 oz. of sal 
 ammoniac, dissolved in 20 gallons of water. Next 
 add 10 lbs. of vitriolic acid, 1 lb. of nitric acid, 
 and 1 pint of spirit of salt, in which steep the skins 
 for a short time to purge away the old lime: next 
 wash them clear of the acid, and rinse them as drv 
 as possible, without damaging the skins. TheV 
 are then to be put into a tanning liquor, composeil 
 of 20 lbs. of oak bark, 7 lbs. of sumach, 5 lbs. of 
 elm-bark, 3 lbs. of sassafras, and the same ((iian- 
 tily of lignum vit» shavings, portioned to 2U gal. 
 Ions of water, and previously warmed for 12 hours, 
 and cooled down to anew-niilk warmth, before the 
 skins are immersed. 
 
 To make vellvm. 
 
 This is a species of parchment made of the skina 
 of abortives, or suckling calves: it has a much finei 
 
?84 
 
 UNIVERSAL RECEIPT BOOK. 
 
 train, and is wnite and smoother than parchment, 
 but is jn pared in the ssme manner, except its not 
 beinz passed through the lime-pif. The article is 
 used for binding superior books, and covering of 
 drum heads. 
 
 V'o presence leather from mould. 
 
 Pyroli^iieous aciil may be used with success in 
 preserviii<5 heather from the attacks of mouldiness, 
 and is serviceable in recovering it after it has re- 
 ceived (hat species of damage, by passing it over 
 the surface of the hide or skin, first taking due 
 care to expunge ttie mouldy s[)0ts by the applica- 
 tion of a dry cloih. This'remedy will prove of 
 equal service if applied to boots, shoes, &c. when 
 damaged in the same manner. 
 
 To curry leather. 
 
 This process prepares leather to be made up into 
 boots, shoes, saddles, Sic. and is performed upon 
 the flesh or grain: in dressing on the flesh, the first 
 operation is soaking the leather until it be tho- 
 rougly wet, then the flesh side is shaved on a 
 wooden beam. The knife used is of a rectangular 
 form, with a handle at each end, and a double edge; 
 after the skin is properly shaved, it is thrown into 
 water again and scoured upon a board by rubbing 
 the gran> or hair side with a piece of pumice- 
 stone, l>y which means the substance is pro''uced 
 out of the leather called " the bloom." The hide 
 is then conveyed to the drying place when the sub- 
 stance is applied, consisting of a mixture of cod 
 oil and Russian tallow, principally upon the flesh 
 side; it is now waxed, which is done by rubbing 
 It with a brush dipped in oil and lamp black on the 
 flesh side; it is then sized with a brush or sponge 
 dried and tallowed; this is called wax leather. To 
 black leather on the grain the first operation is the 
 same till it is scoured. Then a brush dii)ped in 
 urine is rubbed over the leather, and after it is dry 
 it is again rubbed over with a brush dipped in 
 copperas water, and after, tlie grain is raised by a 
 fine graining hoard, when it is finished and fit for 
 the shoe-maker's use. 
 
 To dye jMorocco and sheep leather. 
 
 The following colours may be imparted to lea- 
 
 ther, according to the variius uses for which it it 
 intended. 
 
 Blue. 
 
 Blue is given by steeping the scbject a day in 
 urine and indigo, then boiling it with alum; or it 
 mav be given by tempering the indigo with red , 
 wine, and washing the skins there with. 
 
 Another. — Boil elder berries, or dwarf elder, 
 then smear and wash the skins therewith, and 
 wring them out; then boil the berries as lief re ir< 
 a solution ot alum water, and wet tlie skins in the 
 same nrmner, once or twice; ury them, and they 
 will be very blue. 
 
 Red. 
 
 Red is given by washing the skins, and laying 
 them two hours in galls; then wringing them out, 
 dip])ing them in a li(iuor made with li^^astrum, 
 alum, and verdigris, in water; and lastly in a dye 
 made of Brazil-v/ood boiled with ley. 
 Fnrple. 
 
 Purple is given by wetting the skins with a so- 
 lution of roL'he alum in warm water, and when 
 dry, again rubbing them with the hand, with a de- 
 coction of log-wood in cold water. 
 Green. 
 
 Green is given by smearing the skin with sap- 
 green and alum-water boiled. 
 Dark green. 
 
 Dark green is given with steel filings and sal 
 ammoniac, steeped in urine till soft, then smear- 
 ed over the skin, which is to be dried in the 
 shade. 
 
 Yello-w. 
 
 Yellow is given by smearing the skin over with 
 aloes and linseed oil, dissolved and strained, or by 
 infusing it in weld. 
 
 Light orange. 
 
 Orange colour is given by smearing with fustic 
 berries, boiled in alum water; or, for a deep orange, 
 with turmeric. 
 
 Sky-colour . 
 
 Sky-colour is given with indigo steeped in boil- 
 ing water, and the next morning warmed and 
 smeared over the skin. 
 
 HORTICUZiTURX:. 
 
 To choose the best soil for a garden. 
 Prefer a sandy loam, not less tlian two feet deep, 
 and good earth not of a b'uding nature in summer, 
 nor retentive of rain in winter; but of such a tex- 
 ture, that it can be worked without difficulty in 
 any season of the year. There are few sorts of 
 fruit-trees, or esculent vegetables, whic'.i require 
 less de[)lh of earth to grow in than two feel to 
 bring them to perfection, and if the earth of the 
 kitchen-garden be three or more feet deep, so 
 much the belter; for when the plant:, are in a state 
 of maturity, if the roots even of peas, S[)inach, 
 Kidney beans, lettuce, kc. be minutely traced, they 
 will be found to penetrate into the earth, in search 
 of food, to the depth of two feet, provided the soil 
 be of a natuie that allows them. If it can be done, 
 a garden should be made on land whose bottom is 
 not of a springy wet nature. If this rule can be 
 observed, draining will be unnecessary; for when 
 land is well prepared for the growth of fruit-trees 
 and esculent vegetables, by trenciiing, manuring, 
 *nd digging, it is by these means brought into such 
 
 a porous temperament, that the rains pass through 
 it without being detained longer than necessary. 
 If the land of a garden be of too strong a nature, 
 it should be well mixed with sand, or scrapings of 
 roads, where stones have been ground to pieces by 
 carriages. 
 
 To make gravel walks. 
 The bottom should be laid with lime-rubbish, 
 large flint stones, or any other hard matter, for 
 eight or teii incbes thick, to keep weeds from 
 growing through, and over this the gravel is to be 
 laid six or eight incbes thick. This should be laid 
 rounding up in the middle, bv which means the 
 larger stones will run off" to the sides, and may be 
 i-aked away; for the gravel should never be screen- 
 ed before it is laid on. It is a common mistake to 
 lay these walks too round, which not oidy makes 
 them uneary to walk upon, but takes oft' from their 
 a|)parent breadth. One inch in five feet is a snfii- 
 cient proportion for the rise in tlie middle; so that 
 a walk of twenty feet wide should b; four inches 
 higher at the middle than at tlie edges, and so in 
 
HORTICULTURE. 
 
 proportion. As soon rs tlie gravel is laid, it should 
 lie raked, and the largt; stones thrown back again; 
 then tile wliole should be rolled both lengthwise 
 and crosswise; and the person who draws the roll- 
 er should wear shoes with fiat heels, that he may 
 make no holts, beca\ise holes made in a new walk 
 are not easily remedied. The walks should al- 
 ways be rolled three or four times af;er very hard 
 showers, from which they will bind more firmly 
 than otherwise thty could ever be made to do. 
 To prepare hot-beds, manures, and composts. 
 Stalile-dung is in the most general use for form- 
 ing hol-l)eds, which are masses of this dung after 
 it has undergone its violent fermentation. 
 
 Ba.k is only preferable to dung, because the 
 substance which undergoes the iirocess of putrid 
 "ermentation requires longer time to decay. Hence 
 t is found useful in the bark pits of hot-houses, as 
 equiring to be seldomer moved or renewed than 
 Jung, or any other substance. 
 
 Leaves, and especially oak leaves, come the 
 nearest to bark, and have the additional advantage, 
 that when ])erfectly rotten like dung, they form a 
 rich mould, or excellent manure. 
 
 The object of pr'naration in these three sub- 
 stances being to get rid of the violent heat which 
 is produced when the fermentation is most power- 
 ful, it is obvious that preparation must consist in 
 facilitating the process. For this purpose, a cer- 
 tain degi'ee of moisture and air in the fermenting 
 bodies are requisite; and hence tlie business of the 
 gardener is to turn them over frequently, and ap- 
 ply water wlien the process appears impeded, and 
 e.tclude rain, wlien cliilled with too much water. 
 
 Recent stable dung generally requires to lie a 
 month in ridges or beds, and be turned over in that 
 lime thrice before it is fit for cucumber-beds of 
 the common construction; but for Mc Phail's hot- 
 beds, or for linings, or for frames with moveable 
 bottoms, three weeks, a fortnight, or less, will suf- 
 fice; or no time at all need be given, but the dung 
 foriii id at once into linings. Tan and leaves re- 
 quire, in general, a month. Fermentation is al- 
 ways most rapid in summer; and if the materials 
 are spread abroad during frost, it is totally irrped- 
 ed. In winter the process of preparation gene- 
 rally goes on under the back sheds; which situa- 
 tion is also the best in summer, as full exposure to 
 the sun and wind dries too much the exterior sur- 
 face; but where sheds cannot be had, it will go on 
 very well in the open air. Some cultivators have 
 devised plans to economize heat by fermenting 
 dung in vineries which are just beginning to be 
 forced, or in vaults under pine pits, or plant stoves. 
 To form dung beds. 
 In general, such beds are formed on a level sur- 
 face; but MrT. .\. Knight's plan is, to form a sur- 
 face of earth as a basis, wliich shall incline to the 
 horizon to tlie extent of 15 degrees: on this he 
 forms the dung-bed to the same inclination; and fi- 
 nally, tlie frame, when placed on such a beil, if, hs 
 IS usual, it be deepest behind, will present its 
 glass at an angle (d' 20 degrees instead of 6 or 8, 
 which is, undoubtedly, of great advantage in the 
 winter season. 
 
 Ashes are often mixed with the Jung of hot- 
 oeds, and are supposed to promote tlie steadiness 
 and duration of their heat; and at least to revive it, 
 if somewhat decayev!. Tan leaves have also been 
 used for the same purpose; and it is generally 
 found tliat about one-third of tan and two-tliirds of 
 dung will form a more durable and less violent 
 heat, than a bed wholly of dung. The heat of 
 dung-beds is revived by linings or collateral and 
 surrounding walls or banks of fresh dung, the old 
 dung of the bed be'mg previously cut down close 
 *ci the frames; and, iu severe weather, the sidf;s of 
 
 the bed are often protected by bundles of straw o' 
 faggots. 
 
 'riie residuum of heats, properly reduced by 
 keeping, ,^is a good simple manure for most fiuii- 
 trees, and excellent in a compost; but where the 
 soil is nalirally cold, a little ashes of coals, wooo, 
 straw, or burnt turf, or a minute proportion of soof, 
 ought to be incorporated with it. Hog-dung has 
 a peculiar virtue in invigorating weak tnes. Rol- 
 tetl turf, or any vegetable refuse, is a general ma- 
 nure, excellent for all soils not already too rich. 
 One of the best correctives of too rich a soil is 
 drift sand. For an exhausted soil, where a frui'- 
 tree that has been an old profitable occupant i'- 
 wished to be continued, a dressing of animal mat- 
 ter is a powerful restorative; such as hogs' or bul" 
 locks' blood, offal from the slaughter-house, refusr 
 of skins and leather, decomposed carrion, JSic 
 The drainings of dung, laid on as mulch, are high- 
 ly serviceable. 
 
 It is very proper to crop the ground among new 
 planted orchard trees for a few years, in order to 
 defray the expense of hoeing and cultivating it, 
 whicli should be done until the temporary plants 
 are removed, and the whole be sown down in grass.. 
 As the trees begin to produce fruit, begin also to 
 relinquish cropping. When by tneir productions 
 they defray all expenses, crop no longer. 
 To make composts for manure. 
 During hot weather, says Knight, 1 have all the 
 offals in l!ie garden, such as weeds leaves of straw- 
 berries, and other vegetables, short grass, peas, 
 and asparagus haulm, with the foliage of trees and 
 shrubs when newly shed, carefully collected into 
 a heap. These are all turned over and mixed dur- 
 ing the winter, that they may be sufficiently rotted 
 to mix with tlie dung against the end of summei'. 
 1 have also another heap formed with the pruning* 
 from gooseberiy and currant bushes, fruit-trees, 
 raspberry shoots, clippings of box-edgings, and 
 loppings from shrubs; also the roots of greens and 
 cabbages: which are generally burnt at two different 
 I periods in the year, viz. in spring and autumn, but 
 previous to each burning, I endeavour to pare up 
 all the coarse grasses around the garden, with a 
 portion of the soil adhering thereto; and when- 
 ever these are sufficiently dried, have them coJ- 
 lected to the heap intended to be burnt. The fire 
 is kindled at a convenient distance from the heaps, 
 and a portion of such as burn most easily is first 
 applied, until the fire has gained a considerable 
 power. After this, the process of burning is coi>- 
 tinued, by applying lighter and heavier substances 
 alternately, tliat the one may preset ve the action 
 of the fire, and the other prevent it from reducing 
 them too much to ashes. When the whole are 
 liius consumed, a quantity of mould is thrown 
 over the heap to prevent the fire from breaking 
 thi'ough; and whenever it can be broke into with 
 safety, it is then mixed up into a dunghill with the 
 rotted vegetables, moss-earth, and stable-yard 
 duiig, in such proportions as is likely to insure a 
 moderate fermentation, which is generally cora- 
 pleted in three or four weeks; at which time it is 
 most advantageously applied, in having it carried 
 to the ground, and instantly dug in. 
 
 To make composts for moulds. 
 Composts are mixtures of several earths, or 
 earthy substances or dungs, either for the improve- 
 ment of the g.iieral soil under culture, or for the 
 culture of particular plants. 
 
 In respect to composts for the amendment ot 
 the general soil of the garden, their quality must ' 
 depend upon that of the natural soil: if this be 
 light, loose, or sandy, it may be assisted by heavy 
 loams, clays, &c. from ponds and ditches, clean- 
 ings of sewers, ike. On the other hand, hea\7. 
 
286 
 
 UNIVERSAL RECEIPT liOOK. 
 
 clavey, ami iW slubhorn soils, may be assisted by 
 lii^liC uomiiosts of sandy raith, drift, and sea-sand, 
 ihi; stiovelih^s of tuiiiiiike roads, tiie cleansing of 
 sueets hII kimls of aslies, rotten tanner's bark, 
 rotten wood, saw dust, and other similar lij^ht 
 opening materials, that can be most ci.iivenienily 
 jn'ocured. 
 
 To make comjjosts for plants. 
 
 These may be reduced to light sandy loam from 
 jld pastures: strong loam approaching nearly to 
 hrifk earth from the same source: peat earth, from 
 tiie surface of heaths or commons; bog earth, from 
 liog;s or morasses; vegetable earth, from decayed 
 leaves, stalks, cow-dung, &c. sand, either sea- 
 sand, drift-sand, or pondered stone, so as to be as 
 froe as posfible from iron; lime-rubbish; and last- 
 ly common garden earth. There are no known 
 plants that will no. grow or thrive in one or other 
 of these earths, alone or mixed with some other 
 earth, or witli rotten dung or leaves. Nurserymen 
 have seldom more tlian three sorts of earth: loam, 
 approaching to the qualities of brick-earth; peat 
 or hog-earth; and the common soil of their nurse- 
 ry. With these and the addition of a little sand 
 for striking plants, some sifted lime-rubbish for 
 succulents, and some well-rotted cow-dung for 
 bulbs, and somesortsof trees, they continue to grow 
 thousands of different species in as great or greater 
 perfection as in thtir native countries, and many, 
 us the pine, vine, camelia, rose, &.c. in a superior 
 manner. 
 
 To prepare composts. 
 
 The preparation necessary for heavy aad light 
 composts for general enrichment, and of the above 
 diffareiit earths, consists in collecting each soil in 
 the compost ground, in separate ridges of three or 
 four feet broad, and as high, turning them every 
 iix weeks or two months for a year or a year and 
 a half before they are used. Peat earth, being 
 generally procured in the state of turves full of the 
 roots and tops of heath, requires two or three years 
 to rot; but, after it has lain one year, it rnay be 
 sifted, and what passes through a small sieve will 
 }>e found fit for use. Some nurserjmen use both 
 these loams and peats as soon as procured, and find 
 them answer perfectly for most plants; but for deli- 
 cate flowers, and especially bulbs, and all florists' 
 flowers, and for all composts in which maimres 
 enter, not less than one year ought to be allowed 
 for decomposition, and what is called ^Aeetening. 
 To make a eveeii-hoiise or consei-vatory . 
 
 The depth ol green-houses should never be 
 greater than their height in the clear; which, in 
 small or middling houses may be 16 or 18 feet, but 
 in large ones from i20 to 24 feet; and the length of 
 the windows s'.iould reach from about one foot and 
 a half above the pavement, and within the same 
 distance of the ceiling. 
 
 The floor of the green-house, which should be 
 laid either with Bremen scjuares, I'urbeck stone, 
 or Hat tiles, must be raiseil two feet above the sur- 
 face of the adjoining ground, or, if the situation be 
 damp, at least three teet; and if the whole is arch- 
 ed with low brick arches under the floor, they will 
 be of great service in preventing damp; and under 
 the floor, about two feet from the front, it will be 
 ?ery advisable to make a flue of ten inches wide 
 and two feet deep; this should be carried the whole 
 length of the house, and tlien returned back along 
 the hiniler part, and ihere be carri* d up intf^ fun- 
 nels adjoining to the tool-house, by which tlie 
 smoke may be carried off. 'I'he fire-pliice may be 
 coiitrivtd at one end of the house, and the door at 
 which ll\e fuel is put in, as also the ash-grate, may 
 be cohlrived to open into the tool-house. 
 
 Whilst tlie trout of the green-house is exactly 
 
 south, one of the wings may be made to face the 
 south-east, ami the other, the south-west. 15v tliis 
 tlispositioii the heat of the sun is reflected from 
 one part of tlie building to the other ail day, am' 
 the front of the main green-house is guarded fiorn 
 the cold winds. These two wings may be so con- 
 trived as to maintain plants of difterent degrees 
 of hardiness, which may be easily effected by tiie 
 situation and extent of the fire-place, and the man- 
 ner of conducting the flues. 
 
 The sloping glasses of these houses should b 
 made to slide and take off, so that they may iic 
 drawn down more or less in warm weather to 
 admit air to the plants; and the upright glasses in 
 the front may he so contrived as that eveiy other 
 may open as doors upon hinges, and the alternate 
 glasses may be divided into two; the upper part of 
 each snoul.l be so contrived as to be drawn down 
 like sashes, so that either of them may be used to 
 admit air in a greater or less quantity, as there 
 may be occasion. As to the management of plants 
 in a green-house, open the mould about them from 
 time to time, and sprinkle a little fresh mould in 
 them, and a little warm dung on that; also water 
 them when the leaves begin to wither and curl, and 
 not oftener, which would make them fade and be 
 sickly: and lake off such leaves as wither and grow 
 diy. 
 
 To propagate vegetables. 
 
 Plants are universally propagated by seed, but 
 partially also by germs or bulbs, suckers, runners, 
 sli[)S, and offsets, and artificially by layers, inn- 
 arching, grafting, budding, and cutting. 
 
 The propagation by seed is to make sure of live 
 seeds; for some lose their vitality very early alter 
 being gathered, while others retain it only for one 
 or perhaps two seasons; some seeds also are injur- 
 ed, and others improved by keeping. The size of 
 seeds requires also to be taken into consisleration, 
 for on this most frequently depends the depth 
 which they require to be buried in the soil; the 
 texture of their sltin or covering must be attended 
 to, as on this often depends the time they require 
 to be burieil in the soil previously to germination. 
 On the form and surface of the outer coaling of 
 seeds sometimes depends the mode of sowing, as 
 in the carrot, and on their qualities in general de- 
 pends their liability to be attacked by insects. The 
 nature of the offspring expects it, and the proper 
 climate, soil, and season, require also to be kept 
 in view in determining how, where, when, and iu 
 what quantity, any seed must be sown. 
 
 Germs or bulbs, cauline or radical, require in 
 g«^neral to be planted immediately, or soun afli-r 
 removal from the parent plant, in light earth, about 
 their own ileplh from the surface. Alatured bulbs 
 may be iireserved out of the soil for some months, 
 without mjuiy to their vitality; but infant bulbs are 
 easily dried up and injured when so treated. 
 
 Slips are shoots m Inch spring from the collar or 
 the upper part of the roots of herbaceous ;)lunts, 
 as in auricular, and under shrubs, as thymes. &c, 
 'I'he shoot when the lower part from \i hence Hie 
 roots proceed, begins to rijien or acquire a finn 
 texture, is to be slipped or drawn from the parent 
 plant, so far a"* to bring off a heel or claw of old 
 wood, stem, or root, on which generally some 
 roots, or rudiments of roots, are attached. The 
 I'agged parts and edges of ibis claw or rough sec- 
 tion are then to be smoothed with a sharp knife, 
 and the sli[i to be planted in suitable soil and shad- 
 ed till it strikes root afresh. 
 
 Thedi\ision of the plant is adopted in many 
 species, as in grasses, the daisy, i)ol_>anllius, ajul a 
 great variety of others. The plant is lakep up, 
 tlie eaiih shaken from its roots; the whole .< (hcu 
 
HORTICULTURE. 
 
 287 
 
 separated, each piece containing a portion of root 
 and stem, which may lie planted without farther 
 preparation. 
 
 With certain species runners is a convenient and 
 sure mode of propagalioii. All that is requisite 
 is, to allow the i)lanllet on the shoot, or runner, to 
 be well rooted before heiiic; separated froi the ])a- 
 rent. It may then be planted where it is finally 
 to remain. 
 
 Slickers are merely runners under ground; some 
 run to a considerable distance, as tlie acacia, nar- 
 row-leaved elm, sea-lime grass, &c. ; others again 
 are more limited in their migi'atioiis, as the lilac, 
 syringa, Jerusalem artichoke, saponaria, &c. All 
 that is necessary is, to dig them up, cut oft" each 
 plantlet witli a portion of root, after which its top 
 may be reduced by cutting off from one-foiu'th to 
 one-half of the shoot, in order to fit it to tlie cur- 
 tailed root, and it may then be planted, either in 
 the nursery-department, or, if a strong piant, 
 where it is finally to remain. 
 
 Propagation by layering. 
 
 In general, the operation of layering in trees 
 and slu'ubs is commenced before the ascent of the 
 sap, or delayed till the ascent is fully up. The 
 shoot, or extremity of the shoot, intended to be- 
 come a new plant, is half separated from the 
 [>arent plant, at a few inches distance from itS' 
 extremitj', and while this permits the ascent of the 
 sap at the season of its rising, the remaining half 
 of them, being cut through and separated, forms a 
 dam or sluice to the descending sap, which, thus 
 interrupted in its progress, e.xudes at the wound, 
 in the form of a granulous protuberance, which 
 throws out roots. If the cut or notch in the stem 
 does not penetrate at least half way through, some 
 sort of trees will not form a nucleus the first se.i- 
 »on; on the other hand, if the notch be cut nearly 
 through the shoot, a sufficiency of alburnum, or 
 soft wood, is not left for the ascent of the sap, and 
 the shoot dies. In delicate sorts it is not sufficient 
 to cut a notch merely, because in that case, the 
 descending sap, instead of throwing out granulated 
 matter, in the upper side of the wound, would de- 
 scend by the entire side of the sloot; therefore, 
 besides a notch formed by cutting out a portion oi 
 bark and wood, the notched side is slit up at least 
 one inch, separating it by a bit of twig, or small 
 splinter of stone or potsherd. I'he operation of 
 layering is performed on herbaceous plants, as well 
 as trees; and the part to become the future plant 
 is, in b„lh cases, covereU with soil about a tbirti 
 of its length. 
 
 When the layers are rooted, which will generally 
 be the case by the autumn after the operation is 
 performed, they are all cle.ared from the stools or 
 main-plants, and the head of each stool, if to be 
 continued for furnishing layers, should be dressed; 
 cutting off all decayed scraggy parts, and digging 
 the ground round them. Some fresh rich mould 
 should also be worked in, in order to encourage 
 the production of the annual supply of shoots tor 
 layering. 
 
 Propagation by tniuarching. 
 
 A sort of layering, by the common or slit pro- 
 cess, in which the talus, or heel, intended to throw 
 out fibres, instead of being inserted in the soil, is 
 inserted in the wood, or between the wood and 
 bark of another plant, so as to incorporate with il. 
 It is the most certain mode of propagation with 
 plants ilirticult to excite to a di-^iosition for rooting; 
 and wlien all other modes fail, this, when a pro[ier 
 descri()tion of stock or basis is to be found, is sure 
 to succeed. 
 
 The stocks designed to be inn-arched, and the 
 tree from which the layer or shoot is to be bent or 
 iLiirhed towards them, and put in or united, must 
 
 be placed, if in pots, or planted if in the opci soil, 
 near togetiier. Hartly trees of free growing kinds 
 sliould have a circle of stocks planted roinid them 
 every year in the same circumference, every other 
 one being inn-arclied the one year, and wlien re- 
 moved, iheir places supplied by others. If the 
 brandies of the tree are too high for slocks in the 
 ground, they should l)e planted in pots, a:id ele- 
 vated on posts or stands, or sup[)orted from tba 
 tree, &c. 
 
 To jierform the operation, having made one of 
 the most conveiiie"t branches or shoots a|)pr' ach 
 the stock, mark, on the body of the shoot, the part 
 where it will most easily join to the stock; and in 
 that part of eacli shoot pare away the l)ark and part 
 of the wood 2 or 3 inches in length, and in the 
 same niainier pare the stock in the jiroper place 
 tor the junction of the shoot; next n\:ike a slit uj)- 
 wards in that part of the brancli or shoot, as in 
 layering, and make a slit downward in the stock 
 to admit it. Let the parts be then joined, slij>|)iug 
 the tongue of tiie shoot '.nto the slit of tlie stock, 
 making both join in an exact maimer, and lie them 
 closely together vith bags. Cover tlie whole af- 
 terward, witli a due (juantity of tempered or 
 grafting clay or moss. In hot-houses, care must 
 be taken not to disturb the pots containing tht 
 plants operated on. 
 
 By budding. 
 
 Budding, or as it is sometimes called, grafting 
 Dy gems, consists in taking an eye or hud attaclieo 
 to a portior of the bark of ligneous vegetables, of 
 dirt'erent sizes and foi'uis, and generally called a 
 shield, and transpla.^ting it to another or a differ- 
 ent ligneous vegetable. Tiie object in view is 
 precisely that of grafting, and depends on the same 
 principle; all the di'ference between a bud and a 
 scion being, tliat a bud is a shoot or scion in em- 
 bryo. Budded trees are two years later in pro- 
 ducing their fruit than grafted ones; but the advan- 
 tage of budding is, that where a tree is rare, a new 
 (ilaiit can be got from every eye, whereas by graft- 
 ing 't can oidy be got from every three or four 
 eyes. There are also trei s which projiagale much 
 more readily by budding than grafting; and others, 
 as most of the stone fruits, are apt to thiow out 
 gum when grafted. Budding is (leifoinied from 
 the beginning of July to the middle of August, the 
 critei-ion being the formation of the buds in the 
 axilliB oi" the leaf of the present year. 
 
 The buds ai-e known to be ready by the shield, 
 or portion of bark lo wliicii they are attached 
 easily i)aiiiiig with the wood. 
 
 Shie'-l budding 
 
 Is performed as follows: — Fix on a smooth part 
 on the side of the stock, rather from than towards 
 the sun, and of a height depending, as in grafting, 
 on whether dwarf, half, or whole standard trees 
 are desiied; then, with the budding knife, make 
 a horizontal "ut across the rind cpiite through the 
 firm wood; from the middle of this transverse cut 
 make a silt downward [lerpendicuU.ly, an inch or 
 more long, going also (juite througii to tlie wiiod. 
 Proceed wiiii e.xiiedition to take off a bud; holding 
 tlie cutting, orslion, in one hand, with the tijickest 
 end outward, and with the knife in tiie otiier hand 
 enter it about half an inch or more below j. bud, 
 cutting nearly half-way into the wood of ihe shoots 
 continuing il with one clean slanting cut, about 
 half an inch more above the bud, so d; ep as to 
 take olf part of the wood along witli it, the v.liole 
 aiiGUT. an inch and a half long- then diivctiy with 
 the tliunib and finger, or point of the knife, slip 
 off the woody pari .■emaining to the bud; which 
 done, observe whether the eye or gem of ilie bud 
 remains peitect: it not, and a little hole appears 
 in tlial part, the bud has lost its root, and another 
 
?38 
 
 J^rl^T-Rs»,^J. receipt book. 
 
 «nust be prepared. This done, place the back part 
 of the bud or shield irelween thn lips, and with the 
 Hat Itatt of the knife, separate the bark of the 
 Uock on each side of the perpendicular cut, clear 
 to the wood, for the admission of liie bud, which 
 -irectly slip down close between the wood and bark 
 to ih". bottom of the slit. Next cut oft' the lop jiart 
 of tile sliicld even with the horizontal cut, in order 
 10 let it completely into its ]il;\ce, ami to join ex- 
 actly li>e upper edsje of the siiield with the trans- 
 verse cut, tliat tlie descending sap may immediately 
 ente.' the back of the shield, and protrude pjraiin- 
 lated matter between it ami tlie wood, so as to 
 eft'ect a living; tmion. The parts are to l)e bound 
 ix)und with a ligament of fresh bass, previously 
 soaKed in water, to render it pliable and tough; 
 begin a little below the bottom of the perpe .dicu- 
 lar slit, proceeding upward closely round every 
 [rart, except just over the eye of the bud, and con- 
 tinue it a little above the horizotital cut, not too 
 tight, but just sufficient to keep the hole close, and 
 exclude the air, sun, and wet. 
 
 Jlnother method of budding. 
 
 Trees are generally budded by making a trans- 
 verse section in the bark of the stock, and a \)er- 
 pendictdar slit beneath it; the bud is then pushed 
 down to give it the position which it is to have. 
 This operation is not always successtid, and it is 
 better to employ an inverse or contrary method 
 by making the vertical slit above the transverse 
 section or cut, and pusliing the bark containing tlic 
 bud upwards into its proper position. This method 
 very I'arely fails "f success, because, as the sap 
 descends by the bark, the bud placed above the 
 transverse section receives aliundance, whereas, 
 ff it be placed below the section, very little sap 
 can ever get to it to promote the growth of the 
 Dud. Oil rubbed upon the stems and branches of 
 fruit trees destroys insects, and increases the fruit- 
 buds. Used upon the stems of carnations, it guards 
 them against the depredations of the ear-wig. The 
 coarsest oil will suit, and only a small quantity is 
 required. 
 
 To bud -with double ligatures. 
 
 This is a new and expeditious mode of budding 
 by Mr T. A. Knight. The operations are per- 
 formed in the manner above stated; but, instead of 
 one ligature, two are applied; one above the bud, 
 inserted upon the transverse section, through the 
 bark; the other applied below in the usual way. 
 As soon as the buds have attached themselves, iVe 
 lower ligatures are taken off, but the others are 
 suffered to remain. The passage of the sap up- 
 wards is ill consequence m jch obstructed, and the 
 inserted boils begin to vegetate strongly in July 
 ^bcing inst Mted in June); and when these h.ive af- 
 forded shouts aboui. four inches long, the remain- 
 ing ligatures are taken off, to \)ermit the excess of 
 sap to pass on; and the young shoots are nailed to 
 the wall, lieing there properly exposed to light, 
 their wood will ripen well, and afford blossoms in 
 the succeeding Spring. 
 
 7 'o gra^ 't trees. 
 
 This is a mode of propagation applicable to 
 most scits of of trees anil shrubsj'but not easily to 
 very small under-shrubs, as heath or herbaceous 
 vegetables. It is chiefly used for continuing vari- 
 "ties of fruit trees. A grafted tree consists of two 
 parts, the scion and the stock; their union consti- 
 tutes the graft, and the performance of the opera- 
 tion is called grafting. 
 
 The end ot grafting is, first, to preserve and 
 multiply varieties and sub-varieties of fruit trees, 
 endowed accidentally or otherwise with particular 
 qualities, wliich cannot be with certaintj' transfer- 
 red to their offspring by seeds, and which would 
 be multiplied too slowly, or ineffectually, by any 
 ixiitr mode of propagation. 
 
 Second, to accelerate (lie fructification of trees, 
 barren as well as fruit bearirj?; for example, sup- 
 pose two acorns of a new species of oak, receivec 
 iVom a distant country; sow both, and after they 
 have grown one or two years, cut one of them over, 
 and graft the part cut off on a common oak of five 
 or six yars' growth; the consequence will be, that 
 the wlK,ie nourishment of this young tree of five 
 years' growth being directed towards nourishing 
 the scion of one or two years, it will grow much 
 faster, and conse(|uently arrive at perfection much 
 sooner than its fellow, or its own root left in the 
 ground. 
 
 The third use of grafting is to improve the qual- 
 ity of fruits ; and the fourth to perpetuate varieties 
 of ornamental trees or shrubs. 
 
 Materials used in grafting. 
 
 Procure a strong pruning-knife for cutting off 
 the h(>ads of the stocks previous to their prepara- 
 tions by the grafting-knife for the scion; a small 
 saw for larger stocks; and a pen-knife for very 
 small scions; chisel and mallet for cleft grafting; 
 bass ribbons as ligatures; and grafting clay. 
 To prepare grafting-clay. 
 
 Grafting-clay is prepared either from stiff yel- 
 low or blue clay, or from clayey loam or brick 
 earth; in either case, adding thereto about a fourth 
 part of fresh horse dung, free fi-om litter, and a 
 portion of cut hay, mixing the whole well together, 
 and adding a little water: then let the whole be 
 well beaten with a stick upon a floor, or other hard 
 substance; and as it becomes too diy apply more 
 water; at every beating, turning it over; and con- 
 tinuing beating it well at top till it becomes flat an«J 
 soft. This process must be rejieated more or less 
 according as the nature of the clay may require to 
 rentier it ductile, and yet not so tough as to be apt 
 to crack in dry weather. 
 
 IVIdp grafting. 
 
 Whip — or, as it is sometimes called, tongfue 
 — graftii'g, is the most generally adopted in nur- 
 series for propagating fruit-trees. .To effect this 
 mode in the best style, the top of the stock, and 
 the extremity of the scions, should be nearly of 
 equal diameter. Hence this variety admits of be- 
 ing performed on smaller stocks than on any otheiw 
 It is called wbiii-grafting, from the method of cut- 
 ting the stock and scions sloping on one side so as 
 to fit each other, and thus tied together in the mari- 
 ner of a whip-thong to the shaft or handle. 
 
 The scion and stock being cut off obliquely, at 
 corresponding angles, as near as the o|)eiator can 
 guess; then cut off the tip of the stock obliquely, or 
 nearly horizontally; make now a slit nearly in the 
 centre of the sloped face of the stock downwards, 
 and a similar one in the scion upwards. The 
 tongue or wedge-like process, forming the upper 
 part of the sloping face of the scion, is then inser- 
 ted downwards in the cleft of the stock; the inner 
 barks of both being brought closely to luiiteonone 
 side so as not to be displaced in tying, which ought to 
 be done immediately with a ribband of bass, brought 
 in a neat manner several times round the stock, and 
 which is generally do«ie from right to left, or in the 
 course of the sun. The next operation is to clay the 
 whole over an inch thick on every side, from about 
 half an inch or more below the bottom of the graft 
 to an inch over the top of the stock, finishing the 
 whole coat of clay in a kind of oval gloljular form, 
 rather longways up and down, closing it effectual- 
 ly about the scion and every part, so as no light, 
 wet, nor wind, may penetrate; to prevent which is 
 the whole intention of claying. 
 
 Cleft grafting. 
 
 1'his is resorted to in the case of strong stocks, 
 or in heading down and re-grafting old trees. Th<" 
 head of the stock or branch is first cut oft' oblique- 
 ly, and then the sloped uart is cut ofer horizon 
 
'lANNING. 
 
 28r 
 
 - 'iv near the middle of the slope; a cleft nearly 
 r\vn inches long is made with a stout knife or clii- 
 sfl in tlie crown downwards, at right angles to the 
 >'lo])ed part, taking care not to i''vide the pith. 
 This cUft is keiit oDeii by the knife. The scion 
 has its extremity for ahoiu an inch and a half, cut 
 into the form of a wedge; it is left about the eighth 
 of an inch (l.icker on the outer side, and brought 
 to a fine edge on the inside. It is then inserted 
 into the opening prepared for it; and the knife be- 
 ing withdrawn, the stock closes firmly upon it. 
 Croimi grafting. 
 
 This is another .node adopted for thick stocks, 
 shortened bi'anches, or headed down trees. It is 
 sometimes called grafting in the bark or rind, from 
 the scion being inserted between the bark and wood. 
 This mode of grafting is performed with best ef- 
 fect, somewhat later than the others, as the motion 
 of the sa[) renders the bark and wood of the stock 
 much more easily separated for the admission of 
 the scions. 
 
 In performing this operation, first cut or saw off 
 the liead of the stock or branch horizontally or le- 
 vel, and pare tiie top smooth; then having the sci- 
 ons cut one side of each flat, and somewhat slop- 
 ing, an inch and a half long, forming a sort of 
 shoulder at the top of the slope, to rest upon the 
 crown of the stock; and then raise the rind of the 
 stock with the ivory wedge, forming the handle of 
 the budding knife; so as to admit the scion be- 
 tween that and the wood 2 inches down; which 
 done, place the scion with the cut side next the 
 wood, thrusting it down far enough for the shoid- 
 der to rest upon the top of the stock; and in this 
 ~ manner may be put thr^e, four, five, or more sci- 
 ons in one large stock or branch. It is alleged as 
 a disadvantage attending this method in exposed 
 iituatioiis, that the ingrafted shoots for two or three 
 fears are liable to be blown out of the stock by vio- 
 lent winds; the only remedy for which is, tying 
 long rods to the body of the stock or branch, and 
 tying up each scion and its shoots to one of the 
 .ods. 
 
 Side grafting. 
 
 This method resembles whip grafting, hut dif- 
 fers in being performed on the side of the stock, 
 without bending down. It is practised on wall 
 trees, to fill up vacancies, and sometimes in oriler 
 to have a variety of fruits upon the same tree. 
 Having fixed upon those \iarts of the branches 
 where wood is wanting to furnish the head or any 
 part of the tree, then slope off the bark and a lit- 
 tle of the wood, and cut the lower end of the sci- 
 ons to fit the partus near as possible, then join 
 them to the branch, and tie them with bass, and 
 clay them over. 
 
 Saddle grafting. 
 
 This is performed by first cutting the top of the 
 stook into a wedge-like form, and tiiei splitting up 
 the end of the scion, and thinning off each half to 
 a tongue-shape; it is then placed on the wedge, 
 embt icing it on each side, and the inner barks are 
 made to join on one side of the stock, as in cleft 
 grxfling. l his is a very strong and handsome mode 
 tor standard tree3, wlien grafted at the standard 
 'teight. It is also desirable for orange-trees, and 
 lose-standards, as it makes a handsome finish, 
 covering a part of the stock, which, by the other 
 methods, long remains a black scar, and sometimes 
 ■•ever becomes covered with bark. The stocks for 
 this purpose should not be much thicker than the 
 scions, or two scions ma)' be inserted. 
 Shoulder or clunk grafting. 
 
 This is performed with a shoulder, and some- 
 times also witli a stay at the bottom of the slope. 
 It is chiefly used for ornamental trees, where the 
 acion and stock are ot the same size. 
 2 M 
 
 Root grafting. 
 
 Koot-grafting is sometimes performed in nurse- 
 ries on parts of the roots of removed trees. When 
 tlie proper stocks are scarce; in which case, th<' 
 root of the white thorn has been resorted to as » 
 stock i>oth for the apple and pear. In genera!, 
 however, a ]iiece of the root of the tree of the same 
 genus is selected, well furnished with fibres, and 
 a scion placed on it in any of the ordinary wajs for 
 small stocks. Thus united, they are planted so 
 deej) as to cover the ball of clay, and leave only a 
 few eyes of the scion above grouTid. 
 
 In a month after grafting, it may be ascertained 
 whether the scion has united with the stock, by ob- 
 serving the progress of its buds; but, in general, it 
 is not safe to remove the clay for three months 
 or more, till the graft be completely cicatrized. 
 The clay may generally be taken oflT in July or 
 August, and at the same time the ligatures loosen- 
 ed where the scion seems to require more room to 
 expand: a few weeks afterwards, when the parts 
 have been thus partially inured to the air, and when 
 there is no danger of the scion being blown ofi" by 
 winds, the whole of the ligatures may be removed. 
 To choose scions. 
 
 Scions are those shoots which, united with the 
 stock, form the graft. They should be gathered 
 several weeks before the season for grafting arrives. 
 It is desirable that the sap of the stock should be in 
 brisk motion at the time of grafting; but by this 
 time the buds of the scion, if left on the parent tree, 
 would be e(pially advanced, whereas the scions, 
 being gathered early, the buds are kept back, and 
 ready only to swell out when (daced on the stock. 
 Scions of pears, plums, and cherries, are collected 
 in the end of January, or beginning of February. 
 They are kept at full length sunk in ih-y earth, and 
 out of the reach of frost till wanted, which is some- 
 times from the middle of February to ihe middle 
 of March. Scions of apples are collecied any time 
 in February, and put in from the middle to the 
 end of March. In July grafting, the scions are 
 used as gathered. 
 
 To choose cuttings. 
 
 In respect to the choice of cuttings, those 
 branches of trees and shrubs which are thrown out 
 nearest the ground, and especially such as recl'ine, 
 or neai'ly so, on the earth's surface, have always 
 the most tendency to produce roots. Even the 
 branches of resinous trees, which are extremely 
 difficult to propagate by cuttings, when reclining on 
 the ground, if accidentally, or otherwise, covered 
 with earth in any part, will there throw ou( roots, 
 and the extremity of the lateral shoot will assume 
 the charactn of a main stem, as may be soraeiimes 
 seen in the larch, spruce, and silver fir. 
 
 The chuice of cuttings then is to be made from 
 the sidf shoots of plants, rather than from their 
 summits or main stems, and the strength and health 
 of side shoots being equal, those nearest llie-yround 
 should be preferred. The i)roper lime fjr taking 
 cuttings from the mother plant is, when the sap is 
 in full motion, in order tiiat, in returning by the 
 bark, it may form a callus or protruding ring of 
 granular substance between llie burk and wood, 
 whence the roots proceed. As tnis calms, ornng 
 of spongy matter, is generally best formed in ri- 
 pened wood, the cutting, when taken from the 
 mother plant, should contain a part of the formei 
 year, or in plants which grow twice a year, of the 
 wood of the former growth; or in the case of pbnts 
 which are contiuuallv growing, as Host evergreen 
 exotics, such wood as has begun to rii>en or as- 
 sume a brownish colour. This is the true princi 
 pie of the ch'iice of cuttings a. to time; but there 
 are many sorts of trees, as willow, elder, bcc. the 
 cutlings.of which will grow almost at anv season. 
 
J90 
 
 UNIVEKSAL RKCEIPT BOOK. 
 
 mill especially if removed from the mother jjlaiit in 
 winter, when llie sh|i is at rest. 
 
 Tliese ought always to he cut across, with the 
 smoothest and soundest section possible at an eye 
 orjoiiit. And as buds are in a more advanced 
 state in wood somewhat ripened or fully formed, 
 than in forming wood, this section ought to be 
 made in the wood of the growth of the preceding 
 season; or as it were in the point between the two 
 growths. It is a common j)ractice to cut off the 
 whole or a \)art of the leaves of cuttings, which is 
 jilwavs attended with bad effects in evergreens, in 
 which the leaves may be said to supply nourish- 
 ment to the cutting till it can sustain itself. This 
 is very obvious in the case of striking trom buds, 
 which, without a leaf attached, speedily rot and 
 die. Leaves alone will even strike root, and from 
 plants in some instances, .md the same may be 
 stated of certain flowers and fruits. 
 Pilting. 
 
 This is a mode of propagation by cuttings, and 
 is adopted with plants having jointed tubular 
 stems, as the dianlhus tribe; and sevex'al of the 
 grasses, and the arundus may be propagated in 
 this manner. When the shoot has nearly done 
 growing, its extremity is to be separated, at a part 
 of the stem where it is nearly indurated, or ripen- 
 ed. This operation is effected by holding the root 
 end between the finger and thumb of one hand, be- 
 low a pair of leaves, and with the other pulling the 
 top part above the pair of leaves, so as to separate 
 it from the root part of the stem at he socket, 
 formed by the axilla of the leaves, leaving the stem 
 CO remain with a tubular termination. These pip- 
 ings are inserted without any further preparation 
 in finely gifted earth, to the depth of the first joint 
 or pipe. 
 
 To insert cuttings. 
 
 Cuttings, if inserted in a mere mass of earth, 
 will hardly throw out roots, while, if inserted at 
 the sides of the pots, so as to touch the pot in their 
 whole length, they seldom fail to become rooted 
 plants. The art is to place them to touch the bot- 
 tom of the pot, they are then to be plunged in a 
 bark or hot-bed, and kept moist. 
 
 To manage cuttings. 
 
 No cutting requires to be planted deep, tnough 
 the large ought to be inserted deeper than such as 
 are small. In the case of evergreens, the leaves 
 should be kept from touching the soil, otherwise 
 .hey will damp or rot oft"; and in the case of tubu- 
 lar stalked plants, which are in general not ver\' 
 easily struck, owing to the water lodging in the 
 lube, and rotting the cutting, both ends may be ad- 
 vantageously inserted in the soil, and, besides a 
 greater certainty of success, two plants will be pro- 
 duced. Too much light, air, water, heat, or cold, 
 are alike injurious. To guard against these ex- 
 tremes in tender sorts, the means, hitherto devised, 
 is that of inclosing an atmosphere over the cuttings, 
 by means of a hand or bell-glass, according to their 
 delicacy. This preserves a uniform stillness and 
 moisture of atmosphere. Immersing the pot in 
 earth has a tendency to preserve a steady uniform 
 degree of moisture at the roots; and shading, or 
 planting the cuttings, if in the open air in a shady 
 situation, prevents the bad effects of excess of 
 light. The only method of regulating the heat is 
 oy dcuble or siug'le coverings of glass or mats, or 
 both. A hand-glass placeil over a bell-glass, will 
 preserve, in a shady situation, a very constant de- 
 gree of heat. 
 
 What the degree of heat ought to be, is decided 
 by the degree of heat requisite for the motlier 
 plant. Most snecie..- of the erica, dahlia, and gera- 
 nium, strike better whea supplied with rather 
 more heat than ii re^uisiv (ortlie grov'Ji of these 
 
 plants in green-houses. The myrtle tribe *ni< 
 camellas require rather less; and in general a 
 lesser poi'tion of heat, and of every thing else jiro- 
 per for plants, in their rooted and growing state, is 
 the safest. 
 
 To SOTO seeds with advantage. 
 
 This is the first operation of rearing. Where 
 seeds are deposited singly, as in rows of beans or 
 large nuts, they are said to be planted; where 
 dropt in ;iumbers together, to be sown. The npe» 
 ration of sowing is either performed in drills, 
 patches, or broad-cast. Drills are small excava- 
 tions formed with the draw-hoe, generally '.n 
 straight lines parallel to each other, and in depth 
 and distance apart, varying according to the size of 
 the seeds. In these drills, the seeds are strewed 
 from the hand of the operator, who, taking a small 
 quantity in the palm of his hand and fingers, regu- 
 lates its emission by the thumb. Some seeds are 
 very thinly sown, as the pea and spinage; otherj 
 thick, as the cress and small salading. 
 
 Patches are small circ'..lar excavations made 
 •with the trowel; in these, <eeds are either sown or 
 planted, thicker or thinner, and covered more or 
 less, according to their natures. This is the mode 
 adopted in sowing in pots, and generally in flower 
 borders. 
 
 In broad-cast sowing, the operator scatters the 
 seed over a considerable breadth of surface, pre- 
 viously prepared by digging, or otherwise being 
 minutely pulverized. The seed is taken up in 
 portions in the hand, and dispersed by a horizon- 
 tal movement of the arm, to the extent of a se.mi- 
 circle, opening the hand at the same time, and 
 scattering the seeds in the air, so as they may fall, 
 as equally as possible, over the breadth taken in by 
 the sower at once, and which is generally 6 feet; that 
 being the diameter of the circle in which his hand 
 moves through half the circumference. In sowing 
 broad-cast on beds, and narrow strips or borders, 
 the seeds are dispersed between tlie thumb and 
 fingers by horizontal movements of the hand in 
 segments of smaller circles. 
 
 Dry weather is essentially requisite for sowings 
 and more especially for the operation of covering 
 in the seed, which in broad-cast sowing is done 
 by treading or gently rolling the surface, and then 
 raking it; and in drill-sowing, by treading in the 
 larger seeds, as peas, and covering with the rake; 
 smaller seeds, sown in drills, are covered with the 
 same implement, without treading. 
 
 To plant slinibs and trees. 
 
 Planting, as applied to seeds, or seed-like roots, 
 as potatoes, bulbs, &C. is most frequently perform- 
 ed in drills, or in separate holes made with the 
 dibbler; in these, the seed or bulb ii dropt from 
 the hand, .'^.iid covered with or without treading, 
 according to its nature. Sometimes planting is 
 p«'"formed in patches, as in pots or borders, in 
 which case, the trowel is the chief instrument used. 
 
 Quincunx is a mode of planting in rows, by 
 which the plants in the one row are always 0i>- 
 posed to the blanks in the other, so that w hen a 
 plot of ground is planted in this way, the plants 
 appear in rows in four directions 
 
 Planting, as applied to plants already originated, 
 consists generally in inserting them in the soil ol 
 the same depth, and in the same position as tliey 
 were before removal, but with various exceptions. 
 The principal object is to pieserve the fibrous 
 roots entire; to distribute them equally around the 
 stem among the mould or finer soil, and to [)rc- 
 serve the plant upright. Fhe plant should not be 
 planted deeper than it stood in the soil before r>j- 
 moval, and commonly the same side should be ke[.l 
 towards the sun. Planting should, as much as [joi^ 
 sible be accompanied by abundant watering, iik 
 
HORTICULTURE. 
 
 29 
 
 jider to consolidate the soil about (he roots; and 
 where the soil is dvy, or not a si. if clay, it may be 
 performed in the heginniiiijor wet weather, ingiii'- 
 dens; and in forest j)lantiii;<, on dry soils, in all 
 open weather dnring auliinm, winter, and spring. 
 I'o water ^'aniens. 
 
 Watering becomes reqnisite in gardens for va- 
 rious purposes, as aliment to plants in a growing 
 state, as support to newly tr.insplanted plants, for 
 keening Ufider insects, and keeping clean the leaves 
 of \egelables. One general rule must be ever kept 
 in mind during the emplnyment of water in a gar- 
 den, that is, never to water the top or leaves of a 
 plant when the sun shines. All watering should 
 be carried on in the evening or early in the morn- 
 ing, unless it be confined to watering the roots, in 
 which case, transplanted plants, and others in a 
 growing state, maybe watered at any time; and if 
 lliey are shaded from the sun, they rrny also be wa- 
 tered over their tops. Watering over the tops is 
 performed with the rose, or dispenser attached to 
 the spout of the watering-pot, or by the syringe or 
 engine. Watering the roots is best done with the 
 rose: but in the case of watering pots in haste, and 
 where the earth is hardened, it is done with the 
 naked spout. In new laid turf, or lawns of a loose 
 porous soil, and too mossy surface, the water bar- 
 rel may be advantageously used. 
 
 Many kitchen crops are lost, or produced of very 
 inferior quality, for want of watering. Lettuces 
 and cabbages are often hard and stringy, turnips 
 and radishes do not swell, onions decay, cauliflow- 
 ers die off, and, in general, in dry soils. Copious 
 waterings in the evenings, during the dry season, 
 would produce that fulness of succulency, which 
 are found in the vegetables jiroduced in the low 
 countries, and in the Marsh Gardens at Pans; and 
 in this country at the beginning and latter end of 
 the season. 
 
 The watering the foliage of small trees, to pre- 
 vent the increase of insects, and of strawberries, 
 and fruit shrubs, to swell the fruit, is also of impor- 
 tance. 
 
 To Tvatei' the foliage of -wall trees. 
 
 Water is to be supplied to the garden from a re- 
 servoir, situated on an eminence, a considerable 
 height above the garden walls. Around the whole 
 garden, four inches below the surface of the ground, 
 a groove, between two and three inches deep, has 
 been formed in the walls, to receive a three-quar- 
 ter inch pipe for conducting the water. About 50 
 feet distant from each other, are apertures through 
 the wall, 2^ feet high, and ten inches wide, in 
 which a cock is placeo, so that on turning the han- 
 dle to either side of the wall, the water issues 
 from that side. The nozzles of the cocks have 
 screws on each side, to which is attached at plea- 
 sure a leathern pipe, with a brass cock and direc- 
 tor; r' -^es, pierced with holes of different sizes, 
 being fitted to the latter. i5y this contrivance, all 
 the trees, both inside and outside the wall, can be 
 most effectually watered and washed, in a very 
 short space of time, and with very little trou- 
 ble. One man may go over the whole in two 
 hours. At the same time the border?, and even a 
 considerable part of the quarters, can be watere.J 
 witli the greatest ease, when required. 
 To traiMplant. 
 
 Transplanting consists in removing propagated 
 plants, whether from seeds, cuttings, or grafts, ac- 
 cording to their kinds and other circumstances, to 
 a situation prepared to receive them. Transplant- 
 ing, therefore, involves three things; fii'st, the pre- 
 paration of the soil, to which the plant is to be 
 removed; secondly, the removal ot the plant; 
 thirdly, the insertion ii. tlio iu'epared sal. 
 
 The preparation of liie soil implies, in all cases. 
 
 stirring, loosening, mixing, and comminution: and 
 in many cases, the addition of manure or compost, 
 accoi-ding to the nature of the soil, and plant to he 
 inserted, and according as the same may be in open 
 ground, or pots or hot-houses. 
 
 The removal of the plant is generally effected 
 by loosening the earth around it, and then drawing 
 it out of the soil with the hajid; in all cases avoid- 
 ing as much as possible to break, or bruise, or 
 otherwise injure the roots. In the case of suial. 
 seedling plants, merely inserting the spade, and 
 raising the portion of earth in which they grow will 
 suffice; but in removing larger |)lants, it is neces- 
 sary to dig a trench round the i)lant. 
 
 In some cases, the plant may be lifted with a ball 
 of earth, containing all its roots, by means of tlie 
 trowel; and in others, as in large shrubs or trees, 
 it may be necessary to cut the roots at a certain 
 distance from the plant, one year before removal, 
 in order to furnish them with young fibres, to enable 
 them to support the change. In pots less care is 
 necessary, as the roots and hall of earth may be 
 preserved entire. 
 
 To accelerate plants in hot-houses. 
 
 Tiiere are two leading modes of accelerating 
 ])lants in these buildings; the first is by placing 
 them there permanenth', as in the case of the 
 [■each, vine, &c. planted in the ground; and the 
 s(;cond is by having the plants in pots, and intro- 
 ducing or withdrawing them at pleasure. As fa» 
 as respects trees, the longest crops, and with fai 
 less care, are produced by the first method; but in 
 respect to herbaceous plants and shrubs, whether 
 culinary, as the strawberrj' and kidney-bean, or 
 oinamental, as the rose and the pink, the latter is 
 by far the most convenient method. V\ here large 
 pots are used, the |)each, cherry, fig, &c. will pro- 
 duce tolerable crops. Vines and other fruit trees, 
 when abundantly supplied with water and manure 
 in a liquid state, require but a very small quantity 
 of mould. 
 
 7 'o protect vegetables from injuries 6t, means of 
 straiv ropes. 
 
 This is effected by throwing the ropes in diifer- 
 ent directions over the trees, and sometimes de- 
 positing their ends in pails of water. It has been 
 tried successfully on wall-trees, and on potatoes and 
 other herbaceous vegetables. As soon as the buds 
 of the trees become turgid, place poles against the 
 wall, in front of the trees, at from 4 to 6 feet asun- 
 der, thrusting their lower ends into the earth, 
 about a foot from the wall, and fastening them at 
 the top with a strong nail, either to the wall or 
 coping. Then procure a quantity of straw or hay- 
 ro|'es, and begin at the top of one of the outer 
 poles, making fast the end, and i)ass tlie rope 
 from pule to pole, taking a round turn upon each, 
 until the end is reached, when, after securing it 
 Aeil, begin about 18 inches below, and return in 
 the same manner to the other end, and so on till 
 within two feet of the ground. Straw ropes have 
 also been found very useful in protecting other 
 early crops from the eftects of frost, as peas, 
 potatoes, or kidney-beans, by fixing lliein along 
 the rows with pins driven into the ground. 
 The same by nets. 
 
 The nets should be placed oat at the distance of 
 15 or 18 inches from the tree, being kept off by 
 loo[ ed sticks, with their butts placed against the 
 I wall, and at a distance of about a yard from each 
 otiier. In order to make them stand firmly, the 
 net should be first stretched tiglitly on, and be fast- 
 ened on all sides. If the nets were doubled or 
 trebled, and put on in this way, ^hey would be a 
 more effectual screen, as the inesnes or openings 
 would, in that case, be rendered very small, 
 11 Woollen nets are *.teemed the best, fitd are now in 
 
19? 
 
 UNIVERSAL UECEIPT BOOK. 
 
 general u&e in Scotland. In screening with nets of 
 any kind, thej' are always to be left on night and 
 day, till all danger be over. 
 
 / /it s.^me by i cuiviiss screens. 
 
 This is effected either l)y placing moveable can- 
 vass cases over or around detached trees; portable 
 hand-cases over herbaceous plants; tents or open 
 sheds over the forests' |)roductions; or fi-ames or 
 sheets against trees trained on walls. In all cases 
 they shonld be placed c'.ear of the tree or plant, 
 eitiier by extended, forked, or hooked sticks, or 
 any other obvious resource. 
 
 'Jo raise and manage frttit trees. 
 
 In the removal or transplantation of trees, gar- 
 deners and nurservmen are generally very careless 
 and iuslteiitive in taking them up, and care not how 
 much the roots are broken or lessened in number, 
 provided tliey have enough left to keep the tree 
 alive; the consequence i=, that although the 
 branches left on remain alive, there is so great a 
 deficiency of sap, from the loss of roots, that the 
 vessels cannot be filled the fallowing spring. 
 
 The roots are broken or cut off at random, and 
 generally diminished more than one-half, or they 
 are doubled back and distorted; and, if there be 
 enough left to keep the plant alive, it is thought 
 quite sufficient; and, bj' these means, the appear- 
 ance of blossoms and fruit being prematurely pro- 
 duced, those stinted and deformed plants are sold 
 as half or full-trained trees for four times the price 
 of others; and when sold, they are again taken up, 
 and the roots treated and diminished in the same 
 careless manner. 
 
 When the soil of a garden, wherein fruit-trees 
 are to be planted, is not naturally conformable or 
 congenial to the first principle, it must be made so. 
 
 The top of a wall should be so formed as to 
 .hrow off water; for otherwise it vill generally be 
 lamped, which renders the trees unhealthy; and, 
 when the substance against which the branches are 
 fixed is dry, the temperature on all sides will be 
 more equal. 
 
 In preparing beds or borders, due attention must 
 be paid both to the soil and subsoil, as each equally 
 affects the health and fruitfulness of tr^es: and, 
 principally, as it retains or discharges water, — 
 stagnant water being at all times particularly detri- 
 mental tc the fructification of trees. 
 
 For peaches, nectarines, &cc. a border of 10 or 
 12 feet wide will generally prove sufficient. In 
 cases where the soil has been too close and reten- 
 tive, and the roots apt to grow deep, on the sub- 
 stratum, lay a stratum of six inches of the common 
 soil of the garden, and then form a stratum of 
 about six inches for the roots to run and repose in, 
 composed of two-third parts of fine drift sand 
 (the scrapings of a public road, that has been made 
 or repaired with flints), and one-third part of rich 
 vegetable mould, well mixed together; and the 
 better way to perform this is, first to lay on about 
 three inches-of the composition, and on this place 
 the roots of the plant, and over them spread the 
 other three inches; end cover the whole down with 
 from nine to twelve inches of the common soil of 
 ihe place. 
 
 Where it is not found necessary to form an arti- 
 ficial substratum, it will be sufficient to remove the 
 soil to the depth of fifteen or eighteen inches, and 
 there form the stratum of the roots, coveriuj^- it 
 down with a foot or nine inches of the common 
 loil. 
 
 General mode of planting' trees. 
 
 The operation of inserting plants in the soil is 
 jierformed in various ways; the most general mode 
 recommended by Marshal and Nicol is pitting; in 
 which two persons are employed, one to operate 
 ju the soil with a spade, and the other to inso"" 
 
 the plant, and hold it till the eaith is put round it 
 
 and then press down the soil with ihe f )ot. 
 
 The pit having been dug for several months, the 
 surface will therefore be incrusted bv the rai^is or 
 probably covered with weeds. Tiie man first 
 strikes the spade downwards to the bottom 2 or .^ 
 times, in order to loosen the soil, then poaches it, 
 as if mixing mortar for the builder: he next lifts 
 up a spadeful of the earth, or, if necessary, 'i 
 s[>ndesful, so as to make room for all the fibres, 
 without their being anywise crowded together he 
 then chops Ihe rotten turf remaining in the bottom, 
 and levels the whole. The boy now jilates the 
 plant perfectly upright, an inch (leeper than when 
 it stood in the nursery, and Ivdds it firm in that 
 ])Osition. The man trindles in the mould gentlv; 
 the ooy gently nioves the plant, not from side to 
 side, but u|)wards and downwards, until the fibres 
 be covered. The man then fills in all the remain- 
 ing mould; and immediately [)roceeils to chop and 
 poach the next pit, leaving the boy to set the plant 
 upright, and to tread the mould about it. 'I'his, 
 in stiff, wet soil he does lightly; but in sandy oi 
 gravelly soil he continues to tread until the soil no 
 longer retains the impression of his foot. The 
 man has by this time got the pit ready for the next 
 plant, the boy is also ready with it in his hand, and 
 in this manner the operation goes on. 
 
 One general rule, and one of considerable im- 
 portance in transplanting, is to set the plant or tree 
 no djeper in the ground than it was originally — 
 deep planting very often causes a decay, if not 
 sudden destruction. 
 
 Mure expeditious rnethod. 
 
 The following mode has been practised for many 
 years on the Duke of Montrose's estate in Scot- 
 land: — The operator, with his spade, make* 3 cuts, 
 VI or 15 inches long, crossing each other in the 
 centre, at an angle of 60 degr. es, the whole having 
 the form of a star. He inserts his spade across 
 one of the ra) s, a few inches from the centre, and 
 on the side next himself: then bending the handle 
 towards himself, and almost to the ground, the 
 earth ojiening in fissures from the centre in the di- 
 rection of the cuts which had been made, he, at 
 the same instant, inserts his plant at the point 
 where the spade intersected the ray, pushing it 
 forward to the centre, and assisting the roots in 
 rambling through the fissures. He then lets down 
 the earth by removing his spade, having pressed it 
 into a compact state wiin his heel; the o|ieraiion is 
 finished by adding a little earth, with the grass 
 side down, completely cover'ng the fissures, for 
 the purpose of retaining the moisture at the root; 
 and likewise a? a top-dressing, which greatly en- 
 courages the plant to put fresh roots between the 
 swards. 
 
 German met/iod of forcing trees. 
 
 With a sharp knife make a cut in the bark of 
 the branch which is meant to be forced to oear, 
 and not far from the place where it is connected 
 with the stem, or, if it is a small branch or shoot, 
 near where it is joined to the large bough — the 
 cut is to go round the branch, or to encircle it, and 
 penetrate to the wood. A quarter of an inch from 
 this cut, make a second like the first, round the 
 branch, so that by both encircling the branch, a 
 ring is formed upon the branch, a quarter of an 
 inch broad, between the two cuts. The bark be- 
 tween these two cuts is taken clean away, with a 
 knife, down to the wood, removing even the finp. 
 inner bark, which immediately lies upon the wood, 
 so that no connexion whatever remains between 
 the two parts of the bark, but the bare and naked 
 wood appears white and smooth; but this bark ring, 
 to compel the tree to bear, must be made at the 
 time when the buds are strongly swelling or break 
 
HOUTICULTURE. 
 
 29,^ 
 
 nig out A\to blo&som. In the same j'car a callus 
 IS formcJ al the edges of the ring, on both sides, 
 and the connexion ot'tlie b;irk (hat iiad been inter- 
 rupted is restored again, without any detriment to 
 ♦he tree, or tlie bi-anch oijerated upon, in which the 
 artificial wound soon again grows over. By tliis 
 simple (though artificial) means of forcing every 
 fruil-tree with certainty to bear, the most im- 
 portant advantages will ue obtained. 
 'I'o plant small fruits. 
 
 Currants and gooseberries are often planted in 
 lines, by the side of the walks or alleys of the 
 ganlen; but it is a bitter method to plant them in 
 ipiarters by themselves, and to make new planta- 
 tions ever)' sixth or seventh year. 
 
 Rasi)berries iirutiucethe finest fruit when young; 
 that is, about the third or fourth year after plant- 
 ing, if pro[)erly managed. 
 
 It is projier to plant some of all the above fruits 
 on a n'irtli bonier, or other shatied situation, in 
 order to prolong the season of them, if that be an 
 object, besides planting them out in quarters, as 
 hinted above. 
 
 From four to six feet stpiare, according to the 
 ijnality of the soil, may be deemed a pro()er dis- 
 tance at which to plant the above fruits; that is, in 
 good land, six feet; in middling land, five; and in 
 poor land, four feet. Some may (,lso very properly 
 be planted against vacant places on any of the 
 walls, pales, or espaliers. Antwerp raspberries, 
 in p'- -ticular, and some kinds of gooseberries, are 
 highly improved in size and flavour, if trained to 
 a south wall. 
 
 The cranberry is grown to most advantage in 
 bog-earth ke[)t moist. The margins ol ponds are 
 good situations far tiiis plant. 
 
 'I'o c- lose plants. 
 
 No better mode exists at present than having re- 
 course for trees to the most reputable nurseries; 
 and, with McPliail and Nicol, we would recom- 
 mend, instead of maiden plants, " to make choice 
 of those not very yoinig, but such as are healthy, 
 and have been transplanted several times, and been 
 in a state of training for two or three years at 
 least." A safe mode is, to plant partly ma'den, 
 and partly trained plants, by which means those 
 which come early into fruit, should they prove bad 
 sorts, may be replaced by others. 
 
 To muiuiffe orchards. 
 
 The whole ground ot an orchard should be dug 
 in the autumn, and laid up in a rough slate for the 
 winter, giving it as much surface as possible in or- 
 cliti- that the weather may fully act upon and melio- 
 rate the soil; thus following it as far as the case 
 will admit. Observe to dig carefully near to the 
 ti-ees, atul so as not to hurt their roots and fibres. 
 If the soil ba shallow; and if these lie near to the 
 surface, it would be advisable to dig with a fork, 
 instead of the S[)ade. 
 
 Crop to within two feet of the trees the first 
 year; a yard the second; four feet the third, and so 
 on, until finally relin(iuished; which, of course, 
 would be ngainst the e'ghth year, provided the 
 trees were planted at 30 or 40 feet apart, with early 
 bearing soils between. J}y this time, if the kinds 
 have been well chosen, the temporary trees will be 
 ill full bearing, and will forthwith defray every 
 necessary expense. 
 
 Let a small basin or hollow be made rojnd the 
 s'tm of each tree, a foot or 18 inches in diameter, 
 Rnd ij or 3 inches deep, according to the extent of 
 its roots. Fill this basin with littery dung, to the 
 thickness of five or six inches, over which sprinkle 
 A little earth, jusl enough to keep it from being 
 blown about. 'I'liis both nourishes the young 
 fibres, and keeps the ground about them moist in 
 .■Jut weather, if wetted freely once a week. 
 
 7'o clothe the stems of standard- trees. 
 This is done by an envelope of moss, or shoit 
 gr::ss, or litter wound round with shreds of mat- 
 ting, is of great use the first year after ))lanting, to 
 keep 'he bark moist, and thereby aid the ascent and 
 circulation of the sai) in the alburnum. This 
 operation should be performed at or soon after 
 planting, and the clothing may be left on till, bv 
 decay, it drops off of itseli; it is of singular service 
 in very late planting; or, when from unforeseen 
 circumstances, summer-planting becomes requi- 
 site. 
 
 'I'o prnne orchard trees. 
 The object in iiruning young trees, is to form a 
 proper head. The shoots Ujay be prnnei" in pro- 
 portion to their lengths, cutting clean away such 
 as cross one another, and fanning the tree out 
 towards the extremities on all sides; thereby keep- 
 ing it equally poisef', and fit to resist the effects of 
 high winds. When it is wish "d to throw a young 
 tree into a bearing state, which should not be 
 thought of, however, sooner than he third or 
 fourth year after planting, the leading branches 
 should be very little shortened, and the lower or 
 side branches not at all, nor should the knife be 
 used, unless to cut out such shoots as cross one 
 another. 
 
 The season for pruning orchards is generally 
 winter or early in spring. A weak tree ought to 
 be pruned directly at the fall of the leaf. To 
 prune in autumn strengthens a plant, and will bring 
 the blossom buds more forward; to cut the wood 
 late in spring tends to check a jilanl, and is one cS 
 the remedies for excessive luxuriance. 
 To recover deformed trees. 
 Where a tree is stinted, or the head ill shaped, 
 from being originally badly pruned, or barren frona 
 having overborne itself, or from constitutional 
 weakness, the most expeditious remedy is to head 
 down the plant within three, four, or five eyes (or 
 inches, if an old tree) of the top of the stem, in 
 order to furnish it with a new head. The recovei-j 
 ct a languishing tree, if not too old, will be further 
 promoted by taking it up at the same time, and 
 pruning the roots: for as, on the one hand, the de- 
 priving of too luxuriant a tree of part even of its 
 sound, healthy roots, will moderate its vigour; ,so, 
 on the other, to relieve a stinted or sickly tree of 
 cankered or decayed roots, to prune the extremi- 
 ties of sound roots, and especially to shorten the 
 dangling tap-roots of a plant, affected by a bad 
 sub-soil, is, in connexion with heading down, or 
 very short pruning, and the renovation of the soil, 
 and draining, if necessary, of the sub-soil, the 
 most availing remedy that can be tried. 
 
 To cure diseases of orchard-trees. 
 A tree often becomes stinted from an accumu- 
 lation of moss, wbicli affects the functions of the 
 bark, and renders the tree unfruitful. This evil 
 is to be removed by scraping the stem and branches 
 of old trees with the scraper; and on young trees 
 a hard brush will effect tlie purpose. Aberciom- 
 bie and Nicol recommend the finishing of Jhis 
 operation by washing with soap-suds, or a medi- 
 cated w sh of some of the dilfereiU sorts for de- 
 stroying the eggs of insects. 
 
 Wherever the bark is decayed or cracked, it 
 ought to be removed. 
 
 I'he other diseases to which orchard trees are 
 subject are cNiefly the canker, gum, mildew, and 
 blight, which are rather to be prevented by such 
 culture as will induce a healthy state, ihan to be 
 remedied by topical applications. I'oo much liruc 
 may bring on the canker, and if so, the reiilaciog 
 a part of such soil with alluvial, or vegetable earth, 
 would be Ol service. 
 
 The guBD may be constitutional, arising fr«m of- 
 
294 
 
 UXI\TiUSAL RECEIPT BOOK. 
 
 fensive matter in the soil, irt- local, arismo; from 
 external injury. In the foi-mc-r case, improve the 
 soil; in the latter, employ the knife. 
 
 The mildew raav be eas.ly subihied at its first 
 appearance, by scattering flour of sulphur uiion the 
 infected parts. 
 
 F.ir the blight and caterpillars, Forsyth recom- 
 mends burning of rotton wood, weeds, pi)tatoe- 
 haulm, with sU-aw, &cc. on the windward side of 
 tlie trees, when they arc in blossom. He also re- 
 commends washing the stems and branches of all 
 orchard trees, with a mixture of '■ fresli cow dung 
 with wi.ie and soap-suds," as a white washer would 
 wash the ceiliig or walls of a room. The pro- 
 mised advantages are, the ileslruction of insects, 
 and fine bark, more especially when it is found 
 necessary to take off all the outer bark. 
 To preserve apple, cherry, and plnm-V'ees from 
 frost, as practised in Russia. 
 
 The severity of the winters at St Petersburgh 
 is so great that few fruit-trees will survive it, even 
 with carefnl matting; to prevent the loss which is 
 thus usually sustained, the following mode of 
 training has been attended with complete success. 
 It consists ill leading the branches of the trees on 
 horizontal trellises only ten or twelve inches from 
 the ground. When the winter sets in, there are 
 heavy falls of snow, and as the frost increases, the 
 snow generally augments, by which the trees are 
 entirely buried, and receive no injurj- from the 
 most intense trost. 
 
 Another very great advantage of training trees 
 in the above method consists in tlie growth of the 
 wood, it being of equal strength, and the fruit pro- 
 duced being all alike, the blooms come out much 
 earlier, and the crop ripens sooner. The trees 
 are always clean, and free from insects. 
 
 The only cherry that does not succeed in that way 
 is the black heart; this is attributed to the damps 
 ■*hich affect the early hlossoras, but in a milder 
 climate this injury would be ohviated by placing 
 the trellis higher from the ground. When the 
 trellis decays under the apples, it is never renew- 
 ed, as the trees keep always (from the strength of 
 their branches) their horizontal position. 
 
 There are other advantages of treating fruit- 
 trees in this manner; they come sooner into bear- 
 ing, and their fruit is not affected by high winds. 
 The apples are never gathered, but suffered to 
 drop off', for the distance they fall is not sufficient 
 to bruise them. 
 
 To preserve and pack roots, i^c. 
 
 Roots, cuttings, grafts, and perennial plants 
 in general, are preserved, till wanted, in earth or 
 moss, moderately moist, and shaded from the sun. 
 The same principle is followed in packing them 
 to be sent to a distance. The roots, or root ends 
 of the plants, or cuttings, are enveloped in balls of 
 :lay or loam, wrapped round with moist moss, 
 «nd air is admitted to the tops. In this way 
 orange-trees are sent from Genoa to any part of 
 Europe and North America in perfect preservation; 
 and cuttings of plants sent to any distance which 
 can be accomplished in eight months, or even 
 longer with some kinds. Scions of the app'e, pear, 
 &c. if enveloped in clay, and wrapt up in moss or 
 straw, and tlien placed in a portable ice-house, so 
 p.^ to prevent a greater heat than 32 deg. from 
 penetrating to them, would keep for a year, and 
 might thus be sent from England t*^ China. The 
 buds of fruit-trees may be preserved in a vegetat- 
 ing state, and sent to a considerable distance, by 
 reducing the leaf-stalks to a short length, and en- 
 closing the shoot in a double fold of cabbage-leaf, 
 bound close together at each ena, and then enclo- 
 sing the package in a letter. It is of advantage to 
 pliue the under surface of the cabbage-leaf inwards. 
 
 bj' which the enclosed branch is supplied with h\ 
 niidity, that being the perspirating surface of tli- 
 leaf, the other surface being nearly or wholly im 
 pervious to moisture. 
 
 Shreeii for protecting -wall treei. 
 
 It consists of two deal polos, on which is nailed 
 thin canvass, previously dipped in a tanner's bark 
 pit, to prevent its being mildewed when rolled ui) 
 wet. At the top the ends of the polls fit into dou- 
 ble iron loops, projecting a few inches from the 
 wall, immediately under the coping; and at the 
 bottom tiiev are fixed, by a hole at the end of each 
 poll', upon a f)rked iron coupling, which proj'.cls 
 about 14 inches from the wall, thereby giving the 
 skreen a sufficient iiicliiialion to clear tlie branches. 
 When it is wished to nncoveV the trees, one of 
 the poles is disengaged, and rolled back to the side 
 of the other, where it is fastened as before. The 
 most violent winds have no injurious effect upon 
 I shades of this l»iiid; a wall is veiy expeditiouslv 
 covered and uncovered, and there is not any dan- 
 ger of damaging the blossoms in using ihera; they 
 occupy very little space when rolled up, are not 
 liable to l)e out of order; and, although rather ex- 
 l)ensive at first, seem to be vei^ durable. From 
 the facililv with which the skreen is put up, it may 
 be beneficially used in the seasons when fruit ri- 
 pens, to secure a succession, by retarding the crop 
 of any [)articiilar tree. 
 
 The lower ends of the poles are advantageously 
 retained in theii place, by means of a small iron 
 spring key, attached to the coupling by a short 
 chain. 
 
 To protect fncits from insects. 
 
 Some species, as wasps, flies, &c. are prevented 
 from attacking ripe fruits by gauze or nets, or by 
 inclosing the fruit, as grapes, in bags. 
 
 The blossoms of the ho\ a carnosa drives wasps 
 from grapes, in hot-houses; and the fruit of the 
 common yew-tree, the same in open air. 
 To manage pinery. 
 
 The culture of Pine apples (saysNicol)is attend- 
 ed with a heavier expense than that of any other 
 fruit under glass, especially if they be grown in 
 lofty stoves: but, indejiendent of this, pine-apples 
 may certainly be produced in as great perfection, 
 if not greater, and with infinitely less trouble and 
 risk, in fluid pits, if properly constructed, than ir. 
 any other way. 
 
 The pinery should therefore be detached from 
 the other forcing-houses, and consists of three ()its 
 in a range; one for crowns and suckers, one for suc- 
 cession, and one for fruiting [)lants. The fruiting 
 pit to be placed in the centre, and the other two, 
 right and left, forming a range of 100 feet in length, 
 which would give pine-apples enough far a large 
 family. 
 
 The fruiting-pit to be 40 feet long, and 10 wide, 
 over walls; and each of the others to be 30 fee; . 
 long, and nine feet wicle also over walls. The 
 breast-wall of the whole to be on a line, and to be 
 18 inches above grounj. Tiie back-wall of the 
 centre one to be five feet, and of the others, to be 
 4^ feet higher than the front. I'he front and end 
 flues to be separated from the bark bed by a three 
 inch cavity, and the back flues to be raised above 
 its level. 
 
 The furnaces may either be placed in front, or 
 at the back, according to conveniency; but the 
 strength of the heat should be first exhausted in 
 front, and should return in the back flues. The 
 friiiting-pit would require two small furnaces, in 
 order to diffuse the heat regularly, and keep up a 
 proper temperature in winter; one to be placed at 
 each end; and either to play, first in front, and x'e- 
 turn in the back; but the flues to be above, and not 
 •Uoasside of one another. The under one to be 
 
HORTICULTURE. 
 
 i9i> 
 
 •onsfdered merely as an auxiliary flue, as it would 
 only be wanted occasionall)'. None of these flues 
 need be more than five or six inclies wide, and nine 
 Of ten deep. Npr need the furnaces be so large, by 
 a third or a fourth part, as those for large forcing 
 houses; because there should be proper oil-cloth 
 covers for the whole, as guards against severe wea- 
 ther, which would be a great saving of fuel. The 
 depth of the pits should be regulated so as that the 
 average depth of the bark-beds may be a yard be- 
 low the level of the front flues, as to that level the 
 bark will generally settle, altliough made as high 
 as their surfaces, when new stirrred up. If leaves, 
 or a mixture of leaves with dung, are to be used 
 instead of bark, the pits will require to be a foul, 
 or half a yard deeper. 
 
 General mode of cultivating the pine. 
 The culture of this plant generally commences 
 in a common hot-bed frame, heated by dung; at 
 the end of six or nine months, it is removed to a 
 larger framed hot-bed, or pit, generally called a 
 succession bed; and after remaining here from 3 to 
 12 months, it is removed to its tinal destination, 
 the ti-uiting-bed. Here it shows its fruit, continues 
 in a growing state during a period ot trom 6 to 
 12 months, according to the variety giown, mode 
 of culture, &£c. and finally ripens its tiuit and dies, 
 leaving the crown or terminal shoot of the fruit, 
 and one or more suckers or side-shoots as succes- 
 sors. The production of a single pine-apple, 
 thei'efore, requires a course of exotic culture, vary- 
 ing frona 18 months to 3 years. 
 Soil. 
 The pine-apple plant will grow in any sort of 
 rich tarth taken from a quarter of the kitchen gar- 
 den, or in fresh sandy loam taken from a common 
 long pastured with sheep, &c. If the earth be not 
 of a rich, sandy quality, of darkish colour, it should^ 
 Oe mixed well « ith some perfectly rotten dung and 
 sand, and if a little vegetable mould is put among 
 it, it will do it good, and also a little soot. Tbougii 
 pine-plants will grow in earth of the strongest 
 texture, yet they grow most freely in good sandy 
 loam not of a binding quality. 
 Heat. 
 Pines do not require so strong a bottom-heat as 
 many keep them in; yet there is something in a 
 mild tan-heat, so congenial to their natures, that 
 they thrive much better in pots jdunged in a bark 
 bed, if properly managed, than when planted out 
 on a bed of earth that is healed, and often scorched 
 by under flues. The tan or bark-pits are therefore , 
 essential to the pinery. Bark-pits are filled with 
 tan which has previously undergone a course of j 
 draining and sweating. The heal thus produced 
 will last from 3 to 6 months, when it is sifted and 
 again put in a state of fermenlatioi., by rei)laciiig 
 the deticiency occasioned by decay, and a separa- ; 
 tion of the dust by sifting with new tan. In this ' 
 way the bark-bed is obliged to be stirred, turned, j 
 retreshed, or even renewed, several times a year, i 
 so as to produce and retain at all times a bottom- | 
 heat of from 75 to 85 degrees in each of the three 
 'leparlments of pine cu'lure. 
 
 I'rupagation of the pine. 
 The pine is generally propagated by crowns and 
 juckers, though, in common with evei-y other 
 (ilaiit, it may be propagated by seed. 
 
 I separate croioiis and suckers. 
 Wlien the Iruil is served at table, the crown is to 
 be detached by a gentle twist, and returned to tlie 
 gardener, if it be wanted for a new plant. Fruit 
 sialk suckers are taken off" at the same period. 
 Suckers at the base of the herb are commonly fit 
 lor separation when the fruit is mature; tliougb, if 
 tlie stool be vigorous, they m.iy be left on for a 
 iiiontii al'ie> the fruit is cut, liie siocl receiving 
 
 plentiful waterings on their account. The litnest 
 of a sucker to be removed, is indicated, at the lowe> 
 part of the leave*; by a brownish tint; on the ap- 
 pearance of which, if the lower leaf be broken oft', 
 tlie sucker is easily displanted by the thumh. 
 
 If the "Id fruiting-plant ofi^ers only small bottom 
 suckers, or fails to furnish any, good suckers m.ay 
 be thus brought out: — having waited till '.lie fruit 
 is cut, take the old plant in its pot out of the bark- 
 bed: strip ott" the under leaves near the root, and 
 witii tiie knife cutaway the leaves to 6 inches from 
 the bottom. Take out some of the stale mould 
 from the pot, fill up witu fresh, and give a little 
 water. Plunge the old plant into a bed with a good 
 growing heat. Let the routine culture not be neg- 
 lected, and the old plants will soon send out good 
 suckers: allow these to grow till they are 4 inches 
 iongor more; and on the signs of fitness detach them. 
 
 As soon as either crowns or suckers are detach- 
 ed, twist oft' some of the leaves about the base; fhe 
 vacancy thus made at the bottom of the stem is to 
 favour the emission of roots. Pare the stump 
 smooth; then lay the intended plants on a shelf 
 in a shaded part of the stove or of any dry apartment. 
 Let crowns and fruit oft'-sets lie till the part that 
 adhered to the fruit is perfectly healed; and root 
 suckers in the same manner till the part which was 
 united to the old stock is become u.y and firm. 
 They will be fit to plant in five or six days. 
 Tivatmeiit of the plants. 
 
 Keep the plants growing gently, and have the 
 pots, in general, completely filled with the roots 
 by the time at wiiich it is intended to excite them 
 into blossom. From the middle of February to 
 the 1st of March is a good time to have the main 
 crop in flower; as the prospective season is the 
 finest. About a month before it is expected to see 
 Iruit, dress the plants by taking away 2 iriches in 
 depth from the top of the mould. Twist off" some 
 of the lower leaves. Fill up with fresh com|)Ost, 
 round the stem, to the remaining leaves. The 
 bark-b'-d should be revived a^ the same time, so 
 as to make it lively: but no new tan shoL..d be 
 added, till the time for the fullest heat arrives. If 
 it is desired to ripen eminently large fi-uit, destroy 
 the suckers as they spring, by twisting out their 
 hearts with an iron sharp pointed instrument form- 
 ed for the purpose. Apply this to the heaii of the 
 sucker; and, turning it round, bring the heart away, 
 on the other hand, when the multiplication of the 
 slock is a principal object, the suckers must not be 
 extirpated. A yet further advantage may be given 
 to the swelling of the fruit, by having a few of the 
 lower leaves of the p'ant taken oft", and by putting i 
 rim of tin, or any thing else in the form of a hoop, 
 round the top of the pot, suflScient to iMise the 
 mould 3 or 4 inches. Tlie mould should be «f the 
 best quality, and constantly k ,)t in a moderate 
 moist state: this may be done by having the surface 
 kept covered with moistened moss. The roots of 
 the pine plant, especially those produced from the 
 part of the stem just under tlie leaves, will the* 
 make a surprising progress, and the fruit will be 
 greatly benefited by this expedient. 
 To cut ripe pines. 
 
 The indications of maiurity are a diff'usive fra- 
 grance, accompa.iied by cl. .nge in the colour tf 
 the truit; most sorts becoming yellow, or straw 
 colour; others dark green, or yellowibh tinged 
 with green. Cat pine-apples before they are dead 
 ripe, or tlie spirit of thf flavour will be dissipated. 
 Bring away with the fruit above 5 inches ol slalk, 
 and leave llie crown adhering to the top. If pine- 
 apples be not cut soon after they begin to colour, 
 they fall greatly oft" ill flavour and nolinesa,aiul lUat 
 sharp luscious taste, so much admJJ'*'^, becomti* 
 iiisitiid. 
 
'oe 
 
 UNIVERSAL RECKIPT bOOK 
 
 To deatr^t) inscL.s in pines. 
 
 Tf the plants by proper culture be kept healthy 
 and vigorous, insects will not annoy, but leave 
 ihem. The coccus hesperides seems to delight in 
 disease and decay, as flies do in carrion. Tiie follow- 
 ing recipe may safely be applied to pine-apples in 
 any state, hut certainly, best to crowns and suck- 
 ers, ats'viking them in August: to olliers it niay, 
 at any rate, be used in the March shifting, when 
 ihey are shaken out of their pots: 
 
 Take of soft soap, 1 pound; flowers of sulphur, 
 I pouml; tobacco, half a pound; nux vomica, 1 oz. ; 
 soft water, 4 gallons; boil all these together till the 
 liquor is reduced to 3 gallons, and set it aside to 
 cool. In this liquor immerse ihe whole plant, after 
 the roots and leaves are trimmed for potting. 
 Plants in any other state, placed in the bark-bed, 
 may safely be watered over head with the liquor 
 reduced m strength by the addition of a third part 
 of water. As the bug harbours most in the angles 
 of the leaves, there is the better chance that the me- 
 dicated water will be effectual, because it will there 
 remain the longest, and there its sediment will set- 
 tle. The above is a remedy for every species of 
 the cocc'.is; and for most insects, on account of its 
 strength and glutinous nature. Its application will 
 make the plants look dirty; therefoi-e, as soon as the 
 intended effects may be supjjosed to have followed, 
 ■whatever remains of the liquor on the leaves should 
 be washed oft' with clean water. It would be im- 
 proper to pour a decoction charged with such of- 
 fensive materials, over fruiting plants. 
 Other methods. 
 
 Turn the plants out of tiie pots, and clean the 
 roots; then keep them immersed for 24 hours in 
 water in which tobacco stalks have been infused: 
 the bugs are then to be nibbed off" with a sponge, 
 and ()lants, after being washed in clean water and 
 dipped, are to be repotted. 
 
 In the " Caledonian Hortic jltural Transactions," 
 a similar mo<le is described, onlj' in the place of to- 
 bacco-juice, flowers of sulphur are direct( d to be 
 mixed with the water. With a bit of bass-mat, 
 fixed on a small stick, and dipt in water, displace 
 as many of the insects as can be seen. Then im- 
 merse the plants in a tub of water, containing about 
 1 lb. of flowers of sulphur to each garden potful. 
 Let tiiem remain covered in the water 24 iiours, 
 then lay them with their lops downwards to diy, 
 and re-pot them in the usual manner. 
 
 The experience of Hay, one of the best practi- 
 cal gardeners in Scotland, leads him to conclude, 
 that even moderate moisture is destructive to these 
 insects. For many years, h regularly watered 
 his pine plants over head with the squirt, during 
 the smmer montiis: this was done only in the 
 evening: it never injured the plants; and the bug 
 never appeared u,/on them. 
 
 To plant vines. 
 
 Vines are commonly either trained against the 
 back wall, or on a trellis uiiiler the glass roof. In 
 the former case, the plants are always placed inside 
 the house: but in the latter, there are two opinions 
 among practical men, one in favour of planting 
 them outside, and the other inside the parapet 
 wall. 
 
 Abercrombie says, " Let them be carefully 
 turned out of the p'^ts, reducing the balls a little, 
 and singling out the matted root?. Then place 
 them in the pits, just as deep in the earth as they 
 were betore, carefully spreading out the fibres, and 
 filling in with fine sifted earth, or with vegetable 
 mould. Settle all with a little water; and let them 
 have plenty of free air every day, defending them 
 from very severe frost or nruch wet; which is all 
 the care they will require till they begin to push 
 voung sitouts. 
 
 Composts Jor vines. 
 
 The following are the materials and proportions 
 of a good compost, recommended by Abercrom- 
 bie: — pf top-spit sandy loam, from an upland pas- 
 ture, oiie-thir(l p4rt; unexhausted brown loam from 
 a garden, one-fourth part; scrapings of roads, free 
 from clay, and repaired with gravel or slate, one- 
 sixth part; vegetable mould, or old tan reduced to 
 earth, or rotten stable-dung, one-eighth part; shell 
 marl or mild lime, one-twelfth part. The border! 
 to be from 3 to 5 feet in depth, and, where practi- 
 cable, not less than 4 feet wide in surface within 
 the house, communicating with a border outside 
 the building, of not less than ten feet wide. 
 '/'o choose the plants. 
 
 Vines are to be had in the nurseries, propagated 
 either from layers, cuttings, or eyes; and, provided 
 the plants be well rooted, and the wood ri\)e, it is 
 a mailer of indifference from which class the choice 
 is made. 
 
 Speedy mode of storinq' a nexo grape house. 
 
 This mode is only to be adopted where a vinery 
 previously exists in the garden, or where there is 
 a friend's vinery in the neighbourhood. 
 
 In the end of June or beginning of July, when 
 the vines have made new shoots from 10 to 12 feel 
 long, and about the time of the fruit setting, selecl 
 any supernumerary shoots, and loosening theia 
 from the trellis, bend them tlown so as to make then 
 form a double or flexure in a pot filled with earth, 
 generally a mixture of loam and vegetable mould, 
 taking care to make a portion of last year's wood, 
 containing a joint, pass into the soil in the pot 
 The earth is kept in a wet state: and, at the samt 
 time, a moist warm air is ■naintained in the house 
 In about ten days, roots are found to have proceed 
 ed plentifully from the joint of last year's wood 
 and these may be seen by merely stirring the sur- 
 face of the earth; or sometimes they may be ob- 
 served penetrating to its surface. The layer may 
 now be safely detached, very frequently it contains 
 one or two bunches of grapes, which continue to 
 grow and come to perfection. A layer, cut off" in 
 the beginning of July, generally attains, by the 
 end of October, the length of 15 or 20 feet. A 
 new gfa[)e-house, therefore, might in this way be 
 as coinplelely furnished with plants in thi-ee 
 months, as by the usual method, above described, 
 in three years. 
 
 Jinother mode. 
 
 A mode of more general utility than the forego- 
 ing, is to select the plants in the nursery a year 
 before warned, and to order them to be potted in- 
 to very large pots, baskets, or tubs, filled with tlie 
 richest earth, and plunged into a tan bed. They 
 will thus make shoots, which, the first year aftei 
 removal to Ihe.r final destination, will, under or- 
 dinary circumstances, produce fruit. 
 To prune and tram vines. 
 
 The methods of pruning established vines ad- 
 mit of much diversity, as the plants are in diffei>- 
 ent situations. Without rtckoning the cu'ting 
 down of young or weak plants alternately, to the 
 lowermost summer shoot, v.hich is but a tempora- 
 ry course, three different systems of pruning arc 
 adopted. 
 
 The first is applicable only to vines out of doors; 
 but it may be transfen-ed to plants in a vinery, 
 without ai'y capital alteration. In this method 
 Oiie perpendicular leader is trained from the stem, 
 at the side of which, to the right and left, the 
 ramifications spring. Soon after the growing sea- 
 son has commenced, such rising shoots, as are 
 either in fruit or fit to be retained, or are eligibly 
 placed for mother-bearers next season, are laid in, 
 eillier horizontally, or with a slight diagonal '-"se, 
 ac SI melhing less than a foot distance, meastariDg 
 
HORTICULTURE. 
 
 2t*. 
 
 trorn one bearinjj shoot to the next: the rising 
 shoots, iiiteiiili-d to Ibrtn young wood, siiould be 
 taken as near llie origin of tiie branch as a good 
 one o^'i'fs, to lillow of cutting away, be\ ond tlie 
 adopted lateral, a greater cjuantity of liie branch, 
 its it becoi.ies old wood; the new-sprung laterals, 
 not wanted for one of these two objects, are pinch- 
 ed off". The treatment of those retained, during 
 the rest of the summer, thus diflTers: — As l.ie shoots 
 in bearing extend in growth, they are kept stopped 
 about two eyis heyond the fi'uit: — the coronate 
 shoots, cultivated merely to enlai'ge the provision 
 of wo'id, are divested of embryo bunches, if they 
 show any; but are trained at full length as they ad- 
 vance dui'ing the summer, until they reach the al- 
 lotted boivids. In the wiutei-pruning, there will 
 tlius be a good choice of mother-bearers. That 
 nearest ihe origin of the former is retained, and 
 the others on the same branch are cut away: the 
 'rest of the blanch is also taken off", so that the ohl 
 wood may terminate uith the adopted lateral: the 
 adopted shoot is then shortened to two, three, four, 
 or more eyes, according to its place on the vine, 
 its own strength, or the strength of the vine. The 
 lower shouts are pruned in the shortest, in order 
 to kee[) the means of always supplying young wood 
 at the bottom of the tree. 
 
 Second method. 
 
 The second method is to head the ni^Uiral lea<Ier, 
 so as to cause it to throw out two, three or more 
 principal clioots; these are trained as leading 
 braiches; and in the winter-i)runing are not re- 
 duced, unless to shape them to the limits of the 
 house, or unless the plant appears too weak to sus- 
 tain them at leiiglh. Laterals from these are cul- 
 tivated about twelve inches apart, as mother-bear- 
 ers; those in fruit are stopped in summer, and af- 
 ter the fall of the leaf are cut into one or two eyes. 
 From the i.pi)earance of the mother-bearers, thus 
 shortened, this is called spur-i)ruiiing. 
 'J'hir,. met/tod. 
 
 The third plan seems to flow from taking the 
 second as a foundation, in having more than one 
 aspiring leader; and from joining the superstruc- 
 t'lre of the first system imiiiediately to this, in re- 
 serving well-placed shoots to come in as bearing 
 wood. Thus, supposing a stem, which has been 
 headed, to send up four vigo"ous competing lead- 
 ers, two are suffered to bear fruit, and two are di- 
 vested of such buds as break into clusters, and 
 trained to the length of 10, 12, 15 feet, or more, 
 for mother-bearers, which have borne a crop, are 
 cut down to within two eyes of the stool or legs, 
 according to the strength of the plant; while the 
 reserved shoots lose no more of their tops than is 
 iiecessary to adjust them to the trellis. 
 I'd prune vines to advantage. 
 
 [n pruning vines, leave some new branches every 
 Vear, and take away (if too many) some of the 
 old, v\hich will be of great advantage to the tree, 
 airi much increase the quantity of fruit. When 
 yo\i trim your vine, leave two knots, and cut them 
 off" the next time; for usually the two buds yield a 
 bunch of gra[)es. Vines, thus pruned, have been 
 known to bear abundantlj', whereas others, that 
 have been cut close to please the eye, have been 
 almost barren of fruit. 
 
 To mature grafjes by incision of the vine baric. 
 
 It is not of mu(di consequence in what part of 
 the tree the incision is matle; but in case the 'ruiik 
 is very large, the circles ought to be made in the 
 smaller branches. All shoots, which come out 
 from the root of the vine, or from the front of the 
 trunk, situated below ihe incision, must be I'emov- 
 «.(' as often as they appear, unless beax.ng wood is 
 particularly wanted to fill up the lower part of the 
 wall in which case one or two shoots may be left. 
 i N 
 
 Vines growing in forcing houses are equally im- 
 proved in point of size and flower, as well as madf 
 to ripen earlier, l)y taking away circles of liark 
 The lime for doing this is when the fruit is set, 
 and the berries are ab'iut the size of small shot. 
 The removeil circles may here be made widei than 
 on vines growing in the open air, as the bark is 
 sooner renewed in forcing houses, owing to the 
 warmth and moisture in those places. Half an 
 inch will not be too great a width to take off" in a 
 circle from a vigorous growing vine; but I do not 
 recommend the operation to be peiformed at all in 
 weak trees. 
 
 This practice nay be extended to other fruits, 
 so as to hasten their maturity, especially figs, >n 
 which there is a most abundant how of returning 
 sap; and it demonstrates to us, why old trees are 
 more disposed to bear fruit than voung ones Mil- 
 ler informs us, that vineyards in Italy are thought 
 to improve eveiy year by age, till they are 50 years 
 old. For as trees become old, the returning ves- 
 sels do not convey the sap into the roots with the 
 same facility they did when young. Thus, by oc- 
 casionally removing circles of bark, we only antici- 
 pate the process of nature. In both cases, a s*ag- 
 nation of the true sap is obtained in the fruiting 
 branches, and the redundant nutriment then passes 
 into the fruit. 
 
 It often happens after the circle of bark has been 
 removed, a small portion of the inner bark adheres 
 to the alburnum. It is of the utmost importance 
 to remove this, though ever so small, otherwise, 
 in a very short space of time, the communication 
 is again established with the roots, and little or no 
 eft'ect produced. Therefore in about ten days aftei 
 the first operation has been performed, look at the 
 part from whence the bark was removed, and sepa- 
 rate any small i)ortioii which may have escaped the 
 knife the first time. 
 
 To prevent the dropping off of grapes. 
 
 Make a circular incision in the wood, cutting 
 away a ring of bark, about the brendth of the 
 l'2th of an inch. The wood acquires greater size 
 about the incision, and the oi)eration accelerates 
 the maturity of the wood, and that of the fruit 
 likewise. The incision should not be made too 
 deep, and further than the bark, or it will spoi. 
 both in the wood and the fruit. 
 
 To retard the sap. 
 
 At "-ertain periods, prev(;ntiiig or retarding the 
 mounting of the saj), tends to produce and ripen 
 the fruit. An abundance of sap is found to increase 
 the leaf buds and decrease the flower buds. A pro- 
 cess to retard sap has long been employed in the 
 gardens of Montreuil. The practice is to divari- 
 cate the sap as near the root as may be, by cutting 
 off the main stem, and training two lateral branch- 
 es, from which the wall is to be filled. — Another 
 process of interrupting the rising of the sap, by 
 separating the bark, has been long in practice in 
 vine-forcing houses; this is done when the grapes 
 are full grown, and is found to assist the hark in 
 diminishing the aqueous, and increasing the sac- 
 charine juice. 
 
 2% destroy insects in vines. 
 
 The red spider is the grand enemy to the vine; 
 after every winter's pruning and removal of the 
 outward rind on the old wood, anoint the branches, 
 shoots and trellis, with the following composition, 
 the object of which is the destruction of tlieir eggs 
 or larvae: — 
 
 Soft soap, 2 lbs. flour of sulphur, 2 lbs. leaf of 
 roll tobacco, 2 lbs. uux vomica, 4 oz. turpentine, 
 1 English gill. 
 
 Boil the above in 8 English gallons of soft river 
 water, till it is reduced to six. 
 
 Lay on this composition, milk war.n, with * 
 
898 
 
 UNIVERSAL RECEIPT BOOK. 
 
 painter's anish: then with a S|>onge carefully anoint 
 every br-tiich, slioot, and bud; being sure to rub it 
 well in*-^ every joint, hole, and angle. If the 
 house is much infected, the walls, flues, rafters, 
 ix.c. are also to be painted over with the same 
 liquor. "Watering over the leaves and fruit at all 
 limes, except the ripening season, is the preventive 
 recommeiHled, and which all gardeners approve. 
 To protect grapes from wasps. 
 
 Plant near tlie grapes some yew-trees, and the 
 wat|>3 will so far prefer the yew-tree berries, as 
 wholly to neglect the grapes. 
 
 To take off superfiuous suckers from shnibs. 
 
 Many flowering shrul)s put ort strong suckers 
 from the root, such as lilacs, syringa, and some of 
 the kinds of roses, which take greatly from the 
 strength of the mother plant, and which, if not 
 wanted for the purpose of planting the following 
 season, should be twisted off, or otherwise de- 
 stroyed. 
 
 To renovate old apple trees. 
 
 Take fresh made lime from the kiln, slake it 
 well with water, and well dress the tree wiih a 
 brush, and the insects and moss will be completely 
 destroyed, the outer rind tall off", and a new, 
 smooth, clear, iiealthy one formed, and the tree 
 assume a most healihy appearance and produce 
 the finest fi'uit. 
 
 Treatment of apple trees. 
 
 The limbs of apple trees are recommended by 
 some to be brushed all over in the midst of sum- 
 mer: but it is difiicult to brush the brandies of 
 trees when the fi-uit is upon them. Instead of 
 orushing the trees in summer, as soon as the leaves 
 nave fallen, every tree should he caiefully and 
 freely pruned, this will open a passage to the sun 
 and air, and will contribute to health in the future 
 season. In addition to this, says a correspondent 
 of the Monthly Magazine for 1820, 1 should re- 
 eomraend brushing off the moss and cutting out 
 the cankered parts at any season this is convenient, 
 and 1 further recommend the tree to be anointed 
 some feet from the ground wiih a composition of 
 sulphur and goose oil, and, uidess the orchard is 
 ploughed, which is vtiy much the case in Shrop- 
 shire and Herefordshire, the soil should be opened 
 at the roots. 
 
 To render nev) pippins productive. 
 
 To render it more hardy, the fari.ia of the pip- 
 pin should be introduced to the flower of the Sibe- 
 rian crabb, whereby a mule is produced, which 
 ripens in cold and exposed situations, yet retaijis 
 the rich flavour of the other parent. But these 
 hybrid, or mule productions, in a few generations 
 return to the character of the one or the other va- 
 riety. A most excellent variety of this apple, call- 
 ed the Dijwnton pippin, has been obtained by 
 introducing the farina of the golden to the female 
 flower of the orange pippin, ind the progeny is 
 more hardy than either parent. 
 
 To obtain early fruit by exhibiting the trees. 
 
 Mr Knight, having trained the branches of an 
 apple tree against a southern wall, in winter 
 loosened them to their utmost, and in spriiig, when 
 the fiowet-buds began to appear, the brandies wei'e 
 again trained to the wall. The blossoms soon ex- 
 panded, and produced fruit, which early attained 
 perfect nUiturity; and, what is more, the seeds from 
 their fruits afforded plants, which, partaking of the 
 quality of the parent, ripened their fruit very con- 
 siderably earlier than other treer raised at the same 
 time from seeds of the same fruit, which had grown 
 ill the on-hard. 
 
 To hasten the ripening of ■wall-fruit. 
 
 Painting the wall with black paint,- or laying a 
 ft imposition of tlie same colour, produces not only 
 more in quantitj', in the pioporlion of live to three, 
 
 but the quality is also superior in size and flavout 
 to that which grows against the walls of the natura 
 colour. But the trees must be clear of insects, or 
 >hey will thrive, from the same cause, more than 
 the fruit. 
 
 To preserve plants from frost. 
 
 Before the plant has been exposed to the sun, or 
 thawed, after a night's frost, sjirinkle it well wit! 
 spring-water, in which sal-ammoniac or commor 
 salt lias been infused. 
 
 To engraft the coffee tree. 
 
 Plant in small hampers, during the rainy season, 
 young plants raised by seed, when they ar^^ fron> 
 12 to 18 inches high. Place them in the jhade, 
 until they are quite recovered, tlien remoie thera 
 in the hampers, respectively, to the foot of the 
 coffee trees chosen for the mother plants, which 
 ought to be of the most healthy and productive 
 kind. 
 
 These latter should he cut down to within 3 of 
 4 inches of the ground, to make theirj throw out 
 new wood near their roots. It is thofe shoots which 
 are grafted, when they are about a foot or 15 in- 
 ches long, upon the seedling plants in the hampers 
 placed round the mother jilants. The hampers 
 should be in part buried in the ground, to preserve 
 the earth within them moist. 
 
 There are several ways of performing the opera- 
 tion of grafting; but we shall give only the two 
 following, which seem most likely to answer the 
 purpose, without calling upon the cultivator to 
 pursue too complex a process: — 
 
 1st. Draw together the stem of the plant in the 
 hamper, and one of the branches of the mother 
 plant. Then make a longitudinal incision on each 
 of them, of the same lengtn: bring the two in- 
 cisions together, so that one wound covers the 
 other; bind them iirmly together, and finallv cover 
 them with a mixture of clayey earth and cow dung. 
 It would be useful to cut off the top of the plant in 
 the hamper, in order to lorce tlie sap into the 
 branch of the mother plant. 
 
 2d. Draw together the tree in the hamper ana 
 the branch of the mother plant, as before; and take 
 oft' from 3 to 8 inches of the head of the former. 
 , Then make a triangular incision upon this cut, and 
 a similar one on the brancii of the mother plant, 
 to unite the two wounds; make them fast together, 
 and cover them with the same composition as be- 
 fore; then place the branch upright by means of a 
 prop. When the parts are firmly knit together, 
 cut the branch away from the mother plant, and 
 the engrafting is completed. 
 
 Young trees, thus engrafted, after remaining one 
 or two years in the nursery, should be removed to 
 the plantation they are designed for. Th'S method 
 is highly useful to the fruit trees which ao not pro- 
 pagate, with all their best qualities, by means of 
 seed. In the same manner, excellent varieties of 
 spice trees may be raised from plants propagated 
 by seed. 
 
 To preser^te fruit trees in blossom from frost. 
 
 Surround the trunk of the tree in blossom with 
 a wisp of straw or hemp. The end of this sink 
 by means of a stone tied to it, in a vessel of spring 
 water at a lif-k- distance from the tree. One ves- 
 sel will .lonveniently serve two trees; or tlie cord 
 •nay be lengthened so as to surround several before 
 Its end is plunged into the water. It is necessaiy 
 that the vessel should be placel in an open sit'i»- 
 tion out of the reach of any shade, so that the it isX 
 may produce all its etlects on the water by means 
 of the cord communicating with it. 
 
 Chinese mode of propagating fndt trees. 
 Strip a iiig of baik, about an incli in wiatfi, 
 from a bearing branch, surround the place with a 
 ball of fat earth or loam, bound fast to the branclj 
 
HORTICULTURE. 
 
 29.« 
 
 with a piece of matting: over this they suspend a 
 pot or horn, with water, ha'inga small hole in the 
 bottom just sufficient to let the water drop, in or- 
 der to keep the earth constantly moist. The 
 branch throws new roots into the earth just above 
 the place wliere the I'iug of baric was stripped 
 ort". The operation is ])erformed in the spring, 
 and the hrancli is sawj) olV and put into the ground 
 at the fall of the leaf. 'I'he following year it will 
 hear fruit. 
 
 This mode of propagating, not only fruit trees 
 but plants of every description, received particular 
 attention from the editor while in China, and has 
 since been practised by him in this country with 
 never failing success. The mode he has adopte(! 
 is this: — A common tin cup has a round hole 
 punched in the bottom, a little larger than will 
 admit the stem of the l>ranch it is intended to re- 
 ceive. A slit is then to be made from the edge 
 down one side and along the bottom to the central 
 apertne. The two sides can thus be separated so 
 as to let in the branch without injury; it is then 
 closed up, the cup filled with loom mixed with 
 chopped moss, and another cup or gourd pierced 
 with a small hole suspended from a branch above. 
 This is to be ke[)t fille<l willi water. The time to 
 do this is in the spring just before the sap rises. 
 In the fall the limb, as before staled, is to be taken 
 off below tlie cup and planted, with all the earth 
 tliat adheres to the roots. 
 
 7'o heal vtonnds in trees. 
 
 This raethoil consists in making a varnish of 
 common linseed oil, rendered very drying, by 
 boiling it for the space of an hour, with an ounce 
 of litharge to each pound of oil, mixed with cal- 
 cined bones, pulverized and sifted, to the consis- 
 tence of an almost liquid paste. With this paste 
 the wounds are to be covered, by means of a brush, 
 after the bark and other substance have been pared, 
 so as to render the whole as smooth and even as 
 possible. The varnish must be applied in dry 
 weather, in order that it may attach itself properly. 
 Composition fur Iceiding -wounds in trees. 
 
 Take of dry poundeil chalk, 3 measures; and of 
 conunon vegetable tar, 1 measure; mix them tho- 
 roughly, and b'oil them, with a low heat, till the 
 composition becomes of the consistency of bees- 
 wax; it may be preserved for use in this state for 
 any length of time. If chalk caimot conveniently 
 be got, dry brick-dust may be substituted. After 
 the broken or decayed limb has been sawed off, 
 the whole of the saw cut must be very carefully 
 pared away, and the rougu edges of the bai-k, in 
 particular, must be made ijuite smooth: the doing 
 of this properly is of great consecjuence; then la}' 
 on the above composition, hot, about the thickness 
 of half-a-crown, over the wounded place, and over 
 the edges of the surrounding bark; it should be 
 spread with a hot trowel. 
 
 To p, opagate /lerb.i by s'ips and cuttings. 
 
 Many kinds of pot-herbs may, in July, be pro- 
 pagated by cuttings orslii)s, which may be planted 
 out to nurse on a shady border for a few weeks, or 
 till they have struck root, and may then be planted 
 out where they are to remain. If made about the 
 middle, or end of the mouth, they will be ready 
 for transplanting before the end of August, and in 
 tViatcase will be well established before the winter. 
 The kinds are marjoram, mint, sage, sorrel, tansy, 
 "nrragons, and thyme. 
 
 To prevent llie groiuth of -weeds round young fndt 
 trees. 
 
 To diminish the growth of weeds round fruit 
 trees, spread on the ground round the fresh trans- 
 planted trees, as far as the roots extend, the refuse 
 Ltalks of flax after the fibrous parts have been sepa- 
 li'Ved. This gives them very surprising vigour, as 
 
 no weeds will grow under flax refuse, and the earth 
 remains fresh and loose. Old trees treated in the 
 same manner, when drooping in an orchard, will 
 recover, and push out vegerian shoots. In place 
 of flax stalks, the leaves which foil from tiees in 
 autumn may be substituted, but they must bi co- 
 vered with waste twigs, or any thing else that can 
 prevent the wind from blowing them awav. 
 To avoid the bad effects of iron nails, &c. on fndt 
 trees. 
 
 It often happens that some of the limbs of fruiJ 
 trees, trained against a wall, are blighted, and die; 
 while others remain in a healthy and flourishing 
 state. This has hitherto been erroneously attribu- 
 ted to the effects of lightning; but from closer ob- 
 servation, and from several experiments, it has 
 been found to arise from the corroding effects of 
 the nails and cramps with which trees in this situa- 
 tion are fastened. To avoid this inconvenience, 
 therefore, it requires only to be careful in ]n'event- 
 ing the iron from coming in contact with the bark 
 of the trees. 
 
 To destroy moss on trees. 
 
 Remove it with a hard scrubbing brush in Feb- , 
 ruary and March, and wash the trees with cow 
 dung, urine, and soap-suds. 
 
 To protect trees and shriibs from the attack of 
 hares. 
 
 Take three pints of melted tallow to one of tar, 
 and mix them well together, over a gentle fire. In 
 November, take a small brush, and go over the 
 rind or bark of the trees witli a mixtuie, in a milk 
 warm state, as thin as it can be laid on with the 
 brush. This coating will not hinder the juices or 
 sap expanding, in the smallest degree. Its efficacy 
 has been proved, by api)lying the liquid to one tree 
 and missing another, when the latter has been at- 
 tacked, and the former left. During five years* 
 experience, of the besmeared, the first two years, 
 not one was injured afterwards. If all the bark 
 were properly gone over with the mixture, they, 
 probably, would not need any more for some years. 
 To prevent the propagation of insects mi apple 
 trees. 
 
 Let a hard shoe brush be applied to ever}' infected 
 limb, as if it were to coach harness, to get off the 
 dirt, after which, with the tin box and brush, give 
 the limbs a dressing, leaving them exposed to the 
 sun, to inhale the efficacy of the application. This 
 should be repeated occasionally during the sum- 
 mer, choosing always a dry time, and warm clear 
 sunshine. 
 
 To prevent the ravages of the gooseberry catei^pil 
 lar. 
 
 The only remedy is by placing something about 
 the stem, or among Che branches of the bush, the 
 smell jf which is obnoxious to flies, and wijich 
 they will not approach; the smell of coal-tar is 
 said to keep off the caterpi.iars; the fact is, that 
 it kept off the fly. The practice is to wi<.p a beam 
 or twist of seed, strongly impregnated with this 
 strong-scented bitumen, round the stem of the 
 bush: and no caterpillar will touch a leaf. 
 
 Other remedies are used, such as soap-suds 
 thrown over the bushes, lime, chimney-soot, and a 
 strong decoction of elder-leaves; but who can eat 
 gooseberries and currants after they have been he-, 
 smeared with such filthy materials? keeping off the 
 P_ by the smell of something which is disagreea- 
 ble to it, goes to the root of the evil at once, and 
 there is nothing in the smell of coal-tar which cau 
 excite a prejudice in the most delicate stomach. 
 Another method. 
 
 A few small pits or holes, from 12 to 15 inches 
 deep, being dug Among the bushes, at convenient 
 distances, all the surface mould immediately under 
 and near to the bushes, wherein the greatest quan~ 
 
300 
 
 UNIVETISAL RECEIPT BOOK.. 
 
 titv of sliclls is likely to be deposited, is taken off 
 with a common j;;ar(k-n lioe, and buried in these 
 noles or pits; after which the whole surface is 
 carefully dug over, to a considerable depth. 
 VVhere%er these o])erations are properly perform- 
 ed, no apprehension of loss from this kimi of cater- 
 pillar need be entertained. 
 
 To cure the disease in apple trees. 
 Brush oft" the wiiite down, clear off the red stain 
 underneath it, and anoint the places infected with 
 a liquid mi.\ture of train oil and Scotch snuff. 
 Another method. 
 Orchards are occasionally much injured by an 
 ;nsect appearing like a white efflorescence; wl.en 
 bruised between the fingers it emits a blood red 
 fluid. Mix a quantity of cow-dung with human 
 urine, to the consistence of paint, and let the in- 
 fected trees be anointed with it, about the begin- 
 ning of March. 
 
 Tq cure the canker in apple trees. 
 The only means of preventing the canker worm, 
 which destroys the young fruit, and endangers the 
 life of the tree, when discovered, and which in 
 many instances has proved to be effectual, was en- 
 circling tiie tree, about knee high, with a streak 
 of tar, early in the spring, and occasionally adding 
 a fresli coat. 
 
 In other trees. 
 Cut them off to the quick, and apply a piece of 
 sound bark from any other tree, and hind it on 
 with a iian. el roller. Cut off the canker, and a 
 new shoot will grow strong, but in a year or two 
 you will find it cankered. 
 
 To cure ulcers in elm trees. 
 The re.nedy consists in boring every tree at- 
 tacked by the disease, at the ulcer itself; and in 
 applying a tube to the hole occasioned by the 
 borei-, penetrating about 9 lines in depth. The 
 sound trees, whicii are also bored, afford no liquor, 
 whereas those that are ulcerated afford it in great 
 abundance, increasing particularly in fine weather, 
 ind wiien the wound is exposed to the south. 
 Stormy weatiier, and great winds, stop the affu- 
 sion. In this manner the ulcers dry and heal in 
 48 hours. 
 
 To cleanse orchard trees by lime. 
 The use of lime has been highly recommended in 
 the dressing of old moss-eaten orchard trees. 
 Some fresh made lime being slaked with water, 
 and some old worn out apjjle-trees well dressed 
 with it with a brush, the result was, that the in- 
 sects and moss were destroyed, the outer rind fell 
 off, and a new, smooth, clear, liealthy one formed; 
 the trees, although 20 years old, assuming a most 
 healthy appearance. 
 
 To cure blight in fruit trees. 
 A smothering straw-fire should be made early in 
 October, in calm weatiier, under each tree, and 
 kept up during an nour or nAore. This done, 
 scrape the moss and other impurities from the 
 trunk, and from every obscure hole and corner; set 
 your ladders to the branches, carefully cleaning 
 them in the same way, taking from the remaining 
 leaves every web, or nidus, ot insects, if need be, 
 wash the trunk, and all the larger wood, with a so- 
 lution of lime and dung. Last of all, it is neces- 
 sary to destroy the insects, or eggs, which may 
 have dropped upon tlie ground, and may be use'"'d 
 tp loosen the soil in llie circumference. In the 
 spring, or early blighting season, apply your lad- 
 ders, make a careful survey of every degree, and 
 act in consf.qutnce; repeat this monthly, picking off 
 all bligiits by hand, and using the water engine 
 where abluluni may be necessary. To those who 
 nave fiuil, or the market profit, thereof, every 
 orchard ot garden, little or great, will amply repay 
 such trouble <4ud expense. 
 
 Another method. 
 Trees newly transj/laiited, in general, escape >* 
 attacks, when other trees, of the same kind ol 
 fruit, grown in the same situation, have been nearl. 
 destroyed. Peach and nectarine trees should b 
 dug lip, once in every five or six years, and replant 
 ed with fresh mould. By this method, a large 
 quantity of fruit of a s iperior kind will be ob 
 tained. The covering of trees with mats, b> 
 almost totally depriving them of light, has a ten 
 deiicy to create Idight, which often attends an ex 
 cess of heat or cold. 
 
 7'o preserve apple trees from blight. 
 By washing the branches with quick lime it will 
 preserve the trees from bli£;(it, and insin-e a crop; 
 those which escaped washing suffered from ttie 
 blight, whilst the others produced a good cr.ip. 
 To prevent the blight or milde~.j from injuring 
 orchards. 
 Rub tar well into the bark of the apple trees 
 about four or six inches wide round each ti'^e, and 
 at about one foot from the ground. This effectually 
 prevents blight, and abundant crops are the conse- 
 quence. 
 
 To prevent mildew on fruit trees. 
 Take one quart of watk)' (a Russian spirit pre- 
 pared from the distillation of rye, and resembling 
 in every respect the whiskey of Scotland), two 
 pounds of powdered su phur; two ounces of cop- 
 peras, and a small quantity of camphor. Dissolve 
 first the camphor, reiluced to jiowder, gradually iu 
 the spirit, then dissolve also the copperas in it; 
 then rub in gradually the powdered sulphur into 
 the solution, when tlie wiiole will form a mixture 
 of a thickish consistence. The fruit trees, in the 
 spring of the year, immediately after being cleaned 
 and tied u|), are to have their trunks and all their 
 branches completely covered with this mixture, 
 by means of a large painter's brush. 
 
 'J 'o prevent mildeiv on peach trees. 
 In the months of January and February, if tne 
 trees are in a stunted or sickly state, take away all 
 the old mould from the roots as carefully as possi- 
 ble, and |)ut in its place fresh rotten lui f fron* an 
 old pasture, without any dung; anil the trees will 
 not only recover their health, but produce a crop 
 of fine swelled fruit. 
 
 I'o prevent gumming in fruit trees. 
 To prevent gumming, or the spontaneous exuda- 
 tion of gum from the trunks of fruit trees, which 
 injures, to a considerable extent, the growth and 
 strength of the tree. 
 
 Take of horse dung any quantity, mix it well up 
 with a (juantity of clay and a little sand, so as to 
 make a composition; then add a quantity ot pitch 
 tar (what is put upon cart wheels), and form a wet- 
 tish composition of tlie whole. The fruit trees, in 
 the spring of the year, after they are cleaned and 
 tied \x\), are to have their trunks and stems com* 
 plelely bedaubed or covered with this >..ixture. 
 To cidtivate the cucumber. 
 To produce cucumbers at an early season, is an 
 object of emulation with every gardener; and there 
 is scarcely any person, who has not his cucumber- 
 bed in his garden. Cucumbers are forced in hot- 
 beds, pits, and hot-houses, and the heat of fire, 
 steam, and dung, have been a[)plied to their cul- 
 ture; but dung is the only tiling yet found out, 
 by the heat of which the cucumber may be advan* 
 tageously cultivated. 
 
 Soil. 
 Cucumbers, like every other plwit, will grow iu 
 any soil, though not with the same degree of vigour 
 provided they be supiilied with a sufficiency of 
 heat, light, wat* r, and air. 
 
 For early forcing. 
 Abercroinbie recommends a mould or couipoil 
 
HORTICULTURE. 
 
 501 
 
 of the fnllowing; materials: — One-third ot rich top- 
 spit earth, tVnm an uplaml pasuire, one-half of ve- 
 getalile mould, and nne-sixth of well deuotnposed 
 horse diiii!!;, with a small quantity of sand. 
 
 McPhail used ve°;elahle mould, made from a 
 mixture of the leaves of elm, lime, heech, syca- 
 more, horse and sweet chesnut, spruce and Scotch 
 fir, walnut, laurel, oak, evergreen, oat, ash, &c. 
 and among them withered grass, an»l weeds of 
 various sorts. This vegetable mould is preferable 
 to any e*'ier. 
 
 Compose Ksed in Keio garden. 
 
 Of light loam, a few months from the common, 
 one-tliird part; the best rotten dung, one-third part; 
 leaf mould, and heath earth, etiual parts, making 
 together one-third jiart; the whole well mixed for \ 
 use. 
 
 To form the seed. 
 
 If one light fi-ame will be large enough for ordi- 
 nary purposes, choose a dry sheltered part of the 
 melon gi-ound, and forma bed. When high winds 
 are suffered to blow against a cucumber bed, they 
 have a very powerful effect on it; therefore, wlien 
 a cucumber bed is about to be formed, tiie first ob- 
 ject of consideration should be, to have it sheltered 
 from the high winds and boisterous stormy wea- 
 ther. Having put on the frame, and waited till 
 the bed is fit for moulding, lay in 5 or 6 inches 
 depth of the proper earth or compost. 
 Solving. 
 
 Abercrombie sows sjme seeds in the layer of the 
 earth, which he spreads over the bed, putting them 
 in half an inch deep. He also sows some seeds in 
 two, three, or more smaH pots, of the same kind 
 of earth, which may be plunged a little into that of 
 the bed. 
 
 To raise plants from cnttings. 
 
 Instead of raising cucumber plants from seed, 
 diey may be laised fi'om cuttings, and thus kept on 
 from year to year, in the following manner: — take 
 a shoot which is ready for stopping, cut it off below 
 the joint, then cut smooth the lower end of the 
 slioot or cutting, and stick it into fine leaf or other 
 rich mould, about an inch deep, and give it plenty 
 of heat, and shade it from the rays of the sun till 
 it be fairly struck. Hy this method, cucumber 
 plants may readily be propagated. 
 
 Treatment till removed to tlie fniiting' bed. 
 
 After sowing, continue the glasses on the frame; 
 giving occasional vent above for .he steam to eva- 
 porate. The plants will be up in a few days, when 
 it will be proper to admit air daily, but more 
 guardedly, at the upper ends of the lights. In 
 frosty weather, hang part of a mat over 'he aper- 
 ture. When the plants are a little advanced, with 
 the seed leaves about half an inch broad, take them 
 up, and prick some in small pots of light earth, 
 prc.iously warmed by the heat of the bed. Put 
 three plants in each pot, and insert them a little 
 slopingly, ijuite to the seed-leaves. Plunge the 
 pots into the earth; and prick some plants also into 
 the earth of the bed. Give a very little water just 
 to the roots; the water should be previously wai-m- 
 ed to the temperature of the bed. Draw on the 
 glasses; but admit air daily, to promote the growth 
 of the plants, as well as to give vent to the steam 
 rising in tne bed, by tilting the lights behind, from 
 balf an inch to an inch or two high, in pro[)ortion 
 to the heat of the bed, and the temperature of the 
 *eather. Cover the glasses eveiy night with gar- 
 den mats, and "emove them timely in the morn- 
 ing. Give twice a week, once in two days, or 
 daily, according to the season, a very light water- 
 ing. Keep up a moderate lively heat in the bei, 
 ay requisite linings of hot dung to the sides. 
 To g^iard the seeds from mice. 
 
 i^y a pane of glass over the pot or pan till they 
 
 have come up, and af'erwards, at niglit, cover »ith a 
 pot of etpid size, till the seed-leaves have expand- 
 ed, and the husks have dropped; for, until then, 
 the plants are liable to be destroyed. The cover, 
 however, should always be removed by sun-rise, 
 and be replaced in the evening. It is at night, 
 these vermin generally commit their depredations. 
 No air need be admitted till the heat begins to 
 rise, and steam begins to ajjpear; but after tlial, the 
 light should be tilted a little every day, in whatever 
 state the vi-eather mav be, until the plants break 
 ground. Air must then be admitted with more 
 care; and if frosty, or very d-ill, the end of a ma* 
 should be hung over the 0|)ening, that the air may 
 sift through it, and not immediately strike the 
 plants. 
 
 To transplant encumbers. 
 
 As soon as the teed-leaves of the plants are fu!. 
 !y expanded, transplant them singly into pots of 
 the 4Sth size, and give a little water and air night 
 and day. The temperature for seedlings is from 
 65 to 75 degrees. With this neat and water, as 
 the earth in the pots becomes diy, and a little air 
 night and day, so as to keep the internal air in the 
 frame sweet and fluctuating between the degrees 
 of heat above-mentioned, the plant will be fit for 
 finally transplanting out in one month, that is, by 
 the 1-ith of November, into the fruiting fran»es. 
 To form t.e fndtiiig' bed. 
 
 Begin to make preparations for the fruiting-bed, 
 about three weeks before the plants are ready io 
 be planted out for good. The dung collectecl, af- 
 ter being well worked, is made up into a bed oi 
 about 4 or 5 feet high, and the frames and lights 
 set upon it. It :s afterwards ruffered to stand for 
 a few days, to settle, and until its violent heat be 
 somewhat abated, and when it is thought to be in 
 a fit state for the plants to grow in, its surface is 
 made level, and a hill of mould laid in just under 
 the middle of each light, and when the mould gets 
 warm the plants are ridged out in it. After this, 
 if the bed has become perfectly sweet, and there 
 be leat enough in it, and the weather proves fine, 
 the plants will grow finely. 
 
 To plant out. 
 
 When the temperature is ascertained to be right, 
 bring the plants in their pots; turn over the hills 
 of mould, forming them again properly, and then 
 proceed to planting. Turn those in pots clean 
 out one at a time, with the ball of earth whole 
 about the roots; and thus insert one patch of three 
 plants which have grown together, with t..e ball 
 of earth entire, into the middle of each hill, earth- 
 ing them nearly around the stems. Also 'Hny not 
 in pots, having been pricked iiito the eari.i of the 
 bed, if required for planting, may be taken up 
 with a small ball of earth, and planted similarly. 
 With water warmed to the air of the bed, give a 
 very light watering about the roots, and shut 
 down tlie glasses till next morning. Shade the 
 plants a little from the mid-day sun a few days, 
 till they have taken root in the hills, and cover the 
 glasses every evening with lai-ge mats, which 
 should be taken off in the morning. 
 
 Ale PliaiVs method of covering the frames. 
 
 First, lay clean single mats on the lights sn 
 length and breadth, nearly to cover the sashes, 
 taking care not to suffer any part of the mats to 
 hang over the sashes on or above the linings, for 
 that would be the means of drawing^the steam into 
 the frames in the night time. On these mats 
 spread equally a covering of soft hay, and on the 
 hay lay another covering of single mats, upon which 
 are laid two, and sometimes three or four, rows 
 of boards, to prevent the covering from being 
 blown off by the winds. The mats laid on next 
 to the glass are merely to keep the seeds and dust 
 
 2 A 
 
302 
 
 UNIVERSAL RECEIPT BOOK. 
 
 wtiicli may happen to be in the hay from getting 
 ^nti) the Frames among the plants. If the bed be 
 high, in covering up, steps or sliort ladders must 
 be used by tliose whose office it is to cover and un- 
 cover; and great care must be taken not to break 
 or iijure the glass. 
 
 Setting' the fndt. 
 
 The cucumber bears male and female blossoms 
 distinctly on the same plant. The latter only pro- 
 duce the fruit, which appears first in miniature 
 close under the case, even before the flower ex- 
 pands. I'here is never any in the males; but 
 these are placed in the vicinity of the females, «nd 
 are absolutely necessary, by the dispersion of 
 their fan ta, to impregnate the female blossom; 
 the fruit of which will not, otherwise, swell to its 
 full size, and the seeds will be abortive. The 
 early plants under the glass, not having the full 
 current of the natural air, nor tlie assistance ot 
 bees and other winged insects to convey the farina, 
 the artificial aid of the cultivator is necessary to 
 effect the impregnation. 
 
 At the time of fructification, watch the plants 
 daily; and as soon as a female flower and some 
 male blossoms are fully expanded, proceed to set 
 the fruit the same day. Take off a male blossom, 
 detaching it witli part of the foot-stalk; hold this 
 between the finger and thumb; pull away the flow- 
 er-leaf close to the stamens and central part, v*hich 
 apply close to the stigma of the female flower, 
 twirling it a little about, to discharge thereon 
 some particles of the fertilizing powder. Proceed 
 thus, to set evei-y fruit, as the flowers of both sorts 
 o\)^:n, while of a lively full expansion; and gene- 
 rally perform it in the early part of the day, using 
 a frcsii male, if possible, for each impregnation, as 
 the males are usually more abundant than the fe- 
 male blossoms. In consequence, the young truit 
 will soon be observed to swell freely. Cucum- 
 bers attain the proper size for gathering in about 
 15 or 20 days from the time of setting; and often, 
 in succession, for two or three months or more, in 
 the same bed, by good culture. The above artificial 
 operation will be found both necessary and eft'ectuai 
 in forcing the cucumber, between the decline 
 of autumn and May, while the plants are mostly 
 shut under glass. In plants, more fully exposed 
 to the free air, the impregnation is effected mostly 
 or wholly by nature. 
 
 To save the seed. 
 
 Select some best summer fruit, from good pro- 
 ductive plants; which permit to continue in full 
 growth till they become yellow. Then cut them 
 Irom the vine, and place them upright on end, in 
 the full sun, for two or three weeks; when they 
 may be cut open, and the seed being washed out 
 from the pulp, spread it to dry and harden; then 
 put it up in papers or bags for future sowmg. It 
 will remain good many years; and seed of three 
 or four years' keeping is preferable for early frame 
 crops. 
 
 Insects and diseases. 
 
 The thrips sometimes attacks early cucumbers, 
 and is to be destroyed by fumigation. The red 
 spider rarely makes its apptarance; when it does, 
 water must have been im}>roperly withheld. Some 
 soils produce canker in the shoots, especially 
 where they branch from the main stem. When 
 tliis is the case, the only resource is to renew the 
 soil and the plants. 
 
 /'o srov.' cucumbers under hand glasses. 
 
 I'lie toUowing method is given by Mc Phail 
 as that gecer:;!ly practised: — The seeds are sown 
 about the middle of April in a cucumber or melon 
 Ded, and when they come up they are potted out 
 mto small pots, two or three plants in each, and 
 keiit properly watered, and stopped at the first or 1 
 
 second jomt. About the middle of May, a warm 
 situation, where the mould is very rich, is pitched 
 on, and a trench dug out about 2 feet deep, 3 broad, 
 and the length proportioned according to the nuni 
 her of ligiits it is intended for. This breach is 
 filled with good warm dung, and when the dung 
 is come to its full heat, it is covered over with 8, 
 10, or 12 inches deep of rich mould. The glasses 
 are then set upon it about .3 feet distant from 
 eAch other, and when the mould gets warm under 
 them, the plants are turned out of tlie po.s, with 
 their balls whole, and plunged ^^ tlie mould under 
 the glasses, and a little water given them to settle 
 the mould about their roots, the glasses set over 
 them, and after they have made roots, and begin 
 to grow, in fine days they are raised a little on one 
 side to let the plants have free air; and, as the 
 weather gets warmer, tiir is given more plenti- 
 fully, to harden the plants, so that they may be 
 able to bear the open air, and run from under 
 the glasses. When the plants begin to fill the 
 glasses, they are trained out horizontally, and the 
 glasses set upon bricks to bear them from the 
 plants. After this the plants require nothing more 
 than to be supplied with water when the summer 
 showers are not sufficient, and to stop them when 
 they run too thin of branches, and thin them of 
 leaves or branches when they are likely to be 
 over crowded. 
 
 In warm summers, and in warm situations, by 
 
 this mode of management, the plants will bear 
 
 plentifully for about two months, provided they be 
 
 not attacked by insects or weakened by diseases. 
 
 7'o prevent the irreg^dar growth of melons. 
 
 Melons frequently, in certain situations, lose 
 their circular form, and grow larger on one side 
 than the other, and those mis-shapen fruits are 
 always bad. To remedy this, take a small forked 
 stick, in proportion to the size of the melon, and 
 thrust it into the ground as nearly .-^s possible to 
 the tail of the fruit, taking the precaution to lay a 
 little moss between the two prongs, and suspend 
 the melon to tiie fork. In a few days the melon 
 will resume its form, when the fork may be i-e- 
 moved, and the operation is finished; the quality 
 of the fruit remains undiminished. 
 To produce mushrooms. 
 
 If the water wherein mushrooms have been 
 steeped or washed be poured upon an old bed, or 
 if the broken parts of mushrooms be strewed 
 thereon, there will speedily arise great numbers. 
 To produce new potatoes throughout the ivintei' 
 months. 
 
 Prepare a proper quantity of red sand, rather of 
 a loamy nature, and mix it up with a portion of 
 lime in powder; viz. about one-third, about I4dav3 
 before using it. This soil is to be spread about' 3 
 inches thick at the bottom of any old wooden box, 
 or on a very dry brick cellar floor — the cellar ought 
 not to be exposed to the frost, nor yet too much 
 confined from the air. Procure a measure or two 
 of large potatoes of a prior ye:ir's growth; the sorts 
 preferred are, the red apple potatoes, and the pink 
 eyes of purple potatoes. Set these on the soil 
 whole, about 3 inches apart, with the crown or the 
 principal eye to the soil in preference; hut put no 
 soil over them. Plant about the 20th of Septem- 
 ber, which allows from 10 to 12 weeks for their 
 growth; the old potatoes also throw out numerous 
 sjirouts or staiks, with many potatoes growing t^n 
 ttiem. The original potatoes for planting whole, 
 for sets in September, should be such as were of 
 perfect growth in liie October of the preceding 
 year, and well preserved during the winter. The 
 spiouts which shoot trom them should be removed 
 by the erd of April, and these sju'outs, which will 
 be tViim 6 to 2(5 inches long, may be pl;»nted wilt 
 
HORTICULTURE, 
 
 303 
 
 all their fibres in a garden, for a first crop; about 
 June 15, the potatoe sets may be sprit again, and 
 the sprouts planted for a second crop — and in Sep- 
 tember, the potatoe sets may be sprit a third time, 
 and tlie sprouts of the last produce thrown away 
 as useless — at the end of September, the original 
 or seed potatoe is to be gently placed on the soils 
 as before mentioned for a Christmas crop. At the 
 end of 3 months at furthest, the old potatoes should 
 be cart-fully twisted from the new ones, and the 
 sprouts taken off the old potatoe, and the old po- 
 tatoe is then to be placed on its bottom or side, on 
 a fresh bed of soil prepared as before, and left to 
 produce another crop from fresh eyes placed next 
 the soil: as you are to observe, that the old pota- 
 toe should not be set or ])laced twice on the same 
 side, and you must take care at that time to remove 
 the sprouts, to f -event the moisture from rotting 
 the old potatoe. By the above method may be 
 bad 4 crops of new potatoes from one potatoe, ex- 
 clusive of those produced from Ibe sprouts planted 
 in the garden in April and June, from which may 
 De obtained 2 crops of well grown potatoes in Sep- 
 tember and October, weighing from 10 to 12 ounces 
 each — the crops were very plentiful in proportion 
 to the quantity planted. 
 
 The potatoes are remarkably well flavoured, and 
 may be kept longer without prejudice after gather- 
 ng, before dressed, than potatoes grown in the 
 natural ground. 
 
 7 'o raise peas in autumn. 
 
 The purple-flowered peas are found to answer 
 best for a late crop in autumn, as they are not so 
 liable to be mildewed as many of the other sorts, 
 and will continue flowering till the first crop stops 
 jheni. Those peas may be sown in July, August, 
 or so late as the first week in September, if sown 
 in a warm sheltered situation, and in a soil inclin- 
 ing to sand. — Soak the peas in warm milk, and 
 after you have drawn the drills, water them before 
 you sow the peas: it is best, to sow them towards 
 the evening. If the autumn should -)rove very dry, 
 they will require frequent watering. When peas 
 »re sown before winter, or early in spring, they 
 are veiy apt to be eaten by mice. To prevent this, 
 soak the peas for a day or two in train oil before 
 you sow them, which will encourage their vegeta- 
 tion, and render them so obnoxious to the mice, that 
 they will not eat them. 
 To sorv peas in circles instead of straight roius. 
 
 It is a great error in those persons who sow the ' 
 rows of tall-growing peas close together. It is 
 much better, in those sorts which grow six or eight 
 feet high, to have only one row, and then to leave 
 a bed, ten or twelve feet wide, for onions, carrots, 
 or any crops which do not grow tall. The advan- 
 tages which will be derived are, that the peas will 
 not be drawn up so much, be stronger, will flower 
 much nearer the ground, and in wet weather can 
 be more easily gathered without wetting you. but 
 inste?d of sowing peas in straight rows, if you will 
 form the ground into circles of three feet diameter, 
 with a space of two feet between each circle, in a 
 row tliii-ty feet long, you will have six circles of 
 peas, each nine feet, in all fifty-four feet of peas, 
 instead of thirty, on the same extent of ground. 
 If you Want more than one row of circles, leave a 
 bea of ten or twelve feet before you begin another. 
 For the very tall sorts, four feet circles will afford 
 more room for the roots to grow in, and care must 
 be takiii, by applying some tender twigs, or other 
 support, to [irevent the circles from joining each 
 other. This method is equally applicable for scar- 
 let b-ans. 1 
 Totmrnt mice from destroying early sovm peas. 
 
 The tops of furze, or whins, chopped and thrown 
 •nto tiie drills, and thus covered up, by goading 
 
 them in their attempts to scratch, is an efl>ctual 
 preventive. Sea sand, strewed pretty thick upon 
 the surface, has the same effect. It gets in their 
 ears and is troublesome. 
 
 To cultivate common garden rhubarb. 
 
 It is not enough to give it depth of good ."oil, 
 but it must be watered in draught; and in winter 
 must be well covered with straw or dung. It this 
 be attended to, your rhubarb will be solid when 
 taken out of the ground, and your kitchen, if a 
 warm one, when cut into large pieces, will soon 
 fit it for use. 
 
 To force rhubarb. 
 
 Cover plants of the rheum hybridum with cora- 
 raon garden-pots (number twelve,) having their 
 holes stopped. These are covered with ferment- 
 ing dung, and the plants come verj fine and quick- 
 ly, but are much broken by the sides and tops of 
 the pots. After it is all well up, the dung and 
 pots are entirely taken off", and large hand-jjlasses 
 are substituted in their stead, thickly covered with 
 mats every night, and in dull weather. This pro- 
 cess greatly improves their flavour, and gives a 
 regular supply till that in the open air is ready for 
 use. 
 
 ^■Inother method. 
 
 Inclose and cover the bed with open frame-work 
 around, and on which place the dung, and with 
 this treatment, the rhubarb will come up, very 
 regularly, be of excellent quality, and want far less 
 attention than is required by the former method^ 
 for the frame-work renders hand-glasses, or any 
 other cover, unnecessary. Care should be takea 
 to lay the dun^ in such a manner that the top may 
 be partly or wholly taken off" at any time for th« 
 purpose of gatliering or examination, without dis- 
 turbing the sides. 
 
 This is a superior method of forcing the rheuno 
 hybridum; but still the forcing by pots will answer 
 very well for any of the smaller growing species. 
 Third method. 
 
 To those who dislike the trouble of either frames 
 or pots, it may be useful to know that rhubarb v.'ill 
 come in much quicker, by being covered about six 
 inches thick, with light litter; care should be taken 
 in putting it on, and removing it, that no injury t>e 
 done to the plants. 
 
 To dry rhubarb. 
 
 The best method of drying rhubarb, is to strip 
 it off" its epidermis. This is a long operation, btrt 
 both time and expense are spared in the end by the 
 promptness and regularity of the drying. Many 
 cultivators of rhubarb, on a large scale, have re- 
 peated the experiment, and have met with the 
 most decisive results. 
 
 To cure rhubarb. 
 
 The method of curing the time rhubarb is as 
 follows: — Take the roots up when the stalks are 
 withering or dying away, clean ll.em from the 
 earth with a dry brush, cut them in small pieces 
 of about 4 or 5 inches in breadtli, and a!>out 2 in 
 depth, taking away all the bark, and make a hole 
 in the miildle, and string them on pack ilnead, 
 keeping every piece apart, and every morning, if 
 the weather is fine, place them in the open part 
 of the garden on stages, erected by placing small 
 posts, about 6 feet high, in the g.-ound, and fi feet 
 asunder, into which fix horizontal pegs, ab.>ut a 
 foot apart, beginning at the top; and the i-hubarb 
 being sprung crosswise on small poles, place mem 
 on these pegs; so that if it should rain, y )ii could 
 easily remove each pole with the suspended ;»iece« 
 into any covered pl.ice. Never suffer liiem to be 
 out at night, as tbe damp moulds them. 
 To cultivate onions. 
 
 Never use the hoe to the plant except it be tor 
 clearing the ground from weeds. When the onions 
 
304 
 
 UNIVERSAL RECMPT BOOK. 
 
 have shu out their leases to their full size; and 
 • ^ell they begin to get a little brown at the top, 
 clear away all the soil from the bulb (iowii to the 
 ring, from whence proceed the fibres of the roots, 
 and thus form a basin round each bulb, whitii 
 catches the rain and serves as a recejjtacle for the 
 ■.vater, from tlie watering-pot. The old bull)s will 
 then immediately begin to form new ones, and if 
 they are kept properly moist, and tlie soil is good, 
 the cluster will be very large and numerous. This [ 
 is not the only advantage of this mode of treatment, j 
 as the bulbs thus grown above ground ' are much 
 lounderthan those formed beneath the surface, and ! 
 dill keep quite as well as any other sort: which was 
 not the case until this plan was adopted. i 
 
 Bv a particular mode of culture, the onion in | 
 this country may be grown nearly in form and size 
 like those from Spain and Portugal. 'I'iie seeds 
 of the Spanish or Portugal onion should for this 
 purpose be sown at tlie usual peiiod in the spring, 
 very thickly, and in poor soil, under the shade of 
 «pple or pear trees. In autumn the bulbs will not 
 be much larger than peas, when they should be 
 taken from the soil and preserved until the suc- 
 ceeding spring, and then planted at some distance 
 from each othei, in a good soil, and exposed to tlie 
 Sim. The bnlbs will often exceed 5 inches in 
 diameter, and will keep throughout the winter 
 rauch better than those cultivated in the usual 
 manner. 
 
 'I'he Portugese mode to cultivate onions. 
 
 They must first be raised on a nursery bed, in 
 the warmest and most sheltered part of tiie gartlen, 
 as early in the month of FebruaiT as the season 
 will permit; as soon as the plants are strong enough 
 to bear remo\al, that is to say, when they are about 
 the thickness of a goose-quill, let some puddle be 
 prepared with garden mould and water, with a 
 small proportion cf soot, the whole to be of the 
 consistence of thick cream; as the plants are drawn 
 from the seed-bed, let their roots be instantly im- 
 mersed in ilie puddle, and there remain till they 
 are transplanted, where they are permanently to 
 continue. The plants should be set out about six 
 inches apart, and the ground kept [)erfectly clear 
 of weeds, and regularlv refreshed with water in 
 hot and dry weather. On this latter circumstance 
 will very much depend their size and mildness; to 
 this is owing the superiority of onions grown in 
 Portugal, which are all cultivated in the way here 
 recommended. By keeping the roots in puddle, 
 if it were oidy for a few minutes, during the in- 
 terval between tiie taking up and transplanting, 
 they are prevented frum receiving the slightest 
 check from the access of the atmospheric air, and 
 will reiiuiie no immediate watering when first 
 lrans[)lanlri|. 
 
 Tu obtain a good a-op of onions. 
 
 In order to obtain a good crop of onions, it is 
 proper to sow at different seasons, viz. in light 
 soils, in August, January, or early in February; 
 and, in heavy «et soils, in Marcli, or early ii\ 
 April. O'lions, however, should not be sown in 
 Jantiary, uidesslhe ground be in a diy state, which 
 is not often the case at so early a jieriod of the sea- 
 son: but if so, advantage should be taken of it. 
 To \.ultivate asparagus. 
 
 That part of the garden which is longest exposed 
 to the sun, aiul least shaded by shrubs and trees, is 
 to be chosen for the situation of tl«e asparagus 
 quarter. A pit is then to be dug 5 feet in depth, 
 und the mould which is taken from it must be sift- 
 ed, taking care to reject ail stones, even as low in 
 size as a filbert nut. The best parts of the mould 
 must then be laid aside for making up the beds. 
 
 The materials of the bed are then to be laid in 
 llie following proportion and order: — 
 
 Six inches of common dung-hill manure, — 8 
 inches of turf, — 6 inches of dung as before, — C 
 inches of sifted earth, — 8 inches of turf, — 6 inches 
 of very rotten dung, — 8 inch''S of the best earth. 
 
 The best layer of earth must then be well mixed 
 with the last of dung. 
 
 The quarter must now be divided into beds five 
 feet wide, by paths constructed of turf, two feet in 
 breadth, and one in thickness. The aspa -agus 
 must be planted about the end of March, 18 inclies 
 asunder. In planting them, the bud, or lop of the 
 shoot, is to be placed :'.t the depth of an inch and a 
 half in the ground, while tiie roots must be spread 
 out as wide as possible, in the form of an umbrella. 
 A small bit of stick must be placed as a mark at 
 each plant, as it is laid in the ground. As soon as 
 the earth is settled and diy, a spadeful of fine sand 
 is to be thrown on each \)lant, in the form of a 
 mole-hill. If the asparagus [>lants should have be- 
 gun to shoot before tlieir transplantation, the 
 young shoots should be cut off, and the planting 
 will, with these precautions, be equally successful; 
 though it should be performed in this country even 
 as late as July. Should any of the plants originally 
 inserted have died, they also may be replaced at 
 this season. The plants ought to he two years ^ld 
 when they are transplanted; they will even lake at 
 three, but at four they are apt to fail. 
 
 In three years the largest plants will be fit to cut 
 for use. If the buds be sufficiently large to furnish 
 a supply in this manner, the asparagus shoots should 
 be cut as fast as they appear; otherwise they must be 
 left till the quantity required has pushed forth; in 
 which case the variety in colour and size prevents 
 them from having so agreea'jie an appearance. An 
 iron knife is used for this purpose. 
 
 The asparagus bed now described will generally 
 last thirty years; but if they be planted in such 
 abundance as to require cutting only once in twen- 
 ty-seven years, half the bed being always in a state 
 of reservMtion, it will la^it a century or more. The 
 turf used in making the beds should be very fn.-e 
 from stones. 
 
 Another method. 
 
 Make the bed quite flat, 5 feet wide, of good 
 soil, without any dung, long or short: sow it with 
 onions. Then sow two asparagus seeds (lest one 
 should fail) about I inch deep, near each other: 12 
 inches each way sow two more; and if the spring 
 is cold and diy let the weeds grow until rain 
 comes. In October, cover the bed with maiiui-e, 
 or rotten hot-bed. The next spring remove the 
 weakest of the two plants, and keep the bed free 
 from weeds. To raise seed, select the thickest 
 stems: after blossoming sufficient, take oft" the tops, 
 to make the seed strong. This is also the best way 
 to raise double ten-weeks and lirompton stocks. 
 Six pounils are sufficient for any strong plant: set- 
 ting them to flower near double ones is of no use. 
 1 he excess in petal arises from cultivation, and 
 transplanting into rich soil: wild flowers are sel- 
 dom double. Keep all small seeds in tiie pod 
 until you sow them. 
 
 7 fores aspuragiis. 
 
 The pits in which succession pines are kept in 
 the summer have at bottom a layer of leaves about 
 18 inches deep, covered with the same thickness 
 of tan, which becomes quite cold when the pines 
 are removed. In one of the pits should be spread 
 over the entire surface of the old tan a quantity of 
 asparagus roots, and covet it with six inclies more 
 of tan, and apply linings of hot dung, and succes- 
 sively renew it round the sides, keeping up thereby 
 a good heat. The above mode was practised in the 
 midUle of December, by Mr William Koss, and in 
 five weeks the crop was fit for use. As soon as the 
 shoots made their appearance, and during the daj 
 
HORTICULTURE, 
 
 306 
 
 Ome, he took off" the lights, introducing as much 
 air as possible, which gave them a good natural 
 colouj, and tlie size was nearly as large as it" they 
 had been produced in the open ground, at the usual 
 season. 
 
 To insure perfect success, it is expedient to 
 liaNe good roots to place in the bed; the usual plan 
 erf taking them from the exhausted old beds of the 
 garden, is bad. If they are pa«t tiieir best, and 
 unfit to remain in the garden, they cannot be in a 
 good state for forcing. Young roots, four years 
 1)1(1 frr m the seed, are much preferable: they are 
 costly if they are to be purchased every year; 
 \)Ut where there is sufficient S[)ace, a regular sow- 
 ing for this particular purpose should be made an- 
 nually, and tluisa succession of stock secured. 
 To render aslmragiis more productive. 
 
 In tlie formation of beds the male plants only 
 sliould be selected, which may easily be done bv 
 not planting from the seed-bed until they have 
 flowered. When the plants are one year old, 
 transplant them into the other beds, at six inches 
 distance; let them remain tliere until they flower, 
 which will be in most of them in the secon<I year; 
 put a small slick to eacjj male plant to mark them, 
 und ptdl up tlie females, unless it is wished to 
 make a small plantation with one of them, to prove 
 she truth of the experiment. 
 
 Towards the end of July, especially if it be rainy 
 weather, cut down the stalks of the asparagus, fork 
 up the beds, add rake them smooth. If it be dry, 
 water them with the draining of a dung-hill; but, 
 instead of leaving them round, leave tliem rather 
 /lat or hollow in tlie middle, the better to retain the 
 caterer rain. In about twelve or fourteen days 
 the asparagus will begin to appear, and if it be dry 
 weather, continue watering once or twice a week. 
 By this method asparagus may be cut about the end 
 of September; at which time the hot-beds wih suc- 
 ceed this, so that by making five or six hot-beds 
 during the winter, a regular succession of it may 
 ue had every month of the year. 
 
 V'o raise capsicum, and make Cayenne pepper. 
 
 Capsicum pepper is produced from the capsi- 
 cum, which is raised for oinament, with many 
 other annual tlowei's, or for pickling the green 
 nods, and is the seed and pod when ripe. In 
 March or April procuie some pods of any of the 
 sorts of capsicums, as there are many varieties of 
 them of different shapes; take out the seeds, and 
 sow them on a b^.l not too thick. When they are 
 «bout four inches high, prick them out on the hot- 
 bed at six inches asunder; or put each into a small 
 pot, or three into a lai-ge one, and keep them still un- 
 der the glasses. In June, when the weather is settled, 
 plant them all in a warm situation, in a rich earth, 
 wheie they are to remain, some on the borders of 
 llic flower garden and some into larger pots, which 
 you can shelter in bad weather. 
 
 To ctdtivale the Alpi7ie stratvberry. 
 
 The ])r()cess consists of sowing the seed on a 
 moderate hoi-bed in the beginning of April, and-*' 
 removing the plants, as soon as they have actjuired 
 sufficient strength, to beds in the open ground. 
 They will begin to blossom after midsummer, and 
 tifford an abundant hie autumnal crop. This 
 strawberry ought always to be treated as our an- 
 nual plants. 
 
 To cultivate sea kail. 
 
 The seed is to be sown in the month of April in 
 irills, on a good light dry soil; as the piants rise, 
 ihin them, and kee|) them clei-n. The first winter, 
 4arlhthem up to protect them from the frost; the 
 following summer thin them to about eighteen 
 inches distance, leaving the best plants. At Clirisl- 
 mas, take away the decayed leaves, and cover up 
 lach plant with a large deep pau ortiower-pot, upon 
 2 () 
 
 wnich lay a quantity of the leaves of tree to keep 
 off till' fiost, and create heat to the plants. Stable 
 litter is sometimes used instead of leaves, ..ut it is 
 apt to give the plants a rank taste. In. the follow- 
 ing month of April, the pots will be ((ui'e f-dl of 
 fine tender blanched shoots, which may bicntovei 
 by the ground (but not too near) and the stumps 
 covered up again for a secontl crop: this may be 
 repeated with the same plants two or three limes 
 during the spring, before the plants ate left for 
 sunimir's growth. With this treatment the sea 
 kail, if sufficiently boiled in two waters, will be 
 found equal to any asjiaragus or brocoli, and may 
 be eaten with butter, or "butter and vinegar, and 
 pepper, as may suit the taste. The plant' being s 
 perennial one, will last for any length of time whh 
 proper culture. 
 To cultivate radishes to have them at cdl seasons. 
 
 Take seeds of the common radish, and lay 'hem 
 in rain water to steep for 24 hours; then put them 
 quite wet into a small linen bag, well tied at the 
 mouth with a packthread. If you have steeped » 
 laige quantity of seeds, you may divide them intc 
 several bags. Then expose ttie bags in a place 
 where they will receive the greatest heat of the sun, 
 for about 24 hours, at the end of which time the 
 seed will begin to grow, and you may then sow it 
 in the usual manner, in earth well exposed to the 
 heat of the sun. Prepare two small tubs to cover 
 each other exactly. These may be easily provided, 
 by sawing a small cask through the middle, and 
 they will serve in wiritei; in summer one will b« 
 sufficient for each kind of earth that has been 
 sown. As soon as you have sown your seeds yoa 
 must cover them with your tub, and at the en 1 of 
 three days, you will find radishes of the size and 
 thickness of young lettuces, having at their e^t^e- 
 mities two small round leaves, rising from the 
 earth, of a reddish colour. These radishes, cut or 
 pulled up, will be excellent, if mixed with a salad, 
 and they have a much more delicate taste than the 
 common radishes which are eaten with salt. 
 
 By taking the following precautions you may 
 have them in the winter, and even during the hard- 
 est frosts: after having steeped the seeds in warm 
 water, and exposed them to the sun as alreadv di- 
 recte<l, or in a place sufficiently hot to make them 
 shoot forth, warm the two tubs; fill one of them 
 with earth well dunged: sow your seeds, thus pre- 
 pared, in one of them, and cover it with the other 
 tub; you must then be careful to sprinkle it with 
 warm water as often as may be neces.sary. Then 
 carry the two tubs closely joined, taking care they 
 cover each other, into a warm vault or cellar, aad 
 at the end of 15 days you may gather a fine salad 
 7'o ihcreuse potage herbs. 
 
 The manzei worzel would, if permitted to run 
 up, grow to a great height, and afford a good 
 plucking of potage vegetables twice a week in wia- 
 ler (only). It must be planted late, but may con- 
 tinue in the ground two or three vears. when iu 
 roots will be wasted, the herbage bec(>Eu»uw9iinM>, 
 and it must be renewed by seed. 
 To guard cabbages from the depredations of cate^ 
 
 pillars. 
 , Sow with hemp all the borders of the ground 
 wherein the cabbage is planted; and, although the 
 neighbouihood be infested with ca»-rnillHrs, the 
 space inclosed by the hemp will be perfectly free, 
 and not one of these vermin will approach It. 
 To banish the red spider. 
 
 Cut off the infected leaf. The leaf once attacked 
 soon decays and falls off; but in the mean time the 
 animals remove to anotlter, and the leaf, from the 
 moment of attack, seems to cease to perform ita 
 office; but persevere in the amputation, and ttie 
 plants become healthy. 
 
 9 A<i 
 
306 
 
 UNnVERSAL KECEIPT BOOK. 
 
 To step the ravasfes of caterpilhv!; from shnibs, 
 plants, mid veq-etables. 
 
 Take a cliHfing dish with li^liteil charcoal, and 
 jdace it under the branches of the tree, or bush, 
 whereon are the caterpillars: then throw a little 
 brimstone on the coals. The vapour oi' the sul- 
 pljur, which is mortal to thess insects, and the suf- 
 .'bcating fixed air arising from the cliarcc al, will 
 not only destroy all that are on the tree, but will 
 eftt'ctually prevent the shrubs from beln;^, at that 
 ii»ason, infested with them. A pound of sulphur 
 will clear as many trees as grow on several acres. 
 
 Another method of driving these insec's off fruit 
 trees, is to boil together a quantity of rue, worm- 
 wood, and common tohacco (of each equal parts), 
 in common water. The li([Uor should be very 
 strong. Sprinkle this on the leaves and young 
 brandies every morning and evening during the 
 time the fruit is ripening. 
 
 To destroy insects on plants. 
 
 Tie up some flowers of sulphur in a piece of 
 muslin or fine linen, and with this the leaves of 
 voung shoots of plants should be dusted, or it may 
 be thrown on them by means of a common swans- 
 down puff, or even b3'a dredging-box. 
 
 Fresh assurances have repeatedly been received 
 ■Ji the powerful influence of sulphur against the 
 whole tribe of insects and worms which infest and 
 ore}' on vegetables. Sulphur has also been found 
 to promote the health of plants, on which it was 
 sprinkled; and that peach trees in particular were 
 i"emarkabl\' improved by it, and seemed to absorb 
 It. it has been likewise observed, tiiat the verdure, 
 ^nd other healthful appearances, were perceptibly 
 increased; for the quantity of new shoots and 
 leaves formed subsequently to the operation, and 
 having no sulphur on their surfaces, served as a kind 
 f>f comparative index, and pointed out distinctly 
 the accumulation of health. 
 
 To cultivate the sun-floitier. 
 
 The sun-flower, kidney-beans, and potatoes, 
 inixed together, agree admirably; the neighbour- 
 Sood of the sun-flower proving advantageous to the 
 potatoe. It is a well authenticated fact, that, with 
 sareful attention, the sun-flower will make excel- 
 lent oil. 
 
 The marc, or refuse of the sun-flower, after the 
 oil is expressed, may be prepared as a light viand 
 for hogs and goats, pigeons and poultry, which will 
 uanquet on it to satiety. Query, would it not make 
 ^ood oil cakes for fattening pigs? if brought into 
 notice, it might become an object of magnitude. 
 Forty-eight pounds of sun-flower will produce 
 twelve pounds of oil. In fine, I estdera it as 
 worthy of consideration: for 1st. In the scale of 
 excellence, it will render the use of grain for feed- 
 "'S fiogs, poultry, pigeons, &c. completely unne- 
 cessary. 2. As it resembles olive oil, would it not 
 lie found, on examination, competent to supply its 
 place? whatever may be the points of difference, it 
 certainly may be serviceable in home consumption 
 and manufactures. 3. Its leaves are to be plucked 
 »8 they become yellow, and dried. 4. It affords an 
 •igreeable and wholesome food to sheep and rab- 
 bits. To goats, and rabbits, the little branches are 
 a delicious and luxurious gratification, as is also the 
 disc of the pure flower, after the grains have been 
 taken out. Rabbits eat the whole except the 
 woody part of the plant, which is well adapted for 
 ttie purpose of fuel. 5. Its alkalic qualities appear 
 lo deserve notice, forty-eight quintals yield eighty 
 [lounds of alkali, a produce four tiroes superior to 
 that of any other plant we are acquainted with, 
 maize excepted. 6. Might it not be used as a ley' ] 
 And minuter observation might convert it into ', 
 
 Ij), the basis of both being oil. ' 
 
 lilg and trench about it, as boUi that and the ! 
 
 ^^ 
 
 potatoe love new e-irths. Let the rows be 20 
 inches distant from each otiier, and it will be ad- 
 vantageous, as the turnsole loves room. 
 
 Three grains are to be sown distant some inches 
 from each other and when their stems are from 
 eight to twelve inches high, the finest of the three 
 only to Le left. Two tufts of French beans to he 
 planted with potatoes. Tlie French beans willf.limh 
 up the sides of the sunflower, whicli will act and 
 uniformly support like sticks, and the sun-flower 
 will second this disposition, by keeping olf the 
 great heat from the potatoe, and produce more 
 than if all had been planted with potatoes. 
 
 Each sun-flower will produce one or two pounds, 
 and the acre will bring in a vast amount, or con- 
 tain one thousand pounds, being one-third more 
 than grain. 
 
 To economize the sun Jlower. 
 
 The cultivation of the annual sun-dower is re- 
 commended to tlie notice of the public, possessing 
 the advantage of furnishing abundance of agreea- 
 ble fodder for cattle in tlieir leaves. When in 
 flower, bees flock from ail quarters to gathei honey. 
 The seed is valuable in feeding sheep, pigs, and 
 other animals: it produces a striking effect in 
 poultry, as occasioning them to lay more eggs, and 
 it yields a large quantity of excellent oil by pres- 
 sure; the dry stalks burn well, the ashes aff'ording 
 a considerable quantity of alkali. 
 
 7 b remove herbs andjtrnvers in the summer. 
 
 If you have occasion to transplant in the sum- 
 mer season, let it be in the evening after the heat 
 is passed; plant and water the same immediately, 
 and there will be no danger from the heat next 
 day; but be careful in digging up the earth you do 
 not break any of the young shoots, as the sap w'li 
 exude out of the same, to the great danger ^ ihe 
 plants. 
 
 JMethod of gro-wing Jloivers in ■winter. 
 
 In order to produce this effect, the trees or 
 shrubs being taken up in the spring, at the time 
 when they are about to bud, with some of their 
 own soil carefully preserved among tiie roots*, 
 must be placed upright in a cellar till Michael- n 
 mas; when, with the addition of fresh earth, they I 
 are to be put into proper tubs or vessels, and pl:»- | 
 ced in a stove or hot-house, where they must every 
 morning be moistened or refreshed with a solution 
 of half an ounce of sal-ammoniac in a pint of rain 
 water. Thus, in the month of Febru-iry, fruits or 
 roses will appear, and with respect to flowers in 
 general, if they are sown in pots at or before Mi- 
 chaelmas, and watered in a similar manner, they 
 will blow at Christmas. 
 
 To preserve -wood from i7is.'.,:ts. 
 
 In the East Indies aloes are emploj ed as a varnish 
 to preserve wood from worms and other insects^ 
 and skins, and even living animal j, are anointed 
 with it for the same reason. The havoc commit- 
 ted by the white ants, in India, first suggested tli« 
 trial of aloe juice to protect wood from them, fof 
 which purpose the juice is either used as extracted, 
 or in solution by some solvent. 
 To preserve young shoots from slugs and ecs'^gs. 
 
 Earwigs and slugs are fond of the points of the 
 young shoots of carnations and pinks, and are very 
 troublesome in places where they abound; to pre- 
 vent them they are sometimes insulated in water, 
 being set in cisterns or pans. If a pencil dipped in 
 oil was drawn round the bottom of the pots ones 
 in two days, neither of these insects, or ants, would 
 attempt them. Few insects can endure oil, and 
 the smallest quantity of it stops tlieir progress. 
 Vegetable licpwr to hasten the blowing of bulboiM 
 rooted Jloivers. 
 
 Take nitre, three ounces, common salt, one 
 ounce, pot-ash, one ounce, sugar, half an ounce 
 
HORTICUITURE. 
 
 301 
 
 lain water, one ponnrf. Di'^snlve the salts in a 
 pt-iille !u-at, in a glazed eaitlu-n |)ot, ami wlieii ttie 
 siiliilioii IS c()m|)lele, ai)<l tlie siitjar, anil filler the 
 whole Put alioiit ei:;ht di-ojis of this liquor into 
 a glass j!ir, filled with rain or river water. The 
 jars must he kept always full, and the water re- 
 iiiaved every ten or twelve days, adding each time 
 a like luaiiiity of the lir|ii')i-: the flowers also must 
 hri \daced on the corner of a chimney-piece, where 
 a file is regularly kept. The same mixture may 
 be employed for watering flowers in pots, or filling 
 the dishes in which they are placed, in order to 
 keep the earth or the bulbs or plants which they 
 jjiitiiin in a stale of moisture. 
 
 To restore fo-toers. 
 
 Most flowers begin to droop and fade after being 
 kept during twenty-four hours in water; a few may 
 be revi\ed by substituting fresh water; but all (the 
 iiiost fugacious, such as po|)i)y, and perhaps one or 
 two others excepted), may be restored by he use 
 oi hot water. For this purpose place the flowers 
 in scaliling water, deep enongh to cover about one- 
 third of the length of the stem: by the time the 
 water has become cold, the flowers will have be- 
 come erect and fresh; then cut off the coddled ends 
 of the stems, and put them into cohl water. 
 To fjresei^'e Jlo-iver seeds. 
 
 Those who are curious about saving flower seeds 
 must attend to them in the month of August. 
 Many kinds will begin to ripen apace, and should 
 oe carefully sliiked anil supported to prevent them 
 from being shaken by high winds, and so partly 
 lost. Others should be defended from much wet: 
 such as asters, marygolds, a!id generally those of 
 the class syngenesia; as from the construction of 
 their flowers they are apt to rot, and the seeds to 
 mould in bad seasons. Whenever they are thought 
 ripe, or indeed any others in wet weather, ihey 
 ■^Inuld be removed to an airy shed or loft, gradu- 
 ally dried, and rubbed or beat out at conveniency. 
 When dried wrai) 'hem up in papers or in tight 
 boxes containing powdered charcoal. 
 
 To improve all sorts of seeds. 
 
 Charles Miller, sou of the celebrated botanist, 
 pitblished a reci|n-- for fertilizing seed, and tried it 
 311 wheat, h\ mixing lime, nitre, and [jigeons' dung 
 in water, and therein sleeping the seed. The pro- 
 duce of some of these gr::ins is stated at 60, 70, 
 and 80 stems, many of the ears 5 inches long, and 
 60 corns each, and none less than 40. 
 
 To [yieserve seeds for a long time. 
 
 When seeds are to be preserved longer than 
 the usual period, or when they are to be sent to a 
 great distance, sugar, salt, cotton, saw dust, sand 
 paper, iSc. have been adopted with different de- 
 crees of success. Chinese needs, dried by means 
 of sulphuric acid, in Leslie's manner, may be af- 
 terwards preserved in a vegetating state for any 
 necjissary length of time, by keeping them in an 
 airy situation in common brown paper, and occa- 
 sionally exposing them to the air on a fine day, 
 especially after damp ■.vealher. This method will 
 succeed with all the larger mucilaginous seeds. 
 Very small seeds, berries, and oily Sieds, may 
 :;rol'ably reipiire to be kept in sugar, or among 
 curr.uits or raisins. 
 
 To preserve exotic seeds. 
 
 Five years ago, says a correspondent of the 
 Monthly Magazine, 1 had a collection of seeds 
 sent me from Seraiupoorc, in the East Indies, 
 which iiave been since that period kept in small 
 bottles, m a tlry situation, without corits; last 
 Spring some of ihe.r.i were sown, and produced 
 slinng heaitliy plants, under the foilowing system; 
 fjul if lidirti from the botiles and sown in the ordi- 
 oari v.ay. I have found liiem either to tail allo- 
 S,';liier, or to produce geruiiiiation so wt-jik that the 
 
 I greatest care can never bring them to any perfec 
 I tion. 
 
 I I have long observed that oxygen is necessary Ui 
 animal and vegetable life, and that soil, which has 
 imbibed the greatest proportion of that air or gas, 
 yields the strongest germination, and with the least 
 care produces the best and most healthy jdants: 
 under that impression, I prepare the soil, by adding 
 to it a compost made from decayed vegetables, 
 night soil, and fresh earth, well mixed together 
 and turned several times; but should the weather 
 be dry, I have generally found the compost better 
 by adding waterio keep it moist. On the evening 
 before 1 intended to sow the seeds, I have immers- 
 ed them in a weak solution of oxygenated muriatic 
 acid, and suffered them to rjmain until they begun 
 10 swell. 
 
 Bv pursuing this treatment even with our En- 
 glish aimual seeds, I am gratified with an earlier 
 germination, and with generally stronger and more 
 healthy plants. 
 
 To dryfoisevs. 
 
 They should be dried oft" as speedily as possible, 
 the calyles, claws, &c. being previously taken 
 off; when the flowers are very small, the calyx is 
 left, or even the whole flowering spike, as in the 
 greatest portion of the labiate flowers; compound 
 flowers, with pappous seeds, as coltsfoot, ought to 
 be dried veiy high, and before they are entirely 
 opened, otherwise the slight moisture that remains 
 would develope the pappi, and these would form a 
 kind of cottony nap, which would be very hurtful 
 in infusions, by leaving irritating particles in the 
 throat. — Flowers of little or no smell may be dried 
 in a heat of 75 to 100 deg. Fahr. the succulent 
 petals of the liliaceous plants, whose odour is very 
 fugaceous, cannot well be dried; several sorts of 
 flowering tops, as those of lesser centaury, lily ot 
 the vallev, wormwood, mellilot, water germander, 
 8tc. are tied up in small parcels and hung up, or 
 exposed to the sun, wrapped in paper cornets, that 
 they may not be discoloured. 'I'he colour of the 
 petals of ted roses is preserved by their being 
 quickly dried with heat, after which the yellow 
 anthers were se[iarated by sifting; the odour of 
 roses and red pinks is considerably increased by 
 drying. 
 
 To dry tops, leaves, or -whole herbs. 
 
 They should be gathered in a dry season, cleans- 
 ed from discoloured and rotten leaves, screened 
 from earth or dust, placed on handles covered with 
 blotting paper and exposed to the sun, or the heat 
 of a stove, in a dry airy place. The quicker they 
 are dried the better, as they have less time to fer- 
 ment or grow mouldy; hence they should be spread 
 thin and frequently turned; when dried tliey should 
 be shaken in a large meshed sieve to get rid of the 
 eggs of any insects. Aromatic herbs ought to be 
 dried quickly -^ith a moderate heat, tliat their 
 odour may not be lost. Cruciferous plants should 
 not he dried, as in that case they lose all their an- 
 tiscorbutic qualities. Some persons have proposed 
 to dry herbs in a water bath, but this occasions 
 them, as it were, to be half boiled in their own 
 water. 
 
 To dry roots. 
 
 They should be rubbed in water to get rid ot 
 the dirt and also some of the mucous substance 
 that would otherwise render them mouldy — the 
 larger are then to tie cut, split, or peeled; but in 
 most aromatic roots, the odour residing in the bark, 
 ihey must not be peeled; they are then to be spread 
 on sieves or hurdles, and dried in a heat of about 
 1'20 deg. Fah. either on liie top of an oven, in a 
 stove, or a steam closet, taking care to shake tlieua 
 cccasionaily to change the surface exposed to tli4 
 air. Thick aud juicy roots, as rhubarb, biioiiy 
 
308 
 
 UNIVERSAL RECEIPT BOOK. 
 
 ^iony, water-lily, &CC. are cut in slices, str'ing upon 
 a thread, an. I hnn;^ in a heat of about 90 to 100 
 deg. Fahr Squills hre scaled, threaded and dried 
 round the ti'.i)e of a German stove, or in a hot 
 closet. Rhubarb should be washed to separate that 
 mucous principle whiili would otherwise render 
 It black and toft when powdered. Potatoes are 
 cut in slices an.l died to form a sago. 
 To preserve roots. 
 
 These are preservetl in different ways, according 
 to the object in view. Tuberous roots, as those 
 of the dahlia, pteonia, tuberose, iicc. intended to 
 be planted in the succeeding spring, are preserved 
 through the winter in dry ear n, in a tenii>erature 
 rather under than above what is natui-al to them. 
 So may the bulbous r"'ots of commerce, as hya- 
 cinths, tulips, onions, &C. but for convenience, 
 these are kept either loose, in cool dry shelves or 
 lofts, or the finer sorts in papers, till the season of 
 planting. 
 
 Roots of all kinds may be preserved in an ice- 
 house till the return of the natural crop. 
 
 After stuffing the vacuities with straw, and co- 
 hering the surface of the ice with the same mate- 
 rial, place on it case boxes, dry ware casks, bas- 
 kets, &CC. a\ui fill them with turnips, carrots, beet 
 roots, and in pai-ticular, potatoes. By the cold of 
 the place, vegetation is sj much suspended, that 
 all these articles may be thus kept fresh and un- 
 injured, till they give place to another crop in its 
 natural season. 
 
 To gather vegetables. 
 
 This is, in part, performed with a knife, and 
 ••art by fracture or torsion with the hand. In all 
 cases of using the knife, the genei-al principle of 
 cutting is to be attended to, leaving also a sound 
 sectio-n on the living plant. Gathering with the 
 hand ought to be done as little as possible. 
 To preserve vegetables. 
 
 This is effected in cellars or sheds, of any tem- 
 perature, not lower, nor much above the freezing 
 point. Thus cabbages, endive, chiccory, lettuce, 
 8cc. taken out of the ground with their main roots, 
 in perfectly dry weather, at the end of the season, 
 and laid in, or partially immersed in sand or dry 
 earth, in a close shed, cellar, or ice-cold room, 
 will keep through the winter, and be fit for use 
 till spring, and often till the return of the season 
 of their produce in the garden. 
 
 Time for gathering fruits. 
 
 This should take place in the middle of a dry 
 day. Plums readily part from the twigs when 
 ripe: they should not be much handled, as the 
 bloom is apt to be rubbed oft". Apricots ma)' be 
 accounted ready, when the side next the sun feels 
 a little soft upon gentle pressure with the finger. 
 They adhere firmly to the tree, and would over- 
 ripen on it and become mealy. Peaches and nec- 
 tarines, if moved upwards, and allowed to descend 
 with a slight jerk, will separate, if ready; and they 
 may be received into a tin funnel lined with velvet, 
 so as to avoid touching with the fingers or bruising. 
 
 A certain rule for judging of liie ripeness of 
 figs, is, to notice when the small end of the fruit 
 becomes of the same colour as the large one. 
 
 The most transparent grapes are the most ripe. 
 All the berries in a bunch never ripen equally; it 
 is therefore proper to cut away unripe or decayed 
 t>erries before presenting the bunches at table. 
 
 Autumn and winter pears are gathered, when 
 dry, as they successively ripen. 
 
 Immature fruit never keeps so well as that M'hich 
 nearly approaches maturity. Winter appl ;s should 
 tw left on the trees till there be danger of frost; 
 they are then gathered on a dry day. 
 7 '0 gather orchard fruits. 
 
 \n respect to the time of gathering, the criterion 
 
 of ripeness, adopted hy Forsyth, isiheir begi itimj* 
 to fall from the tree. Observe allemively .vheii 
 the apples and pears are ripe; and do not (>ick them 
 always at the same regular lime of the year as ia 
 the practice with many. A dry season will foi<. 
 wani the ripening of fruit, and a wet one reii,rd it] 
 so that there will someiimes be a montli's (.itVer- 
 ence in the proper time for gathering. If this is 
 attended to, the fruit will keep well, and be plump; 
 and not shrivelled, as is the case with all fVuit that 
 is gathered before it is ripe. 
 
 The art of gathering is to give them a lift, so as 
 to press away the stalk, and if ripe, they i-eadily 
 part from the tree. Those that will not come off 
 easily should hang a little longer; for when thev 
 come hardly off they will not be so fit to store, 
 and the violence done at the foot-stalk may injure 
 the bud there formed for the next year's fruit. 
 
 Let the pears be quite dry when pulled, and in 
 handlin • avoid pinching the fruit, or in any wa) 
 bruising it, as those which are hurt not only decay 
 themselves, but presentl)- sjjrfad infection to those 
 near them; when suspected to be bruised, let them 
 be carefully kept from others, and used first: aa 
 gathered, lay them gently in shallow baskets. 
 To preserve green fruits. 
 
 Green fruits are generally preserved by pickling 
 or salting, and this ffjieration is usually |)erformeil 
 by some part of the domestic estaldishment. 
 'I'o preserve ripe fruit. 
 
 Such ripe fruit as may be preserved, is generally 
 laid up in lofts and bins, or shelves, when in large 
 quantities, and of baking (jualities; but the bettei 
 sorts of apples and pears are now preserved in a 
 system of drawers, sometimes spread out in them 
 at other times wrap[>ed up in papers; or placed in 
 pots, cylindrical earthen vessels, among sand, 
 moss, paper, chaff, hay, saw-dust, &c. or sealed 
 up in air tight jars or casks, and placed in the fruii 
 cellar. 
 
 To preserve pears. 
 
 Having prepared a number of earthen-ware jars, 
 and a quantity of diy moss, place a layet of moss 
 and pears alternately, till the jar is filled, then iik- 
 sert a i)lug, and seal around with melted rosin. 
 These jars are sunk in dry sand to the de[)lh of a 
 foot; a deep cellar is preferable for keeping them 
 to any fruit room. 
 
 Another method. — Choice apples and pears ai* 
 preserved in glazed jars, provided with covers. 
 In the bottom of the jars, and between each layer 
 of fruit, put some pure pit-sand, which has been 
 thoroughly dried. The jars are kept in a dry airy 
 situation, as cool as possible, but secure from frost, 
 A label on the jar indicates the kind of fruit, and 
 when wanted, it is taken from the j.irs, and placed 
 for some time on the shelves of the fruit room. 
 
 In this way colmarts, and other fine French 
 pears, may be preserved till April; the terling till 
 .June: and many kinds of apples till July, the skin 
 remaining. 
 
 To preserve apples and pears. 
 
 The most successful method of preserving apples 
 and pears, is by placing them in glazed earthen 
 vessels, each containing about a gallon, and sur- 
 rounding each fruit with pa[)er. These vessels 
 bein^ perfect cylinders, about a foot each in height, 
 stand very conveniently upon each other, and thus 
 present the means of preserving a large quantity 
 of fruit in a vtry small room; and if the space be- 
 tween the top ot one vessel and the base of another 
 be filled with a cement composed two paits of th» 
 curd of skimmed milk, and one of lime, by which 
 the air will be excluded, the later kinds of applet 
 and pears will be preserved with little change in 
 their appearance, and without any danger of decay 
 from October till February and March. A di» 
 
HORTICULTURE. 
 
 SOS 
 
 and cold sitiiation, in which there is little change 
 of temit i-atiire, is tin.- best t'lr the vrssels; but the 
 merits (<f the |)ears are _g;reHtly iiicieascil by their 
 being taken tVoin the vessels about ten days hetbie 
 they are wanted foi- use, and k.e|it in a warm room, 
 for warmlli at this, as at other periods, accelerates 
 tlie maturity of tiie pear. 
 
 7'o preser-ce various sorts of fruit. 
 
 By covering snme sorts of chei'iy, plum, goose- 
 berry, and currant trees, either on walls or on 
 ushes with mats, tlie fruit of the re<l and white 
 currant, and of the thicker skinned gooseberry- 
 trees, may be presei-vcd (ill Christmas and later, 
 (irapes, in the o[»en aii-, maj- be preserved in the 
 wme iiiarmt r; and peaches and nectarines may be 
 kept a month hanging on the trees after they are 
 ripe. 
 
 Arkwright, by late forcing, retains plump grapes 
 on his vines till the beginning of May, and even 
 later, till the maturity of his early cro|)S. In this 
 way, grapes may be gathered every day in the 
 year. 
 
 Annther method. — Hut the true way to preserve 
 keeping-fruit, such as the apple and pear, is to put 
 liiem in air-light vessels, and place them in the 
 fruit cellar, in a temperature between 3'^! and 4U 
 degrees. In this way all the keeping sorts of these 
 fruits may be preserved, in perfect order for eat- 
 ing, for one year after gatliering. 
 7''j store fruit. 
 
 Those to be used first, lay by singly on shelves, 
 or on the floor, in a dry southern room, on clean 
 Iiy moss, or sweet dry straw, so as not to touch 
 one another. Some, or all the rest, having first 
 laid a fortiiiglit singly, and then nicely culled, are 
 t<) be spread on shelves, or on a dry floor. Hut 
 the most superior way is, to pack in large earthen, 
 or China or stone jars, with very dry long moss at 
 the bottom, sides, and also between them, if it 
 might be. Press a good coat of moss on the top, 
 ai\<l then sto[) the moulh close with cork, or other- 
 wise, which should be rosined round about with a 
 2uih \)art of beeswax in it. As the object is effec- 
 tually to keep out air (the cause of putrefaction), 
 the jars, if earthen, may be set on dry sand, which 
 put also between, round, and over them, to a foot 
 thick on the top. In all close storing, observe 
 lliere should be no doubt of the soundness of the 
 fruit. Guard, in time, from frost those that lie 
 o[>en. Jars of fruit must be soon used after un- 
 sealing. 
 
 To keep apples and pears for market. 
 
 Those who keep their fruit in store-houses for 
 (li'i supply of the London and other markets, as 
 well as those who have not proper fruit-rooms, may 
 kee[) th'^ir apples and pears ".n baskets or hampers; 
 putting some soft paper in the bottoms and round 
 the edges of the baskets, &cc. to keep the fruit from 
 being bruised; then [Hit in a layer of fruit, and over 
 (!iat another layer of paper; and so on, a layer of 
 fiuit and of i)aper alternately, till tne basket or 
 h.iniper be full: cover the top with paper 3 or 4 
 times double, to exclude the air and frost as much 
 as possible. Every difter^nt sort of fruit should 
 lie placed separately; and it will be proper to fix a 
 label to each basket or hamper, with the name of 
 Die truit that it contains, and the time of its being 
 tit for use. 
 
 Another -way. 
 
 But the best way of keeping fruit, is to pack it 
 in glazed earthen jars. The pears or apples must 
 be separately wrapped up in soft paper, tiicu put a 
 little well-ilried bran in the bottom of the jar, and 
 c-i- the bran a layer of fruit; then a little more 
 bian to fcll up the interstices between the fruit, and 
 lo cover it; and so on, a layer of truit and bi-an 
 klleruately, till the jar be full: llien shake it gently, 
 
 which will make the fruit and bran sink a littlet 
 fill up the vacancy at top with a piece of bla<ldei 
 to exclude the air; then put on the top or cover of 
 the jar, observing that it fits as closely as jiLSsible, 
 These jars should he kept in a rootn where tiiere 
 can be a fire in wet or dam[) weather. 
 
 Nicol considers it an erro'- to sweat ar>p!es, pre- 
 viously to storingthem. The fruit evet after retain? 
 a bad flavour. It should never be laid in heaps at 
 all; but if quite dry when gathered, should be im- 
 mediately carried to the fruit room, ^id be laid, 
 if not singly, at least thin on the shelves. If the 
 finer fruits are placed on any thitig else than a clean 
 shelf, it should be on fine paper. Brown |)aper 
 gives them the flavour of pitch. The fine larger 
 kinds of pears should not be allowed even to touch 
 one another, but should be laid quite single and 
 distinct. A|)ples, and all other pears, should be 
 laid thin; never tier above tier. Free air should 
 be admitted to the fruit-room always in good 
 weather, for several hours every day; and in damp 
 weather a fire should be kept in it. He careful at 
 all times to exi !ude frost from the fruit, and »K!a- 
 sionally to turn it when very mellow. 
 
 To preserve fruits or f oncers. 
 
 Mix 1 pound of nitre with 2 pounds of bole 
 ammoniac, and 3 pounds of cle:^.i common sand. 
 In dry weather, take fruit of any sort, not fully 
 ripe, allowing the stalks to remain, and put them 
 one by one itito an open glass, till it is i|uite full; 
 cover the glass with oiled cloth, closely tied down; 
 put the glass 3 or 4 inches into the earth, in a dry 
 cellar, and surround it on all sides, to the depth 
 of 3 or 4 inches, with tlie above mixture. This 
 metliod will preserve the fruit quite fresh all the 
 year round. 
 
 7'o preserve -walnnts. 
 
 Walnuts for keeping should be suffered to drop 
 of themselves, and aftei'wards laid in an open aiiy 
 place till thoroughly dried; then pack them in jars, 
 box is, or casks, with fine clean sand, that has been 
 well dried in the sun, in an oven, or before the fire, 
 in layers of sand and wahmts alternately; set ihera 
 in a dry place, but not where it is too hot. In thi"« 
 manner, they have been kept good till the latter 
 end of Aftril. Before sending them to table, wipe 
 the sand clean off: and if they have become shri- 
 velled, steep them in milk and water for 6 or 8 
 hours before they are used; this will make them 
 plump and fine, and cause them to peel easily. 
 To preserve chesnuts and filberts. 
 
 The chesnut is to be treated like the walnut, 
 after the husk is removed, which in the chesnut, 
 oi)ens of itself. Chesnuts and walnuts may be 
 preserved during the whole winter, by covering 
 them with earth, as cottagers do potatoes. 
 
 Filberts may always be gathered by hand, and 
 should afterwa -ds be treated as the walnut. Nuts 
 intended for keeping should be packed in jars or 
 boxes of dry sand. 
 
 To preserve meu and quinces. 
 
 The medlar is not good till rotten ripe. It is 
 generally gathered in ttie beginning of November, 
 and placed between two layers of straw, to forward 
 its maturation. Others put medlars in a box on a 
 three-inch layer of fresh bian, moistened well with 
 soft warm water; then stiew a layer of straw be- 
 tween them, and cover with fruit two inches thick; 
 which moisten also, but not so wet as before. In a 
 week or tea days after this operation they will be 
 fit for use. 
 
 Quinces are gathered in November, when they 
 
 are generally ripe. After sweating in a heap for 
 
 a few days, they are to be wiped dry, and placed 
 
 on the fruit-shelf, at some distance from each other. 
 
 7 'o pack fruit for carriage. 
 
 If fruit is to be sent to any considerable distance. 
 
31J 
 
 UNIVERSAL RECEIPT BOOK 
 
 gr»at care should be t.»ken in iiacking it: it should 
 110^ be done in baskets, as they avu Vv.Me to be 
 bruised among heavy liigsjage, and tlie fruit of 
 course will be impaired. Forsyth, therefore, re- 
 commends boxes made of strong ileal, of dift'ereiit 
 sizes, according to the quantity of fruit to be pack- 
 ed. T'lie following a-e the dimet.sious of the boxts 
 ill which fruit used to he sent by the coach to 
 Windsor and Weymouth, for the use of his late 
 majesty and the royal family 
 
 The larger box is 2 feet long, 14 inches broad, 
 and the same in depth. Tl;e smaller box is one 
 foot .line inches long, one foot Lroad, and the same 
 ii\ depth. These boxes are made of incli deal, and 
 Well secured with three iron clumps at each corner; 
 they ha.e two small iron hanilles, one at each end, 
 by which they are fastened to the roof of ihe coach. 
 In these bo\es are sent melons, cherries, currants, 
 pears, peaches, nectarines, plums, and grapes; they 
 anj firbL wrapped in pine leaves, and then in paper. 
 The cherries and currants are first packed in a flat 
 tin box, one fool four inches long, ten inches broad, 
 and four deep. 
 
 In packiii';, proceed tlius: — First put a layer of 
 fine long dry moss in tiie holtom of the tin box, 
 then a layer of currants or chei-ries, then another 
 laj'er of moss; and so on, alternately fruit and 
 moss, until the box is so full, that when the lid is 
 h^ped down, the fruit may be so finely packed as 
 tofcreserve ihein from friction. Then make a 
 lajlr of fine moss, and short, soft dry grass, well 
 mixed, in the bottom of the deal bo\: piick in the 
 melons with some of the same, tight in between all 
 the rows, and also between the melons in the same 
 low, till the layer is finished; choosing the fruit as 
 nearly of a size as possil)le, filling up every inter- 
 stice with the moss and grass. When the melons 
 are packed, put a thin laj'erof moss and grass over 
 them, upon which i)lace the tin box with the cur- 
 rants, packing it firmly all round with moss to 
 prevent it from shaking; then put a thin laver of 
 raoss over the box, and pack the pears firmly (but 
 so as not to bruise them) on that layer, ir. the same 
 manner as the melons; and so on with the peaches, 
 nectarines, plums, and lastly the grapes, filling up 
 the box with moss, that the lid may shut down 
 so tight as to prevent any friction among the 
 fruit. The boxes should have locks and two keys, 
 which may serve for them all: each of the persons 
 who pack and unpack the fruit having a key. The 
 moss and grass should always be returned in the 
 boxes, which, with a little addition, will serve the 
 whole season; being shaked up and well aired after 
 each journey, and keeping it sweet and clean. 
 After the wooden box is locked, cord it firmly. 
 
 If fruit be packed according to the above direc- 
 tions, it may be sent to the farthest parts of the 
 kingdom, by coaches or wagons, wi'h perfect safely. 
 Other methods ^-f packing fruit. 
 
 Fruits of tlie most delicate sorts are sent from 
 Spain and Italy to England, packed in jars witn 
 saw-dust from woods not resinous or otherwise ill 
 tasted. One large branch of grapes is suspended 
 from a twig or pin laid across the mouth of the 
 jar, so as it may not touch either the bottom or 
 sides; saw-dust or bran is then strewed in, and 
 when full, the jar is well shaken to cause it to set- 
 tle; more is then added till it is quite full, when 
 the supporting twig is taken away, and the earthen 
 cover of the jai- closely fitted and sealed, generally 
 with fine stucco. 
 
 In the same way grapes may be sent from the 
 remotest parts of Scotland or Ireland to the me- 
 tropolis. When the distance is less, they may be 
 sent enveloped in fine paper, and packed in moss. 
 The simplest mode for short distances is to wrap 
 each bunch in fine soft paper, and lay them on a 
 
 bed of moss in a broad flat basket with a prop** 
 cover. 
 
 Cherries and plums may be packed in thin lay- 
 ers, with paper and moss lietween each. 
 
 Peaches, apricots, and the fini;r i)lunis, mav each 
 be wrapped separately in vine or other leavts, or 
 fine paper, anil ])acked in abundance nf cotton, flax, 
 fine moss, or dried short grass. Moss is apt to 
 communicate its flavour to fine fruits, and so is 
 short grass, if not thoruughlv (h-ied and sweetened. 
 Cotton best preserves the bloom on peaches ami 
 l>lums. 
 
 To preserve grafjes. 
 
 Where there ai-e several bundles in one branch, 
 it may be cut ofl', leaving about 6 inclics in lengili 
 or more of the wood, according to the dislaiiie 
 between the bunches, and a little on the outside of 
 the fruit at each end; seal both ends willi cnmmo:; 
 bottle wax, then hang them across a line in a (\r\ 
 room, taking care to clip out, with a pairof scissai-s, 
 any of the lieiries that begin to decay or become 
 mouldy, which, if left, would lauit the others. In 
 this way grajies may be kejit till Febniary; but if 
 cut before the bunches are loo ripe, tliey may be 
 kept much longer. 
 
 Grapes mav be kept by packing them in jars 
 (every bunch being first wrapped up in soft paper), 
 and covering every layer with bran, well dried, 
 laying a little of il in the bottom of thf jar; then u 
 layer of grapes, and so on, a layer of bran and of 
 grapes alternately, till the jar is filled: then shake 
 it gently, and fill it to the top with bran, laying 
 some paper over it, and covering the top with i? 
 bladder tied firmly on to exclude the air; then put 
 on thj top or cover of tlie jar, observing that il fiu 
 close. These jars should F>e kept in a room whert 
 a fire can be kept in wet damp weather. 
 
 French method of presei-ving gi'apes. 
 
 Take a cask or barrel inacces.-^ible to the exter- 
 nal air, and put into it a layer of bran dried in an 
 oven, or of ashes well dried and sifted. Upon this 
 place a layer of bunches of gra[>e3 well cleaned, 
 and gathcrid in the afternoon of a di-y day, before 
 they are perfectly ripe. Proceed thus, with alter- 
 nate layers of bran and grapes, till the barrel is 
 full, taking care that the grapes do not touch each 
 other, and to let the last layer be of bran; then 
 close the barrel, so that the air may not be able to 
 penetrate, which is an essential point. Grapes 
 thus packed will keep 9 or even 12 months. T« 
 restore them to their freshness, cut the end of the 
 stalk of each bunch of grapes, and put that of 
 white grapes into while wine, and that of black 
 gra[)es into red wine, as flowers are put into wa- 
 ter to revive or to keep them fresh. 
 
 To pack yoitn^ trees for exportation. 
 
 The long white moss of the marshes, sphagnum 
 palustre, may be ?pplied for this purpose. Squeeze 
 out part of the moisture from the moss, and lay 
 courses of it about 3 inches thick, interposed with 
 other courses of the trees, shortened in their 
 branches and roots, stratum above slratuin, till the 
 box IS filled; then let the whole be trodden down, 
 and the lid properly secured. The trees will 
 want no care, even during a voyage of 10 or 1-' 
 months, the moss been retentive of moisture, and 
 appearing to possess an antiseptic propert)', which 
 prevents fermentation or putrefaction. Vegetation 
 will proceed during the tune the trees remain in- 
 clo-sed, shoots arising both from the branches and 
 roots, which, however, are bianched and tender, 
 for w ant of light and ail , to w liich the trees require 
 to be gradually inured. This moss isveiy commor 
 in most parts of Europe and .\merica. 
 
 J^ractical directions to gardeners. 
 
 1. Perform every operaiion in the proper season 
 
 2. Perlorm every operatiou ;n the best P> iiiper 
 
HORTICULTURE. 
 
 311 
 
 This IS to be acquired in pan by practice, and 
 partly also by reflection. For exsiuple, in digging 
 over a piece of ground, it is a common practice 
 with slovens to tlirow the weeds and stones on the 
 dug ground, or on the adjoining alley or walk, with 
 the intention of gathering them oiF afterwards. A 
 betti.'r way is to have a wheel-barrow, or a large 
 basket, in which to put the weeds and extraneous 
 matters, as they are picked out of the ground. 
 Some persons, in planting or weeding, whether in 
 che open air, or in hot houses, throw down all 
 seeds, stones, and extraneous matters on the paths 
 or alleys, with a view to pick them up, or sweep 
 or rake them together afterwards: it is better to 
 aarry a basket or other utensil, either common or 
 subdivided, in which to hold in one part the plants 
 to be planted, in another tiie extraneous matters, 8tc. 
 .■?. Complete every part of an operation as you 
 proceed. 
 
 4. Finisli one job before beginning another. 
 
 5. In leavins, off working at any job, leave the 
 work and tools in an orderly manner. 
 
 6. In leaving off work for the day, make a tem- 
 porary finish, and carry the tools to the tool-house. 
 
 7. In passing to and from the work, or on any 
 occasion, through|any part of wliat is considered 
 under the charge of the gardener, keep a vigilant 
 look out for weeds, decayed leaves, or any other 
 deformity, and remove them. 
 
 8. In gathering a crop, remove at the same time 
 
 the roots, leaves, stems, or whatevei else is of r.« 
 farther use, or may appear slovenly, decaying, of 
 offensive. 
 
 9. Let no crop of fruit, or herbaceous vegetaoles, 
 go to waste on the spot. 
 
 10. Cut down the Hour stalks of all plants. 
 
 11. Keei) every part of what is under your care 
 perfect in its kind. 
 
 Attend in spring and autumn to walls and build- 
 ings, and get them repaired, jointed, glazed, and 
 ()ainte(l where wanted. Attend at all times to 
 machines, implements, and tools, keeping Ihera 
 clean, sharp, and in perfect repair. See particu- 
 larly that they are placed in their proper situations 
 in the tool-house. House every implement, uten- 
 sil, or machine not 'n use, both in winter and sum- 
 mer. Allow no blanks in edgings, rows, single 
 s|)ecimens, drills, beds, and even where practica- 
 ble, in broad-cast sown pieces. Keep edgings and 
 edges cut to the utmost nicety. Keep the shapes 
 of the wall trees filled with wood according to 
 their kind, and let their training be in the first 
 style of perfection. Keep all walks in perfect 
 form, whether raised or fiat, free from weeds, dry, 
 and well rolled. Keep all the lawns, by everj- 
 means in your power, of a close texture, and dark 
 green velvet appearance. Keep water clear and 
 free from weeds, and let not ponds, lakes, or arti 
 ficial rivers, rise to the brim in winter, nor sink 
 very far under it in summer. 
 
 HUSBANDRY. 
 
 Component parts of soil. 
 
 In general the comiionent parts of the soil, what- 
 ever may be the colour, are argil, sand, water, and 
 air; for into these original principles m;iy all earths 
 be reduced, however blended with app'U'ently fo- 
 reign substances. Argil is the soft and unctuous 
 part of clay. The primitive earths, argil and 
 sand, contain each, perhaps in nearly ecjual degrees, 
 the food of plants; but in their union the purposes 
 of vegetation are most completely answered. The 
 precise quantities of each necessary to make this 
 union perfect, and whether they ought to be equal, 
 it is neither very easy nor very material to ascer- 
 tain, since that point is best determined in practice, 
 wjien the soil proves to be neither too stift' or ad- 
 hesive, from the superabundance of clay, nor of 
 too loose and weak a texture, from an over quan- 
 tity of sand in its composition. The medium is 
 imdoubtedly best; but an excess towards adhesion 
 is obviously most safe. A stiff or strong soil holds 
 the water which falls upon it for a long time, and, 
 being capable of much ploughing, is naturally well 
 ((ualitied for carrying the most valuable arable 
 lu-ops. A light sod, or one of a texture feeble and 
 fasilv broken, is, on the contrary, soon exhausted 
 '. y aratic.n, and requires renovation by grass; or 
 Mherwise it cannot be cultivated to advantage. 
 T'l distiiiguisli clayey soUs. 
 
 A clayey soil, though distinguished by the colour 
 tttiieli it bears, namely black, while, yellow, and 
 fed, differs fruin all otiier soils, being tough, wet, 
 and culd, and coiise(juently requiring a good deal 
 ot" labour from the husljandman befure it can be 
 «ul}l(Mently pulverized, or placed in a slate for bear- 
 
 ing artificial crops of corn or gr,"\ss. Clay land is 
 known by the following qualities, or properties: 
 
 It holds water like a cup, and once wetted does 
 not soon dry. In like manner, when thoroughly 
 dry, it is not soon wetted; if we except the varie- 
 eties which h'ive a thin surface, a'ld are the worst 
 of all to manage. In a dry summer, clay cracks, 
 and shows a surface full of small chinks, or open- 
 ings. If ploughed in a wet state, it sticks to the 
 plough like mortar, and in a dry summer, the 
 plough turns it up in great clods, scarcely to be 
 broken or separated by the heaviest roller. 
 7'o manage sandy soils. 
 
 Soils of this description are managed with infi- 
 nitely less trouble, and at an expense greatly infe- 
 rior to wha'. clays require; but at the same lime, 
 the crops produced from them are generally ot 
 smaller value. There are many varieties of sjnd, 
 however, as well as of clay; and in some ]»ai'ts of 
 the country, the surface is little better than a bare 
 barren sand, wherein artificial plants will not lake 
 root unless a dose of clay or good earth is previ- 
 ously administered. Tliis is not the sod meant 
 by tlie farmer when he speaks of sands. To speak 
 practically, tiie soil meant is one where sand is 
 predominant, allhougli there be several other 
 earths in the nrxture. From containing a gi-eal 
 quantity of sand, these soils are all loose and 
 crumbling, and never get into a clod, even in the 
 driest weather. Tf.is is the great article of distinc- 
 tion betwixt sands and sandy loams. A sandy loam, 
 owing to tlie clay that is in it, does not crumble 
 down, or oeconie loose like a real sand, but retains a 
 degree of adhesion after weihess or droagiit, not with- 
 
812 
 
 UNIVERSAL RECEIPT BOOK 
 
 standing the quar'ity of sand that is mixed with 
 it. Perhaps a true sandy loam, incumbent u|)on 
 a sound subsoil, is th-; most valuaUle of all soils. 
 Upon such, eve-.-y kind of grain fiiay be raised with 
 advantage, and no soil is better calculated for tur- 
 nips and grass. 
 
 The real sands are not favoui-{>ble to the growth 
 of wheat, unless when preceded by clover, whicli 
 binds the surface, and confers a temporary strength 
 for sustaining that grain. Much of the county of 
 Norfolk is of this description; and it is well 
 known that few districts of the kingdom yield a 
 greater quantity of produce. Till Norfolk, how- 
 ever, was invigorated by clay and marl, nearly one 
 half of it was little better than waste; but by the 
 success which accompanied the use of these aux- 
 iliaries, a new soil was in a maimer created; wbicli, 
 by a continuation of judicious management, has 
 given a degree of fame to the husb'andry of that 
 country, far surpassing that of other districts natu- 
 rally more fertile. 
 
 Gravelly soils. 
 
 The open porous nature of these soils disposes 
 them to imbibe moisture, and to part with it with 
 great facility: from the latter of which circumstan- 
 ces they are subject to burn, as it is tern>ed, in dry sea- 
 sons The main difference between gravel and sand 
 is, that the former is chiefly composed of small soft 
 stones; though in some instances the stones are of a 
 silicious or flinty nature, au.l, in others, of the calca- 
 reous or chalky. From these constitutional circum- 
 Jtances arise the propriety ofdeei)ening gravelly soils 
 Dy coats of marl or earth, and of keeping them fresh 
 by frequent returns of grass, and re[)eated appli- 
 cations of manure. Gravelly soils, from the light- 
 T>ess of their texture, are not expensive or difficult 
 in the means of cultivation. All the necessary 
 business required for gravels may be carried for- 
 ward with ease and expedition; and S'Uch soils are, 
 in general, soon brought into a proper state for 
 the reception of crops. 
 
 The constitutional qualities of gravels point out 
 the propriety of ploughing them deep, so that the 
 surface soil may be augmented, and greater room 
 given to the growih of the plants cultivated on 
 them. A shallow-ploughed gravel can stand no 
 excess of weather, however enriciied by manure. 
 It IS burnt up by a day or two of drauglit, and it is 
 almost e(|uaily injured by an excessive fall of rain, 
 unless the pan or firm bottom, wliich such soils 
 easily gain, be frequently broken througli by deep 
 ploughing. 
 
 Uses of different soils. 
 
 Clayey soils, when sufficiently enriched with 
 manures, are naturally well qualified fcr carrying 
 crops of wheat, oats, beans, and clover; but are 
 not fitted for barley, turnips, potatoes, Jscc. or oven 
 for being kept mider for grass longer than one 
 year. Such soils ought to be regularly summer- 
 fal'owed once in six, or at least once in eight years, 
 even when they are comparatively in a clean state, 
 as they contract a sourness and adhesion from wet 
 ploughing, oidy to be removed by exposure to the 
 sun and wind during the dry months of summer. 
 Soils of this kind receive little benefit from winter 
 ploughing, uidess so far as their surface is tiiereby 
 presented to the frost, which mellows ancl reduces 
 them in a manner infinitely superior to what could 
 be accomplished by all the operations of man. 
 Still they are not cleaned or made free of weeds by 
 winter ploughing; and therefore this operation can 
 only be considered as a good means for procuring 
 a seed-bed, in which the seeds of the future crop 
 may be safely deposited. Hence the necessity of 
 cleaning clay soils iluring the summer inoiittis, and 
 of baviu!.]; always a large part of every clay farm 
 under summer fallow. All clayey soils require 
 
 great industry and care, as well as a considerable 
 portion of knowledge in dressing or management, 
 to keep tliem In good conditiDti; yet when their 
 natural toughness is got the better of, they always 
 yield the heaviest and most abundant crops. One 
 thing requisite for a clayey soil, is to keep it rich 
 and full of manure; a poor clay being the most un- 
 grateful of all soils, and hardly capable of repay- 
 ing the expense of labour, after being worn out 
 and exhausted. A clayey soil also receives, com- 
 paratively, small benefit from grass; and when once 
 allowed to get into a sterile condition, the most 
 active endeavours will with difficulty restore ferti- 
 lit_v to it after the lapse of many years. 
 
 Upon light soils, the case is very different 
 These flourish under the grass husbandry; and 
 bare smiimer fallow is rarely required, be- 
 cause they may be cleaned and cropped in the 
 same year, with that valuable esculent, turnij). 
 Upon light soils, however, wheat can seldom be 
 extensively cultivated; nor can a crop be obtained 
 of etjual value, either in respect to quantity or 
 (jualiiy, as on clay sand loams. The best metho<l 
 of procuring wheats on light lands, is to sow upoc 
 a clover stubble, when the soil has got an artificial 
 solidity of body and is thereby rendered capable 
 of sustaijiing this grain till it arrives at maturity. 
 The same observation applies to soils of a gravel- 
 ly nature; and upon both, barley is generally- 
 found of as great benefit as wheat. 
 
 Thin clays, and peat earths, are more friendly 
 to the growth of oats than of other grains, though 
 in favourable seasons a heavy crop of wheat may 
 be obtaii.ed from a thin clayey soil, when it has 
 been completely summer-fallowed, and enriched 
 with dnng. A first application of calcareous ma- 
 nure is genentlly accompanied with great advan- 
 tage upon these soils; but when once the effect 
 of this application is over, it can hardly be repeat- 
 ed a second time, unless the land has been very 
 cautiously managed after the first dressing. Nei- 
 ther of these soils is friendly to grass, yet there is 
 a necessity of exercising fhis husbandry with them, 
 because they are incapable of standing the plough 
 more than a year or two in the course of a rotation. 
 
 Wheat ought to be the predominant crop 
 upon all the rich clays and strong loams, and that 
 light soils of every kind are well qualified for tur- 
 nips, barley, &c. Upon the thin and moorish soils, 
 oats must necessarily preserve a prominent rank; 
 and grass seeds may be cultivated upon every one 
 of them, though wi*h different degrees of advan- 
 tage, according to the natural and artificial rich- 
 ness of each soil, or to the qualities which it pos- 
 sesses for encouraging the growth of clover, in the 
 first instance, and preserving the roots of the plant 
 at^erwards. 
 
 Operation of tillage. 
 
 Tillage is an operation whereby the soil is either 
 cleared from noxious weeds, or pi-ei)ared for re- 
 ceiving the seeds of plants cultivated by the hus- 
 bandman. When this operation is neglected, or 
 even partially executed, the soil becomes foul, 
 barren, and unproductive; hence, upon arable 
 farms, tillage forms the pi-on>inent branch of work; 
 and, according to the perfection, or imperfection, 
 with whicii it is executed, the crops of the hus- 
 bandman, whether of corn or grass, are in a great 
 measure regulated. 
 
 1 Ullage, in t!ie early ages, was performed by 
 hand labour; but, in modern times, the plough has 
 been the universal iiislrumeiil used for executing 
 this necessary and important branch of rural work. 
 In no other way can large fields be turned over, 
 because the expense of digging with the spade, the 
 only other method of turumg over the ground 
 would much exceed any profit that can be reape«l 
 
HUSUAXDRY. 
 
 313 
 
 Stones Iving above or helow the siirfMce are the 
 most tniiuphihle ohslructinn to pertVct tillage. 
 On slmiv (;romi(l, the work is not only impei'tVclly 
 execuifil, but in nirtiiy casi-s the iniplemeiit is bro- 
 ken to pieces, and a consi<leral)le jjortion ot time 
 lost befjie I. IS te|>aireii, and put in order. Tbe 
 removnl of stones, therefore, es[>ecially of sucli as 
 are belov the surface, ought to be a [)riraary ob- 
 ject with every agricidini'ist; because a neglect 
 of this kind may afterwards occasion liiin considc- 
 raWe 1 )ss and inconveriience. 
 
 To dr.iiii the ground, in other worils, to lay it 
 dry, also facilitates tillage exceedingly; for plough- 
 ing ca'inot be performed with advantage where 
 eitJier tlij siu'face or subsoil is wet. 
 Best mode of tilla^fe. 
 
 The only sure and certain way by which the soil 
 is cleaned or rendered free of weeds, is by p'ough- 
 ing in the sunmier niontlis, when the groun<l is 
 drv, and when, bv the influence of the sun and air, 
 the weeds may be destroyed with facility. Sel- 
 dom at atiy other period is the soil much benefited 
 by plonghinp-, uidess so far as a seed-bed is thus 
 prociu'ed f;.' the succeeding crop; and though the 
 situation or state of the ground, when these inter- 
 mediate ploughings are bestowed, is of importance 
 in judging of their uliliiy, yet the radical process 
 of summer fallow caimot, by any means, be alto- 
 gether ilispensed with. Though, if the winter and 
 spring ploughings are executed under favourable 
 circumstances, and plenty of manure is at hand, it 
 may be delayed for a greater numl)er of years than 
 is nilierwise practicable, if good husbandry is to 
 be maintained. 
 
 With'HU summer fallow, or, which is the same 
 thing, witiiout working the ground in the summer 
 months, perfect husbamiry is unattainable on all 
 heavy or cold soils, and upon every variety incum- 
 bent on a close oi retentive bottom. 
 
 To keep his lai.d clean will always be a princi- 
 pal oI)ject with every good farmer; for if this is 
 neglected, in place of carrying rich crops of corn 
 or grass, the ground will be exhausted by crops 
 of weeds. Wiiere land is foul, everv operation 
 of husbandry must be proportionalily nou-eftec- 
 tive; and even the manures applied will, in a great 
 measure, be lost. 
 
 Tiie necessity of summer fallow depends great- 
 ly upon the n;ilure and quality of the soil; as, upon 
 some soils, a re[)etition of this practice is less fre- 
 (juenlly retjuired than upon others. Wherever 
 t.iie soil is incumbent upon clay or till, it is more 
 disposed to get f lu!, than when incumhent upon a 
 dry grtivelly bottom; besides, wet soils, from be- 
 ing ploughed in winter, contract a stiffness which 
 lessens ibe pastui'e of artificial plants, and prevents 
 them from receiving sufficient nourishment. When 
 land of a dry gravelly bottom gets foul, it may ea- 
 sily be cleaned without a plain summer fallow; 
 since crops, such as turnips, '^c. may be substitu- 
 ted in its plaje, which, when drilled at proper in- 
 tervals, admit of being ploughed as often ..s neces- 
 sary; whereas wet soils, which are naturally unfit 
 for carrying such crops, must be cleaned and 
 brought into good order, by frequent ploughings 
 aod liairowings during the summer months. 
 To conduct afalloiv. 
 
 Upon all clayey soils (and upon such only is 
 a com[dete summer fallow necessary), the first 
 ploughing ought to be given during the winter 
 months, or as early in the spring as possible; which 
 greatly promotes the rotting of the sward and stub- 
 ble. This should be done by gathering up tbe 
 ridge, wliich both lays the gi-ound dry, and rii)S 
 up the furrows. As soon as seed-lime is over, tbe 
 ridge should be cloven down, preparatory to cross 
 Ijloughing; and after lying a proper lime, should 
 2 P 
 
 he harrowed and rolled repeatedly, and esjrypaP" 
 licle of quickens ibal the harrows have broinrht 
 above, should be carefully picked ofi" with the hand. 
 It is tlien proper to ridge or gather il up immedi- 
 ately, which both [ays the land in propel condi- 
 dition for meeting bad weather, an<l opens up 
 any fast land that may have been missed in the 
 furrows when the ci'oss ploughirig was given. After 
 this, harrow, roll and gather the root weeds again; 
 I and continue so doing till the field is perfectly clean. 
 7 prejicire the g-oiind. 
 The above object is most completely accom- 
 I plished, wlien the ground is i)loughed deej) and 
 equal, while he Ijoltom of the furrow immediately 
 atove the subsoil is perfectly loosened, and turned 
 equally over with Ihe iiart which constitutes tbe 
 surface. In many ])laces, these |)roperties ai-e alto- 
 gether neglecteii, the ground being ploughed in a 
 shallow way, while the bottom of the pfmghed 
 land remains sometljing like the teeth of a saw, 
 having the under part of the furrow untouched, 
 and consequently not removed by the action of the 
 plough. Willie these tilings are sufix-red, the ob- 
 ject of tillage is only partially gained. The food of 
 plants can only be imperfectly procured; ind the 
 ground is drenched and injured by wetness; these 
 ridges, or pieces ot land, which are not cut, pre- 
 venting a descent of the moisture from above to 
 the o|ien furrows left for carrying it off. Where 
 the seed-bed is prepared by Due ploughing, the 
 greatest care ought to be used in having it closely 
 and equally performed. When two are given, they 
 should be in opposite directions, so iJ-at any firm 
 land left in the first may be cut up in the second 
 ploughing. Il is not profitable to plo ^h twice one 
 way, if it can be safely avoided. 
 
 Another important point to^va'ds procuring 
 good tillage, is never to plough the .and when in a 
 wet stale; because encouragement it thus given to 
 the growth of weeds, v\iiilea sourne.s and adhesion 
 is communicated to the ground, >vhich is rarely 
 got the better of till the operations ofa summer fal- 
 low ure again repeated. 
 
 All soils ought not to be wrought, or ploughed, 
 in one manner. Each kind has its particular and 
 appropriate qualities; and, theiefore, each requires 
 a particular and appropriate mode of tillage. Plough- 
 ing, which is the capital operation of husbandry, 
 ought, on these accounts, to be administered accord- 
 ing to the nature of 'he soil which is to be operated 
 upon, and not executed agreeably to one fixed and 
 determined principle. On strong clays and loams, 
 and on rich gravels and deep sands, liie plough ought 
 to go as deep as the cattle are able to woi k it; where- 
 as, on thin clays and barren sands llie benefit of deep 
 ploughing is very questionable; especially wlien 
 such are incumbent on a till bottom, or where the 
 subsoil is of a yellow-ochre nature; such, when 
 turned up, being little belter tlian poison to the 
 surface, unless highly impregnated with alluvial 
 compost, the effect of which expels ihe poisonous 
 substance contained in this kind of subsoil, and 
 gives a fertility to the whole mass, more decisively 
 permanent, tiian would follow a heavy application 
 of the best rotten dung, 
 7'-*o sets of ploitqhs veqidrei' for perfect tillage. 
 On ciayey soils, where the ridges must be consi- 
 dered acclivated, so that ihe ground may be [ire- 
 served in something like i> dry condition, the 
 plough, used for tillage; ought to have a mould- 
 board consideraby wider set than is reciuire.l for 
 light soils, in order that the furrow may be close 
 I cut below, and duly turned over. This metlmd of 
 I constructing the plough necessarily makes a hea- 
 I vier draught than would be the case were the 
 I mould-board placed differently; tliough if good ami 
 I sufficient work, be wanted, the necessity of cctw 
 
 2 n 
 
314 
 
 UNIVERSAL RECEIPT BOOK. 
 
 lli-ncting the implrment in tlie way menlioned, is 
 absdiiile ami iiulisr[)ciisul)le. The ])lnii'^li to he used 
 Oil lis;ht soils, or on all soils that admit of what is 
 te<:liii''?ally calleilcr iwii and ("nrrow plonu;hing, may 
 be in? le m ich straij^liler helow, and yet he capa- 
 lile of executing the w irk in a perft-ct manner. On 
 every farm, consisting of mixed soils, two sets of 
 ploughs ougnt to he kept, otherwise proper work 
 cannot he |)erformi'd. All land ought to he plough- 
 ed with a shoulder, and tlie advantages of ])loiigh- 
 ng in this way are, that, if ploughed heforc winter, 
 tiie surface is enahlefl to resist the winter rains, 
 and afterwards present a face, on which tiie har- 
 rows can make a proper impress! )n, when the 
 seed proces-s is to be executed. This deserves 
 particular attention when old grass fields are 
 uroken up; as, by neglecting it, tiie harrows often' 
 «re unable to cover the seed. It is perfectly prac- 
 ticable to plough land with a tolerably broad fur- 
 row, say 10, 11, or 12 inches, and yet to plough it 
 clean, provided the implement used is properl) 
 constructed; but, then, care must be taken that the 
 furrow be of proportionate deepness, otherwise it 
 will be laid on its back, instead of being deposited 
 at an angle proper for undergoing the harrowing 
 process. 
 
 Implements of husbandry . 
 
 No country in the world is better provided with 
 implements for executing rural labour than Great 
 Britain; and to this superiority may, in some luea- i 
 sure, be attributed the increased and increasing 
 perfection of agriculture over the whole island. 
 We have ploughs of all the different kinds that ever 
 were constructed: as for wheel carriages, the va- 
 riety is immense; whilst harrows, and other com- 
 mon implements, of various constructions and 
 dimensions, are efpially numerous. L$ut it is in 
 the articles more pi'operly allied to machinery, 
 that the superiority of IJrilish rural implements is 
 most conspicuous. Drills for sowing grain and 
 small seeds with regularity, have been constructed 
 upon scientific principles; and machines for sepa- 
 rating grain from sli-aw, have been invented, and 
 brought to a degree of perfection which few people 
 expected, when these machines were first intro- 
 duced. 
 
 JMv Small's imfyroved Rotherham plough. 
 
 The sock, or share, is made with a fin, or fea- 
 ther, whereby the firm earth at the bottom of the 
 furrow is cut more completely than was practica- 
 ble by the sock of the old ploughs, which acted 
 more in the way of mining and forcing than cut- 
 ting and removing the earth with facility or ^ase; 
 anil the mould-board being of cast metal, may be 
 set wider or closer according to the nature of the 
 soil on which the plough is to be used, or the 
 height of the ridges that are to be ploughed. This 
 imjilement is, therefore, the best constructed swing 
 plough in the island; and by means of it a man and 
 two liorses will, with all ease, plough an lingli.«h 
 acre per day, except in (larticular seasons, when 
 the soil, from drouglit, has become liartl and obsti- 
 nate. 
 
 No kind of plough will cut the furrow so clean, 
 or tt\rn i( so nicely over for receiving benefit from 
 t!ie atmosphere, and effect from the harrowing 
 process; and, what is of greater importance, none 
 are more easily di-awn, taking into account the 
 quality of woi-k that is performed, than the one of 
 which we are now spi'aking. A great deal of its 
 utility is determined by tlie strength of the animals 
 employed in the draught; by ihe dexterity of the 
 Dian to whom the management is committed; and 
 b\ the order and condition in which the coullerand 
 share are preserved; for the best constructed im- 
 plement >vill make bad work, when strength 
 Vi.Ji dexterity ai'e wanting in the operator. But, 
 
 under a parity of circumstances, it may be affiiin- 
 ed, that the swing plough, brought into practice, 
 and afterwards improve<l by Mr Small, is fitted 
 for executing work to a better purpose, than any 
 other of the numerous varieties of that impk-mciit 
 employed in the several districts of Great Britain. 
 The mould-board, as the sheath or head, is no- 
 generally made of cast iron. 
 
 It is now universal over Scotland, and perhaps, 
 were it better known in England, it might come to 
 displace the complicated plougiis, with wheels am! 
 other trumpery, with which agriculture theie is at 
 present incumbered; as it is not apt to be put out 
 of onlei', but, simple in the construction, and ef- 
 fective in operation, it is adapted to almost every 
 situation. The chain, connected with the muzzle, 
 by which it is drawn, fixed as far back as the coul- 
 ter, is not essential to its formation, serving merely 
 to strengthen the beam, which may be made 
 stronger of itself at less expense, while the tillage 
 is as acciiratelj' performed with ploughs that have 
 none. The price is from 50s. to 60s. 
 Veitcli's improved ploughs. 
 
 Mr James Veitch. of Inchbonny near Jedburgh, 
 an ingenious arlizan, has made very considerable 
 improvements on the plough, of which he gives tiie 
 following account: — " It is well known to every 
 practical farmer, that land, when properly ploughed, 
 must be removed from a horizontal position, and 
 twisted over to a certain angle, so that it may be 
 left in that inclining state, one furrow leaning upon 
 another, till the whole field be completely plough- 
 ed. The depth and width of the furrow which is 
 most approved of by farmers, and commo'dy to be 
 met with in the best ploughed fields, are in the pro- 
 portion of two to three; or if the furrow he two 
 feet deep, it must be three wide, and left in an 
 inclining position from 45 (leg. to 46 deg. 
 
 " Mr Small's plough is by fir the best known 
 in this country; but the perpendicular position of 
 the sheath, and the too sudden twist of the sock 
 and mould-board, together with the mould-board 
 not being a proper curve with respect to the different 
 resistance that the sock and mould-board will meet 
 with in ploughing stiff land, render it, in many re- 
 spects, not so perfect an instrument as could be 
 wished for. As the sock and fore part of the mould- 
 board, entering first into the stiff land, meet with 
 the greatest resistance, and conseipiently must wear 
 soonest, to remedy this, I begin at the point of the 
 sock, and bring it a great way farther forward than 
 that of Small's, and by this means give it a more 
 obli(|ue position; which diminishes the angle of the 
 furrow's ascension from the horizontal to the ver- 
 tical position. The more this angle is diminished, 
 where it meets with the greatest resistance, the 
 less ajit will the plough be to tilt out of the land; 
 and the nearer to the perpendicular the sheath and 
 sock are with respect to the sole of the plough, 
 the less hold will it take of the land; and it will be 
 more apt to start out. If the point of the stock be 
 not ina'e to i)roject a great way below the plaoa 
 of the sole, or point downwards toward the bottom 
 of the furrpw, the ploughs that are made in this 
 fashion grind away the point of the sock below; 
 and, as this point is so much inclined, and removed 
 from a jiarallel position with respect to the sole of 
 the plough, it increases the friction to that part, 
 and makes the |ilougb a great deal more difficult to 
 draw, '["his parallel position I have preserved in 
 my plough, as far as the stienglb of cast-iron will 
 admit; and, as the furrows are laid parallel on one 
 another. I have formed the sock, and that part of 
 the mould-board (where the furrow, by twisting 
 ovei-, is brought to the periiendicular), by culliiif, 
 away the mould-lioard patiern, in parallel lines, 
 from the sole of the plough to the top o*" tn« 
 
HUSBANDRY. 
 
 315 
 
 mould-boa (1; and, by these means, I both procure 
 I steadier niolion t'oi' the plough, and alsi) diminish 
 j!ie triction, by diniinishins; tiie angle^ and conse- 
 quently render it easier drawn, and less apt to 
 break the tnrrow. 
 
 " In the framing of this plough, 1 have propor- 
 tioned one part to aiiother, so that all ()arts of it 
 ma}' wear alike; the iron work is fixed on the 
 plough simply, and at the same time perfectly se- 
 cure. I have likewise made a spring steel yard, 
 to determine the difterenee of draught between 
 Small's plough and the one which I have con- 
 structed. " 
 
 Plough for cleaning beans and turnips. 
 
 iiesidesthe improved liotherham plougii,now in 
 general use, and worked by two horses, another 
 implement, consti'ucled U])nn the same ,)rinciples, 
 but of smsdler dimensions, and considerably light- 
 er, is used for cleaning beans, potatoes, and tur- 
 nips. This plougli, wrouglit by one horse, does 
 the business com|detely. It is of advantage to put 
 a piece of plate iron betwixt the coulter and sheath 
 or head, that the loose earth may not fall through 
 upon the young plants. A hoi-se shoe, called a 
 scrai)er, is also used to clean drilled crops on light 
 soils, and is very efficacious when annual weeds 
 are to be destroyed; but when quicken or other 
 root weeds are in the ground, a deeper furrow is 
 re((uired, and in that case the light Rolherham fur- 
 row becomes necessary. 
 
 7 'he universal so-wing machine. 
 
 This machine, whether made to be worked by 
 Irand, drawn by a horse, or fixed to a plough, anvl 
 used with it, is extremely simj)le in its construc- 
 tion, and not liable to be put out of order; as there 
 is but one movement to direct the whole. It will 
 sow wheat, barley, oats, rye, clover, coleseed, 
 hemp, flax, canary, rape, turnip; besides a great 
 variety of other kinds of grain and seeds, broad- 
 cast, with an accuracy hitherto unknown. It is 
 equally useful when fixed to a plough; it will then | 
 drill a more extensive variety of grain, pulse, and i 
 seed, (through eveiy gradation, with regard to l 
 iiuality,) and deliver each kind with greater regu- | 
 larity, llian any drill plough whatever. ' 
 
 Among many other valuable and peculiar pro- | 
 perties, it will not only sow in the broad-cast wav, 
 with a most singular exactness, but save the ex- 
 pense of a seeds-man; tlie seed being sown (either 
 over or under furrow at pleasure,) and the land 
 ploughed at the same operation. 
 
 Another advantage attending the use of this ma- 
 chine is, tliat the wind can have no effect on the 
 falling of the seed. 
 
 The machine, when made to be used without a 
 plough, an<J to be di-awn by a horse, may be of 
 different lengths. The upper part contains the 
 hoi)pers, from which the grain or seed descends 
 into the S[)outs. The several spouts all rest upon 
 a bar; whi.;h hangs and [)lays freely l)y two diagonal 
 supporters; a trigger, fixed to this bar, bears a 
 catch wheel: this being fixed on the axle, occasions 
 a regular and continued motion, or jogging of the 
 spouts, quicker or slower in proportion to the space 
 the person sowing with it drives. At the bottom 
 of the machine is placed an apron or shelf, in a 
 sloi)ing position, and the corn or seed, by falling 
 thereon from the spouts above, is scattered about 
 in every direction. 
 
 To sow the corn or seed in drills, there are 
 moveable spouts, which ai'e fixed on, or taken off 
 at pleasure, to direct the seed from the upper spout 
 10 the bottom of the furrow. 
 Han-Q-u!s. 
 
 These beneficial implements are of various sizes 
 ind din»ensions; but the harrow most commonly 
 •ssed consists of four buUs^ with cross-mortised 
 
 sheaths, each Dull containing five teeth, of from 
 five to seven inches in length below the bulls, the 
 longest being placed forwards. Harrows of thi» 
 kind, drawn by one horse, are generally used on 
 most farms for all pur[)oses, though on others lar,"-e 
 brake-b:«rro".vs, consisting of five bulls, each cori- 
 taining six teeth, and worked by two horses, are 
 employed during the fallow process, ami for reduc- 
 ing rough land. Some of these brake-harrows are 
 constructed with joints, so as to bend and accom- 
 modate their shape to' the ctn-vature of ridges. A 
 small harrow, with short teeth, is also used for 
 covering grass seeds, though we have rarely seen 
 any detriment from putting grass seeds as dee|) intp 
 the ground as the teeth of ordinary sized harrows 
 are capable of going. 
 
 The best methods of harroxving. 
 
 When employed to reduce a strong obdurate 
 soil, not more than two harrows should be yoked 
 together, because they are apt to ride and tumble 
 upon each other, and thus impede the work, and 
 execute it imperfectly. On rough soils, harrows 
 ought to be driven as fast as the horses can walk; 
 because their effect is in direct proportion to the 
 degree of velocity with which they are driven. In 
 ordinary cases, and in every case where harrowing 
 is mearit for covering the seed, three harrows are 
 the best yoke, because they fill up the ground more 
 effectually, and leave fewer vacancies, than when 
 a smaller number is emoloyed. Tlie harrow- 
 man's attention, at the boed process, should he 
 constantly directed to prevent these implements 
 from riding upon each ether, and to keep them 
 clear of every impedimert from stones, lumps of 
 earth, or clods, and quickens or grass roots; for 
 any of these prevents the implement from work- 
 ing with perfection, and causes a mark or trail 
 upon the surface, always unpleasingto the eve, and 
 generally detrimental to the braird or vegetation 
 of the seed. Harrowing is usually given in dif- 
 ferent directions, first in U 'gth, then across, and 
 finally in length as at first. Careful husbaiidmeii 
 study, in the finishing part of the process, to have 
 the harrows drawn in a straight line, without sid- 
 feriiig the horses to go in a zig zag manner, and 
 are also attentive that the horses entt." fairly upon 
 the ridge, without making a curve at the outset. 
 In some instances, an excess of harrowing has 
 been found very prej'^dicial to the succeeding crop; 
 but it is always necessary to give so much as to 
 break the furrow, and level the surface, oliierwise 
 the operation is imperfectly performed. 
 Rollers. 
 
 The roller is an implement frequently used for 
 smoothing the surface of land when in tillage, es- 
 pecially when the processes of summer fallow are 
 going forward. Several kinds of rollers are used 
 in Britain. Some are made of stone, others of 
 wood, according to the nature of the operation in- 
 tended to be performed. The only material dif- 
 ference in rollers is their weight; but it should be 
 attended to, when a roller is made of large diame- 
 ter, that iLs weight ought to be the greater for in 
 proportion to the largeness of its diameter, will be 
 the extent of surface upon which the roller rests. 
 The weight of a roller ought therefore to be in 
 proportion to its diameter, otherwise its effect will 
 be proportionably diminished. 
 
 Rolling, however, is a modern improvement, 
 and used for different purposes. In the first place, 
 it is of great advantage to roll young gr:isses after 
 the ground is stoned, because the scythe can then be 
 placed nearer the surface, and the crop cut more 
 equally than when the operation is neglected. 
 2dly, Land on which turnips are to be cultivated 
 can rarely be made fine enough, without the re- 
 peated use of this implement. And 3dly, The 
 
316 
 
 UNIVERSAL RECEIPT BOOK. 
 
 prf^ess of siimm( I fallow, upon strong soils, is 1 
 much advHuced bv rollins; because, wilboiil itsairl, 
 the large and ob(birate tlods cannot be reduced, or { 
 couch-grass pi'rtilicated. From these circumstances 
 it will leadily appear, tlial i-ollers of various sizes 
 ind dimensions 'ire required on every fai'tn, for 
 ic^om-plishiiig ditt'erent purposes. Wooden rollers, 
 drawn bv one horse, answer vei-y well for grass and 
 turnip land; but massy stone rollers, drawn eillier 
 by two or tiu-ee horses, are absolutely necessai-y 
 on clay soils. 
 
 It is obvious, that when a large field is to be 
 rolled, a number of rollers ought at once to be set 
 at work, otherwise an opportunity may be lost, 
 never to be regained. The deficiency is most con- 
 spicuous, when barley is taken after turnips in a 
 dry season. From poaching the ground with caj-ts, 
 ia order to cari-y ofi the crop, and even by the 
 treading of sheep, a degree of stifi^ness is contract- 
 ed, whicn requires the use of the roller before grass 
 seeds can be sown. 
 
 On all occasions it is most beneficial to roll 
 across, because, when going in length, ihe imple- 
 ment is of small benefit to the furrows, the slight- 
 est acclivation of the ridges preventing the woi-k 
 from being equally performed. The eX()edition 
 which lakes placj when rollers are used, compared 
 with the tedious and expensive process of break- 
 ing clods with malls, formerly the general custom, 
 sufficiently proves the importance of these imple- 
 ments, though it deserves to be remarked, that, 
 when rolling is bestowed upon a spring-sown field, 
 harrowing it afterwards is of great advantage. By 
 Iiarrowing when the clods are reduced, tlie earth 
 stands the eflfects of rain better afterwards, and 
 does not consolidate so firmly as when that process 
 is neglected. 
 
 The thrasldng machine. 
 
 The thrashing machine is the most valuable im- 
 plement in the farmer's possession, and one which 
 adds more to the genei i produce of the country, 
 than any invention hi.nerto devised. The saving 
 of manual labour, thereby obtaineC, is almost in- 
 calculable; while the work is performed in a much 
 more perfect manner than was formerly practica- 
 l)lf;, even when the utmost care and exertion were 
 bestowed. In fact, had nrl the thrashing machine 
 been invented, it is hardly possible to conceive 
 what would have been the rate of expense of 
 thrashing, or even whether a sufficient number of 
 hands could, at any rate of expense, have been ob- 
 tained for thrashing the grain of the country. 
 
 Since the erection of this machine, Mr Meikle 
 has progressively introduced a variety of improve- 
 me'its, all tending to sim[)lify the labour, and to 
 augment the quantity of the work performed. 
 Wiien first erected, though the corn was equally 
 well separated from the straw, yet as the whole of 
 the straw, chaff, and corn, were indiscriminately 
 thrown into a confused hea[), the work coulil only, 
 with propriety, be considered as half exec.ited. 
 l5y the addition of rakes, or shakers, and two pair 
 of fanners, all driven by the same machinerj', the 
 dift'iient processes of thrashing, shaking, and win- 
 nowing, are now all at once pel-formed, and the 
 corn immediately pre|>ared for the public market. 
 When it is added, that the quantity of corn gained 
 from the snperioi- powers of the machine is fully 
 equal to a twentieth part of the crop, and that, in 
 some cases, the expense of thrashing and cleaning 
 the corn is considerably less than what was for- 
 merly paid for cleaning it alone, the immense sav- 
 ings arising from the invention will at once be 
 Eeen. 
 
 The expense of horse labour, from the increased 
 «luc of the animal, and the charge of his kee|)ing, 
 or.ing an object of ijreat importance, it is recom- 
 
 mendeil that, upon all sizeable farms, that is ic 
 say, where two hundred acres, or upwards, of core 
 are sown, the machine should be wrought by wind 
 uidess where local circumstances afford the con 
 veniency of water. 
 
 Where coals are plenty and cheap, steam ma? 
 he advantageously used for working the machine. 
 A respectalde farmer, in the connlv of East Lo- 
 thian, works his machine in this wav; and, being 
 situated in the neighbourhood of a colliery, he is 
 enabled to thi-ash liis gi-ain at a tritling expen.se. 
 Aletliod of treading corn in Virginia. 
 
 In \ irginia and other countries wheat is trodden 
 out b}' horses, nearly in the same way as it was 
 formerly done in Palestine by oxen. 
 
 Tlie treading floors are generally from 60 to 100 
 feel diameter; but the larger their diai«eter is, so 
 much easier is the work to tlie horses. The track, 
 or path, on which the sheaves are laid, and on 
 which the horses walk, is from VZ to 'ii feet wide, 
 or more. The floors are commonly enclosed by 
 fences; and the horses are generally driven between 
 them promiscuously :md loose, each pressing to be 
 foremost, so that tVesh air may be obtained, — 
 biting, jostling, and kicking each othei- with .he 
 greatest fury. The labour in this way is extremely 
 severe. Upon some small floors a centre-stick is 
 placed, to which hangs a rope, or a pole and swivel, 
 and four or five horses being fastened together, 
 travel round upon the sheaves with the utmost re- 
 gularity. Previously to laying down the wheat 
 sheaves, the state of t!ie air, and the probability 
 of its continuing dry tlirough the day, is fully con- 
 sidered. If they resolve to tread, the morning is 
 suft'ered to i)ass away till the dew is removed. A 
 row of sheaves is first laid upon the floors with (he 
 heads and butts in a line across tlie tract of it, as 
 a bolster for receiving other sheaves; and these 
 sheaves range with llie path, or circle, the butts 
 resting on the floor. Other sheaves are ranged in 
 like manner, with tlie heads raised on the former, 
 till the whole fl(/or is filled, when it appears to be 
 filled witli nothing but ears of wheat, slo|)ing a 
 little upwards. Upon laying down each sheaf, the 
 bainl thereof is cut with a knife. A west wind is 
 always desirable while treading is going on, as 
 when wind is from the eastward, dampness gene- 
 rally prevails. 
 
 in some instances, twonty-four horses are form- 
 ed at some distance from the floor into four ranks; 
 and when the floor is ready laid, the word is given 
 to advance. For the sake of order and regular 
 work, a boy mounted on one of the foremost horses 
 advances in a walk with the whole rank haltered 
 or tied together, and enters upon the bed of wheat, 
 walking the horses slowly over it; another rank is 
 ordered to follow as soon as the first is su|>posed 
 to have obtained a distance equal to a fourth pari 
 ot the circumference of the bed, and in the sama 
 manner the other ranks proceed. They are foi-- 
 bidden to go past a walk, till they have proceeded 
 5 or 6 rounds, when the word is given to move at 
 a sober trot, and to keep their ranks at a full dis- 
 tance from each other, regularity and deliberate 
 movement being necessary for preventing confu- 
 sion. The gentle trot is continued till it may be 
 supposed the horses have traveded S or 9 miles, 
 whic'i is the extent of their first journey; they are 
 tiien led ort" to be foddered and v.atereil, when the 
 trodden light straw is taken oft" as deep as the place 
 where the sheaves lie close, and are but partially 
 bruised. 
 
 As soon as this first straw is removed, one-third 
 of the width of the bed is turned over on the othei 
 two-thirds from the inner side cr circle ol the be'i, 
 which narrows the neck of the next jo'irney. I'iie 
 horses are again led on, and trot out '.heir secoun* 
 
HUSBANDRY. 
 
 317 
 
 journey, till rtte straw be clear of wheat. Tlie 
 outer i>;utof the i.ed is tlieii turned upon the inid- 
 rfie part, wiieii .ne h'-"ses talie another journey. 
 The loose sl":iw heiiig then taken off, tne whole 
 reniainini>; bed is turned up tVom the floor, and 
 sh.'iken witii forks, and handles of rakes, after 
 which the horses give anotiier tread, which finishes 
 the work. 'I'lie s;rain is then shoved up from the 
 floor with the heads of rakes turned downwards, 
 aiul put into heaps of a conical form, in which 
 situation it often remains exposed to the weather 
 for several (lavs. The correct American agi-icul- 
 turists, however, have houses adjoining to the 
 treading floor, wliere the grain is deposited till it 
 is cleared from the cliafFand offal; though as most 
 of them continue treading, if the weather be fa- 
 vouralde, till the whole crop is separated from the 
 »traw, it is pi-etty obvious that the grain stands a 
 considerable chance of being damaged before the 
 several processes are concluded. 
 Fuimers. 
 
 If thrashing machines are of much advantage to 
 the public, by sejiarating corn completely frojii the 
 straw, the introiluction of fanners, or the machine 
 by wliich corn is cleaned from chaff, and all sorts 
 of oftal, may, with justice, be considered as pro- 
 porti(,nally of equal benefit to the practical agri- 
 Bultuiist. 
 
 Since thrashing machines were introduced, fan- 
 ners almost in every case are anne.xed to them, and 
 in some instances, where powerful machines are 
 used, fitted internally witli suitable riddles, it is 
 perfectly practicable to measure and market the 
 grain immediately as it comes from the machine. 
 j\lanu7-es. 
 
 Tiie term manure is applied indiscriminately to 
 all substances, which are known from experience 
 rither to eni'icli the difllrent soils, or contribute 
 m any other way to render them more favourable 
 to vegetation. 
 
 In an agricultural poitit of view, the subject of 
 manures is of the first magnitude. To correct 
 what is hurtful to vegetation in the different soils, 
 and to restore what is lost by exhausting cro|)S, 
 are operations in agriculture which may be com- 
 pared to the cm-ingof diseases in the animal body, 
 or sup[)lving the waste occasioned by labour. 
 To manage dung upon light lands. 
 
 For soils of this description, where turnips are 
 taken as a first crop, dung can hardly be too well 
 prepared; because the nature of the crop, to which 
 it is applied, renders a complete incorporation 
 with the ground absolutely necessary; without 
 which the young plants might be starved at their 
 very entrance into life. In the best farmed En- 
 glish counties, dung is often kejit more than a year, 
 in order that it may be perfectly rotted. 
 
 in general there is not much difliculty in prepar- 
 ing dung ui)0n turnip farms; because, in the driest 
 season, from the nature of the food used, such a 
 <iuantity of liquid passes from the animals, as to 
 prevent burning, provincially fire-fanging, the 
 greatest obstacle to tlie rotting of dung that can be 
 experienced. If turnip dung is regularly removed, 
 if it is proi>erly mixed with the hors.; litter, and 
 other excrementilions matter accumulated upon 
 the farm, it will be found an easy task to prepare 
 all that is made by the middle of April, at which 
 time the fold-yard should be cleared. What is 
 produced after that time should be stored up sepa- 
 rately, receive waterings if the weather is dry, and 
 be reserved for clover-stubblcs, or other fields that 
 jire to be dunged in autumn. 
 
 The middle of April is a good time for clearing 
 tlie fold-yard; but this does not prevent the work 
 from going partially forward through the winter, 
 wb"n »imab*«" opportunities occur. 
 
 When driven out of the fold-yard, tha dung 
 should be laid up in a regular heap or pile, no' 
 exceeding six quarters, or four feet and l haK in 
 height; and care should be taken not to pi t either 
 horse or cart upon it, which is easily avoided by 
 backing the cart to the pile, and laying the dun'' 
 compactly together with a g ape or fork. It i» 
 also useful to face up the extremities with earth, 
 which keeps in the moisture, aud i)revents the sun 
 and aim! from doing injury. Verhaps a smalt 
 (piantit)' of earth strewed upon the top might also 
 prove useful. Uung, when managed in this mai> 
 ner, generally fei'ments very rapidly; but if it is 
 discovered to be in a backward state, a complete- 
 turn over, about the 1st of May, when the weathei 
 becomes warm, will quicken the process; and th«, 
 better it is shaken asunder, the sooner will the ob- 
 ject in view be accotn[)lished. 
 
 A secluded s|)0t of ground, not much ex()osed to 
 wind, and perfectly secure from being floated with 
 water, ought always to be chosen for the site of 
 such piles or heaps. If tiie field to which it is to 
 be applied is at hand, a little after-trouble niay be 
 saved by depositing it there in the first instance. 
 But it is found most convenient to reserve a piece of 
 ground adjacent to the homestead for this |>urpose. 
 There it is always under the farmer's eye, and a 
 greater quantity can be moved in a shorter time 
 than when the situation is more distant. Besides, 
 in wet weather (and this is generally the time cho- 
 sen for such an operation), the roads are not onlr 
 cut up by driving to a distance, but the field oi« 
 wnich the heap is made, may be poached and ii>- 
 jured considerably. 
 
 Upon heavy lands. 
 
 Upon clay soils, where wheat forms a j'rincipal 
 l)art of the crop, where great quantities of beans ar« 
 cultivated, and few turnips sown, Uidess for the us« 
 of milch cows, the rotting of dung is not only a 
 troublesome but an expensive aft'air. Independent 
 of what is consumed by"the oi linary farm stock, 
 the overplus of the straw must, somehow or other, 
 be rotted, by lean cattle kept in the fold-yard, who 
 ei'.her receive the straw in racks, or have it thrown 
 across the yard, to be eaten and trodden down by 
 them. According to this mode of consumption, it 
 is evident that a still greater necessity arisc-« for a 
 frequent removal of this unmade dung; otherwise, 
 from the trampling of beasts, and the usual want of 
 moisture, it would compress so much as altogether 
 to prevent putrefaction. To prepare dung surfi- 
 jiently upon farms of this description, is at all 
 times an arduous task, but scarcely practicable in 
 dry seasons; for if it once gets burnt (fire-fanged), 
 it is almost physically impossible to bring it into a 
 suitable state of preparation afterwards; and, at all 
 events, its virtues are thereby considerably dimiiv> 
 ished. 
 
 Straw flung out in considerable portions to th« 
 fold-yard, after being compressed by the trampling 
 of cattle, becomes rathei' like a well-()aeked stack, 
 than a mass of dung in a preparatory state. The 
 small quantity of water and dung made by the ani- 
 mals is barely sufficient to cause a slight fermenta- 
 tion; and this slight fermentation, when the heap 
 gets into a compressed stale, is sure to bring on 
 fire-fangj as already said, after which, its original 
 powers can rarely be restored. To jirevent such 
 an injury, no measure can be so successfully used, 
 as a frequent removal of this Mnmad^" dung, espe- 
 cially if the weather is wet at the time. If people 
 can stand out to work, there cannot be too much 
 wetness while executing this operation; lor thera 
 is always such a quantity of the straw that has not 
 passed through the entrails of the cattle, as render* 
 it almost impossible to do injury, in the first '\a~ 
 \ stance, bv an excess of moisture. 
 
 « JB « 
 
3n 
 
 UNIVERSAL RECEIPT BOOK. 
 
 It IS therefr-e recommendeil, upon every clay- 
 land farm, especially those of considerable size, 
 .hat the fold-yard be frequently cleared; and that 
 the greatest care be taken to mix tiie stable or 
 horse-dung in a regulir way with what is gathered 
 in llie fold-yard, or made by other animals, in 
 order that a gradua' heat or fermentation may be 
 si»eedily produced. vVhere the materials are of 
 the sorts now described, (that is, a small quantity 
 of dung, or excrementitious matter, and a large 
 Store of uiirotten straw, only partially moistened), 
 v.o 'laniage can ensue from pulling horses and carls 
 Upon the heap; nay, a positive benefit will be gain- 
 ed from this slight compression. 
 
 The heap or pile, in the case of turnip dung, 
 should be formed in a st eluded spot, if such can be 
 got at haiiJ; because the less it is exposed to the 
 influence of the sun and wind, so much faster will 
 fermentation proceed. It should be constructed on 
 a broad basis, which lessens the bounds of the ex- 
 tremities; and separate heaps are necessary, so that 
 too much may not be deposited at once. By shift- 
 ing the scene frequently, and allowing each cover- 
 ing or coat to settle and ferment, before laying on 
 »ny more, the most happy effects will follow, and 
 these heaps (at least all such as are completed be- 
 fore the first of May), may reasonably be expected 
 to be in a fit condition foraj.plying to the summer 
 fallow fields, in the end of July, or first of August. 
 [f the exieri.al parts get dry at any time during the 
 process, it v.ill be proper to water them thorough- 
 ly, and in many cases to turn over the heap com- 
 pletely. It may be added, that much benefit lias 
 been experienced from laying a thick coating ot 
 snow upon such heaps, as, by the gradual melting 
 thei'eof. the whole moisture is absorbed, and a 
 strong irfrmentation immediately follows. 
 
 Upon large farms, where the management of 
 manure is suificieiitly understood and practised, it 
 is an important matter to have dunghills of all 
 ages, and ready fo" use wfienever the situation of 
 a field calls for a restorative. No method of ap- 
 plication to clay soils, however, is so beneficial as 
 during the year of summer fallow, though in such 
 situations, a greater stock of manure is otlen ga- 
 thered llian is required for the fie.ds under tliis 
 process. 
 
 As to the proper quantity of dung to be used, 
 ao greater quantity ought to be given at one time 
 than is sufficient to fructify the ground; in other 
 words, to render it capable of producing good 
 crops, before the time arrives when a fresh dose 
 Mtn be administered. 
 
 The spreading of dung. 
 
 The increased attention now bestowed, in all the 
 cultivated districts, to the spreading of dung, ori- 
 ginated from the measure of limiting the quantity 
 applied. When 40, 50, nay even 60 double loads 
 Were applied to an acre, it was not very difficult 
 to cover its surface, even with an imperfect sepa- 
 ration, though it certainly was irapi-acticable to 
 bury the big lumps with a furrow of ordinary size; 
 but when tlie quantity was brouglit down to i8 and 
 20 I.(ads, and, more so, when I'i or 14 loads were 
 tlioughl sufficient, a different conduct became ab- 
 solutely necessary. Another improvement also 
 followed, viz. spreading dung when raw or green, 
 Uiatis, inimediatcly after the carts; in which way, 
 at least during summer, it will be separated at one 
 half ihe expense, and to much better purpose, than 
 when it is suffered to lay in the heap for a day or 
 two. In short, it is a sure mark of a slovenly far- 
 mer, to see dung remain unspread in a fiei.l, un- 
 less it lie in the winter inonllis, when it may hap- 
 pen that hands cannot be got for carrying on such 
 operations witli the usual regularity. At that time 
 ibe iii'Ury sustained by losing a few days is not 
 
 great, though as a general rule it will be found thst 
 the expense is always smallest when the carts are 
 regularly fillowed up. 
 
 . Ipplication of dang to turnips. 
 
 When turni[) husbandry forms the ciiief branch 
 of falli/w process, dung is naturally of a superior 
 quality, and requires little artificial management 
 for bringing it to a proper slate of preparation. In 
 the greatest part of Scotland, and even in England, 
 where the drill and horse-lioeing system is prac- 
 tised, the common, and undoubtedly the most ajj- 
 proved, way of applying dung to turnips, is by lay- 
 ing it in the intervals of the drills or small ridges, 
 which are previously made up by a bout, or two 
 furrows of the plough. These di-ills or vidges are 
 formed at a distance of from 24 to 30 inches from 
 the centre of each; and h\ driving the horses and 
 cart along the middle one of ihe space intended to be 
 manured, the (hing is drawn out either by the car- 
 ter, or by another man specially appointed for that 
 purpose, in such proportions as the poverty of the 
 soil, or the disposition of the occnjiier, may reckon 
 necessar}'. If the breadth of three drills are only 
 taken at a time, the dung stands a better chance 
 of being regularly administered; for it often hap- 
 pens, that when a greater number are included in 
 one space, the two outside drills receive a less 
 quantity than the intervening ones. Those, there- 
 fore, who limit themselves to three drills, gene- 
 rally divide the spreaders; as it requires six hands, 
 women or boys, to follow up what is usually- called 
 a head of carts, the number of carts tea head being 
 regulated by the distance of the dung-hill, or the 
 kind of road over which it is to be carried. 
 
 The quantity of dung usually given for turnips 
 is from 12 to 15 double cart Imids, of one and a. 
 half cubic yards each, to a Scots acre. In some 
 cases only 10 loads are given: but the land ought to 
 be in high condition where such a small quantity 
 is bestowed. In fact, no soil can be made too 
 rich for turnips or other green crops, peas except- 
 ed; hut the object to be attended to in this, and 
 every other case, is an allotment of the manure 
 collected upon the premises, in such a way as that 
 the greatest possible return over the whole farm, 
 not from a particular field, may be gained by the 
 occupier. 
 
 application of dung to potatoes. 
 
 The cultuie is in sevei-al respects sinilar to that 
 of turnips, but in others it differs materially. Po- 
 tatoes are planted earlier in the season than tur- 
 nips: the ground rarely receives so much workj 
 the soils upon which they are cultivated are more 
 variable; and the dung considered to be most suit- 
 able for promoting their growth, does not require 
 such high preparation. Many farmers, notwith- 
 standing these circumstances, follow out the same 
 process as described under the head of turnips. 
 After the ground receives three, or at most four 
 ploughings, the drills are made up, dung deposit- 
 ed in the intervals, the seed planted above the 
 dung, and the drills reversed; after which, say at 
 the distance of '2 or 3 weeks, a slight harrowiiig is 
 given. They avoid making up drills, but du.ig the 
 ground in what may be called the broad-cast way; 
 and, entering the [)lougli, plant the seed in every 
 third furrow, into whicli only the dung is raked; 
 and so on till the whole is finished. Before the 
 young plants appear, or even after they are abi.ve 
 the surlace, a complete harr'iwing is given, which is 
 considered as equal to a hand-Jioeing; and li-um the 
 dung being completely covered, scarce any of it is 
 dragged up, wliile the seed, being unde: most, 
 none of it is disturbed by the operation. Several 
 farmers do not dung their potatoe fields; but, re- 
 serving the manure till the crop is reniu\ed, find 
 the remainder of the rotation grcttly benefited. Po 
 
HUSBANDRY. 
 
 sn 
 
 tatoes sec urge severely, and, in g;eneral cases, re- 
 ,j,iire a larger quantity of dung than tuniii»s; hut, 
 as tlie extent ofland under this culture is not great 
 in common farming, few people grudge this extra 
 quantity, because, except in a few favoL^'red situa- 
 tions, a good crop cannot otherwise be reasonably 
 erpected. 
 
 To manure clayey soils. 
 
 Upon all soils incumbent on a wet or close bot- 
 tom, whetl\er cliaracterized as clay, loam, or moor, 
 it may be lai(i down as a primary primiple, that 
 dung cannot be so profitably applied, as wliile the 
 ground is under ttie process of summer fallow. 
 
 When the ground is under the process of sum- 
 mer fallow, it is then the best and most appropri- 
 ste time for ai)plving; manure to clay soils. When 
 nnd-T this process, tlie soil, comparatively speak- 
 ing, is reduced into minute particles, which affords 
 an opportunity of conveying the virtues of matiure 
 througli the veins or pores of all its parts. The 
 soil, at that time, is also freed from its aboriginal 
 inliabitanti, quickens and other root weeds, who 
 claim a preferable right of support; hence the arti- 
 ficial j)lants, afterwards cukivated, possess, with- 
 out a rival, such supplies as have been granted, 
 without any deduction whatever. In short, with- 
 out laying anj- stress upon elementaiy effects dur- 
 ing the process, it does not admit of a doubt, that 
 the same quantity of manure, bestowed upon tne 
 ground when summer fallowed, will ]>rnduce 
 a greater return to the occupier, than if ic had been 
 ajiplied at any other stage of the rotation. 
 
 Dung should not be laid upn fallows before they 
 are completely cleaned: though, no doubt, in wet 
 summers, that operation is not easily accomplished. 
 
 To make sure work, the fallov/s, if possible 
 diould be early stirred, and no ojiportunity slipped 
 of putting them forward with the utmost expedi- 
 tion; for it rarely happens, that much good can be 
 done towards the destruction of root-weeds after 
 the month of July. Before that time a judicious 
 farmer will have his fallow dressed up, and in a 
 suitable state for receiving dung. It should be well 
 harrowed, if the weather is favoui-able, previous 
 to the dung being laid on; and if rolled, or made 
 smooth, the spreaders will be enabled to perform 
 tlieir task with much more precision. 
 
 At the proper season every other operation ought 
 to be laid aside, so that dung may be expeditiously 
 drove out. To do it in wet weather is attended with 
 pernicious effects; the horses are oppressed, a long- 
 «• time is required, the land is poached, and in 
 tome measure deprived of all benefit from the pre- 
 vious fallow. These circumstances will be reflect- 
 ed upon by the attentive farmer; they will stimu- 
 late him not to lose a moment when the weather is 
 favourable, and prevent him from forcing on the 
 work, when injury, rather than benefit, may be 
 expected. After all, seasons are sometimes so 
 prcrverse; as to render every rule nugatory. These 
 must, however, be taken as they come; avoiding at 
 such times to break the land down, acclivating the 
 ridges sufficiently, and keeping the water-furrows 
 oompletely clear. 
 
 Quantity of ditnf for fallovjs. 
 
 The quantity of dung usu;illy applied to fallows 
 iti ordinary condition is from fourteen to twenty 
 double loads per acre; though often good cro])Sare 
 r«"a])ed when twelve loads only had been given. 
 Much, however, depends upon the condition of 
 Uie laiid, upon tne quality of the dung, ami the way 
 in whirh the carts are loaded. A decent load may 
 wjntain one cul)ic yard and three-fourths, and 
 weigh a ton, or thereabout. It also <leserves no- 
 tice, that less dung will serve some lands than 
 o(h<'rs, especially it they have latc'y been plough- 
 •id from p-rass; but, at all events, sixteen sucii loads 
 
 as are mentioned, will .inswer for any sort (X soil, 
 unless it has been previouslv ([uite wrought out. 
 Even if it were in this f )r!orn slate, it is bettei 
 management to dung upon the stubble of the first 
 crop, than to give an over-dose when tuider sum* 
 mer fallow. 
 
 Time of spreading the dung: 
 
 All dung laid upon summer fallow ought to he 
 spread the moment it is pulh^d out of the cart. It 
 can at no other time be done so well, or so cheapi 
 though on many farms, small ones especially, where 
 a lull supply of hands are wanting, this bene- 
 ficial practice is much neglected. F'lur spreaders 
 boys or girls, with an attentive oversman to follow 
 up and sup])ly any omissions, are sufficient for one 
 head of carts; the number included in a head being 
 regulated by tlie distance of the field from the dung- 
 hill. Some farmers employ a person, on whona 
 they can depend, to draw the dung from the cart, 
 who has judgment to proiiortion it according W) 
 circumstances, and is responsible for any failure in 
 the execution: but the carter is the person usually 
 employed, though, unless a boy is given him ba 
 drive, a regular distribution can hardly be expect- 
 ed. To insure accuracy in laving down, fields are 
 sometimes thrown iiito a dam-broad figure; and, a 
 heap being drawn out into each square, you could 
 have nearl)' ascertained the quantity required for 
 the whole. The great object, after a regular and 
 economical distribution, is to shake and part th« 
 whole complete!)'; as, by minute attention to this 
 circumstance, a much greater effect is necessarily 
 produced. 
 
 Intermediate dungmg. 
 
 After the fallows are dunged, llie remainder il 
 hand is reserved for wli:it may be ealied Che inteiv 
 mediate dunging, generally bestowed either upon 
 clover stubbles, upon wheat stulibles, previously to 
 taking beans, or upon bean stubbles before the seed 
 furrow is given for wheat. It is obvious, that the 
 farmer must be regulated, in this intermediate 
 dunging, by the we;ither at tl.e time, though it 
 rarely happens but that dung may be got out upon 
 clover stubbles at one time of the winter or other. 
 When applied to b<;ans, a beneficial |iractice, llt« 
 dung, as we said above, is by some jieople laid upon 
 the wheat stubble, and [ilougbed down before win- 
 ter; hence it is in full action in the spring, when 
 the seed furrow is given. Others make up drills 
 at seed time, depositing the dung in the intervals, 
 as for turnips or potatoes; but it seldom occui-slhat 
 weather can then be got, at least on real bean soils, 
 for execuyngthis management. 
 
 Many arable farms, under the rtrictest economy, 
 are unable to furnish supplies for an intermediats 
 dunging, at least to its full extent: but persons so 
 circumstanced have it always in their pt wer to 
 overcome this defect, and preserve a regular rota- 
 tion, by keeping certain iiehls longer in giasa, 
 which of course will yield weightier crops wl.cn 
 broken up, and .stan<l less in need of manure during 
 the after rotation. As, for instance, in a rotation 
 of six, and it is here tliac the greatest sliort-comina 
 is felt, grass seeds to a certain extent, say a hal^ 
 iii;.y be thrown in with the crop of wheat taken 
 after fallow, whicli is tiie second year of the rova 
 tion; this pait may be i>astur'd for three years, and 
 broken up in the sixth lor oats, whicli concludef^ the 
 course. Again in a rotati ju of e.'gnt, grass setida, 
 in like manner, may be si.wn with a |i.irt of lh« 
 fallow wneat, wliioh part can be jtastured for tlirea 
 years, theu brokc;i up for oats, succeeded by beans 
 and wheat. By sucli arraugements, made ac«i.id- 
 ing to circumstH.ices, it is an easy matter to pre 
 serve a regular rotation, and II' propuition the coi-n 
 crop'i, to the uuanlily of manure collected upon 
 the premises. 
 
?20 
 
 UXIVERSAL REChllT BOOK. 
 
 To increase the quantity of dung by soiling. 
 
 Tl,e piaclice ot'sniling, or feediiisj horses or cut- 
 tle in tlie house or farm- yard, is eminently calcu- 
 l?*ed to increase llie quantity of manure upon every 
 farir., and to improve its quality. 
 
 The S'jiling of horses, in the summer months, 
 on green clover and rye-grass, is a practice which 
 prcvuils in every corn district, where farm lahour 
 is resjnlarly executed. The utility of the prac- 
 tice does lint need the supi)i)rt of argument; for it 
 is not oidy economical to the farmer, Ixit saves 
 mtcli fatigue to the poor animal: hesides, the 
 quantity of dung therehy gathered is considerahle. 
 
 Oxen and cows, of all sorts, might be supported 
 and ted in like manner, during the whole of the 
 »r;»ss season. It is well known that milch-cows 
 have, in several instances, been so kept; but it has 
 i-arely haiipetied, that other descriptions of cattle 
 have been fed for the butcher according to this 
 mode, though it is perfectly practicable. 
 
 The chief benefit of soiling may be considered as 
 •rising from the immense quantity of fins dung 
 which would thus be accumulated, and which can 
 be returned to the ground in the succeeding sea- 
 son, after being properly fermented and prepared. 
 In all corn-farms, at least those of clayey soils, it is 
 a work of great difficuliy to rot the straw produced 
 upon it; and much of it is misapplied, in conse- 
 quence of such soils being naturally unfit for rais- 
 ing green winter-crops. 
 
 U a numerous stock of cattle were kept either in 
 the house, or in separate divisions of the fold-yard, 
 all the straw threshed in the summer months might 
 be immediately converted into dung, the quality of 
 which would be equal, if not superior, to what is 
 made from turnips consumed at the stake. 
 
 Dung is the mother of good crops; and it appears 
 that no plan can be devised by which a large quan- 
 tity can be so easily and cheaply gathered, or by 
 which straw can be so eft'ectually rotted and ren- 
 iered beneficial to the occupier of a clay-land farm, 
 IS the soiling of grass in the summer season. In 
 1 word, the dung of animals fed upon green clover, 
 mar justly be reckoned the richest of all dung. It 
 may, from the circumstances of the season, be ra- 
 aidly prepared, and may be applied to the ground 
 It a very early period, much earlier than any other 
 wrt of dung can be used with advantage. 
 To make composts. 
 
 The use ( •" manure, in the shape of compost, or 
 ingredients of various qualities, mixed together in 
 tertaiu proportions, has long been a favourite prac- 
 lice with many farmers: though it is only in par- 
 ocular situations that the practice can be exteu- 
 sivelv or profitably executed. The ingredients 
 •jsed in tl-.ese composts are chiefly earth and Hme- 
 sometimes dung, where the earth is poor; but lime 
 «ay be .•ej;ai-de(l as the rnain agent of the ()rocess, 
 «cting as a stimulus for bringing the powers of the 
 neap into action. Lime, in this view, may be con- 
 sidered as a kind of yeast, operating upon a heap 
 »f earth as yeast does upon flour or meal. It is 
 obvious, therefore, that unless a suflicieiit quantity 
 ■8 given, the heap may remain unfermented: in 
 which case little benefit will be derived from it as 
 « manure. 
 
 The best kind of earth for compost is that of 
 the alluvial sort, which is always of a rich greasy 
 aubstance, often mixed with marl, and in every re- 
 spect calculated to enrich and invigorate barren 
 •oils, especially if they are of a light and open 
 texture. Old yards, deep head-lands, and scourings 
 3f ditches, offer themselves as the basis of com- 
 post middens; bu*. it is proper to summer fallow 
 ihera before hand, so tliat they may be entirely free 
 »f weeds. When the lime is mixed with liie soil 
 ul" these middens, repeated turnings are necessary. 
 
 that the whole may be suitably fermented; and som< 
 care is required to apply the fermented mass at f 
 proper time to the field on which it is to be used 
 
 The benefit of such a compost in nourishing soils 
 is even gr-^aler than what is gained by dressing 
 them with dung. 
 
 I,ord JHeado7Voank's directions for making com 
 post of peat-moss. 
 
 Let the peat moss, of which compost is to be 
 formed, be thrown out of the pit for some weeks 
 or months, in order to lose its redundant mnistnre. 
 By this means, it is rendered the lighter to carry, 
 and less compact and weighty, when made up with 
 fresh dung for fermentation; and, accordingly, less 
 dung is required for the pui'jiose, than if the pre- 
 paration is made with peat taken recently from the 
 pit. The peat taken from near the surface, or at 
 a considerable depth, answers equally well. 
 
 Take the peat moss to a dry spot convenient for 
 constructing a dunghill to serve the field to be 
 manured. Lay the cart-loads of it in two rows, 
 and of the dung in a row betwixt them. The dung 
 thus lies nearly on an area of the future compost 
 ('unghill, and the rows of (leat should be near 
 enough each other, that workmen, in making up 
 the compost, m?v be able to throw them together by 
 the spade. In making up, let the workmen begin at 
 one end; and, at the extremity of the row of dung, 
 (wnich should not extend quite so far at that end 
 as the rows of peats on each side of it do,) let them 
 lay a bottom of peat, si-c incues deep and fifteen 
 feet wide, if the grounds admit of it; then throw 
 forward, and lay on, about ten inches of [)eat above 
 the bottom of peat; then add from the side rows 
 about six inches of peat; then four or five of dung, 
 and then six more of peat; then another thin layer 
 of dung; and then cover it over with [leat at the 
 end where it was begun, at the two sides, and 
 above. The compost should not be raised above 
 four feet, or four feet and a half higli; otherwise it 
 is apt to press too heavily on the under parts, and 
 check the fermentation. When a beginning is 
 thus made, the workmen will proceeil working 
 backwards, and adtling to the columns of compost, 
 as they are furnished with the three rows of ma- 
 terials directed to be laid down for them. They 
 must take care not to tread oh the com|)ost, or 
 render it too compact; and, in proportion as the 
 peal is wet, it should be made up in lumps, and 
 not much broken. 
 
 Ill mild weather, seven cart-loads of common 
 farm-dung, tolerably fresh made, is suflScient for 
 twenty-oiie cart-loads of peat moss; but in cold 
 weather, a larger proportion of dung is desirable. 
 To every twenty-eigtjt carts of the coiupost, when 
 made up, it is of use to throw on, above it, a carl- 
 load of ashes, either made from coal, peat, or 
 wood; half the quantity of slacked lime, the more 
 finely powdereil the better. 
 
 The compost, after it is made up, gets into a 
 general heat, so.)ner or later, according to the 
 weather, and the condition of the dung, la sum- 
 mer, in ten days or sooner; in winter, not perhaps 
 for many weeks, if llie cold is severe. In the fou- 
 mer season, a stick should be kept in it in different 
 parts, to pull out and feel now and then; for, if il 
 approachi-s blood-heat, it should either be watered 
 or turned over: and, on such an occasion, advantage 
 may be taken to mix with it a little fresh moss. 
 The heat subsides after a time, and with great va- 
 riety, according to the weather, the <lung, and the 
 perfection of the compost; which should then be 
 allowed to be untouched, till within three weeks 
 of using, when it should be turned over upside 
 down, and outside in, and all lumjis broken: theu 
 it comes into a second heat; but soon cooh, and 
 should be takea out for u^e. In this slate l^ 
 
HLSBAXDRY. 
 
 321 
 
 »hcle^ exce])t-bits of the old decayed wood, ap- 
 ]-,ears a lilack free mass, and spttads like garden 
 mould. Use it weight for weight, as farm-yard 
 dung; and it will be found, in a course of cropping, 
 fully to stand the comparison. 
 
 Peat, ni-arly as dry as garden-mould in seed- 
 time, may he mixed with the dung, so as to double 
 the volume and more of it. Workmen must begin 
 with tising layers; but, when accustomed to the 
 just proportions, if they are furnished with peat 
 rjioderately <iry, and dung not lost in litter, they 
 throw it up together as a mixed mass, and make a 
 less proportion of dung serve for the preparation. 
 
 The rich coarse earth, which is frequently found 
 on the surface of peat, is too heavy '..y be admitted 
 into this compost; but it makes an excellent top- 
 di-essitig, if previously mixed and turned over with 
 lime. 
 
 J)r Renme''s method of converting moss into ma- 
 nure. 
 
 The importance of moss as a manure is now 
 generally admitted by all who have had an oppor- 
 tunity of making experiments on that suliject. The 
 Rev. Ur Ronnie, of Kilsytli, having proved the 
 utility of filtration, has recommended, in private 
 letters, to water the collected heap of moss for 
 about ten days, once each day, very copiously; and 
 when that is done, to trim it up to a compact body, 
 allow it to dry, and to receive a gentle degree of 
 heat. The degree of heat necessary for accom- 
 plishing that end, is sufficient, thouc^h not disco- 
 verable by the hand If it only afil-'Cts the ther- 
 mometer a little, it is declared to be a manure. 
 The Doctor also declares, that moss ca-n be con- 
 verted by filtrating steam through it; and more 
 expeditiously still, by exposing it to a ruiming 
 stream of water. If the water penetrates the moss, 
 it expels its [)oisonous qualities sooner and more 
 effectually than any other mode ever devi^sed. 
 When it is sufficiently purified by any of these 
 means, it mist be laid up to dry, and is in a short 
 time ready for applying to the land. 
 Use of lime as manure. 
 
 This ir'neral, alter undergoing the process of 
 ealcinatie.^, has long been applied by British hus- 
 bandmen as a stimulus to the soil, anil, in conse- 
 quence of such an application, luxuriant crops have 
 been produced, even upon soils apparently of in- 
 ferior quality, and which would have yielded crops 
 ot" trifling value, had this auxiliary been withheld. 
 In fact, the majority of soils cannot be cultivated 
 with advantage till they are dressed with lime; 
 and whether this beneficial effect shall be consiil- 
 ere'5 as an alterative, or as a stimulant, or as a 
 raaiijre, it will be found to be the basis of good 
 husbandry, and of more use than all other manures 
 put together. Wherever lime has been properly 
 a|)plied, it has constantly been found to [)rove as 
 much sui)eriir to dung, as dung is to the rakings 
 ol" roads, or the produce of peat mire. 
 
 In respect of operation, it is itnmaterial whether 
 lime be used U[ion gravis land or summer-fallow. 
 Upon old grass land, it is perhaps best to plough 
 ilrst, and to suuimer-fallow in the second year, 
 when lime can be applied. On new and clean 
 grass land, it may be limed at the outset, that is, 
 before the plough is admitted. 
 
 To lime moorish soils is a hazardous business, 
 ■mless dung is likewise bestowed: but to repeat the 
 application upon such soils, especially if they have 
 jeen severely cropped, is almost a certain loss; a 
 •ompost of lime and rich earth is, in such cases, 
 tlie only substitute. 
 
 Strong loams and clays require a full dose to 
 
 iiring them into action; such soils being capable 
 
 ■^t absorbing a greater (pianlity of calcareous mat- 
 
 JT. Lighter soils, however, require less lirae to 
 
 2ti 
 
 stimulate them, and may be injured by a. .minis- 
 tering a (piaiitity tliat would prove moderateh 
 beneficial to those of a heavy nature. 
 
 Upon fresh land, or land in a proper state For a 
 
 I calcaieous application, lir^e is much superior l(, 
 
 i dung, lis effects continue for a longer period; wliile 
 
 I the crops produced are of a superior kind, and 
 
 j less susceptible of injury from the excesses ol 
 
 ; firought aiul moisture. Finally, the ground, [)ar- 
 
 i ticularly what is of a strong nature, is much easier 
 
 wrought; and, in many instances, the saving of 
 
 labour would almost tempt a judicious farmer to 
 
 lime his land, were no greater benefit derived from 
 
 the application than the opportunity thereby gaini.d 
 
 of working it in a perfect maimer. 
 
 It may be added, that though strong soils require 
 to be animated with a strong dose of lime, those 
 of a light texture will do well with little more than 
 half the quantity requisite on the others, especially 
 it they are fresh, or have not already received au 
 application of calcareous matter. 
 
 Apfilication of marl. 
 In many parts of this island, the value of land 
 has been much augmented by the ap|)lication of 
 marl. Treating of this article in a practical way, 
 it may be divided into shell-marl and earth-marl. 
 Shell-marl iscomi)osed of animal shells dissolved; 
 earth-marl is a f issil. The colour of the latter is 
 various; its hardness being sometimes soft and duc- 
 tile, like clay; sometimes hai'd and solid, like stone; 
 and sometimes it is extended into thin beds, like 
 slate. Shell-marl is easily distinguisheil by the 
 shells, which always appear in it: but the similarity 
 betwixt earth-marl and many other fossil sulih 
 stances, renders it difficult to distinguish them. 
 
 Shell-marl is very different in its nature from 
 clayey and stone marls, and from its effects upon 
 the soil, is commonly classed among the animal 
 manures: it does not dissolve with water as the 
 other marls do. It sucks it up, and swells with it 
 like a sponge. Dr Home says, that it tak"s six 
 times more of acids to saturate it, than any of the 
 other marls which he had iiiet with. But the great- 
 est difference betwixt the shell-marl and the other 
 marls consists in this, the shell-marl contains oils. 
 It is uncertain if the other marls contain any oils; 
 but this kind contains them in great plenty. 
 
 This mail, it would 3v,em from the qualities 
 which it possesse.s, promotes vegetation in all the 
 different ways. It increases the food of plants; it 
 com;nunicates to the soil a power of attracting this 
 food from the air; it enlarges the pasture of [dants; 
 and it prepares the vegetable food for entering 
 their roots. 
 
 Shelly sand. 
 The shelly sand, often found deposited in beds 
 in the crevices and level parts of the sea-coasts, is 
 another substance capable of being employed, both 
 as a manure and stimulant, not only on account of 
 its containing calcareous matter, in greater or less 
 propoitions, but also from the mixture of animal 
 and vegetable substances that are found in it. The 
 portion of calcareous matter contained in these 
 substances must vary according to circumstances; 
 but, when the quantity is any way large, and in a 
 reduced or attenuated state, the quality is so much 
 the more valual>le. On that account the quantity 
 which ought to be applied to the soil, must be re- 
 gulated by the extent of calcareous matter, sup- 
 posed, or found, upon trial, to be contained in the 
 article. 
 
 Clayeu anil stone mor,ii. 
 The clayey and stone mans are oisiingiiisnc** »»» 
 their colours, viz. white, black, blue, and n'" 
 The white, being of a soft crumbly nature, is eon 
 sidered to be the best for pasture land; and the 
 blue, whica is more c^mjact and firm, f'l'- cora 
 
325 
 
 L XI VERS Al, RECEIPT BOOK. 
 
 land. In the distiicts \vh-;re n\nrl is much used, 
 tliese distinctions of inanugenienl a»e attended to, 
 thous^h either of the kinds may he e-mployed with 
 advjmtage, if the followiii!^ rules are adhered to: 
 
 If marl is of the hUie kind, or of any kind that 
 is compact or firm, lay it upon the land early in the 
 season, so as the weather may mellow it down he- 
 tare the last plough: and, if on pasture land, let it 
 also he early laid on, and spread very thin, hreak- 
 in"- anv lumps afterwards which are not complete- 
 Iv'.-ieparaled by the first spreading. If marl is of 
 li.e white, or any of the loose or crumbling sorts, 
 it need not l)e laid on so early; because these va- 
 rieties break and dissolve almost as soon as ex- 
 posed to tlie weathei-. 
 
 Alg'd inarina, or sea-weed. 
 
 Sea-weed, a ()lant that grows u|)on rocks within 
 the sea, is driven ashire after storivis, and is found 
 to he an excellent article for maiujring light and 
 dry soils, thougli of little advantage to those of a 
 clayev description. This article may he applied 
 on the proper soil with advantage to any croj), and 
 .ts effects are immediate, though rarely of long 
 continuance. As the coast side lands of the island 
 are, in every case, of su|)erior fertilitj' to those that 
 are iidand, we may altribnte this superior fertility 
 CO the great quantity of manure foitnd upon their 
 shores, after every storm or high tide, whereby the 
 resources of the ocean are in a manner brought for- 
 ward for the enrichment of the lands locally situ- 
 ited for participating in sucli benefits. l he ut- 
 most attention has long been paid to the gathering 
 and laying on of this valuable manure; and, from 
 •be extensive line of British shores, both of the 
 main sea and of the numerous esluaries which in- 
 ileiit, and as it were divide the main land, an im- 
 mense quantit)' of sea-weed must annually be col- 
 lected from them. 
 
 Application of sea-iveed. 
 
 Sea-weed is applied at all seasons to the surface, 
 and sometimes, though not so profitably, it is mix- 
 i-d with untrodden dung, that the process of putre- 
 faction may be hasteneil. Generally speaking, it 
 IS at once applied to the soil, which saves labour, 
 nnd prevents that degree of waste which otherwise 
 would necessarily happen. Sea-weed is, in one 
 respect, preferable to the richest dung; because it 
 does not produce such a quantity of weeds. The 
 salts contained in sea-weed, and applied with it, is 
 the real cause of the after-cleanliness. This may 
 be inferred from the general state of coaSt-side 
 lands, where sea-weed is used. These lands are 
 almost constantly kept in tillage, and yet are 
 cleanerand freer fioin weedsthan those in the inland 
 •situations, where corn crops are not so often taken. 
 
 When a coasi-side farm contains mixed soils, 
 the best management is exercised, by applying sea- 
 >veed to dry, and dung to clay-land. In this way, 
 iiie full advantage of manure may be obtained, and a 
 tarm so cii-cumstanced is of infinitely greater va- 
 lue, with respect to manuring and lab juring, than 
 ime which contains no such variety. 
 JJuniing the surface. 
 
 The practice of burning the surface, and ap[)ly- 
 ing the ashes as manure to the soil that remains, 
 has been long prevalent in Britain; and is consi- 
 deied as tlie most advantageous way of bringing in 
 and improving all soils, w here the surface carried 
 .1 C3arse sward, and was composed of peat-earth, 
 ai- other inactive substances. The burning of this 
 surface has been viewed as the best way of bring- 
 ing such soils into action; the ashes, furnished by 
 the burning, serving as a stimulant to raise U[) 
 theii- dormant powers, thereby rendering them ter- 
 lile and productive in a superior degree than could 
 ntherwisc be accomplished. 
 
 JMr Cui-wen^s meth.od oj yiirmng svrface soil aii<i 
 claii. 
 
 Mounds of seven yards in length, and three and 
 a half in breadth, are kindled with 70, Winchester 
 bushels of lime. First, a layer of dry sods or 
 parings, on which a quantity of lime is spread, 
 mixing sods with it, then a covering of 8 inches of 
 sods, on whicli the other half of the lime is spread, 
 and covered a foot thick; the height of the mound 
 being about a yard. 
 
 In 24 hours it will take fire. The lime should 
 be immediately from the k!ln. It is belter to suf- 
 fer it to ignite itself, than to I'fTect it by the opera- 
 tion of water. When the fire is fairly kindled, 
 fi-esh sods must be applied. I shoidd recommeml 
 obtaining a sufficient body of ashes before any clay 
 was put on the mounds. The fire naturally rises 
 to the top. It takes less time, and does more 
 work, to draw down the ashes frfim the to'), and 
 not to suffer it to rise above six feet. The form, r 
 practice of burning in kilns was more expensive; 
 did much less work; and, in many instances, cal- 
 cined tlie ashes. 
 
 I think it may fairly be supposed that the lime 
 adds foil its worth to the (piality of the ashes. 
 Where limestone can be had, I should advise the 
 burning a small quantity in the mounds, which 
 would be a great iniprovement to the ashes, and, at 
 the same time, hel[) to keep the fire in. 
 
 The general adopting of the system of surface and 
 soil clay-burning, is likely to be the most important 
 discovery fur tlie interests of agriculture, that has 
 occurretl since the i-Uroduction of the turnip into 
 Norfolk, by Lord Tosvnshend. 
 
 To burn moss ivitli the ashes. 
 
 The following directions for burning moss along 
 with the ashes are of considerable importance: 
 Begin the fire with dry faggots, furze, orstra^v, 
 then put rin dried moss finely minced and well 
 beaten with a clapper; and when that is nearly 
 burnt down, put on moss less dry, but >vell minceil 
 and clapped, making holes with a prong to carry 
 on the fire, and so adding more moss till a hill of 
 ashes, something of the size of a wagon load, is 
 accumulated, which, when cold, carry to the bins, 
 or store heaps, before the ashes get wet. 
 
 JMr Roscoe''s method of improving vioss land. 
 
 The best method of improving moss land, is by 
 the application of a calcareous substance in a suffi- 
 cient quantity to convert the moss into a soil, and 
 by the occasional use of animal or other extraneous 
 manures, such as the course of cultivation, and the 
 nature of the crops may be found to require. 
 
 After setting fire to the heap and herbage on the 
 moss, and ploughing it down as far as practicable, 
 Mr Roscoe ploughs a thin sod or furrow with i 
 very sharp horse-[)lough, which he burns in sinali 
 heaps and tiissipates; coiisidering it of little use 
 but to destroy the tough woods of the ediophonis, 
 nardus stricta, and other plants, whose matted 
 roots are almost imperishable. The moss being 
 thus brought to a tolerable dry and level substance, 
 then plough it in a regular turrow six inches deep: 
 and as soon as possible after it is turned up, set 
 upon it the necessary quantity of marl, not less than 
 two hundred cubic yards to the acre. As the marl 
 begins to crumble and fall with the sun or frost, ii 
 is spread over the land with considerable exact- 
 ness; after which, put in a crop as early as po.esibk„ 
 sometimes by the plough, and at others with tht 
 horse-scuffle, or scarifier, according to the natui— 
 of the crop; a quantity of manure, selling on aboi'' 
 '20 tons to the acre. Moss land, thus treated, may 
 not only he advantageously cropped tiie iirsl year 
 with green crops, as ootatoes, tui-nips, itc. hut 
 with any kind of grait.. 
 
HUSBANDRY. 
 
 32: 
 
 Peat ami pern ashes used as miintire. 
 
 In the couiuy lit" Bedford, jieHt Hsiies ai'e sold ns 
 manure, and ni'e used as a tup di-cssiiij; for clovers, 
 Hnd sonietiines foi' bailey, ;it tlie rate of from 40 
 to 60 Wiiidiesler bushels per acre. 'I'hey are 
 usually Sjtread, during the inoi.th "f Maroli, on 
 •jhiver; and on the surface of tlie barley-iainls after 
 the seed is sown. Feat aslus are u.'so ndmiral)ly 
 ii.;eful as manure foi- turnips, and are easily drilled 
 with 01' over tlie seed, hy means of a drill-box, 
 c iniiected wiih a loaded can. 
 
 After the ciuantity required has been cast, a por- 
 tion sufHcienl to kindle a lart;e heap, (suppose two 
 k'.:'.rt-loads, ) is dried as much as if intended for 
 v.'inter's use. A conical pile is then l)\iilt and 
 liretU and as soon as the flame or smoke makes its 
 appearance at any of tlie crevices, it is ke|it back 
 \iy fresh peat, just sufficiently dry to be free from 
 Mater: and thus the pile is continually increased, 
 until it has burnt tiiirty or forty loads, or as much 
 more as may be required. The slower the pro- 
 ci'SS the better; but, in case of loo !ani;ui<l a con- 
 sumption, the heap should be stirred by a stick, 
 whenever the danger of extinction seems probable. 
 
 In case of rain, the workmen should be pi'epared 
 with some coarse thick turf, with which to cover 
 •he surface of the cone. 
 
 Codl ashes used as manure. 
 
 Coal ashes ma\' likewise be made a most useful 
 article of manure, by mixing with every cart-load 
 of them one bushel of lime in its hottest state, 
 covering it up in the midule of the heaji for about 
 12 hours, till the lime he -entirely slaked, and in- 
 corporating them well together; and, by turning 
 the whole over two or three times, the cinders, or 
 half-burnt parts of the coal, will be reduced toasfine 
 a powder as llie lime itself. The coal-ashes should, 
 however, be carefully kept dry: this mixture will 
 he found one of the best improvers of moorish 
 and ben'y laud. 
 
 Method of burning lime xvithout kilns. 
 
 The practice of lime-bui'iiers in \\ ales has for- 
 merly been to burn lime in broad shallow kilns, 
 but lately they have begun to manufacture that ar- 
 ticle without any Kiln at all. 
 
 They place the lime stone in large bodies, which 
 are called coaks, the stones not being broken small, 
 as in the ordinary method, and calcine these heaps 
 in the way used for preparing charcoal. To pie- 
 vent the flame from bursting out at the top and 
 sides of these heaps, lurfs and earth are placed 
 against them, and the aperture partially closed; 
 and the heat is regulated and transfused through 
 the whole mass, that, notwithstanding the increased 
 size of the .stones, the whole becomes thoroughly 
 calcined. As a proof of the su[>erior advantage 
 that lime burnt in lliese clamps or coaks has over 
 lime burnt in tne old method, where farmers have 
 an o])tion of taking either lime at the same jirice, 
 a preference is invariablv given to that burned in 
 heaps. This practice has long prevailed in Yorkshire 
 and Shro|)shiie, anil is also familiar in Scotland. 
 
 J^lr Craijf's improved method of burning clay. 
 Make an oblong enclosure, of the dimensions 
 of a small house — say 15 feet by 10 — of gi'een 
 turf-seeils, raised to the height of 3^ or 4 feet. In 
 the inside of this enclosure air^iipes are drawn 
 diagonally, w hich communicate with holes left al 
 ••ach corner of the exterior wall. These pipes are 
 lornied of sods put on eil^e, and the space between 
 »o wideonl) as another sc.l can easilj cover. In 
 eiicb of tlu- four spaces lett between the air-pipes 
 »inl the outer-wall, a tire is kindled wllli wood and 
 dry iurf_ ■^n^[ then the whole of tlie inside of the 
 encloiure or kiln filled wilh dry turf, which is 
 ven' s.joij oil fire; and, on tlic Ujp of tliat, when 
 "' li kindled, is thrown on the c!ay, in small quan- 
 
 tities at a time, and repeated as often as necessary, 
 which must be regulated by the intensity of the 
 buining. The air-pipes are of use only at tirst, 
 because if .'he fire burns with tolerable keenness, 
 the sods forming the pipes will soon be reduced to 
 ashes. The pipe on the weather sitle of the kiln 
 only is left open, the mouths of the oilier tlu'ee 
 I being stopped up, and not opened except the wind 
 should veer about. As the inside of the enclosure 
 or kiln begins to be fil'ed up witii clay, the outer 
 wall must be raised in height, al least 15 inches 
 higher than tlie top of the clay, for the purpose of 
 keeping the wind from acting on the fire. When 
 the fire burns through the outer wall, which it 
 often does, and particularly when the top is over 
 lo;ided with clay, the breach must be stopped up 
 immediately, which can onlv he efllectually ilone 
 by building another sod wall from the foundation 
 ojiposite to it, and the sods that formed that part 
 of the first wall are soon reduced to ashes. I'lie 
 wall can be raised as high as mav be convenient 
 to throw on the clav, and the kiln mav be increased 
 to any size by forming ;i new wall when the i>re- 
 vious one is burnt through. 
 
 The ])rincipal art in burning consists in having 
 the outer wall made quite close and impervious to 
 the external air, and taking care to have the top 
 always lightly, but completely covered with clay; 
 because if the external air should come in contact 
 with the fire, either on the top of the kiln, or b}' 
 means of its bursting thi-ough the sides, the fire 
 will be very soon extinguished. In short, the kilns 
 I require to be well attended, nearly as closely as 
 I charcoal-pits. Clay is much easier burnt than 
 either moss or loam; — it does not undergo any 
 I alteration in its shape, and on that account allows 
 j the fire and smoke to get up easily between the 
 I lumps; — whereas moss and loam, by crumbling 
 ! down, are very apt to smother th ;fire, unl; ss care- 
 fullj' attended to. No rule can be laid down for 
 I regulating the size of the lumps of clay thrown on 
 I the kiln, as that must depend on the state of the 
 ; fire. After a kiln is fairly set going, no coal or 
 I wood, or any sort of conioustible, is necessary, the 
 wet clay burning ot itself, and it can only be ex- 
 1 tiiiguished by intention, or the carelessness of the 
 j operator, the vicissitudes of the weather having 
 I hardly any eft'ect on the hres, if properly attended 
 1 to. When the ki'.n is burning wilh great keenness, 
 j a stranger to the operation may be apt to think that 
 I tlie fire is extinguished' If, therefore, any person, 
 j either through impatience, or too gi'eat curiosity, 
 ] should insist on looking into the interior of the 
 ■ kiln, he will certainly retard and may possibly ex- 
 , linifuish the fire; — tlie chief secret consibting, as 
 bet ire-mentioned, in keeping out the external air. 
 I The above method of burning clay may be con- 
 sidered as an essential service rendered to agricul- 
 ture; as it shews farmers how to convert, at a 
 moderate expense, the most worthless barren sub- 
 soil into excellent manure. 
 
 To decompose greeen vegetables for manure. 
 'I'he following process fir the decompositioti ot 
 green vegetables, for m oiure, has been practised 
 with greal success in the counties ot Norfolk and 
 Sutiolk:— 
 
 Place a layer of vegetable matter a foot tiiick, 
 thrn a thin laj'er of lime, alternately; in a few 
 hours the dtcomposition will begin, and, u.iL-ss 
 prevented by sods, oi' a loikful of vegetables, will 
 break out into a blaze; (his must be guarded 
 against; in '2i hours the process will be completed. 
 \Vetils of evcpy d<-svriplion vvii! answer for M'ge- 
 tabies; two ))oui.ds' worth of ioiie wili produce 
 maiinre foi' fuur acres. Use the vegetables a< soon 
 iifler culling as possible, and the lime fresh front 
 the kiln, as distance will allow. 
 
3?1 
 
 UNIVERSAL KECETf'T BOOK 
 
 Bnne manure. 
 At Hall there is a mill cdiistructed for the piir- 
 
 Sose of bruising (not pounding) bones; and the 
 uat riddled therefrom is reckoned a sti .stronger 
 manure, fbe same person selects the best bones, 
 ■which are sawn into pieces, for buttor.-moulds and 
 knife-handles: anil the saw-diist from this operation 
 is particvdarly usefi:l in gardens and hot beds. It 
 suits every vegetable, hot-house, or green-house 
 pknt. 
 
 Bone manure is most used in the west of York- 
 ihii-e, Hdderness, and Lincolnshire, and is best 
 ■dapted for cold and li;^hl sandy land. The usual 
 q'jatitity \)er acre is 70 bushels, when used alone; 
 but when mixed with ashes, or common manure 
 of any sort, 30 bushels i)er acre is thought quite 
 enough. It is applied at the same periods as other 
 manure, and has been found in this way to remain 
 7 years in the ground. The rough part of tlii.s 
 manure, after being 5 years in the ground, has 
 been gathered off one field and thrown upon another 
 of a ilitfereitt soil, and has proved, even then, good 
 manure 
 
 The bones which are best filled with oil and 
 marrow are certainly the best manure; and the 
 parts generally used for buttons and knife-hafts are 
 the thigh and shank bones. The powdered bones 
 are dearer, and generally used for hot-beds in gar- 
 dens, being too expensive for the field, and not so 
 durable as bruised bones, yet, for a short time, 
 a\ore proiluctive. 
 
 A drv, light, or gentle soil, is best adapted for 
 che use of bone-manure; as it is supposed that, in 
 land which retains wet, the nutritive part of the 
 bone washes to the surface of it and does not in- 
 cor[)orate sufficiently with the soil. 
 
 Bruised bones are better when mixed with ashes, 
 or any other manure, as the juice of the bones is 
 then more eiiually spread over the field. Bone 
 manure ought to be ploughed into the land in til- 
 lage. On the grass the powder should be sown in 
 the hand. 
 
 This manure is used on land before described, 
 to the extent of several thousand acres in the higher 
 parts of Nottinghamshire, the Wolds (or high 
 light land) in Lincolnshire, and the East and West 
 Riding of Yorkshire. 
 
 Moss used as manure. 
 
 Moss-earth will, without any preparation what- 
 ever, operate as a manure to any other soil. The 
 extreme cohesiveness of clav is often a bar to its 
 improvement: pure sand is unproductive from a 
 contrary cause. If these are mixed with each 
 other, or if moss-earth is mixed with either, they 
 will be cured of these defects. The tenacious clay 
 will be rendered more open; the moisture will 
 more easily percolate; a greater scope will be given 
 to the root's of plants; they will not be so retentive 
 of moisture in wet weather, nor so adhesive when 
 dry. 
 
 A mixture of moss among sand will deepen the 
 soil, render it more retentive of moisture, and 
 prevent the cop from being so readily injured by 
 the drought. 
 
 But it is much better to bring the moss into a 
 course of putridity by some fermenting admixture 
 before it is applied to any soil. If no such mixture 
 can be procured, let the moss-earth be thrown up 
 in heaps, first exposed to the frost, and then to the 
 other changes of weather for a yesrortwo; and if 
 it is turned, some sand or clay mixed with it, and 
 the whole exposed for two seasons to the weather, 
 it will form a tolerable manure. 
 
 If moss-earth is minutely mixed with newly 
 slaked lime, in a powdery state, and laid up for a 
 tew manths, and once or twice turned over, well 
 brakca, aud a swaall (luantity of new lime thrown 
 
 in when turned over, the antiseptic qual'ties of the 
 moss, ill the course of a year after being so mixiii, 
 will be overcome, and the moss brought into a stale 
 of rapid decomposition, and thereby formed iiife 
 as good manure as so much straw, or other vege- 
 tables, that ha'' been taken from thi; arable lands. 
 7'o prepare it -u;ith lime. 
 
 Dig up the moss, and throw it into h^^aps afte"- 
 harvest, or early in v\ inter, so that the frost may 
 operate, and in part reduce its texture, before the 
 drought forms it into peat. When dug up, and 
 exposed to summer drought, before the frost has 
 loosened its adhesion, it becomes a real peat, and 
 will not be again so easily broken down by tlie 
 weather. 
 
 After baing exposed to the weather for a whole 
 winter, the moss-earth may be removed in the 
 spring to the field to which it is intended to be 
 applied, and when it is between wet and dry, 
 thrown up, and mixed with about a fifth or sixth 
 part of its weight of hot newly-slaked lime, in a 
 powdery state. The moss should be as much bro- 
 ken as possible, and minutely mixed with the lime. 
 Various snhstances lused as manure. 
 
 J. B. Bailey, Esq. lately presented to the Agri- 
 cultural Societv of Mancliester, the following enu- 
 meration of substances which may be applied use- 
 fully as nianures instead of stable dung, viz. mud, 
 sweepings of the streets, and coal-ashes; night soil; 
 bones; refuse matters, as sweepings and rubbish of 
 houses, &c. sea-weed, sea-shells, and sea-gravel, 
 river-weeds, sweejjings of roads, and spent tanner's 
 bark to mix with lime. Peat or raoss, decayed ve- 
 getables, putrid water, the ashes of weeds, &c. the 
 refuse of bleacher's ashes, soap suds, or ley, peat 
 ashes, water in-floating, refuse salt. 
 
 Plaster of Paris used as manure. 
 
 Plaster of Paris is used as a manure in Pennsyl- 
 vania. The best kind is imported from hills in the 
 vicinity of Paris: it is brought down the Seine, and 
 exported from Havre de Grace. The lumps com- 
 posed of flat shining specula are preferred to those 
 which are formed of round particles like sand; the 
 simple method of finding out the quality is to pul- 
 verize some, 1.11(1 put it dry into an iron pot over 
 the fire, when tliat which is good will soon boil, 
 and great quantities of the fixed air escape by ebul- 
 lition. It is pulverized by first putting it in a 
 stamping-mill. The 3ner its pulverization the 
 better, as it will thereby be more generally difl'used 
 
 It is best to sow it on a wet day. The most ap- 
 proved quantity for grass is six bushels per acre. 
 No art is required in sowing it more than making 
 the distribution as equal as possible on the sward 
 of grass. It operates altogether as a top manure, 
 ami therefore should not be put on in the spring 
 until the principal frosts are over and vegetation 
 hath begun. The general time for sowing in Ame- 
 rica, is in April, -May, June, July, August, and 
 even as late as September. Its effects will gen- 
 erally appear in ten or fifteen days ; after which the 
 growth of the grass will be so great as to produce 
 a large burden at the end of six weeks after sowing. 
 
 It must be sown on dry land, not subject to bt 
 overflown. It has been sown on sand, loam, and 
 clay, and it is difficult to say on which it has best 
 answered, although the eflect is sooner visible on 
 sand. It has been used as a manure in this state 
 for twelve years; for, like other manure, its con- 
 tinuance very much depends on the nature of the 
 soil on which it is placed. 
 
 Mode of applying blubber as a manure. 
 
 This is a very rich ingredient, as well for arable 
 as pasture land, when mixed at the rate of one tou 
 of blubber to 20 loads of mould, and 1 chaldron of 
 lime, per a^re. It must be turned over and pul- 
 verized; and "iflieu it has lain in this state three 
 
HUSBANDRY. 
 
 32b 
 
 or four months, it will become fit firnse, and may 
 ne |)Ut iij»on the land in such (juanlilies as the qiml- 
 »ty of the land to he maiiured n-ciuires. It is a very 
 strong nianin'e, and verv exc-i'lleiit. 
 
 .■■ipjiUcatioit of nuuiures to land. 
 Early in aiituiiiM, attt r th.e h;n' crop is removed, 
 IS the most convenient and least nhjectionahle pe- 
 /iod for the piir])OS('. The common praexice is to 
 apply manures, diirinp; the frost, in the winter. 
 IJut the elastic fluids Ix-ing the greatest supports 
 of vegetation, nianiiivs should be applied under 
 circumstances that favour tlieir generation. These 
 will occur in spring, af.er the grass has, in some 
 <legree, coveiv<l the ground, the dung being then 
 siiaded from the sun. After a frost, much of the 
 virtues of the dung will be washed avvay by the 
 thaw, and its soluble parts destroyed: and in a 
 tVosty stale, the ground is incapable of absorbing 
 liquids. 
 
 Management nf arable land. 
 Alternate husbandly, or tlie system of having le- 
 guminous and culmifei-ous cro[is to follow each 
 other, with some modifications, is practicable on 
 eveiT soil. According to its rules, the land would 
 rarely get into a foul and exhausted state; at least, if 
 foul and exhausted under alternate husbandry, mat- 
 ters would be much worse wire any other system fol- 
 lowed. The rotation may be long or short, as is 
 consistent with the richness of the soil, on which it 
 is executed, and other local circumstances. The 
 cro|is cultivated may be any of the varieties which 
 cr,mi)ose any of the two tribes, according to the na- 
 ture of soil and climate of the district where the 
 robition is exercised, and where circumstances ren- 
 der ploughing not so advantageous as pasturing, the 
 land may remain in grass, till thjse circumstances 
 are obviated; care beirig always taken, when it is 
 broken uj), to follow alternate husbandry during 
 (he time it is under tillage. 
 
 In thi'\ way we think it perfectly practicable to 
 follow the alternate system in evety situation; nor 
 do we consider the land being in grass for two, 
 three, or four years, as a departure from that sys- 
 tem, if called for by a scarcity of manure, poverty 
 of soil, want of markets for co. n, or other acciden- 
 tal circumstances. The basis of every rotation we 
 (lold to be either a bare summer fidlow, or a fal- 
 <)w on which drill turnips are cultivated, and its 
 "onclusion to be with the crop taken in the year 
 ireceding a return of fallow or drilled turnips, 
 when, of course, a new rotation commences. 
 First rotation of crops. 
 According to this rotation, wheat and drilled 
 beans are the ero[)S to he cultivated, though clover 
 Mid rye-grass may be taken for one year, in place 
 of beans, should such a variety be viewed as more 
 eligible. 'I'iie rotation begins with summer fallow 
 because it is only on Strong deep lands that it can 
 be profitably practised; and it may go on for any 
 length of time, or so long as the land can be kept 
 clean, though it ought to stop the moment that the 
 land gets into a contrary condition. A considera- 
 ble (piantity of manure is required to go on suc- 
 cessfully; dung sboulil be given to each bean crop; 
 and if this crop is drilled, and attentively horse- 
 lioed, the rotation may turn out to be one of the 
 most profitable that can be exercised. 
 Second rotation. 
 Upon loams ami claj'S, where it may not be ad- 
 visable to carry the first rotation into execution, a 
 lifferent one can be practised; according to which 
 •abour will be more divided, and the usual grains 
 r ore generally cultivated; as, for instance: — 
 
 1. Fallow, 'with <lnng. '2. Wheat. 3. Beans, 
 di'illed and horse-li.oed. 4. Barley. 5. Clover 
 and rye-grass. 6. Oats, or wheat. 7 Beans, drill- 
 od and horse-hoed. 8. Wheat. 
 
 This rotation is excellently caleiilatef. (o insure 
 an abundant return throui;h the whole of it, provi- 
 ded dung is administered upon ihe clover stubble. 
 Without this supply, the rotation would be crip- 
 pled, and inferior crops of course produced in the 
 concluding years. 
 
 Third rotation. 
 
 This rotation is calculated for clays and loams 
 of an inferior description to those already treated 
 of. 
 
 1. Fallow, with dung. 2. Wheat. 3. Clover 
 and Rye-grass. 4. Oats. 5. fljans, drilled and 
 horse-hoed. 6. Wheat. 
 
 According to this i-otalion, the rules of good hus- 
 bandry arestudiousl)' practised, while the sequence 
 is obviously calculated to keep the land in good or- 
 der, and in such a condition as I i insure crops of 
 the greatest value. If manure is bestowed, either 
 upon the clover stubble, or before the beans are 
 sown, the rotation is one of the best that can be de- 
 vised for the soils mentioned. 
 
 Fourth rotati'jn. 
 
 On thin clays, gentle husbandry is mdispensably 
 necessary, otiierwise the soil may be exhausted, 
 and the |)roduce unequal to the expense of cultiva- 
 tion. Soils of this description will not improve 
 much while under grass; but uidess an addilioiral 
 stock of manure can be procured, there is a neces- 
 sity of refreshing them in that way, even though 
 the produce should, in the meantime, be compara- 
 tively of small value. The following rotation is an 
 excellent one. 
 
 I. Fallow, with dung. 2. Wheat. 3. Grass, 
 pastured, but not too early eaten. 4. Grass. .5. 
 Grass. 6. Oats. 
 
 This rotation may be shortened or lengthened, 
 according to circumstances, but should never ex- 
 tend further in point of ploughing, than when 
 dung can be given to the fallow break. This is -Jie 
 key-stone of the whole; and if it is neglected, the 
 rotation is rendered useless. 
 
 Fifth rotation. 
 
 Peat-earth soils are not friendly to wheat unless 
 aided by a quantity of calcareous matter. Taking 
 them in a general point of view, it is not advisable 
 to cultivate wheat; but a crop of oats may almost 
 be depended upon, provided the previous manage- 
 ment has been judiciously e.tecuted. If the sub- 
 soil of peat-earth lands be retentive of moisture, 
 the process ought to commence with a bare sum- 
 mer fallow; but if such are incumbent on free and 
 open bottoms, a crop of turnips may be substituted 
 for fallow, according to which method, the surface 
 will get a hotly which naturally it did not possess 
 Grass, on such soils, must always occujtv a great 
 space of every rotation, because ])hysica'l circum- 
 stances render regular cropping utterly impracti- 
 cable. 
 
 1. Fallow, or turnips, with dung. 2. Oats, of 
 an early variety. 3. Clover, and a considerable 
 quantity of perennial rye grass. 4. Pasture for 
 several years, till circumstances permit the land to 
 be broken up, when oats are to be repealed. 
 Sixth rotation. 
 
 Light soils are easily managed, though to pro- 
 cure a full return of the profit which they are ca- 
 pable of yielding, requires generally as much 
 attention as is necessary in the management of 
 those of a stronger description. Upon li^ht soils, 
 a bare summer tallow is seldom called for, as 
 cleanliness may be jjieserved by growing turnips, 
 and other leguminous articles. Grass also is ot 
 eminent advantage upon such soils, often yielding 
 a greater profit tlian what is afforded by culmifer- 
 ous crops. 
 
 1. Turnips. 2. Spnn^ wheat, or barley. 3 
 Clover and rye.-grass. 4. Oats, or wheat. 
 
 2 C 
 
326 
 
 UXIVnUSAl. RECEIPT BOOK. 
 
 This rotation wniiM lie gnvilh' improved, were 
 it extended to eiyjlit years, whilst I lie ground liy 
 such Mn extension, woiilil he kept tVesh, and coii- 
 stauliy ill good condiiirm. As tor instaDce, were 
 seeds for pasture sown in the second vear, (he 
 ground kept tluve years uiuler grass, then broken 
 up for oats in the sixth year, drilled with heansaiid 
 |.eas in the seventi), i -id sown witl> wheat in the 
 eighth, the rotation would be coiaplele; because it 
 included evirv brancii of husbandly, and admitl<-d 
 a variety in nianageiTienl generally agreealile to the 
 soil, and always favourable to tiie interest of culti- 
 vators. 'I'he rotation may also lOnsist of six crops, 
 were the laud kept only one year in grass, though 
 few situations admit of so much cropping, unless 
 additional manure is within reach. 
 S>'r'e)ith rolatio7i. 
 Sandy soils, when (iroperly mannrrd, are well I 
 ada|)ted to turnips, though it rarely hapji.'iis that 
 wheat can be cultivated on them with advantage, 1 
 unless they are dressed with alluvial compost, ! 
 innrl, clay, nr some such substances, as will give a ' 
 body or strength to them which they do not natu- ! 
 rally possess. Barley, oats, and rye, the latter i 
 especially, are, however, sure crojjs on sands; and, 1 
 in favourable seasons, will return greater pi-ofit I 
 than can be ol)tained from wheat. ! 
 
 1. Turnips, consumed on the ground. '2. Bar- 
 ley. 3. Grass. 4. Rye, or Oats. 
 
 By keeping the laud three years in grass, the 
 rotation would be extended to si.x years, a measure 
 highly advisable. 
 
 From what has been stated, every person capa- 
 ble of judging will at once perceive the facility of 
 arranging husban<ii-3' upon correct ])rinciples, and 
 of crop[)iug the ground in such a way as to make 
 it produce abundant returns to the occupier, wiiilst 
 at the same lime it is preserved in good coinlition, 
 and never impoverished or exhausted. All these 
 things are perfectly juacticable under the alternate 
 system, though it is doubtful whether ihey can be 
 gained under any other. 
 
 It may be added, that winter sown crops, or 
 crops sown on the winter furrow, are most eligible 
 on all clayey soils. 
 
 Ploughing, with a view to clean soils of t)ie de- 
 scription under consideration, has litth- eifcct un- 
 less given in the summer months. This renders 
 summer fallow indispensably necessary; and, with- 
 out this radical process, none of the heavy and 
 wet soils can be suitably managed, or preserved 
 in a good condition. 
 
 To adopt a judicious rotation of chopping for 
 every soil, requires a degi e of judgment in the 
 farmer, which can only be gathered tiom observa- 
 tion and experience. The old rotations were cal- 
 culated to wear out the soil, and to render it un- 
 productive; but the modern rotations, such as 
 those which we have described, are founded on prin- 
 ciples which insure a full return from the soil, 
 without lessening its value, or impoverishing its ,| 
 condition. Much depends, however, upon the man- 
 lier in which the (litferent processes are executed; 
 for tlie best arranged rotation may be of no avail, 
 if the processes ijelonging to it are imperfectly and ] 
 iini-easonah,ly executed. 
 
 To aiUivate w/ietU. 
 On soils really calculated for wheat, though in 
 dift'erent degrees, summer fallow is the first and 
 leading step to gain a good crop or crops of that 
 gi'ain, I'lie fust furrow should be given before 
 winter, or as early as the other operations of liie 
 farm will ailmit; and every attention should be 
 used to go as deep as possible; fur it nu'ely hap- 
 pens that any of liie succeeding furrows exceed the 
 first one in that respect. 'I'lij number of afler- 
 i>lout;'hiug;s T.-r.st be regulated by the condition of 
 
 the ground and the state oftlie weather; but, in ge- 
 neral, it may be observed, that ploughing in length 
 and across, alternately, is the way by whicti the 
 ground will be most completely cut, and the inten- 
 tion of fallowing accomplished. 
 
 Varieties of seed. 
 
 Wheal mav be clashed under two jiriucipal di 
 visions, though each of these admits of several sub- 
 divisions. The first is composed of all the viu-ielies 
 of red wheat. The second ilivision comprehends 
 the whole varieties of white wheat, which again 
 may be arranged under two distinct heads, namely, 
 thick chaffed and ihiu chaffed. 
 
 The thick ch;^ft'ed varieties were formerly i;i 
 greatest i-ei>ute, generally yielding the whitest anil 
 finest tlour, and, in dry seasons, not inferioi in 
 produce to the other; but since 17 99, when ihe dis- 
 ease called mildew, to which they are constitutio!i- 
 ally [iredisposed, raged so extensively, they have 
 gradually been going out of fashion. 
 
 I'he tliin chatfi-d wheats are a hardy class, and 
 seldom n)ildewed, unless the weather be particu- 
 larly inimical during the stages of blossoming, 
 filling, and ripening, though some of them are 
 rather better qualified to resist that destructive 
 disorder than others. In 1799, thin chatted wheats 
 wei-e seri(iuslv injured; and instances were not 
 wanting to sh iw, lliat an acre of ihen^, with re- 
 spect to value, exceeded an acre oi thick chaffetl 
 wheat, quantity and quality considered, not less 
 than fifty per cent. Since ihal time, therefore, 
 their culture has rapidly increased; and to this cir- 
 cumstance mav, in a great measure, be attributed 
 the high character which thin chaffed wheats now 
 bear. 
 
 Alethod of sniving. 
 
 Sowing in the broad-cast way may be said to be 
 the mode universally practised. Upon well |)re- 
 pared lands, if the seed be distributed equally, it 
 can scarcely he sown too thin; perhaps two bushels 
 per acre are sufficient; for the hea\iest crops at 
 autumn ai-e rarely those which siiow the most 
 vigorous appearance through the winter months. 
 Bean stubbles reijuii'e more seed than summer fal- 
 lows, because the rojghness of their surface prevents 
 such an equal distribution; and clover leas ought to 
 be still tliicker sown than bean stvibbles. Thin sow- 
 ing in spring ought not lo be practised, otherwise 
 the crop will be late, and imperfectly ripened. No 
 more harrowing should be given lo fields that have 
 been fallowed, than what is necessary to cover the 
 seed, and level the surtace sufficiently. Ground, 
 whicii is to lie in a broken down stale through the 
 winter, suffers severely u lieu an excessive harrow- 
 ing is given, especially it it is incumbent on a 
 close bottom; ihougli, as lo the (juanlily necessary, 
 no.ie can give an opinion, except tliose who are 
 personally present. 
 
 To S07V ffruin by ribbing. 
 
 Tiie ribbing of grain crops was introduced into 
 Noilhuniberland, in the year 1810. i'he process 
 is as follows: Suppose tiie land in fallow, or tur- 
 nips eat oft", let il begallieied into ridges of twelve 
 fee', each; then harrow il well, particularly the 
 furrows of the ridges; after which take a narrow- 
 bottomed swing plough, five inches and a half 
 Ijroad at the heel, w illi a iiwrrow-winged sock, 
 drawn bv one horse; begin in the furrow, as if you 
 intended to gather two ridges together, whicli will 
 make a rib exactly in the midvJle of the furrow; 
 then Uiru back up the same furrow you came 
 down, keeping close to the rib made; pursue the 
 same mode on the other side, and lake a little of 
 the soil, whicli is thrown over by the mould- 
 board from the back of each rib, ami so on lill yon 
 come near the furrow, when you must pursue the 
 Siiiue mode as A^ first, in water furrowing v«» 
 
HUSBANDRY. 
 
 S2' 
 
 will then have a rib on each side of the furrow, dis- 
 tance bet wtcn the rib, ten or twelve inches. The 
 seed to ue sown by the hand; and, from the nar- 
 rowness or shar[)Me.ss of the top of the ridges, the 
 <;rain will fail regnlarly down; then ])r.toii a light 
 harrow to cover the seed. In wet soils, tiie ridges 
 ought to be twice gathered, as ribbingrediicesthem. 
 
 It will answer all kinds of crops, but not all 
 soils. Strong clayey soils cannot be pulverized 
 sufficiently for that purpose; nor can it be effected 
 in clover-lea, unless it be twice ploughed, ami 
 well harrowed. llil)l)iiig is here esteemed pre- 
 ferable to drilling, as you have the same opportu- 
 nity of keeping the land cfean, and the grain does 
 not fall so close together, as by drilling. 
 
 The farmer may hand or horse-hoe his crops, 
 and also hoe in his clover-seed: which is consider- 
 ed very advantageous. It is more productive of 
 grain, especially when it is apt to lodge; and, in ail 
 cases, as much straw; and ribbing is often the 
 means of preventing the corn lodging. 
 
 In a wet season, ribbing is min-e favourable to 
 harvesting; because the space (between the ribs 
 admits the air freely, and the corn dries much 
 sooner. The reapers, also, when accustomed to 
 it, cut more, and take it U|) cleaner. 
 
 Improved method of di-illir^ uiheat. 
 
 The drill contains three coulters, placed in a 
 triangular .orm, and worked by brushes, with cast- 
 iron nuts, sufficient for one horse to draw, ami one 
 man to attend to. It will drill three acres per day 
 of wlieat, barley, or oats, at five inches asunder; 
 and five acres per day of beans, peas, iSc. at twelve 
 inches asunder. The general practice is to drill 
 crossways, and to set the rows five or six ii\ches, 
 and never exceeding seven inches apart, it being 
 found that, if the distance is greater, they are too 
 long filling i.p in the spring; that they afford a 
 greater breadth for the growth of weeds; are more 
 expensive to hoe, and more liable to be laid in the 
 summer. In (h'illing wheat, never harrow after 
 the drill, if it can be avoided; the drill generally 
 Jeaving the corn sufficiently covered; and by this 
 plau, the vegetation is quickened, and the .-idges 
 oi soils, l"itween each row, preserve the plants in 
 winter, and ren<ler the operation of harrowing in 
 the spring much more efficacious. The spring 
 harrowing is performed the contrary way to that 
 of the drilling, as the harrow working upon the 
 ridges does not pull up the plants, and leaves the 
 ground mouldy forllie hoe. This point sliould be 
 [larlicularly attended to. The harrowing after the 
 drill, evidently leaves the ground in a better state 
 to the eye; but the advantages in the produce of the 
 cro[) are decidedly in favour of the plan of leaving 
 the land in the rougn state already described; as 
 the operation of the winter upon the clods causes 
 i.hem Ui pulverize, and furnishes an abundant nu- 
 trition to the plants in the spring; and followed l)y 
 the hoe, about the time the head or ear is forming, 
 It makes the growth of tlie plant moi-e vigorous, 
 and greatly ir.iproves the size of the head or ear. 
 'I'he ilrilling for wheat should generally eomnieuce 
 Hbout the latter end of September; at which time 
 the f.irmer may drill about two bushels per acre. 
 As the season a<Uauces, ki ep increasing ihe (juan- 
 fity to three bushels per acre, being guided by the 
 quality of the soil and other circumstances. A 
 ji;reat loss has freipiently arisen, tlirough drilling 
 too small a quantity of seed, as there can be none 
 si)ared in that case for the rooks and grubs; and a 
 tiiick well planted crop will always yield more 
 I'imidantly than a lliin-siooling crop, and ripen 
 sooner. 
 
 The di'ill system would have been in more '^ene- 
 lal practice, if its friends had also recommended I 
 the use of a larger quantity of seed to the acre, i 
 
 and the rows to be planted nearer together. It is 
 impossible to obtain so great a pro<luce per acre 
 by the broad-cast system, as by the drill syslent at 
 the same expense, be the land ever so fi-ee trora 
 weeds. J-'iftj bushels |)er acre may be raised by 
 the drill, but never more than 4J bushels by sow- 
 ing broad-cast. The wheat crops should generally 
 I be top-dressed in winter with manure compost, or 
 some other dressing in frost, or when you can cart 
 upon the land; but if that operation is rendered 
 impracticable, sooting in March, or any othei' 
 dressing of that description, hoed in at the spring, 
 is preferable to a dressing laid on in the autumn, 
 and plougiied in. 
 
 The advantages of the drill over the broad-cast 
 system are immerous and decisive; as it enables 
 the fiirmer to grow corn without weeds; is sooner 
 ready for stackUig after the scythe or sickle; pro- 
 duces a cleaner and more regular saaiple for the 
 market; and of consequence obtains a better price; 
 leaves the land in a belter state for a succeeding 
 crop, and materially increases the (juantity of food 
 for human consuniption. 
 
 To pickle (he seed. 
 
 This process is indi9i)ensably necessary on everj- 
 soil; otherwise smut, to a greater or less extent, 
 will in nine cases out of ten assuredly follow. 
 Stale urine may be considered as the safest and 
 sui-est pickle; and where it can be obtained in a 
 sufiicient ([uantity, is commonly resorted to. The 
 mode of using it does not, however, seem to be 
 agreed upon; for while one party contends that the 
 grain ought to be steeped in 'he mine, another 
 party considers it sufficient to sprinkle the urine 
 upon it. But whatever difVerence of opinion there 
 may be as to the kind of pickle that ought to be 
 useil, and the mode of using it, all admit the utility 
 of mixing the wetted seed with hot lime fresh 
 slaked; and this, in one point of view, is absolutely 
 necessary, so that the seed may be ecpiallv dis- 
 tribute.". It may be remarked, that experience 
 justifies the utility of all these modes, provided 
 they are attentively carried into execution. There 
 is some danger from the first; for, if the seed steep- 
 ed in urine is not immediately sown, it will intal- 
 libly lose its vegetative power. l"he second, viz. 
 sprinkling the urine on the seed, seems to be the 
 safest, if ])erformed by an attentive hand; whilst 
 the last may do equally well, if such a quantity of 
 salt be incorporated with tiie water, as to remler 
 it of sufiicient strength. It may also be remarked, 
 that this last mode is often accompanied witii smut, 
 owing no doubt to a deficiency of strength in the 
 pickle; whereas a single head with smut is rarely 
 discovered wIil-u urine has been used. 
 To cidUvute Indian corn. 
 
 The land should be a loamy sand, very rich. In 
 the beginning of April, the grains should be set 
 like hops, at two feet distance, six or eight grains 
 in a bill, each grain about an inch deep in the 
 ground. The seed from New England is the best. 
 In the begimiing of .May, liie alleys should be 
 hoed, and the hills weeded and earthed up higher. 
 At the latter end of that month all the superfluous 
 stalks should be taken away, and oidy thi-ee stems 
 of corn left in each hill. L>y the middle of June 
 it will cover the a'iey. it grows much like bul- 
 rushes, the lower leaves being like broad ll..gs, 
 three or four inches wide, and as many feel in 
 length; the stems shooting upwards, from seven to 
 ten fee; in heiglit, wrih many joints casting off flag- 
 leaves at every joint. Under these leaves, and 
 close to the stem, grows the corn, cuvered over bv 
 many coats ot sedgy leaves, and so closed in by 
 them to the stem, llial it does not show itself easi- 
 ly, till there bursts out at the end of the ear a nuiu- 
 ber uf strings that look like tufis of horse-h^J-r', al 
 
328 
 
 UN1\^USA.L RECEIPT BOOK 
 
 first of a beautiful green, and afterwards red or 
 }ellow, ihe stem ending in a flower. The corn 
 will ripen in September; but the sun at that season 
 not having strength enough to dry it, it must be 
 laid uj)on racks, or thin open floors, in (h'v rooms, 
 •and frequently turned, to avoid moulding; the 
 grains are about as big as peas, and adhere in re- 
 gular rows round a white pitiiy substance, wiiich 
 forms the ear. An ear contains from two tf) four 
 hundred grains, and is from six to ten inches in 
 length. They are of various colours, blue, red, 
 white, and yellow. The manner of gathering them 
 is by cutting down the stems ai.d breaking oflT the 
 ears. The stems are as big as a man's wrist, and 
 look like bamboo cane: tiie pith is full of a juice 
 that tastes as sweet as sugar; and the joints are 
 about a fool and a half distant. The increase is 
 upwards of five hundred fold. Upo»i a large scale, 
 the seed may be drilled in alleys like peas; and, 
 to save digging, the ground may be ploughed and 
 harrowed, which will answer very well. It will 
 grow upon all kinds of land. The ears which 
 grow uiion dry sandy land are less, but harder and 
 riper. The grain is taken from the husk by hand, 
 and when ground upon Frenith stones, makes an 
 excellent flour, of which it yields much more, 
 with much less bran, than wheat does, and exceeds 
 it in crust, pancakes, puddings, and all other uses 
 except bread; but a sweetness peculiar to it, which 
 in all other cases makes it agreeable, is here nau- 
 seous. It is excellent for feedmg poultry and hogs, 
 and fattens both much better and soo.ier than peas 
 or barley. The stems make better hedges for 
 kitchen garden than reeds do. It clears the ground 
 frcfm weeds, and makes a good season foranj' other 
 kind of corn. Piso, and other Spanish physic ans, 
 are full of the medicinal virtues of this grain. It 
 was the oidy bread-corn known in America when 
 first tliscovered by the Spaniards, and is there call- 
 ed maize. 
 
 Diseases of -wheat. 
 
 Wheat is subject to more diseases than other 
 grains, and, in some seasons, especially in wet 
 ones, heavier losses are sustained from those dis- 
 eases, than are felt in the culture of any other cul- 
 miferous crop with which we are acquainted. 
 Wheat may sufter from the attack of insects a* the 
 root; from blight, which, primarily, affects the 
 leaf 01 straw, and ultimately deprives the grain of 
 sufficient nourishment; from mildew on the ear, 
 which operates thereon witli the force of an apo- 
 plectic stroke; and from gum of different shades, 
 which lodges on the chafl:' or cups in which the 
 grain is deposited. 
 
 Blight. 
 
 Blight originates from moist or foggy weather, 
 ind from hoa.-frost, the eftecls cf which, when ex- 
 pelled by a hot sun, are first discernible on the 
 straw, and afterwards on the ear, in a greater or 
 less degree, according to local circumstances. Let 
 a field lie e.xamined in a day or two after such wea- 
 ther, and a careful observer will soon be satisfied, 
 that the fibres and leaves of plants are contracted 
 and enfeebled, in coiiseqvience of what may be call- 
 ed a stoppage of perspiration. This disorder may 
 take place either earlier or later, but is most fatal 
 when it appears at the time t! e grain is forming 
 ill die eai-. It may appear at an earlier stage; and 
 tliough tlie productive powers ot the plant will there- 
 by be lessened, yet, if circumstances are afterwards 
 favourable, thequality nflhegrain produced may not 
 be nmcb impaired; or it may appear after the grain 
 is fully formed, and then very lillle damage will be 
 sustained, except by the straw. 
 Mildtno. 
 
 Mildew may be ranked as a disease which af- 
 bfcls the ear, and is brought on by causes some- 
 
 what similar to those which occasion blight, though 
 at a more advanced period of the season. If this 
 disordei' comes on immediately after the first 
 ajipearance of the ear, the straw will also be af- 
 fected; but if the grain is nearly or fully formed, 
 then injury on the straw is not much discernible. 
 We have seen a crop which carried wheat that was 
 mildewed, where tlie straw was perfectly fresh, 
 though, indeed, this rarely happens. A severe 
 mildew, however, eff'e'^tually prevents both corn 
 and straw from making any further jirogress, the 
 whole plant apparently going backward every day 
 till existence in a manner ceases altogether. Some- 
 thing akin to mildew is the gum or red oaker, 
 which, in all warm moist seasons, attaches itself 
 to tlie ear and often occasions considerable dam- 
 age. All these different disorders are generally 
 a'-compaiiied by insects; which animalcule, by many 
 people who take the eftect for the cause, are con- 
 sidered, tliough without the least foundation, as 
 the aulhois of the mischief that follows, 'i'heir 
 appearance, however, may justlv be attributed to 
 the diseased state of the plant; for wlierever putre- 
 faction takes place, either in animal or vegetable 
 substances, the presence of these insects will never 
 be wanting. 
 
 Rust. 
 
 Another disorder which effects wheat, and by 
 several people denominated the real rusl, is brought 
 on bv excessive heats, which occasion the plants 
 to suffer from a privation of nourishment, and be- 
 come sickly and feeble. In tliis atrophical state, 
 a kind of dust gathers on the stalk and leaves, 
 which increases with the disease, till the plant is 
 in a great measure worn out anil exhausted. The 
 only remedy in this case, and it is one that cannot 
 easily be administered by the hand of man, is a 
 plentiful sujjply of moisture, by which, if it is re- 
 ceived before consum[)tion is too far advanced, the 
 crop is benefited in a degree |)roportional to the 
 extent of nourishment received, and the stage at 
 which the disease has arrived. 
 
 Jm/jroprieiti ofsoiving mildexved wheat. 
 
 Some people have recommended the sowing of 
 blighted and mildewed wheat, because It will ve- 
 getate; though certainly the recominen<lalion, if 
 carried into (iractice, would be attended 'vilh immi- 
 nent danger to those who attempted it. That light 
 or defective wheat will vegetate and produce a 
 plant, we are not disposed to contradicts but thai 
 it will vegetate as briskly, or put out a stem of equal 
 strength, and capable of withstanding the severe 
 winter blasts, as those produced from sound seed, 
 \ we must be excused for not believing, l^et it only 
 be considered, that a plant of young «heai, unless 
 when very early sown, lives three or four months, 
 in a great measure, upon the nourishment which it 
 derives from the parent seed; and that such noui-- 
 ishment can, in no view of the subject, be so great 
 when the parent is lean and emaciated, as when 
 sound, healthy and vigorous. Let it also be re- 
 membered, that a plant produced from the best 
 and weightiest seed, must, in every case, under a 
 party of other circumstances, have a stronger con- 
 stitution at the outset, which necessarily qualifies 
 it to push on with greater energy when the season 
 of growth arrives. Indeed, the economy of nature 
 would be over-turned, had any other result follow- 
 ed. A breeder of cattle or sheep would not act 
 mo e foolishly, who trusted that a deformed dimi- 
 nutive bull or ram would produce him good stock, 
 than the corn farmer does who uses unsound or >m' 
 <>erfect seed. 
 
 To remove tlie nri'deiuf on -wkeut. 
 
 A solution of common salt in water, in the }^o- 
 portion of a pound to a gallon, is an excellent n • 
 medy fur the mildew on corn. Alter spriuklio^ 
 
HUSBAXDRY. 
 
 3^29 
 
 three (IT four rla\-s, the mildew will (listii)])far, 
 .eaviiis^' onlv a discnloratinii on the str;iw wliere it 
 *as (iL-strnyc<l. 'I'lie l)est and most e,;i>editious 
 way of aiiplyiiig ttie mixta. e is with a flat bnisli, 
 sucl as is used by wliite washers. Ttie ojieralor 
 navmi:; a |)uil ot' tlie mixture in one hand, witli tiie 
 other lie dips tiie brusii into it, and makes his re- 
 gular CHSts as when sowing corn brnad-cast; in this 
 wav he will reaihly g;et over ten acres in the day, 
 ant! with an assistant a great deal mo*' ;. About 
 two hogsheads of tiie mixture will suffice for an 
 acre. Wherever tiie mixture touches, the mildew 
 immediately dies. 
 
 7'o prevent mililew in ivheat. 
 Dissolve 3 oz. and 2 drachms of sulphate of cop- 
 per, copperas, or blue vitriol, in 3 gallons and 3 
 quarts, wine measure, ofcohl water, for every three 
 bushels of grain that is to be prepared. Into ano- 
 ther vessel capable of containing from 53 to 79 
 wine gallons, throw from 3 to 4 Winchester bush- 
 els of wheat, into wliich the prepared liquid is 
 poured, until it rises 5 or 6 inches above the corn. 
 Stir it thnroughly; and carefully remove all that 
 swims on the surface. After it has remained half 
 an hour in th*" preparation, throw the wheat into a 
 basket that will allow the water to escape, but not 
 the grain. It ought then to be immediately wash- 
 ed in rain, or pure water, which will prevent any 
 risk of its injuring the germ, and afterwards the 
 seed onglit to be dried before it is sown. It may 
 be preserved in this shape tor months. 
 
 _ To prevent the smut in -wheat. 
 
 H Liming the seed by immersion is recommended 
 Dy a French writer, as the oidy preventive war- 
 ranted by science and sanctioned by experience, 
 and the following is given as the method in which 
 the process is best performed: 
 
 To destroy the germs of the blight in 4^ bushels 
 or 25f) lbs. of corn, about 6 or 7 gallons of water 
 must be used, as grain may be more or less dry, 
 and from 35 to 42 ounces avoirdupois of quick 
 lime, according as it may be more or less caustic, 
 and according as the seed may have more or less 
 of the blig.lit. Boil part of the water, black the 
 lime with it, and then add tiie rest. When joined, 
 the heat of tlie water should be such, that the hand 
 can with difficulty bear it. Pour the lime water 
 upon the corn placed in a tub, stirring it incessant- 
 ly, first with a stick, and afterwards with a sho- 
 vel. The liquid should, at first, cover the wheat, 
 three or four fingei-s' breadth; it will soon be ab- 
 sorbed by the grain. In this state let it remain co- 
 vered over for 24 hours, but turn it over 5 or 6 
 times dui'ing the day. Such parts of the liquor as 
 will drain of!', may then be separated, when the 
 corn, after staiuling a few hours, in order that it 
 ra.iy run freely out of the hand, may lie sown. If 
 not intended to be used immediately, the limed 
 wheat shoulil be put in a hea|), and moved once or 
 twice a dav till dry. Experience has proved that 
 limed grain germinates sooner than unlimed; and, 
 as it carries with it moisture sufficient to develop 
 the embryo, the seed will not suffer for want oi 
 rain; inseUs will niit attack it, the acrid tsste of 
 the lime being offensive to them; and, as every 
 grain germinates, a less quantity is requisite. In 
 fact, the grain being swelled, the sower filling his 
 hand as usual, will, when he has sown 65 handsful 
 of limed corn, hava, in reality, only usee' 62. As 
 blighted grains [ireserve, for a longtime, the power 
 of germinating, the careful farmer, wliose grain 
 has been touciied, should carefully sweep out the 
 crevices in the walls, and cracks in the floors of 
 his barn, and take great pains to clean them tho- 
 roughly. 
 
 Jljiother method. 
 A. tut) .s used that has a hole at bottom, for a 
 
 a u 
 
 spigot and faucet, f.xed in a wisp of straw, to pro- 
 vent any small pieces of lime passing (as in brew 
 ing). To 70 gallons of water, add a corn bushel 
 of Unslaked lime, stir it well till tlie whole is mix- 
 ed, let it stand 30 hours, run it off into another tub 
 as clear as possible (as practised in beer); add 42 
 pounds of salt, which, with stirring, will s^on dis- 
 solve; this is a proper pickle for brining and liming' 
 seed-wheat without any obstacle, and greatlj' faci- 
 litates the drilling. 
 
 Steep the wheat in a broad-bottomed basket, 24 
 inches diameter, and twenty inches deep, running 
 in tlie grain gradually in small (piantities, from In 
 to 12 gallons; stirring the same. What floats, skim 
 off, and do not sow; then draw up the basket, to 
 drain the pickle, for a few minutes; this may he 
 performed in haFf an hour, and when sufficiently 
 |iickled, proceed as before. The wheat will be 
 fit for sowing in 24 hours, if required; but for 
 drilling, two hours jiickled will be best; and pre- 
 pared tour or five days before. 
 JUr Henderson's 7net/iod of preventing smut in 
 ■wheat. 
 
 Take of best soft green soip, made from fish-oil, 
 1 pound, and of scalding water, 4 gallons. Put the 
 soap into a glazed vessel with a small portion of 
 the water; continue stirring it, and adil the water 
 as it dissolves, till the whole is a perfect ley. It 
 should be used about 90 deg. of Fahrenheit's ther- 
 mometer, or new-milk warm. Put t!)e wheat into 
 a tub, and pour on it a quantity of the liquor suffi 
 cieiit to cover it completely, and throw a blanket 
 over it to preserve the heat. Stir it every ten 
 minutes, and take off the scum. When it has 
 remained in this manner for an hour, drain the 
 liquor from the wheat through a sieve, or let the 
 tub be furnished with a drain bottom like a brew- 
 ing vat. Let the liquor whicii was drawn oft" stand 
 a few minutes to subside, and then pour it off the 
 sediment. Repeat the operation till the whole 
 quantity is steeped, only observe to add, each 
 time, as much hot ley as was observed by the for- 
 mer steeping. Dry the wheat with quick lime, 
 and sow as soon as convenient. It will keep ten 
 days after steeping; but should he spread thin on 
 a dry floor. 
 
 Three pounds of soap, and 12 gallons of water, 
 will steep half a ball of wheat. If a tub wnh a 
 drain-bottom is used, such as a iiogshead, with 9 
 spigot to draw off the ley, 4 ounces of soap, and 1 
 gallon of water scalding hot, will jireserve a stock 
 of wa'-m ley sufficient for any quantity of wheat; 
 and, allowing 5 minutes for draining, five balls may 
 be done in 11 hours. The operation should be 
 performed in a clean place, at a distance from 
 barns and granaries, the roofs of wiiicli may be 
 observed hanging full of smut. The refuse of 
 smutted wheat should be buried deep in the earth, 
 and not thrown to the dung-hill, from which it 
 would be conveyed to the field. 
 Advantages of reaping com before being perfectly 
 ripe. 
 
 M. Cadet de Vaux has lately recommended, as 
 an important and useful innovation, ih • reaping of 
 corn before it is perfectly ripe. This practice 
 originated with M. Salles, of the Agricultural So- 
 ciety of Beziers: grain thus reaped (say eigiit days 
 before it is ripe) is fuller, larger, and finer, .'iiid is 
 never attacked by the weevil. This was proved by 
 reapinc one half of a piece of corn-field, as recom- 
 mended, and leaving the other till the usual time. 
 The early reaped portion gave a hectclitie (aljoutS 
 bushels) of corn more for an acre of land, than the 
 later-reaped. An equal quantity of flour from 
 each was made into bread; that made from the 
 corn reaped green gave seven pounds of bread 
 more than the other, in two bushels. The weevil 
 
 2 C 2 
 
33C 
 
 UNIVERSAL RECEIPT BOOK. 
 
 tttlackeil the ripe corn but not the green. The 
 proper lime foi- reaping is wiieii the grain, pressed 
 lielweeii the fino'ers, has a doughy appearance, 
 like bread just hot From the oven, wlien pressed in 
 the same way. 
 
 I'o manage the wheat hat^vest. 
 It is advantageous to cut wiieat before it is fully 
 rn)e; but, in ascertaining the proper state, it is ne- 
 cessary to disc- iminate between the ri[)eness of the 
 straw and the ripeness of the grain; for, in some 
 seasons, the straw dies upwards, under which cir- 
 cumstan'-,c, a field, to the eye, may a|ipear to be 
 completely fit for the sickle, when, in reality, the 
 grain is iniperfi ctly consolidated, and perhaps not 
 much removed from a milky state. Though it is 
 obvious tliat uutler such circumstances, no further 
 benefit can be conveyed from the root, and that nou- 
 rishment is withheld the moment that the roots die: 
 yet it does nut follow that grain so circumstanced 
 should be immediately cut; because, after that o[)e- 
 ratiou is performed, it is in a great measure neces- 
 sarily dej. rived of every benefit from llie sun and 
 air, both of which have greater influence in bringing 
 it to maturity, so long as it remains on foot, than 
 when cut down, whether laid on the ground or bound 
 up in sheaves. The slate of weather at ihe time 
 also deserves notice; for, as in moist, or even va- 
 riable weather, every kind of grain, when cut [)re- 
 maturely, is more exiio^ed to damage than when 
 completely ripened. All these things will be stu- 
 died by the skilful husbandman, who will also 
 take into consideration the dangers which may tol- 
 low, were he to permit his wheat crop to remain 
 uncut till completely ripened. The danger from 
 wind will not be lost sight of, especially if the 
 season of the ecpiinox approaclies; even the quan- 
 tity ih'opped iii the fielil, and in the stack-yard, 
 when wheat is over ripe, is an object of considera- 
 tion. 'I'aking all these things into view, it seems 
 prudent to have wheat cut before it is tnlly ripe, 
 as less damage will be sustained from acting in 
 this way than by ado|)ting a contrary practice. 
 
 If the weather be dry, and the str.iw clean, wheat 
 may be carted to the Slack-yard in a tew d;iys; 
 indeed, if quite ripe, it may be slacked immedi- 
 ately from the sickle, especially wiien not meant 
 for early threshing. So long, however, as any 
 moisture remains in the straw, the field will be 
 found to be the best slack-yard; and where grass 
 or weeds of any kind are mixed with the crop, 
 patience must be exerted till they are decayed and 
 dried, lest heating be occasioned. 
 Barley. 
 Next to wheat, the most valuable grain is bar- 
 ley, especially on light and sharp soils. 
 
 It is a lender grain, and easily hurt in any of the 
 Stages of its growth, particularly at seed time: a 
 heavy shower of rain will then almost ruin a crop 
 on the best prepared land; and in all the after pro- 
 cesses, greater pains and attention are required to 
 insure success, than in the case of other grains. 
 The harvest process is dittioull, and oflen attended 
 witli danger; even the thrashing of it is not easily 
 executed with machines, because the awn generally 
 ailheres to llie grain, and renders seiiaralion frouj 
 the straw a troublesome task. Bai'iey, in fact, is 
 raised at greater expense than wheal, and generally 
 s[)eaking, is a more hazardous crop. Except upon 
 rich and genial soils, where climate will allow 
 wheat to be perfectly reared, it ought not to be 
 cultivated. 
 
 Varieties of barley. 
 Bailey may be divided into two sorts, early and 
 late; to which may be ailded a bastard variety, 
 called bear or bigg, which artbrds similar nutri- 
 ment or substance, liiougii of interior quality, 
 fclaily barley, under various names, was for- 
 
 merly sown, in Britain, upon lands that had beeiO 
 [)revionsly summer fallowed, or wire in high con- 
 dition; but this mode of culture being in a great 
 measure renounced, the common sort, which ad- 
 mits of being sown either early or late, is now 
 generally used. 
 
 Tiie most proper seed season is any time in 
 April, though we have seen good crops produced, 
 the seed of which was sown at a much later period. 
 7'y prejmre the ground. 
 Barley is chiefly 'aken alter turnips, sometimes 
 after peas and beans, but rarely, by good farmers, 
 eitiier after wh.'al or oais, unless under special cir- 
 cumstances. When sown after turnips, it is gene- 
 rally taken with one furrow, whicli is given as fast 
 as the turnips are consumed, the ground thus re- 
 ceiving much benefit from the spring frosts. But 
 often two or more furrows are necessary for the 
 fields last consumed; because, when a spring 
 drought sets in, ihe surface from being poached by 
 the removal or consumption of the crop, gets so 
 hardened as to rendei- a greater quantity of plougli- 
 ing, harrowing, and rolling necessary, than would 
 otherwise be called for. When sown after beans 
 and peas, one winter and one spring ploughing 
 are usually bestowed: but, when alter wheat or 
 oats, three plonghings are necessary, so that the 
 ground may be put in pro|*er condition. These 
 operations are very ticklish in a wet and backward 
 Season, and rarely in that case is the grower paid 
 for the expense of his labour. Where land is in 
 such a silualion as to I'ecjuire tiiree plonghings, 
 before it can be seeded with barley, it is better to 
 summer fallow it at once, than to run the risks 
 which seldom fail to accomp ny a quantity of 
 spring labour. If the weather be dry, moisture is 
 loot during the difierent processes, and an imper- 
 fect braird necessarily follows: if it be wet, the be- 
 nefit of ploughing is lost, and all the evils of a»et 
 seed time are sustained l)y the future crop. 
 Quantity of seed. 
 The quantity sown is dift'erent in difi^erent cases 
 according to tlie ipialily of the soil and oilier cir- 
 cumstances. Upon very rich lands, eight pecks 
 per acre are sometimes sown; twelve is very com- 
 mon; and, upon poor land, more is soujetimes 
 given. 
 
 By good judges a quantity of seed is sown suffi- 
 cient to insure a full crop, without depending on 
 its sending out offsets; indeed, where that is done, 
 few ort'sels are produced, the crop grows and ripeiu 
 equally, and the grain is uniformly good. 
 JUr J\r Cartney''s invention for hiimmeliing barley. 
 This invention is extremely sinqile, and the cost 
 only 3s. It is a bit of notched stick or bar, lined 
 on one side with a thin plate of iron, and jusl the 
 length of the rollers, fixed by a screw-boll at each 
 end 10 the inside of the cover of the drum, about 
 the middle of it, so as tiie edge of liie said notched 
 stick is about one-eighth of an inch from the arms 
 of the drum as it goes round. I'wo minutes are 
 suflicienl to puL it on, wiieii its operation is wanted; 
 which is when pulling through the bear the second 
 time; and it is easily taken ofl". ll ruijs off the 
 awns or spikes to admiration; and by putting the 
 grain another time ihr.iugh the mill, it will rub 
 the husk oif the ends of the pickle so entirely, 
 that il is unnecessary to sow it afterwards. 
 To hai~t>esi barley. 
 More care is recpiired in the harvesting of bar- 
 ley, than any of the other white crops, even in the 
 best of seasons; and in bad years il is oflen found 
 very difficult to save it. Owing to the britlleness 
 of the straw, after it has reached a certain period, 
 it must be cut down; as, when il is sutteied lu stand 
 lon-er, much loss is sustained by tbe breaking o( 
 the heads. On that account, it is cul at a iiiue 
 
HUSBAXDUY. 
 
 331 
 
 when the grain is soft, and the straw retains h great 
 p!'0])iirtion of its natural juices, conseciuently re- 
 quires a lons^ time in the field, het':>re either the 
 g^rairi is Iiai-dened, or tlie straw suffieienlly dry. 
 When put into the stack sooner, it is apt to heat, 
 and much loss is t"re<iuently sustaine<l. It is a 
 custom with many tarjners to have an openin;;; in 
 the mid. lie of their barley stacks, from tcp to bot- 
 tom. This openinp; is s;enerally made by phicing 
 a large bundle of straw in the centre of the stack, 
 wiien the building commences, iin(\, in proportion 
 as it rises, the suaw is drawn upwards, leaving a 
 hollow behind; whifh, if one or two openings are 
 left in the side of tiie stacK near the bottom, in- 
 sures so com[)lete a circulation of air as not only 
 to prevent iieating, but to preserve the grain from 
 becoming musty. 
 
 Varieties nf oats. 
 Of this grain the varieties are more numerous 
 tlian of any other of the culmiferous tribe. These 
 varieties c insist of what is called the common oat; 
 the Angus oat, wiiicii is considered as an improved 
 variety of the other; the Poland oat; the Friesland 
 oat; the i-ed oat; the dun oat; the Tartar, or Sibe- 
 rian oat; ami the potatoe oat. The Poland and 
 [lOtatoe Varieties are best adai>ted to rich soils; the 
 led oat foi- late climates; and the other varieties 
 for the generality of soils, of which the British 
 isles are composed. The Tartar, or Siberian 
 kind, though very harily and prolific, is much out 
 of use, being of a c jarse substance, and unproduc- 
 tive of meal. The dun oat has never been much 
 cultivated, and tiie use of Poland's and Friesland's 
 is now much circumscribed, since potatoe oats 
 were introduced, the latter being considered, by 
 the most discerning agriculturists, as of superior 
 value, in every respect, where the soil is rich and 
 properly cultivated. 
 
 To prepare the ground. 
 Oats are chietiy sawn after grass; sometimes 
 upon land not rich enough for wheat, that had been 
 previously summer fallowed, or had carried tur- 
 nips; often after barley, and rarely after wheat, 
 unless cross-cropping, from particular circumstan- 
 ces, hecoiQes a necessary evil. Oue i)lougliing is 
 generally given to the grass lands, usually in the 
 month of January, so that the benefit of frost may 
 be gained, and the land sufficiently mellowed for 
 receiving the harrow. In some cases a spring fur- 
 row is given, when oats succeed wheat or barley, 
 especially when grass seeds are to accompany the 
 crop. The best oat«, botii in <iuaiitity ami quality, 
 ai'e always those which succeed grass; indeed, no 
 kind of grain seems better qualified by nature for 
 foraging u\mn grass lasul than oats; as a full crop 
 is usually obtained in the first instance, and the 
 land left iri good order for succeeding ones. 
 Quantity of seed. 
 From twelve to eighteen pecks of seed is gene- 
 rail) allowed to the Scottish acre of ground, ac- 
 cording to the richness of the soil, and the variety 
 that is cultivated. Here it may be remarked, tha^t 
 land, sown with potatoe oats, requires much less 
 Seed, in point of measure, than when any of the 
 other sorts are used; because potatoe oats both til- 
 ler well, much better lh;ui Poland ones, and have 
 not an awn or tail, like tiieordirary varieties. On 
 that account, a measure contains many more seeds 
 of them than of any other kind. If land is equally 
 Well cultivated, there is little doubt hut that the 
 like quantity of seed given when barley is culti- 
 vated, may be safely trusted to when potatoe oats 
 are to be raised. 
 
 To hardiest oats. 
 Oats are a hardy gram, and rarely get much 
 damage when under ihi harvest process, except 
 tiom high winds or from shedding, when opened 
 
 out after Seing tliornngbly wetted. The early 
 varieties are much more li ible to these losses than 
 the late ones, because the grain parts more easily 
 from the straw, an evil to which tiie best of ^rain 
 is at all times subject. Fiarly oats, however, may 
 I be cut a ''ttle quick, which, to a certain extent, 
 lessens the danger to which they are exposed from 
 high winds; and if the sheaves be made small, the 
 danger trom shedding after rains is considerably 
 lessened, because they are thus sooner read^ for 
 the stack. Under every management, however, a 
 greater qnantit_v of early oats will be lost during 
 the harvest process than of late ones; because the 
 latter adhere firmly to the straw, and consequently 
 do not drop so easily as the former. 
 ■/ o cultivate rye. 
 Rye ought never to be sown upon wet soils, nor 
 even upon sandy soils where the sub-soil is of a 
 retentive nature. Upon downs, links, and all soft 
 lands, which have received manure, this grain 
 thrives in perfection, and, if once covered in, will 
 stand a drought afterwards, that would consume 
 any of the culmiferous tribe. The several pro- 
 cesses may be regarded as nearly tne same with 
 those recommended for wheat, with the single ex 
 ception of pickling, which rve does not require. 
 Rye may be sown either in winter or spring, 
 though the winter-seeded fields are p-'-nerally 
 bulkiest and most [iroductive. It may succeed 
 either summer fallow, clover or turnips; even after 
 oats, good cro[)S have been raised, and where such 
 crops are raised, the land will always be found in 
 good condition. 
 
 'J'o cultivate heans. 
 
 Beans naturally succeed a culmiferous crop; and 
 We believe it is not of much importance which of 
 the varieties are followed, proviiled the ground is 
 in decent ir(ler, and not wain out by the ()revioU3 
 crop. The furrow ought to be given early in win- 
 ter, and as deep as possible, that the earth ma be 
 sufficiently loosened, and room afiorded for the 
 roots of the plant to searcn for the re(juisite nour- 
 ishment. The first furrow is usually given across 
 the field, which is the best method when oidy one 
 spring furrow is intended; but as it is now ascer 
 lained, that two S[)ring furrows are highly advan- 
 tageous, the one in winter ought to be "given in 
 length, which lays the ground in a better situaliou 
 for resisting the rains, and renders it sooner dry in 
 spring, than can be the case when ploughed across. 
 On tile supposition, that three furrows are to be 
 given, one in winter, and two in spriiig, the fol- 
 lowing is the most eligible preparation: 
 Approved modes of drilung: 
 
 The land being ploughed in length as early in 
 winter as is piacticable, and the gaw and headland 
 furrows sufficiently digged out, take the second 
 furrow across the first as soon as the ground is dry 
 enougli in spring to undergo the operation; water- 
 furrow it immediately, and dig again the gaw and 
 head-land furrows, otherwise tiie benefit of the 
 second furrow may be lost, 'lliis being done 
 leave tlie fi.ld for some days, till it is sufficiently 
 dry, when a cast of the harrows becomes necessa- 
 ry, so that the surf.ce may be levelled. Then 
 enter with the ploughs, and form the drills, which 
 are generally made up with an interval of 27 inches. 
 lu the hollow of this interval, deposit the seed by 
 a drill-barrvw, and reverse or slit out the drills 
 to cover the seed, which finishes the process for 
 the time. In ten or twelve ilays afterwards, ac- 
 cording to the state of the weather, cross-harrow 
 the drills, tiiereby levelling ttif- ield for the hoeing 
 process. Water-furrow the whole in a neat man 
 ner, and spade and shovel the gaw and the head- 
 latui furro>*s, which concludes the whole process 
 
 This is the most approved way of drilling beans. 
 
^32 
 
 UNH^RSAL RECEIPT BOOK. 
 
 The nexi best is to o^ive only one spring furrow, 
 and to run ttie drill-barrow after every tttiril 
 ploiigii, in which way, the intervals are nearly of 
 the same ext -it as ali'eady mentioned. Harrowing 
 is afterwards required^, before the young plants 
 reach the surface, and water-furrowing, kc. as 
 above described. 
 
 Dung is often given to beans, especia'ly when 
 they succeed wheat which had not received ma- 
 nure. The best way is to apj)ly the dung on the 
 stubble before the winter furrow is gi^en, which 
 greatl) lacilitates the after process. Used in this 
 way, a fore stock must be in hand; but where the 
 farmer is not so well jirovided, spring dunging be- 
 comes necessary, though evidently of less advan- 
 tage. At that season, it may either be put into the 
 drills before the seed is sowti, or spread upon the 
 surface and ploughed down, according to the na- 
 ture of the drilling process which is meant to be 
 adopted. Land dunged to beans, if duly hoed, is 
 always in high order for carrying a ciop of wheat 
 in succession. Perhaps better wheat, both in re- 
 spect of quantity and quality, may be cultivated in 
 this way, than in any other mode of sowing. 
 Dnlling machines. 
 
 Different machines have been invented for drill- 
 ing beans; but the most common and handy is one 
 of the jarrow form. This hand drill is pushed 
 forward b}- a man or woman, and will, according 
 as the brush or director is lowered or heightened, 
 sow thicker or thinner, as may be expedient and 
 necessar}'. Another machine, drawn by a horse, 
 and sowings drills at a time, has been constructed, 
 and, upon flat lands, will certainly distril)ute the 
 seed with the most minute exactness. Upon un- 
 equal fields, and even on those laid out in high 
 ridges, the use of this machine is attended with a 
 degree of inconvenience sufficient to 'jalance its 
 advantages. The hand-drill, therefore, in all 
 probability, will be retained for general use, though 
 the other is capable of performing the work with 
 minuter regularity. 
 
 Quantity of seed. 
 
 Less than 4 bushels ought not to be hazarded, if 
 a fill crop is expected. We seldom have seen 
 thin beans turn out well, unless the soil is particu- 
 larly rich: nay, unless the rows close, weeds will 
 get away after the cleaning process is finished, 
 thert-lty disappointing the object of drilling, and 
 rendering the system of little avail towards keep- 
 ing the ground in good condition. 
 Hueing process. 
 
 Beans are cleaned in various ways; 1st. By the 
 hand hoe. 2d. By the scraper, or Dutch hoe. 
 3d. By a plough of small dimensions, but con- 
 structed upon the principles of the ajjproved swing 
 plough. Ploughs with double mould-boards are 
 likewise used to earth them up; and, with all good 
 managers, the weeds in the drdls, which caimot be 
 touched by the hoe, are pulled out by the hand, 
 otherwise no field can be considered as duly 
 cleaned. 
 
 In treating of the cleaning process, we shall 
 confine ourselves to the one most suited to the 
 generality of bean soils. About ten or twelve days 
 nfter the young (ilants have a[ipeared above the 
 surface, enter with the scraper, and loosen any 
 A-eeds that may have vegetated. At th s lime, the 
 wings, or cutters, of the im[)lement ought to be 
 ]>articularly sharp, so that the scraper may not run 
 too dee(>, an<l throw the earth upon the plants. In 
 about ten days after the ground is scraped, accord- 
 ing to the state of the weather, and other circum- 
 stances, use the smvill swing plough to lay the eai'th 
 away from the sides of the rows; and, in doing so, 
 go as near to the plants as possible, taking care, at 
 ti*e same time, not to loosen iheir roots. If any 
 
 weeds stand in the rows, pull them out with the 
 hand; afterwards earth-up the jilanis w ith the snial. 
 swing plough, or run the scraper in the inter\als, 
 as may seem expedient. 
 
 7'o manag'e the harvest. 
 
 Before beans are cut, the grain ought to be tol- 
 erably well ripened, otherwise the quality is im 
 paired, whilst a long time is required to put the 
 straw in such a condition as to be preserved in ihe 
 stack. In an early harvest, or where the crop is 
 not weighty, it is an easy matter to L,et beans suffi- 
 ciently ripened; but, in a late harvest, and in everf 
 one w here the crop takes on a secoiui growth, it is 
 scarcely practicable to get them tlioroughly ripen- 
 ed for the sickle. Under these circumstances, it 
 is unnecessary to let beans stand uncut cfler the 
 enil of September or the first of October; because 
 any benefit that can be gained afterwards, is not to 
 be compared with the disadvantages that accom- 
 pany a late wheat seed time. Beans are usually 
 cut with the sickle, and tied in sheaves, either with 
 straw ropes, or with ro()es made from pease sown 
 along with them. It is nroper to .et the sheaves 
 lie untied several days, so th;.t the winding pro- 
 cess may be hastened, and, when lied, to set them 
 up on end, in order that full benefit from air may 
 be obtained, and the grain kept off the ground. 
 In building bean stacks, it is an useful measure, 
 for preserving both grain and straw from injury 
 to keep an opening in the centre, and to convey 
 air from the extremity by a hole, or fuiuiel. Beans, 
 on the wlule, are a troublesome crop to the far- 
 mer, though of great utility in other respects. 
 Without ihein heavy soils can scarcely be manat'ed 
 with advantage, unless summer fallow is resorted 
 to once in four years; but, by the aid derived from 
 drilled beans, summer falliw may be avoided for 
 eight years, whilst tiie ground, at that period, will 
 be found in equal, if not superior condition. 
 I'o cultivate (leas. 
 
 Peas are partially sown with beans to great ad- 
 vantage ; and, when cultivated in this wav, the 
 same system of preparation, &c. described under 
 the head of beans, is to be adopted. Indeed, upon 
 many soils not deep enough for beans, a mixture 
 of peas to the extent of one-third of the seed sown 
 proves highly advantageous. The beans serve as 
 slabs or props to the peas, and the latter, being 
 thus kept off the ground, and furnished with air 
 anti other atmosplierical nutriment, blossom and 
 pod with much greater effect than when sown ac- 
 cording to the broad-cast system. 
 
 Peas agree well with lime and other calcareous 
 stimulants, and can hardly be reaped in perfection 
 where these are wanting. The varieties cultivated 
 are numerous; but those adapted to field culture 
 may be divided into two kinds, namely, early and 
 late, though these branch out again into several 
 varieties. We have white peas both early and late, 
 and likewise grey peas, possessed of similar pro- 
 perties. The noraenclatui'e is entirely arliitraiy, 
 and therefore not to be illustrated. As a generaj 
 rule, the best seed time for late peas is either in 
 February or March, though early ones, such as thp 
 Hastings, or Magpiehill pea, may be sown success- 
 fully after the Isl of May. 
 
 Peas ought to be sown tolerably thick so thai 
 the ground may be covered as early as possible. 
 To cultivate tares. 
 
 The tare is a plant of a hardy growth, and when 
 sown upon rich land will return a large supply of 
 green foddrr, for the consumption of horses, o; 
 for fattening cattle. When intended for this use, 
 the seed ought to be sown tolerably thick, perbap* 
 to the extent of four bushels per Scots acre 
 though, when intended to stand for seed, a less 
 quantity is required; because otherwise the thick- 
 
HUSBANDRY^ 
 
 
 ness of the croji will prevent the plants from hlos- 
 somiiiiif and podding in a suffic'ent way. When 
 meant for seed, early sowing onght to be studied, 
 otherwise ^he return will be imperfect; but when 
 for green food, any time betwixt the first of April 
 anil the latter end of May will answer well, pro- 
 vided trops i;i succession from the first to the last 
 mentioned jteriod be regularly cultivated. In- 
 stances are not wanting nf a full crop being ob- 
 tained ev ■i\ when the seed was sown so late as the 
 middle of ,luiu , though sowing so late is a practice 
 not to be recnmmeiKled. After the seed is sown, 
 and the land carefully harrowed, a ligbt roller 
 ought to be drawn aci-oss, so that the surface may 
 be smoothed, and tlie scythe permitted to work 
 without interruption. It is proper also to guard 
 the field for several days against the depredations 
 of pigeons, who are remarkably fond of tares, and 
 will |)ii;k up. great [)art of the seed, unless con- 
 stantly watched. 
 
 Hoises thrive very well upon tares, even better 
 than they do ui)on clover and rye grass; }.nd the 
 same remark is applicable to fattening cattk, who 
 feed faster upon tliis article of green fodder than 
 upon any kind of grass, or esculent, with whicn 
 we are acquainted. Danger often arises from their 
 eating too many, especially when podded; as colics, 
 and olber stom^ich ilisorders, are apt to be pro- 
 duced by the excessive loads which they devour. 
 Potatoes. 
 
 Potatoes, as an article of human food, are, next 
 to wheat, of the greatest importance in the eye of 
 a political eronomist. From no other crop that 
 can be cultivated will the public derive so much 
 food as from this valuable escident; and it admits 
 of demonstration, that an acre of potatoes will 
 teed double tlie number of people that can be fed 
 from an acre of wheat. Potatoes are also a nour- 
 ishing and healthy food, relished aoiost by every 
 palate; and without them it is believed there is 
 hardly a dinner served up for six months of the 
 year in any part of the kingdom. 
 
 To prepare the ground. 
 
 To work the ground till it is completely reduced 
 *nd tree trom root weeds, may be considered as a 
 desideratum in potatoe husbandry; though in many 
 se^isons these operations cannot be perfectly exe- 
 cuted, without losing the proper time for planting, 
 which never ought to be beyond the first of May, 
 if circumstances do not absolutely interdict it. 
 Three ploughings, wiih frequent harrowings and 
 rollings, are necessary in most cases, before the 
 land is in suitable condition. When this is accom- 
 plished, form the drills as if they were for turnips; 
 cart the manure, which ought not to be sparingly 
 applied, plant the seed above the maimre, reverse 
 'he drills for covering it and the seed, then harrow 
 the drills in length, which completes the prepara- 
 ti 111 and seed process. 
 
 , Quantity ofieed. 
 
 It IS not advantageous to cut the seed into small 
 slips; for the strength of the stem at the outset de- 
 (lenJs in direct proportion upon the vigour and 
 power of the seeii-plant. The seed-plant, there- 
 fore, ought to be large, rarely smaller than the 
 tourth part ot ihe potatoe; and if the seed is of 
 small size, one half of the potatoe may be profita- 
 bly used. At all events, rather err in giving over 
 large seed than in making it too small; because, by 
 the first error, no great loss can ever be sustained; 
 whereas, by the other, a feeble and late crop may 
 be the consequence. When the seed is properly 
 eut, it requires from 10 to 12 hundred weight of 
 potatoes to plant an acre of ground, where the rows 
 stre at '27 incnes distance; but this quantity depends 
 l^reatly upon the size of the potatoes used; if t.iey 
 <*■« laige, a greater weight may be required, but 
 
 the extra quantity will be abundar.tly repaid by 
 the superiority of crop which large seed usually 
 produces. 
 
 Advmita^eoua method of raising then. 
 The earth sliould be dug twelve inches deep, li 
 the soil will allow it; after this, a hole should be 
 opened about six inches deep, anil horse-dung, or 
 long litter, should be put therein, about three inch- 
 es thick; this hole shnidd not be more than twelve 
 inches diameter. Upon this dung or litter a pota- 
 toe should be ])lanted whole, upon which a little 
 more dung should be shaken, and then the earth 
 should be i)Ut thereon. In like mannei- the whole 
 plot of ground must be planted, taking care that the 
 potatoes be at least sixteen incites apart. When 
 the young shonls make their appearance, they 
 should have fresh mould diawn round them with 
 a hoe; and if the tender shoots are covered, it will 
 prevent the frost from injuring ibeio; they should 
 again be earthed when the shoots make a second 
 appearance, but not covered, as in all probability 
 the season will be less severe. 
 
 A plentiful supply of mould should be giveD 
 them, and the person who performs this business 
 should never tread upon the ])lant, or the hillock 
 that is raised round it, as the ligbter the earth is, 
 the more room the potatoe will have to expand. 
 
 A gentleman obtained from a single root, thus 
 planted, Vcry nearly forty pounds weight of large 
 potatoes; and from almost every other root upon the 
 same plot of ground, from fifteen to twenty pounds 
 weight; and, except the soil be stony or gravelly, 
 ten pounds, or half a peck, of potatoes, may gene- 
 rally be obtained from each root, by pursuing the 
 foregoing method. 
 
 But note — cuttings, or small sets wil' not do for 
 this purpose. 
 
 .Mode of tnhing 7tp and storing the crop. 
 Potatoes are generally dug up with a three- 
 prong grape, or fork; hut at other times, when the 
 weather is dry, the plough is used, which is the 
 most expeditious iinpleraent. After gathering the 
 intervLAl, the furrow taken by the plough is bro- 
 ken anO Separated, in which way the crop may be 
 more completely gathered t.'ian when taken up by 
 the grape. The potatoes are then stored up for 
 winter and spring use; and as it is of importance to 
 keep them as long through summer as possible, 
 every endeavour ought to be made to preserve 
 them from frost, and from sprouting in the spring 
 months. The former is accomplished by covering 
 them well with straw when lodged iu a house, and 
 by a thick coat of earth, when deposited in a pit 
 and the latter, by pickiflg them carefuHj, at dif- 
 ; ferent times, when they begin to sprout, drying 
 them sufficiently by exposure to the sun; or by a 
 i gentle toast of a kiln. 
 
 JMethod of cultivating potatoes in Ireland. 
 
 The drill system, in the cultivation of potatoei 
 
 i in Ireland, is particularly recommended by Lord 
 
 Farnham, in a letter to Sir John Sinclair. Th.; 
 
 i small farmers, and labourers, plant them in lazy- 
 
 I beds, eight feet wide. This mode is practised on 
 
 1 account of the want of necessary implements foi 
 
 j practising the drill system, together with a waa! 
 
 I of horses for the same purpose. 
 
 I They are cut into sets, three from a large pota 
 
 I toe; and each set to contain at least one eye. Th/< 
 
 I sets are planted at the distance of seven inches 
 
 I asunder, 6^ cwt. are considered sufficient seud foi 
 
 I an English acre. Lord Farnham recommends rot 
 
 I ten dung in preference to any fresh dung. If not 
 
 to be procured, horse-dung, hot from tht dunghill. 
 
 In any soil he would recommend the dung below 
 
 the seed. 
 
 When the potatoes are vegetated ten inchet 
 abov>; 'Jvi surface, the scufSer must be introduced. 
 
334 
 
 UNIVERSAL RECKtl»T BOOK. 
 
 nn;! casl the mould from the pntstoe. If any weeds 
 «rc foiimi ill llie drills, tliey imist be hand-hoed; 
 in three days afterwards they must l.e rnnnlded up 
 bv tlie dnui)le-breasted '"loMiijb, aj liigh as the neck 
 of the (lovatoe. 'I'his mode must be practised 
 twice, or in some cases three tiine»i ]»articularly if 
 th'j \:m:\ is fouh I ih) not (says Lord Fainham) 
 consider any mode so f;ooil as the drill system. 
 General observations. * 
 
 I'o ]>re|)are for the drill system either oat or 
 whf-at stnljble, it should be (ilouglied in October, 
 or the b' ejinning of November; to be ploughed 
 deep, an<i laid up for winter diy. In Alarch let it 
 be harrowed, and give it tiu-ee clean eaiths. Be 
 Very particular to eradicate the couch 3;rass. The 
 drills .0 be thite feet asunder; drill deep the first 
 lime that there is room in tlie bottom of the fur- 
 row to contain the dung. Tlie best time to begin 
 planting the potatoes, is about the latter end of 
 April, by this system, k is as good a preparation 
 for wheat as the best fallows. 
 
 Thrt-e feet and a half far drills, are preferable to 
 *^our feet. Mr Curwen prefers four feet and a 
 half. He says, the produce is immense. Pota- 
 toes ought to be cut at least from two to three 
 weeks before being planted; and if planted very 
 early, whole potatoes are pitiferable to cut ones, 
 and ilung under and over. 
 
 To produce earlif potatoes in great q".antity. 
 Larly potatoes may be (xoduceii in great quan- 
 tity by resetting the plants, after taking off the 
 i'ipe and large ones. A gentleman at Dumfries 
 has re-planted them six different times in one sea- 
 son, without any additional manure; and, instead of 
 fall'iigoff in quantity, he gels a larger crop of ripe 
 ones at eve-y raising, than the former ones. His 
 pl;jints have siill on them three distinct crops, and 
 lie suj)poses they may still continue to vegetate 
 hiid germinate until tliey are stopped by the frost. 
 \^\ this meaiii he has a new crop every eight days, 
 and has had so for a length of lime. 
 'Jo gruTv pol'itoes constantly on the same piece of 
 ground. 
 Let the cuttings be made from the finest pota- 
 toes, instead o*"the smallest and worst, usually era- 
 ployed for the [lurpose; and it will be found, con- 
 trary to wh:.t is supposed by farmers, that they 
 will not degenerate. The same will bapijea with 
 respect to the seeds of the water}' squash, early 
 peas, and several other kinds of vegetables. 
 To preseii'e potatoes from frost. 
 This is best done by filling completely the place 
 where they are deposited, wiiether it be a house or 
 R pit, and allowing the place to remain shut dur- 
 ing the winter. But tliis cannot be dene easil}' 
 with a potatoe-house, as it cannot be compl::tely 
 packe>l or filled like a pit. Besides, sune potatoes 
 Hre generally waited (hiily; and thus air is admit- 
 ted, and a greater vacuilj constantly making, both 
 which are very likely to be the means of proving 
 njurious or destructive to what potatoes may be in 
 the house, when a severe frost sets in. I'here is 
 no such thing in nature as a vacuum; therefore, if 
 a place is not filled with S'->me substance or other, 
 It will be filKd «ilh air. For this reason, pits are 
 belter for preserving potatoes trom frost than a 
 house, because a pit can be more effectually filled: 
 and, by opening a pit when potatoes are wanted, 
 mid removing toe whcde into some part of a house, 
 %n(l 'itill keejiihg over tbem a covering of straw, 
 luii, or divot, liie potatoes are kept close. A 
 polaloe-house, however, is very useful, and what 
 tvery farmer ought to have, as in this house he 
 m,.j still keep a small (pianlity of his cro[) lur 
 di ) us<!, by emptying a nil occasionally, and 
 fcei-; :i(g ilu m alwavs well covered with sU'aw, as 
 na> iiecn already meniioiied. 
 
 The potatoe-house ought to he well jdastere*.* 
 with cl.'iy, and p' rfectly dry '/efore using it. 
 
 Polatoe-pits should be made upon grnnnd that 
 has a southern exposure, a deep soil, and declining 
 to a considei-able distance from the pit. In a deep 
 soil, the pits can be made suffip'ently deep, before 
 reaching any cold bottom: and the ilediviij- carrieji 
 away water. When the jiils have been fully finish- 
 ed, and covered, a sod should be cut out all the 
 way round the potatoes, and the cut continued » 
 litile way as the descent ])ointS out. A pit of 
 about ten feet deep, six wide, and ten long, will 
 hold from four to six cart loafls of potatoes. The 
 covering should consist of straw, fern, rushes &c. 
 next the potatoe, tiien the «iiole of the earth dug 
 out should be thrown upon the heap; and, last of 
 all, a covering of earth or divot, if done in the best 
 way. This covering will be about two feet thick. 
 Jinolher method. 
 
 The best and easiest way of preserving potatoes, 
 is for the farmer to drive all his potatoes home, 
 and to lay them U|)Oii dry ground, without break- 
 ing the surface, and as near the stables as possible; 
 putting them in heaps of about three or foui- carts, 
 ^hen covering tin m with straw, and, above that, 
 with turf, where it can be commanded, or w ith a 
 neat thatching of straw. Then let a quantity of 
 stable dung, of the roughest kind, and tlie newest, 
 be laid upon each heap, to remain during the win- 
 ter, but which must be removed in the spring. 
 As the weather appears severe, the <|nantity of 
 dung may be increased at pleasure. If tliis prac- 
 tice were ado))ted, few or no potatoes would be 
 penetrated by the frost, as none would be in ha- 
 zard, except one pit, or part of it, when it was re- 
 moving, or placed in the potaloe-house, during the 
 winter season. 
 
 To remove frost fro7n potatoes. 
 
 The weathe ■ which soonest injures and destroys 
 potatoes, is when the atmosphere is depressed 
 with cold to such a degree that it congeals water; 
 then potatoes, unless covered, will be frosted; and 
 the cover (iroper to preserve Iliem ought to be 
 proportioned to the intenseness of the weather. 
 
 Potatoes, when slightly frosted, so as to have ac- 
 quired a slight sweet taste ordy, often, like an ani- 
 mal body suddenly infected by some disorder, 
 which it throws off by perspiration, are fou:id 
 quite wet, throwing out the frost by a kind of per- 
 spiration. When they are in this slate, in order 
 to recover them, and bring them to a profier taste, 
 the whole cpiantity infected should be turned over, 
 and a quantity of mill seeds llirown among lliem, 
 as they are turned over; this both extracts and ab- 
 sorbs the injured moisture from the body of the 
 potatoes infected. But there is still a more p jwer- 
 ful remedy than sinqily mixing them uiiii mill- 
 seeds, and that is a small quantity of slacked lime, 
 perfectly dry, mixed among the seeiis to be used, 
 which has a very wondertiil effect iii recovei'ing 
 poliiloes that have been considerably injured by 
 i'rost. 
 
 "When frosted potatoes are to be used, either at 
 the table, or given to horses, black cattle, oi 
 swine, \>lungliig them in cold water, about half s 
 day before using them, is of great advantage; and 
 if put into running water, so much the better, as it 
 has been proved vj be mure powerful in extracting 
 the fr >st, oil account of its alterative quality and 
 superior purity. 
 
 Another method. 
 
 Another way of remo\ing frost from potMoes, 
 when they are to be prep .red for the table, is to 
 strip Mieui of their skins, and, if large, to cut them 
 into two or niore ;iect:s; tiieii to plunge them into 
 coli-i watei- tor a consitleiaule time, wuh a haudi'ui 
 of salt in liie v >lcr; aj"d, when put on to lie biiiU'd 
 
HUSBANDRY. 
 
 S3S 
 
 ))ut ns much salt into the water as possible, not to 
 make lliem too s;ilt when boiled. 
 
 This is a iiowertul wav of making the potatoe 
 throw off the bail taste and spoiled quality lodged 
 ill its substance. 
 
 When pre()ared fof horses, black cattle, and 
 swine: — Sail, or saltpftre, put among the potatoes, 
 and boiled together, will tlestroy any injurious 
 quality which fr' st has lodged or brought on. 
 Oliafforoats, bn.isi.-d in a mill, ooiled with the 
 frosted potatoes, when designed for hordes or 
 cattle, tends to desli-uy the bad effects of the frost. 
 Uses to which frosted potatoes may be boneJiciaUii 
 applied. 
 
 When potatoes have acquired a disagreeable 
 taste by means of frost, tl'-ey will make good and 
 wholesome bread, by boiling tliem, as has been 
 mentioned, with salt, masliing or bruising them 
 small, then kneading them together with oatmeal. 
 Not less than two-liiirds should consist of meal, 
 which w ill destroy the sweet taste; and the dry and 
 generous quality of llie meal will effectually cor- 
 rect and destroy any thing noxious in the injured 
 roots. 
 
 Horses, swine, dogs, kc. may all be fed with 
 potatoes, though frosted, by boiling them, and 
 mi.xing them with oats coarsely ground, or with 
 oat-meal; always adding a good quantity of salt or 
 salt-petre in the mixture. Poultry also may be fed 
 with potatoes very much frosted, if mixed with 
 oat-meal in about equal proportions, without salt, 
 as this species of animal lannot admit of it. 
 Further uses of frosted potatoes. 
 
 Potatoes frosted, wiicn three times distilled, 
 produce a s[)ii'it from hydrometer proof to ten per 
 cent, over proof; therefore a principal purpose and 
 use to which they m:iy be turned, is the making 
 of alcohol; more particularly as that article is use- 
 ful tor many purposes where strength is its princi- 
 pal recommendation. 1'he ordinary strength that 
 spirits are run, preparatory to converting them into 
 alcoh')!, is from 40 to 50 per cent, over proof by 
 Dicas; which, i-e-distilled from calcined carbonate 
 of potash, will produce alcohol at 825, water being 
 1000. 
 
 When potatoes are frosted to such a degree as 
 to be useless for food from their sweet taste, they 
 are very useful to weavers in dressing their yarn, 
 and particularly cotton. They ai'e [)repared for 
 this purpose by boiling them well; then mash or 
 beat them small; then put them into a vessel, 
 adding a little barm, drippings of ale or porter 
 barrels: allowing them to stand two or three months 
 to ferment. 
 
 Shoemakers may use it also; only, as their paste 
 requires more solidity and greater strength, flour 
 is generalh' mixed alorg with the fermented pota- 
 toes, in about f-qual jiroportions. 
 
 Hookbindei-s also may u^e this paste, alum being 
 mixed to assist the sli-ength of the comi)Osition. 
 And it may be beneficiidiy used by paper st-*iners 
 and upiiolsterers, when made up with a mixtui'e 
 of flour and alum. 
 
 When potatoes are so penetrated with frost that 
 they iiave become quite soft, they are useless for 
 man or beast; but make excellent manure for liglit 
 siiarp soils; ■ nd for this purpiise are worth about 
 one-fifth or sixth of their o"iginal v;',!ue. In Ber- 
 >vickshire, and other places, where it is a great 
 object to get their straw turned into dung, the 
 value of the frosted potatos is still greater, as it 
 assists the tanner in that opei-ation. 
 
 '/ nuilce starcli from frosted potatoes. 
 
 PiHa'.oes nuich fr:^sted will make very good 
 starch; :hongh it is a shade darker in colour. All 
 coarse cloths requiring t> be stiffi:ned, where 
 Aliilea'^ss is no obJLCt, may be done with starch 
 
 made from potatoes greatly penetrated with frost. 
 The best method of making potatoes into starch, 
 is to grate them down among water, then to take 
 out all the refuse with the hatid, and next to strain 
 the whole of the water in whicli the potatoes have 
 been grated, through a thin cloth, rather coarse, 
 or fine sieve, and afterwards frequently putting on 
 and pouring off water, until it comes clear IVonj 
 the starch, which is always allowed to settle or 
 fall to the bottom of the vessel in which the opera- 
 tion is performed. An experiment was tried with 
 a few ])otaloes that were put out to frost. They 
 were grated down, and made into starch powder: 
 The produce of the fresh po'rytoe weighed 876 
 grains, while that of the frosted was only 4X2, 
 being less than half the quantity. 
 
 The refuse of tlie potatoe, when taken from the 
 sieve, possesses the property of cleansing woollen 
 cloths without hurting their colours; and the water 
 decanted from the starch powder is excellent for 
 cleansing silks, without the smallest injury to their 
 colour. In making hair-powder it has long been 
 used, and is therefore well known. 
 7 'iirnips. 
 
 The benefits derived from turnip husbandry are 
 of great magnitude; light soils are cultivated with 
 profit and facility; abundance of food is provided 
 for man and beast; the earth is turned to the uses 
 for which it is physically calculated: and by being 
 suitably cleared with this preparatory crop, a bed 
 is provided for grass seeds, wherein they flourish 
 and prosper with greater vigour than after aiiT 
 other preparation. 
 
 To prepare th(; gromid. 
 
 The first ploughing is given immediately after 
 harvest, or as soon as the wheat seed is finished, 
 either in length or across the field, as circumstan- 
 ces may seem to require. In tills state^he ground 
 remains till the oat seed is finished, when a second 
 ploughing is given to it, usually in a contrary di- 
 I rection to the first. It is then repeatedly harrowed, 
 often rolled between the hairowings, and every 
 particle of root-weeds carefully picked off with the 
 hand; a third ploughing is then bestowed, and the 
 other operations are repeated. In this stage, if 
 the ground has not be;n very foul, the seed process 
 generally commences; but often a fourth plough- 
 ing, sometimes a fifth, is necessary, before the 
 ground is sufficiently clean. Less labour, however, 
 is necessary now than in former times, when a 
 more regular mode of cropping was commonly 
 followed. 
 
 To sow the seed. 
 
 The next part of the process is the sowing of the 
 seed; this, almost in every case since turnips were 
 introduced into this country, has been pei formed 
 by drilling machines, of different sizes and con- 
 structions, though all acting on the same princi- 
 ])le. At this time, the machine is drawn by a 
 horse in a pair of shafts, sows two drills at a limi^ 
 and answers extremely well, where the ground is 
 flat, and the drills properly made up. The weight 
 of the machine insures a regularity of sowing 
 hardly to be gained by those of a different size and 
 cotistruction. From two to three pounds of seed 
 are sown upon the acre, though the smallest of 
 these quantities will give many more plants, in 
 ordinary seasons, than are necessary; but as the 
 seed is not an expensive article, the greater pait 
 of farmers iricline to sow thick, which botli pro 
 vides against th>- danger of part of the seed pt fish- 
 ing, and gives the young plants an advantage al 
 the outset. 
 
 Turnips are sown from tlie beginning to the end 
 of June; but the second and third weeks of the 
 inontii are, b\ judicious fanners, ai counted the 
 most proper time. Some people have so«n a« 
 
S36 
 
 UXTVERSAI. RECEIPT BOOK. 
 
 e"rlv as May, and with advantfiS^e; but these early 
 fiehfs are a[)l to run to seed before winter, espe- 
 cially if tlie autumn be favourable to vepjetation. 
 As a general rule, it may be laid down, that the 
 earliest so\vins;s should be on the liitest soils; jdants 
 Oi» such soils are often long before they make any 
 ^reat progress; and, in the end, may be fir beliind 
 chose in other situations, which ivere much later 
 jown. The turnip plant, indeed, does not tt.rive 
 rapidly till its roots reacli the dung; and the pre- 
 vious nourishment afforded them is often so scanty 
 as to stunt lliera altogether before they get so far. 
 Cleaning process. 
 
 The first thing to be done in this j)rocess is to 
 run a horse-hoe, provincially termed a scraper, 
 along Kie intervals, keeping at such a distance from 
 the joung plants that ti.ey shall not be injured; 
 this operation destroys all the annual weeds which 
 have sprung up, and leaves the plants standing in 
 regular stripes or rows. The hand-hoeing theri 
 commences, by which the turnips are all singled 
 out, at a distance of from eight to twelve inches, 
 and the redundant ones drawn into the spaces be- 
 tween the rows. The singling out of the young 
 plants is an operation of great importance, for an 
 error committed in this process can hardly be af- 
 terwards rectified. Boys and girla are always era- 
 ployed as hoers; but a steady and trusty man-ser- 
 vant is usually set over them, to see that the work 
 be properly executed, 
 
 In eight or ten days, or such a length of time as 
 eircumstances may require, a horse-hoe of a dif- 
 ferent construction from the scraper is used. This, 
 in fact, is generally a small plough, of the same 
 kind with that commonly wrought, but of smaller 
 dimensions. By this implement, the earth is 
 pared away from the sides of the drills, and a sort 
 of new ridge formed in the middle of the former 
 interval. The hand-hoers are again set to work, 
 and every weed and surperfluous turnip is cut up; 
 •fteiwards the horse-hoe is employed to separate 
 the earth, which it formerly threw into the fur- 
 ■•ows, and lay it back to the sides of the drills. 
 On dry lands this is done by the scraper; but where 
 the 1( asi teii<lency to moisture prevails, the small 
 plough is used, in order that the fuiTows may be 
 perfectly cleaned out. This latter mode, indeed, 
 is very generally practised. 
 
 To cultivate the yellow turnip. 
 
 This variety, as now cultivated in the field, is 
 (piite difllrent from the yellow garden turnip, be- 
 ing larger in size, containing more juice, or nu- 
 tritive snlistance, much easier cultivated, and pre- 
 serving its powers till the middle of .May, when the 
 grass-seasm may be expected. Upon ordinary 
 soils It is superior to ruta oaga, because it will 
 grow to n considerable weight, where the other 
 would be s'.uuted or starved; and it stands the frost 
 equall)' will. No farmer who keeps stock to any 
 extent shoidd be without it. The mode of culture 
 required is in everv respect similar to what is sta- 
 ted conceiiiing common turnips, with these ex- 
 ceptions, that earlier sowing is necessary, and that 
 the plants need not be set out so wide as they do 
 aot swell to such a size. 
 
 Ruta baga or Swedish ttirtdp. 
 
 The process of management is precisely the same 
 with that of turnips, with this addition, that more 
 dung is required, and that seed time ought to be 
 tliree or four weeks earlier. Rich soil, however, 
 .8 required for this article: for it will not grow to 
 any size worthwhile, on soils of middling quality, 
 whatever quantity of dung may be applied. 
 
 Ruta baga is of great advantage in liie feeding of 
 horses, either when given raw or boiled, or with 
 broken corn. If a sufficient quantity were cultiva- 
 ted, a great deal of grain might be saved, while 
 
 the health and condition of the work\ng stock woulJ 
 be greatly i"vigo "ated and augmented. An even- 
 ing feed of this nutritious article would be of in- 
 calculable benefi'; even most horses are fond of the 
 common turnip in a raw state; and it is a subiect 
 well worthy of every tarmer's attention, whether 
 it would not be for his interest to raise tiiese escu- 
 lents in such a quantity as to serve them during the 
 long periocl when grass cannot be obtained. That 
 the heallh of the animals would thereby be bene- 
 tited is unquestionable; and the saving of grain 
 would greatly exceed the trouble occasioned by 
 furnishing a daily sujjply of these roots. 
 To destroy thejiy on tiiniips. 
 
 Lime sown by the hand, or distribute!' by a ma- 
 chine, is an infallible protection to turnips against 
 the ravages of the fly. It should be applieil as soon 
 as the turnips come up, and iii the same daily ro- 
 tation in which they were sown. The lime should 
 be slaked immediately before it is used; if the air 
 be not sufficiently moist to render ttiat operation 
 unnecessary. 
 
 Another method. — Let the farmer carefully watch 
 his turnips as they come up, and whenever the fly 
 makes its appearance, take a certain quantity of 
 brimstone, about 2^ or 3 lbs. to an acre; put this 
 into a kettle, and melt it in the turnip-field, in a 
 situation the most eligible for the wind to carry the 
 fume over the ground; then take any combustible 
 matter calculated to make s considerable smoke, 
 which, being dipped in the liquid brimstone, mu.st 
 be strewed all over the field in a state of ignition, 
 and so close togetherthat the fumes of the burning 
 matter may completely cover every jiart of the 
 ground. The oecoetion of the bitter almond is 
 more fatal to the lives of insects and worms than 
 any other vegetable or mineral poison. It is made 
 by infusing the bitter almond powder (the ground 
 cakes that remain after expressing the oil) in warm 
 water for 24 hours; 28 lbs. (which may be pur- 
 chased for 5s.) will malij 40 gallons, a sufficient 
 quantit)' for a large garden. 
 
 Remedy agaiiist the bite of the turnip Jly. 
 
 It is r.pon the principle of creating an oflensive 
 smell that turnip seed is recommended to be steep- 
 ed ii. train oil before it is sown. This has been 
 found to be a perfect security against the bite of 
 the turnip fly. 
 
 To prevent the Jly in turnips. 
 
 Sow good and fresh seed in well-manured and 
 well-prepared ground. 
 
 To prevent the increase of pismires in grafs land* 
 neiuly laid down. 
 
 Make a strong decoction of walnut-tree leaves, 
 and afler opening several of the pismire's sandy 
 habitations, pour upon them a quantity of the li- 
 quor, just sufficient to fill the hollow of ^ach heap; 
 after the middle has been scoopi d, throw in the 
 contents from the sides, and press down the whole 
 mass with the foot, till it becomes level with the 
 rest of the field. This if not found effectual at first 
 must be repeated a second or a third time, when 
 they infallibly will be destroyed. 
 To prevent growing crops from the devastation of 
 vermin. 
 
 The good effects of elder in preserving plants 
 from insects and flies, are experien ed in the fol- 
 lowing cases- — 
 
 1. For preventing cabbage and cauliflower 
 plants from being devoured and damaged by cater- 
 pillars. 
 
 2. For preventing blights, and their erf'>"!ts on 
 fruit-trees. 
 
 3. For preserving corn from yellow flies and 
 other insects. 
 
 4. For securing turnips from the ravages of flies. 
 The dwarf elder appears to exhale a much more 
 
HUSBANDRY. 
 
 537 
 
 fetid smcfi thjtn the common elder, and therefore 
 should l)e preft-rred. 
 
 'I'o disck the ravages of the turnip fly. 
 Suppose d)al tlie farmer has no objection to he- 
 stow 5 lbs. of seed per acre in order to secui-e his 
 crop of turnips. If he sows broad-cast, let him 
 medicate one Jialf of the seed, in the maniier to be 
 afterwards explained, leaving the oi her lialf unpre- 
 pared. The latter may be sown one day, and tlie 
 medicated a day or two after, so :;s to give a start 
 to the other. The medicated will, in that case, es- 
 (Sipe from tlie attacks of the fly or beetle. IF the 
 slug, l)owe\er, does appear, rolling in the night is 
 necessary. If the farmer drills his turnips, alter 
 the land is pi'epared for the drill, 2^ lbs. of the un- 
 medicated seed should be sown broad-cast, and a 
 day or two afterwards the medicated seed, sown in 
 the drills. In this way a crop may be obtained at 
 least by the industrious farmer, who does not 
 grudge a little trouble to secure a good one. He 
 will find that the plants sown broad-cast will give 
 full employment to the fly, till tlie less savoury 
 plants in the drill pass the moment of danger. As 
 to preparing or medicating the seed; sulphur is so 
 (ibnoxious to the whole insect tribe, and at the 
 same time so favourable to vegetation, that it seems 
 entitled to a preference. The turnip seed may 
 be a little damped, and then niixed with the flour 
 (ifsnlpliur, at the rate of two ounces of suipjnir to 
 one \)min(l of seed; or let the seed be steeped in a 
 liquor, formed by boiling three parts of lime to 
 one of sulphur, and 100 parts of water. This steep 
 is much a|)proved of for all such purposes. It is 
 not improbable that the same liquid in which wheat 
 is commonlj' pickled would prove a preservative 
 gainst the fly. It may be proper to add, that 
 when the season is ver)' dry, it has been found a 
 most useful practice to moisten the dung well, before 
 it is inserted into the drill; to spread the dung very 
 rapidly in tlie rows, and instantly to sow, at the rate 
 of four ])ounds of turnip-seed per acre, upon the 
 dung. The ground should then be gathered up 
 into bouts, 27 inches wide, by the going and returning 
 of the plough. The seeds are thus put in con- 
 tact with the wet dung. Many perish, but a suffi- 
 cient number escape to produce a good crop. In 
 this case, the sowing any unmedicated seed broad- 
 cast, may be dispensed with. 
 
 To cultivate san-foin. 
 Chalky loams and gravelly soils on a calcareous 
 oollom are most proper for this grass. It is more 
 adapted to hay than pasture; and much heavier 
 ci'ops of this grass are obtained from thin lands 
 than when clover is sown. San-foin is a hardy 
 kind of grass, well worth l..e attention of ealtiva- 
 tors in upland districts, where the soil is obdurate 
 and shallow, and where clover and rye-grass can 
 with difficulty be raised to such a height as to stand 
 the scythe. When sown, fresti seed ought con- 
 stantly to be »ised, as the vegetation of old seed 
 cannot be depended upon. Four bushels may be 
 used for an acre; and great care ought to be taken 
 to cover the seed well, and to put it deeper into 
 the ground than the seeds of other grasses. 
 'To presei've grain from vermin. 
 To preserve lye, and secure it from insects and 
 •ats, notiiing more is necessary than not to winnow 
 It after it is threshed, r.nd to stow it in the grana- 
 nss mi.xed with the chaff". In this state it has been 
 kept for more than three years, without experi- 
 rticing the smallest alterations, and even without 
 the necessity of being turned, to preserve it from 
 humidity and fermentation. Rats and mice may 
 be prevented from entering the barn, by putting 
 snme wild vine or hedge plants upon the heaps: 
 the smell ot this wood is so offensive to these ani- 
 roals that they \rill not approach it. 
 -2 S 
 
 To prevent the destruction of com by insects. 
 In laying tlie floors of a granary, let Italian po])- 
 lars be made use of for the timber. Many exper- 
 iments show that granaries, after laying down thi's 
 flooriiiij, will no lonfcer be infested with weevils, 
 &c. 
 
 I'o destroy slugs upon ivheat. 
 Collect a number of lean ducks; keep t^era all 
 day without food, and turn them into tiie LeJ Is to., 
 wards evening; each duck would devour tne slugs 
 much faster than a man could collect them, ar.d 
 they wouhl soon get very fat for market. 
 
 To pr.^'ent the ravages oj mice in cum stacks. 
 The following simple remedy against the depre- 
 dations of mice in corn stacks, has latelj' been re- 
 commended for its undoubted efficacy. Sjjrinkle 
 from 4 to 6 bushels of dry white sand upon the root 
 of the stack before the thatch is put on. The sand 
 is no detriment to the corn, and stacks thus dress- 
 ed have remained without mjury. So very effec- 
 tive is the remedy, that nests of dead young mic«. 
 have been found where the sand has been used, 
 but not a live mouse could be seen. 
 To clear bams and out-houses from mites and 
 ■weevils. 
 The following method is practised in Germany, 
 for granaries infested with mites and weevils. Let 
 the walls and rafters, above and below, of such 
 granaries be covered completely with quick-lime, 
 slaked in water, in which trefoil, wormwood, and 
 hyssop, have been boiled. This composition shoula 
 be applied as hot as possible. A farmer, who ha«! 
 the granaries empty in Jr.iie last, collected quanti- 
 ties of the largest sized ants in sacks, and scattei^ 
 cd them about the places infested with weevils. 
 The ants immediately fell upon and devourwl 
 them all. 
 
 To destroy slugs on land. 
 Procure some fresh lime, and after th" wing as 
 much water upon it as will reduce it to a powder, 
 sow the lime in a hot state upon the land that i» 
 overrun with the vermin, at the rate of about 12 
 bushels to the acre. The lime should be sown to- 
 wards the wind, and falling upon them in a fer- 
 mented state, it will instantly kill them. 
 L/sefubiess of the hedgehog. 
 This little animal, the object of persecution, not 
 only to little boys, but to the fu.-mer, and game- 
 keeper, on account of its supposed misch.evoua 
 propensities, is in fact one which the agricultur- 
 ist should endeavour to preserve; as it is the mo 
 effectual destroyt'r of snails, worms, and insect, 
 and on wiiich it almost entirely subsists. A garden 
 in which a hedge-iiog is kept, will, in the course 
 of two or three nights, be entirely freed from slugsj 
 and that enemy to fruit, the millepede, is a favour- 
 ite food to him. The London gardeners are s^ 
 aware of this as often to purchase hedgehogs to put 
 in their grounds, The opinion that this animal 
 sucks cows is too absiu-d to recjuire refutation. 
 The mouth of the hedgehog is too small to lay 
 iiold of the teat of a cow, even if it could be be- 
 lieved by any reflecting person that she would suf- 
 fer its shar[i bristles to touch her; and if it ever 
 has been found eating poultry or game, as has by 
 some been asserted, they must previously have 
 been killed by rats, weasels, or some more fero- 
 c.ous anin)al than the hedgehog, whose hubits ara 
 those of gentleness and timidity, who is not form- 
 ed for attack, and whose sole mode of dei"' uce i« 
 roiling itself up in a ball and opposing its ■^ti-ong 
 prickles to the enemy. This stalemei.i is tlie re- 
 sult of two years' observation on the nature and 
 mode of life of the hedgehog; and is given in the 
 hope of rescuing a harmless and uset'ul creatui-e 
 from the general abhorrence in which it is held, 
 and the unmerciful treatment it meets with. 
 
 2 B 
 
."538 
 
 Ur^IVERSAL RECEIPT BOOK. 
 
 To rteMroy weeds. 
 
 To clear the ground of weeds is an operation no 
 leBS necessary in {lusliandrv, than the disposing it 
 to proihice vegetables of any kind in plenty. 
 
 ^inmial -weeds, or such as spring from seed, and 
 die the same year, are n'^ost'easily destioyed. For 
 this |)Ui'pnse, it will he sufficient to let them spring 
 up till near tiie time of ripening tiieir seed, and 
 then plough tiiem down hefore it comes to maturi- 
 ty. It is also of service to destroy such weeds as 
 grow in borders, or neglected corners, and fre- 
 quently sea ter their seeds to a great distance; such 
 as the thistle, dandelion, rag-weed. See; for these 
 are sufficient to propagate their species through a 
 deal of ground, as their seeds are carried about 
 with the wind to very considerable distances. A 
 farmer ought also to take care, that the small seeds 
 of weeds, separated from corn in winnowing, be 
 not sown again upon the ground; for this certainly 
 happens when they are thrown upon a dung hill; 
 because, being the natural offspring of the earth, 
 they are not easily destroyed. The best method of 
 preventing any mischief from this cause is to burn 
 them. 
 
 Perennial -weeds are such as are propagated by 
 ihe roots, and last for a number of years. They 
 cannot be effectually destroyed, but by removing 
 the roots from the ground, which is often a matter 
 of some difficulty. The only method that can be 
 depended upon in this case, is frequent ploughing, 
 t^ render the ground as tender as possible; and 
 harrowing with a particular kind of harrow, in or- 
 der to collect these pernicious roots. When col- 
 lected, they ought to be dried and burnt, as the 
 only effectual method of insuring their doing no 
 farther mischief. 
 
 To destroy broom, furze, and thorns. 
 
 Besides those kinds of weeds, which are of an 
 herbaceous nature, there are others which are 
 woody, and grow to a very considerable size; such 
 as broom, furze, and thorns. The first may be de- 
 stroyed by frequent ploughing and harrowing, in 
 llie same manner as other perennial weeds are. 
 .Another method cf destroying broom, is by pas- 
 turing the field where it grows with sheep. 
 
 The best method of extirpating furze, is to set 
 fire to it in frosty weather; for frost has the effect 
 of withering and making them burn readily. The 
 stumps must then be cut over with a liatchet; and 
 when the ground is well softened by rain, it may 
 be ploughed up, and the roots taken out by a har- 
 row adapted to that purpose. If the field is soon 
 laid down to grass, they will again spring up; in 
 this case, pasturing with sheep is an effectual 
 remedy. The thorn, or bramble, can only be ex- 
 tirpated by ploughing up the ground and collecting 
 the roots. 
 
 Usefidness of movirig- -weeds. 
 
 In the month of June weeds are in their most 
 succulent state, and in this condition, after they 
 have lain a few hours to wither, hungry cattle will 
 eat greedily almost every species. There is 
 scarcely a hedge, border, or a nook, but what at 
 that season is valuable; and it certainly must be 
 good management to embrace the transient oppor- 
 tunity; for in a few weeks they will become nui- 
 sances. 
 
 To bariish crows from a field. 
 
 Machinery of various kinds, such as wind-mills 
 in miniature, horse-rattles, Sec. to be put in motion 
 by the wind, are often emplo) ed to frighten crows: 
 bat with all of tnese, they soon become familiar; 
 "vhen they cease to be of any use whatever. 
 
 ^"'le most effectual method of banishing them 
 trom ? field, as far as expei-ience goes, is to com- 
 bine with one or other of the scare-crows in vogue, 
 the frequent use of the musket. Nothing strikes 
 
 such terror into these sagacious animals, as Utu 
 sight of a fowling piece, and the explosion of gun- 
 powder, which they have known so often to he 
 fatal to their race. Such is their dread of a fowl- 
 ing-piece, that if one is jilaced upon a dyke, or 
 otlier eminence, it will for a long time prevent 
 them from alighting on the adjacent grounds. 
 To cultivate carrots. 
 To command cro[)S of this root, manure the lau'l 
 with 25 or 30 loads of dung per acre, pretty rotten; 
 plough it in, and then cover the seed by harroiv- 
 ing. The dung neither injures the taste of tl»e 
 carrot, makes them grow deformed, nor causes the 
 canker. A farmer's oliject is to produce as great 
 a <|iiantity as possible from every acre, which must 
 undoubtedly be accomplished by manure. In coii- 
 tirmalioii of this opinion, the following statement 
 is given: — 
 
 U7imanured carrots, sown J\Iarch 31, 1S08. 
 Ton. Stone. 
 
 Roots 9 13' per acre. 
 
 Tops 4 24 do. 
 
 JUanwed after potatoes, sown April 7, 1808. 
 Ton. Stone. 
 
 Roots 1-2 113 per acre. 
 
 To])s 5 71 do. 
 
 The soil in both were exactly the same; and the 
 dung half rotten. The prc;ceding crop had in bolti 
 instances been potatoes, and the quality uf the car- 
 rots was similar in both cases. An extensive col- 
 lection of such well authenticated experiments are 
 better calculated to extend the boundaries of agri- 
 cultui-al knowledge, than all the theories and mere 
 reasonings upon them, yet published. 
 
 JMode of cidtivating parsjiips in Guernsey. 
 
 Although this root is cultivated in almost all the 
 soils of that island, that is esteemed the best which 
 consists of a good light loam, the deeper the bet- 
 ter. If the loamy soil is not deep, the under soil 
 at least should be opened, to allow of the free 
 penetration of the roots. 
 
 If the land is not perfectly clear from couch grasf 
 and other weeds, it is pared with the paring-plough 
 in October, and harrowed to remove the weeds. 
 About the middle of February, the land is prepared 
 for sowing by means of 2 ploughs. A small 
 plougli precedes, and opens the furrow to the depth 
 of, four inches, and is followed by a large plough 
 drawn by four or six oxen and as many horses, 
 which deepens the furrow to ten or fourteen 
 inches. As soon as the clods are capable of being 
 broken, the harrowing commences, and is repeatei' 
 till the soil is i)ulvcrized, and reduced nearly to 
 the state of garden mould. The whole of tlie pro- 
 cesses are intended to ^oosen the soil to as great a 
 depth as possible. 
 
 The seed should not be more than a year old, as 
 it is uncertain when of a greater age. It is sowt 
 broad-cast, and on a day just so windy as to insure 
 its regular spreading over the surface. The seec 
 is then covereil by the harrow. The quantity 
 sown is from 2 to 4 quarts. 
 
 As soon as the plants are sufficiently strong, they 
 are hand-weeded and thinned, and this operation 
 must be repeated at least three times during the 
 summer. The distance between the plants is ul- 
 timately about nine inches; and to save a portion 
 of the labour, a harrowing is sometimes given be- 
 tweenihe first and second weedings. 
 
 The first weeding is performed about the middlt; 
 of May, and repeated when necessary, till the be- 
 ginning of July. 
 
 The roots are dug up nbout the middle of Au- 
 gust, when they are thought to be itiost nutritious 
 and to fatten animals better than after the leavei 
 are decayed. The quantity dug up at this season 
 is not more than is required for two or three days' 
 
HUSBANDRY. 
 
 333 
 
 pfinsiimption It is only in October that the root 
 is fully ri])e, when it may be (Ins; up with forks, 
 :iH(l preservetl <h'y in sheds diiriiin; tiie winter; but 
 ii is usually left in the groun.'l in Guernsey, where 
 frost is rtire, and taken Uj) as it is wanted. 
 
 The p;irsnip is considered by the Guernsey far- 
 mers to he the most nutritious root known, su[)erior 
 even to the carrot and the p'>tatoe. When small, it 
 is gix-.'n to the animals whole, but when large, it 
 is sliced longitudinally. Ffogs prelet this root to 
 all others, aijtl it makes excellent pork. Horses 
 are etinally fond of the ])arsnip, although from 
 .■ating it with too much avidity it sometimes sticks 
 i'l the throat. But this may easily be prevented by 
 cutting the roots into pieces before they are given. 
 7 ij cultivate hemp. 
 / he S(Jt. . 
 
 The soils most suited to the culture of this plant, 
 are those of the deep, black, putrid vegetable kind, 
 tiiat are low, a'ld rather inclined to moistiu-e, and 
 those of the deep mellow, loamy, or sandy descrip- 
 tions. The quaiitity of proihice is generally much 
 greater on the former than on the latter; but it is 
 said to be greatly inferior in quality. It may, how- 
 ever, be grown with success on lands of a less rich 
 and fertile kind, by pre ,:er care and attention in 
 their culture and preparation. 
 
 To prepare the grorind. 
 
 In order to render the grounds proper for the 
 reception of the crjp, they should be reduced into 
 a fine mellow state of monk', and be perfectly 
 cleared from weeds, by repeated ploughing. When 
 it succeeils grain crops, the work is mostly accom- 
 plished by three ploughings, and as many harrow- 
 ings: the first being given immediately after the 
 preceding crop is removed, the second early in the 
 spring, and the last, or seed earth, just before the 
 seed is to be put in. In tiie last ploughing, well 
 rotted manure, in the proportion of 15 or 20, or 
 good compost, in the quantity of 25 or 33 horse 
 cartloads, should be turned into the land; as with- 
 out this it is seldom that good crops can be pro- 
 duced. The s\u-faee of the ground being left per- 
 fectly flat, and as free from furrows as. possible; as 
 by these means the moisture is more effectually re- 
 tained, and the growth of the plants more fully 
 promoted. 
 
 Quantity of seed, &c. 
 
 It is of much importance in the cultivation of 
 hemp crops, that the seed be new, and of a good 
 qunliiv, which may in some measure be known by 
 itsf'^eling heavy in the hand, and being of a bright 
 sliining colour. 
 
 The proportion of seed that is most commonly 
 employed, is from two to three bushels, according 
 to the quality of the land; but, as the crops are 
 greatly injured by the plants standing too closely 
 together, two bushels, or two bushels and a half, 
 mav be a more advantageous quantity. 
 
 As tiie hemp plant is extremely tender in its 
 early growth, care should be taken not to put the 
 seed into the ground at so early a period, as that it 
 may be liable to be injured by the eftects of frost; 
 nor to protract tiie sowing to so late a season, as 
 '.hat the (juality of the jjroduce may be affected. 
 The best season, on the drier sorts of land, in the 
 southern districts, is, as soon as possible after the 
 frosts are over in April, and, on the same descrip- 
 tions of soil, in the more northern ones, towards 
 Ihe close of the same month, or early in the ensu- 
 ing one. 
 
 JMethod of solving. 
 
 The most general metliod of putting crops of 
 this sort into the sjil is the broadcast, the seed 
 being dispersed over the surface of the land in as 
 even a maimer as possible, and afterwards covered 
 in by means of a very light harrowing, lu many 
 
 cases, however, espcciallj' where the crops are tc 
 staiul for seed, the drill method in rows, at small 
 distances, might be had recourse to with advan- 
 tage; as, in this way, the early growth of the 
 plants would be more effectually promoted, and 
 the land be kept in a more clean and perfect state 
 of mould, which are circumstances of importance 
 in such crops. In whatever method the seed ii 
 l)Ut in, care must constantly be taken to keep the 
 !)irds from it for some time afterwards. 
 
 This sort of croji is frequently cultivated on the 
 same pieces ofgrotmd for a great number of years, 
 without any other kind of intervening; but, in such 
 case^, manure must be applied with almost every 
 crop, in pretty large proportions, to prevent the 
 exhaustion that must otherwise take place. It may 
 be sown after most sorts of £::rain cro])S, especially 
 where the land possesses sufficient fertilitv, and is 
 in a proper state of tillage. 
 
 After ndture. 
 
 As hemp, from its tall gi"owth and thick foliage, 
 soon covers the surface of the land, and prevents 
 the rising of weeds, little attention is uecessarv 
 after the seed has been put into the ground, espe- 
 cially where ttie broadcast method of sowing is 
 practised; but, when put in by the drill mactiine, a 
 hoeing or two may be had recourse to with advan- 
 tage in the early growth of the crop. 
 
 In the culture of tiiis plant, it is particularly 
 necessary that the same piece of land contains botfi 
 male and female, or what is sometimes denominated 
 simple hemp. The latter kind contains tiie seed. 
 
 When the crop is ripe, (which is known by it? 
 becoming of a whitish-yellow colour, and a few of 
 the leaves beginning to drop from the stems; thij 
 happens commonly about 13 or 14 weeks from the 
 period of its being sown, according as tiie seasoB 
 may be dry or wet (the first sort being mostly ripe 
 some weeks before the latter), the next ojieration 
 is that of taking it from the ground; which is ef- 
 fected by pulling it up by the roots, in small par- 
 cels at a time, by the hand, taking care to shalce off 
 the mould well from them before the handsful are 
 laid down. In some districts, the whole crop is 
 pulled together, without any distinction being 
 made between the different kinds of hemp; wbiie, 
 in others, it is the practice to separate and pull 
 them at different times, according to their ripeness. 
 The latter is obviously the better practice; as by 
 pulling a large proportion of the crop before it is 
 in a proper state of maturity, the quantity of pro- 
 duce must not only be considerably lessened, but its 
 quality greatly injured by being rendered less 
 durable. 
 
 Alter being thus pulled, it is tied up in small par- 
 cels, or what are sometimes provincially termed 
 baits. 
 
 Where crops of this kind are intended for seed- 
 ing, they slionid be suffered to stand till the seed 
 becomes in a perfect stale of maturity, which is 
 easily known by the ajjiiearance of it on inspection. 
 The stems are then jinlled and bound up, as in the 
 other case, the handles being set up in the same 
 manner as grain, until the seed becomes so dry and 
 firm as to shed freely. It is then either immedi- 
 ately threshed out upon large cloths for the pur- 
 pose in the field, or taken home to have the opera- 
 tion afterwards performed. 
 
 Process of grassing hemp. 
 
 The hemp, as soon as pulled, is tied up in small 
 buiidles, frequently at both ends. 
 
 It is then conveyed to pits, or ponds of stagnant 
 water, about six or eight feet in depth, such as 
 nave a clayey soil being in general preferred, and 
 deposited in beds, according to their size, and 
 depth; the small bundles being laid both in a 
 straight direction and crosswise of eacii other, so 
 
340 
 
 UNHTERSAL RECEIPT BOOK. 
 
 as <o biiul I'ierFectly together; the whole beini; 
 londed with timher, or other rtraterials, so as to 
 keep the beds of hemp just below the surface of 
 the water. 
 
 It is not usuai to water more than 4 or 5 times 
 in the same nit, till it has been filled with water. 
 Where the ponds are not sufficiently large to con- 
 tain the whole of the produce at once, it is the 
 practice to pull the hemp only as it can be admit- 
 ted into them, it being thought disadvantageous to 
 loave the hemp upon the ground, after being ))ull- 
 ed. It is left in these pits four, five, or six days, 
 OT* even more, according to the warmth of the sea- 
 son, and the judgment of the operator, on his ex- 
 amining whether the hempy material readily sepa- 
 rates from the reed or stem; and then taken up and 
 conveyed to a pasture field, which is clean anil 
 even, the bundles being loosened, and spread out 
 thinly, stem by stem, turning it every second or 
 third day, especially in damp weather, to prevent 
 ils being injured by worms or other insects. It 
 should remain in this situation for two, three, four, 
 or more weeks, according to circumstances, and 
 be then collected together when in a perfectly dry 
 state, tied up into large bundles, and placed in 
 some secure building, until an opportunity is af- 
 forded for breaking it, in order to separate the 
 hemp. By this means the process of grassing is 
 not only shortened; but the more expensive ones 
 of breaking, scutching, and bleaching the yarn, 
 rendered less violent and troublesome. 
 
 After the hemp has been removed from the field, 
 it is in a state to be broken and swingled, opei-a- 
 tions that are mostly performed by common la- 
 l)ourers, by means of machinery for the purpose, 
 the produce being tied up in stones. The refuse, 
 cnllecteil in the latter processes, is denon)inateil 
 sheaves, and is in some districts employed for the 
 purposes of fuel. After having undergone these 
 different operations, it is ready for the purposes of 
 the manufacturer. 
 
 To cultivate Jlax. 
 
 The soils most suitable for flax, besides the al- 
 luvial kind, are deep friable loams, and such as 
 contain a large proportion of vegetable matter in 
 their composition. Strong clays do not answer 
 well, nor soils of a gravelly or dry sandy nature. 
 But whatever be the kind of soil, it ought neither 
 to be in loo poor nor too rich a condition; because, 
 in the lattei case, the flax is apt to grow too luxu- 
 riant, and to produce a coarse sort; and, in the for- 
 mer case, the plant, from growing weakly, affords 
 only a small produce. 
 
 To prifpm'e the groxciid. 
 
 When grass land is intended for flax, it ought to 
 be broken up as early in the season as possible, so 
 that the soil may be duly mellowed by the winter 
 frosts, and in good order for being reduced by the 
 harrows, when the seed process is attempted. If 
 Hax is to succeed a corn crop, the like care is re- 
 Huired to procure the aid of frost, without which 
 the surfoce cannot be rendered fine enough for re- 
 ceiving the seed. Less frost, however, will do in 
 the last, than in the first case; iherefoie the grass 
 land ought always to be earliest ploughed. At seed 
 time, harrow the land well before the seed is dis- 
 tributed, then cover the seed to a sufficient depth, 
 by giving a close double time of the harrows. 
 Water-turrow the land, and remove any stones and 
 roots that may remain on the surface, which 
 linisneo the seed process. 
 
 Qtiantity of seed. 
 
 When a crop of seed is intended to be taken, 
 thin sowing is preferable, in order that the plants 
 may have room to fork or spread out their leaves, 
 and to obtain air for the blossoming and filling sea- 
 soDft. But it is a mistake to sow thin, when flax 
 
 is intended to be taken; for the crop tlie^ becomes 
 coarse, and often unproductive. From eight to 
 ten pecks per acre is a |)roper (piaiitity in tlie last. 
 case; but when seed is the object, six pecks will 
 do very well. 
 
 To saz'e the Jlax and seed. 
 
 Flax should be pulled when the lower part of thf 
 ])lant begins to turn yellow, and when, on opening 
 the pods, the most forward of the seeds are found 
 in a soft state, and the middle of the seeds is green; 
 while the seed is quite soft, the fiax should be 
 spread on the ground, in bundles about as much a.' 
 a woman can grasp with both hands, and it should 
 remain so, till the upper part is dry: in fine weather 
 it will be dry in '24or48 hours; the bundles should 
 be then made up, with the dry part inside, and 
 then set up in stocks, of ten bundles each, and 
 stand on the ground till the whole is diy, pods and 
 all; tlie seed will ihen be ripe, and the flax in tlie 
 best stale; it ma}' then be slacked, housed, or 
 worked; great care should be taken to keep the 
 root-ends even. 
 
 Method of toatering. 
 
 When flax is i)ulled, it ought to be immediately 
 put into the water, so that it may part with tlie 
 rind or shaw, and be fi for the manufacturer. 
 Standing pools, for many reasons, are most proper 
 for the purpose, occasioning the flax to have a bet- 
 ter colour, to be sooner ready for the grass, nm' 
 even to be of sujierior quality in every respect. 
 When put into the water, it is tied up in beets, or 
 small sheaves; the smaller the better, because it is 
 then most equally watered. These sheaves ought 
 to be built in the jiool, in a reclining upright ])os- 
 ture, so that the weight placed above may keep 
 the whole firm down. In warm weather, ten days 
 of the watering process is sufficient; but it is pro- 
 per to examine the pools regularly after the seventh 
 day, lest the flax should putrify or rot, which some- 
 times happens in very warm weather. Twelve 
 days will answer in any sort of weather; though it 
 may be remarked, that it is better to give rather 
 toL- little of the water, than too much, as any de- 
 ficiency may be easily made up, by suffering it to 
 lie longer on the grass, whereas an excess of water 
 admits of no remedy. After lying on the grass 
 for a due time, till any defecf of the watering pro- 
 cess is rectified, the flax is taken up, tied when 
 dry in large sheaves, and carried to the mill to be 
 switched and prepared for the hackle 
 Mr Lee's invention for dressing flax. — Instruc- 
 tions for using the machinery. 
 
 The process is divided into two parts; the first 
 part is intended for the farmer, or flax-grower, Co 
 bring the flax into a tit state for general or common 
 purposes. Tiiis is performed by three machines; 
 one for thrashing out the seed, one for breaking 
 and separating the wood from the fibre, and one 
 for further separating the broken wood and matter 
 from the fibre. In some cases, the farmers will^ 
 j)erha|)s, thrash out the seed in their own mill, and 
 therefore, in such cases, the first machine will be, 
 of course, unnecessaiy. 
 
 The second part of the process is intended for 
 the manufacturer to bring the flax into a state for 
 the very finest purposes, such as lace, cambric, 
 damask, and very fine linen. This second part is 
 performed by the refining machine only. 
 The thrashing mac /line. 
 
 Take the flax in small bundles, as it comes from 
 the field or stack, and holding it in the left hand, 
 put the seed end between the thrashing machine, 
 and the bed or block, against which the machine 
 is to strike; then take the handle of the machine 
 in the right hand, and move the machine backward 
 and forward, to strike on the flax, until the seei^ 
 is all thrashed out. 
 
HUSBANDRY 
 
 341 
 
 The breaking machine. 
 
 Take the flax in small liandsful in the left hand, 
 ipread it flat between the third and Tittle finger, 
 with the seed end downwards, and the root-end 
 above, as near the hand as possible; then put it 
 between the beater of tlie breaking machine, and 
 heat it gently till the three or four inches, which 
 have been under the operation of the machine, ap- 
 pear to be soft; then remove the flax a little higher 
 in the hand, so as to let the soft part of the flax 
 rest upon the little finger, and continue to beat it 
 till ail is soft, and the wood is separated from the 
 f jre, keeping the lett hand close to the block, and 
 the flax as flat Ui)on the block as possible. The 
 other end of the flax is then to be turned; and the 
 I'ud wliich has been beaten is to he wrap|)ed round 
 I he little finger, the root-end flat, and beaten in 
 'be machine till the wood is separated, exactly in 
 'be same way as the other end was beaten. 
 The vleansiuir miichine. 
 
 Is to be used in the same way, in all respects, as 
 fhe breaking machine; first cleansing one end of 
 the flax, and tiien turning the other, keeping the 
 flax all the while flat in the hand. 
 The hackle. 
 
 A common hackle will be found useful, in this 
 stage, for opening the ends; and may be placed, 
 for greater convenience at the side of the breaking 
 ■\ud cleansing machine. 
 
 This concludes the first process of the machinery 
 iiitended for the farmer, or flax-grower. The se- 
 cond, or manufacturer's process requires 
 The refilling machine. 
 
 Take a small [)iece of flax, as it comes from the 
 breaking or cleansing machine; pass the seed end 
 llirough the fluted rollers of the refining machine, 
 and bring it round, laying it flat on the root-end 
 (if the flax, forming it into a skein. A few fibres 
 of the end brought round, and looped in the flax 
 on which it is laiil, will keep the skein together, 
 h must be kept flat and even on the machine, 
 which may continue to go round, and work the 
 flax, till it is brought to any degree of fineness that 
 may be required, and this will not require more 
 tlian from two to six minutes. 
 
 Washing or ivliitening. 
 
 The flax, when [ireiiared by these machines, 
 without having been water-steeped, or dew-rotted, 
 may be washed in small quantities at a time, either 
 in water only, or with soap and water, without any 
 other mixture, and brought by these simple means 
 to the purest white. It is to be wrung several 
 times in water till the water becomes no longer 
 Coloured from the matter; and care is to be taken 
 that the flax is laid flat like tape, and then spread 
 upon the grass; but it is recommended that the 
 flax should be spun in the yellow state, and then 
 'vashed in warm water and soap, or boiled, with 
 care, in water and soap, from 10 to 15 minutes, 
 which, when dried, will be perfectly white. If 
 the weather should be favourable, it would be well 
 to have it dried on the grass. 
 
 As to the labour required, the machines are 
 easily wrougiit by women or girls, and without any 
 assistance from men. 
 
 The produce. 
 
 As to the produce, of different degrees of fine- 
 ness, from a given weight of the raw material, we 
 subjoin the following statement. 
 
 112 lbs. of flax from the stack, after the seed 
 was thrashed out, produced 3U lbs. in the state 
 No. 1; refined to No. 3, it proiluced 20 lbs. of flax 
 and 3 lbs. of common tow; iit) lbs. of No. 3 pro- 
 iluced 14^ lbs. of No. 4 The loss in weight is 
 .';aused by the discharge Df matter; there is no loss 
 ;»' fibre." 
 
 A.n average crop will produce about two tons to 
 
 the acie, after the seed is thrashed out. This wiH 
 produce one-fourth fibre, making 10 cwt. to the 
 acre No. 1. 
 
 To cultivate hops. — The soil, &c. 
 
 The hop is i)lanted on various soils, and chiefly 
 in valleys. Hops are generally of the best quality 
 from strong clay land. The crop, however, is 
 lii-^re very precarious. Those on peat are much 
 more jjroductive, but are liable to be affecteil by 
 the mould in some seasons, whici rf duces their 
 value considerably. The best plantations are on a 
 deep loamy soil, where the produce of the latter, 
 and the quality of the former, are sometimes ob- 
 tained. Those which are grown on sandy aiiJ 
 gravelly lands are seldom remarkable for either 
 great produce, or superior quality. 
 
 The plant is extremely liable to disasters, from 
 its first putting up in the spring, until the time of 
 picking the crop, which is in September. Snails 
 or slugs, ants and flies, are formidable enemies in 
 the first instance. Frosts are inimical to its 
 growth, and the vines are frequently blighted, even 
 after they have reached the top of the poles. Small 
 green flies, and other insects, which make their 
 appearance in the months of .May and June, when 
 the wind is about north-east, often greatly injure 
 them; and they are subject to take damage by Jgh 
 winds from the south-west. The best situation 
 for a plantation, theiefore, is a southern aspect, 
 well shaded on three sides, either by hills or plant- 
 ing, which is supposed to be the chief protection 
 that can be given them. 
 
 To plant hops. 
 
 In the winter time provide the soil and manure 
 for the hop-ground against the following spring. 
 If the dung be rotten, mix it with two or three 
 parts of common earth, and let it incorporate to 
 gether, till there is occasion to make use of it in 
 making the hop-hills; but if it be new dung, then 
 let be mixed as before till the spring in the next 
 year, for new dung is very injurious to hops. Hops 
 require to be planted in a situation so open that the 
 air may freely pass round and between them, to 
 dry up and dissipate the moisture, which often de- 
 stroys the middles of large plantations, while the 
 C'Utsides remain unhurt. 
 
 The bills should be 8 or 9 feet asunder. If the 
 ground be intended to be ploughed with horses be- 
 tween the hills, it will he best to plant them in 
 squares, chequerwise: but if the ground is so smal. 
 that it may be done with the breast- plough, ot 
 spade, the holes should be ranged in a quincunx 
 form. Which way soever is made use of, a stake 
 should be stuck doun at all the places where tlu; 
 hills are to be made. 
 
 / o choose hops. 
 
 Be very particular in the choice of the plants as 
 to kind; for if the iiop-garden be planted with a 
 mixture of several soils of hops, that ripen at 
 several times, it will cau.=e much trouble, and great 
 detrim-int. 
 
 The two best sorts are the white, and the grey 
 binu; the latter is a large square hop, more hardy 
 bears more abundantly, but ripens later than the 
 former. There is another sort of the white bind, 
 which ripens a week or ten days before the com- 
 mon; but this is tenderer, and a less plentiful bear- 
 er; though it has ihis advantage, that it comes first 
 to market. If there be a sort of hop you value, 
 and would wish to increase, the superfluous binds 
 may be laid down when the hops are lied, cutting 
 off the tops, and burying them in the hill; or when 
 the hops are dressed all the cuttings may be saved; 
 for almost every part will grow, and becouie a 
 good set the ne.xt spring. 
 
 Scusoiis of pUmting, 
 I The Kentish planters approve the months of Oo- 
 
 2 X> 2 
 
*32 
 
 UNIVTIRSAL RECEIPT BOOK, 
 
 lober and March. I'lie most usual time of pro- 
 curing the cuttings is in March, when the hops are 
 cut 8n<l dressed. As to the manner ot" planting 
 tlie sets, thxi;e sliould be five good sets i)lanted in 
 every tiill, one in the middle, and the rest round 
 about, sloping. Let llieni be pressed close with 
 the h"nd., and covered w ilh fine earth; a stick shoi'lil 
 ^e placed on each side of the- hill to secure it. 
 To form a new plantation. 
 
 The best melliod is, to have cuttings from ap- 
 pi-oved stock, planted out the year before they are 
 ■■santed, in the hop-ground; as the use of plants 
 instead of cuttings, not only gains a year, but are 
 more certain lo nourish. A small piece of moist 
 'and is sufficient to raise ]>lants for many acres, 
 and at little expense. If the giound be in grass, 
 pare and dig in the pods; work the land with a 
 spade, and stt it out into ridges of 3^ yard> wide, 
 and two yards between each; having a strij) .f grass, 
 (called a pillar,) next every ridge, and an open 
 drain between every two pillars, the depth of 
 which must vary according to the soil, some being 
 less than one foot, and others nearly four feet in 
 <lepth. Tliree rows of plants, or, as they are 
 termed, hills, are made upon each ridge, which 
 should intersect each other; they are generally 2 
 yarJs distant in the rows, so that aiiout 1300 are 
 the usual number of hills in a statute acre Sm;dl 
 sticks are proper lo tie the binds up to, the first 
 year, then small poles for a year or two; the size 
 of which should be gradually increased. Some 
 set 2 poles to every hill, which is prcper fur ground 
 producing luxu-iant binds; but on clay land three 
 poles are set in a triangular form to the hills on 
 the two outside rows of each ridge, and only two 
 in the middle row. Many additional poles, longer 
 than the rest, called catcii-poles, are also set to 
 take the binds as they run beyond the lesser poles. 
 Where the bind is weak, three heads are commonly 
 trained up each pole; though two are better, if 
 strong. It the ground intended for a new planta- 
 tion is not clean from couch-grass, a complete fal- 
 low is essential, whether it is grass or stubble; and 
 a crop of turnips may 1>e taken to advantage, if 
 the land is proper lor their growth, and can be 
 made clean, as hops are planted in March. 
 To take up hop-ground. 
 
 The following are termed the annual orders: — 
 Digging the ground complelely over; hoeing the 
 earth from the hills, and cutting oft" the stock a 
 little above the root, which are called pickling and 
 cutting; poling, which is carrying the poles "from 
 the stacks, and setting them down to the hills with 
 a round implement, shod with iron, and called a 
 poy, having a crutch at the top, and a peg through 
 the middle to tread upon; tying the binds round 
 the poles with rushes, and pulling up the super- 
 fluous binds; hoeing the ground all over with a hoe 
 of large dimensions; wheeling and laying manure 
 upon every hill; covering the manure with the soil, 
 VN'hicn is done by scraping the ground over with a 
 hoe, and is called hillii:g; a:jd stacking, which is 
 carrying and setting up the poles into heaps or 
 stacks, after the crop has been taken. 
 lixtra-ioorks. 
 
 As the preceding are termed the ordinary, so 
 the following are called the extra-works, as not 
 bting included in the yearly bargain with the men 
 by tht generality of planters, and some of them 
 are done only by the very best managers. On 
 clayey ground, either the earth ougiu to be bared 
 off the liills, and a covering of good manure ap- 
 plied lo tiiem previous to digging, which will re- 
 quire from 1'2 lo 15 tons per acre; or from '20 lo 
 25 tons of manure, or a greater quantity of fresh 
 earth ' whon the ground wants condition^ should 
 
 be wheeled and spreaa all over the ridges. It i| 
 not improper, in some cases, lo pursue these 
 methods alternately; but on boggy and very rich 
 ground, the larth only can be applied with advan- 
 tage. The drains should be scoured out yearlv on 
 very wet groimd; and what is thrown out isalwavs 
 intermixed with the soil in digging; on drier soils 
 this is done every second or third year, and oc 
 very dry land it is scarcely necessary lo do it al 
 all. Recruiting the stock by planting, where any 
 hills have failed, is done at little cost in well-man- 
 aged plantations, as there are seldom many at once 
 in those. If there is any couch-grass, it shouhl be 
 digged out with ihree-jironged forks in Marcn, 
 and carried off the ground. The renewal of poles 
 requires from one lo two hundred per acre every 
 year. If, when >.iie binds first appear, they are 
 eaten by slugs, a handful of malt culm, or saw- 
 dust, is sometimes laid round each hill, wliich they 
 cannot travel over; and should tlies or ants attack 
 them, soot is the best preventive. The carrying 
 in and setting catch-poles varies much as to num- 
 ber, as some set fewer than one hundred, and 
 others five or six hundred per acre. Moving the 
 drains and pillars is generally done once, but twice 
 moving is better, (whether the grass be made into 
 fodder, or is suffered to fall into the drains foj 
 manure,) as then no seeds scatter on the ground. 
 Extra-hoe once before the hilling, and once after. 
 After high w inds, many poles are broken dowt.^ 
 which should be set up again soon. 
 
 J\'Ianiire proper for hop-aillnre. 
 
 As to the manure most proper for ihe hop-cul- 
 ture, good stable dung is much used, and is pre- 
 ferred to the manure made by beasts, as the laltei 
 encourages ants on strong ground. Woollen ragi 
 are the best for forcing a luxuriant birwl, and if 
 used with judgment, are excellent for clayey 
 ground; but they are apt to make the hops small, 
 if loo many are used. Malt culm, and dove ma- 
 nure are excellent, and one complete dressing w ilh 
 lime is very serviceable for strong ground. 
 'J'o pick hops. 
 
 When the crop is ripe, a proper number of 
 pickers are procured, for whom are provided lighi 
 wooden frames, called binges; they are clothed w ith 
 hop-bagging, into which the hops are picked off 
 tiie poles by women and children, having them 
 brought by men, wijo take ihem up by cutting the 
 binds about a foot above the ground, and drawing 
 up the poles by an instrument called a dragon. 
 Each binge has from 4 to 6 pickers, and a man at- 
 tends to one or two binges, according lo the crop; 
 he strips the binds from the ])oles as niey are pick- 
 ed, and lays theiu in heaps ready for stocking; he 
 also carries the hops lo the kilns, if near; or to a 
 cart, as they are measured from the binge. The 
 number of binges employed vary with the crop 
 and kiln-room; about one loan acre is usual. The 
 hops are taken out of the binges with a basket 
 which holds 6 Winchester pecks. 
 Another mt.hoil. 
 
 The most convenient way of picking them ij 
 into a long square frame of wood, with a cloUi 
 hanging on tenter-hooks within it, to receive the 
 hops as ihey are picked. 
 
 They must be picked very clean, free from leaves 
 and stalks; and at there shall be occasion, 2 or 3 
 limes in a day, the frame must be emptied into a 
 hop bag made of coarse linen cloth, and carried 
 immediately to the oast or kiln, in order lo be 
 dried: for if they should be too long in the bag, 
 they will be apt to heat and be discoloured. If the 
 Weather be hot, there should no more poles be 
 drawn than can be picked in an hour, and they 
 should be gathered in fair weather, if >' can l>e; 
 
HUSBANDRY. 
 
 S43 
 
 and when the hops are dry; tliiswill save some ex- 
 pense in firing, and preserve their colour better 
 when they are dried. 
 
 To dry Imps. 
 
 The best method of drying hops is with char- 
 coal on an oast or kiln, covered witli hair-cloth of 
 tlie same form and fashion that is used for drying 
 malt. The kiln ougiit to be square, and may be of 
 U), 12, 14, or 16 feet over at the top, where the 
 hops are laid, as the plantation requires, and the 
 mom will allow. There ought to be a due pro- 
 ])ortion between the heigh: and breadth of the kiln, 
 and the l)eguels of the steddle where the fire is 
 kept, viz. if tlie kiln be 12 feet squar* on the top, 
 it ought to be 9 feet high from the fire, and the 
 steddle ought to be 6 feet and a half square, and so 
 proportionable in other dimensions. 
 
 The hiips must be spread even upon the oast, a 
 foot thick or more, if the depth of the curb will 
 allow it; but care is to be taken not to overload the 
 oast if the hops are green or wet. The oast ougiit 
 to be first warmed with afire before tlie liops are 
 laid on, and then an even steady fire must be kept 
 under them; it must not be too fierce at first, lest it 
 scorch them; nor must it be suffered to sink or 
 slacken, but rather be increased, till the hops are 
 nearly dried, lest the moisture or sweat which the 
 fire has raised, fall back or discolou*- them. 
 
 Wiien tiiey have lain about nine hours they must 
 be turned, and in 2 or 3 hours more they may be 
 taken off. It may be known wiien tiiey are well 
 dried, by the brittleness of the stalks, and the easy 
 falling oft" of the hoii-leaves. 
 
 To bag hops. 
 
 As soon as the liops are taken off the kiln, lay 
 them in a room for tliiee weeks or a month to cool, 
 give, and tougiieii; for if they are bagged immedi- 
 ately they will powder, but if they lie awhile, (and 
 tlie longer they lie the better, provided they are co- 
 vered close with blankets to secure them from the 
 air), they may be bagged with more safety, as not 
 ijeing liable to be broken to powder in treading; 
 and Ibis will make them bear treading the better, 
 and the harder they are trodden the better they 
 will keep. 
 
 To dress hops. 
 
 When the ground is dug in January or Februaiy, 
 the earth about the hills, and very near them, 
 ought to be taken away with the spade. About the 
 en(l of Februaiy, if the hops were planted the 
 sjjring before, or if the ground be weak, they 
 ought to be di'essed in dry weather; but if the 
 }j;round be strong and in perfection, the middle of 
 March will be a good time; and if it is a[)t to pro- 
 duce over rank binds, the beginning of April may 
 be soon enough. Then having with an iron 
 picker cleared away all the earth out of the hill, so 
 as to clear the stock to the principal roots, with a 
 sliarp knife, cutoff all the shoots which grew with 
 tlie binds the last year; and also all the young 
 suckers, that none may be left to run in the alley, 
 and weaken the hill. It will be proper to cut one 
 p.art of the stock lower than the other, and also to 
 cut that pan low that was left higiiest the preceding 
 year. In dressing those hops that have been planted 
 the year before, cut off both the dead tops and the 
 young suckers which have sprung up from the 
 sets, and also cover the stocks with fine earth, a 
 I iiger's length in thickness. 
 
 I'o pole hops. 
 
 Abo'it the middle of April the hops are to be 
 poled; when the shoots begin to sprout up, the 
 ])oles must be set to tlie hills deep in the ground, 
 with a square iron picker or crow, that they may 
 lilt better endure the wind; three poles are sufii- 
 cii nt for one hill. These should be placed as near 
 the hi. I as possible, with their bending; tops turned 
 
 outwards from the hill, to prevent the binds from 
 
 entangling; and a space between two poles ought to 
 
 be left open to the south, to ai/mit the sunbeams. 
 
 7'o tie hops. 
 
 The buds that do not clasp of themselves to tht, 
 nearest pole when they are grown to three or four 
 feet high, must be guided to it by the hand, turn- 
 ing them to the sun, whost. course they will always 
 follow. They must be bou.id with withered rushes, 
 but not so close as to h»<ider them fiom climling 
 up the pole. I'his continue to do t 1 all the p.iles 
 are furnished witl. oinds, of which two or three 
 are enough for a pole; and all the sprouts and 
 binds that there are no occasion for, are to be 
 plucked up; but if the ground is young, then none 
 of these useless binds should be plucked up, but 
 should be wrapped up together in the middle of 
 the hill. 
 
 To gather hops. 
 
 About the beginning of July, hops begin to blow, 
 and will be ready for gathering about Bartholo- 
 mew-tide. A judgment may be made of their 
 ripeness by their strong scent, their hardness, and 
 the brownish colour of their seed. When by thes«; 
 tokens they appear to be ripe they must be picked 
 with all the expedition possible; for if at this time 
 a storm of wind should come, it would do them 
 great damage, by breaking the branches, and bruis- 
 ing and discolouring the hops; and it is very well 
 known that hops, being ])icked green and bright, 
 will sell for a third more than those wliich are 
 discoloured. 
 
 To cidtivate the madder plant. 
 
 The ground is ploughed deep in autumn, and 
 again in March; and then laid up in ridges, eight- 
 een inches asunder, and about a foot higTi. About 
 the beginning of April the ground is opened where 
 the old roots are planted, and the side shoots taken 
 off, which are transplanted immediately upon the 
 new ridges, at about a foot distance, where they re- 
 main two seasons; at Michaelmas, when the tops 
 of the plants are decayed, the roots are taken up. 
 This method of planting in ridges, is only neces- 
 sary in wet land. If all the horizontal roots are 
 destroyed from time to time, it will cause the large 
 downright roots to be much bigger, in which the 
 goodness of this plant chiefly consists. After the 
 madder roots, the only parts of the plant used by 
 dyers, are taken up, they are kiln-dried, and then 
 reduced to powder by a mill. Previously to the 
 grinding they are carefully assorted. 
 
 The fine quality of madder is distinguished by 
 its being of .t bright, lively, light colour, well 
 ground, without ar.y coarse parts proceeding from 
 the peelings. Fresh is always more valuable than 
 old madder. It should be kept close to [)revent 
 the access of air, as its virtue evaporates when ex- 
 posed. 
 
 Madder is principally cultivated in Holland, 
 Germany, and France, especially the former place, 
 where it grows in greater abundance than in any 
 other part of the world. The turkey madJer root 
 is princi[)ally cultivated about Smyrna. This [ilant 
 may be propagated either by oft'sets or seeds. On 
 a light thin soil the culture cannot be carried on tc 
 any profit: that soil in which the plant delights is 
 a rich sandy loam, three feet or more in depth. 
 
 The ground being first made smooth, is divided 
 into b'^ds four feet wide, with alternate alleys, halt 
 as broad again as the beds. In each alley is a shal- 
 low channel for irrigating the whole field, &cc. that 
 that part of the alley that is njt otherwise engaged 
 may be sown with legumes. The madder-seed is 
 sown broadcast in the proportion of from 25 to 3C 
 lbs. per acre about the end of April, in a fort- 
 night or three weeks the young plants begin to 
 appear, and from this time to the mouth oi *ep 
 
344 
 
 UlSnVERSAL RECEIPT BOOK. 
 
 tember, care must be taken to keep the ground 
 well watered anJ free frcm weeds. If the plants 
 are examined in autumr. tiiey will be found to be 
 surrounded with small yellow offsets at the dejith 
 ••f two inches, and early in September, the earlb 
 from the alleys is to be ilnsc out and laid over the 
 plants of madder to the height of two or three 
 leev., with this the first year's o])eration finishes. 
 
 The sffond year's work begins in May, with 
 giving the beds a thorough weeding; and care mu:)t 
 be taken to supply them witii plenty of water dur- 
 ing summer. In September, the first crop cf seed 
 will be ripe, at which time, the stems of tbc plants 
 may be mown down, and tlie roots covered a few 
 inches with eailh, taken as before out of the alleys. 
 The weeding should take place as early as possi- 
 ble in the spring of the third year; and the crop, 
 instead of being left for seeds, may be cut three 
 times during summer for green fodder, all kinds of 
 cattle being remarkably fond of it. In October, 
 the roots are taken up, tlie offsets are carefully 
 separated, and immediati-Iy used to form a new 
 plantation; and the roots, after being dried, are sold 
 either without further preparation, or ground to a 
 <5oarse powder, and sprinkled with an alkaline ley. 
 The roots lose four-fifths of their weight in diy- 
 ing, and the produce of an acre is about 2000 lbs. 
 of diy saleable madder. 
 
 Use of madder. 
 The principal use of maihler is in dying. It 
 gives out its colour both to water and rectified s])i- 
 rit; the watery tincture is of a dark dull red; the 
 spirituous of a deep bright one. It imparts to 
 woollen cloth, prepared with alum and tartar, a 
 very durable, though not a very beautiful red dye. 
 As it is the cheapest of all red drugs, that give a 
 lurable colour, it is the principal one commonly 
 made use of for ordinary st'iffs. Sometimes its 
 dye is heightened by the addition of Brazil-wood, 
 and sometimes it is employed in conjunction with 
 the dearer reds, as cochineal, for (ienii-scarlets, 
 and demi-crimsons. Madder-root is sometimes 
 employed in medicine as an emmenagogue. When 
 the madder is given lo animals with iheir food, it 
 produces a curious phenomenon, namely, tinging 
 their bones with red. The bones of young pigeons 
 will be thus tinged of a rose-colour in twenty-four 
 hours, and of a deep scarlet in three days; but the 
 bones of adult animals will be a fo'tnight in ac- 
 quiring a rose-colour. 
 
 Best method ofhay-mak'ui^. 
 Instead of allowing the hay to lie, as usual in 
 most places, for some days in the swathe, after it 
 is cut, never cut hay but when the grass is quite 
 dry; and then make the gatherers follow close 
 upon the cutters; put it up immediately into small 
 cocks about three feet high each, and of as small a 
 diameter as they can be made to stand with; al- 
 ways giv'ng each of them a slight kind of thatch- 
 ing, by drawing a few handsful of the hay from the 
 bottom of the cock all round, and laying it ligiitly 
 Upon the top, with one of the endts hanging down- 
 wards. This is done with the utmost ease and ex- 
 pedition; and when once in that state, the hay is, 
 in a great measure, out of danger; for unless a vio- 
 lent wind should arise immediately after the cocks 
 are put up, nothing else can hurt the hay; as no rain, 
 however violent, can penetrate into these cocks 
 but for a very little way; and if they are dry put 
 up, they never sit together so closely as to heat; 
 although tiiey acqu're, in a day or two, such a du- 
 pree of firmness, as to be in no danger of being 
 o'-ertunied by wind after that time, uidess it blows 
 a hurricane. 
 
 In these cocks allow Iht- hay to remain until, upon 
 nspection, tlie farmer judges it will kee[) in pretty 
 »arge tramp cocks (which is usually in a week or I 
 
 two accordmg as the weather is more or less f*- 
 vourable), when two men, each with a long pronged 
 pitchfork, lift up one of these small cocks between 
 them witb the greatest ease, and carry them one 
 after another, to the place where the tramp-cock is 
 to be built: and in this manner proceed over the 
 ' field, till the whole is finished. 
 
 JMode of hay-making in Yorkshire. 
 
 Rippling clover or seeds, has been piactisro 
 about forty years, in the neighbourhood of Borough- 
 bridge. Ii is found to answer much better than 
 the method of making ii.to cocks. 
 
 The clover is cut, and after it has lain four or 
 five days in the swathe, till it is sufficiently drv', 
 the hay-maker, with a rake, rolls U[) a sufficient 
 quantity to form a ripple, which is set up in the 
 form of a cone. Taking a few of tiie longest straws, 
 he twists them round the top, which forms the 
 point of the cone, keeps the ripple compact, ar.d 
 shoots off the rain. In taking u[) the clover from 
 the swathe, and forming the ripple, it is necessary 
 to keep the upper or dry part inwards: by that 
 means it is much sooner dry, and in a fit slate for 
 the stack. It is generally necessary for clover to re- 
 main 5 or 6 days in the ripple before it is put into 
 the stack; but that depends on the state of the 
 weather. There is no occasion to untie the rip- 
 [iles. The method of rippling is not so expensive 
 as cocking; it is much superior both in wet and 
 di-y seasons — not so liable to be injured by the 
 wet — much sooner dry, and, of course, of a better 
 quality, and more nourishing for cattle. Each 
 ripple will weigh, when dry, about 4 or 5 lbs. they 
 should not be made too large. Except whei-e 
 meadow grass is very long it would not be practi- 
 cable to ripple it, and is very rarely done in York 
 shire. The practice of rippling is simple; attended 
 with little trouble or ex[)en3e; and whenever tried, 
 will recommend itself. 
 
 To manage cnt grass for hay. 
 
 Grass, when cut for hay, ought to be quickly 
 raked, in order that its powers may reither be ex- 
 hausted by the sun, nor dissi[>ated by ;he air. In 
 the first sla,'", small cocks are preferable, and on 
 after days, these may be gathered into large ones 
 or hand ricks, by which method, the hay is equal- 
 ly made, and properly sweetened. After standing 
 8 or 10 days in these ricks, according to the nature 
 of the weather, hay may be carted liome, and built 
 in stacks of sufficient size for standing through the 
 winter months. 
 
 Importance of straw in husbandry. 
 
 This is a oubject that has not hitherto been so 
 much attended to as its importance desei-ves. 
 
 Though many useful observations on straw are 
 occasionally introduced in agricultural writings, 
 and though its value, as the basis of future crops 
 is fully admitted by every intelligent farmer, yet 
 the subject has seldom been professedly treated of 
 at any length: we shall endeavour, therefore, to 
 compress the most important particulars connected 
 with it, under the following heads: — 
 
 1. The weight of straw produced on an average 
 of the different crops of grain and pulse, per stat- 
 ute acre. 
 
 2. The value of the different kinds of sU-aw, 
 I and 
 
 j 3. The various uses to which each kind of straw 
 
 is applicable. 
 
 Wei^'ht ofstra-ui prodticed by the different crops. 
 
 The quantity of straw per ac;"e, differs according 
 
 to a variety of circumstances; as, 1. The species ol 
 
 grain, whether wlieat, barley, oats, &c.; 2. The dif- 
 
 fereni. kinds of the same grain; 3. The season (fo* 
 
 I in dry seasons the (juanlity is less than in moiot)- 
 
 I 4. The soil, for in lerlile soils l.he straw is more 
 
 I abundant than in poor ones; 5. The season when 
 
HUSBANDRY 
 
 34.*) 
 
 the ser'd is sown, fur spring sown whent has less 
 St. -aw than the winter sown; and, 6. The manner 
 in which the straw is cut, for an inch or two at the 
 root-end of the straw makes a great addition to the 
 dungliili. 
 
 From a statement by Mr Young, it wouhl appear, 
 that tlie average prnfiuce, in straw, of all llie dif- 
 ferent fro|)S, stubhie included, ma}' be calculated at 
 1 ton, 7 cwt. per English acre; but that is rejecting 
 the weaker soils. 
 
 It is calculated by Mr Hrown, of Markle, tliat 
 on an avei'ige of years, the produce of straw in 
 
 food land, and under tolerable management, will 
 e nearly >n the following proportion, per English 
 aci'e" 
 
 
 
 Stones 
 
 Wheat, 
 
 
 160 
 
 Beans and 
 
 peas, 
 
 130 
 
 Oats, 
 
 
 1.30 
 
 Barley, 
 
 
 100 
 
 Total 520 
 
 Or, at an average of these crops, 130 stone per 
 acre, '2-2 lbs. avoirdupois, per stone; in all 2860 lbs. 
 or 1 ton, 5 cwt. 2 quarters and 4 lbs. 
 
 It may be safely estimated, that on an average of 
 years, well cultivated and fertile soils, when the 
 ca-op is carefully cut down, will annually produce, 
 on the average of the crops above mentioned, and 
 taking the average of the kingdom, I ton, 5 cwt. 
 per English acre. 
 
 Value of the different kinds of straw. 
 
 The intrinsic value of straw must vary materi- 
 ally, according to its leading properties, the quan- 
 fity of manure into which it may be converted by 
 littering, or its fitness to be employed as tli:itcli, 
 these being the chief uses to which it is applica- 
 ble; but, in general, its price depends on its vicinity 
 to large towns, it is o.dy in situations where 
 foi-eign manure can be procured easily, and at a 
 ciliea[ier rate than by converting the straw raised 
 upon the farm into dung, that the sale of straw is 
 ever permitted. Straw is generally dearer in Lon- 
 don, and its neighbourhood, than in any other part 
 of the kingdom. It is sold there by the load, 
 which consists of 36 trusses, of 36 lbs. each, or 
 1296 lbs. in all. Two leads of wheat-straw per 
 aoie are reckoned a tolerable crop. 
 
 As straw is rarely permitted to be sold, being 
 usually employed in maintaining winter stock, the 
 real value of the article, to tiie farmer, is but in- 
 considerable, deperdiiig upon the quantity and 
 (jualiiy of the dung it produces. So little is it 
 thought necessary accurately to ascertain the value 
 of straw, that in several cases it has been given by 
 tlie outgoing to the incoming tenant, as an equiva- 
 lent for the expense of harvesting, thrashing, and 
 marketing the last crop. It is often thought in- 
 sntiicient to cover even that expense, and a tarther 
 abatement is allowed on the price of the grain. 
 
 Varions purposes to -which straw is applicable. 
 
 The subject of feeding with straw will be belter 
 undeistood by considering the specific properties 
 of the different kinds of straw employed in feed- 
 rng stock, and the rules that ought to be observed 
 when stock are ted with that material. 
 If 'heat itraiv. 
 
 This kind of straw, from its strength, is con- 
 sidered to be peculiarly calculated both for litter 
 and thrashing; and, indeed, wherever the practice 
 Cf cutting straw into chaft", for mixing with corn 
 for horses, prevails, wheat straw is preferred. 
 When given to tattle or horses, it is sometimes cut 
 into chaff, and eitiier given raw in that slate, or, 
 vhal is gi-eatly preferred, steamed with other food, 
 in particular with potatoes. 
 
 In o>-der to improve wheat straw us fodder, it is 
 'i 1' 
 
 the practice, in some parts of England, to cut the 
 grain rather greener than in Scotland, which pre- 
 serves more of the natural juices, and consi-quentlj 
 makes the fodder better. Some of the best farmers 
 were accustomed to cut wheat mucii earlier than 
 common in their respective districts. One tf 
 these was a miller in Norfolk, who occupied a large 
 farm, wh.ere he always cut his wheat several dav^ 
 before any one else thougiit of beginning, well 
 knowing the good consequences in the value of the 
 grain. It must also be less aj)! to be injured by 
 shaking or harvesting. 
 
 Oat straw. 
 
 Among the cnlmifei-ous grains, the straw of the 
 oat is considered to be the best tochler, when given 
 uncut. It is well known, indeed, that oat straw, 
 during the winter season, is almost universally 
 given instead of hay, in all the best cultivatwl 
 counties of Scotland, during the winter months, 
 though that of peas and beans is certainly pre- 
 ferred where both are grown. 
 
 In some districts farmers cut oats in the .straw 
 into a species of fodder, which is called "cut 
 meat." This is given not only to horses, but to 
 cattle, especially fattening cattle. It is thought to 
 give not otdy fatness but a fineness of skin to all 
 sorts of stock. 
 
 Bean straw. 
 
 If well harvested, this straw forms a very hearty 
 and nutritious kind of food for cattle in the winter 
 season. Both oxen and horses, « hen duly supplied 
 with oats, in ])roportion to the work they have to 
 execute, thrive well on it; and the reduced parts, 
 or what is termed in England the coving-chaff, 
 is found valuable, as a manger food, for the labour- 
 ing teams; wiien blended with other substances, it 
 is probable that, in particular cases, the stems 
 might be cut into chaff with advantage; but when 
 made use of in these methods, it should he used as 
 fresh as possible after being thrasiied. A mixture 
 of bean straw, (which by itself is rather dry,) and 
 of peas-haum, which is sweet and nourishing, 
 makes excellent fodder. 
 
 But though this straw, more especially when 
 mixed with peas-haum, is of great value as fodder 
 to the working stock of the farm, it does not suit 
 well with riding-horses, as it is apt to hurt their 
 wind. In some horses, both bean-straw and peas- 
 haum are apt to occasion colic pains, or the dis- 
 ease which is provincially called bolts, probably oc- 
 casioned by ilatidency. For this disease, about 
 half an ounce, or a table-spoontul of laudanum, is 
 found to be a good remedy. 
 
 I'eas straw. 
 
 In Scotland, the haum of i)eas is used as foddei 
 for working-horses instead of hay; and waen well 
 harvested, forms a very excellent provender, inso- 
 much that it is considered to be of almost equal 
 value to the grain itself. 
 
 Tare-straw or hai/. 
 
 This is an article strongly recommended by son>e 
 farmers; for when the land has been dunged, ard 
 the seed good, the produce is considerabh.-. The 
 crop should be cut as soon as the blossoms oegin t» 
 fall off, or the pods to form; and the whole, convert- 
 ed into hay-tares, require a great deal of sun to 
 cure, and rain is very injurious to them. Ii would 
 be a good plan to mix them with dry straw, which 
 would improve both. 
 
 Rules regarding the corjsumpUon of straw injccd' 
 iiig cattL. 
 
 Straw is much used in the feeding of cPttle in 
 Scotland; and there can be no doubt that cXen will 
 feed well on straw and turniiis, if llie straw be gooiL 
 It is recommended, in all cases, tliat ior a montli 
 or six weeks after a bullock is put to turnips, straw 
 oidy should be give:i with them. Hut iu the moit- 
 
 X 
 
3^6 
 
 UNnT.RSAL RECEIPT BOOK. 
 
 advanced siagps of fattening, liay is so iwich supe- 
 '•ior, tliat it slujuld if possible be supplied. It is 
 wrtain, at the same time, that hay is a verv expen- 
 sive food for stock, and ought t( be saved as much 
 Bs possible where it can prudently be done. It is 
 Well known that a full allowance of tuniips and 
 straw, during the winter months, will lalten better 
 than a small allowance of hay in place of the straw. 
 In the spring hay, which retains its nutritive juices 
 longer than straw, is much more valuable, both for 
 fattening stock and feeding horses; and it is there- 
 fore the practice to reserve hay for ab )ut three 
 months' consumption of these kinds of stock, and 
 for no others. 
 
 Rules for feeding horses -with straiv. 
 
 In regard to horses, tney seldom get any hay for 
 three months in winter; but with straw and the 
 corn, which must always be given them, whether 
 they get straw or hay, they not only plough three- 
 fourths of an English acre per day, or work from 
 seven to eight hours at other labour, but are actu- 
 ally full of flesh and vigour when sowing commen- 
 ces. They must, however, have hay instead of 
 straw, when the severe labour of spring takes 
 place. 
 
 When, therefore, farmers' horses are so much 
 reduced in condition as to be unable to go through 
 tbe severe labour of spring, it is owing to their 
 not having got a sufficient quantity of co'-n. Peas 
 and bean-straw certainly make the best fodder, 
 when not injured by rain; but if that kind of straw 
 is damaged in harvest, white straw is to be pre- 
 ferrevi, 
 
 Rides for feeding sheep -with straiv. 
 
 There is no food of which shee[> are fonder than 
 peas-straw. The soil of the pastoral districts in 
 Scotland, being rarely of a kind calculated for 
 peas, any extensive cultivation of that grain is im- 
 practicable; but where circumstances are favoura- 
 ble to that crop, peas ought to be cultivated, were 
 it merely for the straw, as it would enable the store- 
 farmers to carry on their system of sheep-farniing 
 with much more advantage. Indeed, the same 
 plan migb* be advisable in other districts. It might 
 be ]>roper to adil, that for ewes at yeaning time, 
 lentil-liay is better than tare-hay or even peas- 
 Oaum. 
 
 Miscellaiieous rules and observations regarding the 
 consumption of straw. 
 
 On turnip farms in Scotland, it is the usual prac- 
 tice to feed horses till March, where the hibour is 
 not severe, and cows through the winter, with oat- 
 6traw, whilst the fattening and straw-yard cattle 
 get the straw of wheat and barley. If any peas or 
 beans be cultivated on the farm, that straw being 
 given to the horses, a part of the oat-straw may be 
 left for the fattening and strr.w-yard cattle. Ui>on 
 turnip farms, it is not thouaht profitable to cut the 
 greater part of the clovers for hay. These are usual- 
 ly eaten by sheep, and no more hay saved, than what 
 may serve the horses, cows, and fattening stock, for 
 tJght or ten weeks, immediately before grass, with 
 a small tjuantity occasionally given to the sheep fed 
 on turnips. 
 
 riie expense of feeding even the horses alone, 
 for eight months, on hay, would be more than a 
 farmer can well afford; at the same lime it is a rule 
 with the best farmers, to give hay to their horses 
 in the early part of wintt r; then peas or bean straw, 
 till seed-time commences in the spring; and after- 
 wards hay. 
 
 Straw keeps much better unthrashed, in a large 
 stack, man in a barn. Straw in general, more es- 
 
 fiecially white straw, is found to lose its value as 
 odder, in whatever way it may be kept, after the 
 sharp dry breezes of the sjjring months have set m. 
 It is a general rule, that straw, when intended to 
 
 be used as food for stock, should be ^ven, as 
 speedily as possible, after it is thrashed. 'The 
 thrashing separates and exposes it so much, that if 
 kept long, it is, comparatively speaking, of littl* 
 value as fodder. Lisle, an intelligent writer on 
 agriculture, and a practical farmer, states, that he 
 found cows did not eat straw so well on a Monday 
 morning, as they did the rest of the week, because 
 the straw was not fresh from the flail. Sti-aw, 
 therefore, should be constantly made use of, as 
 soon after it is thrashed as possil)le; for by keep- 
 ing, it becomes either musty, or too di-y, and cat- 
 tle do not eat it, nor thrive on it so well. It can- 
 not be doubted that air has a very injurious effect 
 upon all kinds of fodder, and the more it can be 
 kept from the influence of the sun and the atmos- 
 phere, so much the better. It is seldom given as 
 fodder, unless to straw-yard cattle, after the month 
 of March. 
 
 When clover is sown with grain crops, the clover 
 has often arrived at such a length, as to mix with 
 the straw in cutting the crop. This certainly im- 
 proves the straw in good harvests; but as little clo- 
 ver as possible should be cut with the straw, as 't 
 makes it very difficult to secure the crop, unless '-t 
 be left upon the ground for several dav's. 
 Straw as applicable to litter. 
 
 Straw, when mixed with the dung and the urine 
 of cattle, horses, ko. &c. is a rich and excellent 
 manure; but even alone, when ploughed in, or de- 
 composed by pure simple water, it is of use. All 
 the various sorts of straw answer the purposes of 
 litter. Some farmers contend that rye straw is the 
 best litter; others prefer the straw of wheat, which 
 absorbs, it is said, so much urine and moisture, 
 that a cart of wheat straw is supposed equal in value 
 to three carts of well made dung. In England, th"; 
 straA- of pcus and beans is extremely valuable, 
 forming, it is said, when well broken by thrashing, 
 a desirable litter for working horses, hogs, and 
 other stock; but in Scotland, it is never used as 
 litter, unless it has been spoilt by bad management^ 
 or a most tmseasonable season in harvest, as its 
 feeding properties are there so well known. Lit- 
 tering is of use, not only for converting straw into 
 manure, but for keeping the animals warm and dry. 
 In fact, cattle cannot be soiled on clover, or fed on 
 turnips, without abundance of litter. 
 
 There are fo'.r modes of converting straw into 
 dung, by littering stock: — i. In stalls or stables; 
 2. In hammels; 3. In fold-yards; and 4. In open 
 folds, where sheep are littered with straw. 
 
 The quantity of dung pioduced from a given 
 quantity of straw, depends a good deal upon the 
 kind of straw that is used (as some kinds absorb 
 much more moisture than others), and upon the 
 degree of care employed in preparing the dung; 
 Speaking generally, the original weight Ci straw 
 may be tripleil, if the maimfacturing process be 
 properly conducted, and the dung applied to ttie 
 ground before its powers are lessened or exhausted. 
 The quantity of dung which may be made from an 
 acre, especially if the dung arising from clover^ 
 turnips, and hay, consumed on a farm, is included 
 in the general slock, will be something more than 
 four tons; consequently, any farm of decent soil 
 may be manured at the rate of 12 tons per acre, 
 every third year, from its own produce, provided 
 the corn crops are cut with accuracy, and the silraw 
 manufactured into dr.ng, in a husbandman^lik« 
 manner. 
 
 Straiv as applicable to thatching. 
 
 For many ages straw was the commor. material 
 for rooting farm-buildings und cottages, and was 
 formerly made use of even in tow ns. The expense 
 of a thalched roof is not great, in so far as respects 
 labour; and the value of the straw is, to tbe gro'\ er 
 
HUSBANDRY. 
 
 SV, 
 
 either the ,yrice he could obtain for it, or tliat oF 
 tiie dung that could be made from it, as the kind 
 used for thatch is seldom used as fodder. AVhert- 
 economy must be attended to in the buikfing of 
 cottages, straw is taken as the least costly material^ 
 hut in tliese days, wlien manure is so extremely 
 valuable, as little straw as possible should be spared 
 for other purposes. 
 
 The durability of a thatched roof is likewise 
 maintained. A good coat of thatch will need very 
 little repair during an ordinary lease. But care 
 must he taken that the straw is very clean thrashed. 
 If it is not, the grain left will soon spring, and in- 
 troduce putrefaction, and encourage vermin. The 
 thrashing mill renders straw less fit for thatch than 
 when it is thrashed by the flail. 
 
 In Somersetshire, wheat is oeldnm tlirashed with 
 t'he straw, but the ears are cut off, and the straw, 
 bound in sheaves, and tied very tight, is used for 
 thatching. 
 
 Miscellaneous uses of strew. 
 It is well known that various articles are manu- 
 fiictured from straw, such as bonnets, and other or- 
 naments for tiie ladies. Even in the reoT'te county 
 of Caitliness, the straw manufacture is carried on. 
 Tlie straw is prepared in London, and the plait is 
 returned to that market. Straw-plaiting is the 
 principal manufacture in Bedfordshire. The quan- 
 tity thus used is very considerable, and it furnishes 
 employment for numbers of persons who might 
 otiierwise with difficulty find the means of subsist- 
 ence. 
 
 la some districts straw mixed with clay is used 
 for building the walls of houses or gardens, and 
 with the same mixture for the roofs of liouses, in- 
 stead of the common mode of thatching. 
 
 In districts on the sea-shore, it is common for 
 experienced farmers to keep in reserve a conside- 
 rable proportion of their wheat or barley straw, and 
 to make it into a dunghill, alternately with the sea- 
 w ,re, stratum upon stratum, till both are exhausted. 
 This is an excellent plan, where the sea-weed can- 
 not be immediately applit^d; but it is the best sys- 
 tem to plough it in, when obtained. 
 
 Near Gloucester great ijuantities of bean-haum, 
 as well as common straw, are bougiit up at a potash 
 manufactory, and burnt for the ashes. 
 
 Straw is also used for stuffing beds. F'lr that 
 purpose, the chaff of oats is found to be a material 
 not much inferior to ordinary feathers; and being 
 so much cheaper, chaff beds are almost universally 
 used by the lower orders in Scotland. 
 
 Another purpose to which straw is applied, is 
 that of packing; and it is proper to observe, that 
 the quantity used in packing china and stoneware, 
 in the districts where these manufactories prevail, 
 as in Staifordshire, is found to be a serious injury 
 to the farmer. 
 
 The most recent discovery, connected with any 
 straw production, is that of the Rev. James Hall, 
 who has ascertained that every bean-stalk, accord- 
 ing to Its size, contains from 20 to 35 filaments, 
 which are of a nature among the strongest, and 
 most durable hitheilo discovered. He calculates 
 that on an average there are about 200 lbs. weight 
 of such filaments on an acre, capable of being ap- 
 plied to various useful purposes, where durability 
 and strength, rather than fineness and delicacy, are 
 required. 
 
 'J'o under-dvain clay landi. 
 This operation is always best performed in spring 
 or summer, when the ground is dry. Main drains 
 ought to be luade in every part of the field where 
 a cross-cut or open drain was formerly wanted; 
 they ought to be cut four feet deep, upon an ave- 
 r; ge. This completely secures them from the pos- 
 sibility of t>eing damaged by tl> c treading of hor- 
 
 ses or cattle, and being s<. lar below ttie small 
 drains, olear the water finely out of them. In ever) 
 situation, pipe-tui-fs for the main drain, if thev 
 can be had, ar-e preferable. If good stiff clay, a 
 single row of pipe-turf; if sandy, a double row. 
 When pii)e-turf cannot be got conveniently, a good 
 wedge-drain may answer well, when the sub-soil 
 is a strong, stiff clay; but if the sub-soil be only 
 moderately so, a thorn-drain, with couples below, 
 will do still better; and if the sub-soil is verv sandj'_ 
 except pipes can be had, it is in vain to 'attempt 
 under-draining the field by any other method. !t 
 may be necessary to mention here, that the size of 
 the main drains ought to be regulated according to 
 the length and declivity of the run, and the quan- 
 tity of water to be carried off by them. It is al- 
 ways safe, however to have the main drains large, 
 and pltnty of them; for economy here seldom 
 turns out well. 
 
 Having finished the main drains, proceed next 
 to make a small drain in every fuirow of the field, 
 if the ridges formerly have not been less than 15 
 feet wide. But if ':hat should be liie case, first 
 level the ridges, and make the drains iji the best 
 direction, and at such a distance from each other 
 as may be thought necessary. If the water rises 
 well in the bottom of the drains, they ought to be 
 cut three feet deep; and in this case would drv the 
 field sufficiently well, although they were from 25 
 to 30 feet asunder; but if the water does not draw 
 well to the bottom of the drains, two feet will be a 
 sufficient deepness for the pipe drain, and 2| feet 
 for the wedge drain. In no case ought they to be 
 shallower where the field has been previously lev- 
 elled. In this instance, however, as the surface 
 water is carried off chiefly by the water sinking 
 immediately into the top of the drains, it will l.o 
 necessary to have the drains much nearer each 
 other — say from 15 to 20 feet. If the ridges are 
 more than 15 feet wide, however broad and iri'egu- 
 lar they may have been, follow invariably the line 
 of the old furrows, as the best direction for the 
 drains; and, where they are high-gathered ridges, 
 from 20 to 24 inches will be a sufficient depth foi 
 the pipe-drain, and from 24 to 30 inches for the 
 wedge-drain. Particular care should be taken in 
 cormecting the small and main drains together, so 
 as the water may have a gentle declivity, with free 
 access into the main drains. 
 
 When the drains are finished, the ridges are 
 cleaved down uporf the drains by the plough; and 
 where they had been very high formerly, a second 
 clearing may be given; but it is better not to level 
 the ridges too much, for by allowing them to re- 
 tain a little of their former shape, the ground being 
 lowest immediately where the drains are, the sur- 
 face water collects upon the top of the drains; and, 
 by shrinking into them, gets freely away. After 
 the field is thus finished, run the new ridges across 
 the small drains, making them about nine or ten 
 feet broad, and continue afterwards to plough the 
 field in the same manner as dry land. 
 
 It is evident from the above method of draining, 
 that the expense will vary very much, according tc 
 the quantity of main drains necessary for the field, 
 the distance of the small drains from each otlier, 
 and the distance the turf is to be carried. In gene- 
 ral, when the drains are about 20 feet asunder, ihe 
 cost will be about 'il, 2s. per acre, for cutting, inc., 
 and ll. Is. per acre for cartage of turf. 
 
 The advantage resulting from under-draining, b 
 very great; for besides a considerable saving annu- 
 ally of water furrowing, cross cutting, &cc. the land 
 can often be ploughed and sown to advantage, both 
 in the spring and in the fall of the year, when other- 
 wise it would be found quite impracticable; every 
 species of drilled crop, such as beans, potatoes. 
 
MS 
 
 UNIVERSAL RECEIPT BOOK. 
 
 turnips, &c. can be cultivated successfully; and 
 evL.y species, both of green and white crops, is 
 less apt to fail in wet and untoward seasons. 
 Y'o drain lands. 
 
 Wherever a burst of water appears in any parti- 
 cular spot, the sure and certain way of getting quit 
 of such an evil is to dig hollow drains, to sucli a 
 depth helow the surface as is required by the fall 
 or level that can be gained, and by the quantity of 
 water expected to proceed from the burst or 
 spring. Having ascertained the extent of water to 
 be carried off, taken the necessary levels, and 
 cleared a mouth, or leading passage for the water, 
 begin the drain at tlie extremity next to that 
 leader, and go on with the work till the top of the 
 S[)ring is louctied, which probably will accomplish 
 the intended object. But if it should not be com- 
 pletely atCv")m[)lished, run off from the main drain 
 with such a number of branches, as may be required 
 to intercept the water, and, in this way, disap- 
 pointment will hardly be e.xperienced. Drains, to 
 be substantially useful, should seldom be less than 
 three feet in depth, twenty or twenty-four inches 
 thereof to be close packed with stones or wood, 
 according to circumstances. The former are the 
 best materials, but in many places are not to be 
 got in sufficient quantities; recourse, therefore, 
 must often be made to the latter, enough not so 
 effectu^i! or durable. 
 
 It is of vast importance to fill up drains as fast 
 as they are dug out; because, if left open for any 
 length of time, the earth is not only apt to fall in, 
 but the sides get into a broken, irregular state, 
 which cannot afterwards be completelj' rectified. 
 It also deserves attention, that a proper covering 
 "r" straw or sod should be put upon the top of the 
 materials, to keep the surface earth from mixing 
 with them; and where wood is the material used 
 for filling up, a double de^-ree of attention is ne- 
 cessary, otiierwise the proposed improvement may 
 be effectuall}' frustrated. 
 
 Pit draining: 
 
 The pit method of draining is a very effectual 
 one, if executed with judgment. When it is suffi- 
 ciently ascertained where the bed of water is de- 
 posited, wiiich can easily be done by boring with 
 an auger, sink a pit into the place, of a size whi^h 
 w ill allow a man freely to work within its bounds. 
 Dig this pit of such a depth as to reach the bed of 
 the water meant to be carried off; and w hen this 
 depth is attained, which is easily discerned by 
 the rising of the Water, fill up the pit with great 
 land-stones, and carry off the water by a stout drain 
 to some adjoining ditch or mouth, whence it may 
 proceed to the nearest river. 
 
 Jilr Bayley''s directions for draining' land. 
 
 First make the main drains down the slope gr 
 fall of the field. When the land is \ory wet, or 
 has not much fall, there should in general be two 
 of these to a statute acre; for tiie shorter the nar- 
 row drains are, the less liable they are to acci- 
 dents. The width of the trench for the main 
 drains should be thirty inches at lop, but the width 
 at the bottom must be regulated by ilie nature and 
 size ol the materials to be used. If the drain is to 
 he made of bricks ten inches long, three inches 
 thick, and four inches in breadth, tlien the bottom 
 )f the drain must be twelve inches: but if the com- 
 mon sale bricks are used, then tlie bottom must be 
 proporlionably contracted. In both cases there 
 must be an interstice of one inch between tiie bot- 
 tom bricks and the sides of the trench, and the va- 
 cuity must be filled up wilh straw, rushes, or loose 
 mould. For the purpose of making these drains, 
 the bricks should l)e moulded ten inches long, 
 four broad, and three thick; which dimensions 
 «Jwa) s make the best drain. 
 
 To construct main draimi. 
 
 When the ground is soft and spongv', the button? 
 of the drain is laid with bricks placed across. On 
 these, on each side, two bricks are laid fiat, one 
 u])on the other, forming a drain six inches high, 
 and four broad, "hich is covered with bricks laid 
 flat. When stones are used instead of bricks, the 
 bottoiTi of the drain should be about eight inches 
 in width; and in all cases the bottom of main 
 drains ought to be sunk four inches below the 
 level of the narrow ones, whose contents they re- 
 ceive, even at the point where the latter fall into 
 thrm. 
 
 The main drains should be kept open or imco- 
 vered till the narrow ones are begun from them, 
 after which they ma^' be finished; but before the 
 earth is returned upon the stones or bricks, it is 
 advisable to throw in straw, rushes, or brushwood, 
 to increase the freedom of tiie drain. The small 
 narrow drains should be cut at the distance of six- 
 teen or eighteen feet from each other, and should 
 fall into the main drain at verv aciUe angles, tj 
 prevent any stop|)age. At the jtomt where they 
 fall in, and eight or ten inches above it, they sliould 
 be made firm w ith brick or stone. These drains 
 should be eighteen inches wide at the top, and si.K- 
 teen at bottom. 
 
 To fill drains. 
 
 The completest method yet known, is to cut the 
 strongest willows, or otiier aiiuatic brushwood, 
 into lengths of about twenty inches, and place 
 them alternately in the drain, wilh one end against 
 one side of the bottom, and the other leaning 
 against tiie opposite side. Having placed the 
 strong wood in this manner, fill up the space be- 
 tween them, on the upper side, with the small 
 brush wood, upon which a few rushes or straw 
 being laid, as before mentioned, the work is done. 
 Willow, alder, asp, or beach boughs, are exceed- 
 ingly durable if put into the dniin green, or before 
 the sap is dried; but if thev are suffered to beco-'^e 
 dry, and then laid under ground, a rapid decay is 
 the consetpience. 
 
 As in some situations it is an object of great m- 
 portance to save the expense of materials commonly 
 used in filling drains, a variet)' of devices have, 
 with that view, been adopted. One of these, is of 
 the following nature: A ilrain is fii-st dug to the 
 necessary depth, narrow at bnltoiu. Into the trench 
 is laid a smooth tree, or cvlindrical piece of wooi!, 
 twelve feet long six inches diameter at the one enil, 
 and five at the other, having a ring fastened into 
 the thickest end. After strewing a little sand upon 
 the upper side of the tree, the clay, or toughest 
 part of the contents of the trench, is first thrown 
 in upon it, and after that the remainder of the 
 earth is fully trodilen down. By means through 
 the ring, the tree is then drawn out to wilhin a 
 foot or two of the smaller or hinder end; and the 
 same operation is repeated till Uie wliole drain is 
 complete. Such a drain is said to have conducted 
 a small run of water a considerable way under 
 ground for more than twenty years, without any 
 sign ot failure. 
 
 To -water meadoivs. 
 
 The water should be set on in the month of Oc- 
 tober; and also as early in that month as possible. 
 The effects of this watering are veiy important in 
 strengthening the roots and stalks of the plants, 
 and preparing them for shooting up strong and vi- 
 gorous, next sjiring; and the blades that now rise, 
 (orm a rough coat against winter, protecting tbu 
 vital powers of the plants from the severity of tha» 
 season, it sometimes happens, also, lliat by de 
 laying the watering process too long, early frosts 
 supervene, and very mueh impede or prevent "he 
 operation. The floods of autumn are veiy enrich 
 
HUSBANDRY. 
 
 549 
 
 jng: lo meadows; but this benefit is lost sight of, to 
 11 c.ei't;tin des^ree, when tiie process of wateriiis^ is 
 delayt-d loo long. Inc^eed the latter pasturage of 
 meadows may genera. iy be consumed early in Oc- 
 tober; and what may then remain is of no imjior- 
 tance, compared with the advantages to be derived 
 from early watering. Besides, if the meadow must 
 be watered in separate divisions, and at different 
 perioils, it must happen, that by <Ielaying tlie ope- 
 ration till November, same parts of the meadow may 
 receive no water sooner than December or Janu- 
 my; and if these months aie very severe, it may 
 be wholly impracticable to complete the process at 
 tliat season. 
 
 If tiie land is fine and ricli, it will generally be 
 found, that three weeks may be sufficient for the 
 first turn; if sour and coarse, four weeks may be 
 necessary. The verdure will then be fine, and the 
 soil rich and yielding. If scum appear on the 
 grass, the water must be instantly removed. 
 
 Should the water not overflow properly, stops 
 nwist be placed in the small feeders. These are 
 either of stones or stakes, either of which are firm 
 aivd durable. Sods rise and float away, and boards 
 are seldom firm enough, tliough at times tliey may 
 answer well. If the water, after all, does not flow 
 jiroperly over, notches must be cut, in order to 
 make passages for it. 
 
 Separate divisions of meadow occupy the water 
 in succession througliout winter; during which, 
 they ought all to have received one turn of the wa- 
 ter, as above recommended, if not given in later 
 than autumn. 
 
 In severe frosts, it is not very safe to remove the 
 water, as it operates so far to protect the grass; and 
 if exposed wet to frost, it might be greatly in- 
 jured. If it be necessary to alter the water in 
 such weather, let it be done in the morning of a 
 dry day. 
 
 In spring every division of the meadow requires 
 to be again watered; and the fine rich verdure that 
 appears, with the soft unctuous tread of the soil, 
 are indications of advantage being obtained; but the 
 appearance of a white scum warns the floater in- 
 stantly lo remove the water. 
 
 To form inclosiires. 
 
 Inclosures, with some trifling exceptions, are 
 formed in Great Britain by building stone walls, or 
 planting thorn hedges. According to the first me- 
 thod, the walls are either of dry stone, or of stone 
 imd lime; and in the last instance lime is either 
 used Old)- in bedding the outward part of the wall, 
 or applied to the whole of it, as circumstances may 
 render necessary. These walls are either coped 
 with sod, or have a cOpe which tapers to the top, 
 closely built wiih stone and lime, or the coping is 
 executed with large irregular stones, according to 
 the taste and dispositions of the persons by whom 
 they are erected. A wall built with slo-ie and 
 lime is undoubtedly the preferable fence; but the 
 expense far exceeds the value of the interest which 
 a tenant generally lias in the premises. Such walls 
 ought, therefore, in eveiy case, lo be erected by 
 the proprietor, who thus increases the value of his 
 [iroperty, in a direct proportion w'th the increased 
 value given lo the land, by the erection of such 
 lences. 
 
 To render a stone wall useful as a fence, its 
 height ought never to be less than 5 feet, 3 incbes, 
 otherwise it will not keep in many of 'he breeds 
 irf sheep which [irevail in the country. In erecting 
 llie fence, great care ougiit to be taken to buiid 
 upon a solid foundation, ottierwise the wall is apt 
 lo incline to a side, and gradually to fall down. 
 !'he coping should be made close; for if the wa.er 
 gets down the inside of the wall, i; will bulge out, 
 »"(! finally go to ruiu 
 
 To plant thorn hedges. 
 When a thorn hedge is to be planted, it is of 
 advajitage lo fillow the ground a year before hand; 
 and if the sciil is poor, to dress it with dung, so that 
 the young plants may not be oppressed with weeds, 
 or stunted for want of food, when weak and urri- 
 ble to send forth their fibres in search of nourish- 
 ment. These things being attended to, and tl^e 
 hedge planted, an annual cleaning ougiit to ot 
 given; sometimes two cleanings are necessary bo- 
 fore the hedge will liirive. It is also necessary to 
 fence it at the back with paling, that beasts may lie 
 restrained from going over it, and to switch it over 
 when 2 or 3 years of age, in order that it may be 
 kept close at the bottom. 
 
 As the hedge grows up, repeated cuttings are 
 necessary, so tliat a wide bottom may be gained, 
 without which no hedge can be considered as a 
 suitable fence; and some attention is required to 
 give a proper shape to the top. which is a matter 
 of much importance to the welfare of the hedge- 
 When thorns are allowed to grow to unequal 
 heights, the strong plants are sure to smother tlte 
 weak ones; and when the hedge becomes broad at 
 the top, it retains water and snow lo the great injury 
 of the plant. .\11 these evils may be avoided by 
 pro[ier management: though 1'2 years mnst elapse 
 before the besl-managed hedge can be considered 
 as a sufficient fence. 
 
 To protect young thorn hedges. 
 The expenses of protecting young hedges from 
 cattle, by paling anil railing, have always appeared 
 to be too great, and, at the same time, an unne- 
 cessary consumption of wood and nails. It occur- 
 red to Mr Moore, steward to the Marquis of Bute, 
 that a more economical protection might be effect- 
 ed, by forming a small earthen dike upon the side 
 of the ditch, opposite the line of thorns, sufficiently 
 high to prevent cattle getting into the ditch. Ac- 
 cordingly, some years ago, he tried the experiment, 
 and found it completely to answer his expecta- 
 tion. 
 
 The materials of this sort of protection being 
 always on the ground, it is attended with no ejt- 
 jiense but the workmanship, and the want of iIk; 
 use of the land occupied by this small ditch, for 
 the time required, will be much more than com- 
 pensated by the saving of paling, railing, work- 
 manship, and nails. Mr Moore has also practised 
 with success, in parts where dead thorns, or brush 
 for cocking, are scarce, the placing of stones across 
 the top of the dike, instead of the usual cocking. 
 Those stones, after having served their purpose, 
 will be useful for drains or dikes where improve- 
 menls are carrying on. 
 
 To form a plantation. 
 When a plantation of timber is lo be formed, 
 the first step necessary is to fence the ground tha 
 is lo be planted, so that cattle of all kinds may ba 
 kept from making inroads. The ground to be 
 planted ought to be completely fallowed on the 
 preceding year, an(J, if in a rough or waste state, 
 two years fallowing will be useful. If wet or bog- 
 gy, open drains are to be dug through all the hol- 
 low places, so that superfluous moisture may be 
 removed. 'I'hese operations being performed, the 
 planting may proceed, in executing which great 
 care should be taken to make the pits of a propet 
 size; and, in filling them up, that the best earth 
 be returned nearest the roots. A mixture of tin>- 
 ber, in the same plantation, is always advantageous, 
 and thick planting is eligible for the purpose of 
 afi"ording shelter. As the plantation gets forward 
 attention must be paid to thinning and pruning 
 the trees, removing always those first that ar« 
 either sickly or debilitated; and, in this way, aiul 
 by exercising constant attention in the management, 
 
 2 E 
 
>60 
 
 UN1\T<RSAL RECtlPT ROCK. 
 
 I'mbe- trees will advance with double rapidity, 
 ihai. ■'^heri neglected and ovei-looked. 
 
 Much exTvense is often incurred in planting; tnees, 
 which is afterwards lost hv neglecting to train them 
 up. Trees indeed are, in most cases, put into 
 the earth, and then left to themselves, to grow or 
 die; whereas with them, as with all other plants, 
 ihe fostering hand of man is indispensably calle(l 
 for in eveiy stage of growth, otherwise they will 
 rarely arrive at perfection, or make that return to 
 the owner which may b*"! .'easDnably expected, 
 ■when the several processes of planting, pruning, 
 and thinning, are duly exercised. 
 
 Planting trees in hedge-rows is not only preju- 
 dicial to fences, bui of great detriment to corn 
 crops cultivated in helds surrounded by these 
 nedge-rows, especially if the fields are of a small 
 size. If shelter is wanted for a field, the best way 
 of procuring it is to form belts, or strips of plant- 
 ing, from 50 to 60 feet wide; for timber trees 
 thrive much better than when planted in rows, or 
 narrow strips. All cold, or moorish, soils are 
 greatly benefited by being inclosed in this way; 
 though it may be remarked, that small inclosures 
 ought to be avoided, because they occasion a great 
 waste of ground without aftbrding a benefit in other 
 respects proportioned to the heavy expense en- 
 tai'ii'd upon the proprietor or tenant, for supporting 
 such a number of unnecessary fences. 
 
 The best method of raising oaks. 
 
 The Dutchess of Rutland has received the gold 
 medal of the Society for the encouragement of 
 Arts, Manufactures, and Commerce, for experi- 
 ments in raising oaks. After five several experi- 
 ments, her grace is of opinion that the best method 
 is, " to sow the acorns where they are to remain, 
 and. after hoeing fhe rows two years, to plant po- 
 tatoes, one row ordy between each row of oaks, 
 for three years. The benefit to the oaks from 
 planting potatoes is incalculable; for, from the 
 said experiments, and from others made at the 
 same time, and with the same seedling oaks, plant- 
 ed with a mixture of larch, spruce, beech, birch, 
 and other forest trees, and also with oaks only — in 
 all cases she has found that potatoes between the 
 rows are so superior to all other methods, that the 
 oaks will actually grow as much the first four years 
 with them, as in six without them. "It appears," 
 she observes, "that the great secret in raising 
 plantations of oaks is, to get them to advance ra- 
 pidly the first 8 years from seed, or the first 5 years 
 from planting, so as the heads of the trees are 
 completely united, and become a smothering crop; 
 after this is eftected, the trees will appear to strive 
 to outgrow each odier, and will advance in height 
 rapidly; they will ue clean straight trees, to any 
 given height: experiments have proved the fact, 
 which may be verified by viewing Bel voir." 
 
 DIRECTIONS FOR THE REARING O? SILK 
 WORMS. . 
 
 Procure eggs in February and March, and 
 choose those of a pale slate or clay colour; avoid 
 all which aie yellow, as they are imperfect. Keep 
 them in a cold dr)' place, (where water will, how- 
 ever, not freeze,) until the leaf buds of the mul- 
 berry begin to swell. If the eggs be soiled, dip 
 the paper or cloth to which they adhere, in water 
 once or twice, to wash off the coal with which 
 they are covered, and which will impede the hatch- 
 ing of the worms. It is not necessary to scrape 
 oft" the eggs from the paper or cloth on wriich they 
 have been deposited. Dry them quickly in a 
 draught cf air, and put them in one or more shal- 
 
 low hoxes, lined with paper; which place, if ])os- 
 sible, in a small room, of the temperature of 64°, 
 and keej) it up to that degree for the two first dnvs 
 by means of a fire in the chiinney, or still bettir, 
 in a brick, tile, or porcelain stove; or for want nf 
 \ these in an !ron stove; and use tanners' waste-bark, 
 turf, or charcoal for fuel, to promote and keep up 
 a regular heat day an<l night. The third day in- 
 crease the heat to 6f)°, the fourth to 68°, the fit'ih 
 to 71°, the sixth to 73°, the seventh to 75°, the 
 eighth to 77°, the ninth to 80°, the tenth, eleventh 
 ' and twelfth to 82°. It is impossible to expect re- 
 I gularity in hatching, if reliance be placed upon 
 ! our variable weather; and it is the regularity ot the 
 j worms coming forth, which will ensure their uni- 
 form growth, save much trouble in feeding and 
 attending those of various ages, and cause the 
 whole, or the greater part, to form their cocoons 
 at the same time, provided proper care be given 
 during their progress. 
 
 When the eggs assume a whitish hue, the worm 
 is formed: cover the eggs with white paper, (never 
 use a news|)aper) pierced full of holes, the size of 
 a large knitting needle; the worms, when hatched, 
 will creep through them; turn up the edges of the 
 ; paper to prevent their crawling off. Lay twigs of 
 the mulberry, having two or three dry and young 
 leaves on the paper, to collect the worms, and 
 more as they continue to mount. For want of 
 mulberry leaves, feed for a short time upon lettuce 
 leaves perfectly dry; if large, they should be cut 
 in strips, and the mid-rib thrown away: or, still 
 better, feed with the twigs of the white mulberry 
 tree cut rp fine. The worms first hatched ai'e the 
 strongest; nevertheless, if only a few come out on 
 the first day, give them away, to save trouble, and 
 depend upon those which appear on the second and 
 third days. Give away also the produce of the 
 fourth day, and then the whole stock will go on 
 regularly. If it be wished to rear all that are 
 hatched, endeavour to keep the produce of each 
 day separate, by numbering the boxes and shelves. 
 When the leaves on the twigs are loaded with 
 worms, they are to be gently placed on clean stout 
 white paper laid on frames with crossed rattans, 
 giving them plenty of room. The shelves, over 
 which these frames should slide, may he four feel 
 square, and fixed to upright posts; they may be 
 multiplied as required. Whether a distinct build- 
 ing or apartment in a dwelling-house be devoted 
 to a large parcel, it is absolutely necessary to se- 
 cure the command of a gentle circulation of air, 
 by having ventilators in the windows, floors, and 
 doors. 
 
 One C71' more tin circular ventilators in place of 
 panes of glass, would always ensure a regular cir- 
 culation in the apartment: they may be stopped 
 when their motion is not required. Red ants are 
 deadly enemies to silk worms; to prevent their at- 
 tacks, the ])Osts containing fixed shelves must not 
 touch the ceiling, nor must the shelves reach the 
 walls; the lower parts of the posts should be smear- 
 ed with thick molasses. If the worms are fed on 
 tables or moveable frames, their legs may also be 
 smeared ^ith molasses, or ])Ut in a dish of water; 
 guard also against cockroaches, mice, and other 
 vermin. 
 
 The worms being all hatched, whether they are 
 to remain in the first apartment, or be removed to 
 another room, or distinct building, the heat must 
 be reduced to 75°; for, as the worms gi Jw older, 
 they require less heat. 
 
 It is impossible to insure the regular hatching of 
 the worms without the use of a thermometer 
 wiuch may be bought for $2 50 at M'Allister's 
 Chesnut street. Philadelphia. 
 
HUSBANDRY. 
 
 S51 
 
 '-'trst age — that is, until the ivonns have passed 
 
 their first mouiting or changed their Jirst skin. 
 
 The apartment must be light, but llie sun must 
 not shine on the worms in any stage. 
 
 Feed the worms with tlie most tender leaves, 
 four times a day, allowing six hours between each 
 meal; give the smallest ((uanlity for the first feeding, 
 and gradually increase it at each meal between the 
 moultings. 
 
 In about an hour and a half, the silk worms de- 
 vour their portion of leaves, and then remain more 
 or less quiet. Whenever food is given, widen tiie 
 spaces for them; scattered food may be swept iiito 
 its place. 
 
 Experiments may be made as to the comparative 
 aflvantages of using chopped or whole young leaves. 
 If chopped, a sharp knife must be used, to prevent 
 the leaves from being bruised, and thereby causing 
 the exudation of water from thein, which would 
 prove injurious. Oti the fourth day the skin be- 
 vX)mes of a hazel colour and looks shining, their 
 lieads enlarge and assume a silvery bright appear- 
 ance; these are marks of their approaching first 
 cliange. Their food on this day, therefore, may 
 be d.minished, or, when these appearances take 
 place, but not before. Enlarge the spaces as the 
 worms in'jrease in size. The leaves ought to be 
 gathered a few hours before they are used, that 
 they may lose the'r sharpness: they keep very 
 well in a cool cellar three days; the leaves ought 
 to be gathered over night, for the morning's meal, 
 to prevent the danger of collecting them in rainy 
 weather. The leaves must be pulled carefully, and 
 not bruised. On the fourth day the appetites of 
 the worms begin to decrease, preparatory to their 
 fti-'x; moulting, and their food must be diminished 
 <n proportion as the previous meal has not been 
 completely eaten. If the precarious heat of the 
 weather has bf""n depended upon, the first change 
 saay not appear until the sixth or seventh diiy. 
 
 In the course of the fifth day all the worms be- 
 eome torpid; during this period, and in the subse- 
 quent moultings, they must on no account be dis- 
 turbed. A few begin to revive at the close of the 
 filth day; some leaves may be then given. After the 
 first moulting, the worms are of a dark ash colour. 
 Second age. 
 
 As the worms are fond of the young twigs, some 
 of these should be spread over them with the leaves 
 jrttached, upon which the worms will immediately 
 fasten, and they may then be removed to a clean 
 paper; or lay a strip of chopped leaves near the 
 worms, and they will leave the old food. 
 
 The litter is to be taken away; but as some of 
 the worms often remain among the old leaves, they 
 ought to be examined. To this end, the litter 
 should be removed to another room, spread out on 
 a table, and a few twigs placed over it, on which 
 the worms, if ary, will mount, when they may be 
 ^dded to the others; this rule must be attended to 
 after every moulting. Ten per cent, is generally 
 srtlowed for loss of young worms. The two first 
 kjeals of the first day should be less plentiful than 
 llie two last, and must consist of the most tender 
 leaves; these must be co;:tinued for food until after 
 tUe third moulting. 
 
 If between the moultings any worms should ap- 
 pear sick, and cease to eat, they must be removed 
 to anotl er room, where the air is pure and a little 
 warmer than thatthey have left, put on clean pa7)er, 
 and some fresh leaves, chopped fine, given to them; 
 they will soon recover, and then may be added to 
 the others. 
 
 On the third day, the appetite of many worms 
 ttTlI be visibly diminished; and, in the course of it, 
 many will become torpid — the next day all are 
 
 torpid; on the fifth day they will all nave changed 
 their skins ;md will he roused. 
 
 The colour of the worms in the secorui age be- 
 comes a light grey, he mpzzle is white, ard ^he 
 hair hardly to be seen. 
 
 It must never be forgotten, that, durir.t^ tl.e time 
 the worms are occupied in moulting, the foo(! 
 j should be greatly diminished, and no more given, 
 I than will satisfy those vliich have not yet become 
 torpid on the first day, or those which have chaiig- 
 I ed their skins before the others. 
 'f'/drd age. 
 During this age the thermometer must range be- 
 tween 71° and 73°. The revived worms are easily 
 known by their new aspect. The l.itest worms 
 should be placed apart, as their next moulting will 
 be a day later a"so. or they may be put in the hot- 
 test part of the room to hasten their gi-owth. This 
 rule must he observed in the next moulting — in- 
 crease the s|)aces. 
 
 The second day, the two first meals are to be 
 the least copious, the two last the greatest, because, 
 towards the close of the da)', the worms grow very 
 hungry. The third day will require about the 
 same quantity as the preceding last meals; but on 
 the fourth day, as the appetites of the worms sen- 
 sibly diminish, not more than halt the former feed 
 will be required. The first rrieal is to be the 
 largest: feed those that will eat at any time of the 
 day. The fifth day, still less will suffice, as the 
 I greatest part are moulting; the sixth day they 
 I begin to rouse. Remove the litter, or even before 
 they have moulted, if tne worms are numerous. 
 Fourth age. 
 The thermometer should range between 68° and 
 71°. If the weather be warm, and the glass rise 
 several degrees higher, open the ventilators, ex- 
 clude the sun, and make a slit^ht b'aze in the 
 chimney, to cause a circulation of the air. \\'iden 
 the spaces for the worms. The leaves must r.ov 
 be regularly chopped in a straw-cutting box, or 
 with a chopping-knife. The food is to be greatly 
 increased on the second, thii'd, and fourth days. 
 On the fifth, less will be required, as ..i the course 
 of this day niflny beiome torpid; the first meal on 
 this daj' should thereiore be the largest. On the 
 sixth, they "ill want still less, as nearly the whole 
 will be occupied in effecting their last change of 
 skin. Renev-v tiie air in the apartment by burning 
 straw or shavings in the chimney, and open the' 
 ventilators. If the evenings be cool, after a hot 
 day, admit the external air for an hour. None but 
 full grown leaves should be hereafter given to the 
 worms, and they must be all chopped; avoid the 
 fruit, as they ■••'ould prove injurious, and add 
 greatly to the litter. On ihi seventh day, ail the 
 worms will have roused, and thus finish their 
 fourth age. The litter must be again removed. 
 Fifth age, or until the -worms prepare to mount. 
 The thermometer should be about t)8°. The 
 constitution of the worms being now formed, they 
 begin to elaborate the silk-vessels, and fill them 
 with the silky material, which they decompose, 
 and form from the mulberry leaves. Give abun- 
 dance of room: do not let the worms lie sj close as 
 to touch one another, for their respira'ion will b 
 thereby impeded: continue to feed regularly an 
 fully, asth." appetite of the worms now become^ 
 voracious: crive food rather five times a day than 
 four; even fix me;ds will not be too many. The 
 iast meal sliould be late at night, and the first llie 
 next day in the morning, at an eavly hour. The 
 worms are not again to be moved, and the hurdles, 
 or feeding frames, must be cleaned. On the .seventh 
 day of the fifth age, they have attained their largest 
 size, viz. three inches long, and begin to jrinw 
 
'ih'2 
 
 UXIA'F.RSAL RECF.IP'l l?Of)K. 
 
 snningand yellow. Tlie appetites of soriK- dinii- 
 ni'ih, but th;*t 'if others continues, and must be 
 supplied, to hasten tlieir maturity. Tlie litter 
 must be removed every. two days, during the fit'lh 
 age, lint not whc. the worms ai-e moulting, uidess 
 it can be done without disturbing them. 
 
 The preservation of the proper temperature of 
 the apartment at this stage, cannot be too seriously 
 impressed upon the cultivator. If sudden and 
 jjreat heat in the weather sliould take place, as 
 often happe.iS at this time, serious loss may be 
 suffered, without proper precautions. Tbe in- 
 creased heat to wliicli the worms are exposed, 
 causes them to cease eating, to leave their feeding 
 slielves, and to wan !er about the room, in order to 
 find corners and ])lace3 to form tlvir cocoons in 
 before the silk fluid has been ful'y elaborated, or 
 matured; thus defeating, in a great measure, all 
 the care previously bestowed upon them. In the 
 summer of the year 18'25, vast numbers of worms 
 were killed by hot weather, in Mansfield, Conrec- 
 licut. To guard against sudden heat in the wea- 
 ther, close the window shutters while the sun is 
 beating on them, and keep the ventilators in the 
 ceiling or other parts of the room open; and, if 
 possible, tubs of ice should be brought into the 
 apartment, until the thermometer shows a diminu- 
 tion of temperature to the proper degree. The 
 windows must also be ke|)t open every evening, and 
 until sunrise next morning, and water s])rinkled 
 on the floor, to promote evaporation, and conse- 
 quently a freshness in the air. If the worms should 
 become diseased during the fourth or fifth ages, oak 
 leaves may be given to them. These were slated 
 to have been found very beneficial in the jear 
 1772, in Bucks county; but the species of oak was 
 not mentioned. The white oak may be tried. 
 Of the rearing of si 'h -worms i?i the last period of 
 
 the fifth age, that is, until the cocoon is per- 
 fected. 
 
 The fifth age can only be looked on as termi- 
 nated, M'hen the cocoon is perfect. 
 
 The cleanliness of the feeding frames in these 
 last days of 'lie fifth age, requires gi-eat attention, 
 to preserve the health of the silk wormo. 
 
 About the tenth day of the fifth age, the worms 
 attain perfection, which may be ascertained by the 
 following indications. 
 
 1st. \V hen on putting some leaves on the wick- 
 ers, the insects get upon the leaves without eating 
 ihem, and rear their heads as if in search of some- 
 thing else. 
 
 2d. When looking at them horizontally, the 
 light shines thi'ough them, and they appear of a 
 whitish-yellow transparent colou»-. 
 
 3d. Wlit-u numbers of the worms which were 
 fastened to llie inside of the edges of the wickers, 
 and straightened, now get upon the edges and move 
 slowly along, instinct urging them to seek change 
 of place. 
 
 4th. When numbers of worms leave the centre 
 of the wickers, and try to reach the edges and 
 crawl upon them. 
 
 5th. \Viien their rings draw in, and their green- 
 ish colour changes to a deep golden hue. 
 
 6th. Wli'Mi iheii- skins become wrinkled about 
 the neck, and their bodies have more softness to 
 the touch than heretofore, and feel like soft dough. 
 
 7th. When in taking a silk worm in the hand, 
 and looking through it, the whole body has assum- 
 ed the transparency of a ripe yellow pkijn. When 
 these signs appear in any of the insects, every 
 thing should be prepared for their i-ising, that 
 those worms which are ready to rise may not lose 
 their strength and silk in seeking for the support 
 they require. Handle the worms at this stage with the 
 greatest gentleness, as the slightest pressure in'ures 
 
 them. "When moved, they should be left un thf 
 tsii;.;s or leaves to which they are fastened, to pre 
 vent their being hurl by tearing them off". A blur 
 hook should be used to take up those not adhering 
 tj leaves or twigs. 
 
 Preparation of the hedge. 
 
 A week or ten Jays before the worms are ready t 
 mount, bimdles of twigs of cliesnut, hickory, oak 
 or of the birch of which stable brooms are made- 
 must be procured, prepared, and arranged i"- 
 hunches, so that the worms may easily climb uj. 
 thetn, to work their cocoons. As soon as it isob». 
 served that the worms want to rise, the bundles of 
 twigs must be arranged on the feeding trays, leav- 
 ing fifteen inches between them. The top branches 
 should 'ouch the lowsr part of the tray above that 
 I on which they are placed, so as to form an arch — 
 and l)e placed a little aslant, that tbe worms, when 
 climbing, may not fall oflT. The k/ranches should 
 be spread out like fans, that the air may penetrate 
 through all parts, and the worms work with ease. 
 When the worms are too near one another, they 
 do not work so well, and form double cocoons, 
 which are only worth half a single round cocooti. 
 Leave openings at the tops of the curves, for the 
 worms to form their cocoons in. 
 
 As soon as the worms are prepared to rise, the 
 feeding frames should be cleaned thoroughly, and 
 the apartment well ventilated. Put the worms 
 which are ready to rise near the hedges, and give 
 a few leaves to those that are still inclined to eat. 
 After they have begun to rise, those that are weak 
 and lazy do not eat, do not seem to be inclined to 
 rise, and remain motionless on the leaves. These 
 should be taken away, and p\lt in a clean dry roomj 
 of at least 75° of heat, where there are hurdles co- 
 vered witn paper, am. the hedge prepared foi 
 them. The increased heat vvill cause them to rise 
 directly. All the siliv worms being jffthe hurdles, 
 they should be immediately cleaned. The tem- 
 perature of tbe room should be between G8° aikd 
 71°. When the worms are forming their cocoons, 
 the utmost silence must be preserved in the room, 
 as they are very sensible to noise, and, if disturl)e(l, 
 will for a moment cease to spin; thus the continuity 
 of the thread will be interrupted, and the valut 
 of the cocoon diminished. When the cocoons hav« 
 attained a certain consistency, the apartment may 
 be left quite open. 
 
 Sixth age, beginning in the chrysalis state, and 
 ending xuhen the moths appear. 
 
 The following are the necessary things to be done; 
 
 I. To gather the cocoons. 
 
 II. To choose the cocoons which are to be pre- 
 served for the eggs. 
 
 III. Preservation of cocoons until the appearance 
 of the moth. 
 
 /. Gathering of the cocoons. 
 
 Strong, healthy, and well manaj^ed silk worms, 
 will complete their cocoons in three days and a half 
 at farthest, reckoning from the moment when they 
 first begin casting the floss. This period will be 
 shorter, if the silk worm? spin the silk in a higli- 
 er tem])eratm'e than that which has been indicated, 
 and in very dry air. 
 
 It will be better not to take off" the cocoon be- 
 fore the eighth or ninth day, reckoning from the 
 time when the silk worm first rose. They may be 
 taken oft'on the seventh, if the laboratories h we been 
 conducted with such regularity, that tbe lime may 
 be known with certainty, when this may be done. 
 
 Begin on the lower tier of hurdles, and take the 
 cabir.-s down gently, giving them to those who are 
 to gather the cocoons; place a basket between two 
 of the gatherers to receive the cocoons; another 
 person should receive the sti ipped bushes, which 
 may be laid by for another year. All the cocoon 
 
HUSBANDRY. 
 
 35.'.i 
 
 that want a certain consistency, and feel soft, 
 should be laiil aside, that they may not be mixed 
 with the beltei'. Empty the baskets upon hurdles 
 <yv trprs ])hiced in rows, and spread the cocoons 
 about four fingers deep, or nearly to the top of 
 the feeding frame. When the cocoons are detach- 
 ed, the down or floss in wliicli the silk worms 
 nave formed tl'e cocoon, should be taken off. If 
 the cocoons ai'e for sale, weigh them, and send 
 them to tlie pm-cbaser. The baskets, the floor and 
 all things used, should be cleaned. 
 
 When gatbei'ing the cocoons, make four assoi't- 
 menls: — Isi. Tliose designed for breed. 2d. The 
 dupions, or doul)le ones. 3d. The firmest of those 
 which are to be reeled. 4th. Those of a looser 
 texture. 
 fl. Choosing the cocoons for the production ofeggn. 
 
 About two ounces of eggs may be saved out of 
 one pound and a half of male and female cocoons. 
 
 The small cocoons of a straw colour, with bard 
 ends, and fine webs, and which are a little de- 
 pressed in the middle, as if lightened by a ring or 
 sircle, are to be preferred. There are no certain 
 signs to distinguish the male from tlie female co- 
 eoons: the best known are the following. 
 
 The small cocoons sharper at one, or both ends, 
 and depressed in the middle, generally produce 
 the male. The round full cocoons without ring 
 01" depression in the middle, usually contain the 
 (eniale. 
 
 These may be distinguished from the dupions 
 by the extra size, the clumsy shape, rather round 
 than oval, of tlie latter. As however, all marks 
 raav fail, an extra number may be kept, of the 
 best of those which are spun double; and when the 
 moths come out, the males and feinales being easily 
 distinguished, an addition can be made from them 
 to the defective side. 
 
 By shaking the cocoon close to the ear, we may 
 generally ascertain whether the chrysalis be alive. 
 If it be dead, and loosened from the cocoon, it 
 yields a sharp sound. When dead, it yields a 
 muftled sound, and is more confined in the co- 
 ooon. 
 
 ///. Preservation of cocoons intended for seed, or 
 until the appearance of the moth. 
 
 Experience shows that where the temperature 
 nf the room is above 73 deg. the transition of the 
 dirysalis to the moth state would be too rapid, and 
 the coupling will not be productive; if below 66 
 ileg. the development of the moth is lardy, which 
 is also injm-ious. Damp air will change it into a 
 weak and sickly moth; the apartment should there- 
 fore be kept in an even dry temperature, between 
 56 deg. and 73 deg. When collected, spread the 
 cocoons on a di-y floor, or on tables, and strip 
 them clean of down or floss, to prevent the feet 
 of the moth from being entangled in it when com- 
 ing out. While cleaning them, all those that ap- 
 pear to have any defect should be laid aside; this 
 is the lime, also, to separate the male and female 
 socoons, as tar as we can <iistinguish them. 
 
 Select an equal number of males and females, 
 ind keep the cocoons of the same day's mounting 
 separate, that the moths may pierce them at the 
 same time. If the good cocoons taken from the 
 whole parcel, are all first mixed, and the i-electiou 
 for those intended for breeding be made from this 
 sjeneral heap, many will be set aside, which were 
 formed by worms rbat had mounted upon different 
 dajs, and which will be pierced by the moths un- 
 equally, and hence there will not be an equal num- 
 '>er of males and females produce<l at the same 
 time; this irregulae appearance may cause ilie loss 
 of a great many moths, or of several thousaut' 
 
 When the se'ectioii has been made, the »(>rteU 
 
 a u 
 
 cocoons must be put on tables, in layers of about 
 two inches, allowing the air to pass freely through 
 them, that it may not be necessary to stir them 
 frequently; but it is beneficial to stir them ronnJi 
 once a dav, if the air Le moist. When the seerf 
 ciicoons are not very numerous, they may be strung 
 upon threads, and himg against a wall, or suspend- 
 ed from a beam. Just so nmch of the middle of 
 the cocoon is to be pierced with a needle as is suf- 
 ficient to attach it to the thread. The middle is 
 chosen, because it cannot be ascertained at which 
 end the- moth will pierce the cocoon. Place a malt 
 and female cocoon alternately U|)on the thread, that 
 they may be near each other when tliey come out. 
 
 If the heat of the apartment is above 73', every 
 method of diminishing the heat should be tried: 
 such as keeping all the apertures to the sunny side 
 carefully closed, to cause tliornugh drafts of air to 
 ilry the humidity that exhales from the chrysalides. 
 Should the temperature rise to 78° or 8'2°, the co- 
 coons must be put in a cooler place, as a dry cellar 
 Seventh age of the silk -worm. 
 
 The seventii, and the last age of the silk worm, 
 comprises the entire life of the moth. 
 
 The formation of the moth, and its disposition 
 to issue from the cocoon, may be ascertained when 
 one of its extremities is perceived to be wet, which 
 is the part occupied by the head of the molh. A 
 few liours after, and sometimes in one hour after, 
 the moth will pierce the cocoon and come out; oc- 
 casionally the cocoon is so hard, and so wound in 
 silk, that the moth in vain strives to come forth, 
 and dies in the cocoon. Sometimes the female de^ 
 posits some eggs in tiie cocoon before she can gel 
 out, and often perishes in it; this ciix-umslance has 
 induced soine to extract the chrysalis from the co- 
 coon bv cutting it, that the moth may have only to 
 pierce its thin envelope; but the experienced Dan- 
 dolo disapi)roves of the practice (although he ha* 
 performed the operation with success) because ii 
 is tedious; and should the moth be put on a plain 
 surface, five in a hundred wil! not be able to get 
 out, but will drag the envelope along, and at last 
 die, not being able to disencumber themselves. 
 If the surface be not smooth, the moths will issue 
 with greater ease; it is very favourable to the moths 
 when they put forth their head and first legs, to 
 find soine substance to which they may fasten, and 
 thus facilitate clearing out of the cocoon by the 
 support. For this reason, they should be spread 
 out very thin on tables covered with a muslin or 
 linen cloth. The life of the moth lasts, in Italy, 
 ten, eleven, or twelve days, according to the 
 strength of its constitution, and the mildness of 
 the atmosphere. With Mr Dusar, of Philadel- 
 phia, the mollis lived from five to eight days; a hot 
 temperature accelerates their operations and ths? 
 dryitig which precedes their death. 
 
 Hatching of the moths, and their presen'ation. 
 
 Cocoons kept in a temperature of 66 degrees be- 
 gin to be hatclied after fifteen days; those kept in 
 a heat between 71 and 73 degrees, begin to come 
 forth after eleven or twelve days. The room ia 
 which the moths are produceJ should be dark, K^r 
 at least tbert should he only sufficient light to dis- 
 tinguish objects. This is an important rule, and 
 must be carefully attended to. The molhs do not 
 come forth in great numbers the first or the second 
 day, but are chiefly hatched on the fourth, fifth, 
 sixth, and seventh days, according to the degree 
 of heat in which the cocoons have been ke()t. The 
 bwtrs when the moths burst the cocoons in ttie 
 greatest numbers, are the three and four hours af- 
 ter sunrise, if li.e temperature is from 64 to 66 de- 
 grees. Tt>e male moths, the very niomenl they 
 come out, go eagerly in quest of the female; wheo 
 hev are united, they must be place<l on frame* 
 
 '2 E 2 
 
361 
 
 UNIVERSAL RECEIPT JOOK. 
 
 covcrcJ with linen, and mside in sui-li a manner as 
 to allow the li>wn to be changed when siiileil. 
 Much care nu.st be taken in raising; the united 
 moths; they m<ist be held by the wings in oi'der 
 not to separate them. Wlien one smwU table is 
 filled with moths in a state of union, they are to 
 >e carrifd into a small room, sufficiently aii-y and 
 fresh, and which can be made very dark. Having 
 emiiloyed the first hours of the day in selecting 
 and carrying the united moths, the males and fe- 
 m.iles winch ai'e found se|iai'ate on the tables, are 
 to be brougtit into contact, put on fiames and car- 
 ried into llie tiark room. 1' is easy to ascertain if 
 there are more females than males. Tlie body of 
 the female is nearly double the size of that of the 
 male; besides, the male which is single, beats 
 about its wings at the least approach of light; the 
 hoiu' must be noted at which the tables containing 
 the united moths are placed in the dark room. 
 
 If, after this operation is over, there still remain 
 some moths of each sex, they are to be placed in 
 a small box with a ])erf>rated cover, until *lie mo- 
 ment favourable for their union arrives. From 
 time to time, they must be looked at, to see if they 
 se[)arate, in order that they may be brought anew 
 into contact. 
 
 When any thing is to be done in the darkcham- 
 '>er, as little liglit as possible must be admitted; 
 jidv sufficient to distinguish objects. The more 
 light there is, the more the moths are disturbed 
 ind troubled in their operations, as light is too 
 stimulating for them. The boxes are very con- 
 venient to keep quiet the males "whicl. remain, and 
 ihus prevent the fine powder adhering to their 
 vfings from flying about, and the destruction of their 
 wings, and coiisequentl_v their vital power. The 
 cocoons must be removed as fast as they are pierced 
 ny the moth, for being moist, they comnmnict>te 
 their humidity to those which are still entire. The 
 p.iper, also, on the trays, when soiled, is to be re- 
 moved, and fresh su[)plied. Constant attention is 
 >e<iuired during the whole day, as there is a suc- 
 cession in the process of hatching, and union of 
 'he moths, which occasionally vary in relative 
 proportion to one another. Instead of a frame, 
 papei may be used for receiving the eggs. A few- 
 good cocoons will not produce a moth, owing to 
 Lheir hardness, which prevents the moth from 
 making a hole liy which to come forth. 
 
 Separation of the moth, and laying the eggs. 
 
 If there be "an excess of males, they must be 
 thrown away; if of females, males must be allotted 
 to them, which have already been in a state of 
 atiion. Great care must be taken, when the cou- 
 oles are separated, not to injure the males. The 
 male ought not to remain united more than six 
 murs; after the lapse of that time, take the moths 
 by the wings and body, and separate them gently. 
 .Ul the m.ales which are iio longer in union, must 
 be placed upon a frame; the most vigorous after- 
 wards selected, and united with those females 
 which have not yet had a mate. Other vigorous 
 males must he preserved in a separate box, and 
 kept in darkness. ^\'Tlen there is a want of males, 
 let them remain united to the female the first time 
 only five hours instead of six; the fei.iales are not 
 injin-ed b)- waiting for the male even many hours; 
 the only loss sustained is that of some eggs, which 
 ire not impregnated. Hefiire separatir - the two 
 sexes, prepare, in a cool, dry, airy chamber, the 
 linen on which the moth is to deposit its eggs. 
 
 Six hours, as just said, is the usual time for the 
 moths to remain united, for in that lime the eggs 
 of the female will be fully imp-'gnated. It is 
 also 'he general practice not to use the male for 
 another female; but Mr Delonchamps assures us, 
 tjial in the event of having more femai" tb" male 
 
 moths, the latter may be again used to profit. In 
 the year 1824, he raised many worms from ej^s 
 the produce of a sixth coupling, which were fully 
 equal to those produced from eggs at the first; the 
 union continued never less than fVom 20 to 24 
 hours; the male after a sixth imion appeared as 
 lively and brisk as at first, but he had no more 
 females. The eggs froiu even a thirijenth union 
 of the same male with different females, hud all 
 the characters of those of the best quality. In 
 these cases, the disunion of the pair was, moreover 
 never spontaneous, but a\.ways required to be ef- 
 fected by the hands. 
 
 The following is the manner in which the cloth 
 must be arranged: — 
 
 At the bottom of a tressel or frame, which must 
 be proportioned to the number of moths, place 
 horizontally, on each side of the length, twc 
 ! boards, so arranged, that one of their sides may 
 j be nailed to the tresse!, about five inches and a 
 I half liigh above the ground, and that the other 
 I side of tlie board shall be a little higher, and pro- 
 I ject outwards. Upon the tressel lay a cloth, so 
 I that it may hang equally on each side. The ends 
 of the cloth must cover the boards below; the mors 
 perpendicular the lateral parts of the tressel are, 
 the less soiled will be the cloth by the evacuation 
 of the liquid from the moths. The moths which 
 have been united six hours are then to be gently 
 separated, the females placed on the frame, and 
 carried to the tressel anil placed on the cloth, one 
 over another, beginning at the top and going down- 
 wards. Xote the time at which the moths are 
 placed on the cloth, and keep those which are 
 placed afterwards separat.-, to avoid confusion 
 The females that have had a virgin mate must 
 be treated in the same manner as those which have 
 been united with one that had been coupled pre- 
 viously five hours. The females should be left on 
 the cloth 36 or 40 hours, without being touched; 
 at this time, if it be observe<l that the linen has 
 not been well stocked with eggs, other females 
 must be placed upon it, in order that the eggs 
 may be equally distributed. \^'hen the heat of the 
 room is 77 or 79 degrees, or when at 63 or 65 de- 
 grees, the ps:gs will be yellow, that is unimpreg- 
 nated; or ot a reddish colour, that is imperfectly 
 impregnated, and will not produce worms: the 
 temperature of the room must therefore be kept 
 between these extremes. Sometimes a female 
 moth will escape from its mate before impregna- 
 tion, and produce many useless eggs. 
 
 The female cocoons, as before noted, are gene- 
 rally larger than the males, and not so much pointed 
 as these are, and are without the ring or depression 
 in the middle, which commonly distinguishes the 
 cocoons containing the latter. 
 
 Eight or ten days after the deposition of the 
 eggs, the jonquil colour peculiar to them will 
 change to a reddish gray, and afterwards into a 
 pale clav hue; they are of a lenticular form, and on 
 both surfaces there i. a slight depression. 
 Preseri'ation of the eggs. 
 Collect the eggs which have fallen on the cloth 
 covering tlie shelves of the tressel, when quite dry, 
 put them in a box, and, if numerous, in layers no! 
 more than half the breadth of the finger. The 
 cloths raised from the tressel when quite dry, are 
 to be folded and placed in a dry room, the tem|)e- 
 rature of which does not exceed 65°, nor below the 
 freezing point, 32°. 
 
 During the summer the cloths must be examined 
 everv mouth, to remove insects; and to preserve 
 the cloths always in fresh air, if the quantity be 
 large, place them on a frame of cord attached Iv 
 the ceiling, or a rafter. A barrel-hoop, crosset' 
 with stout pack-tb'-twl, will rrtke a geod frame 
 
HURHANDRV. 
 
 355 
 
 A small quHiUity may be Rppt in a tin case. If a 
 
 ;i!i!U(i box be usee!, the joints ami edges ot the top 
 sJioulii be pasted with papei- to exclude ants. 
 
 There exists a notion that eveiT two or three 
 \rars liic eo;;j;s slionld be cbansji-d. It requires lit- 
 
 1 ■ to be said on tliis egrec;i<)Ms error. To suppose 
 
 iiit the good cocoons of a cidtivator, after a few 
 vi-ars, are no lonijer fit to produce seed, and yet 
 th:it tliese cocootis can give good seed for the use 
 of another, woidd be to admit a sni)erstitious con- 
 Uadiction, which reason, practice, and science, 
 lilike condemn. A ciiange of seed can only be 
 necessary, when from great neglect, for a series ot 
 fears, of the worms, a diminutive race has been 
 produced. W orms properly treated, will never 
 lik'generate. On '.lie subject of the degeneracy of 
 s:lk worms, in the United States, the most posi- 
 tive infortiiation can lie given. 
 
 Mr Samuel Alexander, of Pliiladelphia, says, 
 " I am convinced that silk worms, cultivated in 
 Vcinnsylvania, instead of degenerating, improve; 
 proof of which I possess, in comparing the cocoons 
 of four years since, with those of the last j'ear. I 
 ctin say with truth, the worms hatclied from the 
 eggs 1 brought from the south of Eurcjie, have 
 produced animallv better silk." The testimony 
 of Mr Sharrod .Nl'Call, of Galaden county, Flo- 
 rida, is still more decisive. 
 
 A sample of beautiful s'wing-silk, sent with his 
 cnmmunicatlon to the Secretary of the Treasury, 
 «as part of a ])arcel produced by worms, the slock 
 of which he has had thirty years; and tiiey were 
 obtained from a maternal ancestor, who had pos- 
 sessed them manj' years before. 
 
 Diu'ing all this long period, no degeneracy has 
 been observed. Let proper care be taken of silk 
 worms, and no deterioration will take place. 
 
 The time ha.s passed when the idle reveries of 
 Buffon, Robertson, De Pauw, and others, respect- 
 ing the tendency of nature " to belittle" and de- 
 generate every thing foreign in the new world, were 
 received as truths. Facts, proud facts, demon- 
 strate not only the absurdity of their positions, but 
 the superiority of every American animal and vege- 
 t.ible, when compared with similar productions in 
 the old world. 
 
 To bake cocooris. 
 Cocoons reel more readily, and yield silk of a 
 superior quality, without killing the insect by either 
 steam of hot water, or by baking them; but those 
 who have not the means of reeling off their co- 
 coons in two or three days after they are formed, 
 or of selling them, must kill the insects they con- 
 lain, or they will eat through, and spoil the cocoons 
 by breaking the continuity of the thread. The 
 easiest way to do this, is to bake ttiem in an oven, 
 which must be about as hot as when bread lias been 
 taken out of it. After picking out all the spotted 
 cocoons, put the rest in flat baskets, filling them 
 within an inch of the top: cover them with paper, 
 and a wraiiper over it: put these baskets in the 
 oven, and after an hour, draw them out, and cover 
 t'lem with a woollen rug, leaving the wrapper as it 
 was. Let them stand five or six hours, to keep in 
 •lie iieat and stifle the chrysalis. I'hen si)read 
 i.hem in thin layers on shelves, and move them 
 every day (to prevent their becoming mouldy) un- 
 
 il perfectly dry. It may be important to s^ate, 
 that the birth of the moth may be prolonged a 
 
 I itKith by keepiiig the cocoons in a very cold dry 
 
 orilar. If the cocjons are kept over summer, they 
 
 /iiust be prcitected from ants, mice, and cockroches. 
 
 N. U. Mr D. Tees, No. 150, North Front street, 
 
 /nd U. F. Pomeroy, corner of Walnut and Dock 
 
 slretts, Philadelphia, are recommended to those 
 
 " >ui wish to have silk-reels made. 
 
 On the ciiUvre nfthe tomte imilbeiri'y tree. 
 
 The jirojier soils tor this tree are diT, sandj% or 
 stony: tlie moie stony the better, provided the 
 roots can penetrate them. The situation should be 
 higli: low, rich, and moist lands never produce 
 nourishing leaves, however vigorously the trees 
 may grow. They are always found to bo too watery 
 The same remark rnay be made njion the leaves ot 
 young seedling plants, which will not produce good 
 or abundance of silk, and are only proper when 
 the worms are young; say in their two first ages. 
 It may be useful to have a parcel of these growing 
 in a warm situation, that they may come forward 
 before large trees, and serve for early food. 
 
 Mulberry trees may be propagated by — 1st, seed; 
 2d, grafting; 3d, budding; 4lli, layers; 5th, cut- 
 tings; 6tli, suckers. 
 
 The ripe fruit may be sown in drills, in ground 
 previously prepared; or the seeds may be washed 
 out of the pulp, and tiiixed with an ecpial (piantity 
 of sand or fine mould, and then sown. They 
 shotdd be covered about a (piarter of an inch deep. 
 The seeds will soon vegetate if the groimd be rich, 
 and will live through the winter, unless the cold 
 should be unusually severe. A qnanlilv of plants 
 from seeds thus treated, lived tlirough the cold 
 winter of 1825 — 6, in Philadelphia. In very cold 
 weather, the young plants may be covered with 
 straw, or long manure. The following S[)ring, thin 
 the plants so that they may stand one foot apart al 
 least. Seeds intended to be sown in the spring, 
 or to be kept, should be washed out, as tliej' are 
 apt to heat, or to moulsl, if permitted to remain in 
 the fruit. Land destined for spring sowing siiould 
 be dug or ploughed in the preceding autumn, left 
 rough all winter, and be harrowed or raked fine, as 
 soon as the season will [lerinit, and the seed sown 
 in drills. The young plants must be watered in 
 dry weathei-, and weeds carefully kept down. 
 Weeds will not only stint the growth of tlie ])lants 
 but cause disease in them, which may affect the 
 future vigour and health of the tree. In the second 
 year transplant them to two feet distance from one 
 another, to give room for cleansing and dressing: 
 the land. When transplanting, cut off" some of the 
 roots, especially those that are ragged or decayed, 
 and the tap root, to force out lateral roots; andalso 
 the tops, at six or seven inches from the ground. 
 When the plants in the nursery have siu-uiig, stiip 
 off the side buds, and leave none but such as are 
 necessary to form the head of the tree. The buds 
 wliich are left should be opposite to one another. 
 If the plant-s in the nursery do not shoot well the 
 first year, in the month of March following cut 
 i them over, about seven inches from the ground, 
 and they will grow briskly. They should be wa- 
 tered with dilated barn-yard water. 
 
 AV'hen the plants have grown to the size of one 
 inch ill diameter, plant them out in fields or places 
 where they are to remain, and make the hole six 
 feet square: trim the roots, and press the earth on 
 the roots as the holes are filled. During the first 
 year of planting out, leave all the buds which the 
 young trees have pushed out on the top till the fol- 
 lowing spring, when none are to be left, but three 
 or four branches to form the head of ihetiee. The 
 buds on those branches should be on the outside of 
 them, that the shoots may describe a circle round 
 the stem, and that the interior of the tree mav be 
 kept ojien: and as the luids come out, ruu oft" all 
 those on the bodies of the trees. For several years 
 alter, every spring, open the heads of the trees 
 when uo thick of wood, and cut off any branch 
 which crosses or takes the lead of the rest, leaving 
 two buds on the outside of every trimmed branch. 
 C -unt Ve:-ri, of Italy, ai) experienced 'cultivator of 
 
356 
 
 UNIATIRSAI. RECEIPT BOOK. 
 
 the mulberry iree, recommends to leave only one 
 flud at the rnd of every branch, preferririg those 
 which are outside, and opposite to ei\c\\ other; and 
 when three buds appear together, to leave the mid- 
 dle one, which is always most vi_^orous, and to de- 
 tach the two on each side of it. If the superior 
 ouds do not push well, the two next lower ones 
 must be left. Every farmer knows the very great 
 importance of dressing ground round young trees 
 twiie m tiie course of a year, and of securing them 
 to stakes, to insure an upright straight growtli, and 
 to prevent their being shaken by winds, or levelled 
 by storms. The trees may be planted at the usual 
 distances of apple trees. The intervals may be 
 cultivated in cabbages, turnips, or mangel wurtzel. 
 The attenilance necessary to Indian corn would en- 
 danger the young trees. 
 
 It is so much the practice in the United States 
 to let trees take their chance for growing, afiei' they 
 have been planted, or sprung up from seeds or 
 stones, that tliese particular directions may be dis- 
 regarded. But let a comparative experiment be 
 made with mulberry trees permitted to grow at 
 will, and others treated as here directed, and the 
 difTerence in their beauty and growth will be ob- 
 vious. The advantage, in these respects, will be 
 decidedly in favour of trees which have been at- 
 tended to. 
 
 Without deciding upon the superiority of the 
 various modes of propagating mulberry trees, it is 
 
 thouLjbt proper to mention the great advaitage -il 
 the mode of budding-. In the year 18'2o, Mr Mil- 
 lington, of Missouri, " budded (he white mulberi v 
 on stocks of native trees; and such as were dont 
 before July, were forced out immediately by cut- 
 ting oft" the stocks above the buds. Some of tlies^ 
 buds made limbs more than two feet long by lb 
 2/'th October. The buds put in after the middi 
 of July, he did not intend to force out until tht 
 following spring. He thinks budding more ex)>p- 
 ditiousand surer than engrafting, and when it fails, 
 does not injure the stock so much as tliis mo<lf 
 Native stocks, to engraft or bud on, can be pro- 
 cui'ed with ease; and the trees tlius raised »oul.l 
 not be liable to disease in their roots, like foreign 
 trees: and tliese engrafted or budded trees would 
 grow much faster, and furnish leaves much sooner, 
 -ind of a larger size, and better quality. This will 
 not be doubted by those who have observed hoM 
 much faster an engrafted tree grows, and how much 
 larger its leaves are than those of a seedling tree." 
 Experience has fully shown that the leaves of the 
 native mulberry tree produce good and strong silk^ 
 although not so fine as that from the white mul- 
 berry. Those, therefore, who have only the na- 
 tive tree, may begin their operations with it: anc, 
 they will acquire a knowledge of the business of 
 rearing silk worms, while llie foreign species \» 
 growing. 
 
 RURAI. AN7> DOMISSTZC ZSCONOMV. 
 
 TO MANAGE A DAIRY. 
 
 Improved mode of feeding and milking coivs, near 
 Paimham in Surry. 
 Directions to the cov> feeder. — Go to the cow- 
 stall at 6 o'clock in the morning, winter and sum- 
 mer; give each cow half a bushel of the mangel- 
 wurzel, carrots, turni[)S, or potatoes, cut; at 7 
 o'clock, the hour the dairy maid comes to milk 
 them, give each some hay, and let them feed, till 
 they are all milked. — If any cow refuses hay, give 
 her something she will eat, such as grains, carrots, 
 &r.. during the time she is milking, as it is abso- 
 lutely necessary the cow should feed whilst milk- 
 ing. As soon 1.S the woman has finished milking 
 m the morning, turn the cows into the airing 
 ground, and let there be plenty of fresh water in 
 the troughs; at 9 o'clock give each cow 3 gallons 
 of the mixture, (as under: to 8 gallons of ejrains 
 add 4 gallons of bran or pollard;) when they have 
 eaten that, put some hay into the cribs; at 12 
 o'clock give each 3 gallons of the mixture as be- 
 fore; if any cow looks for more, give her another 
 gallon; on the contraiy, if she will not eat w^hat 
 you gave her, take it out of the manger, for never 
 at one time let a cow have more than she will eat 
 up clean. — Mind and keep the manger;- clean, that 
 they do not get sour. At 2 o'clock give each cow 
 half a bushel of carrots, mangel-wurzel, or tur- 
 nips; look the turnips, &c. 8ic. over well, before 
 giving them to the cows, as one rotten turnip will 
 give a bad taste to the milk, and most likely spoil 
 a whole dairy of butter. At 4 o'clock put the cows 
 inu) the stall to be milked; feed them on hay as 
 jrou did at milking-time in the morninc keeping 
 
 in mind that the cow whilst milking must feed on 
 something. At 6 o'clock give each cow 3 gallon.-i 
 of the mixture as before. Rack them up at 8 
 o'clock. Twice in a week put into each cow '3 
 feed at noon, a quart of malt-dust. 
 
 *^* The daily expense of subsisting each cow 
 on the above feed will be about two shillings. 
 
 Directions to the dairy maid. — Go to the cow- 
 stawl at 7 o'clock; take with you cold water and a 
 sponge, and wash each cow's udder clean before 
 milking; dowse the udder well with cold water, 
 winter and summer, as it braces and repels heats. 
 Keep your hands <»nd arms clean. Milk each cow 
 as dry as you can, morning and evening, and when 
 you milk each cow as you suppose dry, begin again 
 with the cow you first milked, and drip them each; 
 for the principal reason of cows failing in theii 
 milk is from negligence in not milking the co» 
 dry, particularly at the time the calf is taken from 
 the cow. Suffer no one to milk a cow but yourself, 
 and have no gossiping in the stall. Every Satur- 
 day night give in an exact account of the quantity of 
 milk each cow has given in the week. 
 7'o make oats prove doubly nutritious to horses. 
 
 Instead of grmding the oats, break th"m in a 
 mill; and the same quantity will provt^ doubly nu- 
 tritvous. Another method is, to boil the corn, and 
 give the horses the liquor in which it has been 
 boiled; the result will be, that instead of 6 bushels 
 in a crude state, S bushels so prepared will be 
 tound to answer, and to keep the animals in supe- 
 rior vigour and condition. 
 
 Cheap method of rearing horned cattlf. 
 
 After having expressed the oil from theluseeti, 
 make up the remaining husks nr dross into raun»l 
 
ifOllAL AND DOMESTIC ECONOMY. 
 
 ^ibl 
 
 balls ot the size of a fist, and afterwards dry them; 
 infuse ^nd dissolve two or three of these halls in 
 hot water, and add in the hep;iniiing a third or 
 fourth part of fresh milk, hut afterwards, when the 
 calves are grown, mix only skim milk with the 
 infusion. 
 
 7'o rear calves. 
 
 The best method of rearins; calves, is to take 
 them oft" the cows in three weeks or a motith, and 
 to give them nnthiiig hut a little fine hay, until 
 (hey hegin through necessity to ]iick a little: then 
 tut some of the hay and mix it with bran or oats 
 in a trough, and slice some turnips about the size 
 of a crown piece, which they will soon by licking 
 learn to eat: after which give them turnips enough. 
 V'o rear calves ivithout milk. 
 
 In two or three davs after thej' are calved take 
 the calves fi'om the cows, put them in a house by 
 themselves, then give them a kind of water gruel, 
 cnm|>osed of about one-third of barle}- and two- 
 thirds of oats ground together very fine, then sift 
 tiie mixture through a very fine sieve, put it into 
 the quantity of water l)el(nv mentioned, and boil 
 it half an hour, when take it oft' the fire, and let it 
 remain till it is milk-warm; then give each calf 
 about a quart in the morning, and the same quantity 
 in the evening, and increase it as the calf grows 
 older. It requires very little trouble to make them 
 drink it; after the calves have had tliis diet about a 
 week or ten days, tie up a little bundle of hay and 
 put it in the middle of the house, which they will 
 by degrees come to eat: also put a little of the 
 meal above mentioned in a small trougit for them 
 to eat occasionally; keep them in this manner until 
 they are of proper age to turn out to grass, before 
 which they must be at least two mouths old. 
 
 Another method. — Make an infusion of malt, or 
 fresh wort as a substitute for milk; in summer it 
 may be given to the calves cold, but in winter it 
 must have the same degree of warmth as the milk 
 just coming from the cow; the quantity is the same 
 .■»s the milk commonly given at once to a calf, and 
 to be increased in proportion as the calf grows. 
 7 'o fatten po ultry. 
 
 An experiment has lately been tried of feeding 
 geese with turnips cut in small pieces like dice, 
 but less in size, and put into a trough of water; 
 with this food alone, the eftect was that 6 geese, 
 each when lean weighing only 9 lbs., actually 
 gained 20 lbs. each in about 3 weeks fattening. 
 
 Malt is an excellent food for geese and turkeys, 
 grains are prefLrred for the sake of economy, un- 
 liss for immediate and rapid fattening: the grains 
 should be boiled afresh. 
 
 Other cheap articles for fattening are oatmeal 
 and treacle; barley-meal and milk; boiled oats and 
 ground malt. 
 
 Corn before being given to fowls should always 
 be crushed and soaked in water. The food will 
 tlius go further, and it will help digestion. Hens 
 frd thus have been known to lay during the whole 
 of the winter months. 
 
 To choose a milch cow. 
 
 As to a choice of breeds for a private familv, 
 none in ^>ngland, (says Mr Lawrence,) probably 
 combine so many advantages as the Suff"(ilk dun- 
 eows. They excel both in t^uantitj" and quality of 
 milk; they feed well after they become barren; 
 (liey are small-sized, and polled or hornless; the 
 •fist a great convenience. 'I'he horns of cows which 
 I'litt and gore others, should be immediately broad 
 ti|i()ed. There is a breed of polled Yorksliire or 
 llolderness cows, some of them of middling size, 
 gieat milkers, and well adapteti ,.i the use of fami- 
 lies, where a great quantity of milk is required, 
 ai.d where price is no object, and food in plenty. 
 U riclier milk and a comparison of the two famous 
 
 breeds be desired, one of each may be selected, 
 namely, the last ment'oned, and the other of the 
 midland coimtv, or long horned species. Colour 
 is so far no object, that neither a good cow nor p 
 good horse can he of a bad colour; nevertlieless, 
 in an ornamental view, the sheeted and pied stock 
 of the Yorkshire short-horns, make a picturesque 
 figure in the grounds. 
 
 The Alderney cows yield rich milk upon less 
 food tiian larger stock, but are seldom large milk- 
 ers, and ai-e particular./ jcanty of ])roduce in the 
 winter season. I'hey are, besides, worth little or 
 nothing as harreners, not oidy on account of their 
 small size, but their inaptitude to take on fat, and 
 the ordinary quality of their beef 
 
 To determine the economy of a cow. 
 The annual consumption of food per cow, if turn- 
 ed to grass, is from one acre to an acre and a half 
 in the summer, and from a ton to a ton and half of 
 fiay in the winter. A cow may be allowed 2 pecks 
 of carrots per day. The grass being cut and car- 
 ried will economize it full one-third. The annual 
 product of a good fair dairy cow, during se.eral 
 months after calvitig, and either in summer or 
 winter, if duly fed and kept in the latter season, 
 will be an average of seven pounds of butter per 
 week, from live to three gallons of milk per <iay. 
 Afterwai'ds, a weekly average of three or four lbs. 
 of butter from barely half the quantity of milk. 
 It depends on the constitution of the cow, how 
 nearly she may be milked to the time of her calv- 
 ing, some giving good milk until witiiin a week or 
 two of that period, others requiring to be dried 8, 
 or 9 weeks previously. 1 have heard (says Mi 
 Lawrence) of 20 lbs. of butter, and even 22 lbs. 
 made from the milk of one long-horned cow in se- 
 ven days: but I have never been fortunate enough 
 to obtain one that woidd produce more than 12 lbs. 
 per week, although I have had a Yorkshire cow 
 which milked seven gallons per day, yet never 
 made 5 lbs. of butter in one week. On the aver- 
 age, three gallons of good milk will make 1 lb. of 
 butter. 
 
 To breed pheasants. 
 Eggs being provided, put them under a hen that 
 has kept the nest three or four days: and if you set 
 twr or three hens on the same day, you will have 
 the advantage of shifting the good eggs. The hens 
 having set their full time, such of the young jjhea- 
 sants as are already hatched, put in a basket, with 
 a piece of flatmel, till the hen has done hatching. 
 The brood, now come, put under a frame with a 
 net over it, and a p;ace for the hen, that she can- 
 not get to the young pheasants, but that they mav 
 go to her: and feed them with boile<l egg cut 
 small, boiled milk and bi'ead, alum curd, ants' 
 eggs, a little of each sort, and often. After 2 or .3 
 days they will be acquainted with the call of lUe 
 hen that hatched them, may have their liberty to 
 run on the grass-plat, or elsewhere, observing to 
 shift them with the sun and out of the cold winds: 
 they need not nave their liberty in the morning till 
 the sun is up; and they must be :hut in with the 
 hen in good time in the evening. You must be 
 very careful in order to guard against the distem- 
 per to which they are liable, in the choice of a sit- 
 uation for breeding the bii-ds up; where no poultry, 
 Mheasants, or turkeys, &c. have ever been kept; 
 such as the warm side of a field, orchard or plea- 
 sure ground, or garden, or even on a common, or 
 a good green la \e, under circumstances of this 
 kind; or by a wood side; but then it is proper for a 
 mati to keep with them under a temporary hovel, 
 and to have two or three dogs chained at a proper 
 distance, with a lamp or two at ninht. 
 
 The birds goiiig on as before mentioned, should 
 so continue till SepteP"- er, oi (if very early bredl. 
 
3>8 
 
 tlXlVTSUSAL RECEIPT BOOK. 
 
 ine middle ol Aiicr'i';t Before they besjin to shift Ij 
 'he lonp; featliers i-i the tail, tlievare to Ije simt tip |j 
 111 ihe basKet with the hen retjularlT eveiy iii;j;ht. || 
 For such yoiiiio; plieasanls as are chosen tor bret-ii- 
 iiig stock at liotue, and likewise to turn out it) llie 
 r')ilowinof spring, provide a new piece of groiiiul, 
 1 irge and roomy for two pens, where no pheasants 
 &C. ha»e been kept, and there i>ut the young birds 
 III as thev begin to shift their tails. Such of them 
 «s are intended to be turned out at a future tune, 
 or in another place, pia i.ito one pen netted over, 
 and leave their wings as thev are; and. those want- 
 ed for breeding put into the other \)en, cntting one 
 wing of each bird. The gold and silver phea- 
 sants pen earlier, or they «il! he oft'. Cut the 
 wing often; and when first peimetl teed all the 
 young birds with barley-meal, dougli, corn, plenty 
 of green turnips, and alum cifd, to m;<ke which, 
 take new milk, as much as the young birds ivpiire, 
 and boil it with a lump of alum, so as not lo make 
 (he curd hard and tough, but custardlike. 
 
 A little of this curd twice a day, and ants' eggs 
 aflei every lime tliey have had a sufficient quanti- 
 ty of the other food. If they do not eat heartily, 
 give them some ants' eggs to create an appetite, but 
 by no means in such abundance as lo be consider- 
 ed their food. 
 
 Not more than four hens should be allowed in 
 the pens to one cock. Never put more eggs un- 
 der a hen than she can well and closely cover; the 
 eggs being fresh and caretully preserved. Short 
 broods lo be joined and shifted to one hen; cjminon 
 tien pheasants in close pens, and wiili pknty ot co- 
 ver, will somelimesmaketlieir nestsaiidliatch their 
 own eggs: but they seldom succeed in rearing their 
 brood, being so naturally shy; whenct- sh;)uld this 
 method be desired, tliey must be left entirely to 
 themselves, asthey feel alarm even in buing looked 
 at. Eggs for selling are generally ready in A|>ril. 
 Period of incubation the same in ihe jjlieasaul as in 
 the common h'^1. Pneasants, like the pea-fowl, will 
 clear grounds of insects and reptiles, bul will spoil 
 all wall-trees within their reach, by pecking off 
 everv bud and leaf. I) 
 
 Strict cleanliness to be observed, the meat not ij 
 lo he tainteil with dung, and the water to be pure 
 and often renewed. Food for grown pheasants, 
 barley or wheal; generally the same as for other 
 poultry. In a cold spring, hemp seed, or other 
 warming seeds, are comforlable, and will forward 
 .he breeding slock. 
 
 To manage young cluckens. 
 
 The chickens first hatched, are lo be taken from 
 the hen, lest she be teinpted to leave her task un- 
 finished. They may be secured in a basket of 
 wool or soft hay, and kept in a moderate heat; if 
 ,he weather be cold, near the fire, l hey will reijuire 
 ■»o, food for 24 hours, should it be necessary lo 
 ^eep them so long from the hen. The wliole 
 jrood being hatched, place the hen under a coop 
 abroad, upon a dry spot, and, if possible, not with- 
 in reach of anollier hen, since tiie chickens will 
 mix, and the hens are apt to maim and destroy 
 those which do not belong to them. Nor should 
 they be placed near young fowls, which are likely 
 lo crush them, ueing always eager for their small 
 meat. 
 
 The first food should be split grits, afterwards 
 tail wheat; all watery food, soaked bread, or pota- 
 toes, being improper. Eggs boiled hard, or curd 
 eliopped smail, is very suitable as first food. 
 Their water should be pure, anJ often renewed, 
 and there are pans made in such forms, tli;>t ll.e ^ 
 thickens may drink wiliioul getting into the uatir, ^ 
 which, by welling their feet and feathers, numbs :; 
 and injures >,hem; a basin in the middle ot a pan ij 
 of water will answer the end; the water running jl 
 
 round it. There is no necessity for cooping Oi 
 the brood beyond two or three days; but they m-.w 
 be confined as occasion requires, or siitfered to 
 range, as the} are much beneliled by the foragin;^ 
 o[' it-p hen. They siionld not be let out too e<.rlv 
 in the morning, whilst the dew lies upon the 
 ground, nor !>e suffered to range over wet grass, 
 which is a common and fatal cause of disease in 
 fowls. Another caution rei|uisile is lo guiird them 
 against unfavourable changes of the weather, paili- 
 ciiiarly if rainy. Nearly all the diseases of fowK 
 arise from cold moisture. 
 
 For the period of the chickens quilting llie hen, 
 there is no general rule: when she liegiiis to roost, 
 if sufficiently forward, they will tollow her; if 
 otherwise, they should be secured in a proper 
 place, till the lime arrives when they are to asso- 
 ciate with the other young poultry, since the larger 
 are sure to overrun and drive from iheir food the 
 younger broods. 
 
 / hutch chickens in the Egyptian mode. 
 
 The miimals or ovens of Egypt are scarcely abo . e 
 nine feet in height, but tliey have an extent in 
 length and breadth which renders them remarka- 
 ble, and yet they are more so in their internal 
 structure. The centre of the building is a very 
 narrow gallery, usually about the width of three 
 feet, extending from one end of the buililing to the 
 other, ihe height of which is from eight to nine 
 feet; the structure for the most part of brick. The 
 entrance into the oven is through the gallery, whi-.i 
 commands the whole extent of it, and facilitates 
 the several operali ins that are necessary to keep 
 the eggs to the ptoper degree of heal. Tiie oven 
 has a door, not very «ide, and only as high as it 
 is broad; this door, and many others in use in the 
 manials, are commonly no more than round holes. 
 
 The gallery is a corridor; with this difference 
 from our coiuiikon corridors, which have only one 
 row of rooms, whereas that of the maiual has al- 
 wavs two rows of them on both sides; namely, one 
 on the ground flour, and another above. Every 
 one upon tiie ground floor has one above, perfectly 
 equal, both in length and breadth. The rooms ot 
 each row on the ground fioor, are all ^qual, in 
 length, breadth, and height. Ueaumur observes, 
 we know of no other rooms in the world, so low- 
 as these, being only three feel in height. Their 
 lireadlh, which is in the same direction with the 
 length of the gallery, is four or five feet; they are 
 very narrow in proportion lo their length, which 
 is 12 or 15 feet. 
 
 Every one of these rooms has its door or rounii 
 aperture, about a foot and a hrflf in diameter, open- 
 ing into the gallery, th nole being v.ide enough 
 fcr a man to" creep through. All the eggs lo bfc 
 hatched are first ranged in these moms. Four or 
 fivelhousaiu'. eggs are put into each of them. These 
 are the real ovens, so ihal the whole edifices, which 
 is denominated '\ chicken oven, is an assemblage 
 of many ovens set together, side by side, oiipositc 
 and over each oilier; and i:i the course of tiie pro- 
 cess a part of ihe eggs are wanned in the up[)ei 
 rooms, after having been previously in the lower. 
 
 Forty or fifty thousand eggs are hatciied at onc 
 or another extends the number to eight} ihoubann 
 The eggs are spread on mats, flocks or llax, in each 
 room upon the ground floor, where they contiaei 
 their first and general warmth, during a certain 
 number of days. 
 
 The heal of the air in the inferior rooms, and 
 consequently that of the eggs, would rise loan ex- 
 t.ssive degree, were the fire in the gutter inces- 
 smilly kept i^p. Tney keep it up only an hour ir. 
 the iiiDrning, and an hour at night, and they sl\le 
 these heatings the dinner and supper of the chick 
 ens: lliev receive, however, two more twals, tliat 
 
RURAL AND DOMESTIC ECONOMY. 
 
 35^ 
 
 is, luncheon and afternoon meal, the fire being 
 lio;htt-.l four times a day. 
 
 On tiie <!ay on wliich they cease to light the 
 fires, part of tlie egs;s of each inferior roooi are 
 tlways conveyed into the room above. The eggs 
 had been too much heaped in the former, and it is 
 now time to extend and give them more room. 
 
 The proper namt)er of eggs from each inferior 
 room having been removed into the room above, 
 all tlie apertures of the rooms and of the gallery 
 are closely and exactly stopped with bungs of tow, 
 e.\cepting, perhaps, half the apei-tures in the 
 arches or ceilings of the upper rooms; which are 
 left open in order to procure there a circulation of 
 air. This precaution is sufficient to preserve in 
 (he ovens, for many days togetii'-r, the temperature 
 which has been obtained; which indeed would be 
 the case with ovens upon so considerable a scale in 
 any country, more especially one so hot as Egypt. 
 'I'hree hundred and eighty-six ovens are kept in 
 Egypt annually, during four or six months, allow- 
 ing more time than is necessary to iiatch eight suc- 
 cessive broods of chickens, ducks, and turkey? 
 making on the whole yeai-ly, tliree thousand and 
 eighty-eigiit broods. The number in each hatch- 
 ing is not always equal, from the occasional difK- 
 culty of obtaining a sufp.cient number of eggs, 
 which may be stated at a medium between tiie two 
 extremes of forty and eighty thousand to each oven. 
 The overseer contracts to ret urn, in a living brood, 
 to his employer, two-thirds of the number of eggs 
 set in the ovens: all above being iiis own perquisite, 
 in addition to his salary forthe season, which is from 
 30 to 40 crowns, exclusive of his board. Accoi'd- 
 ing to report, the crop of pouUiy tiius artificially 
 raised in Egy[)t, was seldom, if ever, below that 
 ratio, making the enormous annual amount of nisie- 
 ty-two million six hundred and foi'ty thousand. 
 
 The chickens are not sold from the stove by tale, 
 but by the bushel, or basket full! 
 
 Excellent svbstUtite fur candles. 
 Procure meadow-rushes, such as they tie the 
 hop shoots to ttie poles with. Cut them wiien the)' 
 have attained their full substance, but are still 
 green. The rush, at this age, consists of a body 
 of ])itli, wi.U a green skin on it. Cut off both ends 
 of the rush, and leave the prime p-rt, which, on an 
 average, may be about a foot and a half long. Then 
 take oft'allthe gteen jkin "xcept for about a fifth part 
 of the way round the pith. 'I'hus it is a \>iece of 
 \)ith all but a little strip of skin in one part ali the 
 way up, which is necessary to hold the pith to- 
 gether. 
 
 The rushes being thus prepared, the grease is 
 melted, and put, in a melted state, into something 
 that is as long as the ruslies are. The rusiies are 
 put into the grease; soaked in it sufficientlv; then 
 taken out anil iaiu in a bit of b.'^rk, taken from a 
 young tree, so as not to be too large. Tiiis bark is 
 fixed up against the wall by a eou[)le of straps put 
 round it; and there it hangs for the purpose of hold- 
 ing the rushes. 
 
 The rushes are carried about in the hand; but 
 to sic by, to work by, or to go to bed by, tliey are 
 fixed in stands made for the purpose, some of 
 wliiiih are high, to stand on the ground, and some 
 low, to stand on a table. These stands have an 
 iron part somL-thing like a pair of pliers to hold tlie 
 rush in, and the rush is shifted foward from time 
 '.11 lime, as it burns down to tlie thing that holds it. 
 These rushes give a better light than a common 
 small dip candle; and they cost next to nothing, 
 tliiugb iht l:ibourer may, with lUem, have as much 
 (gilt as he pleases. 
 
 To cultiTate miistard. 
 A yard square of grotind, sown with common 
 'iiuslard, the crop of which, ground for use in a 
 
 little mustard-mill, as wanted, wou.ii save some 
 money, and probably save life. The mustari' 
 would look brown, instead of yellow; but the for» 
 mer c;)loui- is as goo<l as the latter; and, as to the 
 t.tste, the real mustard has certainly a much betlei 
 taste than that of the drugs and Hour which go un- 
 der tiie name of mustard. \.a\ any one trv it, and 
 he will never use the drugs again. The drugs, if 
 taken freely, leave a burning at the pit of the 
 stomach, which the real mustard iloes not. 
 'i'o aire herrings, {nlcliards, mackerel, sprals, Csfc 
 
 Resei'voirs of any size, vats, or casks, perfectl) 
 water-tight, should be about half filled with brine, 
 made by dissolving about 28 parts of solid salt in 
 T"-! of fresh water. The fish, as fresh as possible, 
 gutted or not, must be jilunged into this fully-satu- 
 rated brine in such quantity as nearly to fill the 
 reservoir; and, after remaining (juite immersed foi 
 five or six days, they will be fit to be packed at 
 usual, with large grained solid salt, and exporleil 
 to llie hottest climates. As brine is always weak- 
 est at the upper part, in order to keep it of a uni- 
 form saturation, a wooden lattice-work frame, ot 
 such size as to be easily let into the inside of the 
 reservoir, is sunk an inch or two under the surface 
 of the brine, for the purpose of susperuling upon i 
 lumps of 1 or 2 pounds, or larger, of solid salt 
 wliich efi'ectually saturates whatever moisture may 
 exude from the fish; and thus the brine will be 
 continued of the utmost strength, so long as any 
 part of the salt remains undissolved. The solid- 
 ity of the lumps atlmits of their being applied 
 several times, or whenever the reservoirs are re- 
 plenished with fisli; and the brine, although repeat, 
 edly used, does not putrify; nor do the fish, if kept 
 uiuler the surface, ever become rancid. 
 
 All provisions are best preserved by this method^ 
 especially bacon, which, when thus cured, is not 
 so liable to become rusty, as wiien done by the 
 usual method of rubbing with salt. 
 Portable ice-house. 
 
 Take an iron-iiound butt, or puncheon, and 
 knockout the head; then cut a very small hole in 
 the bottom, about the size of a wine-cork. Place 
 inside of it a wooden tub, shaped like a churn, 
 resting it upon two pieces of wood, which are to 
 raise itfrom touching the bottom. Fill the space 
 round the inner tub with pounded charcoal; and fit 
 to the tub a cover, with a convenient handle; hav- 
 ing inside one or two small hooks, on wliich the 
 bottles are to be hung, during the operation, i'late 
 on the lid a bag of pounded charcoal, about 2 feet 
 square; and over all, place another cover, which 
 must cover the head of the outer cask. 
 
 When the appar.atus is tiius prepar-'d, let it be 
 placed in a c(dd cellar, and buried in liie earth 
 above four-fiftiis of its height; but, though cold, 
 the cellar must be dry ; wet ground will not answer 
 and a sandy soil is the best. Fill the inner tub. or 
 nearly so, with pounded ice; or, if prepaiea iit 
 wii>ter, with s^now well pressed down, and the aj>- 
 paratuo will be complete. 
 
 Whenever it is wished to make ices, t;ike off the 
 upper cove'-, then the sack or bag of pounded char- 
 coal, and suspend the vessel containing the liquid 
 to be fiozeu to tiie hooks inside of the inner cover; 
 then close up the whole as before, for half an hour, 
 when the operation will be complete, provided 
 care be taken to exclude exiernal air. 
 
 'I'o produce ice for culinary pu-poses. 
 
 Fill a gallon stone bottle with hot S|)iiiig water, 
 leaving a youl a pint vacant, and put in 2 oz. of re- 
 fined nitre; the bottle must then be slopped verr 
 close, and let down into a deep well. Aliei' 3 or 
 four hours it will be completely frozen; but the 
 bottle must be broken to procure ihe ice. Jf the 
 bottle is moved up and down, so as to be some imei 
 
.360 
 
 imiVt^RSAL RECEIPT BOOK. 
 
 m and sometimes out o* the water, the consequent 
 evaporation will haster. the process. Tiie henliiig 
 of tlie water assists the subsequent congelHtinn; 
 »nd experience has proved, that liot water in win- 
 '.er will freeze more rapidly than cold water just 
 drawn from a sprin!». 
 
 Tc iiwke ice. 
 
 The following is a simple and speedy method of 
 congealing water: — 
 
 Into a metal vase half filled with water, pour 
 Tery gently an equal quantity of ether, so that no 
 mixture may take place of the two liquids. The 
 vase is placed under the recei\rr of an air-^jump, 
 which is so fixed upon its support as to renr.ain 
 quite steady when the air is pumped out. 
 
 At the first strokes of the piston, the ether be- 
 comes in a state of ebullition; it is evaporated to- 
 tally in less than a minute, and the water remains 
 converted into ice. 
 
 Y'o procure ice from a powder. 
 
 This is made by pulverizing and drying the 
 shivery fragments of porpliyritic trap, which will 
 absorb one-fifth of its own weight of water. Two 
 quarts of it, spread in a large dish, will, in a few 
 minutes, in an exhausted receiver, freeze half of 
 vhree quarters of a pound of water, in a cup of 
 porous earthen ware. After each process its power 
 will be restored hy drying it before a fire, or in the 
 sun; of course, ice may always be procured from 
 it in hot climates. Experiments tried with oat- 
 meal, have ])roduced equal results. 
 
 To char peats at the moss. 
 
 The best method of charring peats where they 
 are dirg, is — when tlie peats are properly dried, 
 wheel to the outside of the moss a single horse cart 
 load of them. Level a spot of ground, about 7 feet 
 in diameter, near to a di-ain, and drive a stake of 
 wood into the ground, about 5 feet long; roll some 
 dry heather or pol (tlie refuse of flax), round the 
 stake, and lay some also upon the ground where 
 the peats are to be placed; then set the peats upon 
 ■and all round the slake, inclining to the centre, 
 with a little dry heather or pol between each floor 
 -f peat, until near *.he top, or last course: then 
 ^^.y are laid in a horizontal direction; and the 
 .i,ack when finished, is in the form of a bee-hive. 
 The next operation is to set the stack on fire, 
 which is done at the bottom aH round; the fire will 
 soon run up the post in the centre; and when the 
 heather or pol is all consumed, the space forms a 
 chimney, and occasions the stack to burn regularly. 
 If the windward side should burn too fast, apply 
 some wet turf. When the peats are thought to be 
 sufficiently burnt, which is easily known from the 
 appearance of the smoke, apply wet turf and wa- 
 ter from the adjoining drain as fast as possible, un- 
 trl the whole be extinguished: — the charcoal may 
 be removed upon the following day. 
 
 'J'o char peats for family use. 
 
 When charcoal is required for cookery, or any 
 other purpose in the family, take a di^zen oi fit* -en 
 peats, and put them upon the top of the kitchen 
 fire, U[>or. edge; they will soon draw up the coal 
 fire, and become red in a short time. After being 
 turned about once or twice, and done with smoking, 
 they are charred, and may be removed to the stoves; 
 if more char is wanted, put on another supply of 
 peats. By tuHowing this plan, tlie kitchen fire is 
 kept up, and iius, with very little trouble, a sup- 
 \ily of the bt St charred peat is obtained, perfectly 
 free from smoke; and the vapour by no means so 
 noxious as charcoal made from wood, heats char- 
 ged in this way may be used in a chafer-, in any 
 room, or even in a nurserj', without any danger 
 arising from the vapour. It would also be found 
 ff.r- fit for the warming of beds; and much better 
 
 than live coals, which are, m general, used full of 
 sulphur, and smell all over the house. 
 
 Peats charred in a grate, and applied to the pur- 
 pose of charcoal immediately, without being ex- 
 tinguished, make the purest and best char, and 
 freest of smoke. When peats are charred in a 
 large quantity, and extinguished, any part of the 
 peat that is not thoroughly burnt in the heart, will 
 imbibe moisture; and, when used, will smoke, and 
 have a disagreeable smell, which would at once 
 hinder charred peat from being used in a gentle- 
 man's family. 
 
 To make a cheap fuel. 
 
 Mix coal, charcoal, or saw-dust, one part, sand 
 of any kinii, two parts, marl or clay, one part, in 
 quantity as thougSt proper. Make the mass up 
 wet, into balls of a convenient size; and when the 
 fire is sufllciently strong, place these balls, accord- 
 ing to its size, a little above the top bar; and ihey 
 will produce a heat considerably more intense than 
 common fuel; and insure a saving of one half the 
 quantity of coals. A fire then made up, will re- 
 ,uire no stirrins;, and will need no fresh food for 
 ten hours. 
 
 To clean water casks. 
 
 Scour the inside well out with Mater and sand 
 and afterwards, apply a quantity of charcoal dust; 
 another and better method is, to rinse them with 
 a pretty strong solution of oil of vitriol and water, 
 which will entirely deprive them of their foulness. 
 'J'o preserve eggs. 
 
 Ap])ly with a brush a solution of gum-arabic to 
 the shells, or immerse the eggs therein, let them 
 dry, and afterwards pack them in dry charcoal dust. 
 This prevents their being atfecled by any alter*- 
 tions of temperature. 
 
 Another method. 
 
 Mix together in a tub, or vessel, one bushel, 
 Winchester measure, of quick lime, thirty-two 
 ounces of salt, eight ounces of cream of tartar, 
 with as much water as will reduce the composition 
 to a sufficient consistence to float an e^^. Then 
 put, and keep the eggs therein, wliich will pre- 
 serve them perfectly sound for two years al least. 
 Ji subMtitte for milk and cream. 
 
 Heat up the whole of a fresh egg, in a basin, 
 and then pour boiling tea over it gradually, to pre- 
 vent its curdling. It is difficult from tlie taste to 
 distinguish the composition from rich cream. 
 To cure butter. 
 
 Take two parts of the best common salt, one 
 part of sugar, and one part of salt-petre; beat them 
 up and blend the whole together. Take one ounce 
 of this composition, for every sixteen ounces of 
 butter, wotk it well into the mass, and close it up 
 for use. 
 
 Butter cured this way, appears of a rich luar- 
 rowy consistence, and fine colour, and never ac- 
 quires a brittle hartiness, nor tastes salt. It will 
 likewise keep good three years, only observing, 
 that it must stand three weeks or a month, beforf 
 it is used. 
 'J'o remove the ttimip flavour from milk arid butter 
 
 Dissolve a little nitre in spring water, which 
 keep in a bottle, and p'lt a small tea-cupful intt 
 eight gallons of milk, when warm from the cow. 
 'J'o make butter, Dumbarton method. 
 
 First scald the churn with boiling water to en- 
 sure cleanliness, then, having put in the cream, 
 work it till ttie butter is separated from the milk, 
 and put the former into a clean vessel. Next 
 draw a corn sickle several *iraes cross ways through 
 it, for the piu'\)0se of extracting any hairs or su 
 perHuities which may adhere ti it. I^-t the but- 
 ter be put into spring water during this operation; 
 which will prevent its turning soft; and wliicL will 
 
RURAV. AM3 DOMBSTIC ECONOMY. 
 
 3G\ 
 
 clear it likewise from any remnaivts of milk. 
 Next mix witl. every stone of butter, ten ounces 
 rff salt. Incorporale it well, otherwise the butter 
 will not keep. In May ami June, each stone (if 
 butler will take one ounce iriore of salt, but after 
 the miiMIe of Auffust, one ounce less will suffice. 
 When made, put it into a well-seasoned kit, and 
 shake a handful of salt on the top, which will pre- 
 serve it troin moulijiiiess. In this way continue 
 to make and s:dt the butter, plicinn; one iT>ake upon 
 the otlu-r, until the kit is tull. Observe that the 
 kit does not leak, as the li(|Uor oozing through 
 would occasion the butter to spoil. 
 
 I'o make Cheshire cheese. 
 
 it i« necessary in making the best cheese to put 
 m the new milk without skimming, and if any 
 overnight's milk be mixeil with it, it must he 
 brongbt to the same natural warmth; into this put 
 as much rennet as is just sufficient to come to the 
 oiinl, and no more; for on this just proportion the 
 mildness of the cheese is said to depend, a piece 
 dried of the size of a worn sixpence, and put into 
 a tea-cuiiful of water with a little salt, about twelve 
 hours before it is wanted, ii sufficient for 18 gal- 
 lons of milk. The cui-il is next broken down, 
 and, when .separated from the whey, is put into a 
 theese vat, and pressed very drv; it is next broken 
 v'ery small by squeezing it with the hands. New 
 curd is mixed with about half its quantity of yes- 
 tenlay's, and which has been kept for that pm-pose. 
 When the curds have been thus mixed, well press- 
 ?«1 and closed with the hands in a cheese-val, till 
 /ley I'.ecome one solid lump, it is put into a press 
 for f»ur or five hours, then taken out of the cheese- 
 vat and turned, by means of a cloth put into the 
 same tor this purpose, and again put into the press 
 for the night. It is then taken out, well salted, 
 and put into the press again till morning, when it 
 is taken out and laid upon a flag or board till the 
 salt is (^ 'te melted, then it is wiped, put into a 
 diy room, and turned every day, till it becomes 
 dry enough for the market. 
 
 To correct damaged grain. 
 
 Put the iTijured article into an oven, from which 
 .le bread has been just drawn. Sprea<i it in a bed, 
 of from three to four inches in thickness, and stir 
 it frequently with a shovel or rake, to facilitate the 
 disei' agement of the vapour. In ten or fifteen 
 minutes, according to its humidity, withdraw it; 
 when perfectly cool and aired, it will be restored 
 to its wholesome qualities. 
 
 Another method. 
 
 Musty grain, totally unfit for use, and which can 
 scarcely be ground, may be rendered perfectly 
 sweet and sound by simply immersing it in boiling 
 water, and letting it remain till the water becomes 
 cold. I'lie quantity of water must be double that 
 of the corn to be purified. The musty quality 
 rarely penetrates through the husk of the wheat; 
 and in the very worst cases, it does not extend 
 through the amylaceous matter which lies imme- 
 diately under the skin. In the hot water, all the 
 decayed or rotten grains swim on the surface, so 
 that the i-emaining wheal is effectually cleaned i'rom 
 'dl iini)urities, without any material loss. It is 
 jfter wards to be dried, stirring it occasionally on 
 tiie kiln. 
 
 To improve ne~u> seconds Jlour of bad quality. 
 
 Mix common carbonate of magnesia well, in 
 proportions of from '20 to 40 grains to a pound of 
 flour; calcined magnesia will improve the bread, 
 but not nearly to the same extent as the carbonate. 
 It will inijirove the ' olour oi bread made from new 
 seconds flour, while it impairs the colour of "bread 
 t;'oni fine old and neu flour. 
 
 7'c preseme flour. 
 
 Attach a number of lofts to eveiy mill, so that 
 2V 
 
 the flour, in place of being thrust into sacks, the 
 moment it escapes from the fi'iction of the stones, 
 may be taken up by the machinery, and spread out 
 ' to cool in the most caivfiil ma'-ner. The violent 
 friction if the sto"es necessarily creates a great 
 heat and steam; and if flour is thrust in'o sacks in 
 this state, a chemical action will make it moist, 
 soft, and clammy. 
 
 To pre.terx-e -zvhe'H. 
 
 Kiln diyitand (ml it in cubical cases of eartheit- 
 ware, glazed on the outside, and filled full as ()0S- 
 sible; cover them by a piece of the same ware 
 made to fit close, and secured with a mixture of 
 pitch, tar, and hemp cloth, till the whole be made 
 air tight. A case of this kind might be madt 
 which would hold four bushels or a quarter of 
 wheat. 
 
 'I'd correct moist jlmir. 
 
 In preparing the dough, let one-third of thefloui 
 be kept unmixed, till the dough begins to rise, 
 then add a little of the flour, anil wln-n it rises 
 again, add a little more, and so on for four or five 
 hours, till the whole of the flour is used. In this 
 manner the mixture, which occasions a glistening 
 appearance in the dough, will be taken up, and the 
 bread, as is already mentioned, will be highly im- 
 proved. 
 
 To remove files from rooms. 
 
 Take half a tea-spoonful of black pepper, in 
 powder, one tea-spoonful of brown suga-, and one 
 table-spoonful of cream; mix them ivelt together, 
 and place them in the room, on a plate where thfe 
 flies are troublesome, and they will soon disajipeai". 
 'I'o make excellent bread. 
 
 Mix seven pounds of best flour, with three 
 pounds of pared boiled potatoes. .Steam off the 
 water, and leave them a few minutes on the fire, 
 mash them fine, and mix them whilst quite warm 
 in the flour, with a spooid'ul or more of salt. Put 
 a quart of water, milk warm, with three large 
 spoonsful of yeast, gradually to the potatoes and 
 flour. Work it well into :t smooth dough, and let 
 it remain four hours before it is baked. 
 To make bread ivith a very sma.l quantity of yeast. 
 
 Put one bushel ot flour into the trough, mix 
 three quarters of a pint of warm water, and one 
 tea-spoonful of thick yeast well together; pour a 
 small quantity in a hole made in the centre of the 
 flour large enough to contain two g. lions of water; 
 then stir with a stick, aliout two feet long, son\e 
 of the flour, until it is as thick as pudding" batter. 
 Strew some of the dry flour over it, and let it rest 
 for an hour, then pour about a quart more water, 
 and having stirred it as before, leave it for two 
 liours, and then add a gallon more of warm water. 
 Stir in the flour again, and in about four hours 
 more, n.ix up the dough, and cover it warm; in 
 about four hours more you nuiy put it in the oven, 
 and as light bread will be obtained as though a pint 
 ot yeast had been used. 
 
 To prepare bread in the method of the London 
 bakers. 
 
 Sift a sack of flour iato the kneading trough; 
 add six p lunds of salt, and IWxj pounds of alum, 
 dissolve them se()arately in a paleful of water 
 (cooled to 90 degrees Fahr. ) with two quarts of 
 yeast. Stir it well, and strain it through a cliAh 
 or sieve; afterwards mix it with the flour into a 
 dough, next cover it up v, ith cloths and sliut down 
 the trough lid close to retain the heat. In two 
 hours more, mix in another pailful ot warm water 
 with the sponge, and again cover it up for two 
 hours. After ibis knead it for more than an hour, 
 with three pailsful of warm water. Return the 
 dough to the trough, sprinkle it with dry flour, and 
 in tour hours' time, knead it well for "about hall" 
 an hour, when it will be fit to mould into loaves. 
 
 12 .F 
 
36? 
 
 XmrVERSAL RECEIPT BOOK. 
 
 To p^'epare household Weed. 
 Mix four ounces of salt, three quarts of water, 
 B pint of yeast, and a peck of s'.conds flour, in a 
 croiigh; \vlien properly fermented, knead aiid di- 
 vide it into loaves. Sometime: a portion of rye- 
 meal, rice, flour, or ijoiled potatoes, are mixed 
 with the flour previous to the kneading, the two 
 former serve to bind the bread, the latter cause it 
 to be open and spongy. 
 
 To produce one-third 7nore bread from a given 
 quantity of corn. 
 Buil a bushel of the coarsest bran, in seven gal- 
 ons of water for one hour, keep stirring it, that 
 it mar not slick to the bottom, then punr it oft' 
 into a trough, or tub full of holes, over which lay 
 a coarse cloili or sieve. On the top of the whole 
 put a wooden cover, with a weight sufiiciently 
 heavy to press out the liquor from the bran, which 
 will sink to the bottom of the tub in a thick pulp. 
 This li(|Uor will contain the essential oil of the 
 corn, and when kneaded in with a proper propcr- 
 tion of flour, it will yield one-tliird more than the 
 same quantity would, made with water in the usual 
 way. 
 
 To make Frejich bread. 
 Put a pint of milk into three quarts of water. 
 In winter let it be scalding hot, but, in summer, 
 little more than milk-warm: put in salt sufficient. 
 Take a pint and a half of good ale yeast, free from 
 bitterness, and lay it in a gallon of water the night 
 before. Pour oft" the yeast into the milk and water, 
 and then break in rather more than a quarler of a 
 pound of butter. Work it well till it is dissolved; 
 then beat up two eggs in a basin, and Ftir them in. 
 Mix about a peck and half of flour with the liquor, 
 and, in winter, make the dough pretty stiff", but 
 more slack in summer; mix it well, and the less 
 it is worked the better. Stir the liquor into flour, 
 as for pie-crust, and after thv dough is made, co- 
 ver it with a cloth, and let it lie to rise, while the 
 oven is heating. When the loaves have lain in a 
 quick o\en about a qua-ter of an hour, turn them 
 on the other side for about a quarter of an hour 
 longer. 'I'hen take them out, and chip them with 
 a knife, which will make tnem look spongy, and 
 of a fine yellow, whereas rasping takes oft" this 
 fine colour, and renders their look less inviting. 
 To make -wholesome mixed bread. 
 Take of rice 3 lbs.; boil it in a sufficient quan- 
 tity of wafer till reduced to a soft pulp, then rub 
 it "with 6 lbs. of mealy potatoes, cooked by steam, 
 and, when well blended, add 6 lbs. of flour; make 
 the whole into a dough with water, aud ferment 
 with yeast, in the usual manner. 
 
 To make bran bread. 
 To four pounds ol best household flour, put two 
 table-spoonsful of small beer yeast, and a half pint 
 of warm water; let it stand two houi-s in a warm 
 placL-. Add half a pound of bran, and a tea-spoon- 
 ful of salt; make the dough with skim milk or 
 warm water; co\er it up, and let it stand an hour. 
 Put the loaves into warm dishes, and let them 
 Stand 20 raiuules before ihev go into the oven. 
 J^nothei method. 
 Mix with half a peck of flour, containing the 
 whole of the bran, a quarter of a pint ot small 
 beeryoast, and a ijuart of lukewarm water; stir it 
 well with a wooden spoon until it becomes a thick 
 batter, ihen put a napkin over the dough, and set 
 t about three feet from the fire, until it rises well. 
 A*l, if re(|uisite, a little more warm water, strew 
 over it a table-spoonful of salt, and make the whole 
 into a stiff" paste. Put it to the fire, and when it 
 ■^ses, again knead it into the dough. If baked in 
 <in.4, the loaves will be improved. 
 
 T" make ieaven bread. 
 Take ab ;ut two pounds of dough of th" last 
 
 making, which has bee;i raised by barm • keep it 
 in a wooden vessel, co\ered well with flour. This 
 will become leaven when sufficiently sour. Work 
 this (luantity into a peck of flour with warm water. 
 Cover the dough close with a cloth, or flannel, anil 
 keep it in a warm place; further mix it next mori>- 
 in with two or three bushels of flour, mixed up 
 with warm water and a little salt. When the 
 dough is thoroughl)' made, coyer it as before. As 
 soon as it rises, knead it well into loaves. Ob- 
 serve in this process, that the more leavi n is put to 
 the flour, the lighter the bread will be, and the 
 fresher the leaven, the less sour it will taste. 
 
 To make four quavteni loaves for family use. 
 
 Procure a peck of flour, with which mix a hand- 
 ful of salt to three quarts of water, and add half a 
 pirt of good fresh yeast. Work the whole well 
 together, and set it to rise at a moderate dis'ance 
 from the fire, from two to three hours. Then di- 
 vide it into four equal parts, put it into tins, and 
 send it to the baker's. 
 
 The Lonilon bakers, to give their flour a facti- 
 tious whiteness, boil alum in the water; but such 
 means will not be resorted to in any private fa- 
 mily. 
 
 To make cheap bread. 
 
 Take pumpkins, and boil them in water until it 
 is quite thick, and, with the decoction mix flour so 
 as to make dough. This makes an excellent 
 bread. The proportion is increased at least one 
 fourth, and it keeps good a length of time. 
 Another method. 
 
 Birkenmayer, a brewer of Constance, has suc- 
 ceeded in manut"acturing breail from the farina- 
 ceous residue of beer. Ten pounds of this Sj)ecie3 
 of paste, one pound of yeast, five pounds of ordi- 
 nary meal, and a handful of salt, produce X'Z pounds 
 of black bread, both savoury and nourishing. 
 To make bread of Iceland moss undjiour. 
 
 This vegetable may be used alone, or ■ ith flour 
 in the making of bread. Boil seven ]>ounds of li- 
 chen meal in 100 pints of water; and afterwards 
 mix the same with 69 lbs. of flour, and when bak- 
 ed, the product will be 160 lbs. of good house- 
 hold bread. Whereas, without this addition, the 
 flour would not produce moi-e than 79 lbs. of breaiL 
 To prepare it, use 1 lb. of lichen meal in the form 
 of paste, to about 3 j lbs. of flour. 
 
 To make bread on JSlr CobbeCs plan. 
 
 Suppose the quantity be a bushel of fluur. Put 
 this flour into a trough that ])eople have for the 
 purpose, or, it may be in a clean smooth tub of 
 any shape, if not too deep, and sufficiei:tly large. 
 Make a pretty deep hole in the middle of this heap 
 of flour. Take (for a bushel) a pint of good fresh 
 yeast, mix it and stir it well up in a pint of 
 soft water milk-warm. Pour this into the hole in 
 the heap of flour. Then take a spoon and work 
 it round the outside of this body of moisture, so 
 as to bring into it by degrees flour enough to make 
 it form a thin batter, which must be .'^tirre(l about 
 well for a minute or two. Then take a handful 
 of flour and scatter it thinly over the head of this 
 batter, so as to hide it. Then cover the whole 
 over with a cloth to keep it warm; and tliis cover- 
 ing, as well as tlie situation of the trough, as to 
 dibtance from the fire, must depend on the natuit 
 of the place and state of the weather, as to heat 
 and cold. When the batter has risen enough U> 
 make cracks in the Hour, begin to form the « hole 
 mass into dougli, thus: begin romul the hole con- 
 taining the batter, working the flour into the bat- 
 ter, and pouring mi as it is wanted to make tire 
 flour mix with the batter, soft waler, milk-warm, 
 or milk. Before beginning this, scatter the salt 
 over the heap, at the rate of half a pound to a bush- 
 el of flour. When the whole is sufiiciently moisi 
 
RURAL AISD x)OMESTlC ECONOMY. 
 
 se; 
 
 .'jiead it \ceM. Fliis is a grand part of the busi- 
 ness; for, unless the dougli he well worked, there 
 will he little round lumps of flniir in the loaves; 
 and besides the ori^iiiil batter, which is to fjive 
 fermentation to the whole, will Dot be didy nuKcd. 
 ft must be rolled over, pressed out, folded up, and 
 pressed out again, (uiiil it be compli-tely mixed, 
 and formed into a stiff and tough dough. 
 
 When the dough is made, it is to be formed into 
 ) lump in the middle of the trough, and, with a 
 (iltle dry flour thinly scattered jver it, covered | 
 over again to be kept warm an<l to ferment; and 
 in this slate, if all be done rightly, it will not have 
 to remain more than about 15 or 20 minutes. 
 
 The oven should be hot by the time that the 
 dougli has remained in the lump about 20 minutes. 
 NVheii bolh are ready, take out the fire and wipe 
 the oven clean, and at nearly the same moment, 
 take the dough out upon the lid of tiie baking 
 Irfiugh, or some proper place, cut it uj) into pieces 
 and make it up into loaves, kneading it again in 
 these separate parcels: shaking a little flour over 
 the board, to prevent the dough adhering to it. 
 The loaves should be put into the oven as (juickly 
 as possible after Ihev are formed; when in, the 
 oven lid or door sbovdd be fastened up very close- 
 ly; and, if all be properly managed, lotives, of 
 »bout the size of C|uurti-rn loaves, will be sufficient- 
 ly baked in about 2 hours. But they usually take 
 Jown the lid, and look at the bread, in or<ler to see 
 40W it is going on. 
 
 To detect adulteration in bread. 
 
 Run into the crumb of a loaf, one ilay old, the 
 )lade of a knife considerably healeii; and if adul- 
 erated with alum, it wiil show its unwholesome 
 ^dherences on the surface: and it may he further 
 detected by the smell. Bone-dust or plaster of 
 Paris may be discovered, bv slicing the soft i)ait 
 of a loaf thin, and soaking it in i large quantity 
 of water in an earthen vessel, placed over a slow 
 fire three or four hours. Then having poured ofl" 
 the water and pap, the obnoxious matter will be 
 found at the bottom. 
 
 To presei^e houses from vermin. 
 Bugs, in particular, may readily be deslrojed by 
 dissohing half a drachm of corrosive sublimate in 
 a quarter of an ounce of spirit of salts, mixing it 
 with one (juart of spirit of turpentine. Shake 
 these well together, dip a brush in it, and wash 
 those places where bugs are su[)posed to resort: 
 tills will remove them to a greater certainty than 
 auv other mode now practised. jj 
 
 MANAGEMENT OF BEES. 
 
 7'o tvork bees in glass hives. 
 
 reproduce the finest virgin honey, without the 
 ?ruel practice of destroying the bees, and having 
 the opportunity of seeing them at their labours, a 
 double -topped straw hive has been invented by Mr 
 John Molton, and is so constructed as to support 
 four glasses; which may be removed with safety, 
 end the bees kejit warmer and more secure than 
 in any other hives. 
 
 Hive a swarm in the lower part of the hive in 
 Oie usual way. f" i,e board at the top must be 
 lept close by taking care to secure the openings; 
 this is done by turning the top board by means of a 
 thumb screw, so that when first hived, the holes 
 nf both boards shall not correspond, and by thus 
 turning the upper board, it will prevent the bees 
 from passing through, while hiving. At night, 
 oring the hive into the bee house, or where it is 
 intended to stand; in about two flays afttr place on 
 tJie glasses, (which should be clean) over tlieir re- 
 r-ective o^ienii s;a, "nd stop them ruuiiuJ wiiJi mor- 
 
 tar: after which, turn the board to admit tlie bees 
 to ascend for the purpose of working, cover tm.- 
 glasses wilii the small upp ;• hive, and do not lonk 
 at them for a few days. Indeed, nothing will then 
 be iHcessarv, lint to ascertain when they are filled, 
 which is known by the cell being sealed over, which 
 may be expected in about 20 days after a swarn) 
 has been hived. 
 
 When the honey is to be taken, and all the 
 glasses removed, it will be requisite first to turn 
 the board to exclude the bees; tlien with a thin 
 knife loosen them from the adapter; leave them 
 thus for about an hour; then cai'ry the glasses in- 
 verted a short distance from the hive into the slu^de; 
 or raise the glasses witi. a small «edge, and what 
 few bees remain will reaiiily leave and return to 
 their original hive. This, if effected early in the 
 season, will afford the opportunity of immediately 
 replacing the same, or another set of glasses to be 
 again f 'ed. 
 
 Observe, if wanted at any time to take only 
 one or two of the glasses with honey, do not turn 
 the board; as by so doing the combs are disunited, 
 and the bees tliemselves will then empty the re- 
 maining glasses (although afterwards re-fill them, 
 which might occasion a loss of time in the best 
 part of the season for working); to simplify which, 
 only loosen such glasses as are wislied to be re- 
 moved, with a thin knife, set them on a divider, 
 and replace others in their stead. The middle of 
 a tine day is the best lime to remove glasses. 
 
 It will not be advisable to take any honey fronn 
 the hive after tlie end of July, as the remaining 
 part of the season m;:;;ht iK-t prove favourable to 
 their gathering enough for their winter sup[)ort; 
 therefore, it will be necessary, about this time, or 
 early in August, to remove all the glasses and turn 
 the board, to finally shut them up. 
 
 Those glasses, only partly filled with conibs, 
 should be carefully set aside, to be placed on again 
 the follo\ying April; if, however, the stock will 
 require feeding, leave one or more of the glasses 
 with honey for that purpose, which is by far tl« 
 best mode. 
 
 Thus much for the swarm which is left ti., the 
 following April — the time to commence again 
 working the glasses, as hives are now full of combs 
 and brood, should the season jirove favouraule, 
 work the glasses twice or more, and ecjual success 
 will attend every subsequent corresiionding year; 
 but the first season a swarm cannot be expected to 
 fill the glasses more than once, wi.ich will produce 
 8 pounds of the finest honey. — This method of 
 management will not prevent the bees from swarm- 
 ing. 
 
 The honey thus obtained, being fresh from the 
 hive, will be of the finest quality, pure, perfectly 
 free from the young brood, of remarkably fine 
 tragrance, clear in coloui, and very far superior to 
 any produced from common hives; it may also be 
 taken at pleasure without injury to the bees — espe- 
 cially without being obliged to resort at any time 
 to the painful and execrable process of smothering 
 these industrious and valuable insects. 
 To work bees in straw liives. 
 
 The double cottage straw hive will answer many 
 purposes in the keepii% of bees, as either a glass 
 or a small straw hive may be worked on the top of 
 it, which gives it an advantage over the common 
 hive, although the method of ra; oageinent is sim- 
 ple, and the price easy. 
 
 Prepare this hive for a swarm by spreading mor- 
 tar round the crown of it, to carry the adapter to 
 sujiport a glass or small straw hive, as it may be 
 worked with either. Hive the swarm as usual, 
 taking care to secure the opeidng at the top; aff*" 
 removing it to its ^pi* vflte'*, place, let the. swan- 
 
36', 
 
 UNn^RSAL RECEIPT BOOK. 
 
 work f^r ten ••'^vs, 'ixii clear the ci^jtning at top, 
 end affix oil eithe. n glass or a small straw hive — 
 me bees will then asc^-nd for workin;^. Stop the 
 npper hive round with mortar to the adapter, and 
 darken it with a coniinon liive: in the course of 
 from fifteen to twenty days examine it, and if full, 
 take the Ivmev as here directed: — pass a knife or 
 wire between the adapter and small hive to sepa- 
 rate the corr.hs; after which remove the small liive 
 of honey on a divider (a brass plate about twelve 
 inches square); it will then be immediately neces- 
 sary to place a small hive on the adapter, or stop 
 the opening; till another hive is to be worked. 
 Carry the small hive now on the divider a short dis- 
 tance away, or rather invo a darkened room; invert 
 it, and jilace over it a small empty hive of the same 
 size; keep them steady, and, by tapping round 
 (he bottom hive, the bees, in a few minutes, will 
 ascend to the hive above; carry them to within 
 about two yards of their original stock, shuKe them 
 out, and they will enter again as usual. 
 To tvork bees in a box hive. 
 
 This elegant b ix hive consists of three divisions, 
 and is so ingeninuslj' constructed, that the finest 
 honey may be taken without destroying the bees; 
 work a glass hive on the top, and inspect the whole 
 of their curious and interesting labours without 
 disturbing them. 
 
 When a swarm is placed in this hive, shut the 
 slider of the adapter; tie a small cord round to se- 
 cure the parts; hive the swarm in the usual man- 
 ner; at night bring it into the bee-house, or place 
 appointed; open the entrance at bottom and remove 
 ;he cord; if a glass hive 'S worked on the top, 
 place it on the same evening, stop it round, then 
 draw back the slider to clear the grate, leave it a 
 few minutes, and tile bees will ascend for working. 
 Then raise the two upper divisions to be able to 
 remove the bottom division, anil by the compres- 
 sion the bees are obliged to work in the glass hive, 
 which should be darkened with its proper cover, 
 ind left for a few days without being looked at; it 
 will be necessary to replace the unemployed divi- 
 sion at the bottom four or five days previous to the 
 removal of the glass of honey: in removing which 
 shut the nlider and leave it in this state for one 
 hour; then follow those plain directions laid down 
 foi- the removal of glass hives. 
 
 If more honev is wanted from this hive than the 
 glass aftords, examine the divisions early in Sep- 
 tember; if the hree are full, viz. the two upper 
 hives of honej' and the bottom of combs; and not 
 otherwise, proceed to remove the fillets of the top 
 divisicm, and pass the brass divider between those 
 parts, where i.: should remain for nn hour; then 
 raise the division with a wedge, and drawback the 
 slider of the adapter to let the bees out, and when 
 dear, which will be in a few minutes, remove this 
 division and place the aaapter to the next division, 
 and by withdrawing the divider it will fit close 
 down; when the combs of honey are taken out 
 from this division, it should be replaced at the bot- 
 tom; consequentlv, every year, or once in two 
 Years, gives tlieni, as it were, a fi-esh division, or 
 part of a hive to rebuild in, which keeps the bees 
 constantly at work, and the^ombs in a good slate 
 of preservation. ' 
 
 To "work bees in a hexagon box hive anil straw 
 hive. 
 
 This box hive is admirably constructed with sli- 
 der and grating, having large glass windows, and 
 supporting a glass hive on the lop, that, when well 
 supplied with bees, it aftords the pleasing o])portu- 
 .liiy L.f viewing the progress of iheir labours, and 
 exhiliits a vwy interesting and beautiful appear- 
 »nce. 
 
 To hive a swarm, it is only necessarj' to slmt tho 
 slider over the grating, and then proceed as bef'ire 
 directed. (When a glass hive is to be worked, foN 
 low the iiistrnc-tions given with the supei'ior bf>x 
 hive.) This hive is the best calculated to work 
 bees from other hives, especiallv when they are in 
 a state of decav, particnhitly the common hive — it 
 is effected merelv bv withdrawing the slider clear 
 of the grate, and placing the common hive over it 
 in the evening, taking care to stop the entrance nf 
 the former wiin mortar. The beef will of course 
 then enter at bottom, and when they have worked tlse 
 bottom hive nearly ful., which is ascertained bv 
 means nf the windows, carefully lift them up, and 
 place under them another hexagon hive; conse- 
 quently, this colony consists of three hives, and it 
 will not be safe to remove tlie U[)per hive, unless 
 the bees have worked combs into the bottom hive, 
 which, if effected at the end of the season, the 
 common hive mav be safelv taken with its contents. 
 To -work bees in the common hive. 
 
 This hive being in such general use in this conn- 
 try for many Years, requires but little observation, 
 I except on some essential points; which, to benefit 
 i the cultivator, ought to be attended to. First, care . 
 I should be taken to have the hive made of clean 
 and good straw, and manufactured of a suitable 
 thickness. Some hives are so thin and loose, as 
 to require manv davs of the most valuable time of 
 the swarm to render the hive fit for their use. 
 
 Secondly, a hive should be chosen in proportion 
 to the size of the swarm; and when a g/od hive is 
 obtained, and a swarm [)lace(l in it, which should 
 fill it to witliin a rim or two of the bottom, shel- 
 ter it frotn cold winds and rain; for, if once the 
 wet penetrates a hive, it affects the combs, and the 
 bees, getting a distaste for their home, will work 
 very slowly, and often desert it altogether; where- 
 as, if they have a hive to their liking, leave them 
 unmolested, and they will soon furnish it with 
 combs and honey. It is not material in w hat as- 
 pect the stock stands, provided the sun shines on 
 the hive once in the course of the day. Well peo- 
 [)led hives, kept drv, will thrive in most situations. 
 
 One of those fatal accidents to whieii this hive is 
 subject, occurs, through covering it with a hackle or 
 turt, by which their great enemy, the nwiuse, is 
 enticed, who will make a nest on the lop, and ulti- 
 mately eat its wtv througli the crown of the hive, 
 and destroy both combs and bees. 
 
 About August the robbing commences by bees 
 and wasps, which is but little regarded; an im- 
 portant benefit will be derived by destroying tlie 
 queen wasp, seen about April, which is liie mo- 
 ther of thousands; much therefore depends on tl*e 
 preservation of those hives which aie to stand tlie 
 winter. To protect them, a|)ply the guard invent- 
 ed by Mr Espinasse, which is calculated to prove 
 highly beneficial in its eft'ects. 
 
 In September, attention sh* uld be directed tc 
 weigh the stocks; none of those of less than from 
 l."; to 20 lbs. in weight can safely be relied on to 
 stand the winter, without feeding; and stop all 
 hives down to the board with mortar. 
 To establish an apiary. 
 
 The best time to establish an apiary is about 
 February, as the stocks have passed through the 
 winter in safety — the combs are then empty of 
 brood, light of honey, and the removal safe and 
 easy. Stocks should be selected by a competent 
 judge, as the weight alone cannot always be re- 
 lied on; but such as weigh 12 lbs. and upwards — 
 'j the number of bees must also be observed, and 
 
 I that they are well combed to near the bottom — 
 I! these may be safely chosen. 
 
 II When they are brought home set them ip tli* 
 
RURAL AND DOMESTIC ECOXOMV. 
 
 ie 
 
 l»ee-lionse, being pai ticnlarly careful to keep tliem 
 dry. The next day, plaster the hive to the board, 
 leavina; an entrance the size of the little finger. 
 
 If this season lias passed, jjurehase the fii-st and 
 earh swarms; for late ones or casts are not worth 
 keeping, unless two or three have been united. 
 
 To remove stocks, the evening is the best time; 
 .he "" should be raised by wedges some hours 
 previuu., '.,'-■ «s the floor be also moveable with 
 the hive — otherwise, many bees will remain on 
 the floor at t!ie time, and prove very troublesome. 
 Kut when the door is moveable, plaster the iiive 
 with mortar to the board; pin a card [iierced with 
 holes hel'i:re tlie entrance, securing the hive to the 
 bo'ird firmly; in tliis way it would travel any dis- 
 •ance. 
 
 Swarms purchased should be brought home the 
 game evening; for if delayed for a <lay or two, 
 "sombs will be worked, and subject to be broken in 
 removing. 
 
 7'(9 atllivate bee-Jtoxoers. 
 
 Bees are most fond of those places where their 
 favourite flowers are to be found; .nerefore bee- 
 keepers should encourage tlie growth of such 
 shrubs and flowers as are known to supply honey 
 and wa.'c in tlie greatest abundance; in most situa- 
 tions bees do not fly far for food, generally not 
 more than half a mile; they may be observed to 
 return with great precipitation to the hive when 
 rain or a storm approaches. The following are the 
 most favourable for pasturage, and those which 
 blossom early are the most desirable: 
 
 Shrubs, &c. Flowers. 
 
 Sallow, or the gray wil- Mignonette. 
 
 low. 
 Rosemary. 
 Barberry-trf;e. 
 Gooseberry. 
 Raspberry. 
 Apricot and all o'.her 
 
 fruit-trees. 
 Lime-trees. 
 Furze. 
 Broom. 
 Heath. 
 
 Lemon thyme. 
 
 Garden and wild thvrae. 
 
 Borage. 
 
 Winter savory. 
 
 Hyssop. 
 
 Mustard. "^ , 
 
 when 
 
 Meft for 
 
 White clover. J 
 Scarlet and other beans 
 when in bloom. 
 
 Turnips. 
 Cabbasre. 
 
 Mignonette, borage, and lemon thyme are the 
 principal, as they continue very long in bloom, and 
 srfibrd the finest honey. Rosemary is also a great 
 favourite, but seldom supplies much honey in this 
 country, unless the weather proves very hot and 
 dry when it is in blossom, yet it is worth cultivat- 
 ing, especially in a southern aspect, being one ^f 
 the principal aromatic plants from which the bees 
 in the neighbourhood of Narbonne collect their 
 honey, « hich is esteemed the finest in Europe. 
 Fields of beans, while clover, and buck wheat, are 
 ul' great benefit. Rivers or streams of water are 
 hIso very beneficial, as bees make use of a great 
 <leal of water. 
 
 7'o sruarm bees. 
 
 Svfarming depends on the increase of bees, and 
 H queen being ready to lead them. Their breiid- 
 ing begins sooner or later, according to the for- 
 wardness of the spring, the fruMYilness of the 
 queen, and the populousness of the hive. When 
 bees carry in farina or pellets on their thighs, it 
 denotes they tiave commenced breeding, which 
 may be as early as February, and not finish till 
 October; and when their numbers are much in- 
 creased thi-y show indications of swarming, by 
 their clustering in great quantities below the rest- 
 ing board. They never rise but on a fine da)', and 
 sometimes will settle, and for some cause return 
 to the stock, probably for want of a queen being 
 with t\iem. Some l.ives will cast three times, but 
 wostl} only twice. The v;cond cast may be ex- 
 
 pected within three or four days, J.nd ni 'er later 
 I than ten days after the first. Should a slock over- 
 swarm itself it will perish, unless strengthenet!,- 
 this may be ascertained by observing the qiiantltv 
 Ci bees aflerw ards seen to ei;ter. It is necessary 
 in the swarniing season, from April to .July, paiti- 
 culariy in May and Jure, to observe the hives on 
 a fine day; in general the bees issue forth abou) 
 r.oon — from 9 to 2 o'clock, or about 3 in the after- 
 noon. 
 
 To hive bees. 
 Bee keepers should have spare hives by thenk 
 prepared to hive the bees as soon as they are sel 
 lied: for should the sun shine hot upon the swarir 
 it ma)' take another fliglit, ano may poss'My be los 
 entirely. The manner of hiving them must b« 
 regulated by the nature of the jjlace on which thej 
 settle. I'he custom of ])repaiing hives varies; it 
 clean new hive only requires the loose straw to be 
 rubbed off" with a cloth: if any dressing be used, 
 tennel dipped in ale and sugar will best answer the 
 purpose. Have ready a cloth whereon to place the 
 hive, and a wedge to raise it: if the swarm should 
 settle on a branch, shake the best part of it into 
 the hive, |)lace it on the cloth on the greu'-d, and 
 continue to disturb the swarm where it settled, and 
 the hive being left underneath, they will all go in, 
 or cut the branch ofl, and gently place it in the 
 hive. Should the bees settle on the ground, plac« 
 the hive over them; and though bees are not apt tr 
 sting at this time, the hiving should lie performed 
 quietly. Avoid talking and breathing on them, 
 and if any of them are crushed, they will resent 
 it; therefore, to ju'event accident, inv,iriably ust 
 the bee-dress, which will give confidence. Ai.' 
 swarms are to be sheltered and left near to where 
 they settle till the evening; thence to be removetl 
 very gently to the appointed \)lace. 
 
 To unite stvavms, mid reinforce stocks. 
 
 It is essential when there are weak swarms ot 
 bees, that they should be strengthened. The idea, 
 so prevalent, of the greatest number of hives pro- 
 ducing the most honey and wax, is erroneous; for 
 great part of the bees are necessarily employed in 
 rearing the young, and therefore !ne number of 
 those who are occui)ied in collecting honey is not 
 near so great as has been imagined; for every 
 3warm, the least as well as the greatest, is pro 
 vided with a queen, equal in fecundity to the queen 
 of the larger stock, and as the brooti she brings 
 continually demands the labour and attendance of 
 nearly half tlie bees, this circumstance renders thw 
 other moiety, from the smallness of their number 
 unable to acjuraulate a large quantity of honey in 
 the short time it mostly abounds, and theretbne 
 honey cr.nnot be obtained in glass hives or othei'- 
 wise, but from a strongly-peopled hive. 
 
 Ilise the ssvarms or casts in the usual way, and 
 at about 8 o'clock the same evening spread a cloth 
 on the ground, near to the hive required to be re- 
 inforced; bri'igthenew swarm, and strike it down 
 rather hard, flat on the ground. The bees will 
 then fall in a cluster; quickly place over them the 
 stock to be reinforced; in ten minutes they will 
 ht'.ve united and become as one family, to be remov- 
 ed the same evening to its former situation. 
 
 Or, each cast or swarm may be hived separately. 
 In the evening, turn the crown of the hive into a 
 pail, and set the other hive e.\actly over it; in the 
 morning, the bees from the bottom hive will have 
 ascended. 
 
 The system of u;.iting, so veiy important, is but 
 little practised, and has been overlooked by many 
 cultivators; but it is absolutely necessary to hav« 
 the hives well peopled and completely sheltered 
 from wet, which are the principal and main objecti 
 to bo particularly attended to in the art of bee 
 
 2 F 2 
 
36n 
 
 UNIVERSAL RECEIPT BOOK. 
 
 tveoping;; and the advantages of uniting swarms 
 /fill 'je founil jtarticulrtrly beneficial in woi-kiii<; 
 ilie i;lasses with the newly iiiveiued double-topped 
 Olives. 
 
 'I'll feed bpe.s. 
 
 With the aid of feeding it is perfectly easy to 
 6riiiu;any hive of bees through the winter; but to 
 eiisdre the success of a very liglit stock, it is es- 
 sential to keep it also very warm and dry. Feed- 
 ing is absolutely necessary when more honey has 
 ()een taken than tlie hive can affoi-d, by means of 
 small hives or glasses. Such stocks as are intend- 
 ed to be ke|)t through the winter should weigh 20 
 pounds or upwards, at 'he end of September; but 
 casts and 'ate swarms seldom attain this weight, 
 unless two or more should have l)een united. The 
 composition for feefling consists of moist sugar and 
 new beer, the proportion of one pound of sugar to 
 a pint of beer, simmered to the consistency of 
 treacle: to be inserted into the hives, b_v means of 
 small ti-oughs, at night, and removed the next 
 morning early. Should a hive be very poor and 
 weak, it is better to feed in larger quantities each 
 time. 
 
 Aiv.'.hi'r method. 
 
 Have a thick wooden hoop about six inches deep, 
 to set upon the board when the hive is taken up, 
 and set honey-combs, with the natural honey in 
 ihem, or filled with sugar a little moistened, and 
 set the hive upon it. A piece of an old hive will 
 make a good hoop. Old empty combs should be 
 carefully kept covered up with a piece of thin linen 
 or muslin, in a veiy clean place foi feeding the 
 liees. Weak hives should be removed at a dis- 
 tance from the rest, wiien ti.ey must be fed; if 
 near, the strong will rob them. Remove them in 
 the following manner: — take up the board with 
 the hive, tie a cloth firm over it, and v.ith a hand- 
 barrow, cai-ry it gently between two where it is in- 
 tended to be placed. Troughs of pithy wood, fil- 
 led with moistened sugar or honey, and thrust in 
 nt the aperture of the hive, is a good method of 
 feeding. Be sure when raising a hive from the 
 board, to fix it down again witU plaster lime. 
 
 Be not hasty in concluding a hive is dead though 
 the bees seem inactive. Expose them at mid-day, 
 turned upon a white sheet, where the sun is most 
 powerful, for half an hour; then house them in a 
 wtrm place, where neither noise, bad smells, nor 
 light can annoy them. 
 
 If wanted to purchase a hive, defer it till May. 
 Set careful j)ersons to watch at several stalls that 
 tney may reckon, by watch time, every loaded bee 
 that comes in for 10 or 15 minutes. That which 
 las most labourers should be the choice. All the 
 efuse honey, after diaining the best in jars, should 
 ae kept in a clean place for feeding the bees. 
 Improved mcchine for feeding- bees. 
 
 l're])nre a bo^rd a little larger than the bottom 
 of ttic hive, ii. the centre of which make an open- 
 ing about 10 inches diameter; then form a frame 
 of h.ilf inch deal, to consist of four sides, each 
 about twelve inches by three inches; make the an- j 
 t^'es firm with small wooden blocks, to which affix 
 the before-mentioned board. A door should then 
 be made in a side of liie frame, sufilcieiuiv large 
 •.o admit a deep plate, or small dish, to contain i',e 
 food. By tlie use of this machine, the bees are 
 fed qnieliy, and protec'.td from the cold weather 
 and the intrusion of other bees. It is scarcely ne- 
 cessary to observe further, that the door of the 
 m:ichinc should face such part of tlie bee-house as 
 hei.t suits convenience. The dish of food to be 
 placed unili.T should be covered witli a piece oV 
 •Jiick paper the size of the plate or dish, pierced 
 in holes through which the bees will feed; and a 
 quantitj" of short pieces of straw also jiut into 
 
 the dish will prevent the bees from dauhingthf )«• 
 selves. Tliev should be ted at nighl, and the dish 
 oiily taken away earl", on tlie following morning, 
 to do this, the face and hands should be covered. 
 The auluiwn and early partof th„ spring are times 
 proper to examine if any hives require feeding; 
 but always commence before the stock is in abso- 
 lute want of food, otherwise the bees will be so 
 poor and weak as to be unable to come down. 
 To manage licney. 
 
 To judge of the best hoi.'-y, it should be of a 
 bright pale colour, thick, ;uid a little aromatic. 
 To obtain it from the combs in its pure state, it 
 must be left to run iVoin ihein without pressing. 
 The colour shows whether it is fine or inferior. 
 If wanted to press some in the con.b, choose the 
 fairest and such as have not been broken; wrap 
 each comb in white paper, such as lines the blue 
 cover of loaf sugar. Set it edgeways as it stood 
 in the hive, and it may be preserved many months. 
 The combs meant to be drained, must be cut in 
 slices. I,;iy them on a hair-search, supported liy 
 a rack over the jar, in which the honey is to remain; 
 for the less it is stirred after draining, it keeps the 
 better. Fill the jar to the brim, as a little scum 
 must be taken off when it has settled. A bladder, 
 well washed in lukewarm water, ought to be laid 
 over the double fold of white paper w itii which it 
 is covered. 
 
 To take the honey -without destroying the bees. 
 
 The following easy method of taking the honey 
 without destroying the bees, is generally practised 
 in France. In the dusk of the evening, when the 
 bees are quietly lodged, approach the hive, and 
 turn it gently over. Having steadily placed it in 
 a small pit, previously dug to receive it, with its 
 bottom upwards, cover it with a clean new hive, 
 which has been properly prepared, witli a few 
 sticks across the inside of it, and rubbed with aro- 
 matic herbs. Having carefully adjusted the moutl" 
 of each hive to the other, so that no aperture re- 
 mains between them, take a small slick, and beat 
 gently round the sides of the lower hive for about 
 ten minutes, or a quarter of an hour, in which 
 time the bees w ill leave their cells in the lower 
 hive, ascend, and adhere to the upper one. Then 
 gently lift the new hive, with all its little tenants, 
 and place it on the stand from which the other 
 hive was taken. This should be done some tiin« 
 in tlie week preceding midsummer day, that the 
 bees may have time, before the summer flow-^rs 
 are fadeii, to lay in a new stock of honey, w hicL 
 tb"y will not fail to do for their subsistence liirough 
 winter. 
 
 7'o manage bees generally. 
 
 The best situation for bees is to the north, with 
 a range of hills wooded on tlie summit, and towaril 
 the base, enriched with heather, skirted to the 
 east with a stream from the rocks. To confine 
 this rivulet, the bee-master should sow tiie sandy 
 beech with the seed of furze, and cover it with a 
 light surface of earth. The furze would soon 
 vegetate; and blooming, in the course of three 
 years, overpay his labour, by providing the bees 
 w ith pasture ort soil otherwise barren, and the mai"- 
 gin of the brook would gradually rise to restrain 
 its encroachment on fertile lands. Suppose a » bite 
 clover field to the south of the hills, and soutb 
 from the field a large garden, where hardy winlei 
 greens have been allowed to flower, as early food 
 for the bees. V\ bite mustard should also be sown 
 very early in patches near tne hive; but not nearer 
 than one yard. A few dwaif flowers may come 
 within two feel, hut tall grown ones would assist 
 insects to get up. To the west, it would be de- 
 sirable to have a shrubbery, a wood, a brooiiy 
 common, or heather moor. 
 
RURAL AND DOMESTIC ECONOMY. 
 
 36'- 
 
 The station for the hives must be six yards 
 asunder, and n .ver nearer than three yards. The 
 tyoard on wliicl. thcV are placed ought to be of one 
 piece; or, if joined, the under side of the joining 
 should be lined with a thinner board fixed closely 
 witli wooden pins. Tlie edges of tliis rounded 
 standard should pnject four inches all round fi-om 
 the hiv(!. Place it on three wooden pillars sixteen 
 inches long, ten Inches above the ground, but six 
 inches of its letigth should he firmly thrust into 
 the earth, in all its length to be sixteen inches. 
 The pillar in front should be an inch shorter than 
 the other two, and the three pillars should be with- 
 in twelve or fourteen inches of the outer edge of 
 the board, to exclude rats and mice. For the same 
 reason no tall-growing plant, no wall, nor any 
 means for ascent should be withm three or four 
 feet of the hive. In fine weather, the entrance to 
 the hive must be four inches long, and an inch and 
 a half in depth. 
 
 Tn the beginning of the fine season, when the 
 bees can get food, or have stores remaining, the 
 bee-master has nothing to do but to keep the 
 grouiul about the hives clear from weeds, and from 
 whatever might enable vermin to climb there. 
 Yet as a thriving st?ek inclines very soon to swarm, 
 the hives must be frequently looked after, from 
 eight in the morning till five in the afternoon. 
 1 iie symptoms are generally thus: The little city 
 seems crowded witii inhabitants They are con- 
 tinually in motion during the day; and after work- 
 ing-time, they make loud noises. The drones may 
 tie seen flying a'uout in the heat of tlie d^y, and the 
 working bees go with a reeling motion and busy 
 hum. When the bees come regularly out of the 
 hives, let no noise, no interruption incommode 
 them: 'but if they fly long, as if they were unset- 
 tled, some tinkling noise or the loud report of a 
 yun, will make the fugitives repair to the nearest 
 ioitgings. If there is an empty hive with combs 
 and some honey in it, they will readily go there. 
 If a new hive is used, remember to smooth it well 
 within, and singe oft" loose straws. Perpendicu- 
 lar sticks should never bj employed. Four cross 
 sticks at equal distances will support the combs. 
 Old hives do very well for late swarms tiiat are 
 not to be preserved through the winter; but box 
 hives are best for them, as the bees work fastest 
 there. 'I'iiey are not, however, fit for being kept 
 through the cold seasons. 
 
 It is to be observed that great haste in forcing a 
 swarm into the hive may disperse them. Give 
 them time to settle undisturbed, though keep a 
 sleadv eye on their motions: but whenever they 
 gather into a cluster, lose no time in placing the 
 hive over them. If the swarm rest on any thing 
 that can be brought to the ground, spread a clean 
 iinen cloth: lay two sticks on It, two feet asunder; 
 iay the Itody, on which the swarm have fixed, gent- 
 ;y on the sticks; covering it with the hive by a 
 motion the least ])ercepliTjle; and taking care that 
 the edges of the hive rest upon the sticks. Cover 
 iiive and all with a cloth; for the sun might allure 
 ,he bees lo rise again. When tliey have gone i;)to 
 ;he hive, cover it with its own board, and cany it 
 suutiouslv to its station. Hees are apt to leave 
 Uieir hive even after they begin to work, so tiiey 
 .nust be watched till evening, and ihroughout the 
 ■^isiiing day. Whenever they are sure to remain, 
 fix the luve to its board with a little lime round 
 the edges,' and crown it with green sods to keep 
 aut too great heat or rain. 
 
 It a hive divides into two swarms, it is a sign 
 ".hat each swarm has a queen. Put each into old 
 liives or boxes; but they must be kept separate. 
 If a cluster of bee.-, about the size of a small plum 
 \re seen together, the queen will generally be found 
 
 there. Separate them, and with a drinking glasi 
 turned down, you may seize the queen. Put her. 
 a. id a score or two of her sulijects into a box tall 
 ol' holes, large enoujrh to admit air, and vet not to 
 allow the bees to escape. P^eed her with honey 
 combs, ;uid keep her in reserve in case of the 
 death of a queen in one of the hives. When a 
 hive ceases to work, it is a sure sign the queen ij 
 no more. Then the bee-master may wait an hour 
 and not see a loaded bee enter the habitat'on. But 
 it tiie spare queen be taken late in the evening, 
 wetting her wings to prevent her esca[ie, and in- 
 troduce her to the desponding society, they will 
 receive her gladly, and begin to work. 
 
 It a hive fights among themselves, be assured 
 there are two queens: and they will destroy eaels 
 olhei, if one is not taken away to keep. 
 
 Wlien bees are to swarm a secinid, or mor* 
 times, they do not come out in clusters: hut tliey 
 make a sound called bellings, wiiich may be heard 
 ceasing for a little, and renewed again and again 
 If there are dift'erent tones, it is certain there an 
 several young queens in the hive. It is only b] 
 putting the ear close to it, that the sound can hi 
 heard dislinclly. 
 
 To keep large hives for luinter. 
 
 They must not be more than three years old 
 and well Slocked with bees. A hive for preserving 
 should weigh from thirty to forty pounds. Place 
 them in October where they are to remain, observ- 
 ing tlie usual precautions against vermin, or winds; 
 and giving them if possible a distance of six or 
 eight yards asunder, that they may not rob each 
 other. Set the hive after sun-set. Plaster the 
 edge firmly round with plaster lime, all except 
 the entrance. Fit a piece of h;;rd wood to the 
 aperture; cut two holes a quarter of an inch square, 
 and fix the board as a door with plaster lime. 
 Cover the hive witii dravvn straw tied together at 
 the top; and fix it with straw ropes around. Cut 
 the straw a quarter of an inch below the board, 
 for a few lengths may conduct vermin into the tor- 
 pid community. Once in four or five weeks raise 
 the hive from the board after sun-set. Scrape tfe 
 board clean, and brush away dead bees. Observe 
 when turning them up if they move their wings; 
 it not, bring them into a wanner situation, free from 
 noise, and the ligii*. excluded. Keep them there 
 till the extreme rigour of the season is past, and 
 then return them to their old situation after sun- 
 set. 
 
 Sunshine in snow is destructive to bees if they 
 get out. Put a platting of twigs across the holes 
 to give air, and yet confine the inmates. Never 
 confine them more than eight or ten days, and ex- 
 cept in snow in the sunshine, their own sagacity 
 will direct when it is safe to go out. It is abso- 
 lutely necessary for their health, to have leave for 
 going in and out in tolerably mild weather. 
 To manage bee-Idves of Mr 1 hurley's construction. 
 
 The bottom part is an octangular bee box, mad« 
 of deal boards, about an inch in thickness, the 
 cover of which is externally I" inches in tiiameter, 
 but internally only 15 inches, and its height 10. 
 lu the middle of the cover of this octangular box 
 is a hole, which may be opened or sliutat ^ileasure 
 by means of a slider. In one of the i)aniiels is a 
 pane of glass, covered with a wooden door. The 
 entrance at ih-j bottom of the box is about three 
 and a half inches broad, and half an inch liigli. 
 I'wo slips of deal, about half an inch square crt;SB 
 each other in the centre of the box, and are fasteri- 
 ed to tiie pannel by means of small screws: to 
 these sli[)s the bees fasten their couibs. In this 
 octangular box, the bees are hived, after swarming 
 in the usual manner, and then sutfered to continue 
 till Uiey have built their combs, and tilled them 
 
:^fi(< 
 
 UNIVERSAL RECEIPT BOOK. 
 
 with hon'^; which may be known by opening tlie 
 ()onr, and viewing ihe'ir works tlirougli ihe glass 
 pane, or by the weight of the iiive. When t..e 
 bee-master finds his laborious insects have filled 
 their habitation, he is to place a common bee-hive 
 of straw, made either Hat on tlie top, or in the 
 common form, on the octa-igular box, and drawing 
 out the slider, a communication will be opened 
 between the box and the straw hive; in consequence 
 of Avhich the bees will fill this hive also with the 
 product of their labours. 
 
 \\ hen tlie stra.v-hive is well filled, the slider 
 mav be pushed in, and the hive taken away, and 
 another placed in its room, with tlie slider drawn 
 out. This n<;w hive will also be filled in the same 
 manner. 
 
 Mr Thorley assured the Society of Arts, that 
 he had taken three successive hives, filled with 
 honey and wax, from a single hive during the same 
 summer-, and that the food siill remaining in the 
 octangular box, was sufiicie-t for the support of 
 the bees during the winter. He says, that if this 
 method was pursued in every part of the kingdom, 
 instead of the cruel method of destroying these 
 useful in-ects, he is persuaded, from long experi- 
 ence, that wax wouhl be collected in such plenty, 
 that candles made with it might be sold as cheap 
 »s those of tallow are sold at present. 
 
 Mr Thorlev has also added another part to his 
 bee-hive, con"sisti..g of a glass reservoir, 18 inches 
 hio-h, 8 inches in diameter at the bottom, and in 
 the greatest part 13; this receiver has a hole at the 
 top.'about one inch in diameter, through which a 
 square piece of deal is extended m arly to the b jt- 
 tom of the vessel, having two cross bars, to which 
 !he bees fasten their combs. Into the other end 
 of this square piece is screwed a piece of brass, 
 which serves as a handle to the receiver or gb.ss 
 hive. When the bees have filled their straw hive, 
 which must have a hole in the centre, covered with 
 a piece of tin, Mr Thorley places the glass re- 
 ceiver upon the top of the straw hive, and draws 
 out the piece of tin. The bees, now fin(iing their 
 h'.bitation enlarged, pursue their labours with such 
 alacrity, -hat they fill their glass hive likewise with 
 their stores, the whole progress of their works. 
 It will, however, be necessary to cover the glass 
 with an emj^y hive of straw, or at least with a 
 cloth, lest too much light prevent their working. 
 In this way Mr Thorley, in a good season, has had 
 a glass hive filled in thirty days, containing 38 
 pounds of fine honey. When the glass is com- 
 pletely filled, slide a'tin plate between the hive or 
 box, so as to cover the passage, and in half an hour 
 the glass may be taken away with safety. The 
 few bcs that'remain will readily go to their com- 
 panions. 
 
 MrTh'irley has added a glass window to his 
 straw hiv( s, in order to observe the progress of the 
 bees; and this contrivance is useful, especially if 
 one hive is to be removed whilst the season con- 
 tinues favourable for their collecting of honey; for, 
 when the combs are filled with honey, the cells are 
 sealed up, and the bees fors.ike them, and reside 
 mostly in the hives in which their works are chiefly 
 earned on. Observing also, that the bees were 
 apt to extend their combs through the passap of 
 communication into the upper hive, which render- 
 ed it necessary to divide the comb, when the up- 
 per hive was taken away, he puts in tiie passage a 
 wire screen for netting-, the meshes of which are 
 jarge. enough for a loadeu bee to pass easily through 
 ihem; and thus he prevents the junction of the 
 
 condis from one box to the other, and consequentlv 
 obviates the necessity of cutting them, and of 
 S[)illing some honey, which rui.ning down among 
 a crowd of bees, incommoded them much. 
 I'o manage bees on JMr Cobbett^s phin. 
 The best hives ai-e those made of clean, Lnblighl- 
 ed rve-straw. A swarm should always be put into 
 a new hive, and the sticks should be new that an? 
 jiut into the hive for the bees to work on; for, if 
 the hive he ohl, it is not so wholesome; anil a tho'J- 
 sand to one but it contains the embryos of moths 
 and other insects injurious to bees. Over the hive 
 itself there shoulil be a cap of thatch, made also 
 cf clean rye-straw; and it should not oidy be new 
 when first put on the liive, but a new one should be 
 made to supply the place of the former one every 
 three or four months; for, when the straw begins 
 to get rotten, as it soon does, insects breed in it, 
 its smell is bad, and its effect on the bees is dan- 
 gerous. 
 
 The hives should be placed on a bench, the legs 
 of which mice an.l rats cannot creep up. T'n 
 round the le-gs is best. But even this will not keep 
 down ants, which are mortal enemies of bees. To 
 keep them away, if they infest the hive, take a 
 green stick and twist it round in the shape cf a 
 r'ng, to lay on the ground, round the leg of the 
 bench, and at a few inches from it; and cover this 
 stick with tar. This will keep away the ants. 
 
 Besides the hive and its cap, there should be v 
 sort of shed, with top, back, and ends, to give ad- 
 ditional protection in winter; though, in summer, 
 hives may be kept too hot, and, in that case, th«* 
 bees become sickly, and the produce light. Th« 
 situation of the hive is to face the south-east; or, 
 at any rate, to be sheltered from the north and tlw 
 ; west. From the north always, and from ilhe wes" 
 in winter. If it be a very dvy season in summer, 
 I it contributes greatly to the success of the bees, tc 
 place clear water near their home, in a thing that 
 they can conveniently drink out of; for, if they 
 have to go a great way for drink, they liave not 
 much time for work. 
 
 It is supposed, that bees live only a year; at any 
 rate, it is best never to keep the same stall, or 
 family, over two years, except it be wanted to in- 
 crease the number of hives. The swarm of this 
 summer should be always taken in the aittumn of 
 the next year. It is whimsical to save the bees 
 when the honey is taken. They must be fed-; 
 and, if saved, they will die of ohl age before the 
 next fall; and though young ones will supply the 
 place of the dead, this is nothing like a good 
 swarm put. up during the summer. 
 
 A good stall of bees, that is to say, the produce 
 of one, is always worth about two bushels of good 
 wheat. The cost is nothing to the labourer. He 
 must ije a stupid countryman indeed, who cannot 
 make a bee-hive; and a lazy one indeed, if he will 
 not if he can. In short, there is nothing but care 
 Jecnanded; and there are very few situations in 
 the country, especially in the south of England, 
 where a labouring man may not have half a dozen 
 stalls of bees to take every year. 1 he main things 
 are to keep away insects, mice, and birds, and es- 
 pecially a littie bird called the bee-bird; and tr. 
 keep all clean and fresh as to the hives and cover- 
 ings. Never put a swarm into an old hive. It 
 wasps, or hornets, annoy you, watch them honw 
 in the day time; and, in the night, kill them by 
 fire, or by boiling water. Towls should not go 
 where bees are, for they eat them. 
 
UNIVERSAL RECEIIT BOOK. 
 
 36P 
 
 POTTHHT. 
 
 TV mamifactnre English stone -ware. 
 FobMcco-pipe clay from Dorsetshire, is beaten 
 mucii in water: by this process, the finer ])arts ot" 
 fhe clay remain suspended in the water, while the 
 coarser sand and other impurities fall to the bot- 
 tom. The thick liquid, consisting of water and 
 the finer parts of the clay, is further purified by 
 passing it through hair and lawn sieves of diffe"ent 
 degrees of fineness. After this, the liquor is mix- 
 ed (in various proportions for various ware) with 
 another liquor of the same density, and consisting 
 of flints calcined, ground, and suspended in water. 
 The mixture is then dried in a kiln; and being af- 
 terwards beaten to a proper temper, it becomes fit 
 for being formed at the wheel into dishes, i)lates, 
 howls, &c. When this ware is to be put into the 
 furnace to be baked, the several pieces of it are 
 placed in the cases made of clay, called seggars, 
 which are piled one upon anotiier, in the dome of 
 the furnace: ■» fire is then lighted; when the ware 
 is brought to a proper temper, which happens 
 in about 48 hours, it is glazed by common salt. 
 The salt is thrown into the furnace, through 
 holes in the upper part of it, by the heat of which 
 it is instantly converted into a thick vapour; which, 
 circulating through the furnace, enters the seggar 
 through holes made in its side (the top being co- 
 vered to prevent the salt from falling on the ware), 
 and attaching itself to the surface of the ware, it 
 forms tiiat vitreous coat upon the surface, which is 
 called its glaze. 
 
 To make yellow or queen^s -ware. 
 
 1 his is made of the same materials as the flint 
 ware; but the pi'oportion in which the materials 
 are mixed is not the same, nor is the ware glazed 
 in the same way. The flint ware is generally made 
 of 4 measures of liquid flint, and 18 of liquid clay; 
 the yellow ware has a greater proportion of clay in 
 it; in some manufactories they mix 20, and in 
 others '24 measures of clay with 4 of flint. The 
 proportion for both sorts of ware depends very 
 much upon the nature of the clay, which is very 
 vari'<ble even in the same pit. Hence a previous 
 trial must be made of the quality of the clay, by 
 burning a kiln of the ware. If there be too much 
 flint mixed with the clay, the ware, when exposed 
 to tiie air after burning, is apt to crack; and if there 
 be too little, the ware will not receive the proper 
 glaze from the circulation of the salt vapour. 
 i'o manufacture English porcelain. 
 
 The iron-stone, which contains a portion of argil 
 and silex, is first roasted in a common biscuit kiln, 
 to facilitate its trituration, and to expel sulphur and 
 other volatile ingredients which it may contain. 
 A large earthen crucible is constructed after the 
 exact model of an iron forge, a part of the bottom 
 of which is filled with charcoal or cokes : these, 
 having been previously strewed with ore, and about 
 oil— third part of lime, are raised to an intense heat 
 bv a strong blast of air, introduced under the cokes 
 ai the bottom. By this heat the ore is fused, and 
 the fluid iron drops through the fuel to the bottom: 
 then follows the scoria, which floats upon the top 
 af the fluid iron. This latter scoria, or, as the 
 workmen call it, slag, is the material used in the 
 manufaetiu-e of ihe china, and is much impregnat- 
 ed with i'on, and of a compact and dense struc- 
 ture. Ttie slag is next let off", by a hole through 
 ihe forge, intc a clean earthen vessel, where it 
 2W 
 
 cools. This last vessel is then broken, .n order tr 
 detach the slag from it, with hammers. The sco> 
 ria is next pounded into small i)ieces and ground in 
 watei-, to the consistence of a fine paste, at the 
 flint mills of the country. This paste is then eva- 
 porated to dryness, on a slip kiln, well known 
 amongst potters. Thus evaporated to dryness, it 
 is used with the other ingredients in the following 
 proportions, viz. 
 
 Prepared iron stone, 3 cwt. — ground flint, 4 cwt. 
 — ground Cornwall stone, 4 cwt. — Cornwall clay, 
 4 cwt. — blue oxide of cobalt, ' pound. 
 
 These having been mixed together with water 
 by the slip-maker, are again evaporated en th» 
 slip kiln to the proper consistency for use. The 
 clay, thus prepared, is of course used in the usual 
 manner \n the fabrication of the several kinds of 
 vessels. 
 
 Black glazing. 
 
 Take 8 parts of red lead, 3 parts of iron filings, 
 3 ]iarts of calcined copper, and 2 parts of zadre. 
 This, when fused, will produce a brown blacki 
 but if wanted a truer black colour, the proportion 
 of zaff're must be increased. 
 
 To make porcelain or china. 
 
 Porcelain, or china, is a semi-vitrified earthen 
 ware, of an intermediate nature between commof 
 ware and glass. Chinese porcelain is compost d 
 of two ingredients, one of which is a hard stone, 
 called petunse, which is carefully ground to a very 
 fine powder; and the other, called kaolin, is a 
 white earthy substance, which is intimately mixed 
 with the ground stone. The former is of the sili- 
 ceous, and the latter of the aluminous genus. 
 
 Several compositions of mingled earth ma) /^ieln 
 a true porcelain, by being burnt^ and the porce- 
 lains of various countries differ in their mixtures. 
 But the p;'incipal basis of any true porcelain is 
 that kind of clay which becomes white by baking, 
 and which, either by intermingled heterogeneous 
 earth, or by particular additions, undergoes in the 
 fire an incipient vitrification, in which the true na- 
 ture of porcelain consists. Feldspar and gypsum, 
 if added, may give that property to infusible clay 
 
 When porcelain is to be made, the clay is pro- 
 perly selected, carefully washed from impurities, 
 and again dried. It is then finely sifted, and most 
 accurately mingled with quartz, ground very fine; 
 to which, then, is added some burnt and finely pul- 
 verized gypsum. This mass is worked with wa- 
 ter to a paste, and di'ly kneaded; it is usually suf- 
 fered to lie in this state for years. The vessels and 
 other goods formed of this mass are first mode- 
 rately burnt in earthen pots, to receive a certain 
 degree of compactness, and to be ready for glaz- 
 ing. The glazing consists of an easily melted 
 mixture of some species of earths, as the petro- 
 silex or chert, fragments of porcelain and gypsum, 
 which, when fused together, produce a crystalline, 
 or vitreous mass, which, after cooling, is very fine- 
 ly ground, and suspended in a sufficient quantity of 
 water. Into this fluid the rough ware is dipped, 
 by which the glazing matter is deposited uniform- 
 ly on every part of its surface. After drying, 
 each article is thoroughly baked or burned in the 
 violent heat of the porcelain furnace. It is usual 
 to decorate porcelain by paintings, for which pur- 
 pose enamels or pastes, coloured by me*.allic ox- 
 ides, are used, so easy of fusic as to r**: in a h«^ 
 
370 
 
 UNmSRSALRtCEIPT BOOK. 
 
 less intense than that in wliifh '.ne glazing of the 
 wai-e melts. 
 
 7'o make delft-tvat'e. 
 This is a kind of pottt-ry made of sand and clay, 
 and but slightly l)aked, so that it resists sndden 
 applications of heat. Articles made of this are 
 glazed with an enamel, composed of common salt, 
 sainl ground fine, oxide of lead, and oxide of tin. 
 The use of the latter is to give opacity to the glaze. 
 To make c/una ware. 
 
 The composition of tlie eastern or proper china- 
 ware, according to accounts that have great marks 
 of authenticity, is from two eartlis; one of which 
 is, as was before mentioned, vitrescent, and is 
 called ])elunse: the other a refractory, or a pyrous 
 earth, and called kaolin. 
 
 The preparation of the petunse, or aluminous 
 ;arth, is by pounding the stone till it is reduced to 
 a very fine \)Owder, and then washing it over to 
 bring it to the most .mpalpable state, wliich is thus 
 performed: After the stone is rendered as fine as it 
 can be by pounding or grinding, tlie powder must I 
 be put into a large tub full of water, and, being 
 stirred about, the upper part of the water must be 
 iaded out into anotlier tul), by which means the 
 finest particles of the powder will be carried into 
 it. The water in tlie second tub must be then suf- 
 fered to stand at rest till the powder he subsided, 
 and as much as can be laded off clear must be put 
 back into the first tub, and there being again stir- 
 ved about, and loaded with a fresh quantity of the 
 most subtle part of the powder, must be laded 
 :igain into the second tub as before, and this must 
 lie repeated till none be left in the first tub but the 
 grosser part of the stone; which, not being of a 
 due fineness, must be again pounded, and treated 
 as at first. The fine powder obtained in the se- 
 cond tub, must be then freed from the water, by 
 lading off the clear part, and suffering what re- 
 mains to exhale, till the matter become of the con- 
 sistence of soft clay, when it will be fit to be com- 
 mixed with the kaolin for use. 
 
 The kaolin, or mica, is prepared in the same 
 manner by washinr over, but some specimens are 
 so fine, that there is uo occasion for this or any 
 other purification. 
 
 From these two mixed together, the clay or paste 
 IS formed; but it is said, that the proportion of the 
 respective quantities is made to var)' according to 
 the intended goodness of the ware, tiie best being 
 made from equal quantities, and the worst from 
 iwc of the kaolin to one of the petunse. 
 
 To make Saxon or Dresden cldna. 
 
 1 ne Saxon composition, of which the china- 
 ware is formed, is greatly similar to that of the 
 easte"n. In the place of the petunse, a stone is 
 used, which is improperly called in the German 
 language, bleyspatt, or spar of lead. It is a stone 
 of a very contrary nature, as s|)ars are calcareous, 
 and will, on calcining, become lime ; on tlie other 
 band, this stone is of a vitreous nature, though it 
 :s said no fire will fuse it without some mixture. 
 This spar is of a very hard texture, and of a light 
 3esh colour, or pale whitish red. It is prei)ared 
 5y pounding and washing over, which may be done 
 as above-directed, and it is then ready for com- 
 poiinding with the mica. The mica is employed 
 m the Saxon composition for the other ingredients: 
 3ind is likewise prepared by grinding and washing 
 Dvi-r, when it is not in a perfect and pure state; but { 
 when it is entirely clean, it maybe tempered with 
 the texture, thoroughly broken, and it will be of 
 ihe consistence of soft clay. 
 
 The two kinds of earth being prepared in tlie 
 state of a soft paste, they 'j-v to be incorporated 
 and blen Jed into one masj. which is done by rol- 
 ing and s^'irring them weii after 'hev art ir. the 
 
 same vessel, and then kneading them with the fen 
 till they are tiioroughly united. \Vhen the com. 
 pound mass is formed, it is made into cakes, or 
 s(iuare pieces, and put by layers into cases of wood 
 or stone, wiiich must be placed in a moist situa- 
 tion, and left for two or three months; during 
 which time a kind of putrid ferment enters .ntc 
 the mixture, by which the parts <if the diff'erent 
 matier combine and form a substance with new 
 qualities, unknown while separate. This cliange 
 shows itself upon the whole mass by a fetid 
 smell, and a greenish or bluish colour, and a te- 
 nacity like that of clay, or the argillaceous 
 moistened earths. If the time of keeping the 
 paste in this condition be prolonged to a vear 
 or inore, it will further improve its qualities, 
 but great care must be taken to prevent its 
 becoming iliy; to prevent which, there may 
 be occasion to viater it. When, however, tl>e 
 described qualities are found in the matter, it is fit 
 for use, and vessels, 8cc. may be wrought of i( 
 without any other preparation, the case below ex- 
 cepted. 
 
 Composition of English china. 
 
 The following composition will produce wares, 
 which will possess the properties of the true china, 
 if judiciously managed. 
 
 Mix the best white sand, or calcined flints, fine- 
 ly powdered, twenty pounds, of veiy white pearl 
 ashes five pounds, of perfect white calcined bones 
 two pounds. Temper the whole with the gums 
 arable or Senegal, dissolved in water. 
 
 This requires a considerable force and continu. 
 ance of heat to bring it to perfection, but it will bt 
 very white and good when it is properly treated 
 Where mica can be obtained, it is preferable to 
 calcined bones, and as it will form a kind of paste 
 for working, a weaker gum-water will answer the 
 purpose. 
 
 To bake china -ware. 
 
 The furnace for this purpose may be construct- 
 ed in the same manneras the potter's kilns usually 
 are; and Windsor bricks, with mortar of Windsor 
 loam, or Stourbridge clay, should be employed in 
 its fabrication. Where they are not to be procured, 
 use bricks and clay nearest in their qualities of re- 
 sistance. The size of the furnace should be ao- 
 cord^g to the quantity of ware required to be 
 baked; but it must not be too small, lest the body 
 of fire may not be sufficient to produce the requi- 
 site heat. 
 
 The caffettes, or coffins, to contain the pieces 
 when placed in the furnace, are the most material 
 utensils. They should be of Stourbridge, or other 
 good potter's clay, with a third of sand, and are 
 generally made of a round form, with a flat bottom, 
 the rim forming the sides, being adapted to the 
 height of the pieces to be inclosed. 
 
 The furnace and caffettes being prepared; the 
 ware to be baked must be sorted in the caffettes 
 in the most advantageous manner as to room, and 
 as many caffettes must be set upon them as the fur- 
 nace will conveniently contain, leaving space for 
 the free passage of the fii-e betwixt the piles: take 
 care to cover over the uppermost caffettes in eacii 
 ))ile, then close the mouth of the furnace, and raise 
 the fire so as to heat the caffettes red hot in even 
 part, and keep them red hot for twelve or fourteen 
 hours. It is then to be extinguished, and the fur- 
 nace left to cool gradually; and when little or ii'; 
 heat remains, the mouth may be openetl, and the 
 pieces taken out of the caffettes; when they will be 
 in a condition to receive the glazing, or to bt 
 painted with such coloors as are used imU'.r tht 
 glaze. 
 
 To make tobacco pipes. 
 
 These require a very fine, tenacious, and refrac 
 
r OTTERY. 
 
 . 'J cTav, which is either n;iV.trH.'.'j of a pe'tectly 
 •• a\i colour, or, if it have somu-what nf a grny 
 t !t, will iiecessariK' burn whito. A cltiy of tins 
 K'ikI must contain no calcaivoiis or fi-rruginous 
 earth, and must also be can'fully deprived of any 
 sand it may contain by wasliiiiij. It ouglit to pos- 
 sess, besides, the property of slirinkina; but little 
 i.t the fire. If it sliould not prove sufficiently due- 
 !ile, it maybe meliorated by the admixture of ano- 
 ther sort. Last of all, it is beaten, kneaded, ground, 
 washed, and sifted, till it acquires the requisite de- 
 gree of fineness and ductility. When, after this 
 p\-eparation, the clay has oblamed a due degree of 
 duclilitv, it is rolled out in small portions to the 
 usual length of a pipe, perforated with the wire, 
 «nd put, togetlier with the wire, into a brass mould, 
 rulibed over with oil, to give it its external form; 
 after which it is fixed into a vice, and the hollow 
 p u't of the head formed with a stopper. The pipes, 
 thus brought into form, are cleared of the redun- 
 (!:uit clay that adheres to the seams, a rim or bor- 
 der is made round the head, they are then marked 
 with an iron stamp upon the heel, and the surfaces 
 smoothed and polished. When they are well 
 dried, they are put into boxes, and baked in a fur- 
 i.ace. 
 
 To make cmcibles. 
 Mr Charles Cameron, Glasgow, has published a 
 description of a new method of forming crucibles. 
 'I'he Dutch have long enjoyed an almost exclusive 
 monopoly in the manufacture of the small melting- 
 (lot, or clay crucible, used by the jeweller and sil- 
 versmith. I establisheil a small manufactory of 
 them, as follows: for each of the different sizes of 
 tl>e crucibles, 1 formed ten or twelve dozen of 
 moulds of stucco, burnt and powdered in the usual 
 manner. For the first mould of each size, 1 form- 
 ed a piece of soft pipe clay into the shape of the 
 intended crucible, and laid it with its mouth down- 
 wards on a flat surface, and enclosed it with a cy- 
 linder of white iron, distant about half an inch 
 from the angular points of the crucible, and about 
 an inch and a half nigher than its bottom: then 
 mixing ttie stucco with water, poured it into the 
 cylinder. When the stucco was sufficiently set, I 
 removed the white-iron, picked out the clay, and 
 dried the mould. 1 then squeezed soft clay into 
 the mould, which, on standing a few minutes, easily 
 came out again. It was inclosed in the cylinder, 
 and stucco poured round it, which formed a second 
 mould, continuing to do so until I had procured 
 the number wanted. They were then all put into 
 1 stove, and completely dried ready for use. In 
 .he preparation of the fire-clay for the crucibles, 1 
 .'ollowed precisely the same process used at the 
 potteries, by mixing it with a very large quantity 
 of water, and putting the whole through a No. 9 
 silk searce. On allowing the whole to stand a few 
 hours, the clay subsided, and, in pouring off the 
 clear water, I procured the clay or slip of the con- 
 sistence of thick cream. On weighing a gallon of 
 It, I found the proportion of clay it cont:iined, and 
 added sand to the whole in the proportion of seven 
 of sand to seventeen of clay; I then stirred and 
 mixed the whole completely, wlien it was ready 
 for use. I next took my moulds, previously dried, 
 ind arranged them in parallel rows on a table, and 
 successively filled them with the prepared slip. By 
 'he time I had filled four or five dozen, I returned 
 "o tile one first filled, and began alternately to pour 
 i\e sip out of them, leaving a small quantity un- 
 wured out, which subsided, and gave the requisite 
 liickness to the bottom, in each of the moulds so 
 llled, a crucible is completely formed by the ab- 
 straction of the water of the slip, in contact with, 
 null adjoining to, the porous substance of the stucco 
 n;ould. The cruci'tle will be either thicker or 
 
 thinner in proportion to the time the slip has re 
 mained in it. Five or six dozen will not rcqnir" 
 more than fifteen minutes in being formed. The 
 moulds w ith their contents are then removed to a 
 stove, placed on their side, and built one above the 
 other. In a short time, trom the contraction of 
 the clav, the cmcibles easily part from the moulds, 
 and are removed by introducing the finger into 
 them. Tlie moulds are allowed to remain in theii 
 situation until the water they had absorbed is com- 
 pletely evaporated, when thej- are again ready for 
 re-filling, and will last for years. The crucibles 
 remain in the stove until dry, after which they are 
 burned in a kiln in the usual manner. 
 To make -uihite glaze. 
 
 Take 26 parts of glass, 7 do. litharge, 3 do. ni- 
 tre, IJ do. arsenic, ^ do. blue calx; — either fritted 
 in a glass oven or not. 
 
 To make glaze. 
 
 Take 9.3 parts of leatl, 45 do. slone, i25 do. flint, 
 and 9 do. frit. 
 
 To make china glaze for printing blue frit. 
 
 Take 10 parts of glass, 2 do. lead, and 3 or 3^ 
 do. blue calx, as required. 
 
 To make ivhite frit. 
 
 Take 16 parts of glass, 5 do. lead, 1 do. arsenic, 
 2^ do. nitre. 
 
 Take 11 parts of white frit to the whole of blue 
 
 frit, and grind them together. Then take of the 
 
 mica frit, 8 parts of the above, 5 do. flint, 13 do. 
 
 Cornish stone, 23 do. lead, and 6 oz. common salt. 
 
 To make cream coloured glaze. 
 
 Take 60 parts of Cornish stone, 20 do. flint, and 
 120 do. white lead. Stained with 1 oz. of smalts, 
 as above. 
 
 To form a yellow glaze. 
 
 Take 2 parts of litharge, 2 do. tin-ash, and i -^o. 
 antimony. 
 
 To prepare ivhite g^ixe. 
 
 Take 15 parts of Cornish stone, -Odo. ftintiJiaas, 
 5 do. anica flint, 5 do. nitre, 5 do. b vnz, « '^s--, com- 
 mon salt, and 1 do. sal soda; frittet, '"■. aqiass oven. 
 Tlien add 2 parts frit, as above, to I t*y\ white lead. 
 Send to mill to grind very fine, and sc.-',n with 7 oz, 
 of blue calx. 
 
 To make a mixture for glaze. 
 
 Take 20 lbs. of white frit, 10 do. flint, 26 do. 
 stone, 50 do. lead, and 4 oz. of blue. 
 
 To make a mixture of glaze for printing blue. 
 
 Take 6 parts of white frit, 5 do. flint, 13 do. 
 stone, 25 do. lead, and 55 do. glass. 
 
 'I'o make a shilling black glaze. 
 
 Take 100 parts of lead, 18 do. flint, and 40 do 
 manganese. 
 
 To make u purple under glaze. 
 
 Take ^ oz. of fluxed blue, I oz. manganese, 1 oZt 
 red lead, and 1 oz. flint. 
 
 To prepare an orange sponge dip. 
 
 Take 1 quart of yellow slip, to 1 oz. zafFre. 
 To prepare a brown under glaze. 
 
 T-jke 8 oz. of glass antimony, 16 oz. litharge, 3 
 oz. manganese, and 4 drs. blue calx. 
 To prepare a china glaze. 
 
 Take 42 paris of flint glass, 3 oz. blue calx. 
 .Stain. 16 oz. flint glass, I do. red lead, 1 arsenic 
 and 1 nitre. — While enamel. Run down in glas 
 oven; then send with the above stain to the mill 
 8 parts of white enamel, dry it and it will be fi'* 
 for use. 8 parts of the above mixture (stain am' 
 w bite enamel), 6 do. diy flint, 14 do. Cornisli stone 
 24 do. while stone, which, when sifted, is fit Ibl 
 use. 
 
 To prepare a china glaze for fotts. 
 
 Take 27 parts of flint, 15 do. nitre, 4^ do. lime, 
 3i do. stain. This run doi.n in a glass oven, and, 
 \\\en sent to thf mill, achl 75 parts of glass, 15 do 
 lead, 10 do. white enamel; add 2 pailsful of lime, 
 
?72 
 
 UNIVERSAL RECEIPT BOOK. 
 
 «nd, whan it comes from the mill, add 135 parts 
 ot" lead. Stain to the above, 10 pni-ts of glass, and 
 i oz. of blue. 
 
 To prepare ivhite eiiamel. 
 Take 7 oz. of arsenic, 12 ilo. potash, 6 do. nitre, 
 5 do. glass, 2 do. flint, and 3 do. white lead. 
 7 b prepare china glaz". 
 Take 56 parts of stone, 46 do. borax, 18 do. glass, 
 15 do. flint, and 40 do. lead. 
 
 To prepare greeii edge glaze. 
 Take 20 parts of lead, 60 do. stone, 20 do. flint, 
 Snd 10 do. ground glass. 
 
 To prepare materials for common -ware. 
 Take 25 parts of flint, 60 do. store, 95 do. lead, 
 and 8 do. frit. 
 
 I'o prepare glaze for green edge. 
 Take 175 parts of lead, 100 do. stone, and 35 do. 
 flint. 
 
 To prepare, Jlrixes for blue printinsr. 
 Take 5 parts of blue cal.\, 5^ do. coak stone, 1^ 
 Ilo. glass, and 1 do. flint. 
 
 To prepare flux for black printing. 
 Take 7^ parts of flint glass, 2^ do. red lead, and 
 2 do. borax. 
 
 To prepare red flux. 
 Take 5 parts of lead, 1 oz. of borax, and 12 do. 
 of glass. 
 
 To prepare black for printing. 
 Take 1 part of calcined copper, 1^ do. red flux. 
 Passed through the enamel kiln, 1^ of calx, sent 
 to the mill for grinding. 
 
 To prepare copper black. 
 Take I lb. of calcined copper, pound fine, and 
 put into the enamel kiUi, and it will come out 
 black. Then 1^ oz. of red flux, put through the 
 enamel kiln, second time; then 1 of the above, and 
 Ijf of flux, ground fine for use. 
 
 To prepare red for printing. 
 Take green copperas calcined to a fine powder, 
 wash it well 10 or 12 days, and dry it; 1 of the 
 above to 6 of red flux. 
 
 To prepare umber black. 
 Take 5 oz. of umber, 2 do. oorax, 1 do. blue 
 ralx. One of the above to 2 flux, as under; 7^ 
 flint glass, 2| red lead, and 2 borax. 
 To prepare black. 
 Fake 3 oz. of calcined umber, 1 do. borax: run 
 down together. This will fine with gold. 
 To prepare oil for black printing. 
 Take half a pint of linseed oil, boiled well until 
 of a proper consistence, tn which add a small quan- 
 tity of Barbadoes tar, prepared the same way. 
 Another. 
 Take 1 quart of linseed-oil, 4 oz. flowers of sul- 
 phur, 4 oz. balsam of sulphur, 8 oz. black rosin. 
 To form a cream colour body. 
 Take 2cwt. blue clay, I do. black do. 3 qrs. flint, 
 and I qr. Cornish stone. 
 
 To form another common body. 
 Take 3 cwt. black clay, 2 do. .brown do. 2 do. 
 blue do. 1 do. flint, 40 lbs. Cornish stone. 
 To form a blue printing body. 
 Take 2 parts black clay, 2 brown do. 4 blue do. 
 t china do. 2 flint, and ^ Cornish stone. 
 Another. 
 Take 20 cwt. blue clay, 5 do. black do. 2^ do. 
 brown do. 2 do. china do. 2 do. flint, and ^ do. Cor- 
 nish stone. 
 
 To make a chalk body. 
 Take 3J parts Moor clay, 3 do. raw pulverized 
 flint, 2 do. blue ball clay, 4 drs. smalt. — frit. — 
 Flint 2 part:, bone 3J, lime ^, and potash ^. 
 Another. 
 Take 2 parts blue clay, 2 do. china do. 3 do. 
 flint, and l-8th Cornis.j stone. — Frit. — 10 parts 
 glass, 15 do. stone, 5 do. flint, 3 do. borax. 
 
 To form a cane body. 
 
 Take 4 parts black marl, 2 do: Cornish stou« 
 and 1 do. cream-coloured clay. 
 
 To form a jasper body. 
 
 Take 3 parts coke stone, 2 do. Cornish do. Ij 
 do. blue clay, \ ifo. flint, and 1 di\ blue calx. 
 7 b form a drab body. 
 
 Take 2 parts blue cl;iy, 1 do. China do. 3 dc, 
 composition, ^ do. Brad well wood clay. 
 I'o form a pearl body. 
 
 Take 6 parts Cornish stone, 2 do. Derbyshire 
 clay, 1 do. flux. Flux, 8 parts glass, 2J do. red- 
 lead. 
 
 To form a sto7ie body. 
 
 Take 2 parts blue clay, 2 do. china do. 4 do 
 composition. 
 
 7 form an Egyptian black body. 
 
 Take blue clay, 30 parts, black marl, 5 do. cal- 
 cined car, 25 do. manganese, 2 do. 
 7 b form a china body. 
 
 Take blue clay, 12 parts, china do. 6 do. bone, 
 12 do. Cornisii stone, 12 do. flint, 6 do. flint glass 
 2 do. 
 
 Common glazing for earthen -ware. 
 
 Take of white sand, 40 lbs. red lead, 20 lbs. 
 pearl ashes, 20 lbs. common suit, 12 lbs. Powder 
 th'i sand by grinding before it be mixed with the 
 othc^r ingredients, and then grind them together, 
 after whicli, calcine them for some time with a 
 moderate heat, which must be less than will make 
 them melt and run to glass; and when the mix- 
 ture is cold, grind it to powder again, and, when 
 wanted, temper it with water, and it will then be 
 fit for use. 
 
 The proportions of these ingredients may be 
 varied occasionally, for, where the glazing can be 
 fluxed conveniently with a very strong fire, the 
 quantity of sand may be increased to 60 or 70 lbs, 
 which not only renders the glazing stronger, but 
 makes a saving in the expense. The proportion 
 of pearl-ashes may likewise be diminished, or they 
 may be wholly omitted where the ware is designed 
 for very coarse purposes, and not for domestic 
 uses, where the lead is very improper, being ex- 
 tremely apt to be coi'roded by acids, and to pro- 
 duce a very unwholesome substance. On this ac- 
 count, where good manufactories are established, 
 the lead ought to be excluded from the composition 
 of the glazings, and other fluxes used in its stead, 
 as in the following: 
 
 Transparent glazing for earthenware. 
 
 Take of white sand, 40 lbs. of pearl-ashes, 21 lbs. 
 and of common salt, 15 lbs. Calcine, and proceed 
 as above. 
 
 Where the expense is no object, this glazing may 
 be improved by adding one or two pounds of bo- 
 rax, and diminishing the pearl-ashes, in the pro- 
 portion of six pounds for one pound of borax ad- 
 ded, or ten pounds for two; in the latter case, two 
 pounds of salt may be also kept out of the compo- 
 sition. The reason for this chang'e is, that if the 
 composition contain so large a proportion of salt, 
 and the glazing be not fluxed for a long time after 
 it is laid on the ware, it will be apt to be dissolved 
 by boiling water, and peel off", if it be exposed to 
 the action of it for any long time. 
 Another. 
 
 Take of sand, 40 lbs. of wood ashes, perfectly 
 burnt, 50 lbs. of pearl-ashes, 10 lbs. of common 
 salt, 12 lbs. 
 
 This will make an admirable glazing, where thr 
 ashes are pure, and a strong fire can be given to 
 flux it when laid on the ware. It will be perfectly 
 free from the imperfection of the above, and will 
 be very hard and glossy, and where the expense 
 can be afibrded, it may be made more }ielding to 
 
POTTERY. 
 
 875 
 
 tne fire by the addition of borax, in which case no 
 alteration need be made in the proportion of the 
 otlier in.u^redients. 
 To prepare maslicot used as (he srvoiind of glazing. 
 
 Take of clean sand, one luindred weight; of so- 
 da, 44 lbs. and of pearl-ashes, .30 lbs. Calcine tbe 
 mixture. 
 
 This is the Dutch method, but the soda not be- 
 ing employed in tills country, those who wouUl use 
 masticol must increase tbe quantity of pearl-ashes 
 in an equivalent proportion, and therefore 70 lbs. 
 should be employed instead of the 30. 
 jyiasticot for -white glazirig. 
 
 Take of masticot, prepared as in the preceding, 
 one hutuh-ed pounds, calx of tin, 80 lbs. and of 
 coti.mon salt, 10 lbs. Calcine and powder this 
 com()Osition three several times. 
 
 The calx of tin is prepared and Suld under the 
 name of puity. Its goodness consis. s in its white- 
 ness and purity; the first of which is easily known 
 by compai ing it with a specimen of any that is 
 known to be good. 
 
 Another preparation. 
 
 Take ofniast'.c 10 lbs. red lead, 60 lbs. calcined 
 tin or putty, '20 lbs. and of common salt, 10 lbs. 
 Mix them, and calcine and powder the mixture 
 Several times. 
 
 Another. 
 
 Take 2 lbs. of lead, and somewhat more than 1 
 lb. of tin. Calcine tlie two metals till reduced to 
 a powder, by the means used by potters. Then 
 take two parts of these ashes, one part of white 
 sand, calcined flints, or broken white glass, and 
 half a pint of common salt. Mix well together 
 the several ingredients, and set the matter to bake 
 in a proper furnace, and urge it at length to melt. 
 
 The trouble of calcining the tin and lead may 
 he saved here, as well as on the occasions above- 
 mentioned, by procuring them already reduced to 
 a proper state. 
 
 Another. 
 
 Take lA lbs. of lead, and I lb. of tin. Reduce 
 them to the state of a calx, and then take of the 
 calcined matter, 8 parts, and of calcined flints and 
 common salt, each 4 parts. Bring the mixture, 
 by heat, to a state of fusion. 
 Another. 
 
 Take of lead, 3 parts, and of tin, I part. Cal- 
 cine thera, and then take of this matter, and of 
 calcined flints, and common, salt, each 2 parts. 
 Fuse them as above. 
 
 Another. 
 
 Take of lead, 4 lbs. tin, 1 lb. Calcine them, 
 and take of tbe matter, 8 parts, of calcined flints, 
 7 |)arts, and of common salt, 4 parts. Fuse them 
 as the others. 
 
 White glazing for copper vessels. 
 
 Take of lead, 4 lbs., of tin, 1 lb., of flints, 4 
 lbs., of common salt, 1 lb., and of Venetian glass, 
 1 lb. Melt tiie mixture, and it will be fit for use. 
 Another. 
 
 Take of lead, 4 lbs., and of tin, 1 lb. Calcine 
 them, and take of the matter, lii parts, of flints, 
 14 jiarts, and of common .-alt, 8 parts. Fuse them 
 as the others. 
 
 Very fine tuhite glazing. 
 
 Take of lead, '2 parts, and ot" tin, 1 part. Cal- 
 cine them, and take of the matter, one part, of 
 flints and common salt, each one part. Fuse the 
 Miixture. 
 
 Enamel for earthenware. 
 
 Take of tin, any quantity, and enclose it in clay 
 tr loam, and put it in a crucible. Place.the cru- 
 cible in the fire, that the tin may calcine, and then 
 'ii-eak it. There will be a [)uunil of calx very 
 *h»te, and when it is used to paiu". with, on a 
 
 I white groimd, the colour will coine forth und be 
 I much whiter than that of the ground. 
 I Yellow glazing. 
 
 j Take of tin and antimony, each 2 lbs., of lead, 
 I 3 lbs., or, according to some, equal quantities of 
 all the three ingredients. Calciw the whole, and 
 put them at last in fusion, that they ma»- be vitri- 
 fied. This glazing will run very soon, and be of 
 a fine yellow colour. 
 
 The calcining the tin, lead, and antimony to- 
 gether, as here directed, would be a very tedious 
 operation. The calcined tin, and red lead, should 
 therefore be used, and the antimony calcined alone. 
 But it is not to be understood that the antimony 
 is to be calcined for this purpose to wh" eness, or 
 the stale of a perfect calx, which is not easily prac- 
 ticable without nitre, and, if effected, would ren- 
 der the antimony incapable of producing any other 
 colour than white. The operation must therefore 
 be [lerformed with a slow fire, by roasting, as it 
 were, the antimony till it lose its metallic appear- 
 ance, and become a greenish powder, as is prac- 
 tised in making the glass of antimony. 
 A?iother. 
 
 Take 5 parts of red lead, 2 parts of powdered 
 bark, 1 pait of sand, 1 part of any of the preceding 
 white glazings, and 2 parts ofantimony. This 
 mixture must be calcined, and then fused, and it 
 will give a fine yellow glazing. 
 Another. 
 
 Take 7 parts of the mixture of the calxes of tin 
 and lead, mentioned before in the recipe for pre- 
 paring the masticot for a white glazing. Add I 
 part of antimony, and fuse them together. 
 Another. 
 
 Take 4 parts of white glass, 1 part of antimony, 
 3 parts of red lead, and I part of iron scales. Fuse 
 the mixture. 
 
 A/iother. 
 
 Take 16 parts of flints, 1 part of filings of iron, 
 and 24 parts of litharge. Fuse tbe mixture. 
 Lemon-coloured glazing. 
 
 Take of red lead, 3 parts, of powdered bricks, 
 very red, 3 parts and a half, and of antimony, 1 
 part. Calcine the mixture day and night for the 
 space of 4 days, in the ash-hole of a glass house 
 furnace. Urge it at last to fusion, and it will pro- 
 duce a vei_, fine lemon-coloured glazing. 
 
 The success of this operation depends greath' on 
 the fineness of the colour of the bricks that are 
 powdered. Those which are of a fine red, and 
 very brittle, are the best; but such as are grey will 
 not at all answer the end. The same attention 
 should be paid to this matter, wherever bricks are 
 used in these kinds of prejjarations. 
 Light yellow glazing. 
 
 Take of red-leaii, 4 parts, of antimony, 3 parts, 
 of the mixture of the cal., .'s of lead and tin, be- 
 fore-mentioned in the maslicot for white glazing, 
 8 parts, and of glass, 3 parts. 
 
 When the red-lead and calx of tin are used, the 
 proportion of the ingreilients will be, of red-h^ad, 
 10 parts, of antimony and glass, each 3 parts, and 
 of calcined tin, 2 parts. 
 
 Gold-coloured glazing. 
 
 Take of red lead, 3 parts, ofantimony, 2 parts, 
 and of saffron of Mars, 1 part. Fuse tbe mixtuie, 
 and, having powdered the mass, melt it again, and 
 repeat this operation till the fourth tin-e, and a 
 fine gold-coloured yellow will be proJuced. 
 
 Any pre[iaration of the calcined iron may be 
 
 used in the place of the safiron of Mars, and the 
 
 repeated fusions and levigations seem unnecessary. 
 
 Another. 
 
 . Take of red lead and white flints, each 12 parts 
 
 and of filings of iron, 1 part. Fuse thera twic^ 
 
 2 G 
 
jH 
 
 ONIVERSAL RECEIPT BOOK. 
 
 '^'ttis glazing will tie tran'^pareiit. Care nuist 
 thtrefore be taktn what grouiid it he laid a|)i)n, or 
 it will not answer the end of a yellow, but com- 
 oine with that of the ground; and, indeeil, the 
 body of colour is too weak to produce any other 
 than a faint yellowish cast even on a pure white 
 ground. 
 
 Green glazing to be laid on a white ffroiaul. 
 Take of calcined coi)per, i part, and -2 parts of 
 any of the preceding y.llow s;lazings. Fuse them 
 twice, 'jut wiien the composition is used, it must 
 not b( laid on too thick, for that would render the 
 colour too deep. 
 
 Fine green glazing. 
 Take of the Bohemian granite, 1 (lart, of filings 
 of copper, 1 part, of red lead, 1 pari, ami of Ve- 
 netian glass, 1 part. Fuse tlie wiiole, and it will 
 atford a very fine green. But the mixture may be 
 used without being previously melted. 
 Fine blue glazing. 
 Take of red lead, 1 lb. powdered flints, 2 lbs. 
 common salt, 2 lbs. tartar, 1 lb. Calcine till it be 
 almost white. White of Venetian glass, ^Ib. atid 
 zaffre, 5 lb. Fuse the whole mixture, and quench 
 the melted mass in water. Repeat the same ojie- 
 ration several times. The same proceeding must 
 be adhered to in all the compositions where the 
 lartar enters, otherwise they would be too much 
 charged with salt, and the colour would not prove 
 5n3. It is proper, moreover, to calcine the mix- 
 ture gently, day and night, for 48 hours, in a glass- 
 house furnace. 
 
 Another. 
 Take 1 lb. of tartar, ^ of a lb. of red lead, -^ an 
 oz. of zaffre, and ^ of a lb. of powtlered flints. 
 Fuse the whole, and proceed in the manner stated 
 above. 
 
 Violet-blue glazing. 
 Take 12 parts of tartar and an equal quantity 
 of flints and zafl"re. Proceed as with the above. 
 Another. 
 Take 4 oz. of tartar, 2 oz. of red lead, 5 oz. of 
 powdered flints, and \ a drachm of magnesia. 
 Proceed as with the above. 
 
 Fine red glazing. 
 Take 3 lbs. of antimony, 3 lbs. of red lead, and 
 1 lb. of rust of iron. Grind the wiiole as fine as 
 possible, and then paint with it. 
 Another. 
 Take 2 lbs. of antimony, 3 lbs. of red lead, and 
 1 lb. of calcined saffron of Mars. Proceed as 
 with the above. 
 
 Another. 
 Take pieces of white glass, and reduce tiiem to 
 an impalpable powder. Take afterwards, vitriol 
 calcined to redness, or rather the ca^nit mortuum 
 which is left after the distillation of the oil of vi- 
 triol. Edulcorate thj calcined vitriol, or capJit 
 mortuum, by washing with water to free it from 
 the salts, and then mix as much of it as there may 
 be occasion for with the powdered glass. By this 
 means a very fine red will ba obtained, that may 
 be used for pain'ing; after which the work must be 
 burnt. 
 
 To prepare varnish for pottery -ware, free from 
 lead. 
 Melt and keep in fusion, for 15 minutes, a mix- 
 ture of an oz. of fire-stone and pounded glass; 2 
 drachm of salt, half an oz. of pipe clay, and an 
 oz. and a iialf of borax. Varnish the pots over 
 with this matter, after they lia.ve been in the fire, 
 and put them again in it tor about 18 hours. 
 Vai-nish for earthenware. 
 This varnish is made of equal parts of white- 
 glass and soda, fineU pulver zed, carefully sifted, 
 and mixed. 
 
 Cldnese mode of glazing :hina. 
 
 They take the finest [)iects of tlie \>etunse and 
 treat them as before mentioned, by pounding and 
 washing over; but extract by repeated washings 
 over tlie very finest part of the powder, which 
 keeps so moist with the water, that the mixtui-e 
 forms a liquid mass, which tlit-y call the oil ot 
 pelunse. With this oil they niix an equal weigh! 
 of borax, they tiien slake a quantity of <|uick liine 
 and form layers of that and dried furze; which 
 they set on fire. When they have raised a large 
 hea]), after the first one is burnt to ashes; they col- 
 lect them and tiie lime, and form layt rs of them 
 again, with a fresh quantitv of the furze, which 
 they burn as before, and ihev repeat this five or 
 six times. They then put the ashes and lime into 
 a vessel with water, adding some borax in the pro- 
 portion of one pound to a hun^lred weight of the 
 ashes; they r xt wash over the finer part of this 
 mixture, and pour off at last all fluid from tlie 
 dregs, which they keep together with the solid 
 part, washed over. They mix this composition of 
 lime, ashes, and salts, with the mixture above 
 mentioned, of an equal quantity of the oil of pe- 
 tunse and l)ora\, and this compound forms the mat- 
 ter for glazing the ware. 
 
 Inslead of the petunse, the spar of lead used in 
 the Saxon manufacture may be employed for form- 
 ing a similar glazing, by treating it in the same 
 manner: and it is said, the glazing of the Dresden 
 china is actually made in this way. 
 
 English glazing for china. 
 
 Take of the finest white sand, or calcined flints, 
 '20 pounds; of I'ed lead, 18 pounds; of peai'1-ash, W) 
 pounils; and of common salt, decrepitated, 4 
 pounds; levigate the sand or calcined flints and red 
 lead well together; and afterwards mix them tho- 
 roughly with the pearl-ash and common salt, fuse 
 the coraponnd in tlie manner directed for the 
 treatment of g'ass, till it be perfectly vitrified. 
 Then, separate the fragments of the pot carefully 
 from it, and reduce it in a flat agate, or porphyr}' 
 mortar, to an impalpable powder; finally temper it 
 with water to the proper consistence for painting or 
 glazing. 
 
 JiIodificatio7i of the above. 
 Wlien this glazing is used for embossed, or other 
 fine work, it should be mixed with a third of its 
 weight of the spar of lead, or ol!>er viti'escent 
 earth, in lieu of the petunse, in the composition of 
 tlie ware paste. Take care that this earth is form- 
 ed of the best pieces of spar, or other subslanc<; 
 used: and that it is rendered to an exti-eme fine- 
 ness, liy washing over. The design of this addi- 
 tion is to weaken the fluxing powder of the glaze; 
 whlcii, if used alone, would run the corners and 
 edges of the smaller part, and impair the sharp- 
 ness and spirit of the work. It is necessary to pur- 
 sue the same method with pieces that are to be 
 painted with more delicate designs; for the glaz- 
 ing, melting otherwise again, in tlie burning in 
 of the colours, would become too fluid, ami 
 spread them so as to take away the effect of the 
 fine touches. 
 
 7'o glaze without lead. 
 
 M. Westrumb, a German chemist, in conse- 
 quence of numerous experiments, has publisheii 
 the successful result of several compositions, in 
 which not a particle of lead is employed, and 
 which in his opinion will prove an usetul glazing 
 for ordinary vessels. First, 32 parts of sand; 11, 
 15, or '20 paixs of purified potash; and from 3 to 5 
 parts of Jjorax. Seconil, 32 partsof glass ( we suj)- 
 pose flint-glass), 16 parts of borax, and 3 (laits ol 
 pure potash. Third, 150 parts of crystallizeo 
 Glauber's salt, with i parts of pulverized charcoal. 
 
POTTERY. 
 
 375 
 
 nrevioiisly roast A, till it has acquired a grey co- 
 tiMir; 16 parts of sand, and 8 |)arts of borax. 
 
 Another iTH'thod of glazing without lead has 
 Deen invented by a potter at Leipzig: it consists of 
 half a pound of saltpetre, half a pound of potash, 
 and 1 pound of common salt. Tliis composition is 
 not ve.y expensive, and is said to produce an ena- 
 mel not inferior to that prepared with lead. 
 To apply oil every kind of hardware, colours 
 •which produce herborisatious. 
 
 Herborisations can be of all colours; but the 
 most agreeable is that called bistre, which is com- 
 posed in tlie following manner: — 
 
 A poun 1 of calcined manganese; 6 oz. of burnt 
 iron straw, or a pound of iron ore; and 3 oz. of 
 flint-powder. 
 
 The manganese and straw or iron ore must be 
 pounded separately in a mortar, after whicli the 
 V hole is calcined together in an earthen-[)Ot. This 
 mixture, thus prepared, is all pounded together, 
 and then mixed in a small tub of water. 
 
 The blue, green, and other colours must be 
 composed of the divers substances known to pro- 
 duce them, and mixed, calcined, and pounded in 
 the same manner as for the bistres. 
 
 To make the application of these various co- 
 lours to the pieces, it is necessary, instead of di- 
 luting them with water, as is practised for ordinary 
 painting, to make use of any kind ot mordant. 
 The most advantageous, and which are employed 
 wilii the greatest success, are urine, and tiie es- 
 sence of tobacco. 
 
 If tiie essence of tobacco is made use of, infuse 
 2 oz. of good tobacco in leaves, during I'i hours, in 
 a bottle of cold water, or very simply infuse the 2 
 oz. of tobacco in a bottle of hot water. 
 
 The pieces of clay, after taking a little consist- 
 ency, are steeped in white or coloured worui-seed, 
 uiit.l the bath puts them in a state of moisture. 
 To produce herborisations, it will be sufilcient, 
 whilst the worm-seed is still fresh, and at tiie mo- 
 ment when the piece is taken down from the tub, 
 to lay on sligittly, and with a brush, one or several 
 drops of other colours: each drop pn, duces a tree 
 more or less great, according as the workman has 
 charged his brush with colours. 
 To ornament all kindu of glass in imitation of en- 
 graving, &c. 
 
 The method heretofore known for engraving on 
 glass, has been by means of a machine with 
 wheels, of different substances, wiiich have been 
 employed with sand, &c. to grind oft" some parts 
 of the surface of the glass which is to be engraved 
 on, and then by means of griniling and polishing 
 different parts on the rough surface, the different 
 figures are formed according to the designs given. 
 By lliis invention, instead ofgrinding or taking oft' 
 any part of tlie surface of the glass, the patentee 
 lajs on an additional surface or coaling of glass, 
 prepared for the purpose, which, when subjected 
 to a [iroper degree of heat, will incorporate with 
 the glass to be operated upon, so as to produce an 
 effect similar to that which has hitherto been ob- 
 tained by means of grinding. When it is requir- 
 ed to ornament glass, then, previously to the heat 
 being applied, with an etching or engraving tool, 
 such parts are to l)e taken out as will pioduce the 
 required effect, and that in a much superior way 
 lo the effect produced by the usual mode ofgrind- 
 ing, polishing, iScc. The materials used are to be 
 nn;lted in a crucible, or other pot, and they are to i 
 be made up in the same manner as if used for the | 
 making of the best ffint glass, broken glass, or, as 
 It is usually denoininatev , "culllti," hi'ing the 
 principal ingredient in it. Several mixtures 
 »re give*, ot which the first is, 160 pai'ts of cul- 
 
 litt, 10 of pearl-ashes, 40 of red lead, and 10 of 
 
 arreiice. 
 
 The second is, 120 parts of cullitt, 160 of rec 
 lead, 60 of sand, and 60 of borax. 
 
 Tile third is, "0 parts of red lead, 22^ of sand 
 and 410 of calcined borax. 
 
 When these ai-e subjected to such a heat as to bt 
 thereby completely fused, take equal parts of eacn 
 mixture, and gi-ind them to an impalpable powder, 
 for the purpose of being mixed with a menstruum 
 proper for coating the glass. 
 
 'I'he menstruum consists of one part of double 
 refined loaf sugar, dissolved in two parts of pure 
 water: to which is added, at the time of mixing tne 
 powder, about one-third part of common writing 
 ink — the effect, we are told, produced by this ad- 
 dition of oxide of manganese, used in a small 
 quantity by the glass-makers, in making their heft 
 flint-glass, because without such an addition the 
 specimens would be of a cloudy or milky apjiear- 
 aiice. A quantity of this menstruum is used suff[i- 
 cient lo render the gi-ound-mi\ture of a proper 
 consistence for laying on witli a thin smooth sur- 
 face. When the coaling or mixture is thus pre 
 pared, the glass is to be coated by means of a ca- 
 mel's hair brush, or S(iuirrers foot, kc. It is ther 
 to be exposed to a heat sufficient to produce a semi- 
 vitrification of the coaty surface, and to incorporate 
 it with the substance or body of glass so coated. 
 But the heat must not be c:irried higher than this 
 because, in that case, a complete vitrificatio" 
 would ensue, and the desired eflfect of having \ 
 surface in imitation of the rough surface produce 
 by grinding, would not be obtained: the article 
 must, under such circumstances, be re-coated, and 
 submitted again to the fire. If, after the coating 
 has been applied, any borders, c)'phers, or othe: 
 ornaments, ar«; wanted to be executed thereon 
 then, previously to the heat being applied with an 
 etching or eugi-aving tool, such parts of the coated 
 surface must be chased out, as will produce tlie de- 
 sired effect, after which the requisite degree of 
 heat is to be applied. 
 
 This invention is not only applicable to al 
 kinds of useful and ornamental articles of glass- 
 ware, on which the common methods of engraving 
 have been practised, but may be applied to win- 
 dow glass and plate-glass of every description, ic 
 place of grinding, for the purpose of makiiig win- 
 dow-lilifids. Il is also said to be peculiarly ad-pt- 
 ed to produce beautiful s'^ecimens of art, for the 
 windows oi altar-pieces, libraries, museums 
 coach-windows, and for the glass used in oi iianien- 
 tal buildings of all descriptions. This iiiventioi. 
 has another advantage over the common method 
 by the work wearing much cleaner than the wurk 
 of ground gliiSM; the surface of which being frac- 
 tured by the action of the wheel, iScc. is rlicrefore 
 liable to gather dirt on the rough unpolished part? 
 of the borders, Stc. 
 
 To make the Bologna pMal. 
 The Bologna, or- philosophical phial, is a smaH 
 vessel of glass, which has been suddenly cooled, 
 open al the upper end, and rounded at the bottom 
 It IS made so thick at the boUom, that it will bear 
 a smart blow against a hard body, without break 
 ing; l)ut if a little p;^blde, or piece of ffint, islet fsll 
 into it, it immediately cra--,ks, and the botioni falls 
 into pieces: but, unlesa the pebble or Siut is large 
 and angular enough to scratch the siirface of the 
 glass, it vvill not break. 
 
 I make Prince RuperVs drops. 
 
 Prince Rupert's drops are made l)y letting drop* 
 of melted glass fall into cold water; the drop as- 
 sumes by that means an oval form with a tail oi 
 neck resembling a retort. They possess this sip 
 
Si6 
 
 JNIVERSAL RECEIPT BOOK. 
 
 gular property, that if a small portion of the tail 
 is broken off, the whole bursts into powder, with 
 an explosion, and n considerable shock is commu- 
 Dicated to the hai. that grasps it. 
 
 To break gMSs in any reqmred -way. 
 Dip a piece of worsted thread in spirits of tur- 
 pentine, wrap it round the glass in the direction 
 
 required to be broken, and then set fire to tht. 
 thread, or apply a red hot wire round the glass, 
 and if it does not immediately crack, throw cold 
 water on it while the wire remains hot. By this 
 means glass that is broken may often be fashioned 
 and rendered useful for a variety of purposes. 
 
 GLASS. 
 
 To manufacture glass. 
 
 Glass is a combination of sand, flint, spar, or 
 some other silicious substances, with one or other 
 of the fixed alkalies, and in some cases with a me- 
 tallic oxide. Of the alkalies, soda is commonly 
 preferred; and of the silicious substances, white 
 sand is most in repute at present, as it requires no 
 preparation for coarse goods, while mere washing 
 in water is sufficient for those of a finer quality. 
 The metallic oxide, usually employed, is litharge, 
 or some other preparation of lead, as being tiie 
 cheapest metal. 
 
 The silicious matter should be fused in contact 
 with something called a flux. The substances pro- 
 per for this purpose are lead, borax, arsenic, nitre, 
 or any alkaline matter. The lead is used in tiie 
 state of red lead; and the alkalies are soda, pearl- 
 ashes, sea-salt, and wood-ashes. When red lead 
 is used alone, it gives the glass a yellow cast, 
 and requires the addition of nitre to correct it. 
 Arsenic, in the same manner, if used in excess, is 
 apt to render the glass milky. For a perfectly 
 transparent glass, the pearl-ashes are found much 
 superior to lead; perhaps better than any other 
 flux, except it be borax, which is too expensive to 
 be used, except for experiments, or for the best 
 looking-glasses. 
 
 The materials for making glass must first be re- 
 duced to powder, which is done in mortars or by 
 horse mills. After sifting out the coarse parts, the 
 proper proportions of si .ex and flux are mixed to- 
 gev..ier, and put into the calcining furnace, where 
 they are kept in a moderate heat for "^ or 6 hours, 
 being frequently stirred about during the process. 
 When taken out, the matter is called frit. Frit is 
 easily converted into glass by only pounding it, and 
 vitrifying it in the melting pots of the glass furnace; 
 but in making fine glass, it will sometimes require 
 a small addition oi flux to the frit to correct any 
 fau.t. For, as the flux is the most expensive arti- 
 cle, the manufacturer will rather put too little at 
 first than otherwise, as he can remedy this defect 
 in the melting pot. The heat in the furnace must 
 be kept up until the glass is brought to a slate of 
 perfect fusion; and during this process any scum 
 which arises must be removed by ladles. When 
 the glass is perfectly melted, the glass-blowers 
 commence their operations. 
 
 For the best flint-glass, 120 lbs. of white sand, 
 50 lbs. of red lead, 40 lbs. of the best pearl ashes, 
 20 lbs. of nitre, and 5 oz. of magnesia; if a pound 
 or two of arsenic be added, the composition will 
 luse much quicker, <.nd with a lower tempera- 
 ture. 
 
 For a cheaper flint-glass, take 120 lbs. of white 
 sand, 35 lbs. ot oearl-ashes, 40 lbs. of red lead, 
 13 )bs. of nitre, 6 lbs. of arsenic, and 4 oz. of 
 magnesia. 
 
 This requires a long heating to make clear glast, 
 and the heat should be brought on gradually, or 
 the arsenic is in danger of subliming before the 
 fusion commences. A still cheaper composition 
 is made by omitting the arsenic in the foregoing, 
 and substituting common sea-salt. 
 
 For the best German ciystal glass, take 120 Ids. 
 of calcined flints or white sand, the best pearl- 
 ashes, 70 lbs. saltpetre, 10 lbs. arsenic, ^ lb. and 
 5 oz. of magnesia. Or, a cheajjer composition for 
 the same purpose is 120 lbs. of sand or flints, 4fi 
 lbs. of pearl-ashes, 7 lbs. of nitre, 6 lbs. of arsenic, 
 and 5 oz. of magnesia. This will require a long 
 continuance in the furnace; as do all others where 
 much of the arsenic is employed. 
 
 For looking-glass plates, washed white sand, 60 
 lbs. purified pearl-ashes, 25 lbs. nitre, 15 lbs. and 
 7 lbs. of borax. If properly managed, this glass 
 will be colourless. But if it should be tinged by 
 accident, a trifling quantity of arsenic, and an equal 
 quantity of magnesia, will correct it; an ounce of 
 each may be tried first, and the quantity increased 
 if necessary. 
 
 The ingredients for the best crown-glass must 
 be prepared in the same manner as for looking- 
 glussL'S, and mixed in the following proportions: 
 60 lbs. of white sand, 30 lbs. of pearl-ashes, and 15 
 lbs. of nitre, 1 lb. of borax, and half a pound -li 
 arsenic. 
 
 The composition for common green window 
 glass is, 120 lbs. of white sand, 30 lbs. of unpuri 
 fied pearl-ashes, wood-ashes, well burnt and sifted 
 60 lbs. common salt, 20 lbs. and 5 lbs. of arsenic 
 
 Common green bottle-glass is niade from 2(X) lbs 
 of wood-ashes, and 100 lbs. of sand; or 170 lbs. 
 of ashes, 100 lbs. of sand, and 50 lbs. of the lavs 
 of an iron furnace: these materials must be wel 
 mixed. 
 
 The materials employed in the manufactory of 
 glass ire bv chemists reduced to tliree classes, 
 namely, alkalies, earths, and metallic o.\ides. 
 
 The fixed alkalies may be employed indiffirently; 
 but soda is jjreferred in this cou;.Jry. The soda 
 of conmierce is usually mixed with common salt, 
 and combined with carbonic acid. It is proper to 
 purify it from both of these foreign bodies before 
 using it. This, however, is seldom done. 
 
 The earths are silica (the basis of flints), lime, 
 and sometimes a little alumina (the basis of clay). 
 Silica c institutes the basis of glass. It is employ- 
 ed in the stale of fine sands or flints: and some- 
 times, for making very fine glass, rock crystals are 
 employed. Wlieu sand is used, it ought, if possi- 
 ble, to be perfectly white, for when it is coloured 
 with metallic oxides, t'.e transparency ot the glass 
 is injured. Such sand can only be employed foi 
 very coarse glasses. It is necessary to free the sand 
 I from all the loose earthy particles with which 
 
GLASS. 
 
 377 
 
 fflia) be mixetl, which is don" by washing it well 
 with water. 
 
 Limi' renders gluss less brittle, and enables it to 
 withstand betier the action of the atmosphere. It 
 ought ill no case to exceed the 20th part of the 
 silica employed, otherwise it corrodes the glass 
 pots. This indeed inay be pi-evented by throwing 
 a little clay into the melted glass; but in that case 
 a green glass only is obtained. 
 
 The metallic oxides employed are the red oxide 
 of le;id or litharge, and the white oxide of arsenic. 
 The red oxide of lead, when added in sufficient 
 quantity, enters into fusion with silica, and forms 
 a milky hue like the dial plate of a watch. When 
 any combustible body is present, it is usual in some 
 manufactories to add a little white oxide of arsenic. 
 This supplying oxygen, the combustible is burnt, 
 and flies off, while the revived arsenic is at the 
 same time volatilized. 
 
 There are several Kinds of glass adapted to dif- 
 ferent uses. The best and most beautiful are the 
 flint and tlie plate-glass. These, when well made, 
 are perfectly transparent and colourless, hea-.y and 
 brilliant. They are composed of fixed alkali, pure 
 silicions sand, calcined Hints, and liti.arge, in dif- 
 ferent proportiins. The flint glass contains a large 
 quantity of oxide of lead, which by certain pro- 
 cesses is easily separated. The plate-glass ispour- 
 e<l in the melted state U[)on a table covered with 
 copper. The plate is cast half an inch thick, or 
 more, and is ground down to a proper degree of 
 thiimess, and then polished. 
 
 Crown-glass, that used for windows, is made 
 without lead, chiefly of fixed alkali fused with sili- 
 cioijs sand, to which is added some black oxide of 
 manganese, which is apt to give the glass a tinge 
 of purple. 
 
 liottle-glass is the coarsest and cheapest kind: 
 into this little or no fixed alkali enters the compo- 
 sition. It consists of alkaline earth combined with 
 alumina and silica: In this country it is composed 
 of sand and th ; refuse of the soaji-boiler, which 
 consists of the lime employed in rendering this al- 
 kali caustic, and of the earthy matters, with which 
 the alkali was contaminated. Tiie most fusible is 
 flint-glass, and the least fusible is bottle-glass. 
 
 Flint-glass melts at the temperature of 10° 
 Wedgewood, crown-glass at 30°, and bottle-glass 
 at 47°. The specific gravity varies between 2.4r 
 and 3.38. 
 
 Glass for looking-glass plates, J^To. 1. 
 Take of white sand, cleansed, sixty pounds, of 
 purified pearl-ashes, twenty-five pounds, of salt- 
 petre, fifteen pounds, and of borax, seven pounds. 
 This composition should be continued long in 
 the fire, which should be for some time strong, and 
 afterwards more moderate, that the glass may be 
 entirely free from bubbles before it be worked. It 
 will be entirely clear of all colour, unless in case 
 of some accident: but if any yellow tinge should, 
 nevertheless, unfortunately infect it, there is no 
 remedy, except by adding a small proportion of 
 magnesia, which should be mixed with an equal 
 quantity of arsenic, and after their being put into 
 the glass, giving it a considerable heat again, and 
 then suftering it to free itself from bubbles in a 
 more moderate one, as before. If the tinge be 
 slight, an ounce of magnesia may be first tried, and 
 if that prove insufficient, the quantity must be in- 
 creased, but the glass will always be obscure in pro- 
 portion to the quantity that is admitted. 
 Looking-glass plates, JVo. 2. 
 Take of the white sand, 50 lbs. of pearl-ashes, 
 S?0 lbs. of common salt, 10 lbs. of nitre, 7 lbs. and 
 vf borax, 1 lb. 
 
 This glas' will run with as little heat as the for- i 
 2X 
 
 mer, but it will be more brittle, jnd refract the 
 rays of light in a greater degree. 
 
 Croivn or best •window glass, JVo. 1. 
 
 Take of white sand sixty j)oun(!i, of purified 
 peai'l ashes thirty pounds, of saltpetre fifteen 
 pounds, of borax one pound, and of arsenic half a 
 pound. 
 
 This will be very clear and colourless, if the 
 ingredients be good, and will not be very dear. It 
 will run with a moderate heat; but if it be desired 
 to be yet more fusible and soft, half a pound or a 
 poimd more of arsenic may be a(bled. 
 
 It the glass should prove yillinv, the magnesia 
 must be used as above directed for the looking- 
 glass. 
 
 Cheaper kind of idndoiv glass, JVo. 2. 
 
 Take of white sand sixty pounds, of unpurified 
 pearl ashes twenty-five pounds, of common salt ten 
 pounds, of nitre five pounds, of arsenic two pounds, 
 and of magnesia one ounce and a half. 
 
 This will be inferior to the above kind, but may 
 be improved, where desired, by purifying the 
 pearl-ashes. 
 
 Common or green •windoxv glass, J\'o. 3. 
 
 Take of white sand sixty pounds, of unpurjfied 
 pearl-ashes thirty pounds, of common salt ten 
 ])ounds, of arsenic two pounds, and of magnesia 
 2 oz. 
 
 This is a cheap composition, and will not appear 
 too green, nor be very deficient in transparency. 
 Common or green ivindoiv glaxi, JVo. 4. 
 
 Take of the cheapest kind of white sand, one 
 hunilred and twenty pounds, of un[.arified pearl- 
 ashes, thirty poimds, of wood-ashes, well burnt 
 and sifted, 60 ])oun(ls, of common salt twenty 
 pounds, and of arsenic five pounds. 
 
 This composition is very cheap, and will pro- 
 duce a good glass with a gi-eenish cast. 
 Best pliial glass, J\'j. 1. 
 
 Take of white sand one hundred and twentx 
 pounds, of unpurified pearl ashes fifty pounds, of 
 common salt ten pounds, of arsenic five pounds, 
 an! of magnesia five ounces. 
 
 This will be a very good glass for the purpose, 
 and will work with a moderate heat, but i-equires 
 time to become clear, on account of the proportion 
 of arsenic; when, however, it is once in good con- 
 ditionj it will come very near to the crystal glass. 
 
 Cheapest green or common p/Jal glass, vVo. 2. 
 
 I'ako of the cheapest kind of white sand, one 
 hundred and twenty pounils; of wood ashes, well 
 burnt and sifted, eighty pounds; of pearl-ashes, 
 twenty pounds; of common salt, fifteen pounds; 
 of arsenic one pound. 
 
 This will be green, but tolerably transparent, 
 and will work with a moderate fire, and vitrify 
 quickly with a strong one. 
 
 Green or bottle gla-'is. 
 
 Take of wood-ashes two hundred pounds, and 
 of sand one hundred pounds. Mix ihem thorough- 
 ly well by grinding together. 
 
 This is the due proportion where the sand is 
 good, and the wood-ashes are used without an> 
 other addition. 
 
 The same, with the addition of scoria. 
 
 Take of wood-ashes one hundred and seventh 
 pounds; of sand one hundred pounds; and of sco- 
 ria, or clinkers, fifty pounds. Mix the whole well 
 by grinding them together. 
 
 The clinkers should be well ground before thej 
 be used, if they admit of iC; but freqnenti}' ihej 
 are too hard, and in that case they should be bro- 
 ken into as small bits as can be done conveniently 
 and mixed with the other matter without any 
 grinding. The harder they are, the less maleriaj 
 will be the powdering of them as thev will 'he 
 
 2 G 2 
 
s-s 
 
 UNn^RSAL RECEIPT BOOK. 
 
 sooner melt of themselves in t!ie furnace, and con- 
 ficqi.eiilly mix with the otluT ii\i;reilieiits. 
 
 The most jjerfect kind offint-.jlass, JVo. I. 
 Take of ilie wliite sand, i'ZO Uis. red lead, 50 
 Vjs. the t)est iiearl-ashes, 40 lbs. nitre, '20 lbs. mag- 
 nesia, 5 oz. 
 
 If liiis com[)osition be fused with a very strong 
 f re, and time be given to it, a glass will be ])ro- 
 duced tiiat will have the play of the best flint glass. 
 Mid yet be iiaid and strong. It is not so cheap as 
 he compositions given below, where arsenic or 
 lommon salt is introduced, or where more of the 
 pearl-ashes are used; in either of wiiich cases, 
 Kivings may be made by diminishing proporlion- 
 itbiy die quantities of nitre. But tiie qualities of 
 this glass will be found to come nearer to the 
 standard of perfection, whieh is to unite the lustre 
 and hardness together in the greatest degree they 
 are compatible with each other. 
 
 If this composition be, however, desired to flux 
 with less heat, and quicker, a pound or two of ar- 
 senic may be added, which will be found effectually 
 to answer the purpose. 
 
 Flint glass, JVo. 2. 
 Take of sand, 120 lbs. the best pearl-ashes, 54 
 lbs. red lead, 36 lbs. nitre, 12 lbs. magnesia, 6 oz. 
 This will require much the same heat as the 
 other, but will be harder in its texture. If it be 
 desired to be made more yielding to the fire, ar- 
 senic may be added, or the quantity of sand may 
 be lessened. In these cases the glass will be softer 
 ind weaker. 
 
 Flint-glass, JVo. 3. 
 Take of white sand, 120 lbs. the best pearl-ashes, 
 35 lbs. arsenic, 6 lbs. magnesia, 4 oz. 
 
 This glass will require a consideral)le time in 
 the fire to become clear, and must not, if it can be 
 avoided, be strongly urged at first. This glass will 
 not be so hard as those of the above compositions, 
 but it will be very clear, and may be employed for 
 large vessels, where a sufficient thickness can be 
 allowed to give them strength. 
 
 Cheaper composition of glass, JVb. 4. 
 Take the proportions of the other ingredients 
 given in the last,. and omitting the arsenic, add, in 
 its stead, 15 lbs. of common salt. 
 
 This will be more brittle than the last, and 
 therefore cannot be recommended, unless for the 
 fabrication of such kiml of vessels, or other pieces, 
 where the strength is of little moment. 
 
 Cheapest composition of Jiint-glass, JVo. 5. 
 Take of the white sand, 120 lbs. red lead, 30 
 lbs. the best pearl-ashes, 20 lbs. nitre, 10 lbs. 
 common salt, 15 lbs. arsenic, 6 lbs. 
 
 This glass will fuse witli a moderate heat, but 
 rerpiires time, like the last, to take off the milky 
 ap\)earaiice of the arsenic; it is yet softer than the 
 last, and may therefore be deemed the worst kind 
 of flint that can be made. 
 
 Best German crystal-glass, jVo. 6. 
 Take of the calcined flints, or wliile sand, 120 
 lbs. the best pearl-ashes, 70 lbs. saltpetre, 10 lbs. 
 arsenic, i lb. magnesia, 5 oz. 
 
 If llie "pearl-aslies be pure and good, this glass 
 will equal the best of tiiis kind that ever wasn^ade. 
 Borax has been frei[ue(itly used also ii. the compo- 
 sitions of this sort of glass, but its great price, 
 wiinout any equivalent advantage, will deter from 
 the employing it in large manutactures, as there is 
 no sort of transparent glass, (plate excepted,) that 
 can bear the exiiense of it. 
 
 German crystal-glass, JVo. 7. 
 Take of calcined flints, or white sand, 120 lbs. 
 •jearl-ashes, 46 lbs. magnesia, 5 oz. 
 
 'I'his com position reipiires a long continuance 
 of heat, on account of the arsenic, tor the reason 
 hefdie given. It produces a glass equally or more 
 
 transparent and colr>nrless than the preceding, but 
 somewhat more brittle. The arsenic is, however, 
 so disagreeable an ingredient, from the deleterioui 
 qualitit's of the fi'mes, which will necessarily rise 
 copiously till the fusion of the other ingredients 
 check it, that, where the advantage is not moi-e 
 considerable than the saving arising from the dif- 
 ference of these two recipes, it is sca.'cely worth 
 while to submit to (he inconvenience of it. 
 To anneid glass. 
 
 Nealing, as it is called by the workmen, is a 
 process in the glass houses, and consists in jiutting 
 the glass vessels, as soon as thev are formed, and 
 while they are yet hot, into a furtiace or an oven, 
 not so hot as to re-melt tliem, an(! in wLich they 
 are suffered to cool gradually. This ij found to 
 prevent their breaking easily, |/ii'.ici..larly on ex- 
 posure to heat. 
 
 A similar process is used forrerdering cast-iron 
 vessels less brittle, and the effect depends on the 
 same principles. 
 
 To polish and grind glass. 
 
 To grind plate-glass, lay it horizontally upon a 
 flat stone table, made of a very fine grained free- 
 stone; and fcr its greater security, plaster it down 
 with mortar or stucco. The store table is sup- 
 ported by a strong wooden frame, with a ledge all 
 round its edges, rising about two inches above the 
 glass. Upon the plate to be ground is laid another 
 rough glass, not above half as big, and so loose as 
 to slide upon the former; but cemented to a wooden 
 plank, to guard it from the injury it must other- 
 wise receive from the scraping of the wheel where- 
 to the plank is fastened, and from the weights laid 
 upon it to promote the triture or grinding of the 
 glasses. The whole is covered witii a wlieel made 
 of hard light wood, about six inches in diameter: 
 by pulling of which backwards and forwards al- 
 ternately, and sometimes turning it roiiiul, the 
 workmen who alwa) s stand opposite to each other, 
 produce a constant attrition betw.cen the two glass- 
 es, and bring them to what degree of ^.tnoothnesa 
 they please, by first pouring in water and coarse 
 sand; after that, a finer sort of sand, as the work 
 advances, till at last they pour in the powder of 
 smalt. As the upper or incumbent glass becomej 
 smooth, it must be removed, and another, frota 
 time to time, substituted for it. 
 
 The engine j«st described is called a mill by the 
 workmen, and is emjiloyed only in grinding the 
 largest-sized glasses. In grinding lesser glasses, 
 they usually work without a wheel, having four 
 wooden handles fastened to the corners of tlifi 
 stone that loads the upper plank, by which they 
 work it aliout. The grinders' part done, llie glass 
 is turned over to the polisher, who, with fine pow- 
 iler of tripoli stone or emery, brings it to a per- 
 fect evenness and lustre. The instrument made 
 use of in this branch, is a board furnished with a 
 felt and small roller, which the workman moves 
 by means of a double handle at both ends. The 
 artist, in working this roller, is assisted bv a 
 wooden hoop, or spring, to tlie end of which it is 
 fixed; for the spiing, by constantly bringing tl»e 
 roller back to the same points, facilitates the action 
 of the workman's arm. 
 
 Jo make frit. 
 Frit, in the glass manufacture, is the matter oi 
 ingredients of which glass is to be made, when 
 thev have been calcined or baked in a furnace. 
 There are three kinds of frit : the first, crystal frit, 
 or thai for crystal or clear glass, is made w i''" salt 
 of pulverine and sand. The second and orOinarj 
 frit is maiie of the bare ashes of the pulverine oi 
 barilla, witliout extracting the salt from them. 
 This makes the ordinary while or crystal glass 
 The third is frit for green glasses, 'iiade of con- 
 
GLASS, 
 
 379 
 
 •non ashes, withont any preparation. This last 
 irit will rt'tiuire ten <;v twelve hours baking. The 
 materials in each are to lie finely powdered, wash- 
 ed, and searced; then eqnally mixeil, and frequent- 
 ly stirred together in the nieltina; pot. 
 7'o 'nng pearl-ashes, or any other Jixed alkaline 
 salt to the highest degree of purity. 
 
 Take of the hest pearl-ashes, 3 lbs. and of salt- 
 petre, 6 oz. Ponnd them together in a glass or 
 marble mortar, till ihev are thoroughly well mix- 
 ed, and then put part of them into a large crucible, 
 and set it in a furnace, where it may undergo a 
 strong heat. When the part of the matter that 
 was first put into the crucible is heate<l red hot, 
 throw in the rest gradually, and if the crucible will 
 not contain the whole, pour part of the melted 
 matter out on a moislened stone, or marble; and 
 having made room in the crucible, put in the rest, 
 and Idt it continue there likewise till it be red hot. 
 Pour it out tlien as the otiier, and afterwards put 
 the whole into an earthen, or very clean iron pot, 
 with 10 pints of water, and heat it over the fii-e, 
 till the salts be entirely melted. Let it then be 
 taken off tiie fire, stand till it be cold, and after- 
 wards filter it through paper in a pewter cullender. 
 When it is filtered, return the fluid again into the 
 pot, and evaporate the salt to diyness, which will 
 then be as white as snow, the nitre having burnt 
 all the phlogistic matter that remained in the 
 pearl-ashes alter their former calcination. 
 'J'o polish optical glasses. 
 
 The operation of polishing optic glasses, after 
 being properly ground, is one of the most difficult 
 points of the whole [irocess. Before the polishing 
 is begun, it is proper to stretch an even well 
 wrought piece of linen over the tool, dusting u|)Qn 
 it some very fine trip'di. Then taking tlie glass 
 in the hand, run it round fortv or fifty times upon 
 the tool, to take off the roughness of the glass 
 about the border of it. Tliis cloth is then to be 
 removed, and the glass to be polished upon the 
 naked tool, with a com[)ound powder, made of 
 four parts Iripoli mixed with one of fine blue vi- 
 triol; sis or eight grains of wliich mixture are suffi- 
 cient for a glass five inches broad. This powder 
 must he wetted with eight or ten drops of clear vi- 
 negar Ml the middle of the tool; being first mixed 
 and softened thoroughly with a verv fine small 
 muller. Then, with a nice brush, having spread 
 this mixture thinly and equably upon the tool, take 
 some very fine tripoli, and strew it thinly, and 
 equably, upon the tool so jirepared; after which, 
 take tile glass to be polished, wiped verj' clean, 
 and apiily it on the tool, and move it gently twice 
 or thrice in a straight line backwards and for- 
 wards; tiien take it off, and observe wlietiier the 
 marks of the tripoli, slicking to the glass, are 
 equably spread over the whole surface: if not, it is 
 a sign that either the tool or glass is too warm; in 
 in whicli case wait awhile and try it again, till th ,• 
 glass takes the tripoli every where alike. Tiien 
 begin to polish boldly, there being no danger of 
 spoiling the figure of the glass, which in the otiier 
 case would infallibly happen. 
 I'o purify pearl-ashes for the manufacture of 
 miliars. 
 
 Take any quantity of the best pearl-ashes, and 
 dissolve them in four times their weight of water 
 bniling, which operation may be best performed in 
 a pot of cast iron. When they are dissolved, let 
 the solution be put into a clean tub, and suffered to 
 remain ?.';^re twenty-four hours or longer. Let 
 the clear part of the fluid be then decanted off from 
 the dregs or sediment, and put back into the iron 
 pot, in wliich the water must be evaporated away 
 till the sails be left perfectly dry again. They 
 «liould thtin, if not used iiuraediately, be kept in 
 
 stone jars, well secured trom moisture and air, til' 
 such time as they are wanted. 
 
 Great care should be always taken in this treat- 
 ment of the salts, to keep the iron jiot thoroughly 
 clean from rust, which would give a yellow tinge 
 to the glass, not to be removed without greatly in- 
 juring it. 
 
 GLASS AND PASTES TO LMITATE PRE- 
 CIOUS STONES, &c. 
 
 The best and hardest q-lass for receiving colotr 
 
 jvb. 1. ■ 
 
 Take of the best sand, cleansed by washing, 
 twelve pounds, of pearl-ashes, or fixed alkaline 
 salt, purified with nitre, seven pounds, of salt-pe- 
 tre, one pound, and of borax, half a pound. 
 
 The sand being first reduced to powder in a 
 glass or flint mortar, tne other ingredients should 
 be [)Ut to it, and the whole well mixed by pound- 
 ing them together. 
 
 Jiest glass, but not so hard, JVo. 2. 
 
 Take of the white sand cleansed, twelve pounds, 
 of pearl-aslies, purified with salt-petre, seven 
 pounds, of nitre, one pound, of borax, half a pound, 
 and of arsenic, four ounces. 
 
 Proceed as in the last, but if the glass be requir- 
 ed to melt with yet less heat, a pound of borax 
 may be used instead of the half pound, and a pound 
 of common salt may be added ; but Ibis last is apt 
 to make the glass more brittle, which is an injury 
 done to such as is to be cut into very small pieces, 
 and ground with so many angles in the figure, in 
 imitation of jewels. 
 Soft glass or paste for receiving colours, JVo. 3. 
 
 Take of white sand cleansed, si.x pounds, of reO 
 lead, three pounds, of purified pearl-Hshes, twr 
 pr inds, and of nitre, one pound. 
 
 Proceed with the mixture as with the foregoing. 
 Glass or paste, softer than the above, JVl). 4. 
 
 Take of while sand, cleansed, 6 lbs. of red lead, 
 and pui'ified pearl-ashes, each 3 lbs. of nitre, 1 lb. 
 of borax, half a pound, and of arsenic, 3 oz. 
 
 This is very soft and will fuse with a very gentle 
 heat, but requires some lime to become clear, on 
 account of the arsenic. It may even be prepared 
 and tinged in a common fire without a turnace, if 
 the pots containing it can be surrounded by burn- 
 ing coals, without danger of their falling into it. 
 The borax, being % more expensive ingredieot 
 than the others, may be omitted where a somewhat 
 greater heat can be applied, and the glass is not in- 
 tended for very nice purposes; or a pound of com- 
 mon salt may be instituted in its place; but the 
 glass will be more clear and perfect, and free it- 
 self much sooner from bubbles, where the borix is 
 used. 
 
 This glass will be very soft, and will not bear 
 much water, if employed for rings, buciiles, or 
 such imitations of stones as are exposed to much 
 rubbing. But for ear-rings, ornaments worn on 
 the breast, or such others as are but seldom put on, 
 it may last a considerable time. 
 
 In all these soft compositions, care slio^d be 
 taken that part of the sand be not left unvitrified 
 in the bottom of the pot, as will sometimes bap- 
 pen, for ill that case tii_ glass, abounding too much 
 with salt and lead, will not bear the air, but oeing 
 corroded hy it, will soon contract a mistiness and 
 specks in the surface, which will entirely efface all 
 the lustre of the paste. 
 
 Hani glass of a full blue colour, JVo. I. 
 
 Take of tbe composition of hard glass. No. 1 or 
 2, ten pounds, zaftVe, 6 dr. and of magnesia, 2 dr. 
 Proceed as with the above. 
 
 If this glass be of too deep a colour the propor 
 
580 
 
 UNIVERSAL RECEIPT BOOK. 
 
 tion of the zaffre and magnesia to the glass may be 
 diminished; and if it verge too much on the pur- 
 ple, to which cast it will incline, the magnesia 
 should be omitted. If a very cool or pure blue be 
 wanted, instead of the magnesia, lialf an ounce of 
 calcined copper may be used, and the proportion 
 ofzaftVe diminished by one half. 
 
 Paste of a full bliie colour, JVb. 2. 
 
 Take ot the composition fur paste. No. 1 or 2, 
 ten pounds, and proceed as with the foregoing. 
 Hard ((hiss resembling the sapphire, JVb. 3. 
 
 Take of liie compositions for hard glass, No. 1 
 or 2, ten pounds, of zaffre, three 'rachms and one 
 scruple, of calx cafTei, or precipitation of gold by 
 tin, one draclim. Proceed as with the above. 
 Cheaper hard glass for ditto, .Vo. 4. 
 
 As the foregoing, only, instead of the precipi- 
 tate of gold, use two drachms and two scruples of 
 magnesia. 
 
 If this he well managed, the colour will be very 
 good, and the glass, when set and cut, will not be 
 easily distinguishable from the true sapphire; but 
 the preceding will be a finer colour, as there is a 
 foulness in tlie tinge of the magnesia, which will 
 always diminish, in some degree, the effect of 
 brijjhter colours, when with them. 
 
 Paste resembling the sapphire, JVb. 5. 
 
 Take of the composition for paste, No. 3 or 4, 
 and proceed as with the foregoing. 
 
 It is not worth wliile to bestow the expense of 
 colouring paste with the gold, and it is therefore 
 more expedient, in the case of such, to use the 
 other method. 
 
 Hard glass and paste for sapphire, by means of 
 smalt, JVo. 6. 
 
 Take of the compositions for hard glass and 
 paste, any quantity, and mix with them one-eighth 
 of their weight of smalt, the brightest and most 
 inclining to purple that can be procured. 
 
 If it be desired to give a more ptn'ple tinge, 
 magnesia may be added in the proportion required. 
 
 Hard glass resembling eagle marine, JVb. 7. 
 
 Take of the composition for hard glass. No. 1 
 or 2, ten pounds, of copper, highly calcined with 
 sul[)hur, three ounces, and of zaffre, one scruple. 
 Proceed as with the foregoing. 
 
 Paste for eagle marine, JVo. 8. 
 
 Take of the composition for paste. No. 1 or 2, 
 ten pounds, and proceed as with the above. 
 
 Hard glass of a gold or yellow colour, JVo. 1. 
 
 Take of the composition for hard glass, No. 1 
 or 2, ten pounds, but omit the salt-petre, and for 
 every pound add an ounce of calcined borax, or, if, 
 that ilo not render the glass sufficiently fusible, two 
 ounces, of red tartar, the deepest coloured that can 
 be procured, ten ounces, of magnesia, two ounces, 
 of charcoal of sallow, or any other soft kind, two 
 draelfms. Proceed as with the rest. 
 
 Paste of a gold or yelloio colour, .JVo. 2. 
 
 Take of the composition for past'.-. No. 3 or 4, 
 prepared without the salt-petre, ten pounds, of 
 iron, strongly calcined, one ounce and a half. Pro- 
 ceed as with the others. 
 
 Th crude tartar and the charcoal must not be 
 used where lead enters into the composition of the 
 glass, and the nitre may be spared, because the 
 yellow tinge, given to the -'ass by the lead, on ac- 
 count -)( which the nitre is used, is no detriment 
 n this case, but only adds to the proper colour. 
 This colour may also be prepared by crude anti- 
 mony, as well as th ; calcined iron, but il is more 
 difficult to be managed, and not superior in its 
 effect. 
 
 Hard glass resembling the topaz, JVo. 3. 
 
 Take ot the composilion for hard glass. No. 1 
 w2, ten pourdb, a;iU an equal quantity of the gold 
 
 ( coloured hard glass. Powder and fuse thern to- 
 gether. 
 
 As there Is a great variety in the colour of the 
 topaz, some being a deeper yellow, and others 
 slightly tinged, llie proportions of the j'elJow glass 
 to the wliite mav l)e accordingly varied at ple£ ^u•e, 
 the one here given being for the deepest. 
 Paste resembling the topaz, JVo. 4. 
 
 This may be done in the same maimer as the 
 preceding, but the salt-petre may lie omitted in 
 the original composition of the glass, and for the 
 resemblance of the very slightly coloured topazes 
 neither' the gold coloured paste nor any other ting- 
 ing matter need be added, that of the lead being 
 sufficient, when not destroyed by the nitre. 
 Glass resembling the chrysolite, JK'o. 5. 
 
 Take of the compositions for hard glass. No. I 
 or 2, ten pounds, of calcined iron six drachms. 
 Proceed as with the above. 
 
 Paste resembling the chrysolite, JVo. 6. 
 
 Take of the composition for jjaste. No. 3 or \ 
 prepared without salt-petre, ten pounds, and of 
 calcined iron, five draciims. Proceed as with the 
 rest. 
 
 Hard glass resembling the emerald, JVo. 1 . 
 
 Take ot the composition for hard glass. No. I 
 or 2, nine pounds, of copper precipitated from 
 aquafortis, three ounces, and of precipitated iron, 
 two draciims. 
 
 Paste resembling the emerald, JVo. 2. 
 
 Take of the composition for paste. No. I or 2, 
 and proceed as with the above; but if the salt-petre 
 be omitted in the preparation of the paste, a less 
 proportion of the iron will serve. 
 Bard glass of a deep and very bright pwple colour, 
 JVo. 1. 
 
 Take of the composition for hard glass. No. 1 
 or 2, ten pounds, of zaffre, six dracluns, of gold 
 precipitated by tin, one drachm. Proceed as with 
 the rest. 
 
 Hard glass of a deep purple colour, JVo. 2. 
 
 Take of the compositions for hard glass. No. 1 
 or 2, 10 lbs. of magnesia, 1 oz. and of zaffre, ^ oz. 
 Proceed as with the other. 
 
 Paste of a deep purple colour, JVo. 3. 
 
 Take of llie composition for pastes. No. 3 or 4, 
 10 ])ounds, and treat them as the foregoing. 
 Hard glass of the colour of the amethyst, JVo. 4. 
 
 Take of the composilion of hard glass, No. 1 ot 
 2, 10 pounds, of magnesia, 1^ oz. and of zaffre, 1 
 dr. Proceed as with the rest. 
 
 Paste of the colour of the amethyst, JVo. 5. 
 
 Take of the composition for paste. No. 1 or 2, 
 10 pounds, and treat it as the preceding. 
 Paste resembling the diamr^nd. 
 
 Take of the white sand, 6 lbs. of red lead, 4 lbs. 
 of pearl ashes, purified as above directed, 3 lbs. 
 of nitre, 2 lbs. of arsenic, 5 oz. and of magnesia, 
 I scruple. Proceed as with the others, but con- 
 tinue the fusion for a considerable time on account 
 of the large proportion of arsenic. 
 
 If this com|)Osition be thoroughly vitrified, and 
 kept free from bubbles, it will be very white, and 
 have a very great lustre; but, if on examination it 
 appears to incline to yellow, another scruple or 
 more of the magnesia may be a'\ded. It may be 
 rendered harder by diminishing the i)roportion of 
 lead, and increasing that of the salts, or fusing il 
 with a very strong fire; but the diminution of the 
 proportion of lead will make it have less of the 
 lustre of the diamond. 
 
 Hard glass perfectly blac'^. 
 
 Take of the composition for hard glass. No. 1 
 or 2, ID lbs. of zatiVe, 1 oz. of magnesia, and ot" 
 iron, strongly calcined, each 7 drachuis. Proceed 
 as with the rest. 
 
GLASS. 
 
 3Bi 
 
 Paste perfect'y black. 
 lake of the composition for paste, No. 1 or 2, 
 yrepartd with the salt-petre, 10 lbs. of zafTre, I 
 oz. of magnesia, 6 drs. and of iron, highly cal- 
 cined, 5 drs. Proceed as with the others. 
 JV/iite opaque glass, jYo. 1. 
 
 Take of the composition for hard glass, No. 1 or 
 2, 10 lbs. of horn, ivory, or bone, calcined per- 
 fectly white, I lb. Proceed as with the otiiei*. 
 Paste of an opaque ivhiteness, JVb. 8. 
 
 Take of the composition. No. 3 or 4, 10 lbs. and 
 make tiie same addition as to the above. 
 Glass of an opaque -•vhitenesi formed by arsenic, 
 JVo. 3. 
 
 Take of flint glass 10 pounds, and of very white 
 arsenic, 1 pound. Powder and mix them thorough- 
 ly, by grinding them together, and then fuse them 
 with a moderate heat till they be well incorporated, 
 but avoid liquefying them more than to make a per- 
 fect union. 
 
 This glass has been made at a considerable manu- 
 factoiy near London, in great quantities, and has not 
 only been formed into a variety of different kinds 
 of vessels, but, being very white and fusible with 
 a moderate heat, has been much used, as a white 
 ground for enamel in dial plates, and other pieces 
 which have not occasion to go several times into 
 the fire to be finished. It will not, however, bear 
 repeated burnings, nor a strong heat contitmed for 
 any length of time, when applied to this purpose, 
 without becoming transparent, to which likewise 
 the smoke of a coal fire will also greatly contri- 
 bute; but it answers the end very well in many 
 cases, though even in those, enamel of the same 
 degree of whiteness would be preferable, as this 
 is always brittle, and of less firm and tenacious 
 texture. 
 
 Hard glass, or paste, formed by calx of tin or an- 
 timony, JVo. 4. 
 
 Take of any of the compositions for hard glass, 
 or pastes 10 pounds, of calcined tin (commoidy 
 called putty), or of antimony, or tin calcined by 
 means of nitre, 1^ lbs. ; mix them well by grinding 
 them together, and then fuse them witb a mode- 
 rate heat. 
 
 The glass of this kind made with the composi- 
 tion for pastes, differs in nothing from white ena- 
 mel, but in the proportion of tiie calx of tin and 
 antimony. 
 
 Semi-transparent -white glass and paste resembling 
 the opal, J\'o. 5. 
 
 Take of any of the compositions for hard glass, 
 or paste, 10 pounds, of horn, bone, or ivory, cal- 
 cined to a perfect whiteness, half a pound. Pro- 
 ceed as «itli the rest. 
 
 This while hard glass is much the same with the 
 German glass formerly brought here in poiringers, 
 cream pots, vinegar cruets, and other such pieces, 
 of which vve frequently meet with the remains. 
 Fi?ie red glass resembling the ruby, JS/o. 1. 
 
 Take of the hard glass. No. 1 or 2, 1 pound, of 
 •he calx caffei, or gold prepared by ])recipitation 
 with tin, 3 drachms. Powder the glass, and grind 
 the calx of gold afterwards with it in a glass, flint, 
 or agate mortar, and then fuse them together. 
 
 This may be made of a stronger or more diluted 
 colour, by varying the proportion of the gold, in 
 adjusting which, proper regard should be had to 
 the a(iplication of the glass when made; for where 
 this glass is set in rings, bracelets, or other close 
 wo4-k, where foils can be used, a great saving may 
 ^e made with regard to the colour of it, without 
 much injury to the effect; but for ear-rings, or 
 other purposes where the work is set transparent, 
 a full strong colour should be given, which may be 
 ttflected by the proportions directed in this cora- 
 ;w>6iuou. 
 
 ' \ Paste resembling the rtiby, JVb. 2. 
 
 Take of the pa'-'.e, No. 3 or 4, 1 lb. and of calj 
 caft'ei, or pi'ecii)itation of gohl by tin, 2 drachma. 
 Proceed in the mixture as with the above. 
 
 This will be ecjually beautiful with the above, 
 and defective only in softness; but as that greatly 
 takes away the value for some puri)ose8, such as is 
 appropriated to them may be tinged in a cheaper 
 manner by the following means. 
 
 A cheaper paste resembling the ruby, JVo. 3. 
 
 Take of the comjiosition for paste. No. 3 or 4, 
 half a pound, of glass of antimony, half a pound, 
 and of the precipitation of gold l)y tin, I drachm 
 and a half Proceed as with the others. 
 
 This will be considerably cheaper, and will have 
 much the same eftect, exce|)t that it recedes more 
 from the crimson to the orange. 
 
 Hard glass resembling tlie garnet, JV*o. 4. 
 
 Take of the composition for iiard glass, No. 1 or 
 2, 2 pounds, of glass of antimony, 1 jiound, of 
 magnesia, and of the precipitate of gold by tin, 
 each, 1 drachm. 
 
 This composition is very beautiful, but too ex- 
 pensive, on account of the gold, for the imitation 
 of garnets for common |)urposes; on vvhich account 
 the following may be substituted. 
 
 Hard glass resembling the garnet, JVb. 5. 
 
 Take ot the composition. No. 1 or 2, 2 lbs. ot 
 the glass of antimony, 2 lbs. and of magnesia, 2 dr. 
 
 If the colour be found too dark and purple in 
 either this or the preceding composition, the pro- 
 portion of magnesia must lie diminished. 
 
 Paste of the colour of garnet, JVo. 6. 
 
 Take of the composition for paste. No. 1 or 2, 
 and proceed as with the above. 
 Hard glass resembling the vinegar garnet, JVo. 7. 
 
 Take of the composition, No. 1 or 2, two 
 pounds, of glass of antimony, 1 pound, of iron, 
 highly calcined, half an ounce. Mix the iron with 
 the uncoloured glass, and fuse them together till 
 the mass be perfectly transparent, then add the 
 glass of antimony, powdered, stirring the mixtui-e 
 with the end of a tobacco pipe, and continue them 
 in the heat till the whole be perfectly incorporated. 
 Paste resembling the viriegar garnet, JVo. 8. 
 
 Take of the composition for paste, No. 3 or \ 
 and proceed as with the foregoing. 
 
 Fictitious or counterfeit lapis lazuli. 
 
 Take of any of the preceding compositions foi 
 hard glass, or paste, 10 pounds, of calcined bones 
 horn, or ivory, three quarters of a pound, of zaftre, 
 1 ounce. Fuse the uncoloured composition with 
 the zafTre and magnesia, *.ill a very deep transpa- 
 rent blue glass be produced. The mass being 
 cold, powder it, and mix it with the calcined mat- 
 ter, by grinding them together. After which fustt 
 them with a moderate lie., till they be thoroughly 
 incorporated, and then form the melted mass into 
 cakes, by pouring it on a clean bright plate of cof)- 
 per or iron. 
 
 Another. 
 
 If it be desired to have it veined with gold, it 
 may be done by mixing the gold powder, with an 
 equal weight of calcined borax, and tempering 
 them with oil of spike, by which mixture, the 
 cakes being painted with such veins as are desire'!, 
 they must be put into a furnace of a moderate heat, 
 and the gold will be cemented to the glass as firm- 
 ly as if the veins had been natural. 
 Anotlwr. 
 
 It the counterfeit lapis lazuli be desired of a 
 lighter hue, the quantity of zafFre and magnesia 
 must be diminished; or, if it be required to b« 
 more transparent, that of the calcined horn, bone, 
 or ivory, should be lessened. 
 Another. 
 
 Instead of zafire, where that cannot be obtained. 
 
382 
 
 UNIVERSAL RECEIPT BOOK. 
 
 a proper pioportion of smalt may be substituted. 
 And in all cases, indeed, it m:!y be a more certain 
 way to form tlie za*1Ve and vitrifying ingredients 
 into glass alone, and then having powdered them 
 with "the calcined bones or liorns, infuse them a se- 
 cond time, and make thetn into cakes in the man- 
 ner directed; for the fluxing power of the ingredi- 
 ents of the glass is so retarded by the calcined 
 bone or iiorn, tliat it may, in some cases, fail to 
 act sufficiently on the zaftVe to vitrify it perfectly. 
 To make i^lass resembling red cornelian. 
 
 Take of Ihecomposition for hard glass. No. I or 
 £, 2 pounds, of glass of antimony, 1 pound, of the 
 calcined vitriol, called scarlet oker, 2 oz. and of 
 magnesia, 1 dr. 
 
 Fuse the glass of antimony and magnesia with 
 the other glass first together, and then powder them 
 well, and mix them with the scarlet oker, by 
 grinding them together, and afterwards fuse the 
 mixture with a gentle heat, till they are incorpo- 
 rated, but the he'at must not be continued longer 
 ".ban is absolutely required to form them into a 
 vitreous mass. 
 
 If it be desired to have the composition more 
 transparent, part of the red oker must be omitted. 
 Paste resembling the red cornedan. 
 
 Take of the composition for paste, No. 1 or 2, 
 2 pounds, and proceed as with the above. 
 
 Hard glass resembling -white cornelian. 
 
 Take of the composition for hard glass. No. 1 
 or 2, 2 pounds, of yellow oker, well washed, 2 
 drachms, and of calcined bones, each 1 ounce. 
 Mix them well by grinding them together, and 
 fuse them with a gentle heat till the several ingre- 
 dients oe well incorporated in a vitreous mass. 
 
 Paste resembling ivhtte camehan. 
 
 Take of the compnsitiiin for pastes, No. 1 or 2 
 1 \)Oun(l, and proceed as with the foregoing. 
 Hard glass or fiaste resembling the tnrqiioise stonr. 
 
 Take of the composition for blue glass or paste, 
 No. 7 or 8, (being those resembling the eagle ma- 
 rine) 10 pounds, of calcined bone, horn, or ivoiy, 
 half a pound. Powder and mix them well, ancj 
 the^ fuse theai in a moderate heat till they be 
 thoroughly incorporated. 
 
 if the colour be not so deep as nay be desired, 
 a small p'-oportion of smalt may be added. 
 Hroivn Venetia~^ glass -with gold spangles. 
 
 Take of the composition for hard glass, No. 2, 
 and the composition for paste. No. 1, each 5 
 pounds, and of highly calcined iron, one ounce. 
 Mix them well, and fuse them till the iron be per- 
 fectly vitrified, and have tinged the glass of a deep 
 transparent yellow brown colour. Powder this 
 glass, and add to it two pounds of glass of anti- 
 mony, being powdered, and mix them well, by 
 grinding them together. Take part of this mix- 
 ture, and rub into it fourscore or one hundred 
 leaves nf the counterfeit leaf of gold, commonly 
 called Dutch gold; and, when the parts of the gold 
 seem sufficiently divided, mix the powder con- 
 taining it with the other part of the glass. Fuse 
 the whole then with a moderate heat, till the pow- 
 der runs into a vitreous mass, fit to be wrought into 
 any of the figures or vessels into which it is usually 
 formed; but avoid a perfect liquefaction, because 
 that destroys, in a short time, the equal diftusioo 
 of the spangles, and vitrifies, at least, [lart of the 
 matter of which they are composed, converting 
 the whole into a kind of transparent olive-coloui*- 
 ed glass. 
 
 MxscsiiiiiiNSOus Riaa^iFTs. 
 
 T9 make a road on M ^ Adamses system. 
 
 "^us^M is to be procured in some form in almost 
 fiifcj P-urt of the country, and a road made of 
 »«.- '* Voken st'iie to the depth often inches, will 
 b . "^nfcvoih, tolid, and durable. 
 
 T'he size of »loiies for a road should be that of 
 a hen's egg, or half a pound weight. It must be 
 in >(ue proportion to the space occupied by a wheel 
 of ordinary dimensions jn a smooth level surface: 
 this point of contact will be found to be longitu- 
 dinallv, about an inch; and every piece of stone 
 tmt into a road, which exceeds an inch in any of 
 its dimensions, is mischievous. 
 
 In repairing an old road no addition of materials 
 is to be brought upon it, unless in any part it be 
 found that there is not a quantity of clean stone 
 equal to ten inches in thickness. 
 
 The stone already in the road is to be loosened 
 op and broken, so as no piece shall exceed six 
 ounces in weight. The road is then to be laid as 
 flat as possible, a rise of three inches from the 
 centre to the side is sufficient for a road thirty feet 
 wide. 
 
 The stones when !oosened in the road are to be 
 gathered oft" by means of a strong heavy rake, 
 with teeth two inches and a half in length, to the 
 siiVi; of the road, and there broken, and on no ac- 
 sount are stones to be broken on the road. 
 
 When the great stones have been removed and 
 
 none left in the road exceeding six ounces, the 
 road is to be put in shape, and a rake employed 
 to smooth the surface, which will at the same time 
 bring to the surface the remaining stone, and will 
 allow the dirt to go down. 
 
 W hen the road is so prepared, the stones th.at 
 have been broken by the side of the road are then 
 to be carefully spread on it — not to be laid on it 
 in shovels-full, but scattered over the surface, one 
 shovel-full following another, and spreading over 
 a considerable space. 
 
 Only a small piece of road should be lifted at 
 once; five men in a gang should be set to lift it all 
 across: two men shouhl continue to pick up and 
 rake rff the large stones, and to form the road for 
 receiving the broken stone, the other three should 
 break stones — the broken stone to be laid on as 
 soon as the piece of road is prepared to receive it, 
 and then break up another piece; two or three 
 yards at one lift is enough. 
 
 The proportioning the work ^mong the five 
 men must of course be regulated by th'^ nature of 
 the road; when there are many very large stonesi, 
 tiie three breakers may not be able to keep pace 
 with the two men employed in lifting and forming, 
 and when there are few large stones the contrary 
 may be the case; in all this, the surveyor must 
 judge and direct. 
 
 I<nt while it is recommended to lift and relat 
 
MISV.ELLANEOUS. 
 
 383 
 
 itrafls which have been made with larg^e stone, or 
 with I;u'n;e stone mixed with clay, chalk, or other 
 mischievous materials, there are many cases in 
 wiiich it would be highl}- unprofitable to lift an.d 
 relay a road, even if the materials should have 
 been originally too larsje. 
 
 When additional stone is wanted on a road that 
 has consolidated by use, the old hardened surface 
 of the road is to be loosened with a pick, in order 
 to make the fresh materials unite with the old. 
 
 The only proper method of breaking stones, 
 both for eflect and economy, is by persons sitting; 
 the stones are to be placed in small heaps, and 
 women, boys, or old men, past hard labour, must 
 sit down with small hammers and break them, so 
 as none shall exceed six ounces in weight. 
 
 Every road is to be made of broken stone, with- 
 out iDixtuie of earth, claj', chalk, or any other 
 matter that will imbibe water and be affected with 
 frost; notbing is to be laid on the clean stone on 
 l)retence of binding; broken stone will combine by 
 its own angles into a spiooth solid surface that can- 
 not be affected by vicissituues of weatlier, or dis- 
 placed by the action of wheels, which will ))ass 
 over it without a jolt, and eonsequenlly without 
 injury. 
 
 Flint makes an excellent road, if due •Utention 
 be paid to the size; but, from want of liiat atten- 
 tion, many of the flint roads are rough, loose, and 
 expensive. 
 
 Limestone, when properly prepared and applied, 
 makes a smaoth solid road, and becomes consoli- 
 dated sooner than any other material; but from its 
 nature is not the most lasting. 
 
 Whinstone is the most durable of aP materials; 
 and, wherever it is well and judiciously applied, 
 the roads are comparatively good and cheap. 
 
 The pebbles of Shropshire and Staffordshire are 
 of a bard substance, and only require a prudent 
 a^jplication to be made good road materials. 
 To preserve ndlh. 
 Provide bottles which must be perfectly clean, 
 sweet and dry; draw the milk from the cow into 
 the bottles, and as Ibey are filled, immediately cork 
 them well up, and fasten the corks with pack 
 thread or wire. Then spread a little straw on the 
 bottom of a boiler, on which place bottles with 
 straw between them, until the boiler contains a 
 sufficient quantity. Fill it up with cold water; 
 heat the water, and as soon as it begins to boil, 
 di'aw the fire, and let the whole gradually cool. 
 When quite cold take out the bottles, and pack 
 them with straw or saw-dust in hampers, and stow 
 them in the coolest part of the house or ship. 
 Milk preserved in this manner, although eighteen 
 months in the bottles, will be as sweet as when 
 first milked from the cow. 
 
 'I'o make a domestic telegraph. 
 This instrument consists of two dials, divided 
 \n the same manner, the hands of which move at 
 the same time. One of these dials is placed in 
 the master's room; the other is placed where the 
 servant is waiting. Each of the divisions, which 
 can be multiplied at will, represents an order which 
 is indicated by a letter, or by any other sign agreed 
 upon. The master places the hand of his dial 
 upon the sign of the order which he v/ishes to 
 transmit, and immediately the signal is repealed 
 in the servant's room. 
 
 '!'o construct barometers. 
 The tubes intended for baiometers ought to be 
 sealed hermetically on both ends, immediately af- 
 (er they are made at the glass-house, and to lie 
 kept in this state until they are nited up. Without 
 .lis precaution, they are apt to be sullied with dust, 
 ii"isture, and other imi)urilies, wliicii it is after- 
 vmrds almost imp ssible to remove on account of 
 
 I the smallness of their diameters. When they ar« 
 
 opened, which may be done with a file, care should 
 
 ! be taken not to breathe into them, nor to wash tliem 
 
 j with spirit of wine, or other fluid, expei-ience hav- 
 
 j ing proved that in tubes so treated, the mercur3' 
 
 I always stands a little below its proper level; this 
 
 I is owing to the adhesion of a little of the spirit of 
 
 [ wine to the sides of the tube. When cleaning is 
 
 necessaiy, it must be done with a fine linen rag, 
 
 that has been previously well dried. 
 
 The tubes ought to be as perfectly cylindrical 
 as possible, though, in some cases, this is no; islj- 
 soh'tely necessary. They should be about .3-3 
 inches in length, and the diameter of their bnre 
 should be at least 2 or 2^ lines, otherwise the 
 friction, and the capillary action, will be apt to 
 aflect the free motion of the mercuiy. The glass 
 should not be very thick, as it is tpt in that case 
 to break, when the mercuiy is boiled in the tube 
 half a line is sufficient. 
 
 Tne mercury ought to be perfectly pure and free 
 from all foreign metals. The best is what has 
 been recently revived from cinnabar; the common 
 mercury of the shops being often adulterated in- 
 tentionally with tin, lead, and l)ismuth, stands at 
 various heif5,nts in tha tul)e, according to the nature 
 and quantity of the foreign subsunces with which 
 it ^s amalgamated. 
 
 To purify the merairy. 
 
 For this purpose, take a pound of cinnabar, and 
 reduce it to powder: mix it well with five or six 
 ounces of iron or steel filings; and, having ])ut the 
 mixture into an iron retort, expose the whole to 
 the heat of a reverberator}' furnace; the mercury 
 will soon pass over in a state of great purity, and 
 may be obtained by adapting to the retort an 
 earthen receiver, which has been previously hiilf 
 filled with water. 
 
 Process of filling the tube. 
 
 Before I)eing well introduced into the tube, the 
 mercury ought to be well heated, or even boiled 
 in a glazed earthen pipkin; in order to drive off 
 any moisture which maj' adhere to it, but this will 
 be unnecessary if the mercury has been recently 
 revived. 
 
 The mercury ought likewise to he boiled in the 
 tube to exi-ei any air or moisture which may still 
 remain attacneii to it, or to the ■;iside of the lube. 
 This is done in the following manner: Pour as 
 much mercury into the tube as will make it stand 
 to the length of tliree or four inches; and introduce 
 a long wire of iron to stir it during the boiling. 
 Expose the mercury in the tulje gradually to the 
 heat of a chafing-dish of burning charcoal; and 
 when it begins to boil, stir it gently with the iron 
 wire, to facilitate the disengagement of the bubbles 
 of the air. When the first portion of the mercury 
 has been sufficiently boiled, and all the air extri- 
 cated, remove tlie tube from the chafing-dish, and 
 allow the whole to cool, taking care not to bring 
 it into contact with any cold suijstance. Introduce 
 an equal quantity of mercury, and treat it in tha 
 same manner, withdrawing the wire a little, so 
 that it may nut reach below the uiiper part of the 
 mercury already freed from air. The diafing- 
 dish must also be placed immediately under thj 
 mercury which has been last poured in. Repeat 
 the same process with each successive portion of 
 mercury, till the tube is filled, always apiilyingthe 
 heat very cautiously; and be equally careful in al- 
 lowing it to cool, before a fresh portion of mer- 
 cury is poured in. 
 
 To constnict J\Ir Tronghtoii's improved mariTie 
 barometer. 
 
 The tube consists of two parts, joined together 
 about five inches below the lop. the bore in the 
 upper part oeing about 4-I(Jths of an inch, and in 
 
UTNIVERSAL RECEIPT BOOK. 
 
 the lower part only 2-100ths. By this construc- 
 tion, partly from the ciiffeicnce of the lioi-es, and 
 partly tVom the greater friction in the lower end, 
 ihe motion of the mercury is so much retarded, 
 that any impulse given hy the ship, having a ten- 
 dency to raise it, will scarcely have produced a 
 sensible eftect, before an opposite impulse will be 
 given, having a ten(!enc)' to depress it. To coun- 
 teract more effectually the efFect? of the ship's mo- 
 lions, the instrument is suspeniled in gymbals. 
 The whoie is attaclied to the side of the cabin by 
 two .ulies of brass, which slide one within the 
 other, and render the instrument capable of bemg 
 suspended at <!itferent distances from ttie |ilace of 
 support, that the bottom of it may not strike the 
 sides of tiie cabin, during any heavy rolling of the 
 vessel. The inner tube carries thi_ gymbals. The 
 external frame of the barometer is a cylindrical 
 tube of wood, on which slides a brass socket; and 
 in this is inserted the innermost pair of pivots of 
 the gymbals, or universal joints, which furnishes 
 the instrument with a moveable point of suspen- 
 sion. The top is terminated with a knob of brass. 
 of a weight nearly equal to that of the mercury, 
 &c. at the lower end. With respect to tiie posi- 
 tion of the point of suspension, no general rule can 
 be given. It is ' bvious, however, that though this 
 point were accurately determined for one particu- 
 lar height of the mercury, it would not correspond 
 to every other. By the ingenious contrivance of 
 Mr Troughton, of placing a knob at the top, as a 
 counterpoise to the weight of the mercurv, the 
 centre of gravity of the whole will be about the 
 middle; and if the instrument were of the same 
 specific gravity throughout, the point of suspension 
 that would produce the smallest oscillations in the 
 mercury, would be about l-3d of the length of 
 the instrument from the top, considering the lower 
 part as a fixed point. But as this is not strictly the 
 case, the point of suspension is best ascertained by 
 experiment. The graduation is on two scales of 
 ivory, about four inches long, for the reception of 
 which, two opposite quarters of the cylindrical 
 frame are crossed out through that length, their 
 planes (ointing towards the centre of the tube. 
 The index is a very light one, and slides upon the 
 glass tulie without touching any other part. At 
 the bottom is tiic usual screw, which pressing up 
 the leather bag, prevents the mercury from mov- 
 ing when tlie instrument is carried from one place 
 to another. 
 
 FahreiihdVs hydrometer. 
 
 This consists of a hollow ball, with a counter- 
 poise below and a very slender stem above, termi- 
 nating in a small dish. The middle or half length 
 of the stem is distinguished by a fine line across. 
 Iti this instiiiment every division of the stem is re- 
 jected, and it is immersed in all experiments to 
 the middle of the stem, by placing proper weights 
 in the little dish above. Then as the part immers- 
 ed is constantly of the same magnitude, and the 
 whole weight of the hydrometer is known, this 
 last weight added to the weights in the dish will be 
 equal to the weight of fluids displaced by the in- 
 strument, as all writers on hydrostatics prove; 
 and, accordingly, the specific gravities of the com- 
 mon forms of the tables will be had by the follow- 
 ing proportion; As the whole weight of the hydro- 
 meter and its load, wiien adjusted in distilled wa- 
 ter, is to the number of If'tiO, &cc. so is the whole 
 weight when adjusted in any other fluid to the num- 
 ber expressing its specific gravity. 
 
 As the operation of weighing equal quantities of 
 corrosive volatile fluids, to determine their specific 
 gravities, requires considerable attention and stea- 
 diness, and also a good balance, the floating instru- 
 ment, called the hydrometer, has always been es- 
 teerafed by philosophers, as well as men of business. 
 
 7'o construct FahrtnheiVs thermometer. 
 
 Fahrenheit's thermometer consists of a slender 
 cylindrical tube, and a small longitudinal bulb 
 To the side of the tube is annexed a scale divided 
 into COU pai'ts, beginning with that of the severt 
 cold expei-ienced in Iceland in ITOQ, or that pro- 
 duced by surrounding the bulb of the thermoTTieler 
 with a mixture of snow or beaten ice, and sal am- 
 moniac or sea salt. This is marked at the begin- 
 ning of the scale with O; the point at which the 
 mercury begins to boil is conceived to show tl>e 
 greatest degree of heat, and is made the limits of 
 the scale. The distance between these two points 
 is di\ided into 600 equal parts or degrees; and by 
 trials it is found that the mercury stands at 32 of 
 these divisions, when water just begins to freeze, 
 or snow or ice just begins to thaw; it is therefore 
 called the degree of the freezing point. When 
 the tube is immersed in boiling water, the meicui^ 
 rises to 212, which, therefore, is the boiling point, 
 and is just 180 degrees above the former or freez- 
 ing point. However, the (.resent method of mak- 
 ing the scale of these thermometers, which is the 
 sort in most common use, is first to immerge the 
 bulb of the thermometer iu ice or snow, just be- 
 ginning to thaw, and mark the place where the 
 n.cfcur)' stands, with the place where the mercury 
 stands i.i the tube, which mark with the number 
 212, exceeding the former by 180; dividing, tliere- 
 fT-e, the intermediate space into 180 equal parts, 
 will give the scale of the thei'mometer, and which 
 may afterwards be continued upwards and down- 
 wards with pleasure. 
 
 To construct a common thermometer. 
 
 Ill this thermometer the whole bulb of quicksil- 
 ver, when immerged in boiling water, is conceiv- 
 ed to be divided into 100,000 parts; and from this 
 one fixed point the various degrees of heat, either 
 above or below it, are marked in those parts of 
 the scale by the various contractions or expan- 
 sions of the quicksilver, in all the imaginable va- 
 rieties of heat; some make the integer 100,000 
 parts at freezing water, and fi-om thence complete 
 the condensations of the quicksilver in those parts; 
 as all the common observations of the weather are 
 thereby expressed by numbers increasing as the 
 heat increases, instead of decreasing or counting 
 the "contrary way. However, it will not be very 
 easy to determine exactly all the divisions from 
 the alterations of the bulk of the contained fluid. 
 And, besides, as glass itself is dilated by heat, 
 though in a less proportion than tiuicksilver, it is 
 only the excess of the dilatation ot the combined 
 fluid above that of the glass that is observed; and 
 therefore if different kinds of the glass be differ- 
 ently affected by a given degree of heat, this will 
 make tlie seeming difference in the dilatations of 
 the quicksilver in the thermometers constructed on 
 the Newtonian principle. 
 
 To adjust the fixed points of thermometers. 
 
 In adjvjSting the freezing, as well as the boiling 
 point, the quicksilver in the tube ought to be kept 
 in the same heat as that in the ball. When the 
 freezing point is placed at a considerable distance 
 from the ball, the pounded ice should be piled to 
 such a height above the ball, that the error which 
 can arise from the quicksilver in the remaining 
 part of the tube not being heated equally with that 
 in the ball, shall be very small, or the observed 
 point must be corrected on tiiat account according 
 to the following tabic: — 
 
 Heat of the air. CoiTeclion. 
 
 42° 
 52 
 62 
 72 
 82 
 
 ,0008" 
 ,00174 
 ,0026: 
 .OO'J-iS 
 
M.SCELLANEOL'S. 
 
 S8t 
 
 The correction iu 'ihe ti.lile is exjiresseil in 10()0 
 [larts of the distance between the ltfi!4iTii; point 
 nnil the surface of the ice. e. g. A liie freezing 
 point stands seven inches above tlic surface of the: 
 ice and the tieat of tlie room is (>i, the point of 32° 
 sliouid be placed 7x00201, or 018 of an incii low- 
 iT than the observed point. A diagonal scale will 
 facilitate this correction. In trying the heat of the 
 liquors care sliouid be taken that the quicksilver in 
 the tube of the thermometer be heated to tlie same 
 <1egree as that in the ball; or if this cannot be done 
 ooiiveniently, the observed heat should be correct- 
 ed on that account. 
 
 Portable barometer. 
 
 This instrument consists in general of a tube of 
 the usual lenrtli, passing througii the upper parts 
 u^"a wooden cistern, to wliicii it is glued, and the 
 bottom of whicii is made of leather. The tube 
 being filled with mercury, waich has been previ- 
 ously well purged of air, and placed in a proper 
 position, tiie superfluous mercury descends into 
 tlie cistern, and assumes a level in tl e tube cor- 
 res|)Onding with the weight of the external air. 
 The surface of the mercury in the cistern is ad- 
 usted to the same level by a Ecrew, which presses 
 more or less against the flexible leather at the bot- 
 tom, and raises or depresses it at pleasure. From 
 the line of this level, which is called zero, the scale 
 commences and is reckoned upwards to tlie height 
 of about 32 inches; the actual divisions of the scale 
 begin at about 15 incites. 
 
 7 o make portable ghte. 
 
 Take one pound of tlie best glue, boil and strain 
 it very clear; boil likewise four ounces of isinglass, 
 put it in a double glue-pot, with hah a pound of 
 fine brown sugar, and boil it pretty thick;llien pour 
 it into moulds; when cold, cut and dry them in 
 small pieces. This glue is very useful to di'aughts- 
 men, architects, &c. as it immediately dilutes in 
 warm water, and fastens the paper without the 
 process of damping. 
 
 To make glue that will resist moisture. 
 
 Dissolve gum sandarac and mastic, of each two 
 tninces, in a pint of spirit of wine, adding about an 
 sunce of clear turpentine. Then take equal [rarts 
 3( isinglass and parchment glue, made according 
 lo the directions in the preceding article, and hav- 
 ing beaten the isinglass into small bits, and reduced 
 the glue to the «ame state, pour the solution of the 
 gums upon them, and melt the whole in a vessel 
 well covered, avoiding so great a heat as that of 
 boiling water. When melted, strain the glue 
 through a coarse linen cloth, and then put it again 
 over the fire, adding about an ounce of powdered 
 glass. 
 
 I'his preparation may be best managed by hang- 
 ing the vessel in boiling water, which will prevent 
 the matter burning to the vessel, or the spirit of 
 wine from taking fire, and ind<:ed it is belter to 
 ase the same method for all the evaporations of 
 nicer glues and sizes; but, in that case, less water 
 than the proportion directed, should be added to 
 the nriHterials. 
 
 Jlnother method. 
 
 A very strong glue, that will resist water, may 
 be also made by adding half a pound of common 
 glue, or isinglass glue, to two quarts of skimmed 
 milk, and then evaporating the mixture to the due 
 eoiisislence of the glue. 
 
 ,7 make parchmmt glue. 
 
 Take one pound of pfrchmei.t, and boil it in six 
 ^arts nf water, till the quantity be reduced to one 
 qtiart; strain oti' the fluid from the dregs, and then 
 boil it again till it be of tlie consistence of glue. 
 
 The same may be done with glovers' cuttings of 
 K-«tlier, which make a colourless glue, if not burnt 
 cii the evaporation of the water 
 « V 
 
 ^ very strong compound glue. 
 
 Take common glue in very small or thin bits, and 
 isinglass glue: infuse them in as much spir' ( of 
 wine as will cover them, for at least twenty- four 
 hours. Then melt the whole together, and, \»hi?e 
 they are over the fire, add as much powdered chalk 
 as will render them an opaque white. 
 
 The infusion in the spirit of wine has been di- 
 rected in the recipes given for glue; but the remark 
 on the use of it in one of the preceding articles 
 will hold good also in this, and the mixture may be 
 made with water only. 
 
 To make compound gbte. 
 
 Take verj' fine flour, mix it with white of eggs, 
 isinglass, and a little yeast; mingle the materials 
 beat them well together; S(.read them, the batter be- 
 ing made thin with gum-water, on even tin plates, 
 and drv them in a stove, ther cut them out for use. 
 To colour them, tinge the paste with Brazil, or 
 vermilion for red: indigo or verditer, &c. for blue; 
 saffron, turmeric, or gamboge, &c. for yellow. 
 To make isinglass glue. 
 
 This is made by dissolving beaten isinglass in 
 water by boiling, and having strained it through a 
 coarse linen cloth, evaporating it again to such a 
 consistence, that, being cold, the glue will be per- 
 fectly hard and dry. 
 
 A great improvement is made in this glue bj 
 a<lding spirit of wine or brandy after it isstrainevl. 
 and then renewing the evaporation till it gains the 
 due consistence. 
 
 To make isinglass size. 
 
 This may also be prepared in the manner above 
 direr.ied for the glue, by increasing the proportioB 
 of the water for dissolving it, and the same holda 
 good of parchment size. A better sort of the com- 
 mon size may be likewise made by treating catr 
 tings of glovers' leather in the same mannei-. 
 To make Jlour paste. 
 
 Paste is formed princijially of wheaten flonr 
 boiled in water till it be of a glutinous or viscid 
 consistence. It may be prepared with those ingre- 
 dients simply for common purposes; but when it 
 is used by bookbinders, or for paper hangings to 
 rooms, it is usual to mix a fourth, fifth, or sixth of 
 the weight of the flour of powdered resin; an4? 
 where it is wanted still more tenacious, gum ara 
 bic, or any kind of size may be added. 
 To make Chinese paste. 
 
 Mix together bullock's blood and quick lime, ir 
 the proportion of one pound of the latter to tec 
 pounds of the former. It becon)es a stiff jelly, ic 
 which state it is sold to the consumers, wiio beat 
 it down with an addition of water, into a stale suf- 
 ficiently fluid for use. 
 
 To weld tortoise shell. 
 
 Provide a pair of pincers, the tongs of wbicb 
 wi,l reach four inches beyond the rivet. Now file 
 the tortoise shell clean to a lap jomt, carefully ob- 
 serving that there be no gre-ise about it. W.;t the 
 joint with water; a[)ply the pincers hot, following 
 them with water, anil the shell will be found to be 
 joined, as if it were originally the same piece. 
 To make cement for metals. 
 
 Take of gum mastic, 10 grains, rectified spirit 
 of wine, 2 drachms. Add '2 oU"ces of streng iiin- 
 glass glue, made with brandy, and 10 grains ;f the 
 true gum ammoniac. Dissolve all together, and 
 keep it stopped in a phial. When intended to be 
 used, set it in warm water. 
 
 JMuhugany coloured cement. 
 
 Melt together two ounces of bees' wax and half 
 an ounce of Indian red, an<'. a small quantity of 
 yellow ochre, to bring it to the proper colour. 
 To make red sealing wax. 
 
 Take ot sheU-lac, well powdered, two parts, ol 
 resin aud verr>diou, powdered, each, 1 part. Mix 
 
 2 U 
 
?8G 
 
 UNIVERSAL RECEIPT BOOK. 
 
 iSem voM togeiiiei- and melt them over a gentle 
 lire, and when tlie ingredients seem thorong'ily 
 incorporated, work the wax into sticks. Where 
 si)ell-lac cannot be procured, sced-lac may be sub- 
 stituted for it. 
 
 The ((uantity of vermilion may be diminished 
 witliont anv injury to the sealing wax, where it is 
 not re(|uired to be of the highest and brightest red 
 colour; and the resin should be of the whitest kind, |- 
 as that improves the effect of the vermilion. 
 Black sealing -wax. 
 
 Proceed as directed for the red wax, only instead 
 of tut vermilion substitute the best ivoiy black. 
 Greeii sealing -wax. 
 
 Proceed as in the aliove; only, instead of ver- 
 milion, use verdigris j'owdered; or, where the 
 colour is required to be bright, distilled or crystals 
 of verdigris. 
 
 Blue sealing -wax. 
 
 As the above-, only changing the vermilion for 
 smalt well powdered; or, for "k light blue, verdiler 
 may be used; as may also, with more advantage, 
 a mixture of both. 
 
 Yellow sealing wax. 
 
 As the above; only substituting masticot; or, 
 where a bright colour is desired, turpeth mineral, 
 instead of the vermilion. 
 
 Purple sealing wax. 
 
 As the red; only changing half tlie quantity of 
 vermilion for an e(inal or greater proportion of 
 smalt, according as the purple is desired to be 
 bluer or redder. 
 
 Uncoloured soft sealing wax. 
 
 Take of bees' wax, 1 lb. turpentine, 3 oz. and 
 olive oil, I oz. 
 
 Place them in a proper vessel over the fire, and 
 letthem boil for some time, and the wax will be then 
 fit to be formed into rolls or cakes for use. 
 Red, black, green, bhie, yellow and purple, soft 
 sealing wax. 
 
 Add to the preceding composition, while boiling, 
 m ounce or more of any ingredients directed above 
 for colouring the hard sealing wax; and stir the 
 :natter well about, till the colour be thoroughly 
 mixed with the wax- 
 
 The proportion of the colouring ingredients may 
 l)e increased, if the colour produced by that here 
 given be not found strong enough. 
 
 To aire smoky chimneys. 
 
 The common causes of smoky chimneys are 
 either that the wind is too much let in above at the 
 mouth of the shaft, or else tiiat the smoke is stified 
 below; they may also proceed from there being too 
 little room in the vent, particularly where several 
 open into the same funnel. The situation of tlie 
 house may likewise affect them, especially if back- 
 ed by higher ground or higher buildings. 
 
 The best method of cure is to carry from the air 
 a pipe under the floor and opening under the fire; 
 or when higlier objects are the cause, to fix a move- 
 able cowl at the top of the cliimney. 
 
 In regard to smoky chimneys, a few facts and 
 cautions may be usetul; and a very simple remedv 
 ni.iy often render the calling in of masons and 
 bricklayers unnecessary. 
 
 Observe that a northern aspect often produces a 
 smoky chimney. 
 
 A single chimney Is apter to smoke, than when 
 It forms part of a stack. 
 
 Straight funnels seldom draw welL 
 
 Large fire-places are apt U> smoke, particularly 
 when the aperture of the funnel does not corres- 
 pond in size; for this a temporaiy remedy may be 
 round in opening a door or window — a pernii..ient 
 cure by diminishing tne lo«er apertur^. 
 
 When a smoky chimney is so incorrigible as to 
 re<iuire a constant admission -if f -sh air into the 
 
 room, the best mode is to introduce a pipe, one ol 
 whose apertures shall be in the open air, and tin 
 other under the grate; or openings mav be niadt 
 lear the top of the apartment, if lofty, withou. 
 any inconvenience even to persons sitting close bj 
 the fire. 
 
 This species of artificial ventilation will always 
 be found necessary for comfort where gas is used 
 internally, whether a fire is lighted or not. 
 
 Where a chimney only smokes when a fire is 
 first lighted, this may be guarded against \y allow- 
 ing the fire to kindle gradually; or more \ ronijitly 
 by laying any inflammable substance, sncb as shav- 
 ings, on the top of the grate; the ra])i(i combus- 
 tion of which will warm the air in the chimney 
 and give it a tendency upwards, before any smoke 
 is produced from the fire ilself. If old stove-grates 
 are apt to smoke, they may be improved by setting 
 the stove further bad:. If that fails, contract the 
 lower orifice. 
 
 In cottages, the shortness of the funnel or chim- 
 ney may pn duce smoke; in which case tiie lower 
 orifice must be contracted as small as possible by 
 means of an upright register. 
 
 If a kitchen chimiijy overpowers that of the par- 
 lour, as is often the case in small houses, apply tD 
 each chimney a free admission of air, until the evil 
 ceases. 
 
 Wiien a chimney is filled witli smoke, not ot its 
 own formation, but from the funnel next to it, an 
 easy remeily offers in covering eacii funnel with a 
 conical top, or earthen crock, not cylindrical, but 
 a frustrum of a cone; by means of which the two 
 openings are separated a few inches, and the cold 
 air, or the g^.sts of wind no longer force the (moke 
 down with them. 
 
 If these remedies fail, it will be generally found 
 that the chimney only smokes when the wind is iv. 
 a particular quarter, connected with vhe positiov 
 of some higher building, or a hill, or grove of 
 trees. In such cases the common turn-cap, as 
 made by tinmen, and ironmongers, will generally 
 be found fully adequate to the end proposed. A 
 case has occurred of curing a smoky chimney ex- 
 posed to the N. W^. wind, and commanded by a 
 lofty building on the S. E. by the following con- 
 trivance. 
 
 A painted tin cap of a conical form was sua- 
 pended by a ring and swivel, so as to swing over 
 the mouth of the chimney-pot by means of an 
 arched strap or bar of iron nailed on each side of 
 the chimney When a gust of wind laid this cap 
 (which from its resemblance in forna am! use to an 
 umbrella, is called a paravent or wind guard,) 
 close to the pot on one side, it opened a wider 
 passage for the escape of the smoke on the oppo- 
 site side, whichever way the wind came; while 
 rain, hail, &c. were eft'ectually prevented from de- 
 scending the flue. 
 
 To clean chimneys. 
 
 The top of each chimney should be furnished 
 with a pot somewiiat in the shape of a bell, under- 
 neath the centre of which should be fixed a pulley, 
 w'th a chain of sufiicient length for botli ends to 
 be fastened, when not in use, to nails or pins in the 
 ciiimney, out of sight, but within reach from 
 below. One or both of these ends should be 
 adai)ted to the reception of a binsh of gn app;-o- 
 priate construction; and tiius chimneys may be 
 swept as often as desired, by servants, with very 
 little additional trouble. 
 
 To extinguish a chimney on fire. 
 
 Shut the doors, an<i windows, throw water on 
 the fire in the grate, and then stop up the bottom 
 of the chimney. 
 
 Another metlio'l. 
 
 The mephiUc vapom- prodmed by throwing > 
 
MISCELLAKEOUS. 
 
 58? 
 
 nandfiil of flour of sii,phiir on the burning coals, 
 ivliure a cliininey is on lire, will immediately ex- 
 tinguish the fliuiiLS. 
 
 To aire dry rot in timLcr. 
 Saturate the wood in a \veak solution of cop- 
 peras, for joists, beams, rafltrs, and floorins^s; or 
 soak the wood in lime-water, sufferinjif it to dry, 
 and then apply water, in \vliii;h there is a weak so- 
 lution of vitriolic acid; or wash it with a strou.^ 
 suhition of potash, then with ])yroligneous acid, 
 in wliich the oxyde of lead or iron lias been dis- 
 solved; and finally, with alum water. 
 
 A current of air under a Hoor will always pre- 
 vent the dry rot, and stop it when it has commenced. 
 
 In boarding kitchens and other rooms on tiie 
 basement story, the planks should be steeped in a 
 .strong solalici. of vitriol or alum, and when they 
 ure dried, the side next to the earth should receive 
 a coat of tar, cr common paint. 
 
 T(j preserve polished irons from rust. 
 
 Polished iron-work may be preserved from rust 
 oy a mixture not very ex\)eiisive, consisting of 
 copal varnish intimately mixed vvith as wnchtdive 
 oil as will give it a degree of greasiness, adding 
 thereto nearly as much spirit of turpentine as of 
 varnish. The cast iron-work is best preserved by 
 lubliing it with black-lead. 
 
 But where rust has begun to make its appearance 
 on grates or fire irons, apply a mixtuie of tripoli, 
 with half i*s (juantily of sulphur, intimately min- 
 gled on a marble slab, and laid on with a ])ieee of 
 8oft leather: or emery and oil may be applied with 
 excellent effect; not laid on in the usual slovenly 
 way, but with a spongy piece of the fig-tree fully 
 saturated with the mixture. This will not only 
 f;lcan but polish, and render the use of whiting 
 unnecessary. 
 
 To preserve brass ornaments. 
 
 Bi-ass ornaments, when not gilt or lackered, maj' 
 be cleaned in the same way, and a fine colour may 
 be given to them by two simple processes. The 
 first is to beat sal ammoniac into a fine powder, 
 then to moisten it with soft water, rubbing it on 
 the ornaments, which must be heated over char- 
 coal, and rubbed dry with bran and whiting. The 
 second is to wash the brass work with rociie alum 
 boiled in strong ley, in the proportion of an ounce 
 to a pint; when dry it must be rubbed with fine 
 tripoli. Either of these processes will give to 
 brass the brilliancy of gold. 
 
 To remove unpleasant odours. 
 
 The unpleasant smell of new paint is best re- 
 moved by time and atmosp.heric ventilation: but 
 tubs of water placed in the apartment, will act 
 more rnpidly; with this inconvenience, however, 
 that the gloss of the paint will be destroyed. Un- 
 pleasant ' mells from water-closets, or all articles 
 of furniture connected with them, may be modi- 
 hed by the application of lime water, to which 
 may be added the soap suds thit have been used in 
 washing, which neutralize the pungently offensive 
 salts: a little quick-lime put into a night chair will 
 destroy all disagreeable effluvia. 
 
 Aromatic p istiles of the following composition 
 may be burned with great success; take of cam- 
 phor, flowers of benzoin, powOered charcoal, pow- 
 dered cascarilla bark, powdered Turkey myrrh, 
 and powdered nitre, each equal quantities; beat 
 them with syrup sufficient to form a mass, and 
 divide into pastilesof a conical shape. They may 
 be mixed up with spirit of turpentine (the recti- 
 fied oil) or any thing tiiat is inflammable. Syrup 
 does best, as it is most adhesive. 
 To ventilate rooms. 
 
 To ventilate a room, carry a tin pipe from its 
 selling a yard above the to[) of the lOom, and 
 
 another from the lop through the floor, horitrg some 
 holes in the boards. 
 
 To warm a carriage, or smaU apartment. 
 
 Clot'vcy into it a stone bottle of boiling water 
 or for the feet a single glass bottle of boiled water 
 wrapped in flannel. 
 
 'J'o prepare a cheap kortns siccus. 
 
 All the smaller plants should be expanded under 
 water, in a plate, upon a piece of writing paper 
 sunk to the bottom. In this state they will assume 
 their natural form an<l position. The paper, with 
 the pi;tnt upon it, must be withdrawn from the 
 watei gently; and the plant and pajier afterwards 
 [(laced betwixt two or three sheets of blotting pa- 
 per, and pressed with a book or flat board. It is 
 then to be laid up in a quire of blottmg |)a|)er, un- 
 der i)ressure, for a day or two, when, if dry, it 
 may oe placed permanently upon writing paper. 
 7'o remove bugs, &c. 
 
 The bedsteads ougiit to be taken down three or 
 four times a year, the screws rubbed with [)ure 
 oil, and a good manual cleaning given to all its 
 parts. This plan, wliich has been slightly noticed 
 under the general head of cleanliness, will render 
 all poisonous mixtures uimecessary, besides sav'ng 
 all the trouble, filth, and ex|>ense consequent upon 
 the use of those medicaments so much recommend- 
 ed by quacks, bug destro3'ers, &c. 
 To drive aicay, or prevent the approach oj cater- 
 pillar's. 
 
 Wrap up yellow or turpentine soap in paper, or 
 place an open bottle containing s|)irits of turpen- 
 tine within the wardrobe. But as the smell of the 
 latter may be unpleasant, sprinkle bay leaves, or 
 worm-wood, or lavender, or walnut leaves, or rue, 
 or blacK. pepper in grains. 
 
 To preserve furs. 
 
 When laying up inufls and tippets for the sum 
 mer, if a tallow candle be placed on or near them 
 all ilanger of caterpillars will be obviated 
 
 Water-proof composition for leather or cloth. 
 
 The new patent water-proof composition con- 
 sists of the following materials: — Boil six gallons 
 of linseed oil, one pound and a half of rosin, four 
 pounds and a half of red lead, litharge, or any 
 other substance usually called dryers, together, 
 till they acquire such a consistence as to adhere to 
 the fingers in strings when cooled; then remove 
 the mixture frotn the fire, and when sufficieniiv 
 cooled, thin it to the consistence of sweet oil, with 
 spirits of turpentine, of which it commonly takes 
 six gallons. Leave it to settle for a day or two, 
 pour off" the liquid from the grounds, and intimate- 
 ly mix with it one pound and a half of ivory or 
 lamp black, and one pound and a half of Prussian 
 blue, ground in linseed oil. The composition is 
 then ready to be used on any kind of leather or 
 cloth. Stir up the liquid and ai>ply it with a brush 
 till ail even gloss is produced; nang up the mate- 
 rial acted upon till the next day, taking care to 
 leave tl.e surface as even as possible, and proceed 
 in the same manner till it has the desired anpear>- 
 atice. 
 
 To preserve clothes. 
 
 As clothes, when laid up for a time, acquire Rb 
 unpleasant odour, wliich requires considerable ex 
 pOBUre to the almoS[)heric air, it will be jn-evented 
 by laying recently made charcoal between the folds 
 of the garments; and even when the odoiu- lias 
 taken place, the charcoal will absorb it. 
 
 To remove stains from mourning drasse-i. 
 
 Eoid a good handful of fig leaves in two qrtai-ls 
 of water till reiliued to a pint. Bcmbazine, crape, 
 cl'itli, feic. need only be rubbed with a soon'^t dip- 
 ped in the liquor, and the effect will be iiistaiitljr 
 produced. 
 
388 
 
 UNIVERSAL UKCEIF'T BOOK 
 
 To clea:t ^old lace. 
 Go.d Lice is easily fleant-d aiid restored lo its 
 ni-ia;inal briglitiit-ss liy nibbing it willi a soft brush 
 ffijiped in roclie alun\ bninl, sifted to a verv fine 
 powder. 
 
 To clean china and glass. 
 The host material for cleaning eilhei- porcelain 
 OT glass ware is fuller's earth, but it must be beaten 
 into a fine po>vder and carefully cleared from all 
 rough or hard particles, which might endanger tiie 
 polish of the brilliant surface. 
 
 To explore unventilated places. 
 Light some sheets of brown paper and throw 
 into the well or cavern; also fix a long pipe to a 
 pair of bellows and blow for some lime into the 
 plKce. 
 
 To avnd injury from bees. 
 A wasp or bee swallowed may be killed before it 
 sail do harm, by taking a tea spoonful of common 
 sa'f dissolved in water. It kills the insect, and 
 cures the sting. Salt at all times is the best cure 
 for external stings; sweet oil, pounded mallows, or 
 anions, or powdered chalk made into a paste with 
 water, are also efficacious. 
 
 I*" bees swarm upon the head, smoke tobacco and 
 hold an empty hive over the head, and lliey will 
 enter it. 
 
 To 7'aise v^fer in all situa/ions. 
 The finest springs may l)e formed by boring, 
 which is performed in the simplest manner, by the 
 mere use of an iron rod, forced into the earth by a 
 windlass. The workmen in a few days get to a 
 genuine spring of pure water, fit for every pur- 
 pose. After the water is found, they merely put 
 tin pipes down tlie aperture, and it preserves a fine 
 stream which sometimes rines from four to five feet 
 high. 
 
 To keep up sash ivindotos. 
 This is performed by means of coi-k, in the sim- 
 plest manner, and with scarcely any expense. 
 Hore three or four holes in the sides of the sash, 
 into which insert common bottle corks, projecting 
 about the sixteenth part of an inch. These will 
 press against the window frames, along the usual 
 groove, and by their elasticity support the sash at 
 any height which may be required. 
 
 To -write for the use of the blind. 
 Let an iron pen be used, the point of which is 
 i.ot split. Blind persons writing without ink, and 
 pressing on a strong paper, will produce characters 
 in relief, which they can immediately read, by 
 passing their fingers over the projecting charac- 
 ters, on the opposite side of the paper, in the con- 
 iiary direction. 
 
 To freeze quicksilver. 
 Crystallized muriate of lime and snow may be 
 used as frigorific ingredients for this purpose. 
 Four ounces of mercury in a retort immersed in a 
 mixture of snow and muriate of lime, the degree 
 i>i"cold being 50 ilegrees, were fixed, in an experi- 
 ment, in fifteen minutes. In another expeiiment, 
 the exteriial temperature being 33 degrees, the 
 quantity ot ?6 lbs. avoi''dupoise, of mercury in- 
 closed in a bladder, was completely fixed in the 
 same mixture, in an hour and forty minutes. 
 To clean boots and shoes. 
 Good brushes and blacking are indijpensably ne- 
 •essary. First remove all tiie loose dirt with a 
 wooden knife, and never use a sharp steel one, as 
 the leather is too often cut, and the boots and shoes 
 spoiled. Then take the hard urush and brush off 
 liie remainder, and all the dust; they must also be 
 quite dry before blacking or they will not shine. 
 l>o not j)Ut on too much blacking at a time, for, if 
 It dries before using the shining brush, tne ..esiner 
 *ill look brown instead cf black, if mere are 
 Uoot-trees, never clean either boots or shoes with- 
 
 out them; but take care that the trees are alway? 
 kept clean and free from dust. Never put omp 
 shoe witliii- another: ai\d when cleaning ladies 
 boots or slioes be careful to have clean hands, tli.u 
 the linings may not get soiled. Always stir llic 
 blacking uji well before using il, put it on tin- 
 brush with a piece of sponge tied to tlie end of a 
 small cane, and keep it corked « hen done with it, 
 as it gels spoiled by being exposed to the nir. 
 Always scrape off the dirt when wet froni boots or 
 shoes; l)ut never place them too near the fire when 
 dry, as that cracks the leather. 
 
 There are various ways of cleaning boot tops. 
 In all cases, however, the tops are done the last; 
 great care therefore is necessary that the bottoms 
 do not get dirtied whilst the tops are doing. To 
 prevent this, take a piece of parchment ..nd cover 
 the lop part of the boot whilst the leg of it is 
 cleaning, and afterwards the leg jiart whilst the toji 
 is cleaning. Directions for mixtures proper for 
 this purp. se, as also for rendering leather water- 
 proof, and for making blacking, will be found by 
 referring Ic the index. 
 
 To clean knives and forks. 
 Procure a smooth board, free from knots, or one 
 covered with leather. If the latter, melt a suffi- 
 cient quantity of mutton suet, and put it hot iqion 
 the leather with a piece of tlaiinel; then take two 
 pieces of soft Bath brick, and rub them one 
 against the otiier over the leather till it is covered 
 with the powder, which rub in until no grease 
 comes through when a knife is passed over the 
 leather, which tray easily be known by the knife 
 keeping its polish. 
 
 If only a plain board, rub the Bath brick two oi 
 three times over it; for if too much be put on at 
 once it will make the blades of the knives look 
 rough and scratched. Let the board be of a proper 
 height, and set so that the persoi may be a little 
 on the stoop while cleaning the knives. Take a 
 knife in each hand, holding them back to back; 
 stand opposite the middle of the board; lay the 
 knives Hat upon it, and do not bear too hard upon 
 them; by this method it will be easier to clean two 
 knives at a time than one, and they will be less 
 liable to be broken, for good knives will snap when 
 pressed on too heavily. Many will say that they 
 cannot clean two knives at once, or that they can 
 get through them faster one by one; but if they 
 will only try it a few times in the way recommend- 
 ed, they will find it not only much more expedi- 
 tious, but easier. 
 
 Be careful in keeping a good edge on the knives. 
 
 I Carving knives in jiarlicular ought to be kept sharp, 
 
 i which may easily be done by taking one in each 
 
 hand, back to back when cleaning, scarcely letting 
 
 them touch the board when expanding the arms, 
 
 biit when drawing the hands together again Bearing 
 
 a little hard on the idge of the knives; this will 
 
 give them both a good edge and a fine polish, and 
 
 IS much better than sharpening them with a steeL 
 
 The best way lo clean steel forks is to fill a small 
 
 ' oyster barrel with fine gravel, brick-dust, or sand, 
 
 mixed with a little hay or moss: make it mcder- 
 
 j ately damp, press it well down, and let it always 
 
 j be kefil damp. By running the prongs of tli* 
 
 steel forks a few times into this, all the stains on 
 
 j them will be removed. Tlien have a small stick, 
 
 I shaped like a knife, with leather round it tojiolisb 
 
 between the prongs, &tc. having first carefully 
 
 j brushed off the dust from them as soon as they arr 
 
 j taken out of the tub. A knife board is often spoil- 
 
 I ed by cleaning forks upon it, and likewise tb* 
 
 backs of the knives: to prevent this have a piece of 
 
 • old ha. -y leaoicr put on the board where the 
 
 torlcs anvl oacks cf the knives are cleaned. 
 I Ai '*'«)> V.^L'D the b<ok o( Uie knives towards th« 
 
MISCELLANEOUS. 
 
 389 
 
 ♦Im ot the hand in wiping them, this will pre- 
 .<-nt ill (lanjjer from cuttins^. In wiping the forks 
 i>ut the corner of the cloth between the prongs, to 
 remove any ilirt or (hisi that may not b.ave been 
 thoroughly brushed out; an<l if there shonld be sil- 
 ver ferules o,i the knives and forks, or silver han- 
 dles, they must be rubbed with a piece of leather 
 and plate J) .wder, keeping the blades covered 
 while the handles are cleaning. 
 
 Wijje the knives and forks as soon as possible 
 after being used, as the longer they are left with 
 grease and stains on them the harder they will be 
 to clean; particularly if they have been used for 
 acids, salads, tarts, kc. have tiien a jug of hot va- 
 ter ready to put- ihem into as soon as done with, 
 and wipe them as bef u-e directed. 
 
 Ill oriler to keep knives and forks in good con- 
 dition when they are not in use, rub the steel part 
 with a flannel dipped in oil; wipe the oil oft' after 
 a few hours, as there is often water in it; f>r dust 
 the blades and prongs with quick lime, finely pow- 
 riered, and kept in a muslin bag. 
 
 I'o clean {dale and plated articles. 
 The plate ought to be free from grease; wash it, 
 therefore, in boiling water, and if it have rough 
 eilges, brush it well before beginning to clean it. 
 Thi' leathers should be soft and thick; the sponge 
 well soaked in water before using it. Use the 
 plate powder, or w'.iiting, either wet or dry; if wet 
 do not put it on too much plate at once; rub it, if 
 plain, with tiie tare hand; small pvticles, such as 
 spoons and forks, can be done between the finger 
 and thumb. 'I'he longer [ilate is rubbed the bet- 
 (er it will look; when done enough brush the whi- 
 'ing or powder from out of the crevices and crests 
 al the plate, and from between the i)rongs of the 
 ► irks very carefully, lie careful also not to rub 
 the salt and tea-spoons and other small articles too 
 liard, lest they should break or bend. Keep a clean 
 leather to finish rubbing the plate with, after it is 
 iirushed, and let it be dusted with a linen cloth be- 
 fore it is put upon the table. 
 
 Plated articles require even more care than sil- 
 ver ones; theyshoulil be cleaned with soft brushes, 
 not too often, and never with any thing but plate 
 powder, not even whiting by itself; do not wet 
 tUem more than can be helped or they will tarnish; 
 tior brush them more than is necessaiy, or the sil- 
 v.'r will come oft'; the best thing for them is spirit 
 of wine or oil; and take care that no plated arti- 
 cles remain long dirty or damp, for if they do they 
 v>\\\ rust in case they are plated on steel, and can- 
 ker if plated on copper. 
 
 Wash the brushes after the plate is cleaned with 
 warm water and soap, do them quickly, and then 
 set them to dry, with the wooden side uppermost, 
 as that takes the most drying, and the bristles are 
 ajit to come out if the wood remain long wet. 
 'I'o trim and '.lean lamps. 
 If they only want cleaning, pour in boiling wa- 
 ter, with a little pearl-ash, and shake it well: if 
 the gummy part will not coine away, scra()e it care- 
 fully off, with a woollen or steel knife; then take 
 the lam|) to pieces and clean every part thorough- 
 ly. There are generally two or three small holes 
 ill the common brass lamps, to admit the air; be I 
 particular in keeping them open with a pin, era I 
 piece of wire, as otherwise the lamp will smoke, 1 
 anil not give a good liglit. | 
 
 The patent lamps are more difficult to clean. [ 
 Take them entirely to pieces and use nothing but | 
 boiling water and pearl-ash. When the pan which I 
 luilds the oil is thoroughly washed, wipe it quite I 
 dry with an old cloth, and put it upside down near 
 the fire to take oft' the dan;\)S; let every other part 
 lie done t'lie same. Flannel and soap are best to 
 Use for Uie ouMide of the lamp. Be careful in || 
 
 cleaning the chimneys of the patent umps; and 
 also that part which receives the dropjnngs of oil; 
 for if they are not kept clean and free for the air to 
 go through, the lamp will never burn well. 
 
 Keep the cottons always clean and dry, as well 
 as the stick to put tnem on. Choose them of a fair 
 thicki.ess; not loose, but tight woven, firm and cut 
 even: do not get too much'oil at oni,e, as it loses 
 its gmdness by keeping. Cut the cottons even, 
 and fill the lamps with oil when trimming them; 
 but not so as to run over. When fresh cottons are 
 put in let the oil down, so that they may get well 
 soaked, after which put up the part'that 'keeps the 
 oil up. Have a tin pot with a long spout to put 
 the oil in with, to prevent spil'in'g. Clean the 
 glass with a damp sponge dippeo iii whiting; rub 
 it well, but not hard, with a cloth or sott leather, 
 and finish it with a clean linen cloth, or silk hand- 
 kerchief. If the brass part of the glass lamp wants 
 cleaning, use soap and flannel, and let them all be 
 dusted every day, before r.ghting them. If the 
 patent lamps be lighted up every evening, thev 
 should be emptied Oi.ce a week; do not put the oil 
 that comes from them into the jar with the best oil, 
 but keep it separate to burn in the common lamps' 
 In cold weather warm the oil, by putting the 
 lamps near the hall fii-e, just before lighting them: 
 but be careful in cari-ying them about the house 
 for fear of spilling the oil. When lighting them 
 do not raise the cotton up too high or too quickly, 
 so as to smoke or crack the glasses. In frosty 
 weather in particular, the glasses are very easily 
 broken by a sudden transition from cold to heat. 
 Raise the cottons therefore, gradually, and let the 
 glass get warm by degrees. Use wax-tapers, or 
 matches without brimstone for lighting them; but 
 not paper. If any doubt arises as to the lamps 
 burning well, light them a little before they are 
 wanted. 
 
 To clean candbsticks and snuffers. 
 If silver or jilated, care must be taken that they 
 are not scratched in getting off^ the wax or grease: 
 therefore never use a knife for that purpose, noi 
 hold them before the fire to melt the wax or grease 
 as in general the hollow part of the candijslicks' 
 towards the bottom, is filled with a composition 
 that will melt if miide too hot. Pour boilino- wa- 
 ter over tliem; this will take all the grease oft' 
 without injury if wiped directly with an old cloth, 
 and save the brushes from being greased: let them 
 in all other respects be cleaned Tike thereat of the 
 plate. 
 
 If japanned bed-room candlesticks, never hold 
 them near the fire, or scrape them with a knife; 
 the best way is to pour water upon them ^lust hot 
 enough to melt the grease; then wipe them with a 
 cloth, and if they look smeary, sprinkle a little 
 whiting, or Hour upon iheiii, and rub it clean otf. 
 
 Be very particular in cleaning the patent snuf- 
 fers, as they go with a s[>ring, and are easily bro- 
 ken. The part which shuisup the snufting'has in 
 general a small hole in it, where a pin can' be pm, 
 to keep it open while cleaning it; be sure to have 
 them well cleaned, that the snutt" may not drop 
 about when using them. The extinguishers like- 
 wise must be well cleaned in the inside, and be put 
 ready with the snuft'eis, that the caiidlesticKS may 
 not be taken up without them. 
 
 If the sockets of the candlesticks be too large 
 for the candles, put a piece of paper round the end, 
 but do not let it be seen above the nozzle of the 
 candlestick. Be particular in putting them in 
 straight, and having clean hands, that they may not 
 be dirtied. Always light the candles to burn oft' 
 the cotton, before setlii ^ them up; but leave the 
 ends long enough to i> ghted with ease, when 
 wanted. 
 
 2 7/2 
 
590 
 
 UXIVERSAL RECEIPT IJOOh.. 
 
 To clean furniture. 
 
 Keep the paste or oil in a proper can or jar, that 
 :liere may be no danger of upsetting wlien using; 
 il. Have two pieces of wonllen cloth, one for 
 rul)l)in;^ it on, tiie other for ruijhiny; it dry and 
 polishing; also an ohi linen clotli to finish with, 
 and a piece of sinootli soft cork to rub ou; the 
 stains: use a brush if the )»aste be Imrd. Always 
 dust the table well before the oil or paste is put on; 
 and if it should be stained, rub it with a damp 
 sponge, and then with a dry clo'.h. If the stain 
 d «« not disappear, rub it well with a cork or a 
 brush the way the wood grows; for if rubbed crcss- 
 gr.'<in"d, it will be sure to scratch it. Be careful 
 to keep the cork and brush free from dust and | 
 «lirt. When the dust is cleaned off and the stains 
 have been got out, put on the oil or [)asle, but not 
 too much at a time; rub it well into the wood; if 
 oil, be as ([uiek as possible in rubbing it over the 
 table, and then polish il with another woollen cloth. 
 If wax, put a little bit on tiie woollen cloth, with 
 the Roger, or a small stick; rub it well with this 
 till the table has a high i)Oi.sh, then have another 
 cloth to finish it with. Be very careful to have 
 the edges of the table well cleaned, and the oil 
 and wax wtll rubbed off. 
 
 The furniture which is not in constant use will 
 not require to be oiled ab jve once a week: it ouirht, 
 however, to be dusted every day and well rubbed. 
 Tables which are used daily must be well rubbed 
 every mor:.ing, and gi-eat care sbouJd be taken to 
 remove all spots from them particularly ink: this 
 can very easily be done, if not left to iliy long, by 
 putting on ft little salt of lemons with the finger. 
 
 When cleaning tables or chairs, be careful to I'e- 
 move them into the middle of the room, or at a 
 distanee fi'om the wall. If the sideboard, or side- 
 table is fixeil to the wall, be still more careful in 
 cleaning it, and roll up the woollen cloth tight in 
 Uie hand, aiid into a 3m,dl compass. 
 
 To clean lookinj-gkisses, mirrors, &c. 
 
 If they should be bung so high that tiiey cannot 
 be conveniently reached, have a pair of steps to 
 stand upon; but mind that they stand steady. I'hen 
 take a piece of soft sponge, well washed and clean- 
 ed from every thing gritty, just (lip it into water 
 and squeeze it out again, and then dip it into some 
 spirit of wine. Rub it over the glass; dust it over 
 with some powder blue, or whiting sifted through 
 muslin; rub it lightly and quickly off again, with 
 a cloti.: then take a clean cliuh, and rub it well 
 again, and finish by rubbing it with a silk handker- 
 chief. 
 
 If the glass be very large, clean one half at a 
 time, as otherwise the spirit of wine will dry be- 
 fore it can be rubbed off. If the frames are not 
 varnished, the greatest care is necessary to keep 
 them (juile dry, so as not to touch them with the 
 sponge, as this will discolour or take off the gilding. 
 
 To clean the frames, take a little raw cotton in 
 the slate of wool, and rub the frames with it; this 
 will take otl' all the dust and dirt wiliiout injuring 
 the gihiing. If the frames are well varnished, rub 
 \Xv'm with spirit of wine, which m ill take out all 
 spots, and give them a fine polish. Varnished 
 doors may be done in the same manner. Never 
 use any cloth to frames, or drawings, or unvarni>:h- 
 ed oil jtainlings, when cleaning and dusting 
 tberu. 
 
 To brush clothes. j 
 
 Have a wooden horse to put the clothes on, and j 
 a small cane to beat the dust out of them; also a ! 
 board or table long enough for tliem to be put their ! 
 whole length when brushing them. Have two ; 
 brushes, one a hard bristle, the other soft; use the j 
 hardest for the gr«at coals, and for the others when : 
 spotted with dirt. Fine cloth coats should never I 
 
 be bruslied « ith too hai'd a brush, {%s this will take 
 oif the nap, and make them look bare in A little 
 time. Be careful in the choice of the cane; do 
 not have it too large, and be particular not to hil 
 too hard; be careful also not to hit the buttons, for 
 il nill scratih if not break them; therefore a small 
 hand-whip is the best to beat with. 
 
 If a coat be wet and sjjotled with fiirt, let it be 
 (I'-iite dry before brushing it; then rub ou* the spots 
 with the hands, taking care not to rumple it in s.0 
 doing. If it want beating, do it as before directed, 
 then put the coat at its full length on a board; let 
 the collar be towards the left hand, and the brush 
 in ne righl: brush the back of the ^oliar first, be' 
 tween the two shoulders ne.xt, and then the sleeve-» 
 kc. observing to brush the cloth the same waj- th«« 
 the nap goes, which is towards the skirt of the coa 
 When both sides are proi>erly done, fold them t' 
 gelher; then brush the inside, and last of all th 
 collar. 
 
 To take out grease from clothes. 
 
 Take off the grease wiih the nail, or if that can- 
 not be done, have a hot iron with some thick browi 
 pa])er; lay the ])aper on the part where the greast 
 is, ihen nut the iron upon the spot; if the greast 
 comes through the pa|)er, put on another piece, till 
 it does not soil the paper. If not all out, wrap t 
 little bit of clotn or flannel round the finger, dip li 
 inlo spirit of wine, and rub the grease spot; tbi: 
 will lake it entirely out. Be careful not to havt 
 the iron too hot; try it first on a piece of white pa- 
 per; if it turn ihe paper brown, or scorch it in thv 
 least, it is too hot. If paint shoulci ^et on tht 
 coats, always nave spirit of wine or lurpentint 
 ready, this with a |)iece of flannel or clolh will easi- 
 ly lake it off, if not left to get quite dry. 
 To pack glass or china. 
 
 Procure some soft straw or hay to pack them in, 
 and if liiev are to be sent a long way, and are h'-a- 
 vy, the iiay or straw shnuld be a little damp, which 
 will prevent them slipping about. Let the largest 
 and heaviest things be always put undermost in iht 
 box or hamper. Let there be plenty of straw, ano 
 pack the articles tight; but never attempt to i)ack 
 up gliss or china which is of much consequence 
 till it has been seen done by some one used to l\u 
 job. The expense will be but trifling to have ; 
 pe;'Son to do it who understands it, and the los; 
 may be great if articles of such value are packec- 
 up in an improper manner. 
 
 To clean wiuf decanters. 
 
 Cut some brown pajier into very small bits, sc 
 as to go with ease into the decanters; then cut i 
 few pieces of soap very small, and put some water 
 milk warm, into the detan'ers, upon the soap anc 
 paper; put in also a little pearl-ash: by well work- 
 ing this about in the ilecanters, it will take off the 
 crust of the wine and give the glass a fine polish. 
 Where the decanters ha\e been scratched, and the 
 wine left to stand in them a long time, have a small 
 cane with a bit of sponge tied tiglit at one end; by 
 putting this into the decanter, any crust of the 
 wine may be removed. When the liccanters have 
 been properly washed, let them be thoroughly 
 dried, and turned down in a proper rack. 
 
 If the decanters have wine in them, when put 
 by, have some good corks always at hand to put in 
 instead of stoppers; tliis will keep the wine much 
 better. 
 
 To decant ivine. 
 Be caretul not to shake or disturb the cruet when 
 moving it about or drawing the cork, particularly 
 port wine. Never decant wine without a winr 
 strainer, with some fine cambric in it to prevent 
 the crust and bits of cork going into the decanter 
 In decanting port wine do not drain it loo near; 
 th-ire are generally two-thirds of • a wine glass ol 
 
MISCELLANEOUS. 
 
 39^ 
 
 thick dregs in ef.ch bottle, which ought not to be | 
 put in: liiU in wliite winetlieie is not much set- I 
 tlingi pniir it out however slowlv, and raise the 
 bottle njt gradually; the wine should never be de- 
 ciinted in a hurry, therefore always do it before the 
 family sit down to dinner. Do not jostle the de- 
 c;uiters against each other when moving them about, 
 as they easily break when full. 
 
 To clean tea trays. 
 
 Uo not pour boiling water over them, particu- 
 larly on japanned ones, as it will make the varnish 
 crack and pi^el oft"; but have a sponge wetted with 
 warm water and a little soap if tlie tray be very 
 dirty; then rub it with a cloth; if it looks smeary, 
 dust on a litile flour, then rub it with a dry cloth. 
 If the pa\)er tray gets marked, take a piece of 
 woollen cloth, witli a little sweet oil, and rub it 
 over the marks, if any thing will take tliem out 
 this will. Let the urn be emptied and the top 
 wiped dry, particularly the outside, for if any wet 
 bo surtVred to dry on it will leave a mark. 
 
 ' ivaih and clean gentlemen's gloves. 
 
 Wa^h them in soap and water till the dirt is got 
 out, then stretch them on wooden hands, or pull 
 them out in their proper shape. Never wring 
 ihem, as tiiat puts them out of form, and makes | 
 ihem shrink; put them one upon another and press 1 
 tlie water out. Then rub the following mixture 
 over the outside of the gloves. If wanted quite | 
 yellow, take yellow ochre; if quite white, pipe i 
 (•lay; if between the two, mi.v a little of each to- j 
 getlier. By proper mi.\ture of these any shade j 
 may be produced. Mix the colour with L°er or , 
 vinegar. I 
 
 Let them dry gradually, not too near the fire nor I 
 in too hot a sun; when tliey are about half dried ' 
 fub lliem well, and stretcb tliein out to keep ihem 
 from shrinking, and to soften them. When they 
 Hre well rubbed and dried, take a small cane and 
 beat them, then brush them; when this is done, 
 iron them rather warm, with a piece of paper over 
 them, but do not let the iron be too hot. 
 / warm beds. 
 
 Take all the black or blazing coals out of the 
 pan, and scatter a little salt over the remainder: 
 ihis will prevent the smell of sulphur, so disagree- 
 able to delicate persons. 
 
 To bring horses out of a stable on fire. 
 
 Throw the harness or saddles to which they may 
 have been accustomed, over the backs of the horses 
 in this predicament, and tliey will come out of the 
 stable as tractably as usual. 
 
 To "iunuge -water pipes in -winter. 
 
 When the frost begins to set in, cover the water 
 
 then put a hot iron upon it till drv. If all the oil 
 
 should not come out the tirst time, do ;t again; 
 and in putting it on, let it be well rubbed into the 
 stone. By doing it two or three times in this way 
 it will come out. 
 
 'I'o gat oil out of boards. 
 
 Mix together fuller's earth and so'ip lees, and 
 rub it into the boards. Let it dry and then scout 
 it off with some strong soft soap and sand, or us? 
 lees to scour it with. It should be jiut on hot, 
 which may easily be done, bv heatir.g the lees. 
 To preserve hats. 
 
 Hats require great care or they will scon look 
 shabby. Brush them with a soft camel-hair brush, 
 this will keep ihe fur smooth. Have a slick for 
 each hat to keep it in its proi)er shape, especially 
 if the hat has got wet; put the stick in as soon aa 
 the hat is taken off. and when dry put it into a ha! 
 box, particularly if not in constant use, as the air 
 and dust soon turn hats brown. If the ha> is very 
 wet, handle it as lightly as possible; wipe it dry 
 with a cloth, or silk handkerchief; then brush it 
 with the soft brush. If the fur sticks so close when 
 almost dry, that it cannot be got loose with the 
 soft brushes, then use the hard ones; but if the fur 
 still slicks, damp it a little with a sponge dipped 
 in beer or vinegar; then brush it with a hard brush 
 till dry. 
 
 7'o make gas from coal-tar. 
 
 It has been found by experiment, that the coal- 
 tar liquor, which is sometimes considered as waste 
 by those who make gas, if mixed with dry saw- 
 dust, exhausted logwood, or fustic, to the consis- 
 tence of paste, and allowed to remain till the water 
 has drained off; two cwt. of the mass, being put 
 into the retort instead of coal, will produce more 
 gas, and be less offensive. 
 
 To -walk on -water. 
 
 An exhibition called walking on water, has been 
 exhibited by Mr Kent at Glasgow. The apparatus 
 is represented in an engraving; where a. b. c. are 
 three holiow tin cases, of tlie form of ati oblong 
 hemispheroid, connected together by three iron 
 b;U'S, at the meeting of whicli is a seat for the ex- 
 hibitor. These cases, hlled with air, are of such 
 magnitude that they can easily support his weight, 
 and as a. b. and a. c. are about ten feet and b. e. 
 about eight feet, he float.s \itvs sleadilj upon the 
 water. The leet of the exnibilor rest on stirrups, 
 and be attaches to his shoes, by leather belts, twc 
 paddles, d. e. wliich turn on a joint when he brings 
 [lis foot forward to take tlie stroke, and keep a 
 vertical position when he draws it back against the 
 
 esistiiig water; by the allernate action of his feet 
 
 pipes with hay or straw bands, twisted tight round jl he is llius enabled to advance at the rate of five 
 
 them. Let the cisterns and waler-butls be washed 
 «mt occasionally; this will keep the water pure and 
 fresh. 
 
 Ill pumping up water into the cistern for the 
 water-clobet, be v y particular, in winter time, as 
 En general the pipes go up the outside of the house. 
 Let all the water be let out of the [lipe when done 
 pumping; but if tiiis is forgotten, and it sbould be 
 frozen, t ikt a small giinhlet and bore a hole in the 
 pi e, a little distance from the place where it is 
 let off. which will prevent its bursting. Put a peg 
 into the iiule when the water is let off. Pump the 
 water up into the cistern tor the closet every murn- 
 iiig, a ad once a week take a pail of water, ami cast 
 It into the basin, having first opened tlie Iraj) at 
 llie bottom; ihis will clear the soil out of llie pipe. 
 To extnict lamp-oil out of stone or marble huds. 
 &c. 
 
 Mix well together a pint of strong soap lees, 
 some fiilkr's earth well dried and a Iiule pipe clay. 
 
 jiuunded fine; and lav c on the part which is oiled; ^ muile of extracliig and pi-eserviiig these essences 
 
 miles an hour. 
 To obtain the fragrant essences from tlie fresh rindi 
 of citrons, oranges, &c. 
 Procure as many fresli citrons as will supply tne 
 required stock of essence; after cleaning off any 
 siieck in the outer rinds of the fruit, bie;ik off a 
 large piece of loaf sugar and rub the citron on it 
 till the yellow rind is completely absorbed. Tbose 
 parts of the sugar which are impregnated with the 
 essence are from time to time to be cut away with 
 a knife, and put in an earthen dish. The whok: 
 being tbus taken off, Ibe sugared essence Ls to 
 be closely pressed, and put by in pots; where it is tc 
 be squeezeil down bard; have a bladder over the 
 paper by wbicli it is covered, and tied tightly up. 
 ll IS at any time fit for use, and will keep tor many 
 years. [Exactly in the same manner may be ob- 
 tained and preserved, at the proper seasms, from 
 the fresi' fruits, the essences of the iiiids of .Se 
 ville oranges, lem ins, beisramots, ttc] 'I'his 
 
30S 
 
 UNIVERSAL RECEIPT BOOK. 
 
 \8 superior to the common pi-actices of pcelinsx, 
 rasping, or grating oft' 'he rind, and afterwards 
 mixing it up with powdereil sugar, &tc. 
 r« ascertain the proportion if atcohnl in -wines, 
 beer, cider, tmd other spirituous Hquors. 
 To 100 parts in volume of the liquid to be tried, 
 mdd 12 ijarts of the solution of sub-acetate of lead 
 (prepared as directed below:) a precipitation en- 
 sues, which bv a sligi.t agitation is rendered gene- 
 ral. On filtering, a colourless liquid containing 
 the alcohol is procured. By mixing with this diy 
 and warm carbonate of potass, (calcined pearl- 
 ash) as long as it is dissolved, the water is sepa- 
 rated from the alcohol. The latter is seen floating 
 above in a well marked stratum; the quantity of 
 iwhich can be estimated at once, in a measure tube. 
 To prepure the solution of sub-acetate of lead. 
 Boil 15 parts of pulverized (and calcined) li- 
 tharge, with 10 of acetate of lead, in 200 of water, 
 for 20 minutes, anu concentrate the liquid by slow 
 evaporation to one half; it must be kept in well- 
 corked phials, quite full. 
 
 To determine whether -uiheat four, or bread be 
 adulterated with chalk. 
 Mix with the flour to be tried, a little sulphuric 
 acid; if chalk or whiting be present, an efferves- 
 eence (arising from the discharge of the carbonic 
 acid ot the chalk) will take place; but if the flour 
 oe pure, no effervescence is produced. 
 Another method. 
 Pour boiling water on some slices of bread, and 
 then pour into the water a little sulphuric acid; if 
 there be any chalk in the bread, an effervescence 
 will ensue as before; but if none be in it, no efl^er- 
 vescence will take place. 
 
 Cliemical tests— for ^old. 
 To a diluted colourless soluiion of nitro-muri- 
 ate of gold add a few drops of a solution of any salt 
 of tin — or stir the solution of gold with a slip of j 
 metallic tin; in either case, the production of a ] 
 beautiful purple or port wine colour will be the 
 immediate result. If the mixture is allowed to 
 settle, it becomes colourless, a purple powder 
 (which is an oxide o*" gold c mbined with a little 
 tin) being precipitated. This powder is employed 
 in the painting of china, and is called the purple 
 precipitate of Cassius. 
 
 For silver. 
 Let fall a drop of a solution of nitrate of silver 
 into a glassful of water, and add to it a grain of 
 common salt. Mutual decomposition of the salts 
 will take place, and muriate of silver (in the fonm 
 of a white powder) v/ill be precipitated. 
 for copper. 
 Add a few drops of a solution of nitrate of cop- 
 per to a test glass of water — the mixture will be 
 colourless; pour into it a little liquid ammonia — 
 the mixture will then assume a fine deep blue 
 colour. 
 
 To preserve pictures from decaij. 
 To strengthen a decayed canvas and to preserve 
 sound canvas from decaying, let the back of ever}' 
 picture receive two or three good thick coats of 
 white lead, or wliale\er other cheap pigment is 
 most reconimendable for tenacity and strength. In 
 pictures whicli may henceforth be produced every 
 pai-.iter should take care to have fiis canvas well 
 backed with a strong coaling of p-iint, previously 
 to its being nailed to the frame, to secure it in 
 eveiT part from dainji, mould, and nnUlew. In 
 cons"e([uence of this precaution, his piece may be 
 preserved one or two centuries longer than any 
 other contemporary pictures whose backs are na- 
 ked canvas. 
 
 To prepare soda -water. 
 Soda water is prej.ared ^Irom powders) precisely 
 ni the same manner as ginger beer, except that, 
 
 instead of the two pcwders there mentioned, tlK 
 two following are used: for one glass 30 gi-anis ot 
 carbonate of soda, for the other 25 grains of tarta- 
 ric (or citric) acid. 
 
 To prepare ginger beer powde's. 
 Take 2drachinsoffine loaf sugar, 8 grains of giii- 
 ger, and 26 grains of carbonate of ()Otass, all in firt- 
 powder; mix them intimately in aWedgwood's ware 
 mortar. Take also 27 grains of citric or tartaric 
 acid, (the first is the pleasantest but the last the 
 cheapest). The acid is to be kept separate fron; 
 the mixture. The beer is prepared from the pow- 
 ders thus: take two tumbler glasses, each half filled 
 with water, stir up the compound powder in one 
 of them, and the acid powder in the other, then 
 mix the two liquors; an effervescence takes place, 
 the beer is prepared and may be drank off. 
 
 The effervescence is occasioned by the discharge 
 of the carbonic acid of the carbonate of potass. If 
 the beer is allowed to stand for a few minutes it 
 becomes flat; this is owing to its having lost all its 
 carbonic acid. The cost of these powders is eight- 
 pence a dozen sets. 
 
 To determine whether water be hard or soft. 
 To ascertain whether or not water be fit for do- 
 mestic purposes, to a glassful of the water add a 
 few drops of the solution of soap in alcohol. If the 
 water be pure it will continue limpid, if impure, 
 white flakes will be formed. 
 
 7 detect copper in pickles or green tea. 
 Put a few leaves of the tea, or some of the 
 pickle, cut small, into a phial with 2 or 3 drachms 
 of lip Jid ammonia, diluted with cne half the quan- 
 tity of water. Shake the phial, when, if the most 
 minute portion of copper be present, the liquid 
 will assume a fine blue colour. 
 
 7 make patent cement. 
 A mixture of lime, clay, and oxide of iron, se- 
 parately calcined and reduced to fine powder, are 
 to be intimately mixed. It must be kept in close 
 vessels and mixed with the requisite quantity ot 
 water when used. This cement is useful for coat- 
 ing the joinings of the wood of which the pneuma- 
 tic trough is composed, in order to render it water 
 tight; and for other purposes of a like nature 
 7 preserve phosphorus. 
 Keep it in places w.iere neither light nor heat 
 has access. It is obtained from druggists in rolls 
 about the thickness of a quill; these are put into a 
 phial filled w iih cold water, which has been boiled 
 to expel air from it, and the phial is inclosed in an 
 opaque case. 
 
 To make gtrnponvder. 
 < Pulverize separately 5 drachms of nitrate of 
 ' potass, 1 of sulpiiur, and 1 of newly burnt charcoaL 
 I Mix them together with a little water in a mortar, 
 so as to make the eompoimd into a dough, which 
 must be rdlled out into round pieces the thickness 
 ' of a pin, between two boards. Lay a f"w of these 
 I pieces together and cut then with a knife into 
 small g^rains, which are to be plateil on a sheet ot 
 paper in a warm place to dry. During granulation 
 the dorgh must be prevented sticking to the boju-d 
 by rubbing on it a little of the dry conipoimd pow- 
 der. The explosion takes place in consequence 
 of the generation of a large quantity of virions 
 gases. 
 
 To produce instantaneous light. 
 Put a little pliDsphorus, dried on blotting paper, 
 into a small phial, heat the ])hial by placing it in a 
 ladle of hot sand, and turn it round sj that the 
 melted phosphorus may adhere to its sides. Cork 
 the phial closely and it is prepared. 
 Another. 
 Mix one pait of flower of sulphur with eight 
 parts 'if obisphorus. On putting a common sul- 
 phur mal«'.l» into this fiie bottle, stilting it about I 
 
MISCEl-LANEOUS. 
 
 rjg.^ 
 
 fittle and then withdrawing it into the air it will 
 take fii-f. Sr>nii-tiim'S, liowever, it is found ne- 
 (VssHi'v to rub the match, when withih'awn from 
 ♦he [ihiijl, on a cork hefore it will iiitlame. 
 Instciittaneoiia litrht boxes. 
 
 Theiiqniil is concentrated sul|iluiric acid. The 
 hottle coiilaininn; it is never ojiened except when it 
 is to !)e used; for tlie acid, when exposed to the 
 air, imhil)es moisture very rapidly and is soon 
 S])oiled. Tile matches are prei)ared 3 follows: 
 — the ends of some small slips of lii;hl wood are 
 di|)pe<l into a strona; solution o> gum, and atter- 
 wai'ils into the mixture of chlorate of potass and 
 sulphur, prepared hv rulilsing 2 grains of the tor- 
 mer into a fine ])owder in a mortar, and adding 1 
 grain of flowers of sulphur, then mixing them very 
 accurately hv well triturating them in the gentlest 
 possible manner. 
 
 The powder is fastened to the wood by the gum, 
 wid the matches when dry are fit for use. Then 
 take one and dip it into the liquid, upon whit.l it 
 takes tire. 
 
 Ciiriont mode of silvering' ivory. 
 
 Immerse a small slip of ivory in a wea.v solution 
 (jf nitrate of silver, and let it remain till the solu- 
 tion has given it a deep yellow co'our; then take it 
 out and immerse it in a tuml)ler of clear water, 
 mid exp se it in the water to the rays of the sun. 
 In about three hours the ivory acquires a black co- 
 lou!-; but the black surface on being rubbed, soon 
 becomes changed to a brilliant silver. 
 
 To ma'.e ink for printinir on linen -with types. 
 
 Dissolve 1 part of aspiiallum in four parts of oil 
 of turpentine, and add lainp-bl ck, or black-lead, 
 III fine powder, in sufficient quantity to render the 
 ink of a proper consistence for printing with types. 
 To estimate the distance or danger of a thunder- 
 cloud. 
 
 From a knowledge of the velocity with which 
 SCTind travels, the distance of a thunder-cloud, or 
 of a gun fi i(\ on board a ship at sea, even in the 
 night time, may be very accurately deduced, lii 
 the first case, tbe period of time between seeing 
 the liglitning and hearing the tliunder must be ta- 
 ken, and if a stop-watch, or pendulum, is not at 
 lian<l, the pulse may be used; for the pulsations of 
 H healthy adult approach so near to seconds, that 
 in tbe time of four or five of them no very sensible 
 wror can ar'se. Multiply the number by 1142 
 feet, tlie distance through which sound moves in a 
 second. 
 
 Improved mi-thod of binding school books. 
 
 When the bonks have been cut, coloured, and 
 hacked, cut oft'tiie part of the bands intended to be 
 iaced to the [lasteboarcls, and glue on the back a 
 piece ot strong smooth linen cloth, which must 
 reach wiihin half an inch of the bead and foot, 
 turning on the siiles about an inch: paste the boards 
 (Bi each side of the cloth, fixing them close in at 
 the groove, and give th-j books a firm pressing in 
 the standing press till dry. Square llie boards, 
 glue the backs, and cover and finish the books in 
 the usual manner 
 
 This method will secure and give strength to 
 the ioints, so as effi-ctually to prevent the lei> ler 
 from bre:iking, and require no more time tban lac- 
 ing in the bands. The edges may now be colour- 
 ed, sp/inkled, or marbled, as required. 
 To cover books with leathtr. 
 
 Immerse the lealber in water; after which wring 
 it, and stretch it on a board; place the book with 
 the boards extended thereon, and cut out the cover 
 allowing about half an inch larger than the book, 
 ia turn over the insido of the pasteboards. Fare 
 the edge of t!ie cover very thin all round, on a mar- 
 ule slab, and paste it well; glue the back of the 
 uook, and spread the cover 0"" the board. 
 2 Z 
 
 Let the pasteboards he properly squared and 
 even; put the book on the cover, whicli draw on 
 vei'y tight. l{ub the cover smooth with a folding 
 slick, and turn it over on the insiile of thr- paste- 
 hoards on tbe fore edge. 'I"he corners on the in- 
 side must be cut and ni ally pressed down; tie a 
 |)iece of thread round the book, between the boards 
 and the head-bands, draw up the leather on the 
 back, if necessary, to cover tlie toji of the head- 
 bands; rub the back very smooth with a fiat fold- 
 ing stick, and [ilace it at a distance from the fii-e 
 to dry. 
 
 liough calf must be damped on the grain side 
 with a sponge and water ()efore pasting and co- 
 vering. 
 
 Russia leather must he well soaked in water for 
 an hour, taken out, well be'^ten, and .^ubbed; after 
 which the paste must be well worked into the flesh 
 side before covering. 
 
 Morocco must be grained by rubbing it on a 
 board, with the grain side inside, and after being 
 pasted, left to soak for a quarter of an hour, and 
 the cover to be drawn on with a piece of woollen 
 cloth to i)reserve the grain. 
 
 lioan may be either soaked in water or left t<» 
 soak when pasle<i. 
 
 Half bound books. 
 
 These must be forwarded in boards, the half 
 cover and corners well pared on the edges, tied 
 round the head-bands, and before putting on the 
 marble paper, tlie edges must be bi.i'nished. 
 
 All whole bound !)ooks should be pressed be- 
 tween two pressing boards of the same size, to 
 make the cover more smooth, and to give tlie 
 joints neatness at the back. 
 To preserve cabbages and other esculent vegeti^ 
 
 bleu fresh during a sea voyage, or a sevei'e iviiu 
 
 ter. ' 
 
 Cut the cabbage so as to leave about two inches 
 or more of the stem attached to it; after which, 
 scoop out the pith to ai)0Ut the depth of an inch, 
 taking care not to wound or bruise the rind by the 
 operation. Susjiend the cabbages by means of a 
 cord, tied round the stem, so that that ])ortion of 
 it from which the pith is taken remain uppermost, 
 which regularly fill every morning with fresh water. 
 By this simple method, cab1>ages, cauliflowers, 
 brocoli, 8tc. may be preserved fresh during a long 
 voyage, or, in a severe winter, for domestic use. 
 To manufacture salt by evaporation on faggots. 
 
 This method, according to Air Hakewell, is prac- 
 tised with great success at Montiers, in the Tar- 
 ranties. There are four eva[iorating houses; the 
 fir"'* and second receive the impregnated water 
 from the reservoir, and evaporate one half of the 
 water. They are 350 yards long, 25 feet high, and 
 7 feet wide, uncovered at the top. They consist 
 merely of a frame of wood, composed of upright 
 posts, 30 inches from each other, strengthened by 
 cross bars, and supporteii by stone buttresses, un- 
 der which are troughs to receive the water. These 
 frames are filled with double rows of blackthorn 
 faggots, placed loosely, so as to admit air, and sup- 
 ported by transverse pieces of wood. The water 
 is raised above the faggots, and made to fall upon 
 them, through holes, in a gentle shower. It ii 
 then raised, and mai'e to fall in like manner, till, 
 by evaporation, it is reduced to half its original 
 quant'ty. It is afterwards thrown in like manner 
 over Iviggots in a third liouse, covered, to protect 
 it from rain, till it is reduced to l-7tli of its ori- 
 ginal quantity. The fourth house requires to be 
 only 70 yards long. It is afterwards carried into 
 pans for boiling, and tiie salt is crystallized in the 
 usual manner — 8000 hogsheads at Montiers are, 
 by the first two processes, reduced to 4,000; by the 
 third to 1,100; and by the fourth to 550 hogsheada 
 
394 
 
 'CrNI\T=iRSAL RECEIPT BOOK. 
 
 which latter contain 22 per cent, of sail. The 
 foggots are cliaiigeil every four or five years. 
 To cool worts in brexving. 
 
 Let the worts i)ass tlirougli a pipe, turned like 
 ihe worm of a still, and let the worm be immersed 
 in any running water. Carry the l)ipe at the lower 
 (md of itie worm, into anollier vessel, lower than 
 the Si-st, and it will re-discharge itself at a tem- 
 perature adapted to immediate fermentation. 
 To preserve eggs. 
 
 Hang tliem by hooks in strong cabbage-nets, and 
 very day iiookthem on afresti mesh, so as thereby 
 O turn the eggs. 
 
 To boil potatoes mealy. 
 
 Select t'lem of an uniform size, and pour over 
 them cold wat^r, in an uncovered pot just sufficient 
 to cover them. Wlien this tirst water nearly boils, 
 pour it oft", and replace it with a similar quantity 
 of salted cold water. They will thus be mealy, 
 and no' cracked. The prongs of a fork will prove 
 when they are done. 
 
 To presei~ve potatoes. 
 
 Large quantities may be cured at once, by put- 
 ting them into a basket as large as the vessel con- 
 taining the boiling water will admit, and then just 
 dii)ping them a raiimte or two at the utmost. The 
 gei-m, which is so near to the skin, is thus killed, 
 without injnritig the potatoe; and in this way se- 
 veral tons ujight be cui'ed in a few hours. They 
 should then be dried in a warm oven, and laid up 
 in sacks or casks, secure from the frost, in a dry 
 place. 
 
 Jlnother method. 
 
 Another mode of |)reserviug this valual)ie root, 
 is first to peel them, then to grate them down into 
 a ijulj), which is put into coarse cloths, and the 
 water s(pieezed out by putting them into a com- 
 mon press, by which means they are formed into 
 flat cakes. These cakes are to be well dried and 
 preserved for use as required. This is an excel- 
 lent and ingenious mode of preserving potatoes, 
 although attended with too much trouble on the 
 large scale. 
 
 I'o choose the time for cutting wheat. 
 
 The cutting of gi-ain should be commenced 
 whenever the straw immedi;Uely below the ear is 
 so dry that on twisting it no juice can be expressed, 
 frr then the grain cannot imi)rove, as the circula- 
 tion of juice to the ear is stopped. It matters not 
 that the stalk below is green. Every hour that the 
 grain stands uncut, alter passing this stage, is at- 
 tended with loss. 
 
 To cfjoose a carpet. 
 
 Alwavs select one the figures of which are snn'ill; 
 for in this case the two webs in which the carpet- 
 ing consists, are always much closer interwoven 
 than in carpets where la.'ge figures upon ample 
 crounds are represented. 
 
 Renovation of manuscripts. 
 
 Take a hair pencil and wash the part which has 
 been effaced with a f dution of prussiale (<f potash 
 in water, and the writing will aga.u appear if the 
 paper has not been destroyed. 
 
 Russian mode of making biUter. 
 
 The |)rocess consists in boiling (or rather that 
 species of bo'ling called simmering) the railk for 
 tlie space of fitleei! minutes, in its sweet stute — 
 observing, at liie same time, not to use sufiicient 
 ileal to burn the milk; it is then churned i:i the 
 usual manner. This pi'ocoss produces butter im- 
 mediately, and of a quality far superior to that 
 mad : from railk which has undergone vinous fer- 
 mentation; and in addition to its superior flavour, 
 it will preserve its ([ualilies much longer than that 
 made in the ordinary mode. Another advantage 
 IS, tnal the milk, being left sweet, is possessed of 
 klmost the same value for ordinary purposes, and 
 
 more healthy, •\s the boiling or scalding desttorj 
 whatever animalculse it may have contained. 
 
 In winter it would be advantageous to have the 
 milk scalded in vessels calculated to stand in the 
 kettle or boiler, by which mode the danger of 
 burning the milk will be avoided; for milk only 
 burns on the edges of its surface, or where it comes 
 in contact with the sides of the vessel in which it 
 is healed, which is obviated by placing kettles oivi 
 within th other. 
 Great saving of hops, by substituting gentian root^ 
 
 The pro[)ortion of gentian root to each busirt;! 
 of mall varies from one ounce to an ounce and a 
 half, to which it would be advantageous to add a 
 quarter ot a pound of hops. The gentian root is 
 merely sliced and placed in the boiling wort pre- 
 cisely in the same manner that hops usually ai-e 
 — the flavour is fully equal; and the price conside- 
 rably unuer the chai-ge for the hop, the gentian not 
 costing more than l^d. per oz. 
 
 Cure of rheumatism. 
 
 Take cucumbers, when full grown, and put them 
 into a pot with a little salt; ihen yiut the pot over a 
 slow fire, where it should remain for about an 
 hour; then take the cucumbers and press them, the 
 juice from which must be put into bottles, corked 
 up tight, and placed in the cellar, where they 
 should remain for about a week; then wc a flannel 
 rag will! ihe liquid, and apply it to the parts af- 
 fected. 
 
 For the cure of violent itching of the feet from i/t- 
 cipient chilblains. 
 
 One part of muriatic acid, mingled with seven 
 parts of water, with which the feet must be well 
 rubbed for a night or two before going to bed. — 
 This application must be made before the skin 
 j breaks. It will prevent the further progress of the 
 chilblains. The feet may be a li'tle tender for a 
 short lime, but this slight inconvenience will soon 
 disa[)pear. 
 
 'To presei~ve substances by heating it well closea 
 vessels. 
 
 This mode of preserving vegetables as well as 
 animal food, directs that the substances to be pre- 
 served are to be put into strong glass bottles, with 
 necks of a proi)er size, corked with the greatest 
 care, luted with a mixture of lime and soft cheese 
 spread on rags, and the whole bound down with 
 wires across it; the bottles are then inclosed sepa- 
 rately in canvas bags, and put into a copper of 
 water, which is gradually heated till it boils, and 
 thus kept until il is presumed that the substances 
 are as it were boiled in their own water. Meat 
 or poultry ought to be three quarters boiled or 
 roasted before it is put into the bottles; the whole 
 is then lett to cool, tl>e bottles taken out, and care- 
 fully examined before they are laid by, lest they 
 should have cracked or the lute given way. Tht: 
 patentees use stone jars, and tin boxes soldered up, 
 instead of glass bottles. 
 
 'I'o frame a polygraph, or instalment for writing 
 two letters at once. 
 
 In this instrument, two |)ens. and even three if 
 necessary, are joinecl to each other h\ sli[>s of 
 wood acting upon the pivot; one of these pens 
 cannot move without drawing the other to follow 
 all its movements; the rules are inflexible, and 
 they preserve in all their positions the parallelism 
 wliiJi is given by uniting them. The movements 
 of one of these pens are identically the same ai 
 those of tlie other; the characters traced by ll.« 
 first are tlie e.xact counterpart of those which the 
 second has formed; if the one rise above the paper 
 and cease to write, or rather if it make a scratch, 
 or advance towards tne ink bottle, the other, faith- 
 ful to tiie movements which are transmitted to \t 
 by the species of light wood which directs il, eithej 
 
MlSCEl-LANEOUS. 
 
 S'j! 
 
 rises 01 scratches or draws ink, and ihal u ithniit 
 liavinor occasion to give anv particular attention to 
 It. Tlie cnp\ is made o' Uself, and without ever 
 tliinicing of it. 
 
 The pol)";»t'apli is not expensive; it is used witli- 
 out difficulty, and alnv st uitli tlie same facility as 
 in ordiiijiiy writing. The construction is as sim- 
 ple as it is convenient; all the parts are collected 
 so as to he taken to pieces and put up again very 
 easily. Its size ariniits of its taking every desira- 
 ble position, horizontal, perpendicular, or obi' ,ue, 
 according to the application which is made of it, 
 and the piece of furniture to which it is to he adapt- 
 ed; for it may he fixed to a drawer, a desk, an ink- 
 stand, an easel, or simply laid U[)on the table; it is 
 generall) accompanied bv a drawer, and a case of 
 the form and bulk of an ordinary desk. 
 'J'o extingmsh a recent fire. 
 A mop and a pail of water are generally the 
 .nost efficacious remedies; but if it has gained 
 bead, then keep out the air, and remove all asc* nd- 
 ing or perpendicular combustibles, up which the 
 fire creeps and incn ases in force as it rises. 
 V'o escafje from or go into a house on fi<'e. 
 Creep or crawl with y-'ur face near the gi'ound, 
 and although the room be full of smoke to suftbca- 
 tion, yet near the floor the air is pure, and may be 
 breathed with safetj'. The best escape from upper 
 windows is a knotted rope, but it a leaf is una- 
 voidable, then a beil sh ,uld be thrown out first, or 
 beds prepared for the purpose. 
 
 Substitute for Sti.ioii cheese. 
 Families ma)' produce their own Stilton by the 
 following simiile process: — 'To the new milk of 
 the cheese-making morning, add the cream from 
 that of the preceding evening, together with the 
 rennet, watching the full separation of the curd, 
 which must be removed from the whey without 
 breaking, and placed in a sieve un''l of such a con- 
 sistence as to bear being lifted up and i)laced in a 
 hoop that will receive it without much ])ressure. 
 The cheese as it tiries will shrink up, and must 
 therefore be placed from time to time in a tighter 
 hoop, and turned daily until it acquires the proper 
 degree of consistence for use or keeping. 
 'I'o imitate Parmesan. 
 Let the day's milk he heated to the degree ■■f 120 
 degrees of Fahi'enheil, then remo\ed trom the fire 
 until all motion ceases. Put in the rennet, allow 
 an hour for the coagulation, after which set the 
 curd on a slow fire until heated to 150 degrees, 
 daring which the curd separates in small lumps. 
 A few pinches of saffron are then thrown in to- 
 gel'.ier with colJ water sufficient to reduce it in- 
 stantly to a bearable heat, when the curd is collect- 
 ed by passing a cloth beneath it, and gathering it 
 up at the ••irners. Place the curd in a circle ot 
 wood without a bottom; lay it on a tab.e covered 
 by a round piece of wood, pressed down by a heavy 
 stone. The cheese will acquire sufficient consis- 
 tence in the course of a night to bear turning, when 
 the upper side is to be rubbed with salt, and con- 
 tinued alternately for 40 days. 
 
 In Italv the outer crust is next cut ofT, and the 
 new surface varnished witVi linseed oil: but that 
 may well be omitted, as well as colouring one side 
 of it red. 
 
 To -white -wash. 
 Put some lumps of quick lime into a bucket of 
 cold water, and stir it about till diss(jlved and mi.x- 
 ed, after which a brush with a large bead, and a 
 long handle to re:ich the ceiling of the room, is 
 used to spreail it thinly on the walls, iSc. WLeii 
 dry, it is beautifully white, but its known cheap- 
 ness has induced the plasterers to substitute a mix- 
 lure of glue sizt! and whiting for the houses of their 
 opulent custom<;rSj and this, when once used, pre- 
 
 cludes the employment of I'-nie- washing ever aftei 
 for the latter, when laid on whiting, becomes yc. 
 low. 
 
 White washing is an admirable manner of reri 
 dering the dwellings ot the pour clean and whole, 
 some. 
 
 I'o pre\.ient the smoking of a lamp. 
 
 Soak the wick in strong vinegar, aii<l drv.t we!, 
 before you use it; it will then bni'n both sweet ami 
 pleasant, and give much satisfaction for the trifling 
 trouble in pre|)aring it. 
 Easy mode of taking impressions from coins, £Jc. 
 
 A very easy and elegant way of" taking the im- 
 pressions of medals an(' coins, not generally krown 
 is ^nus described by Dr Shaw: — Alelt a little isin 
 glass glue with brandy, and pour it thinly over the 
 medal so as to cover its whole surface; let it re- 
 main on for a day or two, till it is thoroughly dried 
 and hardened, and then taking it off it will be fine, 
 clear, a;id as hard as a piece of Muscovy glass, and 
 will have a very elegant impression of the coin. It 
 will also resist the effects of damp air, which oc- 
 casions all other kinds of glue to S'ften and bend 
 if not prepared in this way. 
 
 Paste for sharpaiing razors. 
 
 Take oxide of tin levigated, vulgarly termed 
 prepared putty, one ounce; saturated solution of 
 oxalic acid, a sufficient (juantity to form a paste. 
 This composition is to be rubbed over the strop, 
 ind when dry a little water may be added. The 
 oxalic acid having a great attachni^-nt for iron, a 
 little friction with this powder gives a fine edge to 
 the razor. 
 
 »-? natural tlentifrice. 
 
 The common strawberry, is a natural dentifrice, 
 and its juice, without any preparation, dissolves 
 the tartareous incrustations on the teeth, and makes 
 the breath sweet and agreeable. 
 
 To make glass Jars look like china. 
 
 After paintin,; the figures, cut them out, so that 
 none of the white of the paper remains, then take 
 some thick gum-arabic water, pass it over all the 
 figures, and place them on llie glass to taste: let 
 them stand to dry for 24 hours, then clean them 
 well with a wet cloth betwixt the prints, and let 
 them stand a few houi s longer lest the water should 
 move any of the edges, then take white wax :ind 
 flake white, ground very fine, and melt them to- 
 getiier: with a japanning brush go over all the 
 glass above the prints; done in this manner they 
 will hold water; or, boil isinglass to a strong jelly, 
 and m-x it up with white lead ground fine, and lay 
 it on in the same manner: or use nut oil and flaki 
 while. For a blue ground, do it with white wax 
 and Prussian blue, ground fine; for red, wa.x and 
 vermilion or carmine; for green, wax and verdi- 
 gris; for a chocolate colour, wax and burnt umber 
 To make artificial red coral branches, for the em- 
 bellishmeiit of grottoes. 
 
 Take clear rosin, dissolve it in a brass pan, to 
 every ounce of which add 2 drs. of the finest ver- 
 milion; when stirred well togeth.r, choose the 
 tivigs and branches, peeled and diied, then take a 
 pencil and paint the branches all over whilst the 
 composition is warm: afterwards shajjc them in 
 imitation of natur.d coral. This done, hold '.he 
 branches over a gentle coal fire, till all is smooth 
 and even as if polished. In the same manner white 
 c.ral may be piepared with wl.ite lead, and black 
 coral, with lamp-black. A grotto may be built 
 with little expense, of glass, cinders, pebbles, 
 pieces of large flint, shells, n.oss, stones, counter- 
 feit coral, pieces of chalk, kc. all bound or cement- 
 ed together with the above described cement. 
 To prepare hair for -wigs. 
 
 Hair which does not curl or buckle nalurally, la 
 brought 10 it bv art, by first bailing and then baking 
 
5% 
 
 UNIVEIlSr. . ilECEIFT BOOK 
 
 rt. After tiavin!» picket! and snrte<l the linir,and dis- 
 posed it in (>ai-cels accordiii_s5 to len^tlis, roll itieni 
 up and t'-e ihfin tiglu down upon litiie cylindrical 
 Instruments, either of wood or earthen wat'e, a 
 ■quarter of an inch thick, and hollowed a little in 
 the middle, called pipes; in which slate they are 
 put in a pot over tiie fire, there to hoil for about 
 two hours. When taken out let them dry; and 
 vhen dried, S|)read them on a sheet of brown pa- 
 per, cover tliem with another, and thus send them 
 to the baker, who making a crust ar>;und them of 
 common paste, sets them in an oven till the crust 
 .s about tliree-fourths baked. 
 
 To make wax candles. 
 
 Place a dozen wicks on an iron circle, at equal 
 distances, over a large copper vessel, tinned and 
 full of melted wax; pour a ladleful of the wax on 
 the tops of the wicks, one after another; what the 
 wick does not take, will droj) into the vessel, which 
 must be kept warm by a pan of coals; continue 
 tliis process till the candles are as large as required. 
 If they are wanted of a pyramidal form, let the 
 first three ladlesful be poured on at the top of the 
 wick, the fourth at the height of three quarters, the 
 fifth at half, anJ the sixth at a quarter; then lake 
 them down hot, and lay them beside each other in 
 a feather-bed fohled in two to preserve their warmth 
 and keep the wax soft; then take them down and 
 roll them one by one on a smooth table, and cut 
 off the thick end as required. 
 
 To make itish lights, &c. 
 
 Take a quantity of rushes during the season, and 
 strip off the skin from two sides thereof, leaving 
 tlie pith bare. These, being quite dry, dip them 
 in melted grease repeatedly, and a good light for all 
 the purposes of a family, may thereby be obtained. 
 
 If cotton yarn, without knots, be procured, and 
 passed round a small stick, the ends being slightly 
 twisted together, good candles may be made by 
 separating these, and dipping them in the same 
 kind of grease repeatedly; but suffering each slick 
 of candles to cool a little between dip and dip. 
 To make trarispar-enl dials for public clocks by 
 niff/it. 
 
 The figures, and all the other external parts, are 
 filed to an angle, so that they shall not cast a shade in 
 the obliquedirections of the sight. Two circles, the 
 oneexterior., the oilier interior, havetwo grooves be- 
 hind, for receiving two thicknesses of glass, formed 
 of several pieces, the jiarts of which are joined to- 
 gether with cement beliind the strips or little rods 
 tiial form the figures; thus the joinings are not vi- 
 sible outside. Between the two glasses is a piece 
 of white cloth which com|)letely enclosed by the 
 oemeid cannot be altered by lime. To illuminate 
 tiie transparent parts, first let the dial be fixed by 
 its outer circle in a hole, made to fit it in the wall: 
 then, in the interval between the dial and the move- 
 ment, make a moveable inclosure carrying one or 
 more reflectors, according to the size of the dial, 
 opposite to one another, in order that the rod may 
 not cast a ihadow; a pipe is placed above the 
 lights, to convey away the smoke and vapour of 
 the oil. The hands should be varnished black, 
 that they may appear of the same colour by day 
 and by niglu. 
 
 The form of the box enclosing the movement is 
 a globe, proporti jned to the size of the dial. The 
 movement is carried by the dial, in order to have 
 but one focus of the light; and then the centre of 
 the dial remains opaque, and is varnished white foi* 
 the day-light. The light is fixed to a door m-de 
 in the globe, diametrically opposite to the centre 
 of the dial, and a reflector is attached to the same 
 door. 
 
 To make gnndslones. 
 
 Take of river sand, three parts, of seed lac, 
 
 washed, one part; mix (hem over * fire in a ]>ol, 
 and form the mass inlo the shape of a grindslone, 
 having a square hole in the centre, "ix it on an axis 
 wiih li(|Uetied lac, heat the stone moderately, and 
 by turning the axis "t may easily be fo. med into an 
 exact orl)icular shape. Polishing grind stones are 
 made omIv of such san '. as will |iass easily through 
 fine musTm, in the proportion of two uarls of sand 
 to one of lac. This sand is found at Ra;;iniaul. It 
 is composed of small angular ci-yslalline particles 
 ting'd red with iron, two parts to one of black 
 magnetic sand. The stone-cutters, instead of 
 sand, use the powder of a very hard gianite called 
 corune. These grindstones cut very fast. When 
 they want to increase their power they throw sand 
 upon tiiem, o; let them occasionally toucli the edge 
 of a vitrified brick. The same composition is 
 formed upon sticks, for cutting stones, shells, &c. 
 by the hand. 
 
 Impyn-rd coffee pot. 
 
 Amongst the new ■ Frisian inventions is a coffee 
 pot constructed of three pieces: the first is a plain 
 boiler, over that is a doulile l.llerer, and at the top 
 is an nverted cofl'ee pot, which fits on exactly. 
 Cold water is placed ii the fii'st vessel, and the 
 coffee in the filtering-box. Under the whole is a 
 spirit lamp, which in tlie course of five or six mi- 
 nutes causes the water to boil, the vapour arising 
 from which completely saturates the colfee. VVhen 
 the water boils, which is ascertained by the dis- 
 charge of the vapour from the spout of the invert- 
 ed coffee pot, the whole machine is lifted from the 
 lamp, and completely inverted; so that the pot 
 which was uppermost is at the bottom, and the 
 boiling wa'er, whicli had saturated the coffee, 
 'lows through the filterer, clear, into what was be 
 lore the inverted coffee (xit, where in the si)ace of 
 two minutes it is ready for use. This mode of 
 preparing coflle is a saving of at least 25 per cent, 
 and it secures the fine flavour of tlie berry. — In 
 another part of the service is a cnftee roaster, of 
 glass, over another lamp of a long wide flame. 
 The roasting recpiires about three minutes, and 
 even so small a quantity as an ounce may be thus 
 prepareit. 
 
 I'o wash and cleanse linens, &c. 
 
 Lt" the articles intended to be wasiied, he as- 
 sorted according to tlieir lualities of fineness, and 
 having done this, [lUt them inlo differe.it vessels 
 containing warm water, at the temperature of 
 about 100 or 130 deg. Fahr.; in this water dissolve 
 about one-third or one-fourth of the soaj) which 
 would be required to wash in the ordinaiy way, 
 and to this a small quantity of peari ashes must be 
 added. The chj'iies being entirely covereo with 
 this liquor, let them remain in soak for thirty-six 
 or forty-eight houi's, after which, the_ are to be 
 taken out of the liquo.-, and rinsed well in clean 
 cold water, giving them a slight wringing, so that 
 but little of the water may be retained in the 
 clothes. 
 
 A boiler containing as much water as will cover 
 the clothes, intended to be washed at one opera- 
 tion, is now to be heated to about 100 degrees 
 Fahrenheit, and the remaining (pianlity of soap 
 (about two-thirds the sum used in all), with a lit- 
 tle pearl ashes, must now be introduced. When 
 the soap io sutficiently dissolved, tlie clothes may 
 be put into the liiiuor, taking care tlwt the finer 
 articles are all kejil by themselves, and operated 
 upon first. 'I'he temperature of the liquor must 
 now be gradually raised to the boiling point, dur- 
 ing a space of twenty minutes or li;tlf an hou;, not 
 faster; then let llie whole boil tor titleeii or twenty 
 minutes, after which the first lot of clothes may be 
 taken out, and deposited in a vessel containing 
 warm water, llelainini' the lev from the first 
 
MISCELLANEOUS. 
 
 397 
 
 noil, now fill up the vessel with water, and then 
 iiitroiliice the next coarser kind of articles, and 
 ojierale upon tliem as above. 
 
 The clothes thus treated are then to be carefully 
 examined, and if any spots i"^tn:(in, which seldom 
 liappe-s, they are to be washed by the hand, giv- 
 ing llie wliole a sliijht rub in the common way. 
 Tiiis |)rocess of boiling (contrary to the common 
 prejudice), will soeftectually dislodge every greasy 
 and dirty pai-t, that more than lliree-foui-ths of the 
 business is efFec'ed without any rid)bing whatever; 
 «nd the clothes are ultimately rendered perfectly 
 clean, by merelv rinsing in cold water. 
 Remedies for looth-a -.he. 
 
 Take the inside of a nut gall, and put a small 
 piece into liie hollow tooih, uhich is to be removed 
 and replaceil by another bit, about every half hour, 
 Its long as white matter comes away with the piece 
 taken out. The above has been found not only a 
 teraporai-y but a permanent cure. 
 
 Another. — The following has been found very 
 heneticial in allaying the tuoth-ache: Take of tinc- 
 ture of opium, i-ectified spirit of wivie, each 3 oz. 
 •samphor, 6 drs. opium, powdered, 1^ do. pellitory 
 of Sijain, ^ oz. Macerate for eight days. A small 
 piece of lint or cotton is to be dipped into the 
 tincture, and placed in the cavity of the aftected 
 tooth. 
 
 Another. — Take a sheet of commjn writing pa- 
 per, fold it into a conical form, and set the larger 
 end of it on hre, collect the smoke (which will is- 
 sue copiously from the smaller end), in a clean 
 silver table spoon, and, when the paper is wholly 
 consumed, a small quantity of oil will be found in 
 the spoon. Then make a pellet of convenient 
 size, and, having caused it to absorb as much of the 
 lal as will saturate it, put it carefully i.ito the ca- 
 rious tooth. 
 
 Especial care must be taken that the pellet is not 
 loo large, for, if ihit circumstance bt not attended 
 to, in forcii.g the pellet into the tooth, great part 
 will be squeezed out. 
 
 Another. — rii<» well-known lady bird, coccinella 
 aeptempuiiclata, possesses a peculiar virtue against 
 the tooth-aclie. " I was induced (says Dr Frede- 
 rick Hirsoli, dentist to several (jerman courts) to 
 edlect some of those insects, and, on repeated tri- 
 als, 1 found it to exceed my expectations, and 1 
 was so happy as to cure several persons speedily 
 and completely with this small insect; finding my- 
 self obliged to repeat the remedy only in the cases 
 01 a few female patients. My method of proceed, 
 ing was as follows: — I crushed the insect between 
 my thumb and fore-finger, and rubbed it between 
 them till their points grew warm. With the fore- 
 finger and thumb thus prepared, I then rubbed 
 both the affected part of the gum and the aching 
 ti>oth; ujion whiili the pain, in every instance, e.\- 
 cept in tlie cases mentioned above, completely 
 ceased. 1 found, likewise, that the medicinal vir- 
 tue of this insect was so |)Owerful and durable, that 
 my fore-finger was capable of removing the looth- 
 iche I'or some days after, without crushing an in- 
 sect on it atVesh. it is not to be expected, how- 
 . ever, that this insect, when preserved dead, should 
 i>roduce the like eft'ect; as then its internal parts, 
 in which its virtue may be presumed chiefiy to re- 
 side, are wholly dried up, leaving nothing but the 
 wings and an empty shell." 
 
 Anol/ter. — lake a clean tobacco-pipe, [ilace the 
 bowl of it in the fire till red hot, put two or three 
 pinches of henbane-seed into (.he bowl, over which 
 jiut ine broad part of a commcm funnel, the tube 
 of the fumiel against the tooth att'ected, so that the 
 stroke arising from the seed may enter. As often 
 as the pipe gets cold, heat it afresh, and put in 
 more seed: continue this for about a quarter of an 
 
 hour, and the pain, if not allayed immediately, 
 will soon cease. This is a certain cure (at least a 
 relief for some years) for the tooth-ache. The 
 seed may be bought at any seed-shr^i), and two perv- 
 nvwoilh of ii will serve for twenty people. Care 
 should be taken that the person, after the perfornv 
 ance of this operation, does not take cold; in order 
 to prevent this, it had better be performed shortly 
 before the patient retii-es to rest. 
 
 Oil for luatchmakers. 
 
 Put some salad oil into a matrass, or one of lh« 
 Florence flasks in which it is imported, and pour 
 on it eight times its weight of spirit of wine; heat 
 the mixture until it is ready to boil, then pour off 
 the spirit of wine, and let it stand to cool. A 
 portion of solid, fatty matter, called stearine, sepa- 
 rates, an(i is to be taken away; and then the spirit 
 is to be evaporated away in a basin, or distilled in 
 a glass retort, until otdy about one-fifth part is 
 left; by this m ans the fluid part of the oil or 
 elaine, as it is called, will be separated and depo- 
 sited. This elaine ought to have the consistence 
 of oil, be coloui-less, with little or no taste or 
 smell; it should not discolour litmus paper, neither 
 should it be easily congealable by frost. 
 Croton fjil's for costivenesa. 
 
 Dr Coley, of Chelteidiam, prescribes croton oJ 
 in conjunction with Castille soap and an aromatic 
 This com[»osilion sits i)leasantly on the stomach, 
 and operates efficaciously on the intestinal canal. 
 The following formula has been found very eflic»- 
 cious in cases of obstinate costiveness: — Take of 
 Castille soaji, ^ drachm; oil of the seeds of the 
 croton tiglium, oil of cloves, each 9 drops. After 
 being well blended in a marble mortar, and formed i 
 into a proper mass with liquorice powder, it is to 
 be divided into 10 pills, two of which may be ad- 
 ministered for a dose. If this quantity should not 
 o|)erate sufficiently on the bowels in the course of 
 6 hours, one or two more may be given. The root 
 of the tiglium is considered, by the native doctors 
 of Amboy na and Batavia, to be a specific tor dropsy. 
 In the Materia Medica of Hindostan, as much rvf 
 the shavings, or raspings, as can be taken up by 
 the thumb and finger, is directed to be taken tor a 
 dose. The root is both aperient and diuretic. 
 heafiiess in old persons. 
 
 This is usually accompanied with confused 
 sounds, and noises of various kinds in the inside 
 of the ear itself. In such cases, insert a piece of 
 cotton wool, on which a very little oil of cloves oi 
 cinnamon has been dro[)ped; or which has been 
 dipped in equal parts of aromatic spirit ot ammo- 
 nia, and tincture of lavender. The ear-trumpet 
 ought likewise to be occasionally used. 
 Indian cure for the ear-ache. 
 
 Take a piece of the lean of mutton, about the 
 size of a large walnu*, put it into the fire, and burn 
 it fir some time, till it becomes reduced almost to 
 a cinder; then put it into a piece of clean rag, and 
 squeeze it until some moisture is expressed, which 
 must be dropped into the ear as hot as the patient 
 can bear it. 
 
 Dr Babbington''s remedy for iiidigestion atteruhtt 
 ■with costiveness. 
 
 Fake of infusion of colurabo, 6 oz. carbonate of 
 potass, 1 drachm, compound tincture of gentian, 3 
 ditto. Mix. Three table-spoonsful are to be 
 taken every day at noon. 
 
 To remove indigestion, Jlatidency, and paina af 
 the stomach after eating. 
 
 Take half a wine-glassful of the tollowing mix- 
 ture a quarter of an hour after dinner:- -Magnesi* 
 and carb'^nate of soda, of each 2 drachms; spirits 
 of sal volatile, 4 drachms; and distilled or pure 
 water, 1 pint. This also is an excellent cure fof 
 heart-bui-n, and may be tukeu without injui-y tiv 
 
 t J 
 
i98 
 
 U^^VERSAL RECEIPT BOOK. 
 
 ».he most deliea'.e constilntions. It is also an ex- 
 cellent .incrticine tf» promote sU'ep, for which pur- 
 oose a wiiie-u:l:issfiil ir-'v he tHketi at bed lime. 
 The unuicn m hiidrophnbia. 
 
 \n the New Moiilhlr .Vla;^aziiie for October, 
 I8'25. is the fi)llowino; strttemeiit of the efficHcy of 
 ihe i^naco fi)r the cure of the hit-; of a mad do^, j 
 pii.iiished by the gentleman who first made use of : 
 the plant in' South America, as an antidote to that 
 scd'irsje of h'imaii nature hvdrojihohia; his words 
 are, "I shall simply state, that during my residence 
 in South America, Iliad frequent opportunities of 
 witnessing ti\e direful effects of hydrophobia, with- 
 «TUt having in any one case that canie under my 
 cart trcen s'lccessful in its cure by the usual modes 
 prescribed in Europe. It fortunately occurred to 
 me, t..at the guaco, so celebrated for curmg the 
 bite or sting of all venomous snakes, might prove 
 equally efficacious in liydrophobic cases. How far 
 Tiy idea was correct that an ana jgy existed be- 
 tween the virus of a serpent and that of a rabid 
 dog, I leave to oluers to determine; IxJt such was 
 my opinion, and I acted upon it iu all subsequent 
 cuses with complete success. 
 
 JMiitlon hams. 
 
 The Journal des Connoissances Usuelles gives 
 the following method of curing legs of mutton like 
 ham: — It is necessary that the mutton should be 
 very fat. Two ounces of raw sugar must be mixed 
 with an ounce of common salt asd half a spoonful 
 of saltpetre. The meat is to be ru jbed well with 
 this, and then placed in a tureen. It must be 
 beaten and turned twice a day during thvee con- 
 secutive days; ainl the scum which comes from the 
 meat having been taken off, it is to be wiped, and 
 again rubbed with the mixture. The nest day it 
 snould be again beaten, and the two operations 
 ought to be repeated alternately during ten days, 
 care being taken to turn tbe meat each time. It 
 must be then exposed to the smoke for ten days. 
 These hams are generally eaten cold. 
 
 1 It make kitchen vegetables tender. 
 
 When peas, French beans. Sec. do not boil easily, 
 it has usually been imputed to the coolness of the 
 season, or to the rains. Thi" popular notion is 
 siToneous. The difficulty of boilinr them soft 
 arises from an excess of gypsum imbibed during 
 neir growth. To correct this, throw a small 
 quantity of subcarbonate of soda into the pot along 
 with the vegetables. 
 
 T ransplaiitinq shntbs in full groteth. 
 
 Dig a narrow trench round the plant, leaving its 
 roots in tiie middle in an isolated ball of earth; 
 fill the trench with plaster of Paris, which will be- 
 come hard in a few minutes, and form a case to 
 the ball and [)lant, which may be lifted and re- 
 moved auy where at pleasure. 
 
 Freezing mL-hire. 
 
 A cheap and powerful freezing mixture may be 
 made by puheiizing glauber's salts finely, and 
 placing i* level at the bottom of a glass vessel. 
 Equal psits of sal ammoniac and nitre are then to 
 De finely powdered, and mixed together, and sub- 
 sequently adiled to the glauber's salts, stirring the 
 powders well together; after which adding water 
 sufficient to dissolve t'..e salts, a degree of cold will 
 be produced, fre(|uently below Zero of Fahren- 
 heit. But Mr Walker states, that nitrate of am- 
 monia, phospiiale of soda, and diluted nitric acid, 
 will on the ii^stant (irod'Jce a reduction of tem- 
 peratu'-e ainountiiig to 80 degrees. It is desirable 
 to reduce the tempi rature of the substances pre- 
 viously, ii" convenient, by placing the vessels in 
 water, with nitre powder thrown in occasionally. 
 method of clearing trees from laonns, caterpillars, 
 cJc. 
 rhe following method of driving worms, cater- 
 
 pillars, and all other sorts of insects, from trees 
 has lately been ju-actised with singular success.- 
 More a hole into the trunk of the tree, as far as 
 the heart; fill this hole with sulphur, and place ii 
 it a well fitted plug; .1 tree of from four to eight 
 inches diameter, requires a hole large enjugh *i 
 admit the little finger, and in the same propoi' 'yii, 
 for larger or smaller trees. This will usi..»lly 
 drive the insects away in the course o( 48 hours, 
 but uniformly succeeds, perhaps sometimes after a 
 longer period. 
 
 On clearing feathers from their animal oil. 
 
 Take, for every gallon of clean water, I pound 
 of quick lime; mix them well together; and, when 
 the undissolved lime is precipitated in tine powder, 
 pour off the clearlime-water for use, at the lime it 
 is wanted. Put the feathers to be cleaned into ano- 
 ther tub; and add to them a quantity of the clear 
 lime water, sufficient to cover the feathers about 
 three inches, when well immersed and stirred 
 about therein. 
 
 The feathers, when thoroughly moistened, will 
 sink down, and should remain in the lime-water 
 three or four days; after which, the foul liquor 
 should be separated from the feathers, by laying 
 them on a sieve, to drain. 
 
 The feathers sHoi;ld he afterwards well washed 
 in clean water, and dried upon nets; the meshes of 
 which should oe about the fineness of those of cab- 
 bage-nets. 
 
 The feathers must, from time to time, be shaken 
 upon the nets: and, as they dry, they will fall 
 through the meshes; and are to be collected, in 
 order to be beaten, as usual, for use. 
 
 The admission of air will be serviceable in tl;e 
 dry'ng; and the whole process will be completed 
 in about three weeks. 
 
 T!ie value of the foregoing process was tested by 
 several samples of feathers, all of which were per- 
 fectly cleanseJ from their animal oil; one parcel 
 had been sloved for three days, but still retained 
 their unpleasant smell, which was completely re- 
 moved by the lime-water. 
 
 After the feathers have been cleansed and dried, 
 they are put into a strong bag, like a bed lick, 
 which is laid upon a stage, and beaten with long 
 poles, like broom-handles, until the feathers are 
 perfectly light and lively. 
 
 To salt meat. 
 
 In the summer season, especially, meat is fre- 
 quently spoiled by the cook forgetting to take out 
 the kernels: one in the udder of a round of beef, — 
 in the fat in the middle of the round, — those about 
 the thick end of the flank, &c.; if these are not taken 
 out, all the salt in the world will not keep the meat 
 
 The art of salting meat is to rub iu the salt tho- 
 rougl:!y and evenly into every part, and to fill all 
 the holes full of salt where the Kernels were taken 
 out, and where the butcher's skewers were. 
 
 A round of beef of -5 pounds will take a pound 
 and a half of salt to be rubbed in all at first, an<l 
 requires to be turned and rubbed every day with 
 the brine: it will be ready for dressing in fcur or 
 five days, if you do not wish it very salt. 
 
 In summer, the sooner meat is salted after it is 
 killed the better, and care must be taken to defend 
 it from the flies. 
 
 In winter, it will eat the shorter and tenderet 
 if kept a few days (according to the temperatur* 
 of the weather) before it is salted. 
 
 In frosty weather, take care the meat is not fl-o- 
 zen, and warm the salt in a frying-pan. The ex- 
 tremes of heal and cold are equally unfavourable 
 for the process of salting; in the former the meal 
 changes before the salt can eft'ect it; in the lat'er 
 it is so hai->lened, and lbs juices are so congealed 
 that the salt cannot penetrate it. 
 
MIbCELLANfil»US. 
 
 39a 
 
 If yon wish it red, rub it first with saltpetre, in 
 llie pvdpnrtioii uf half an ounce and tlie like qiian- 
 tUy of ninist sugar, to a pound of common salt. 
 
 You may impregnate nneat with a very agreeable 
 vegetable flavour, by pounding some sweet iierbs 
 and r ^ions with the salt: you may make it still 
 more relished by adding a little savourj' spice. 
 I'o piMe meat. 
 
 Six pounds of salt, one pt)und of sugar, and four 
 ounces of saltpetre, boiled with four gallons of 
 water skimmed, and ahowed to cool, forms a very 
 strong pickle, which will preserve any meat com- 
 |iletely immersed in it. To effect this, which is 
 essential, either a heavy board or a flat stone must 
 be laid upon the meat. The same pickle may be 
 nsed repeatedly, provided it be boiled up occa- 
 sionally with additional salt to restore its strength, 
 diminished by the combination of part of the salt 
 with the meat, and by the dilution of the pickle 
 l>y the juices of the meat extracte<I. Hy boiling, 
 the albumen which would cause the pickle to spoil 
 is coagulated and rises in the form of scum, which 
 must be carefully removed. 
 
 An H-hone of 10 or 1'2 pounds weight will re- 
 fjuire about three quarters of a pound of salt and 
 an ounce of moist sugar to be well rubbed into it — 
 will be ready in four or five days, if turned and 
 rul)bed every day. 
 
 The time meat requires salting depends upon 
 the weight of it, and how much salt is used. If it 
 he rubbed in with a heavy hand, it will be ready 
 much sooner than if only lightly rubbed. 
 
 N B. Dry the salt and rub it with the sugar in 
 a mortar. 
 
 Pork requires a longer time to cure (in propor- 
 tion to its weight) than beef: a leg of pork should 
 ';)e ill salt eight or ten days; turn it and rub it every 
 day. 
 
 Salt meat should be well washed before it is 
 boiled, especially if it has been in salt long, that 
 the liquor in which the meat is boiled, may not be 
 too salt to make soup of. 
 
 If it has been in salt a long time, and you think 
 it will be too salt, wash it well in cold water, and 
 soak it in lukewarm water for a couple of hours: 
 if it is very salt, lay it in water the night before 
 you intend to dress it. 
 
 Permanent and portable apparatus for purifying 
 the air. 
 
 An apparatus for purifying the air, on the prin- 
 ciples Ji Guyton Morveau, has been lately intro- 
 duced into several of the f rench hospitals, which 
 possesses the advantage of being portable, and of 
 retaining its properties for a considerable time. It 
 consists of a vessel of thick glass, containing about 
 six decilitres (1^ wine pint nearly). I'he edge 
 at" the vessel, which is strong, is ground very ac- 
 curately, and covered with a disk of glass, which 
 seals it hermetically. 
 
 This vessel is fixed in a small plank, which sup- 
 ports a frame of wood, in the form of a press, and 
 is provided with a screw to raise or lower the 
 plate of glass, in order to open or shut the appa- 
 ratus at [lieasure. 
 
 To produce the disinfecting gas, 40 grammes 
 (1^ oz.) of black oxide of manganese, powdered 
 Hnd passed through a hair sieve, is put into the 
 ressel; afterwards one decilitre (l-6th of the ca- 
 pacity) of pure nitric acid, of 1.40 specific gravity, 
 and an e(|ual volume of muriatic acid, of 1.13 spe- 
 cific gi-avity, is poured over it. 
 
 Wlmn the mixture is made, the glass cover is 
 jrt-essed strongly down by means of the screw, tare 
 being taken that there is no dirt on the edge of the 
 vessel lo prevent it from fitting close. Two-thirds 
 of the vessel must always be ke«;t empty to contain 
 the ^as. 
 
 To purify any place whatever, it is sufficient to 
 unscrew one turn of the pressure screw, and to 
 leave the apparatus open one or two minutes, ac- 
 cording to the size of the place to be purified: the 
 expansion of the gas will be soon perceived through 
 the whole of the apartment: the apjjaratus is then 
 to be closed. 
 
 The effects of this apparatus will continue fov 
 about six months, using it daily: and vihen they 
 cease, the vessel is emptied and washed out, and 
 the ingredients renewed in the proportions indi- 
 cated. 
 
 This is of great utility in purifying the air of 
 hospitals, 7>risons, workshops, lk.c. where the num- 
 ber of pers, .IS, or any other cause, renders such a 
 measure necessary. The only precaution the use 
 of it requires is, to avoid the spontaneous respira- 
 tion of the gas immediately on its issuing from the 
 vessel, which, without being dangerous, would be 
 disagreeable. 
 
 Similar apparatuses on a smaller scale are also 
 made, which are enclosed in a box-wood case, aixl 
 carried in the pocket. 
 
 A method of preserving lime-juice. 
 
 The juice having been expressed from the fruit, 
 was strained, and put into quart bottles: these hav- 
 ing been carefully corked, were put into a pan of 
 eld water, which was then by degrees raised to 
 the boiling point. At that temperature it was 
 kept for half an hour, and was then allowed to cool 
 down to the temperature of the air. After being 
 bottled for 8 months the juice was in the state of a 
 whitish, turbid liquor, with the acidity, and much 
 of the flavour of the lime; nor did it appear to have 
 undergone any alteration. Some of the juice, which 
 had been examined the year before, and which had 
 since only been again heated, and ^jp^efuU} bot" 
 tied, was still in good condition, retaining much of 
 the flavour of the recent juice. Hence, it ajipears 
 that by the application of the above process, the 
 addition of rum, or other spirit, to lime or lemon 
 juice, may be avoided, without rendering it at all 
 more liable to spontaneous alteration. 
 
 Balsamic and anti-putrid vinegar. 
 
 Take rue, sage, mint, I'osemary, and lavender, 
 fresh gathered, of eacb a handful, cut them small, 
 and put them into a stone jar, pour upon the herbn 
 a pint of the best white-wine vinegar; cover the 
 jar close, and let it stand 8 days in the sun, or near 
 a fire; then strain it oft", and dissolve in it an ounce 
 of camphor. This liquid, sprinkled about the 
 sick chamber, or fumigated, will much revive the 
 patient, and prevnt the attendants from receiving 
 infection. 
 For bitts and stings of small reptiles and insects. 
 
 The local pain jiroduced by the bites and stingj 
 of reptiles and insects, in general, is greatly re- 
 lieved by the following application. Make a lotion 
 of five ounces of distilled water, and one ounce 
 of tincture of opium. To be apjilied immediately. 
 
 Another. — .Vlix .5^ ounces of distilled water, and 
 ^ an ounce of water of ammonia. Wash the pail 
 repeatedly with this lotion until the pain abates. 
 On softening cast iron, by J\lv Strickland. 
 
 *' There has been a method lately discovered, l,i 
 make cast metal soft and malleabi •; and there arts 
 already many large manufactories put up for this 
 verv important process. I have visited one of 
 them in London, and witnessed the operation. 
 The method consists, in i)lacing the cast metal in 
 a case or pot, along witfi, and surrounded by, a 
 soft, red ore, found in Cumberland, and other 
 parts of England. The cases are then put into a 
 common oven, built with fire-bricks, and without 
 a chimney, where they are heated with coal or 
 coke, placed upon a fire-grate. 'I"he doors of the 
 oven are closed, and but a slight draft of air per- 
 
400 
 
 UNIVERSAL RECEIPT BOOK. 
 
 .nittetl under the grate; and tliiis r regular heat is 
 k'jpt iij(, foi- the space of seven dnys, or two 
 weeks, Jependiiit; on the thickness and weis^ht of 
 the CHStins^s. The cases are then taken out, and 
 gTiffereti to cool, and Itie hardest cast metal is, by 
 the ()|)eratiot\, rendered so soft and malleable, that 
 It may be we'.dec! together, or, when in a cold state, 
 bent into almost any shape by a hammer or vice. 
 In this manner are all articles, such as harness 
 buckles, bridle bits, horse shoes, and even nails, 
 made toti;j;h and matlealile. Cast horse shoes, 
 sul'.'iitled to th.j process, have, after being worn 
 out l)y tlie action of the horses' feet, been con- 
 verted into penknives, and other arti'-les of cut- 
 lery, of a superior quality. I have prOL^red a speci- 
 men of the red ore used in this valuable process, 
 toget;,er with a few articles of the hardest cast 
 iron, which have been softeneil, and rendered per- 
 fectly malleable. Those castings, however, which 
 are made from pig iron containing the smallest 
 portion of carbon, are the best adapted for con- 
 version into malleable iron: tlie oidy effect ])ro- 
 duced by the introduction of the red ore, along 
 with the metal, is to dejirive it of its carbon." 
 
 The Cumberland red ore is, it appeal's, found 
 in various parts of the Island of Great Britain, and 
 there are, undoubtedly, several varieties of iron ore 
 in the United States, which will answer the sam ; 
 [)Urpose. The Cumberland ore is probably an ar- 
 gillaceous oxide of iron. The Ilematetic iron ore, 
 which consists of oxide of iron, silex, andahimiiie, 
 has been successfully used in England, but as it is 
 a very hard substance, the <lifficully of reducing it 
 to powder, in sufticient quantities, is a bar to its 
 employment in the large way. The ochery red 
 oxide of iron (red-ochre) is known to abound 
 in many^pthe states, and is, probably, simiiai- to 
 that of Cumberland The Bog-ore, so abundant 
 in New Jersey, and in many other places, would 
 l»e likely to answer the purpose, when not conta- 
 minated by phosphate of iron. 
 JSTight mare. 
 
 Articles of food, most likely to produce night- 
 mare, are cucuml)ers, nuts, ap[)les, and all such 
 things as generally produce flatulence. The pa- 
 roxysm of night-rnare does not always immediate- 
 ly follow the eating any improper food, but some- 
 limes several days elaiise before its attack. In 
 this case it is easier to foresee, and consequently 
 to prevent it. The signs by which iis approach 
 may be known are fiusual drowsiness, disagreea- 
 ble dreams, and disturbed sleep, with wind in the 
 stomach and bowels. In this tase immediate re- 
 course should be had to the carbonate of soda, or 
 to either nf the following draughts, whicli may be 
 taken at bed-time: — Mix together 10 grains of 
 carbonate of soda, 3 drachms of compound tinc- 
 ture of cuidamoms; 1 drachm of simple syrup; 
 Mnd 1 oz. of peppermint water. 
 
 Another. — Mix together 10 grains of prepared 
 ammonia; 1 drachm of tincture of ca|)sicum; 1 
 drachm of syiup of saffron; and 10 drachms of 
 cinnamon water. — Should these medicines not pro- 
 duce any relaxation'of the bowels, it will be ne- 
 cessary the following morning to take a dose of 
 «ome of the ne .cral \>urging salts, or what will an- 
 iwer etpially well, the following aperient draught: 
 
 Another. — Mix together 15 grains of magnesia; 
 15 grains of rhubarb powder; 8 grains of carbo- 
 nate of soda; 1 drachm of simple syrup; and 11 
 drachms of peppermint water. — To those persons 
 who are hubitiiuU.y subject to night-mare, we would 
 advise the frequent rei)etition of one or other of 
 the draughts, fur several nights in succession; af- 
 ter which the ai)erienl draught may be taken if 
 necessary; and costiveuess is in all cases to be 
 •voided. 
 
 On the means of prerDenting' or extin^uislJ7igfiren 
 in steam buuts, by professor linbert Hif^e. 
 
 In the first place, the flues and the furnace may 
 he so situated, that the wood work can in no case 
 be set on fire by them. In the second ])lace, by 
 means of a capiicious pump to be worked by the 
 engine, and other pumps in different parts of tl»e 
 vessel, to be worked by the crew and passengers, 
 torrent of water might in a few moments, by tie 
 aid of hoses and pipes, be directed upon the fi.-e. 
 
 It would be highly imjiortant to have also 9 
 number of lea'her fire buckets hung up in an ap- 
 propriate place, and kept in order; also, buckets 
 with ropes attached to them, to draw up water by 
 hand. The crew should be trained to use tlie 
 pumps, the hoses, and the buckets for drawing wa- 
 ter. If a due degree of discipline were established 
 among them, the efforts of the passengers wouhl 
 sion take the same direction; so that their num- 
 bers would tend to diminish the danger, instead 
 of rendering it greater. 
 
 There should be at least four good hand pumps, 
 two forward and two aft, besides the pump to be 
 wrought by the engine. From this pump, which 
 could always be used when the fire should not be 
 so situated as to incapacitate the machinery, two 
 iron pipes shjuld proceed, one to the forwartl, the 
 other to the after part of the boat; to these pipes 
 tiiere should be large cocks with hose permanently 
 attached, of length sufficient to command tlire 
 greater part of the boat. Each hose should always 
 be kept ui)on a reel; so that on the captain's giving 
 an order to work the fire pump, either might be 
 immediately ready for use, and the water spout- 
 ing, from the terminating pipe, be under the di- 
 rection of one of the crew, who should be trainwl 
 for that purpose, to know his post, and perform his 
 duty with skill and agility. 
 
 Remedy for flux. 
 
 Take of catechu, in powder, simarouba bark, 
 cinnamon, each '2 dr. boiling water, 1 pint. Ma- 
 cerate for 4 hours in a covered vessel; strain. Now, 
 take off the strained liquor, 7 oz. coin|)Ound tinc- 
 ture of cardamoms, I oz. opium confection, 1 dr. 
 Make into a mixture, of which take two table- 
 spoonsful 4 limes a day. Excellent in fluxes of al. 
 kinds. 
 
 DyseJitery and bilious disorders. 
 
 The medical qualities of pulverized charcoal 
 are daily developing themselves. In addition to 
 its value in bilious disorders, two ouncea of the 
 cliarcoal, boiled in a pint of fresh milk, may be 
 taken in doses of a wine-glassful, by adults, every 
 two hours, in the most obstinate dysentery, until 
 relief is im[iarted, which has not failed to be tlic 
 effect in almost every instance. It is harmless, and 
 the experiment may be safely tried. Charcoal 
 ma<ie from maple wood is the fittest for this pui«- 
 pose. 
 
 Fine black colour. 
 
 " Take some camphor, and set it on fire; from 
 the flame will arise a very dense smoke, which 
 might be collected in the same way as the lamp- 
 black, in the manufactories of that article. As 1 
 have not required much at a time, I have generally 
 collected it on a common saucer, by holding it 
 over the flame. This black, mixed with gum hieh 
 bic, is far superior to any India ink I have e\ei 
 seen imported; 1 have also used it ground in oil." 
 
 Miniature painters, who use colours in small 
 quantities, sometimes obtain a most beautiful and 
 perfect black, by using tl e buttons which form on 
 the snuff of a candle, when allowed to burn \xn- 
 disturbed. These are made to fall into a small 
 thimble, or any other convenient vessel which can 
 be immediately covered with the thumb, to e>- 
 clude the air. This is found to be perfectly ivv^ 
 
MISCELLANEOUS. 
 
 401 
 
 (rom grease, and to possess every desirable qua- 
 lity. 
 
 For rheumatic gout. 
 
 The following medicine, prescribed by Dr Bail- 
 lie, has always been louiid to succeed in removing 
 rheumatic gout, and in allaying the general excite- 
 ment of ihe brain and nervous system, which uiii- 
 Ibrinly accomi)anies it: — Take of camjiiiorated 
 mixture, 7 (h-achms, infusion of rhubarb, 5 do. 
 tincture of henbane, ^ a drachm, sub-carbonate of 
 potass, 10 giains. Mix for a draught. To be 
 taken two or three times a day, particularly the 
 last thing at nis;ht. 
 
 Wash leather irider -waistcoats. — In several in- 
 stances, tiie best eft'ects have occurred from wear 
 
 urn inyrtilus or rayrtillis,J which should be gather- 
 ed in spring, because at this season il dries mor^ 
 readily, and is more easily ground. Three pounds 
 and a h;df of this tan suffice for dressing a pound 
 of lealiier, while six pounds are required from the 
 oak to produce the same effect. By tliis new pro- 
 cess, tanners can gain four months out of the time 
 lequired for preparing strong leatiier. A com- 
 mission having been appointed at Treves to ex- 
 amine tile leather so prepared, reported, that they 
 had never seen any as good, and that every pair 
 of shoes made therefrom lasts two months more 
 than what are manufactured from common leather; 
 that the skin of the neck, which it is difficult to 
 woi'k, becomes strong and elastic like that of the 
 
 ing washing leather over flannel, as a preservative || other parts. The shrub should not be ()ulled up. 
 
 au;ainst liie consequence of those exposures to which 
 all ai~_' more or less liable. A waistcoat of this 
 material will, in many cases, supersede the neces- 
 sity of, and prove a more effective barrier against 
 cold, than a great coat, and often even after the es- 
 tablishment of a rheumatism which refuses to give 
 way btfore the most powerful medicine, cioiiiing 
 he (larts affected witli leather will almost imme- 
 diately effect an easy cure. 
 
 Dropsy. 
 The following receipt was given to the late 
 jsuntess of Shaftesbury by the prior of the Bene- 
 dictine monastery of Corbie, in Ficardy. 
 
 Take of broom-seed, well powdered, and sifted, 
 I drachm. Let it steep twelve hours in a glass and 
 a half ol good rich white wine, and take it in the 
 morning, fasting, having first shaken it so that the 
 whole may be swallowed. Let the patient walk 
 .»fter it, if able, or let her use what exercise she 
 can witiiout fatigue, for an hour and a half; after 
 which, let her take 2 oz. of olive oil; and not eat 
 OT" drink any thing in less than half an hour after- 
 wards. Let this be repealed evei'yday,or once in 
 three days, and not oftener till a cure is effected; 
 and do not let blood, or use any other remedy dur- 
 ing the course. 
 
 Nothing can be more gentle and safe than the 
 ojieratioii of this remedy. If the dropsy is in the 
 body, it discharges it by urine, without any incon- 
 venience: if it is between the skin and flesh, it 
 causes blisters to rise on the legs, by which it will 
 run oft"; but this does not happen to more than one 
 III thirty: and in this case no plasters must be used, 
 fMlt apply red cabbage leaves. It cures dropsy in 
 pregnant women, without injury to the mother or 
 ■.;hild. It also alleviates asthma, consumption, and 
 disorders of the liver. 
 
 Prevention of fire in theatres. 
 In consequence of the frequent occurrence of 
 fires in theatres, particular precautions have been 
 taken with the theatre of the Port St Martin, at 
 I'aris. A thick wall of hewn stone separates the 
 wudience part from the scenic part of the house; 
 all the doors in it are of iron, and may be shut in- 
 stantly in cise of fire; finally, the insulation of the 
 spectators from the stage is made perfect by means 
 iii a screen of plates of iron, which falls down be- 
 for" the stage. This screen, which weighs between 
 1,2(>J and 1,500 pounds, is easily worked by two 
 men, and slides up and down upon guides, so as 
 if»adily to take its place. Besides these piecau- 
 '.ions, reservoirs of water are established in the 
 oof, which may be connected, when necessary, 
 with vessels of compressed air, and made to throw 
 a powerful jet over a very large part of the build- 
 
 Tanning. 
 
 A tanner, named Raped i us, of Bern Castel, on 
 
 ihe Moselle, has discovered a new species of tan 
 
 (jroper for dressing leather. It is the plant known 
 
 by the name of bilberry or whorUeberrv, (vaccini- 
 
 out cut with a bill, to obtain the reproduction of 
 the plant the following year. When cut, damp 
 does not deteriorate it, which is not the case with 
 oak bark, wfiich loses ten per cent, of its value bj 
 being wetted. 
 
 Method of obtaining roses of aR kinds ttvice in the 
 I year. 
 
 The following directions, by M. Douefte Riehar- 
 dot, are to enable the amateur to gather as fine roses 
 in Sejitember as he did in the preceding June:— . 
 1. Immediately after the first flowering, the shrub 
 is to be deprived of ev<;ry leaf, and those branches 
 whicii have borne roses cut, so that only two or 
 three buds shall remain. The cutting of the weak- 
 er branches may be in a less degree. If the weather 
 be dry w hen the leaves are removed, it will be ne- 
 cessary to tiioroughly water the stem, for several 
 days, with the rose of the watering-pot: in this 
 way the sap will not be arrested. '2. Then the 
 brush is to be used, and the rose tree well cleansed 
 by it, so that all mouldiness shall diijippear: this 
 opeialion is very easy after an abundant rain. 3. 
 l"he earth about the rose tree is to be disturbed, 
 and then twenty-four sockets of calves' feet are tc 
 be placed in the earth round tlie Vcvx, and about 
 four inches distant from it. The hoofs of young 
 calves are the best, and give a vivid colour and 
 agreeable perfume to the roses. Tliese are to be 
 placed with the points downwards, so that the cups 
 shall be nearly level with the surface of the earth, 
 and the plant well surrouiuled. This operation is 
 to be repeated in the November following. These 
 hoofs, dissolved by the rain or the waterings, fornj 
 an excellent manure, which hastens the vegef^ition, 
 and determines the reproduction of flowers. 4. 
 Two waterings per week will suftice in ordinary 
 weather, and they should be made with tlie rose 
 of the watering-pot, so that the hoofs may ^e fiUedj 
 but, if the atmosphere is dry, it will be' necessary 
 to water the plants every evening; and in the lat- 
 ter case it will be necessary, from lime to time, to 
 direct the stream of water on to the head of the 
 tree. 
 
 Gooseberry and currant wines. 
 The following method of making superior goose- 
 berry and currant wines is recommended in a 
 French work: — For currant wine, eight pounds of 
 honey are dissolved in fifteen gallons of boiling 
 water, to which, when clarified, is added the juice 
 of eight pounds of red or white currants. It is 
 then ferniented for twenty-four hours, and two 
 pounds of sugar to every two gallons of water are 
 added. The preparation is afterwards ciarified 
 with the whites of eggs and cream of tartar. — For 
 gooseberry wine, the fruit is gathered dry when 
 about half ripe, and then pounded in a mortar. 
 The juice, when properly strained through a catt- 
 vas bag, is mixed with sugar, in the proportion of 
 three pounds to every two gallons of juice. It u 
 then left in a quiet state for fifteen days, at the ex- 
 piration of which it is carefully poured off, muI 
 
 2 11 
 
.02 
 
 UMNTSRSAL RKCEIPT BOOK. 
 
 left to ferment fui thi-ee iiDtiths when the qtiantity 
 .8 under fifteen gallons, and for five months when 
 ^oul)le that qnaniily. It is then bottled, and soon 
 oecomes fit for drinking. 
 
 To solder tortoise -sheU. 
 
 To solder two pieces of shell together, the two 
 edges which are to be joined, must be bevellerl, or 
 chamfered; taking care that the same inclination 
 be given to both, and that they may perfectly fit 
 each other. They are then to be placed one U|)on 
 the other, and when the joint is well fitted, a strip 
 of paper is to be wrapped firmly round tliem, so as 
 to form three or four tliicknesses; the wliote should 
 be secured by a piece of thread. A pair of pin- 
 cers resembling small smiths' tongs, or the pinch- 
 ing irons used by hair dressers, must be heated, 
 the mouth of which must be of sutficient length to 
 embrace the whole joint; these are to be squeezed 
 together, until the shell will bend by its own 
 weight, or by the application of a small force with 
 the fingar. The tongs are then to be removed, and 
 when cooled, the piece will be found to be per- 
 fectly soldered. Care must be Uiken that the 
 tongs be not too much heated, otherwise, instead 
 of soldering, they will burn the shell: to prevent 
 this, they must be tried by pinching white paper 
 between them; when they are of such a tempera- 
 ture as to scorch it very slightly, they are then fit 
 for use. 
 
 Qualities of the animal and vegetable food com- 
 monly used in diet. 
 
 Beef. — \Vhen this is the flesh of a bullock of 
 oniddle age, it affords good and strong nourishment, 
 and is peculiarly well adapted to those who labour, 
 or take much exercise. It will often sit easy upr)n 
 stomach s tliat can digest no other kind of food; 
 and its flR almost as easily digested as that of 
 veal. 
 
 Veal is a proper food for persons recovering 
 from indisposition, and may even be given to fe- 
 brile patients in a very weak state, but it affords 
 less nourishment tlian the flesh of the same animal 
 in a state of maturity. The fat of it is lighter than 
 that of any other animal, and shows the least dis- 
 position to putrescency. Veal is a very suitable 
 food in costive habits; but of all meat it is the least 
 calculated for removing acidity from the stomach. 
 
 Jilutton, from the age of four to six years, and 
 fed on dry pasture, is an excellent meat. It is of 
 a middle kind between the firmness of beef and 
 *he tenderness of veal. The lean part of mutton, 
 however, is the most nourishing and conducive to 
 health; the fat being hard of digestion. The head 
 of the sheep, especialh' when divested of the skin, 
 is very tender; and the feet, on account of the 
 jelly they contain, are highly nutritive. 
 
 Lamb is not so nourishing as mutton; but it is 
 light, and extremely suitable to delicate stomachs. 
 
 House lamb, though much esteemed by many, 
 possesses the bad qualities common to the flesh of 
 all animals reared in an unnatural manner. 
 
 Porh affords rich and substantial nourishment; 
 aiid its juices are wholesome when properly fed, 
 »nd when the animal enjoys pure air anil exercise. 
 But the flesh of hogs reared in towns is both hard 
 of digestion and unwholesome. Pork is particu- 
 larly improper for those who are liable to any 
 foulness of the skin. It is almost proverbial, that 
 a dram is good for promoting its digestion: but 
 tills is an erroneours notion; for though a dram may 
 give a momentary st":mulus to the coats of the sto- 
 mach, it tends to harden the flesh, and of course to 
 make it more indigestible. 
 
 Smoked hams are a strong kind of meat, and 
 rather fit for a relish than for diet. It is the quali- 
 tv of all salted meat that the fibres become rigid, 
 and therefore more difficult of digest ou; and when 
 
 to this is added smoking, the heat of the chimncrt 
 occasions the salt to c;irie<;ntrate, and the fat betweea 
 the muscles sometimes to become rancid. 
 
 Bacon is also .)f an indigestible quality, and is 
 apt to turn i-ancid on weak slomaclis; but for those 
 in health it is an excellent food, especially when 
 used with fo.vl or veal, or even eaten with pes s, 
 cabbages, or cauliflowers. 
 
 GoaVs flesh is hard and indigestible; but that 
 of kids is tender, as well as delicious, and aflordi 
 good nourishment. 
 
 Venison, or the flesh of deer, and that of hares, 
 is of a nourisliing quality, but is liable to the in- 
 convenience, that, though much disposed to pu- 
 trescency of itself, it must be*kepl for a little time 
 before it l)ecomes tender. 
 
 The blood of animals is used as an aliment by 
 the common people, but they could not long sub- 
 sist upon it unless mixed with oatmeal, Sec: for it 
 is not very soluble, alone, by th_ digestive powerij 
 of the human stomach, and therefore cannet prove 
 nourishing. 
 
 J^ilk is of very different consistence in dift'eren 
 animals; but that of cows being the kind used in 
 diet, is at present the object ol our attention. Milk, 
 where it agrees with the stomach, affirds excellent 
 nourishment for those who are weak, and caimnt 
 digest other aliments. It does not readily become 
 putrid, but it is apt to become sour on the stomach, 
 and thence to produce flalulouce, heart-burn, or 
 gripes, and in some constitutions a looseness. Thf 
 best milk is from a cow at three or four years of 
 age, about two months after producing a calf. It 
 is lighter, but more watery, than th^- milk of sheep 
 and goats; while, on the other h;iiid, it is more 
 thick and heavy than the milk of asses and mares, 
 which are next in consistence to human milk. 
 
 On account of the acid which is generated aftei 
 digestion, milk coagulates in all stomachs; but the 
 caseous or cheesy part is ag:iin dissolved by the di- 
 gestive juices, and rendered fit for the purposes 
 of nutrition. It is improp"r to eat acid substances 
 with milk, as these would tend to prevent the due 
 digestion of it. 
 
 Cream i? veiy nourishing, but, on account of its 
 fatness, is difficult to be digested iii weak stomachs. 
 Violent exercise, after eating it, will, in a little 
 time, convert it into butter. 
 
 Butter. — Some writers inveigh against the use 
 of butter as universally pernicious; but they miglit 
 with equal reason condemn all vegetable oils, which 
 form a considerable part of diet in the southern 
 climates, and seem to have been beneficially in- 
 tended l)y nature for that purpose. Butter, like 
 every other oily substance, has doubtless a relaxing 
 quality, and if long retained in the stomach, is lia- 
 ble tc become rancid; but, if eaten in moderation, 
 it will not produce those effects. It is, however, 
 improper in bilious constitutions. The worst con- 
 sequence produced by butter, when eaten with 
 bread, is, that it obstructs the discharge of the sa- 
 liva, in the act of mastication or chewing; by which 
 means the food is not so easily digested. I'o ob- 
 viate this eft'ect, it would be a commendable prac- 
 tice at breakfast, first ti> eat some dry bread, and 
 chew it well, till tiie salivary ghtiids were exhaust- 
 ed, and afterwards to eat it with butter. By thest 
 means such a quantity of saliva might be c:u-rie:l 
 into the stomach as would be sufficient for the pur- 
 pose of digestion. 
 
 Cheese is likewise reprobated by many as est- 
 treniely unwholes.iiue. It is doubtless not easy of 
 digestion; and when eaten in a great (juantity, may 
 overload the stomach; but if taken sparingly, its 
 tenacity may be Uissolved by the digestive juices, 
 and it may yield a wholesome, tliuugh not very 
 nourishing chyle. Toasted cheese is agreeable to 
 
MISCELLANEOUS. 
 
 40?^ 
 
 most pulates, but it is rendered more indigestible 
 oy th.it process. 
 
 Foivls. — rite flesh of birds differs in UMidity ac- 
 r„.rdiiig to the fooil on which .liny live. Such as 
 fced U|)Gi gfi-ain and berries, ailard, in general, 
 ^ood noni'ishinent; if wr t-vcejil ujeese and ducks, 
 ■vhich are hard of digestion, especially the former. 
 \ young hen or cliii^ken is tender and delicate 
 food, and exti-emely well adapted whei-e the digt,s- 
 iive powers are weak. Bnt of all lame fowls, the 
 •apon is the most nutritious. 
 
 'I'urkeifs, iifc. — Turkeys, as well as Guinea or 
 India fowls, aftord a substantial nutriment, but are 
 111)1 so easy of digestion as the common domestic 
 fowls. In all birds those parts are the most firm, 
 (vhich are most exercised: in the small birds, 
 ilierefore, the wings, and in the larger kiii<ls the 
 legs, are commonly the most difficult of digestion. 
 
 Hlld foioln. — The flesh of wild birds, in gene- 
 r.d, thougli more easily digested, is less nourishing 
 iliai) that of quadrUjyeds, as being more dry on ;;c- 
 couiit of their almost constant exercise. Those 
 tiirds are not wholesome which subsist upon worms, 
 .iisects, and fishes. 
 
 Esg'S. — The eggs of binis are a simple and 
 wholesome aliment. Those of the turkey are su- 
 perior in all the qualifications of food. The white 
 of eggs is dissolved in a warm temperature, but 
 by much heat it is rendered tough and hard. The 
 yolk contains much oil, and is higidy nourishing, 
 but has a strong tendency to putrefaction; on which 
 ■iccount, eggs are improper for people of weak 
 sromachs, especially when they ai-e not quite fresh. 
 (iggs boiled hard or fried are difficult of digestion, 
 and are rendered still more indigestible by the ad- 
 dition of butler. All eggs require a sufficient 
 quantity of salt, to promote their solution in the 
 stomach. 
 
 i'Ys/i, though some of them be light and easy of 
 digestion, aftord less nourishment than vegetables, 
 or the flesh of quadrupeds, and are, of all the ani- 
 mal tribes, the most disposed to putrefaction. Salt 
 water fish are, in general, the best; but when salted, 
 though less disposed to putrescency, they become 
 more difficult of digestion. Whitings and flounders 
 are the most easily digested. Acid sauces, and 
 pickles, by resisting putrefaction, are a proijer ad- 
 Jitioii to fish, both as they retard putrescency, and 
 3orrect the relaxing tendency of butter, so gene- 
 rally used with this kind of alimeiit. 
 
 Oysters and cockles are eaten both raw and 
 dressed: but in the former state they are jirefera- 
 Dle, because heat dissipates considerably their nu- 
 tritious \)arls as well as the salt water, which pro- 
 motes their digestion in the stomach; if not eaten 
 Tery spai-ingly, they generally prove laxative. 
 
 Muscles and perhuinkks are far inferior to oys- 
 ters, both in point of digestion and nutriment. 
 Sea muscles are by some supposed to be of a poi- 
 sonous nature; but though this ojii"^ o is not much 
 countenanced by experience, the baiest way is to 
 eat them with vinegar, or some other vegetable 
 acid. 
 
 hread. — At the head of the vegetable class 
 stands bread, that article of diet which, from ge- 
 neral use, has received the name of the stafV of 
 life. Wheat is the grain chiefly used for t!ie pur- 
 pose in this country, and is among the most nutri- 
 live of all tiie farinaceous kinds, as it contains a 
 t;reat deal of starch. Bread is very pioperly eaten 
 .»itli ainmal food, to correct the disposition to (ju- 
 irescency; but is most expedient witii such articles 
 of diet as contain much nourishment in a small 
 bulk, because it then serves to give the stomach a 
 proper degree of expansion. But as it produces a 
 slimy chyle, and disposes to cosliveness, it ought 
 uot "to he eaten in a ! irgc quantity. To render 
 
 bread easy of digestion, it ought to f>e well fer- 
 mented and baked, and it neve, shoidd be used till 
 it has stood twenty-four houi-s after being taken nut 
 of the oven, otherwise it is apt to occasion various 
 complaints in those who have weak stomachs; such 
 as flatulence, heart-burn, watchfulness, ami the 
 like, l^he custom of eating butter with lire.id, 
 hot from the oven, is comi)atible only with very 
 strong digestive powers. 
 
 Pastry, especially when hot, has all the di-^ad- 
 vantages of hot bi'ead and butter, and even buttered 
 toast, though the l»read be stale, is scarcely infe- 
 rior in its effects on a weak stomach. Ury toast, 
 with butter, is by far the wholesoinest bi'eakfast. 
 Brown wheaten bread, in which tiiere is a jrood 
 deal of rye, though not so nourishing as that made 
 of fine flour, is both palatalde and wholesome, but 
 a[)t to become sour on weak stomachs. 
 
 Oats, barley, and rice. — O its, when deprived 
 of the husk, and particularly barley, when pro- 
 perly prepared, are each of them softening, and 
 aftord wholesome and cooling nourishment. Rice 
 likewise contains a nutritious mucilage, and is less 
 used in Great Britain than it deservt.'s, both on ac- 
 count of its wholesomeness and economical utility. 
 The notion of its being hurtful to the sigiit is a 
 vulgar error. In some constitutions it tends to in- 
 duce costiveness; but this seems to be owing chiefly 
 to flatulence, and may be connected by the addition of 
 some spice, such ascara>vays, aniseed, and the like 
 
 Potatoes are an agreeable and wholesome food, 
 and yield neaidy as mucii iioui'ishment as any of 
 the roots used in diet. The tarinaceous or mealy 
 kind is in general the most easy of digestion, and 
 they are much improved by being toasted oi baked. 
 They ought almost always to be t-alen with meat, 
 and never without salt. The salt shoul^be boiled 
 with them. 
 
 Green peas and beans, boiled in tlieir fresh state 
 are both agreeable to the taste and wliol-s(jmc 
 being neither so flatulent, nor so difficult of <liges- 
 tion, as in their ripe state; in which die" resemble 
 the oilier leguminous vegetables. Frencii bean* 
 possess much the same qualities; but yield a more 
 watery juice, and have a greater dis|)osition to pro* 
 duce flatulence. They ought to be eaten witi) somt 
 spice. 
 
 Salads, being eaten raw, require good digestiv? 
 powers, especially those of the cooling kind; and 
 the addition of oil and vinegar, though qualified 
 with omstard, hardly renders the free use of them 
 consistent with a weak stomach. 
 
 Spinach attords a soft lubricating aliment, but 
 contains little nourishraenl. In weak stomaclis il 
 is apt to produce acidity, and frequently a loose- 
 ness. To obviate these efl'ects, it oiigiit always to 
 be well beaten, and but little butter mixed wiih il. 
 
 jlspo.ragus is a nourisliing article iii diet, and 
 pr;)moles tiie secretion of urine; but in common 
 with the vegetable class, disposes a little to flatu- 
 lence. 
 
 jirtichokes resemble asp u-agus in their quali- 
 ties, bnt seem to be mure nuiriiive, and less dia- 
 relic. 
 
 Cabbages are some of the most conspicuous 
 plants in the garden. The;, do not atlbrtl much 
 nourishment, but are an agrerabie addition to ani- 
 mal food, and not quite so llatuljot as the coinmon 
 greens. They are likewi.<e diuivUc, and soine- 
 wlial laxativu. Cabbage has a slrcnger tendency 
 lo puireiaction than iiiu-l otiier vigt table substan- 
 ces; anil, during lis [lUlntymg stat .-, sends forth 
 an offensive siiiell, much resembling (hat of putre- 
 fying animal bodies. So t'ar, however, from pro- 
 nioling a puliid disposition in the luiinaii body, it 
 is, on the contrary, a wholesome aliiiieiit in '.he 
 true putrid scurvy. 
 
404 
 
 UNIVERSA.L RECF.IPT B(K>K 
 
 Tur.-'ps aie a nutrilioiis article of vegetable 
 fond, but not very easy of digeslioii, and are fliitu- 
 leiit. This efftct is in a good measure obviated, 
 by pressing llie water out of them before tiiey are 
 eaten. 
 
 Carrots contain a considerable quantity of nu- 
 tritious juice, but are among the most flatulent of 
 vegetablt prnductions. 
 
 Parsnijis are more nourishing and less flatulent 
 tlian carrots, whicii they also exceed in the sweet- 
 ness of their mucilage. By boiling them in two 
 diflerent waters, they are rendered less flatulent, 
 but tlieir other qualities are thereby diminished in 
 proportion. 
 
 Parsley is of a stimulating and aromatic nature, 
 well calculated to make agreeable sauces. It is 
 also a gentle diuretic, but preferable in all its 
 qualities when boiled. 
 
 Celery afl'ords a root both wholesome and fra- 
 grant, bnl is difficult of digestion in its raw state. 
 It gives an agreeable taste to soups, as well as 
 renders them diuretic. 
 
 Onions, garlic, and shalots are all of a stinui- 
 latirg nature, by which they assist digestion, dis- 
 solve slimy humours, and expel flatulency. They 
 are, however, most suitable to persons of a cold 
 and phlegmatic constitution. 
 
 Radishes of all kinds, particularly the horse 
 radish, agree with the three preceding articles in i 
 powerfully dissolving slimy humours. They ex- ' 
 cite the discharge of air lodged in the Intestines. 
 
 nipples are a wholesome vegetable aliment, and 
 in many cases medicinal, particularly in diseases 
 of the breast aad complaints ^rising from phlegm. 
 Hot, in genei-al, they agree best with the stomacli 
 when eaten either roasted or boiled. Tiie more 
 aromatic kinds of apples are the fittest for eating 
 raw. 
 
 Pears resemble much in their effects the sweet 
 kind of apples, but have more of a laxative quali- 
 ty, and a greater tendency to flatulence. 
 
 Cherries are in general a wholesome fruit, when 
 they agree with the stomach, and they are benefi- 
 cial in many diseases, especially those of the putrid 
 kind. 
 
 Plums are nourishing, and have besides an at- 
 tenuating, as well as a laxative, quality, but are apt 
 to produce flatulence. If eaten fresh, anO before 
 they are ripe, especially in large quantities, they 
 occasion colics, and other complaints of the bowels. 
 
 Peaches are not of a Nery nourishing quality, 
 but they abound in juice, and are serviceable in 
 iiilious complaints. 
 
 Ajn-icots are more pulpy than peaches, but are 
 apt to ferment, and produce acidities in weak sto- 
 machs. Where they do not disagree they are 
 coolinn-, and tend likewise to correct a disposition 
 to putrescency. 
 
 Gooseberries and currants, when ripe, are simi- 
 lar in their (pialities to cherries, and when used in 
 i green state, they are agreeably cooling: 
 
 Strawberries are an agreeable, cooling aliment, 
 »n(l are accounted good in cases of gravel. 
 
 Cucumbers are cooling, and agreeable to the 
 9alate in hot weather; but to prevent them from 
 proving hurtful to the stomach, the juice ought to 
 be sipieezed out after they are sliced, and vinegar, 
 •)epper, and salt, afterwards added. 
 
 '2'ga. — By some, the use of this exotic is con- 
 demned in terms the most vehement and unquali- 
 fied, while others have either asserted its inn )- 
 eence, or gone so far as to ascribe to it salubrious, 
 itnd e^-en extraordinary virtues. The truth seems 
 to lie between these two extremes; there is how- 
 ever an essential difterence in the effects of green 
 tea and of black, or of bohea; the former of which 
 «s much more apt to aftect the nerves of the sto- 
 
 mach than the lattei", more especially when ilrint 
 without ci-eam, and likewise witbf)ut bri-a<i an» 
 butter. That, taken in a large quantity, or at » 
 later hour than usual, tea often i)rodnces watchful- 
 ness, is a i)oint that cannot be denied; but if usee 
 in niodei'alion, and accompanied with the ad<li 
 tionsjust now mentioned, it does not sensil)ly dis- 
 cover any hurtful eft'ects, but greatly relieves an 
 ojipressioii of the stomach, and abates a pain of the 
 head. It ought alwa)"s to be made of a moderate 
 degree ot strength: for if too weak it certainly re- 
 laxes the stomach. As it has an astringent taste, 
 which seems not very consistent with a relaxing 
 |)ower, there is ground for ascribing this effect not 
 so much to the herb itself as to the hot water, 
 which not being impregnated with a sufficient 
 quantity of tea, to correct its own emollient ten- 
 dency, produces a relaxation, unjustly imputed to 
 some noxious quality of the plant. Hut lea, like 
 every other commodity, is liable to damage, and 
 when this happens, it mav pro'hice eftects not ne- 
 cessarily connected with its original qualities. 
 
 C'jffee. — It is allowed that coffee promotes di- 
 gestion, and exhilarates the animal spirits; be- 
 sides which, various other qualities are ascribed ti» 
 it, such as dispelling flatulency, removing dizzi- 
 ness of the head, attenuating viscid humours, in- 
 creasing the circulation of the blood, and conse- 
 quently perspiration; but if drank too strong, it 
 affects the nerves, occasions watchfulness, and tre- 
 mor of the hands; though in some phlegmatic con- 
 stitutions it is apt to produce sleep. Indeed, it is 
 to persons of that habit that coft'ee is well accom 
 modated; for to people of a thin and dry habit ot 
 body it seems to be injurious. Tui'key coft'ee is 
 greatly preferable in flavour to that of the West 
 Indies. Drank, only in the quantity of one dish, 
 after dinner, to promote digestion, it answers best 
 without either sugar or milk: but if taken at other 
 times, it should have both; or in place of the lat- 
 ter, rather cream, which not only improves the 
 beverage, but tends to rciiigate the effect of coffee 
 upon the nerves. 
 
 Chocolate is a nutritive and wholesome compo- 
 sition, if taken in a small quantity, and not re- 
 pealed too often; but is generally hurtful to thn 
 stomach of those with whom a vegetable diet dis- 
 agrees. By the addition of vanilla and other in- 
 gredients, it is made too heating, and so much af- 
 fects particular constitutions as to excite nervous 
 symptoms, especially com|)laints of the head. 
 Food for horses. 
 
 A practice is becoming general in Silesia of 
 feeding horses with bread, made by taking equal 
 quantities of oat and rye meal, mixing it with lea- 
 ven or yeast, and adding one third of the quantity 
 of boiled potatoes. To each horse is given I'ilbs. 
 per day, in rations of 4 lbs. each. The bread is 
 cut into small pieces, and mixed with a little 
 moistened ci)' nraw. It is stated that by this 
 means there is a saving in feeding seven horses of 
 49 bushels of oats in 24 days, while the horses 
 perform their common labour, and are much bet- 
 ter in look, health and disposition. 
 
 Another improvement in the feeding of horses, 
 consists i'lthe substitution for hay and corn, of cut 
 straw and potatoes, or straw, chaft', and pounded 
 furze mixed, wetted with salt water. The process 
 of preparing it is as follows: Let a tub full of fresh 
 water, with an egg in it, be impregnated with as 
 much domestic salt as will cause the egg to rise 
 and float on the surface, that being the criterion of 
 its saltness being equal to that of sea water. The 
 provender being put into a wicker basket, arul 
 placed on the tub, pour the salted water upon it, in 
 quantity sufficient to wet the whole mass, anj 
 when it sliall bu?e done filt«riiig through it, give ii 
 
MISCELLANEOUS. 
 
 40A 
 
 ♦ <he horses. The salted water will not only 
 ^ <isteii Hnd sweeten the Food, but also npenite as 
 » jiost efficient alterative to purify the hlood, 
 purge all n;ri)ss humours, prevent the increase ot 
 worms, and all paiufui attacks from those trouble- 
 some vermin. Horses feil in this manner will 
 work well, and will be fit for all sorts of work. A 
 man ciils with one knife machine, in four hours, 
 eiioua;h of wheaten straw to last nine horses for 
 tweuly-four liom-s. 
 
 (h-igiiuil receipt for sore et/ts. 
 
 Take I ounce of w hite coppei-as, dissolve it in a 
 (juart of water, and ap|)ly it to the co. ners of the 
 eyes three or four times a day, or even every iiour. 
 The e^es will sm'irt much during the administra- 
 tion of tlie lotion. 
 
 A tahle-spoonful for an adult, a tea-spoonful for 
 a child, uf cream of tartar, dissolved iuhalf atuin- 
 hler of water, may be taken inwardly, once a day, 
 while using the above. 
 
 7Vie barh of the stem of the pomegranate, a spe- 
 cific »ri tlie cure of iseiua, or tape -worm. 
 
 " I have repeatedly put to the test of trial in 
 cases of tatnia, with uniform success, the dried 
 bark of the stem of the pomegranate shrub, both 
 in decoction and in powder, without exciting any 
 other sensation than those which arise from tlie 
 fresh ba4'k of the root of the plant. I have also 
 ascertained, by frequent trials, that the virtues 
 of the bark ma)' be preserved several years. 
 Some hark of the stem, which I have had upwards 
 of four years, packed in a deal box, I have re- 
 cently tried in several cases of tsenia with per- 
 fect success; so that I have no hesitation what- 
 ever ill recommending this drug, not only as a 
 safe, but as a perfectly certain remedy for expul- 
 sion of tsnia. This drug is equally efficacious in 
 expeHin^from the lower animals (especially dogs), 
 t;enia. T ) full grown dogs may be given the same 
 (h)se as that taken by adults. The powder mixed 
 with buttL-r or minced meat, is as good a form as 
 any; some dfi^s will of themselves eat it when pre- 
 pared in this manner. The powder may also be 
 driven in balls, or the decoction may be substituteil 
 with equi.l eftect. We are indebted, it seems, for 
 <iur knowledge of this invaluable remedy foi- the 
 tape worm to a mussulman fakeer, nametl Azim- 
 sliah, who, in 1804, having relieved, in a few hours, 
 Mr Robert Home, of Calcutta, of a tienia which 
 uieasni-ed 36 feet in length, was pi-evailed on, by a 
 reward of two gold molars, to disclose the se- 
 c ret. 
 
 Varnish for boots andnhoes, byiehich they are ren- 
 dered impervious to xualer. 
 
 Take a pint of linseed oil, with ^ lb. of mutton 
 s«iet, 6 or 8 oz. of bees'-wax, and a small [liece of 
 rosin. Hoil all lliese in a pipkin, and let the liquid 
 coo! till it is milk warm. I'ben, with a hair-bi-usb, 
 lay it on new boots or shoes. If old boots or shoes 
 »ie to be varnished, the mixture is to be laid on 
 "hen the leather is peifectly <lry. 
 Sympathetic ink. 
 
 The following application of a modern chemical 
 I'iscovery, has never before been communicated to 
 the public, and affords a sympathetic ink very far 
 supt-rior lo any, as yet, in use. Dissolve a small 
 quantity of starch in a saucer, with soft water, and 
 list; the liquid like common ink: when <lry, no 
 traces of the writing will appear on the paper, and 
 tbe letters can be developed only by a weak sulu- 
 (11(11 of iodine in alcohol, when they will appear of 
 a deep [lUrple colour, which will not be eftaced un- 
 (d after long exposure to the alniospbere. So (ler- 
 inanent are the traces left by the starch, that they 
 eaiiiiot, wtien dry. be effaced by Indian rubber; and 
 III auijther case, a letter, which had been carried in 
 cie pocket for a fortnight, had the secret charac- 
 
 ters displayed at once, by being verj' sj-ght iv moist- 
 ened with the above mentioned prepai-ation. 
 Presei-vation of -wood by charcoal — especially ap- 
 plied to water-.ipouts. 
 
 Lay on a good coat of drying oil, then immedi- 
 ately dust it over with a thick layer of charcoal, 
 finely powdered, and contained in a muslin bag. 
 After two or three days, wden tiie oil is thorough- 
 ly dried, brusii off the loose particles of the char- 
 coal, and cover that which adheres with a coat of 
 paint, and a few days after a second. 1 he w hole 
 will become a firm and solid crust, and preserve 
 the wood sound many years. 
 
 N. B. The charcoal should be fresh made, or 
 heated again in close vessels, so as to expel the 
 water which it greedily attracts from the air. The 
 most suitaole paint is the common lead colour, but 
 any other will do. 
 Method of packing seeds for transportation, so 
 
 that they may retain their vegetative property. 
 
 The lovers of jdanls, or those who wish to have 
 seeds transported to distant countries, ought to ob- 
 serve the precautions which follow, in order that 
 the seeds may germinate, when they have been 
 sown. The means of effecting this, which we are 
 about to make known, are those which have been 
 followed bv that distinguished botanist, M. Sou- 
 lange Bodin, who has had long experience in thij 
 business. 
 
 All seeds, intended for transportation, should h« 
 collected in a state of perfect maturity. The finei 
 seeds may be enclosed in good jiaper bags, but 
 those which are larger must be placed inlayers 
 in verj' dry sand, and the whole packed in airtight 
 vessels. The stratification in (Iry sand is a pre- 
 caution which alone would preserve their germina- 
 ting pro|)erty for many years, and during the 
 longest voyages. Saw dust is also a good article, 
 but it is necessary to take the precaution of placing 
 it in an oven, as we do bran, when we wish to pu- 
 rify it from mites, or from the eggs of other in- 
 sects. Oleaginous seeds, which are liable soon to 
 become rancid, such as those of the coffee plant, 
 the oak, nut trees, the tea tree, &c. require, when 
 stratified, to be kefit with great care separate from 
 each other, in sand wiiich is very fine, and very 
 dry. Those which are of a middle size, may be 
 sent in their pericarps, enclosed air tight in small 
 cujis or pots, by covers of glass, fixed on with 
 [lutty; or of wood or cork, imbedded in melted 
 wax, or, which is better, in nulled pitch. 
 
 Juicy seeds must be separated from each other, 
 as contact wouhl, soviier or later, inevitably cause 
 a fermentation which would destroy ttieni. Kox- 
 burgdips them into a solution of gum arable; this, 
 as it hardens, forms a cual which defends them 
 against every iiriiici[)le of destructiun, and enables 
 him to transmit theiu from the Coromandel coast 
 to Europe, without undergoing the slightest 
 change. 
 
 With respect to bulbous roots, and other plants 
 with roots, which al«ays require a length of from 
 two to three feet in their shoots or slips, it is best 
 to place tiiem either in earth, taken from the siiot 
 where the plant vegetates freely, or in some other 
 earth well divided and mixeil, and rather too dry 
 than loo moist; the muiilil termed of the rotten 
 trunks of trees is very good for the jmrpose; but it 
 is necessary to ascertain that it does not contain 
 insects. 
 
 Vegetaldes, treated in tins way, have been 
 brought by \L Pt rrollet from the South Sea, and 
 have all lived. The whole may be enclosed in lit- 
 tle wooden casks wtll hooiied, and covered, inside 
 and out, with a bituminous coaling. So situated, 
 seeds are unalterable; aid when the vessels aro 
 well closed, neither insects, external air, moisture 
 
406 
 
 UNIVERSAL RECEIPT BOOR. 
 
 or evc» her*, cMi ejain admittance. It is above all 
 tliinijs necessary ^iiotwithstaiiiliii^ some ill foUDfied 
 tlienried) to h>i carftVil not to use fresh moss, or 
 immersion '"■) wax, or in pifcli; plants sent ii> this 
 wav, from *,lie ton-id zone to France, have arrived 
 either decayed, or (juitr dried up. 
 Ritmeibj fur ^i-avcl. 
 
 Take of tlie oss<Titial oil of spruce, 1 scruple, 
 spirit of nitiic ether, 1 oz. .Miv. A tea-spoonful 
 to be taken two or three times a day, in a tea-cup- 
 ful of the decoction of marsh-inallow root. 
 
 Aiiotlier. — Great relief has been derived from 
 the use of the followinc; mixture, in some obstinate 
 cases of stone anil gravel. 
 
 Take of the recti tied oil of tur|)entine, sweet 
 spirit of nitre, oil of juniper, balsam of sulphur, 
 each half an oz. Mix. Fifteen or sixteen drops 
 to be taken, in a wine-glassful of water, 3 times a 
 (lay. 
 
 Another. — Take of Venice turpentine, 1 oz. 
 powdered gi.m arabic, 2 oz. powdered grains of 
 paradise, and powdered jalap-root, each 2 drachms, 
 balsam copaiva, sufficient to form an electuary. 
 The size of a walnut to be taken twice a day. 
 
 Another. — Take of Venice tui-pentine, Castille 
 soap, rliubarb powder, extract of oascarilla, each 
 one di-achm, essential oil of juniper, 30 drojjs. 
 Mix well together, and divide into 50 pills. 'I'hree 
 to lie taken twice a day, with a wine-glassful of an 
 infusion of wild carrot seed. 
 
 Another. — Take of Alicant soaj), 8 oz. fresh 
 lime, finely powdered, 1 oz. oil of tartar, 1 drachm. 
 Wilh sufficient quantity of water for a mass, and 
 divide it into 5 grain pills; from 3 to 4 of which 
 should be taken daily. This is the celebrated re- 
 ceipt of Mrs Stevenson for stone and gravel, im- 
 proved by Dr Hartley. 
 
 Another. — Boil 36 raw coffee-berries for one 
 hour in a (piart of soft spring or river water, then 
 bruise the berries and boil them again aTiollier 
 hour in the same watei'; add thereto a ipiarter of a 
 tea-spoonful of the dulcified spirit of nitre, and 
 take daily a half-pint cup of it at any hour lliat is 
 convenient; its efficacy will be experienced after 
 taking it for two months. 
 
 African remeily. — The following means of cur- 
 ing the stone have lately been puidished by an Af- 
 rican negro: — " Take a quarter of a pint of the 
 expressed juice of horse-mint, and a quarter of a 
 pint of red onion juice, evening and morning, till 
 the cure is perfected. White onions will not have 
 the same effect as red. To obtain tlie juice tliev 
 may be cut in thin slices, and well suited, and 
 bruised between two jjewter plates. It is, however, 
 the juice of horse-mint which possesses the most 
 virtue in ibis dis irdei-; a strong decoction of which 
 *ill, generally, in time, eft'ecl a cure." 
 
 Removal of biliary calculi or gall stones. 
 
 The Hibliolheque Medicale for August, 1813, 
 contains an account of a wonderful cure of obstruc- 
 tion in the liver, occasioned by biliary calculi. 
 The remedy employed consisted of a combination 
 of 3 oz. of sulphuric ether, with 2 oz. of oil of 
 tur|>entine. The dose of this mixture was half a 
 drachm every morning and evening, with a draught 
 of milk- whey , or veal broth, immediately after- 
 wards. F'lfteen calculi, each of the size of an. 
 olive, were voitled during the six months that this 
 soiveiit was administered; alter which the patient 
 was restored to perfect lieallli. M.. Guylon de 
 Murveau recommends a combination of ether, wilh 
 the yi)lk of eggs, as giving less pain than that of 
 etlitr and turpentine, when the patient suHeis 
 much from the exjiulsion of the calculi. 
 Sudden death. 
 
 When sudden death happens in the street, the 
 Dearest door should be immediately opened fur the 
 
 reception of the body. In all cases, interment 
 siiould be deferred till si.^nsof putrefaction appear, 
 but es|»ecially in those where no gradation of dis- 
 ease has preceded, as in cases of hysterics, apo- 
 l>lexy, external injuries, drowning, suiricaiion, and 
 the like. The effects of sound upon animal life is 
 astonishing. The beat of a drum may have a very 
 beneficial effect upon persons in a state of suspend- 
 ed animation. At one time, a scream, extorted 
 by grief, proved the means of resuscitating a (ler- 
 son who was supposed to be dead, and who had 
 exhibited the usual recent marks of the extinction 
 of life. 
 
 Cautions against l>remattire ititerment. 
 
 In cases of malignant fevers, putreseenov ad- 
 vances speedily, and, under such circun^slances, 
 the time of the funeral ought not to be unnecessa- 
 rily (irotracted; but this ought never to lie the case 
 in northern climates, and in temperate or even 
 cool wi-ather. Young persons, in the bloom ot 
 health and vigour, may be struck down by an ill- 
 ness of only a few days, or even hours, but they 
 ought not to be consigned to the same summary 
 sentence, merely because custom has ordained it. 
 No sooner has breathing apparently ceased, and 
 the visage assumed a ghastly or death-like look, 
 than the patie'it, after his eyes are closed, is too 
 of.en hurried into a coffin, and the body, scarcely 
 vet cold, is precipitated into the grave. So ex- 
 tremely fallacious are the signs of death, that too 
 Oiften has the semblance been mistaken for the 
 reality; especially after sudden accidents, or short 
 illness. Many of these, however, by prompt 
 means and judicious treatment, have been happily 
 restored. 
 
 Assistayice to a per.so?i in danger of drowning. 
 
 If the spectator is unable to swim, and can make 
 the sufferer hear, he ought to direct liim to keep 
 his hands and arms under water until assistance 
 comes; in the mean time throw towards him a rope, 
 a pole, or any thing that may help to bring him 
 ashore, or on board; he will eagerly seize what- 
 ever is placed within his reach: thus he may, per- 
 haps, be rescued from his perilous situation. 
 
 But this desirable object ap[>ears attainable by 
 the ()roper use of a man's hat and pocket handker- 
 chief, which, being all the apparatus necessary, is 
 to be used thus: Spread the l»andkerci>ief on the 
 ground, or deck, and place a hat, with the brir» 
 downwards, on the middle of.it; then tie the hand- 
 kerthief round the hat, like a bundle, keeping the 
 knots as near the centre of the crown as possible. 
 Now, by seizing the knots lit one hand, and kee[v 
 iiig the opening of the hat upwards, a person, 
 without knowing how to swim, may fearlessly 
 plunge into the water, with whatever may be ne- 
 cessary to save the life of a fellow creature. 
 
 The best manner in which an expert swimmer 
 can lay hold of a person he wishes to save froiitj 
 sinking, is to grasp his arm firmly between the 
 shoulder and the ell'ow: this will (irevent him 
 from clas(>ing tiie swimuier in his arms, and thus 
 forcing him under water, and, perhaps, causing 
 him to sink with him. 
 
 Jo escape the effects of lightni?ig. 
 
 When persons happen to be overUtken by » 
 thundei'-storm, although tiiey may not be terrified 
 by the lightning, yet they naturally wish for shelter 
 from the rain winch usually attends it; and, there- 
 fore, if no house be at band, generally take refuge 
 under the nearest tree they can find. Butindoinq; 
 this, they unknowingly expose themselves tr 
 ilonlile danger; first, because their clothes being 
 thus kept dry, their botiies are rendered more lia 
 l)ie to injury, — the liglitning often pasiiiig harm- 
 less over a botly whose surface is wet; and, jecond 
 ly, because a tree, or any elevated object, instead 
 
MISCELLANEOUS. 
 
 40" 
 
 ot warding off, serves to attract and conduct the 
 lightning, which, in its passage to the ground, fre- 
 quently rends the trunks or branches, and kills any 
 person or animai who iiai)i)ens to be close to it at 
 tlie lime. Instead of seeking protection, then, 
 by retiring under the shelter of a tree, hay-rick, 
 pillar, wall, or hedge, the person should either 
 pursue his wav to the nearest house, or get to a 
 part of the road or field which has no high object 
 that can dra«' ihe lightning towartls it, and remain 
 heie until the storm has subsided. 
 
 It is paiticnlarly dangerous to stand near leaden 
 spouts, iron gates, or palisadoes, at such times; 
 metals of all kinds having so strong an attraction 
 for lightning, as frequently to draw it out of the 
 course which it wouhl otherwise have taken. 
 
 When in a house, avoid silling or standing near 
 the window, door, or walls, during a thunder 
 storm. The nearer a person is to the middle of a 
 room, the better. 
 
 The greatest evil to be apprehended from light- 
 ning, is the ex[)losion of powder-magazines. 
 These niay, in a great degree, be secured from 
 danger by insulation, or by lining the bulk-heads, 
 'jnd floorings, with materials of a non-conducting 
 nature, the expense of which would not be great. 
 Means of restonng persons -who have been fam- 
 is/ied. 
 In our attempts to recover those who have suf- 
 fered under the calamities of famine, great cir- 
 cums()ection is required. Warmth, coreiials, and 
 food, are the means to be emplo3'e(l; but it is evi- 
 dent that these may prove too powerful in their 
 operation, if iiot administered with caution and 
 judgment. For the body, by long fasting, is re- 
 duced .0 a stale of more than iufanlile debility; the 
 minuter vessels of the brain, and of the other or- 
 gans, collapse for want of footi to disteini them; 
 the stomach and intestines shrink in their capacity; 
 and the heart languidly vibrates, having scarcely 
 sufficient energy to propel the scanty current of 
 blood. Under such circumstances, a proper ap- 
 plication of heat Sfems an essential measure, and 
 may be effected, by placing on each side, a healthy 
 roan, in contact with the patient. Pediluvia, or 
 fomentation of the feel, may also be used with 
 advai\tage. 
 
 The temperature of these should be lower than 
 that of the human body, and gradually increased 
 according to the effects of their stimulus. New 
 milk, weak broth, or water-gruel, ought to be 
 employed, both tor the one and the other; as nour- 
 ishment may be conveyed into the system this way, 
 by passages, prnpi-rly the most pervious in a state 
 of fasiing, if not too long protracted. 
 
 It appears safer to advise the a<lministration of 
 cordials in very small doses, and, at first, con- 
 siderablv diluted with either wine or Sjiirits; but 
 — slender wine whey will very veil answer this 
 [)urpose; and afford, at the same tioie, an easy and 
 pleasant nourishment. When the stomach has 
 been a little strengthened, an egg may be mixed 
 witii the whey, or administered undei' some other 
 a^rt-eahie loi ni. 1 he yolk of one was, to Coi- 
 naro, sufficient for a meal; and the nairalive of that 
 noble Venetian, in whom a fever was e\cited by 
 •.he addition of only two ounces of food to his daily 
 illowance, shoys, that ihe return to a full diet 
 should be conducted with great caution, and by 
 Very slow gradations i 
 
 J^'oxious vapours. 
 
 Old wells, vaults, and sewers, ■which hare been 
 long shut up from the air, are generall)' occupied 
 by vapoin-s which soon prove fatal to persons breath 
 i:ig them. The property which these vapours have 
 of extinguishing flame, affords the means of de 
 tecting their presence, and thereby avoiding th»* 
 danger of an incautious exposure to them. \Vheii 
 such places, therefore, are opened to be cleaned 
 out or repaired, a lighted candle should be let 
 down slowly by means of a cord, before any per- 
 son is suffered to descend; and if it burns'treely 
 until it gets to the surface of the water, or othe'i 
 matter co'-ering the bottom, the workmen may 
 then ventu/e down with s.-'ftty. But, if w ithout 
 any accident, the candle is extinguished, and con- 
 tinues to be so on repeated trials, then the air of 
 the place is highly noxious. 
 
 To restore and improve Jtour. 
 One poimd of the carbonate of nvjgnesia is to be 
 well combined with 250 lbs. of musty flour; that is, 
 in the minor proportion of 30 grs. of the carbo- 
 nate to I lb. of four. It is to be leavened and 
 baked in the usual way of niaking bread. The 
 loaves w ill be found to rise well in the oven, to be 
 more light and s\)ongy, and also whiter than the 
 usual way. It will also have an excellent taste, 
 and will keep well. The use of magnesia in bread- 
 making is well worthy the attent'-on of the public, 
 for if it improve musty flour, how much must it 
 i improve bread in general ' The use of magnesia 
 in bread, independent of its improving qualities, 
 is as much superior to that of alum, as one sul>- 
 stance can be to another. 
 
 Ji simple method of preserving fruit. 
 The fruit, being picked clean, and not too ripe, 
 is to be put into bottles, which must be filled quite 
 full. These bottles, having corks stuck lightly in 
 them, are to be placed upright in a pan of water, 
 wiiich is to be heated until it feels hot to the finger 
 but not so hot as to scald. This degree of heat i« 
 to be kept up half an hour, and then the bottles, 
 being taken out, one by one, are to be filled up to 
 within an inch of the cork with boiling water, the 
 cork fitted very tight, and the bottle laid on its 
 side that the cork may be moist. To prevent fer- 
 ment;ition and mould, the bottles are to be turned 
 once or tw ice a week for a month or two, and onCe 
 or twice a month afterwards. Fruit treated in this 
 way will keep for two years or more. When used, 
 some of the liquor, first |)oured off, serves to p'ol 
 into pies, &c. instead of water; and the remainder 
 being boiled up with a little sugar, will make a 
 rich and agreeable syrup. The fiuit ought not to 
 be cracked by the heat. Apricots, gooseberries, 
 currants, raspberries, cherries, plums of all kinds, 
 Siberian crabs, and rhubarb, may be preserved in 
 this way. 
 
 To cure and preserve butter. 
 
 Reduce separately to a fine powder, in a dry 
 
 mortar, 2 lbs. of the best, or whitest common salt, 
 
 1 lb. of salt pelre, and 1 lb. of lump sugar. Sift 
 
 these ingredients, one above another, on a sheet of 
 
 large paper, and then mix them well together 
 
 Preserve the whole in a covered jar, placed in a 
 
 dry situation. \\ nen required to be used, 1 oi;nce 
 
 of this composition is to be proportioned to eveiy 
 
 I pomid of butter, and well worked into the mass, 
 
 I Hutter cured by the ab('\e composition has been 
 
 j kept three years, and was as sweet as at the first. 
 
 1 It requires to be kept three weeks or a month be 
 
 I fore it is used, becaijse earlier the salts are not 
 
 To prevent the eflecls of noxious vapours from || sufficiently blended with it. It ought to be jiacked 
 
 wells, cellars, fermenting liquors, kc. procure a 
 free circulation of air, either by ventilators, or 
 ojiening tiie lioors f r « indov. s where il is confined, 
 or by keeping fires in the infecteil place; or llirow- 
 uig in lime, rece.-tly burnt or powdered. 
 
 in wooden vessels, or in jars vitrified throughout, 
 which do not require glazing, because during the 
 deconi|'osition of the salts, they corrode th« 
 glazing, and the butter becomes rancid. 
 
»08 
 
 UNIVERSAL RECEIPT BOOK. 
 
 Preparation of yeast. 
 
 Mix two quarts of soft water with wheat flour, 
 to tlie consistence of thick gruel; boil it gently for 
 half an hour, and when almost coni, stir into it 
 half a pound of sugar and four spoonsful of good 
 yeast. Put the whole into a large jug or earthen 
 Teasel, with a narrow top, and place it before the 
 fire, so that it rewy, by a moderate heat, ferment. 
 The fermentation will throw up a thin liquor, 
 which pour off and throw away; keep the remain- 
 der for use (in a cool place) in a bottle or jug 
 lied over. Tne same quantity of this as of com- 
 mon yeast will suffice to bake or brew with. Four 
 spoonsful of this yeast will make a fresii quantity 
 as before, and the stock may always be kept up by 
 fermenting the new with the remainder of the for- 
 mer quantity. 
 
 To prevent cold feet at night. 
 
 Draw off the stockings, just before undressing, 
 and rub the ankles and feet with the hand as l>ard 
 as can be borne for five or ten minutes. This will 
 diffuse a pleasurable glow, and l.iose who do so, 
 will never have to complain of cold feet in bed. 
 Frequent washing, and rubbing them thoroughly 
 dry, with a linen cloth or flannel, is useful for tlie 
 same purpose. In removing from the feet the ac- 
 cumulating dirt that obstructs the pores, we pro- 
 mote health, by facilitating that perspiration which 
 nature intended. 
 
 To prevent the ".Jfects of drinking old liquors, in 
 ■warm -weather, or when heated b'/ exercise. 
 
 Avoid drinking water whilst warm, or drink 
 only a small quantity at once, and let it remain a 
 short time in the mouth before swf.llowing it, or, 
 wash the hands and face, and i-inse the mouth with 
 oijld water before drinking. If these precautions 
 have been neglected, and the disorder incident to 
 drinking cold water, or eating ice when the body 
 is heated, hath been produced, the first, and, in 
 roost instances, the only remedy to be administer- 
 ed is sixty drops of laudanum in spirits and water, 
 or «arra drink of any kind. 
 
 If this should fail of giving relief, the same 
 quantity may be given twenty minutes afterwards. 
 
 Wlien laudaimm cannot be obtained, rum and 
 water, brandy and water, or even warm water alone, 
 ahuuld be given. 
 
 7'o remedy ttie effects of dram- drinking. 
 
 Whoever makes the attempt to abandon spirit 
 drinking, will find, from time to time, a rankling 
 in the <"omach, with a sensation of sinking, cold- 
 ness, and inexpressible anxiety. This may be re- 
 lieved by taking often a cupful of an infusion of 
 cioves, made by steeping about an ounce of them 
 in a pint of boiling water for six hours, and then 
 straining off the liquor. In a state of permanent 
 languor and debility, an ounce and a half of the 
 cascarilla bark (being also first bruised in a mortar), 
 sliould be added to the infusion. This mixture, 
 taken in the quantity above specified, three times 
 a daj', will be found a useful sirenglhener of the 
 stomach and bowels, when they have been disor- 
 dered by frequent excess and intoxication. 
 To procure sleep. 
 
 Pour a pint of boiling water on an ounce of Ep- 
 som salts. Set it to cool and drink it on going to bed. 
 If still disturbed, count from 1 to 1000. Sleep will 
 generally come on before the person has reached 
 5(>J. 
 
 Or, on going to bed, take a warm bath. 
 
 Or, rub the body well with rough towels or wiih 
 the flesh-brush for a <iu;u'ler of an hour. If this 
 does not procure sound sleep, take a tea-spoontul 
 of magnesia in a wine-glass of water, with or with- 
 out a tuw dr )ps of hartshorn. 
 
 Til j'elieve head-ache in bed. 
 
 If the head is much disturbed, wash it with cold 
 
 water, and discontinue the night-cap: but wea» 
 worsted stockings in bed. 
 
 The air-bath. 
 
 All persons, but esptcially children, ought (•» 
 resort, at least for a short time every day, to this 
 metliod of enjoying the salubrious influence of that 
 universal agent. Dr Franklin informs us, that 
 every morning, at day-break, he got out of bed and 
 passed half an hoiu- in his chamber, according tc 
 the season, in writing or reading, without any 
 clothes; and this, he add.i, seems rather pleasant 
 than otherwise. 
 
 'I'o detect oxalic acid. 
 
 A paragraph has appeared in the newspapers, 
 recommending blue sugar-loaf paper as a test of 
 distinction between oxalic acid and Ep^om salt, 
 which have been too often mistaken for each other. 
 It is reddened by the former, but not affected by 
 the latter. This is perfectly true; but a simpler 
 test consists in wetting the tip of the finger, ap- 
 plying it first to the supposed salt, and then to the 
 tongue — if o\alic acid, it tastes very sour; v( Ep- 
 som salt, very bitter and saline. 
 
 Another test is to place a drop on the tongue, 
 the acid will be more apparent, and fetor produced 
 by the action of this trivial ([uantity; the patient 
 will, accordingly, soon find occasion to quell its 
 effects by the saliva or by water. 
 
 To extinguish fire in chimneys. 
 
 Throw, immediately, upon the fire in the grate 
 or range, a large forkful of wet horse litter, from 
 the stable or dunghill. If this be properly man- 
 aged the steam ascending from the litter will ex- 
 tinguish the flame in the chimney in less than a 
 minute. Care must be taken that the litter be not 
 so moist as to put out the fire in the grate, and 
 likewise that it be not too dry, for in that case it 
 would break out into flame, and increase instead 
 of lessening the evil. It is likewise necessary to 
 add more, if required, so that the steam may con- 
 tinue to ascend and the fire be entirely extinguish- 
 ed. 
 
 This method has not only beon found successful 
 when used in the narrow chimneys of towns, but 
 also in the widi?, spacious chimneys in the kitch- 
 ens of country farmers. It is obvious, that any 
 other materials may be used to produce a sufficient 
 body of steam to fill the chimney, provided that 
 they have such a quantity of moislui-e, as to pre- 
 vent them bursting out into a flame. 
 
 To extinguish fires effectually. 
 
 As soon as the fire engine is in readiness to work, 
 stir into the water 7 or 8 pounds of pearl-asli, and 
 continue to add the same (luantity as occasion re- 
 quires; taking care that it Ije directed against the 
 timber or wainscot, &cc. just begiiming to burn, 
 and not wasted against the brick work. Where 
 time will admit, dissolve any quantity of pearl-ash 
 in a vessel of water, and, as last as it dissolves, 
 (which will be in a few minutes) mix a pailful 
 with the water, in the engine, pretty often. \Vliat- 
 ever burning wood is played upon, will be extin- 
 guished as if it were dipped in water, and will not 
 burn afresh. 
 
 To render paper fire proof. 
 
 Whether the paper be [)lain, wrillen, printed on, 
 or even marbied, stained, or pairUed, for hangings, 
 dip it in a strong solution of alum water, and then 
 thoroughly dry it. In this stale it will be fii-e 
 proof. This will be readily kn iwn by holding a 
 slip, thus pre[)ared, over a candle. Some paper 
 recjuires to imbibe more of the solution than by a 
 single immersion; in which case the dipping and 
 drying must be repeated, till it becomes fui!\- satu- 
 rated. Neither the or-lour nor quality of the papei 
 will be ill the least aftected by this process, b'i".. ^u 
 the contrary, will be improved. 
 
MISCELLANEOUS. 
 
 4G8 
 
 Sentrity np;aingt Jires in manufactories, &c. 
 
 This ili'siralilii end m:iy be, in a great measure, 
 insw'-ied, l)v llie iiitrofluction of iron staircases. 
 Common ones will be found to be as cheap as an3' 
 kind of wood, and, where ornament is reqnired, 
 'Jiey may be made (|ui(e as elegant and handsome 
 « those of the mo.st costly materials, .loists, raf- 
 ujrs, and beams, cast hollow of the same metal, 
 may likewise be used, by which means fire cannol 
 be easily communicated from one room to ano- 
 Hcv. 
 
 Plate-iron roofs have already been ado])ted, with 
 more advantage, as to economy, than either tiling, 
 siuling, coi)[)eiing, or leading. 
 
 I'o prtiveiil haystacks from taking fire. 
 
 Where tliere is any leason to fear that the hay 
 which is intended to be housed or stacked is not 
 sufliciently dry, let a few handsful of common salt 
 be scattered between each layer. This, by absorb- 
 ing the huniidily of the hay, not only prevents the 
 fermentation, and consequent intlanimation of it, 
 but iidds a taste to it, which stimulates the appe- 
 tites of cattle, and preserves them from many dis- 
 eases. 
 
 Caution to females -whose clothes catch Jire. 
 
 Extraordinary instances sometimes occur of per- 
 sons, whose clothes have by accident taken fire, 
 escaping, by adopting means suggested at the mo- 
 ment from extraordinary presence of mind. Hut 
 rather than trust to what presents itself during im- 
 pressions of extreme terror, to a mii.d totally un- 
 furnished with any fixed mode of proceeding, it 
 will ]ierhai>s be better to lay down certain rules, 
 wtiicli, being strongly im|)riiite<' 3n the mind, will 
 serve to direct to the most safe and beneficial line 
 of conduct. 
 
 1. To call for help, presents itself to the mind 
 iustinctively; but this should be done, if possible, 
 by ringing the bell, kc. without opening the door 
 of the apartment, as the external air, rushing in, 
 will immediately increase the rapidity of the pro- 
 gress of the flames. 
 
 2. The first attempt should be to tear off that 
 {jart of the clothing which is in flarae.s, and, if in 
 a parlour, to seize the water decanter, (which, for 
 this reason alone, should be large, and kept always 
 full), or any other vessel of water which may be 
 ill the i-oom where the accident has ha]ipened. 
 
 3. If unsucui ssful in these instantaneous exer- 
 tions tor relief, the unfortunate sufferer should seat 
 herself on the floor, remembering that in this [los- 
 tiire she will be belter enableci to smother the 
 Hames of her lower garments, and that an upright 
 posture will render the communication of the 
 flames, to the upper part of her dress, more pro- 
 bable. 
 
 4. In this situation, should there be a hearth rug, 
 fir cai-pet, ^which even for this use, in this moment 
 ci emergency, should form part of the furn'iture in 
 every room) it will, from the materials of which 
 it is coiii[)osed, pr ve highly useful in exlinguisii- 
 ing thd tfanies, when laid over the burning clolhes, 
 ur wrajiped tight around them. 
 
 5. it I'.as been recommended that persons, whose 
 dothes have caught fire, should immediately roll 
 dieniselves up in the carpet; but this excellent 
 method of extinguishing the ffames is frequently 
 qwite imprai-ticable, as it is customary to nail down 
 carpets to the floor, and heavy tables or other fur- 
 niture are oft* n so placed on the carpet, as to hin- 
 der it h'om being easily rolled up. 
 
 6. A by-stander, or the first person who is pre- 
 aetit, should instanl'ly pass the liand under all the 
 clotlies to the sufferer's sliift, and, raising the whole 
 '.Ogether, should close them over tlie head, by 
 which nu jiis the flame will indubitably be extin- l 
 ^Aiiiiied. This may be effected in a few seconds, that I 
 
 3 ii 
 
 is, in the time that a person can stoop to the fiocr. 
 and rise again. In many cases, no oll.ei method 
 can be so ready, expeditious, and effectual. 
 
 7 . The sufferer will facilitate the business, and 
 also prevent serious injuiy, by covering her face 
 and bos >m with her hands and arms. — ^^Sbould it 
 hap[)en that no person is nigh to assist her, she 
 may, in most cases, if she has the ))rcsence of 
 mind, relieve herself, by throwing her clothes 
 over her head, and rolling or la\ ing upon ihem. 
 
 8. The females atid children in every famiW 
 should be told, and shown, that tlaine always tends 
 upwards — and that, coiise(|Uenlly, while '.hey rtv 
 main in an upright (loslure, with iheir clotlies on 
 fire, (it usually breaking out in the lower part of 
 the dress), the flames, meeting additional fuel as 
 they rise, become more powered and vehement in 
 projiortion. 
 
 A mode of preparing paper nuhich shall resist 
 moisture. 
 This process consists in plunging unsized paper 
 once or twice into a clear solution f>f mastic in oil 
 of turpeiuine, and drying it afterwards by a gentle 
 heat. The paper thus prepared, without becoiiY- 
 ing transparent, has all the projierlies of writing 
 paper, and may be used for that purpose. It is 
 particularly recommended for passports, for the 
 books of porters, and other labourers, and indeed 
 is desirable for a great variety of j)Uiposes for 
 which paper that is capable of absorbing damp is 
 very inconvenient. When laid by, it is peifectly 
 secure from being injured by iiKmldiness or mil- 
 dew, and is not likely to be destroyed by mice or 
 insects. 
 
 A new ajul cheap mode of protecting -wall fruit 
 trees. 
 To counteract the bad effect caused to fruit by 
 the change of weather we are so snbject to, a nun^^ 
 her of means have been recommended for covering 
 j the trees over in the season of blooming and set- 
 I ting of the fruit, such as woollen netting and bunfc- 
 I ing (which is a kind of thin woollen stuff made for 
 Hags of ships), but these, at the same time they 
 protect the tree from the cold winds, require in 
 j tine weather to be removed to admit a free circn- 
 I l.Uion, and also the sun's rays, which is attended 
 with labour. The best mode of jirotecting treeSi, 
 in such cases, is by afford g it something that 
 ma" remain on without the labour of changing it, 
 and a very useful and cheap covering of this kind 
 1 have used with great success in the long green 
 nioss found in woods (hypnum of several species. > 
 This should be laid next the wall at the time the 
 tree is nailed, and left its full length to wrap 
 round the smaller branches, either by the motion 
 of the wind, the wet, or the frost, eil'lier of which 
 will operate more or less on it; in dry weather 
 when the sun shines it becomes relaxed and spread- 
 ing, gives room for the sun and air to _i;et to the 
 bloom and the young fruit, but by moisture it be- 
 comes in some degree compressed, and folds 
 round the branches; it is also llie most convenient 
 covering, aiiproarhing in its nature to those •)pera- 
 tions which the leaves perform as a protect on to 
 the fruit in a more adva iced stale: it is mor over 
 very cheap, and very easy in its application. After 
 the fruit is set and the season advances, it should 
 be pulled out from the branches, as it otherwise 
 affords shelter for insects and vermin when the 
 fruit is ripe. 
 
 I'lu7i fur presei^uing tlie -walls of iieiu i lildin^ 
 from damphtss. 
 Spread over the whole thickness of the wall, a 
 about two feet from the earth, a layer'of pit coal, 
 mingled wilh pilch or rosin, and powdered char, 
 coal. This matei lal, being soft, would, whea 
 loaded with the weight of tlie building, fill up aU 
 
 2 K 
 
410 
 
 UNIVERSAL RECEIPT BOOK. 
 
 the vacuities, and ^irevent the access of moisture 
 
 most effectually. 
 
 On packmpf up trees for sendiiig to great dis- 
 
 Miices, and aftenuards planting them again. By 
 
 William Salisbury. 
 
 As I was so fortunate some years ago, as to dis- 
 cover a mode of preserving such articles in close 
 boxes for many montlis, in whicli mode the)' may 
 be conveyed to almost any part of the world, 1 
 think it may be useful to give an account of it in 
 this place. 
 
 The sphagnum palustre (a species of moss) 
 which is the material 1 have used for this purpose, 
 is found in great quantities on all peat hogs, grow- 
 ing generally in the moist places. It should be 
 perfectly fresh, and not left any time pulled up be- 
 fore it is used for thi intended purpose. 
 
 As 1 have endeavoured to discover what proper- 
 ty this particular moss possesses when compared 
 with others generally used for packing plants, I 
 shall remark, that, as its name implies, it is in a 
 great measure an aquatic, and consequently not 
 liable to injury from moisture, which it has the 
 power of retaining in a wonderful degree, whilst 
 all the species of hypnum cannot be prevented 
 from rotting, unless they are kept perfectly dry; 
 and although the mosses in general, when moist- 
 ej)ed with water, are useful to wrap round the 
 roots of trees when packed up, yet they gradually 
 undergo a decomposition, and consequently, if 
 plants were comi)letely enveloped therein, they 
 would decay in time from the same cause, which I 
 have proved in many instances. 
 
 The manner in which I have been accustomed to 
 pack up plants is as follows: — When the moss is 
 eoliected from the bogs iti which it grows, it 
 sliould be pressed, in order to drain out as much 
 moisture as possible, and, having boxes prepared 
 of sufficient size for the young trees (which may 
 In some instances be shortened in their branches), 
 I lay in the bottom of the box as much moss as 
 will, when jn-essed with the foot, remain of the 
 thickness ot four ir>ches. A layer of the plants 
 should then be put thereon, observing that the 
 shoots of each do not touch, and that the space of 
 four inches be left round the sides; after this ano- 
 ther layer of moss, about two inches thick, is 
 placed, and ttien mor ■:; plants; and I thus proceed, 
 till after the whole of the plants are pressed down 
 its tight as possible, and the box filled within four 
 ■nciies of the top, which space must be filled with 
 *Jie moss; the contents are then trodden down with 
 he foot, and the box nailed closely up. 
 
 When trees are intended to be sent to distant 
 40unlries, 1 should advise such to be selected as 
 ire small and healthy, and, when arrived at their 
 place of destination, they should be cut down quite 
 close, even to the second or third eye from the 
 graft, or in trees not grafted, as near the former 
 year's wood as possible; and having prepared beds, 
 according to the following mode, let them be 
 planted therein, to serve as a nursery; for trees of 
 every description suffer so much from removal, 
 th;U unless the weather is particularly favourable, 
 lhe» do not lecover it f( r some time, even when 
 finl) transplanted in their native climate I do not 
 think it advisable, therefore, to plant them at 
 once, where they are liable to suffer from want of 
 M ater, and other attentions necessaiy to their per- 
 fect growth. 1 therefore recommend beds to be 
 tlius prepareil for tiieni; viz. On some level spot 
 of ground, mark out beds five feet wide, and 
 leave Widks or alleys between them, if two feet 
 wide, throwing a portion of the earth out of the 
 beds upon the alleys, so as to leave them four 
 inclies higher than the beds. 
 If the ground is shallow, and the under stratum 
 
 not fit for the growth of trees, the whole should bo 
 removed, and the beds made good with a better 
 soil. 
 
 The advantage arising from planting trees in this 
 way is, that the beds beinp- lower than the walks, 
 the water which is poured on, for support of the 
 trees, is ])revented from ruiming off. The plants 
 are also less exposed to the influence of the wind-;, 
 and if a dry and hot season should immediately 
 follow after they are planted, hoops, covered with 
 mats, straw, or canvas, may be ()l:iced over them, 
 to prevent the sun from burning the plants, and .to 
 hinder a too speedy evaporation of moisture. 
 
 In warm climates, canvas cloth will answer best 
 for these shades, to be fixed during the heat of tht- 
 day, so as to prevent the surface of the mould from 
 becoming drj', and if a little water be sjjrinkled 
 upon the canvas, once or twice during the day, it 
 will keep it tight, and produce a moist atmosphere 
 underneath, which will greatly facilitate the 
 growth of the plants. 
 
 These shades should be removed at the setting 
 of the sun, and the plants then watered, when they 
 will also receive the benefit of the dews during the 
 night. In the morning the shades should be re- 
 placed, and the plants thus protected till they can 
 stand the open air, to which they should gradually 
 he enured by removing the shades daily more and 
 more, till they can lie wholly taken away. 
 
 Potatoes. — Foiirteen ways of dressing them. 
 General Instructions. — The vegetable kingdom 
 affords no food more wholesome, more easily pre- 
 pared, or less expensive than the polatoe; yet 
 although this most useful vegetable is ditssed 
 almost every day, in almost every tamily — for one 
 plate of potatoes that comes to table as it should, 
 ten are sooiled. 
 
 Be cai'eful in your choice of potatoes; no vege* 
 table varies so much in colour, size, shape, consists 
 ence,and flavour. 
 
 Choose those of a large size, free from blem- 
 ishes, and fresh, and buy them in the mould; they 
 must not be wetted till they are cleaned to be 
 cooked. Protect them from the air and frost, bj 
 laying them in heaps in a cellar, covering them 
 with mats, or burying them in sand or in earth. 
 The action of frost is most destructive; if it be 
 considerable, the life of the vegetable is destroyed, 
 and the potatoe speedily rots. 
 
 1. Potatoes boiled. — Wash them, but i!o not 
 pare or cut them unless they are very larg<;; fill a 
 saucepan half full of potatoes of equal size, (or 
 make them so by dividing the larger ones) put to 
 them as much cold water as will cover them about 
 an inch: they are sooner boiled, and more savoury 
 than when drowned in water; most boiled things 
 are spoiled by having loo little water, but potatoes 
 are often spoiled by too much; they must merely 
 be covered, and a little allowed for waste in boii- 
 ing, so Ihat they may be just covered at the finish. 
 Set them on a moderate fire till they boil, theu 
 take them oft", and set them by the side of the fire 
 to simmer slowly till they are soft enough to ad- 
 mit a fork — (place no dependence on the usual test 
 of their skin cracking, which, if they are boilrid 
 fast, will happen to some potatoes when they are 
 not half done, and tiie inside is quite hard) — then 
 pour the water off, (if you let the potatoes remain 
 in the water a moment after they are doiie enough, 
 they will become waxy and watery), uncover the 
 saucepan, and set it at such a distance from the fire 
 as will secure it from burning; their superfluous 
 moisture will evaporate, and the potatoes will be 
 perfectly dry and mealy. 
 
 You may afterwards place a napkin, folded up to 
 the size of tiie saucepan's diameter, over the pota- 
 toes, to keep tliem hot and mealy till wanted 
 
MISCELLANEOUS. 
 
 4n 
 
 This method of manasjing potatoes is in every 
 rcnix-'ct e(iiial to stt-amiiig tliem; and they are 
 Pressed in half the lime. 
 
 There is such an infinite variety of sorts and 
 
 jTzes of potatoi's, that it is impossible to say how 
 
 ■ long; they will take doing; the best way is to try 
 
 them wi;h a fork. ^I'nlerate sized potatoes will 
 
 generally be enoui^jh in 15 or 20 minutes. 
 
 % Caild pGtdtnes fried. — Put a bit of clean drip- 
 ])ing into a frying-iian; when it is melted, slice in 
 vour potatoes with a little pepper and salt, put 
 them on the fire, keep stirring them; when tliey 
 are quite hot, they are ready. 
 
 3. Potatoes boiled and broiled. — Dress your po- 
 tatoes as bef )re directed, and put them on a grid- 
 iron over a very clear and brisk fire; turn them till 
 they are brown all over, and send them up dry, 
 with melt'j;d butter in a cup. 
 
 4. Potatoes fried in slices or shavings. — Peel 
 lai-ge (lotaloes, slice tliem about a quarter of an 
 inch thick, or cut them in shavings round and 
 round as vou would peel a lemon; dry tliem well in 
 a clean cloth, am! fiy them in lard or dripping. 
 Take care that your tat and frying-pan are quite 
 clean; put it on a quick fire, watcii it, and as soon 
 as the l\rd boils, ai\d is still, put in the slices of 
 potatoes, and keep moving them till they are crisp; 
 take them up and lay them to drain on a sieve; 
 send them up with a very little salt sprinkled over 
 them. 
 
 5. Potatoes fried tuhole. — When nearly hoiled 
 enough, as directed in No. 1, put them into a stew- 
 j>an with a bit of butler, or some nice clean beef 
 di-ipi)ings; shake them aliout often (for fear of 
 burning them) till they are brown and crisp: drain 
 them from the fat. 
 
 It will be an improvement to the three last 
 receipts, previously to frying or broiling the po- 
 tatoes, to flour them and dip them in the yolk of an 
 egg, and then roll them in the fitie sifted bread 
 crumbs. 
 
 6. Potatoes mashed. — When your potatoes are 
 ttioroughlv boiled, drain dry, pick out every speck, 
 &c. and while hot, rub tnem through a cullender 
 Into a clean stewpan: (o a pound of potatoes put 
 about half an ounce of butter, and a tablespoonful 
 of milk; do not make them too moist; mix them 
 well together. 
 
 7. Potatoes mashed ivith ordons. — Prepare some 
 boiled onions, bj' putting them through a sieve, 
 and mix them with potatoes. In proportioning 
 the onions to the potatoes, you will be guided by 
 your wish to have more or l<ss of their flavour. 
 
 8. Potatoes escalloped. — Mash potatoes as di- 
 rected in No. 6, then butler some nice clean scol- 
 lop shells, or patty pans; put in your potatoes, 
 make them smooth at the top, cross a knife over 
 them, strew a few fine biead crumi.s on them, 
 sprinkle them with a paste brush with a few drops 
 of melted butter, and then set them in a Uutch 
 oven; when they are browned on the top, take 
 them carefully out of the shells, and brown the 
 other side. 
 
 9. Colcannon. — Boil potatoes and greens, or 
 S()inage, separately; mash the potatoes, scjueeze 
 the greens dr)-, chop them quite fine, and rai.t 
 them with the potatoes with a little butler, pep[)er 
 and salt; pul it into a mould, greasing it well first; 
 let it stand in a hot oven for ten minutes. 
 
 10. Potatoes roasted. — Wash and dry j'our po- 
 tatoes (all of a size), and put them in a tin Dutch 
 oven, or cheese toaster; take care not to put them 
 too near the fire, or they v.ill get burnt on the out- 
 side before they are warmed through. 
 
 Large potatoes will require two hours to roast 
 them. 
 
 1 Potatoes roasted under meat. — Half boil 
 
 large potatoes, drain the wa*".? from them, and pui 
 them into an earthen dish, or s.nall tin pan, nudej 
 meat that is roasting, and baste tlu-in with some 
 of the di-ipping; v/hen they are brnwni d on (me 
 side, turn them and brown the other; send thera 
 up round the meat, or in a small dish. 
 
 1'2. Pntntne balls. — Mix mashi'd potatoes with 
 the yolk of an egg, roll them into bal'is, ri'inrlhem, 
 or egg and bread-crumi) them, and fry them in 
 clean drippings, or brown them in a Dutch oven. 
 
 13. Potatoe siww. — The potatoes must be free 
 from spots, and the whitest yon can piik out; put 
 them on in cold water; when they begin to crack, 
 strain the water from them, and put them into a 
 clean stewpan by the side of the file till they are 
 quite dry and fall to pieces; rub them through a 
 wii'e sieve on the dish they are to be sent up in, 
 anil do not disturb them afterwards. 
 
 14. Potatoe pie. — Peel and slice your potatoes 
 very thin, into a |)ie dish; between each layer of 
 potatoes put a little chopped onion (tliree quarters 
 of an ounce of onion is sufficient for a pound ot 
 potatoes), between each layer s|>rinkle a little pep- 
 per and salt, put in a little w^ter, an<l cut about 
 two ounces of fresh butter into little bits, and lay 
 them on the top, cover it close with puff paste. It 
 will take about an hour and a half to hake it. The 
 yolks of four eggs (boiled iwrd) may be added; 
 and when baked, a table spooid'ul of good mush- 
 room catchup poured in through a funnel. 
 
 [ For allaying a troublesome coitgh u/id spitting of 
 i blood. 
 
 Let a peek of the best mall be ground and pul 
 I into an earthen pan; pour 6 quarts of boiling >iatei 
 [ over ii, stir it well and cover it up close. Let it 
 I stand '28 hours; after which strain it throui^o a clean 
 , coarse cloth; then put it into a jireserving pan over 
 I a gentle fire, stirring it an<l skimming it all the 
 I while. Let it boil till it comes o a syrup that 
 i ropes, and is as thick as treacle. Put it into gal- 
 1 ley pots, and when cold cover it up close, A re»- 
 j spoonful of this may be taken in a morn.ng, fast- 
 j ing, and at night going to bed; and at other times 
 I when the cough is troubhsome. 
 
 General remedy for worms. 
 I The essential oil of petn>lenni, (naphtha,) has 
 ! been eiDployed for u])war(is of fifty years, in Italy, 
 I as a remedy for every species of wor;iis lodged in 
 the intestinal canal. The nil of turpenli;',e, in its 
 chemical properties, is similar to na)>htha. Pe- 
 troleum is become so abundant in Gieat Hritain, 
 in consequence of the general adoption of the gas- 
 lights in the metropolis, (ihe production of it from 
 the decomposition of coal bi ing very consideraule,) 
 that the oil of it, oljlained by distillation, is em- 
 ployed to adulterate oil of turpentine. .\s a reme- 
 dy for worms it- is unquestionably more effectual 
 than the latter. 
 j Pemedy for gout, &c. 
 
 I The following powder, taken three or four times 
 I a week, at bed-time, will efieclually dLitroy the 
 I pre^sposition to gout in ihe conslitution. Il will 
 also remove heartburn, and (.her symptoms of 
 j indigestion. Take of dried soda, powijered, ^ oz. 
 I rhubarb, 11 drachms, powder of cinnam )ii bark, 
 1 ditto, powder of ginger, 1 do. nutmeg, grated, I 
 do. columbo root, 2 do. Mix well togethtr, and 
 divide into 36 doses, one to be taken every night 
 in a glass of water. 
 
 Ji'eiv discovery in the preparation ofj/ax. 
 A French paper states that an inb.ibilant of Cha- 
 teau Thierry has discovered a mode of givin', to 
 prepared hemp and flax the fineness, softness, and 
 whileiiess ot cotton, by iinpregnaiing these sub- 
 stances with oil, and then exposing them, during 
 fifteen or twenty days, to the action of frost, be- 
 twijeu two layers of snow. Bv this means all the 
 
412 
 
 UNIVERSAL RECEIPT BOOK. 
 
 'nconvenjence of the ordinary and tedious pro- 
 cess of sleeping them in stagnant water will be 
 avoided. 
 
 Preservation of plants from slug<i. 
 
 A gardener I'ecomTnends for preserving cabbages 
 and caidiflmvers from sings, the spi-eading well cut 
 chaff round the outside of the glasses. 'I'he slugs, 
 in their attempts to reach the ])lants, find thtni- 
 selves enveloped in the chaff, wiiich prevents t'leir 
 moving, so that in the morning, hundreds of dis- 
 abled slugs may be tound round the outside of the 
 glasses, and be destroyed. 
 
 To improve dried Jigs. 
 
 These fruits, when they are brought to table, 
 are commonly covered with a scurf, composed of 
 Ik mealy, sugary substance, very disagreeable to the 
 teeth. A correspondent says that the way to get 
 rid of ihe scurf, and render the figs as plump and 
 clear skinned as when they are newly gathered 
 from the tree, is, first to keep them in a cool and 
 rather moist cellar for twenty-four hours faefoi-e 
 using; and, secondly, just before presenting them 
 at table, to put them into a receiver, and exhaust 
 the air. After remaining there two minutes, they 
 sliould betaken out, and gently brushed, when they 
 will be found perfectly plump and clear-skinr.ed. 
 Grease spots. 
 
 The following method of removing grease and 
 oil spots from silk and other articles, without in- 
 jury to the colours, is given in the Journal des 
 Coniiaissances Usuelles: — Take the yolk of an egg 
 and put a little of it on the spot, then jjlace over 
 it a piece of white linen, and wet it with boiling 
 water; rub the linen with the hand and repeat the 
 process three or four times, at each time applying 
 fresh boiling water: the linen is to be then remov- 
 ed, and the part thus treated is to be washed with 
 clean cold waier. 
 
 For bolts m horses. 
 
 Take of beeswax, nmtton tallow, and loaf sugar, 
 each eight ounces, put it into one quart of new 
 milk, and warm it until all is melted. Then 
 put it into a bottle, and give it just before the 
 wax, &c. begins to harden. About two hours af- 
 ter give physic. '1 he effect is that the botts 
 are discharged in large numbers, each piece of 
 wax having from one to six or eight of them stick- 
 ing to it, some by tlie head, but most by their legs 
 or hooks. 
 
 Durable polish for furniture. 
 
 Take your table to the cabinet maker, aad make 
 him plane off the wax or varnish, then take some 
 very fine sifted brick-dust, mix a little sweet oil 
 with it, just enough to make it stick together like 
 flour; rub this mixture on the wood with a pumice 
 stone, until it is perfectly smooth; then add some 
 spirit of wine or strong old whiskey, and continue 
 rubbing until you have the required polish, which 
 will be more beautiful and far more durable than 
 varnish. Water may be thrown upon it without 
 injury, and when by age the polish becomes dim, 
 you can in five minu'.es restore its beauty by^^ib- 
 b/tig it with a cloth dipped in boiled oil, or by 
 using the brick-dust as at first. 
 
 Gum arabic cements. 
 
 Gum arabic, dissolved in as small a qtiantity of 
 water as m.iy be, and diluted to a proper consis- 
 tence with gin, or any proof spirits, forms a very 
 useful cement for all purposes where gum-water is 
 commonly used, tlie spirit preserving it from be- 
 coming i)Utrescent. As the spirit evaiiorates, more 
 M.uld be added. It should be stirred and mixed 
 (.ogelhcr at the lime of using. If plaster of Paris 
 ne aflded to gum-water, il makes a cement Uaetul 
 to ladies in filligree works. 
 
 Gum-ammoniac added to the solution of gum- 
 arabic in proof spirits very much ioiproves the 
 
 I cement. It answers very well for joining bro^jet. 
 j glass and ornamental articles of jiorcelain. 
 
 Glue of the lAiplandfrs. 
 I The bows of the LaplaiKlers are composed ot 
 ' two pieces of wood, glued together; one of then) 
 ! of birch, which is flexible, and the other of fir of 
 tlie marshes, which is stiff, in order tli!'* the bow 
 when bent may not break, and thai wh<-n unl)ent 
 it may n^-t bend. When these two |;ietes of wood 
 are bent, all the points of contact endeavour to 
 disunite themselves, and to pi-event this, the Laj)- 
 landers employ the following cement: — They take 
 the skins of tlie largest perches, (it is probable 
 eel-skins would answer the same purpose,) and, 
 having dried them, moisten them in cold water, 
 entil they are so soft that they m;ty be freed from 
 the scales, which they throw a" ay. 'I'Ikv then 
 put four or five of these skins in a rein-deei 's blad- 
 i der, or they wrap them up in the soft bark of the 
 ' birth-tree, in such a manner that water cannot 
 loujh them, and place ihem, llnis covered, in a 
 pot of boiling water, with a stone aliove them tc 
 keep tbeui at the bottom. When they li: ve boiled 
 about an hour, they take tliem from the blad<ler, or 
 bark, and they are then found to be soft anil vis- 
 cous. In this state they employ them fur glueing 
 together the two pieces of their bows, «hi;h they 
 strongly compress and tie up initil the glue is well 
 dried. 1'hese ])ieces never afterwards separate. 
 Cement that xvill stand the action of boiling tvatet 
 and steam. 
 
 Take two ounces of sal-ammoniac, one ounce 
 of fiowers of sulphur, and IG ounces of cast-iron 
 filings or borings. Mix all well together tiy rub- 
 bing them in a mortar, and keep the j>owder drv. 
 
 When the cement is wante<l for use, take one 
 jwrt of the above powder, and twenty parts of clean 
 iron borings or filings, and L)l»-nd them intimately 
 by grinding them in a mortar. W el the compound 
 with water, and, when brougiil to a convenienl con- 
 sistence, S[)piy il to the joints with a wooden, or 
 blunt iron, spatula. 
 
 Jlnother cement nf the same kind. 
 
 Take two parts of flowers of sulphur and one 
 part of sal-ammoniac, and mix them tugetiier, with 
 a little waier, into a stifi' paste. 
 
 Take also borings or turnings of cast-iron, in 
 the stale in which they are commonly found in 
 works wliere boring and turning are carried on, 
 viz. mixed with sand, and sift them finely to get 
 rid of the grosser particles. 
 
 When the cement is wanted for use, dissolve a 
 portion of the above paste in urine, or in water 
 rendered slightly acidulous, and to the solution add 
 a quantity of the sifted borings. This mixture, 
 Spread upon or between flanches of iron pipes, or 
 put into the interst'ces of other parts of iron work, 
 will, in a little time, become as hard as a stone. 
 Ji method fur taking an impression from a copper- 
 plate on plaster of Paris, with ink, as in common 
 
 prints. 
 
 Let the plate be filled with ink (made of the best 
 ivory black, mixed with ilrying linsctd oil, and 
 ground very fine on a painter's stone) and the sur- 
 face cleaned with the hand and w hiling, as in com- 
 mon copper-jilale priming. Provide yourself with 
 a board about half an inch thick, just the size of 
 your plate; round the edge of tliis, wrap some stiff 
 pajier, raised half an inch above the surface on one 
 side, and level on the other, in the form of a troiiglu 
 into this put your plate, with the prei)ared rfide 
 upwards; then mix your Paris plastei' with water, 
 to a proper consistency, and pour il on the plate; 
 then lifting U() the tn)Ugh, let it fall flat upon the 
 table again, to drive the bubbles of air from the 
 plate liirough the surface of tiie plaster; after you 
 have repeated this about VZ times, let it stand aL' 
 
MISCELLANEOUS. 
 
 413 
 
 nmn: Afterwards take the plate out of the trough, 
 and the phister, now hardened, from the plate, and 
 vou will havL' a very neat impression on (he \)las- 
 ter, fit to pot in a frame, and by far preferable to J 
 the best prints. 
 
 To destroy crickets. 
 
 F*ut Scotch snufF upon the holes where they 
 eomt out. 
 
 To prevent the creakinsr of a door. 
 
 Rub a bit of soap on the hiii'ijes. 
 A simple barometer. 
 
 Take a common phial, and cut off the rim and 
 part of the neck. 'I'liis may be done by a piece of 
 whip-cord, twisted round it, and pulled to and fro 
 quickly, in a sawing position, by two persons; one 
 of wliom hdlds the phial firm'.y in his left hand. 
 Fleated in a few minutes by the friction of the 
 string, and ther. dipped suddenly into cold water, 
 the bottle will be decapitated more easily than by 
 an)' other meaus. Let the phial be now nearly 
 filled with common pump-water, and, ap])lying the 
 finger to its mouth, turn it quickly upside down: 
 on removing the finger it will be found that ( .ily a 
 few drops will escape. \\ ithout cork, or stopper 
 of any kind, the water will be retaitied within the 
 bottle by tlie pressure of the external air: the 
 weight of air wi^'iout the phial being greater than 
 that of the small quantity of water within it. Now 
 let a bit of ta\)e be tied round the middle of the 
 phial, to wliich the two ends of a string may be at- 
 tached, so as to form a loop to hang on a nail: let 
 it be thus snspendetl, in a perpendicular manner, 
 with the mouth downwards; and this is the baro- 
 meter. — When the weather is clear, and inclined 
 to he so, the water will be level with the section of 
 the neck, or rather elevated above it, and forming 
 a concave surface. When disposed to be wet, a 
 3rop will appear at the moulii, which will enlarge 
 till it falls, and then another drop, while the hu- 
 midity of the atmosphere continues. 
 
 To remove grease spots from paper. 
 
 Scrape finely some pipe clay; the quantity M'ill 
 De easily determined on making the experiment; 
 on this lay tlie sheet or leaf, and cover the spot in 
 like manner with the clay. Cover the whole with 
 H sheet of paper, and apply, for a few seconds, a 
 heated ironing box, or any substitute ado[)ted by 
 laundresses. On using Indian rubber, to remove 
 the dust taken up by the grease, the pai)er will be 
 found restored to its original whiteness and opa- 
 city. 
 
 Tooth-ach and anti-rheiimatic embrocation. 
 
 Sal volatile, three parts; laudanum, one part. 
 Mix, and rub the part in pain therewith frequent- 
 ly. If the tooth which aches is hollow, drop 
 some of this on a bit of cotton, and put it into the 
 tooth; if the pain does not abate witliin an hour, 
 take out the cotton, ami put another piece in, 
 ilianging it every hour four or n\ : times, till the 
 pain ceases. 
 
 In a general face-ach, or sore throat, moisten a 
 piece of flannel with it and put it to the part af- 
 lected; rub any part afflicted with riicumatism 
 :iight and morning, and in the middle of the day. 
 
 FIFTY-EIGHT ORIGINAL RECEIPTS 
 COOKERY AND PAS rUY, &c. 
 
 IN 
 
 \. Shre^vsbury cuke. 
 
 Sift 1 lb. of sugar, some pounded cinnamon, 
 »tid a nutmeg grated, into 3 lbs. of flour. Add a lit- 
 '.lerose water to 3 eggs well beaten, mi\ them with 
 the flour, then pour in as much butter melted as 
 will make it a good thickness to roll out. 
 
 'i. Another. — Take 2 lbs. of flour, 1 lb. of sugar 
 Asiely puundod; nii.Y ihum together; (take oi*t a ' 
 
 quarter of a pound to roll them in;) ^ lb. ox but- 
 ter, 4 eggs, 4 spoonsful of creai.., and 2 i,f row 
 water. Heat them well together, and -nix them 
 with the floor into a paste; roll them into thin 
 cakes and bake them in a quick oven. 
 3. JMararonns. 
 
 Blanch 4 oz. of almonds, and pound them with 
 4 spoonsful of orange flower water; beat the whiter 
 of 4 eggs to a froth, mix it with a poutid of su^ar, 
 sift the almonds into a paste, and iaj- it in different 
 cakes or. paper to bake. 
 
 4. Another. — Take I lb. of alinonds, blanch them 
 and throw them into cold water, then rub thrm drv 
 with a cloth, and pound them in a morlar; moisten 
 them with orange flower or rose water, lest they 
 turn to oil; then take 1 lb. of fine loaf sugar, whisk 
 the whites of 4 eggs; beat all well togrtlii-r, and 
 shape them round with a spoon, on paper previ- 
 ously "jutlered and sugared, to prevent their burn- 
 ing; bake them in a gentle oven on tin plates. 
 5. Savoy biscmt. 
 
 Take of sugar the weight of 12 tggs, of flour the 
 weight of 7 eggs; beat the yello.vs and whites of 13 
 eggs separate; grate in the rind of 1 lemon; after 
 being in the oven a few minutes, grate on some su- 
 gar. You may add peach water or lemon juice. 
 G. Jumbles. 
 
 Take 1^ lbs. of flour, lib. of sugar, ^ lb. of 
 butter, 4 yolks and 2 whiles of eggs, with a wine- 
 glass of rose water, roll them thick with fine pow- 
 dered sugar, and bake on tins. 
 
 7. Almond cake. 
 
 Take I lb. of almonds blamhed and beaten, ten 
 eggs well beaten, 1 lb. of "sugar, and | lb. of 
 flour. 
 
 8. French rolls. 
 
 Take a spoonful of lard or batter, 3 pints of 
 flour, a cup of yeast, and as much milk as will 
 work it up to the stift'ness of liread; just before 
 you take them from the oven, take a clean towel 
 and wipe them over with milk. 
 9. JVnJtes. 
 
 To a quart of mil-k add 5 eggs, l^lbs. of flour, 
 ^ lb. of batter; beat them well together; when 
 baked, sift sugar and cinnamon on them. If you 
 make the wa*Hes before it is time to bake them, 
 add a spoonful of yeast. 
 
 10. Poundcake giiigcrbread. 
 
 Take 6 eggs, 1 lb. of sugar, 1 pint of molasses, 
 a full tea-cu|) of ginger, a tea-spoonful of pearlash 
 dissolved, a little mace, imtmeg, I lb. of fresh but- 
 ter creamed; after these ingredients are well 
 mixed, "beat in 2 lbs. of flour. Fruit is an in*- 
 proveraent. 
 
 1 1 . Gingercakc. 
 
 Take 3 lbs. of flour, 1 lb. of sugar, 1 lb. of but 
 ter rubbed in very fine, 2 oz. of ginger, a little 
 nutmeg, a pint of molasses, a gill of cream; make 
 them warm together, and bake them in a slack 
 oven. 
 
 12. Gingerbread. 
 
 Take 1^ lbs. of flour, :J- lb of sugar, ^Ib. of butter, 
 well rubbed together; 1 oz. of ginger, a few cara 
 way seeds, 24 allspice, 12 cloves, a little cinnamon, 
 1 pint of molasses. Knead well. 
 
 13. Short gingerbread. 
 
 Take 1 lb. sugar, j| lb. butter, 5 eggs, a little 
 cream and pearlash, 1| lb. flour, rolled hard. To 
 be baked on tin sheets, marked ready to cut. 
 
 14. Calves'-feet jelly. 
 
 Take 4 calves' feet well boiled, ^ lb. of sugar, ) 
 pint of wine, 2 leoons, the whites of 4 eggs, and 
 shells; boil all together about five minutes, then 
 pour through a flannel bag to strain. 
 
 15. Apple pudding. 
 
 Take half the whites and all the yolks of 10 eggs, 
 beat them very light, add a pint of apples, after 
 
414 
 
 UNI^^iRSAL llECEIPT BOOK. 
 
 .-•ey are stewetl and put through a sifter, stir in a 
 \ II). itf butter, the sfratt-d peel of 2 largt lemons, 
 ?ii(l 'nice of one, sen;;*!- to taste. .Mace ami nut- 
 rue^; are verv good siiiistitnter, for lemon juice. 
 16. Bnlfil apl>/e pudding. 
 
 Pare and i|i<artt r 4 laipie ap|jles, boil them ten- 
 Qer with tiie rind of a k-inon in so little water that 
 wlieii done no water i.ay remain, beat them {jiiite 
 •ine in a mortar, add the crumb of a small roll, ^ 
 lb. of hiittcr melted, tlie yolks of 5 and whites of 
 3 es^gs, juice of h a Seinon, sugar t.o your taste; 
 heat all well tou-ether, s.nd bake it \n a paste. 
 17. Lemn7t blancmange. 
 
 Pour a pint of hot wat?r upon I oz. of isinglass, 
 \v\wA\ it is dissolved add the juice of 3 lemons, the 
 peel of one grate<l, six yolk« of eggs beaten, half a 
 pint of Lisbon wine, sweeten it \q your tasle, let it 
 boil, then strain it, and put Jt it your moulds. 
 18. Jill's Jhffinnri'g blancmange. 
 
 Take 2 o/,. of isinglass, I quart of new milk, 
 strain it ai: 1 sweeten to your taste, aOd rose or 
 peach water, let it be only milk warm when you 
 put it in the moulds; if you wish it particularly 
 nice, bl;u\ch ^ lb. alu.onds, beat them very fine in 
 a moj'tar and stir in befoi-e you boil or strain. 
 19. Orange pnddirig. 
 
 Take 1 lb. of butter creamed, I lb. of sugar, 10 
 eggs, the juice of '2 oranges; boil the peel, then 
 poui'.d it fiTie, and mix it with the juice; add the 
 juic'.; of one lemon, a wine glass of brandy, wine, 
 and rose water. 
 
 ■20. Homminy pudding. 
 
 Take the homminy and pick the beans from it, 
 warm it i;nd mash l' rough a sifter until you get a 
 pint, add ^ lb. of butter, melted, stir a tea-cup of 
 ireani into it, and let it cool; then add half the 
 wliites of six eggs; sugar, nutmeg, mace, and wine, 
 to your taste. Bake it. 
 
 21. Cocua nut pudding. 
 
 To t large cocna nut grated add the whites of 
 8 eggs, a ^ lb. of sugar, \ lb. of butter, 2 spoonfuls 
 of rose water. Hake it in a paste. 
 2'J. Rice pudding. 
 
 Take ^ lb. of rice, tied in a cloth, hoiled well, 
 mid I ben put ihrouirh a sieve; add a quart of milk, 
 aoi^l keep stirring until it thickens; then ad.d 6 
 ounces Lif bu.ter stirred into the rice, 12 yolks and 
 6 whites of eggs well beaten; mace, nutmeg, wine, 
 and sugar, Vi your taste. This quantity will make 
 2 large puddings. If you choose you may add 
 currants or any otner fiuit. 
 
 23. ^in^ttlier. — Boil the rice very soft, dry from 
 water, stir ii. a little butter, a pint of milk, and 3 
 egi»s whU beaten, sweeten to your taste, pour it in 
 yout (lish, sprinltle flour on the top, put little bits 
 vT butler b( re and there on the top. Bake slowly. 
 
 24. .inotfier, highly approved. — Take 2 spoonsful 
 of raw ric, 1 quart ot new milk, a bit of butter 
 the size of an egg, a little cinnamon; sweeten to 
 yonr taste, [ul the pan in a slack oven after the 
 brea<l is taken out; eat when colil. 
 
 25. AnrAlier. — Put in a deep pan -^ lb. of rice wash- 
 ed and picked, 2 uunces of butter, 4 ounces of 
 sugai-, a tew aUsp'ce pounded, and 2 quarts of milk. 
 Bake in a .shnv ovf n. 
 
 26. Au'itlcer. — Sweeten rice in milk, strain it oft", 
 and Having pared and cored apples, put the rice 
 around Itiein, tying each in a cloth with a bit of 
 lemon peel, a cJove, or cinnamon. Boil them 
 well, 
 
 27. Oroiind rice or sago pudding. 
 
 Boil :i l;nc;e spoonful cf it heaped, in a pint of 
 
 new milk, >'. i-tii lemon peei and cinnamon; when 
 
 cold, add sugar, nutmeg, and 2 eggs, well beaten. 
 
 28. Siueft potato pudding. 
 
 Take 5 e;4g2, \ a (b. of butter, a ^ of a lb. of 
 
 sugar, add as much sweet potato as will thicken it, 
 
 ; the juice and grated peel of one lemon, beat it ver» 
 light. 
 
 29. Potato pudding. 
 
 Take half a pound of boiled potatoes, beat well in 
 a mortar witli half a pound each of sugar and 
 butter, the yolks of 10 eggs, the whites of i, well 
 beaten, 2 Naples biscuit grated, and half a |)int o( 
 cream; mix them well with the other ingredients, 
 and p„ur it on a thin paste. Bake for half an hour. 
 
 30. Another. — Take 8 ounces of boiled potatoes, 
 2 ounces of butter, 2 eggs, a quarter of a pint ol 
 cream, 1 spoonful of wliite wine, a little salt, th« 
 juice and rind of a lemon, beat the whole to » 
 froth, sugar to taste, — a paste or not as you like. If 
 j'ou want it richer, put more butter, sweetmeats, 
 and almonds, with aimther egg. 
 
 31. Citron pudding. 
 
 Take \ lb. of sugar, 5 lb. of nutter creamed, 
 the yolks of 9 eggs, a wine glass of brandy, ^ lb. 
 of citron chopped very fine. 
 
 32. Cream pudding. 
 
 To 3 eggs beaten very light, stir in a pint and a 
 half of flour, salt to your taste, mix a little milk, 
 then put in 6 ounces of sugar; just before you put 
 it in the oven add a pint of thick cream. Bake 
 for I of an hour. 
 
 33. Custard pudding. 
 
 Take a piiit of milk, 3 siioonsful of flour, 6 eggs, 
 and salt to your taste. Sugar. 
 
 34. Wedding cake. 
 
 Take 3 lbs. flour, 3 lbs. butter, 3 lbs. sugar, 2 
 doz. eggs, 3 lbs. raisins, 6 lbs. currants, 1 lb. citron, 
 1 oz. mace, 1 oz. cinnamon, I oz. nutmegs, ^ oz. 
 cloves, ^ pint brandy. Beat the butter with your 
 hand to cream, then beat the sugar into the butter, 
 add the froth of the yolks of the eggs after being 
 Well beaten, then the froth of the whites; miy 
 fruit, spice, and flour together; then add them in 
 with beating. Five or six hours baking will an- 
 swer for a large loaf. 
 
 35. Electioji cake. 
 
 Take 5 lbs. flour, 2 lbs. sugar, f lbs. butter, 5 
 eggs, yeast, 1 pint of milk, and spice as you please. 
 36. Indian pudding. 
 
 Boil one spoonful of fine Indian flour well, then 
 add 1 pint of milk, and let it all boil; when cool, 
 beat in 2 es;gs. Sweeten and season. 
 37. Baked Indian pudding. 
 
 Take 8 ounces of mush, 6 ounces of butter, 6 
 
 I ounces of sugar, the yolks of 6 eggs, and the white 
 
 of 1; mix the butter in the mush when hot, beat 
 
 the eggs and sugar together; add to the mush, when 
 
 cool, nutmeg, mace, and wine to your taste; bake. 
 
 38. Apple c^isturd. 
 
 Take apples, pared, cored, and slightly stewed, 
 sufficient to cover the dish, 6 eggs, 1 quart of milk; 
 spice to jour taste. Bake it one-third of an hour. 
 39. Black cake. 
 
 Take 1| lbs. of flour, 1^ lbs. of brown sugatj I 
 lb. of butter, 1| lbs. of raisins, 1^ lbs. of curratita, 
 ^ lb. of lard, 4 eggs, 1 pint of milk, 1 nutmeg, 
 and mace, I tea-spooiifid of pearl-ash. Wine and 
 brandy. 
 
 40. To:natas catsup. 
 
 Cut up the tomalas, and between every layei 
 sprinkle a layer of salt, let them stand a few hour* 
 before j'cu boil them, which do very w(dl, then 
 strain them through a cullender on som3 horse 
 radish, onions or garlick, mustard seed, beaten 
 ginger, pepper and mace; cover it close, let it 
 stand a day or two, then bottle and seal it fo.. 
 use. 
 
 41. Puff pante. 
 
 Take \^\h. of flour, and I lb. of butter: dimJe 
 the butler into 4 equal parts; mix ^ih part of the 
 butter with ^tlis of tiie flour; and work the reiualD' 
 der 1. ^ the flour and butter in. 
 
Miscellaneous. 
 
 4\b 
 
 42. Sponge cake. 
 
 Take 14 es^gs, with their weight in sugar, and 
 half their woigtit in flour, the juice and peel of a le- 
 mon, and one nutmeg; beat the yolks and whites 
 Repat-atily until stiff, add the sugar to the yolks, 
 then a'Vl the whites. One minute before the oven 
 is ready, di-edge in the flour. Bake in a quick 
 oven half an hour. 
 
 43. Lemon cake. 
 
 Take 12 eggs, 1| lb. sugar, ^ lb. flour; grate 
 the outside of two lemons, with the inside of one; 
 •ii- add 1 glass of wine, with 3 teaspoonsful of the 
 essence of lemon. 
 
 44. Sugar cake. 
 
 Take 1 lb. flour, ^ lb. sugar, ^ lb. butter, 5 
 eggs. Mix and drop them on tin, and put sugar 
 sanded on them, just as you put them into the oven, 
 or frost them. 
 
 45. Cvp cake. 
 
 Take 3 cups of s"gar, I cup of butter, 2 tea- 
 spoonsful of pearlash, 3 eggs, 5 cups of flour; all 
 beaten together with as much spice as you please. 
 46. Cider cake. 
 
 Take 2 lbs. flour, 1 lb. sugar, ^Ib. butter, 1 pint 
 cider, cloves and cinnamon, wilh or without fruit, 
 2 teaspoonsful of pearlash. 
 
 4r. fVhips. 
 
 Take 2 cups of cream, 1 of white wine, grate 
 m the skin of a lemon, sweeten to your taste, the 
 whites of 3 eggs; then whip it with a whisk, take 
 ofl" the froth, as it rises pour the froth into your 
 jelly glasses. 
 
 48. To make venison pasty. 
 
 You must bone j'our venison and season it with 
 2 oz. of ])epper, 1 nutmeg, mixed with salt; then 
 mince 3 lljs. of beef suet; put it in the pan: Pt will 
 take 6 hours baking. 
 
 49. To dress a turtle. 
 
 Take a turtle of 8 lbs. cut oft^ its head, cut it 
 open, scald the fins and calipee or under shell, skin 
 them; then take out the guts, cut them open and 
 cleanse them well; take great care not to break the 
 gall. Tiien take for the soup the guts and the 
 fins, with a knuckle of veal, some sweet herbs, 
 onions, and c.iyenne pepper. Season the rest of 
 the meat with the same seasoning, which put in 
 the calipash or upper shell, and calipee, with 
 some force meat balls, and bake it. When it is 
 naked, take the yolks of three eggs, to a turtle of 
 eight pounds, beat them well, pour in a little 
 wine, take some of the soup, and brew it togetlier 
 very well, throw in a lump of batter rolled in 
 flour, and put it into the calipash and calipee. 
 50. To make xuajffles the Dutch -way. 
 
 Take a quart of new milk, a penny loaf grated 
 very fine, 10 eggs beaten with \ lb. of sweet but- 
 ter melted, a few cloves beaten, a little salt, fine 
 flour enough t» make a batter like a pancake, and 
 4 spoonsful of yeast. Mix them together, and put 
 tliem in an earthen pot covered, before the fire, to 
 rise for an hour; having your wafer iron ready 
 heated and buttered on both sides, put in the batter 
 to hake; when done serve them hot, with sugar 
 grated over them and cinnamon. 
 
 51. A good gravy, to be kept for any use. 
 
 Burn 1 oz. of butter in the frying pan, but take 
 care to do it at such a distance from the fire, that 
 as you strew in the flour to the butter, it may 
 Srown but not blacken; put to it 2 lbs. coarse lean 
 t)cet, 1 quart water, \ pint wine red or white, 3 
 anchovie.^, 2 eschalots, some whole pepper, claves 
 soiil mace, 3 or 4 mushrooms or as many pickled 
 walnuts; let it stew gently 1 hour, then strain it; 
 ■n. will keep some time, and is proper for any sa- 
 voury dibh. 
 
 52. Federal cake, or bachelor's loaf. 
 
 Ii % piateful of flour jmt a piece of butter not 
 
 larger than a walnut, 2 eggs, 1 spoonful yeast; mix 
 it either with milk or water, as you please, make 
 it into a very stiff batter, so stift' you can scai-ce 
 stir it with a spoon. Put it to rise in the same 
 dish you wish to bake it in. It will take aeverai 
 hours to rise. 
 
 53. Albany cake. 
 
 Take 1^ lbs. of flour, 1 lb. of sugar, ^ lb. of 
 butter, a table-spoonful of lard, 2 table-s"poonsful 
 of rose water, a little cinnamon, 1 egg, a tea-spoon- 
 ful of pot-ash dissolved in a tea-cup of cream. 
 Cut them out and bake them on tins. 
 
 54. Black cake that will keep fjr a year. 
 
 Take 1 lb. of sugar, the same of butter and flour, 
 10 eggs; beat them well together, and when light 
 add two wine glasses of brandy, nutmeg, mace, 
 and cloves, 2 lbs. of raisins, and the same quantity 
 of currants. It wi-ll take some hours to bake. A 
 good deal of spice is necessary. 
 
 55. 'I o dress calf's head in imitation of turtle. 
 
 Take the calf's head when well soaked and 
 washed, open it and boil it with the enn-ails until 
 it is quite done; take part of the liver out when 
 about half done for forced meat balls. When it is 
 all done strain the liquor, then cut off small pieces 
 of the head in imitation of turtle; the small indif- 
 ferent remainder chop up with the entrails; put in 
 spice to your taste, a little savoury herbs rubbed 
 very fine, and a few little onions; some verv small 
 dumplings; season the force meat balls with spice 
 and herbs to your taste, p'.it a little parsley in them, 
 and fry them in lard, and put them in your soup 
 when you seiid it to table. 
 
 56. Mock turtle. 
 
 Take a fine calf's head, cut the meat clean from 
 the bones, then boil the bones in a quart of water 
 until the liquor is reduced to a pint, then season 
 it with cayenne, nutmeg, and nuice; pour into the 
 gravy a pint of Madeira wine, a little parsley 
 thyme. 
 
 57. Beef alamode. 
 
 Choose a thick piece of flank of beef; cut some 
 fat bacon in long slices, let ea';h slice be near an 
 inch thick, dip them in vinegar; then take sea- 
 soning of salt and pepper and cloves mixed with 
 parsley, thyme, and marjoram: make holes in the 
 meat to put in the larding; when you have put it 
 in rub it over with the seasoning and bind it up 
 with tape and set it in a pot over the fire; three or 
 four onions must be tried brown and put to the 
 beef, with two or three carrots and a head of celery. 
 Add a small quantity of water, and let it simmer 
 10 or 12 hours, or until it is extremely tender, 
 tiu-ning the meat twice; put the gravy into a pan, 
 ' remove from it the fat; keep the beef covered; 
 then put them together, add a glass of wine, re- 
 move the tape and send it to table. 
 58 Oyster pie. 
 
 Take 100 oysters and clean them well from the 
 shell, then put them in a kettle with their own 
 liquor to plump thera, then put them in a dish, 
 and season them with 12 cloves and 3 blades of 
 mace pounded fine, pepper to your taste; then 
 lay crust round the edge of your dish, take the 
 yolks of 4 eggs boiled hard, with a handful ot 
 grated bread, sprinkle this over the top with a few 
 pieces of butter; fill the dish nearly full; cover the 
 pie over witn a puft' paste. 
 
 On the honing and stropping of a razor. 
 Let the hone be seldom, and but sparingly" re- 
 sorted to; and never, unless by frequent and re- 
 peated stropi)ing, the edge of the razor is entirelv 
 destroyed use the best pale oil, and be cireful to 
 preserve the hone clean, and free from dusL Pre- 
 
416 
 
 UNIVERSAL RECEIPT BOOK. 
 
 ▼lously t(i the operation of shavinj;:, it will be found 
 of service, particularly to those who have a sti-on;^ 
 oeard, anil a tender skin, to wash thi- face wl-11 
 with soaj) and water; a. id the more time is spent 
 in lathering, and moistening; the heanl, the easier 
 will the process of siiaving become. Dip the razor 
 In hot water, before applying it to the faci-, use the 
 l.'lade neaily Hat, always taking care to give it a 
 cutting, instead of a sci ping direction. Strop 
 the razor immediately after using it, for the pur- 
 pose of etfcctually removing any moisture that may 
 remain n[)on the edge; and be careful not to em- 
 ploy a common strop, as the composition witij 
 which they are covered is invariably of a very in 
 ferior quality, and injurious to a razor. The strop 
 should always be of the best manufacture, and 
 when the com|>osition is worn off, it will be found 
 particulai-ly useful to rub it over, lightly, with a 
 little clean tallow, and then put upon it the top 
 I>art of the snuff of a candle, which, being a fine 
 powder, will admirably sup\)ly the place of the best 
 composition ever use.l for the purpose. Another 
 excellent moile of renovating a razor-strop, is by 
 rubbing it well with pewter, and impregnating the 
 leather with the finest metpllic particles. 
 Pumpkin puddinsr. 
 
 Take half a pound of stewed pumpkin, three 
 eggs, a quarter of a pound of fresh butter, or a 
 pint of ci-eam, a quarter of a pound of jjowdered 
 white sugar, half a glass of wine and brandy mixed, 
 half a glass of rose-water, a tea-spoonful of mixed 
 »liice, nutmeg, mace and cinnamon. Stew some 
 pumpkin with as little water as possible. Drain 
 it in a cullender, and press it till dry. Wlien c(Jd, 
 weigh half a pound, and pass it through a sieve. 
 Prepare the spice. Stir together the sugar, and 
 butter or cream, till they are perfectly light. Add 
 to them, gradually, the spice and liquor. Beat 
 three eggs very light, and stir them into the butter 
 and sugar alternately with the pumpkin. Cover a 
 soup-plate with puff-paste, and put in the mixture. 
 Hake it in a moilerate oven about half an hour, 
 tiifite sugar over it, when cool. 
 
 Instead of the butter, you may boil a pint of milk 
 or cream, and when cold, stir into it in turn the 
 sugar, eggs, and pumpkin. 
 
 A cure for sore backs of horses. j 
 
 The best metliod of curing sore backs, is to dis- 
 solve half an ounce of blue vitriol in a pint of wa- 
 ter, and dab the injured parts with it four or five 
 times a da v. 
 
 All infallible lotion for bloivs, bruises and sprains 
 in ho"ses. 
 
 Take cf spirit of wine, eight ounces; dissolve 
 O'le ounce of camphor first, in the spirits of wine, 
 then add om; ounce of oil of turpentine, one ounce 
 of spirit of sal ammoniac, oil of origanum half an 
 ounce, and one large table spv^Jnful of fujuid lau- 
 danum. It mast be well rubbed in with tlie hand, 
 for full a (-luarter of an hour, every lime it is used; 
 which must be four times each day. You will be 
 astonished at its efficacy when you try it. | 
 
 Cliicken salad. 
 
 Take two large cold fowls, either boiled or 
 roasted, the yolks of nine hard-boiled eggs, half a 
 pint of swe^t oil, half a pint of vinegar, a gill of 
 mixed mustard, a small tea-spoonful of cayenne 
 I>epper, a small tea-spoonful of salt, two large 
 heads, or four small ones, of fine celery. Cut the 
 meat of the fowls from the bones, in pieces not 
 exceeding an inch in size. Cut the white part of 
 the celery into pieces about an inch long. Mix 
 the chicken and celery well together. Cover them 
 and set them away. With the back of a wooden 
 spoon, mash the yolks of eggs till they are a per- 
 fectly smooth paste. Mix them with the oil, vine- 
 
 gar, mustard, cayenne, and salt. Stir them for 
 long time, till they are thoroughly mixed and 
 quite smooth. The longer they are stirred the 
 lietter. When this dressing is sufficiently mixed^ 
 cover it, and set it away. F .-e minutes before the 
 salad is to be eaten pour the dressing over the 
 chicken and celery, and mix all well together. If 
 tile dressing is put on long before it is wanted, the 
 salad will be tough an(\ hard. This salad is verj 
 excellent made of cold turkey instead of chicken. 
 /low to know Tohether a horse has a strong ana 
 good eye, or a weak eye and likely to go blind. 
 
 People in general turn a horse's head to a briglu 
 light to examine his eyes. You can know very 
 little, by this method, what sort of an eye the 
 horse has, unless it be a very defective one. You 
 must examine the eye first, when the horse stands 
 with his head to the manger. Look carefully at 
 the pupil of the eye in a horse; it is of an oblong 
 form: carry the size of the pupil in your mind, 
 then turn the horse about, bring hitn to a bright 
 light, and if, in the bright light, the pupil of the 
 ej'e contracts, and appears much smaller than it 
 was in the darker light, then you may be sure the 
 horse has a strong, good eye; but, provided the 
 pupil remains nearly of the same size as it appeared 
 in the darker light, the horse has a weak eye; 
 therefore have nothing to do with him. There are 
 contracting and dilating muscles in the eye, 'which 
 will plainly show you in what state the eye is, 
 whether it be a strong or a weak one. 
 How to catch -wood-pigeons. 
 
 Wood-pigeons are very easily caught in hard 
 weatlier, particularly when snow is on the ground. 
 You have but to sweep the snow on one side, for 
 about a dozen yards long, and about three feet 
 broad. La)' about twenty small eel-hooks, fasten- 
 ed by a peg into the ground, with a small bean on 
 each: be sure you put tne point of the hook only, 
 through the top of the bean, and the barb standing 
 quite out, on the side; otherwise, if the hook be 
 totally buried in the bean, when tlie bird struggles, 
 he will pull the hook out of his throat. 
 
 I tliink, as good a way as any, is to punch two 
 or three holes in horse-beans, with an iron bod- 
 kin, and then boil them in some common gin: 
 many will be so drunk that they cannot fly up< 
 others will perch on the adjacent trees; watch 
 them, and you will see them tumble down. 
 How to catch wild-fowl. 
 
 If yoH have a large pond, or lake, frequented by 
 wild-fowl; in the shallow water, about one foot 
 deep, where you observe them feed, lay a few rab- 
 bit-traps, with a few beans on the bridge of the 
 trap, under the water. This is a sure method of 
 catching them. Where the water is abouVtwofeet 
 deep, put a slick in, about one foot above the wa- 
 ter; cut a slit at the top of the stick; tie a strong 
 piece of packthread round a brick-bat, or to a 
 large stone; let the string, after having tied it 
 round the stone, be about a foot longer; to th« 
 other en<l fasten a small eel-hook, baited with a 
 piece of bullock's liglits, sheep's paunch, or a 
 horse-liean; then, about three or four inches from 
 the brick-bat, fasten a stick, nearly as big as yoiu 
 little finger, and about four inches long, lying the 
 string, with a single knot, exactly to llie centre of 
 the slick; then place that part of the siting, whict 
 is between the brick-bat and the short stick, into 
 the notch at the lop of the long stick, which is 
 stuck into the bottom of llie pond. The short 
 stick will prevent the weight of the brick-bat from 
 drawing tlie string through the notch, and the 
 hook will hang a few inches from the water, and 
 the brick-bat bang fast by the notch in the top of 
 the stick. When the water-fowl takes the baitco 
 
MISCELLANEOUS. 
 
 41- 
 
 nook, he pulls the stick and brick-bat <Iown, and 
 »he brick-bat pulls him under water and drowns 
 him. 
 
 Of the best breed of dogs for shooting game. 
 " The breed of dogs which 1 prefer, beyond all 
 Others, are those which are bred between a setter 
 and a pointer; but not bred from those setters 
 which have no natural point in them; for 1 have no 
 idea of shooting to a dog which does not stop at 
 birds the very first day he is taken into the field. 
 I have not had a setter, which was broke by force, 
 for above twenty years; nor ever will have one. 
 Leave thera at home only one week; for the next 
 two days you must turn to dog-breaking, and not 
 to shooting. I prefer those betweeii a pointer and 
 a setter, which take after the setter; for, generally 
 speaking, they have better feet, which is a great 
 point in a dog: tor certain, they have more hair on 
 tlieir feet, which is a great preservative to the 
 &ot, if it be kept clean. I never kept a cocking 
 spaniel in my life: I always shoot to pointers, even 
 in the strongest covers, with bells round their 
 necks. I know, for certain, you will not find so 
 much game; but then what you find, you are sure 
 to shoot at. Here is the great benefit of shooting 
 to pointers: you may shoot every day, in a wood, 
 and not drive the game away. But if you turn 
 cocking spaniels into a wood, which quest, when 
 they come on the foot of a pheasant, in a very few 
 days you will drive every pheasant out of the 
 wood. A Newfoundland dog, tutored to keep be- 
 hind you in the fields, and not to go above a dozen 
 or twenty yards from you in a wood, is of wonder- 
 ful utility, in retrieving and bringing wounded 
 game. I have had se\eral that were uncommonly 
 useful. " 
 
 Sportsman's beef. 
 
 Take a fine round of beef, Sfmr ounces of salt- 
 petre, three-quarters of an ounce of allspice; rub 
 it well on the beef, and let it stand twenty-four 
 hours; tiien rub in as much common salt as will 
 »alt it. Lay it by twelve days, turning it every 
 day; then put it into a pan, such as large pies are 
 baked in, with three or four pounds of beef-suet, 
 some under, some over. Cover it with a thick 
 crust, and bake it for six hours. It will keep for 
 two months; and most excellent it is. 
 
 Infallible cure for the scurvy. 
 
 Take two parts of flower of brimstone, and one 
 part of cream of tartar; mix thera well together: 
 take four large tea-spoonsful, in milk, every morn- 
 ing, the first thing you do, when you get up, be- 
 fore your breakfast: milk is only the vehicle to 
 lake it in; you may take it in any thing else. 
 To be taken by any one suspected of going iiito a 
 decline. 
 
 Half a pint of milk, warm from the cow, made 
 lusciously sweet with old conserve of roses, and 
 two table-spoonsful of the very best mm. Take it 
 the first thing in the morning. 
 
 Remember that old persons, who wish to try 
 this, must first boil the milk, and let it get tolera- 
 bly cool; for all milk, when it has once got cold, 
 if not boiled will jmrge. 
 
 J}n efficacious gargle for a sore throat. 
 
 Take a large handful of red sage, (not the com- 
 mon garden sage,) boil it in one quart of the best 
 white-wine vinegar, to near a pint, then sweeten 
 it well with honey. You may, if you please, add 
 twro small wine-glasses of port wine. 
 
 To make a sick horse drink freely. 
 
 A horse has a very sweet tooth, — when he be 
 anwell and wont drink, mix molasses or coarse 
 ktrown sugar in the water: he will then drink freely. 
 7 pre^)ent boots leaking. 
 
 Take boiled linseed oil, one pint; beeswax, one 
 j«Mice< burgundy pitch, half au ounce; spirit of 
 
 turpentine, two ounces: melt the three first in an 
 earthen-pot, and then add the turpentine. Lay ii 
 on when the leather is tiry, and warmed before tht 
 fire. This ointment must be well rubbed if. be- 
 fore »he fire, and when the leather is tolerably dr)". 
 How to knov) the age of a dog until lie be six yenm 
 old. 
 
 A dog has a very visible mark in his teeth, ae 
 well as a horse, which mark does not dig6pj:-»;ar 
 totally until he be very near, or full, six years old. 
 Look to the four front teeth, both in the upper and 
 lower jaw, but particularly to the teeth in the u[)- 
 per jaw; for, in those four front teeth, the mark 
 remains longest: at twelve months old, you will 
 observe every one of the four front teeth, both in 
 the upper and under jaw, jagged and uneven, 
 nearly in the form of a foiaer de luce, but not 
 quite so pointed, at the edges of the jags, as a 
 flower de luce is. As the dog advances in age, 
 these marks will wear away, gradually decrease, 
 and grow smoother and less jagged every year. 
 Between three and four years old, these marks will 
 be full half worn down; and when you observe all 
 the four Iront teeth, both in the upper and lower 
 jaw, quite worn smooth and even, and not in the 
 least jagged, then you may conclude tnat tlie dog 
 is nearly, if not full six years old. When those 
 marks are worn quite flat and even, and those teeth 
 quite level and even, you can no longer judge the 
 age of a dog. Many huntsmen and game kee{>- 
 ers ignorantly look at the side and eye teeth of a 
 dog; there are many dogs, not two years old, 
 which have had the canker in the mouth, with 
 hardly one sound tO'th in their heads. 
 Easy method of preserving meat in the country, 
 for a few days, without salt and -without ice. 
 
 Put the meat, into the water running from a 
 spring. It will sink — examine it daily — -when it 
 begins to rise from the bottom it roust be useJ; it 
 will be found perfectly sound and tender, and may 
 be boiled or roasted. Meat may be preserved in 
 this manner three or four days in summer time, 
 free from taint. The outside will appear somewhat 
 whitened, but the flavour is not injured. It would 
 be advisable to have a box or tub, with a cover, 
 into and out of which the water shall have free 
 passage, which may be put either inside or outside 
 of the spring-house. 
 ./i method of extracting thejidce of the sugar Tna 
 
 pie, for the making of sugar, -without injuring 
 
 the tree. 
 
 It has been customary to cut a gash in the tree, 
 from which the saccharine liquor flows, or to bore 
 a hole, and put in a reed, and, when the liquor 
 ceases to flow, plugging up the hole. Both these 
 methods are injurious, and tend to destroy the tree. 
 In the latter case, the tree rots round the plug to 
 some distance within. The following method is 
 proposed in lieu of these, and has been success- 
 fully practised in Kentucky. At the proper sea- 
 son for the running of the liquor, open the ground, 
 and select a tender root, about the size of one or 
 two fingers; cut off the end, and raise the root 
 sufficiently out of the ground to turn the cut end 
 into the receiver. It will emit the liquor from the 
 wound as freely as by either of the other method* 
 When it ceases to flow, bury the root again, and 
 the tree will not be hurt. 
 
 To restore tainted beef. 
 
 " In the last fall, I procured an acquaintance of 
 mine in the country to put up a barrel of fat beef 
 for my family's use during the winter. The bar 
 rel of beef was sent to me agreeable to contract) 
 but before I had used one quarter part of it, I ob- 
 served it tainted, and so much so as to smell quiU: 
 oftensive. The beef being very fat and fine, 1 wa« 
 loath to throw it away. 1 made the following «»■ 
 
4. a 
 
 UNIVERSAL RECEIPT BOOK, 
 
 (leriment: 1 procured a half bushel of charcoal, 
 and after taking out the Deef and throwing away 
 the oPensive pickle, 1 re-packed it in the barrel, 
 laying the pieces of charcoal between the pieces; 
 and making a new pickle, and adding a little salt- 
 petre, 1 covered the beef, and in about six days 
 fomd it as sweet and good as it was when first put 
 up." 
 
 To clear houses, barns, &c. of rats avrl mice. 
 
 Gather the plant dog's tongue, the cynoglossum 
 officinale of Linnxus, which grows abundantly in 
 every field; at the period when the sap is in its full 
 vigour, bruise it with a hammer, or otherwise, and 
 lay it in the house, barn, or granarj, infested by 
 rats or mice, and those troublesome animals will 
 immediately shift their quarters. 
 
 1 'o prenerve peach trees. 
 
 Th«i following mode of securing peach trees 
 from injury, and promoting their bearing fruit 
 plentifully, has been practised with uninterrupted 
 success for many years. 
 
 As soon as the blossoms appear in the spring, 
 fine ashes are scattered over them and the young 
 leaves, by means of a tin box, perforated with 
 holes, and fixed on the end of a pole. The pro- 
 cess is ea&.ly performed, and is in the power of 
 any one. It should be done, if possible, in a 
 moist day, and when the wind Ig still. 
 An effectual preventive agaiiist Jlies settliiig upon, 
 or biting animals. 
 
 Boil 1 oz. of coloquintida half an hour in 3 pints 
 of water, dip a sponge in the liquid, and rub the 
 animal over the parts liable to be attacked. 
 Ready mode oj mending crac\^s in stoves, pipes, 
 and iron ovens, as practised in Germany. 
 
 When a crack is discovered in a stove, through 
 which the fire or smoke penetrates, the aperture 
 may be completely closed in a moment with a 
 i;omposition consisting of wood ashes and common 
 salt, made up into paste with a little water, and 
 plastered over the crack. The good effect is 
 equally certain, whether the stove, Sic. be cold or 
 hot. 
 
 Bruised oats for horses. 
 
 An individual who has tried feeding horses on 
 ^vtiole and on bruised oats, states, that a horse fed 
 on bru'sed oats will look and work as well as 
 >Qe fed on double the same quantitv of oats not 
 oruised. 
 
 Preparing quills. 
 
 M. Scholz, of Vienna, has discovered a new 
 process for rendering quills more firm and durable 
 Uian those of Hamburg. The following are the 
 means employed: — He suspends, in a copper, a 
 certain number of quills, and fills it with water, 
 jo as just to touch their nibs. He then closes the 
 iopper, so as to render it Rteam tight; here the 
 quills experience considerable heat and moisture 
 from the steam, by which the fat they contain is 
 melted out. After about four hours' treatment in 
 this manner, they attain the proper degree of 
 softness and transparency. The next day cut the 
 nibs, and draw out the jiitli, then rub them with a 
 piece of cloth, and also expose them to a moderate 
 heat. The following day they will have acquired 
 the hardness of bone without being brittle, and 
 will be as transparent as glass. 
 .New mode of preparing paper, for the use of 
 draughtsmen, &c. 
 
 Reduce to a powder, and dissolve quickly in a 
 glazed eartiien vessel, containing cold water, some 
 »um tragacanth, having been well worked with a 
 wooden spatula, to free it from lumps. There 
 jQUSt be a sufficient quantity of water, to give to 
 Ills dilated gum ttie consistence of a jelly. Pa- 
 per, and some sorts of stuff's, upon which, if this 
 
 com[)osition be smoothly applied, with a pencil 
 or a brush, and dried before a gentle fire, will ro 
 ceive either water or oil colours; in nsing water 
 colours, they must be mixed with a solution of the 
 above gum. This cloth or paper, so prepared, 
 will take any colour except ink. When it is in- 
 tended to retouch any particular part of the draw- 
 ing, it should be washed with a sponge, or clean 
 linen, or a pencil, (containing some of the above- 
 mentioned liquid;) if the ])art is only small, it 
 will then rise quickly, and appear as if repaint 
 ed. 
 
 A composition to render -wood fire-proof. 
 
 Dr Fuchs, member of the Academy of Science 
 at Munich, is said to have discovered a composi- 
 tion, by which he renders wood incombustible; the 
 composition is made of granulated earth, and an 
 alkali. To obtain this composition, the inventor 
 says, you must dissolve some moist, gravelly earth 
 which has been previously well washed, and 
 cleared from any heterogeneous matter, in a solu- 
 tion of caustic alkali. This mixture has the pro- 
 perty of not becoming decomposed by fire or water. 
 When s[)read upon wood, it forms a vitreous coat, 
 and is proof against the two elements. The build- 
 ing committee of the royal tiieatre, have twice 
 publicly tried the efficacy of the composition on 
 two small buildings, of six or eight feet in length, 
 and of a proportionate height; the one was covered 
 with the composition, and the other built in the 
 usual manner. The fire was put equally in tf>€ 
 two buildings; the one whicli was no. covereJ with 
 the composition, was consumed, whilst the other 
 remained perfect, and entire. The cost of tfiis 
 process is very insignificant, eorapured to its great 
 utility, being about two francs three centimes per 
 100 square feet. 
 
 The royal thea're at Munich has undergone this 
 process, having about 400,000 square feet; the ex- 
 pense of which was about 4000 or 5000 francs. 
 Luting used in propagating fruit trees, by grafts 
 ing them. 
 
 The best luting wherewitlial to cover the newly 
 grafted scions, is composed of equal quantities of 
 train oil and rosin, prepared in the following man- 
 ner: — First, melt the rosin in an earthen vessel, 
 then pour in the oil, and mix them well; to be ap- 
 plied when cold, with a painter's brush. The 
 composition is used in the north-west part of 
 France with general success. It has this advan- 
 tage, that it never cracks, nor admits rain or wind 
 to the grafts, which is the usual cause of their fail- 
 ing. It is more expeditiously put on, than the 
 common clay covering, and looks much neater; 
 but what renders it more useful, is, that the grafts 
 covered with the composition, seldom fail. Scions 
 laid under earth, or steeped in water, for a few 
 days, grow better than those taken fresh from th« 
 parent tree. Grafting cherry or pear trees should 
 not be delayed later than St Patrick's day. 
 A. cure for poisoned sheep. 
 
 It is a fact well known to farmers, that sneep are 
 frequently poisoned by eating common lautel, 
 (calmia latifolia.) When you suspect this tb be 
 the case, give the sick animal a strong tea mads 
 of mountain dittany, (cunila mariaiia,) moderatehr 
 warm. This simple remedy has been known & 
 recover slieep in the last stages of the disorder. 
 
 It would lie well for farmers whose cattle are in 
 danger of being poisoned, to procure and rjry a 
 quantity of dittany in the summer, and keep it bj 
 tiiem through tiie winter, as it is in the latter st;i- 
 son they are most likely to be affected. It maj 
 also be useful in other disorders incident to cattle 
 — so much for the cure — as a prevention, deslrq> 
 all the laurel on your farms. 
 
UNIVERSAL RECEIPT BOOK. 
 
 4)9 
 
 APPENDIX. 
 
 INSTRUCTIONS IN THE ART OP CARVING. 
 
 Persorii*, nnaccustomed to serving at table, will, 
 ■»'ilh the liclji of these cuts, and the instructions 
 iccompanyiiig them, soon be able to carve well: it, 
 at the same time, they will, as occasion oft'ers, 
 *.ake notice, how a good carver proceeds, when a 
 joint or fowl is before him. 
 
 We will begin with those joints, he. that are 
 simple and c.isy to be carved, and afterwards pro- 
 ceed to such as are more complicate and difficult. 
 
 Leg' of imittnn. 
 
 This cut represents a leg orjigot of boiled mut- 
 ton; it shuiild be served up in the disii as it lies, 
 lying upcm its back; but when roasted, the under 
 side, as here represented by the letter (/, should lie 
 uppermost in the dish, as in a ham (which see); 
 and in this case, as it will be necessary occasionally 
 to turn it, so as to get readily at the under side, 
 and cut it in the direction of a, b, the shank, 
 which is here broken and bent for the convenience 
 of putting it into a less pot or vessel to boil it, is 
 not broken or bent in a roasted joint, of course, 
 should be wound round (after it is taken off the 
 spit), with half a sheet of writing paper, and so 
 sent up to table, that a person carrying it may take 
 hold of it, without greasing his hands. Accord- 
 ingly, when he wishes to cut it on tlie under side, 
 it being too heavy a joint to be easily turned- with 
 aferk, the cyrver is to take hold of the shank with 
 h"s left hand, and he will thus be able to turn it 
 i-eadily, so as to cut it where he pleases with his 
 right 
 
 A leg of wether mutton, which is by far the best 
 flavoured, may be readily known when bought, by 
 the kernel, or little round lump of fat, just above 
 the letters a, e. 
 
 When a leg of mutton is first cut, the person 
 carving should turn the joint towards him, as it 
 liere lies, the shank to the lefi hand; then holding 
 it steady wiih his fork, he should cut in deep on 
 the fleshy part, in the hollow of the thigh, quite to 
 the btme, in the direction a, b. Thus will he cut 
 right through the kernel of fat, called the pope's 
 eye, which many are fond of The most juicy 
 l>»''ta of the leg, a-e ia the thick part of it, from | 
 
 ( the line a, b, upwards, towards e, but many prefer 
 (he drier part, which is about the shank or 
 knuckles; this part is by far the coarser, but, as 1 
 said, some prefer it, and call it the venison part, 
 though it is less like venison than any other part 
 of the joint. The fat of this joint lies chiefly ob 
 the r'dge e, e, and is to be cut in the direction e,f. 
 In a leg of mutton, there is but one bone readily 
 to be got at, and that a small one; this is the crninp 
 bone, by some called the gentleman'' s bone, and la 
 to be cut out, by taking hold of the shank- bone with 
 the left hand, and, with a knife, culling down to the 
 thigh-bone at the point d, then passing the knife 
 under the cramp-bone, in the direction d, c, it 
 may easily be cut out. 
 
 ^ shoulder of mutton. — JVo. t. 
 
 Figure 1 represents a shoulder of mutton, 
 which is sometimes sailed and ooiled by fanciful 
 people; but customarily served up roasted, and 
 laid in a dish, with the back or upper side upper 
 most, as here I'epresented. 
 
 When not over-roasted it ia a joint very full of 
 gravy, uiuch more so than a leg, and, as sucii, by 
 many preferred, and particularly as having many 
 very good, delicate, and savoury paits in it. 
 
 The shank-b(4pe should be wound round with 
 writing paper, as pointed out in the leg, tiiaf the 
 person carving may take hold of it, to turn it as he 
 wishes. Now, when it is first cut, it should be /n 
 the hollow part of it, in the diri;cli.)n a, b, and the 
 knife should be passed deep to ihe bone. The 
 graN-y then runs fast into the dish, and the [latt cut 
 0[)ens wide enougn to take many slices trom it 
 readily. 
 
 The best fat, that which is full of kerneia and 
 best flavoured, lies on the outer edge, and ;s lu be 
 cut out in thin slices in the direction e, f. If many 
 are at table, and ihe hollow part, cut in the line 
 a, b, is all eaien, some very good ana delicate 
 slices may be cut out on each side of ihe. ridge of 
 the blade-bone, in the direclinn c, d. The line 
 between these two dolled lines is that in the di- 
 rection of which the edge or rid^^r- of the bl.'ule* 
 bone lies, and cannot be cut across 
 
1?0 
 
 UNIVERSAL RECEIPT BOOK. 
 
 AshovUer of mutton. — JN'o. 2. 
 
 On the under side of the shoulder, as represei.t- 
 ed in figure 2, there are two parts, ver)- fuil of 
 sravj', and such as many persons prefer to those of 
 he upper side. One is a deep cut, in the direc- 
 tion g, h, accompanied with fat, and the other all 
 lean, in a line from j to k. The parts about the 
 shank are coarse and dry, as about the knuckle in 
 the leg; but vet some prefer this dry part, as being 
 less rich or luscious, and of course less apt to cloy. 
 A shoulder of mutton over-roasted is spoiled. 
 
 ^1 leg of pork. 
 Whether boiled or roasted, is sent up to table as 
 a leg of mutton roasted, and cut up in the same 
 manner; of course I shall refer you to whpt I have 
 said on that joint, only that the close firm flesh 
 about the knuckle is by many reckoned the best, 
 which is not the case in a leg of mutton. 
 
 A shoulder of pork 
 Is never cut or sent to table as such, but the shank- 
 bone, with some little meat annexed, is often serv- 
 ed up boiled, and called a spring, and is very good 
 eatinsr. 
 
 Edge bone of beef. 
 d 
 
 In carving it, as the outside suffers ir its flavour 
 from the water in which it is boiled, the dish 
 should be turned towards the carver, as it is here 
 .-epresent€<? ; and a thick slice should be first cut 
 \)f(, the w'j."ie length of the joint, beginning at a, 
 and cutting it all the way even and through the 
 whole surface, from a to b. 
 
 The soft fat, that resem'ules marrow, lies on the 
 back, below the letter d, and the firm fat is to be 
 cut in thin horizontal slices at the point c; but as 
 some persons prefer the soft fat and others the firm, 
 each should be asked what he likes. 
 
 The upper part, as here shown, is certainly the 
 handsomest, fullest of gravy, most tender, and is 
 encircled with fat; but there s>re still some, who 
 prefer a slice on the under side, which is quite 
 lean. But as it is a heavy joint and very trouble- 
 some to turn, that person cannot have much good 
 <nanners who requests it. 
 
 The skewer that keeps the meat together when 
 boiling, is here shown at a. It should be drawn 
 mit, before the dish is served up to table; or, if it 
 
 be necessary to leave a skewer in, tiwc skc-^^ 
 should be a silver one. 
 
 A knuckle of veal. 
 
 A knuckle of veal is always boiled, arn is ad 
 mired for tlie fat, sinewy tendons about the knuc- 
 kle, which, if boiled tender, are much esteemed. 
 A lean knuckle is not worth the dressing. 
 
 You cannot cut a handsome slice, but in the di- 
 rection a, b. The most delicate fat lies about the 
 part d, and if cut in the line d, c, you will divide 
 two bones, between which lies plenty of fine mar- 
 rowy fat. 
 
 The several bones about the knuckle may be 
 readily separated at the joints, and, as they are co- 
 vered with tendons, a bone may be given to those 
 who like it. 
 
 A breast of veal, roasted. 
 
 This is the best end of abreast of veal, vith the 
 sweet-bread lying on it, and, when carved, should 
 be first cut down quite through, in the first line on 
 the left, d, c; it should next be cut across, in the 
 line a, c; from c to the last a, on the left, quite 
 through divides the gristles from the rib-bones', 
 this done, to those who like fat and gristle, the 
 thick or gristly part should be cut into pieces as 
 wanted, in the lines a, b. When a breast of vea' 
 is cut into pieces and stewed, these gristles are 
 very tender and eatable. To such persons as pre- 
 fer a bone, a rib should be cut or separated from 
 the rest, in the Tine d, c, and with a part of the 
 breast, a slice of the sweet-bread, e, cut across tbt 
 i middle. 
 
APPENDIX. 
 
 An 
 
 i saddle of mutton. 
 
 This is by some called a chine of tnutfon, the 
 saddle being the two necks, but as the two ntcks 
 are now seldom sent to table together, they call the 
 two loins a saddle. 
 
 A saddle of mutton is a genteel and handsome 
 dish; it consists of the two loins together, the 
 back-bone running do^wn the middle to the tail. 
 Of course, when it is to be Cfwed, you must cut a 
 long slice in either of the fleshy parts, or the side 
 of the back-bone, in the direction a, b. I 
 
 The.e is seldom any great length of the tail left 
 on, but if it is sent up with the tail, many are fond 
 of it, and it may readily be divided into several 
 pieces, by cutting between the joints of the tail, 
 which are about the distance of one inch apart. 
 
 A spare-rib of pork. 
 
 A Snare-rib of pork is carved, by cutting out a 
 slice from the fleshy p.isrt, in the line a, o. This 
 joint will afford many good cuts in this direction, 
 with as much fat as people like to eat of such 
 strong meat. When the fleshy part is cut away, a 
 bone may be easily separated from the next to it, 
 in the line d, b, c, disjointing it at c. 
 
 ffalf a cafs head boikd. 
 
 There are many delicate bits ;il)ont a calf's head, 
 HI. (I uli.ii young, perfectly white, fat, and well 
 dressed, half a bead is a genteel dish, if a small 
 one. 
 
 When first cut, it should be quite along the 
 clieek bone, in the fleshy part, in the direction c, 
 h, where mafy handsome slices may be cut. In 
 the fleshy part, at the end of the jaw bone, lies 
 (rurt ot the throat sweet-bi-ead, which may he cut 
 
 into, in the line c, d, ard which is esteemed the 
 best part in the head. Many like the eye, which 
 is to be cut from its socket a, by forcing the point 
 of a carving knife down to the bottom on one edge 
 of the socket, and cutting quite 'ound, keeping the 
 point of the knife slanting towards the middle, so 
 as to separate the meat from the bone. This piece 
 is seldom divided, but if you wish to oblige two 
 persons with it, it may be cut into two parts. The 
 palate is also reckoned by some a delicate morsels 
 this is found on the under side of the roof of ihe 
 mouth; it is a crinkled, white thick skin, and may 
 he easily separated from the bone by the knife, by 
 lifting the head up with your left hand. 
 
 There is also some good meat to be met with on 
 the under side, covering the under jaw, and some 
 nice, gristly fat to be pared off about the ear, g. 
 
 There are scarce any bones here to be separated: 
 but one may be cut off, at the neck, in the line^ 
 e, but this is a coarse part. 
 
 There is a tooth in the upper jaw, the last tooth 
 behind, which, having several cells, and being full 
 of jell}-, is called the sweet tooth. Its delicacy is 
 more in the name than in any thing else. It is a 
 double tooth, lies firm in its socket, at the further 
 end, but if the calf was a young one, may readily 
 be taken out with the point of a knife. 
 
 A ham 
 
 A ham is cut two ways, across in the line b, c, 
 or, with the point of the carving-knife, in the cir- 
 cular line in the middle, taking out a small piece 
 as at a, and cutting thin slices in a circular direc- 
 tion, thus enlarging it by degrees. This last 
 raetho<{ of cutting it, is to preserve the gravy and 
 keep it moist, which is thus prevented from run- 
 ning out. 
 
 A haunch of venison. 
 
 In car^■mg a haunch of venison, first cut it acrou 
 down to the bone, in the line </, c, a, then turn the 
 
 2 /, 
 
422 
 
 UNIA'ERSAI. RECEIPT BOOK. 
 
 dish Nvitn the end u towards you, put in the point 
 of the knife at c, and cut it down as deep as you 
 can in the direcliin c, b; thus cut, you may take 
 out as many slices as you please, on the right or 
 left. As tile fat lies deeper on the left, between b, 
 and a, to those wlio are fond of fat, as most veni- 
 son eatei's are, the hest flavoured and fattest slices 
 will be found on the left of the line c, 6, supi>osing 
 the end a tuniL-d towards you. Slices of venison 
 should not be cut thick, nor too thin, and plenty of 
 gravy should be given with thera. 
 
 An ox tongvi. 
 
 A tongue is tc be cut across, in the line a, b, and 
 a slic3 taken from thence. The most tender and 
 juicy slices will be about the middle, or between 
 the line a, b, and the root. Towards t'\e tip, the 
 meat is closer and dryer. For the fat, aid a ker- 
 nel with that fat, cut off a slice of the root on the 
 right of the letter b, at the bottom next the dish. 
 A tongue is g nerally eaten with white meat, veal, 
 chicken, or turkey; and to those whom you serve 
 with the latter, you should give of the former. 
 
 A brisket of beef. 
 
 This is a part always boiled, and is to be cut in 
 the direction a, b, quite down to the hone, but 
 never help any one to the outside slice, whidi 
 should be taken off pretty thick. The fat cut with 
 this slice is a firm gristly fat, but a softer fat will 
 be found underneath, for those who prefer it. 
 
 A buttock of beef 
 Is always boiled, and requires no print to point 
 out how it should be carved. A thick slice should 
 be cut off all round the buttock, that your friends 
 niay be hel,ied to the juicy and prime part of it. 
 This cut into, thin slices may be cut from the top; 
 but as it is a dish that is frequently brought to the 
 table cold a second day, it should always be cut 
 handsome and even. To those to whoin a slice all 
 round would be too much, a third of the round 
 mav be given, with a thin slice of fat. On one 
 side there is a part whiter than ordinary, by some 
 called the white muscle. A buttock is generally ! 
 divided, and this white part soKl separate as a deli- j 
 cacy, but it is by no means so, the meat being i 
 close and drv, whereas the darker coloured parts, i 
 though apparently of a coarser grain, are of a looser 
 texture, more tender, fuller of gravy, and better I 
 
 flavoured; and men ot distlnguisi ed palates ey« 
 prefer them. 
 
 A piece of a sirloin of beef. 
 
 ^Vhethe^ the whole sirloin, or part of it only, 
 be sent to table, is immaterial, with respect to 
 carving it. The figure here represents part of the 
 joint only, the whole being too large for families 
 in general, li is di-awn as standing up in the dish, 
 in order to show the inside or under part; but 
 when sent to table, it is always laid down, so as 
 that the part described by the letter c, lies close 
 on the dish. The part c, d, then lies uppermost, 
 and the line n, 6, underneath. 
 
 The meat on the upper side of the ribs is firmer, 
 and of a closer texture, than the fleshy part under- 
 neath, which is by far the most tender; of course, 
 some prefer one part, and some another. 
 
 To those who like the upper side, and rather 
 would not have the first cut or outside slice, that 
 outside slice should be first cut off, cpiite down to 
 the bone, in the direction c, d. Plenty of soft, 
 marrowy fat will be found underneath the ribs. If 
 a persoii wishes to have a slice underneath, the 
 joint must be turned up, by taking hold of the end 
 of the ribs with tlie left hand, and raising it, until 
 it is in the position as here represented. One slice 
 or more may now be cut in the direction of the 
 line a, b, passing the knife down to the bone. The 
 slices, whether on the upper or under side, shoul(J 
 be cut thin, but not too much so. 
 
 A fore-quarter of Iamb, roasted. 
 
 Before any one is helped to a part of this joini, 
 IJH- '<houi(|t-r should be separated from the breast, 
 or what is by some called the coast, by passing the 
 knife under, in the direction c, £; d, e. i"he shoul- 
 der being thus removed, a lemon or orange should 
 be s>iueezL(l upon the part, and then sprinkled 
 with salt where the shoulder joined it, and the 
 
APPENDIX. 
 
 42N 
 
 shoulder should be laid on it again. The gristly 
 part should next be separated from the ribs, in the 
 line f, a. It is now in readiness to be divided 
 among tuc company. The ribs are g;enerally most 
 esteemeu, and one or two may be separated from 
 the rost, \n the line a, b; or, to those who prefer 
 the gristly part, a piece or two, or more, may be 
 eut ott' in the lines h, i, &c. Though ail parts of 
 young lamb are nice, the shoulder of a fore-quar- 
 ter is the least thought of; it is not so rich. 
 
 If the fore-quarter is tliat of a grass lamb and 
 large, the slioulder should be put into another dish 
 when taken off; and it is carved as a shoulder of 
 mutton, which see. 
 
 Jt fillet of veal, 
 Which is the thigh part, similar to a buttock of 
 beef, is brought to table always in the same form, 
 but roasted. The outside slice of the fillet is by 
 many thought a delicacy, as being most savoury; 
 but it does not follow, that eveiy one likes it; each 
 person should therefore be asked, what part they 
 prefer. If net the outside, cut off a thin slice, and 
 the second cut will be white meat, but cut it even 
 and close to the bone. A fillet of veal is generally 
 stuffec! under the skirt or flap with a savoury pud- 
 ding, caned forced-meat. Tliis is to be cut deep 
 into, in a line with the surface of tlie fillet, and a 
 thin slice taken out; this, with a little fat cut from 
 the skirt, should be given to each person present. 
 
 A roasted pig. 
 
 A roasted pig is seldom sent to table whole, the 
 head is cut off by the cook, and the body slit down 
 the back and served up as here represented; and 
 the dish garnished with the chaps and ears. 
 
 Befiire any one is helped, tlie shoulder should 
 be separated from the carcass, by passing the knife 
 under it, in the circular direction: and the leg sepa- 
 rated in the same manner, in tlie dotted lines c, </, 
 e. The most del'cate part in the whole pig, is the 
 triangular piece of the neck, which may be cut off" 
 in the line f, g. The next best parts are the ribs, 
 whicli may b« divided in the line a, 6, &c. Indeed, 
 (he bones of a pig of three weeks old are litiie 
 less tlian gristle, and may be easily cut through; 
 next to these, are pieces cut from the leg and 
 slioulder. Some are fond of an ear, and others of 
 •n chap, and those persons may readily be gratified. 
 
 A Rabbit. 
 
 two or three pails, m the liies i, k, without d< 
 vidins; it from the belly, but cutting it in the line 
 g, ft. The head may be given to any person who 
 likes it, the ears being removed before the rabbii 
 is ser'^'ed up. 
 
 A Goose, 
 
 Like a turkey, is seldom quite dissected, unless 
 the company is large; but when it is, the following 
 is the method Turn the neck towards you, ant! 
 cut two or three long slices, on each side the 
 breast, in the lines a, b, qiiite to the bone. Cut 
 these slices irom the bone, which done, proceed tr 
 take off the leg, by turning the goose up on one 
 side, putting the fork through the small end of the 
 leg-bone, pressing it close to the body, wliich, 
 when the knife is entered at d, raises the joint from 
 the body. The knife is then to be passed under 
 the leg in the direction d, e. If the leg hangs to 
 the carcass at the joint e, turn it back with the 
 fork, and it will readily separate if llie goose is 
 young; in old geese, it will require some strength 
 to separate it. When the leg is off, proceed to 
 take off the wing, by passing the fork through the 
 small end of the pinion, pressing it close to the 
 body, and entering the knife -at the notch e, and 
 passing it under the wing, in the direction c, d. 
 It is a nice thing to hit this notch c, as it is not so 
 visible in the birfl as in the figure. If the knife is 
 put into the notch above it, you cut upon the neck 
 bone, aiid not on the wing joint. A little practice 
 will soon teach the difference; and if the goose is 
 young the trouble is not great, tut very much 
 otherwise if the bird is an old one. 
 
 When the leg and wing on one side are taken 
 off, take them off on the other side; cut off the 
 apron in the line f, e, g, a. id then lake off the 
 mei'ry-thouglit in the line i, h. The neck-bones 
 are next to be separated as in a fowl, and all olhci 
 parts divided as there directed, to ivhieh 1 re<eryou. 
 
 The best parts of a goose are in the following 
 order: the breast slices: the lieshy part of the 
 •\ing, which may be divided from the i)imoti; the 
 thigh-bone, which may be easily divided in the 
 joint from the leg-bone, or drumstick, as it is cal- 
 led; the pinion, and next the side-bones. 
 
 A green goose 
 Is cut up in the same way, but the most delicate 
 part is the breast and the gristle, at the lo\ver part 
 of it. 
 
 A plieasaiU. 
 
 Tills is a rabbit, as trussed and sent up to table. 
 After separating ttie legs, the shoulders or wings 
 '^«liich many prefer), are to be cut off in the cii-- 
 jular dotted line, eyf,g The back is divided into 
 
424 
 
 UNIVERSAL RECEIPT BOOK. 
 
 The pheasant, as here represented, is skewered 
 «nd trussed for the spit, with the head tuckt'd un- 
 der one of the wings; but when sent to tabl: , the 
 skewers are witlidrawn. 
 
 In carving this bird, the fork should be fix^id in 
 the breast, in two dots there marked. You have 
 hen the command of the fowl, and can turn it as 
 vou please; slice down the breast in the lines a, b, 
 and then proceed to take off the le^ on the ou'side, 
 in the direction d, e, or in the circular dotted line, 
 6, d, as see '.n the figni e " a boiled fowl," next 
 column. Then cut off the wing on the same side in 
 the line c, d, in the figure above, and a, h, b, »n the 
 figure at the bottom ofthis column, which is lying on 
 one side, with its back towards us. Having separated 
 the leg and wing on one side, do the same ou the 
 other, and then cut off, or separate from the bi-east- 
 bone on each side of the breast, the parts you be- 
 fore sliced or cut down. In taking off the '*ving, 
 be attentive to cut it in the notch a, as seen in 
 the print of the fowl; for if you cut too nepr the 
 neck as at g, you will find the neck-bone interfere. 
 Tlie wing is to be separated from the neck-bone. 
 Next cut off the merry-thouglu in the line/, g, by 
 passing the knife under it towards the neck. The 
 remaining parts are to be cut up, as is described in 
 die fowl, which see. 
 
 A parti-idge. 
 
 The partridge, like the pheasant, is here trussed 
 for the spit; when served up, the skewei's are with- 
 drawn. It is cut up like a fowl (which see), the 
 wings taken off in the lines a, b, and the merry- 
 thought in the line c, d. Of a partridge the prime 
 parts are the white ones, viz. the wings, breast, 
 merry-thought. The wing is thought the best, the 
 tip being reckoned the most delicate nnorsel of the 
 whole. 
 
 A fowl 
 
 i^^ 
 
 The fowl is here represented as lying on its side, 
 with one of the legs, a wing, and a neck-bone taken 
 off. It is cut up the same way, whether it be 
 roasted or boiled. A roasted fowl is sent to table, 
 trussed like a pheasant, (which see,) except liiat 
 uistead of the head being tucked under one of the 
 
 wings, it is, in a fowl, cut off before it ia dresied. 
 A boiled fowl is represented below, the leg-bone# 
 of which are bent inwards and tucked in within the 
 belly; but the skewers are withdrawn, prior to its 
 being sent to the table. In order to cut up a fowl, 
 it is best to take it on your plate. 
 
 Having shown how to take off tl e legs, wings, 
 and merry-thought, when speaking of the phea- 
 sant; it remains only to show how the other parti 
 are divided; k, is the wing cut off, i, tlie leg. 
 When the leg, wing, and raeriy-thought are re- 
 moved, the next thing is to cut off the neck-bones 
 described at I. This is done by putting in the 
 knife at g, and passing it under the long broa<l part 
 of the bone in the Vine g, h, then lifting it up and 
 breaking oft' the end of the shorter part of the 
 bone which cleaves to the breast-bone. All parts 
 being thus separated from the carcass, divide the 
 breast from the back, by cutting through the ten- 
 der-ribs on each side, from the neck quite down 
 to the vent or tail. Then lay the back upwards or. 
 your plate, fix your fork under the rump, and lay- 
 ing the edge of your knife in the line b, e, c, and 
 pressing it down, lift up the tail or lower part of 
 the back, and it will readily divide with the help 
 of your knife, in the line b, e, c. This done, lay 
 the croup or lower part of the back u^-wards in 
 your plate, with the rump from yon, and with your 
 knife cut off the side-bones, by forcing the knife 
 through the rump-bone, in the lines e,f, and \hfi 
 whole fowl is completely carved. 
 
 A boiled Jowl. 
 
 £, ^B 
 
 Of a fowl, the prime parts are the wings, breast, 
 and merry-thought, and next to these the neck- 
 bones and side-bones; the legs are rainer coarse 
 of a boiled fowl the legs are rather more tender, 
 but of a chicken every part is juicy and good, and 
 next to the breast, the legs are certainly the fullest 
 of gravy and the sweetest; and, as the thigh-bones 
 are very tender and easily broken with the teeth, 
 the gristles and marrow render them a delicacy. 
 Of the leg of a fowl the thigh is abundantly the 
 best, and when given to any one of your company 
 it should be separated from the drum-stick at tlie 
 joint i, (see the cut, viz. "a fowl," preceding co- 
 lumn) which is easily done, if the knife is intro- 
 duced underneath, in the hollow, and the thiglv 
 bone turned back from the leg-bone. 
 
 A turkey. 
 Roasted or boiled, is trussed and sent up to tt^ 
 ble like a fowl, and cut up in every respect like • 
 pheasant. The best parts are the white ones, the 
 breast, wings and neck-bones. Merry-thought ii 
 has none; the neck is taken awaj-, and the hollow 
 part under the breast stuffed with forced-meat, 
 which is to be cut in thin slices in \.he direction 
 from the rump to the neck, and a slice given with 
 each piece of turkey. It is customary not to cut 
 up more than the breait of this bird, and, if any 
 more is wanted, to takv off one of the wings. 
 
APPENDIX. 
 
 42a 
 
 A pigeon. 
 ?io. 1. No. 2 
 
 This is a representation of the bacK and breast 
 of a pigeon. No. 1, the bacic; No. 2, the breast. 
 It is sometimes cut up as a chicken, but as tiie 
 croup or lower part with the thigh is most piv- 
 ferred, and as a pigeon is a small bird, and half a 
 one not too much to serve at once, it is seldom 
 carved now, otherwise than by fixing the fork at 
 the point a, entering the knife just before it, and 
 dividing the pigeon into two, cuttir.g away in the 
 lines a, b, an*^. a, c. No. 1; at the same time bring- 
 ing the knife out at the back in the direction a, b, 
 and a, c. No. 2. 
 
 A. cod's head. 
 
 Fish, in general, requires very little carving; the 
 middle or thickest part of the fish is geflerally es- 
 teemed the best,%\cept in a carp, the most deli- 
 cate part of which is the palate. This is seldom, 
 However, taken out, but tlie whole head is given 
 to those who like it. The tliin part about the tail 
 of a fish is generally least esteemed. 
 
 A cod's head and shoulders, if large, and in sea- 
 son, is a very genteel and handsome disii, if nicely 
 Doiled. When cut, it should be done with a spoon 
 or fish trowel; the parts about the back-bone, on 
 the shoulders, are the most firm and best; take off 
 » piece quite down to the bone, in the direction a, 
 fli, </, c, putting in the spoon at a, c, and with each 
 slice of fish give a piece of the sound, which lies 
 underneath the back-bone and lines it, the meat of 
 which is thin and a little darker coloured than the 
 body of the fish itself; this may be got by passing 
 a knife or spoon underneath, in the direction d, s. 
 
 1 nere are a great many delicate parts about the 
 head, some firm kernels, and a great deal of the 
 jelly kind. The jelly parts lie about the jaw- 
 bone, the fi-rra iiarts within the head, which must 
 3 D 
 
 be broken into with a spoon. Some like the pal- 
 ate and some the tongue, which likewise may b« 
 got by putting the spoon into the niouili, in the 
 direction of the line e, s. The green jelly of tin 
 eye is never given to any one. 
 
 A piece of boiled salmon. 
 
 Of boiled salmon there is one part more fat and 
 rich than the other. I'he belly part is the fattest 
 of the two, and it is customary to give to those 
 that like both, a thin slice of each; for the one, 
 cut it out of the belly part, in the direction d, C} 
 the other, out of the back, in the line a, b. Those 
 who are fond of salmon generally like the skin; of 
 course, the slices are to be cut thin, skin and all. 
 
 There are but few directions necissaiy for cut- 
 ting up and serving fish. In turbot, the fish-knife 
 or trowel is to be entered in the centre or middle 
 over the back-bone, and a piece of the flesh, as 
 much as will lie on the trowel, to be taken off on 
 one side close to the bones. The thickest part of 
 the fish is always most esteemed, but not too near 
 the head or tail; and wiien the meat on one side 
 of the fish is removed close to the bones, the whole 
 back-bone is to be raised with the knife and fork, 
 and the under side is then to be divided among the 
 company. Turbot eaters esteem the fins a deli- 
 eate part. 
 
 The rock fish and sheepshead are carved like 
 tlie turbot. The latter is considered the most deli- 
 cate fish of the Atlantic coast; and the former, 
 though common, are highly esteemed, particularly 
 those caught in fresh water. 
 
 The hallibut is also frequently brought to mar- 
 ket. The fins and pai'ts lying near them are of a 
 delicate texture and flavour; the remaining part of 
 the fish is coarse. 
 
 Soals are generally sent to table two ways, some 
 fried, others boiled; tliese are to be cut right 
 through the middle, bone and all, and a piece of 
 the fish, perhaps a third or fourth part, according 
 to its sir.e, given to each. The same may be done 
 Vfiih other fishes, cutting them across, as may be 
 seen in the cut of tlie mackerel, below, </, e, c, b. 
 
 A mackerel. 
 
 A mackerel is to be thus cut. Slit the fish all 
 along the back with a knife, in the line a, e, b, and 
 take off one whole side as far as the line 6, r, not 
 too near the head, as the meat about the gills is 
 
 2 Z 2 
 
4!e6 
 
 UNIVERSAL RECEIPT BOOK. 
 
 generally black »«id ill-flavoured. The roe of a 
 male fisk is soft l^ke the brain ot a calf; the roe of 
 the female fish is full of small eggs and hard. 
 Some prefer one and some another, and part of 
 such roe as your frietid likes should be given to 
 bim. 
 
 The meat about the tail of all fish is generally 
 fliin and less esteerned, and few like the head of a 
 fisii, except it be that of a carp, the palate of which 
 s esteemed the greatest delicacy of the whole. 
 
 Eels are cut into pieces through the bone, and 
 the thickest part is reckoned the prime piece. 
 
 There is some art in dressing a lobster, but as 
 this is seld.im sent up to table whole, I will only 
 say that the tail is reckoned the prime part, and 
 next to this the claws. 
 
 THE CHOICE OF ANIMAL FOOD. 
 
 We conclude the foregoing treatise on the Art 
 of Carving, by the following instructions, intended 
 to aid housekeepers in the purchase of the most 
 common nescriptions of meat for the table. 
 
 lisef. — If the flesh of ox-beef is young, it will 
 have a fine smooth open grain, be of a good red, 
 and feel tender. The fat should look white rattier 
 than yellow; for when that is of a deep colour, the 
 meat is seldom good: beef fed by oil cakes is ii 
 general so, and the flesh is flabby. The grain of 
 cow-beef is closer, and tlie fat whiter, than that of 
 ox-beef; but the lean is not of so bright a red. The 
 grain of bull-beef is closer sli'l, the fat hard and 
 skinny, the lean of a deep red, and a stronger 
 scent. Ox-beef is the reverse. Ox-beef is the 
 richest and largest; but in small families, and to 
 some tastes, heifer-beef is better if finely fed. In 
 old meat there is a streak of horn in the i-ibs of 
 beef: the barter this is, the older; and the flesh is 
 not finely flavoured. 
 
 Veal The flesh of a bull calf is firmest, but 
 
 not so white. The fillet of the cow calf is gene- 
 rally preferred for the udder. The whitest is not 
 the most juicy, having been made so by frequent 
 bleeding, and having iiad whiting to lick. Choose 
 the meat of which the kidney is well covered with 
 white thick fat. If the bloody veii\ in the shoulder 
 looks blue, or of a bright red, it is newly killed; 
 but any otlier colour shows it stale. The other 
 parts should be dry and white: if clammy or spot- 
 ted, the meat is stale and bad. The kidney turns 
 first in the loin, and the suet will not then be firm. 
 
 Mutton. — Choose this by tiie fineness of its 
 grain, good colour, and firm while fat. It is not 
 the belter for being young; if of a good breed and 
 well fed, it is better for age; but this only hoWs 
 with wether mutton: the flesh of the ewe is paler, 
 and the texture finer. Ram mutton is very strong 
 fl-ivoured, the flesh is of a deep red, and the fat is 
 spongv. 
 
 Jjumb Observe the neck of a fore quarter: if 
 
 the vein is bluish, it is fresh; if it has a green or 
 yellow cast, it is stale. In the hind quarter, if 
 there is a faint smell under the kidney, and the 
 cnuckle is limp, the meat is stale. If the eyes are 
 sunk, the head is not fresh. Grass-lamb comes 
 Tito season in April or May, and continues till 
 August. House-lamb may be had in great towns 
 Hiniost all the year, but is in highest perfection in 
 Deiember and January. 
 
 Pork Pinch the lean, and if young it will 
 
 break. If the rind is tough, thick, and cannot 
 easily be impressed by ihe finger, it is old. A 
 thin rind is a merit in all pork. When fresh, the 
 Uesh will be smooth and cool; if clammy, it is 
 
 tainted. What is called measly pork is very un- 
 who!esome; and may be known by the fat being 
 full of kernels, which in good pork is never the 
 case. PorK fed at still-houses does not answer fcj 
 curing any way, the fat being spongy. Dairy fed 
 pork is the best. 
 
 ^ turkey cock, if young, has a smooth black 
 leg. with a short spur. The eyes full and bright^ 
 if fresh, and the feet supple and moist. If stale, 
 the eyes will be sunk, and the feet dry. — .i hen- 
 turkey is known by the same rules; but if old, her 
 legs will be red and rough. 
 
 Fowls. — If a cock is young, his spurs will bt 
 short; but take care to see they have not been cu< 
 or pared, which is a trick often pi'aclised. If 
 fresh, the vent will be close and darK. Pulleti 
 are best just before they begin to lay, and yet art 
 full of eggs: if old hens, their combs and legs wih 
 be rough; if young, thej' will be smooth. A good 
 capon has a thick belly and a large rump: there is 
 a particular fat at his breast, and the comb is verj 
 pale. Black-legged fowls are most moist, if foi 
 roasting. 
 
 Geese. — The bill and feet of a young one will 
 be yellow, and there will be but few hairs upon 
 them; if old, they will be red: if fresh, the feet 
 will be pliable; if stale, dry and stiflf. Geese are 
 called green till three or four months old. Green 
 geese should be scalded: a stubble-goose should 
 be picked drv. 
 
 Ducks. — Choose them by the same rules, of 
 liaving supple feet, and by their being hard Knd 
 tliick on the breast and belly. The feet of a tame 
 duck are thick, and inclining to dusky yellow; a 
 wild one has the feet reddish, and smaller that) the 
 tame. They should be picked dry. Ducklings 
 must be scalded. 
 
 Shad. — If good, they are white and thick. If 
 too 4. esh they eat tough, but must not be kept 
 above two days without salting. 
 
 Herrings. — If good, their gills are of a fine red, 
 and the ej'es bright; as is likewise the whole fisli, 
 which must be stiff and firm. 
 
 Iiobsters. — If they have not been long taken, the 
 claws will have a strong motion when you put your 
 finger on the eyes and press them. The heaviest 
 are the best. The cock-lobster is known by tl»e 
 narrow back part of his tail, and the two upper- 
 most fins within it are stiff and hard; but those of 
 the hen are soft, and the tail broader. The male, 
 though generally smaller, has the highest flavour, 
 the flesh is firmer, and the colour when boiled is 
 a deeper red. 
 
 Crabs. — The heaviest are best, and those of a 
 middling size are sweetest. If lignt they are 
 watery; when in perfection the foints ot the legs 
 are stiff, and the body has a very agreeable smelL 
 The eyes look dead and loose when stale. 
 
 Ov?i«;)'S.^TIiere are several kinds. The native 
 are finest, being white and fat; but others ma)' be 
 made to possess both these qualities in some dt> 
 gree by proper feeding. When alive and strong 
 the shell is close. They should be eaten as soon 
 as opened, the flavour becoming poor oUierwise. 
 The rock-oyster is largest, but usually has a coarse 
 flavour if eaten raw. 
 
 The abundance and variety of fishes daily 
 brought to market in every seaport town in the 
 United Stales, cannot be equalled in any other pari 
 of the world. And the general practice of ex- 
 hibiting them for sale jumping alive, while it pi-e- 
 cludes the possibiliiy of deception, renders farthet 
 directions for avoiding impowlion unnecessary. 
 
UiaVERSAL RECEIPT BOOK- 
 
 127 
 
 INDEX 
 
 -^©i©— 
 
 Abscess . . . .219 
 
 Accidents in general . . 2'20 
 
 connpound . . . 227 
 
 Acid liquors . . . 153 
 
 pyroligneous, to prepare . .155 
 
 acetous, to make strong . .156 
 
 acetic, to prepare • . 241 
 
 formic . . . 156 
 
 marine, or spirits of salt . . ib 
 
 Acorn coftee . . .158 
 
 Adulteration in wine to detect . 137 
 
 Ague, treatment of the . . 199 
 
 Air, to purify, in hospitals, theatres, &c. 240 
 
 pipes for ventilating ships . 241 
 
 trunk . . . . ib 
 
 to cool it in summer, German way . ib 
 
 vitiated, in bed rooms, to correct . ib 
 
 to fumigate foul rooms . . ib 
 
 portable apparatus for purifying the 399 
 
 foul, cautions respecting the . 260 
 
 ventilation of churches and houses ib 
 
 burying in churches . . 261 
 
 noxious vapours in wells, to prevent 
 
 the effects of, &c. . 261, 40.7 
 
 bath, use of . . . 408 
 
 Alcohol, to make, from potatoes . 143 
 
 to discover in wine, beer, ^c. • 392 
 
 to ascertain proportions of, in wine, &c. 392 
 
 Ale, London, to brew . . 108 
 
 to brew, in small families . 109 
 
 on Mr Cobbett's plan . . 110 
 
 from sugar and malt . . Ill 
 
 to brew AVelsh, Burton, Ringwood, Not- 
 tingham, Dorchester, Essex, Barnsta- 
 
 ble, Edinburgh, Windsor, 
 
 table . 
 
 Yorkshire oat 
 
 from pea-shells . 
 
 to fine and preserve 
 
 to give new the flavour of old 
 
 to bottle 
 
 to ripen, if flat, when bottled 
 
 to manage in the cellar 
 Alexeterial waters, simple, to distil 
 Alloys, or compound metals 
 
 fusible 
 
 metallographical application of 
 Alloy for fiute-key valves 
 
 printers' types 
 
 small do. and stereotype plates 
 
 of gold with platinum 
 Almond milk, to make 
 
 oil of 
 Amalgam of gold in the large way 
 Ammonia, pure, water of 
 
 acetated . , 
 
 Amputation 
 Aneurism . 
 Angina pectoris 
 
 Anti-scorbutic water, to distil . 
 Animation, suspended . 
 
 112, 
 
 113 
 
 110 
 
 114 
 
 ib 
 
 115 
 
 117 
 
 120 
 
 ib 
 
 ib 
 
 150 
 
 9 
 
 10 
 
 11 
 
 10 
 
 ib 
 
 ib 
 
 13 
 
 660 
 
 ib 
 
 17 
 
 253 
 
 ib 
 
 227 
 
 218 
 
 214 
 
 153 
 
 228 
 
 Anatto for dyeing, to use, &c. , 
 Anchovies, artificial, to pickle . 
 Animals, noxious, bites and stings of 
 
 *o paint, water colours 
 Animal food, choice of . 
 
 Anisette de Bourdeaux . 
 
 Aniseed cordial, to make 
 
 oil of, to obtain . 
 
 compound spirit of 
 Anti-attrition, to prepare 
 Antimonial ores, to assay 
 Antimony, arseniated, humid assay of 
 Ants, acid of, (see formic acid) 
 Apiary, to estaolish an 
 Apoplexy 
 Apples, to preserve 
 
 to keep for market 
 
 qualities of 
 Apricots, to preserve 
 
 qualities of 
 Aqua-me'.lis, honey water, to make 
 Aqua-fortis, double 
 
 common 
 
 simple 
 Aqua-regia, to prepare 
 
 common 
 Arrack, to make 
 Arsenical ores, to assay 
 Artichokes 
 Ascarides, to destroy 
 Asparagus, to cultivate, 8ic. 
 
 ragout of 
 
 qualities of 
 Assay of metallic OlCS 
 Assay of ores, dry way 
 
 weights 
 
 of metallic ores, humid 
 
 iron ores 
 
 humid, of ditto . 
 
 zinc ores 
 
 tin do. 
 
 lead do. 
 
 copper do. 
 
 bismuth do. 
 
 antimonial do. 
 
 humid, of arseniated antimony 
 
 manganese ores 
 
 arsenical do. . 
 
 nickel do. 
 
 cobalt do. 
 
 mercurial do 
 
 humid, of cinnabar 
 
 silver ores 
 
 by cupellation 
 
 tlie value of silver 
 
 double, of silver 
 
 ores and earths containing gold 
 
 humid, of gold, mixed with martial py- 
 rites 
 
 plated metals 
 Asthma • . . . 
 
 Attrition, -inti, to prepare 
 
 lb 
 
 18 
 
 203 
 
428 
 
 UNIVERSAL RECEIPT BOOK, 
 
 B. 
 
 Bacon, qualities of . _ • 
 
 Bailigeoii, to distemper in 
 Ralloons, to varnish • 
 
 rarefied air 
 Balsam of turpentine, Dutch drops from 
 
 Tolu, tincture of 
 
 Riga, to obtain the true 
 
 Godbold's vegetable 
 
 of honey 
 Barberr)' marmalade, to make . 
 
 to preserve . 
 
 Barley, varieties of 
 
 to prepare the ground for 
 
 quantity of seed, &c. &tc . 
 
 qualities of 
 Btms and out-houses, to clear from wevils, 
 &c. . 
 
 rats and mice 
 Barometers, to f onstruct 
 
 to purify the mercury . 
 
 process of filling the tube . 
 
 Troughton's improved marine 
 
 portable . • 
 
 simple . • 
 
 Bath metal, to prepare 
 Bath, cold, use of 
 
 shower . • • 
 
 tepid . • • 
 
 Bathing, cramp in . . 
 
 precautions in _ . « 
 
 general observations on 
 
 sea . . _ • 
 
 Beans, plough for cleaning 
 
 qualities of 
 
 to cultivate 
 
 di-illing, approved modes of 
 macliines . • 
 
 quantity of seeds for . 
 
 hoeing, &c. • . 
 
 Beds, to warm • • 
 
 Beech wood, to dye mahogany 
 Beef, qualities of . • 
 
 leg of, to pot • • 
 
 to salt 
 
 en daube . . 
 
 a la mode, to make • 
 
 another . 
 
 tongue . . 
 
 sportsman's . . 
 
 tainted, to restore 
 
 choice of • • 
 
 to carve . . 
 
 Bee-flowers, to cultivate 
 Seer, table, to brew from pale malt 
 
 from sugar 
 
 from treacle . • 
 
 on Mr Cobbett's plan 
 
 bran, to brew 
 
 cheap . • 
 
 from pea-shells, to brew . 
 
 ginger . _ • 
 
 required time for keeping 
 
 to give brightness to 
 
 amber, or two-penny, to brew 
 
 molasses, to make 
 
 to fine 
 
 musty, to restore . 
 
 dead, to enliven 
 
 to fine and preserve a cask of 
 
 flat, to recover 
 
 to prevent becoming stale and flat 
 
 ropy, to restore 
 
 stale or sour, to restore 
 
 frosted, to restore 
 
 foxing, to cure, &c. 
 
 to aive a rich flavour to . 
 
 402 
 
 40 
 
 34 
 
 ib 
 
 149 
 
 25-2 
 
 148 
 
 253 
 
 252 
 
 183 
 
 186 
 
 330 
 
 ib 
 
 ib 
 
 403 
 
 337 
 
 418 
 
 383 
 
 ib 
 
 ib 
 
 ib 
 
 S85 
 
 413 
 
 11 
 
 259 
 
 ib 
 
 260 
 
 259 
 
 ib 
 
 ib 
 
 ib 
 
 315 
 
 303 
 
 331 
 
 ib 
 
 332 
 
 ib 
 
 ib 
 
 391 
 
 93 
 
 402 
 
 166 
 
 186 
 
 167 
 
 166 
 
 415 
 
 167 
 
 417 
 
 ib 
 
 425 
 
 420 
 
 365 
 
 110 
 
 114 
 
 110 
 
 ib 
 
 114 
 
 ib 
 
 114 
 
 156 
 
 114 
 
 115 
 
 ID 
 
 ib 
 ib 
 ib 
 ib 
 ib 
 
 115 
 ib 
 
 117 
 lu 
 
 ib 
 114 
 117 
 
 Beer, caution in L.e use of foreign ingredients 
 
 u jle, to bottle 
 
 bottled, to ripen 
 
 ginger powders, to make 
 Bees, to avoid fnjury from 
 
 management of 
 
 to work in glass hives 
 straw hives 
 box hives 
 
 hectagon, box and straw h 
 the common hive 
 
 to establish an apiaiy 
 
 to swarm 
 
 to hive 
 
 to unite swarms, &c. 
 
 to feed 
 
 by an improved machine 
 
 to manage generally 
 
 to keep large hives for winter 
 
 to manage on Mr Thorley's plan 
 
 to manage on Mr Cobbett's plan 
 Beets, brandy from . 
 
 sugar from 
 Bell-metal, to prepare 
 Bergamotte water, to distil . 
 Beverages, miscellaneous 
 Biles 
 Birch oil 
 
 Binding, improved mode of 
 Birds, to draw in water colours 
 Biscuits, fancy, to make 
 
 sponge 
 
 Savoy 
 Bismuth ores, to assay 
 Bites and stings of noxious animals, &cc 
 
 of reptiles and insects . 
 
 Blacking, to make 
 
 liquid 
 
 cake, Bailey's, to make, 
 
 balls for shoes 
 
 Japan, liquid 
 Bladder, inflammation of the 
 Blanc-mange, to make, inc. 
 
 lemon . . 
 
 Mrs Hoffman's . 
 
 Bleaching and scouring . 
 
 liquors, improved to prepare 
 
 sulphuret of lime for 
 
 bleaching, sulphurous acids for 
 
 to full cloths, woollens, &cc. 
 
 to wash chintz 
 
 to wash fine lace or linen 
 
 to clean black and white sarcenets 
 
 to wash and stain tift'anies 
 
 to wash and starch lawns 
 
 to clean buff-coloured cloth 
 
 to make saponaceous ley for washing 
 
 to clean and starch point lace 
 
 to clean white veils 
 black do 
 
 white, satin and flowered silks 
 coloured silks of all kinds 
 black do 
 
 to dip rusty do 
 
 to clean silk stockings 
 
 to extract grease from coloured silks and 
 muslins 
 
 to take stains out of silks 
 
 to take spots of paint from cloth, Stc 
 
 to scour yarn 
 
 thick cotton counterp4<ies 
 
 undyed woollens 
 
 clothes, coats, pelisses, &e. 
 
 carpets, hearth-rugs, &c. . 
 
 to clean cotton gowns . 
 
 scarlet cloth 
 
 to dip scarlet cloth 
 
Bleaching and scounng, 
 
 to raise the nap on cloth 
 
 to revive fiided black cloth 
 
 to dry clean cloth 
 
 to take iron mould out of linen 
 
 tf make breeches ball 
 clothes do 
 
 to take grease out of leather breeches 
 
 to prepare a chemical liquor for boot 
 
 to remove oil from feathers 
 
 to clean leatlier 
 
 to m'ake scouring balls 
 
 to clean marble 
 
 to remove stains from silver plate 
 
 to make plate look like new 
 
 to take out fruit spots from cloth 
 
 to clean gold lace and embroidery 
 
 to remove grease f'-om cloth 
 from paper 
 
 to take mildew out of linen 
 
 to take out spots of ink 
 
 to take out stains from cloth or silk 
 
 to clean gloves without wetting 
 
 Fuller's purifier for woollens 
 
 to clean all sorts of metal 
 
 to remove stains from mahogany 
 
 to take out writing 
 
 to restore whites in old pictures 
 
 to restore hangings, carpets, &e. 
 
 to clean paper hangings 
 Bleach, to, cloths 
 
 linen, he. by oxymuriatic acids 
 
 by oxymuriateof lime 
 
 by sulphuret of lime 
 
 by alkalized steam 
 
 cotton 
 
 wool 
 
 silk 
 
 prints and printed books . 
 
 wool, silk, straw hats, &c. 
 
 shell-lac, way to . 
 
 Bleeding at the nose, to stop 
 
 from wounds do 
 
 from the lungs do 
 
 from the stomach do 
 
 to perform the operation of 
 Blindness, night 
 Blotched face 
 
 Blubber, mode of applying as manure 
 Boerhaave's rules for preserving health 
 Bonbons, to make 
 Bone, use of as manure 
 
 to dye different colours 
 Bonnets, straw, to bleach 
 Books, printed, to bleach 
 
 method of binding 
 
 to cover with leather 
 
 half bound 
 Boots, to render water proof 
 Boot-lops, chemical liquor for 
 Boots and shoes, to clean 
 
 to prevent leaking 
 Bougies, directions for passing 
 Bouilli en malelotte 
 Box- wood, to dye brown 
 
 for engraving 
 Brain, inflammation of the 
 
 concussion of the 
 
 compression of the 
 Krflss, to prepare 
 
 fine casting of 
 
 solder, for iron, to make 
 
 ornaments, to preserve 
 to ]>olish 
 Krawn, mock, to m<»ke 
 Braud^', British, to make 
 to improve 
 
 INDEX. 42P 
 
 Brandy, Cogniac, to imitate . . 141 
 
 99 from treacle . . , 143 
 
 ib potatoes . . , ib 
 
 ib beets . . . 144 
 
 ib cheriy, to make . . 147 
 
 ib I black, to make . . ib 
 
 ib caraway . . . ib 
 
 ib lemon . . . ib 
 
 tops ib orange . . . ib 
 
 ib raspberry . , . ',b 
 
 100 Breath, to sweeten . . . I9u 
 ib Brew-house, to fit up a small . . 106 
 ib Brewing . . . ib 
 ib to choose water for . , ib 
 ib improvement in , . 110 
 ib to cool worts in . 108, 394 
 ib Brew, to, porter on the London plan . 108 
 ib on Mr Morris's plan . . 109 
 ib brown stout . . . ib 
 ib I London ale . . . ib 
 ib I ale in small families . . ib 
 ib table beer from pale malt . IID 
 ib from sugar and treacle . ib 
 
 101 ale and small beer "on Mr Cobbett's plan ib 
 ib porter from sugar and malt . HI 
 ib Barnstable, Burton, Dorchester, Edin- 
 ib burgh, Essex, Nottingham, Ring- 
 ib wood, Welsh, Windsor, eIc 112, 
 ib Yorkshire oat 
 ib with Needham's portable machine 
 
 94 porter, with table bee*- after 
 
 95 bran beer 
 ib cheap do 
 
 ib beer and ale from pea shells 
 
 ib amber beer 
 
 96 molasses beer 
 ib spruce beer . 
 ib sugar beer 
 
 97 Brewing utensils, to preserve 
 99 use of sugar in 
 97 Bread, qualities of 
 
 202 potatoe 
 
 221 excellent 
 
 204 with little yeast 
 
 205 London baker's . 
 
 230 household 
 
 201 to produce one-third more from a given 
 
 217 quantity 
 
 324 French 
 
 260 mixed 
 
 181 bran 
 
 324 leaven, to make 
 
 92 four quartern loaves 
 99 cheap, to make 
 97 of Iceland moss and flour 
 
 393 I on Cobbett's plan 
 
 ib adulterated, to detect 
 
 ib Breeches ball, to make 
 
 30, 405 leather, to remove grease from 
 
 99 Brimstone, like marble, to make 
 
 388 Bristles, to dye gi-een 
 
 417 blue and red 
 
 231 Britannia metal, to make 
 167 Bronchocele or goitre 
 
 93 bronze, to prepare 
 78 to plaster figures 
 
 201 I Brushes, choice of, for miniature painting 
 
 221 I Budding trees, method of 
 
 ib I shield 
 
 11 by double ligatures 
 
 12 Bugs, to prevent, &c. 
 
 13 Buns, common, to make 
 387 cross 
 
 31 Burns and scalds 
 
 169 I liniments for 
 
 141 Burnishing, to gild by 
 
 142 I Butter, qualities ot 
 
 113 
 
 114 
 
 113 
 
 114 
 
 ib 
 
 ib 
 
 ih 
 
 115 
 
 ib 
 
 lU 
 
 ib 
 
 117 
 
 iiy 
 
 403 
 172 
 361 
 ib 
 ib 
 36S> 
 
 ib 
 ib 
 ib 
 ib 
 ib 
 ib 
 ib 
 ib 
 ib 
 
 363 
 99 
 it> 
 70 
 93 
 ib 
 13 
 
 21^ 
 13 
 30 
 65 
 
 287 
 ih 
 
 288 
 
 387 
 
 179 
 ib 
 
 23D 
 it) 
 15 
 
 403 
 
430 
 
 trNIVERSAL RECEIPT BOOK. 
 
 Butter, to cure . 
 
 to remove the turnip flavoui from 
 to make, Dumbarton way . 
 
 Russian way 
 of roses 
 
 Bubo 
 
 C. 
 
 Cabbages, qualities of . 
 
 to keep caterpillars from 
 to keep tlie red spider from 
 to preserve for sea voyages 
 Cajf>put oil, to obtain 
 Cakes, sec pastry 
 Calf, or other skins, to tan 
 Calico printing, process of 
 
 to dye nankin colour 
 various colour" 
 
 to mix the tin with indigo 
 
 to dye dove colour and drab 
 different colours 
 
 to prepare substitute for gum 
 Calves, to rear 
 
 without milk 
 Caruomile, oil of 
 Camphor, from essential oils, to obtain 
 
 japan 
 
 mixture, to -repare 
 Cancer 
 
 of the yard 
 Candlesticks and snuffers, to clean 
 Candles, substitute for 
 
 wax, to make 
 Canvass, to make water proof 
 Caoutchouc varnish, to make 
 Capillaire, to make 
 Capsicum, to raise 
 Carbuncle 
 
 Oanl work, to varnish 
 Cayenne pepper, to make 
 Carmine 
 
 for dyeing, to prepare 
 Carpets, to scour 
 
 to restore 
 
 to print 
 
 to choose 
 Caraway cordial, to make 
 
 oil, to obtain 
 Carrots, qualities of . 
 
 to cultivate 
 
 spirits from 
 Car>ing, art of 
 
 a i eg of mutton 
 
 a shoulder of mutton 
 
 a leg of pork 
 
 a shoulder of pork 
 
 an edge bone of beef 
 
 a knuckle of veal 
 
 a roasted breast of veal 
 
 a saddle of mutton 
 
 a spare rib of pork 
 
 half a calf's head boiled 
 
 & ham 
 
 a haunch of veniscn 
 
 ^;i ox tongue 
 
 a tirisket rf beef 
 
 a buttock of beef 
 
 <, sirloin of beef 
 
 a fore quarter of lamb 
 
 s fillet of veal 
 
 R roast pig 
 
 a n'.bbit 
 
 a goose 
 
 a T feasant . 
 
 s. partridge 
 
 % iovrl 
 
 360, 407 
 360 
 ib 
 394 
 148 
 210 
 
 403 
 
 305 
 
 ib 
 
 333 
 
 148 
 
 177,413 
 
 280 
 
 89 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 357 
 
 ib 
 
 14S 
 
 149 
 
 ib 
 
 200 
 
 213 
 
 211 
 
 389 
 
 359 
 
 396 
 
 41 
 
 34 
 
 182 
 
 305 
 
 219 
 
 25 
 
 305 
 
 43 
 
 91 
 
 99 
 
 101 
 
 91 
 
 394 
 
 146 
 
 148 
 
 404 
 
 338 
 
 143 
 
 419 
 
 ib 
 
 ib 
 
 420 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 421 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 422 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 423 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 424 
 
 ib 
 
 Carving, art of 
 
 a turkey . . . i24 
 
 a pigeon . , .419 
 
 a cod's head . . 425 
 
 boiled salmon . . , ib 
 
 a mackerel . . . ib 
 
 Catheter, directions for passing the . 230 
 
 Casks, musty, to sweeten . .117 
 
 foul, to sweeten . . ib 
 
 to sweeten, London cooper's way . 118 
 
 new, to season . . . ih 
 
 match for sweetening , . 137 
 
 empty, to keep sweet . . 118 
 
 to close without bungs . . 11& 
 
 Cassia oil, to obtain . . 148 
 
 Casting stereotype plates, mode of . lO 
 
 fins, of brass, &c. . . 12 
 
 Casts, metallic, from cop^ier engravings 10 
 
 from fusible metal ' . .11 
 
 Catsup, tomatas, to make . 176,414 
 
 for sea store . • . 176 
 
 Caterpillars on gooseberries, to prevent the 
 
 ravages of . . . 299 
 
 on shrubs, plants, &c. . . 306 
 
 to drive away . . . 387 
 
 Catarrh, or cold . . . 203 
 
 Cattle, diseases of (see Farriery) • 264 
 
 horned, cheap way of rearing . 356 
 
 Cautions, salutary . . . 254 
 
 to painters and glaziers . . 242 
 
 preservation of health on ship board 255 
 in removing from a hot to a cold situation 262 
 
 purification of water by charcoal . 254 
 
 to seamen on shore . . 255 
 
 in the tropics . . ib 
 
 preservation from drowning, &c. . 256 
 
 in bathing . . . 259 
 
 cleanliness . . . 255 
 
 prevention of dampness and cold . ib 
 
 exercise and amusements . . ib 
 
 effects of climate . . ib 
 
 intoxication . . . ib 
 
 noxious vapours . . . 25(5 
 
 captain Cook's rules for seamen . it 
 
 to females whose clothes are on fire 408 
 
 prevention of this accident . ib 
 
 to escape lightning . . 406 
 
 to prevent the effects of cold . 228 
 
 food, qualities of, vegetable and animal 40S 
 
 general rules for preserving health , 260 
 
 for treating diseases . 197 
 
 Sir R. Philips' rules lor preserving health 260 
 
 Dr Boerhaave's do do do ib 
 
 exercise . . . 281 
 
 getting wet . . . 259 
 
 to keep the feet dr}- . . ib 
 
 cold liquors in hot weather . 40^ 
 
 clothing . . , 861 
 
 air . . . . ib 
 
 dram-drinking . , . 408 
 
 to procure sleep . . ib 
 
 to relieve headach . . 201 
 
 the air bath . . . 408 
 
 to preserve the eye-sight . . 262 
 
 cosmetics . . . 263 
 
 the teeth . . . ib 
 
 warts . . . 234 
 
 accidents in general . . 220 
 
 to detect oxalic acid . • 408 
 
 prevention of and escape from hve . 395 
 
 to extinguish fires in chimaeys . 386 
 
 to render paper fite proof 408 
 
 security against fire in manufactories 409 
 
 do do in hav-stacks ib 
 
 scalds and burns , 230 
 
 to escape from a house on fii-e . 395 
 
 Cedrat cordial, to make 146 
 
INDEX. 
 
 Cedrat, essence, to obtain • 
 
 148 
 
 Celerj', qualities of 
 
 404 
 
 Cements, . . 
 
 101 
 
 Cement, building 
 
 ih 
 
 Hamelin's 
 
 102 
 
 frt floors 
 
 ib 
 
 for canals 
 
 103 
 
 Parker's 
 
 ib 
 
 for rock work and reservoirs 
 
 ib 
 
 mortar, to make 
 
 ib 
 
 Tunisian 
 
 . \o 
 
 Dutch Terras 
 
 ib 
 
 Tournay 
 
 ib 
 
 Roman . • 
 
 ib 
 
 genuine Roman 
 
 Maltha or Greek mastich 
 
 ib 
 
 ib 
 
 Indian 
 
 ib 
 
 impenetrable mortar . 
 
 ib 
 
 Wych's stucco 
 
 ib 
 
 Williams's stucco 
 
 104 
 
 iron, to make 
 
 ib 
 
 ■water 
 
 ib 
 
 fire and water-proof 
 
 iu 
 
 Turkish, for joining metal, glass 
 
 ib 
 
 Yates's water-proof 
 
 ib 
 
 common, for alabaster, &c. 
 
 ib 
 
 to make lutes 
 
 iu 
 
 for iron, culinary utensils 
 
 105 
 
 Turner's, to make 
 
 ib 
 
 for joining broken glasses . 
 
 ib 
 
 strong, for electrical uses 
 
 ib 
 
 for glass-grinders 
 
 ib 
 
 for broken glass 
 
 ib 
 
 for Derbyshire spar, &c. 
 
 ib 
 
 to resist boiling water and steam 
 
 ib 
 
 blood, for coppersmiths 
 
 106 
 
 Japanese or rice glue 
 
 ib 
 
 royal, to make 
 
 19 
 
 for metals, to make 
 
 385 
 
 mahogany-coloured 
 
 ib 
 
 microscopic 
 
 106 
 
 for entomologists 
 
 ib 
 
 for steam engines, two 
 
 105 
 
 patent 
 
 392 
 
 Laplander's 
 
 412 
 
 Oerate, of Spanish flies 
 
 251 
 
 Turner's 
 
 ib 
 
 Qiairs, old leather, to restore blackness tc 
 
 32 
 
 to restore 
 
 101 
 
 Chalk mixture 
 
 207 
 
 Chalks for drawing 
 
 53 
 
 Chamois, imitation of 
 
 283 
 
 Chancres 
 
 210 
 
 Ckarcoal, to make 
 
 140 
 
 for drasving 
 
 53 
 
 to protect from the effects of 
 
 261 
 
 Cbeese, qualities of 
 
 402 
 
 gi-een gooseberry, tomaKe 
 Damson 
 
 172 
 
 184 
 
 Cheshire 
 
 361 
 
 Stilton, substitute for 
 
 395 
 
 Parmesan, to imitate 
 
 ib 
 
 cakes, various , 
 
 180 
 
 Cher.'ies, qualities of 
 
 404 
 
 to dry 
 
 186 
 
 {'hesnut, horse, uses of . , 
 
 282 
 
 Chcsnuts, to preserve 
 
 309 
 
 Chest, dropsy cf . 
 
 204 
 
 wounds in the 
 
 22;> 
 
 Chicken pox 
 
 216 
 
 Chickens, to manage , , 
 
 358 
 
 pie of . . , 
 
 1C8 
 
 to hatch 
 
 358 
 
 RU solfil 
 
 167 
 
 (Jhitblams, to remove 
 
 234, 394 
 
 Childn'ii, management and diseases of 
 
 246 
 
 infant nursing 
 
 lb 
 
 Children, management and diseases of 
 
 friction 
 
 position 
 
 exercise 
 
 to prevent distortion 
 
 to render hardy 
 
 cleanliness and bathing 
 
 dressing 
 
 heat and cold 
 
 food and drink 
 
 early rising 
 
 ■walking 
 
 sleep 
 
 restlessness 
 
 the nursery 
 
 nurses 
 
 external impressions 
 
 amusements 
 
 retention of the meconium 
 
 the yellow gum 
 
 vomiting 
 
 hiccups 
 
 griping and flatulency 
 
 diarrhrea 
 
 excoriations 
 
 cutaneous eruptions 
 
 the thrush 
 
 falling of the fundament 
 
 dentition 
 
 scarifying the gums 
 
 convulsions 
 
 inward fits 
 
 the rickets 
 
 distorted spine 
 
 ring-worm and scald head 
 
 hooping-cough 
 
 croup 
 Chimneys, smoky, to cure 
 
 to clean 
 
 on fire, to extinguish 
 China ware, to manufacture 
 to bake 
 
 Saxon or Dresden 
 
 English, composition of 
 
 glaze for printing blue frit 
 to prepare 
 for flotts 
 
 and glass, to clean and pack 
 Chinese sheet lead, to make 
 Chintz, to wash 
 Chlorosis 
 Chocolate, qualities of 
 
 to make 
 
 drops 
 Cholera morbus (see Medicine) 
 Chowder 
 Cider, to make 
 
 Devonsliire 
 
 Scotch 
 
 to manage 
 
 cheap, from raisins 
 
 general rules for making 
 Cinnabar, humid assay of 
 Cinnamon, cordial, to make 
 strong 
 
 oil of, to obtain 
 
 water, to make 
 Citron cordial, to make 
 Citrons, to obtain the essence of 
 Clay, burning, Mr Craig's method 
 Cloth, cotton, to dye black 
 
 black, to dye green 
 
 to bleach 
 
 to full 
 
 10 render water-proof 
 
 common waxed 
 
 fine printed, varnished 
 
 31 
 
 240 
 ib 
 ib 
 lb 
 ih 
 io 
 ib 
 ib 
 i« 
 ib 
 ib 
 ib 
 247 
 ib 
 ib 
 ib 
 lb 
 ib 
 ib 
 Ib 
 ib 
 ib 
 ib 
 ib 
 248 
 lb 
 ib 
 ib 
 ib 
 ib 
 ib 
 ib 
 249 
 ib 
 ih 
 ib 
 386 
 ib 
 
 S86, 408 
 
 369 
 
 370 
 
 ib 
 
 ib 
 
 371 
 
 ib 
 
 ib 
 
 388 
 
 18 
 
 97 
 
 243 
 
 404 
 
 157 
 
 182 
 
 206 
 
 172 
 
 120 
 
 ib 
 
 121 
 
 ib 
 
 ib 
 
 ib 
 
 8 
 
 146 
 
 ib 
 
 U8 
 
 151 
 
 146 
 
 391 
 
 323 
 
 85 
 
 88 
 
 94 
 
 96 
 
 29,41 
 
 29 
 
♦32 
 
 UNIVERSAL RECEIPT MOOK. 
 
 Jloth, buff-coloured, to clean 
 
 97 
 
 to take out fruit stains from 
 
 100 
 
 to take spots of paint from 
 
 98 
 
 grease from 
 
 100 
 
 scarlet, to clean and dip 
 
 99 
 
 tlie nap on, to raise 
 
 ib 
 
 faded bl"ck, to revive 
 
 ib 
 
 to dry clean 
 
 ib 
 
 Clothes ball, to make 
 
 100 
 
 Clothes, to brush 
 
 390 
 
 to preserve 
 
 387 
 
 to scour 
 
 94 
 
 to take out fease from 
 
 390 
 
 to perfume 
 
 190 
 
 C3ove cordial, to make 
 
 146 
 
 drops, to obtain 
 
 182 
 
 Cloves, oil of 
 
 . 148 
 
 Coal-tar, to make gas from 
 
 ^n 
 
 Coats, to scour 
 
 a 
 
 Cobalt or^s, to assay . 
 
 7 
 
 oxide of, to prepare 
 
 69 
 
 Cocoa, sassafras 
 
 157 
 
 substitutes for 
 
 158 
 
 Coffee, qualities of 
 
 404 
 
 to make 
 
 159 
 
 substitutes for 
 
 167 
 
 acorn 
 
 ib 
 
 Arabian method of making 
 
 159 
 
 improvement m 
 
 ib 
 
 Parisian method of making 
 
 160 
 
 milk, to make 
 
 ib 
 
 drops 
 
 182 
 
 pot, improved 
 
 396 
 
 Coins, easy mode of taking impressions fro 
 
 m 395 
 
 Gald, inti=nse, remedies for 
 
 228 
 
 and dampness, to prevent the effects 
 
 of 255 
 
 liquors, effects of, to prevent 
 
 408 
 
 Colds, remedies lor 
 
 236 
 
 emulsion for 
 
 ib 
 
 gargles for 
 
 ib 
 
 o!ic 
 
 207 
 
 painter's 
 
 208 
 
 Colour, to, steel blue 
 
 21 
 
 Colours, oil and water 
 
 35 
 
 for house painting, to mix 
 
 ib 
 
 black paint, to make 
 
 ib 
 
 lamp-black 
 
 36 
 
 black, from ground pit-coal 
 
 ib 
 
 wine lees 
 
 ib 
 
 ivory and bone 
 
 ib 
 
 blue and blue distemper . 
 
 38 
 
 paint, (Prussian) 
 
 ib 
 
 Saxon 
 
 Ib 
 
 verditer 
 
 ib 
 
 chamiiis and buff . 
 
 ib 
 
 chesnut 
 
 39 
 
 crimson or rose . 
 
 ib 
 
 green 
 
 38 
 
 cheap 
 
 40 
 
 (sea) for distemper . 
 
 38 
 
 varnish and oils 
 
 ib 
 
 compound, for rooms 
 
 39 
 
 for carriage wheels 
 
 ib 
 
 paint, cheap 
 
 37 
 
 grey, (light) and distemper 
 
 naxen . . • 
 
 36 
 37 
 
 pearl 
 
 ib 
 
 jonquil . . • 
 
 ib 
 
 olive, for oil and varnish . 
 
 38 
 
 for distemper 
 
 ib 
 
 fine black 
 
 400 
 
 chesnut 
 
 39 
 
 oak wood . . . 
 
 37 
 
 red, for carriages . « 
 
 39 
 
 cuff^ets 
 
 ib 
 
 bright 
 
 ib 
 
 violet 
 
 ibl 
 
 Colours, oil and water 
 
 walnut wood . . 
 
 white paint 
 white distemper 
 
 house paint, ef'onomical 
 yellow, Naples and Montpellier 
 golden 
 artist's oil 
 
 azure, to make an excellent 
 blue 
 
 verditer 
 
 Saxon, artificial 
 Prussian 
 liquid, superb 
 cobalt, bleu de Thenard 
 carmine, to prepare 
 cochineal, substitute for 
 green 
 
 Scheele's 
 Brunswick 
 new 
 
 paint, to improve . 
 lake, from Bi-azil-wood 
 from otiier matters 
 carminated, from madder 
 from scarlet cloth 
 improvement in do . 
 fine red 
 beautiful do 
 Florentine 
 from madder 
 to give various tones to 
 orange and yellow 
 pink 
 
 fine brown 
 Dutch, from woad 
 
 from yellow berries 
 brownish yellow 
 for oil painting 
 purpl>j 
 red 
 
 dark 
 rouge . . 
 
 ultra-marine 
 
 to extract the remainder of 
 to test . . 
 
 violet, to prepare 
 white, pearl 
 
 durable, for painters 
 yellow, lemon 
 
 Chinese . . 
 
 Montpellier 
 Naples 
 patent 
 flesh, to imitate . 
 used in encaustic painting . 
 compound for receiving 
 mixed, to prepare 
 
 directions for using 
 to mix mineral substances in linseed oil 
 Colouring materials 
 Colours, wash, for maps, to prepare 
 blue, red, green, yellow, 
 water, used in drawing 
 implements 
 to draw in 
 general or simple 
 blacks, blues, browns, crimsons, greens, 
 lakes, purples, reds, whites, yellows. 
 
 to prepare 
 yellows, from French berries 
 nuxed, directions for , 
 
 to prevent from cracking 
 solution of gum for 
 to keep oft' flies , 
 
 alum water, to prepare for 
 lime water 
 
 49, 50, 
 
INDEX. 
 
 433 
 
 Jolours, lixivium of pearl-ashes 
 
 53 
 
 detiyeii, to restore 
 
 ib 
 
 to keep from sinking 
 
 ib 
 
 for auimuls, to mix 
 
 55 
 
 to Jraw fruits in 
 
 ib 
 
 binls in 
 
 56 
 
 rules for painting landscapes in 
 
 ib 
 
 for sketching portraits from lif« 
 
 5 ib 
 
 primitive and tiieir combinations 
 
 64 
 
 for painting on velvet 
 
 66 
 
 ( <,.nposts, to prepare 
 
 286 
 
 fov manuBj 
 
 285 
 
 for moulds 
 
 ib 
 
 for plants 
 
 2S6 
 
 Lord Meadowbank's . 
 
 320 
 
 Compression of the brain 
 
 221 
 
 Confectionary 
 
 180 
 
 drops 
 
 182 
 
 sugar, to prepare for candying 
 
 180 
 
 to candy 
 
 ib 
 
 candied, to colour . 
 
 182 
 
 barley, to make 
 
 181 
 
 candy, white, do 
 
 ib 
 
 loaf, to clarify 
 
 ib 
 
 coarse, brown, do 
 
 ib 
 
 to improve and increast 
 
 ib 
 
 starch, to make 
 
 ib 
 
 bii ch, to make 
 
 ib 
 
 pear 
 
 ib 
 
 grape . 
 
 i* 
 
 devices in . 
 
 182 
 
 bon-bons, to make 
 
 181 
 
 ginger, to candy . 
 horeiiound, do . 
 
 ib 
 
 ib 
 
 orange-peel, do 
 
 ib 
 
 lemon-peel, do 
 
 ib 
 
 whipt syllabub, to make 
 
 182 
 
 solid do do . 
 
 ib 
 
 snow balls do 
 
 ib 
 
 capillaire do 
 
 ib 
 
 chocolate drops do 
 
 ib 
 
 orange flower do do 
 
 ib 
 
 cottee do do 
 
 ib 
 
 peppermint do do 
 
 i^i 
 
 clove do do 
 
 ib 
 
 ginger do do 
 
 ib 
 
 liquorice lozenges do 
 
 ib 
 
 extract of do 
 
 ib 
 
 juice of do 
 
 ib 
 
 reRned do 
 
 183 
 
 marmalade, orange, to candy 
 
 ib 
 
 transparent, to make 
 
 ib 
 
 barberry 
 
 ib 
 
 quince 
 
 ib 
 
 Scotch 
 
 ib 
 
 jelly, hartshorn . 
 
 ib 
 
 currant, and black currant 
 
 ib 
 
 calf's foot . 
 
 413 
 
 ivory 
 
 249 
 
 strawberry 
 
 184 
 
 goosebeiTy 
 
 ib 
 
 eream, whipt 
 
 183 
 
 pistachio 
 
 ib 
 
 ice . . . 
 
 ib 
 
 raspbeny 
 
 184 
 
 jam, raspberry, and strawberry 
 
 ib 
 
 paste, raspberry . 
 
 lb 
 
 orgeat 
 
 ib 
 
 pate de guiraauve 
 
 ib 
 
 jnjiibes 
 
 ib 
 
 Damson cheese • 
 
 ib 
 
 omelette soulHe, (see Culinary Arts) 
 
 ib 
 
 Consen-alory, to make a . 
 
 286 
 
 Consuinpiion, (see Medicine) . 
 
 204 
 
 tjontagious disorders, (see Small Pox, Pu 
 
 rid 
 
 Fever, Src.) 
 
 
 air, to purify, (see Air) 
 
 241 ' 
 
 .? B 
 
 
 Contw;ious disorders, 
 
 air, permanent and portable apparatus 
 
 to purify 
 preparation of acetic acid 
 aromatic vinegar, two kinds 
 balsamic and anti-putrid vinegar 
 Concussion of the brain 
 Contusioi.s 
 
 Convulsions, in pregnancy 
 Cookery 
 
 to boil meats 
 bake do 
 
 roast do , 
 
 fry do 
 salt do 
 pickle do 
 regulate time in 
 veal, savoury, to make 
 cake, to make 
 clioice of 
 breast of, glacee 
 shoulder, en galantine 
 ragout of, cold 
 to carve 
 fowls, to dress, game fashion 
 wild 
 
 choice of 
 qualities of 
 chicken, au soleil 
 en salmis 
 aux choux 
 eggs and bacon, artificial, to make 
 pork, loin of, Portuguese way 
 dry devils 
 olio, to make 
 beefsteak pudding 
 leg of, to pot 
 
 a la mode 
 en bouilli . , 
 
 en malelotte , 
 
 en daube 
 tongue, beef 's, aux champignons 
 fish, en matelotte 
 flounders 
 
 terapins . " . 
 
 oysters , , 
 
 eels, to pot 
 lobster or crab, do 
 duck, olive sauce . 
 
 sausages, Ilologna, to make 
 Oxford, do . 
 
 Ep[)ing, do . 
 savaloys, to make 
 
 French stew of green peas and bacon 
 brawn, mock, to make 
 fast-day's dish 
 omelette, military 
 onion 
 French 
 trumenty 
 
 raspberry dumplings 
 cream tarts 
 pie, pigeon, giblet, rump ste£.K, chick- 
 en, rabbit, raised French, raised ham, 
 raised pork, eel, raised Jamb, per 
 gord . . 168, 
 
 pigeons, en compote 
 pigeons, aux choux 
 puff paste 
 short crust 
 paste for large pies 
 
 for tarls 
 potatoes, to keep 
 to steam 
 hei-rings, economical use »f 
 sack posset, to make 
 ale do do 
 
 M 
 
 169—1 
 
434 
 
 Cookery 
 
 green g\ io«c6t. cy cheese 
 bread, potatoe, to make 
 potatoes, frosted, to use 
 broth jelly, to make 
 
 UNIVERSAL RECEIPT BOOK. 
 
 sauces, (see Saaces) 
 
 ; Soups) 
 maccaroni, to make 
 
 's. ( 
 s, ( 
 
 soups, (see Soups) 
 
 2;ravy cakes 
 
 catsup, tomata 
 for sea 
 
 ragouts 
 Cook's, captain, rules for preserving the 
 
 health of seamen 
 Copper, ores, to assay 
 
 test for 
 
 blanched, to prepare 
 
 to detect in pickles or tea . 
 
 for foils 
 
 plated, to separate silver from 
 
 plates, to free from grease 
 
 to secure from corrosion 
 to choose for engraving 
 to apply varnish to 
 
 plate, to take an impression from, on 
 plaster 
 Cordials or compound spirits 
 
 general rules for making 
 
 anise-seed, caraway, cedrat, cinnamon, 
 strong cinnamon, citron, clove, cori- 
 andef, eau de bigarade, gold, lemon, 
 lovage, nectar, noyau, orange, pepper- 
 mint, ratafia, dry ratafia, whiskey, 146- 
 
 gout do 
 Corn, Indian, to cultivate 
 
 Etdvantages of reaping, before ripe 
 
 to secure against insects 
 mice 
 
 to tread, Virginia manner 
 
 to clean from chaff, by fanners 
 Corns, treatment of 
 
 to prevent 
 Cosmetics 
 
 Costiveness, remedy for 
 Cotton, to bleach 
 Coughs and colds, remedies for (see Catarrh) 
 
 candied horehound 
 
 paregoric elixir 
 
 expectorant pills 
 Cough mixture 
 
 medicine, Dr Monro's 
 
 simple remedy for 
 
 to allay at night 
 
 chronic, remedy for 
 
 in aged persons 
 
 recent 
 
 emulsions 
 
 troublesome, and spitting of blood, to 
 allay 
 Counterpanes, thick cotton, to scour 
 Court plaster 
 
 Cows, improved mode of feeding 
 Cow feeder, directions to the 
 
 milch, to choose 
 
 economy of a . 
 Crabs, to pot 
 
 to choose 
 Cramp, in the stomach 
 
 in bathing 
 Crayons, to paint in . 
 
 implements 
 
 drawing the outlines 
 
 painting from life 
 
 posture and light 
 
 features of the face 
 
 the neck, &c. 
 
 draperies, Sic. 
 
 173 
 
 ib 
 
 ib 
 
 174 
 
 176 
 
 172 
 
 175 
 
 176 
 
 ib 
 
 ib 
 
 ib 
 
 256 
 6 
 
 392 
 12 
 
 392 
 5 
 
 78 
 ib 
 79 
 
 77 
 
 412 
 
 146 
 
 ib 
 
 -148 
 
 240 
 
 327 
 
 329 
 
 337 
 
 ib 
 
 316 
 
 317 
 
 234 
 
 ib 
 
 187 
 
 238 
 
 90 
 
 236 
 
 181 
 
 236 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 411 
 
 98 
 
 252 
 
 356 
 
 ib 
 
 357 
 
 ib 
 
 166 
 
 420 
 
 205 
 
 259 
 
 56 
 
 ib 
 
 ib 
 
 ib 
 
 57 
 
 ib 
 
 ib 
 
 SB 
 
 Crayons, coloured, to prepare 51 
 
 arrangement of . 59 
 
 carminated lake, for . .54 
 
 for drawing, to make . . ib 
 
 Cream, qualities of . . 402 
 
 whipt, to make . . '83 
 
 pistacliio . . . ib 
 
 ice . . . ib 
 
 raspberry . . ,184 
 
 substitute for . . . 360 
 
 painter's . . .25 
 
 Creme de Barbades, real . .144 
 
 noyeau de Martinique . 145 
 
 d 'orange . . . ib 
 
 Crickets, to destroy . . .413 
 
 Croup, in children, remedies for . 249 
 
 Crows, to banish from a field . . 338 
 
 Crucibles, to make . . . 371 
 
 Crumi)ets, do . . .178 
 
 Cucumbers . . . 301 
 
 to cultivate . . . 3(X) 
 
 to pickle . . .185 
 
 to preserve . . .187 
 
 qualities of ' . . . 404 
 
 Culinary arts . . .163 
 
 Currants, qualities of . . 404 
 
 Curry, to make a . . .173 
 
 powder . . . ib 
 
 Curwen's mode of burning surface, soil and clay 322 
 
 Gustards, (see Pastry) . . 178 
 
 Cuts . . . .221 
 
 Cuttings, for plants, to choose . 289 
 
 to propagate by . . . ib 
 
 toinseit . . . 290 
 
 to manage . . . ib 
 
 D. 
 
 Daffy's elixir, to prepare . . 252 
 
 Dairy, to manage a . . . 356 
 
 maid, directions to . . ib 
 Damsons, to preserve . .186 
 Damson cheese, to make . .184 
 
 Dance of St Vitus . . 2X4 
 
 Daniel's life preserver . . 257 
 
 Deafness in old persons, to cure . 397 
 
 Death, sudden, cautions respecting . 406 
 
 Delft-ware, to make . if70 
 
 Debility, treatment ol . . 205 
 
 Decanters, to clean . . 390 
 
 Decline, remedy for . . 417 
 Devils, dry, to make . .166 
 Diabetes . . .209 
 
 Dials, trans^iarent, for clocks . . 396 
 
 Diarrhcua, to check . . 207 
 
 various remedies for . 239 
 
 Diet, substances used in . . 402 
 
 qualities ot animal and vegetable . ib 
 beef, veal, mutton, lamb, house lamb, 
 purk, hams, bacon, goal's flesh, veni- 
 son, blood of animals, milk, cream, 
 butter, cheese, fowls, turkeys, wild 
 fowls, eggs, fish, oysters, muscles, 
 periwinkles, bread, pastry, oats, bar- 
 ley, rice, potatoes, peas, beans, 
 salad, spinach, asparagus, artichokes, 
 cabbages, turnips, carrots, parsnips, 
 parsley, celery, onions, garlic, &c. ra- 
 dislies, apples, pears, cherries, plums, 
 peaches and currants, apricots, goose- 
 berries, strawberries, cucumbers, tea, 
 coffee, chocolate, i02 — 40 » 
 
 Dietetic com(iosition, nutritious . 15. 
 
 Digestion, to improve . . 239 
 
 Digestive pills . . ib 
 
 Dippel's oil, to obtain . l49 
 
 Diseases peculiar lo females 242 
 
 I hysteric fits . ib 
 
INDEX. 
 
 I>»seases peeuUir to females 
 
 
 hysteric fits, pills for 
 
 243 
 
 debility 
 
 ib 
 
 fluor albus, or ■whiter 
 
 ib 
 
 regimen, &c. 
 
 ib 
 
 tonic and astringent pills 
 
 ib 
 
 prevention of 
 
 ib 
 
 immoderate flow of the menses 
 
 ib 
 
 astringent fomentations 
 
 ib 
 
 laxative mixture 
 
 ib 
 
 regimen, &c. 
 
 244 
 
 green sickness 
 
 243 
 
 regimen, &c. 
 
 244 
 
 chalybeate pills and draught for 
 
 ib 
 
 tonic draught 
 tincture of iodine 
 
 ib 
 
 ib 
 
 cessation of the menses 
 
 ib 
 
 regimen, &c. 
 
 ib 
 
 dropsy, remedies for 
 
 244, 401 
 
 voassting during pregnancy 
 
 ib 
 
 sickness in do 
 
 • b 
 
 heart-burn 
 
 ib 
 
 head-ach 
 
 ib 
 
 hysteria 
 
 ib 
 
 costiveness and piles 
 
 ib 
 
 itchings 
 
 ib 
 
 swelling of the feet, &c. 
 
 ib 
 
 cramp 
 
 245 
 
 in the stomach 
 
 ib 
 
 distentioa and cracking of the skip. 
 
 ib 
 
 of the veins 
 
 ib 
 
 incontinency ot urine 
 
 lb 
 
 restlessness and want of sleep 
 
 ib 
 
 convulsions 
 
 ib 
 
 the milk fever 
 
 lb 
 
 remedies 
 
 ib 
 
 regimen . , 
 
 ib 
 
 inflamed breasts 
 
 ib 
 
 sore nipples 
 
 ib 
 
 puerperal fever . . 
 
 ib 
 
 remedies 
 
 246 
 
 regimen 
 
 ib 
 
 Oiseases of children, (see Children) 
 
 ib 
 
 Dislocations, treatment of 
 
 225 
 
 of the lower jaw, collarbone, shoulde 
 
 r, 
 
 elbow, wrist, fingers, &c., thigh 
 
 , 
 
 knee, leg, foot 
 
 226 
 
 Distemper, red, for tiles, to make 
 
 40 
 
 in badigeon, to 
 
 ib 
 
 sea-green, for 
 
 38 
 
 blue, for • . . 
 
 ib 
 
 olive, for . , 
 
 ib 
 
 to paint in . . . 
 
 36 
 
 white 
 
 ib 
 
 Distillation . , 
 
 138 
 
 utensils used in 
 
 ib 
 
 to preserve flowers for 
 
 150 
 
 of compound spirits 
 
 145 
 
 of essential and other oils 
 
 148 
 
 of compound waters 
 
 151 
 
 [Kstilleries, fires in, to extinguish 
 
 140 
 
 Dogs, purging ball for 
 
 274 
 
 ointment for the mange 
 
 ib 
 
 best breed of, for shooting game 
 
 417 
 
 to know the age of, to six years 
 
 ib 
 
 liniment for 
 
 274 
 
 mercurial do for red mange 
 
 ib 
 
 mild ointment for 
 
 ib 
 
 lotion for . . . 
 
 i'o 
 
 distemper in . . 
 
 ib 
 
 Doses, medicinal . . 
 
 2G4 
 
 Domestic economy 
 
 355 
 
 Dover's powders 
 
 250 
 
 Dram, under, to, clay lands 
 
 347 
 
 to, lands 
 
 343 
 
 DcaFa-drinking, to remedy efiects of 
 
 408 
 
 Draming, pit . . , 
 
 348 
 
 Draining land, Bailey's plan foi 
 
 Drains, main, to construct . 
 
 to fill 
 Draperies, &c. to paint . 
 
 Draw, to, in water colours 
 
 on glass and on stone . 
 
 Drawings, to preserve . 
 
 to vamisli . . 
 
 ■water colours used in 
 gloss on, to prevent 
 black lead pencil, to preserve 
 to copy 
 
 in crayons, to fix 
 Drawing pencils, artificial black-lead 
 English, to make 
 crayons 
 Dresses, mourning, to free from stains 
 Drop, the black, composition of 
 Dropsy . . , 
 
 of the chest 
 of the belly 
 Drowning, preservation from . 
 assistance in . . 
 
 to extricate from broken ice 
 suffocation by 
 removal of the body 
 free circulation of fresh air 
 number of assistants . 
 
 inflation of the lungs 
 warm fomentations 
 fumigations and clysters 
 warm bath . , 
 
 agitation 
 
 administration of cordials 
 bleeding, &c. 
 Duck, olive sauce 
 Dumplings, raspberry 
 Dung beds, to form 
 
 to increase, by soiling . 
 
 Dutch drops, to obtain , 
 
 Dyeing, in all its varieties 
 
 mordants for . , 
 
 to choose and apply 
 use of alum as a mordant . 
 acetite of alumina . 
 white oxide of tin . 
 red oxide of iron 
 tan, inc. 
 
 to determine the effects of various mor- 
 dants on colours 
 to determine the effects of various waters 
 
 on colours 
 to render colours holding . 
 chemical blue and green, for, to mak 
 colours for, to discharge . 
 to discharge cinnamons, greys, &c. when 
 
 dyed too full 
 materials, to purchase for . 
 to make solution of tin in aqua regia 
 to make muriate of tin . 
 to prove the colours of dyed stuff's 
 to prejjare realgar for 
 Dye, to, woollen cloths and wool, blue 
 to re-dye the colours of garments 
 to alum silks 
 to, silk blue 
 cotton and linen bloe 
 yellow 
 
 to, woollens j-ellow 
 silks 
 
 linens and cottons 
 to fix a mineral yellow on wool, silk, cot- 
 ton, hemp, &c. 
 red 
 
 woollens red, crimson and scarlet 
 to carry the colour into the body )f the 
 cloth 
 
 433 
 
 348 
 ib 
 ib 
 64 
 49 
 67, 68 
 54 
 
 86 
 
136 
 
 UNIVERSAL RECEIPT BOOK. 
 
 Dre, silks red, crimson, &c. to 
 
 iinens and cottons rei", scarlet, &c 
 
 olack 
 
 to, woollens black . • 
 
 silks 
 
 cottons and linens 
 
 wAol, &C. brown 
 
 compound colours 
 
 different shades of green . • 
 
 violet, purple and lilac 
 
 olive, orange and cinnamon 
 
 grey, drab and darK brown 
 
 black upon cotton, linen and mixed jjoods 
 
 olives, bottle-greens, purples, browns, cin- 
 namons, or snuffs 
 
 crimson, red, orange, or yellow 
 
 cotton, wool, and silk, wiib Prussian Mue 
 
 Raymond blue 
 
 shades of colour, to graduate from Prus- 
 sian blue 
 
 to precipitate acetates of lead and copper 
 on wool, silk, and cotton 
 
 cotton cloth, black 
 
 ■wool, a permanent blue colour 
 
 to produce the S^fiss red topical mordants 
 
 silks and satins, brown, in the small way 
 
 fawn colour drabs 
 
 silk shawls, crimson 
 
 silk, lilac 
 
 thick silks, satins, silk stockings, &c. a 
 flesh colour 
 
 silk stockings, black 
 
 straw and chip bonnets, blai^k 
 
 ti'tto bonnets, brown 
 
 to i-emove the stain of light colours from 
 the hands 
 
 black cloth, green 
 
 calico printing 
 
 lo apply the mordants 
 
 slufis for calico printing 
 
 to, calico, yellow 
 
 to, nankeen, yellow 
 
 red, blue 
 
 lilac, brown, green 
 
 to mix the solution of tin with indigo 
 
 calico, dove colour and drab 
 different colours 
 
 to prepare a substitute for gum used in 
 calico printing 
 Dyeing, calico, process of 
 
 madder, colouring principle, to separate, 
 new process for 
 
 anatto for, to prepare 
 use of . 
 to choose 
 
 litmus for, to prepare 
 
 bastard saffron for 
 
 Vitility of sheep's dung for 
 
 woad for, to prepare 
 
 indigo for, to prepare 
 
 carmine for, do 
 
 matter from potato-tops 
 
 carpets 
 
 hats, process of . 
 
 wood for, to prepare 
 
 blue turnsole for 
 
 miscellaneous receipts for 
 
 to» red hair black 
 
 hair, to change the colour of 
 
 bristles or feathers, green 
 blue and red 
 
 hcrse-hair 
 
 gloves 
 
 white gloves, purple 
 
 gloves resembliiig Limerick 
 
 bone and ivory, red 
 
 black, green . 
 
 Dyeing, bonp, purple, yellow, and blue , dS 
 
 oak, a mahogany colour . . 93 
 
 ebony, black . . . ib 
 
 beech wood, a mahogany colour . ib 
 
 musical instruments, crimson . ib 
 
 purple . ib 
 
 box-wood, brown . . ib 
 
 wood, silver grey . . ib 
 
 bright yellow . , ib 
 
 green . . . ib 
 
 red . . .lb 
 
 purple . . . ib 
 
 fine blue . • ib 
 
 paper, or parchment, yellow . ib 
 
 crimson, green . . ib 
 
 orange, purple . . ib 
 
 horn, tortoise-shell colour , 94 
 
 of different colours . ib 
 
 Dyspepsia . . . 205 
 
 Dysentery . . . 206 
 
 Ducks, choice of . . . 'V26 
 
 Ear, inP.ammation of the, remedies for . 202 
 
 accumulation of wax in the . ib 
 
 extraneous bodies in the, to extract . 234 
 
 Ear-ache, Indian cure for , . 397 
 
 Earths and ores containing gold, to assay 9 
 
 Eau de Barbade . . 144 
 
 sans pareil > • .151 
 
 divine . . 144 
 
 de bigarade . . . 14G 
 
 de luce . . . 25U 
 
 de cologn*' . . ,187 
 
 de meliss« des carmes . . ib 
 
 de bouquet . . .188 
 
 Economj', rural and domestic , . 356 
 
 Edge-tools, from cast iron and steel . 21 
 
 Eels, to pot ... 166 
 
 pie ... 169 
 
 Eggs, glare of . . .53 
 
 and bacon, artificial . . 165 
 
 to I reserve . . 360, 394 
 
 qualities of . , . 403 
 
 Electrical ma^-hinery, cushions of, alloy Jor 11 
 
 Elixir, Daffy's . . . 25'2 
 
 Elephant's m'.lk, to prepare . . )44 
 
 Embroidery, to clean . . 100 
 
 Embrocation, for tooth-ache and rheumatism 413 
 
 Emissions, involuntary . 210 
 
 Enamelling, act of . 71 
 
 the fliix . . .73 
 
 Enamel, to, dial plates . . 72 
 
 purple, used in mooaic . . ib 
 
 while, for porcelain . . ib 
 
 for metals and fine work . ib 
 
 new,for porceiain . , ib 
 
 "ed (rich), black, brown, blue, green, 
 
 olive, purple, rose-coloured, yellow, 73 
 
 modes of application . . ib 
 
 Enamels, opaque, to prepai'e . . 72 
 
 materials for . ilj 
 
 coloured, cautions in making . 74 
 
 general method of making ib 
 
 black, wiih platina, to obtain . ib 
 
 called Niello, to make . . ib 
 
 to paint in . . . ib 
 
 encaustic painting, compound for eolours 49 
 
 Engrave, to, on stone . . 66 
 
 on wood . . .79 
 
 on copper . . .76 
 
 on chiar' oscuro . .80 
 
 in aito relievo . . .76 
 
 in mezzo tinlo . . .79 
 
 in a(|ua tinta . . , ib 
 
 on precious stones . .80 
 
 on steel . • il» 
 
INDEX. 
 
 437 
 
 Gngi-aving ' 
 
 75 
 
 1 Farriery 
 
 
 ditfiTciit modes of 
 
 ib 
 
 cows, inflammation of brain, 
 
 method of cure 279 
 
 to clionse copper for 
 
 79 
 
 hoven, or blown in, to cure . ib 
 
 e'cliinp; 
 
 75 
 
 do cordial drink 
 
 ib 
 
 niat-;riHls 
 
 ib 
 
 swimming in the head 
 
 to cure . ib 
 
 to Iny on ,he ground . 
 
 ib 
 
 sudorific drink for 
 
 280 
 
 to tt ace the outlines 
 
 ib 
 
 horses, jjurgative ball for 
 
 269 
 
 directions tor 
 
 ib 
 
 do drinks 
 
 ib 
 
 to eat ir. the work 
 
 ib 
 
 cough drink for 
 
 ib 
 
 on glass 
 
 80 
 
 anbury or wart 
 
 266 
 
 tools, to whet and temper the gr 
 
 aver 76 
 
 staggers 
 
 ib 
 
 to hold the graver 
 
 iL 
 
 loss of appetite 
 
 ill 
 
 to lay the design upon the plate 
 
 ib 
 
 inflamed bladder 
 
 ib 
 
 Itenihraiidi's white varnish for 
 
 r-T 
 
 blood spavin 
 
 ib 
 
 Callot's soft 
 
 ! ii) 
 
 blistering ointment 
 
 il; 
 
 Salmon's 
 
 ib 
 
 bone spavin 
 
 ib 
 
 Parisian 
 
 ib 
 
 bols 
 
 266, il2 
 
 Lawrence's . •• 
 
 ib 
 
 worms, symptoms of 
 
 266 
 
 Le Hosse's hard 
 
 78 
 
 remedies for 
 
 ib 
 
 to blacken the varnish 
 
 ib 
 
 inflammation of the b 
 
 owels ib 
 
 soft, to lake off . 
 
 ib 
 
 broken wind 
 
 ib 
 
 hard, do 
 
 ib 
 
 knees 
 
 ib 
 
 to prepare box-wood for 
 
 ib 
 
 burns or scalds 
 
 ir) 
 
 Engravings on glass, to transfer 
 
 69 
 
 canker 
 
 . 267 
 
 Epilepsy 
 
 213 
 
 liniment for 
 
 . i^ 
 
 Eiysipelas . 
 
 215 
 
 capped hocks 
 
 ib 
 
 mercurial 
 
 ib 
 
 cold 
 
 ib 
 
 Essence of cedrat 
 
 148 
 
 convulsions 
 
 ib 
 
 lavender 
 
 ib 
 
 cough 
 
 ib 
 
 neroli 
 
 ib 
 
 ball for 
 
 ih 
 
 to obtain 
 
 391 
 
 corns 
 
 ib 
 
 Essential oils, (see Oils) 
 
 ib 
 
 curb 
 
 ib 
 
 Etch, to, upon glass . 
 
 80 
 
 cracked heels 
 
 ib 
 
 Ether, to make 
 
 141 
 
 the gripes 
 
 ib 
 
 Evil, the king's 
 
 212 
 
 draught for 
 
 ib 
 
 Exercise, advantages of . 
 
 261 
 
 diabetes 
 
 ib 
 
 ridiiig and walking , 
 
 ib 
 
 ball for 
 
 ib 
 
 after meals 
 
 ib 
 
 eyes , , 
 
 ib 
 
 ditfercnt kinds of . 
 
 ib 
 
 eye water 
 
 ib 
 
 standing and sitting . 
 
 ib 
 
 film or cataract 
 
 ib 
 
 Eye waters . , 
 
 235 
 
 farcy 
 
 ib 
 
 lids, inflamed, remedy for 
 
 ib 
 
 grease 
 
 ib 
 
 siglit, to preserve the 
 
 202 
 
 toundered, feet 
 
 ib 
 
 inflammation of the . 
 
 201 
 
 hoof Dound 
 
 ib 
 
 sore, original receipt for . 
 
 405 
 
 lampas 
 
 ib 
 
 
 
 laxity 
 
 ib 
 
 F. 
 
 
 inflammation of the lur 
 
 igs . 268 
 
 Fainting fits 
 
 213 
 
 mallenders 
 
 ib 
 
 Fallow, to conduct a 
 
 313 
 
 mange . , 
 
 ib 
 
 quantity of dung for 
 
 319 
 
 molten grease 
 
 ib 
 
 time of spreading do 
 
 ib 
 
 poll evil 
 
 ib 
 
 intermediate dunging for 
 
 ib 
 
 poultice 
 
 ib 
 
 Pamished persons, to restore 
 
 407 
 
 cjuiltor 
 
 ib 
 
 Fans, for cleaning corn . 
 
 317 
 
 ring bone 
 
 ib 
 
 Fasting day's disii, to make 
 
 169 
 
 sand crack . 
 
 • ib 
 
 Farriery 
 
 264 
 
 composition for 
 
 ib 
 
 cattle, wounds in to cure 
 
 ib 
 
 sit-fasts 
 
 ib 
 
 adhesive plaster 
 
 265 
 
 sallenders . , 
 
 ib 
 
 bandages 
 
 ib 
 
 strains 
 
 ib 
 
 sores and bruises 
 
 ib 
 
 strangury . , 
 
 ib 
 
 ointment for 
 
 ib 
 
 strangles 
 
 ib 
 
 green 
 
 ib 
 
 tlirush 
 
 ib 
 
 treatment of . 
 
 275 
 
 vives 
 
 ib 
 
 food and regimen . 
 
 265 
 
 wind galls . 
 
 ib 
 
 ahfcess . , 
 
 ib 
 
 wounds 
 
 ib 
 
 bleeding in general 
 
 264 
 
 bleeding 
 
 ib 
 
 distemper among 
 
 274 
 
 fulness .f blood 
 
 269 
 
 «ows, 'ar water for 
 
 ib 
 
 laxative, kc. powder . 
 
 ib 
 
 garget in, to cure 
 
 ib 
 
 purging 
 
 ib 
 
 red water in, to cure , 
 
 ib 
 
 to prepare for physic . 
 
 ib 
 
 scouring in, to cure 
 
 ib 
 
 to check v^ver purging 
 
 ib 
 
 swelled with green food 
 
 ib 
 
 cough drink 
 
 ib 
 
 treatment of 
 
 275 
 
 purgative drink for 
 
 \h 
 
 colds of every description in, 
 
 to cure 278 
 
 fever hall for 
 
 ib 
 
 purging drink for 
 
 lb 
 
 fevers, powerful mixtui 
 
 •e for . 270 
 
 neat, to cure the jaundice in 
 
 279 
 
 inflammiitory fever, di-i 
 
 nk for . i!) 
 
 iaflammatien of the brain 
 
 ib 
 
 jaundice, purging ball t 
 
 or , ib 
 2 Jv^ 3 
 
438 
 
 UNIVERSAL RECEIPT BOOK. 
 
 farriery 
 
 horses, jaundice, restorative balls after 
 broken wind, pectoral balls for 
 surfeit, mange, gtc. alterative balls for 
 profuse staleing, restorative balls for 
 astringent 
 
 worms, mercurial balls for 
 drink for 
 purging ball for 
 stomach drink after expulsion 
 the staggers, bails for 
 convulsions, clyster for 
 gripes in, to cure 
 
 further treatment 
 surfeit, or bad coat in, to cure 
 urine, balls for 
 feet, to cure diseases in 
 
 preventiim 
 lameness in, remedy for 
 thrush in the feet, to cure 
 shoeing, in wintei 
 to prevent the feet from balling with 
 
 snow 
 the mange, ointment for 
 
 liniment for 
 eye water for . 
 
 inflammation of the lungs 
 sprains, embrocation for 
 bracing mixture for 
 bleeding, paste to stop 
 scratched heels, ointment for 
 greasy do do 
 
 strains in different parts 
 embrocation for . 
 canker in the mouth, mixture for 
 Feathers, to cleanse frjra animal oil 
 
 to dye, green, blue, red 
 Feet, to keep them dry 
 
 cold, to prevent, at night . 
 Females, cautions to, whose clothes catch fire 
 
 diseases peculiar to 
 fermentation by various means 
 of yeast, to manage . 
 
 to accelerate 
 to check a too rapid 
 vinous • • 
 
 spirituous 
 
 of wine, to stop the • 
 
 Fever, simple, inllaramatory . 
 intermittent . • 
 
 remittent . . 
 
 bilious 
 typhus 
 
 putrid . . 
 
 hectic . • 
 
 scarlet . 
 
 milk . . 
 
 puerperal . • 
 
 Figs, dried, to improve • 
 
 Filberts, to preserve . 
 
 Filtering bag, to make a • 
 
 Fining of wines 
 
 S|)irits 
 Finings, to make and apply 
 
 of white wines and spirits, toiorce down 
 the 
 Fires, recent, to extinguish 
 to escape from . 
 in distilleries, to extinguish 
 to prevent and escape from 
 to escape from . 
 
 in steam-boats . . 
 
 in theatres . . 
 
 to extinguish in chimneys 
 
 effectually 
 m manufactories, security against 
 *n hay stacks . • 
 
 27(1 
 
 ib 
 
 ib 
 
 ib 
 
 269 
 
 2"0 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 271 
 
 272 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 273 
 
 ib 
 
 lb 
 
 ib 
 
 ib 
 
 ib 
 
 ih 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 398 
 
 92 
 
 262 
 
 407 
 
 408 
 
 242 
 
 118 
 
 108 
 
 ib 
 
 ib 
 
 123 
 
 ib 
 
 133 
 
 198 
 
 199 
 
 ib 
 
 ib 
 
 200 
 
 ib 
 
 ib 
 
 215 
 
 245 
 
 ib 
 
 412 
 
 30C 
 
 137 
 
 423 
 
 143 
 
 136 
 
 ib 
 395 
 
 ib 
 liO 
 
 ib 
 395 
 400 
 401 
 408 
 
 ib 
 409 
 
 ib 
 
 Fish, qualities of 
 
 Fish bones, remedy on swallowing 
 
 en matelotte, (see Cookery) 
 P'istula 
 
 Flatulency, remedy tor 
 Flax, to cultivate . . 
 
 to i)i'epare the ground for . 
 
 quantity of seed for 
 
 seed, to save the 
 
 mode of watering 
 
 dressing, Lee's invention for, &c. &c. 
 
 new discovery fjr preparing 
 Flies, to remove from rooms 
 
 to prevent from settling on animals 
 Flounders, with cream 
 Flour, paste, to make 
 
 new seconds, bad, to improve 
 
 to preserve " 
 
 moist, to correct 
 
 chalk in, to delect 
 
 to restore and improve 
 Flowers, for distillation, to preserve 
 
 to preserve 
 
 to grow in winter 
 
 to remove in summer 
 
 bulbous, to hasten the blowing of 
 
 faded, to restore 
 
 to dry 
 
 to paint in water colours 
 Flower, sun, to cultivate 
 
 to economize tne . 
 
 seeds, to preserve . 
 
 Flute key valves, alloy for 
 Flux . . . 
 
 remedy for 
 
 metallic composition of . 
 
 crude or white, black 
 
 Cornish, reducing . 
 
 refining . 
 
 Foils, to prepare 
 
 copper, for • 
 
 to whiten 
 
 for, crystals, pebbles, &c. to give the 
 lustre of diamonds 
 
 to colour 
 
 liquid for silvering glass globes 
 Food, animal and vegetable, to preserve 
 
 animal atid vegetable 
 qualities of . 
 Fowls, treatment of . 
 
 qualities of 
 
 choice of . . 
 
 game fashion 
 
 wild 
 
 do to catch . 
 
 Fractures, of the nose, jaw, collar bone, arm, 
 fore-arm, wrist, ribs, thigh, leg, knee- 
 pan, foot . . 223- 
 Freezing mixture . 
 Fresco, to paint in . 
 Friction 
 
 Frost-bitten parts, treatment of 
 Fruits, time for gathering 
 
 orchard, to gather 
 
 green, to preserve . 
 
 ripe ... 
 
 various sorts of . 
 
 to store . . 
 
 to preserve in brandy . 
 
 for carriage, to pack . 
 
 to paint, in water colours . 
 Frumenty, to make . 
 Fuel, cheap, to make . 
 
 Fulling cloths, woollens, &c. 
 Fuller's purifier, &c. (see Bleaching) 
 Furn;>ce, portable, to use a 
 
 fixed, to build a 
 
Furnace, sand-heat, to make a 
 Furniture, varnished, 'to polish 
 
 paste, to make . 
 
 oil 
 
 ti clean 
 Furs, to preserve . 
 
 139 
 31 
 
 )b 
 
 ib 
 
 389 
 
 387 
 
 406 
 27 
 ib 
 219 
 310 
 291 
 284 
 
 Gall stones, to remove . 
 
 Gallipot varnish, to make 
 
 mastic, for grinding colours 
 
 Ganglion . 
 
 Gardeners, practical directions to 
 
 Gardens, to water . 
 
 to choose the best soil for . 
 to prepare hot beds, composts and ma- 
 nures for . . • 2S5 
 to form dung beds for . . ib 
 to make composts for manure . ib 
 mould . . . ib 
 plants . . ,286 
 to prepare composts for . . ib 
 
 (ias, to make, from coal tar . . 391 
 
 General rules for preserving health . 260 
 Sir R. Phillips's rules . . ib 
 Dr Boerhaave's do . . ib 
 air . . . . ib 
 clothing . . ib 
 ventilation of churches . . ib 
 of houses . . . ib 
 burying in churches . . 261 
 fumigation . . ,2^1 
 noxious vapoars . 261, 407 
 to dissipate do in wells . . 261 
 to protect artisans from effects of char- 
 coal • . . ib 
 to prevent ill effects from lamps . ib 
 to disinfect articles from the plague ib 
 ID protect gilders from mercury . ib 
 
 Geneva, English, to make . . 143 
 
 Gentian water, compound . .153 
 
 Gild glass and porcelain, to . . 14 
 
 leather, to . . .15 
 
 ■writings, drawings, &c. on parchment ib 
 
 edges of paper, to . . ib 
 
 silk, satin, ivory, &c. by hydrogen gas ib 
 
 on wood, with oil, to . . ib 
 
 by burnishing, to . . ib 
 
 copper, &C0. by amalgam, to . 16 
 
 steel, to . . . ib 
 copper, so as to be rolled out into sheets ib 
 
 in colours, to . . .17 
 
 iron, or steel, with a solution of gold ib 
 
 by dissolving gold in aqua regia, to . ib 
 
 bv amalgamation, to . . ib 
 
 «irilding . • . .14 
 
 golil powders for . .16 
 
 Grecian • . .17 
 
 mordant varnish for . . 2S 
 
 metal . . .12 
 
 for common jewellery . ib 
 
 Gin, to prepare, ds in Holland . . 142 
 
 rectification, in Holland . . ib 
 
 Ginger beer, to make . . 156 
 
 powders • . . 392 
 
 drops . . . 182 
 
 bread, plain . . 177, 413, Sec. 
 
 to candy . . 181 
 
 61ms and porcelain, to paint and stain . 68 
 
 to cement • . . 105 
 
 to draw on . . .69 
 
 globes, liquid foils for silvering c 11 
 to ornament, in imication of engraving 375 
 
 to break, in any required way . 376 
 
 to varnish . . .33 
 
 to etch upon . . ,80 
 M tnple method, as applied to thermometers ib 
 
 INDEX. 4^1 
 
 Glass jars, to make them resemble China 3ti 
 
 to manufacture . . 376 
 
 for looking-glass plates . . 377 
 
 crown or best window . , ib 
 
 cheapei kind of ditto . • ib 
 
 common or green window . . ib 
 
 best phial . . . ib 
 
 common do . . ib 
 
 green, or bottle . , ib 
 
 with scoria . . ib 
 
 the most perfect flint . , ib 
 
 clieaper composition of . . ib 
 
 best German crystal . . ib 
 
 to anneal . . ib 
 
 to polish and grind . . ib 
 
 to make frit for . . ib 
 to bring pearl ashes to the highest degree 
 
 of purity . . . 379 
 to purify pearl ashes for the manufacture 
 
 of mirrors . . . ib 
 
 and pastes to imitate precious stones ib 
 
 best and hardest for receiving colour ib 
 
 softer . . . ib 
 
 soft, for receiving colours . ib 
 
 hard, of a full blue colour * . ib 
 
 paste, of do . . . 380 
 
 hard, resenr.Wing the sapphire . ib 
 
 cheaper do . ib 
 
 paste, resembling the sapphire . ib 
 
 hard do, by means of smalt . ib 
 
 hard, resembling eagle marine . ib 
 
 paste for do . . . ib 
 
 hard, of a gold yellow colour . ib 
 
 paste for do . . ib 
 
 hard, resembling the topaz . ib 
 
 paste do . . . ib 
 
 resembling the chrysolite . . ib 
 
 paste do . . . ib 
 
 hard, resembling the emerald . ib 
 
 paste do ... ib 
 
 hard, of a deep purple colour . ib 
 
 paste do . . . ib 
 
 hard, resembling the amethyst . ib 
 
 paste, do . . . ib 
 
 resembling the diamond . ib 
 
 hard, perfectly black . . ib 
 
 paste do . . . ^81 
 
 white opake . . . ib 
 
 paste of an opake whiteness . ib 
 
 of do, formed by arsenic . . ib 
 hard, or paste, formed by calx of tin or 
 
 antimony . . . it» 
 semi-transparent white, and paste resem- 
 bling the opal . . ib 
 fina red, resembling the ruby . ib 
 paste do . . . ib 
 cheaper do . . . ib 
 hard, resembling the garnet ib 
 paste do . . ib 
 hard, resembling the vinegar garnet . ib 
 paste do . . . ib 
 fictitious or counterfeit lapis lazuli . ib 
 resembling red cornelian . . 382 
 paste do . . . ib 
 hard, resembling white cornelian . ib 
 paste do . . . ib 
 hard, or paste, resembling the turquoise 
 
 stone . . . ib 
 
 brown Venetian, with gold spangles i 
 
 Glands, inllamed . . .21 
 
 Glasses, optical, to polish . 379 
 
 Glaziers, cautions to . . 242 
 
 Glazings for earthen ware, &c. (see Pottery) S72 
 
 (ileet ... 210 
 
 Gloves, to tan skins in white for 282 
 
 to cleanse, without weUing . 100 
 
 to dye, diiferent colours . 93 
 
440 
 
 UNIVERSAL RECEIPT BOOK. 
 
 Gloves K) wqsn gentlemeu's 
 Glue, portable, to make 
 
 to resist nioislure 
 
 y^rclimeiit . 
 
 strotis; compound 
 
 isinglass . • 
 
 Laplander's 
 Goal's flesh, qualities of 
 
 skins in oil, to prepare 
 Godfrey's cordial for children . 
 Goitre 
 <3old, ores and earths to asspy . 
 
 mixed with pyrites, humid assay of 
 
 solder, to \)repare 
 
 viih platinum, useful alloy of 
 
 ring, to prepare 
 
 from 35s. to 40s. per oz. 
 
 Maiiheim :r similor 
 
 chemical test for 
 
 powders, for gilding, to prepare 
 
 to dissolve in aqua regia 
 
 amalgam of, in the large way 
 
 yellow, to heighten the colour of 
 
 green, do 
 
 red, do 
 
 to separate from gilt copper and silver 
 
 cordial, to make 
 
 liquid, for vellum painting 
 
 or silver, ground for 
 
 lace, to clean 
 Goose, choice of 
 Gout, remedies for 
 
 rheumatic 
 
 Chelsea pensioner's remedy for 
 
 cordial, to make 
 
 Poit land powder for 
 
 lotion 
 
 Praiiier's cataplasm for 
 Gonorrhuja 
 Gooseberries, qualities of 
 
 to preserve 
 Gooseberry cheese, green, to make 
 Grain, to preserve from vermin 
 
 to sow, by ribbing 
 
 damaged, to correct 
 Grass, cut for hay, to manage 
 Graft, trees, to 
 
 Grafting materials, clay to pn 
 cleft, crown, saddle, sit 
 root 
 
 coffee tree 
 
 luting for 
 Grape house, mode of storing a 
 Grapes, lo mature 
 
 to [irt-vent their dropping off 
 
 to i-el:.rd their sap 
 
 to protect from wasps 
 
 to prtserve 
 Gravel walks, to make 
 
 treatment of the 
 
 remedies for the 
 Gravy cakes 
 
 Grease spots, (see Scouring, &c, 
 Green house, to make a 
 Grind-sloues, to make 
 Grottoes, to embellish 
 
 coral for, artificial 
 Gruel, water, 'o make 
 Gum elastic, to dissolve 
 
 benzoin, oil of, to obtain 
 Gun barrels, to brown 
 
 powder, to make 
 
 metal . 
 
 H. 
 
 211, 
 
 pare, whip, 
 
 e, shouliler, 
 
 '288, 
 
 176, 
 to remove 
 
 Kair, honey water for the 
 red, to dye black 
 
 391 
 
 38.5 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 41 '2 
 
 402 
 
 282 
 
 252 
 
 213 
 
 9 
 
 ib 
 
 13 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 392 
 
 16 
 
 17 
 
 ib 
 
 18 
 
 ib 
 
 ib 
 
 ib 
 
 146 
 
 53 
 
 ib 
 
 388 
 
 426 
 
 240 
 
 401 
 
 240 
 
 ib 
 
 ib 
 
 212 
 
 ib 
 
 210 
 
 404 
 
 1S7 
 
 172 
 
 337 
 
 326 
 
 361 
 
 340 
 
 288 
 
 289 
 298 
 418 
 296 
 297 
 
 ib 
 
 ib 
 298 
 310 
 284 
 208 
 406 
 415 
 412 
 286 
 396 
 395 
 
 ib 
 254 
 
 33 
 149 
 
 31 
 392 
 
 12 
 
 188 
 
 92 
 
 Hair, colour of, to change the 
 
 liorse, to dye . 
 
 powders 
 
 for wigs, to prepare 
 Hams, mutton 
 
 to salt 
 
 pie, raised 
 
 ([ualities of 
 Hangings, to restore . 
 Harrowing, best method of 
 Harrows, to construct 
 Hartshorn jelly, to make 
 Hats, to dye 
 
 to preserve 
 Hay making, best mode of 
 
 Yorkshire way of 
 
 cut grass for 
 
 slacks, to save from fire 
 Head-ache, to relieve 
 
 in bed 
 Health, preservation of 
 
 exercise, riding and walking, exercise 
 after meals, kinds thereof, reading, 
 wind iiistrumctits, friction, getting wet, 
 Y)recautions in removing from a hot to a 
 cold situation, to keep the feet dry, to 
 prevent cold feet at night 261, 
 
 to prevent the efft els of drinking cold li- 
 quors wlieti heated, to remedy the effects 
 oldram drinking, lo procure sleep, the 
 air baih 
 
 to preserve the eye sight, use of specta- 
 cles . . 262, 
 
 cosmetics 
 
 the teeth, picking the teeth, tooth pow- 
 ders, loose teeth, foul teeth, cleansing 
 the teeth, to clean and preserve the 
 teeth, diseases of the teetli, 263, 
 
 warts 
 
 lo pi event corns . 
 Heartburn, remedies for . 205, 
 
 Heat, excessive, or strokes of the sun, to guard 
 
 against 
 Heating, to preserve animal and vegetable sub- 
 stances by, in well closed vessels . 
 Hedges, thorn, to plant 
 
 young, to protect 
 Hedge-hog, usefulness of the 
 Hemp, to cultivate 
 
 to prepare the ground for 
 
 quantity of seed, 8ic. for 
 
 method of sowing 
 
 afterculture 
 
 process of grassing 
 
 to fix a mineral yellow on 
 Herrings, to use economically 
 
 lo cure 
 Herpes 
 
 Hiccup, to remove the 
 Hides, or skins, to tan 
 Hip-joint disease 
 Hops, to cult. vale 
 
 the soil,&c. for . 
 
 to |)lant 
 
 to choose 
 
 sea-ions for planting 
 
 to form a new plantation of 
 
 ground, to take up 
 
 extra works for . 
 
 manure for the culture of 
 
 to pick, dry, bag, dress, pole, tie, gather 
 
 gentian root, substitute for 
 Honey water for the hair 
 
 to manage 
 
 to take, without destroying the bees 
 
 to clarify 
 Horehound, candied to make 
 
 94 
 192 
 395 
 397 
 186 
 168 
 402 
 101 
 315 
 
 ib 
 18S 
 
 91 
 391 
 344 
 
 ib 
 
 ib 
 409 
 201 
 408 
 260 
 
 202 
 
 408 
 
 263 
 263 
 
 264 
 
 234 
 
 ib 
 
 239 
 
 213 
 
 394 
 
 349 
 
 ib 
 
 337 
 
 339 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 84 
 
 172 
 
 359 
 
 216 
 
 205 
 
 280 
 
 213 
 
 341 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 342 
 
 ib 
 
 ib 
 
 ib 
 
 343 
 
 304 
 
 152 
 
 366 
 
 ib 
 
 18i 
 
INDEX. 
 
 44 < 
 
 .lorn, to dye, various eolours . 
 
 94 
 
 Horses, dUseases of, (sec Farriery) 
 
 2f.-i 
 
 rules tbi teedinoj with straw 
 
 346 
 
 sore backs of, to cuiti 
 
 415 
 
 infiillible lotion for bruises in 
 
 lb 
 
 sick, to make drink 
 
 41- 
 
 to bring out of a stable on fire 
 
 391 
 
 Hot beds .... 
 
 28 
 
 bouse, [,iants in . 
 
 201 
 
 Horticulture 
 
 28-1 
 
 Hortus siccus 
 
 3S7 
 
 Hooping cough, remedies for . 
 
 249 
 
 regimen, &C. 
 
 ib 
 
 Hunger am! lliirst — to restore famished person 
 
 i 407 
 
 cautions respecting 
 
 ib 
 
 Hung.Hry waters 
 
 152 
 
 husbiuiiii-y . . . 
 
 311 
 
 implements of . 
 
 314 
 
 Hydro\)iiobia . . 
 
 222 
 
 guaco, in . . . 
 
 398 
 
 Hydrometer, Fahrenheit's 
 
 384 
 
 Hysteric fits 
 
 242 
 
 L 
 
 
 lee, to make 
 
 360 
 
 from a powder, to procure 
 
 ib 
 
 cream, to make . . 
 
 183 
 
 housi-, portable, to make a 
 
 359 
 
 fcr culinary purposes, to produce 
 
 ib 
 
 Impotency 
 
 211 
 
 Inclosures, to foi-m 
 
 349 
 
 Indian shields, to prepare varnish for 
 
 35 
 
 Indigo, for <tyeing, to prep'ire . 
 
 91 
 
 Inflammation, inordinate, to diminish 
 
 231 
 
 various remedies fir 
 
 ib 
 
 in t!ie bowels, remedy for . 
 
 206 
 
 Inflanmatory diseases, treatment of 
 
 197 
 
 Injuries, external, treatment of , 
 
 221 
 
 ludigestiv)n and debility, treatment of 
 
 205 
 
 G.entian wine 
 
 238 
 
 chalybeate 
 
 ib 
 
 stoniacliic 
 
 ib 
 
 powerful tonic 
 
 ib 
 
 for debility of the stomach 
 
 ib 
 
 stomachic aperient pills 
 
 ib 
 
 tonic draught, in cases of great debility 
 
 ib 
 
 Dr Bailey's prescription for 
 
 ib 
 
 Dr Abernethy's . 
 
 ib 
 
 Dr Babifigton's 
 
 397 
 
 to remove, &c. after eating 
 
 ib 
 
 to remedy tlatrileiicy 
 
 238 
 
 niglilmare, remedies for 
 
 ib 
 
 hiccup 
 
 205 
 
 digestive pills 
 
 239 
 
 to improve digestion 
 
 ib 
 
 to restore the appetite 
 
 ib 
 
 aloetic and assaftBlida pills 
 
 ib 
 
 heartburn 
 
 ib 
 
 Insects, Slings and bites , 
 
 222 
 
 Instruments, musical, to stain . 
 
 93 
 
 Interment, preiaalure 
 
 406 
 
 laks, ^c 
 
 ;93 
 
 common black 
 
 ib 
 
 shining 
 
 194 
 
 the best 
 
 ib 
 
 indelible, without galls 
 
 ib 
 
 indestructible, for resisting the action 
 
 
 corrosives 
 
 ib 
 
 powder, the best 
 
 ib 
 
 for immediate use 
 
 ib 
 
 a fine black, for common use and the 
 
 
 copying press 
 
 193 
 
 ruhograi>hlc 
 
 67 
 
 exchequer, to make 
 
 194 
 
 red 
 
 ib 
 
 from vermilion 
 
 lb 
 
 . «» F 
 
 
 Ink, red, permanent . « . 19.i 
 
 green, writing, to make . . ih 
 
 yellow . . . ib 
 
 blue . • ib 
 
 copperplate printer's . . ib 
 
 printer's . . . ib 
 
 fine black printing . . ib 
 
 best do . . . ib 
 
 good common do . . ib 
 
 printer's red . . . ib 
 
 blue . . . ib 
 
 perpetual, for writing on tombs, &c. it) 
 
 Indian, to make . . 196 
 
 substitute for . . ib 
 
 for printing linen with types . 393 
 
 permanent, for marking linen . 196 
 
 sympathetic . . 196, 405 
 
 nitro-muriates of gold and tin . 196 
 
 gallale of iron , . . ib 
 
 nitro-muriate of cobalt . . ib 
 
 sympathetic, various . . ib 
 
 to prevent from freezing . . ib 
 
 to prevent mould in . . ib 
 
 to lake out spots of . . 197 
 
 to make new writing seem old . ib 
 
 to wr'te on greasy paper or parchment ib 
 
 to restore decayed writings . ••' 
 to lake impressions from recent manuscripts ib 
 
 to produce a fac-simile of writing . i!) 
 
 substitute for copying machines . ib 
 
 to co))y writings . . ib 
 
 to take r-it writing . . 101 
 
 Intestines, inflammation of . . 306 
 
 Iron ores, to assay . . .6 
 
 humid assay of . . . ib 
 
 to plate • . .18 
 
 vessels, to tin . . . ib 
 
 ore, to reduce into malleable . 20 
 
 to shingle and manufacture, new way ib 
 
 to weld, approved method . ib 
 
 common hardening of . . ib 
 
 polished, to preserve from rust . 387 
 
 case hardening of . .20 
 
 to convert into steel by cementation . ib 
 
 cast, way of softening . . 399 
 
 Isinglass jelly, to make . . 254 
 
 llch, ointment for . . 216, 234 
 
 Ivory, to gild . . .15 
 
 to polish and soften . . 32 
 
 ami bone black, to make . . 36 
 
 to paint on . . .60 
 
 for miniatures, to prepare . . ib 
 
 to cut and paste . . 61 
 
 to s-ketch portraits on . .60 
 
 to dye various colours . . 92 
 
 mode of silvering . . 93 
 
 J. 
 
 Jam, raspberry, to make 
 
 strawberry 
 Japan black 
 
 Jasmin, essence de, to make 
 Jaundice, remedies for 
 Jaw, locked 
 
 Jessamine water, to prepare 
 Jellies, (see Coufeetionary) 
 Jelly, isiriglasa 
 
 hartshorn, currant, &c. hta. 
 
 calves-foot 
 
 ivory 
 
 strawberry 
 Jumbles 
 
 Juniper, compound spirit of 
 Jujubes, pate de . 
 
 Joints, cartilage in . 
 
 wounds of . 
 
 1S4 
 
 ib 
 39 
 188 
 205 
 214 
 151 
 183 
 254 
 183, 184 
 413 
 249 
 1S4 
 413 
 153 
 184 
 212 
 «3 
 
442 
 
 KNnnERSAL RECEIPT BOOK. 
 
 K. 
 
 Kail, sea, to cultivate . . 305 
 
 Kid skin, to prepare . . 282 
 
 Kidiit'vs, ail vin . . . 165 
 
 iiiflaiiimHtion of the . . 208 
 
 Knee-joint, <lropsy of . . 212 
 
 Knives and forlts, to clean . . 388 
 
 KrumhoUz oil, to procure . . 149 
 
 Kiistitien's metal for tinning . . 13 
 
 L. 
 
 ace, to wash . . .97 
 veils, white, to clean . . ib 
 black, do . . ib 
 point, to clean and sta"<',h . . ib 
 gold and embroidery, to clean . S88 
 Ijamb, qualities of . . . 402 
 choice of . . . 426 
 l^amps, to prevent being pernicious to asthma- 
 tic persons . . . 261 
 to trim and clean . . 389 
 to prevent smoking . . 395 
 Land, arable, management of . . 325 
 seven rotations of crops . . ib 
 to apply manures to . .319 
 pismires on grass, to prevent increase of 336 
 10 destroy slugs on . . 337 
 Lands, clay, to underdrain . . 347 
 to drain . . . 348 
 pit draining . . . ib 
 Bailey's directions for draining . ib 
 to construct main drains for . ib 
 to fill drains for . . ib 
 .-.andscapes, rules for painting in water colours 56 
 to prepare . . . ib 
 to sflect the colours for . . ib 
 Lamp black, to make paints from . 36 
 Lead ores, to assay . . 6 
 in the humid way . . ib 
 Chinese sheet, to prepare . . 18 
 red, to make . . .40 
 sub-acetate of . . . 39t 
 !^aden-tree, to prepare the . . 18 
 liacker for brass, to prepare . . 27 
 philosophical instruments . ib 
 gold coloured, for brass watch cases, iic. ib 
 of a less drying quality . . ib 
 Lackers of various lints, to make . 28 
 Ijavender, oil of, (foreign) to obtain . 148 
 spirit . . . 153 
 water, to prepare . . ib 
 second order . . ib 
 for immediate use . . ib 
 perfumed . . io 
 L,awns, to wash and starch . . 97 
 Leather, to gild . . .15 
 to render water proof . . 30, 31 
 chairs, to restcre the blackness of . 32 
 sheep, to prepare, by dyeing . 281 
 morocco to manufacture real . ib 
 CO convert old parctinent into . 283 
 to preserve from mould . . £84 
 to curry . . . ib 
 morocco and sheep, to dye . ib 
 in imitation of morocco, to manufacture 
 
 from South American horse hides 282 
 
 Russia, to manufacture . . ib 
 
 Leeches, application of . . 231 
 
 Lemonade, portable . . .157 
 
 Lemon cordial, to make . 148 
 
 juice, preser\-ation of . , 399 
 
 peel, to candy . .181 
 
 water, to prepare . .153 
 
 leprosy, lotion for . , 233 
 
 Leprous affections of ti.e skin, to cure . ib 
 
 Ijetters, to disinfect, of the plague . 261 
 
 I £y, eapoKEceous for washing , 97 
 
 Life boat, description of the 
 
 safe, and reailily constructed 
 general rules for preserving 
 Light, to produce instantaneous 
 Lightning, to guard against 
 Lime, to burn, without kilns 
 
 juice, to preserve . 
 
 Linen, to render water proof . 
 
 cloth for screens, inc. to thicken 
 
 to remove iron moulds from 
 
 mildew o«, to t«ke out 
 
 to blf ach 
 
 and cotton, to dye, blue, yellow, red, 
 
 let, and black 
 washing and cleaning 
 Liniment, compound soap 
 
 of ammonia 
 Lip salve, rose and white, to make 
 Liqueurs, to make 
 
 anisette de Bourdeaux 
 creme de Barbadoes, real 
 noyeau de Martinique 
 d'orange of superior flavour 
 eau de Barbados 
 
 divine 
 elepiiant's milk 
 huile de Venus . 
 liquedilla 
 marasquin de groseilles 
 
 (French) a new liqueur 
 ratafia de angelique 
 de cafe 
 cassia 
 cerises 
 chocolat 
 grenoble 
 noix (brou) 
 noyeau 
 d'oranges (ecorces) 
 
 (fleurs) 
 a la violette 
 usquebaugh 
 Liquid paste, with drying oil, to make 
 Liquors, cold, to prevent bad effects of 
 Liquorice lozenges, to make 
 extract of, to make . 
 
 juice of, to prepare 
 refined, to prepare 
 Lithogra|)hy 
 
 to print designs with porcelain plates 
 to a|)ply it to wood engraving 
 to take impressions on paper from 
 signs made on stone . 
 
 Lithographic pencils, to make 
 stone, cheap substitute for 
 ink, Ihenard and Biainville's 
 Litter, straw, as applicable to 
 Litmus, for dyeing, to prepare 
 Liver, inflammation of the 
 Looking glasses, to plate 
 
 btc. to clean 
 Lob"iters and cTabs, to pot 
 
 to ciioose 
 Looseness, to check . 
 Lovage conlial, to make 
 Lozenges, liquorice . 
 
 black pectoral 
 Lumbago 
 Lute, to make 
 Luting, for grafting . 
 
 257 
 
 25! 
 
 2dC 
 
 399 
 
 406 
 
 323 
 
 399 
 
 29,41 
 
 29 
 
 99 
 
 100 
 
 95 
 
 T- 
 
 84,85 
 
 396 
 
 250 
 
 ib 
 
 190 
 
 144 
 
 ib 
 
 ib 
 
 145 
 
 ib 
 
 144 
 
 ib 
 
 ib 
 
 145 
 
 ib 
 
 ib 
 
 ib 
 
 144 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 145 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 146 
 
 145 
 
 29 
 
 408 
 
 182 
 
 ib 
 
 ib 
 
 183 
 
 66 
 
 de- 
 
 M. 
 
 Afaccaroni, to make a dish of 
 Macaroons, different kinds 
 Magnesia, liquid , 
 
 Madder, to cultivate 
 use of • 
 
 175 
 
 179, 415 
 
 157 
 
 34.'? 
 S-'yi 
 
INDEX. 
 
 443 
 
 Mahogany, to take stains out ol 
 
 101 
 
 Malt, to make 
 
 lOf 
 
 to jjrind 
 
 107 
 
 to (Jtternnir.e qualities of 
 
 ib 
 
 to brew four bushels of 
 
 111 
 
 liquor, thick, sour, to reco^ 
 
 er . 115 
 
 to vanm 
 
 ib 
 
 foxing in, t'' prevent and c 
 
 are . 116 
 
 to protect from electricity 
 
 117 
 
 to bottle 
 
 120 
 
 Manganese ore, to assay 
 
 7 
 
 luimid assay of 
 
 ib 
 
 Manheim gold, to prepare 
 
 1.3 
 
 Manures 
 
 317 
 
 to prepare 
 
 ib 
 
 to manage dung upon light 
 
 lands . ib 
 
 heavA 
 
 { lands . ib 
 
 to spread d"ng . 
 
 318 
 
 application of, to turnips 
 
 ib 
 
 to potatoes . 
 
 ib 
 
 to clayey soils 
 
 319 
 
 quantity of dung for fallow. 
 
 i . ib 
 
 time of spreading dung 
 
 ib 
 
 intErraediate dunging 
 
 ib 
 
 to increase the quantity by 
 
 soiling . 320 
 
 composts for, to make 
 
 ib 
 
 Lord Meadowbank'3 . 
 
 ib 
 
 to convert moss into 
 
 321 
 
 use of lime as 
 
 ib 
 
 application of marl 
 
 ib 
 
 shelly land 
 
 ib 
 
 clayey and stone marls 
 
 ib 
 
 alga marina or sea wee 
 
 d . 322 
 
 burning the surface for 
 
 ib 
 
 Mr Cur wen's mode 
 
 ib 
 
 to hui'n moss with tlie asiies 
 
 ib 
 
 use of peat and peat ashes 
 
 323 
 
 coal ashes 
 
 ib 
 
 to aecompose green vegetab 
 
 lesfor . ib 
 
 use of bone 
 
 324 
 
 moss 
 
 ib 
 
 various substances used as 
 
 ib 
 
 use of plaster of Paris 
 
 Ib 
 
 to ap\)Iy blubber as 
 
 ib 
 
 application of, to land 
 
 325 
 
 Manuscripts, renovation of 
 
 394 
 
 Maps, wash, colours for 
 
 53 
 
 Maple, sugar, juice of, to extra 
 
 ct.without in- 
 
 juriiig the tree 
 
 417 
 
 Marble, to, the edges of paper 
 
 94 
 
 covers of books 
 
 ib 
 
 to clean 
 
 100 
 
 to .lolour 
 
 70 
 
 to stain, red, or yellow 
 
 ib 
 
 to give, a blue colour 
 
 ib 
 
 to prepare brimstone in imi 
 
 tation of ib 
 
 Matting, gold 
 
 16 
 
 Marine s\ieucer, description of 
 
 257 
 
 Marmalade, (see Confectionary' 
 
 183 
 
 Mastich, Greek, or maltha 
 
 103 
 
 Meadows, to water 
 
 34S 
 
 Measles 
 
 915 
 
 Measure of fluids 
 
 2G4 
 
 Measuring glasses, for do 
 
 ib 
 
 Meats, kc. to boil . . 
 
 103 
 
 to bake , . 
 
 ib 
 
 to roJiJt 
 
 164 
 
 to boil . , 
 
 ib 
 
 to tiy 
 
 ib 
 
 to salt 
 
 398 
 
 to jiickle 
 
 399 
 
 to [(reserve without salt 
 
 417 
 
 to choose 
 
 424 
 
 Medicines, useful, domestic 
 
 250 
 
 almond milk, to prepare 
 
 160 
 
 dnimonia, p';re water of 
 
 253 
 
 acetated . , 
 
 ib 
 
 Medicines, useful, domestic 
 
 balsam of liiga . . 
 
 Godbold's vegetable 
 of honey . , 
 
 beef '^"a, to make 
 camphor mixture, to prepare 
 chalk do , , 
 
 cerate, Turner's , 
 
 of Spanish flies , 
 
 co.'dial, Godfrey's , 
 
 drop, tlie black , , 
 
 draught, saline . 
 
 extemporaneous eflTerveseing 
 eau-de-luce 
 
 elixir, Dafi"y's . , 
 
 gruel, water, to prepare 
 isinglass jelly, &c. 
 liniment of ammonia 
 
 compound soap , 
 
 lozenges, black pectoral 
 
 white pectoral . 
 
 ointment, sinzple ^ 
 
 of hog's lard 
 
 basilicon and yellow resinous 
 mercurial 
 opodeldoc, cajeput , 
 
 panada, to make , 
 
 pills, aloetic and myrrh . 
 compound , 
 
 assafcLtida . 
 
 Flummer's . 
 
 plaster, adhesive 
 court 
 
 labdanura, compound . 
 pitch. Burgundy 
 powders, aloetic, with iron 
 Dover's sudorific 
 Seidlitz 
 salve, lip, to mske 
 sarsaparilla, dedoction of . 
 
 compound 
 soup, for convalescents, transparent 
 squills, oxymel of 
 syrup of ginger . 
 
 poppies , 
 
 squills 
 violets 
 tar water 
 
 tincture of benzoin, compound 
 catechu 
 ginger 
 guaiacum 
 
 ammoniated 
 Peruvian bark 
 
 Huxham's , 
 
 compound 
 
 senna . . 
 
 balsam of Tolu 
 Medicines, purgative, (see Purgative) 
 
 for worms, (see VVorms) . 
 Medlars, to preserve 
 Melons, irregular growth, to prevent 
 
 to preserve 
 Menses, the 
 Mercurial ores, to assay 
 
 sulphuretted 
 Mercurial disijase 
 Mercury, to protect gilders from the injurious 
 
 eflfects of 
 Metallurgy 
 
 ores, assaying of . 
 
 roasting 
 fluxes for 
 Cornish, reducing flux for 
 
 refining 
 humid asoay of . 
 
 casts from copper engravings 
 
444 
 
 UNIVTiUSAL RECEIPT BOOK. 
 
 Metallui*gy 
 
 
 injection 
 
 11 
 
 for cushions of electrical inachinei^- 
 
 ib 
 
 for vai jishing; figures 
 
 ib 
 
 watering or for blanc moire 
 
 18 
 
 metallographical application of fusible 
 
 
 alloys 
 
 11 
 
 Metals, compound or alloys 
 
 9 
 
 mslal, Balh, to prepare 
 
 11 
 
 brass 
 
 ib 
 
 solder for iron 
 
 13 
 
 bell, to prepare 
 
 12 
 
 bronze 
 
 ib 
 
 copper, blanched . 
 
 ib 
 
 yellow dipping 
 
 ib 
 
 fusible alloys 
 
 10 
 
 gilding 
 
 12 
 
 for common jewellery 
 
 ib 
 
 gun, to prepare 
 Kustiiien's, for tinning 
 
 ib 
 
 13 
 
 liquid foils for glass globes , 
 
 11 
 
 pewter, common 
 
 10 
 
 best 
 
 ib 
 
 hard 
 
 Kb 
 
 plated, to assay 
 
 18 
 
 platina, mock 
 
 12 
 
 (queen's 
 
 silver, imitation of 
 
 9 
 
 12 
 
 solder for jewellers 
 
 13 
 
 plating 
 
 ib 
 
 solder, common 
 
 10 
 
 hard 
 
 ib 
 
 soft 
 
 ib 
 
 for steel joints 
 
 13 
 
 specula of telescopes . 
 
 12 
 
 tombac . . . 
 
 10 
 
 red 
 
 ib 
 
 vhite 
 
 ib 
 
 tutania, or Britannia 
 
 12 
 
 German 
 
 ib 
 
 Spanish 
 
 ib 
 
 Engesiroom 
 
 13 
 
 tutenag 
 
 ib 
 
 type 
 
 ib 
 
 white 
 
 10 
 
 gold, (nn^^) . 
 
 13 
 
 from 35s. to 40«. per oz. 
 
 ib 
 
 to clean all sorts of 
 
 100 
 
 Mezzotint, to engrave in 
 
 79 
 
 Mildew in wheat . , . 
 
 328 
 
 to remov2 
 
 ib 
 
 to prevent 
 
 ib 
 
 Milk, qualities of . 
 
 402 
 
 and cream, substitutes for 
 
 SGO 
 
 and butter, to free from the turnip flavour 
 
 ib 
 
 to preserve 
 
 383 
 
 Miniature painting 
 
 60 
 
 differeTit articles used in 
 
 ib 
 
 choice of brushes 
 
 ib 
 
 Miniatures, ivory for, to prepare 
 
 ib 
 
 manner of sketching 
 
 ib 
 
 colours to be employed in 
 
 ib 
 
 in sketching a female hef.0 
 
 ib 
 
 use and advantage of body colours 
 
 1 
 
 to cut and paste liie ivory for 
 
 ib 
 
 to sketch portraits 
 
 ib 
 
 use of magnifying glass 
 
 6? 
 
 to execute light hair for 
 
 ib 
 
 to represent vel'ets and satins 
 
 ib 
 
 white feathers 
 
 ib 
 
 to gild in body coloars . . 
 
 63 
 
 linen, lace and gauze 
 
 ib 
 
 p^-arls on the flesh 
 
 ib 
 
 colours used in sketching fi')m nature 
 
 ib 
 
 to adjust tlie drapeiy 
 
 64 
 
 '0 execute the back ground 
 
 ib 
 
 primitive colours imd combinations . 
 
 ib 
 
 Miniatures 
 
 discovery of new substances . 64 
 
 to I;iy body colours on tiie palette . 65 
 
 Mint, oil of, to procure . . 148 
 
 Miscellaneous receipts, medicinal . 231 
 
 Morocco, real, to manufacture . 281 
 
 red, to prepare . . , 280 
 
 imitation of . . , 282 
 
 to dye . . .284 
 
 Mosaic gold . . .9 
 
 to manufactui-e . . • !•* 
 
 Moths, to drive away . 33" 
 
 Mortars, to prepare . , . 103 
 
 'impenetrable , . , ib 
 
 Mortification . . . 230 
 
 Mosquetoes, bites of . . 222 
 
 Moss, as manure . . . 324 
 
 Mucilaginous oils , • . 160 
 
 Muffitis, tomake . , . 178 
 
 Mum, to make . . . 160 
 
 Mushrooms, to produce , . 302 
 
 to pickle . . .185 
 
 Musical instruments, to stain . . 93 
 
 Mussels, qualities of . . 403 
 
 Mustard, to cultivate . . 359 
 
 Mutton, qualities of . . 402 
 
 shoulder of . . . ]65 
 
 choice of . . , 426 
 
 to carve . . ,419 
 
 Myrtle water, to distil . 151 
 
 Napoleon's pectoral pilh . . 236 
 
 Nectar to make . . . 146 
 
 Editor's . . .122 
 
 Needbain's portable machine, to brew by 113 
 
 Neroli, essence of, to procure . . 148 
 
 Netile-rash . . .217 
 
 Nickel ore, to assay . . 7 
 
 in the humid way . ib 
 
 NightMare, remedies for . 238 
 
 cautions respecting . 238,400 
 
 Nitre, strong spirit of . . 156 
 
 colourless . , . ib 
 
 Noyeau, to make . , . 147 
 
 Nutmegs, oil of, to procure . . 148 
 
 O. 
 
 Oaks, to raise, the best method . 350 
 
 to dye, a mahogany colour . 93 
 
 ebony black . , ib 
 
 Oats, qualities ol . . . 403 
 
 varieties of . . . 331 
 
 to jirepare the ground for . . ib 
 
 qiwntity of seed for . . ib 
 
 to harvest . . . ib 
 for horses, to make them prove doubly 
 
 nutritious 
 bruised . . 
 
 (idours, unpleasant, to remove 
 Oil and water colours, (see Colours) 
 Oils, essential, Sic. 
 
 oil of anise-seed, to obtain 
 caraway 
 birch 
 
 cajeput 
 
 camomile 
 
 cassia 
 
 cmnamon 
 
 clovei 
 
 gum benzoin 
 
 ha''*shorn rectifled 
 
 Krumbolz 
 
 lavender, foreign 
 
 mint 
 
 nutmegs 
 
 356 
 
 418 
 
 387 
 
 35 
 
 148 
 
 ib 
 
 ib 
 
 149 
 
 148 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 149 
 
 ib 
 
 ib 
 
 148 
 
 ib 
 
 ib 
 

 .;ioua 'J-*.' 
 
 INI 
 
 Oils, essential, &c. 
 
 
 
 oil of ;)ei)()crmint 
 
 , 
 
 148 
 
 peimy-royal 
 
 . 
 
 iij 
 
 pimento 
 
 
 lb 
 
 rhodium 
 
 
 ib 
 
 rosemary 
 
 
 140 
 
 rue 
 
 
 ii] 
 
 sassafras . 
 
 
 ib 
 
 tar 
 
 
 ib 
 
 tlijrme 
 
 
 ib 
 
 turpentine 
 
 
 ib 
 
 recfified 
 
 
 ib 
 
 wine 
 
 
 \v2 
 
 wormwood 
 
 
 149 
 
 and miici:ao;es 
 
 , , 
 
 160 
 
 oil ;<'.liling on wood 
 
 
 15 
 
 ot liiisei-.l, to mix the 
 
 mineral sub- 
 
 
 slanct'S in 
 
 
 48 
 
 poppv, to give it a dryin 
 
 g quality 
 
 2'2 
 
 sif.citive 
 
 
 40 
 
 fat 
 
 
 22 
 
 fiirnilure, to make 
 
 
 31 
 
 resinous, diyinc; 
 
 
 23 
 
 fo." watch-work, &c. to prepare 32 
 
 , 397 
 
 Oils, mucilaginous, hcc. 
 
 
 IGO . 
 
 oil of sweet almonds, to m 
 
 ike 
 
 ib 
 
 beech-nut 
 
 
 ICl 
 
 hazel-nut 
 
 
 \f,0 
 
 mace . 
 
 
 iij 
 
 by expression . 
 
 
 ib 
 
 from grape stones, to extract 
 
 IGl 
 
 of olives, salad, or swee 
 
 t 
 
 IGO 
 
 castor 
 
 
 ib 
 
 do mixture 
 
 
 2O0 
 
 cruton . 
 
 
 lf)t 
 
 rape . 
 
 
 ib 
 
 do to purify . 
 
 
 ib 
 
 vegetahle, to purify 
 
 
 ib 
 
 punnpkin, to make 
 
 
 ib 
 
 Oils, animal, and fats, &cc. 
 
 
 ib 
 
 hog's lard 
 
 
 ib 
 
 oil, Irotter or neat's foot . 
 
 
 ib 
 
 to purify 
 
 
 ib 
 
 from yolks of eggs 
 
 
 ib 
 
 spermaceti, to refine 
 
 
 If.'2 
 
 Greenland whale and se 
 
 al, to refine 
 
 ib 
 
 to extract from stone or 
 
 marble 
 
 391 
 
 out of boards 
 
 
 ib 
 
 fisli, to purify, and app 
 
 ly the refuse 
 
 
 to useful purposes . 
 
 
 162 
 
 for making hard soap, t 
 
 prepare 
 
 163 
 
 Ointment, simple, to prepare 
 
 
 251 
 
 of tiog's lard 
 
 
 ib 
 
 yellow, resinous 
 
 
 ib 
 
 mercurial 
 
 
 ib 
 
 Olio, tn make an . . 
 
 
 166 
 
 Omelette, military, to make a . 
 
 
 169 
 
 onion 
 
 
 ib 
 
 French 
 
 
 ib 
 
 soufHe 
 
 
 1S4 
 
 Onions, to cultivate • 
 
 
 303 
 
 Porlu'juese way of , 
 
 
 304 
 
 to olitain a good crop of 
 
 
 ib 
 
 qualities of . 
 
 
 404 
 
 tc pickle 
 
 
 184 
 
 Or molu 
 
 
 9 
 
 Orange cordial, to make 
 
 
 147 
 
 man>»alade . , 
 
 
 183 
 
 flower water . , 
 
 
 151 1 
 
 drops 
 
 
 182 
 
 paste for hands 
 
 
 189 
 
 to candy 
 
 
 181 
 
 to preserve . , 
 
 
 187 
 
 Orchaj-ds, to manage 
 
 
 293 
 
 Orgeat paste., to make 
 
 
 184 1 
 
 Oxalic acid, to detect 
 
 
 40S 1 
 
 Oxymel of squills . - 
 
 
 253 
 
 Oyster powder, *o make 
 Oysters, qualities of 
 
 to stfv . 
 
 roasted, fine • 
 
 446 
 
 137 
 
 40S 
 
 167 
 
 ib 
 
 Painter's cream, to make 
 Paint, to, sail-cJoth water-proof 
 on silks, sa'.ins, &c. 
 in enamel 
 
 in vai-nisb, on wood 
 white distemper 
 liglit grey and do 
 fresco . . 
 
 fii-e |)laces and hearths 
 to stain glass and porcelain 
 improved method 
 coloiws, proper to be used for do 
 manner of using them 
 colour for grounds on glass 
 lake, to prepare for do 
 blue, purple, gfeen 
 yellow and wliiie 
 engraving on glass, to transfer 
 metallic calces and precipitates of gold 
 
 to prepare . 
 oxide of cobalt . 
 zaffre 
 
 purple precipitate of Cassius 
 coloured drawings on glass 
 glass black 
 
 blue, carnation 
 green, gold colour 
 black, to make 
 from lamp black, to inuke . 
 pit coal 
 
 wine lees « . 
 
 white . i 
 
 economical white, house 
 pearl grey 
 flaxen grey 
 Prussian blue 
 beautiful green 
 Painting, liouse 
 
 d. ier for . 
 
 encaustic, compound for receiving the co- 
 lours 
 on wax, Grecian method 
 vellum, liquid gold for 
 
 silver for 
 in crayons 
 
 implements . 
 drawing the outlines 
 from life 
 posture and light 
 features of the face 
 the neck 
 <lraperies, &c. 
 
 to prepare coloured crayons, 8ic. 
 arrangement of do 
 ivory and miniature, (see Miniature) 
 velvet 
 
 materials required 
 subjects for . . 
 
 appropriate colours 
 compound 
 directions for 
 Palsy, treatment of 
 Panada 
 
 Paper, to gild the edges cf 
 black do do 
 to dye various colours 
 to render fire |)r-oof 
 to remove spots of grease from 
 hangings, to ciean 
 
 to colour . 
 
 to resist moisture 
 
 8 Ji" 
 
 ib 
 
 66 
 
 ib 
 
 21. S 
 
 254 
 
 15 
 
 94 
 
 93 
 
 408 
 
 412 
 
 101 
 
 7w 
 
 409 
 
446 
 
 UNTVTIRSAL RECEIPT BOOK. 
 
 Paper, for draughtsmen 
 
 418 1 
 
 Papier inaclie, to make 
 
 32 
 
 Parchment, old, to convert into leath 
 
 er . 283 
 
 to mike 
 
 i'> 
 
 to dye, variDUS colours 
 
 9;i 
 
 Parsley, qualities of 
 
 404 
 
 Parsnips, do 
 
 ib 
 
 mode of cultivating in Guernsey 
 
 338 
 
 Parting, process of 
 
 19 
 
 by aqua-fortis 
 
 lb 
 
 by cementation . 
 
 ib 
 
 diy . . . 
 
 20 
 
 P-trtriflge, aux ch^ux 
 
 167 
 
 Paste, liqad, to make 
 
 29 
 
 Chinese, to make 
 
 385 
 
 flour . . 
 
 ib 
 
 VVai-d's, for the piles 
 
 234 
 
 furniture 
 
 31 
 
 liuff 
 
 172 
 
 short 
 
 ib 
 
 for tarts, &c. 
 
 ib 
 
 Pastry, &c. 
 
 177 
 
 qualities of . , 
 
 403 
 
 cakes, god, rich, plum 
 
 177 
 
 good plain . 
 
 ib 
 
 iceing for . , 
 
 ib 
 
 rich seed . , 
 
 ib 
 
 plain, pound 
 
 it; 
 
 ratafia . . 
 
 ib 
 
 wiggs 
 
 ib 
 
 Brth 
 
 ib 
 
 wedding . , 
 
 414 
 
 election . , 
 
 ib 
 
 blajk 
 
 ib 
 
 to keep fw a year 
 
 415 
 
 sponge 
 
 ib 
 
 sugar . 
 
 ib 
 
 cup . , 
 
 ib 
 
 cider . . 
 
 ib 
 
 federal 
 
 ib 
 
 Albany 
 
 ib 
 
 Shrewsbury 
 
 177, 413 
 
 Portugal 
 
 177 
 
 ginger, without butter 
 
 177, 413 
 
 Savoy 
 
 177 
 
 pound-cake gingerbread 
 
 413 
 
 gingerbread 
 
 ib 
 
 short 
 
 ib 
 
 saffron 
 
 17S 
 
 queen 
 
 io 
 
 rice 
 
 ib 
 
 lemon 
 
 178, 4i5 
 
 binbuiy . , 
 
 177 
 
 almond 
 
 177, 413 
 
 cream 
 
 178 
 
 cheese, fine , 
 
 180 
 
 almond 
 
 ib 
 
 bread 
 
 ib 
 
 rice 
 
 ib 
 
 apple 
 
 ib 
 
 gingerbread, plain 
 
 178 
 
 crumj>et8 
 
 ib 
 
 muffins 
 
 ib 
 
 buns, common 
 
 179 
 
 cross , . 
 
 ib 
 
 rusks 
 
 ib 
 
 custards, orauge 
 
 ib 
 
 baked . 
 
 ,!>.ufiJ •• :ib 
 
 rice 
 
 . i .' ib 
 
 almond . 
 
 ib 
 
 lemon . 
 
 ib 
 
 tarts, hlmond 
 
 ib 
 
 orange 
 
 ib 
 
 orange puffs 
 
 b 
 
 Eni^lish macaroons 
 
 ib 
 
 biscuit, fancy 
 
 ib 
 
 sponap 
 
 180 
 
 Pastry, Sec. 
 
 blanc mange . 
 
 clear 
 Pastes to imitate ()recii)us stones 
 Paste fur receiving colours 
 of a blue colour 
 resembling tiie sa;>phire 
 eagle marine 
 for a gold or yellow colour 
 resemljling tiie topaz 
 
 chrysolite 
 emerald 
 for a deep purple colour 
 resembling the amethyst 
 diamond 
 for a perfect black 
 of an opake whiteness 
 hard, formed by calx of tin or antimony 
 resembling the opal 
 ruby 
 
 ruby, a cheaper 
 garnet 
 
 vinegar garnet 
 fictitious iapis lazuli 
 red cornelian 
 white cornelian 
 turquoise 
 Paach, qualities of 
 
 trees, to preserve 
 Pears, to preserve 
 
 to keep, for market 
 qualities of 
 Pearl ashes, to make a lixivium of 
 powder for the face 
 bismuth do 
 water for the face 
 Peas, to raise in autumn 
 to sow, in circles 
 early sown, to prevent mice from destroy- 
 ing 
 qualities cf 
 to cultivate 
 Peat and peat ashes, use cf, as manure 
 Peats, to ciiarat the moss 
 
 for family use 
 Peccalili, to make, Indian method 
 Pelisses, to scour 
 Pencil drawings, to preserve 
 Pencils, ariiScial black lead, to make 
 English drawing 
 lithographic 
 Pennyroyal, oil of, to obtain 
 water, simple, to make 
 Peppermint, cordial, to make 
 drops, do 
 spirit, do 
 oil of, to procure 
 water, to prepare 
 Pepper, Jamaica, water 
 Perry, to manage 
 
 to make 
 Perspective, scale for dividing the vauishi 
 
 lines 
 Perfumery and cosmetics 
 eau de cologne, to make 
 melisse de carmes 
 bouquet 
 essence de jasmine 
 honey water, to make 
 ottar of roses 
 milk of do, English 
 French 
 cream of roses, to make 
 pomatum, cold, for the complexion 
 poramade divine, to make 
 pearl water, for the face 
 almond bloom, to prepare 
 
nVDEX. 
 
 447 
 
 Parfumcry and cosmetics 
 
 
 ; Pie,giblet 
 
 168 
 
 iilmonrl paste . . 
 
 189 
 
 rump steak 
 
 ib 
 
 poiiiMtum, orange • 
 
 ib 
 
 chicken and rabbit 
 
 ib 
 
 soft ',.■■; ':■ •» 
 
 ib 
 
 raised, French, ham and pork, ko. 
 
 167- -169 
 
 common ■ oJ .i.ikiJ.v ^ 
 
 ib 
 
 Pigeons, en compote 
 
 168 
 
 liard 
 
 ib 
 
 Pilchards, to cure 
 
 359 
 
 rosemary 
 
 ib 
 
 Piles, treatment of 
 
 219 
 
 pearl powder for the face . 
 
 ib 
 
 ointments for 
 
 ib 
 
 bismuth do 
 
 ib 
 
 Wanl's paste for 
 
 234 
 
 caiUion in using 
 
 ib 
 
 Pills, chalybeate 
 
 244 
 
 orange flower paste for the hands 
 
 ib 
 
 compound aloetic 
 
 235 
 
 coral tooth powders 
 
 ib 
 
 aloeiic and rayrrh . 
 
 250 
 
 vegetable lootli bruslies 
 
 190 
 
 assafffitida 
 
 ib 
 
 an astringent for the teeth . 
 
 ib 
 
 Plummer's . . 
 
 ib 
 
 excellent opiate for do 
 
 ib 
 
 compound, colocynth 
 
 235 
 
 rose lip salve 
 
 ib 
 
 aloetic 
 
 ib 
 
 ■white do 
 
 ib 
 
 compound rhubarb 
 
 236 
 
 to sweeten the breath , 
 
 ib 
 
 croton . . , 
 
 397 
 
 perfumed bags for drawers 
 
 ib 
 
 expectorant 
 
 236 
 
 perfume for clothes 
 
 ib 
 
 Napoleon's pectoral 
 
 ib 
 
 gloves 
 
 ib 
 
 anti-hysteric 
 
 243 
 
 tincture of musk 
 
 ib 
 
 Pimento, oil of, to procure 
 
 148 
 
 to prevent pestilential airs, &C. 
 
 ib 
 
 Pinery, to manage a 
 
 294 
 
 for sick rooms 
 
 191 
 
 Pines, mode of cultivating 
 
 295 
 
 explosive pastils 
 
 ib 
 
 the soil 
 
 ib 
 
 aromatic do . 
 
 ib 
 
 heat 
 
 ib 
 
 hair powder . 
 
 ib 
 
 to propagate 
 
 ib 
 
 ambergris . 
 
 ib 
 
 to separate crowns and suckers 
 
 ib 
 
 musk and civet . 
 
 ib 
 
 treatment of the plants 
 
 ib 
 
 orris 
 
 ib 
 
 ripe, to cut 
 
 ib 
 
 violet 
 
 ib 
 
 to destroy insects on 
 
 296 
 
 rose . . 
 
 ib 
 
 Pipes, tobacco, to make 
 
 370 
 
 bergamotte . . 
 
 ib 
 
 Piping, a mode of cultivating plants by cutt 
 
 ings 290 
 
 ambergris 
 
 ib 
 
 Pippins, new, to render productive 
 
 298 
 
 musk and civet do . 
 
 ib 
 
 Pinchbeck, to prepare 
 
 11 
 
 violet 
 
 19'i 
 
 Pismires, in grass, to prevent 
 
 336 
 
 rose 
 
 ib 
 
 Plague, to disinfect substances of the 
 
 261 
 
 rouge, Spanish ladies' 
 
 ib 
 
 letters 
 
 ib 
 
 Spanish vermilion 
 
 ib 
 
 Plant, to, thorn hedges 
 
 349 
 
 economical rouge 
 
 ib 
 
 Plants, insects on, to destroy . 
 
 306 
 
 Turkish bloom . , 
 
 ib 
 
 to preserve from slugs 
 
 412 
 
 wash for sun-burnt faces, 8rc. 
 
 ib 
 
 Plantation, to form a 
 
 349 
 
 Macouba snuff 
 
 ib 
 
 Plaster figures, to bronze 
 
 30 
 
 cejihalic do 
 
 ib 
 
 cf Spanish flies 
 
 251 
 
 Spanish do, imitation of 
 
 ib 
 
 compound Burgundy pitch . 
 
 ib 
 
 London imitation of Spanish, &c 
 
 ib 
 
 labdanum 
 
 ib 
 
 soap, transparent 
 
 193 
 
 adhesive 
 
 252 
 
 Windsor 
 
 ib 
 
 court 
 
 ib 
 
 almond 
 
 b 
 
 of Paris, as manure 
 
 324 
 
 balls, marbled 
 
 ib 
 
 Plate, to, looking glasses . , 
 
 11 
 
 Naples, imitation of 
 
 ib 
 
 irori 
 
 18 
 
 Pewter, common, to prepare 
 
 10 
 
 and plated articles 
 
 389 
 
 best 
 
 ib 
 
 Plated copper, from, to obtain silver 
 
 17 
 
 hard 
 
 •b 
 
 metals, to assay 
 
 18 
 
 Pheasants, to breed 
 
 357 
 
 Platina, mock, to prepare 
 
 1^ 
 
 Phial, Bologna, to make 
 
 375 
 
 Plating, silver solder for 
 
 13 
 
 Philips's rules for health 
 
 52fiO 
 
 Pleurisy 
 
 204 
 
 Philosophical instruments, lacker for 
 
 27 
 
 Plumbers, painters, and glaziers, cautions 
 
 to 2^i2 
 
 Phosphorus, to preserve 
 
 392 
 
 Plums, qualities of 
 
 404 
 
 Pictures, to clean 
 
 48 
 
 Plant, to, shrubs 
 
 290 
 
 to preseiTe . . . 
 
 30'2 
 
 Plants, to accelerate, in hot houses 
 
 291 
 
 ancient, to restore the white of 
 
 101 
 
 to choose 
 
 293 
 
 to enlarge, or diminish 
 
 54 
 
 to preserve from frost 
 
 294 
 
 Pickling 
 
 1S4 
 
 to destroy insects on 
 
 306 
 
 saur kraut, to make 
 
 ib 
 
 Plough, Small's improved, description of 
 
 314 
 
 ])t'cc:dili 
 
 185 
 
 Veilch's do . 
 
 ib 
 
 Pickle, to, onions 
 
 184 
 
 for cleaning beans and turnips 
 
 315 
 
 samphire . , 
 
 185 
 
 Poisons, remedies for 
 
 228 
 
 mushrooms , « 
 
 ib 
 
 acids . . , 
 
 ib 
 
 cuiuinbers . , 
 
 ib 
 
 alkalies 
 
 229 
 
 wahiuts, white 
 
 ib 
 
 mei-cury 
 
 ib 
 
 aiichuvies, artificial . . 
 
 ib 
 
 arsenic . . , 
 
 ib 
 
 sahnon . . . 
 
 ib 
 
 cojiper . . , 
 
 ib 
 
 Picklfs, to detect copper in 
 
 39'.' 
 
 anlTmnny . . , 
 
 ib 
 
 Pi 3, ptrigord, to make 
 
 171 
 
 sails of tin . 
 
 ib 
 
 oyster 
 
 415 
 
 salts of bismuth, gold, and zino 
 
 ib 
 
 D>geon . . 
 
 168 
 
 lunar caustjc 
 
 ib 
 
148 
 
 UNIVERSAL IlEvJEIPT EOOK. 
 
 Poisons, remedies for 
 salt-iieire 
 sal ummoniac 
 liver of sulphur 
 phosphorus 
 
 Spanish *1ics . . 
 
 powdered glass . 
 lead 
 
 lauilanum or opium . 
 
 mushrooms 
 
 fish, poisonous . . 
 
 hites of serpents, Jcc 
 in sheep, tocure 
 Polish, to, varnish 
 durable 
 French 
 0- varnished furniture 
 " wood . . 
 
 brass ornaments inlaid in wood 
 Polygra\)h, to make . 
 Pomatum, cold cream, for the complexion 
 if J i common 
 i- . siard 
 
 ? . rosemary . • 
 
 «■ , orange . . 
 
 soft 
 Pomniade divine 
 Porcetain thina, to manufacture 
 to gild 
 
 glass, Jtc. to paJnt and stain 
 oPork, qualities of 
 
 (j > loin of, Portuguese mode of dressing 
 'ji pies 
 F to salt 
 i i choice of 
 ': to carve 
 
 Porter, to brew, London system 
 three barrels of . 
 on Mr Morrice'splan 
 from sugar anrl malt 
 with table beer after 
 to make a butt of stout 
 to bottle 
 
 to ripen, if flat, when bottled 
 Portland powders, the, for the gout 
 Portugal water, to prepare 
 Posset, sack, and ale, to make . 
 Potatoes, new, to produce Uiroughout winter 
 
 fourteen ways to dress 
 : to apply dung to 
 :-' •■ qualities of 
 
 for sea provisions, to keep 
 to preserve from frost 
 to remove frost froia 
 Jl to ste:'m 
 r ; bread tVom, to make 
 
 frosteil, to I'se . . 172, 
 
 1.1 make starch of 
 to culiivaie 
 
 to prcpiii-e the ground for 
 quantity of seed for 
 to raise, advantageous method 
 mode of takmg up and storing the crop 
 Irish method of culiivating 
 early, to produce, in great quantity 
 to grow constantly on the same piece of 
 
 ground 
 to boil, mealy 
 
 to pr-serve . . 334, 
 
 Potash, to extract from potatoe tops 
 Potass water, to prepare 
 Polygraph, an instrument for writmg two let- 
 ters at occe 
 E'olypus 
 Pottery 
 
 Ei.glish stone ware, to manufacture . 
 yellow, or queen's ware 
 
 229 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 230 
 
 ib 
 
 22 
 
 418 
 
 35 
 
 412 
 
 26 
 
 31 
 
 ib 
 
 ib 
 
 394 
 
 188 
 
 189 
 
 ib 
 
 ih 
 
 ib 
 
 ib 
 
 1S8 
 
 369 
 
 14 
 
 68 
 
 4v>2 
 
 166 
 
 168 
 
 186 
 
 426 
 
 420 
 
 108 
 
 109 
 
 ib 
 
 111 
 
 11-i 
 
 109 
 
 120 
 
 ib 
 
 240 
 
 151 
 
 172 
 
 302 
 
 410 
 
 333 
 
 403 
 
 172 
 
 334 
 
 ib 
 
 172 
 
 ib 
 
 335 
 
 ib 
 
 333 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 334 
 
 ib 
 394 
 394 
 143 
 157 
 
 394 
 
 202 
 
 369 
 
 ib 
 
 ib 
 
 Pottery 
 
 common ware 
 
 English porcelain 
 
 black glazing, to prepare 
 
 pofcelain, or china, to make 
 
 delft ware 
 
 Saxon or Dresden china 
 
 English china, composition of 
 
 china ware, to bake 
 
 tobacco pipes, to maKe 
 
 crucibles, to make 
 
 glaze for 
 
 white 
 
 china, for printing blue frit 
 
 cream coloured, to make 
 
 yellow, to form 
 
 white, to prepare 
 
 mixture for 
 
 for printing blue 
 
 shining black 
 
 purjile under 
 
 brown under 
 
 china, to prepare 
 for flotts 
 
 green edge 
 
 common, for earthen ware 
 
 to, without lead 
 
 transparent, for do 
 
 masticot, ground for white 
 
 white, for copper vessels 
 
 very fine 
 
 yellow 
 
 lemon coloured 
 
 iight yellow 
 
 gold coloured 
 
 green, for white ground 
 fine 
 
 blue 
 
 violet blue . 
 
 red, fine . 
 
 china, Chinese mode 
 
 English, for china 
 
 modification of do 
 
 wliiie, for, to m;ike 
 
 olive, sponge, dip 
 
 while enamel 
 
 fluxes, for blue printing 
 black do 
 red, to prepare 
 black, for printing 
 cop[)er black 
 red for printing 
 umber black 
 black 
 oil for black printing 
 crean! colour body, to form 
 common body 
 blue priming do 
 chalk do 
 cane coloiir 
 china colour 
 jasper do 
 drab do 
 pearl do 
 stone do 
 Egyptian black do 
 enamel for eartlien ware 
 ware, varnish for, free from lead 
 varnish, for earthen ware 
 hard ware, to apply colotu-s on, which ] 
 
 duce herbnrizations 
 glass, in im.tation of engraving, to orna- 
 ment . • 
 prince Rupert's drops 
 glass, to break in any required way 
 Poultry, to fatten 
 Poultices, various 
 
INDEX. 
 
 i owders 
 
 
 Sei<llitz, to make * 
 
 254 
 
 Foitland 
 
 240 
 
 Dover's 
 
 250 
 
 alneiic, with iron 
 
 ib 
 
 for gilding 
 
 16 
 
 Pradiet's cat:.i)lasm for gout 
 
 240 
 
 I'regnaiicy, diseases attendant oa 
 
 244 
 
 Preserving 
 
 186 
 
 preSLTvo, rr, fish, by sugar 
 
 ib 
 
 fruits 
 
 ib 
 
 damsons, by bottling . • 
 
 ib 
 
 baiberries 
 
 ib 
 
 grapes 
 
 ib 
 
 cherries, by drying 
 
 ib 
 
 candied orange flowers 
 
 ib 
 
 seeds ill honey, for vegetation 
 
 187 
 
 fruits in brandy 
 
 ib 
 
 Seville oranges, vhole 
 
 ib 
 
 cucumbers and raelons 
 
 ib 
 
 straw berries, vhole 
 
 ib 
 
 apricots 
 
 ib 
 
 gdOseberrieR . ^ 
 
 ib 
 
 candied angelica 
 
 ib 
 
 eringo 
 
 ib 
 
 substarces, by heating, 8co. 
 
 394 
 
 Prince's nieta), to prepare 
 
 12 
 
 Printing from 'jtone 
 
 67 
 
 Print, to copy a 
 Pfiats, t J 'olcach 
 
 55 
 
 97 
 
 Priiiter'? ijpes, alley for 
 
 10 
 
 Puerpeial fever 
 Punch 
 
 245 
 
 122 
 
 Purgative medicines . 
 
 235 
 
 powder . . 
 
 236 
 
 P'Jtrid fever 
 
 200 
 
 Pudding, Dr Kitchener's 
 
 169 
 
 Nottingham 
 
 ib 
 
 Yorkshire 
 
 170 
 
 Dutch 
 
 ib 
 
 Windsor . . 
 
 ib 
 
 Clieshire 
 
 ib 
 
 plain 
 
 ib 
 
 Pallia rice 
 
 ib 
 
 potatoe, baked 
 
 170, 414 
 
 marrow , 
 
 170 
 
 Oldbury 
 
 ib 
 
 quince . , 
 
 ib 
 
 tansy 
 
 ib 
 
 lemon 
 
 ib 
 
 MrsGoodfello%'i 
 
 179 
 
 transparent 
 
 ib 
 
 . orange 
 
 71, 414 
 
 C0CO<t-(lUt . 
 
 71, 414 
 
 Boston apple . . 1 
 
 71, 413 
 
 baked 
 
 414 
 
 spring fruit 
 
 171 
 
 plum . 
 
 lb 
 
 batter 
 
 ib 
 
 Newmarket 
 
 ib 
 
 cabmet 
 
 ib 
 
 vermicelli . , • 
 
 ib 
 
 bread . . 
 
 ib 
 
 »uet 
 
 ib 
 
 custard . . 
 
 ib 
 
 hominy 
 
 414 
 
 rice 
 
 ib 
 
 ground rice, or «igo 
 
 ib 
 
 sweet potatoe 
 
 ib 
 
 eitron 
 
 ib 
 
 creara . , 
 
 ib 
 
 Indian . 
 
 ib 
 
 bake<i 
 
 ib 
 
 pumpkin . 
 
 415 
 
 .Vfe . 
 
 179 
 
 orange , . . . 
 
 ib 
 
 M6te . . 
 
 414 
 
 3G 
 
 
 Pulse, of the . 
 
 Pyrcligneous acid, to prepare 
 
 Q. 
 
 Quass, to make 
 C^i.icksilver, to freeze 
 Queen's metal . 
 
 ware, to make 
 Quills, to prepare 
 Quince, marmalade, to make 
 Quinces, to preserve . 
 
 R. 
 
 Rji'.bit, pie . , 
 
 AVelsh 
 Radishes, to cultivate, to have them at all 
 sons . . 
 
 qualities of 
 Ragout of asparagus, to make . 
 
 mushrooms, to make . 
 
 artichokes, do . , 
 
 calves' sweet-bread, do . 
 
 with roots, do 
 Raspberiy paste, to make . 
 
 jam, do . . 
 
 cream, do . , 
 
 Razors, paste for sharpening 
 
 to hone and strop , 
 
 Realgar, for dyeing, to prepare 
 Rheumatic affections, remedy for 
 
 pains in the face, do 
 
 gout, do 
 Rheumatism, remedies for 
 
 ct.ronic . 
 
 inflammatory . . 
 
 pills for . . 
 
 liniment for 
 
 Chelsea pensioners, remedy for 
 Rhoilium, oil of, to procure 
 Rhubarb, common garden, to cultivate 
 
 to force 
 
 to dry 
 
 to cure 
 Rice, qualities of 
 Rickets in children, remedy for, regimen, 8to. 
 
 jelly from the raspings of ivory, for 
 Riga balsam, the true 
 
 44? 
 
 I US 
 155 
 
 Ringworm 
 
 217, 
 
 Roads, M'Adains's system of making 
 Hollers, for smoothing the surface of laad 
 Jtolls, French 
 Rooms, to ventilate 
 Roots, to preseive and pack 
 
 tc dry 
 
 to preserve 
 Roscoe's method of improving moss land 
 Rose-water, to prepare 
 Roses, butter of, to prepare 
 
 ottar of . 
 
 English milk of . 
 
 French milk of . 
 
 cream of 
 
 to obtain twice in the year 
 Rosemary, oil of 
 
 water 
 Rot, dry, in timber, to cure 
 Rue, oil of, to procure 
 Rubber, to make 
 Rugs, hearth, to scour 
 Rum, Jamaica, to make 
 
 to imitate 
 
 from molasses, to obtain 
 Ruptures . 
 
 reducible 
 
 irreducil)le , 
 
 strangulated , 
 Rural economy , 
 
 8 A"2 
 
 155 
 
 388 
 
 9 
 
 369 
 
 418 
 
 183 
 309 
 
 153 
 173 
 
 305 
 
 40'i 
 
 17(3 
 
 ib 
 
 ib 
 
 ib 
 
 177 
 
 184 
 
 ib 
 
 ib 
 
 395 
 
 415 
 
 84 
 
 239 
 
 240 
 
 401 
 
 212 
 
 ib 
 
 ib 
 
 235 
 
 211 
 
 240 
 
 148 
 
 303 
 
 ib 
 
 ib 
 
 ib 
 
 403 
 
 248 
 
 249 
 
 148 
 
 249 
 
 382 
 
 315 
 
 413 
 
 387 
 
 294 
 
 307 
 
 308 
 
 322 
 
 151 
 
 148 
 
 188 
 
 ib 
 
 ib 
 
 ib 
 
 401 
 
 149 
 
 150 
 
 387 
 
 149 
 
 S6 
 
 99 
 
 142 
 
 ib 
 
 ib 
 
 217 
 
 ib 
 
 21S 
 
 ib 
 
 350 
 
450 
 
 UNIVERSAL RECEIPT BOOK. 
 
 Rupert's, prince «lrops, to make 
 
 375 
 
 Uiisli-lighis, to make 
 
 396 
 
 Rusks, in make 
 
 179 
 
 Russia iL-nther, to maoufacture . 
 
 282 
 
 Ryu, to cultivate 
 
 331 
 
 S. 
 
 
 Saffron, bastard, for dyeing, to prepare 
 Sail-cloth, to paint, water proof 
 
 91 
 
 , 29,41 
 
 Siilt'p, and portable soup, properties of 
 
 402 
 
 S;iliue draught, to prepare 
 
 199 
 
 Salmon, to pickle . . 
 
 185 
 
 Salads, qualities of • . 
 
 403 
 
 chicken . , 
 
 416 
 
 Salt, spirit of, or marine acid . 
 
 156 
 
 depldogisticated 
 
 ib 
 
 to, hams 
 
 186 
 
 made by evaporation on faggots 
 
 393 
 
 beef and pork, dry 
 
 186 
 
 Salutary cautions (see Cautions) 
 
 254 
 
 Sanipliire, to pickle 
 
 185 
 
 Sand pot, portable, to make a . 
 
 138 
 
 Sanfoin, to cultivate 
 
 337 
 
 Sai-senets, to clean , 
 
 97 
 
 Sarsaparilla, decoction of 
 
 254 
 
 compound 
 
 ib 
 
 Sassafras, oil of, to procure , 
 
 149 
 
 cocoa, to prepare . 
 
 157 
 
 Satins, to paint on . . 
 
 66 
 
 to gild . , 
 
 15 
 
 white • , , 
 
 ib 
 
 Sauce, common, to make 
 
 175 
 
 sweet . , 
 
 ib 
 
 miser's . . 
 
 ib 
 
 pontiff's . , 
 
 ib 
 
 housewife's • , 
 
 ib 
 
 l)arson's • , 
 
 ib 
 
 nun's . , , 
 
 ib 
 
 admiral's . , 
 
 ib 
 
 picpiante . , 
 
 ib 
 
 Italienne . , 
 
 ib 
 
 nonpareil . , 
 
 ib 
 
 Nivernoise . 
 
 ib 
 
 general's . 
 
 176 
 
 sailor's • . , 
 
 ib 
 
 queen's . , 
 
 ib 
 
 carach • . 
 
 ib 
 
 fish 
 
 ib 
 
 cream, for a hare . 
 
 ib 
 
 for veal . . 
 
 175 
 
 bechamel 
 
 ib 
 
 Kitcliener's . 
 
 ib 
 
 Saur kraut, to make . 
 
 184 
 
 Sausau;es, Bologna . , 
 
 166 
 
 Oxford 
 
 ib 
 
 Eppiiig 
 
 ib 
 
 Savaliiys, to make . . 
 
 ib 
 
 Scald head, ointment for 
 
 233 
 
 treatment of . . 
 
 217 
 
 Scalds, to heal . . 
 
 230 
 
 liniments for • . 
 
 ib 
 
 extensive • . 
 
 232 
 
 and burns, treatment of . 
 
 230 
 
 Scalp, wounds of . , 
 
 223 
 
 Seal lei fever, treatment of 
 
 215 
 
 nii^iignant, do . . 
 
 ib 
 
 Sciatica . . 
 
 239 
 
 Scions, to choose 
 
 289 
 
 Scirrhus 
 
 213 
 
 Scnrhiitic eruptions . , 
 
 217 
 
 Sciiuiiii;;, (see Bleaching) , 
 
 94 
 
 halls, to make . . 
 
 100 
 
 Scrofula . , 
 
 212 
 
 Scmv^ 
 
 217 
 
 ciiie for . . 
 
 417 
 
 grMss, spirit of, to make 
 
 153 
 
 Sea kail, to cultivate 
 
 305 
 
 Sea weed, as manure . 
 
 application of, as 
 
 water, to render fit to wash 
 
 to obtain, fresh, from 
 Seamen, cautions to 
 
 health of, to preserve 
 Seidlitz powders, to prepare 
 Seltzer water 
 Seeds, to sow, with advantage . 
 
 flower, to preserve 
 
 to improve all sorts of 
 
 to preserve Tor a long time 
 
 exotic . , 
 
 to pack for transportation , 
 Serpents, bites of . . 
 
 I Shad, choice of 
 Shawls, silk, to dye crimson 
 Sheep, foot-rot in, to cure 
 
 to prevent . 
 
 to prevent catching cold after shearing 
 
 scab in, to cure 
 
 to prevent 
 
 maggots in, to destroy 
 
 water in the heads of, to cure 
 
 to prevent 
 
 rules for feeding with straw 
 Sheep's leather, elegant, to prepare 
 to dye 
 
 dung, utility of, for dyeing 
 Sheep, poisoned, to cure 
 Sheep skins, to convert into leath?r 
 
 to prepare in oil, mock chamois 
 Shepherds, practice of Spanish 
 Ships, health on board of, to preserve 
 
 provisions 
 
 spirits, beer, he. 
 
 fresh animal food 
 
 biscuit, flour, Sec. 
 
 water 
 
 to purify with charcoal 
 
 cleanliness in 
 
 to prevent damp and cold 
 
 exercise and amusements 
 
 diseases 
 
 effects of climate, &c, 
 
 cautions, when on shore 
 in tropical climates 
 
 intoxication 
 
 noxious vapours 
 
 to obtain fresh water from sea 
 
 to wash with sea water 
 
 hints, in case of a leak 
 
 temporary nautical pumps 
 
 to render sinking, impossible 
 
 air-pipes for ventilating 
 Shipwreck, preservation from 
 
 when a man falls overboard 
 
 upsetting of a boat 
 
 cork waistcoats 
 
 further means of preventing 
 
 assistance to a person in danger of drown- 
 ing 
 
 cork matrasses 
 
 the marine spencer 
 
 bamboo habit 
 
 Daniel's life preserver 
 
 to extricate persons froni broken ice 
 
 the life boat 
 
 safe and readily constructed life boats 
 
 further methods of preservation in eases of 
 Shoes, to render water proof . 30, 
 
 Shoots, to preserve, from slugs and ear-wigs 
 Shrubs, brandy, to make 
 
 rum and currant 
 
 to plain them to advantage 
 
 to remove sCuierfluous suckers from . 
 
 to protect from harea . 
 
INDEX. 
 
 45 
 
 Shrubs, to transplant in full growth 
 
 Sick, on visiting the, cautions to be observed 
 
 Sight, weak, remedy for 
 
 din\ness of . . 
 
 Silk, to gild 
 
 varnished, to prepare 
 varnish for, to make 
 to paint on 
 
 flowered, to clean . 
 
 coloured . 
 
 black 
 
 rusty black, to dip 
 vo extract grease spots from 
 Silk worms, to rear . 
 Silks, to remove stains from 
 
 spots of paint from 
 to alum . , 
 
 to dye, blue . , 
 
 ^ yellow 
 
 red, crimson, &c. . 
 black 
 
 with Prussian blue 
 to precipitate acetates of lead and 
 
 copper 
 
 to dye, brown, in the small way 
 
 of fawn-coloured drabs, to dye 
 
 to dye lilac 
 
 flesh colour 
 
 to bleach 
 Silver ores, to assay . 
 
 by cu[)ellytion 
 
 in the humid way 
 
 to assay the value of 
 
 double assay of . 
 
 imitation of 
 
 solder for jewellers 
 plating 
 
 to separate from plated copper 
 
 chemical test for 
 Silvering 
 
 glass globes, liquid foil for 
 
 copper ingots 
 * by heat 
 
 on gilt work, by amalgamation 
 
 in the cold way 
 Silver tree, to prepare the 
 
 liquid, to restore rusted 
 for vellum painting 
 
 plate, to take stains out of . 
 to clean 
 Size, isinglass., to make 
 Sleep, to procure 
 Small-pox, treatment of 
 
 vaccination 
 Smoky chimneys, to cure 
 Snail water, small, to make 
 Snuff, Maeouba 
 
 cephalic 
 
 imitation of Spanish 
 
 London do 
 Soap, transparent, to make 
 
 Windsor 
 
 almond , , 
 
 balls, marbled . 
 
 Naples, to imitate 
 Soda water, to prepare 
 Soil for a garden, to choose the best 
 
 component parts of 
 
 clayey, to distinguish 
 to manage 
 
 sandy, to manure 
 
 gravelly 
 
 use of different 
 
 burning surface 
 
 Mr Curwen's method 
 Solder, common, to prepare 
 
 hard 
 
 308 
 241 
 235 
 201 
 15 
 30, 34 
 
 66 
 97 
 98 
 ib 
 ib 
 ib 
 350 
 98 
 ib 
 83 
 ib 
 84 
 85 
 ib 
 87 
 
 ib 
 
 ib 
 
 ib 
 
 96 
 8 
 
 ib 
 
 ib 
 8 
 9 
 
 12 
 
 13 
 
 ib 
 
 17 
 392 
 
 11 
 
 ib 
 
 16 
 
 17 
 
 ib 
 
 ib 
 
 18 
 
 53 
 
 ib 
 100 
 
 ib 
 385 
 408 
 216 
 
 ib 
 S86 
 151 
 192 
 
 ib 
 
 ib 
 
 ib 
 193 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 157 
 284 
 311 
 
 ib 
 285 
 311 
 312 
 
 ib 
 322 
 
 ib 
 
 10 
 
 ib,J 
 
 Solder, soft . . 
 
 for steel joints . . 
 
 brass, for iron . , 
 
 silver, for jewellers . 
 
 plating . . 
 
 gold 
 Soleil, ciiup de . . 
 
 Soups . , , 
 
 Flemish . • 
 
 portable . . 
 
 maigre . , 
 
 mock turtle . . 
 
 asparagus . , 
 
 giblet . . 
 
 white . . 
 
 charitable . 
 
 veal gravy . 
 
 beef . . 
 
 a poor roan's . . 
 
 cheap rice and meat . 
 
 another cheap • , 
 
 herring , . 
 
 nutritious 
 
 transparent, for convalescents 
 
 chowder 
 
 inullaga-tawny 
 
 hodge-podge 
 Sow, to, seeds to advantage . 
 Sowing machine, description of 
 
 wheat, method of 
 
 grain, by ribbing 
 Spearmint water, simple , 
 
 Spectacles, use of . , 
 
 Specula, or telescopes , 
 
 S|)leen, enlarged 
 Spinach 
 
 Spirituous water, rules for distilling 
 Spirits, to distil, from carrots . 
 
 to dulcify 
 
 foreign, to imitate 
 
 spirit of malt, to make 
 
 of wine, do 
 
 proof . . 
 
 of salt, or marine acid . 
 
 to fine 
 
 compound . , 
 
 Sprains . , 
 
 Sprats', to cure 
 
 Spruce beer, brown and white 
 Squills, vinegar of 
 Statues, ancient, composition of 
 Starch, from frosted potatoes 
 Steel, to gild 
 
 to convert into iron by cementation 
 
 improved mode of hardening 
 
 English cast, to prepare 
 
 to colour blue 
 
 to distinguish from iron 
 
 goods, to preserve 
 
 improved mode of hardening by hammer- 
 ing 
 
 to engrave on . , 
 
 Stereotype plates, alloy for 
 
 mode of casting 
 Stews, (see Culinary Arts) 
 
 French, of greens and bacon 
 Stencilling 
 Still, hot, to make a . . 
 
 large do , . 
 
 operations of the . 
 
 new worm for . , 
 
 Stings snd oites . , 
 
 Stomach, inflamed , , 
 
 cramp in . , 
 
 Stockings, silk, to clean , 
 
 to dye flesh colour , 
 
 black 
 
452 
 
 UNIVERSAU RECEIPT BOOK. 
 
 Stone ware, English, to make 
 Stone in the hl:»ililer . 
 Stoves, cracks in, to mend 
 Siraii;;uiy 
 Strawlicvry water 
 
 jell), to make 
 
 jam 
 
 Alpine, to cultivate the 
 
 qualities of llie 
 
 to preserve the, whole 
 fcsTaw, importance of 
 
 weignt of, in different crops 
 
 value of Jifferent kinds of 
 
 wheat 
 
 oat 
 
 bean 
 
 peas 
 
 tare, or hay 
 
 ic needing cattle with, rules for 
 hortes 
 sheep 
 
 miscellaneous consumption of 
 
 as applicable to litter 
 
 to lh£.tching . 
 Strictures 
 Stucco, Wych's, to make 
 
 Williams's, do 
 
 iron, do 
 Styes, treatment of 
 Sugar, use of, in brewing 
 
 to obtain from beets 
 
 maple, juice of, to extract, without injuring 
 the tree 
 Suffocation, by noxious vapours 
 
 by hanging 
 drowning 
 Sunflower, the 
 Swelling, white 
 Swimming, art of 
 Swine, measles in, to cure 
 
 rujjture in 
 Sylla!)ub, whipt, to make 
 
 solid, do 
 Syrup of ginger, to make 
 
 poppies 
 
 squills • 
 
 violets . 
 
 Syphilis . 
 
 369 
 
 21 iQ 
 
 418 
 
 21)9 
 
 151 
 
 18+ 
 
 il> 
 
 305 
 
 404 
 
 187 
 
 344 
 
 ib 
 
 345 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 34C 
 
 ib 
 
 347 
 
 346 
 
 ib 
 
 ?10 
 
 103 
 
 104 
 
 ib 
 
 235 
 
 119 
 
 144 
 
 417 
 
 228 
 
 ib 
 
 ib 
 
 306 
 
 212 
 
 259 
 
 275 
 
 ib 
 
 182 
 
 ib 
 
 253 
 
 ib 
 
 ib 
 
 ib 
 
 210 
 
 Tanning, and the treatment of leather 
 
 improvement in 
 
 new process of 
 
 use of the wood and bark of the horse 
 chesnut tree for 
 Tan, to, hides or skins 
 
 wiiiiout bark or mineral astringents 
 
 ca-lf or other skins 
 
 hides . • 
 
 new species of 
 Tape worm, specific for the • 
 Far, oil of, to procure 
 
 water, to prepare . 
 
 Tares, to cultivate 
 Tarts, raspberry and cream . 
 
 paste for . . 
 
 almond . • 
 
 orange, to make . . 
 
 , Tartar, tiiiCture of salt of . 
 
 Tea, beef, to make . • 
 
 qual'ties of . . 
 
 native . . 
 
 substitutes for 
 
 trays, to clean 
 Teeth, extraction of, to check hemorrhage in 
 
 diseases of the, remedies for 
 
 280 
 
 ib 
 
 281 
 
 282 
 S80 
 ib 
 ib 
 ib 
 401 
 405 
 li9 
 254 
 332 
 170 
 172 
 179 
 ib 
 114 
 254 
 404 
 157 
 15S 
 391 
 234 
 235 
 
 Tce'.h, presei^'ation of the 
 
 |)icking tlie 
 
 loose, remedy for 
 
 foul 
 
 cleaning the 
 
 to clean and preserve 
 
 astringent for the 
 
 to make the, white 
 
 excellent opiate for the 
 Telrgraph, domestic, to make 
 Telescopes, sjiecula for 
 Terapins 
 
 Testicle, diseases of 
 Tetanus 
 
 Thatching, straw as applicable to 
 Thermometer, Fahrenlieit's, to construct 
 
 common 
 
 to adjust the fixed points of the 
 Thrashing machine, description of 
 Throat, sore 
 
 gargle for 
 
 putrid 
 
 inflammatory 
 
 strictures in 
 
 wounds in . . 
 
 Thrush in children, remedies for 
 
 gargles for 
 Thunder, Sic. 
 Thyme, oil of, to procure 
 Tic d(doureux . . 
 
 Tiflanies, to wash and stain 
 Tiles, red distemper for, to make 
 
 to preserve 
 Tillage, operation of 
 
 best mode of 
 
 to conduct a fallow 
 
 to prepare the ground 
 
 two sets of ploughs required for 
 Tinctiu'e of Japonica, to prepare 
 
 salt of tartar 
 
 antimony . 
 
 benzoin . 
 
 catGcliu 
 
 ginger 
 
 guaiacum 
 
 guaiacum, ammoniated 
 
 Peruvian bark 
 Huxham's 
 
 rhubarb 
 
 compound 
 
 senna 
 
 balsam of Tolu 
 Tin ores, to assay 
 
 in the humid way 
 
 to, copper and brass 
 
 iron and copper vessels 
 
 solution of, in a<pia-regia 
 
 muriate of, to make 
 
 tree, to prepare the 
 Tinning, Kuslitien's metal for 
 Tobacco pipes, to make 
 Tomatas catsup . 
 
 Tombac, to prepare 
 
 red 
 
 wnite 
 Tools, edge, from cast steel and 
 Tonsils, swollen 
 Tooth ache, to prevent the 
 radical cure for the 
 
 brushes, vegetable, to make 
 
 powders 
 coral, &c. 
 remedies for the 
 Tortoise shell, to weld 
 Travelling, in, to escape the effects of lighti)»'ig 
 Trees, to graft 
 
 to plant, to advantage 
 
INDEX. 
 
 469 
 
 Trees, to pack for exportation . 
 folhige of, to water . 
 
 plaining, general mode of 
 
 more expetiitious method 
 forcing, German way 
 small fruit, to plant 
 standard, to clothe the stems of 
 orchard, to prune 
 deformed, to recover 
 to transplant 
 orchard, diseases of 
 fruit, to raise and manage 
 to preserve from frost 
 
 Russian way 
 in blossom 
 
 to protect from insects 
 to propagate, Chinese way 
 to clear from worms, ike. 
 peach, to ])reserve 
 ■wall, skreen for protectin 
 
 new way of 
 apple, old, to renovate 
 
 treatment of 
 wounds in, &c. 
 
 exhibiting the, to obtaia early fruit by 
 coffee, to engraft 
 wall fruit, to hasten the ripening of 
 
 composition for do 
 to prevent thegrowih of weeds round 
 fruit, nails in, to avoid the effects of 
 moss on, to destroy 
 to protect from hares 
 kpple, insects oti, to prevent the propaga' 
 tion of 
 canker in 
 
 the disease in, to cure 
 canker in 
 
 elm, ulcers in, to cure 
 orchard, to cleanse, by lime 
 fruit, blight in, to cure 
 
 mildew on, to prevent 
 peach, do do 
 
 gumming in, to prevent 
 young, to pack, for esportat 
 1 ympany 
 Tumours 
 
 fleshy, &c. 
 Turke3's, qualities of 
 
 dropsy in the crops of 
 clioice of 
 Turner's varnish for box wood 
 
 cerate 
 Turnips, to cultivate 
 
 to prepare the ground for 
 to sow seeds for 
 cleaning process 
 yellow, to cultivate 
 Swedish, or ruta-baga 
 fly on, to destroy 
 to prevent 
 to check the 
 cleaning, plough for 
 to apply dung to 
 qualities of 
 T arnsole, blue, for dyeing 
 Turpentine, oil of, to procure 
 
 to rectify 
 Turtle, to dress 
 
 calf's head, in imitation of 
 mock 
 Tutaiiia, or Britannia raetal 
 German 
 Spanish 
 Eiigestroora 
 I'utenag, to prepare . 
 Types, printer's, alloy for 
 Typhus fever 
 
 310, 410 
 
 291 
 
 2'JC 
 
 ib 
 
 ib 
 
 293 
 
 lb 
 
 ib 
 
 ib 
 
 291 
 
 293 
 
 292 
 
 294 
 
 ib 
 
 298 
 
 294 
 
 298 
 
 398 
 
 417 
 
 294 
 
 409 
 
 298 
 
 ib 
 
 299 
 
 298 
 
 ib 
 
 ib 
 
 ib 
 
 299 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 300 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 310 
 
 210 
 
 217 
 
 218 
 
 403 
 
 278 
 
 426 
 
 26 
 
 251 
 
 335 
 
 ib 
 
 ib 
 
 336 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 315 
 
 318 
 
 404 
 
 93 
 
 149 
 
 ib 
 
 415 
 
 ib 
 
 ib 
 
 12 
 
 ibi 
 
 ib 
 
 13 I 
 
 10] 
 
 ib 
 
 200 
 
 U. 
 
 Ulcers 
 
 mercurial, in the mouth . 
 
 and pimples on the tongue 
 
 inflamed 
 
 fungous 
 
 sloughing 
 
 indolent 
 
 carious 
 
 poultices for, various . 
 
 lotions for scorbutic 
 for scrofulous 
 Umbrellas, to make pliable varnish for 
 Urine, incontinence of 
 
 suppression of , 
 
 difficulty of . , 
 
 Usquebaugh, to make . 
 
 Uvula, enlarged . . 
 
 Vaccination . , 
 
 signs of a true . . 
 
 Varnishes . . 
 
 poi)py oil, for drying 
 fat oils 
 
 resinous drying oil . 
 
 copal, various colours . 
 
 Varnish, fat copal 
 
 for plaster figures 
 
 for watch cases, to imitate tortoise sheU 
 
 colourless copal 
 
 white do 
 
 gold coloured do . 
 
 camphorated do 
 
 ethereal do 
 
 turpentine do 
 
 fat amber 
 
 amber witii turpentine . 
 
 Shaw's mastic 
 
 for electrical purposes 
 
 fat amber, or copal 
 
 to apply it to opake ecamels 
 
 compound mastic 
 
 camphorated do for paintings 
 
 painter's cream , 
 
 caoutchouc . , 
 
 sandarac 
 
 compound 
 
 camphorated 
 for cut paper works, dressing boxes, 
 spirituous sandarac, for wainscotting, 
 for violins, ^c. 
 coloured, for violins, &c., plum tree, 
 
 hogany, and rose wood 
 fat, of a gold colour 
 
 or golden, being a mordant to 
 and dark colours 
 Turner's, for box wood . 
 to, dressing boxes 
 to, glass 
 gallipot 
 
 mastic, for grinding colours 
 to, harps and dulcimers 
 tor boots and shoes 
 lacquer, for brass 
 
 for philosophical instruments 
 
 gold coloured, for brass watch cases, 
 watch keys, &cc. 
 
 of a less diying quality 
 
 of various tints 
 mordant, for gilding 
 others 
 
 composition for making coloured draw^ 
 ings and prints resemble oil paintings 
 to colour baskets 
 to, balloons 
 rarified air do . 
 
 &c. 
 &c. 
 
 sold 
 
 ib 
 ib 
 27 
 33 
 27 
 ib 
 32 
 403 
 27 
 ib 
 
 ib 
 ib 
 34 
 
454 
 
 UNIVLRSAL RECEIPT BOOK. 
 
 Vamish 
 
 1 
 
 frr coloured drawings 
 
 31 
 
 foi pales, and coarse wood work 
 
 28 1 
 
 for wood, which resists the action of boil- 
 
 I 
 
 ins; water 
 
 32 1 
 
 black, for old straw or chip bats 
 
 2S 1 
 
 to, di-awiiigs and card work 
 
 32! 
 
 to make sail cloth water pro.of . 29, 41 i| 
 
 on wood . _ . 
 
 59 1 
 
 coloured composition for rendering linen 
 
 
 and cloth water proof 
 
 29 
 
 to thicken linen cloth for skreens and bed 
 
 
 testers 
 
 ib 
 
 to make liquid paste with drying oil 
 
 ib 
 
 common wax, for cloth 
 
 ib 
 
 fine printed cloths, to prepare 
 
 ib 
 
 silk, to prepare 
 
 30 
 
 for silks, &c. . . . 30, 34 || 
 
 for umbrellas 
 
 30 
 
 foi Indian shields 
 
 35 
 
 to, like gold, silver leaf 
 
 ib 
 
 to recover 
 
 ib 
 
 to polish 
 
 ib 
 
 v'^arnishes for engraving, (see Engraving) 
 
 77 
 
 Vaults, foreign wine, to manage 
 
 133 
 
 Veal, qualities of 
 
 402 
 
 choice of . . • 
 
 426 
 
 savoury dish of, to make 
 
 165 
 
 cake, to make 
 
 ib 
 
 breast, glacee 
 
 ib 
 
 shoulder, en galantine 
 
 ib 
 
 ragout of, cold 
 
 ib 
 
 to carve 
 
 420 
 
 Vegetable liquids, to deprive, of their colour 
 
 155 
 
 /egetables, to propagate 
 
 286 
 
 by seed 
 
 ib 
 
 by germs or bulbs 
 
 ib 
 
 by slips 
 
 ib 
 
 by division of the plant . . 
 
 ib 
 
 by runners . . 
 
 287 
 
 by suckers 
 
 ib 
 
 by layering 
 
 ib 
 
 by innarching . . 
 
 ib 
 
 by budding 
 
 ib 
 
 by shield-budding 
 
 ib 
 
 green, for manur'', to decompose 
 
 323 
 
 to protect from injuries^ by straw ropes 
 
 291 
 
 by nets 
 
 ib 
 
 by canvass skreens 
 
 ID 
 
 to gather 
 
 308 
 
 to preserve 
 
 ib 
 
 Veins, enlarged, spermatic 
 
 211 
 
 V^ellura, to make 
 
 2S3 1 
 
 to convert into leather 
 
 ib 
 
 painting, liquid gold foi 
 
 53 
 
 silver 
 
 lb 
 
 I9 stain, green 
 
 94 
 
 to restore rusted liquid siher 
 
 53 
 
 to make glaire of eggs for 
 
 ib 
 
 ground, to lay silver or gold upon 
 
 ib 
 
 Velvet, to paint on . . 
 
 C5 
 
 materials required . 
 
 ib 
 
 subjects for painting • . 
 
 ib 
 
 appropriate colours . . 
 
 ib 
 
 compound do . . 
 
 66 
 
 directions for painting 
 
 ib 
 
 V^ unison, qualities of 
 
 402 
 
 pasty 
 
 415 
 
 Ventilation of churches 
 
 260 
 
 houses 
 
 ib 
 
 Vermin, to preserve houses from 
 
 363 
 
 crops from . . 
 
 336 
 
 'Hnes, to plant 
 
 296 1 
 
 composts for • 
 
 ib 
 
 to choose the plants . 
 
 ib! 
 
 to prune and train 
 
 ib 
 
 to advantage • . 
 
 297 
 
 Vines, to destroy insects on 
 
 Vinegar, to make . . ■ 
 
 conim«'>n . . 
 
 ■wine . . 
 
 sugar . . 
 
 gooseberry . . 
 
 currant . . 
 
 primrose . . 
 
 raisin . , 
 
 ci<ler . . 
 
 from the refuse of fruits , 
 bee hives 
 
 from orange and elder flowers, ko. 
 
 to strengthen 
 
 ice, to prepare 
 
 qu.iss, to make . , 
 
 distilled 
 
 improved . , 
 
 to deprive of colour 
 
 of squills 
 
 aromatic . , 
 
 cheap do for purifying manufactories 
 
 balsamic and anti-putrid 
 Vinous fermentation 
 
 Vol-au-vent, to make . 
 
 W. 
 
 Waffles 
 
 Dutch way 
 Walks, gravel, to make 
 Walls, new, to preserve from dampness 
 Walnuts, to presei-ve 
 
 to pickle, white 
 Warts, to remove . . 
 
 to treat 
 
 venereal . , 
 
 Wasps, Sec, stings of 
 Watch cases, mock tortoise shell 
 
 works, oil for 
 Wash, for preserving crayon drawings 
 Water colours (see Colours) 
 
 for an'.mals, to mix 
 Water, fresh, from sea, lo obtain 
 
 sea, to render fit for washing 
 
 commoi, distilled 
 
 casks, to clean , 
 
 for brewing, to choose 
 
 to purify, by charcoal . 
 
 to, meadows 
 
 to raise, in all situations 
 
 warm, for a carriage, or small room 
 
 to walk on the 
 
 to determine :f hard or soft- 
 
 pipes, to manage in winter 
 
 soda 
 
 Water-proof, composition for making linen, &ce. 
 sail cloth 
 linen and cloth 
 
 boots, to prepare . 
 
 composition for leather or cloth 
 for leather, patent 
 Waters, simple, rules for distilling 
 
 stills for 
 
 expeditious mode of distilling 
 
 compound distilled 
 Wax, painting on, Grecian method 
 
 red sealing, to make 
 
 black . . 
 
 green . . 
 
 blue . . 
 
 yeliow . . 
 
 purple . , 
 
 uncoloured, soft . 
 
 culoured . 
 
 bordering for engravers . 
 
 candles, to make . . 
 
 Weeds, to destroy . . 
 
imiEX. 
 
 45& 
 
 preventing 
 
 Wee<1s, usefulness of moving 
 VVheat, to cultivate 
 
 to preserve . 
 
 nietlind of sowing 
 
 diilling, improved way ot 
 
 to ')ickle the seed of 
 
 diseases of 
 
 blig'.t, mildew, rust 
 
 mildewed, impropriety ot Hsin 
 to i-emove 
 to prevent 
 
 smut in 
 
 Henderson's method of 
 
 liarvest, to manage the 
 
 to destroy slugs upon 
 
 to cut, time for 
 Whiskey cordial, to make 
 Whitlow, treatment of 
 Whites, in women 
 While-wash, to . 
 
 Wliite swelling 
 Wigs, to prepare hair for 
 Windows, to keep up 
 Wines, British, to make 
 
 gathering the fruit 
 
 pickling 
 
 bruising 
 
 vatling 
 
 vinous fermentation 
 
 flavouring 
 
 drawing the must 
 
 pressing the husk 
 
 cjAsking the must 
 
 spirituous fermentation 
 
 racking . 
 
 fining , 
 
 bottling and corking 
 
 ap|)aratus for 
 
 gooseberry, red •. 
 
 and white 
 white, or champagne 
 
 champagne, British 
 
 gooseberry and currant 
 
 currant, red 
 
 white 
 Dutch 
 black 
 
 mixed berries from small gardens 
 
 compound 
 
 other mixed berries 
 
 strawberry 
 
 raspberry 
 
 mulberry 
 
 elderberry 
 
 Cyprus, imitation of 
 
 elder-flower, or Frontiniac 
 
 port, imitation of 
 
 woule, or bilberry 
 
 birch . 
 
 blackberry . 
 
 spruce . 
 
 juniper berry 
 
 danison 
 
 cherry 
 
 morella , 
 
 peach . 
 
 and apricot 
 
 apricot 
 
 lemon , 
 
 apple, white 
 
 red . 
 
 quince . 
 
 orange . 
 
 and lemon 
 
 mead, white 
 
 n-i), or metheglm 
 walnut 
 
 sss 
 
 Wines, American honey . 
 
 3'2f- 
 
 cowslip, red . . 
 
 sr.i 
 
 white . . . 
 
 3'ir, 
 
 mead ... 
 
 3-27 
 
 cider, white . . 
 
 lb 
 
 red ... 
 
 328 
 
 grape, red ... 
 
 ib 
 
 white ', . , 
 
 ib 
 
 raisin, eipial to sheny 
 
 ib 
 
 another raisin and gi-ape .. . 
 
 329 
 
 claret, vine leaf . . 
 
 ib 
 
 from frosted potatoes . , 
 
 ng ib 
 
 ginger ... 
 
 330 
 
 koumiss, tartar . . . 
 
 33r 
 
 rhubarb . , , 
 
 394 
 
 sage ... 
 
 148 
 
 gilliflower ... 
 
 219 
 
 turnip . , , 
 
 243 
 
 rose • . . 
 
 395 
 
 barley ... 
 
 212 
 
 fig, English . 
 
 335 
 
 sycamore 
 
 388 
 
 balm 
 
 122 
 
 scurvy grass 
 
 ib 
 
 claret, cheap and wholesome 
 
 ib 
 
 dry 
 
 ib 
 
 Wines, British, management of . 
 
 123 
 
 to guard against unj-ipe fnait 
 
 ib 
 
 to keep and manage 
 
 ib 
 
 to sweeten a sour cask . . 
 
 lb 
 
 poor, to ioiprove 
 
 i'» 
 
 to improve when lowering 
 
 ib 
 
 flat, to restore 
 
 ib 
 
 disagi'eeable taste, to remove 
 
 ib 
 
 ill scent ol . 
 
 ib 
 
 to pass white for champaigne , 
 
 124 
 
 to make il sparkle like do . 
 
 ib 
 
 foul or ropy, to clear . , 
 
 ib 
 
 green or harsh, to correct . 
 
 ib 
 
 sharp, tart, acid 
 
 ib 
 
 sour . . . 
 
 ib 
 
 to line or clarify 
 
 124, 401 
 
 to sweeten 
 
 124 
 
 to stop the fermenfation 
 
 125 
 
 jiricked, to restore 
 
 ib 
 
 decanting . . . 
 
 ib 
 
 Wine vaults, foreign, to manage 
 
 ib 
 
 wines and spirits, cellar of, to fit up . 
 
 ib 
 
 foreign, j.rocess of making 
 
 ib 
 
 port, to make 
 
 ib 
 
 to manage and improve 
 
 ib 
 
 to make, French method 
 
 ib 
 
 foreign, to rack 
 
 126 
 
 clai'et, to manage 
 
 ib 
 
 to colour 
 
 ib 
 
 foul, to restore . 
 
 ib 
 
 and port, to make them rough 
 
 ib 
 
 foreign (irickcil, to recover 
 
 ib 
 
 Herniilage and Burgundy, to manage 
 
 127 
 
 Lisbon 
 
 ill 
 
 Bucella 
 
 ib 
 
 Si'erry, to iniprove 
 
 ib 
 
 white 
 
 ib 
 
 to improve by chalk 
 
 ib 
 
 sick, to renovate 
 
 ib 
 
 to ni'llow 
 
 ib 
 
 sour, to restore, German method 
 
 128 
 
 to coMcenliiUe, b) cold . 
 
 ib 
 
 wliiie, to tine 
 
 ib 
 
 red 
 
 ib 
 
 clsret, to fine a hogshead of 
 
 ib 
 
 Sherry, to fine 
 
 il 
 
 p-tle, tu fine 
 
 ib 
 
 Madeira 
 
 i2y 
 
 i West India, to improve 
 
 il. 
 
 ' \'i<li)iua, to line 
 
 ib 
 
 Malmsev and other 
 
456 
 
 DNIVERSAL RECEH'T fiOOK. 
 
 Wines, port, to fine . 
 
 136 
 
 filings, to make and apply 
 
 ib 
 
 to force down 
 
 lb 
 
 •white, to convert into red 
 
 ib 
 
 red into wliite 
 
 ib 
 
 new, to preserve against thunder 
 
 137 
 
 to make it settle well 
 
 ib 
 
 casks, match for sweetening 
 
 ib 
 
 oyster powder for 
 
 ib 
 
 filtering bag 
 
 ib 
 
 to bottle 
 
 ib 
 
 adulterated, to detect 
 
 ib 
 
 alum in 
 
 ib 
 
 lead and copper in 
 
 ib 
 
 corrosive sublimate and antimony in 
 
 , to 
 
 detect 
 
 ib 
 
 oil of, to procure 
 
 142 
 
 VVoad for dy ,'ing, to prepare 
 
 91 
 
 Wood, to preserve from insects 
 
 306 
 
 for dyeing, to prepai'e 
 
 92; 
 
 oil gilding on 
 
 15 
 
 to polish 
 
 31 1 
 
 varnish, to make 
 
 39 j 
 
 to render incombustible 
 
 418! 
 
 to dye various colours 
 
 93 1 
 
 to preserve by charcoal 
 
 405 ] 
 
 Woods, medicinal decoction of the 
 
 254 1 
 
 Wool, to fix a mineral yellow on 
 
 84 
 
 to dye, Prussian blue 
 
 87 
 
 permanent blue 
 
 ib 
 
 to bleach . 
 
 96 
 
 Woollens, undyed, to scour 
 
 98 
 
 Fuller's purifier for 
 
 101 
 
 to dye, blue 
 
 84 
 
 yellow . 
 
 ib 
 
 red, crimson, and scarlet 
 
 ih 
 
 to full 
 
 96 
 
 to dye, black 
 
 85 
 
 brown 
 
 ib 
 
 Wormwood, oil cf, to procure 
 
 149 
 
 vVorma . . 208, 237, 
 
 238, 41 1 
 
 white tbead worm, or ascarides 
 
 208, 237 
 
 round worm 
 
 208 
 
 Upe worm . 
 
 ib 
 
 Worms, tape worm in children 
 
 long round worm 
 
 male fern 
 
 worm-seed 
 
 powder of tin 
 
 oil of turpentine . 
 
 essence of bergamot 
 
 Ching's lozenges 
 
 yellow lozenges 
 
 brown lozenges 
 
 petroleum, a general remedy 
 Worts, to boil 
 
 to cool 
 
 to mix the yeast vith the . 
 
 to determine the strength of 
 
 to apportion the yea^t and apply it to 
 Wounds 
 
 incised . 
 
 punctured . 
 
 contused . . 
 
 poisoned . , 
 
 cf the ear, &c. • , 
 
 ^ Jie scalp . , 
 
 of the throat . . 
 
 of the chest . , 
 
 of the belly . , 
 
 of the joints . , 
 
 Writing, to take out 
 
 for the blind . . 
 
 Yarn, to scour . . 
 
 \east, to mijf with worts 
 
 to apportion and apply it to worts 
 the fermentation 01, to manage 
 to preserve . , 
 
 nine substitutes for 
 to restore bad 
 
 Yellow, or West India fever • . 
 
 ZafTre, to prepare 
 Zinc ores 
 
 in the humid way 
 
 Z37 
 
 238 
 
 ;b 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 238 
 
 ib 
 
 ib 
 
 411 
 
 108 
 
 ib 
 
 ib 
 
 107 
 
 lOS 
 
 221 
 
 ib 
 
 222 
 
 ib 
 
 ib 
 
 223 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 ib 
 
 101 
 
 388 
 
 98 
 
 108 
 
 ib 
 
 ib 
 
 119 
 
 ib 
 
 ib 
 
 190 
 
 09 
 
 •3 
 lb 
 
 THE END 
 
^pctclcoL 
 
 ^0 4<^ 
 
 fi£TTY C£NT£R LIBRARY