:y'. ' ■ ' 1 , V- / ■ ■■ *"■ ' $ ■ ' ■ i .¥■ • ■ ■■.- , * I. . -‘i Pi w'te '1 .. , \ . ■ :| SlSSl ,4. .V ■ d d<; . • . 1 yv-*- - ; •#- v ‘X \ V A L U A B L E H rr^ N € E K N I N G ■I mp TRADES :: -O R, AP PR O V E recti on So from the be ft Artists, FOR THE VARIOUS METHOD, 'Of engraving on Brafs, Copper, or Steel. Of ihe Com'pofition of Metals, and Var nifties. Of Maftichs and Cements, Sea- ling-wax, dec. Of Colours and Painting, for Carriage Pain-. ers. Of Pain nig on Paper. Of Compositions for Limners. Of Transparent Colours. How re dye Skins or Gloves. •To colour or Yaraiih Copper- plate Prints. jjOf Painting on Glafs. jOf Colours of all Sorts, forOil* Water, and, -Crayons, {| Of the Art of Gilding. ■[{The Art of dying Woods , Bones, &c. pThej Art of Moulding, j The Art of making Wines. |f Of the various Compohtions | of Vinegars, 'Of -Liquors and Effentia] Oils. [Of the Confedhonary Art. j Of taking out all Starts of Spots and Stains. lice tihi erunt Arks ! Vxrg. N O A W 1C H : 3PR1NTED BY ThOMaS HuBBARK >? 9 S CONTENTS CHAP. I. Of the Art of Engraving, Page Art. i. A Wax to lay on iron or ftee! . 2 A mordant water to engrave on Heel ib. 3. To engrave with aquafortist fo that the work may appear like a baffo-relievo % 4. ^i u ^f°rtis for engraving — . ib. 5. To engrave onbrais, or copper, with 'aqua- fortis . 6. To engrave prints by aquafortis — • 7. Another — • — — «• I. The method of engraving with aquafortis 9. To engrave on -wood — — so- To engrave on copper with the graver I s . To engrave on Heeler iron % fuch as blades of fwords, knives, etc. — 12* A water to engrave on iron or copper 33. Another more mordant water ™ 34. An ardent water to engrave Heel deeply, or even eat it off entirely -* C H A K If , Of Metal s» 3 ib. it 6 7 8 ik 9 ib. 2. A fecret to caufe the tranfmiitatioi 0? iron into the fin ell German Heel — 2. To make tin — 3. To break an iron bar as big as the arm- 4 Another for the lame purpofe 5 To compofe a metal of a gold colour 6 . A no t h er c 0 m p o ft c io n o f m etal 7. To diiTolve gold in year naked hard §. How sa 1 1 Ah ib. n C O N T E N T $> Art. S ; . How to give feme pern 611 on to rmperftrd metals — — — 9. To melt all forts of metals in the fnell of a nut, without, burning it — JO. To increafe the virtue of a loadilons 11. Toreftore gold to its weight, after it has loft it in regal water — — 2,.2. To operate the tran (mutation of fiivtr in- to gold — 7.3, Fixation of gold into fiver. — 24. To ex trad- mercury from lead Another mercury from lead — 26. Permutation of lead into iiiver — 1 j> Fixation of faltpetre •— — 3,8 Tranfmta-taiion of iron into copper 19. Another to the fame purpofe — 20. Another — - — 2-i. Topreftrve the brightnefs'of arms 22 . To manage fleel fo, that it may cut iron as it were lead ~ — 23. To (often fteel — — 24. To extrad; mercury from antimony 2,5. A magical mercurial ring — 26. To melt the afo-refaid mercury — • 2.7. The virtue of thofe rings — 28. A fixation of copper which will be found to yield fix ounces out of eight, on the telf — — 29. To whiten copper fo as to make very fine figures with it — ' ~ 30. To give the fineil colour of gold to cop- per, in order to make flatutes, or other works, with it — — 31. To imitate tcrtoife-fiiell on copper 3 z. To perform the fame on horn — 33. To (often metals — — 34. To waih brafs figures over with filver 35. To operate the tranfmutation ofiron into flee! ■ — , — - — 36. Another receipt for the fame - — 3 7. To take immediately rail from iron Pag 9 - ib* 13 14 ib, ib . »£ ib, ib, 17 • f it?,. ih , ib, ib .. ib, 1 8, ib, ib, I9v ib. “ 2©- ib. it. ih, ih, 21 ib. ib, ib. 23 38. To CONTENTS. Art, 38 -, 39- 40. 41. 42. 43 * 44 * 45. 46. 47 - <• t • 1 U Pag« 49. 5 ©. 5«- ^ 3 . 53 - 54- 55- 56. 57- 3 8 - 59- 60 . 6 l 62 . 63 . 64. 6 ;. 66 . To obtain good filver from pewter To foften Iron — — To'rnek iron fothat It will fpread under the hammer — — To give Iron a temper to cut porphyry To (often ail forts of metals — To foften a fophlfcic metal — A good temper for arms — — Another i 7 ery hard temper «— To melt Iron and make It foft To whiten Iron like filver ■— To render iron brittle* fo as -to pound It like glafs ■ — - ~ Ingredients which ferve to the melting of iron — - — - ™ To melt or calcine the blade of a fvvord without hurting the fcabbard — A fpirit which will diffdive all forts of ftones, without excepting the poft hard To refine pewter — * • — - To fix mercury — — • To -extraft mercury from lead The cornpofition of call mirrors and cy- linders ™ The, true cornpofition of metallic mirrors or look ing-gla fifes, ufed among the an- cient s — — To make convex and ardent mirrors To give tools finch a temper s as will en- able them to faw marble — ■ To foften iron, and harden it afterwards more than it was before — To operate the tranfoutation- of iron into d maik-fteel — - — To guard iron againfi roiling — • To cut pebbles with ea fe — To whiten copper — — A projection on copper — A receipt for the preparation of emery A fidlitious ami ant ; or the way to make • an incombufijbie cloth — • 2 3 24 tb% ib, ib • ib. 25 ib* ib . ib* ib, • f 1 . o • ib, ib . ■l & ip » 27 ib. ik 28 29 ik ib, 30 ib, ib. ib. 32 3 Z a 2 67. To IV ONTENT S. Art. 67, To render tart2r fufible and penetrating 68. Toextr^dfc mercury from any metal 69. To dye in gold fil'ver medals, or laminas, through and through ~ 70. To refine pewter ' — 71. To make a prepetual motion — 72. A fecret fire — — 7 3. An oil, one ounce of which, will lad lon- ger than one pound of any other 74. To make a copp..el with allies — 75 . To folder iron, or any other metal, with- out fire -*r- — — 76 To make a folder with fire 77. To make borax.. — — 78. To render iron as white and beautiful as liver — 79. To calcine pewter, and render it as white and as hard as filver — So, Another to the fame purpofe 8 1 . To whiten brafs — * — 'Another method ~ — S3. To extra A gold from filver ~— CHAP. II f. Of the compofition of Varnifhes. 1. A gold varnilh ™ — 2. Flow to prepare the lintfeed oil with the hfpatica- aloes, for the above purpofe 3. How to draw the tincture of rocou ufed in the compofition of the above varnilh 4 A varnilh for icein-g — - — 5. An excellent. v.arniih — 6 Another, as good — — J. A red varnifh «— » 8- A black varnifh — - 9. Flow to make a good ivory black for the above purpofe — 10, A varnifh for floors — • ■ — • 11* A v a n. I Hi from Flmdirs ™ Page 3 & ib c 34 ib . ib. ib» 35 : ib. ib * 3 6 ib. • 7 10 . ZT ib, ib . 3 g ■ib. 39 ib, 40 ib . /A if . • t 4 1 4 * /A. • ? 12, A CONTENT S. 12 . x 3 ‘ 14. 15. 16. 17. iS ■c j dper, or varie- 2 ' 0 . 2 8 . 2 2 2J. 2,4. 25. 26. 27. 2S 20 , y 3 °- 3 >- 32, 33 34 - 3v 3 6 - 37 - A varnifti to lay on canvas A varniih of fiieii-lac, for miniature and other ptdiures Another varniih for Another fort The Chinefe vam^ Hi How to iinitate a blai gated black .marble — Another way — ■* — » An excellent varnifti to give a line glofs to the above mentioned jafper, or varie- gated bla< fc. rstarble - a '~* A varniih which- dries in two hours time A varniih for copperplate prints An admirable varniih ~ ™ A varniih fit to lay on all forts of colours A varniih known under the appe llation of Beaums- blanc, or- white balm A varniih to be ufed on other fort of materials. An excellent varniih, in which may put and diluted, whatever colour you {bits, equally well, fmiths and limners A Chine fe varniih fu stable to all forts of colours — Another Chine/e varniih more particular- ly calculated for miniature painting How 10 make a r d, with a varniih, of a much higher hue than coral itfelf To make it grkjfolin colour — To make it green — — Another way for the fame — - — • To make it yebow — - — - To make it blue ~ — Another fort of varniih — ~ A clear and tranfpareot varniih, fit for all forts of colours ' — --- To make follies with cloth, which will be very traafparent 3®* T. / vi e O N T E N T S; Ait, 38. The compofidon of varniih fit for the above fa (lies 39. A-jSae white varniih Page 4°*- A curious and eafy varnifh to engrave' with aquafortis »- -- ib« 41. A varniih to prevent -the rays of the fan, from palling through the panes of win- 'd ow-gl'affcs -- -- -- ib. A-2. To raife a relief on varnifh -- -- 49 43. To render filk Huffs tranfparent, after the Chinefe manner ; and paint them with tranfparent colours like wife, in imitation of the India m arm fail u red filks -- ib* 44. To make a tranfparent blue hue, for the above purpofe -- -- -- ib . 45. To make a tranfparent yellow hue, for the fame ufe -- -- -- 5© 46. To make a tranfparent green -- ib, 47. To give the above-mentioned painted fi ks, all the fmeliand fragrancy of the India ones -- -- -*■ ib. 48., A moll beautiful Chinefe varniih -- 52 49. The true receipt of the Englijh varniih, fuch as in that country is laid on Hicks and artificial -made canes — ib, j o» A fine varniih for all forts of colours 52 51. A varniih to lay on, after the ifinglafs 53 52. A varniih to gild with, without gold ib, 53. A varniih water proof -- ib, 54. C allot' s varniih, mentioned in Chap. I.p. 2. 54 55.. .. A varniih to lay on paper -- ib . ^6. How to call figures in moulds — ib . 57. Another varniih -- — 55 58. L’Abbe Mulct's varniih — ib . 59. A varniih to lay over plaiiier- works, or figures -- — ib, 60. A very fine red varnifh — ib, 61. A varnifh to gild certain parts of damped leathers filvered in fome places with pew- ter-leaves, and other wife adorned with running flalks of flowers, of various col- ours. T S, C O N’ T 1 . ] ©urs, £ - ores, and other forts ©f embel Hfhmcr.ts Art. 62. To imitate porphyry 63. To imitate ferpentine e H A P. IV. OfMaftichs, Cements, Sealing-wax, &c, &c< 0 4* vm T* rage 56 LJ O £*?«*» A Art* I. A fabtite maftich to mend all forts of broken vcfirls »» •• 2„ Another 3. A jmailich to make rosk- works 4. An excellent maftich 5. A rsailich for broken wares 6. Another maifich 7. Another B. A cement A glue to - lay upon gold •«* *=* 10. A fixe - 11. An exceeding good fize, called Orleans (%%s 12. A cement for delft* and other earthen wares — -- - -- 13. Another for the fame purpofe, which re fids water 14. A cold cement for ciiierns and foun- tains - — »- =■ ~ it. A lute to ioin broken veffela 16. A ftrorg glue of foft ch.ee 16 3.7. To make a ilrong maftich 1.8. To make corks for bottles 19. To imitate rock works’ 20. To rub floors with, whether boards, bricks, Esk. ■ 21. A com pc ft ion to make a relief to gild over, or even to raife cn embroidery 22. Sealing wax : Recipe \fi, 23. Another Sealing wax : Recipe id/ — 24. Another. Recipe yl, 25. Another. Ruipe yb, v ib, ib . /I. 59 a tb, ib, ib* • ? 60 • ib . ib, • r t&* 6 1 ib* 6 z ib, ib i ib* z6 . Another mi C O N T E N T S. Page Art- 26. Another. Recipe $tb. — - 62 27. Another. Recipe 6th. — z ^* 2 S' 1 . Another. Recipe 7th . Exceffively good 63 29. Another. Recipe 8 th. 30. An excellent fealing-wax, by Girardot . Precipe gihi * ** 2 1, A colour for the above wax ^4 C H A P. V. . Concerning Colours and Painting* § X To paint in w&rnifh on Wood . (Useful i® Carriage Painters.) ?ag§. Art. 1. The preparation of the wood, previous to the laying of colours* and the general procefi pbfervcd in laying them on it 2, To make a black — - ~" 3, To make a blue ^ — 4, To make the G ridel in 64 65 A §11. To point on Paper . 5. For the red “" - 6. To make a Sue yellow 7. To make -a green g. To transfer a print on vellum* and then paint it — - § • III . Compefition for Limners. m. Howto prepare mold colours for lipn- mg 10. To make what is called lamp black 1 1 . Another way of -making blacs --- , iz To make a blue 13. To make a turqtrin blue 14. A fine green for limning 1 5 Another for the fame pu rpofe 16. To make what is called the Sap-green., or black-berry green ih. ih * ih. ih. 6$ ih. ih. ih. ih. ih. ih. 67 17/ To CONTENTS. Art, ij. To make lake IS. To make a liquid lake 19 Another way For the ve mi lion For tne making of carmine the choice, of colour fi: fof ciie various complexions 20 z i 22 , p 34, 5 5 * 26. 2J. 28 Sy, JO. 3 1 • 12. 3^3 34 35 1 3 7 - 3 *- 39 * 40, 1 V • ^ make tranfparent Colours. For the green For the red For the yellow For the bl oe Another blue, very like ukramarine pale red to paint on enamel r rocefs of making Me purp ! e , for pa ; nt . Hig on enamel : a moll admirable fecret How to make a. fine fl e /h co'oar A good way to make carmine Another way ' ^°' e ? roce ^ of making uftrama- nne, three times experienced by the ao- thor ’ f"° ther r er y &ae well. experienced ultramarine — __ A very good and experienced paftil to make ultramarine of. The dots as for one pound — _ The way of mixing the lapis with the paftil, to make ultramarine — , Another fecret to compofe a blue, fit for warning, in drawings, inftead of ul- tramarine, which is both too dear, and too Itrong, to be ufed for that purpofe e true lecret of making Iris green I o make a dark green, whether for the grounds of miniature pictures, or for waging on paper, or, in fhorti for dra- penes and terraces — _ ^ Q make the biilre for the wafh ib* • 7 61 ib* ib • ib* * V 7 Q 7 } 1 ib. 7* ib. 73 ?/ zb* ib * 4** The CONTENTS Page Art* 41 * The ferret for a fine red for the waffi 77 42.. A fecret to make carmine at a fir* all ex- ' pence ~~ ib. r . Compqfition of colours, to dye Jkins §r gloves » 43. A lively Ifabei —* ib. 44 For the fame, paler — — tbm 45. For a pale filbert colour 7 g 46. For an amber colour — 1 ib. 47. For the gold colour *— — ib. 48. For the Flcih colour — ib. 49. The firaw colour • — ib. 50. A fine brown — “ *A, "5 1 - To make a fine mufk colour /A. 52. To make afrangipane colour /A. 53. An olive colour 79 54. For the wai r f ot colour 2 A. 55. How to make (kins and gloves take the fie dyes ib* 56. To varnilh a chimney ib • § VI. To colour , *?r varnifJz , copperplate Prints. 57 To vp.rn>fh coop r plate prints ^ /A, 58. How to colour dific prints, in imitation of p inures in oil -colours ■= Eo 59. A varrufii which fuits all forts of prints, and may be applied on ft right ike of it. — It funs al'fb pifhures and painted wood. --It ft' ds water, and makes the w o r k a p p e ar as (h i 1 1 i r: g a s g i a fs - ib. 6 o- To make appear in gold, the figures of a print - - 8l 6 i. A curious fecret to make a print imitate the painting or glafs - ib. 62 Another to thefi p-urpofe - 82 63. The method of chalking, fc-r vhofe who are not acquainted with drawing - 83 ■64. Ho w ro prepare a tranfp&rent paper to chalk with - - ib* 65. Another O N T £ N f S, "xi Pap- Art, 65. Another, and more fpeedy method, of making a tranfparent paper, to be 11 fed inftantly — 66. A varnifh to lender tranfparent the imprefiion of a print which has been glued on glais, and the paper fcratched off, as mentioned in Art. 61. dc 6 2. § VII. For Painting on Glafs . P’S 0 S4 85, 67. How to draw on glafs 68. A colour for grounds on glafs 69. Preparations ol lake for glais 70. Preparation of the blue purple, for glafs 71. Preparation of the 'green, for glafs — 72. Preparation of the yellow for the lame 73. Preparation of the /white 74. The proper varnifh to be laid orpglafs after painting ib How to paint on glais without fire — ib ib, ib. 86 ib, ib. ib, ib. 75 - VIII 'reparations, of colours of all forts r for oil. water s and crayons , 1 7- 78. 79 * 80. 81. 82. ■Art, 76. An oil to grind colours with, ''when the works are much expofed to the injuries of the weather To marble and jafper paper To cleampidtures - Another for the fame purpofe A fecret to render old pidlures as fine as new An oil to prevent pi&ures from blackening. —-It may ferve alio to make cloth to carry in the pocket, againft wet weather A wafh to clean pidhures <= » a 83. Another way - ~ - 84. Another way 85. A very curious and fimpleway of preventing flies from fitting on pidfures, or any other furniture, and making their dung there - - 86. To make indisro o 87. T o make a yellow 88. An azure of mother-of-pearl 89. A white for painters, which may be preferved for- ever - *=./’=■ - - iVnother white for ladies’ paint A sood az-ure 86 87 it). 8 ib, 88 ib, ib ib, 90, 91, ib, ib, -ib, ib. ib, 90 ib. 92. An azure from fllver, done in lefs than a fortnight ib. To make an azured water Another vray of making azure A fine azure - - - Another way Another' way - - - •98. To make an admirable white lead, fit for oil-paint- ing and colouring of prints 93 - 94. 95 - 96. ©7. ib, 9* ib. ib, ib. *9 The 92 XII CONTENTS, S 9 ' too 101 102 3 03 IO4, 30 ^ i©6. 107, icS 3 °9 110, 111, 13 2, H3, H4. iJ 5 i 16 117 1 18 119 120, 121 1 22 123 1 2 4 2 2 .5 1 26 127 1 2,8 rage 92 ib. ib. ib. ib. 93 ib* ib. . o 130 131 132 The preparation of verdigrife A fine liquid green - - , To make the Stil-de -grain , which we call Brown pink - - - - , To make a fine vermilion A fecret to draw without either ink or pencil To make an imitation.©! enamel on tin, iorchim- iiety~b' ranches,. , A very valuable fecret to make exceeding good crayons, as hard asred chalk. This fecret is of the difeovery of Prince Robert , brother to Prince Palatine ~ - To render the (lone-cinnabar and vermilion finer *. and, at the fame time, to prevent them from black- ening; - - - , The true procefs afed in the compofition of the Eaflem carmine - - 94 The procefs obferved in making the lake ©6 To make the fine columbine lake » 97 . A fine red water for miniature painting 98 , The receipt of the fine Venetian lake -* ib. , Directions for Colouring prints - - a 00 , Directions for the mixture of colours - 101 . Directions for painting J'reJco - - 102 . D i reft ip ns for the choice, ufe, and compofition of ike colours employed for the above purpofe ib« „ Directions for painting in oil on a wall. Method 1. “ - - 1 04 . Method 2. - - - ib* , Method 3. *• - - 105 . Diredflons for painting in oil on wood ib. . Directions for paintingin oil on canvas ib. . Which colours are uled for the above purpofe 107 . Which oils are ufed in painting - 1*9 . To take oix inflantly a copy from a print, or a pic- ture - - - - 110 . Directions to mal^e the Spanifk carnation ib. . To make the Spanifh ladies rouge - ib. . A fine lake made with fhell-lac - 1 1 1 . Directions to make cinnabar, or vermilion ib. . Another very different method of making cinnabar 1 1* . An azure as fine as, and which looks hmilarto, ultramarine - - - 113 . The fame another way, as pra&ifcd in Germany 114 , Another very fine azure - - ib. « Another ~ ib. CHAP. VI. CONTENT S', ♦ t» 3 Xlll CHAP. VI. V Relative to the Art of Gilding, 1. The method of Gilding-with hze or with oil — 2 , To gild with fize, or what is called in burnilh- goid — — — - To gild without gold — *■ A, Another to the fame purpose — - g A gold without gold — - — 6. The preparations of the gum-water 7 . To write in gold or diver — - 8. To gild on glades, earthen, or china wares — g. To write, or paint in gold colour io. To write or paint in fiiver, efpecially with a pencil — • — ■ n. To whiten and fiiver copper medals 12. A water to gild iron - — - 13. To whiten exteriorly copper ftatues 24. To write in gold letters on pots, or boxes 15. To gild fiiver in water-gilding without the af- h fiance of mercury - — 16. The liquor, called tlnejaitce, which is to be ufed for colouring fiiver plates, gilt with the above defended powder — - — 17. A water which gilds copper and bronze. Afe- cret very ufeful for watch and pin makers 38. Another — - — ■19. A water to gild Reel or iron, after being well polifhed go. To fiiver copper figures — • 1. To fiiver, or gild, pewter 2. A.compofition to lay on lead, tin, or any other metal, in order to bold faft the ready gilt leaves of pewter which are applied on it ; ufeful for gilding on high fteeples, domes, &£* §. To clean and whiten fiiver — 4. The preparation of gold in fhell — E. To bronze in gold colour — 6. Another to the fame purpofe — 7. How to matt burmfhed gold Howto do the fame to biirmili fiiver The method of applying gold, or fiiver, in fhell, on the wood $ I 1 Qi. KJ 83 - To ffild fandy ffcld - 0/0 The vaniifh lit to be laid on gilding and ill- vermg The method of brenzin.?; o A water to gild iron wun 34. To make the fine writing-gold g£. How to get the ^oid or fiiver, out of gilt plates Page J1 S ib. 12-5 ib. ib, 1 2 2 ib. ib. ib. ib. 123 ib. ib. ib. 12 4 ib. 125 ib, ib. ib, ib. 127 ib. ib. ib. ib. 128 ib. ib-, ib. a*9 ib. ib. C O N T E N T S. XIV Art. Art. 36* 37 - 38. 39 - 40. 41. 4s. 43 - 44. 45 - 46. 47 = 48 49 - 5 °' 1. 2 3 4 *7, 8 . To gild paper on the, edge To gild on vellum *— Another way — - Another; way A gilt without gold — To.gild without gold To Mid on calfand. fheep-fkin . 0 , . * Gold and (liver in (hell To gild marble To apply gold on glazed waits, chrydal, gl a 1 s , china, &c. Matt gold in oil — - — To dye any metal', or done, gold colour , with- out ^old — r - , To whiten copper — — To whiten diver without the adidance of, fire / , To whiten iron like diver C H A P. VII. The Art of Dying Woods, Sones, &c. The eompofition for red - „ Another red - — ‘ . Another way ■ — . To dye wood in a purpliih colour, A blue purple — ”~' . Another - A blue for wood Page 129. 13° ib. ib. ib, ihu ib. ib'; ib. ib. ib. ib, ib, 132 A green. 9. A yellow 1 o . A no theryello w Another finer yellow A A 1 9 10 ay A ve wood in a fine no limed white 13. To dye m polifhe-d black Another way To imitate ebony Another way Another way Another ebony black Another way — ' ' A fine black, eafily made — So To dye wood diver fafhion — To dye in gold,, filver, or copper v To give a piece of nut, or pear-tree, what undul ations one likes ’ To imitate the root of nut-tree To give a fine colour to the cherry-tree wood To marble wood To imitate white marble To imitate black marble — To marble and jalper For the ayenturine 14 *5 16. 1 7 • 18. 19. 20. 2. 4. fi- iS. 7 * 8 . 9 - 3 °* i32 ib, ib. ib. 1.33 ib. ib. ib. ib. ib. ib. 1.34 ib. ib. ib. ib. ib. 135 ib . ib. ■ ib . 136 ib. ib. ib . ib. ib. * ib. — ib. Art. 51 . J2. Q 9. S4- 35 * 36 . B7- 39* 4°. A 1 „ .A 42. 43* 44 . 45* 46 . 47 * 4 5. 49' S°> & 3 8 5 2 * 53* 54* 55* -57* 5®- 59- 6d. 6i : . 62 . 64 . 65 . 65. 67-. 68 . ®9- CONTENTS. A counter faftion of coral — — To ioiten amber, otherwife karabe *-— To ta ( ke the irnpreflion of any feal ~— Another' wav - — — * To get birds with white feathers — To foften ivory — — — r To dye ivory, thus foftened <— — - Another way to foften ivory — Another way — • — — - > To whiten ivory, which has been fpoiled Another way — ■ — - — To whiten green ivory ; and whiten again that which has turned of a brown yellow *— To whiten bones — — To petrify wood, Sc. — — • To imitate tortoife-fhell with horn A preparation for the tortoife-fhell To dye bones 111 green ■ — ■ — * Another way — * — To dye bones, and mould them in all manner of fhapes — - — ■ — • To dye bones in black •— — - To foften bones — To dye bones in green * — - *— A fait for hardening foft bones — To make figures, or vales, with tgg-fhells To dye bones and ivory of a fine red - • To make a pafte in imitation of black marble A receipt to dye marble, oralabafter, m blue or purple — • — — To bronze wooden, pi 3 her, ivory, or other figures, lo that the bronze may {land water for ever The varniih fit for bronzing — A water to dye bones and wood To dye bones and ivory an emerald green To dye bones any colour — — To whiten alabafler and white marble * — - To blacken bones — - ~~~ Another way to dye woods and bones red The fame- in black * — - — For the green = — ■ * — To dye wood vermilion colour * — - ToToften horn, 10 that you may call it in a mould as melted lead — XV 13 ®. ib. ib. 139 1 4- "■d 1 A ib. ib. ib. ib. 141 ib. ib . ib. ib. A ib . lb. ib. 3 4$ rb, ib, s 1 4 ib. ib. 2 45 ib, tb. 1 A* lb. ib, ib, *47 ib, it. ib, ib , ib « C H A F. VIII. Of the Art of Calling in Moulds, 1 , To call a figure in bronze — * 2 . How to gild fuch forts of figures — g- Ot the choice and compofition-bf metals — b Z - 156 *67 &V1 . O N T E N T‘ S'-; C H A P, IX. Relative to Wine. Art, 1. To make a wine to have the tafte and .flavour of French rnuXcat —— — - To make the vin-doux - — — To make vinbouru , of an excellent tafte — ' To imitate a malvcdjie — • — - To change red wine into white, and white into red To prevent, wine from tufting, otherwiTe tafting of the cafk, and to give it both a talle and flavour quite agreeable — To make a vine produce a fweet wine — ■ To make a fv/eet wine of a very agreeable flavour, and be ft deg very wholefome ^ — — To clarify in two days new wine when muddy To make the wine keep wzoci/or unfermented for - twelvemonths — — - — - To make a wine turn black. T o clarify a wine which, is turned — ~ To correct a bad flavour m wine — - fo prevent win ' 3 from fpoiling and turning To prevent thunder and lightening from hurting wane To prevent wine from corrupting — . To reftore a wine turned four or fnaro A To reftore a wine corrupted and. glairy ■=- To prevent wine from growing lour, and turn- ing into vinegar f — — — To make smew wine tafte as an old . wine To reftore a wine rurned — — To reftore a wine fuifted, or tafting of the cafk To prevent wine from pricking — - — To make wine keep — - To c'anfy. wine eafily *r — To prevent' twine from turning — — - To correcf a mufty tafte in wine — Another method ' — Fo correftf a four or bitter tafte in wine To reftore a fp oiled wine — ~ To fweeten a tan wine — — /■ not her wa y — — — To prevent tartnefs in wine — — To heighten a wine in liquor, and give it an a- g ..cable flavour ~ — Page- 3- 4 * 5 * 6 . ?■ 8 . 9 - 20 . 11 . 12 . * 3 - 14. 1 5 - 16. 17. .18. 1 9 - 20. 1 . 2. 3 - 4- ft- 6 . 7- 8 . 9 - 3 °- 3 *- 3 a - 33 - 34 * O ,T, , ib. ib . ib . *53 ib, ib* ib . ib. 160 ib. ib. ib. ib. ib. ib * ib. ib. 161 ib. ib . ib. ib. ib . ib. • ib. 162 ib. ib. ib. ib. ' ib i t , a- lf 33 ib. ib. Art. 39, 40, 4 * • 42. 43 ’ 44. 45 * 46. 4 - 7 . 48, 49. 5 °* 5 1 * 52. 53 * 54 * 55 - CONTEN T S. To re ft ore a wine — — — To correct a bad tafte and fournefs in wine Another, way — — — Another way — — — To cure thofe who are too much addicted to drink wine — — — Another method, no lefs certain — To prevent one from getting intoxicated with drinking — — — To prevent intoxication by drink — Another way « — - — Another way — — - Another method ^ — — Another way — — — A method of making people drunk, without en- dangering their health ' — — Another way —• — To recover a perfon from intoxication To prevent the breath from imelling of wine To preferve wine good to the laft — CHAP, X. XV H P 164 ib. ib. ib. ib . ib. ib. 16 5 ib. ib. ib . ib. ib. ib. 166 ib. ib. Concerning the composition of yinegars.- Art. 1. To make good wine vinegar in a fhort time • 2 . To change wine into Strong vinegar — 3. To make very good and ft tong vinegar with the word of wines — — — 4. To turn, wine, into vinegar in lefs. than three hours- — - — - — 5. To reft ore fuch a wine to its fir ft tafte — 6. An excellent preparation ol vinegar — > 7. To render vinegar alkali - — B-,-, To make, in one hour, good ro-fe vinegar — g. Another method to make fuch vinegar in an in- ftant - — • — — lOi. To operate the fame in one. hours time, on a larger quantity of wine — — 11. The receipt of the vinegar called, the Grand Con - JlabU’s Vinegar — 1 2. A fecretto mcreafe the ftrength and fliarpnefs of the vinegar — - *~ 13. Another way co do the fame • — ■ — 1.4* The fecret of making good vinegar, given by a vinegar man at Paris — ~ — i 5. To make vinegar with water — 16. To make good vinegar with fpoiled wine. 17, - A dry portable vinegar* or th e.vinaigre en poudrc CHAP. XL Of Liquors and efTential Oils. Art, i, To make as good wine as Spanijk wins — - 166 ib. ib. 167 ib. ib, ib. • 7 16S ib. 7 h l j ib. ib , 169 ib. ib. 170 € O N T E N T S.- Kvm Art, t. 3 ' 4 * Another way to imitate Spanijh wine - To make the RoJJolis " — To make a RoJJolis which may feive as a founda- tion to other liquors — Page i f t ib. §. To make ambrofy 6. For the nehl.ar — y . A common RoJJolis — <• S. Another RoJJolis ' — 9. Another way «— > 10'. To make ir Franckibane- ii. Orange flower water made mftantiy 12 Mufead me rofe-wacer — 3 * To make rafpberry, flrawberry, ch-erry, or oth= er fuch waters. - * — — 1 4. Lemonade water at a cheap rate « 15. Apricot water — — — 16. To make exceeding good lemonade- — 27. To make-orangeade the lame way — 18. To make Eau dc Versus 19. To make orgeat- water — - — «* to. Other waters — * —■ l. To make a cooling cinnamon water — *„ To make coriander water — Anife-feed water — ~ Citron water — — — Cinnamon water — — * To make cedrat water - — To make cedrat another way — 8. juniper water — — 9. To make good hydromel, others ife metheglin To make Eau d’ Ange — Another Eau d ) Ange — — Another Eau d’ Ange — *» A light and delicate RoJJolis, known under the denomination of Populo - nj 5 - 6 : 7 - 3 °* Si- S 3 - 34 - Id- 3 6 * 37 - S 8 - 39 - 4°, 41. 42. 43 * 44. 45 - Angelic water The preparation of mufk and amber, to have it ready when wanted to put in cordials To make EaM-cU-Cete — — • To make the compounded Eau-Clairctt: The cinnamon water — — • To make a ftrong anife-feed water, or animated brandy — — — To make white Ratafia, called otherwife Eau-di- Noiau , or kernel water — — To makegood Hypocras , both the red Sc \vhite fort To make good RoJJolis - — — An c Hence of Hypocras , to make this liquor in- ftantly, and at will — 1 — An exceeding good Ratafia • — Aneflcnce of am berg rife — — 46- Another, and porter way of making the fame 1 7 a lb c tb, ib 1 ib . ib. ihi - ib. ib, 1 7 T ib, ib, ib, ib, 175 ' ib. ib, ib. 1 y*9 ib, ib, ib, ib. 177 ib. ib. 178 ib, ib, - 1 ID, 179 ib. iK 180 ib. ib, ib. 181 ib. ib. 182 ib* C' ON'TI'NT s. Art. 47, 48 . 49 - 5P- 5 1 • 5 2 - 5.3- 54- 55- 56. 57 - 5%- 59- $0. 61. 62. 63 * 64. 65. 66 . 67. 68 . 69. 7 °. 7 1 * 72. 73 - 74 - 75 - 76. 77 s 78. 79- 80. 82. 83. 84. 3 > , 86 . 87. A fmclling water - - A receipt. to compofe one pint of Rojfolis^ with which you can make forty — To make a Rojjolis after that of Turin How to make Sharbat, a Perhan fpecies of punch An exceeding line eiTence of Hypocras To make T in-des Ditux Burnt wine - To imitate mu feat wine Eau-clairetie fimple A violet water - To make a, dear and white Hyp serai For the white Hyjbocras 1 0 make the true Eau-ae-Noiau To make Eau de FenouiiUtte , iuch as it comes from the I fie of Reiz » To make an hypocras with water Of the various liquors with which hypocras may be made - A RojJohs , Turin fafhicn - An admirable oil of fugar = Another oil of fugar, without the afliftance of fire An admirable effence of red fugar Another oil of fugar, exceffively good How toexiraft theeffential oil from any flower Effence of jeffamine, rofes, and other flowers To draw an oil from jeffamine, or any other flowers To draw.the effential oil of rofes The oil of cinnamon An effence of jeffamine Eli mce of ambergrife EiTence of capon, and other fowls Virginal milk - - - How to make the Hipotequc' An exceeding good ptifan How to colour any fort of liquor A lady's fine rouge s not at all hurtful to the (kin like other roughs, wherein there always enters a mix- ture of lead or quick-diver. An exceeding fine imelling water, made at a very fmali expence - The receipt of the 'Em imperials , or Imperial water The receipt of the fyrup of orgeat of Montpellier A receipt to make an imitation of coffee Another way - D irecUons for preparing the true coffee Diredf ions for the preparing of tea A receipt fox making of chocolate 3ft* Page i8b ib, ib* 184 ib. 185 ib. ib. ib, ib. 186 ib. ib. 188 ib, ib, ib, 189 ib, 19° ib, ib. 191 ib, ib, ib'. 19-2 ib, ib, x 93 ib. ib, ib, x 94 l 9£ ib, igt ib, 1 QC Art. i. 2 . a- 4 - 5 - 9 - 10. 11. 38. J 3 - 35 . 16. 27. j8. P9- 20. 2 . 2 , 3 - 4- 5 ” 6 . 7- S. 9* 3 °- 1 . 4. 5* 6 . 7 - 3. 9 * 40. i. C ONTENT 3% C H A P. XII. tive to the Confectionary Buflneis. Preferved Buts - „ Orange-flower pafte ~ ~ - Pafte of jellarmne Apricot pa fie - 7 Currant pafte » A verjus pafte - How to make fyrupa with all forts of flowers, which thail be pcnTeifed ox ail their tafte, flavour; and fra* grancy - - - - Raspberry fyrup - . Apricot fyrup - The verjus fyrup **- A general manner of making fyrups, applicable to almePc all forts of fruits-, cfpecially currants To make liquid currant jam To make the fame with cherries Another way to preferve cherries, with or without ftones To make the liquid rafpberry jam The verjus jam - The fame with powder fugar Peeled verjus - To prefer vt March double, or Angle, violets To make a dry pre ferve of the lame violets Another way to make them liquid . To preferve apricots, when neither too ripe nor too green - Plow to make a dry preferve of them To preferve green apricots To make the Cotignac liquid Anot. her way - How to make the caramel To make Raifinet To preferve quinces in red To do the fame in white To preferve R&ujfclei, Mvfcadine , and other forts of pears - A preferve of green, almonds To make the lame into a compottc To make ary portable cherr ies The preferve of orange-flowers, whether in loofe leaves, or in buds, or even in grapes or bunches A marmalade of o range-flow ers To make ansapricot, or peach, jam An apricot jam, after the French way To make rafpberry, cm ram s,*nd cherry jam To make a good currant jelly To maky a verjus jelly » s 00 ib. 201 ib. ib. ib. 20* ib. 2 C 3 - ib. ib, 204 , ib. ib. ib* ib. 2 c 9 ib. ib. 207 ib. 2C8 ib. 2 C 9 lit) ib. ib. 211 ib. 212 ib. ib. 2*3 ib. *14 ib. SI 5 ib. 216 ib* CONTEN T >Art, 4*. ~ 3 - 4 * 5 - 6. 7 - Fort use 3 - To make an apple jelly To make the conferve of orange-flor i O A conferve of violets A conferve with rafpings of lemons, conjointly or feparately To make almonds a-M-pr aline To whiten che: ries, currants, rafpberries < • , ftrawberries, and ether fuch like fruits To make iced maroons To make the R ayal majjepins To make Savoy bifcuits To make bitter almond bifcuits To make meringues - The fame with cinnamon, or chocolate 4, Another way of icing, contrived for the fake cf cer- tain lcmpulous perfons To make g imhleites 6. To make bi.fcotins - - 7. To make lemon lozenges - r - $. How to preferve orange-peels all the year round, but efpecially in the month of May 9, To make a pafte with whatever fruit it may be Co. The Genoa pafte - 2. Quinces jam, and other. fruits 2, Genoa bifcuits The Queen’s cakes, or bifcuits Macaroons - A method of making cakes exceed ing fine Another particular method of making cake# A cream made without fire A cream which cuts as a rice pud ding « To make anexceeding good boiled cream 70. To make wipped cream 1 , Another fort of a cream § II. Of 'fumihjsr Compottes, or fie^uu ed Fruits. Art, 7s. The rafpberry compose The apricot compotie Another way o t doing the fame — To do the fame fruit, as well as peaches, when ripe To make a combotte of the fame fruits as above, and even plums broiled - To make a compotte of pirdrigon plums The fame for mirahsllcs , purple and black damafk, Sairite Catherine - , and other plums 9. C omp 6 ites r oi verjvs in grain 80. Compottes of peeled verjus - n The compottes of pears called mufeat . rao ft early - - 9 , *• 6 . 7 - 9 - 3* $• b. 7* 8 . ,1 , b. the fir ft and J 9 co i H ■ ib, si ib, 2 2 ib, ib. ib, 24 i m <» ib. ib, *5 ib, ib, ib* £$> ib. ibr 27 **7 ib. ib. ib, 29 ib„ ib. ib* Xxii CONTENTS. Papfe ' O Art, 82. The compotte of the largeft forts of pears, fuch as Beurre , Meffir e-jean , 3 e rga motte , - Ve rtelo ngiie . tind- ery, MouilU-bouche , Amadotte , DmbleJUur fBon-ckfz- ticn-d'-hyver , Franc-real , &c. &c. - 231 A compotte of pears a-la-braje ~ ib. 4. A CGmpotte of quinces - » ib. . Compotte of apples, Fertugvefc fafhion *= ib, 6. A jelly compotte of appl s - - 32 7. A compotte of apples a-la-boutilonne . « ib. C H A F. a ill. Of the Art of taking c ut S >ots arc* Stains. -Artv *• To take off iron molds from hnen - 33 2. To take oft carriage-wheel’s greafe from clo hes ib. 3. Againfl pifs-ipots - - ib. 4. To take off all forts of fpoi-s from Cloth of whatev- er colour it maybe - - ib, 5. A general receipt againfl all forts offpotft upon ev- ery fort of fluff - - ib, '-6. Aga-inft oil-fpots '= - - 34 7. A walking bail to take off fpots - - ib. 5. To take oui pitch and turpentine fpots - ib, 9. Againit inA-fpots, whether on cloth or linen ib. 10. Another more fimple remedy againfl inA-when juft 1 pilled - - - ib. 11. Againfl oil fpots on fatiu, and "other filA- fluffs, e- ven on paper 36 22. A preparation of balls againfl fpots - ib. 13. For filAs - ib. 24. To reftore gold and diver laces to their former beauty ib. 15. To reflore Turkey carpets to their fir ft bloom ib. 26. To maAe tapeflries rcfume their ftrll brightnefs, when their colours have been tarnifhed and ipoiled 37 27. To taAe off all the fpots of wax from velvet of any colour except the crimfon - - ib. iB. To taAe the fame off from fil'As and camblets ibo 29. To waih a gold or filver,-or filA embroidery, or either linen, or any fluff whatever^ and render it liAe new ib. 2®. To taAe the fpots off from filA and woolen fluffs 38 1. To colour velvet in red - - ib. 2. To revive the colour of a cloth - ib. .3. To taAe the ipots off from a white cloth - ib. 4. To taAe off the fpots from crimfon Sc other velvets 39 3. Te taAe off an oil fpot from cloth - ib. 6. A compohtion of foap to taAe off all forts of fpots ib. 7. To taAe the fpois off from a white filA or crimfon ‘Velvet « » - - ib. M, M *of A* CVi ,«* 4*% *!% *«* >.!V *$k 4^ -3 -Oi -<3 .1^ >/% **» *. ., j .Jfc< x*$ ’ w»*3s*?**«b>***« ' when, the water has a little ftmtiiered, take the pot from off the fire and let it cool fo, that you may dip your hand in it without fcalding. Then have an earth- en cup, with which you take of that water, and pour it over the work you mean to engrave ; fo that it may run well, and freely, over all the places which are to be marked, and then off into a pan placed under to re- reive it. Continue thus to water your work for three quarters of an hour. Then you will pour opon it clear pump water, to walk off the mud which the aquafortis ilia!) .have occaiione'd. You are then to try, with a needle, the depth of the lines of your engraving ? and, if not at your liking, you muft begin again watering it, as before. The only care you are to have, is, that your liquor fltould not be too warm : for, then, it would fpoil the work. It is better to ufc it lukewarm only, and be longer at it. V. To engrave on hrafs % or copper , with aquafortis. You mull put in your colour more mafiick in drops, and bake it alfo rather more over the fire, after it is laid on your plate ; fo that it fhould t And, if it be a flat work, as generally copper plates, you mu ft raise around 1 urn aim oft black, are all thofe on t a border of wax to prevent the aquafortis , which you are to pour on it, from running off, and which is to be a {separating aqua- fortis with which you cover the plate to the thicknefs of a crown piece. After it has been thus left covered with that aquafortis, for a little while, this becomes greens than, is the time to throw it away, and to pour, in its place, fame pump water, when you will examine wheth- er the lines be fufficiently deep or not. )f not, pour a« gain frefli aquafortis on your plate, and thus you will obtain works of bajfo relievo by contrary ; that is to fay, railed grounds. You may thus engrave all forts of works. VL Te engrave prints , by aquafortis. Take fome cerufe, which you will grind well with clear pump water, and fvzt it with ifinglafs. Lay this compaction, with a coarfe hrufty, or pencil* on the plate which 4 : KJ E C R E T. S concerning which you want to engrave. When it is dry, draw on it whatever defign you pleafe. Or, if you want to coanterproof -a copperplate print, blacken all the back of your print;, and, placing that blackened, part on your plate, prepared as before, go over all the flrokes of" your print, with a fmoo.th ivory, or wooden, point ; which will (lamp the black ofthe print, in all thole pla- ces; on the plate. Then you will go again over all the black flrokes, which are laid on your plate, with a pen and ink : and,, taking afterwards a il eel point, very iine- and well tempered, you will etch your plate with it, in following all the flrokes marked on it, and pour aquafor-. tis , as before dire died. VII. Another . Take white lead, and grind it well with maftiek in drops. ( Cover your plate with it by means firft of a brum, and then fmooth it with the foft part of a goofie feather. Let this dry, for a day or two ; then give a fe- cond coat, of this compolition, over the fir ft ; and fpread it with the palm of your hand. When dry, bake it o- ver charcoal, till it comes a little yellow; then draw what you will over it, with a black lead pencil'; and proceed afterwards, as before directed. VIII. The method of engraving with aquafortis. 1 . Y ou muft have a very well polifhed plate, and per-, feebly clean. Set it to warm over a chaiingdifh, in which there is a charcoal fire. While on it, cover it with a varnifty, either dry or liquid, fGF there are two forts. Then you blacken that varniftt with the flame of -a can- dle, over which youpafs, and repafs, the plate on the varnifhed fide. 2. This being done, you have no more to do than to chalk your defign on that plate, which is infinitely more eafy than to engrave with the graver. For, if you rub the back part of your drawing with fome fan- guine ftone (red chalk) or any thing elfe, and lay it afterwards on your plate, to trace it with a point, the fanguine, which is on the back ofthe draught, will eafdy let off on the varnifh. So that you may follow after- wards all the lines of the defign, and be infinitely more corredl ARTS and TRAD E S. correal in all the turns, and the exprelfion of the figures. This is the reafon why all the painters, who have their own works engraved take the trouble of drawing alfo the outlines of their figures, that the fpirit and beauty of the defign may be prefervcd. Indeed it mail be con felled, that we always ‘difcover a great deal more- art in thole pieces which are engraved with aquafortis* than there is found in them that are done by the graver. And, even in many of thefe> the aquafortis is often em- ployed to {ketch" lightly the contours, or outlines, of the figures, and to have them more correct, 3. True it is,, that it is forne times found necciTary to touch a little over, with the graver, certain pans which are not ftronp enough, or' that the aouafortis has not .0 « * 4 a j eaten in fuifidendy. For it is not eafv. in a meat pi ate, to get all. the levers! parts fo proportionably, and a-fro- po-s.. eaten in, as there iho'uld be nothing to find fault f n ¥ v V a, t o 4. it is not enough for an engraver to work with the point of his needle, or fcooper, in all the different pla- ces of his work, with the ftrength and delicacy oeeeffary to make appear, as he wants them to be, the molt re* mote and the nearer! parts* It is again reqirfke that he should take cate, when he comes to put the aquafortis on his plate, it fhoujd rot bite equally every where*. This is prevented, as follows, by a mixture of oil and tallow, which you will drop ink, from a lighted candle. . 5. 'To this eiTa he mu ft have a framed, wooden board, over-laid with wax, on which he fixes his plate a Httle flant way : their poun aquafortis on it fo that it may only pafs over it, and run into an earthen pan, pla- ced under to receive it. Therefore he takes care to examine when thole parts, which are not to he To deep- ly eaten- in, have received a fufficient quantity of aqua- fortis : in which cafe, taking off his pkite, he walhes it with pump. water, by pouring it only over; dries it gently before the fire, then covers the me ft remote parts, and them which he wants to preferve weak eft., with the above mentioned mixture of oil and tallow, that the a- quafortis fhould not a 61 , any more, on the: p aces. Thus, covering at feveral times ? and as much as he Tea- . fe s j A z 6 SECRET S . concerning £es, fuch places of his plate as he wants to keep not fo ilrong as others, it refults that the figures, which are forwards in the pi&ure, are conftantiy every time wafhed with the aquafortis which eats in them, till he fees they are fufHciently engraved, and according to the de- gree of flrength which heis defirous of giving- them. 6. That fort of aquafortis we have mentioned and de- fcribed in this chapter at the article of the water for en- graving on iron , and which is compofed with verdigrife, vinegar, common and ammoniac falts, and copperas, is alfo made u fe of to engrave on copper, in pouring it on the plates, covered either with hard or foft varniih, and fcratched, .or etched,, agreeably to the defign you in- tend to engrave on them. 7. As for what concerns the refiner’s aquafortis , com- monly called white water, it is never ufed but upon the foft varnifh ; and never as the i r ormer, which is cal- led green water, by pouring it only over the plate, and letting it run offintoa pan under it. A border of wax mull be made round the plate, on which, this being laid' flat upon a table, fome of that white water is v poured, after having previously tempered it more or lefs with a proportionable quantity of common water, which is called pickling . IX. *Tb engrave on wood \ You begin by preparing a board, according to the fizeand thicknefs you want it, and finely poll f hen on the fide it is to be engraved. The fort of wood, which is generally chofen for fuch a purpofe, is either pear-tree or box. And, of the two, this left is even full preferable, both on account of its being of a fuperior hardnefs, and alfo lefs liable to be worm-eaten. On that board you draw firil your defign, fuch as you want it to appear in printing. They, who have not the talent of drawing, as there are a great number, make ufe of the very drawing you give them, which they pa fie on their board* by the right fide, with a pafie made of good flour, water, and a little vinegar. You mu ft take care that all the- ifrokes of the drawing fhould touch well, and flick on the wood : and, when the paper is very dry, wet it gently, and with the tip of your finger rub it off b) de- greesj fo that the ftrokes only of the drawing fhould re- main ARTS -and T1AMS, main on your board, as if you had drawn it with ink and a pen. Thefe ftrokes, or litres, fhew you all that you are to fpare, or preferve ^ all the reft you are to cut oft and ftnk down with delicacy by means of a ftiarp and 3 well tempered pen-knife, final! chifel, or gouet 9 according to the fise and delicacy of the work, for you have no need of any oth e rt c oh u X'. To engrave on copper n^hh~ the graver. I.- When the plate, which is to be of red copper, is s well polilhed, you draw your defigm on it with either ' the black lead- ftone or a fteel point. When that is : done, you have no further need of any thing but very (harp and 'well tempered gravers, to- cut in* and give 7 more or Ids ftrength to certain parts>- according to the fubjedt, and the figures, yon execute. z, Y ou m u lira lib have a certain tool of ftx inches- Jong," 1 or thereabouts, one- of the ends of which/called a fcra~ per, is made in the form of a triangle, fharp on each" edge, with which you (crape on the copper when you want it* The other end,. called a burniihgr, has very * much the lib ape of a fowl’s heart, a little prolonged by* the point, round and -Hen den - ■ This ferves to polilh the - copper, to mend. the faults, and foften the ftrokes. 3 , in order to form a better judgement of your work,-: you moi now and then,- as you proceed on, make life of a ftump, - ma de with a piece of an old- ha t rolled up and blackened, with which yoo-rubry our plate, on the place- yotrare working, which fills the ftrokes with black, and makes you fee better the dteflof your work, as you go. You run ft be provided like wife with a leather cufliion, on which you lay your plate, while you engrave it. 4. We fltall not give any further account of the art of er.pravinar © o gr than this ftrort epitome. and we final 1 not at- tempt to enter into a more particular detail of the vari- ous and Coriolis- circumftances attending this noble art. They, whofe curioftty, on that fubj'eft, will prompt’ them to be more particularly acquainted with it, may amply fatisfy themfelves, by taking the trouble to read the treatifte which Abraham BoJTz has purpofely compo- fed, on the art of engraving. XL To $ SEC R E T S comermng XI. To engrave on fled or iron ; fuch as blades, of f words, knives. Sec, i. Take on s part of linden-tree coils ; two of vitriol, and as much of ammoniac fait. Grind all together with vinegar, fo as to obtain a foft pafte of it. Then, what- ever you want to engrave on Ike! or iron, begin firft by fketching it with vermilion diluted with lintfeed oil, which you fhall have put a-drying to tile it afterwards like a pencil-. When yoiir d rawing h done, cover it with the 'above mentioned pafte to the thicknefs of a fin- ger. This comooiiticn mud be applied warm ; and ike more warm it is, the (boner the work-will be engra- ved ; though you -muff have care not to burn it. When this compoMon is well dry, take that powder off, and wa fh well the engraved place. 2. . You may- to the fame effect take Spamfh verdigrife, or common fait, one part; and while you sound it in a mortar, add fome very ilrong vinegar, and proceed as ” above.- 3. Some make ufe- of vitriol, alum/ common fait, and linden-tree coals, which they prepare and ufe as above directed . XII. A rater to engrave on iron cr copter, 1. Take Spaniih ve-rdigrife, fiiblimatd mercury, vit- riol, and alum, equal parts. Pound it all well in a mortar, and put it in a gl&fs veil'd fufiiciep.tly large, with a proportionable quantity of the ftrongeft-d-iftilled vin- egar. Let the whole thus inf ufe for twelve hours, ftir- ring.it often. Draw next what de'fign you -ike on a coat of wax laid on your iron, or copper, either with a flee! Doint. or fictitious ocher, mixed with lintfeed oil. Then pafs fome of your liquor on the places you lhall have etched with a needle or fteel point, in following: carefully the itrokes of your defign, if it be firfi. drawn on wax. For, in the ufe of this method, you muft not fail to begin by covering dr ft your plate with it, as we {aid eliewhere. You may again lay on your defign, prepared as we faid, fome fublimate alone, finely pulve- rlfed : then pour over it good ilrong vinegar, which you will let lay for the (pace of half an hour, after which walk it with cold water, and cle *n off your plate. c .. b XI LI. Another 9 A RTS and. T R A D E S. XIII. Another more mordant aw at er. i. Take Spanifh verdigrife, alumen plumewn, ammo- niac fait, tartar, vitriol, and common {alt, of each a quarter of an ounce. When the whole is well pound- ed, and mixed with the flrongeft vinegar, let it thus re- gain for the i pace of half an hour. If you want to have your defign raffed, make it with factitious ocher and limfeed oil, well ground and mixed together, and let it dry perfectly. Then fet the arorefaid water a- warming over the fire in an iron pan well tinned with lead ; and, leaving it on the fire, take your fleel plate, and holding it in one band over the pan, take with the other of the warm liquor, with a (poor,, and pour it an your plate ; fo that, by falling again into the pan, you lofe none of your water. Continue fo doing, for a quarter of an hour's time : taking care, however* your water fhould not be too warm,lefl is fhould fet a- running the, oil which is mixed with the varnifh. When this is done, rub the aforefaid com po fit ion with pot-afli- es mixed with an equal quantity of quick lime in pow^ der, and you will find that what was covered with the eompofition will be preferved, and raifed from the ei- ther parts of the plate which are eaten down. XIV* An ardent water to engrave Jleel deeply % or even eat it off entirely. Take two quarts, or thereabout, cf thick black wine, the cldefl and the befl you can find. Diffolve into it quicklime, and brim done in powder, wine tartar and white fait, of each eqijal parts, and as much of the whole as there can pofUbly be diffolved in that quantity of wine. You fhall next put all that mixture into a cu~ curlit , or rather in a retort well luted. Adapt to it a holt-head to ferve as a receiver. Lute well the: joints, then give it the heat gradually. There will difUli a very mordant water, which you may keep in a phial, carefully Hopped, for ufe. 330SC $L CHAT. Sic rets relative to Metals. vr. " 1 . J /her tt to canfe the tranfmut alien of iron into thefinef German fitch ■ C' -■ * , • 2, npAKE of clean foot one pound : oak-wood afhes X twelve ounces* and four of pounded garlicks. Boil all together in twel ve pounds of common water, re- duced to a third, or four pounds. Strain this, and dip in it the iron pegs, which you will afterwards ftr&tify with the following cement. 2. Take burnt wood's coals, otherwife called cokes, ‘and quick lime, of each three pounds : foot dried, and calcinated in an iron pan, one pound : decrepitate fait, four ounces. Make of this and your iron feveral beds alternately one over another ; and, having well luted the Veffels in which you fhall have made thofebeds of iron and cement, give them a reverberating fire, for three times twenty-four hours, and the operation is done. It. To make tin . Take a difcrttionable quantity of rye-bran quite pure, boil it a minute or two in vinegar, then add to it a little water, and in that fame inftant plunge your fneets of Mack iron : then take out of the fire, and flop well, the veffel. Let your iron refl there and foak for twenty- four hours, after which time take off your iron fneets ; fcore them well with the very bran with which they have been a*foaking, then rub them over a little with grindiioncs. This being done, make them foak again in a water wherein you fhall have diilolved feme am- moniac fait, whence having taken them off, fet them a- draining, and rub them afterwards with rye-bran, and your tin will be done. Obferve that the vefielin which you lav your fheets foaking, mufibe large #nough to receive them in their full intended fise. III. Ti .A R T S and TRADES. a If!. 91 7 break an iron bar as big as the arm. Take melted foap with which you will rub your iron bar at the place where you would have it break. The a with any thing take off and clean away part of that unc- tion, in the middle ofit, about the width of half a crown, -Then take a fpongc, dipt into ardent water of three diftillations ; bring it round the bar, and, in fix hour#* it will break. IV. Another for the fame purpofg « In two pounds ox aquafortis, diflblve orpine, fulphur, regal, and verdigriie, one ounce of each ; of quick-lime, killed in two ounces oftriple-diftilled vinegar,oneounce„ Place the whole in an alembic with one ounce offakpe- tre, and two of ammoniac fait : and, having given a gradual fire to it, you will take the fpirits which fhall have diliilled, and put them again over the fteces or rzfi- due, with an addition of two ounces of puiverifed arfe- . nico Diilill this new, and keep what arifes from it. In this, if you dip an handkerchief and turn it round an iron bar, in three hours time it will break with the greateft eafe. You mud only take a great care to guard yourfelf againft the fumes, in diftiliing this Wm- pofition. V* fo comp of e a metal of a gold colour , Take refiner’s copper fix ounces : melt them into % crucible ; add one ounce ©fcaiaminary ftone ; half an ounce of tuty, and one of terra merits, in powder. Give to this a melting fire for five or fix hours running, and no more : then take off the crucible from the fire, Put this compofition in powder, and add t© it two ounces of common mercury, fix of jfea-falt exficcated, and a fuffi- cient quantity of water. Set the whole a-boiling, until there appear no more mercury. Then put the matter into a crucible, and place it between two fires of kin- dled coals, avoiding carefully the breathing of the fumes. Give this a melting fire, for two hours, then walk the compofition in water, till this runs off quite clear. Set this again in a crucible : and, when melted, pour it into an ingot. This will give you a metal, of the mo ft beau- tiful gold colour which can be Beared, and which you may make me of for plates,, buckles, fnufr-boxes, care- heads, &c. But one can tip t recommend too much the avoiding is SECRETS concerning avoiding of breathing the fumes of this ccmpofttion, while it is making. VI. Another compcfition of metal. Take a certain res km able quantity of the leaves of Ptrjtcaria urens , cailed Arfmart , or, vulgarly. Water- pepper, which you will dry in the fnade. Melt in a cru- cible fix ounces of refiner’s copper, and, when melted, throw in one ounce of powder of the arfmart’s leaves, or evert half an ounce ; then cover the crucible with an iron lid, and keep this matter hvfufion for the fpace oi one hour, after which you call it in an ingot. This pro- pels will give you a metal which (except the colour that atifts can at any time give it by an induitry well known to them) has otherwife all the qualities of gold. The only deleft is*, that it cannot bear tefiing, and that it r»ui therefore ferve only to fupply common copper which rtifts eafily, and has not fo much brightnefs. It may be ufed forcandlefticks, and other ftmilar works. We thought it was proper here to give this receipt, as it is to be wi died we could make purfelves thofe me- tallic compofitions, which we import from Holland, and other coutries. VII. c To diffolve void in your naked land . Diftill hart’s blood juft killed: and, after having drawn the fpirits per afcenfum in balnco-mariie, cohobate again three different times. At the third diftillation you fublime all the fixt : and, when done, lute well the veffel, and keep the liquor for ufe. This liquor, carefully pre- ferred, will diffolve gold in the naked palm of your hand « VI II. Ho'lv togiuc fome perfection to imperfeCi metals • It is well known that gold is the moft perfeft of me- tals. After this comes fdver, the principles of which are very near pure, and equally proportioned between them as thofe of gold. All other metals are reckoned imperfeft and crude. Among them however that which approaches nesrefl to perfeftion, is copper. This there- fore may eafdy be purified, by being delivered of all the fuperficial andcombuftible fulphurs with which it is lead- ed. And whoever will proceed, according to the follow- ing direftion, will not fail to obtain it* i. Take A -R T S and T R A ' D E 5, 13 1 --S 4 1. Take what quantity you pleafe of copper. Set it In a crucible over a- melting w 'fire. While melting in that crucible, throw in at different times fome tutty powder ’mixed with equal parts of refined fdtpetre. Then, the detonations being made, take the crucible out of the fire and let it cool. Break the crucible and fe pa rate the fcories 'from the regulus, • Put the copper-regulus into another crucible, and reiterate the fame operation three times, till the copper is extremely fine and true gold colour.. 2. Now, if you fet it a « melting for the fourth time, and projcSl on it perfiparii’s or hydro-pepper’s leaves , powder, you will render it ftiil more perfect : and -you might thus' purify it 1b far, as to give it, at laff all the quab ties of gold., ' ^ . " ,: ; 4 j 3» Whoever will know how to purify brafs • from its foreign fulphur, will turn it likewife into a very fine filver. -4. You may alfo whiten lead ; and, giving it the hardnefs of filver, render it limilar to it. 5, Pewter dud quick filver may Bkevyife be purified, in feparating from this lail its arfenical fulphurs, and- fix- ing it by the fupplement ofa fixt, metallic, incombu'fti- ble and folary fulphur. The other may, by taking off from it its fuperfiuous falinepart, and uniting its raer- curial one to the true metallic fulphur. But this we can- not expe£t to attain, if not previoufly verfed in the meth- od of diffolving, analyfing, and dividing or feparating^ and then re-embodying again metallic fubflances ; and this is known by none but the fons of the art, the a- depts alone. IX. To melt all forts of metals in the jhell of a nut , ^without burning it. Take faltpetre two ounces : fulphur half an ounce s oak’s, walnut trees, or any other very dry wood’s faw- duft half an ounce. Let the faw-duft be lifted very fine, and the faltpetre and fulphur reduced to an impalpable powder. All this being well mixed together, fill the fhell of a nut with it to the brim ; then lay over it a piece of gold, filver, or any other metal you pleafe ; and, having covered it again with the fame ponder, let the fire to it, and vqu will fee that the metal will melt and remain at the bottom of the fhell. X. To B t'4 SECRETS 'concerning X. To increafe the virtue of a loadfone. You muft let it foak, for forty days, in iron- oil. XL To ref ore gold to its weight, after it has lofi it in regal water . Fat a bit of torioife Jhell to foak, for feme time, in regal water. Then put your gold in it, and, by that means, it will recover jits loft weight. XII. fo operate the tranfmutation officer into gold* 1. Get a new iron-pan to grow red hot upon a trivet, and then put two pounds of lead in it. As foon as this is melted, throw over it, by degrees, feme good faltpe- tre pulverifed. This will -melt likewife, Keep it thus in fulion till it is at^eait half difti pate d. Should it take fire during that time, it does not fignify ; for, it hurts nothing, and the more conceded over again the faltpe- tre is, the flronger is the oil. 2. Let this cool, divide the faltpetre from the lead* After having well pounded it on a marble Hone, carry it into the cellar. There, it will fall into ddiquitm which you will pour into a cucurbit, with double its weight of true FmichYpirit of wine, added by little and little at a time y-then difiil by a flow fire. Grind on Marble, as before, what remains in the cucurbit : and, being turned into deUquium , put it again into the cucur- bit with feme more fpirit of wine. Take off thefe dif- Iblutions and cohobations, repeating the fame procefs o- ver again as before, till the faltpetre remains at the bot- tom of the cucurbit refolved into a true oil which con- geals itfelf no longer, and this will procure you what is ©ailed the Fix -balm. 3. Next to that operation, you will mtAuzzn aquaf or ~ tis with equal parts of falt-petre, dried vitriol, and roch alum : and, before you put the receiver to the cucurbit, add ft eel- filings, antimony, verdigrife, in fubtile pow- der, tutty and cinnabar, of each half an ounce, or one ounce, according to the quantity of aquafortis you want to draw. Cohobate the fpirits feven times over, upon 1 ihe faeces, which you will grind each time on a marble table. 4. Diffeive one ounce of iilver in three of this liquor : on that folution, ftill, drop by drop, one omice of t h : v; --f < ~ your ■ ARTS and TRADE 91 t & your nitre- oil in a bottle made like the hour-glaffes, which after the operation mail be at moil only half-foil, and which you will cover with another inverted, fo that the neck of the under one fhould get into that of the up- per one. Or, elfe, put it in a m&trafs with a long neck,, which you will feal hermetically ; but, if you make ufe of bottles, take care to lute well the joints* Place this el- ver hot afhes,and plunge it in them to'tfte heighith of fix- inches. Give under this alamo lire, which- ilxould- not reach the matter by three fingers.diftance. Y ou will get every day to the amount of a silver pennyweight of fil- ler fixed into gold. And, when the whole fhall have been fixed thus* day after day,, the .afuafortis, which- before was green as an eoierald^wM become as clear as- pump-water. Let the eompcfmoh coof and divide the water from the oil, which will never be the worffe for ufe ; , and mu ft therefore be preferved. . At the bottom of the wile!, you will find the filver fixed into gold, XIII. Fixation of gold . into filler* I* Sublime, on a fand fire, feme arfenk, with an e* cju&l weight of decrepitate fait; Take the middle and cryftaline matter which foblimates-, rejecting the fob tile, fiou-f which rifes on the head, and the dregs which re main in the bottom. Sublime over again this eryftal, and reiterate fo many times as 'neceffary that no flour 'fhould' longer f u b 1 l mate, 2. Calcinate fome filver with mercury, with which amalgamate it, and this as many times as you may find necefTa.ry, that the water in which you walk your fiver, after tjie diflipation of the mercury by means of fire, fhould run as fair and clean as when you poured it over it. 3 Take one ounce of this calcinated flyer, and four ©1 the aforefaid arfenic •: fublime the whole fo many times as neceffary, that nothing fhould afcend any more. This foblimation may eafily be performed in a matrafs laid on its fide, which you mud turn io &s~to put always underneath what is foblimed above. By means of fiich aninduftrious pradliee you avoid the neceflity- of breaking your matraffes every time you want to re- fublime what was already fublimed. At lad the mat- ter turns into a itone,.. which,, having pounded, you put i& S E C ; R:E T S-«- concerning ©n a digeiUng bath, till it is all reduced into a fixt oil, which you know t©be done by the transparency of th©* vefTel. 4. Take four parts of mercury, and one of that oil.]. Put frit the mercury into the crucible, and, afterwards, this hxt oil. Give a gradual lire, till all the composi- tion be reduced into a lump, which adheres to the cruci= _ ble. Take it out and tell it ; you ,will find it to be the Jinefi hirer in the world. v XI V. fio ext rail mercury from, lead- Take pearl allies one pound ; vine afhes four ; quick lime one ; and pebbles, calcinated two. Make a flrong lye of the whole*with diftilled vinegar. DifTolve in this, two pounds of lead : and, when the ive is become white, throw in ten ounces of borax. When this is dlffolved,,. throw the whole into a retort, and diflil it with a gradu- al £ re. You will get, into the receiver, ten ounces*, at leak* of quick fiiver. XT. Another mercury from lead . . Take lead filings one pound ; ammoniac fait four ounces ; bricks, pounded into a powder, three pounds. Diflil this cqmpqfition, in a retort, on a gradual fire. The receiver mult be very large, half full of water, and the fire mull: be continued for twelve hours* pufhing it*; by degrees, to the very laid. XVI. Permutation of lead into fiver . Take fine lead ;. calcine it with common fait, or, elfe* with that fort of fait which is extradied from the dregs, f^ecesy or caput mortuum of Saltpetre and vitriol calcin- ated both together. Saak the whole warmly with oil ofvitriol till you make it come into an undluous pafle. This you will putin a pot, or crucible, well luted, and placed in a pan full of land, with which you will cover it over intirely. Make under this a d 3 gelling fire ; that is to fay, fuch a fire as is necefTvry to warm the fand : keen it fo for ten days, •hen tnke offvour. matter k ' - and left it. Outo f one hundred and five pounds weight of lead, you will draw jive marcs , or fvjo pounds and half weight, of fiiver capable to Hand the ted XVI IV Fixation A R T S and T R A D E S. $7 •/ XVII. Fixation of fait pet re . Melt feme lead In a crucible, and projeQ: on it jfiilve- riled nitre, reiterating the projections in proportion as the matter fufes, till it is entirely melted. / XVIII. Tr an [mutation of iron into copper,* Iron is eafily changed into copper by means of the vitriol. To do this you put your iron ft / at um fuper, ft.ratum in a defcenforium, and fet it over a flrong blatf fire, puflied by bellows, till the iron melts and flows into copper. You mull not forget when you have made your beds of vitriol, to water a little over with vinegar faturated of faltpetre, alkaline, and tarter falts and verdigrife.- / ^ XIX. Another to the fame purppfe* Pound feme vitriol in powder, and diili! the fpirits from it by means of the retort. Replace the fpirits on the caput ?norUium 3 then plunge <\[A extinguifh in them feme red hot iron laminas, or filings : and, by little and little* the iron will turn into copper. XX /Another* DifTolve vitriol in cor#ynon water ; pafs it through fil- tering paper, then evaporate the water unto a pellicula 9 and put k in the cellar* for one night, and you will ob- tain feme green cryfeffs. Redden them in the fire, then dilTolve them three px four times in di Allied vinegar, drying them every time, till thefe cryftals become red. Diifolve them again in the fame vinegar and extinguifh in it fame red h^t'iron laminas, filings, or any other iron rubbilh ; the/, T and every one, will, by thefe means, turn Into a very fine copper. ,KXli To preferve the bright nefs of arms* Ru^ them with hart’s marrow. Or, eife, diffolve fome all um powder with the flrongefl vinegar you can find* (that of Montpellier which ferves to make their famous verdigrife is the fittefl), and rub your arms with it. By thefe moans they keep forever bright and fliining. XXII. To manage Jfreel fo, that it may cut iron as it were lead* Draw, by an alatrnbic, the water which will come from a certain quantity of th- worms y join with this wa~ ■ Jg. A j B 2 ter i8 SEC R Er T & concerning , ter an equal quantity <%f horfe-radifh’s juice. Then temper, four or five times, in this liquor your iron kindled red hot. That fort of heel is made ufe of for knives, fwords,, and other infiruments, with which you may cut iron with .as much eafe as if it were. lead. XXIII; c ! o /often ft. eel . Take a defcretlonable quantity of garlic, rob them of the ir eoarfeft peel, then boil them in oil of nuts till reduced into an unguent urn..- Cover well your fleel all over with that compofition to the thicknefs of half a crown. When this is done, put your Heel, thus cover- ed, in the forge, in the live coals, and it will become loft. To reltore it afterwards to the temper, called by artiits red. cherry colour y you niuih, after having made it red Cot, plunge it in the coldell water. XXIV. c To ex tract 'mercury from antimony . Take antimony and decrepitate fait, of each one pound. Mix them together -and put in a retort of two quarts. Set the retort cm the bars fire, or on the gra~ -dual land fire. Let 'the beak ©f the retort be in. water, and c\ the bottom of that vefi'ehf wherein the water is, you. will .find the running mercury of antimony . XXV. A magical mere 'trial ring* Take verdigrife half a pound, and an equal quantity of copperas.' Pulve rife each of-them separately*- and put - ihefe powders into an iron pan which hath never been uied before for any thing, elfe. Boil the whole, for about two minutes, in' very firang vinegar. Then throw into the pan half a pound of crude- mercury, which you will incefiantly nir with a wooden ipatulai Begin to boil fir ft by a flow fire, and never ceafe to dfr the whole well for fear of the adbefion of mercury. In pro- portion as the vinegar finks you may add more, not ex- ceeding, however, the quantity of half a pint, or there- abouts; When this has boiled about a couple ofboursp the matter will remain in a lump at the bottom of the pan. Let it cool with the fmall quantity of vinegar which fiiall remain after the ebullition, then throw it in- to a large pan of cold water. Handle this lump well in that water, in order $o purge it from all th %.munditiee* Throw Throw that foil-water away , and pat dean water in* a do the fame again a^d again, keeping handling the mat- ter well in your waters, till the laft remains clear as rock water. When your mercury is thus well fixed, put it in a clean piece of limten to take off the fuperfluous parts ; and whatremains well fixed after this fecon.d trial, you mu ft extend on a ftieet of white paper, on which, having flattened it quickly, and cut as haftily. for fear it fhould grow too hard, into fnrall bits of the form and fize you like, you expofe it to the dew of one night, from the eve- ning to the morning, and then you will find it as hard as a iron. XXVI; 7 o melt the . aforefkid mercury. Take Alexandrian tuty, and terra merit a , cf each half a pounds feparately pulveriied and mixed afterwards to- gether. Stratify your bits of the* above mercury, mak- ing the firft and 3a & jirata, or beds, with the powders and a little thicker than the others. Cover your crucible with another, and lute them fo well that. there fhould no chink remain, which you will examine well after having dried them in an oven. When perfectly dry, place your crucibles in a gold or blacksmith’s furnace, and fur- round them well with live coals every way, by the iides, top, and bottom, which you will make .Wafting’ for a quarter of an hour ; and pufh by ftrength of bellows du- ring half an hour, then let them cool gradually in the fife till the next day : when, taking off your crucible, you will find -your matter turned into a gold colour. Throw it into a pan of water, and wafh it well till the wa- ter remains clear, , The whole being granulated, put it in a fmall crucible with half an ounce of borax* and melt it as you would gold or .Giver, then throw in it a n ingot. With this matter you will make your rings in drawing this metal through the wiring bench, or other- « *-» W1 ‘ e ‘ XXV i[. The virtue of thofe rings. They flop the colds in the head, fhew the disorders one may be affecied with, particularly in thofe well-known monthly difeafes of women. At fuch times the ring turns of a dull red colour. They are a!fo very ufefu! in killing the worms in frnall children, if you make them boil in a varnifhed new pipkin, with a glafs- (or four ounces] of water* reduced to a third, and drunk fading, ' XXVIII. A 350 S E C R E T S conarning XXVIII* A fixation of copper which will be found to yield fx ounces out of eight > on the tefi . Take two ounces of fine pewter, which melt in a cru- cible, adding gradually to it, after it is incited, an equal quantity in weight of flour of fulphtar. When all is cal - cinated, .and' while ftiil a little warm, add again to it half an ounce of common purified mercury , Air ring continu- ally with a fpatuh till the mercury clifappears entirely. There will come a powder, of which if you project one, on four ounces of red copper in fufion, then Air and cafl: in ingots, you may obtain thepromifed advantage. XXIX. 7o whiten copper fo as to make ■ very fine fgures with it. Take five parts of copper, which you will melt in a crucible, then throw in one part of zinc. As icon as the sine is in it, take it ofF from the fire, and ftir the matter a little with an iron rod. then caflit in the molds of your figures. They will look like filver caked ones. XXX. To ginje the fn.efi colour of gold to copper , in order to make ft at at es . or other works , with it . Take one pound of copper, melt it in a crucible, then throw in it one ounce of Alexandrian tuty reduced into a fubtle powder, and mixed with two ounces of bean- flour. Take care to keep flirting this matter, and to guard yourfeif agrdnft the fumes. After two hours of fufion, you will take this compofition ofF, and wafli it well, and put it again in the crucible with the fame - quantity as before of the fame powders. When melted, for this feeond time, you may take it oft, and caiiuln the molds you propofe, and had prepared for it. .XXXI. To imitate tortoife- /hell on copper . Rub copper laminas over with oil of nuts, then dry them over a flow fire fupported, by their extremities* :upon fmall iron bars* XXXII. 7 o perform the fame on horn , Make a cold diflblution of auripigment in filtered lime-water : then, lay fome of this liquor with a brufh m you x comb or other horn work. Reiterate this, if you A R T S and T Rf A D E; S. Ms you find it has not penetrated enough the firli time, ancL turn it to do. the fame the other fide. XX XI 1 1. To Joften metals . Take faltpetre and camp-hire equal parts, Difiolve* them in a lye made with two parts ofoakwoad allies and one of quicklime. Pais this folution through a filter- ing paper* and vaporife it over a flow fire in a glafs vef- fel. There refults a, borax which, thrown in metals? while in fufion, foftens -them, perfectly. XXXIV. To 'wajh Irafs figures c 'with filler* Take one ounce of aquafortis, Diflolvein it over a moderate fire one drachm of good filver cutfmall,orgra- P nulated. This filver being wholly diffolved, take the vef- ft! off from the fire, and throw in it as much white tartar as is required to . abfolve all the liquor. The reil is\a pafte with which you may rub over any work made of copper, and which will give it thewvhite colour of filver* XXXV. To operate the iranfmutation of iron into flesh Take beech and willow, burn them together. When, in coals, extinguish them, before they are confumed^ with water, or rather, with chamber-lye. Pound them well, and lift them through a very fine fieve. Then Burn like wife ox horns, and prepare them the fame way. Sift well alfo foot, vine allies, burnt fhoes a flies, and pomegranates’ fhells’ powder, putting afide and fepa- rately each drug by itfielf, and mix them afterwards^, when u fed, in the following proportions.— Coals twelve pounds ; horns ten ; (hoes, vine, foot, and pomegranate, of each equal quantity, three pounds, alPwell mixed to- gether. To make one hundred pounds weight of fteel, there is required one hundred and twenty pounds weight of good, fo ft SpaniOi iron, not flreaky : to which, if you give the aforementioned dole of the faid powders prepar- ed as diredled, and put to the fire, for the fpace of forty- eight hours, you will get the b&ftfteel which can be had* XXX Vi. Another receipt for the fame * i. Take one bulbel of beech coals pulvcrifed and fined ; aider’s coals, thus prepared, one peck ; vine allies and foot, both well pul verifed arid lifted equal parts. — m r , o S E C R E T S concerning parts, half a peck. Mix well thefe powders, and ff rati- fy your iron bars with them in a crucible well luted ; then give a good ire for twenty-four hours. N. B. Obferve that you mu ft take care to ufe new, and not doted wood, to make the faid allies. 2. If you want to have your iteel white, you mud add to all. the above powders one peck of juniper- wood albes, 3. If you want it purple, you mull make a iexivia- tion of vine and fhoes afhes, foot' and ’ garlick, well pounded, equal parts ; and a fufnciint quantity qf wa- ter to make the laid bullitorium, in which you Will deep, coldi yourr iron bars before you cement them. 4. You mud proportionate the quantity of wind- boles in each kiln to the quantity .of bars, and of cruci- bles, for which vou intend to fit it. 5. The firatum fuper ftratum ought to be made one, ®r, one and an half, inch thick of powder to each bed.— The bars ought to be ranged crofs-way one over ano- ther ; and large crucibles are to be prefered to finall ones. “You mud take care to have themfo well luted, as not to allow the lead air to find its way in ; for there would re fill t an inti re mifcarriage of the whole operation ; and, befides, your powder would hence lofe all its virtue.— Should you likewife let it get air before you make ufe of it, it would become quite dead and flat. Therefore you are cautioned to keep it always very clofely confi- Bed, in well- flopped vdlels, of whatever kind they may be.— That which comes off from the crucible, after the operation, is not world for having been thus in ufe. It wants, therefore, nothing but an additional fupply of frefh powder, joined to it, to make up what is loft, or diminished, by the frequent handlings of It, in taking it out, and putting it in, the crucibles again, 6. The kiln ought to be wide by the inferior part, and go narrowly towards the top, which mud end in a conical form. By fuch means, the heat con trailed be- comes ftrong, and a£ts with infinitely more power.— Neither mod you negledi to have it fo conftrudled as to be provided with an afh-hole, . or a place underneath . wherein the allies may fall ; and fcveral openings.to let the wind eft ape* *f * An . 1 A R T S and TRAD £ S, s- #t#~ An efiinwU of the cofls> and profits , offuch an ope- ration in France. The thoufand weight of iron, in bars fiat on one fide* colls about fixty litres, T wo thoufands being reqo ifite, at a time, for one Angle operation, make one hundred ■and twenty litres, orfvve pounds flerling. Ten crucibles this will employ ; ten limrtL Powders for the two thousands f forty litres. For two .men tp fit up, and watch* in order to keep up the fire ; four litres. T6' prepare, the Heel, after it is out of the cruel- ...bS|V and render it marketable ; twenty Imres . All the expence amounts to two hundred Imres , or eight pounds eight , or ten % J 'hillings fterling , or thereabout., iron* thus turned into fleet, whether white or purple* comes, on computation, to two fils, or one penny, a pound ; which makes one hundred Imres per thoufand weight,— Thus, the twothoufands weight, which may be made in the fame kiln, every week, come to two hundred Imres* If you fell your ileel, on the footing fx fob iptt pound, there is, clear profit, fmr hundred Imres a week % which, in a year, would make 20 .,Sg© Imres.-— Now*, you may, on this calculation, have as many kb ns as yo* pleafe ; and each kiln may make a kilnful every week* XXXVII. To take immediately ruft from iron* You inuft mb your iron with a piece of rag fteeped Into oil of tartar per deli quiu?!i* > ■ ' .... f XXXVI 1 1 . To obtain good fiver from pewter* i. Take quick lime made from rock or tranfparent pebbles, and one pound of common fake With thofe two Ingredients make a ilrong lye which you will evapo- rate on the fire to the reduction of one third part of what it made before. Next, melt in a crucible two pounds of pewter, to which, after fufion, y ou will add one pound of haematitas . The whole being well incorpo- rated and melted, throw it in part of your aferefaid lye : and, when quite cold, melt it again, and throw it again snto new lye, repeating the fame procefs for ieven dif- ferent times, and ufing frefh lye, prepared as above, ev- ery, time® 2, The ? S E C 1 E T 'S concerning 2. The next operation is to take one ounce of am- moniac fait an equal quantity of borax, **ight fcrupies of auripigmem, reduce them into a very fine and fubtile powder, and being mixed together, incorporate them into 2. pafte with the whites of two new-laid eggs, and put a U together with the pewter, ready prepared as be- fore mentioned, in a crucible. Wnen all is in fulion, con- tinue the fire for one hour ; then, take off the crucible* There you will find your fdver, fit to (land the toil of all the aflhyers. XXX iX. To /often' iron. Take half an ounce of tartar ; two of common fait ; and two and a half of verdigrife. Mix all together, and expofe it in a porringer to the dew of nine nights run- ning, This' will turn into water* in -which, when red- hot, you may kill your iron, XL, To ’melt iron fo that it nvill fpreai under the hammer . Take equal quantities of lime, tartar, and aika-i fait. Pour over it a fufficient quantity ofcow-pifs, to make a thick pap with it, which you will fet a-drying in the fun, or before the fire. Make an iron red-hot in the fire; then* plunge it in that matter. You may afterwards melt it as you would filver ; and, then, work it the fame way, when cold. XLL To glue iron a temper to Cut porphyry* Make your iron red-hot, and plunge it in diftilled Wa- ter from nettles, acanthus, at \&pilofella (or moufe-ears) | or in the very juice pounded out from thefe plants. X LT L To /often all forts of metals . Take fublim ate mercury, euphorbium, borax, and ammoniac fait, of each equal parts pulveriled. Project feme of that powder over any metal when in a flate of fu-fion, and you will obtain the defired effedt of making it foft. XLTII* To /often a fophific metal. Take black foap and common fait, of each two oun- ces : human excrements dried and pulverifed, four oun- ces ; rock alum an equal quantity, and nitre fait;' half an ounce. Incorporate all together in a pan, over the fire, | A R T S and T R A -•-I 4-Si xi* S* fee, with bullock’ftgall, keeping ilirring wkfi:a fpatnla, tlli you feel no longer with it any fe~* particle. Then take off the par. from the fire, and let the competition cod-. Of this you may throw some into the crucible In which your metal is in fufion. XLIV. A good temper for arms . Take tythimalus, or {purge ■; roots of wild horfe-racL iih, bryonia, and purflain, of each equal quantities. Pound all together, io that you may get at leaif me pound of juice. Add to this -one .pound of red-haired child’s water; faltpetre, alkaline, gem and ammoniac fa Its, of each one drachm. When you have mixed all well together in a glafs veiTel perfectly do fed and flop- ped, bury it in the cellar, and let it there lie for twenty days. Then bring it up again, and put it In a retort, to which you will adapt and lute well its receiver, and begin todiltil fey a gradual fire. .Now, when you want to get arms of a good temper, you have only to plunge them, in this diftilled liquor, after having previously made them red hot in the fire. XL V . Another very hard temper • Take nettles’ juice, bullock’s gall, child’s water, or ftrong vinegar, and a little fait. Incorporate well all. this together, and plunge any red hot iron in it. XL VI. To melt iron and make it foft . Take two pounds of auripigment, and four of oil of tartar. Make the auripigment foak up all the oil of tartar, and dry it up afterwards over a foft fire. Then put frpall bits of iron in a crucible ; and, when very red, throw by little at a time about half a pound of that au ripigment prepared as before ; and you will find your i~ ron foft and white. XLVfL To whiten iron like fiver , Melt iron filings in a crucible, along with realgar, or red arfenic. Then take one ounce of that matter and one of copper ; melt all together, and put it in a cop- pel. It will give you one ounce of good filver. XLVilL To G 26 SECRETS concerning O X LVfll. 7 o render iron brittle y fo as to pound like gla/h 'Fake the diftilled water from rock alum, plunge in it feven different times your pieces of iron, or Heel, beaten very thin, and made red hot every time. This opera- tion will render them fo brittle, that you may pound them in a mortar, afterwards, as you could glafs. XL IX. Ingredients which ferns e to the melting of iron . Iron is to be melted with any of the following ingre- dients ; 4 /». pcwter> lead* marcafite, magnefia, auri- pigment, antimony, crown-glafs, iulphur, ammoniac fait, citrine-mirobolans, green, or frefh, pomegranate rinds, 13 c, 13 c. L. c 7 o melt or calcinate the made of a fword without hurt- ing the fcabhard, Y ou muH drop into the fcabbard of the fword fome ar- fenic in powder, and fqueeze over it fome part of the juice of a lemon. -Then replace the fword into its fcab- bard. In a quarter of an hour afterwards, or little more, you will fee what a furprifing efreft this will have. JLX. A fpirit which will dffcJve all forts of ft ones , with- out excepting the moft hard . Take rye-flour and make final! balls with it, which vou will dry ; then put them into a retort well luted, and place it over a gradual fire to draw the fpirits by diltilladon. If in the fpiritous liquor, which will come from this operation, you put any Hone whatever, it will diffolve. LIT. fo refine pewter . Take fine pewter, and put it into a crucible. When melted, project over it, at different times, fome nitre, till it comes to a perfect calcination* Repeat this three different times, pounding the matter into powder, which you will mix with charcoal's duff Then, being thus melted for the third time, it will refume its former fub- Hance of pewter, with this difference, that it will be -mined to an infinitely fuperior degree. L III. c fo fix mercury . Take verdig'rife in powder, which you will put in .a cruXble. Make a hole -in that powder, ami place in it a knot A R T S and T R A D E S, 27 J knot of mercury previoufly impregnated with white of eggs’ water. Cover this knot over with borax, and add again over this feme more verdigrife and pounded glafs, one or two fingers deep. Lute well the lid of tne crucible, and give a pretty fmart fire, though gradual' ly , and not at once, for the (pace of two hoars. 7 LTV. 9 o extract mercury from lead. Take lead and beat it into (beets, or la-mi nas, very fine. Put thefe in a glafs veiTel with common fairs, a double quantity of the lead. Cover this well, and bury it under ground for .nine days at lea ft. After that time, if you o- pen the. veiTel again-, you will find your lead turned all into running mercury, or quick filv.er, at the bottom of it* LV, C 1 he competition of caji mirrors and cylinders . Take one pound and a half of red copper ; eight oun- ces of refined pewter ; one and a half of ftellated mars- regulus, other wife regains of antimony ; half an ounce of bifmuth ; one and an half of nitre, and a diferetiona- ble quantity (that is to fay as much as you pleafe) of illver. LVL Hhe tr^e composition of metallic mirrors, or hocking - glaJJeS) ufed among the ancients . 1. Take one pound of decapitated, or well purified, - copper, which you will melt ; then throw over it three pounds of refined pewter. As foon as they fhall be both in good fufion, add fix ounces of calcined red tartar, two of arJfenic, half an ounce of faltpetre, and two drachms of alum. Leave all this in fufion together for the fpace of three, or four, hours, that all the falta may well evaporate, then you will call this compofition in the fiat fand mould prepared for it. 2 . To give thefe mirrors the requifite polifii, you proceed as follows. Begin firft by taking the c oar fell part away with the wheel over a grin ding- done; after the fame method as the pewterers and braziers do, and then you fmoothen them with water till they are fuffi- ciently poli fried by attrition. The fecond ftep is to take the mirror from that wheel, and put it on the wooden one covered with leather, after having rubbed itNvell wkh emery in order to give it a fine polifii, and eat S'8 SEC"RETS concerning eat off the {cratches which may have happened to it on the firit wheel. Then you mu ft take it again from this wheel and put it on. another of the fame kind, covered like wife with leather, after having previously rubbed your mirror with prepared bldod-ftone, and walking it afterwards with magi her of pew ter. Take notice that you are to make your mirrors obfcrve, on both thefe la ft leathered wheels, the fame oblique direction in turning them, and continue fo long till the mirror has acquired a fufficient hnenefs and brightnefs. Convex and ardent mirrors are rubbed and polifhed in the fame manner. Li VI I. T’o make convex and ardent mirrors. 1 . Take one pound of copper in laminas. Cut them in fmall pieces to get them into a crucible, and impreg- nate them with oil of tartar. Then take a quarter of a pound of white arfenic in powder, with which you will ibrati fy your laminas, putting bed upon bed till the crucible is full. Cover this crucible with a lid of the fame earth ; lute it well and fet it to dry. When done, plunge it to the lid in the fand, and give it a gradual me, dll it is ftrong enough to evapcratsybe oil. Du- ring that time the oil prepares the copper, in detaining the arfenic and making itpafs into it with the fame fa- cility as oil paffes through leather.— You may, if you chufe, place your crucible in the furnace on the bare fire ; but then you mu ft manage the fire gradually till the oil is quite evaporated. This being done, let the cru- cible cool, and break it ; you will find your copper va- riegated with feveral colours, and it would be (till more fo, if, inftead of arfenic, you had ufed auripigment. 2. Take of this copper one part, and two of brafs. Melt firft the brafs on a blafting fire ; then throw in your prepared copper. When they fh all have been in good fufion a pretty good while, throw this metal into a pan fall of lukewarm water, over which you Ihall have placed a birch-broom, to force your metal to granulate In falling through its twigs into the water. By fuch precaution your metal will be fo hard as to refill: the file ; will not be brittle ; and acquire the fame qualities as , . fteel. ARTS and TRADE cr* % fieri, infte&d of which you may even employ it, on many occafions, for various forts of works. 3. Now take of this hardened metal three parts ; of the belt Cornwall pewter, and perfectly free from lead, one part- Melt firft the metal, as we faid before, on a bteftirsg -fire, then put your pewter to it; and, when both are well melted 1 together, you will throw this corn- pofitian in the convex mould to make the concave, and it\ the concave to make the convex mirrors This compo- sition is the heft which can be employed for the manu- fa fluring of thefe forts of mirrors. It is white, hard, never brittle, and fofceptible of receiving the higheft and moil finiftied poliflh. LV1IL To give tools fuch a temper , as voill enable them to j'azv marble . - •Make the tool red hot in the lire ; and, when red. cherry-colour, take it off from the fire, rub it with a piece, of candle, and ffeep it immediately in good ftrong vinegar, in which you iliall have diluted iome foot. LiX. To foften iron , and harden it aftervoards more than it nvas before . 1 . Make a little chink lengthways in an iron fcar/m which you will pour melted lead. Then make it evapo- rate by a ftrong fire, as that for compelling* ■ Renew this operation four or five times, and the- bar will become very foft. . You harden it afterwards in fteeping it, when red hot, in mere forge water ; and it will be of (o good a temper as to be fit for lancets, razors, and knives, with which you will be able to cut other iron without its fplitting or denting. 2. It has been found by experience, that, an armour can never be good proof agatin^. fire-arms, if it has not firft been foftened with oils, guijhs, wax, and other ince- rative things, and afterwards hardened by fteeping them feveral times over in binding waters. LX. c 7 0 operate the tranfnutation of iron into damajk - R'pdc 1 j y l \> > » You mull firft purge it of its ufual brittlenefs ; and, after having reduced it into filings, make it red hot in a crucible : d eep it feveral times in oil of olives, in which you lhali ha^e before thrown feveral times melted lead C 2 Take 3 ° S E\C : \R ;E,T *S ^ concerning - Take care to cover the veffel in which the oil is con- tained, every tirfieyou throw year ileel into it., for fear* the oil Hi ould catch fire® LXL 7*0 guard iron^againfl r lifting. Warm your iron til! you can no more touch- it with-' out burning yourfelf. : Then rub it with new and clean- white, wax, Pat it again to the fire,, till it has foaked :n the war, When done, rub it over with a piece of isrge* ..and this iron will never rull. ■ LXII. 7 0 cut pebbles with ehfe.' Beil it a good while in feme mutton-fuet ; -and, them* you will cut it very eafily. L X 1 1 1 . 9 o "■'whiten copper . Take auripigment and eggs’ (hells calcined,- equal quantities. Put all together in- a pot covered with ano- ther having a little hole on the top. Give it firfi the. wheel-fire forth ree hours. Then increafe the fire 5 , and, what Ox all have been fublimed remix with the fasces gain*. Sublime anew, and mix again th t fates and the flours together. Then, tor the third time, there will he no more fublimation ; only the Hours will fwimover the feces. Now take arfenic of one bugle fublimaticn, and crude tartar, of each equal parts well mixed togeth- er, and ft ratify with this mixed powder fame very thin t opper laminas. Thdn pufb the fire with violence to the degree of fufion, and granulate it in water, which you are to putin great agitation for a good while before* you throw the matter into it, in order to prevent there- by your matter from fparkling when you throw it. In re iterating this operation on the fame metal, you will render your copper as beautiful as (liven LX IV. A' projection on copper. a. Take fine pewter two ounces, which vou will 4 * melt in a crucible. When melted, throw in it by little at a time the fame weight of Hour of brimftone. Stir every time with a rod, till you fee both your pewter and fulphur well calcined. Then take the crucible out of the fire, and throw in half an ounce of crude mercury* Let u cool and pulverile this, 2, Now Jt ft-T S' -end T R 'A D E'S 3 *; 2. Now melt four ounces of molten copper. When in good fufiom project on it, -by degrees, one ounce of the above powder, ilirring carefully, while you do it/ with a flick. Leave it^thus in fufion for a little while/ and then yoo>may ufe-it for making all forts of plaieSo f It is fo beautifuls that, if you teft-it on the. coppe! with, lead,, it will. (land it perfectly, LXV. A receipt for the preparation of emery. i. Calcine eaftern, or Spanifh emery, three, or four, times in the fire ; then let it cool. Found it and make f rata fuper ft rata of it. -with double the quantity of fulphur-wv.um in powder. Leave this crucible in the furnace with a flrong fire during -three" or -four hours* Repeat this procefs- four different times over/ then re- 1 dace your emery into an impalpable - powder. Put it next into a matrafs. pour over it regal water, that itfwim over by three fingers -deep. Put this in digefiion for eight hours.-- Pour off by inclination your regal water impregnated with the dye. - Pat new water on your matter, and fet it on digefting again for eight other hoars/ as the former. • Then take your thus tinged wa- ters/ which" yotr will mix and put in a retort. . DiHil moft part of it, till you fee that what remains in the re tort is y C his is the true oil of emery, in which yon will put the bignefs of a filbert of camphire. 2. Exfulph urate in a crucible, on a good fire, -and during two hours, what quantity you ple&fe of a r ferric; Then take two ounces of the aforefaid oil of emery, one of your exfuiphurated r -arfenic, an equal quantity of fa.lt of tartar drawn with diftilled vinegar, two of fubli- mate, and two of diver ; which you will have diffolved in an aquafortis made with nitre and vitriol. Put all to- gether in a matrafs fo large that the eompofition fhould occupy no more than a third part of it, and of which you (hall have cut the neck off, to obtain a more eafy e- vaporation of the compounds from it. Put this matrafr in the fand as high as the matter, and give it a moderate fire for two hours, then a flrongr one for fix, after which o you will let the fire go out of itfelf. When done, you will find your matter in a (lone in the matrafs. Take it out and pound it into powder. One ounce of this pow- 3 ^ S. E C ft E T 8 concerning der, projected ispoa smother ounce of (kit in fufion. if you keep it a little while in that (late, and throw it after- wards into oil of ©lives* will increase your gold by a third o i iti» pnrjoary quantity and rather more : And you may thmiocreafe it again and again by repeating the fame operation,* LX VI. A factitious a mi ant ; or the way to make an in- comhuftihle doth . Take rotten oak-wood which you will calcine into allies* and mix with an equal quantity of pearl-aihes. Boil all together in ten times its weight of water. When this has boiled one hour, add as much water to it as there may have been evaporated, and boil now in it a large flick of alumen plumofum, during one hour. Take ©ft the veiTel from the fire* and. carry it into the cellar. In a month’s time you will find your a! urn as foft as flax. Spin it*. and get it weaved into a cloth. • The fire will never have airy power over it. On the contrary, the bell way to wafh it is to throw it on red hot coals ; and, after having there let it burn throughout, take it ofF* and you will'find it perfectly clean. • LXV II. To render tartar f if hie and- penetrating* 1. Stratify gajk.es of white tartar with vine branches. When done fet -t-hera on lire by the top, and when arrived at the bottom your tartar will be calcined. 2. DifToIve this calcined tartar in aquavit*, then pafs it through the filtring paper, and next evaporate the brandy. What fhall remain is the fait of tartar, which you mull-find to be ss white as fnovv. Pour o- ver it the beft and the tpieft French fpiritof wine, fo that it fiiauld exceed over the fait the thicknefs of an inch. Set itx>n fige. 'As foon as your fpirit efi wine fhall be all con fumed, your fait of tartar will be fufible and penetrating. 3. Now fhould you make any iron red hot, and pro- ject on it a little of that fait, it will penetrate it through and through, and leave after it a veltige as white as {li- ver in the place where it touched. L XVIII. To extract Trier cur y from any metal, 1.1 Difiblve lead, antimony, or any other metal, in f»ood common aquafortis. When that water fhall have diflolved ARTS and T R A D E S. o* difiplved as .much of it as It can , pour it out by inclina- tion, and on what fhall not yet be quite diffolved, but corroded only in a white powdey, your fome hot water. Shake then the matrafs in which the metal is, and you will find that the water will finilh to diffolve what the aquafortis could not. Next to this pais h through a fil- ling paper ; and, what you will find not able to pafs, diffolve it now with feme frefh aquafortis, or only water* if it fo appear to you that this may do. Continue thus the fame difibluting procefs, till you have obtained a perfect dififolution of all the powder, and you have made It pafs through the filtring paper. Now take all your lev era! diffblutiotis, both thofe made with hot water and thofe made with aquafortis , and mix them all tage- thcr. Make a precipitation ©£ that diffolution to the bottom of the veflel in form of white curds, by means of^a water impregnated with fait. Edulcorate this twice, with cold common water, and ©nee with fome a little warm, then dry it. — ? * 2. Take one ounce of that diffolutftm, thus edulcora- ted and exficcated into powder ; half an ounce of am- moniac fait fublimed over common fak. Grind all to- gether on a marble (lone with a mullar for a long while, that it may be well incorporated, as the painters do their colours ; and, to fucceed better in that incorporation, impregnate it with diftilled vinegar. Now put all this into a pan, and pour cold water over it, fo that it ihou-ld Twins over the matter, Air it well twice a day with a flick* for three whole weeks. Then take quick lime, which you will flack with the fwimming liquor which covers your matter ; and, with equal quantities of the powder which lies under it, and the flacked lime, make fmall bullets, which you will put into a retort well luted, and pufh.it on with a great fire. You will foon fee the mercury going into the receiver, which you mull have had the precaution of filling with water, and under which, at the bottom, you will find it. 3. The fame procefs carefully attended to* may pro- cure you mercury from al! the metals and minerals with- out exception. lxix. n oa S E C R E T S concerning \J i. o LXIX. To dye in gold filler medals , or laminas, through and through. o i. This curious operation is performed by means of the admirable fait of Glauber , which is made with nitre tmd vitriol oil, in the following manner.— -Take what quantity you pleafe of nitre fait, pour over it a fufficient q uantity of oil of vitriol, to have it fvvim over. When the ebullitions arifing from that mixture (hall be ended, dilril to drynefs ; there remains a white fait known un- der the name of fait of Glauber . 2. Di-fTolve m what quantity of warm water you think proper; or be in need of, a fufficient quantity of that fait as may fat urate it, which you know when you fee the water can diffolve no more of it In this diifolution put a drachm of calx, or magifter, of gold. Then put in&igefti'ori in it fiver laminas cut fmall and thin, and let them fo for twenty-four hours over a very gentle fire. At the end of that term you will find them tho- roughly dyed gold colour, infide and outfide. % * LXX. To refine pewter . Take fine pewter, melt it in a crucible. When done, projedi over it at feveral times fome nitre till you fee it calcined. Then pound it into powder, and mix it with an equal quantity of charcoal pulverifed very fine. If, in this condition., you melt it again, it will refume its form of pewter, only refined in a much fuperior degree. LXXI. To make a perpetual motion. Take aquafortis dm which you will throw fome fleet- filings well dried. Leave this mixture to lay for fix or eight hours. Then pour out the aquafortis in another bottle* in which you will throw a fmall ioadfione of good quality, and flop it well that no air get in. You. will obferve a perpetual motion. LXXII. A fecret fire . Have a barrel open by one end, and pierced with a dozen of- holes on the other. Put in it three or four buihels of oat draw cut very fine, as that which is given to horfes Get next half a bufhel cf barley, which (hall have foakec* for three days in lime water* and drained in a ARTS and T R A D E S, a fhccrcloth of all the water which can run out of it. place this wet barley in a lump over the oa^s* ftraw, then cover it with other fimilar cut draw, and let it red till the time that, when you thruft your hand in it, you feel it warm. This heat you may keep up by throwing, with a gardner’s watering-pot, about half a pint of water ev- ery other day. JLXXilL An oil, one ounce of which will loft longer than one pound of any other . Take frefti butter, quick lime, crude tartar, and com- mon fait, of each equal parts, which you pound and mix well all together. Saturate it with good brandy, and diftil it in a retort over a graduated fire, after having a- dapted the receiver, and luted well the joints. LXXiV. Th make a cop pel with ajhes* Take equal parts of the a fines resulting from Tine- branches,- mutton-bones, and harts 5 horns burnt and cal- cined. Moiften them with a little common water, then prefs them very hard in a mould called Coppeh Then take allies from the jaws and teeth of a jack, which yoa put over the other allies to the thicknefs of a crown piece* pounding well thefe alfo over the others as hard as you can* Thefe laft allies ferve to let cfF clean the grain of the metals you are telling on them. The harts-horn •allies ferve to bind, or unite, thofe of vine-branches and mutton-bones together, and to draw down at the fame time the lead . You mull ufe eight times as much lead a a the compofition, you want to teft by the coppel , weighs, I, XXV. Ts folder iron , or any other metal , without fire . 3 , Take one ounce of ammoniac, and one of common* falls ; an equal quantity of calcined tartar, and as much of bell-metal, with three ounces of antimony. Pound well all together and lift it. Put this into a piece of lin- en, and inclofie it well all round with fullers 5 earth, a~ bout one inch thick. Let it dry, then put it between two crucibles over a flow fire to get heat by degrees. Pufin on the fire til! the lump contained in the crucibles become quite red hot, and melt all together. Then let the vellelsjjmd the whole, cool gradually and pound it into powder, 2. When g : 6 SECRETS- concerning 2. When you want to folder ariy- riving-, put the v%o pieces you want to join on a table, ay pro iching their -:x- tremities as near as you can one to another M-hke a cr^ft pf fullers’ earth fo, that holding to .each pi>ce, and pailiH; under the joint, it ihould be c pen over it on the top. Then throw feme oh your powder between and o- over the j oin t . H a ve a g a i n fo me bor> x , w h t c h p u t i n « to hot wine till this is confirmed, and with .a feather rub your powder at the place of the joint ; yon will fee it immediately boiling. An foon as the boiling flops, the confolidation is nude. If there be ary roughnefs you Bind fmoothen it by rubbing with a grinding -done, for the filg will have no power over it. LXXVL To folder with fire . Make a paile with pulverifed chalk and gum- water, which, you will put round the two broken pieces placed on a table, and prepared as before mentioned in the pre- ceding receipt. The only difference is, that you are to rub over the two united extremities with melted foap ; and, after having thrown lome of the above powder at the place of the joint, you are to hold a kindled piece of charcoal over it. This will immediately fet the matter in fufion, which is no fooner done but you may take off the pafie, and you will find it confolidated. LXXVII. To make Borax, . Take two ounces of rock- alum ; dilute it and mi* it with two ounces of alkaline fait which is ufed in making ofglafs. Put all into a pewter pot, and let it a-doing, for the fpace of half an hour, over a gentle fire ; then take it out of the water. Take next two ounces of gem fait in powder, as much of alkaline fait, two pounds of virgin honey, and one of cow-milk. Mix well all toge- ther, and fet it in the fun for three days. Then the bo~ rax is done. ° L XXVII I . To render iron as to do the fame. It will be found of no fmall fervice,ia haftening the fusion of that metal. LX XX II. An other method, Brafs, copper, iron or ileel may alfo be eafily whitened by means of the butter from Cornwall tin, or pewter, prepared with fub lunate, proceeding as follows. Take Cornwall pewter, about one pound : add to it half that quantity of fublimate. Set it on a ftrang fire, and fublime. The firft water which fublimes is not good, throw it away. The fecond is good, which you know by its white colour. Now, if you make a piece of copper, brafs, Heel, or iron, it does not fignify which, red hot, and fteep it in that water, it will become as white as fil- ler. * L XXXII I. To ixtrail gold from (liver , 1. Melt, whatever quantity you pleafe, of lead, in & crucible, over a fire of clear and bright live-coals. Have at the fame time in fulion an equal quantity of fulphur. Then take your firft crucible, in which the lead is melted, off from the fire ; and, before the lead fhall congeal, throw in the fame quantity in weight of quick ftlver. Stir and mix well this with a Hick. Whemthis is done, pour now your fulphur, from the other cruci- ble^ over the mixture of lead and quickfilver you have jufl made, & which coagulates, continually flirring care- fully the matter with a fpatula, for fear the fulphur Ihould blaze and be con fumed before it is all poured in. When the whole is come quite cold, grind it on a mar- ble table with a muliar. Then put all again into a cru- cible over the fire, and leave it in fulion till all the ful- phur is burnt out, and the matter be fluid enough to be call in an ingot. This will look like the regulus of melted antimony. It will have even its brrttlenefs. 2. Reduce now this compofition into pow der ; and, with an equal quantity in weight of it and of fi ver lam- inas, make ftrata fuper ftraia of them, alternately, in a crucible beginning and ending always with the powder. Then, over the laft bed, put about half an inch thick of Venetian glafs, or cryital, reduced into an impalpable •powder. Obferve however that the crucible fhould not be -filled fo near the brim as to let the sdafsboi Mf i ri C A R T S' and TRAD £ S. Make a fire ftrong enough to melt both the matters and the gttfs, and fet them thus in fufion all together for a good hour at Teaft. Then take off, and let cool, your reg ulus', in breaking your crucible, make a' coppel, or tell, in which you will put lead in Fuiion,. till it is as fluid as it can be. Throw in your regulus to purify it by* that tell: in the fame manner as iib/erTmiths do*™ When your lii vet (haH be fallen to the bottom very pure, put it in I&minas, or granulate it: ; then put it to diilblve in aquafortis , You will fee feme Mall particles precipita- ting from it, in the form of black powder. It is fine gold. Wsflt thefe in warm water ; then put them in fufion, in a crucible,, and you will have very truer, and good pieces of gold, fit for any of the ehymical phyftcs> and capable to* Hand any tdl whatever you may put it to. € H A P. III. Secrets for the compofition of V a r n i s h e s, if c . I. A gold bulk of a nut. of Narbonne-honey, and half that quanti- ty of fugar candy. It is not to be ufed with a brufti. XV. Another fori. Take aquavitee, fiigar-candy, and whites of eggs, a reafonable quantity of each. Beat all well together to a froth. Underneath is a liquor : that is your varniih. You may lay it, with a foft brufti, on any fort of picture. XVI. ’The Chinefe varniJT. I. Take puiverifed and lifted lealing wax,- two oun- ces. Put it in a matrafs with four ounces of turpen- tine oil. Give a gentle fire, that all may melt. If the wax be red, you need add nothing but the oil. If black, feme lamp-black is requihte to be added Mil. And, with this Erii compofition, you lay on the fir® coat. z. Next to this have aloes and karahe, of each two ounces. Diffolve this in a, vamifhed pipkin, along with twelve ounces of lintfeed oil, till all is well incorporated. There will fall a ground to the bottom, over which will fwim a very fine and transparent liquor. Of this you are to make your fecond coat of varnifo, laying it over the other after it is dry. XVII, How to imitate a black jaf per y or variegated black marble . Take fulpbur- vkvum, quick lime, aquafortis , and the' green rind of walnuts, equal quantities, one ounce of cash. Dilute ail together ; then lay it with a brufh oo what you want to be jafpered, whether a colufon, a ta- ble, or any thing elfe. This done, pui your tabfoor co- lumn, £5Vqthus blackened, in a dunghill, for the (pace of twelve days, and then take it out again. You will find it well veined and variegated. To give it a fine glofs- afterwards, you rub it with a varnifh compofed as- prefcribed hereafter. See Art. xix. XVII I. • Another way . Make a- large ball, with the/?rugs prefcribed in the a- bove receipt, to corn-pole your black. L y it for a week In a dunghill. When, by that means, it is well varie- gated, rub your intended piece of furniture with it. This being thus variegated, you lay Quit the following varnilh, to give it a fore luftre* XIX, An SEC R E T S concerning * XIX. An excellent varnijh to give a fine glofs to the above* mentioned jafper t or variegated black marble » Take oil of fpikenard, three ounces ; fandarak, well picked and clean, two. Have a new earthen pot well glazed. Set it before the lire, a^warming, without any thing in it. When hot, throw in it one half of the fan- darak, and one half of the oil. Stir well, left it fhould burn, or ftick to the pot. When it is nearly melted, throw in the remainder of the oil and fandarak. When all is well diffblved and mixed, add apiece of camphire, to take away the bad fmell of this compofition, and let it difiolve ; then bottle and ftopNit for ufe. ’farm it every time before you lay it on, for it requires to be ufed- 0i ' XX. Avarnijh ■'which dries in two hours time* Melt four ounces of yellow amber, in a new earthen pan, over kindled coals. Take care, in that operation* that the fire fhould but juft reach, and touch, the bot- tom of the pan, and none fhould rife along the fide?,. Never ceafeto ftir, from the moment it is melted, with a deal flick, and add, diredliy, one ounce of fealing-wax. As foon as this is alfo melted, add again one fpoonful* or half an ounce, of lintfeed oil, previoufiy thickened with a little gold lithe-rage ; then take it off from the fire, and ceafe not to (Hr as before. When the matter begins 10 beadittle cold, then is the time of adding what quan- tity' of turpentine oil you may find neceffary to make a true v-arniffi of it. XXL A •varntjh for copperplate prints. Prepare water with iome ifinglafs. - Lay. with a very foft bruin, a coat of this on the print. Next to this, lay another of the following varr.ifh.— ‘ T rue French ipi- rit of wine, half pound m , gum-elemi, two drachms; and fandarak, three. XXII. An admirable *v arm fb . Take white maftich and lintfeed oils, what quantity you pleafe ; a little turpentine, pounded glafs, burnt verdigrife, and pounded amber. Boil, and melt, all to- gether in a new earthen pot. When done, you will find it to be an admirable fort of varnifn. XXIII. A varnijh fit tc lay o?i all forts of colours. Take one, ounce of white amber ; half an ounce of fpirit 45 A E T 8 and TRADE 3. fpirit of turpentine ; four ounces bfreftified fpirit of wine (the true French fort) ; one drachm of maftich, and as much of juniper gum. -Put all together to infufe for eight days. Evaporate two parts of it over a gentle fire. What remains is a varniili fit for laying on all' forts of colours, and which will' hurt, fpoil, or damage none, XX IV. A varnijJj known under the appellation of Be au me- bianc, or% white -halm . Take fpirit of wine, four ounces; gum-lac, half an ounce.; fandarak, two drachms ; mafitlch, one. Ptrl- verile the ingredients, and put them, with the fpirit of wine, in a fquare bottle large' enough to be but half full after the whole is in it. Diflblve this over a flow fire, and take care the bottle (herald he well flopped fir ft with a cork, and befides with wax and leather, XXV. A varnif? to be- u fed on plaijfer , and any other fort of materials . To the varhifh of copal and fpirit of wine, only add feme, calcified talk, XXVI. An excellent varnijh 3 in which may he pui 3 and diluted, whatever colour you like,— it f mis 3 equal* ly well , goldfmiths and limners . Take afpic and turpentine oils, of each one ounce % dean picked fandarak pul verified, four drachms ; gum copal, two. The whole being well pulverifed, .put it a® long with your oils in a matrafs, with the addition of half a pound of fpirit of wine ; and fet it in a balneoma - rice. When the matter is diflblved, ftrain and keep it for ufe, in a glafs bottle well flopped. XXVII. A Chinefe varnijh fuii able to all forts of colours* i . Take one ounce of white amber ; one quarter of an ounce of fandarak; as much of gum copal. Found well all thefie together,, and put them in a matrafs per- fectly dry. To every ounce of thefe three drugs, pound- ed and mixed thus together, put three ounces of fpirit of wine. Stop well the matrafs with a rag, over which you will put feme pafle made with flour, and then ano- ther rag, well tied over. Boil the varnifli thus, over ember allies, till the whole is diflblved, and this varnifli is done. The method of applying it is as follows. 2* Th§ S E C R E T S concerning i. The piece intended for va milling being previous- ly well polifhedj, yon lay Gn it the propofed colour or colours, diluted in aquavit XLII, To raife a relief on t^i all is Well united a ad incorporated. With this com portion, fill up the vacan- cies between the outlines of your defign, and form, as it is proper, the various reliefs, with the fuitable propor- tions, and according to the fort* of things you are to im- itate or reprefent. -Then fniooth the parts, and let it dry . 2. Next have ready prepared, inTneils, the different forts of metals- which you want to uie s diluted with gum- water ; and, with a pencil, cover what places you are to cover. When this is alfo dry, bur mi lb it fkilfully with an ivory tooth, and lay a coat of clear varnifh over the whole. A moderate heat is required for a moment to help that varnifh to dry. XLIII. *To render fdk fluff's tranjpareni , after the Chinefe manner ; and paint them ivith tranfparent colours likenvife, in imitation ... of the India manufactured fllhso Take two pounds ; of oil of turpentine,* very clear 5 add to it two ounces of maflich in grain, and the bulk of a filbert of camphire. Let this diffolve by a gentle heat ; then ftrain it through a cloth 0 Ofthis oil lay one coat, or two, on both Tides of your fluff. Allow, however, a fufficient time, between each coat, for each to dry, and let the fecond lie two days on, before you touch the fluff again. When that timers over, draw the outlines of your defign, and flowers, &c. ; cover this with a pre- paration of lamp-black and gum- water. Then fill the intervals with the intended and proper colours, fuitabie to the purpofe, and* which ought to be all tranfparent co- lours, diluted with a clear varnifh. When phis is done, and dry, lay on both the right and wrong hides of the fluff another coat of clear varnifh. XL1V. Wv ; make a tjrdnf parent Hue hue 0 for the ahoars purpofe. — Take nine drachms of ammoniac fait ; fix of verdl- grife. diflilled anffexficcatsd. Put both thefe into pow- der. Dilute thefe powders with tOrtoife oil. Put this On a very thick glafs, which you flop well, and fet over E hot SECRETS concerning hot allies for a week. After Pyat time your colour will be fit. for life, and make your drawings with the clear varnlfb, as diredled in the preceding article. XLV. To make a tranf parent yellow hue, for the fame ufe . Take a new-laid egg cf that very day, make a hole in the fheli, to draw the white out of it. Replace, by the fame hole, with the yolk, two drachms of quick filver, and as much of ammoniac fait ; then flop the hole with wax. Set that eg§ in hot dung, or over a lamp fire, for four or five and twenty days. When that time is over, break the egg, and you will find a very fine tranf* parent yellow, fit for the ufe above mentioned. XL V ) . To make a transparent green . Take verdi g rife, gold litharge, and quickfilver, equal parts. Grind the whole in a mortar, with the urine of a child. Put it next into a bottle, and let it over a gen- tle and flow fire, for the fpace of (even, or eight, days. This compofition will give a very fine transparent green, for the above purpofeu Note . We have given, in the Sixth Chapter, feveral receipts for the compofition of fundry transparent co- lours. We fhall therefore ••take the liberty thither to refer the reader, for more ample fatisfaflion, and the Completion of the above mentioned operation. XL VII. To ghje the abo’vementioned painted ftlks, all the fmell t ana If Vagrancy , of the India ones. It is well known, that the filks, and other things, we receive from India, are all tainted with a certain partic- ular fine 11, and agreeable fragrancy, which, being their peculiar, difiiuftive, and moil obvious character, if not imitated alfo, would help not a little in ruining the* de- ception intended by the above labor. To imitate, therefore, even this, you mail obivrve the following di- rection. — Hav.e a final] clofet, if it be for works at large ; or, only a fine bafket with a top to it playing upon hinges, fluffed and lined all over in the infide, if it be for on 1 fhngle piece of filk. Put. in either of them, and according to their extent, a proportionable quanti- ty of cloves, whole- pepper, mace, nutmeg albfpke, camph'ire, etc. etc. Put clients, and keep either t your works among meie mgne he clofet, or the baiket, perfedi ARTS and TRADES, !y clofe fhufc, till you fee they have received a full im- preffion from the odour of tliofe ingredients. N. B. With the various compofitions of varmihes, and preparations of colours, we have juft given, there isalmoft no fort of works, coming from the Indies, but can be performed and imitated. X L V f T I . A moft beautiful C hi nfe, njarnijh . Take one ounce of the whiteft karabe (amber) ; or-,, inftead of this, the fame quantity of the whiteft gum co- pal : four drachms of fandarac % two, of -fine maftich, in drops. Put all this, reduced into a powder, in a fine glafs matrafs ; then, pour over it one ounce of the fin eft turpentine oil. Stop the matrafs firft with a cork, then with a bladder wetted. Set this to infufe, over a flow fire, for twelve hours. After this, uncork, and let cool. the matrafs ; then po&r, gently, in it fix ounces of good fpirit of wine, and flop it again as well as before. In that fit nation, fet it on ember afhes, " or, rather, in a baU mo maria. la the fpace of another twelve hours, you will find that the fpirit of wine fhall have diflolvedall the gums. Then, while the varnifh is ftill quite warm, ftraia it through a cloth ; bottle and cork it, to keep for ufe. XL LX. The true receipt of the Englifh e varnijh* fuch as in that counify is laid on flicks and artificial- made canes , Smoothen and polifli well your flicks ; then, rub them, or your artificial made canes, with a pafte made of Sour. Then, having diluted, in water, a difere tie li- able quantity of Flemifh glue; and red orpine, give om coat of this, very fnsooth and equal; to your flicks, i f, after this is dry, you do not think it fufficient, give them another, and let them dry. Then, give them a third coat, of clear varnifh, made with turpentine and fpirit of wine. After this is done, put a forking, in an equal quantity of water and chamber-lye, fome turnfol cut very (malt. With this colour you touch your flicks, or canes, here "and there with a hair briiih. Then, holding them perpendicular, on .their fits all 'ends, be- tween both your hands, you roll them quick and brifk, (as when you mill chocolate), in contrary ferries . 1 This Operation -gives them s negligent and natural-like mar- hung. g% - S E; C Sr E T' S concerning ■ Ming, ever which you are to lay another coat of var* nifti, and fet them to dry. L'. A fine t varnijh for all forts of colours* i «. Take two pounds of double-re&ified fpirit of wine; feed-lac, four ounces ; fandarac, as much ; gum copal, one. Set all a-diffolving, on hot allies, in a ma# trafs, or a veflel with a long neck. When perfedlly liilblved, ftrain it through a jelly-bag, made of new doth. Mix, with that which foal! have ftrained out cf the bag, one fpoooful of oil of turpentine ; then hot- tie and flop it well, and fet it in the fun. There will happen a reparation, and a certain coarfer part will fhew itfelf at the bottom, while another more clear will ap- pear fwimming ©n the top. Divide carefully, by in- clination, the cieareft from the thick eft part. 2. This laft you may ufe with fine lamp-black, well picked, and free from all forts cfhard nobs, to make a black-colour varnifh. With it, you rub whatever you want to be varnifhed, and lay, one, two, or three coats obit, more or lefs, according as you think proper, letting dry between each coat.-. And, when this is done, you put. of the firft feparated clear part of your var- nifh, as much as you find requiiite to give your work a fine 1 afire. N. Be It is- proper -there, fhould be fome fire, fo near to the work, as it may receive from it fome gentle heat, while all this is performing : and when the whole is well executed, you m nil let dry in the ihade what is var- rdihed, and guard itagainft the duft. 3« If, infiead ©f black, you want a red colour, you iroift, from the very beginning of the operation, join fome tacamahaca-gum with the fpirit of wine of double rectification above mentioned ; and, in lieu oflamp- / black, in the . fecond part of the operation, you put fome cinnabar in powder. Then, when you have done with laying the feverai coats of varnifh, in which the cinnabar is, you put in the clear varnifh, which is de- stined to make the laft coats, for luftring, fome dragon’s blood in tears. 4, You may put, in the fame manner, whitening itj ymr varnifh, if you want it white ; or verdigrife if you " want 53 want it green ; and fo on any other colour you want It to be, proceeding, in refpedt to each of them, as before diredled for the others, N. B. Thefe varnifhes, when dry, do all require to be polifned. For that purpofe, you take a cloth, dip it in tripoly, and rub, with moderation, over the laft coat of varnifh, till you find it has acquired a fufficient degree of luftre, and equality. LI. A njarnijh to lay on , after the ijinglafs . Take fpirit of wine, four pounds ; white amber, .four- teen ounces ; maftich, one ; fandarac, feven. Put all in digeftion, for twenty-four hours. Then, let the nra- trafs on the fand, and giye the fire for three hours, till all is perfe&ly diffolved. Add after, four ounces of turpentine oil* LIT. A fiatues, frames , hot-houfes ? etc . LI V. Callot’s e varmjh , mentioned in Chap . I,p, z. i. Take two ounces of the fined: lintfeed-oil ; ben^ jamln, in drops, two drachms; virgin-wax, the bulk of a filbert. Boil all this together, till it is reduced to one third ; and, while it is a-boiling, never eeafe to ftir with a little flick. When done, bottle, or pot it in a large-mouthed veil'd. . 2. To me that varnifii, warm a li'ttl e the plate you. intend to engrave upon ; and, taking a little of the var- nifh with the tip of your finger, fpread it delicately over the plate. ObTerve to put as little of it as you can, and' to lay it on as fmooth and equal as pofiible. When done, fmoak the plate, on the varnifii fide, with a candle, paffing and repaOing it gently, over the, flame of it, till it is black every where. Set it again, now, on the cfiaffingdilh, wherein there are kindled charcoals ; and, when the plate has done fuming, then the varnifii is ftif- Jkiently hardened. Y ou may then chalk, draw, and etchy whatever you will on it. Such is the true receipt of the varnifii, which the famous C allot made ufe of ta engrave his moll admired, md truly admirable, fubjeds. LY. A ‘varnijh to lay on paper. Begin by laying on your paper one firft coat of very clear and thin fuse. This being dry, melt three parts of oil of fpike and one of rofin together : and, when come to the confidence cf a varnifii, you lay one fecond, and light, coal of this over the firfi made with fize.“ This varnifhis very fine, when very fmcothly, and e~ quslly, laid on. LVl. How to cafi figures in mould r. Take one pound of Paris-piaifter, and an equal quan« tity of bricks, poised into an impalpable powder i ioin A R T S mi TRADE $. .35 join to this one ounce of alunmi plumutn, itti one of ammoniac fait. ' Dilute all together, gradually, in clear water, without abforbing it, as you are to make a paite of it ; and make your moulds with it . LVlf. Another ellow ocher and rofin : of each, four ounces ; mutton uet, five ounces ; uiafiich and turpentine, of eacn two ounces ; oil of nuts, a fufficient quantity to render mal- es ble. Work thefe all together ; and, then it is fit or ufe. XV. A XV. A lute to join broket: *veftfels. BnTolve gum arable in chamber. lye over a chaffing- difh: fir with a Slick, till perfectly diSfoived. then add an equal weight of Hour, as you had of gum arabic, and conccdi the whole for one quarter of an hourroy more, if requifite. XVI. A ft tong glue with foft cheefe. 1. Take a cheefe from Auvergne. Let it be the fatteft and neweft you can find, and neither dry, nor mold ; wafh it in very warm water, fo long as it ihouid remain clear ; then fet it to rot, in clean water, till It begins to fink. As foon as vou find it Is fo, boil it In water, with quick lime ; and, when diffolved into a glue, take it off from the Sire, it is done. 2 . If you dry feme whites of eggs in the fun, and that, pounding them into powder, you Should add fonie of that powder with the cheefe v hen you diffoive it a- long with the lime>riieglue will befo much the Spon- ger: N . B . Observe that no other cheefe, befides that which comes from Auvergne, has the quality requifite for this composition. XVII. To make a ftrong maftich . Take one pound of fofinr ; one quarter df a pound of fhoe-makers rofm, two ounces of new wax, two of black pitch and one of tallow. Boil all gently together on a flow Sire : and, when well incorporated together, add feme brick- dud, finely fifted, according to difere- tion. N. B . The quantity of tallow is to be proportioned to the degree of drynefs you require in this composi- tion ; fo that you may, 6n that principle* diicretion- ally increafe, or diminish, the preferibed dofe of thai ingredient. XVIII. To make corks for bottles . Take wax, hog’s lard, and turpentine, equal qitan* titles, or thereabouts. Melt all together, and flcfyj your bottles with it. c XIX. To imitate rock works. Take white wax and rofm equal parts; and brim ffone, a quarter part of both the other two put together Melt ! ARTS and TRADES Melt the whole at the fame time, and throw it in cold water. It will form itfeff like the fcum of the fea. When you want to apply it, warm only that part by which you defign to flick it. XX. T’o rub floors with, *whbthsr boards , bricks Src, Take a pail full of fcarlet waili from the dyers, with this (luff, rub your floor by means of an old hair broom* Let it dry, and obferve not to tread upon it, till it its perfectly dry, then have from the plumber fome black lead which is generally of a black or reddiili hue, fqueefce well all the nobs you may meet with between your fin- gers, and rub your floor all over with it, with your hands,' then, with a rough dry brulh, fcrub well your floor, till it comes fine and fhiny. XXL A compojition to make a relief fit to gild o by Girardot. Recipe ptn. 1. Put four ounces of rofin, and four and a half of whitening, and melt them together, in a non-varrifhed pipkin, over kindled coals, While this is in fuiion, have another pot, fimilar to this, in which you keep two ounces of fhell-lack, in diifolution with vinegar. Now fteep a wooden ftick in the firft pot, and another in the ci- ther pot ; then, over a chaffingdifh, turn quickly, one over another, the ends of your two flicks together, to mix and incorporate well what matter they (hall have brought along with them from each pipkin. And when, after having turned then* thus a re^pnable time, you fee both i) 4 SECRETS concerning both matters are well embodified, deep them, at differ* chi times, \n the following liquor, to colour them. XXXI, A colour for the above voax, 1. Grind, upon a porphyry table, two ounces of cin- nabar, with a lufficient quantity of nut-oil, to. make it a liquids In this you dio your flicks, at feveral times ; and take tare, in doing it, the ccmppfition fhould not grow cold. Wherefore you muff, each time you ffeep them in the colour, carry them again over the chaffing- difh, to keep them in a due ftate of malleability. And when you find the matter fufficiently tinged with red, form your flicks as ufual, on a marble, or other well polifhed, table. CHAP. V. Secrets concerning Colours & Painting. § I. To paint inyarmjk on wood. (Ufefui to Car- riage painters.) 1. The preparation of the *wood> previous to the laying of colour s s and the general procejs ohfarvcd in laying them, on it . 1 . TT’OU muff firff lay on the wood two coats of JL Tro) es-white, diluted with fi2e-water. Next* lay over thefe a third coat of certtfe. , Then having mixed the colour you want with turpentine oil, add the varnifh to it, and lay it cm the wood, previoully pre- pared as follows. 2. Poliffi the wood, firff, with fhavegrafs or horfe- tail, and then with pounce-ffone. Lay afterwards fix or feven coats of colour mixed with varnilh, allowing after each coat a fufficient time to dry, before laying on the next ; th#n polifh over the laff coat with pounce- ffone grinded on marble into a fubdle powder. When this is done* lay two or three coats of pure white var- niffi. As Icon as this is dry, rub it over with a foft.rag dipt into fine olive oil, then rub it with tripoiy reduced ARTS and T R A D E S. % luto fubtiie powder; and having wiped it with a clem piece of linen, pafs a piece of wafin- lea trier all over it. II. To make a Mack, I. The black is made with lamp, or ivory, black, grinded on a marble flone, with vinegar and water, till it is reduced into the moil impalpable powder. To keep it, put it in a bladder. 2 * There is a fort of black which, from its hue, may be termed a velvet black. This is made of 'Sleep’s trotters’ bones, burnt and reduced by grinding, like the other black, into ah impalpable powder. You keep it the fame as the other. TIL To make a Mae, Burnt turnfol mixed with quick- lime and water, them fized with leather fize, makes the blue. IV. To make the Gri delta. Grind cochineal with white lead and a little Venetian lake. According as you put more or lefs pf this laR in- gredient, you make it darker or clearer. § II. To paint on paper, V. For the red . To make a red; take fiat, or Venetian lake and Bra- III wood, and boil all together, with an addition of black lead. VI. To make a fine yello'w. To make a yellow, you mull boil feme kermes in a water impregnated with orpine. VII. To make a green, 1 he green is made of a mixture of verdigrife, fan- green, Hungarian green, .and tetwerte. The whole grinded on marble with a pretty ftrong leather fize. VI IIqYi? trans fer a print on pellum, and then paint it. Chafe your print, and fit a fheet of transparent, or varnifh paper to it, for width and breadth. Lay it on tee print, and fix it by the four corners, and the mid- dle part- of the four edges, on that print, by means of a little white wax, the bulk of a pin’s head. Then, with a very fine lead pencil, (ketch out the Varnifhed paper, all the outlines and turns of the print which you oiainlv 66 S : -E C R' : li T S concerning* - fee through. When done, rub the bads of this varnnft- ed paper all, over with red chalk, and carrying it on the vellum, fix it on it, as you did am the print. Then. with a wooden, or ivory, blunt point, if you psfs over all the ilrokes which are delineated on the varnifhed pa- * per, the red chalk of the back will fet off in all thofe parts, and lie on the vellum, whereon you will find the print perfectly fketched, and fit to receive what colours ... you dike. § III.. Compqjitionsfor Limners. , IX. Ho^jjJo prepare moft colours for limning* Mod colours are prepared, or . grinded, with gum* arable. Ocher makes the yellow ; courant mourant, the white ; verdigrife, the green ; ceriue, the grey ; lamp- black, the black ; cinnabar, the red ; and gold in fheU* the gold. X., To make njoh at is called 1 amp-black Put a large week of cotton in a lamp filled with nut oil, and light it. Prop over the flame an earthen diih, and now and then vifit this difhf and gather all the black which fixed itfelf to it. XL Another want, pais it through a cloth. XIX. Another wo ay. On a quantity of alum and cochineal poonded and boiled together, pour, drop by drop, oil of tartar, till k comes to a fine colour, XX. For the vermilion* Vermilion becomes very fine in aquavit & , or in child’s urine. But it wilh.be fill! finer, if you put it in aqua-, wit re with a little faffron. It is ufed with whipped whites XXL For the making of carmine* i. Boil two quarts of fpring water in a varnifhed' pipkin ; and, when it boils, throw in feven pugils of pulverifed chouam. After this has thrown two or three bubbles, take it off from the fire, and decant it in ano»> ther clean pipkin. Then pot in this water five ounces of cochineal in powder, and boil it for a quarter of an hour. Add three pugils of autour , in fine powder, and make it throw four bubbles. Then add three pugils of Roman alum in powder, and take it out direftly from the fire, which mufrbe made of live coals. 2, Strain 68 S E C 11 E T S concerning 2° Strain all this through a linen cloth, and divide this ' liquor into feveral delft veil els, and fo let it remain for three weeks. At the end of that term pour off the wa- ter by incUn&tipn. You will find under a kind of mouldinefs, which yon mull carefully pick off, and then gather the carmine. -| Note. Every five ounce? c f cochineal give one of car- ‘ mine. It is to be grinded on marble. — A general opi- nion prevails, that this operation is bed done in the crefcent of the moQU. How far it is needful to obferve ' this precept is left to the wife to determine. XXII. Of the choice of colours ft for expr ejjtng the till it is impalpable. Then gather it up in little cakes, which you fet a- drying on paper or Bates. When dry, if you p'ulverife it, you have a fine, ultramarine of it. XXXV. A very good and experienced pafil to male ultra- marine of. - — ’The dofes as for one pound . Take nut or lintfeed oil, three on ices ; new wax, and fine rofin, three ounces cf each ; rofin, one; Burgundy pitch, four ; olihpn , . other wife male fra v.Lverfie, two drachms ; dragon’s blood, one. Melt all thefe ingredi- ents, one after another, in the fame order as they are here preferibed. That is to fav, put in a varnHhed pip- kin, the oil fitft ; and, when a little warm, put in the ro- fin by little bits. This being diffolved, put in the chalk pul verified, pouring it gently, and by little at a time, left it Biould blaze. As foon as the'rofin is melted, pour the rofin in powder, and by degrees likewife. Next add the Burgundy pitch, broken in fma!l bits, for it does not admit of puiyerifation ; you mud, notwithftanding, put it in bin by little at a time ; and, when all are introdu- | ced and wpll diilolved, you add gradually the .dofe of dragon’s blood powder, and let it diffolve like the other drugs.— -Stir this compofition with a flick, by means of | which '• j . ' 7 : . 1 ^ Tli ARTS and TRADES. 73 which you are to judge whether or not your paftil U done- To know it, let a drop fall from the flick into a pan of water ; then, working it between your ltngers, you fee whether or not it flick to them. I f it flick, the paftilis not done, and you mull let it remain longer on the -fire ; then repeat the trial again, till it does not dick to vcrur fingers, as a proof of its being arrived at its degree of perfe&ion.— Throw it in a glased pipkin ‘filled with cold water; and when it becomes a little cold, make it into a ball with your hands, which you fftal! have previoiffly greafed with lintfeed oil. Then you may keep it as long as you pleafe for life* Stay, however, three or four days before ufing It the nr ft time. XXXV L The *way of mixing the lapis *with the paftil , to make ultramarine • 1. Dilute, as thick as you can, a quantity of the be- fore-mentioned impalpable powder of lapis lazuli , with a liquor made of two parts of aquavit re, and one of line- feed- oil. 2. Melt In another glazed pats, without the afliftance of water, and over a gentle fire, the paftil deferibed in the preceding receipt.— Obferve that your paftil be per- fectly purified from any particles of water it might have carried away with it, when you threw it in water in or- der to form it into a ball. 3. When the paftil is melted, throw into it the thick •pafte you had previoufly made of lapis lazuli with bran- dy and lint&fed-oil. Stir and mix this fowell*, that the whole be moft perfectly united and incorporated. Then let it remain twenty-four hours, and cover it well for fear , of any deft getting at it. 4. After the faid twenty-four hours are elspfed, put In this pan a quantity of lukewarm water, proportiona- ble to that of the matter, and work well the whole togeth- er with two wooden peftles, till the water becomes quite blue, which you will immediately decant off into a chi- na bafon, and cover carefully for fear of duft. 5. Put new lukewarm water again on the fame paftil. Work it a-new as before, and proceed the fame as for the firft time.— Repeat this operation as many times as you find the water coming blue, and till you perceive G it 7 4 SECRETS concerning it begins to turn gray or white, which is a convincing proof that there is no more any thing good in the paftil. —Be careful to range in order the different bowls in which you have decanted your tinged waters ; and, to avoid miftakes, number them by fird, fecond, third, 6. Letthefe waters fettle, and when quite clear as when you put them in, decant them again with all the gentienefs poflible, each into another fimilar veffel, for fear of loofing any of the ultramarine which lies fixed all round the fides and bottom of the bowls, and might be, though never fo little, carried off with the decanted waters. When thefe waters are duly decanted off, co- ver again, carefully, the bowls, for fear of the dud, and let the ultramarine, which lies round them, dry per- fectly. When dry, brufh it down gently to the bot- tom, with a new and foft hair brufh, and gather your powders feparately with the fame numbers on each par- cel, agreeable to that of the bowls whence they come. 7. The fird ultramarine is the fined; the fecond is not fo much foas the fird ; neither is the third fo fine as the fecond. And it goes thus, decreafmg in beauty, merit, and value. Obfer vat ions on the above procejs. 1. Ultramarine might be drawn from the padil, by working it with the hands indead of peftles. But, as it fatigues a great deal more the articulations by that fort of working, than by the other, there is room to think, that by this mode of proceeding, each fingle o- peration might be attended with feme imperfection ; which is the reafon why the pedies are preferable. 2. Some people make their lapis red hot on the bare coals, then deep it in didilled vinegar, repeating this fever at times till it becomes frvable. g. But it is much preferable to make it red hot in a crucible; becaufe, Iliould the fire make it fplit, the bits will remain in the crucible. Now it need not be wondered at if it does, particularly when calcinations are often repeated. 4. The lapis , which is of a fine blue, and ftriped with gold or filver, is the bed to make ultramarine of. 5. The lapis Is alfo reckoned to be of a good quality, when A K T S and TRADES. v when it preferves its fine colour, even after it has been made red hot in blafiing charcoals. XXXVII. 9 j$nother fecret to comp of e a fine blue, fit for * waffring , in drawings, infiead of ultramarine , which is both too dear , and too firong, to be ufied for that pur°* pofe, 1 . Gather in the Cummer, a large quantity of bio wart which grows in the fields among the corn. Pick well' their blue leaves off, and throw the remainder away. Have lukewarm water impregnated with impalpable powder of alum. Put the above picked blue leaves in- to a marble mortar with a fufficient quantity of that al- imi water, to foak them only. Then, with either a wooden or marble peftle, pound them, till the whole is fc maftied, as to give eaftiy all the juice by expreflfba through a new cloth. When you firain it, you mull: do it over a china or plafs bowl, in which there is water impregnated with the whited: gum-arabic you can find. 2. Obferve that you moil not put much alum in the firft water, if you are defirous of preferving the bright- nefs of the colour : for, by putting too much of that ingredient, as well as of the water impregnated with it, you darken the tone ofthe colour. 3.. Note. By means of the fame procefs, you may like wife draw the colours from every flower which has any great eclat. You mull not negledl to pound them with alum water, which prevents the colour from fuffer- ing any alteration ; as it fome times happens at the ve- ry firft bruife. 4, To render thefe colours portable, you fet them a-drying in the fhade, in china or glafs yeffels, well co- vered to fence them again ft the dull. XXXVIIL The true fecret of making Iri %-grftn. 'I.. Take a large quantity of the flowers of that name in the {pring. Pick them ; that is to fay, pick out the green and the yellow, which are at the bottom of the petal of the flower. Next to this, pound them in a marble mortar, with a little lukewarm water, impreg- nated with' alum. When pounded, exprefs the juice through a. new cloth, ever a china bowl. Then mix fame gum-arabic water with it. 2. If SECRETS concerning 2. If you want a tone of colour different from the natural colour of the flower, you may change it by only adding, after the flowers are pounded, a little quick- lime duff in the mortar, and give two or three ftrokes / of a peftle more to the whole ; then drain it. 3. Note . If you fhculd pound thefe dowers in a wooden mortar, you mud be cautioned at lead to take care it diould not be one of walnut-tree wood, becaufe it is apt to tarnifh the colours, and dedroy their bright- ness, which is one of the chief things always required in colours.. 4. In the month of March, you may, by means of the fame procefs, obtain the colour from garden, or dou- ble violets. But this is never fo fine nor fo lively. XXXIX. To make a dark green, whether for the grounds of miniature pictures , or for wafhing on paper , or, in fie or t, for draperies and terraces . Take, towards the end of autumn, a good quantity ef w-all wort's italics, with their fruits on them, and very ripe. Let them rot for five or fix days, in the cellar ; and, when you fee the fruits have fomented diffidently to give eafily their juice by expreffion, drain it through a new cloth in alum -water. Divide the whole into fe- veral glafs tumblers to dry it more eafily. Set them in the air, but net in the fun, and lay fome paper over them to prevent any thing from falling into the glaffes,. but which fhould not at the fame time dop the exhalation ©f the liquor, and thereby caufe it to become mouldy* By thefe means, you dial! have a colour fit for the wadi ©f a green hue, and dark at the fame time. XL. To make the Biftre , for the wajh. 1. Grind, on marble, with child’s water, fome chim- ney-foot. Mullar it thus fo long as to bring it to be as fine as poffible. When done, put it in a wide-mouthed bottle, which fill up with clear water ; and, then, dir and mix all well with a wooden fpatula. Let the coarfed parts fettle for about half an hour’s time, and fall to the bottom of the veffel. Decant out now the liquor gent- ly into another veffel. What remains in the bottom of the firft bottle, is the coarfed bidre. 2. Proceed the fame with refped to the fecond bot- tle*. ARTS and TRADES, 77 tie, and after having left this to fettle for three or four days, indead of half an hour, decant it into a third* This gives you the fined bidre. 3. It is thus you are to proceed in the manipulation ©f all the colours which are intended to ferve in draw- ing for wafh whenever you will not have them rife thick above the furface of the paper, which would undoubted- ly look very bad ; for, the neatnefs required in a draught, forbids the ufe of any coarfe colour. XLL The fecret for a fine i Red for the *wajh. 1 . Make a fubtile powder with any quantity of cochi- neal* Put it in a vefTel, and pour fo much rofe- water over it as will exceed above it by two fingers* 2. Dilute calcined and pulverlfed alum, while it is yet quite warm, into plantain-water, and mix fome of the liquor in which you have diffolved the cochineal. 3. This procefs will give you a very fine red, much preferable for the wafh, to that which is made with ver- milion, becaufe this lad has too much confidence, and* befides tarnifhes too foon, on account of the mercury which enters into its compofition. XLIh A fecret to make Carmine , at a fmall expence . Break and bruife, in a bell-metal mortar, half-a» pound ©f gold colour Fernambourg-Brafih Put this to infufe v/ith diflilled vinegar in a glazed pipkin, in which you boil it for the fpace of a quarter of an hour. Strain the liquor through a new and drong cloth : then fet it a» gain on the fire to boil. When it boils, pour on it white-wine vinegar, impregnated with Roman alum. Stir well with a wooden fpatula, and the froth that will arife is the Carmine. Skim it carefully in a glafs vefTel, and fet it to dry. § V . Compofition of colours , to dye l kins or gloves* ^ XLIII. A lively Ifabel To make a lively Ifabel colour, you mud, to a quan- tity of white, add one half of yellow, and two thirds of red and yellow. XLIV. For the fame , paler . If to a quantity of white, you put only one half of yellow, and another half of red, you (hall have an Ifabel •f a paler hue than the fird. \ G % XLV. For y8 SECRETS cenctrning 0 XLV. For a pale filbert colour, 1. Take burnt umber; a little yellow, very little white, and flilllefs red. 2. This is made darker, only by adding to it a quan- tity of burnt umber as much yellow ; a little white, and as much red. 3. Its darknefsis Hill increafed, if, putting no white ft all to the umber you add only fome black chalk, a little yellow, and as much red. XL VI. For an amber colour. To mal scan amber colour ; to much yellow, you add very little white, and no more red than white. XL VII. For the gold colour .. To much yellow, join a liule more red ; and this fixture will give you a very fine bright gold colour. X L VI 1 1 . For the fiefih colour . To imitate well the complexion, or fkfh colour, you tirix. a little white and yellow together,, then add a little hiore red than yellow. XLIX. The fir a uo colour. Much yellow ; very little white ; as little red, and a great deal of gum. L , A fine brown, 2. Burnt umber; much black chalk; a little black, and a little red, will make a line brown, when well in- corporated together. 2. •'"The fame is made paler, by- decreasing the quan- tity of black chalk, and no black at all in the above composition. LI. To make a fine triujk colour . Take burnt umber; very little black chalk; little red and little white. Thefe ingredients well mixed will- produce as fine a rruifk colour as ever was. LI1. To make a Frangipani colour, • i„ This is made with a little umber ; twice as muck red,- and three times as much yellow. The paler hue of it is obtained by adding only fome white, and making the quantity of red equal ta that of yellow. * , LIIL An ARTS and TRADES. n L 1 1 1 . An Qli rub your gloves or feios over with this tinged liquor* and hang them in the air to dry. When dry, rub them with a flick. Give them again, with the fame brufli* another flmilar coat of the fame dye, and hang them again to dry. When dry for this fecond time,-- yqU may drefs them, the colour is fufficiently fixed, and There, if no fear of its ever coming off. LVI. To varnifh a Chimney . Blacken it firli with black and flze. When this Coat is dry, lay another of white lead over it, diluted in mere fized water. This being dry alio, have veriigrife di- luted and grinded with oil ot nuts and a coarfe varniflij, and pafs another coat of this over the white. h VI. To colour, or varnijk, Copperplate-prints, L Vi L To '■varnijh Copperplate-Prints . 1. Have a frame made precifely to the fize of your print. Fix^t with common flour-pafte, by the white margin on that frame. Let it dry, then lay the follow- ing transparent varnifh on it, which is to be made with- out fire. 2 , Dilute in a new glazed pipkin, with a foft brufb, as big as your thumb, about a quarter of a pound of Venice turpentine, and twopenny worth of fpike, and as So SECRETS concerning as much turpentine, oils, and half a gill, or therea- bouts, of fpirit of wine.— This varnifh being no thick- er than the white of an egg, lay with your brufh a coat of it on the wrong fide of the print ; and, immediately, another on the right. Thenfet it to dry, not upright, but flat. And, if it fhould not dry quick enough, pafs a light coat of fpirit of wine on the whole. LV 1 IL How to colour thefe irints , in immitation of Pic « tures in oil colours . 1. To paint thefe prints, you mu ft work them on the back in the following manner. Prepare, firft, your col- ours on a pallet, and then proceed thus : 2. The Hefti-colour is made with a little white and vermilion, which mix with your pencil according to the degree of rednefs ou wall have it. — For Uie green of tree-leaves, you rmift have mountain-green, ready pre- pared from the colon rman ; and, for the fir eft green, feme verdigrife ; As for the lighter fhades of thefe col- ours, you only add feme yellow to either of the above two, more or lefs, according to the circumftances. — To paint woods and trunks of trees, othing more is re- quired than umber. — To exprefs fky-colours and clouds, you mix fome blue cerufe with white lead ; and, with thefe two colours only, you alter your blues to various degrees of fhades, dimimiftiing or augmenting one of the two, according to the darknefs or lightnefs of the feies which you want to exprefs. For the diftances, a mixture of yellow and white lead ; &c. and fo on for the other colours you may want. 3. You are to compofe them yourfelf on the pallet with the pencil ; and, to mix or unite them, ufe a little oil of nuts, which you take up with the point of the pallet-knife. Then with the pencil, you apply them on the wrong fide of the print. LIX. A 'varnifh which fuits all forts of Prints , and may he applied on the right fide of it. — It fuits alfo pictures and painted wood.— It funds water , and makes the work appear as Jhining as glafs . Dilute one quarter of a pound of Venice turpentine, with a gill, or thereabouts, of fpirit of wine. If too thick, add a little more of this laft ; if not enough, 2 little ARTS and TRADE S. 8a little of the former, fo that you bring it to have no more thicknefs than the apparen t one of milk. Lay one coat of this on the right fide of the print, and, when dry, it Will fliine like glafs. If it be not to your liking, you need only lay- another coat on it. LX. To make appear in gold , the figures ofi a Print » X. After having laid on both fides of the print, one coat of the varniih defcribed in the above Art . Ivii. in order to make it tranfparent, let it dry a little while* Then before it is quite fo, lay fome gold in leaves on the wrong fide of the print, preffing gently on it with the cotton you hold in your hand. By thefe means all the parts, whereon you fhall lay thefe gold leaves, will appear like true maffive gold an the right fide. z. Now when this is all thoroughly dry, you have only to lay on the right fide of it, one coat of the var- mill defcribed in the preceding Art. Hx. it will then be ss good as any crown-glafs. You may alfo put'a pafte- board behind the print, to fupport it the better in its frame. LXI. A curious fiecret to make a print imitate the painting onglafis. Chufe a crown-glafs of the fize of your print ; and lay on it two coats of the following varnifii. 1. Futon the fire,. in a glased pipkin, and let boil for the fpace of one hour, Venice turpentine, four ounces | fpirit of the fame, and of wine, equal parts 9 . one ounce and a half of each ; mafiich in tears, two drachms. 2. After it has boiled the prefcribed time, let it cool, and then lay the firii coat on the glafs; this being dry, lay another ; and, as toon as this is nearly dry, then, fay on it, as neatly as pofiible, the print, previa ally prepared as follows. 3. Have a glazed veffelfo broad at bottom as to ad- mit of the print fiat with all eafe in its full fize. Let this vefiel be alfo as wide at top as it is at bottom, that you may get the print in and out of it on its flat, with- out bending it in the ieafl:. Pour aquafortis in this pan or veiTel, enough to cover all the bottom, then lay the engraved fide of your print on that aquafortis . Take it 82 SECRETS concerning out, and wipe the aquafortis off gently with Toft rags, then deep it two or three times In three different clean frefh waters, and wipe it each time in the fame manner. 4. This being done, lay the right fide on the before- mentioned glafs, before the fecond coat of varnifh be quite dry, and while it is dill moift enough for the print to dick upon it uniformly, equally, and fmoothly, without making any wrinkles or bladders. When it is perfedlly dried in that fituation, wet your finger in common water, and mciftening the print on the back part in all the white places, which have received no impreffion from the engra ving of the plate, rub it all off. j By thefe means, there will remain nothing but fairly the printed parts. On them you may paint in oil with a brufh, and the mod bright and lively colours ; and you will have pictures, on which neither dud nor any thing elfe will be able to caufe any damage,-— To do this, there is no need of knowing, either how to paint or draw. LX! I. Another to the fame pnrpofe. 1. Heat before the fire, a crown glafs of the fisc of the print, and then rub it over with Venice turpentine, which, on account of the heat of the glafs, will fpread the more eafily. 2. Boil next your intended print, in fptrit of wine, for about half a quarter of an hour ; and then lay it by the right fide on the glafs. 3. This glafs being cold, wet your finger, and mold- ening the back of the print, fcrape, with your nail, the paper off the glafs, fo that there remain nothing but the ftrokes of the engraving. 4. Boil, in a matnfs, for about a quarter of an hour* or rather more, and in halneo marine, one part of turpen- tine with four of fpirit of wine* Then lay two coats of this competition on the back of the print, after you, have Scratched off all the paper, and allowing time between each coat to dry. 5. As foonas the fecond coat is dry you may lay on water-colours on the print, according to tade and judge- ment, and you will have a choice of beautiful pictures, agreeable to the beauty of the prints ufed. lxiii. rh A R T S and TRADES. 83 jLXIII. The method of chalking, forthofe who are not ac~ quainted with drawing . They who are not acquainted with the principles of drawing, may am life themfelves with chalking fome beautiful prints, on white paper, where they dial! have nothing more to do afterwards than (hade, in the fame manner as they fee done in the original. When they ihall have pradifed for a while in that way, they will foon become able to (trike out themfelves fome good piece of defign. And to obtain that point, the follow- ing method is recommended. 1. With a foft, and one of the belt, black lead pen- j cils, rub one fide of a white (beet of paper, cut to the *fize of the print, fo that nothing of the paper can be feen, and only the black lead colour.— Lay this (heet, on the clean fide, upon the face of the print, that it may not foil it ; and on this (heet, the black fide of ^which now lies uppermoft towards you, lay another (beet of clean paper, and fix thefe three (beets together by the four corners, and on the edges, with fine minikin pins, fo that the (beats may not vary one from ano- ther, which would quite confufe and mar the whole defign. 2. Now take a blunted needle, or ivory point, and flip it, in preffing gently, all over the turns of the prints, going gradually and orderly for fear of forgetting fome places, which may be prevented by laying a flat rider a- crofs the print under your hands. When the whole is finiibed, unpin the papers ; and, on the under part of that which lays at top, you will find all the outlines of the print moil exactly drawn. 3. You may now, on thefe outlines, pafs a ftroke with India ink and abruflr, or with ink and a pen ; after which, with a drum of (tale-bread, you rub off clean all the ufelefs marks of the pencil, and leave none but thole marked with ink. And to finale this defign, you waffi it with India ink, or colours, and a bruib. LXIV. How to prepare a tranfpwent paper to chalk with . In order to render themfelves fooner, and more eafi- ly, mailers of chalking neatly, and not to go out of the fine turns and outlines ora drawing, beginners ibould firft S E C R E T S concerning firllknow how to prepare a tranfparent paper, which, as it lets them lee the minute ft parts of the firokes as through a glafs, gives them cfcourfe an opportunity of acquiring, by praciice, a corre£lnefs,precifion, and truth, in the expreffion of all the turns of a piece of drawing, be it whatever it will. This preparation then is as follows. 1. Have, one or feveral, fneets of line and very thin paper, and rub them over with oil, or fpirit, of turpen- tine, mixed in double the quantity of oil of nuts. To caufe the paper to imbibe that mixture, lieep a fponge or feather in it, which pafs on both fides of the paper, and then let it dry. 2. When you want to ufe it, lay it on a print. Then, with a brufh, a pencil, or a pen, pafs over all the flrokes, lines, and turns, of the defign laid under. You may even thus learn to fnade with neatnefs, if you wafh that fame defign, while fixed on the original print, with India ink. Thus pra&ifing often, and for a certain while, you may learn to draw very neatly, and even with boldnefs* provided you apply with attention, and are blefied with lb me lhare of memory. This method will certainly prove very agreeable, ufeful, and entertaining, for thofe who have not the patience to learn by the common me- thod, which feems too tedious to fome, and generally difgufts beginners. # LXV. Another , and more f pee dy method of making & tranfparent paper , to be ufsd inftantly . The above receipt for making tranfparent paper for drawing being attended with fome difficulty, viz. the length of time which it takes to dry, we thought it would not be unacceptable to the public to be apprifed of another, more fpeedy, and no way inferior to the other, by means of which, in a hurry, it may be made and ufed dire&ly, as in a cafe, for example, where any one, being glad of copying a defign, had not at hand varmfhedjQr tranfparent, paper. With a fponge, rag, feather, or any thing, fpread lintfeed oil on both Tides of any common thin fnect of paper ; then, as foon as done, wipe it with a handful of the A R T S and TRADES, 85 the foft rags which are fcraped off from leather at the tenner’s, The paper is inftantly dry and In for imme- diate ufe. Note. Nothing elfe can fupply the tannePs leather fags, as nothing could foak the Tuperfmous oil from the paper fh faft, and fo thoroughly. It is that which dries it fo quick, and makes it fit for inftant ufe. LXVf. A *vtirnifp to render tr-atij parent the imprefRen of a print which has been glued on glajs, and the paper jcratched off as mentioned in Art. Ixi. and brii. Take turpentine, and a very little oil of the fame* Dilute all well together, and lay one coat of it on the ftrokes of engraving, which are left fixed on the glafs, | VI L For painting on glaff LXVTl. How ' to draw o n A a F* ^ > Grind lamp- black with gum- water and forae com- mon fait. With this and a pen, a hair pencil, or any thing you pleafe, draw your deiign on the glafs ; and afterwards (hade and paint it with any of the foUowmg compofitions, L XVIII. A colour for grounds on glafs* If Take iron filings, and Dutch yellow beads, equal parts. If you want it to;haps a little red caft, add a lit- tle copperYliLings. With a fteel niullar, grind all theft together on a thick and ftrong copperplate, or On por- phyry. Then add a little gum-arabic, borax, common fait and clear water. Mix theft a little fluid, and put the competition in a phial for ufe. 2. When you come to make ufe of it, you ha^e nothing to do but with a hair pencil lay it quite fiat on the defign you fhall have drawn the day before; and having left this to dry alfo for another day, with the quill of a tur- key, the nib of which fhall not be fplit, you heighten the lights in the fame manner as you do with crayons on blue paper. Whenever you put more coats of the above | competition One upon another, the fhade, you mu ft be fenfible* will naturally be ftronger. And when this is finilhed you lay your colours for garments and complex- ions as follows, LXiX. Preparation H 86 r- S E C R E T S concerning L X 1 X . Prep a ratio n of lake , for gl afs . Grind the lake with a water impregnated with gum and fait ; and then make life of it with the bruftn— The fhading is operated by laying a double, treble, or more coats of the colour, where you want it darker. And fo it is of all the following compqfitions of colours. LXX. Preparation of the blue purple, for glafs . Make a compound of lake and indigo, grinded toge- ther with gum and fait water 5 and ufe it as directed in i the preceding article. L X X I . Preparation of the green , for glafs . Indigo nixed with a proportionable quantity of gam- boge, and grinded together as above, will anfwer the | intended pnrpofe. LXX 1 1 a Preparation of the yellow fo r the fame • Gamboge grinded with fait water only. L X X f 1 1 . Preparation of the white . Y ou have only to heighten much the white parts with a pen. LYX1 V. The proper ^varnijh to ' le laid on glafs after painting . Boil, in oil of nuts, feme litharge, lead filings, and white copperas calcined. When done and cold, lay it Gl over the colours which you put on the- glafs, LX XV. How to paint on glafs without fire . Take gum arable and di Halve it in water with com- 1 jpon fait, bottle, and keep it. With this liquor, if you grind the colours you intend -to paint with, they -will fix and eat in the glafs. Should you find they do not e- SiOOgh, inereafe only the dole of fait. <| VIII. Preparations of colours of all forts for oil % water ^ and crayons . LXXVI. An oil to grind colours with , when the works are much exp fed to. the injuries of the w.caiher . Take two ounces of mailich in drops, very clear, and^ grind it with lintfeed oil. Then put in a well-glazed" pipkin any quantity of that oil, and Let it on the fire to boiL By little and little introduce in that boiling oil the 8 7 A I T S' and TRADES. the above prepared mafiich, ftirrrng well the whole to mix and incorporate it 'better. When done, take it ok’ from the fitfe, and let it 'cool,— Such is the preparation of oil with which }^ou are to grind your colours, when they are, to he touch expofed to the injuries of the wea- ther* for they will refill it. • L XX VII. To marble and jcifper paper . 1 . • Grind all the colours you want to employ (fuch as lake, mafficot, indigo, yellow and red ocher, etc, etc,) with bullock’s gall ; grind each feparately, and keep them fo. Then have a large and wide pan filled with lukewarm gum- water. Stir well that water with a kick. While It is thus in great motion, and your colours being ready under your hand, with a large brufn take of each separately, as much as the tip of the farufh will carry* and touch only the fur face of the water with it. The colours will immediately expand. Each colour requires a particular brufh to itfelf. Therefore, with another brill'll, take of another colour, and do the fame; and* with another, of another, and fo on, till you have put on your water all thole you have deftined for the purpofe> 2. When the water ceafes to turn, you will plainly perceive all the variety occafioned by the different co- lours. Then, taking your ftve'et of paper, lay it flat on the water, leave it there for about two or three min at ec* and, without taking it out, give it one turn round on -the water, then pull it by one of the edges to the fide ok the pan, walk It, dry it, and burmfh it afterwards. Note.' The paper rriuftbe chofen good* and the water fized with gum-adragant, LXXVIIl. To clean pi Slur es. Take the pidiure out of its gilt frame. Lay a clean towel on it, which, for the fpace of ten, fourteen, Six- teen, or eighteen days, according as you find it neceifV ry, you keep continually wetting, till it has entirely drawn out all the filthinefs from the picture. Then, with the tip of your finger, pals fome lintfeed oil which has been fet a long while in the fun to purify it, and the pitlure will become as fine as new. LXXIX. Another 88 S E G R ETS. concerning LXX1X. Another for the fame purpofa Put into two quarts of the oldeft lye one quarter of & pound of Genoa foap, rafped very fine, with about a pint of (pint of wine, and boil all together on the fire. Strain it through a cloth* and let it cool. Then with a brufh, dipped in that compofition, rub the pidture all el- ver, and let it dry. Do the fame again once more, and let it dry too. When dry, dip a little cotton in oil of nut, and pafs kover all the picture. Let this dry a- gain ; and, afterwards, warm a cloth*, with which rub the pi dure well over, and it will be as fine as juft out of the painter’s hands, LX XX. A feeret to render old pictures as fine as new. Boil in a new pipkin, for the {pace of a quarter of an hour, one quarter of a pound of grey or Bril-afh, and &> little Genoa foap. Let it cool, fo as to be only luke- warm, and wa(h your pidiure with it, then wipe it. PafsXome olive oil on it, and then wipe it off again.. This will make k j uft as fine as new. LXXXF. An oil to prevent pictures from blackening. — It may ferv.e alfo to make cloth to carry in the pocket , a - gainfl wet weather . Put feme nut> or lintfeed oil, in a phial, and fet In the fun to purify it. When it has departed its dregs at the bottom, decant it gently into another clean phial, and fit it again in the fun as* before. Continue fo do- ing, till it drops no more faces at all. And with that oil, } ok; will make the above-deicribed competitions. LX XX II. A wap to clean pictures. Make a. lye with clear water and wood afhes ; in this dip a fponge, and rub the picture over, and it' wilt deanfe it perfectly. —The fame may be dqne with cham- ber-!)' c only ; or otherwife, with white wine, and it;, will have the fame effect. LXXXIIL Another way.. Fat. filings in an handkerchief, and rub the pidlure with it. Then pafs a coat of gum-arabic water on the picture*.. LXXXIV. Another ARTS arid TRADES, % LXXXIV. Another way. Beat the white of an egg in chamber-lye, and rub the picture with it. LXXXV. A very curious and fimple way of preventing jlies from Jilting on pictures , or any other furniture 9 and making their dung there , Let a large bunch of leeks foak for five or fix days io a pailful of water, and wafh your pidlure, or any other piece of furniture, with it. The flies will never coma near any thing fo walked. This fecret is very impor- tant and well experienced. LXXXV.L To make indigo. Put fome if at is > otherwise woad, or glaflum> with flacked lime, to boil together in water. There will rife a icum, which being taken oft and mixed with a little fiarch, makes the indigo. LXXXVII. To make a yellow. What the hit sola dyes yellow, becomes green by the woad, o xglaftum. Whence we may jufily conclude, that green is not a fimple colour, but a mixture of blue and yellow ; as the yellow itfelf is a compound of red and white, i LXXXVII I, An azure of mother-of-pearl. Take any quantity of fuperfme tefted silver inlarxn- nas. Put it a little while in vinegar ; then, taking it out of it, ftrew over the lam in as fome pounce-powder to alcoholife them. Next ftratify them in a crucible; and when red hot, take them off from the fire, and you will have a fine wz are. LX XX IX. Awhile for painters, which may be preferred for ever. Put into a large pan three quarts of lintfeed oil, with an equal quantity of brandy, and four of the befl double diddled vinegar ; three dozen of eggs, new laid and whole; three or four pounds of mutton feet, chopped fmall. — -Cover all with a lead plate, ^ and lufe it well. Lay this pan in the cellar for three weeks, then take fkilfully the white oft then dry it. The dofe of the compofition for ufe is fix ounces of that white to every one of bifmmft XC .Another VS 2, 9 ° S' E C R E T 8 concerning XC. Another * white for ladies * faint. , The pomatum which ladies make ufe of for painting is made as follows. —To four parts of hog’s-lard add I one of a kid. Melt them both together, then wafk I them. Re-melt and wafh them again. Then add four | ounces of ammoniac fait, and as muchoffulphur, in fub- I tile powder. This white will keep as long as that men- • j fioned in the preceding receipt. j XGI. A good assure. j Take two ounces of quickfilver ; fulphur and am** moniac fait, of each one ounce. Grind all together, and put it to digefiin a matrafs over a flow heat. In- creaie the fire a little ; and, when you fee an azured. fume arifing, take the matrafs off from the fire. When cool, you will find in the matrafs aa beautiful an azure as the very ultramarine itfelf. xcrr. An a%ure from filler i done in lefs than a fori flight, i Biffoive in very flrong vinegar, as much gem-falt and loch- alum, as it will be able to diffolve. Put this in anew pipkin ; and, over it, hang up laminas of the fined tefted filver. Cover the pot, and lute it well. Bu- ry it in the cellar ; and ten or fifteen days afterwards take off the azure, which you will find about the lami- ' nas. Replace things as before ; and, ten days after- wards, the fame again ; and repeat this procefs as many times as you can get any azure by it. The filver laminas may fteep in the vinegar if you think proper.^ Beiides gem-fait, and roch-alum, fjpme likewife dif- folve alkali in the vinegar. XCIII. To make an azured water. 1. Gather wallwort’s grains between green and ripe, and bake or flew them in a pan. When they have boiled # confiderable time, drain them through a cloth, and keep the juice in a glafs phial ; its colour will never * change, and will keep for ever very fine. 2. Have next dog’s dung very dry. Pulverife it ve- ry fine, and lift it through a filk fleve. Then grind it on a marble with the wallwort’s juice, and a mullar, as painters do their colours, and you will find this pafieof a very fine azure colour. 3. Now, ARTS and T R. A- D E S, 3. Now, if you tinge any water with this, by putting fe rn a phial to foak, you may dye whatever you will with it, fuck as thread, cotton, cloth, &c. XC IV* Another way of making azure . Take the balk of a filbert of ammoniac fait, which youdiflblve in a common half-pint glafs tumbler of wa- ter. Then pound and fift, all together, one ounce of vi- triol, and one and a half of quick lime. Put this pow- der into the water in which the ammoniac fait was dif* folved. Leave this to infufe for the fpace of forty-eight hours, and at the end of that term the azure fhali be done. XCY. A fine azure , Make an incorporation of three ounces of verdigrife, and of an equal quantity of ammoniac fait which you dilute with a little tartar-water, fo as to make a thick jpafte of it. Put this compofition into a glafs, and let it reft for a few days, and you will have a fine azure. XCVI. Another way, Pulverife and mix well together one part of ammoniac fait, and two of verdigrife, with a little cerufe. Then pour ever it oil of tartar enough to make a dear pafta of it. Put this in a glafs veffel, which take care to flop and lute well. When done, put it in an oven along with the bread, and take it out with it alfo, then the az- ure will be done. XCVI I. Another *way a Take fublimed mercury, four parts ; ammoniac fait, two; {alphur-vivum> one. Pulverife the whole, and put the powder in a matrafs, which lute well with the lute of fa pie nee. Put this matrafs on a mild and flow fire ; and, when you fee a white fume beginning to rife, flop the fire. When the matrafs is cold, break it, and you will find a very fine azure at the bottom. Now take it and work it with lukewarm water firft, and then with cold.' Note, There are feme who abfurdly wafft it with lye, or a ftrong lime-water ; but they moil undoubtedly fpoil their azure entirely. — What is moft advifable, and indeed the only preparation allowable, is to boil a little white honey in the water, and Ikim it ; and when that water §■% S E C R £ T S concerning water becomes lukewarm, wafh the azure with it. This Jail may contribute to give it a fine colour, but. the other will certainly hurt It. XCyilL To make an admirable it mufi be confeffed,a very valuable compofidon.' CVI. To render the ft one-cinnabar and vermilion finer % and, at the fame time , to prevent them from blackening . 1. You raife the hue of the ftone-vermilion, if, in grinding it, you add gamboge water, tinged with a littls faffron. This preparation extends only to the red. 2 , With refpedl to the orange colour you matt add fome minium to it. 3« For the yellowy put a difcretionable quantity of orpine E CUE T S cmcernim orpine In cakes, prepared as foHows.— Take the fineft with water*! on paper, as you do with every other fort of colour. When dry, pulverife and ufe it. 4. For the grid din, take French forrel and boil it by itfeJfin water, to draw as firong a tincture from it as you poffibly can. Then have white lead, (dried in cakes, f?nd prepared after the method above mentioned for the orpine), and grind it a-new with this forrel tindure, then dry it. Grind and dry it again, and repeat this 0- peration with the forrel tirdfure, till you have obtained she de fired point of colour. C VIL The true procefs ufed in the compoftion of the Eaf - em carmine ♦ 2. Have a glased pipkin, quite new, holding fully two Englifh quarts. Wafh it with boiling water, then S fill It with fpring or river water, very dean and filter- ed. Set it on blading coals, and when it begins to boil throw in. a drachm of chouan in fine powder, which you boil very quick for near a quarter of an hour. Then ftr-ain this water through a cloth warned in lye, and not-! with any foap, and receive it; in another new glazed pi ok in, cleaned and walked as the firft. Put this on a ( fire, not quite fo blafling as the firft ; and, when it be- gins to give ligns of boiling, throw in one ounce of the . fineft cochineal, pulverifed very fine. Stir often with a little hazel-tree (tick, dripped of its peal, and let boil gently for near a quarter of an hour ; then throw in iixty grains 0 f auteur* in fubtile powder. ?md keep it on the fame degree of lire, boiling for halt a quarter of an hour. Take it off from the fire, and throw in ftxteen grains of Roman alum in powder, then itrain it imme- diately through a clean cloth, walked with lye, and no foap, and receive it in two different large china bowls, capable fp contain more than three pints of liquor a- pi.ece, new and perfectly clean. Place thefein a room, where they will be perfectly free from duff, and let them reft there for a week, that the carmine may have time to make a precipitation. za At. the. end of this term, decant out gently your tindure orpine you can hod, and grind it wel 'Take It in little cakes, and fet it to dry — -AITS and TR'A'ttlS. -§5 iin&ure into two other China bowls, of the fame fi&e as the two forme r,-& as perfectly clean, taking great care in decantings to do. it fo gently that the- liquor may not car- ry the carmine along - with it. Then letting dry in a fhade the carmine, which final 1 have been left in the bot- tom of your bowls* gather it with a little brufh* and keep it very cleanly* , 3. Eight or ten days afterwards, more or le-fs, decant’ again the tiiAure which is in the fecond bowls, into -& new vaniifhed pipkin, then dry and gather the carmine, which is at the bottom, in the fame manner as the firfl. .. 4, Then fee the pipkin, in which the carmine has ‘been decanted tot this fecond time, on the fire, and vapori'fe the liquor gently, till' the ground remains in the con- fidence of a pap. This pap-iike ground muff then be. put into feveral fmall china cups, and place in the fail to dry, which will procure you again another carmine darker, and much lefs valuable than the fir ft. Should there happen any moiftnefs on your laft cups, take it off immediately, but .gently, and with a great deal of care 0 -"5. In .order to take the water off from your china bowls.- you might make ufe of another method, very fine and clean fponge, in the following' manner. Dip your fponge Into very dear and pure water, and there work it well with your hand, foaking and preffing it alternately till you have rendered it very foft, Then prefs and fqueese it quite dry in a clean towel. Now, if you only approach it to the faperfke of the deflated water, it will immediately fill itfelf with it, and you may fqueeze it into another empty bowl, thus repeating the fame procefs, till you have got it all out of the fir ft bowk ; taking care every time you approach it to the ■iu rface of the- water, left it ftiould touch the carmine; for no doubt but it would cany feme along with the water. -6. _ If you diffolve one drachm of mineral cryftal info this tincture, by boiling it to thateffodl for five or fix minutes, it will help a great deal the precipitation of the colour, from which you takeout afterwards the water with a fponge, as we kid before. Should the water you have thus drawn out be ftill tinged, you may add fame more : §6 S EGRETS concerning more mineral cry ft al to it again ; boil it as before, flrain k through a cloth, and let it fettle. By thefe means you will have very fine crimfon carmine. CVI 1 I. The procefs cbfer c ved in waking the lake, 1. Take one pound of Alicant kali, or Bril-afn, pu!~ verifed, which put in a kettle with four quarts of fpring water. Boil the whole for thefpaceof a quarter of an hour, keeping ftirring all the while with a flick, then take it off from the fire, and let it cool, fo as to be able to keep your finger in it without icalding. When it is in thatftate, throw it in a jelly-bag, made of cloth, to filter it, and render it perfectly clear. Put It, next, in a new glazed pipkin, with one ounce of finely pulverifed cochineal, previoufly diluted by degrees with feme of the fame lye. Set it a-boiling for half a quarter of an hour, and never ceafe toftir with a flick all the while it is on the fire.—You may, if you chufe, add one drachm of terra merita in fine powder, at the fame time with that of the cochineal ; it will render vour lake the reder* » ‘—When the whole ftiall have boiled the prefcribed time -of half a quarter of an hour, take it off the fire, and let he tincture cool, in order to pafs it through a cloth, i>t the above-mentioned jelly-bag. Set a large ftone a an under the bag to receive the tin dure which fhali filter ; and, when all is well drained, take the bag, turn it to throw off all the dregs, and wafh it well, irfideatid out fide, in clear water, and wring it quite dry. 2. Now hang again this fame bag at two feet diftance, or thereabouts, above the pan wherein the tindure did run, and now Is, Diffolve, in about two quarts of warm fpring water, fix ounces of Roman alum well pounded, that it may more readily melt. When this diffolution is no more than lukewarm, have fomebody to pour it for you in the above jelly-bag, while you ftir with a flick what runs from it into your tindure, and do fo till the whole is palled through, and the tindure froths no more. —Then wring well your bag again, to exprefs all the alum’s diffolution from it into your tindure, and walk it again afterwards in clear water, as before. 3. Have another ftone pan like the firft, hang your bag again over it, and pour all your tindure in it. If it ARTS and TRADES, 97 it ran clear like water, you may then let it go fo ; if not, put it again in the bag over the other, and conti- nue fo to do till it absolutely does run clear. If, howe- ver, after having repeated this three or four times, it fhould continue t® run tinged, diffolve two or three oun- ces more of pulverifed Roman alum in about two /quarts of that , very tinged water, then for and mix it well in the whole quantity of tin&ure, then pour it again in the bag where the lake is, re-pouring again -and again what fhall run firfl from it, till it runs quite clear, and does not even itain the paper. 4. Then let well drain the lake which is in the bag j and, with a box-fpoon take it, and fp read it on pieces of cloth, laid on plaiftered Hones, and let it dry in the ilrade where there is no dull, or where, at le&ft, you may preferve it from any. CIX. To make the Jim columbine lake . 1. Take balf-a-pound of the fineit Brafil wood you can find. Cut it in final! bits, and pound it in an iron mor- tar. Put this in a new and glazed pipkin ; pour over it two quarts of flrong wine vinegar. Let this infufe without the affi dance of any heat for three whole days. Boil it next for half an hour, then add one ounce of pul- verifed Roman alum, and boil it again for the fpace of three quarters of an hour, that the alum may the mores perfectly be difiblved, and the foonger the colour. _ 2. Take the pot otT from the fire ; and, rafping the foftefi: part of a dozen of found or cuttle- filh bones, add this powder to it. Replace the pot on the lire, and for the contents, with a bit of cane, till you fee a froth ri- fir g on the top of the eompofition ; when immediately taking the pot off from the fire again, you cover it with its lid, and let it Hand for a week. During that (pace of time you mult, however, carefully for this matter, with the cane above-mentioned, four times a-day. 3. Have next a glased pan, which you fill with dry fand as high as three finders from the brim. In this fand put your pot half-way in. Place all on a charcoal fire, till it nearly boils ; then, taking the pot off from the fire, run the liquor through a clean cloth. Put it in d Iff/ rent retorts, and fet them half-way in your fand again, which, I by §8 SECRETS concerning by this time, ought to be quite cold. Replace all on the lire, as before, a'nd keep it there till it begins to fimmer ; then taking it off from the fire, let it cool, and the lake is done. But it mull not be ufed till twelve days after, j during which time let it reft. Note . When the tindlure is in the retorts, you may, : if you chufe, put in each of them half a gill of lye, made , with vine-branch allies. — When you put the powder of cuttle-fifh bones in the tindlure, you muft take care it is warm.— The reiidue which is found at the bottom of the retorts ought not to be thrown away, as iris very good to paint in water colours. CX. A fine red water, for miniature-fainting, 1 . Put, in a new glazed pipkin, one ounce o f Fernam- hurg Brafil wood, finely rafped. Pour three pin s of spring water on it, with fix drachms of fine white ifin- -glafs chopped very fmalL Place the pot on warm afhes, and keep it therefor three days, during which you are to keep up the fame degree of heat. 2. When the ifinglafs is melted, add two ounces of kerm.es in grain, one of alum, and three drachms of bo- rax, all of them well pounded into powder. Boil this gently to the reduction of one half; then drain the li- quor through a cloth, bottle and ilop it well, and fetit in the fun for a week before ufing\ _ O Note, This water may very properly be ufed as a wafti to give an agreeable bloom' to pale faces. CXI. The receipt of the fine Venetian lake, 1. Take one pound of good pearl allies. Put it ia a large copper ; then, pour over it fix gallons of fpring water. Should you not have any fpring water, take ri- ver, but no pump water. Let the pearl afhes foak thus twenty-four hours, after which, fet the copper on the lire, and boil it for one quarter of an hour. Then filter this lye through a cloth jelly- bag, and receive the filtra- tion in a ftone pan. 2. If, at firft, the lye did not run quite clear, filter it till it does ; and. then, changing the pan only under- neath, pour what ran thick in the firft pan in the bag a- gain. When ail is new filtered and clear, put it in the copper again, which muft have been previoully well * wafhed. ARTS and T RACES, 99 walked, and fet It cn the lire to boil. When it does bell, throw in two pounds of line fcarlet Hocks, which you boil to whitenefs. Then filter again this lye tinged with fcarlet colour, in the before-mentioned jelly-bag, and prefs well the Hocks, that there may not remain a~ ny colour in them. Obferve, that. in order your bag may ferve you both for the lake and tindiure, without being at the trouble of cleanfmg it, you mud not filter through it the fecond lye in which the fcarlet is. For fhould you pour this lye from the copper, diredtly into it, the fcarlet Hocks would undoubtedly run with the lye, which would give you an infinite deal of trouble to get out of the bag, af- ter the filtering of the tin&ure. And the leaf!: bit of it would entirely Fpoil the lake. Therefore, to avoid all thefe inconveniences, ftrain your fecond lye either thro 9 z cloth fufpended by its four corners, or through ano- ther bag by it fe If. 3. While the tindlure is filtering, gel the copper well fcoured, cleaned, and wiped dry. Put the filtered tinc- ture in it. Diflblve, over the fire, and in a copper or glazed earthen fauce-pan, ha!f~a-pound of Roman alum in one quart of fpring water. Then drain it quickly, and, while warm, pour it in your tinware, keeping Mr- ring all the while, and afterwards, till all the froth has quite fuhfided. Boil, next, all together for the fpaceof half a quarter of an hour. Then throw it in the fame bag that filtered your firft lye, and receive the filtration into a clean Hone pan. 4. Befides this ; boil again, in another quart of fpring water, half a pound of F ernamburg BraJtlwooA , cut and bruifed in an iron mortar. Strain it through a cloth, and pour it, along with the above di Ablution of Roman alum, in the jelly-bag, and Mr it to run all together. 5 . After all is run out of the bag, throw in again half a pint of quite clear and pure fpring water. 6. When nothing runs any more out of the bag, the lake is left in it. Take it out with a box fpoon, as we (aid in the preceding article, and fpread it on plaifier Hat ftones, three fingers thick, and about Haifa foot fquare, co- vered 100 SECRETS concerning vered with white doth of the fa me fize. For ihould there he no doth on the plainer., the lake would fiick to it. | Note, it often happens for the firft water which runs out of the bag to be muddy, and to carry fomc lake along with it. But you muft continue filtering till it comes bright and dear. Then, taking ofFthe pan front underneath, and fubfiituting another, you put that muddy liquor into the bag again. — Should, by chance, | the filtration continue to run red, as it fometimes hap- | pens, you mull flili keep filtering the liquor through the bag, till it is clarified. • 1 CXII. Directions for colouring prints, 1. All the colours which are ufed for colouring prints are grinded with gum-water ; the calcined green only ' excepted, which grinds with vinegar. 3 2. The chief of thefe- colons are, fine azure, vsrmi- ' lion, Venetian lake, fine verditure, white lead, calcined green, umber, Cologn earth, indigo, French berries 5 ! juice, yellow ocher, yellow mafiicot, white mafficet, brown ocher, bifire, or, prepared foot, lamp-black, and brown red. 3. For completions, you make a mixture of white and vermilion, more or lefs, according as you want the colour more or lefs bloody. For the lips, it is a mix- ture of lake and vermilion. And the fliades are made with white and vermilion, and a great deal of umber. 4. For fair hair, you join a good deal of white with very little umber. If a carrotty colour, take yellow ocher and brown red ; the fhade with bifire and lake mixed together. If light and like fiiver, you only mix fome black and white and umber together. 5. Cloaths are made, if linen, with white lead and a little blue ; if fluffs, with white lead alone, and the jfhades with a grey colony, made by means of a mixture of black and white lead together. If a white cloth, you muft make a mixture of white and umber together, and you fhade it with a compound of umber and black. If a red cloth, ufe vermilion in the lighter parts of the foids ; lake and vermilion for the clear fhades ; and the lake alone, laid on the vermilion, will form the dark fip'des. CXIH. Directions ARTS and TRADE S. 101 CXIir. Dire Aliens for the ; mixture of colours . 1. The pale yellow, for the lights, is made with white mafficot. The chiaro of euro , with the mafficot and umber. The dark fhade, with umber alone. 2. The orange colour is made with black lead for the 4 o lights, which you fhade with the lake, 3. The lake is ufed very clear, for the lights, in dra- peries ; and thicker, for their fhades. 4. The purple is made with blue, white, and lake, for the lights ; blue and lake only for the clear fhades, and indigo and blue for the darker ones. 5. The pale blue is ufed for the lights, and for the clear fhades a little thicker; but, for the darker fhades, mix the indigo and blue together. 6. The gold-like yellow is made with yellow mafficot for the lights; anch the clear fnades with a mixture of black lead and mafficot ; the darker fhade, with lake, yellow ocher, and very little black lead ; and the darker of all, with Cologn earth and lake. 7. The green is of two forts, —The fir ft is made with mafficot and blue, or blue and white ; and for the fhades you. make the blue predominate in the mixture. “The other is made with calcined green, and French berries 5 juice, mixed with calcined green ; and you may form their fhades by an addition of indigo. 8. For trees you mix green and umber together. 9. The grounds are made in the fame way ; where- ever there is any green, you take calcined green, with French berries’ juice. 10. For the distances, you mix green and blue toge- ther; and mountains are always made with blue. 2 1. The ikies are likewife made with blue, but you iBiift add a little yellow to them, when it comes near the mountains ; and, to make the tranfition between that and the blue, mix a little lake and blue together to foften it, 12. Clouds are made with purple ; if they be obfeure, you muft mix lake and indigo together. 13. Stones are made with white and yellow mixed to® gether ; and their fhades with black. CXIV. Directions I 2 ao3 5 £ :(ET .'Q 5 concerning CXIF. Directions for painting frefco. Begin firft, by laying on the intended wall a coat of ■filled river fand, mixed with old flacked lime, pulver- iied and lifted alfo.— *' This coat is not to be laid on the - wall, but in proportion as you paint ; therefore, you are to prepare no more at a time than you are fure to { paint over in one day, while frefh and moift. — The ho- 1 dy of the wall on which you lay this coat mu ft previ- f cm fly bepargetted with plaifter, or with a mortar made } with fand and lime. And if the paintings are to be ex- J poled to the injuries of the weather, the mafoms work J muft be made of bricks or free ftones very dry. 2, Before you begin to paint, you muft prepare your defigns in their full intended fize on paper, and chalk them one after another, as you go on, on the wall, in proportion as you work, and no longer than half an hour after the coat of prepared river fand above men- tioned has been laid on, and well polifhed with the trowel. 3 , In thefe forts of paintings all the compounded and artificial- madf colours, as well as moft of the mi- neral ones, are rejected. They ufe hardly any other ’but earths, which may preferve their hue, and defend it from being burnt by the lime. And, that the work may for ever preferve its beauty, you muft ebferve to employ them quickly, while the coat underneath is ftill moift ; and never, as fome do, touch them oxer after they are once dry, with colours diluted in yolks of eggs, glue, or gum, becaufe thefe colours always blacken, and never keep that vivacity and brilliancy tnofe have which have been laid , at firft when the ground was moift. Befides, in the cafe of paintings expofedin she air, this fort of touching up is never good for any thing ; and, too often, (bales oft" in a very fhort time. CXV. Directions for the choice, ufe , and competition , of the colours employed for the above purpofe. The colours made ufe of, for the above purpofe, are fuch as follow. 1 « The white. This is made with a lime which has bee 31 flacked for a great while, and white marble in fob- tile powder, mixed in about equal quantities. Sometimes no ARTS and T R A D R S. 103 210 more than a quarter part of marble duft Is required ; which depends entirely on the quality of the lime, and cannot be known but when you come to life it ; for if there be too much marble, the white will turn black* 2. Ocher, or brown red, is a natural earth. 3. Yellow ocher Is alfo a natural earth, which be- comes red if you burn it. 4 . The obfcure yellow, or yellow ocher, which is alfo a natural earth, and (It my, is to be got by the ftreams of i~ ron-naines-. It receives a fine colour from calcination. 5. Naples yellow, is a fori of filth which gathers round the mines of brimltone ; and, though it be tiled in /hyT-palrTngs, its colour n ever the! efs, is not fo good as that which is made of earth, or, yellow ocher and white mixed together. 6. The purple-red Is a natural %arth, the prod lift of England, and it is ufed'inftead of lake- 7. The terverte, from Verona in Lombardy, is a na- tural earth, which is very hard and dark. There is al~ fo another fort of terverte . 8 . The ultramarine, or, lapis lazuli , is a hard Hone, md of a very difficult preparation. This colour, of the manner of preparing which we (hall give (§ xx. Art. cxxxiii.) a j oft and precife account, fib fifes and keeps it- felf fine much longer than any other colour. It is not to be grinded, but diluted only on the pallet with oil. As it is very dear, you may fpare ufing it in frefco paintings, •and fup ply It by fmalt, which anfwers the fame purpefe, particular!) in fkies. 9. Smalt is a blue colour, which has very little fub- ftance. It is ufed in great landfcapes, and Hands very well the open air, 10. Umber is an obfcure earth. It requires to be calcined in an iron box, if you want to make it finer, browner, and of a better look. 11. C'ologn earth is a fort of rufty black, which is apt to difeharge, and to turn red. 12 The earthen black, is a black which conies from Germany.— There is alfo another fort of German black, which is a natural earth, and makes a bluifh black, like that of charcoal. This fort of black is that which i* ufed 104 SECRETS concerning jj ofed for making printers’ ink. “There is another Mil, which is made with burnt wine-lye. Such are all the colours which are preferably to be ufed mjye/co - pain ting. Grind and dilute them with j water,— Before beginning to work, prepare your prin- cipal colours, and put each by themfelves, in final! gal* lipots. But it is neceffary to know, that except the purple-red, the brown-red, the yellow ocher, and all the blacks, (thoie particularly which have paired thro’ the fire) turn paler as th tfrefco dries. CXVI. Directions for painting in oil on a Book xxxv. Chap. v. 14. Verdigrife. This is the mofl pernicious of ail the colours, and capable to ruin" a whole picture, if thsme were never fo little in the colour with which the* canvas is firir impregnated. It is however of a verya- greeable look. They fbme'timei calcine it to prevent Its malignant effect ; but it is as dangerous to ufe i| that ARTS and TRADE S, that way as orpine ; and It is an undoubted truth that, however wdl prepared as it may be, it muft be employ- ed alone by itself, for it would fpoil all the colours witk which it may be mixed. The chief realba why they life it is, that it dries very much, and for that ourpofe they mix a little of it with the, blacks, which can never dry without feme affiftance of that kind. Ns £. You mull be very careful never to ufe, f bro- ther colours, the pencils with which you {hall have laid any verdigrife. 15. There are again fome other forts of compound i colours, which are never ufed but in oil. j ^ CX XII. Which oils ar$ ufed in painting . 1. Thebeft oils which are ufed in painting are thofe of nut and lint feed. To render the colours more fluid, 1 and fpread more eatily under the pencil, they ufe alio oil ' of ipike. This oil abforbs itfelf in the canvas* and ■ leaves the colours without any glofs. They ufe it alio for cleaning pidlures ; but you m'uft take care it ihould not carry the colours away with-it. It is made with the flowers of a plant called Spikenard or Lavender Spike. 2. There is another oil drawn from Melezian-rofin, | firs, 0 V. wherefore it is called Oil of Turpentine. This fort of oil is alfo very good lor touching up pictures ; I but it is chiefly good for mixing with ultramarine, and the different forts of fmalts, becaufe it ferves to make them fpread with more facility, and evaporates aimed immediately. When you make ufe of this oil, the 1 e fa there is of any other oil in the colour, the beflfer, as they all ferve only to make it turn yellow. 3. There are other oils again which are denominated 1 ficcative oils, becaufe they ferve to dry up the others ! the fooner. Thefe are many In number and (pecks., I One fort is nothing but the oil of nut, boiled with gold ! litharage and a whole onion peeled, which is taken off I after boiling ; this onion ferving only to exficcate the ! greafy parts of the oil, and to clarify it. Another fort is made with azure in powder, or fmalt, boiled in oil of i nut. When the whole has boiled, you mufl let it fettiu, 1 and then fkim off the top. It is fitted for diluting the white* t to SECRETS concerning white, and fuch of the other colours as you want prefer ve purefl and neatefi. CXXIIX. To take off infiantly a copy from a print, or a pi Sure . Make a water of foap and alum, with which wet a doth or a paper ; lay either on a print or piflure, and pafs nonce under the rolling prefs ; then .going round the o tiller fide to take it op, you will have a very fine copy of whatever you {ball have laid it upon. CXXTV. Directions to make the Spanifh carnation . Take baflard faifron ; wafn, dry, and grind it well. While you grind it* put in four ounces of pearl allies to every one pound of faiFron, Incorporate them well, both together, and throw it into a double cloth jelly- bag. Then fet half a pint of Spanifh lemon’s juice on the lire, and, when j ufe lake- warm, pour it on the faffro* in the bag, and lay under it what you want to dye. — The Huff which is to be dyed ought previoufiy to have been boiled In alum-water, then rinfed and wiped between two cloths, as a preparatory procefs to make it take the dye the better. CXXV. To make the Spanijh ladies rouge. This rouge, is a vermilion, which is carefully laid on a fheet of paper, from which, by means of wetting the tip of your finger with your fpittle, you may then take it off, at will, and rub your cheeks, lips, &c. The me- thod of making it is as follows. 1. Take good fcarlet Hocks and fpirit of wine, or, in their Head, lemon’s juice. Boil the whole in an earth- en pot, well glazed and well flopped, till the fpirit of wine, or lemonks juice, has charged itfelf with all the ce- T-ur of the fcarlet flocks. Strain this dye through. $ cloth, and wring it hard to exprefs well all the colour out. Boil It afterwards with a little Arabic water, till the co- lour becomes very deep. 2. On half a pound of fcarlet’s flocks you muft put four ounces of fpirit of wine, and a fufficient quantity of water, to foak well the flocks. Then, in the colour you extract from it, put the bulk of a filbert of gum a- fdbkk. ARTS and TRADES, ill r&bick, and boil the whole In a filler porringer* When this is ready, as we said before ; proceed as follows. 3. Steep feme cotton in the colour, and wet fome fleets of paper with it : let them dry in the (hade, though in a place by no means damp at all. Repeat this wetting and drying of the fame fheets over and o- vet again, as many times as you pleafe, till you find they are charged with rouge to your fatlsf&dlion. CXXVI. A fine lake * made thers which come to three pounds ten fhblings, and four pounds, per thoufand. To gild on iron and other metals, .the ftrongeft and the pure it are preferable. That which is not io pure is commonly employed by- carvers in wood, as it comet -cheaper to them. We are indebted to the.difcovery which has been mad® a few ages (ince, or what is called in hur nijh gold, i. You mud fell begin by preparing your fize, which is made as follows.— Take about a pound of odd bitts of parchment, or leather, fuch as is prepared for gloves ©r breeches* Pat this a-boiling in a pailful of water> 2i6 SECRETS eancerning j till it is reduced to one half, and your fize is done as It ought to be. t. When you want to ufe it for wood which is to be gilt, it mud be boiling hot, othervvife it would not pene- trate fuffidLently into the wood. If you find it too ffrong, you may weaken it, by adding water to it. Them with a bruih made of boar’s bridles, you lay the fize in fffioothemng* if it be a plain work ; but, if a carved one, you mud lay it in dumping with the bruih ; either ol which ways is equally termed to 3. When the wood is thus prepared with fize only, you mud make another preparation, called an infufion of white? in the following manner. Take a certain quan- tity of fize boiling hot, as much as yon think will be fulricient for your work. Dilute a diferet ion able quan- tity of pulveriltd whitening in it, and let it infufefoxne time. When it feems well diffolved, drain it through a cloth to make it finer; then, with a brufh, as above, give (even or eight different coats of it in dumping on your work, and two more coats in fmcotheriing, if it be on carved work ; but if on a plain one, you mud give a dozen of coats at lead ; for the white is the nouriih* meat of gold, and ferves to preferve it a great whi!e.~ You muff be very careful not to give coat upon coat, un- lefs the lad be dry ; otherwise the work might feale. You mud even have a great care that each coat fhould be laid on as perfe&Iy equal as pofiible, both in the Jbength of the fize, and thicknefs of the white, to a* void the fame inconveniency. 4. When you have given the requifite number of coats, whether in damping, or in fmoothening, you snuff let the work dry thoroughly before you polifh it. As icon therefore as it is perfectly dry, you mud have a coarfe rough cloth, quite new, and as clofely weaved as poffible, with little 1 dicks, cut fquare, angular, or pecked , acco rding as the nature and carving of the work require ; and, thruffing one of thefe dicks into the cloth, you rub and fm 00 then the white. Then, taking r brufh j^ade of Boar’s bridles, which has been already ufed, be- caufe it is fofter, dip it into feme clean water, and wet - the work in proportion as you go on in polifhing; with j otsr A R T S and TRADE S. tiy your little flicks, wrapped up in cloth. This precaution completes the fmoothening of the work, by levellingthe fin all bumps; and imperceptible undulations you may have made either in giving the white, or in polifhing it. For, the finoother the work is made, the more eafy to be buroifhed the gold will be, after having been applied. The wetting and brufhing thnis your work, in propor- tion as you poiifh it, with a hruibua little worn, has again that other objedl of clean fin g it of the mud you occafion in fb doing ; therefore fpare not to purge, your brufcof all the filth it gathers about the point of- its hair, by 'W a fhing and fquee^ing it again as foon.as you fee them ;grow thick in the leaf! with that dirt, i 5, When the white is once more dried, rub it with fhavegrafs, or rulhes, in order to level fiill better all the grains and inequalities which may be on it. Do not however rub it too much with the fhavegrafs, becaufg you may thereby fall from one error into another, and pake yotir white what is called greafy or fmeary, which would prevent it afterwards from uniting with the bur- nifh gold fize, which is to precede the laying on the gold, ij 6. Now, as it is difficult that after ten or a dozen of coats of white the carving fhould not be choaked up, they who are fond of finijhing their work highly , tak* a certain iron in ft rumen t, made on purpofe, and curved by one end, (called by the French, a fer-a-retinr J ; with this raflUng-.crook they go over all the. turns, and open, (jail the ' places which want it, to re (lore them to their former fharpnefs. Or elfe, you take what is called a fermoir , or a gouge, or a cizel, and give to the orna- bents the fame form which the carver obferved when jjie firft cut them, turning agreeably the iides of leaves According to nature ; then faretelling with another" in- drument, called the reining - cro ok , (in French fermoir - }-7tezrond) , all the ornaments, you thereby render the. jvork much neater, and more delicate than the carver had firft made it. That you may cut the white more ieat, o^ferve only to wet it a little with a brufii. 7. When works are not of great confequence, you aay eafily favc yourfelf all that trouble ,* principally ji the carving i§ pretty neatly foiihed, by giving two or three t E C RETS concerning three coats only of white very clear. But, as it is very true the white is the principal and only Tupport of gold, this operation is never fo-’perfedt, nor flands fo long ; and the carving fee ms a great deal more rough than when it has received ten or twelve coats of white,, and been, afterwards re-cut, carved, veined, and repaired over again, as I faid before. S. After every thing has been performed about the white, which could be required to completely finlfh that preparatory part, you mud dilute fome yellow o- cher, and grind it with fized water, weaker by half than that which you uf?d for the whitening. And, ha- ving made it a little fluid and warm, you lay one coat of it over all the work, principally in fuch deep place*! of the carving as you cannot come at to lay the gold' leaf, that this colour may fuppl-y Its want* 9. When the yellow is dry, you mu ft lay over it (in all the raffed places, 'but not in the bottom grounds) three different coats of another fort of compofition, called in French aflieite , and here, burnijh-gold made and prepared in the following manner, — Bol ar- suenian, about the bignefsof a nut, and grinded by it> felf ; blood ffpne, or red chalk, the bulk of a hone bean, and. black lead pulverised as big as a pea, grinded both together ; and at la ft one drop or two of tallow, which you grind afterwards with all the other drugs and water, taking them little at a time, to grind and in- corporate them the Better.— Put this compofition in a cup, and pour oyer it fome of your afore-mentioned fee, boiling hot, and drained through a doth. Stir and mix all well, while you pour that fe^e, that the whole .may be well diluted. The fee you make ufe of in this cafe muff, to be right, be of the confiftence of the jelly you e£t, and no more, when cold.— There are thofe vyho mix agi-in be lines, with this compofition, a little foap, or olive oil, with a little of calcined lamp- black. Others add burnt bread, hiffre, antimony, tin- glafp, butter, fugarcandy, &c. every one according ;o his own way. All thefe forts of greafe ferve to facili- tate the burnifhing of the gold, and he’p. to give it mors' fcrightaeft. Be, however, this cbihpafifcieu made how it ART 5 and T R A D E S. 1 .1^ It will, obferve to keep it warm over hot affles in n I: chafHng-difh, whenever and while you ufe it. Tha bruffl you lay it on with ought to be foft, and the firft j coat you lay pretty thin ? but, as for the two others, they mull be fo thick that the (luff fnould run with dif~ IbiTulty from the bruffl. Each coat muft be well dried before giving the next. And, when the lafl is alfo per- hteftly dry. take a itiffer bruffl with' which you dry-rub i the work all over, to fra oo then all the grains and little I Tilings of the gold fixe, and thereby facilitate the bur- Riffling of the gold. iq* The gilding is now performed as follows. 'Have rfiril a pipkin very clean, in which you put feme very [clean and filtered water, and a few wetting pencils, which ought to be made in the form of thofe ermine tails which hang in the ermine fkins.— Get next a cu (Ir- ion, which is to be made with a light and fiat fquare Aboard covered with a calf leather, fixed all round with nails, and fluffed underneath with cotton. Let this c a (hi on be alfo furrounded by the back part, and two thirds of each of the two fides, with a band of parchment of five or fix inches high, to prevent the air, which is I always fiufluating about you, and fill 1 more fo if any body fhould happen to pafs and repafs in the place where you fit, from blowing the gold leaf which is laid upon It. u. To apply the gold, you proceed thus. Hold your 1 cufflion in your left hand along with the gilding pencils, yvhich are to be of different fixes. On this cufhion put what quantity of gold lea ves you think proper. With the gilding knife fpread thefe leaves very frnooth, in do- ing of which you will afiiff yourfislf very much if you breath over them while you pafs the knife under. 'Then cut it in as many parts and fixes as you want, or, if there be occafion for it whole, take it with yourtip, and lay it.— AA tip, (in French, palette ), is an inftru merit made with the point of a fquireFs tail placed upon a round flick flattened, and about half an inch wide hy one end, with a flit, to fet and fpread the better the fquireFs tail.— This tip therefore you pafs along your cheek, and with it take off the gold leaf, or what part of fto SECRETS concerning of it you have divided, and thus lay it on the wortev Previoufly* however, to this, you mull have pa fled cm the place one of your pencils immediately before tha laying of the gold, dtherwife the gold v.ould be incef- fantiy flitting and cracking, — As foon as the gold leaf Is laid on the work, take your water pencil quite wet, and palling it above it on the work, let the water run from itunderthe leaf jult applied ; this will immediately make it fpread and ketch. But if it fhould pafs over the gold leaf, it would immediately fpot and fpoi! it ; and as it is impofiible to lay gold on gold, especially when wet, you Would not be able to repair it unlefs you take the gold leaf entirely off, and put another in the Head. On the contrary, by the water Hipping under the gold leaf juft laid, you will find that this fpread* infinitely more eafy, and almoft of itfelf ; it Ricks f after on the gold fize, never fcratches, is more eafiiy dufted for burnifhing, or matting with fize ; in fhort the work looks infinitely better in every refpedl. — As it isimpof- fible with all pofiible care one can take, but there may happen Tome little accident now and then, principally In carved works, you mull, in fuch a cafe, cut fotn« fmall bits of gold, w. ich, with a. pencil, you take and put on the deft dive places when you look vour work over; and this is called faulting the work, in French ramender. 12. When the work is perfe&ly dry, burnifti it where you think proper, in order to detach certain parts from the other, to make them fet off and ftiew to better advantage. To that effefl you ufe an inftrument called a burnijher , made either of a real Wolf’s tooth, or rather, as they new ufe it, an agate, made in th* fame form, and finely polifhed, or elfe a pebble called Hood fione.— Before burnifhing, you muft, with the crooked point of your burnifher, pulh down all th« parts of gold in the hollow parts which you forgot to do with the pencil, then daft it with a large one. When the work is burniftied where you want it to be fo, you matt and re pafs, with a very foft pencil and burnifti gold fize, what has not been burnifhed ; or, you may again put feme vermilion, to raife the gold, and make it look ' ■ ARTS and TRADES. 12s look brighter; which is called, in term of art. repajfwg* 13. There is again another repaflmg you in u il not forget, which is to lay, in all the hollow places of a car« ved work, a coat of a com poll ion of vermilion, as 1 am going to prefcribe, and which will give an incompara- ble fire to the gold, and make it look as 'gofd-fmith , 8 : work. This cchipofmonis fuch.— Grind together, on marble, feme vermilion, gamboge, and red brown* which you mix with a little Venetian turpentine, and oil I of turpentine. There are who make it otherwife, and life Only, fine lake, and others, dragon's blood ; but the firft receipt is the beiL— If., after having burmfhed* ! matted, and repafled your work, you find again fome de- fective places, vou may mend them with gold in Ihelf, which, as you know, is diluted with a little gum arable, and applied with a pencil. This fort of faulting, which is no final! addition to the beauty and richnefs of the work, the French call buckling *v:ith gold in jkdh II. efc gild ^without gold. Put in a crucible one ounce of ammoniac fait, and half that quantity of common mercury. Cover and lute well the crucible for fear the mercury Ihould exhale. Give this a fmall fire for the fpace of half an hour, Jncreafe the fire afterwards till the crucible is quite red hot. Then throw the compofitio'n into a pan of cold water. As foon as this matter is cold, it will be as hard as a done. Break and grind it, and diiFolve it in gum water Wherever you lay s coat of this, it will look like gilt. III. Another to the fame purpofe. To gild frames, and other common things, pulverife and incorporate well together the volk of an egg with two ounces of mercury, and one of ammoniac fait; Put this into a matrafs, Hop it’ well, and fet it, for four and twenty days, in hot horfe dong. IV. A gold nxtiihoui gold. Grind feme purpuririe with water; then put it to foak with chamber-lye in a pan ; fiirand fkirn it. When it has done throwing any feum, decant the chamber- lye, and fupply it by gum water. Whatever you write or L iw SECRETS concerning m or draw with this compofition will look as gold it* felf ; and it admits even of being burniihed with the burn! flier. V. The preparations of the gum-water. In half a pint of common water put two ounces of gum arabic, bruifed in fmall bits. When d fiblved, it makes the right degree of gum-water tobeufed for the above purpofe. VI. To write in gold or fiver. ' Draw the juice of juniper leaves. In this juice throw feme gold or fi’ver filings, which you fet there to infufe for three whole days : then make the trial. VII. fit gild onglaffes, earthen , or china wares* Take a glafs, or a china cup; wet it, and lay your gold where and how you like, then let it dry. Dl.f- felve feme borax in water, and of this liquor lay a coat on your gold. Set it in the fire till your glafs powder in melting makes a varnifh on the gilded parts, which will then appear very beautiful. VIII. To write, or paint, in gold colour. Pulverife feme purpurine into febrile powder ; then water it ever, gently, and by little at a time, with cham- Ler-lye, turning i nee ffently, while you pour, with a flick. Let.it fettle, and walk it in common water, fo many times till you fee the water comes out atlaft quite clear. Each time von change the water take particular care to allow a fufBeient time For the fettling. Then mix af- ter the laft water is poured away, feme powder of faf- fron and gum- water with your ground, and either write or paint, which voulike. This fecret is by no means an indifferent one ; and you will find it very agreeable jfr you try. IX. To write, or paint, in Ji>ver y efpecudly with a pen* cil . Pound well, in a bell-metal mortar, feme tin -glafs ; then grind, and dilute it on porphyry, with common water. Let -It fettle, and throw off the water, which will be black and dirty. Reiterate this lotion Co many times till the water remains clear. Then dilute it in gum- water* and either write or paint with it. It will appear V A R T S and TRADE S. appear very handlcrne, and no ways inferior to the fi- jieft virgin filver: X. To whiten and filler topper medals, 1 . Take filings from Cornwall pewter and make a I bed of them at the bottom of a pipkin- On this bed lay one of your medals, taking care however they fhould not touch each other. Make another bed of 'filings o- ver thefe medals, 2nd one of medals again on thefe fi- lings. Continue this alternate Gratification of medals and filings, till you have laid all the medals you wanted , . o ' j v to whiten. 2. When this is clone,- fill up your pan with water, and put on it a powder compofed of rock-alum and tartar from Montpellier, well grinded and mixed to- gether. Boil the whole till the.whitening of the medals is complete. N, B, They mutt have previdufly been clean fed 'With foft land, or ftrqjbg lye, to purge them from any greitfs. XT, Abater to gild iron. In three pounds of river-water, boil roch-alum, one ounce, Roman vitriol as much, verdigrife half an ounce, gem fait three, and orpine one. Then add tartar half an ounce, and the fame quantity of common fait. Boil it again with this addition. Now beat your iron, and when warm, rub it over with this Guff quite hot, then dry it by the fire, and biirnifti. XII. To «; whiten exteriorly copper flatues. Take filver-cryftals, ammoniac, gem, common and alkali, fairs ; of each of all thefe two drachms. Make all into a paGe with common water. Lay your figures over with it, and let them on red-hot charcoals till they fmoak no more. XIII. To write in gold letters on pots> or boxes . Diflblve ififtglais in water. When reduced into a fize, or glue, dilute feme red tartar with it, after hav- ing made it into a very fubtile powder. With this mix- ture, and a pen, or a pencil, write on your pots or boxes ; then put a thick gold leaf on it of the fame fort as me- tal gilders uie. And, when this is dry, burnifh as ufaal. ' XIV. To SECRETS concerning X IV. To gildjilnjer inwater-gilding without the ajfifietnee of mercury . 1. Take ffrii the Snell gold, forge it weakifh, then cot it in bits and neal it, on an iron plate, or in a cru- cible 0 2. Have next a glafs matrafs, put your gold in, and to every drachm of gold, put half a pound of ammoniac fait, and two ounces of good aquafortis , Cover the ma- trais with a facet of paper, turned conically by one of its corners u pon one of the long Sdes, fo as to form a fort of funnel or grenadier’s cap figure, with the fmalleft and not quite clofe, but terminated in a fmall orifice, to give a free pafiage to the fumes of the aquafortis . Set this matrafs. on a very flow fire, that the gold may have time to'diffolv-e gently and gradually, and fhake often the matrafs to help the diffolution. Be very careful not to make the fire too ilrong ; but, on the contrary, let it be very mild, for the gold would infallibly fublime mod walls itiel'f all into vapours. 3. When the gold is entirely dj Solved, pour this li- quor into a glafs, or china bowl ; wet foine old coarfe linen- rags on them, which you fet to drain on fmall flicks on another bowl, doing the fame with what drains from them till you have ufed all your liquor; then dry them before a gentle fire. 4. When dry, lay them on a marble ilone, and fet them on fire. And as foon as they are confumed, grind them into a fine powder, which you put afterwards in- to a crucible on a little fire. When this powder is lighted like fparkles of fire, put it on the marble again, and {Hr it with an iron rod till you fee no more fire. Grind it then again as before, as much as you pofiibly can, and it is fit for gilding any fort of filver work you pleafe. XV. The liquor, called the fauce, which is to be ufed for colouring fiver plates, gilt with the above defer ibid powder. I. Grind well together, into a fubtile powder, ful- phur and pearl allies, of each one ounce, and two of common fait. z. Then, when you want to colour your gilt plates* have ARTS and TRADES, lf 5 have a quart of water, and half a pint of chamber-lye, in which you mix a large fpoonful of the above powder. Set this to boil in a red copper pot, very clean. When this fauce does boil, you mull tie your plate with a filver wire, by which you hold it, and then plunge it in ; there leave it for about a minute, or two at mod ; then take it out again by the fame wire without touching it with your hands, and plunge it in the fame manner in cold clean water. Should it then not look' high coloured to your fatisfadlion, you have but to put it again in the fauce, as before, til! you fed it fufficient- Iv coloured. 3. The next ilep is to give the piece thus coloured to the burniiher, with a find! charge not to ufe any vinegar in his hurnifh. This receipt is a very good and par- ticular fecret. XVI. A -water '’which gilds copper and bronze, A fecret njery ufeful for watch and pin makers . Diffolve equal parts of green vitriol and ammoniac fait in good double didilled vinegar ; then vaporate the vinegar, and put it in the retort to didil. If in the product of the didillation you deep your metal after be- ing poll fned and made hot, it will come out perfectly well gilt. XVII. Another, Take burnt copper and ammoniac fait, equal parts ; alumen plumeum, four ounces ; common fait decrepitated, as much. Diffolve the whole in double diftilled vinegar, then vaporate this vinegar. Bilal from the red an aquafortis in which, if you extinguifli, five or fix times, brafs, copper, iron, or filver, made hot, thefe metals will afTume the colour of gold . XVIII. A water to gild feel or iron, after being well polijhed . ' Take feven ounces of orpine ; terra-merita , one and a half ; focotrine aloes, four and a half; gamboge three and a half. Put all into powder, and put it in a retort, with (o much of pickle water as will cover thefe powders by two fingers. Stir well, and mix all together ; let it fofufe four and twenty hours and diitil. With the liquor L 2 which 3 , 26 . 3 E C R R-: T S concerning which (hail come from the diftillation, and which yota* may keep by for ufe, rub the Heel, iron, or copper, a$d fet it to dry in the finade. XIX. To filler copper figures* 1. Cleanfe well fell the figures with a ftrong !ye> made with either pearl or brill allies, or common fait or alum, no matter which. Wipe them well when done, and rub them with a eompofition of tartar and ammoniac lalt mixed (by means of aquafortis ) with a little diflb- iution of filver. 2 , Now with apiece ofieather, wetted in your fpittle^. take of thefe powders, and rub the copper figures till., they arefuiiciently filvered. XX. To fiver, or gild, pevoter* 1. Take one of the fineft and mcft delicate gold* faith’s wire- brulh ; rub your pewter with it fo as to mark it with the llrokes of the brufh. When done, lay a double gold or filver leaf on that place of the pewter ; then put over it apiece of Mn or leather, and over that. Ikin fome putty. With a burniiher rub, for a good while, on that potty ; then with a piece of pewter or the naked gold without either ikin or putty. 2. Have a care that the pewter which you are thus a. gilding fhould be very clean, and that your breath fhould not go over it. Therefore, to do that operation , . you mull put your handkerchief before your mouth, and manage It fo in tying it, that there fhoufd be a paf- fage preferved on each fide ofyetir face which fhould drive your breath along your cheeks, round, your head, and quite up behind yourears* XXL A compoftion today on lead y tin , or any other metal, in order to hold faff the ready gilt leaves of fe voter •which are applied on it ; ufeful for gilding on high fee- pies, domes , See. 1. Melt together, on a How fire, black pitch, two pounds: oil of turpentine, four ounces; and a little rofin. When the whole Is difiblved and mixed well in- to a kind of varnifb, lay a coat of It on your work. 2. Now, as upon fleeples, the common method of gilding cannot, on account of the wind, be pra&ifed ; have only the exaft meafures and dyntnfions of the ; place (place intended to be gilt, then, at home, and at feifure* cut to them fome fine leaves of pewter, and gild them as ufual. When done, you have no more to do but to car- ry up thefe pewter leaves,- rolled, in a bafket ; and ha- ving burnifbed the place on which they are to be appli- ed with the above com portion, lay the gilt pewter leaves on it, and they will Hand fall enough. XXII. To clean and whiten filler* f. Rafp four ounces of dry white foap in a difii. Pour a pint of warm water on it.— In- another difh put a penny-worth of wine lye dried in cakes, . and the fame .quantity of the fame water.— In a third difk put alfo another penny-worth of pearl allies, with another fimilar quantity of the fame water; z. Then, with a hair brtilh ffeeped fir ft in the wine lye, then in the pearl afh, and laftly in the foap liquors, rub your fii-ver plate, and wafh it afterwards with warm 'wa- ter, and wipe it with a dry cloth kept on a -horfe before the fire for that purpofe. XXIII. 9 he preparation- of gold in -Jbeil. Take ammoniac fa!t,and gold leaves, equal quantities Brnife this in a mortar for two or three hours ; and to® wards the end add a diferetionabie quantity of honey. XXIV. To bronze in gold colour. Rub the figure firft with aquafortis , in order to cleanfe &nd ungreafe It well. Then grind, on porphyry, into a fubtile powder, and mix' .with linefeed oil, equal quanti- ties of terra merita&nd gold litharage. With this com® p.ofition paint the figure over. XXV. Another to the fame purpofe. Take gum elemy, twelve drachms, and melt it. Add one ounce of crude mercury, and two of ammoniac fait. Put all in a glafs phial, and fst it in a pot full of afhes \ lute well the phial, and melt the contents. When per- fectly dififolved, add a difcretionable quantity of orpine and brafs filings ; mix all well, and with a pencil pain£ what you will over with it. XXVI. How to matt lurnijhed gold , Grind together, blood- ftone and vermilion with the white of an egg. Then, with a pencil, lav it in the bottom grounds. XXVII « Horn 12 8 SECRETS concerning XXVII. How to do the fame to hurnijh filver* Grind cerufe- white with plain water firft, then with a very weak ifmgiafs water, and make the fame ufe of this as of the other. XXVIII. The method of applying gold) or fiver, in Jbeil, on the 'wood. Black wood, or that which is dyed fo, is the fitted to admit of this operation. The method of applying it Is this. i . Take a little gain adraganf, which you dilute in a good deal of water, to make it weak. With this weak gum war er dilute your gold or diver ; and, with a pen- cil, lay it on fuch places of your work as receive and fhew the light, without touching on thole which are the iTiades. To exprefs thefe, touch the parts with indigo diluted in a very weak gum-arabic water. 2. When this is done, lay one coat of drying varnifh, made ofoil of fpike and fandarack. If the varnifh be too thick, thin it with a little oil ; and, in mixing it, take care not to boil it to hard but you may bear lb me on your hand without fcalding the place. N. B . Have attention to make your gum -waters for this fort of work always very weak ; othervvife they would tarnifn and fpoil all the gold or filver. XXIX. To gildfandy gold. Take any colour, and grind it either with oil, or with gum. Lay a few coats of it on your work, according as you think there may be need of it. When dry, lay one coat of fize, and while it is Hill frefn. lift fome brafs filings on it ; let it dry fo, and varnifh it after- wards. XXX. The varnifh fit to he laid on gilding and Jilverin gi Grind verdigrife, on marble, with common water, in which you fhallhave infufed fafFron for eight hours. XXXI. The method ofi bronzing. , Take three pennyworth of fpal, one of litbarage, a gill of lintfeed oil, and boil the whole to the consili- ence of an unguent. Before yon. apply it, dilute the quantity you intend to make ufe of with turpentine oil, and lay a coat of vermilion on the work before XXXII. A s ARTS and TRADES. XXXII. A water to gild iron with . S. Pat in a glafs bottle, with a pint of river-water, lone ounce of white copperas, and as much of white- al- um ; two drachms of verdigrife, and the fame quantity of common fa it. Boil all together to the reduction of one half. Then ftop the bottle well for fear the contents jfnould lofe their ftrength. 2. To gild the iron with it, make it red hot in the lire, and plunge it in this liquor. XXXIII. 7 o wake the fine writing-gold. lo Take gold in (hell, and fulphur, in the proportion ©f ten drachms of this, wed grinded on porphyry and jl amalgamated, to every fequin-worth of the other. Put !j this mixture into a proportionable leather bag, in which | you iliail work it continually for the fpace of two days. I Then pour alt into a crucible, and burn it on a flow fire. This done, wafh what remains with filtered lime water, and, by Alteration a lfo, get your water out again from the compofition. If, after this operation, you do net find it high enough yet in hue, wa(h it again and again in the fame manner, till it looks fine. 2 To apply it dilute feme bol armenian with ifin*= glafs, and write what you pleafe, and let it dry; then, apply your gold, and when dry burniih it. XXXIV. How to get the gold . or fiver, out of gilt plates* 1. Mix together one ounce of aquafortis, and one of ip ring water, with half an ounce ot common, and one drachm of ammoniac, fairs. Put all on the fire 9 and boil it ; then put in to foak the plate from which you want to get the geld or filver out. A Ifttle while after, take your plate oat, and {crape it over the li- quor. 2. The gold will remain fufpended in this regal- water; and to make a reparation of them, pour in it double the quantity of common water ; or again, throw a halfpenny in it, and boil it, and all the gold will fix itfelf to it. XXXV. fTo gild paper on the edge . i. Beat the white of an egg in three times its quan- tity of common water, and beat it till it is all come into a froth. Let it fettle into water again, and lay & coat of it oa the edge of your paper. 2. Next* i 3° SECRETS concerning 2. Next, lay another of bol armenian and ammoni- as fait, grinded with foap fads. Then pat the gold, and let it dry, before burnifhing it. XXXVI. To gild on vellum. Mix fome faffronin powder with garlick juice. Put two or three coats of this on the vellum, and let it Cry a little, but not quite. Then breathing on the coat, apply the gold leaf with cotton ; and, when dry, bur- mfn it. 3 XXXVII. Another vud y. Lay firli a coat of lime and burnt ivory, grinded to- gether with a weak ifinglafs water. Apply the gold on it | and, when dry, btirnifh it; XXXVIII. Another way. Grind and mix together four ounces of bol Armenian, one of aloes, and'^yp jpfftarch ; dilute it in water, and l ay a coat of it on tub vellum , then the gold immediate- ly. When all Is dry, burnifh it. XXX LX. A gilt without, gold. Take ttejuice from faffron dowers, in the feafon, or dry fafFron in powder, with an equal quantity of yellow orpine well pqrifod from its earthly particles. Grind all well together, 'mil put it a-digeiting in hot horfc dung for the fpace of three weeks. At the end of that term you may ufeitto gild whatever you like. XL. c fo gild without gold'. Open a hen’s egg by one end, and get all out from theinide. Re- fill ir again with chalidonia’s juice and mercury } then flop it well with mafiich, and put it un- der a hen which juft begins to fet, When the time of hatching is come, the composition will be done, and fit for gilding. XL I. To gild on calf and (becpjkin . \Vet the leather with whites of eggs. When dry, rub it with your hand, and a little olive oil ; then put the gold leaf, and apply the hot Iron on it. Whatever the hot iron fhali not have touched will go off by ferufhing. X L I L Gold and filver in JhelL i. Take ialtpetre, gum arabici and gold leaves, and walk ARTS and TRADE S. W?fti them aH together in common water. The gcM wili fink to the bottom, whence pouring the water iff you may 'hen put it in the (lie ' I . 2. I'iie fiiveris worked in, the f me manner except the faltpetre, inftead of which vou nut white fair. X • • M f , To f id -marble Grind the fh ft ol Armenian you can find with lint- feed or nut oil. Of this you lay ?. con o - the marble* as a kind of gold Size. Ween this is neither too fr 111* nor too dry, apply the gold ; and* when thoroughly dry, burrifh it, XLIV. To apply gold on glared warei } chryjtal , glafs, china , See, Take a. penny-worth of iintfeed piL and as much of gold litharage ; a halfpenny vydr tlAdf umber, and as much of errufe. Grind all together* on marble ; and, with a little hair pencil, dipped into the (aid colour, draw whatever you will on the a bove- m e utioned wares. As foon as dry, lay your gold on it with CGttompwhich you pafs along your cheek before taking the gold with it. And as foon as this is perfi 611 y dry, burnt fh it. XLV. Matt go id in oil . - Take yellow ocher, a little umber, white and black lead, which grind all together with greafy oil, and ufa it ‘when neceffary. XLVi. To dye any metal , or ft one, gold colour, without gold. Grind together into a fubtile powder amq|giniac fait, white vitriol, faltpetre, and verdigrife. Cover the me- tal, or ftoneyou want to dye, all over with this powder. Set it, thus covered, on the fire, and let it be there a r hour ; then, taking it out, plunge it in chamber iyfe. X L V 1 1 . To whit en coip er . Take one ounce of zinc, one drachm and a third part of it of fuhlimed mercury. Grind all into powder, then rub with it what you want to whiten. X LV III. To whiten filler without the a j]l fiance of f re* Take Motts -mart truin' s talc, which you calcine well in an oven till it can be pulverifed. Sift it very fine. Then dipping a piece of cloth or fluff in it, rub the filver with it. XLiiX. To SECRETS concerning XL IX. To whiten iron like Jilver . M’x ammoniac (alt’s powder, and quick, lime, in cold water. Then make )Our iron red-hot feveral times, and, each time, plunge it in that difibludon. It will turn as white at diver. CHAP. VII. 1 Secrets relative to the art of Dying Woods, Bones, & c . T. The compaction for red, i /^HOP Braiil wood- very fine, and boil itincom- \ mon water, till it has acquired an agreeable co- lour ; then drain it through a cloth. 2. Give your wood firlt a coat of yellow, made of faffron, diluted in water. Then, the wood being thus previoufly tinged with a pale yellow, and dried, give af- terwards feveral coats of the Braiil wood-water, till the hue pleafes you. 3. When the lad coat is dry, burnifh it with the burnifher, and lay another coat of drying varnifh with the palm of your hand ; and you will have a ied oran- ge! very agreeable. 4 If you want a deeper red, or rather a darker, boil the Brad! wood in a water impregnated with adif- Iblution oY alum, or quick lime. 1 1 . Another red . Soak the chopped Brafil wood in oil of tartar ; and, with it rub your, wood, proceeding for the red as a- bove dire died. III. A not her njja 7 . Pound orchanetta into powder ; mix it with oil of ; make it luke-warm, and rub your wood with it. The red as above. IV. 7 0 die wood in a furplifb colour . Soak Dutch turnfol in water ; add a tin&ure of Bra- il wood made in lime water, and you will obtain a purple, ~ | purple, with which you may dye your wood* and then ; btirnifh and varnifii as ufnaL V. A him. pur pie* Take that fort of German turnfol which painters ufe to paint with like, Diffolve it in water, and fcrain I it through a linen cloth. Give a coat of this dye t& the wood ; and, if the hue fee ms to you to be too flrong, give it another coat of a paler dye, which is done bv adding clear water to a part of the other. When dry, burniili it asufual. VI. Another . Four ounces of Brafil, and half a pound of India, woods, belled together in two quarts of water, with one ounce of common alum. VII. A blue. for wood. Slack lime in water, and decant it out of the ground* J In three pints of this water diffolve four ounces of i turnfol, and boil it one hour. Then give feveral coats | of it to your wood. VI IT* A green o Grind Spanifh verdigrife into a fubtile powder with flrong vinegar. Add, and mix well with this, two ounces of green vitriol. Boil all of it a quarter of an hour in two quarts of water, and put your wood a leaking in It fo long as you find the colour to your liking. For the reft, proceed as above. IX. A yellow Diffolve turnfol in two quarts of water. Then grind Tome indigo on marble with that water, and fet it in a veffel on the fire with weak fize to dilute it. When done, give a coat of this dye to your wood with abrufin, and when dry, polifn it with the bur niftier, X. Another yellow . Boil in water Tome grinded terra merita , and foak your wood in it afterwards. XL Another finer yellow* Four ounces of French berries, boiled for about a qua rter of an hour in a quart of water, with ab^ut the bulk of a filbert of roch-alum. Then fo^k the wood in it. M XII. To S E C R T S concerning Xil. To dye ' wood in a fine poli/hed white. Take the finefi: Englifh white chalk* and grind it m fuhtile powder on marble, then let it dry. Now take what quantity you pleafe of it, and fet it in a pipkin on the fire with a weak fized water, having great care not to let it turn brown. When it is tolerably hot, give Irfl a coat of fize to your wood, and let it dry ; then give one or two coats of the aforefaid white over it. Thefe being dry alfo, polifh with the ru flics, and bur- nifh with Before you perform this on your wood, it is proper to rub it fmooth with the rallies, for then you •fucceed better in the imitation of the ebony. XVII. Another wa y . The body is again a very fit fort of wood to take the dye of ebony. The method of dying it is this. Form it firfl into the fhape you Intend to give it, then put it in a hatier’^ copper to boil, where you leave it till it has acquired a perfect degree of blacknefs, arufis- pene- ARTS and T R A D E 5. m penetrated faffieiently deep with it, which you know by leaving a little bit in a corner of the copper to cut and make the trial. If the black has got in as deep as a copper halfpenny is thick, take it out and dry it in the (hade. Then take off the filth of the dye, and poiifii it as you would ebony, with ruffles, charcoal dolt, and oil of olive. XVI IT. Another ebony black . l. Take India wood cut in frnall bits, and a little alum ; put them in water, and boil till the water looks purple. Give fcveral coats of this colour on the wood* till it looks purple like wife. Next to this, boil verdigrife in vinegar to the di- imnutten of a third, and give new coats of this ovw the others on the wood till it looks black. XIX. Another *way. Take mulberry-tree wood, work and ffiape it as it is to ftay. Then foak it for three days in alum water, expo fed to the fun, or before the Tire. Boil it after this in olive water, in which you may put the bulk of a nut of Roman vitriol, and the fame quantity of brim- fione. When the wood looks of a line black, take it out, and Lay it again in alum- water. When it ffiajl have remained there a dfcfcrctionary. time, take it out, let it dry, and polifh as ufu-al. XX. A fine black , eafiily made . Take of good ink whatever quantity you like; put it in a (lone pan, new, and well nealed, then fet it in the fun to exficcate it into a cake. When dry, take and ferape it out from the pan with a knife, and grind it into an impalpable powder on marble. This powder, diluted with varaifh, will produce a fine black. XXL To dye nvood filler fajhion* Pound tinglafs, in a mortar, and* reduce it into powder. Add water to it by degrees, with which you continue to pound it, tiT it comes into a liquid, like colour for Dainting. Put it fn a ckan pipkin, with as big as a nutmeg of fize, and fet it on the fire to warm. Brush your wood with this liquor ; and, when it is dry, bumifti it. XXII. To 33s SECRETS concerning X XII. To dye in gold, filler, or copper. Pound very fine, in a mortar*, fome roch-cryftal with cl err water. Set it to warm in a new pipkin with a little fize, and give a coat of it on your wood with z brufh. When dry, rub a piece of gold* filver, or copper, on the wood thus prepared, and it will af- fume the colour of fuch of thefe metals as you will have rubbed it with. After this is done, burnifh it . as ufual. XXIII. To give a piece of nut , or pear tree, what undu- lations one likes . Slack fome quick lime in chamber-lye. Then with a brufh dipped in it form your undulations on the wood according to your fancy. And, when dry* rub it well with a rind of pork. XXIV. To immitate the root of nut-tree, . Give feven or eight coats of fize to your wood, till it remains fhiny. Then, before your fizeis quite dry, ilrike here and there a confuted quantity of fpots with bifire grinded with common water. When dry, var- mili k w ith the Chinefe varnifh. XXV. To give a fine colour to the cherry-tree wood. Take one ounce of orchanetta ; cut it in two or three bits, and put it to foak for forty-eight hours in three ounces ofgood oil of olive. Then, with this oil anoint your cherry-tree wood after it is worked and fhaped aa you intend it : it will give it a fine luftre. XXVI. To marble wood. 1. Give it a coat of black'diluted in varnifh. Repeat A it one, two, three, or as many times as you think pro- per ; then polifh it as ufual. 2, Dilute next, fome white m a white varnifh made with white gum, or fhell-Lick, and white iandarac. Lay’ this white on the black ground tracing with it what flrokes and oddities you like. When dry, give a light rub with rufhe?, then wipe it, and give a lafl coat of fine tranfparent white varnifh, in order to preferve the brightnefs of the white. Let this dry at lei lure, then polifkit. XXViL T ARTS and TRADES. XXVII. To immit ate white marble. Have the finefl white marble you can find ; break and calcine it in the fire. Grind it as line as you pol- fifaly can, on a white marble (lone, and dilute it with fize. Lay two coats of this on your wood, which, when dry, you polifh as ufual, and varnifh as before directed. XXVIII. To imitate black marble . \ Burn fome lamp-black in a (hovel, red hot, then grind it with brandy* For the bignefs of an egg of black, put the fize of a pea of lead in drops, as much, of tallow, and the fame quantity of foap. Grind and mix well all this together ; then dilute it with a very weak fize water. Give four coats of this ; and, when dry, polifh as ufual. XX IX. To marble , and jafper* The wood being previoufly whitened with two coats of whitening, diluted in leather fize, then polifhed as dire&ed Chap. v. art. i. n. 2. put on with a pencil what other colours you like, then burnifh it with the burmfhing tooth, which, in doing it, you rub now and then on a piece of white foap. You mud only take notice, that if you have employ- ed lake, cinabar, orpine, and fome other colours, they will eaiily receive the burmfhing ; but as for the ver- digrife and azure powder, you will find more difficulty to fucceed in doing it. As for the jafper, you mull only give two or three coats of different colours fancifully drawn and intermix- ed, chuling always a green or a yellow for the ground as the inoft proper. And, when with a brufh of bog’s brifll es, you fhall have laid and variegated all your colours, let the whole dry ; polifh it with rufhes, and give the lafl coat of white varnkh. XXX. For the aventurine . Prepare a brown ground colour, with a mixture of vermilion, umber, and lamp-black, and give a fir ft coat of this on your wood. According as you fhouM want this ground darker or redder, you may add or diminifh the quantity of fome of thefe colours. When thefe coats are dry, polifh them, then heat them, and give another M 2 of T S concerning ©fa fine and clear varnifh, in which you have mixed the* aventurine powder lifted through a fiik fieve. And after the proper time for dryings you may poiiih as ufual. XXXI; A count er-fabiion oj coral, i: Reduce goat’s horns into a fubtile powder. Put at in a clear lye made of lime and pearl allies. Let it there refl for a fortnight. When reduced into a palp* add cinnahar in powder, or dragon’s blood in tears, pulverifed very fine, in what quantity you may judge necefikry to give the quantity of matter you have got a fine and perfect coral hue. 2» Next boil this comDofition till it comes very thick ; then take it oft from the fire and mould it in moulds fhaped in forms of coral. Gr elfe call it again in what other forts of moulds you like, to make figures of it, and other forts of work, which will produce a fine eitedL Qbferqjation, This fecret has been worth immenfe films of money to him who found it out. The Turks, to whom thefe forts of works 'were carried. Da id them « i - magnificently. Bill this branch of trade was icon put to an end by the cheats which were pra&ifed with the merchants of Tunis and Algiers, who ufea to buy thole curiofities. meP XXXII. T’o foften amber > oiher^wife karabc, iTel t fine white and pure wax in a gl&fs vefTel. When s put your amber in it, and leave it there till- you. find it foft to your fadsfaction. Then take it out, and give it what form and fhape you like. If after- wards you put it in a dry place in the (hade, it will be- come as hard as you can with to have it. XXX III. c fo take the intprejjion of any feat. i . Take half a pound of Mercury ; the fame quanti- ty of chryfialine vitriol ; as much verdigrife, Pulver- ife well thefe two laft ingredients, and put them along with- the fir it in a new iron pan, with fmith’s forge wa- ter. Stir all well with a wooden fp.atula, till the mercu- ry is perfectly incorporated with the powders. Then warn thatpafle with cold water, and change it till it remains quite clear as when you put it in. Put the lump in the air, it will harden, and you may keep it for ufe». 2 . When ARTS and TRADE i S9 2. When you want to take the fmpreffion of a feal with it, take it and place it over the fire on an iron plate. When there appears on it feme drops like pearls, then it is hot enough ; -take it 'off and knead it in your hands with your fingers., it will become pliable like wax ; in ioothen one fide of it with the flat- fide of a knife blade, and apply it on the feal, prefling it all round and in the middle to make it take the impreffion. When done, lift it up, and i V t it in the air, where it will come again as hard as. metal, and will ferve you to feal the fame letter, after having opened it, with its own coat of arms or cypher, &c; as the original feal itfelf, with- out any probability of difcovering it, fhonld even the real one be laid on it.. XXXIV. Another nvay. Heat fome mercury in a crucible, and filver filings in another, in the proportion of two parts of mercury to one of filver. As foon as the mercury begins to move, pour it on the filver filings. Let this cool, and then put it in a glafs nfortar. Found it well with a peftie of the fame, and add a little water in which you fhall have diffoived fome verdigrife. Stir this, for three days, five or fix. times a day. At the end of the term decant out the verdigrife water, and replace it with good vine- gar, with which you pound it again in the fame mortar, as before, a couple of hours, changing vinegar as foon as it blackens. Pound it again, two other hours, with chamber lye inftead of vinegar, changing it the fame, during that time, as you did the vinegar. — “Then take that matter, lay it on a wafh leather fkin, which you bring up all round it, and tie it above with a firing. Prefs the lump well in that fkin, fo as to feparate and fqueeze out all the fuperfiuous mercury which paffes through the leather. And, when none comes out any longer, open the fkin, take the lump in your hand, and knead it with your fingers, and fmoothen one fide of it to take the imprefTion you like, proceeding, for the reft, as above direfted. It hardens in the air, and foftens with the heat of the hand, afiifted with the work- ing of the fingers, as you would do a piece of wax. XXXV. JV 140 SECRETS concerning XXXV. To get birds with 'white feathers . Make a mixture of femper-viviim-majus' s juice, and olive oil, and rub with it the eggs on which the hen is letting. Ail the birds which fliall come from thofe eggs will be white feathered. j XXXVI. To f of ten ivory. In three ounces of fpirk of nitre, and fifteen of white wine, or even of mere fpring-water, mixed together, put your ivory a-foaking, And, in three or four days, it will be fo foft as to obey under the fingers. | XXXVII. c ! o dye ivory , thus foftened. 1. Diilolve, in fpirit of wine, fbch colours as you want to dye your ivory with. And when the fpirit of fc wine ihall be fufficiently tinged with the colour you have put in, plunge your ivory in it, and leave it there till it is fufficiently penetrated with it, and dyed inwardly. Then give that ivory what form you will. 2. To harden it afterwards, wrap it up in a fheet of white paper, and cover it with decrepitated common lalt, and the drieft you can make it to be ; in which fitua- tion you fhall leave it only twenty-four hours. ✓ XX XVII I. Another way to f of ten ivory . Cut a large root of mandrake into fmall bits, and infufe foft, then boil it, in water. Put your ivory in this boiling liquor, and boil it too, till it is as foft as wax. XXXIX. Another way. 1. Take one pound of black alicant kaly, and three quarters of a pound of quick lime, which you put into boiling water, and let it reft for three days. If, after that term, the liquor is reddilh, it isftrong enough ; if not, you muft add again of the above ingredients, till it acquires that degree. 2. Then putting a foaking in this lye any bone, or ivory, for a fortnight, they will become as foft as wax. 3. To harden them afterwards, diftblve an equal quantity of alum and fcuttle ffh-bones powder, in water, which you boil to a pellicula ; foak your bones or ivory in this for about one hour only ; then take them out, and put them in a cellar for a few days. XL. To S and TRADES XL. To whiten ivory > which has been f polled. Take rock-alum, which you diffolve in water, in a ient quantity, to render the water all milky with it. Boil this liquor into a bubble, and foakyour ivory in it for about one hour, then rub it over with a little hair brufh. When done, wrap it in a wet piece of linen to dry it leifurely and gradually, otherwife it would certainly fpliu XL I. Another way. Take a little black ibap, and lay it on the piece of ivory. Prefent it to the fire, and when it has bubbled* a little while* wipe it off. XLLI. To whiten green ivory ; and whiten again that which has turned of a hr own yellow, 1 . Slack fome lime into water, put your ivory in that water, after decanted from the ground, and boil it till it looks quite white. 2 . To poliili it afterwards, fet it on the turner’s wheel, and after having worked it, take ru files and pumice- Hones iubrile powder with water, and rub it till it looks all over" perfectly fmo.oth. Next to that, heat it, by turning it again!! a piece of linen, or iheep ’s-ftin leather, and, when hot, rub it over with a little whitening dilu- ted in oil of olive, continuing turning as before ; theta with a little dry whitening alone, and finally with a piece of foft white rag. When all this is performed as direct- ed, the ivory will look as white as fnow. X L 1 II. To whiten bones . Put a handful of bran and quick-lime together, in a new pipkin, with a fufficient quantity of water, and boil it. in this put the bones, and boil them a!fo til! perfect- ly freed from greafiy particles. XL IV. To petrify wood ?Shr. Take equal quantities of gem- fa] t, roch-alum, white vinegar, crux, and pebbles powder. Mix all thefe ingredients together, there will happen an ebullition. If, after it is over, you throw in this liquor any po- rous matter, and leave it there a (baking for three, four, or five days, they will pofitiveiy turn into petrifi- cations* XLV. T$ SECRETS ednterning XLV. To immitate tertois-Jhell with horn . Take one ounce of gold litharage, and half an ounce' ©f quicklime. Grind well all together, and mix it to the confidence of pa p, with a fufticient quantity of cham- ber-lye. Put of this on the horn ; and, three or four hours afterwards it will be perfectly marked. XL VI. A preparation for the tort ois-Jhell. Make a mixture, as above, of quick lime, orpine, pearl allies, and aquafortis . Mix well all together,, and put your horn, or tortois-fliell, a-foaking in it. XL VI I. To dye hones in green. Grind well a difcretionable quantity of verdigrife, which you put with vinegar in a copper veffel, and the bones in it. Cover this, and lute it fo well that no air can come at the contents. Pus it in hot horfe dung* and leave it there for a fortnight, after which time take your bones out ; they will be coloured of a fine green, which will never rub ofF. XL Vi If. Another way. 1. Pat fome verdigrife, well grinded, in goat’s milk, and leave it till the milk becomes very green. Then put all together in a copper veffel 'along with the bones ; co- ver and lute it well,. then place it in hot horfe dung for ten clays, after which time you may take the bones out perfectly well coloured. 2. If you will have them more fo, boil them in oil of »ut; and the longer they boil in it, the more they will heighten in colour. 3 . To polifh them, you mull ufe elder’s marrow : and juftre them with oil of nut. XL IX. To dye hones , and mould them in all manner of jhapss . 1. Boil together twelve pounds of quick lime, and one of calcined roch-alum, in water, to the reduction of one third of the water you (liall have put in. Add, then, two more pounds of quick lime, and boil it a- gain till it can carry an egg, without its finking to the bottom. Now let it cool and reft, then filter it. 2. Take twelve pounds of that liquor ; putin half a pound ofrafped Brafil wood, and four ounces offcarlet ARTS and TRADE S. MS Hocks ; boil all about five minutes on a flow fire, then decant, the c lea re ft part of it, ana uc u by. Put on the faces of bra fi i and {carle tafcout lour pounds of the firft: water boil it the feme length of time as' the other, and dec i nt like wife the den reft part of it on the -other* Repeat this operation, till the new added water draws no more colour from the faces. 3 No v rafp any quantity of bones* and boil them, when rafped, a reasonable time in dear lime water* Then take them out. Put them in a matrafs ; and, oyer them* pour feme c f the tinged water, fo as to fo k them only with it. Place the matrafs on a mild fi nd bath, and evaporate the liquor. Add feme more liquor, and evaporate it again the fame* continuing to add and evaporate the tinged liquor, till the raiped bones are aP turned into a foft pafte. 4. Take tins pa fie, and mould it as you like, in tin or Other moulds, to make whatever thing or figure you want. Set it in the mould for a day or two, till it has acquired the fhape you would have it ; then, to harden it, boil it in a water of alum and faltpetre liril, and afterwards in oil of nut. Nothing more furpn flag, and at the feme time more agreeable, than thefe figures* which look inconteftiblv to be made of bones, without concelvi v how they can be made fuch, out of that mat- ter, and in onefolid piece. L. To dye hones in black , Take fix ounces of Um irage, and tne feme quantity of quick lime. Boil all in common water, along with the bones. Keep always Hi r ring, till the water begins to boil. Taen take it out, and never ceafe 'lining till the water is cold again ; by that time the bones will be dyed black. LI- T of r ft m bon ps . T ike equal par s of Roman vitriol and common fait* Diftil the fpirits out of this >v the alembic or rather, by the retort, if in the water you get from the diflillation^ you put the bones a-foaking, they will become as fob &$ wax. LII. To dye bones in green. Pound well together, in a quart of ftrong vinegar, three SECRETS concerning A three ounces of verdigrife, as much of brafs filings, andb a handful of rue. When done, put all in a glafs vefiH*** along with the bones you want to dye, and flop it* Welle Carry this into a cold cellar, wherein leaving it*, far a fortnight, or even more, the bones fliail be dyed green. LIII. A fait for hardening foft bones* ? Take equal quantities of ammoniac, co mmon de- crepitated and gem falts, as well as of plumeum fac • ttirinum, rock and fhell alutns. Pulverife, arid mix all together ; then put it in a glafs vefiel well Hopped, which bury in hot horfe dung, that the matter Ihould melt into water. Congeal it on warm embers. Then make it return into a delequium again, by means of the horfe dung, as before. When thus liquified for the fecond time, it is fit for ufe. Keep it. ard when you want to harden and confolidate any thing, fmear it over with it. LI V. To make figures , or in order to mix all well, thus continuing to do till you have introduced ali the fpirit of wine into the lac. V LX. A (water to dye bones and weed. 1. Put the ftrongefl white-wine vinegar in an earthen pan, in which fet to infujfe, for feven days, copper fil- ings, Roman vitriol, roch-alum, and verdigrife. 2. In this liquor, put a-boiling what you want to dye, and it will take the colour perfectly. 3. If you want a red dye inilead of verdigrife, put feme red ; if yellow, put yellow, aud io forth, accord- ing to the various colour you may require, with a dis- cretion ab 1 e quantity of roch-alum for either. LXf. 9 0 dye bones and ivory an emerald green . Put in aquafortis as muc hflos tenet as it can diffolve ; and in that water put a-foaking, for twelve hours orlv, whatever you want to dye, and they will take the co- lour to perfe&ion in that fpace of time. LX 1 1. 7 " 0 dye bones any colour . Roll the! ones firil for a good while ; then in alyeof quick Kme mixed with chamber lye, put either verdigrife or red or blue chalk, or any other ingredient ft to procure the , colour, you want to give to the bones. Lay the bones in this liquor, and boil them, they will be perfe&ly dyed. L X 1 1 1 . To whiten alahafler and white marble. Infufe, for twelve hours, fome fubtile pumice flone’s powder in verjuice ; then, with a cloth, ora fp?ng c # wet A R T S and TRADES. H7 wet your marble with the liquor, and it will become perfectly white. LXiV. To blacken boms. Mix charcoal duft with wood-allies and water; rub the bone with this: wa& r ihen with ink ; and, when dry, poll lb it. LXV. Another nsmyto dye-woods awd bones red, Infufe for twenty-four hours your wood in red-wing vinegar. Then add to this vinegar a fufficient quan- tity of Brafil wood and roch-alum, both in powder, and boil all altogether,- till: you fee the wood, or bones, have acquired the .degree of colour you wifh to have LXVT. The fame in Mack. After the twenty-four hours infufion as above, add to the vinegar a fufficient quantity of vitriol, orpine, pomegranates’ rinds, and gall-nuts, all in powder, and boil as before directed, .. LXV 1 1 . For the green . Supply for the above ingredients, two parts of rocli- glum, and one of alumen plumgum , with which you boil the wood or bones to the reduction of two thirds, or thereabouts ; then put. them a« (baking in a lye of foap and verdrgrife, in a fufficient quantity, till they are per- fectly green. L XVIII. To dye -wood ( vermilion colour. Smoothes! and rub well the wood fir ft ; then give it four or five coats of vermilion fubtilely pul verified, and diluted with lime and curd-cheefe -water.™ When dr / , polifh it over again with nifties and oil of fpike ; then for thelaft, give it four or five coats of varniili, made w ith karabe and oil of fpike, and let k dry. LX1 X. To /often hornfo that you may cafl it in a mould as melted lead. Make a ftrong lye with equal quantities of pearl allies and quicklime. Rafp your horns, and put thefe rafpxngs in that lye. They will foon turn into a pap. Then put in this pap whatever colour you like, and caft it in » hat- ever mould you chufe.— Todry and harden thefe figures afterwards follow the directions preferibed in Art. xlix, at the bottom, and in liii. CHAP. VIII. t 148 ) \ : » C H A P. Srcrets relative to the Art of Casting ini U'L DS. I. T’o cafi a figure in bron%e. v. -rp 0 caft a figure, or any other piece in bronze, yoir X muft, firft, make a pattern with a proper clay.. That clay ought to be mixed with fand, to prevent its cracking, when it comes to dry. z. When the pattern is completed and the fculptor is pleafed with his work, you mould it with plaifter while it is (till damp, becaufe in drying, the parts of the pattern fhrink, and lofe their fullnefs. To that efFeffc you begin by the bottom part of the figure, which you cover with fever a! pieces, and by rows ; as for example, let us fuppofe the hr ft row from the feet to the knees ; the fe- cond from the knees to the beginning of the belly; the third from the beginning of the belly up to the pit of the flcmach, from thence to the fhoulders, on which you lay the laft row, which is to contain the head— ~Obferve, how- ever, that thofe divifions of rows admit of no particular rule, and ought to be intirely determined by, and a- dapted to, the fize of the figure. For when the pieces are made tooconiiderable, the plaifter works too much, and fatigues itfelf, which is detrimental to its taking a true and precife impreffion of all the turns and fhapes of the figure. So that at any rate, it is always preferable to make the pieces of the mould fmaller than larger. 3. You muft ohferve, that if the figure you moulding have got any draperies, or other forts of or- naments about it, which require a good deal of trouble and nicety, you cannot help making a great many fmali parts and fubdivifions in your mould, in order to enable you to ftrip them oft* the figure afterwards with more facility. In which circumftance, when all thefe (mail parts are made, and gamifhed with little rings to afixft in pulling them off mors eafily, you cover them ail \ over ART S and TRADES. 149 over with larger pieces, which containing feveral of the little ones, are called cafes , and in French chapes. 4. When the mould is thus made and completed, you let it reft till it is perfectly dry. Then, before using it, they who are curious in their work, do not content themfelves with imbibing it inwardly with oil, but they even make it drink as much wax as it can Teak* by warming thofe feparate pieces, and putting wax in them to melt — The motive, in doing this, is to render the wax-work, which is to be caft in it finer and mors perfedl. For if you imbibe the mould with oil only, the wax figure caft in fuch a mould always comes out a little rough and like Hour, becaufe the wax draws al- ways the fuperficy of the plaifter, and in reverie, the plaifter draws alfo the fuperficy of the wax, which pro- duces a great defedt in the figure, and is a great obtiacie to its "corning out from the mould with that neatness i t otherwife fhould. 5. The mould being therefore thus imbibed with wax, if you want it for a bronze figure, you affemble all the fmail parts of it each in their cafes, and with a brufh give them a coat of oil. Then, with another brufti, give them another coat aMo of wax, prepared a$ follows.* — Six pounds of wax, half-a-pound of hog*$ lard, and one pound of Burgundy pitch. — This prepar- ation of the wax, however, muft be regulated according to the country and the feafon. For in the heat of fum- mer, or hot climes, fuch as Spain, Italy, and France, wax may be ufed alone, as it keeps naturally foft, and the other drugs above-mentioned, are added to it only to render it more tradlable. Of this wax, therefore, whether prepared or natural, you lay another coat, as wefaid, in the hollow of the mould 1 , to the thicknefs of afixpenny piece. Then, with wax made in fiat cakes, of the thicknefs of a quarter of an inch, more or lefs, ac- cording to that you are willing to give your metal, you fill all the hollow parts of the mould in prefiing hard this fort of wax in them with your fingers. When thus filled, you have an iron grate, larger by three or four inches every way than the plinth or bafis of the figure. On the middle of that grate you ereit one or more iron N 2 „ bars* . . S E C} RET S concerning bars, contoured agreeable to the latitude and iituation ©f the figure, and bored, from fpace to fpace, with holes to pafs other iron rods of the fize and length ne« ceffary to fupport the core (in French ame or nojau) of what you want to call. 6. Formerly they ufed to make their cores with pot- ter’s clay mixed with hair and horfe-4ttvg well beaten together. With this compoft, they formed a figure like the pattern ; and, when they had well fupported it with iron bars* length and crofs-ways, according to its pofition and attitude, they fcraped it, that is to fay, they, dimirdfhed, and took off from its bignefs as much as they wanted to give to their metal. When that core was dry, they took the wax with which they had filled the hollow parts of their mould, and covered it with them.— — This method is even praftifed now by fome founders, efpecially for great bronze figures, becaufe earth re Ms better the power of that red-hot melted metal. than plaiftercan ; and this they referve only for final! figures, and thofie which are call in gold or filver- However, when plaifter is well beaten and mixed with brick duff alfo well beaten and lifted fine, it Hands pret- ty well too. We fhall therefore proceed on the method of calling on plaifter cores. y. You take then the fir ft*, or bottom rows* of the mould, filled by the laft wax in cakes, as mentioned be- fore, and alterable them on the iron grate round the principal iron bar,, which is to fupport the core when made. When they are joined together, you give them' a tye round very hard with cords, left they ftiould vary from their poficion when you form the core. 8. To form this, as Toon as the firft fet which com- pletes the bottom row of the feparate pieces of the mould is fixed, you pour plnifter, diluted very clear, and mixed, as we faid, with brick -duff, with which you fill up that bottom part of the hollow. Then, on this firft bottom row of the mould, you place the fecond in the fame manner as the firft ; then fill it likewife with your prepared plaifter. Thus you continue to creel your mould from row to row, till you come to the la ft, and fill it as you go, with plaifter, which is called firm- ART S and TRADE & ing the core. If the figure require it, you pafs aero fa I the core fome iron rods through the holes perforated for thatpurpofe in the perpendicular bars, in order to. fopport the core the better, and give it more fir eng th smd power to refill the effort of the metal when it i comes in full on upon it*. 9. When all the pieces of the mould have been thus i ere&ed one upon another, and filled with plainer, yoi& mud Hop a certain time to let it take a confidence, then proceed to take off the cafes and all the fmaller parts of the mould contained in each of them, row by row, and' one by one, in the fame manner as you proceeded to eredfe them,, with this difference, that in creeling them you, begin at the bottom, and that m taking them off* you begun at the top ; which, when done, leaves the figure to appear all in wax, covering the core , which is contain- ed in the infi.de of it. 10. You are then to proceed to. the repairing of the* figure- and fintffi it after the original. The fculptor, in- that cafe, has even an opportunity of perfecting much ibrne of the parts, in adding or taking cfE according as he thinks proper, t ogive more grace and exprefiion tor- certain ftrokea, mufcles, or features only ; as for the difpofitkm of the limbs, and their attitude, he can no longer mend or alter them. 11. The figure thus well prepared, you are to place' what is called the pouring and the went holes . The pouring holes are wax-pipes of the bignefsof an inch di- ameter for fuch figures as are of a natural fize ; for they are to be proportioned not only to the fize of the figure* but even to that of the* parts of that figure whereon they are placed.. The went -holes are wax- pipes like- wife, but of much leffer fize. Thofe pipes are caft in plainer moulds of what length you pleafe, then cut to that of four or five inches, or thereabouts. They are caft hollow, to the intent of rendering them lighter, other wife they might as well be caft {olid - Thofe which: ferve for pouring, are placed in a ftraiglit perpen- dicular line, one above another, at fix inches afun- der, and fometimes nearer, when there arc draperies* axft much matter is ufecL 12. When- S E C RETS Concerning 12. When the various pipes are placed and foldered againfl the figure, with wax, fo chat the end which is free fhduld be upwards, and as much perpendicular to the figure as poffible, you place another pipe of the fame fize quite perpendicular, * which is to be fixed againfl every one of the ends of the others. All thefe piper, both large and {mall, ferve for the pouring of the mat- ter, and cafling of the figure. You are to place three or four of them generally round the figure, which is de- termined by its &e, bulk, and difpofition. 13; But at the fame time you are placing the pour- ing-holes, you muft not negleft placing alfo thofe which are to ferve for the vent. Thefe lafl are to be placed in the fame line as and with the others, at the diftance of four inches only from them, and fixed likewife by one end to the figure, and by the other to another long and perpendicular pipe, like thofe for pouring. Now, as it is neceffary that all the wax, when you come to melt it, fhould, as we (hall mention in its place, come out entire- ly from the mould, you mail not fail to place thofe forts of vent-pipes on all the rifing and diftant parts from the mean bulk of the figure, fuch as the arms, fingers, dra- peries, &c. &c. from which the wax muft be got out with facility, either by means of particular vent-holes, fo formed as to defcend to the bottom of the figure, or by means of thofe large ones placed perpendicularly a- long-fide of it.— Obferve, always, to make the pouring- holes which come to the face and hands the fmalleft of a- ny, that they may not affed too much the features and likenefs, if any be intended, of thofe parts ; and that you may the more eafily repair thofe places with the chifel, when they are finifhed. 14. After thefe various pipes have been thus care* fully fixed all about the figure, you muft fo place them that two of the main perdendicular ones fhould join to- gether at five or fix inches higher, and above the upper part of it, and be terminated by a wax cup of four inches deep, and as much diameter, under, and at the bottom part of which you folder them. This cup fcrves as a funnel to receive the metal, and introduces it into the pouring-holes, by means of its communication with A R T S and T R A D E S. %$$ with them, to convey it afterwards Into all the parts of the figure at once, and form it. Therefore, if there be four perpendicular afcending pipes, you make two fuch cups, to communicate the metal to thefe pipes, 15. As for the vent-holes, you let them free above the top of the figure, and higher than the pouring ones* becaufe they want no cups. 16. When the wax figure is thus completely repaired and garnifhed, with all its pouring and vent-holes, yoa prepare a compofition of putty, and crucibles’ powder* well grinded, and fifted very fine, which you dilute clear in a pan, like a colour for painting. With a brulh take this compofition, and cover all the figure, as well as the vent and pouring-pipes. This operation you re- peat feveral times, observing carefully to fill up all the cracks and crevices which may happen in drying. When the wax is thus perfefily covered every where, you put with the fame brulh, another compofition thicker than the firft, and of a dronger fort. 17. This compofition is made of the fame materials as the other, but with this addition, that you mix feme free earth along with It, and horfe-dung, quite clear from any draw. After having given fix or feven coats of this, you give another coat again, much thicker Hill, of a duff compofed of nothing but free earth and horfe-dung, and this being dry, you give half-a-dozen more of the fame, allowing time between each to dry, At lad, you put with your hand, and no more with the bruih, two other coats of this fame lad compoff- tion, of free earth and horfe-dung, mixed in form of fnortar, obferving always that the one fliould be per*» fedtly dry, before laying on the other ; and that there jhould be no part of the figure, whether naked or dra- peries, but what is equally covered with every one of the different coats we have mentioned. 18. Next to this, you mud have flat iron bars turned and bent according tO’ the difpofition of the figure, which being fixed by means of hooks at the fides ©f the grate bn which it dands, rife up as high as the pipes, and joining clofe to the mould, unite at top by means of a circle of iron which runs, through all the. hooks* * S' EGRETS concerning hooks, by which thefe bars are terminated. Then yon furroundagain the figure with other iron bars, made in form of hoops, to prevent the others which go from top to bottom, and U> which they are fixed by means of wires, from giving way; and, between everyone of thefe bars, both perpendicular and horizontal, 'there mud be no more than feven or eight inches diilarxe al- lowed, 19. When all thefe bars are well fixed together, and enabled thereby to fupport and contain the mould, you take a com poll of free earth, horfe-dting and hair mixed together, in cormilence of mortar, and with this you cover the mould and the bars all over, without attend- ing any more to the fhape of the figure, fo that there appears no more but a fhapelefs lump of clay, which ought to be of about four or five inches thick. 20. When the mould is thus completed, you are to dig a fquare pit fufficiently deep for the top of the mould to be fomewhat lower than the fu per fee of the ground where the pit is dug, and fufhciently wide al- fo to allow r com of a foot and a half, free all round the mould, when descended into it.™ At the bottom- of that pit, von confer u& a furnace, on the top of which there is to be* a flrong iron grate fupported by the arches and wall of the furnace, which is to be made of fore m bricks, as well as the four fides of the pit from top to bottom.-. 21. ? After the grate is placed on the furnace, you de- feend the mould on it by .means of engines. Then, un- der the pipes which are to ferve for pouring, as well as vent, you place pans to receive the wax which is to run off. This done, you light a middling fire to heat the figure, and all the place where it (lands, with fo moderate a heat, that the wax mav melt without boil- ing, and come entirely out from the mould, without there remaining any part of it ; which would not he the cafe if the heat he fo great as to make it boil, for then it would flick to the mould, and caufe defedls in the ligure, when you come to run the metal. When, therefore, you judge that all the wax is out, which vou x»ay know by weighing that you employed, and weigh- A R T S and T *R :A -B JE'>§. Hgg ifig it again after it is in the pans, you take thefe off, and flop the pipes, through which it came out, with clay* Then fill all the empty parts of the pit round the fi- gure with bricks, which you throw in gently, but with- out order ; and, when it is come up to the top, make a good brific fire in the furnace. As the flame is inter- rupted by. thefe bricks,;, it cannot afcend with violence, nor hurt the mould, and they only communicate their heat in going through all ‘-thefe bricks, which become fo hot, that they and the mould are at laft both red hot. 22. T vvehty-four hours after the Are has been lighted, when you fee that the bricks and the mould are equally red hot from top to bottom, you let the fire go out, .and the mould cool, by taking all the bricks off. When there is no more any heat at all, you throw feme earth in the pit, to fill the place which had been occupied with the bricks; and, in proportion as you throw it in you tread it with your feet, and prefs it againft tte mould. 23. In order to- melt the metal, you conffrudb juff fey the pit where the mould Is, a furnace, the lower part of which ought to be higher by two or three inches than the top of the faid pit, in order to obtain a fuificient declivity from it to the pit for the Tunning of the metaL Its conffruTion muff be after the form of an oven, with good bricks and free earth, and fopponed'by good and Strong iron hoops. There is a border raifed all round, fo as to make it capable to cor, tain all the metal which is intended to be melted in it. On the fide which looks towards the pit, there is an opening, which is flopped during the melting of the metal, and from that opening comes an earthen funnel pra£t fed, which goes to a bafo'n of gotvd free earth placed over the mould, and the . middle of which correfponds and communicates to thofe cups ' we imve mentioned before ( No. 14). This ba- fon is called by the workmen efeheno . Ana in order to prevent the metal from running into thefe cups before the whole which is in the furnace is ru vinto th c tfcheno, there are men on purpofe who hold a long iron iod ter- minated ‘S E C ! R E T 8 concerning v Id mated by one end in the form of thefe cups, and flop them. 24. When the metal is melted, you unflop the open* ing of the furnace in which it is contained ; this runs into the efchem t and as foon as it is arrived, the men take off the rod with which they flopped the cups, and the mould being inftantly filled all over, the figure is formed in one moment. 25. After the mould is thus filled with the metal, you let it flay in that fituation for three or four days, then, at leifure, you take off the earth which had been thrown all round it, which helps the mould to become entirely cold. As foon as you are fure there is no more heat, you break the mould, and the metal figure appears fur- rounded with rods of the fame metal, fiarting out from it, occafioned by the vent and pouring-holes, or pipes, through which the metal was introduced, and which remained filled with it. Thefe you mull faw off, in or- der to unburden the figure of fo much, and get it out of the pit more eafily. Then you clean and fcower with water and grinding-flone in powder, and pieces of deal or other fort offoft wood, and you fearchin all the hollow places of the draperies and other parts. 26. When the figures are final!, they are generally walked with aquafortis ; and, when it has operated, you may wafh them again with common water. When they are thus well cleanfed, you repair, finifh, and fault thofe which require to be treated more highly than others ; for the large ones arefeldom fearched fo minutely. 27. After they have been as much finifhed as they ate intended to be, you may give them, if you like, a colour, as fome do, with oil and blood -ftone. Or, as feme ci- thers p radii fe it, you may make them turn green by means of vinegar. But without all that trouble, the bronze will in time take a natural varnifii of itfeif, and becomes of a blackifh hue. II. Ho*w to gild fuch forts of figures* I. They may be gilt two different wa^s ; either With gold in (hells, or with gold in leaves. The firfl method is the handfomeft, and at the fame time the moil laflipg, is being always ufed for fmall fized works. To apply it. A R T S and T R A -D E‘S. i '5f ■ v; ■ ■ *•; yjy .rT; • •? .r • : r ; ? / \ It,' you make a mixture of one part of the beft £©ld, arid if even of mercury, which founders call filver in that forf of procefs. When thefe are incorporated together, you then heat the "'figure, and tab it with the compofi- tion, which whitens it, and heating it aghin over the fire the mercury exhales, and the 'figure remains gilt. ] 2. As for the other method it is only for large fixed works, and them on which one is not willing to make a great expence -5 you Tcrape the figure withTmall files, and other proper tools, to make it quick and clean, then you heat and lay on a gold leaf, repeating this four yimes. III. Of the choice and compofticn of metals* Any metal whatever may be ufed for the chiding of figures, though the general compoiition runs as follows. 1 . For the fine brome figures, the alloy is half brafs, half copper. The' Egyptians who are fard to be the inventors of that art ufed to employ two thirds of brafs again ft one of copper. ! "2. Brafs is made with topper and calamine. One hundred weight calamine renders one hundred per cent* Calamine is a ftone from which a yellow dye is drawn*, ilt is to he found in France and at Liege. 3. Good copper ought to be beaten, not molten, ! when intended for ftatues. Y ou muft guard alfo againft efing putty, when in alloy with lead. it. Copper may be forged either hot or cold. 'But brafs breaks when cold, and (alters the hammer 'only when hot. 5. There Is a fort of metalie ftone calledfSinc, which comes from ’Egypt': it renders the copper of a much liner yellow than the calamine ; hot, as it is both dearer and fcarcer, they are not fo ready to rife it. 6. As for the compofitioh for making of bells, it is twenty pounds weight pewter for each hundred of copper, Ahd the artillery pieces take but ten pounds only of pewter to one hundred of the other. This iaft compofition is not good for the calling of figures, as it is both too hard and too brittle. CHAP. IX. O CHAP. IX. Secrets relative to Wine. I. To make a wine to have the tafte and flavour of French mufcat . Y OU have only to put in the cafk a little bag of elder flowers when the wine is juft done prefling, and while it boils ftili. Then, a fortnight after, takeout X I . T o make the y i n - do ux . When you cafk the wine put in at the bottom of the cafk half a pound of muftard feed, or a pound, if the calk be double the common fee. HI. To make vin-bourru, of an excellent tafle . Take two quarts of wheat, which boil in two quarts of water till it is perfectly burfted. Stir it well, then ftrain it through a fine doth, fqueezing a little the whole to get the creamy part out. Put two quarts of this liquor in a hogfheid of white wine, while it is ftili a-- boiling or in fermentation, with the addition of a little bag of dried elder-flowers. XV. To imitate a malvoifie. Take of the be ft galangal cloves and ginger, each one drachm. Bruife them coarfely, and infufe for twenty- four hours, with brandy, in a wellclofed veflel. Then take thefe drugs out, and having tied them in a linen bag, let them hang in the cafk by the bung-hole. Three or four day* after, your wine will tafte as good and as jftrong as natural malvoifle * V. To change red wine into white, and white into red . — If you want to make red your white-wine, throw into the cafk a bag of black vine-wood allies: and to whiten the red wine, you muft put a bag of white vine- wood allies. Forty days after, take out the bag, (hake the calk* and let it fettle again ; then you will fee the effect. VI. To i ARTS and T RA D E S. VI. To prevent wine from fulling, otherwife tafling of the cafe* and to give it both a tajie and, favour quite agreeable . Stick a lemon with cloves as- thick as it can hold ; hang it by the bung-hole in a bag over the wine in the cafk for three or four days, and flop it very carefully for fear of its- turning dead, if it fhould get air. VII. To make a vine produce a f west riving* One month before gathering the grapes, you itiuft twiii fuch branches as are loaded with them, ib as to interrupt the circulation of the fap : then ft rip the leaves efF intirely, that the fun may a<5i with all its power on the grains, and, by dii’fipating their ftiperflaous- moUiure, procure a ftveetnefs to the liquor contained in them when they come to be prefiecL VIII. To make a fweet wine of a very agreeable flavour , and befdes very wholejbme . Gather the grapes, and expofe them for three whole days- in the fun. On the fourth- day at noon put them under the prefs, and receive the fir ft drop which r on s of itfelf before preffing. When this virgin-drop fhall have boiled, or fermented, put to every fifty quarts of it one ounce of Florentine-orrice in fubtile powder. A few days after take it •ut clear from its lye, and then bottle it. IX. To clarify in two days new wine when muddy . .Take a difcretionable quantity of tine and thin beech -4 J fhavings. which put into a bag, and hang by the bung Hole, in the calk. Two days after, take out the bag 5 and if from red you want to make it white, you may do it by putting in the cafk a quart of very clear whey* X. To make the wine keep moot or un fermented for twelve months . Take the firft, or virgin wine, which runs of itfelf from the grapes before preiBng ; cafk and fxop it welft then linear the cafk all over with tar, fo that the water could not penetrate through any part of the wood into the wine. Plunge thefecafk's into a pond deep enough to cover them intirely with water, and leave them there for forty days. After which term you may take them out,.. ifkx. &;■ E C R. E X; S- concerning out, and the wine contained in them will keep new fei twelve months. • XI. To m$ke a twine turn black * Fjace in the cellar, wherein the wine is a-fermenting, two pewter pots, and it will turn black. ML To clarify a wine which, is turned . \ Take clean roch>amm in powder, half a pound : fugar of rofes, as much ; honey whether Ikimmed or not eight pounds, and a quart of good wine. Mix all well, and put it in a cafk of wine* ftirring all as you pour it in. Take the bung off till the next day, then put it on again. Two or three days after this, it will be quits . clear* 'XIII. To correct a bad flavour in wine* But in a bag a handful of garden pariiey and let it hang by the bong hole in the calk, for one week at leaff- Then take it out. XIV. To prevent wine from fpoiling and turning. Mix in the calk a tenth part of brandy, or half an ounce of oil offulphur. XV. To prevent thunder and lightning from hurting wine* But on the bung a handful of fted iilings and another of fait, tied op in a bag. XVI. To prevent wine from corrupting* Put to infufe in the calk a handful of gentian rooS tied, in a bag. XVH. To reflore a, wine turned four, or J harp . Eiii a bag with leek's feed, or of leaves and twiffers Of vine, and put either of them to infufe in the calk. XVIII. To ref ore a wine corrupted and glairy . Fat in the wine cowVmiik a little faltifh ; or elfe the rinds and Hie! Is of almonds tied up in a bag : or a- gain pine kernels. XIX. T 0 prevent wine from growing four$ and turning in - to vinegar . Hang by the bung hole, in the calk, a piece of bacon, of about one pound and a half, and replace the bung. Or elfe throw into the wine a little bagful of afhes of virgin vine* XX. To- ARTS and TRADES, 161 XX. To make a ne the redudion of two. Strain what remains through a dcrh, and pour it in the caffe, flirting all together with * fa ck without touching the lye.. . » XXX. T 0 reft ore a fpoiled wine. Change the wine from its own lye, upon that of good wine. Palverife three or four nutmegs, and as many ■dry orange peels, and throw them in. Stop well the bung, and let it ferment one- fortnight. After that term ■ is over you will find it better than ever. This method has ■ go ne through many experiments. XXXI. c fo Jweeten- a tart wine* Fiit in a hogfhead of fbch a wine, a quarter of a pint, of good wine vinegar fat grated with lithcragc ; and ’it will Toon lofe its tartnefs. XXXff. Another way. Boll a quantity of honey in order to get all the waxy part out of it, and strain it through a double cloth. Of flich a honey thus prepared put two quarts to half a hogfhead of tart wine, and it will render it perfectly agreeable. If in the iummer, and there be any danger of its taming, throw in a Hone of quick lime. XXXIII. TV prevent tartnefs in wins. Take, in the month of March, two bafonfuls of ri- ver fan d.'; and, after having dlied it in the fun, or in : the oven,- throw it in the calk, .XXXiV. 7i A R T S T R A D E S. XXXIV. To heighten a wine in liquor y and give it an agreeable fla vour » Take two dozen or thereabouts of myrtle berries, very ripe. Bruife them coarfely, after having dried them perfectly, and put them in a bag, which fufpenck in the middle of the cafe; Then flop this well with its bung. A fortnight afterwards take off the bag, and you will have a very agreeable wine. XXXV. To give wine a mofl agreeable flavour * Take a pailful of mout y which boil and evaporate to the confidence of honey. Then mix with it one ounce of Florentine orrice, cut in fma.ll bits, .and one drachm of coflu s. Put all into a. bag, and let it down in the cafk by the bung-hole, .after having previoufly drawn outs fuiffeient quantity of wine to prevent the bag from com- ing at it. This bag being thus fufpended by a firing which will hangout ofthe bung-hole, flop it well, and there will drop from the bag into the wine a liquor which will give it a moil agreeable tafle. X XXVI. Ho w to find out whether or not then be water mixed in a cajk of wine, Th row in the cafe one wild pear, or apple. If either of thefe two fruits fwim, it is a proof there is no water in the wine : for, if there be any, it will fink. X X XVI 1 . To fleper ate the water from *wine» Pat into the cafe a wick of cotton, which fliould foak in the wine by one end, and come out of the cafe at, the bung-hole by the other : and every drop of water which may happen to be mixed with the wine, will fill! out by that wick, or filter. You may again put feme of this wine into a cup made of ivy-wood : and, then the water will perfpire through the pores of the -cup, and the wine remain, XXXVIII. To ungreafe wine in lefs than twenty four hours . Take common fait, gum-arabic, and vine-hmfh a fees, of each half an ounce. Tie all in a bag, and fix it to a hazel-tree flick ; then by the bung-hole Fir well the wine for one quarter of an hour,, after which take it out, and flop the cafe The next day the wine will be as fbund as ever. XXXIX. Ta i6 4 SECRETS concerning XXXI Xo To refers a twine. Put in the calk one pound of Paris plaifter, Then make a piece of Heel red-hot in the fire ; and, by means of a wire fixed to one of its ends, introduce it by the Bung hole into the wine. Repeat this operation for five or fix days running, as many times each day. Then, finally, throw into the wine a flick of brimfione tied in a bag. which yon take off two days after ; and the wine will be perfectly well reilored. XL. To cor reft a bad t af e and furnefs in twine. Put in a bag a root or wild horfe-racifh cut in bits. Let it down in the wine, and leave it there two days : take this out, and put another, repeating the fame till the wine ispericdtiy reilored. XL I. Another way. Fill a bag with wheat, and let it down in the wine ; it will have the fame effedL XL! I. Another way. Put a- drying in the oven, as foon as it is heated, one dozen of old walnuts ; and, having taken them ou$ along with the bread thread rhem with a firing, and Bang them in the w ine, till it is reilored toits good tafte \ then take them out again. XLIi i. To cure thofe who are tos much addidled to drink wine . Put, in a fufikient quantity of wine, three or four large eels, which leave there till quite dead. Give that wine to drink to the perfcn you want to reform, and he or (he will be fo much difgulled of wine, that tho’ they formerly made much ufe of it, they will now have quite an averfion to it. XL1 V. Another method , no left certain* Cut, in the fpring, a branch of vine, in the time when the fap afcends moft ftrongly : and receive in a cup the liquor which runs from that branch. If you mix fome of this liquor with wine, and give it to a man already drunk, he will never relifh wine afterwards. XLV. T o prevent one from getting intoxicated with drinking. Take white cabbage’s, and four pomegranate’s juices, two . A,S: T S- and, T R A- D> E Sv i§g two ounces of each, with one of vinegar < Boil all to- gether for feme time to the. confidence, of -■ a fyrup. Take one ounce of this before you -are going to drink, and drink afterwards as much, and as long, as you ; pleafe. XL VI. Another way. Eat five or fix bitter almonds failing : this will have ; the fame e licet. XL VI I. Another way* It is affirmed, that if you eat mutton or goat’s., lungs roafied ; cabbage, or any feed ; or worm-wood, it wil] abfolu tel y prevent the bad effgfts which reiult ~ from the excels of drinking. XLVIIIv Another way. You may undoubtedly prevent the accidents refulting > from hard drinking, if before dinner you eat, in i&Slad# , four or five tops of raw. cabbages. XL! X; Another method. Take fame f wallows’ beaks, and burn them in a cru- cible. When perfectly calcined grind them on a Hone, and put fome -of that powder in a glafs. of wine, and drink its. . Whatever wine you .may drink to- excels a£- • ter wards, it will have no effeft upon you. The whole body of -the fw allow, prepared in the- fame manner, will have the fame effiefl:. L. Another way., . Pound in a mortar the leaves of a peach-tree, and fqueeze the juice of them in a baton. Then, failing, drink a full glafs of that liquor, and take whatever ex- cefs of wine you will on that day, you will not be in- toxicated. LI. A method ef 'making- people drunk > without endanger - ing their health • Xnfufe fome aloe-wood, which comes from India, in a glafs of wine, and give it to drink. The perfon who drinks it will foon give figns of his intoxication. LIE Another way. Boil in water fome mandrake ? s bark, to a perfedl rednefs of the water in which it is a- boiling. Of that liquor, if you put la the wine, whoever drinks it will fcoa be drink*, LIJTL To i66 SECRETS concerning LTII. To recover a perfon from Intoxication . 1 Maks riich a perfon drink a giafs of vinegar, orfoma * cabbage-juice, otherwife give him fome honey. You may likewifemeet with fuceefs by giving the patient a giafs of wine quite warm to drink, or a difh of ftrong y coffee, without xnilk or fugar, adding to it a large tea- , fpoonfu! of fait. LI V. To prevent the breath from fmelling of voine . Chew a root of iris trog/otida, and no one can dif- f cover, by your breath, whether you have been drinking wine or not. LV. To prefer ve avine good to the loft . Take a pint of the bell fpirit of wine, and put in it the bulk of your two fids of the fecond peel of the elder- tree, which is greenr After it has infufed three days, or thereabouts, drain the liquor through a cloth, and pour it into a hogfnead of wine. That wine will keep good for ten years, if you want it.* f j 4*^ 4’^ 4*04 CHAP. X. Concerning the competition of Vinegars. I. To make good voine vinegar inxz jhort time . HPHRQW feme Tax us wood, or yew-tree, in any JL wine, and is will not be long before it turns into vinegar. II. To change wive in i of rong vinegar. Take tartar, ginger, and long pepper, of each equal dofes. I nfufe all for one week in good ftrong vinegar, then take it out, and let it dry. And whenever you want to make vinegar, put a bag full of thefe drugs in wine ; it will foon turn into vinegar. III. To make- very good and ftrong vinegar vjith the voorft cf twines. Grind into fubtile powder five pounds of crude tar- tar. ARTS and TRADES, 167 tar. Pour on it one pound of oil of vitriol. Wrap up the whole in a bag, tye it, and hang it by the bung- hole in a calk of bad and totally fpoiled wine. Move and if ir row and then that bag in the wine, and it will turn into very good vinegar. IV. To turn *wine into vinegar in lefis than three hours . Put in the wine a red beet., and it will be quite four, and turn vinegar, in lefs than three hours. V. To refiore fuch a voine to its fir ft tafie . Takeoff the red beet, and in its Head put a cabbage root into that wine, and it will return to its primary tafte, in the fine fpace of -time. VI. An excellent preparation of vinegar . 1. Take white cinnamon, long pepper, and cy perns , of each one ounce : round pepper half an ounce, and two nutmegs. Pulverile each drug feparately, and put them in fo many diflindl bags. Put them infix different and fepa'r-ate quarts of the bell vinegar, and boil them two 6r three minutes. 2. Then boil feparately llx quarts of good wine. 3. Seafon a cafe, which is done by pouring a quart of the beft vinegar into it, with which you rinfe it. Then pour in your boiled wine and vinegars, and fill half-way the cafe, with the word: and moil fpoiled wine. Stop the cafe, and keep it till the vinegar is done. You may then draw from it, and refill the cafe with the lame quantity of bad wine, as you take off of vinegar. VII. To render vinegar alkali . Saturate any quantity of vinegar with ialt of tartar. VIII. To make, in one hour , good rofe vinegar . Put a drachm of hare’s marrow in a point of wine., and you will fee the confequence. IX. Another method to make fuch vinegar in an inf! ant, 1. Take common rofes, and unripe black berries which grow in hedges, of each four ounces, and of barberry fruits one. Dry them all in the fhade, and re- duce them into fubtile powder. 2. Mix two drachms only of this powder into a glafs of white or red wine, then let it fettle to the bottom, and ftrain through a cloth. It will be a very fine vinegar, q X. To ? i'S8 S E C Ri £ -T S concerning X. To operate the fame in one hour's time, on a larger quantity of twine. 1. Take the bed rye-flour, which dilute in the droRged vinegar, and make a thin round cake with it. Bake it quite dry in the oven ; then pound it into a fine powder, with which- and vinegar you make again ©mother cake as before, and bake it alfo like the drfh Reiterate this operation three or four times. 2. If you hang the lad made cake in a cafk of wine quite hot, you will turn the whole into vinegar in lefs than one hour. XI. The receipt of the vinegar called the Grand Conda- ble’s Vinegar. Take one pound of damafk raifins, and cure them of their Hones. Put thefe raifins in a glared jar, with two quarts of good rofe vinegar. Let all infufe for one night over hot afhes ; then boil it the next morning four or five minutes only. Take it off the fire and let it cool. Strain it through a cloth, and bottle it to keep for ufe, afterwards cork the bottle. XII. Afecretto increafe the fttength and fharpnefsofthe •vinegar . Boil two quarts of good vinegar to the evaporation of one ; then put it in a veffel, and fet it in the fun for a week. Now if you mix this vinegar among fix times as large a quantity of bad vinegar in a final! calk, it will not only mend it, but make it both very drong and very agreeable. XIII. Another n.vay to do the fame. The root of ruhus id&usx the leaves of wild pear- tree ; acorns roaded In the fire ; the liquor in which vetches (peas) have been boiled; horfe chefnut’s pow- der put in a bag, &c.&c . add greatly to the fharpnefs of vinegar. XlV. The fecret for making good vinegary given hy a virie?ar-man at Paris. o i. Found coarfely, or rather briiife only, one ounce of long pepper, as much ginger, and the fame quantity o f pyrethr a. Put thefe in a pan over the fire with fix quarts of wine. Heat this only to whitenefs, then put it in a fmall cafk, and fetit in the fun, or over a baker’s oven, or any other warm place. z. Now A' R T S and TRADES. 169 2. Now and then add new wine In your calk after having prevroufly heated it as before, and let that quantity- be no n ote than two or three quarts at a time, till the cafk is -quite full.— If you add a few quarts of real vinegar, it will be the ftronger.™ Before calking the wine, you mud let it rdl in the pan in which It has boiled for two or three days, “A glared earthen pan is therefore preferable to a copper one for boiling the wine In ; for during the three days infufion, the cop- per might, communicate a dangerous quality of verdi- grife to the vinegar —When you put feme 1 vinegar, as before mentioned, to meliorate this compoliti-on, inftead of wine, you moil take care to heat it like wife over the fire, but not fo much as the wine.— Let the cafk be well rinfed and perfectly clean, before putting the vinegar in. 3. The wild b lack-berries which grow among hedges are alfo very good to make vinegar, but they mu ft be ufed ‘while red, before they are ripe ; then put them in the -wine, and heat this to whitenefs, and proceed in the fime manner as you do with py ref hr a, ginger, and long pepper.* — The dole of black-berries is not determined ; you may take any dlfcretlonable quantity of them* and the vinegar which refill ts from thefe is very good. XV. Y0 make r vinegar '■with water* Put thirty or forty pounds of wild pears in a large tub, where you leave them three days to ferment. Them ■pour feme water over them, and repeat this every day for a month * At the end of which It will make very good vinegar. XVI. T 0 make good r vinegar with /polled wine* Put a large kettle-full of fpoiled wine -bn the fire; boil and 0 dm it. When walled of a third,- put it in a cafk wherein there is already feme very good vinegar. Add a few handfuls of chervil over it in the cafk, and flop the veffel perfectly clofe. Y on will have very good vinegar in a very. Ihort time. XVII . A dry portable n vinegar , or the vinaigre #n poudre. Wafh well half a pound of white tartar with warm water, then dry it, and pul ve rife it as fine $ poffible. Soak that powder with good fharp vinegar, and dry it before. the fire, or in the fin. Refoak it again as bc- P fore ijo SECRETS concerning fore with vinegar, and dry it as above, repeating this operation a dozen of times. By thefe means you fhali have a very good and ilia rp powder, which turns water itfelf infiantly into vinegar. It is very convenient t® carry in the pocket, especially when travelling. CHAP. XI. Secrets relative to Liquors and Essential Oils. :< r ■ • • . . tWm % I. c fo make as good wine as Spaniih wine. I. HT^AKE one hundred pounds weight of dry rai- A fins, from which pick off the ilems, and open the fruit with a knife. Put thefe in a large wooden tub, very clean. Boil fifteen gallons of rain-water, purified by draining through the filtering paper. Pour it over the raifins, and cover it, to preferve the heat of the water. Twenty-four hours after take off the rai- fins, which will be fwelled, and pound them in a Lrge marble mortar, then put them again in the tub. Heat fifteen gallons more of water, which pour over the other with the raifins, and throw in twenty-five pounds of coarfe ftipar. Stir all well, and cover the tub over with two blankets. Three days after, by acock placed at the bottom of the tub, draw out all the liquor, and csfk it, adding fix quarts of brandy to it. Prefs the ground with an apothecary’s prefs, and put the juice in 7 the calk with two pounds of white tartar pounded into a fubtile powder, in order to promote the fermentation, and five or fix ounces of polychreil fait, and a knot of garden crefs-feed, of about fixteen or eighteen ounces weight, and another knot of feven pugils of elder fiowers. Thefe knots are to be fufpended by a thread in the calk. 2, If the wine look too yellow, you mufl drain it through a jelly-bag, in which you (hall put one pound of fweet almonds pounded with milk. The older the wine, fo much the better it is. 3- To ARTS and TRADES, t T t 3. To make, it red, diffolve fome cochineal pounded in a certain quantity of brandy, along with a little alum powder, in order to draw the better the dye of the cochineal, which put to digeft on a fand bath. Till the brandy has affirmed a proper degree of colour, give it to your wine in a fufficient degree. 4* It is preferable to clarify the fug&r well, and tm put it in the calk inftead of the tab. II. Another *way to imitate Spa nidi wine. Take fix Quarts of white wine ; Narbonne hone’/* ©ne pound ; Spaniih railins as much ; coriander bruif- ed, one drachm 5 coarfe fugar, one pound. Pat all ia a kettle on a flow fire, and leave it there, well covered, for three hours. Strain this through a jelly-bag, then bottle and flop it well.. Eight or ten days after it is ik for drinking. II F. To make the Rpffolis. 1. Boil Sr ft feme water, and let it cool till it is no more than lukewarm. Take next all the forts of frag- rant flowers the feafon can afford,, and well picked, keeping none but the petals of each flower. Infofe thefe, each feparately, in fome of that lukewarm water, to extraefbtheir odorous fniell, or fragrancy. Then take them off, and drain them Pour all thefe different wa- ters in one pitcher ; and to every three quarts of this mixture put a quart or three pints of ipirit of wine, three pounds of clarified fagar, one quarter of a pint of effential oil of anife-feed, and an equal quantity of ef» femial oil of cinnamon. 2. Should your RoJJolis prove too fweet and flimy in the mouth, add half a pint, or more, of Ipirit of wine. 3. If you think the effential oil of anife-feed fhould whiten too much the RoJJolis , mix it with the fpirit-of wine, before putting it in the mixed waters. 4. If you want to increafe the fragrancy, add a few fpoonfuls of effential oils of different flowers, with- one pugil or two of mufk, prepared amber, and lump fugar pulverifed. Then ftrain the RoJJolis through a jelly- bag to clarify it, bottle and flop it well. Thus it may keep for ten years, and upwards. IV. To S E C R T S concerning IV. To make a Roflolis which may Jerque as a foundation toother liquors, Pst three quarts of brandy, and one of water, in a glazed earthen pot. Place this pot on a charcoal fire,, adding a cruft of bread and one ounce of anife-feed, and cover it tilldt boils. Then uncover it, and let it boil five minutes, and put in one pound of fugar, or more if you chafe. Now beat the white of an egg with a little of your liquor, take the pot off from the fi re, and throw in the white of m egg. Lee this reft thus for three days. V. To make Amborfy. In the above preferibed Rojfolis water add three or four grains of paradife ; as much cochineal pulverifed 5 one clove ; a little cinnamon and mace ; fix grains cf coriander, and the quarter part of 3 lemon, VI. For the neffar. Add to the above Rojfolis one quarter of an orange pounded ; feme orange flowers., and the upper pellicula of an orange pounded in a mortar with lump fugar in powder, and diluted with the fundamental Rojfolis water above defended. VII. A common Roflolis. Inftead of one pound of fugar, put only half- a -pound, and as much of honey.— To mufk it, put about fifteen grains of'mufk, and as much of ambergrifs in powder, and pounded with fugar, and mix it in the liquor. VIII. Another RcffoHs. 1. Take one pound and a half of the fined white bread , quite hot at coining out of the oven, and put it in a retort, with half an ounce of cloves bruifed ; green anlfe-feed and coriander, one ounce of each ; a quart of good red wine, as much cow-milk ; then lute well the receiver, and all the joints, with ftarched paper. Let it dry for twenty-four hours, then diftil the liquor by the heat of a balneum marine, and keep it. 35;. Make next afyrup, with brandy or fp : ritof wine, which burn over lump fugar pulverifed in an earthen difh or nan, (lining always with a fpoon, till the flame has fu'bfided. Then mix one drachm of ambergrife with an equal quantity of fugar ; and, having puiver* ARTS and TRADE S. 173 ifed the whole, put it in a fmall matrafs ; pour over it one ounce of fpirit of wine, and put all to-digeft for twenty-four hours on a balneum marine* There will then refult a diffolution which will congeal again in the cold. 3. To form your Rojfolis , mix with your hr ft compo- sition, die above-mentioned fyrup'of brandy, and the efieBce of amber.— if you want the Rojfolis to be itionger, add forne more fpirit of wine to it, till it is as you deiire to have it. IX. Another *way. Boil your fyrup to confidence after the common me- thod. When done, add as -much fpirit of wine as you think proper, as well as of the above-mentioned efience of amber, or any other fort you pleafe to prefer; and you will have as good Rojfolis as that which comes from Turin. X. To ?nake Eau de Franchipane. Put half a pound of fugar in one quart of water; add a quarter of a pound of jeflamine flowers, which infufe for feme time. When you find the liquor has acquired a fuflicient degree of fragrancy, ftrain it through a jelly-bag, and add a few drops of effentiai oil of amfaergrife. XI. Orange- flower cherry , or other fitch waters . 1 . Take the ripeft rafpberries, drain them through a linen cloth to exprefs all the juice out of them. Pet this in a glafs bottle uncorked, and fee it in the fun, m a ftove, or before the fire, till cleared down. Then m S E C R E T S concerning decant it gently into another bottle, without difturbingg the faces which are at the bottom, 2, To half a pint of this juice, put a quart of com- 2Bon water, and a quarter of a pound of fugar. Beat ai! together, by pouring backwards and forwards from one vefFel into another, Train it through a linen cloth* and fet it to cool in a pail of ice. It is a fine cooling draught in the fummer. 3, Strawberries, cherries, &c. are done in the fame manner. XIV. Lemonade water ai a cheap rate ... DiToIve half a pound of fugar in a quart of water ; jrafp over it the yellow part of one, two, or three lemons, ss you like, and mix a few drops of efTentia! oil of ful- phur in the liquor. Then cut three or four flices of le- mon in the bowl, when you put the liquor in it. XV. Apricot 'water* Take a dozen of apricots very ripe. Peel and {lore them. Boil a quart of water, then take it off from the fire and throw in your apricots. Half an hour after pet in a quarter- of a pound of lump fugar, which being difibived, Brain all through a cloth, and put it to cool in Ice as the others. X VI. To make exceeding good lemonade. On e quart of water put the juice of three lemons, or two only if they be- very juicy. Add feven or eight zefts of them betides with one quarter of a pound, of fugar. When the fugar is defolved, Brain the liquor* and cool it in ice as before mentioned. XVII. To make orangeade the fame way. You proceed with your oranges as with the lempns. If thefe be good, but little juicy, you muff fqueeze three or four oranges, with the addition of eight or ten 2 efts. If you love odour, you may add fome muife and prepared amber. XT* II. To make Eau de Verjus *. Put on a quart of water three quarters of a pound ©f Verjus in grapes picked out from the Balks, Squeeze it . * A foit of four grape uftd in France a fine aei4 in fauces. ARTS- and T R A D ; E ..Sir it fir ft in a marble or wooden mortar* without pound- inp- it. for fear the Hones fheuki give it a bitter tafte. After having put fruit, juice, zud all in the water-, , handle it in the water, then {train it to purge it from the coarfeft grounds ; add about five ounces of fugar to the {trained liquor, or more i f wanted, according to the {burnefs of the fruit. As foon as the fugar is dift folved, pais and repafs it through the jelly 7 bag to clari- fy it : then cool it in ice, as ufeal, for drinking, XIX. To make orgeat-water . Take one ounce of melon feed, with three fweet and three bitter almonds. Pound all together in a marble - mortar, adding a few drops of water to it while you ? pound, to prevent its turning into oil. Make all into a pa He with the peftle in the mortar, then add a quar- ter of a pound of fine white lump fugar in powder, which mix with the paile. Dilute this in a quart of water, and after having inix^d it well, ftrain it through a flannel. Squeeze well the grounds in it till quite dry, and in the liquor add feven or eight drops of eft ieptial oil of orange ; and, if you like it, a quarter of a pint of milk pure as from the cow. Put this to cool in. ice, and fliake the phial when you ferve it in a glafs to drink. XX. Other waters . The pigeon, the piftachio, and the Spanifh nut wa- ters, are made in the very fame manner ; the milk and almonds of either forts, being only excepted. XXL To make a cooling cinnamon water • Boil one quart of water in a glafs veflel before the fire. Then take it off and put in two or three cloves, and about half an ounce of whole cinnamon. Stop well the bottle ; and, when the water is cold, put half a. pint only of it in two quarts of water with fugar to your palate, a quarter of a pound is generally the pro- per quantity. When done, cool it, as ufual, in ice before ftrving. XX IT. To make coriander water , Take a handful of coriander, which {hell, and putin a quart of water half cooled again, after having boiled. Add one quarter of a pound of fugar^ and, when the water iy6 SECRETS concerning water has acquired a fufficient degree of take, ftrainj cool, and ferve it as ufual. XXLII. Anife - feed water. The anife-feed water is mads in the very fame man- ner as the coriander water. XXIV. Citron water. Take a citron, which drip of its peel, and cut indices crofs-way. Put thefe dices in a quart of water, with a quarter of a pound of fugur. Beat well this water by pouring it backwards and forwards from one vefiel into another, and when it has a fuificient take of the citron, drain it, &c. XXV. Ginn amon water . Bruife one pound of the fined cinnamon, and put it to infuse for twenty-four-hours in four pounds of di- flilled rofe -water, with half a pound or a pint of white wine, which put all together during that time in aglafs matrafs on warm allies, and dop well the vefTel, fq that it fliould breath no air. At the end of twenty-four hours increafe the fire fo as to procure a diftillation, by putting the matrafs in the balneum marine, and keep this liquor in bottles well Hopped. XXVI. To make cedrat water. Have a dozen of fine lemons, which fpllt into two parts. Take out all the kernels, and keep nothing but the pulp wherein the juice is contained. P ut them in a new glazed earthen pan. Boil one pound of fugar to the plume degree, then pour it in the pot over the le- mons. Set this on a good charcoal fire, and boil it again till the fagarcomes to the/^r/ degree, and then bottle it. XXVII. To make cedrnt another way . 1. Squeeze the juice out of thirteen lemons, which drain through a cloth and put them afide. — Then put two quarts and a half of water in a pan. In a piece of linen put three other lemons parted into quarters, which tie and fufpend in the water, then boil them till the wa- ter has entirely extracted the tade of the lemons, and take them out. 2. In this water, thus prepared* put four pounds of fugar, and make a fyrap, which clarify according to art, with ARTS and TRADES. 1.77 with the white of an egg. When done, pot in this fyrup the juice of your thirteen lemons, and boil all together again to the confidence of a fyrup to the pearl degree, then bottle it, 3. When you want to afe it, put four or five ounces offugar in a quart of water and ilrain it through a jelly bag, then put in a table fpoonful or more of your fyrup, beat, cool, and drink It, XXVIII. Juniper -water. Put two pounds of jumper-berries with two quarts ef brandy in a done bottle, which flop well, and place on hot s fees to in Fu fe for twenty-four hours. Strain the liquor, and add one pound of fugar, half an ounce of cinnamon, as much cloves, a preferved half-peel of a whole lemon, and two pugils of anile- feed. Thefe Be- ing putin the bottle, flop it well, and place it at two or Area different times in a baker’s oven, after the bread is out, and when you may bear your hand fiat in it without burning. XXIX. To makegood hydromel ; otherwife , metheghn • Take honey and water equal quantities in weight. Boil them together and fkim the honey. When done fnfficiently you may know fey putting an egg in, which mull* (Wim on the top. Pour then the liquor in a calk wherein there has been fpirit of wine or good brandy well foaked with either, and fill! wet with the fpirit, and add two or three grains cf ambergrife. Stop well . the calk, and fet it in the fun during the dog-days. When it begins to ferment, unftop the eafk to let the fcum out, which arifes like that of new wine. Obferve, during all that time not to fiirthe cafk. When the firft fire of the fermentation has fubfided, flop the calk again* and the hydromel is fit for keeping. Note, txiftead-of the fun, you may. In other feafons, make ufe of the top of a. baker’s oven, a Hove, or a hot houfe. XXX. To make Eau d’Ange. 1. Take half a pound of the heft cinnamon, and fif- teen cloves, which pound into powder and pot into a quart of water, with a r.ut-fhel! full of anife- feed and infufe for twenty-four hours, then boil on a charcoal lire, and Ilrain . a. If lyi SECRETS concerning 2. If yon want to make it Wronger, you may, after It is cold, put what quantity you like of brandy, with a proportionable quantity of fugar. XXXf. Another Eau d’Ange. Put a quart of rofe- water in a gl'afs bottle with three ounces of benjamin, and half an ounce of (borax in pow- der, which incorporate all together for four or five hours on a How fire. Decant the liquor by inclination, and add to this colatura fix grains of xnufk, and as many of grey amber. \ XXXII. Another Eau d’Ange. 1. Take three pounds of Rofe water, three of orange, and two of melilot-flowers ; four ounces of benjamin, and two of florax ; aloes, and fantalum-citrinum, one drachm of each ; cinnamon and cloves, of each one ; the bulk of a bean o f calamus aromatica, with four grains of mufk. Bruife coarfely what may be fufceptifcle of the mortar, and then put all the drugs together in a var- nifhed earthen pan, which fet on a gentle fire to boil moderately to the evaporation of one third. Then ftrain it clear. 2. With the grounds you may make lozenges, with & little gum adragant to compact them.-— This ground Is ufed alio in making snufk vinegar. XXXIII. A light and delicate Roffolis, known under the denomination of Populo. 1. Boil three quarts of water, then let them cool a- gain. Add one quart of fpirit of wine, one of clarified fugar, half a glafs of effential oil of cinnamon, and a very little of mufk and ambergrife. 2. Obferve the fugar fhould not be boiled too much In clarifying, for fear it fhould cryftalize when in the Roffolis, and caufe clouds in it. Obferve alfo to boil the water firfi, as preferibed before ufing it, to prevent the corrupting of the liquor ; which would infallibly be the cafe were you to imploy it unboiled. XXXIV. Angelic water, r. Take half an ounce of Angelica, as much cinna- mon, a quarter part of cloves, the fame quantity c f mace, of coriander, and of green anife-feed, with half A R T S and TRADE S. 179 an ounce of cedar wood. Bruife all thefe ingredient* in a mortar, and fet them to infufe for twelve hours, with two quarts of genuine brandy, in a matrafs or re- tort. Then diftill the liquor by the balneum marine. 2. Two or three ounces only of this efiential fpirit in two quarts of brandy, with the addition of a very fmall quantity of muik and ambergrife, will make a very agreeable liquor. XXXV. The preparation of mujk and amber , to have it ready when wanted to put in cordials . Putin a mortar ana pu verife four grains of amber, two of muik, and two ouaces of fugar. Wrap this powder up in a paper, and cover i ov'er with feveral others.— With this powder you may perfume fuch cor- dials as require it.— The dofs is a pugih which taken with the point of a knife, you (hake lightly in it. You may however increafe or diminiih this dofe, according to your liking. XXXVI, To make Eau-de-Cete. To three quarts of boiled water, cooled again, put a gill cfeflential fpirit of anife-feed mixed into three pints of fpirit of wine. Add one pint, or thereabouts, of clarified fugar. — If you want your liquor to be ftronger, you need only to increafe, at will, the quantity of the fpirit of wine. XXXVI L To make the compounded Eau-clairette. Take fix pounds of the befi and fined Kentifii cherries very ripe, found and without fpots ; two of rafpberry ; and the fame quantity of red currants, alfo very ripe and found, and without ftalks. Mafh the whole in a fieve over a pan. To every one quart of that juice put one of brandy, with three quarters of a pound of fugar, {even or eight cloves, as many grains of white pepper, a few leaves of mace, and a pugil of coriander the whole coarfly bruife in a mortar.— Infufe all thefe to- gether, well flopped, for two or three days, (baking it now and then, to accelerate the diflblution of the fugar. Then drain the liquor, firfl through the jelly-bag next filler it through the paper, and bottle it to keep for life, XXXIX, The lio SECRETS concerning XXXVIII. The cinnamon wafer. In three quarts ofooce boiled, ana then cooled again, water, pat half a pint of effential fpirit of cinnamon, diOilieu like that of anife-feed. Add three rints of c fpirit of wine* and ore of clarified fugar. Strain all through the jelly-bag, &c. &c. XX XIX. To make a ftrong anifefeed water , or animated brandy . Put half a of eiTeiitial fpirit of anifefeed, into three quarts of the. bed genuine brandy, with one of boi'cd water.- — If youw^nt it Aveet, add one pint of clar ,f»ed u g ar Strain all through the idly- bag, etc ■ etc* XL. To make white ratafia, called ctherwife Eau-de« Noiau, or kernel water % Pound three quarters o { a pound of cherry, or half a pound of apricot, Hones, or both together if you will ; which put altogether, w ood and kernals, or almond? in a flone pitcher, with twelve quarts of brandy. Add one drachm of cinnamon, a dozen of cloves, two pugils of coriander, and three pounds and a half of fugar. Let all thefe infafe together a reafonable time. When fuf- fkiendy tally, and ready to drain, add four quarts of wa- ter that has been boiled and is cool again. Then run it through the jelly-bag, and next through the filtering paper ; bottle and Hop it to keep for ufe. XLI. To make good Hvpocras, loth the red and white fort. 1 . Take two quarts, more or lefs, as you like, of the bell wine, whether red or white. Put in one pound of the bed double refined lump fugar, two juicy lemons, feven or eight sells of Seville orange, with the juice fqueezed out of another of the fame fort. Add half a drachm of cinnamon bruifed in a mortar, four cloves broken into two parts, one or two leaves of mace, five or fix grains of white pepper bruifed half of a capficunds pod, and one ounce of coriander bruifed, half a pint of genuine cow milk, half a golden pippin, or a whole one, peeled and cur in dices. 2. Stir well thefe ingredients together in your wine, &nd let it reft a reafonable time, no lefs at leaf! than twenty-four A t T S and TRADE S. t%t twenty-four hours. Then obtam'the liquor through the flannel bag, repeating the fame till it comes clear. 3, if you want to perfume that Hypocras, you mull put in the bag when you runic, a little pug il of mufk and amber powder prepared, as mentioned in this chap- ter, Art. xxxv. This Hypocras may keep 4 or & twelve- month without fpoilingo XLIX. To make good & oflblis-. Diffolvc one pound and a quarter of fugar, in half a pint of fpirit of wine. Boil it one bubble or two only, to give an opportunity of ikimming it. When done, put it in a large glafs bottle, with three pints of good white wine, and a gill of Orange-flower water. -Mufk and amber it as uiuai, and at your liking, XL11I. An -ejfence of Hypocras, to make 'this liquor in - ft&ntly, and at r ujill. I . Put in a pint bottle one ounce of cinnamon ; a little more than half an ounce of cloves ; and, on the point of a knife, a little mufk and amber, prepared as in Art. xxxv . Fill it half-way with fpirit of wine, or the bed brandy ; then flop it fo that nothing can eva- porate. Set all to iniule for {even or eight days on warm allies. And, when it (hall have wafted two thirds* or thereabouts, preferve carefully what ffeall remain. 2. When you want to make Hypocras in dandy, melt half- a* pound of jump fugar in a quart of good wine ; and, when perfectly diilblved, let fall one drop or two of the above prepared e fie nee, in a clean glafs decanter* in which pour diredliy the wine with the fugar dif~ folved in it, then run it through the flannel bag. Bottle it again, or drink it ; the Hypocras will be found good, XL IV. An exceeding good Ratafia. Gn a quart of good brandy, put half a pint of cherry juice, as much of currants, and the fame of rafpberries. Add a few cloves, a pugil of white pepper in grain, two of green coriander, and a flick or two of cinnamon. Then pound the fiones of the cherries, and put them in, wood and all together. Add a few kernels of apricots, thirty or forty are fufficient. Stop well the pitcher, which S E C R E T S concerning which mud he a new one, after all there ingredients a re in, and let the whole infufe a couple of months in the fhade, ftiaking twice or thrice during thatfpace of time, at the end of which you run the liquor through the dan- Bel bag, and next through the filtering paper, then bot- tle and flop it well for ufe. Note . In inereafingin due proportion the quantity of the brandy* and the dofes of each of the ingredients pre- fcribed, you may make what quantity you like of this Ratafia , XL V. An ejfience of amhergrife . Found one drachm of ambergrife, and put it on a pint of good fpirit of wine, in a thick and green glafs bottle. Add to it half a drachm of mufk in bladder, cut veryffmall. Set this bottle in the full South fun, on gravel, during the dog-days, taking it off every night, and d uring rainy weather. Sdr and fnake well the bot- tle, and its contents, two or three times a-day, when the fun ftrikeson the bottle, that the amber may diffufe in the liquor. One month after, take off the bottle from x ^ f its expofition, and the offence is made.— Decant, bottle, and Hop it for ufe. XL VI. Another y and Jh or ter way of making the fame. Put two grains of ambergrife, and three of muik, in a mat rails with one gill and a half of good brandy. Stop the matrafs well, and put it in digefiion in a halneo ma- ritSy for two or three days. Strain it through apiece of flannel, and bottle it to keep for ufe. XL VII. A fuelling water. 1. Putin any quantity of brandy, benjamin, and ftorax calamite, equal parts ; a little cloves and mace, coarfely bruifed. Set this a-digefling for live or fix days on warm aihes. When the liquor is tinged of a fine red, decant it gently from the refid ue in a glafs bottle, and throw in a few grains of muik, before flop- ping it. ■ 2. Three drops of this fmelling water in a common glafs tumbler of water, give it a very agreeable fra- grance. 3. With the ground, or refidue, yon may make lo» aenec s. in adding a little gum-adragant to bind them. XLV1II. A A R T S and T R A D E S. 1% XL VI II. A receipt to ecmpofe one pint of Roffolis, with which you can make forty, 1 , Take two ounces of eaianga ; half a one of cinna- CL? y men ; as much cloves : one of coriander ; a penny- worth of green amfe-feed ; half an ounce of ginger ; two drachms of mace, and two of Florentine prrice. Bruife all, and put it to infufe with three pints of the belt brandy, in a matrafs with a long neck. Adapt k to the receiver, and lute well all the joints, both of the receiver, and the bolt- head* with paper and ft arch, 2, Twelve hours after it has been a-digefting* diftil the liquor by the beat of a very gentle balneum maria 9 till you have got about one quart of diftilled fpirit,™ Then unhne the receiver and keep the liquor. 3, You may adapt another receiver, or the fame 3- gaio, after being emptied, lute it, and continue to diftil as before. But what will come will be infinitely weak- er, though perhaps not altogether very indifferent. XL IX. To & Roffolis after that of Turin, Take fix quarts of water, which boil alone, one mi- nute or two ; then put in four pounds of fine lump fu- gar, which fkirn and clarify with the white of an egg- beaten up with a little cold water. Boil afterwards that fyrup to the wailing of a third, then drain through the flannel bag ; and, when cold, put in one gill only •of the above RoJJolisy preferibed in Art. xlix. and of the fir ft dift illation. Add to it hefides a pint of fpirit of wine, or, for want of it, of the belt genuine French brandy, in which you fli-a 11 have put a cruft ot bread burn*, to take oft' a certain bitter tafte. After all this, perfume the liquor with a few drops of effence of mufic and amber. Note. A pint of the fecund dif illation is no more than Haifa pint of the firjl . L. How to make Sharbat, a P erf an fpecies of punch. There are various ways of making Sharbat. — Some make punch here with rum only, others with brandy ; others attain with arrack, and others with fhrub. Some will have it mixed with two of thefe fpirits, and others will make it with white wine. There are fame who put acids, others do not; and, among the acids, fom 3 chufe % 84 SECRETS concerning ' chufe tartar only, others lemons, and others Seville oranges ; fome again fqueeze a little of each of thefe two laft tart fruits together in the fame howl of punch. It is the fame with refpect to fharbat, the fa mo its Per Ran drink. They make it with the various fyrups \ extracted from, all the odoriferous Bowers : and the ’ dofe is, one part of fitch a iyrup.to ten parts of any fpi- ■ yituous. liquor." Or again, they make a weak Rcffblis , : with the, %erb of oranges and lemons boiled together in water with fagar.~Some, in fhort, will make it with theeffential fpirit ofmufk and amber only, put in boil- ing water with (ugar, juf! as we do our punch. LI. Jn exceeding fine ejfence of Hypocras. 1. Take fix ounces of cinnamon ; two o i f ant alum- dtrinum ; one of galanga ; one of cloves; two drachms I of white pepper; one ounce of grains of paradife. Or, if you would not have it fo ftrong, put with the cinna- . toon and fantalum one ounce only of white diclatnuw t and four whole grains of long-pepper. Pound well all together, and fet it to infufe for five or fix days in a matrafs, along with half a pint of fpirit of wine, oa warm aOies. Decant it next gently without diilurbing • the grounds, which put in linen and fqueese it, to get out all the liquor, which put again in the matrafs, with t wenty grains of ambergrife, and fix of mtifk. Stop well the vefiel, and fet it in a cool place- for five or fix days more ; then mix both liquors together, and filter them. 2 . When you want to make Hypo eras, difTolve half ft- pound of fine lump fugar, in a quarp of white Lifion , or red claret, and let fall fifteen or fixteen drops of the above' effence in it, then fhake all well together, and you will have a moil admirable liquor. To render it Hill more agreeable, you may drain it through a flannel bag, at the bottom of which you fhail have put fome pounded almonds. LI1. To make Vin-des-Dleux. Peel two large lemons, and cut them in dices ; do the fame with two large golden pippins. Pat all a- foaking in a pan with a pint of good Burgundy , three quarters of a pound of lump fugar in powder, fix cloves, and A RTS and TRADES. 1 85 and half a gill of orange-flower water. Coyer the pan, and keep it thus for two or three hours, then ftrain the liquor through the flannel bag. You may mulk and amber it, like the By peer as, if you will. LIIl. Burnt w>ine. Put a quart of good Burgundy in an open pan, with one pound of fugar, two leaves of mace, a little long- pepper, a dozen of cloves, two or three tops of rofe- raary branches, and two bay-leaves. Place that in the middle of a wheel-fire of blaft'ing charcoal. When the # o wine begins to be hot, fet the fire to it with a bit of pa- per, and thus let it kindle and blase till it goes out of itfelf. This wine is drank quite hot, and it is an ad- mirable drink, efpecially when the weather is very cold, LIV. To imitate mu feat wine. In a calk of new white- wine, (that is to fay, before it -'has worked) introduce, by the bung-hole, five or fix tops of elder-flowers dried up. Let thefe flowers hang by a firing, and eight or ten days after take them out again. You will obtain a wine which will not differ from mufeat. L V. Eau-clairett tjimple. Infufe for twenty-four hours three ounces of cin- namon bruifed in three pints of brandy. Strain it af- terwards through a clean cloth, and add two ounces of good lump fugar, with a pint of rofe water. Stop well the bottle and keep it for ufe. LVI, A violet water. Infufe fome violets in cold brandy. When thefe have loft their colour, take them out, and put in new ones. Repeat this till you are Satisfied with your tinc- ture. When you take the violets out, you muft prefs them gently ; then fweeten that brandy according to diferetion ; and, if you chafe you may add again a little Orange-flowers for the fake of the odour. LVI I. To make a dear and white Hypocras, To every one pint of claret, add eight ounces of fugar, and nine, if it be white wine ; half a lemon, four doves, a little cinnamon, which ihould be double the quantity of cloves ; three grains of pepper ; four ofcc- Q^z rianders stfr SECRETS concerning g slander; a little Tit of ginger ; and eight almonds cut- 8 in bits.— Let the whole be bruifed and put into a pan, 8 with the wine poured over it ; ftir, infufe one horn, 8 and drain through the flannel bag. § LVlll. For the white Hypocras. ffl To make the white Hypocras , three . pints of white I wine; one pound and a half of fugar ; one our ce of I tm-namon ; twenty- three leaves of mace ; two .grains I of whole pepper ; with two lemons cut in dices. Then, I when you lira In the liquor through the flannel' bag, fix I a grain of mufk in the- packed end of it. LIX. c Ho make the true Eau-de-Noiau. Found one pound of apricots’ kernels, without reducing them into oil. Then bruife another pound of cherry -ftor.es, wood and kernels all together. Put all in a pitcher of five or fix gallons, in which you put only three and a half, or four gallons of the bed brandy, and two of water.; five pounds of fugar ; and to every one quart of liquor add two grains of white pepper, and eight drachms of cinnamon both bruifed. Let all infufe forty- eight hours, and then ftrain the liquor through the flannel bag. L. X. To make Eau-de-FenouiUett z,fuch as it comes from the Ijie of Retz. Take, one pouhd of Florence fennel, the greeneft and the rieweil you can find. Put it in an alembick with one ounce of good liquorice-root, three quarts of brandy, and two of white wine. Diftil by the fand- Kuh, two quarts of good e Hence, which you mu ft take away as foon as. the white fumes begin to rife, be- caufe they would undoubtedly hurt the liquor by whi- tening it. 2 . To every ont qu^rt of this effence, perfectly clear and transparent, add Jix of genuine brandy, and one of \ fpiri.t of wine, with one of boiled water that has been cooled again, in which lad, juft before mixing it with the other liquors, you muft introduce one quart alfo of clarified fagar, or'fyrup. 3. Make this mixture in a large and wide glazed pan ; and, when the doles are thus introduced toge- ARTS, and . T.. It AjDi £ S. 187 ther, tafte the liquor, that you .may judge whether or not all are right, and be in time to add either ferae more effence of fennel, or fyrup of fugar, or brandy, &c .— If it tafte bitter or rather tart, you may correct that defeft by the addition oi a little more cold water which had boiled. 4. After this, bruife half-a-pound of fweet almonds* which put in another pan, with five or fix quarts of crude water, and boil will with it, then drain through a flannel bag, in order to feafon it as it were, by preparing and greaflng it. . When, therefore, the bag begins , to run ..clear, and all which was in it is almoit gone, fo that it only drops, change the pan un- der it, pot another clean one, and pour your prepara- tion, ftich as mentioned in the above n. 3. in the bag, over the ground of almonds which was left in. —Should this procefs feem too trouhlefome to you, you may at once mix the half pound of bruifed almonds in your li- quor, and then throw it in the flannel bag, flrainingi and re- draining it over and over again in that fame bag, till at laftJt runs clear; to affiil it even in which, you may add half a pint of pure and genuine cow milk. But in obfsrvingthe firii prefeription, there re- futt Ids lye at the bottom of the veffel in which you keep it for ufe. 5. When you ran it for the laft time, which cannot be before it runs quite clear, obferve to put a funnel on the mouth of the pitcher or bottle w'hich receives it and over it a crape in order to retain the fpirits which might evaporate. 6. You may amber afterwards the liquor, with a little powder of mufk and amber, prepared as mentioned in Art. xxxvi. of this chapter. This liquor is of a fu- perior delicacy. LXI. 91 ? make an hypocras with water , Take half a pint of white wine, and fix times as much water which had boiled ; add the juice of two lemons, and five or fix quarters ; the juice of a Sevi! Orange, twenty-four grains of cinnamon ; two or three cloves, one leaf of mace ; one pugil, or two, ofbruifed sori&ider 3 four grains of whole pepper bruifed ; one quarter S EGRETS concerning quarter of a pound of golden pippins cut in ilices ; half a pound offugar ; halfof a Portugal orange with a few zells, and a quarter of a pint of milk. Mix all well ; and, two hours after the infuflon, drain it through a flannel bag, and perfume it with a little pre- pared powder of mufk and amber. Some, however, who do not like amber* content themfelves with increa- sing only the dofeof cinnamon. LX1I. Of the various liquors with which Hypocras may he 'made. You can make hypocras with either of the following liquors; viz. Spanifh wine; Mufcat, Rhyne-wine, Hermitage, Champaign, &c. adding to any of thefe wines the fame proportion ofingredients as above pre- ferred ; and clarifying well afterwards by means of Alteration . " LXI1I. A rojfolisy Turin fa (hi on. In three quarters of a pint of orange-flower-watcr put to infufe a little florax, a little mufk, a little am- ber. Twenty-four hours after thefe ingredients have been put together, fet them a-boiling for half a quarter of an hour on the Are, then ftrain it through a cloth. Add next a pint of genuine French brandy. Should, any tartnefs be prevailing, add feme honey or fugar according to diferetion. But, if you chufe to have it Wronger, then you may add fpirit of wine till the tafle ii come to the degree of flrength you would have it. L XI V. An admirable oil of fugar , Rinfe a matrafs with vinegar, then put in it feme dry powder fugar, or lump fugar pulverifed. Keep that matrafs on hot allies, turning and whirling it round and flat ways, by means of the neck of the matrafs which you hold in your hands with a cloth, and flop it not. The effedl is fuch ; the heat occaflons the vapours to rife about the matrafs ; which by turn- ing and whirling it as afore-mentioned, makes the fugar which is in it re-foak and imbibe them again. This operation difTolves the fugar, and reduces it into a fort of oil. LXV. Another oil of fugar 9 without : the afftflance cf fre* Take a lemon, whkk hollow and carve out inwardly * A R T S' and TRADE S, i% taking out all the pulp as Cell Fully as poffible. Then fill it up with fugar-eandy in powder, and fufpend it in a very damp cellar, with a bafon under it. There will drop an exceeding good oil, which is endowed with the moil admirable qualities for confumpnve people, or them who are afie&ed with a difficulty of breathing. Note. A little of that oil in liquors gives to my one of them, to which it is added, a very fine flavour, LXVL An admirable ejfence of red fugar . I. Pulverife five pounds of the bell double-refined, or royal, fugar ; which, when done, put along with eight ounces of brandy in a large matrafs, over a fand bath. Biftil feme part of this firft, on a flow fire to £ void burning the fugar. Re- put the diflilled liquor over the fugar again in the matrafs. Continue to dif- til and pour the liquor again in the matrafs over the fugar till the fugar becomes red, which will happen at the feventh or eighth iteration of diflillation. 2 / Now diftil out all the brandy, and on the re- maining fugar pour common water, which diftil alfo, then add fotne more, continuing fo to do, till you have drawn out all the tindlure of the red fugar, %. Take next all thefe red waters, and run them- •u/ through the filtering paper, then diflil the phiegrri on a gentle fire to ficcity (ordrynefl) . Put again this diflilled phlegm on the refiduc, which place all together in a cold cellar. You will find fome red cry fl a Is which pick up, and when dry pulverlfe ; then pour brandy over to diffolve that powder. Thus you will have an admirable quinteffence of fugar, which has the virtue of preferving the radical moiilnefs of the infide, and our health. Note . If you mix a little quantity of this precious quin te (fence in any liquor or cordial,, it is a very fine addition to it. L X V 7 1 1 . Another oil of fugar, exceffi rofes and other flowers, 1. Take rofes of a good colour and frefh gathered. Pick all the leaves, which expand in the ihade on paper. For two or three days, during which you are to leave them there, afperfe them once or twice a day, morning and evening, with rofe- water ftirring them each time, that the rofe- water may imbibe and penetrate the bet- ter the leaves of thefe flowers. 2. When this has been performed, put them in a glafs, or varnifhed veffel, which flop as perfectly as you can, and place in the corner of a liable plunged in the hotel! horfe-dung, which renew three times, that is, every live days. A fortnight after this, place the vef- fel in a balneo maria adapting a bolt- head to it end a receiver, and lute all well. Diftil the water, on which you will obferve the effence Avimming. This you mull divide by means of a wick, or filtering paper. Put the effence in a giafs phial well flopped. LXX. To draw an oil from jeffamine , or any ether flowers . Soak fome Aveet almonds in cold water, which re- new ten times in the fpace of two days ; at the end of which, peel them and make one bed at the bottom of a veffel \ next to this bed, make another of flowers, and thus continue to make ft rat a fuber ftraia with your almonds ARTS and TRADES- igi almonds and flowers, till the pot is full. Renew and change the flowers till you can judge that the almonds are perfe&iy impregnated with the odour and fragrancy of the flowers, then extraft the oil by the prefs. LXXl. To dra is called orgeat , put at the bottom of a decanter half an ounce, or one ounce, of that fyrup and pour common water over it, then Aiake the decanter well to mix the water and the fyrup to- gether. It is fit for drinking dire£lly. In the fu miner you may cool it, if you chufe, in a pailful of ice and water, and you may add fyrup, or water, to the fir it mixture, according as it wants to make it agreeable to the palate. L XX XIV. A receipt to make an imitation of coffee* f. Take any quantity of fuch beans as they give to hbrfes among their oats, which put into a pan to roaft over the fire till they begin to blacken. Then take a Kttle honey with the point of a knife and put it among the beans turning them well with it, till foaked in the beans, repeating the fame procefs feven’or eight times,' or till in fhort they are quite black, or of a very deep brown like chefnut colour. Now take them off from the iqG S E G\ R- £ T S' concerning the fire, and while they are quite burning hot put for every large handful of foeh beans, half an ounce of £Qfia-mun4at£Ly with which imbibe them well in flirring and ihaking them in the pan as much as you can> and they are done* 2. Thefe if you grind in the mill and make coffee of, as you would of the other, , it will have the fame tafte and flavour as the true Moca-coffee, fo as not to be dif- , tinguifhed from it by the greateA connoiffeurs. Note.:. This coffee may be drank either thick or clear* with fugar as ufual. LXXXV, Another and in the pan again. It is well and fufticiently r palled , when it is all of a dark brown, or the colour of tan. 2 , There is a much better method of reading it.whicb , is • infinitely lefs tro-ublefome and more handy, by which J coffee is exceflively well and regularly roaded. It is < by means of a certain iron drum made in the form of $ J lady’s muff box, with a handle at one end, an iron pegg? at the other, and a latch-door in the middle. By this , door you introduce the. coffee, which you fallen in by means of the latch. Then proping it on the top of at 4 chaffendiih made on purpefe, in which there is a char- coal fire, you road the coffee by turning the drum oyer ARTS md TRADES. ^ i ^ it with the above-mentioned handle ; and thus the cof- fee roafts in the moft regular manner. 3. When the coffee is roafted, you grind it, in fmall mills which ar£ made purpofely for it, and the powder you keep clofely confined in a leather bag, or better iiill, in thofe leaden boxes of Germany with a (brewing lid. However it is dill much preferable to grind no more at a time than what one wants to ufe at once. 4. The liquor of coffee is made by putting one dunce of that powder to three quarters of a pint of boiling water to make three full difhes, or four fmall ones of coffee. And, a fter an infufion of five or ten minutes, during which it is kept boiling, the coffee is fit lor drinking. ’ 5. Obferve that the ftfength of the powder occafions an efferverfence in the water when you put it in boil- ing ; therefore to avoid that inconveniency which would procure the lofs of the moft fpirituous part of the coffee, you muff take the water from off the fire and pour forne into a cup fir% before putting the powder into it, then ftif with a long handled box fpoon, the powder in the water, avoiding to touch the bottom of the coffee pot* which would immediately make it rife and run over. If however, it fhould mau- ger all your cares, you them flop it by pouring on it the water which you fpared on purpofe for it in the cup from the beginning. * Then, bringing it to the fire again, you let it both gently, > as twe faid i before, the value of five or ten minutes. < 6. There are nice people who, not content with this plain Way of preparing the liquor of coffee, make the following additions to it.** Firft, they pour it clear from its ground into a filver, or other coffee pot ; and, taking red-hot tongs from the fire, melt between them, over the liquor of coffee, two or< three large nobs of fugar, which drop from the tongs into it ; then they extmguifh the tongs themfelVes in it afterwards. k This ceremony gives it, ; it mud be confeffed, an admirable flavour and moft agreeable taftei Someputfuperad- ditior.ally to ’ it again one fpoonful of the mod perfect diftilledrofe-water. * Thislaft is excdfively good for R & head--, : SECRETS concerning head- akes, if, while boiling hot, filling a cup with it and putting a tea fpoonful of rofe- water, you fet your- felf a-breathing the fumes : and, in order to breathe them more perfectly, throwing an handkerchief over your head ; and letting drop over the cup, bring it round again to you, while you keep your nofe over its. Thus you prevent the evaporation of the fumes, and gather them all yourfelf. There is not fo ftrong a head-ake which can refill this operation. LXXXVII. Directions for the preparing of tea • We fhould not have offered to fpeak here of the aiethod of preparing the liquor of tea in a nation where- in the ladies make it one of their chief talents and moil delightful part-time and amufement; and where it Is fo generally ufed, and become in fome meafure, lb neceffary an evil, that fuch people might be found among fb the lower clafs as would rather renounce one meal than go without their tea even in the afternoon. 3But we have to mention two different methods of pre- paring that liquor, after the Japanefe fafliion, whence the bdl tea comes, which, to fay but little of them, feem not unworthy of our notice, and,, to do full jurtice to them, may be faid to have right to claim preference over the Englilh method; the one for it$ iuperiority in point of flavour ; the other for its ad- vantage in point of ceconomy. 1. The firft method is to put in a bafon whatever quantity of tea you like : then, pour boiling water over it : and, after having covered it a reasonable time, drink it out of that very fame bafon, without ever adding any frefh water to the tea which remains at the bottom. 2 . The fecond is pradi fed by the ceconomifts, who, in order to fpare the quantity without loflng any of the flavour, reduce the tea into an impalpable powder. This powder being put in the boiling water, incorpo- rates with it in fuch a manner that- it feems as if it tinged it only, fince nothing fubfides at the bottom. By this means it is evident that a much fmaller quan- tity is required of this impalpable powder than of the leaves themfelves: therefore, that one pound muft go infinitely farther, which mull be of feme advantage in a couatry ARTS and TRADE S. country where duties are fo immenfe on that comodity. 3* The French, who have no notion of making tea one of their amufing entertainments and periodical ©bjedl of vifirihg, have a very bad method of making it. As they never ufe it but on phyfiek days, and as a phyfiek itfelf, they indeed make it as they would any preparation of that kind. In a coffee-pot they boil firft their water ; when this does boil, they put in their intended quantity of tea, and let it throw one or two bubbles, then take it afide from the fire to let it in- fufe about half a quarter of an hour, after which they drink it by bafons full, as here we do water gruel, to affift the phyfiek and promote its effeft. Note. Thofe who are not ufed to the regular and daily drinking of tea, have not a finer and more pow- erful remedy againft indigeftions caufed by repletion of the ftomach, or excefs of eating. One bafon, or two, of very ftrong tea, drank hot, will, in lefs than half an hour, unftop all the conduits, and free all the paffagee* LX XXVI II. A receipt for making of chocolate . 1. Diffolve in a copper pan fome pulverifed royal- lump-fugar, with a little orange water. When the fugar is turned into a fyrup throw in the cocoa, the vanilloe, the cinnamon, Mexican- pepper, and cloves, all, and every one of which, ought to have been firft re- duced into an impalpable powder. Stir all well while it boils ; and when you judge it to be fufficiently done, pour the pafte on a very fmooth and poliftied table, that you may roll it and give it whatever form and (hape you like. 2. To drink it you prepare it with either milk or w&* ter, in which, when boiling-hot, you firft diffolve it, then, with a box-mill, made on purpofe, with a long handle, you mill it to froth in the pot in which it is a-making, and pour it afterwards in cups to drink. CHAR ( soo ) S4*4*4^4^4^4^44*4h^4^4*4*^ C H A P.\ XIL $ i C re x S relative to the CoN fegtion AIT BuSINESSo > I. Preferred nuts* 1 . A TH E R the nuts at Midfummer, or there- VJF iabouts, that is to fay, before, the woody fhcil begins to harden under the green rind. Cut open and throw off that green rind : and* throw immediately, as you doit, the nut into a pail of cold water, to prevent its blackening. When all are ready, boil them four or five minutes, and throw the firtt water away becaufe it, is bitter. Put frefti water which boil again and throw away as the firff, and repeat this operation, a third and fourth time, if required, to take off all the bitternefs of the nuta.< 2. After they have boiled in their 1 aft water, take $hem out and throw them into cold water for fear they fhduld turn black ftill. From this water change them again into another, cold likewife, in which yon are to put » them one by one, as you take them from the firft, and preffirig them between your fingers to purge them from all the bitter water they might ftiil contain. * 3. Now make a fyrup as ufual, in which boil fome lemons peels for the fake of fragrancy only, taking them all out after a few minutes of their being in, the* put the nuts in their ftead which leave to boil in the iyrup as long as you think proper. * Note . Some add a few cloves in the fyrup ; but they fhpuld be very fparing in doing it as this ingredient might tinge the nuts in black. II. Orange -fiower pafifJ 1. Boil in four quarts of water one pound of the bare leaves of orange-flowers well picked. When thefe are deadened and foftened by this boiling, take them out with a fkimmer, . and fet them »to drain. Then AtR'T; S and T‘ R A D £ S- %m : Then pound them in a mortar with the juice fqueezed out of two lemons, more or lefs according to your tafte. 2. In the juice, which feall come from thefe flowers , by pounding, diflolve one pound of fugar, and put the pafte in. Stir it a little, then- let it cool, and fhapeter. afterwards to your liking. III. Pafte cfjejjkminsr Have one quarter of a pound of jeiTamine flowers* and pick them. Boil them next in water till foftened, .and they have given their odour to.it. Then take the Bowers out, which drain, and pound afterwards, in a , marble mortar.. Fat fugar in the water, and boil It to a fyrupy put the pafte and fpirit in, while it boils for two or three minutes. Now take k out and lhape it , as -you would like to have it*. IV. Aprkot pafte. Boil one -pound and a half of fygar into-a fyrup. Put:- in three pounds of apricots, deterged of their fkin, and pounded in a marble mortar, etc. Then .proceed as . above for the reft, obferving only . to chufe the ripefitx apricots . you-, can find , V. Currant Paftt.- 1. Weigh ten pounds of currants, which put intoa> pan with one of clarified fa gar. Skim them while on the fire, and after they final! have boiled a while, drain . them on a fieve, then ft rain them. 2, Now put this liquor again in the pan and boil it* adding more fugar in powder, till confuted and wafted to the conftftence of a pafte. Then form the pafte in the finape you like. , VI. * A verjus -pafte. Chufe and pound in a marble mortar. Strain it through a fieve firft, then through a jelly-bag to get it finer. To two quarts of this juice, which put into a preferving pan, add four pounds of fugar, and boll it according to art to a fyrup, XL A general manner of making fyrups, applicable to aU moji all forts of fruits, efpe dally currants . Pick a quantity of red currants of all their fialks, and fqueeze them through a fieve in a commodious veffel. Carry this veffel to the cellar placing it on a ftool, or any fufpended ihelf from the ground ; and, after that juice fhall have worked three or four days, ftrain it through a fieve in another veffel, then through the flan- nel bag to get it as dear as poffible. 2. Now for every two quarts of fuch liquor, have four pounds of fugar, which put in a preferving pan, and melt over the fire, with a little common water to help the diffolution of it. Boil it thus to the confiftence of caramel, without however burning it ; and, when at that degree, pour through the holes of the fkimmer, the meafured liquor which you mull boil alfo to a per- fect fyrup according to the afore- prefcribed trials.— All this being well executed, take it off, let it cool, and bottle it for ufe. Note . All forts of fyrups, fuch as cherries, rafpher- ries; and others, may be made in the fame manner, with this difference only, that they are not to be put to work S E C R E T S concerning work in the cellar, but employed dire&ly as fooa the juice is fqueezed out of the fruits. XII. To make liquid currants -jam. Pick four pounds of currants, and clear them of their fialks. Pm afide two pounds and a half of them in a difh, and fquee&e the other one pound and a half remaining. Now, in a preferving pan, difTolve four pounds of fugar; and, when come to a fyrup, putin - the two pounds and a half of whole currants along with one pound and a half of juice of the fame, which boil all together to perfe&ion. XIII. To make the fame with cherries. Have two pounds of thefinefi cherries, from which Cake off both tail and Hones. Prefs out the juice of them, and put it In a preferving pan with a pint of wa- ter, and four pounds of fugar. Boil all together to thicknefs, then add fix other pounds of the finefi cher- ries, from which the tails only, and not the Hones, have been picked. Boil all to a fyrup, and when this Hands the trial of the glafs of water, as mentioned above, all is done, and fit for potting. XIV. Another -way to prefer ve cherries , with or without feones. Put eight pounds of cherries, either with or without their Hones, in an carthan pan over a very moderate charcoal fire, to evaporate their fuperfiuous moifinefs; which to obtain, you keep inceffantly Hirring, taking care to avoid ma filing them. Then add four pounds ~ ©£ lump fugar pulvenfed, in which continue to Hir the cherries, and boil all fo that the bubbles fiiould cover the fruit, and that the fyrup might hereby be fitimmed till done to perfedlion, which you know when a drop of it put on a plate runs with difficulty, being cold ; then the cherries are fit to pot. XV. To make the liquid rafpierry jam. Boil, to a Hrong fyrup, four pounds of fugar. When done*take the pan out of the fire, and put in four pounds ( of rafpberrics well picked, and not roafhed in the leafi* ARTS and T R A t) E S. £05 Put them in gently at firft, and with a very particular care, for feat of fqueezing them ; for, when the heat of the fyrup has once feized them, they are not fo apt' afterwards to break. Stir them therefore a little in the fugar, and when they have thrown in their juice, put them again on the lire, to compleat and per- fect the making of the fyrup, according to rules and proper trials. XVI. Theverjmjam. 1. Open four pounds of siefs which the fruit returns, XXXIV, To make dry portable cherries * Prepare four pounds of fine Kentijh cherries, by de- priving them both of their ftones and tails. Then have one pound, or one pound and a quarter at moft, of fug- ar, which put a-diffolving on the fire in a point of wa- ter, When this begins to boil, throw your cherries quickly in, and make them boll thus in the fugar about One quarter of an hour, or till the fyrup begins to thicken. When they are fufficiently done, take all off from the fire, and let cool, after which put them a- drainingin a fieve ; then, putting three or four of them one in another, range them on flates, and powder, through a fieve, feme fugar all over them, and place them in the Aove, or, for want of this convenience, in a baker’s oven, after the bread has been taken out. No fooner they are dry on this fide, but you muff turn them all on the other, and powder them over with fugar as you did before ; dry them alfo in the fame manner, and box them when cold, to keep for ufe. Note. Plumbs may be done in the fame manner* This fort of preferve is very agreeable, and may be carried any where. Few perfons are acquainted with the me- thod of making it. XXXV. The preferve of or an go -flowers* whether in loofi leaves* or in buds , or even in grapes or bunches . Have four or five pounds of orange-flowers ; and that you may lofe nothing, but on the contrary, make the be ft you can of them, put them in alembic with two gallons of water. Lute well the veflels, and difiil a- bout two quarts of good water. Stop then the diftil- lation, let the vefifel cool ; and, unluting them, put the orange-flowers a-draining on a fieve. When done, throw them afterwards in cold water, fqueezing over them the juice of a fmall lemon to whiten them. Now take them out again from this water, and put them in a very light and thin fyrup, not much more than luke- warm, for them to take the fugar. When all fhaH have become quite cold, fkim the flowers out of this fyrup, and fet them a-draining in a fieve placed over it* After £*4 SECRETS: concerning After they are well drained, boil that fyrup for fire cr fix minutes, then let it cool again, till only lukewarm* and then put your flowers a-foaking again for twenty- four hours in it v On the next day fkim them off again and repeat the fame operation over again exsdtly as you did the day before. At laft fkim them out once more from the fagar, and put them a-draining for the laft time* after which fcatter them on tin Iheets, flates* or fmall boards, and having powdered them over with fugar, put them a- drying in an oven ; when dry on this fide, turn them , on the other, and repeat the fame a- gain ; till all is done, and fit to put in boxes. XX XVI. A marmalade of orange flowers. i. To make a marmalade, or jam, with the fame fort# of flowers, take one pound of them, which wafli and dry in a cloth, and having put them in a mortar, give them a few ftrokes of the peftle only to bruife them a little, not to mafii them quite, and to whiten them fqueeze the juice of a lemon over them. 2/ Now clarify three pounds of royal fugar; and, when come to a proper fyrup, throw in your pound of orange-flowers, which boil in five or fix minutes, and let cool. When cold, flir all well with a fpatula, in order to mix well, and equally, the flowers along with the fyrup, then put the jam into pots ; and, having left them twenty-four hours uncovered, paper them over as ufual. Note . They who have no alembic, being deprived of the opportunity of having orange-flower water, moil boil their flowers in a large quantity of water in the preferving pan, and when done, change thefe flowers immediately into cold, or iomt other boiling water. Thefe flowers will aflame a greater whitenefs if you fqueeze the juice of a lemon into this fecond water. Then drain it, and proceed for the reft as dirc&ed in the preceding article. XX XVII. To make an apricot , or peachy ja?n. I. Chufe the ripefl: apricots, which clean of all hard knobs, fpots, and rotten parts. Gut them in fmall bits in a preferving pan, which you have previoufly weighed. If you have put four pcands of apricots iii it. It, reduce them by boiling over a gentle fire to two pounds only, which you muft find out by weighing pan and fruit together, now and then till you find your right weight. When this is the cafe, put among your apricots thus reduced to one half, two pounds of lump ^ugar pulverifed, and mix all well for the fpace of five minutes over the fire, then take all off, let it cool* and pot. 2. This fame compofition, you may, if you will, put into pafte on flates, or in tin moulds. There is not more exquifite eating. You may alfo, with two or three roafted, or baked, apples, mix a couple of fpoon- fals of this marmalade, and make exceffive nice tarts with it, or again with pears baked under afhes, nothing can be more delicate. XXX VIII . An apricot j&m, 42ft er the French ^way* a. Chufe fuch ripe apricots as are fit to eat. Peel their Ikin off very neatly, and give them a bubble or two in boiling water, fo as not to have them diffolve however in the water, and put them a-draining. When 4 one, mafh them through a fieve, and let them reft a certain time to evaporate their fupcrfiuous moiftnefs. 2. While this is doing, make a fyrup with as many pounds of fugar as you have fruit, and take it off from the fire; when the fyrup is cooled, put your fruit in, which ftir well with a fpatula, then put all again on the fire for ten minutes in order to make the fruit take well the fugar. When the jam is well done, fine and tran* fparent, you pot it. XXXIX. Yi make rafpherry , currants , and cherry jam* All thefe fruits muft be fqueezed through a fieve, then clarify the fugar, and throw in the juice, which you bring to perfe&ion afterwards as dire&ed in the laft receipt. Thefe jams may alfo be made into pafte ; and, if you require to have them clearer, more pellucidous, and fufceptible of drying quicker, you may put a quarter of a pound more fugar, than the prefeription, to every one pound of fruit ; but it muft be confeffed that the pafte willfo much lefs have the flavour of the fruit. XL. Ts gi6 SECRETS concerning XL. To make a good currant jelly . Have four pounds of currants after picking. Then, diflblve in water four pounds of loaf fugar, which make into a pretty ftrong fyrup. Now, put the currants in, and boil fo hard as to have them a!! over covered with the bubbles. Six minutes after fuch boiling, take the pan off from the fire, and pour the contents in a fieve toflrainoff all the liquid. Put this liquor again in the pan and boil it, till taking a drop with the fkimmer, and pouring it on a plate, it congeals as it cools. Then it is fit to pot. They who want to (pare the fugar, and have a gre£t deal of jelly at a fmaller expence, may employ four pounds only of Ak ar to fix of currants, after picking, and proceed as above. They muft however obferve to do the jelly rather more than in the preceding cafe, when the fruit and the fugar are put pound for pound. XLI. To make a verjns jelly. Take ripe and put it a*doing on the fire ; then mix four more 5 E C RET S concerning more pounds of your fugar. When done, put whh a fpooo (on iron plates previously powdered with fome of the pounds of fugar which were left) fome of that pafle from difiance to ciftance. Set thefe to dry on a chaffendifh, in the fun, or in the open air, turning and re-turning them often, and powdering them morn- ing and evening with fugar. When thefe little cakes are perfectly dry, put them in Dutch deal boxes and in white papers, that they may not touch each other. Note, In the fame manner you may make the con- feree of roles, buglos, burrage, &c. even red cur- rants* LX. The Genoa pajlg. Take equal quantities of quinces and odoring ap- ple’s pulp. The pulp is prepared thus s peel thefe fruits, and clear them of their kernels. Then pound them in a mortar with rofe water, and firain them through a fieve. Put the pafte on the fire to dry by degrees, itirring it all the while with a wooden fpa tu- la. Then add as much fugar in powder as you have palp, and goon in doing it, till it has acquired the confidence of a pafie. LXL Quince$-jam % and other fruits. Boil, in a fufficient quantity of water, both the fiefh and the peelings of your fruits to perfedl foftnefs. Th£n let the decodion clarify in the fun, before the fire, or by refidence. When fettled, decant it and adding to the liquor the proper quantity of fugar, boil it to a jelly. LXTI. Genoa Bifcuits . * Take four ounces of fugar in powder, one pound of Hour, a little coriander and anilefeeds in powder, which mix with four eggs and as much luke-warm water as needs to make a dou^h of the whole. B ke it in the oven ; and, when baked, cut it in five or fax flict.3 which you bake again. LX I II. The Queen* s cakes or bifcuits. Take twelve ounces ol Hour, pi e pound of fine fugar in powder, and twelve eggs* from which take out three’ yolks. ;s, with a uifcretionahle quantity of coriander and amifefeecis 'Beat, and mix well all together, till it comes t© a thick hut running palie. Some' add yeft to make it lighter and rife higher. Divide this pafte in to fe- deral p a per cafes,.. Or tin ones, of the width of two Ingersand twice as long, .which put in an o yen to- bake i teat take care that it be not too warm, LX1 V. Macaroons . Pound well one- pound of fvveet almonds, moiftening . them with rpfe -water. introduce one pound of fugar and beat all well in a foft pafte, which you put round a difn and half bake in a luke-warro oven. When-- the pafte is half-done, cut it in final] round pieces, and having ranged them ca a iheet of . paper, fijiilh . biking them, LXV. A method of making cakes exceeding fine. Take two whites of eggs, which beat well to -a froth after having t ken away their germen. Add one quarter of a pound of the fine ft flour, and as much'- Jugar in powder. Beat all well: and add a little brandy , to it ah : coriander- feed in powder. All being well fciixed Dread the pafte ima fhefet of paper, glaae it .. over with fug a r in powder, and put- it to bake. L X y I . A not her parti cu Jar m eihbd of in ok ing cakes , Wafh and dean well a dozen of eggs and wipe them thoroughly dry. Then break them and take their whites only., which .best in. .a mortar along with their, fhells till thefe latter be perfe&fv diffolved. Now add ft’gar and dour, though not fo much flour as fug an When all i* well mixed fpread the pafte, which ought to be a little iirm.on a fheet of paper \ and, after Jiav*~ Ing gL&cd it, bake it in a flow oven. LXVII. A cream made ^without fire, T ke one quart of double cream, in which, put four Ounces of fugar pulvenfed fine, and the quantity ofo e-r* thimbleful, or two. of runnel. Stir all round together to mix it more equally and make it take the bet er. If the rimnet be goad fche cream will take in ore ! our* When *26 SECRETS concerning When you are ready to ferve it on the table, rafp fome fugar over it, and fpiil on it a dozen drops of orange flower- water* LXVHI. A cream' which ‘cuts as a rice-pudding. Beat in a difh two whites of eggs and one yolk, in which, while you beat, introduce by degrees one quarter of a pound of fugar in proportion as it melts, and a pap-fpoonfu! of re fe water. When that is com® pleated, pour in the difh, and lih\ a quart of milk and cream mixed half and half, then fet it gently on warm cinders to take without boiling nor diiiurbing it any more. In one hours-time it generally is fufnciemly taken. Then you colour it in palling a red-hot fhovd over it. It is to be ferved cold, after having rafp«dL fome fugar on it. LX1X. To make an exceeding go§d l oiled cream . Take cream or good new milk from the cow which boil with a crumof flale bread rafped very fine, and a little frefb. butter. As foon as it begins to quake, flir it continually with a fpoon ; and, having diluted fome yolks of eggs, flrain them through a cloth. Put as much fait and fugar in your cream as you think ic m ay require. And, when it boils and begins to rife pour the. yolks of eggs in, "never ceafmg to ftir it in order to prevent its riling fo far as to run over. As foon as you fee it begins to render the butter take it out of the fire; and, to ferve It, glaize it over with fugar ia powder. LXX. To make wipped cream . Take one quart of good fweet cream, in which add one, or two, ipoonfuls of orange flower-water and a qa rter of a pound of fugar pulverifed very fine. Wioe it with a handful of fine white and drv willow tw-W'S tied together on purpofe. In proportion as it comes to a froth take it and put it in a bowl, or difhes, to ferve it. on the table. LXXI. Another ARTS and TRADE S. LXXL Another fort of a cream . Pfel and pound as much as poflible, a dozen and a half of bitter almonds, wetting and diluting them at the fame time with a little milk : then drain them through a flannel and put the produdl of that Squeez- ing among three half pints of good new milk from the cow, with one quarter of a pound of fugar, and a few fpoonfuls of orange flower- water. Stir all well to- gether; and, having made it luke warm on the fire, put a little runnet in it, and mix all well. Then fill as many foop plates with it as you have guefts, and put them on warm allies only, covered with another plate, which you now and then ufe to take up in or- der to fup the molflnsfs which rifes. When the cream is congealed take it from off the fire and ferve it. This cream is that which is called by the name of cream blanc manger > or cuflard, like, . It may keep very well for two days, after it is done, §. II. Of Summer Compottes, or ftewed fruits, LXX1I. The raf berries compotte . Boil half a pound of fugar into a fyrup to a- la- plume degree, in which throw one pound of rafpberries well picked, clean an I* whole. Take the pan off from the fire, and let all reft. A little while after, fhake the pan gently in which the fruit is, and flir it a little, then fet it again on the fire to boil five minutes; after which, take it off again and let it cool before ferving. Forget not to fkirn the fruit well when in the pan. Currents admit of the very fame preparation, and by the fame procefs. LXXilT. ‘The upricots-compotte . Make a lve with pearl nfh-s ; and, when that lye {hall have boiled five, or fix, minutes, put in about quart of green apri ois, wnich you flir in gently with the fk’m.ner; the>» c ke them out and throw them in- to cold water. C'ean them well one by one of all their down, and throw them, as you go on, into another cold water. Then boil feme water in a pre- ferving SECRETS eomermn*- ferving pan, and pat them in to blanch, till you can thrufi: a pin into them ea-ffy. When this is the cafe pour them fell in a lir.ve and let them Drain. Then clarify a pint of fyrup ; and, when it boiis, put in the apricots and boil them gently in that fugar tor tea minutes ©r there a beats. Then take them out, fiir and Udm them ; let cool and ferve. LX XIV. Another nv-ay of doing the fame . Put what quantity you like of apricots in a nspkba with a handfulof fait, and fftnke them backwards and forwards length ways, moikersing them now an t then with a drop or two of vinegar. By thefe means yon take off the down muchfooner from them. Then v Th them in cold water : boil them afterwards to foft efs, then Helm them out from that water ir to cold. When they have been there a little while, pour then? all into a fieve to drain ; then put them in fugar in which they are to boil till they turn green. When they are fuch, finifh them quickly, take them out, and ferve. JLXXY. To do the fame fruit, as nuell as peaches, *when ripe. You may peel them if you like, though they tafte more of the fruit when they are not peeled. Stone them, and having fi lifted them, take the kernels away from the Hones. Now, hoilTnto a fyrup half a pound of fugar, n orc or kfs, according to the "quantity of fruit you have to Hew. When the fyrup is ready, throw in the fruit and the kernels all together; boil all about one quarter of an hour, then t ke the pan from off the fire.' ’’{baking it gemiy to gather the fkum together. Take this out with a card and let your fruits rfcft a while to throw off their water. Wren you judge they mav have done it, fet them again on the fire to boil eight or ten minutes longer; and, if there be any n ore Ikum, take it off' again, and the Gornpottg is done. ■XXXTL Tq make a compotte of the fame fruits as abo 32 ec * 9 At CW70