six hundred receipts worth their weight in gold

7/28/2019 Six Hundred Receipts Worth Their Weight in Gold

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SIXHUNDREDRECEIPTS

WORTH THEIRWEIGHT IN GOLD


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I i I I i i i i I I I


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Merchant's Lightning ClothesCleaner

A(:]ua Ammonia, 1 -2 pint.Soap bark, 5 cents.Fourteen quarts of hot rain water.Three ounce saltpeter, pulverized.Three hfaping tablespoonfuls salt.Six ounces alcohol or spirits wine.Three ounces of glycerine.Three ounces of ether, commercial.Six ounces turpentine.Six ounces borax, pulverized.1 -4 oz. Oil of sassafras, or any other perfume

desired.Four lO-cent cakes of white ox gal! soap, or

any other good white soap.DIRECTIONS FOR MAKING

Steep soap bark in cloth for one hour andturn in batch. Shave all the soap fine in 14quarts hot water; when dissolved add 14 quartsmore water; dip out enough water to dissolve theborax and stir well. Follow with saltpeter, thensalt, the same as borax, stirring each well whenadded; then add ammonia, turpentine, ether,alcohol, sassafras, glycerine and 30 or 40 ouncesbeef gall, the more the better. Stir thoroughlyand you have one of the best clothes cleaners andcompounds for washing on earth.

Try it and be convinced.NELSON MERCHANT


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ALBERT R. MANN LIBRARYCornell University

Gift ofThomas Bass


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Cornell UniversityLibrary

The original of tliis book is intine Cornell University Library.

There are no known copyright restrictions inthe United States on the use of the text.

http://www.archive.org/details/cu31924087271494


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600MISCELLANEOUS VALUABLE

RECEIPTS,WORTH THEIR WEIGHT IN GOLD.

A. TH:iRT"y YEARS' COLLECTION,By JOHN MARQUART,LEBANON, PA.


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SIX HUNDREDRECEIPTS,WORTH THEIR WEIGHT IN GOLD^

INCIiUDING

EECEIPTS FOR COOKING, MAKING PEESEEVES, PEEFUMEET,COEDIALS, ICE CEEAMS, INKS, PAINTS, DYES OF ALL

KINDS, CIDEE, VINEGAR, WINES, SPIEITS,WHISKEY, BRANDY, GIN, ETC., ANDHOW TO MAKE IMITATIONS OF 'ALL KINDS OF LiaUOES.'^apt\tt M\ MuMt ^attging %Mts,

Tho CoUections, TeBtlug, and Improvements on the XLeoelpts extendlne OTra period of Thirty Years.

By JO'HN MARQUAET,OF I/EBANON, PA.

PHILADELPHIA:JoHjN E. Potter & Company,

No. 617 SANSOM STREET.


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Entered accordiog to Act of C!ongren, In the year 1867, bjJOHN B. POTTER AND COMPANY,

Ib t]ift.Glerk*i Office of the District Court of the United States, in and for thiEastern District of PennsylvaniB.

PmijiKDELR+tlUr)


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INDEX.Receipt

Battert, GalvanicTo construct, for Gilding and Silverplating 488Bepbug-Foison 536BrandyBlackberry, how to make. No. 1 311

Blackberry, " " No. 2 316Bordeaux, to imitate 303Cherry, how to make. No. 1 304Cherry, " " No. 2 312Cherry, " " No. 3 314Cognac, to imitate. No. 1 293Cognac," " No. 2 294Cognac, " " No. 3 295Cognac," " No. 4 296Cognac, " " No. 5 301Common, how to make 305Domestic, " " 306French, how to imitate. No. 1 297French, " " No. 2 298French, " " No. 3 307French, " " No. 4 308French, " " No. 5 309Ginger, how to make 319Lavender, '' " 318Peach, " " 310Raspberry," " 313Rochelle, how to imitate. No. 1 300Rochelle, " " No. 2 302Rochelle, " " No. 3 317Rose, how to make.,!. 315

7


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8 INDEX.Receipt

BevehagesCottage Beer, how to make 86Cream Beer, how to make 92Gas, " " " 91Ginger pleasant, how to make 94-Ginger Powder, " " 95Ginger Imperial, " " 89Ginger Beer, " " 88Ginger Pop, " " .....". 96Mead 93Head, Sassafras 9SSpruce Beer 87Spruce White 90Pineapple-ade 99Silver top 97

BLACKiNG^Harness, &o., how to make ; 5G0Jet, for harness and boots 590Japan, for leather 589Liquid, how to make. No. 1 247Liquid,' " " No. 2 248Oil paste, " " No. 1 50Oil paste, " " No. 2 251

BrassPolish for 72Bubning-Fluid, how to make 540ButterBad, to improve 512

Kancid, to cure 511To cure, that it will keep for years 513Cakes and PiesBread-cheese, how to bake...... 126

Buns,'how to bake 13S'IBiscuits, " " 109Cider, /' " IllCream, " " 130Cup, " " 113Custard, without eggs 116Frosting, how to , 101Ginger, how to bake 114Green corn Omelet 522Lemon, how to bake. No. 1 ; 102Lemon, " " No. 2 129Lemon, white, how to bake 105Lemon pies, " " ..;.J 110


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INDEX. 9r* Tx ReceiptCakes and Pies^Mook mine pies 108

Muffins 131Pound cake, plain, how to bake. 127Queen " " 103JRice " " " 128Rusks, " " No. 1 107Rusks, " " No. 2 132Sponge cake, " " 104Strasbourg " " " 106Sugar " " " 112

CiderGeneral Rules to make 266How to make J 262How to manage 263Observations on 265Raisin, how to make 264Rule for making good '. 267To keep good for years 268To keep good 269

CementsCrockery 508Hard, for seams 509Liquid 607Water and fire proof 510Which will get as hard as a stone. 506

CordialsAniseed 253Citron 254Cinnamon 256Cloves 258Orange 257Peppermint. No. 1 ; 255Peppermint. No. 2 261Hose 260Strawberry 259Spirits, for beverage, to manufacture 252

Cow-DisEASESCure for distemper in cattle 465Flesh-wounds in cattle, tincture for 559Frenzy, or inflammation of .the brain 482Garget in cows > .T^47 ^Hoven or blown in cattle, cure for 479Uoven in cattle, Mr. Gowen's simple remedy 432JMethod to cure the frenzy 483


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10 INDEX.Becelpt

Cow-DiseasesPaunching 484Pleura Pneumonia in cattle, cure for 556Purging drink '. 480Eed-water in cattle, tocure 468Scouring, in cattle, " " 469Scouring , 558Swelled cattle with green food, cure for 470Tar-water for cattle 466Worms or bots in cattle or horses 557Yellows or jaundice in cattle, cure for 481Diseases in Human Beings, Cures forBalsam-de-Malda, how to make 6Balsam Locatellis, how to make .' 35Bitters, German, " " 36Blood-spitting, cure for 553Burning and scalding, cure for 15Burns and scalds, " " No. 1 , 19Burns and scalds, " " No. 2 20Burns, liniment for 34Cancer,, cure for. No. 1 69Cancer, " " No. 2 70Cancer, " " No. 3 71Cerate, simple, how to make 30Chilblain, frost-bitten, cure for 14Colds, cure for 75Consumption, cure for .-.. 59Corns, certain cure for -535Corns, cure for 9Cough, " " ; 45Cough-drops 41Cough-drops, Dr. Monroe's 43Cough-Mixture. No. 1 42Cough-Syrup 545Cough-drops. No. 2 550Cramp in the stomach, cure for 40Croup, cure for 06Diarrhcsa, " " 64Dyspepsia, " " ... 44Dropsy, " " .. 51Dysentery, " " No. 1 68


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INDBX. 11RanlptDiseases in Human Bodies, Cure forDysentery. No. 2.. 526

Dysentery, cure for. No. 3 527Dysentery and bloody flux 528Epilepsy, dire for 580Erysipelas, " " 596Eye-water, how to make 55Eye-water or Collyrium 56Eye-water or Vitriolic Collyrium 57Felon, certain cure for 67Giddiness, cure for 31Godfrey's Cordial, how to make 32Gravel, Turkish cure 525Headache, bilious or sick, cure for 587Hooping-cough, Dr. Barton's remedy 571Liver-fcomplaint, cure for 58Lip-salve .' 85Lockjaw, cure for 495Life Tincture (a German medicine) 33Liniment, children's sore throat 26Mad dog bite. Dr. Stoy's cure 1Mother-drops, Dr. Stoy's 4Mother-drops, simple 5Mortification powders, Dr. Stoy's 2Nails on toes, ingrowing 76Nipples, sore, ointment for 531No. 6 Medicine, how to make 7Ointment to draw splinter out of the flesh 47Paregoric elixir, how to make 61Peppermint-essence, how'to make 8Piles, certain cure for 549Piles, a mild aperient for 567Piles, a cure for 532Piles, liniment 28Piles, ointment for. No. 1 29Piles, ointment " No. 2 498Piles, ointment " No. 3 530Piles, simple cure 12Purifying the blood '.: 60Quinsy, cure for 552Rheumatism, cure for. No. 1 52


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12 INDEX.

Diseases in Human Bodies, Cure fob 'ReceiptRheumatism, cure for. No. 2 53Rheumatism, " " No. 3 73Rheumatism, " " No. 4 496Rheumatic Gout, cure for. No. 1 497Rheumatic Gout, " " No. 2 529Rheumatism, inflammatory, remedy for 534Rheumatism, liniment 561Rheumatism, simple cure.... 562Salt Rheum or Scurvy, cure for 544Scabby heads on children, cure for 16Scarlet Fever, cure for 62Salt, medical use of 65Sleepless, how to make a tea for 17Smallpox, cure for 63Smallpox, " " 533Sun-stroke, " " 551Summer-complaint, cure for 37Summer-complaint, Blackberry Syrup for.... 39Swelling from bruises, to prevent t 27Swinney, cure for. No. 1 24Swinney, " " No. 2 25Tetter, " " No. 1 21Tetter, " " No. 2 22Tetter, Ringworm, Swinney, and Rheumatism 23Toothache-drops 546Toothache-preventive 600Vermifuge, Hamilton's celebrated 54White Swelling, cure for 74Whitlow 554Worms, Dr. Jtoy's simple cure for 2

Di'EiNGAluming 160Black, on silk 167Black, inclining to purple, on wool and silk 185Black, inclining to brown, " . " ;. 186Black jet, on woollen 187Black, on cotton 208Blue-black, on silk 168Blue, Prussian, on woollen 188Blue vat, for silk and woollen 214


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INDEX. 13Keceipt

DteingBlue, on silk 16GBrown, on silk 103Brown, on silk dress , 175Brown, on woollen cloth, or cloth of any description 181Brown, on the red cast 182Brown, inclining to snuff. 184Buff, on cotton 201Brown, on cotton 204Crimson, on silk 179-Dove, on silk 177Drab, on cotton 205Drab, oq silk '. 176Drab, on wool 191Dye-liquors, preparing 161Fancy dyeing, on cotton, various shades 198Flesh, on silk 180General remarks 159Gloss on silk, a fine 209Gloss on silk 201Gray, on'silk 171Green, on silk 164Green, on wool 189Green, on cotton 200Indigo, Sulphate, how to make 165Indigo, vat for cotton, how to set 213Lilac, on wool 190Maroon, on silk 169Olive, on silk 173Olive-brown 183Orange, on silk 170Orange, on wool 197Orange, annetto on cotton 202Pink, on silk

.'

162Purple, on cotton 207Bed, on cotton .*. 203Bed, on wool 192Slate, on cotton 206Slate, on silk 172Slate, on woollen , 195Stone, on silk 174

2


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14 INDEX.Becelpt

DyeingTin Liquor, No. 1, how to make 193Tin Liquor, No. 2, " " 194Tin Liquor, for pinks, scarlet, crimson, &c 211Tin Liquor, for scarlet and crimson, on silk 212Yellow, Turmeric 199Yellow, on silk , 178Yellow, on woollen , 196Black, on leather 222Blue, " 221Purple, " 224Red, Turkey, on leather 217Eed, on leather 218Shades, different, on leather 223Yellow, on leather 219Yellow, on leather 220Blue, on straw 216Eed, " 215EggsPreserving, to keep. No. 1 514Preserving, " No. 2 515

Preserving, " No. 3 516ExtractVanilla 539Foul SmellTo destroy 504FishFresh, how to keep 523GildingEdges of paper 491GinHolland, how to imitate. No. 1 277Holland, " " No. 2 278

Holland, " " No. 3 279Holland, " " No. 4 280Holland, " " No. 5 281Country, how to make 282

GlovesFrench Kid, how to clean 591How to clean 592Grease*Spots to remove, a liquid for 10

Spots to remove from woollen cloth 11HoESE-DisEASEsAbscess, cure for 361

Adhesive Plaster, and sewing 354Alterative Balls, for surfeit, mange, &o 435Anbury, or wart ,'.... 362Anodyne medicine 449Appetite, loss of. t. 364


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INDEX. 15Keceipt

HoRSE-BisEASESAstringent drink, after looseness 427Astringent balls, for profuse staling 436Bandage 355Bladder, Inflamed 365Bleeding, to stop ; 353Bleeding in general 420Bleeding, to stop, a paste for 461Blood-Spavin 366Blue water, for wounds, how to make 48Bone-Spavin 368Bote 369Bowels, inflammation of. 372Broken knees 376Broken wind 374Burns and Scalds 377Canker 378Canker, liniment for 379Canker in the mouth, mixture for 464Capped Hocks 380Cold 381Composition, for sand-cracks 410Convulsions 382Convulsions, clyster for 443Cough '. 383Cough-drink, for horses 428Corns 384Curb 385Cracked Heels 386Diabetes 389Diabetes, balls for 390Drink, to check over-purging 426Drink, for an inflammatory fever 431Drink, for worms 439Eyes 391Eye-Water, No. 1 392Eye-Water, No. 2 457Farcy 394Farcy, cure for 395Fever-Balls 429Film, or cataract 39.3


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16 INDEX..r Beeeipt

Horse-DiseasesPood and Kegimen >., 360Fulness of blood ". '3. 421Foundered Feet X. 397Grease 396Gripes 387Gripes, draught for. No. 1 , 388Gripes, " No. 2 ^ 445Gripes, cure for \>. 444Gripes, further treatment 44SGripes, white ball for .-. 447Hoof-bound 398Horse-Poii'der, how to make 13Horse, how to make him drink freely 487Inflammation of the lungs 458Lameness 453Lampass 399Laudanum draught 448Laxity 400Laxative and diaphoretic powder 422Lungs, inflammation of. 401Mallenders 402Mange 1 403Mange, liniment for 456Mange, ointment for 455Mercurial ball, for worms 438Molten Grease : 404Ointmint 357Ointment, Blistering 367Ointment, Green '. 358Paste-balls, for broken wind 375Pectoral balls, for broken wind 434Physic 424Poll-Evil 405Powerful mixture, for fever 430Purging 423Purgative balls 425Purging-balls, for jaundice 433Purging-balls, for worms 440Quitter 470Restorative balls a|ter jaundice 433


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INDEX. 17Receipt

Horse-DiseasesRestorative, for profuse staling 437Ringbone 408Sallenders 412Salve, how to make for wounds 49Sand-crack 409Scratched Heels, ointment for 462SitfastB 411Sores and Bruises 356Sore Backs, cure for 485Sprains, Wacing mixture for 460Sprains, embrocation for 459Sprains, &c., lotion for 486Staggers 363Staggers, balls for 442Strains 413Strains in different parts, an astringent embrocation for 463Stomach-drink after expulsion of the worms 141Strangury 414Strangles 415Surfeit, or bad coat 451Suppurating poultice 406Treatment 373Thrush 416Thrush in feet, cure for 454Treatment according to appearance of the part 359Urine-balls 452Vives 417When on a journey 450Wind-gall 418Worms 370Worms, remedy for 371Wounds 419Wounds, ointment for 45Wounds in cattle, farrier's cure 352

IIamsTo cure, without pickle 519Ice-CeeamHow to make 134Inks-=Black srriting, how to make 136

Black writing, cheap 137Blue " No. 1 38Blue " No. 2 ,,, 143U


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18 INDEX.ReceiptInksGreen writing 570

Indelible, how to make ; 139Japan black writing 135Red writing. No. 1 141Eed writing. No. 2 142

Lard CandlesHow to make :... 505Lime-WatekHow to make 18MilkHow to preserve any length of time 115How to preserve ; 568MildewHow to take out of linen 577PaintersColours, how to make diflferent shades 225

Colours used, different names for 226Linseed-oil, how to prepare, for' boiling varnish 228Linseed-oil, how to boil, for painting 229Oils, different kinds used in painting 227Faint, outside, cheap 575

Perfujiert, &c.Black Teeth, remedy for 83Cologne, how to make 82 .Cologne, superior article 541Cologne 537Gums and Teeth, how to clean 84Hair-Oil 574Hair-Oil, common 78Hair-Oil, excellent 79Hair-Grease, or ox-marrow imitated 80Hair-Oil, how to make 77Hair-restorative , 543Lotion for Freckles 547Otto of Eoses, how to make 588Pomatum, ox-marrow 542Pomade against baldness 564Preventing hair falling out 538Soap, Shaving, how to make 572Soap, " best invented 573Tooth-Powder, rose 81Tooth-Powder 548

PickleTo cure Hams, Pork, and Beef. 517T. B. Hamilton's receipt 513

Printers' InkHow to make 138Printing-ink, excellent 597


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INDEX. 19Roci?ipt

Preservk*. &c.Barberries, how to make 123Blackoerry-Jam 520Cherries, how to preserve 124Cucumber-Catsup, how to make 503Currants, how to preserve 125Fruit, how to keep fresh 500Fruit and Vegetables, how to preserve 501How to keep 117Peaches, how to preserve 11&Plums, elegant green 118Plums, magnum-bonum 120Quinces, how to preserve 121Kaspberry-Jam 122Tomato-Catsup, how to make. No. 1 499Tomato-Catsup, " " No. 2 502

Razor-Strop-Powder 578RatsPoison, how to make 586RectifyingRaw whiskey, stand, how to put up 270RfuJamaica, how to imitate. No. 1 283

Jamaica, " " No. 2 284Jamaica, " " No. 3 292New England, " " No. 1 287New England, " " No. 2 288St. Croix, " " No. 1 289St. Croix, " " No. 2 290

Sealing-WaxRed, how to make 593Black, " " No. 1 594Black, " " No. 2 595

SheepJoot-rot, cure for. No. 1 473Foot-rot, " No. 2 474Foot-rot, " No. 3 475Foot-rot, prevention and cure 476Maggots in 478Scab, cure for 477

Sdgar-ColouringHow to boil 343How to clarify 100SilkStained by corrosive or sharp liquors,^ how to clean 598SilverHow to write in 599

Articles, how to clean 576Copper, how to 563


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20 INDEX.Peceipt

SiLTDRGerman. No. 1 581German. No. 2 582German. No. 3 588German. No. 4 58tGerman. No. 5 58jBy heat 492Plating fluid, galvanism simplified 489Silvering of metal 565Solution, for plating copper, brass, &c 490

SolderingIron or any other metal without fire 56GSpiritsJamaica, how to imitate 286Pure, how to make 345Pure, how to make by distillation 346

SwineCholera, how to cure with alum 569Common diseases, how to cure 579Measles, how to cure.-. 471Eupturein 472

SyrupSimple, how to make 344TincturesAllspice, how to make 323

Cardamom-seed , 321Catechu 201Cinnamon 320Cloves 326Japonica 299Kino , 285Bed Sanders 325Rhatany 322Saffron 323

VarnishesAmber 236Copal, how to boil. No. 1 230Copal, " " No. 2 231Copal, gold colaur 232Copal, to dissolve, in fixed oil 235Harness, how to make for 240fion and Steel, how to make for 524Leather, how to make for 241Leather, how to boil 243Linseed-Oil 237Seed-lac 233Shellac 234


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INDEX. 21Keceipt

VarnishesSheet Iron 250Straw and Chip Hats 249Turpentine 238White, hard 239

VinegarCider, how to malie 154Common, " " 145Currant, " " 151Elderberry, " " 156Gooseberry, " " 150German, " " 157How to make. No. 1 143JHow to make. No. 2 144How to make. Xo. :5 145How to make. No 4 147Primrose, how to make 152Baisin 153Raspberry 350Sugar 149Wine 148How to strengthen 155How to sharpen, or increase sharpness 158

Venice TurpentineHow to make 242WashingOccupying one hour 493

Another receipt 404Water-ProofLeather, how to make 245

Leather preservative 246Shoes and Boots, how to make 244

WhitewashBrilliant 655WinesApple, how to make 342

Blackberry, " " 521British Champagne 351Bottling 338Cider 340Claret, how to imitate 333Currant 339Cypress 341Fining 337Lisbon, how to imitate 331Madeira, " " No. 1 329Madeira, " " No. 2 330


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22 INDEX.Beeeipt

Wines^Malaga, how to imitate 332Port,

" " No. 1 327Port, " " No. 2 328Backing 336Sherry, how to imitate 334Teneriffe, " " 335

WhisketApple, how to imitate 273Bourbon, " " 274Irish, ' " " 275Monongahela, how to make. No. 1 271Monongahela, " " i No. 2 271}Scotch, how to imitate 276Wheat " " 272

YfiisTDistillers' and Brewers', how to make, with hops,. 347How to make another 348Beer, how to make, with 349


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600MISCELLANEOUS VALUABLE RECEIPTS.

No.1.Doctor Stoj/'s Cure for the Bite of a Mad Dog.

Take 1 ounce of jed chicken-weed, (gathered anddried in the shade during the month of June,) put itinto 1 quart of strong (or brewers') beer, boil it downto 1 pint. Strain the tea through a clean linen cloth,then stir into the tea 1 ounce theriac so that it willbe well mixed. The theriac is not to be boiled.

Dose.^Por a man with a strong constitution, onehalf-pint taken in the morning, sober, and the nextmorning the other half-pint, also sober.The patienlpought to fast three hours after he has

taken the medicine ; then he can eat bread and but-ter, or breaid and molasses, for at least a week or tendays; he must not eat any pork, nor any fish orwater-fowls, and must not drink any water. He candrink any kind of tea, and he must not get angryor overheat himself for two weeks.For a person of a weak constitution, make 3 dosesout of the aboTB-prepared quantity, and also for

children in proportion. 3 doses will be sufficient fora cure.For animals, the medicine must be doubled ; and

its food, water and wheat bran, to be given warm.33


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24 600 MISCELLANEOUS VALUABLE RECEIPTS.No. 2.

Doctor Stay's Simple Cure for Worms,Take J pound fresh butter, unsalted.

2 ounces of garlic, cut fine.Put the garlic into a pint of warm water, then

strain it into the butter ; put it on hot coals, andmix it well through.No. 3.

Doctor Sioy's Mortification-Powder, to prevent JJoclgaw,Take J pound gunpowder.

i pound brimstone.^ pound alum.1 ounce charcoal.

Pulverize the above ingredients in a mortar, andmix thoroughly.

Dose.^For a strong constitution, take as much aswill lie on a ten-cent piece, in a small teaspoonful ofstrong vinegar.N.B.The charcoal is only used in case of wounds,to dry them up.

No. 4.Doctor Stop's celebrated Mother-Drops

Take 1 ounce opium.1 ounce castor.1 ounce saffron.1 ounce maple-seed.1 quart Lisbon wine.

Mix all the above ingredients, and distil in thesun or a warm stove for three weeks.

Dose.^For adults, from 20 to 30 drops, twice a


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600 MISCELLANEOUS VALUABLE RECEIPTS. 25day, aud for children from 5 to 10 drops, twice aday.

No. 5.Simple Valuable Mother-Drops.

Take J ounce ether.J ounce laudanum.^ ounce essence of peppermint.

Mix the above ingredients in a vial, and shake itwell, when it will be ready for use.

Dose.One teaspoonful, or 60 drops, for adults,[f one dose does not allay the pains in half an hour,cake another. To children, give in proportion totheir age.

No. 6.JBToio to make good Balsam-de-MaMa.

Take 3 ounces powdered benzoin.2 ounces balsam of Peru.^ ounce hepatic aloes in powder.1 quart rectified spirits of wine.

Put all the above ingredients into a bottle, analigest them in the sun or near a stove for a week ortwo ; then strain the balsam. Or you may use it bytaking the clear from the top as you want.

This balsam, or rather tincture, is applied exter-nally to heal recent wounds and bruises. It is like-wise employed internally to remove coughs, asthmas,and other complaints of the breast. It is said to easethe colic, cleanse the kidneys, and to heal internalulcers, &c.

Dose.For adults, from 20 to 60 drops ; for chil-dren in proportion.


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2o 600 MISCELLANEOUS VALUABLE RECEIPTS.No. 7.

Mow to make No. 6. Thompsonian Medieine.Take 1 ouuce Cayenne pepper.J ounce cloves, bruised.J ounce Kussian castor.J ounce mace, bruised.1 quart brandy.

Put all into a bottle, and distil in the sun or neara warm stove for two weeks, when it will be ready ;you can strain it, if you think proper, or pour theclear off as you use it.

Dose,One teaspoonful, in 1 gill or half teacup-ful of warm water sweetened with sugar, for adults.Tor children, mix more water, and give in propor-tion.

No. 8.To make good Essence of Peppermint.

Take 1 pint spirits of wine, (alcohol.)J ounce oil of mint.Mix and shake it well ; let it stand a day, and, ifnot clear, filter it through paper. Add a little tur-

meric, to colour.

No. 9.A cure for Corns.

Take nightshade-berries ; boil them in hog's lard,and anoint the corn with the salve. It will not fail tocure.


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600 MISCKLLANK0U3 VALUABLE RECEIPTS. 27No. 10.

To make a liquid to remove Grease-spots out ofWoollen Cloth.

Take 1 quart spirits of wine, (alcoliol.)12 drops winter-green.1 gill beef-gall.6 cents' worth lavender.

And a little alkanet, to colour, if you wish. Mix.No. 11.

Another, to clean Woollen Cloth.Take equal parts spirits of hartshorn and ether.

Or ox-gall mixed with it makes it better.No. 12.A certain and simple cure for Piles.

Take 3 cigars ; rub them fine.1 handful the inner bark of elder.1 gill hog's lard.

Boil all the above ingredients together, and, afterit becomes cool, anoint the part a few times a dav.

No. 13.How to make Horse-Powder.

Take J pound fcenugreek-seed in powder,^ pound flour of sulphur.^ pound antimony, powdered.J pound cream of tartar.J pound saltpetre, powdered.

Mix all the above ingredients thoroughly.Dose.^1 tablespoonful three times a week, mixed

with their feed; and if the animal is sick, give everyday.


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28 600 MISCELLANEOUS VALVABLE KBCEIPTS.No. 14.

A simple cure for Chilblain, {Frost-bitten.)Take alum, and dissolve in warm water, and tipplyit to the affected part.

No. 15.A cure for Burning or Scalding.Take sweet oil, mix into it pulverized red chalk

and white lead. Then take a feather and anoint theaffected part. "With children you must be carefulthat they do not scratch at the sore, or else it willleave a mark.

No. 16.A cure for Scabby Heads on Children.Take 1 pound pickled pork.

1 pound cabbage.J3oil the above the same as you would for eating;

then skim it off", and wash the head with the liquid.

No. 17.How to make a Tea for a Sleepless person to Sleep.Make a tea of Jerusalem oak, which grows in the

woods, and drink it, as you would any other tea,before going to bed.

No. 18.How to make Lime -Water.

Take J pound of unslaked lime ; put it in anearthen pot ; pour 2 or 3 quarts of pure water on itcover the pot ; let it stand one day ; skim off thetop, and take the clear water for use. To keep itany length of time, put it in bottles and seal them.


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600 MISCELLANEOUS VALUABLE RECEIPTS. 29No. 19.A ijure for Burns and Scalds. No. 1.

Mix in a bottle 3 ounces of olive-oil and 4 ouncesof lime-water. Apply the mixture to the part burnedfive or six times a day, with a feather. Linseed-oil isequally as good.

No. 20.Another cure for Burns and Scalds, No. 2.

Spread clarified honey upon a linen rag, and applyit to the burn immediately, and it will relieve thepain instantly and heal the sore in a very short time.

No. 21.A cure for Tetter. No. 1.

Take as much mustard as will make into a salvemixed with honey ; spread it on a rag, and lay it onthe sore for 24 hours. If the sore is not dead, makenew salve, and lay it on 3 or 4 hours longer..Then take the inside of elder-bark and stew it in

lard ; put in beeswax enough to make a salve ; setit by until it gets cold. This is to heal the sore.Don't let the sore get wet.Then take mullein and boil it in water, and wash

with after the wound is healed. This is to hardenthe tender skin again.

No. 22.Another cure for Tetter. No. 2.

Take one ounce of sulphuret of potash. Obtainit from a druggist. Put the sulphuret into a largeglass bottle, and pour on it a quart of cold water,


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30 600 MISCELLANEOUS VALUABLE RECEIPTS.(soft;) stop it tightly, and leave it to dissolve. Caremust be taken to keep it closely corked. To use it,pour a little into a cup, and, dipping in it a softsponge, bathe the eruption with it five or six timesa day. Persist, and in most cases it will soon effecta cure. Should the tetter reappear in cold weather,immediately apply the solution.

No. 23.A never-failing Salve for the cure of Tetter, Ringworm,Swinney, and Rheumatism,

Take 3 fresh eggs.\ pound fresh batter, unsalted.J gill oil of spike.^

gill oil of stone.Take the eggs and break them in an earthen pot,

and whip them up with a pine-wood shovel; meltthe butter on coal; don't let it boil; then pour thebutter on the eggs ; stir them ; then mix it with theoil of stone and spike ; mix it well ; then it is readyfor use. Make it the third day after new moon, andit must be the first time used. Eub the diseasedpart with the salve at a warm stove, or in the sun insummer.For horses, take double portions to prepare the

salve.For children of 12 years of age, take 2 eggs and

half the quantity of the other articles.No. 24.A cure for the Swinney. No. 1.

Take 1 pint spirits of turpentine.1 tablespoonful cream of tartar, pulverized1 large teaspoonful pulverized frankincense


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600 MISCELLANEOUS VALUABLE RECEIPTS. SIMix all the ingredients together in a bottle, and

let it stand in the sun four or five days, and shakeit well ; then ready. Take a feather ind grease theliseased part.

No. 25.Another cure for the Swinney. No. 2.

Take 1 ounce oil of spike.1 ounce oil of stone.1 ounce oil of juniper.

Mix all the above oils together; take a featherand anoint the diseased part.

No. 26.A Liniment for Children's Sore Throat.Mix two parts of sweet oil and one part of spirits

of hartshorn.No. 27.

To prevent Swelling from Bruises.Apply at once a cloth five or six folds in thickness,

dipped in cold water, and when it grows warm renewthe wetting.

No. 28.A Liniment for Piles.Take 2 ounces emollient ointment.

^ ounce laudanum.Mix these ingredients with the yolk of an egg,

and work them well together, and then anoint thediseased part or sore.


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32 600 MISCELLANEOUS VALUABLE BECEIPTS.No. 29.

Ointment for Piles. No. 1.Take 1 scruple powdered opium.

2 scruples flour of sulphur.1 ounce simple cerate.

Keep the affected part well anointed; be prudentin your diet; don't eat too much; keep in'pure air;have abundance of exercise, &c.With strict regard to these directions, the dreadful

complaint we have alluded to will depart and giveyou no more affliction.

No. 30.To make Simple Cerate.

Take 1 pound, white w&x.4 pounds lard or mutton-suet.

Melt them with a gentle heat, and stir it well untilcool.N.B.^Yellow wax will answer the same purpose.

No. 31.A cure for Giddiness.Take 2 ounces Epsom salts.

1 ounce senna.1 pint wine.

Distil in the sun or a warm stove a few days.(Ready.)

Dose.Take as much as will physic you tho-roughly the first day, and after that take as muchas will physic you once a day: take it in the morn-ing, sober. This cured a case of seven years' stand-ing.


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600 MISCELLANEOUS VALUABLE RECEIPTS. 33No. 32.

To make Godfrey's Cordial.Dissolve J ounce opium and one drachm oil ofsassafras in two ounces spirits of wine, (alcohol.)Now mix 4 pounds of molasses with 1 gallon of

boiling water ; when cold, mix the other ingredientswith it. (Ready.)

It will soothe the pains in children.

No. 33.7h make Life Tincture. (A German Medicine.)Take 1 quart good whiskey,

9 drachms aloes.1 drachm zedora-root, bruised.1 drachm agaric, bruised.1 drachm saffron.1 drachm gentian-root, bruised.1 drachm mj^rrh.1 drachm nutmeg, bruised.2 drachms rhubarb.

Distil in the sun or a warm stove a few days, then't is fit for use.

J)ose.For adults, 1 teaspoonful (or 60 drops) insugar.

No. 34.Liniment for Bums.

Take equal parts of Florence oil, or fresh-drawnlinseed-oil, and lime-water; shake them well to-gether in a wide-mouthed bottle so as to form aliniment.

This is found to be an exceedingly proper appli-


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34 600 MISCELLANEOUS VALUABLE RECEIPTS.cation for recent scalds or burns. It may either bespread upon a cloth, or the parts affected may beanointed with it two or three times a day.

No. 35.Locatellis Balsam.

Take 1 pint olive-oil.J pound Strasbourg turpentine.J pound yellow wax.6 drachms red saunders, pulv.

Melt the wax with part of the oil over a gentlefire ; then add the remaining part of the oil and theturpentine ; afterward mix in the saunders, and keepstirring them together till the balsam is cold.

This balsam is recommended in erosions of theintestines, dysenteiy, haemorrhages, internal bruises,and in complaints of the breast. The dose whentaken internally is from 2 scruples to 2 drachms foiadults.

I

No. 36.To make German Bitters.

Take \ pound gentian-root.2 ounces bitter orange-peel.^ ounce chamomile-flowers.cinnamon and cloves as much as you wish1 quart whiskey.2 ounces red saunders.

Put all together in a bottle, and distil in the sunor near a warm stove for one week. Dese.1 table-spoonful in the evening before going to bed ; take


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600 MISCELLANEOUS VALUABLE RECEIPTS. 85it clear, or in water. It strengthens the stomachand gives vigor to the system, and is an excellentremedy for dyspeptic people. I received the aboverecipe thirty years ago.

No. 37.A cure far Summer Complaint.

Take f teaspoonful pulverized rhuliarb.1 teaspoonful magnesia.

Put it into a teacupful of boiling water; let itstand until it is cold ; stir it well. Then add 2 tearspoonfuls of good brandy, and sweeten it with loafsugar.

Dose.^For a child 1 to 3 years old, 1 teaspoonfulfive or six times a day.How to prepare food : Take a handful of flourtie it into a clean cloth ; boil it three hours ; after itis cold, take off the crust, and take the hard whitesubstance and pulverize it; put into it a sufficientquantity of milk to make it thin ; let it boil one ortwo minutes ; stir it well with a piece of cinnamon-stick, and sweeten it with sugar.

No. 38.To make Blue Ink. No. 1.

Take 1 ounce best Prussian blue.IJ ounce oxalic acid.1 pint water.

Let it dissolve, when it will be ready for ase.


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To make Blackberry-Syrup, for Summer Complaint.Take 2 quarts blackberry-juice.1 pound loaf sugar. -

. J ounce nutmeg, grated.^ ounce ground cinnamon.J ounce cloves, ground.J ounce allspice, ground.Boil the above i^igredients together; when cold,

add 1 pint fourth-proof brandy. Dose.From 1 tea-spoonful to 1 wineglassful, according to the age ofthe patient, as often as will be necessary to effect acure.

No. 40.A cure for Cramp in the Stomach."Warm water, sweetened with molasses or brown

sugar, taken freely, will in many cases remove crampin the stomach when opium and other remedies have

. failed.No. 41.

Cough^Drops.Take tincture of bloodroot, syrup of ipegacuanha,

syrup of squill, tincture of balsam of Tolu, and pare-goric, of each 1 ounce. Mix. This is used in allsevere coughs frsim colds. It is a valuable mixture.Dose.^ to 1 drachm, whenever the cough is severe.

No. 42.No. 1 Cough-Mixture.

Take J ounce paregoric.1 ounce syrup of squill.2 drachms antimonial wine.6 ounces water.


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600 MISCELLANEOUS VALUABLE RECEIPTS. 37Dose.2 teaapoonfuls every 15 minutes until thecough abates.

No. 43.Dr. Monroe's Cough-Drops.

Take 4 drachms paregoric, 2 drachms sulphuricether, 2 drachms tincture of Tolu. Mix. Take ateaspoonful night and morning, or when the coughis troublesome.

No. 44.A curefor the Dyspepsia.Take 1 ounce pulverized rhubarb.

1 ounce caraway-seed.1 tablespoonful grated orange-peel.

Put these into a decanter with 1 pint of bestbrandy, shake it well together, and keep in a warmplace. Dose.1 tablespoonful in the morning, fast-ing, and at night going to bed. Shake the mixturewell before taking it.

No. 45.A cure for Qough.Take J pint honey.

3 tablespoonfuls elecampane-root, pulv.3 tablespoonfuls ginger.1 pint vinegar.

i:'ut all the above in a jug, and make a paste (jfflour or chop-stuff, and shut the jug close up wil-this paste ; and then, when you put your bread inthe oven, put this jug in also, and leave it in theoven until you take the bread out ; then it is ready


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88 600 MISCELLANEOUS VALUABLE RECEIPTS.for use. Dose.1 teaspoonful two or three times aday, and as you can stand it.

No. 46.To make an Ointment to heal Wounds in Horses.

Put into a well-glazed earthen vessel 2 ouncesbeeswax and 2 ounces rosin. When this is melted,put in \ pound hog's lard ; to this put 4 ounces tur-pentine ; keep stirring all the time with a clean stick.When all is well mixed, stir in 1 ounce of pulverizedverdigris ; be careful that it don't boil over : it oughtto be a coal fire. Strain it through a coarse cloth,and preserve it in a gallipot. This ointment is verygood for old and recent wounds, whether in flesh orhoof; also galled backs, cracked heels, mallender,sallenders, bites, broken heels, &c.

No. 47.To make a Drawing Ointment.

Take elder-root and the seed of Jamestown-weedand fry it in lard. It will draw any splinters out ofthe flesh, or any thing else in man.

No. 48.How to make Blue Water, to cure Wounds in Horses.Take 1^ pounds unslaked lime; put it into an

earthen pot, (glazed ;) pour 2 quarts warm wateron it ; let it stand 3 days ; stir it 3 or 4 times a dayafter it is settled, pour off the pure water; add 2ounces sal ammoniac and 3 grains camphor; dis-Bolve the sal ammoniac and camphor in alcohol ; let


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600 MISCELLANEOUS VALUABLE RECEIPTS. 39it stand 12 hours ; put it in a copper vessel and miywell.

No. 49.Another excellent Simple Salve for Wounds in Horses.Take lime-water as much as you will ; pour into it

linseed-oil, and stir it well all the time until it is theconsistency of salve, and anoint the wound with itin a short time the wound or scald will be healed.

No. 50.To make Oil-Paste SJwe-BlacUng. No. 1.

Take 8 pounds ivory-black.1 gallon molasses, (the cheapest you can get.)1 pint fish-oil.2 pounds oil of vitriol.

Mix the molasses, ivory-black, and the fish-oilthoroughly, and then pour on the oil of vitriol insmall quantities at a time, and keep stirring untilthe boiling is over ; then put it in boxes while it iswarm.N.B.The oil of vitriol will cause the boiling.You will have to use a stone or earthen pot.

No. 51.A Cure for the Dropsy.

Take a stone jug and put in 1 gallon good cider,2 handfuls parsley, with the root cut fine, 1 handfulgrated horseradish, 2 tablespoonfuls bruised mustard-seed, J ounce squill, 1 ounce juniper-berries. Mixall together, and let it remain 24 hours near the fire,shaking it often; tlien strain it. Dose.\ gill 3


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40 600 MISCELLANEOUS VALUABLE RECEIPTS.times a day, ou an empty stomach. Don't drinkmuch while taking the medicine. Eat dry meals.

No. 52.A Cure for Sheumaiism. No. 1.Take 1 pint best brandy.

1 ounce gum guaiacum.Mix. Dose.Take as much as you can bear, andtake it clear. Eepeat the dose until a cure is effected.

No. 53.Another Ckcr&for Rheumatism. No. 2.Take 2 ounces centaury.,

2 ounces senna.4 ounces boletus of oak.4 ounces canella alba.2 ounces zadora-root, pulverized.2 ounces gum myrrh.2 ounces caraway-seed.1 gallon rum.Mix all together, and infuse for 8 or 10 days, when

It will be ready for use. Dose.1 tablespoonfai,always before meals.

No. 54.Hamilton's Celebrated Vermifuge.

Take \ gallon castor-oil.i pound Baltimore wormseed-oil.\ ounce oil of aniseed.2 ounces tincture of myrrh.2^ ounces pinkroot.1 ounce senna.


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600 MISCELLANEOUS VALUABLE RECEIPTS. - 41Boil the pinkroot and senna together in 2 quarts

of water, enough to take the strength out ; thenstrain it through flannel ; boil the tea again downto half; then mix it with the above, and shake itwell, so that it shall be mixed thoroughly whileyou put it into vials.

Dose.1 teaspoonful, morning and evening, for achild 3 years old. The vial must always be wellshaken before it is given, so that the sediment iawell mixed.N.B.I myself paid 15 dollars for this recipe. It

was also sold to a party in this county (Lebanon) foi100 dollars nearly 30 years ago*-

No. 55,To make Eye Water.

Take 2 scruples white vitriol.2 scruples sugar of lead.1 teaspoonful laudanum.

Mix in \ pint rain-water.

No. 56.Collyrium, or Eye - Water.

Collyrium of alum : Take ^ drachm of alum, andagitate it well together with the white of an egg.It is used in inflammation of the eyes, to

heat, and restrain the flux of humours. It must bespread upon linen and applied to the eyes, but shouldnot be kept on above 3 or 4 hours at a time.

4


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42 600 MISCELLANEOUS VALUABLE KECBIPTS.No. 57.

Vitriolic Cotlyrium, or Eye -Water.Take J drachm white vitriol.

6 ounces rose-water.Dissolve the vitriol in the rose-water, and filter tne

liquor.It is a useful application in weak, watery, inflamed

eyes.

No. 58.A simple Cure for Liver- Complaint,Take 1 tablespoonful pulverized charcoal and J

teacupful sweet fresh milk in the morning and even-ing. Continue for some time.

No. 59.A Cure for Consumption.Take hart's tongue.lungwort, (or pulmonary.)

liverwort.sarsaparilla-root.

' speedwell.One handful of each. Boil on a coal fire; m an

earthen pot, well covered ; stir it every 5 minuteswith a pine stick; let it boil 15 minutes; let itstand until milk-warm, then strain and bottle itclose. Dose.^For an adult, 1 tablespoonful in themorning, sober ; afterward, every 3 hours. Also eatevery day spoonwort or water-cresses. Don't eatpork or drink very sour vinegar.


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600 MISCELLANKOUS VALUABLE RECEIPTS. 43No. 60.A Remedy for Purifying the Blood.

Take J ounce cloves.1 ounce cinnamon.^ ounce mace.6 cents' worth saffron.J ounce borax.1 handful rosemary.1 quart wine.

Distil in the sun or warm stove for 5 or 6 days.Dose.\ gill in the morning and evening. It is goodfor women when their blood is out of order.

No. 61.Paregoric Elixir.

Take 1 drachm opium, in powder.1 drachm benzoic acid.2 scruples camphor.1 drachm oil of aniseed.1 quart proof spirits of wine,^ (alcohol.)

Digest for 10 days, and strain. It contributes ttallay the tickling which provokes frequent coughing,and at the same time it opens the breast and givesgreater liberty to breathing. It is given to childrenagainst the chincough, in doses from 5 to 20 drops.Adults, from 20 to 100 drops.

No. 62.A simple Oure for Scarlet Fever.For adults, give 1 tablespoonful of good brewers'

yeast in 3 tablespoonfuls of sweetened water, S


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44 600 MISCELLANEOUS VALUABLE RECEIPTS.times a day; and if the throat is much swollen,gargle with yeast and apply to the throat as a poul-tice, mixed with Indian meal. tJse plenty of catnip-tea, to keep the eruptions out of the skin, for severaldays.

No. 63.A Cure for Small^Pox.Use the above doses of yeast 3 times a day, and

milk diet, throughout the entire disease. Nearlyevery case can be cured without leaving a pockmark. Dr. William Melds.

No. 64.A Cure for Diarrhoea. i

Put into a bottle 3 ounces pimento, (allspice,)upon which pour 1 pint best^French brandy; sweetenwith sugar.

Dose.A wineglassful every hour for 3 hours,for adults. For children, dilute, and give a table-spoonful each hour. This remedy has been knownto cure violent cases of diarrhoea.

No. 65.Medical use of Salt.

In many cases of disordered stomach, a teaspoonful of salt is a certain cure. In the violent internaaching termed colic, add a teaspoonful of salt to apint of cold water. Drink it, and go to bed. It isone of the speediest remedies known. The samewill revive a person who seems almost dead froma heavy fall, &c.


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600 MISCELLANEOUS VALUABLE RECEIPTS. 45In an apoplectic fit, no time should be lost inpouring down salt and water, if sufficient sensibilityremain to allow of swallowing ; if not, the head mustbo sponged with cold water until the sense returns,when salt will completely restore the patient from

the lethargy. In a fit, the feet should be placed inwarm water, with mustard added, and the legsbriskly rubbed, all bandages removed from the neck,and a cool apartment procured, if possible.

In many cases of severe bleeding at the lung, andwhen other remedies failed. Dr. Eush found that twoteaspoonfuls of salt completely stayed the blood.

In case of a bite from a mad dog, \yash the partwith a strong brine for an hour, and then bind onsome salt with a rag.

In toothache, warm salt and water hela to thepart, and removed two or three times, will relieve itin most cases.

If the gums be affected, wash the mouth withbrine.K the teeth be covered with tartar, wash themtwice a day with salt and water.

In swelled neck, wash the part with brine, anddrink it, also, twice a day, until cured.

Salt will expel worms, if used in food in a mode-rate degree, and aids digestion; but salt meat isinjurious if used much.

No. 66.A Cure for the Group.

Take a piece of fresh lard, as large as a butternut,rubbed up with sugar in the same way that butter


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46 600 MISCELLANEOUS VALUABLE RECEIPTS.and sugar are prepared for the dressing of pud-dings, divided into three parts, and given at inter-vals of twenty minutes, will relieve any case ofcroup which is not already allowed to progress tothe fatal point.

No. 67.Said to be a certain Ckrefor a Felon.

" Take a pint of common soft soap, and stir in itair-slaked lime till it is of the consistency of gla-ziers' putty. Make a leather thimble, fill it withthis composition and insert the finger therein, andchange the composition once in twenty minutes, anda cure is cei-tain." Buffalo {N. Y.) Com. Advertiser.

"We happen to know that the above is a certainremedy, and recommend it to any who may betroubled with that disagreeable ailment." PublicLedger.

No. 68.A sure and simple Curefor Dysentery. No. 1.

Drink a gill (or teacupful) of "West India (orTrinidad) molasses. This is a dose for adults;children in proportion.

No. 69.To cure the Cancer. No. 1.

Take bread dough the size of an egg, old hog'slard the same quantity, mix it well, and spread iton white leather, and apply it to the sore.


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600 MISCELLANEOUS VALUABLE RECEIPTS. 47

No. 70.Another Ourefor Cancer. No. 2.

Take alum, vinegar, and honey, equal quantities,and wheat flour, and make a plaster by mixing itall together ; renew every twelve hours.

No. 7LAnotherfor Cancer. Mo. 3.

Take pulverized alum and fish-worms smashed,and a salve made like a plaster and put on the sore.

No. 72.To polish Brass.

Take 6 cents' worth sour salts, and pumice-stonepulverized, soft water, and olive-oil, mix all together,and strain the liquor.

No. 73.To cure Rheumatism. No. 3.'Take 1 quart spirits of wine.

2 ounces camphor.2 ounces cloves.3 handfuls salt.6 heads red pepper.

Infuse for 3 or 4 days in the sun or warm stove,and bathe with it.


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To cure White Swelling.Take 1 handful sarsaparilla-root.

1 handful sassafras-root.1 handful dittany.3 quarts water.

Boil dow[n to one-half. Dose.Every morning,sober, 1 gill until it is all used.

While taking the above internally, make thefollowing salve :

Take 2 quarts cider.1 pound beeswax.1 pound sheep tallow, (suet.)1 pound smoking-tobacco.Boil this well, and then put it on the sore like

plaster is put on, and renew whenever you thinkproper.

No. 75.A certain Gurefor Golds.Take 1 teaspoon flaxseed.

1 ounce liquorice.\ pound raisins.

Put the above articles into 2 quarts of water,and boil it down with a slow fire to one-half; thenadd \ pound rock-candy pounded fine, and add 1tablespoonful lemon-juice. Dose.| pint on goingto bed, and take a little when the cough is troublesome.

This receipt generally cures the worst of colds in2 or 3 days. It is a sovereign balsamic cordial forthe lungs.


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No. 76.A Ckre for ingrowing Nails on Toes.Take a little tallow and put it iuto a spoon, and

heat it over a lamp until it becomes very hot ; thenpour it on the sore or granulation ; the effect willbe almost magical. The pain and tenderness willat once be relieved. The operation causes very littlepain if the tallow is properly heated ; perhaps arepetition may in some cases be necessary.

No. 77.To make a very superior Hair- Oil.

Take half an ounce of alkanet-root, which may bebought for a few cents at the druggist's. Divide thisquantity into four portions, and tie up each portionin a separate bit of new bobinet or clean thin mus-lin. The strings must be white : for instance, coarsewhite thread or fine cotton cord. Take care to omitany powder or dust that may be found about tLalkanet, as if put in it will render the oil cloudy andmuddy. Put these little bags into a large tumbleror a straight-sided white-ware jar, and pour on halfa pint of the best fresh olive-oil. Cover the vessel,and leave it untouched for three or four days or aweek, being careful not to shake or stir it; do notpress or squeeze the bags. Have ready some smallclear glass vials, or a large one that will hold halfa pint. Take out carefully the bags of alkanet andlay them in a saucer. Tou will find that they havecoloured the oil to a beautiful crimson. Put into theW


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50 600 MISCELLANEOUS VALUABLE RECEIPTS.bottom of each vial a small portion of any perfumeJ v/U fancy : for instance, oil of orange-flowers, oil ofjessamine, oil of roses, oil of pinks, extract ofviolets. The pungent oils (cloves, cinnamon, ber-gamot, lavender, orange-peel, lemon, &c.) are notgood for the hair, and must not be used in scentingthis oil. Having put a little perfume into thevials, pour into each through a small funnel suffi-cient of the coloured olive-oil to fill them to theneck. Then cork them tightly, and tie a circularbit of white kid leather over the corks. To use thisoil, (observing never to shake the bottle,) pour alittle into a saucer or some other small vessel, andwith the finger rub it into the root of the hair.The bags of alkanet may be used a second time.

No. 78.Another Hair- Oil.A very excellent hair-oil, which answers all com-mon purposes, is made by mixing 1 ounce of brandy

with 3 ounces of sweet oil. Add any scent you pre-fer ; a selection can be got at the drug-store.

No. 79.i Another excellent Hair-Oil.

Take 1 quart olive-oil or fine lard-oil.2j ounces spirits of wine.1 ounce cinnamon powder.5 drachms bergamot-oil.

Heat them together in a large pipkin, then removeit from the fire, and add four small pieces of alkanet-


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600 MISCELLANEOUS VALUABLE RECEIPTS. 51root ; keep it closely covered for 6 or 8 hours, letit then be filtered through a funnel lined withblotting or filtering paper.

No. 80.To make Imitation of Ox-Marrow Hair-Grease.

Take fresh hog's lard, and melt it on a stove inany tin vessel ; when melted, add such fine oil as3'ou wish to perfume it to your fancy, such as ex-tract of violet, oil of orange-flowers, oil of jessa-mine, oil of roses, oil of pinks, kc. The quantityyou must use will depend on the quantity of lardyou use. And to make it a bright yellow, take alittle turmeric and boil it in a little lard, so that tbecolouring, will be extracted; strain it, and pour it intoyour scented lard as much as will give the desiredcolour ; this must be done when the scented lard ismilk-warm, and must also be well mixed. Thenpour it into wide-mouthed vials, such as are used forox-marrow. Keep the vials well corked. To makeit a purple colour, take a little alkanet-root, and pro-ceed the same as with the yellow.

No. 81.To make Rose Tooth Powder.

Take 3 ounces prepared chalk.\ ounce cinnamon, ground.I ounce orris-root, pulverized.I ounce rose-pink.

Make all very fine by pulverizing it, and mix.(Keady.)


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To make very nice Cologne.Take 2 drachms oil of lemon.

2 drachms oil of rosemary,1 drachm oil of lavender.2 drachms oil of bergamot.

10 drops oil of cinnamon.2 drops oil of rose.

10 drops oil of cloves.8 drops tincture of musk.1 quart alcohol, (or spirits of wine, j

Mix all together, and shake well, when it will beready to use. The older it gets, the better.

No. 83.A remedy for Black Te^ih.

Take equal parts of cream of tartar and salt ; pul.verize it, and mix it well. Then wash your teeth iathe morning, and rub them with the powder.

No. 84.How to clean the Teeik and Gums.Take 1 ounce myrrh, in fine powder.

2 tablespoonfuls honey.A little green sage, in very fine powder.Mix them well together, and wet the teeth andgums with a little every night and morning.


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No, 85.A Lip-Salve.Take 2 ounces oil of lemon.

1 ounce white wax.1 ounce spermaceti.

Melt these ingredients, and while warm add 2ounces rose-water, and J ounce orange-flowei" water.These make Hudson's cold cream,a very excellentarticle.The lips are liable to excoriation and chaps, which

often extend to considerable depth. These chapsare generally occasioned by mere cold. The abovesalve will be found efficacious in correcting theseevils.

No. 86.(To make Cottage Beer.

Take 1 peck good sweet wheat bran, and put itinto 10 gallons of water, with 3 handfuls of goodhops ; boil the whole together in an iron, brass, orcopper kettle, until the bran and hops sink to thebottom. Then strain it through a hair sieve, or athin sheet, into a cooler, and \*^hen it is about luke-warm add 2 quarts of molasses. As soon as themolasses is melted, pour the whole into a 9 or10 gallon cask, with 2 tablespoonfuls of yeast.When the fermentation has subsided, bung up thecask, and in 4 days it will be fit for use.

5


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54 600 MISCELLVNEOUS VALUABLE RECEIPTS.No. 87.

Brown Spruce Beer.Pour 8 gallons fresh water into a barrel, and then

8 gallons more boiling hot ; add 1 gallon molasses,and J pound essence of spruce ; when nearly cool,put in ^ pint of good ale yeast. This must be wellstirred and well mixed ; leave the bung out 2 or 3days. After which, the liquor may be immediatelybottled, well corked and tied, and packed in sawdustor sand, and it will be ripe and fit to drink in twoweeks.

No. 88.To make good Ginger Beer.

Take 1 spoonful ground ginger.1 spoonful cream of tartar.1 pint yeast.1 pint molasses.6 quarts cold water.

Mix, and let it stand a few hours, until it lieginsto ferment ; then bottle it, set it in a cool place : in8 hours it will be good.

No. 89.To make Imperial Ginger Beer.

Take 1 pound cream of tartar.2 ounces ginger, ground.7 pounds white sugar.1 drachm essence of lemon.6 gallons water.J pint yeast.

Bottle, and tie the corks 3own.


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600 MISCELLANEOUS VALUABLE KECEIPTS. 55No. 90.

To make White Spruce Beer,Take 8 pounds loaf sugar.

4 gallons water.1 ounce ginger.\ pound essence of spruce.A little lemon-peel.1 cupful good yeast.

Mix al. together, and when fermented bottle itclose.

No. 91.How to make Gas Beer.

Take 4 gallons cold water.3 pints molasses.1 quart yeast.1 handful hops.And such spices as you wish.

Then take 1J pints of the above molasses, and mixit well with the yeast; then take 3 quarts of theabove cold water and make it boiling hot ; put intothis boiling water the other IJ pints of molasses,and such spices as you wish ; then take some moreof the above cold water and cool down the boilingwater, molasses, and spices until it is milk-warmthen boil the above handful of hops in water, totake the strength out of the hops, and strain thehops out of the liquor. Then put all together into astrong cask, and bung it tight ; then put the caskin the sun, or near to a warm stove, about five orsix hours ; after this put the cask into a tub of fresh


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68 600 MISCELLANEOUS VALUABLB^iaECEIPTS.or cold water 3 or 4 hours. In 24 hours itwill be ripe. Keep the cask all the time closedup tight. You must take a very strong cask, orit will burst.

No. 92.To make Oream Beer.

Take 2 ounces tartaric acid.2 pounds white sugar.3 pints water.The juice of half a lemon.

Boil all together five minutes ; when nearly cold,add the whites of 3 eggs, well beateu, with ^ cupflour, and J ounce essence of winter-gr^en. Bottle.Take 2 teaspoonfuls of this syrup for a tumbler ofwater, and add to it ^ teaspoonful of baking-soda.Drink it fresh.

No. 93.jBow) to make Mead.

Take 12 gallons water.20 pounds honey.6 eggs, the glair only.

Let it boil 1 hour ; then add cinnamon, ginger,cloves, mace, and a little rosemary. When cold, addone spoonful of yeast, from the brewer ; stir it well,and in 24 hours it will be good.


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Ginger Beera pleasant beverage.Take 10 pounds white sugar.

9 fluidounces lemou-juice.1 pound honey.

11 ounces ginger, (ground.)Boil the ginger in 3 gallons water for J hourthen add the sugar, the lemon-juice, and the rest

of the water, and strain through a cloth. Whencold, add the white of an egg, ^ fluidounce essenceof lemon. After standing 4 days, it may be bottledoff. A glass of this on a hot day, with a lump ofice in it, is very refreshing.

No. 95.Sow to make Ginger Beer Powders.

Take 1 ounce and 54 grains (apothecaries') bicar-bonate of soda, reduce it to powder, and divide into16 papers ; to each paper add 5 grains ground ginger,and a drachm of white sugar. Then take 1 ouncetartaric acid, which powder divide into 16 parcels,and do it up in separate papers. Two of thosepapers will make a pint of beer. Dissolve the sodain 2 gills of water in one glass, and the acid in 2gills in another glass; pour them together, andswallow quickly.

No. 96.How to make Ginger-Pop.

Take 2 gallons hot water, (boiling ;) mix 2 ouncesground ginger and the peel of 2 lemons, 1 teaspoon-


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58 600 MISCELLANEOUS VALUABLE RECEIPTSful cream of tartar, 2 pounds white sugar ; let thisstand until milk-warm. Then put in the other partof the 2 lemons, 1 teaspoonful saleratus, 4 table-spoonfuls yeast, and the glair of 4 eggs, to clear.Cinnamon and cloves to your taste.

No. 97.How to make Silver-top, a temperance drink.

Take 1 quart water, 3J pounds white sugar, 1 tea-spoonful lemon-oil, 1 tablespoonful flour, with thewhite of 5 eggs, well beat up ; mix all the abovewell together. Then divide the syrup, and add 4ounces carbonate of soda into one part, and put itinto a bottle, and then add 3 ounces tartaric acid tothe other part of the syrup, and bottle it also. Take2 pint tumblers, and put in each tumbler 1 table-spoonful of the syrup, (that is, from each bottle of thesyrup,) and fill them half full with fresh cold water;pour it together into one tumbler. Superb.

No. 98.Sassafras Mead, a cheap beverage.

Stir gradually with 1 quart boiling water, IJpounds brown sugar, 3 gills molasses, and 1 drachmtartaric acid. Stir it well, and when cold strain itinto a large earthen pan or crock; then mix in 1drachm essence of sassafras. Transfer it to cleanbottles, (it will fill 2 or 3 ;) cork it tightly, and keepit in a cool place. Have ready a box containingabout J pound carbonate of soda, to use with it.To prepare a glass of it for drinking, pour a little


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600 MISCELLANEOUS VALrABLB EECEIPTS. 59of the mead or syrup into a tumbler ; stir into it asmall quantity of soda, and then add sufficient coldfresh water (ice-water, if you have it) to half fill theglass ; give it a stir, and it will immediately foam upto the top.

No. 99.To make PineappU-ade.

Pare some fresh, ripe pineapples, and cut theminto thin slices ; then cut each slice into small bitsput them into a large pitcher, and sprinkle powderedwhite sugar among them ; pour on boiling water inproportion of J gallon of water to each pineapplecover the pitcher, stop up the spout with a roll ofsoft paper, and let the pineapples infuse into thewater till it becomes quite cool, stirring and pressingdown the pineapple occasionally with a spoon, to getout as much juice as possible. When the liquid hasgrown quite cold, set the pitcher for a while in ice.Then transfer the infusion to tumblers, add somemore sugar, and put into each glass a lump of ice.You may lay a thin slice of fresh pineapple into eachtumbler before you pour out the infusion.

No. 100.How to darify Sugar.

Take J pint water to 1 pound sugar, (loaf sugar ;)set it over the fire to dissolve ; to 12 pounds sugarthus prepared, beat up an egg very well, put in whencold, and, as it boils up, check it with a little coldwater. . The second time boiling, set it away to cool.


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60 600 MISCELLANEOUS VALUABLE KECBIPTS.In a quarter of au hour, skim the top, and turn thesyrup off quickly, leaving the sediment which willcollect at the bottom.

No. 101.For frosting Cakes.

Allow for the white of 1 egg, 9 large teaspoonfulsof double-reflued sugar, and 1 teaspoonful of nicePoland starch, both powdered and sifted through avery fine sieve. Beat the whites of eggs so stiff theywill adhere to the bottom of the plate on turning itupside down ; then stir the sugar in gradually witha wooden spoon, stirring constantly about fifteenminutes; add a teaspoonful of lemon-juice, or vine-gar, and a little rose-water. Stir in a few grains ofcochineal-powder, or rose-pink, if you wish to colourpink ; or of the powder blue, if you wish to have itof a bluish tinge. Before icing a cake, dredge it allover with flour, and then wipe off the flour; theicing may thus be spread on more evenly. Lay thefrosting on the cake with the knife, soon after it isdrawn from the oven, (it may be either warm orcold;) smooth it over, and set in a cool place tillhard. Allow the whites of 3 eggs for 2 common-sized loaves. The appearance of the cake will bemuch improved by icing it twice. Put on the firsticing soon after the cake is taken out of the oven,and the second the next day, after the first is per-fectly dry.

Before cutting an iced cake, cut the icing first,by itself, by pressing the back of the knife nearestthe blade-end across the cake, to prevent the crack-ing and breaking of the icing.


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No. 102.To make Lemon- Cakes. No. 1.

Take 1 teacupful of butter, and 3 of powderedloaf sugar ; rub them to a cream ; stir into them thejolks of 5 eggs well beaten ; dissolve a teaspoonfulof saleratus in a teacupful of milk, and add themilk, add the juice and grated peel of 1 lemon,and the whites of the 5 eggs ; and sift in, as lightas possible, 4 teacupfuls of flcur. Bake in 2 longtins about half an hour. Much improved by icing.

No. 103.Queen- Cake.

Take 1 pound of sifted flour, 1 pound of sugar,and f of a pound of butter; rub th> butter andsugar to cream; add the well-beaten yolk of 5eggs, 1 gill of wine, 1 gill of brandy, and 1 gillof cream, with part of the flour, and 1 pound ofstoned raisins, or well-prepared currants, and spicesto the taste ; and then add the whites of the 5 eggs,beaten to a stifi" froth, with the remainder of theflour.

No. 104.Sponge- Cake.

Beat well together the yolk of 10 eggs with 1pound white powdered sugar ; and th(m stir in thewhites, beaten to a stiff froth. Beat the whole 10or 15 minutes; then stir in, gradually, half a poundsifted flour. Spicerit with a nutmeg or grated rindof lemon. Bake immediately.


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62 600 MISCELLANEOUS VALUABLE EECEIPTS.No. 105.

While Lemon- Cake.Rub well together 6 punces butter, IJ poundsflour; add J pint (well beaten) eggs, 1 poundpulverized sugar, 12 drops essence of lemon, and 2drachms carbonatfe of ammonia. The ingredientsshould be mixed into a paste, with as little handlingas possible, rolled out about as thick as a silverdollar, cut in cakes, and baked on buttered tins,with a gentle heat.

No. 106.Strasbourg- Cake.

To 1 pound flour, add 10 ounces pulverized sugar,10 ounces butter, 2 eggs, half a nutmeg, (grated,)and an equal quantity of ground cinnamon, or maceand cinnamon, mixed. Bake.

No. 107.How to bake Rusks. No. 1.

Take 1 pint milk, 1 teacupful yeast; mix itthin ; when light, add 12 ounces sugar, 10 ouncesbutter, 4 eggs, flour sufficient to make it as stiffas bread; when risen, again mould and sponge itupon tin.

No. 10^How to make Mock Mince-Pks.

Mix 1 cup sugar, 1 cup molasses, 1^ cup bread-crumbs, with 1 cup good cider-vinegar, 4 cupswater, and 3 eggs; add 1 cup raisins, 1 ouncecloves, 1 ounce soda. This quantity will be suffi-cient for 3 pies. Bake.


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To make Indian Biscuits.Take 1 quart of cold Indian mush, or hasty pud-ding ; put it into a pan containing about the same

quantity of either coarse or fine wheat flour ; addmilk or sweet cream sufficient to make the mushthin, say ^ pint ; then mix the flour, and make upinto biscuits as soft as you can well handle them,and bake ijja quick oven 20 minutes.

yNo. UO.

How to bake Lemon Pies.Grate the peels of 4 lemons, and squeeze the juice

into the grated peel. Then take 9 eggs, leaving outhalf the whites, 1 pound loaf sugar, (white,) ^ poundbutter, 1 pint cream or milk, and 4 tablespoonfularose-water, and beat them well together, and addthe lemon. Divide into 4 pies, with undercrust,and bake.

No. lU.Cider-Gake.

Take 2 pounds flour, 1 pound sugar, J poundbutter, 1 pint cider, cloves and cinnamon, with orwithout fruit, 2 teaspoonfuls soda. Bake.

No. 112.Mow to bake Sugar- Cakei.

Take 1 pound flour, f pound sugar, J poundbutter, 5 eggs. Mix and drop them on tins, andput sugar, sanded on them, just as you put theminto the oven, or frost them.


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64 600 MISCELLANEOUS VALUABLE RECEIPTS.

No. 113.Cup-Cakes.

Take 3 cups sugar, 1 cup butter, 2 teaspoonfulasoda, 3 eggs, 5 cups flour,all beaten together withas much spice as you please.

No. 114.Ginger-Cakes.

Take 1 quart molasses, ^ pint thick milk, | poundfresh lard or butter, 1 cent's worth pearlash, 1 cent'sworth saleratus, 1 cent's worth annisled, 1 teacup-ful ginger. Thicken with flour. Mix and bake.

- smNo. 115.How to preserve Milk for any length of time.

This process, invented by a Russian chemistnamed Kirkoff, consists in evaporating new milkby a very gentle fire, and very slowly, until it isreduced to a dry powder. This powder is to bekept in bottles carefully stopped. "When it is to beemployed, it is only necessary to dissolve the powderin a etifficient quantity of water. According to Mr,Kirkoff", the milk does not lose by this process anyof its peculiar flavour.

No. 116.To make Custards without Hggs.

Take 1 quart new milk, 4 tablespoonfuls flour, 2tablespoonfuls sugar, season with nutmeg or cinna-mon, and add salt to your taste. The milk should


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600 MISCELLANEOUS VALUABLE RECEIPTS. 65be placed over a quick fire, and, when at boiling-point, the flour should be added, being previouslystirred up in cold milk. As soon as thoroughlyscalded, add the sugar, spice, and salt. It may bebaked either in cups or crust. This is an excellentdish, and deservedly prized by every one who hastried it.

No. 117.How to keep Preserves or Jellies.It is said that to set newly-made preserves for

several days open in the sun, is one of the bestmethods of making them keep through the sum-mer unfermented. It is worth trying.

No. 118.To preserve Plums an elegani green.

Take 8 pounds double-refined sugar.8 pounds of the fruit prepared.

Take the plums whilst a pin will pass throughthem, set them, covered with water in which a littlealum has been dissolved, in a brass kettle on a hothearth, to coddle. If necessary, change the waterthey must be a beautiful grass-green ; then, if youprefer, peel them and coddle again ; take 8 poundsof this fruit to the above sugar after it has beendissolved in 1 quart of water and nicely skimmed.Then set the whole on the fire, to boil, until clear,fllowly skimming them often, and they will be verygreen ; put them up in glasses for use.X


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To freserve Peaches.Take 10 pounds nicely-peeled peaches.10 pounds loaf sugar.

The white clingstone is the nicest. Peel and dropinto a pan of water, cut up 2 lemons, break thesugar slightly, put into a well-tinned kettle, (brasswill do if nicely cleaned,) with 1 quart of water andthe lemons ; let it scald, and skim, and, having therequired quantity of peaches in a nice stone jar,pour the syrup over ; let it stand over night, thenput all into the preserving-kettle and boil slowly,until the fruit looks clear; take out the peaches,and boil down the syrup to a proper consistence,and pour over the fruit.

No. 120.To preserve Magnum Bonum Plums.Take 12 pounds plums.

12 pounds loaf sugar.2 oranges.

Take 2 pounds of the sugar, and make a weaksyrup ; then pour it boiling upon the fruit ; let itremain over night, closely covered ; then, if pre-ferred, skim them, and slice up the 2 oranges nicely,dissolve the rest of the sugar by taking the largecakes, and dip in water quickly, and instantlybring out. If the plums are not peeled, they mustbe nicely drained from the rest of the syrup, andthe skin pricked with a needle. Do them gently,until they look clear and the syrup adheres to


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600 MISCELLANEOUS VALUABLE RECEIPTS. 67them. Put them one by one into small pots, andpour the liquor over. These plums will ferment ifnot boiled in two syrups.

No. 121.Sow to preserve Quinces.

Take 1 peck of the finest golden quinces, putthem into a bell-metal kettle, cover with cold water,put over the fire, and boil until done soft; then takethem out with a fork into an earthen dish ; whensufficiently cool to handle, take of the skin, cutopen on one side, and take out the core, keepingthem as whole as possible. Take their weight indouble-refined sugar, put it with a quart of waterinto the kettle, let it boil, and skim until very clearthen put in your quinces; 2 oranges cut up thinand put with the fruit, is an improvement. Letthem boil in the syrup half an hour, then with yourfruit-ladle take out the fruit, and boil the juicesufficiently, then pour it over the fruit.

Ko. 122.Mow to make Raspberry Jam.

Take 6 pounds nicely-picked raspberries.6 pounds loaf sugar.

Put the fruit into a nice kettle over a quick fire,and stir constantly, until the juice is nearly wastedthen add the sugar, and simmer to a fine jam. Inthis way the jam is greatly superior to that whichis made by putting the sugar in first.


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68 600 MISCELLANEOUS VALUABLE REQEIPTS.No. 123.

How to preserve Barberries.Take 6 pounds nicely-picked barberries.

6 pounds loaf sugar.Put the fruit and sugar into ajar, and place the

jar in a kettle of boiling water ; let it boil untilthe sugar is dissolved, and the fruit soft ; let themremain all night. Next day put them into a pre-serving-pan, and boil them 15 minutes ; then pot,as soon as cool, and set them by the next day, andcover them close.

No. 124.How to "preserve Cherries.Take 8 pounds cherries.

6 pounds sugar.Then take 1 quart water, melt some sugar in it,

and boil ; then the rest boil and skim, then put inthe cherries, boil softly but steadily ; take them offtwo or three times and shake them, and put themon again ; then let them boil fast. "When the fruitlooks clear, take it out with a skimmer, and boil thesyrup until it will not spread on a china plate ; thenreturn the fruit, and let it cool ; then put it in potafbr use.

No. 125.How to make Currant Jelly.

Take 4 quarts juice of currants.8 pounds sugar. (Loaf is the beat.)


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600 SUSCELLANEOUS VALUABLE RECEIPTS. 69The currants should be used as soon as they are

oi' a light red; put them, stem and all, into ajar,place that in boiling water, cook, then squeene thejuice, and to every quart put 2 pounds sugar ; boiltogether 15 minutes, then put into glasses.

No. 126.How to make Bread Cheese-CdKes.Jake 1 nutmeg, grated.

1 pint cream.8 eggs.J pound butter.J pound currants.1 spoonful rose-water.1 penny loaf of bread.

Scald the cream, slice the bread thin as possible,and pour the cream boiling on to it ; let it stand 2hours. Beat together the eggs, butter, and gratednutmegs, and rose-water ; add the cream and broad,beat well, and bake in patty-pans on a raised crust

No. 127.Mow to make a Plain Pmmd^Cake.

Beat 1 pound butter in an earthen pan until it islike a fine thick cream ; then beat in 9 whole eggstill quite light. Put in a glass of brandy, a littlelemon-peel shred fine ; work in \ pound flour ; put itinto the hoop or pan, and bake it- for an hour. Apound plum-cake is made the same with putting IJpounds clean washed currants, and J pound candiedlemon-peel.


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70 600 MISCELLANEOUS VALUABLE KBCEIPTfl.

No. 128.Bke-Gakes.

Beat the yolks of 15 eggs for nearly half an hourwith a whisk ; mix well with them 10 ounces of finesifted loaf sugar, put in \ pound of ground rice, alittle orange-water or brandy, and the rinds of 2lemons grated ; then add the whites of 7 eggs wellbeaten, and stir the whole together for a quarter ofan hour. Put them into a hoop, and set them in aquick oven for half an hour, when they will be pro-perly done.

No. 129.Lemon-Ckkes. No. 2.

Take 1 pound of sugar, f pound of flour, 14 eggs,2 tablespoonfuls of rose-water,' the raspings andjuice of four lemons ; when the yolks are wellbeaten up and separated, add the powdered sugar,the lemon-rasping, the juice, and the rose-water; beatthem well together in a pan with a round bottom,till it becomes quite light, for half an hour. Putthe. paste to the whites, previously well whiskeaabout, and mix it very light. When well mixed,sift in the biscuits, and bake them in small oval tins,with six sheets of paper under them, in a moderateheat. Butter the tins well, or it will prove difficultto take out the biscuits, which will be exceedinglynice if well made. Ice them previous to baking, butvery lightly and even.


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Oream-Cakes.Beat the whites of 9 eggs to a stiff froth ; stir it

gently with a spoon, lest the froth should fall ; andto every white of an egg grate the rinds of 2lemons, shake in gently a spoonful of double-refinedsugar sifted fine ; lay a wet sheet of paper on a tin,and with a spoon drop the froth in little lumps on itnear each other ; sift a good quantity of sugar overthem, set them in an oven after the bread is out, andclose up the mouth of it, which will occasion thefroth to rise. As soon as they are coloured they willbe sufficiently baked ; lay them by two bottoms to-gether on a sieve, and dry them in a cool oven.

No. 131.How to make Muffins. ^

Mix a gill of fine flour, 1^ pints of warm milk andwater, with \ pint of good yeast, and a little salt,stir them together for a quarter of an hour, thenstrain the liquor into a quarter of a peck of fineflour; mix the dough well, and set it to i-se for anhour, then roll it up and pull it into small piecesmake them up in the hand like balls, and lay flan-nel over them while rolling to keep them warm.The dough should be closely covered up the wholetime ; when the whole is rolled into balls, the firstthat are made will be ready for baking. When theyare spread out in the right form for muffins, laythem on tins and bake them, and as the bottom be-gins to change colour turn them on the other side.


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72 600 MISCELLANEOUS VALUABLE RECEIPTS

No. 132.Haw to bake Busks. No. 2.

Beat up 7 eggs, mix them with J pint of warmnew milk, in which \ pound of butter has beenmelted, add \ pint of yeast, and 3 ounces ofsugar, put them gradually into as much flour as willmake a light paste nearly as thin as batter ; let itrise before the fire an hour, add more flour to makeit a little stiffer, work it well, and divide it intosmall loaves or cakes about five or six inches wide,and flatten them. When baked and cold, put theminto the oven to brown a little. These cakes whenfirst baked are very good buttered for tea ; if theyare made with caraway-seeds, they eat very nicecold.

No. 133.How to make common Buns.

Rub 4 ounces of butter into 2 pounds of flour, alittle salt, 4 ounces of sugar, a dessert-spoonful ofcaraway-seeds, and a spoonful of ginger ; put somewarm milk or cream to 4 tablespoonfuls ofyeast ; mix all together into a paste, but not toostifi"; cover it over and set it before the fire an hourto rise ; then make into buns, put them on a tin,set them before t)ie fire for a quarter of an hour,cover over with flannel, then brush them with veryfine warm milk, and bake them of a nice brown ina moderate oven.


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How to make Ice- Cream.Take of new milk and cream each 2 quarts, 2pounds pulverized sugar, and 12 eggs ; dissolve the

sugar in the milk, beat the eggs to a fi'oth, and addto the whole ; strain, and bring to a scald, but becareful not to burn it ; when cool, flavor with ex-tract of vanilla or oil of lemon. Pack the tinfreezer in a deep tub, with broken ice and salt,whirl the freezer, and occasionally scrape down fromthe side what gathers on. The proportions are onequart of salt to everv pail of ice.

No. 135.How to make Japan Black Wntivg-Tvk.In 6 quarts of water boil 4 ounces of logwood in

chips cut very thin across the grain. The boilingmay be continued for nearly an hour, adding, fromtime to time, a little boiling water to compensatefor waste by evaporation. Strain the liquor whilehot, suffer it to cool, and make up the quantity equalto five quarts by the further addition of cold water.To this decoction put 1 pound of blue galls coarselybruised, or 1^ pounds of the best galls, in sorts, 4ounces of sulphate of iron calcined to whiteness,^ ounce of acetate of copper, previously mixed withthe decoction till it forms a smooth paste, 3 ouncesof coarse sugar, and 6 ounces of gum Senegal orarabic. These several ingredients may be intro-duced one after another, contrary to the advice ofsome, who recommend the gum, &c. to be addedwhen the ink is nearly made. The composition


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74 600 MISCELLANEOUS VALUABLE RECEIPTS.produces the ink usually called Japan ink, from thehigh gloss which it exhibits when written with, anda small vial of it has been sold for 12 cents. Theabove ink, though possessing the full proportion ofevery ingredient known to contribute to the per-fection of ink, y^ill not cost more to those who pre-pare it for themselves than the common ink whichcan be bought by retail. When gum is very dear, orwhen no very high gloss is required, 4 ounceswill be sufficient, with 1^ ounces of sugar. Byusing only | pound of galls to 4 ounces sulphate ofiron, uncalcined, omitting the logwood, and acetateof copper, and the sugar, and using only 3 ouncesgum, a good and cheap common ink will beobtained.

No. 136.Sow to make Black Ink.

Take 1 pound logwood, and 1 gallon of waterboil slightly or simmer in an iron vessel one hourdissolve in a little hot water 24 grains bichromateof potash, 12 grains prussiate of potash, and stirinto the liquid while over the fire ; take it off andstrain it through a fine cloth. K'o other ink willstand the test of oxalic acid, and it is so indeliblethat oxalic acid will not remove it from paper.


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Another cheap Black Ink.Take 1 drachm prussiate of potash.

1 drachm bichromate of potash.1 ounce extract of logwood.1 gallon water.

Mix all together and shake it well ; when dissolved,it is fit for use.

No. 138.How to make Black Printers' Ink.

Printers' ink is a real black paint, composed oflampblack and linseed-oil, which has undergone adegree of heat superior to that of common dryingoils. The manner of preparing it is extremely sim-ple. Boil linseed-oil in a large iron pot for 8 hours,adding to it bits of toasted bread for the purpose ofabsorbing the water contained in the oil ; let it resttill the following morning, and then expose it to thesame degree of heat for 8 hours more, or till it hasacquired the consistence required ; then add lamp-black worked up with a mixture of oil of turpentineand turpentine.The consistence depends on the degree of heat

given to the oil, and the quantity of lampblackmixed up with it ; and this consistence is regulatedby the strength of the paper for which the ink iaintended.The preparation of printers' ink should take place

in the open air, to prevent the bad efiects arisingfrom the vapour of the burnt oil, and, in particular,to guard against accident by fire.


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76 600 MISCELLANEOUS VALUABLE EECEIPTS.No. 139.

Sow to make Indelible Ink.Take 1\ ounces of nitrate of silver, 5J ounces

liquor ammonise fortis ; dissolve the nitrate of silverin the liquor ammonise fortis ; | ounces archil forcolouring ; and gum mucilage, 12 ounces ; whenready for use, put up in drachm vials.

No. 140.Haw to make another Indelible Ink.

Take 1 inch of stick nitrate of silver and dissolveit in a little water, and then stir it into a gallon ofwater, which will make a first-rate ink for cloth.

No. 141.How to make Bed Ink for writing. No. 1.

Boil over a slow fire 4 ounces Brazil-.wood, insmall raspings or chipped, in 1 quart of water, till athird part of the water is evaporated. Add duringthe boiling two drachms of alum in powder. Whenthe ink is cold, strain it through a fine clean cloth.

J!^.]3.Vinegar or stale urine is often used insteadof water. In case of using water, I presume a verysmall quantity of sal-ammoniac would improve thisink.

No. 142.Another Bed Writing-Ink. No. 2.

Take best carmine, 2 grains ; rain-water, ^ ouncewater of ammonia, 20 drops ; add a little gum arable.


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How to make Blue Inkfor writing. No. 2.Take soft Prussian blue and oxalic acid, equal

Darts, powder them finely, and then add soft waterto bring it to a thin paste. Let it stand for a fewdays, then add soft water to make the desired shadeof colour, adding a little gum arable to prevent itsspreading.

No. 143iMow to make Vinegar. No. 1.

Vinegar is used principally as a sauce and to pre-serve vegetable substances ; but it is employed ex-ternally when an overdose of strong wine, spirit,opium, or other narcotic poison has been taken. Afalse strength is given to it by adding oil of vitriolor some acrid vegetable, as pellitory of Spain, capsi-cum, &c. It is rendered colourless by adding fresh-burned bone-black, 6 ounces to a gallon, and lettingit stand for 2 or 3 days to clear. Mix cider andhoney, in the proportion of 1 pound of honey to agallon of cider, and let it stand in a vessel for somemonths, and vinegar will be produced so powerfulthat water must be mixed with it for common use.

. No. 144.Another Vinegar. No. 2.

Scheie, a celebrated chemist, has recommendedthe following recipe :Take 6 spoonfuls of goodspirits of wine, to this add 3 pints of milk, and

1*


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78 600 MISCELLANEOUS VALUABLE RECEIPTS.put the mixture into a vessel to be corked close.Vent must be given from time to time to the gas offermentation. In the course of a month this willproduce very good vinegar.

No. 145.Another Vinegar. No. 3.

Put into a barrel of sufficient dimensions a mix-ture composed of 41 pints of wate^ and about 4quarts of whiskey, and 1 quart of yeast, and 2pounds of charcoal, and place it in a proper situa-tion for fermentation. At the end of 4 months avery good vinegar will be formed, as clear and aswhite as water.

No. 146.Common Vinegar.

This is made from weak liquor brewed for the pur-pose: its various strength is, in England, denotedby numbers, from 18 to 24.

No. 147.Another Vinegar. No. 4.

To every gallon of water put 1 pound of sugarlet the mixture be boiled and skimmed as long asany scum arises. Then let it be poured into propervessels ; and when it is as cool as .beer when worked,let a toast rubb

six hundred receipts worth their weight in gold

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