THE NEW FAMILY RECEIPT-BOOK, CONTAINING EIGHT HUNDRED TRULY VALUABLE RECEIPTS • In various Branches of Selected from THE WORKS OF BRITISH AND FOREIGN WRITERS, OF UNQUESTIONABLE EXPERIENCE AND AUTHORITY, And from • HE ATTESTED COMMUNICATIONS OP SCIENTIFIC FRIENPr;, *' What lookest thou ? GOOD LESSONS FOR THEE, AND THY WIFE Then keep them in memory fast, To help as a comfort to Life." Tusser. A NEW EDITIOx\, CORRECTED, NEW-HAVEN : PUBLISHED BY HOWE & SPALDING, AND SAMUEL WADJ* WORTH. 1819. "^■^ V 5^ *- 7^» ^•"-■i K I I I Ml "^ \5>r! .^. H. JWa?% Sf Co, Printers, Triffi'l^ THE Collection of Domestic Receipts now presented to the public could not have been formed in any age but the present. The wisdom of this age has been to bring science from her heights down to the practi- cal knowledge of everj-day concerns ; and the number of its inventions and discoveries have kept pace with the increasing wants of man. Of the past we preserve what expe- rience has sanctioned, and what improve- ment has rendered more perfect ; but we can add much more from our own stores. Sci- entific men, in the present day, vvho choose to be useful as wellas celebrated, have stu- diouslv noticed facts, and formed discove- rios which can only be appreciated in the do- mestic circle ; they have written such Re- ceipts with the zeal which is felt by a good housewife — an honest farmer — an ingenious ir» PREFACE mechanic — and the various artizans of useful and ornamental trades. The Editor af this Collection, at a verj dis- tant periody had amassed for his private use *a iiutTiber of practical Receipts ; but of late, the rapid diffusion of new discoveries, au- thenticated by the most respectable, names, has been such, that his collection grew eve- ry day in bulk and in value. He was proud to see^ in a Family Receipt-Bookj the names of persons eminent for their science. His Collection was further augmented by MSS* which he had purchased ; and he is particu- larly obliged by the advice and aid he has derived from the much-respected Secretary of the Society of Arts, Manufactures, and. Commerce. The popular treatise on" Domestic Cook- ery," that admirable introduction to the sci- ence, which Milton calls *' household good," naturally connected itself in the Editor's mind, with this volume, to complete tha economy of every domestic establishment. The idea of its publication arises merely from its obvious utility, and the value of the ma- terials which compose the Collection. Of more than Eight Hundred Receipts, not one. PREFACE. V. has been admittedj but wMch has either been experienced by himself or sanctioned by the recommendation of friends, or can be authenticated by a respectable name. The general usefuhiess of this Work will probably recommend it to the favour and in- dulgence of its readers ; but the Editor and Publisher cannot relinquish a hope, that in» genious persons may be inclined to assist its improvement, by correcting any article which may be found to fail, dr by suggesting a better one, and by the communication of new Receipts of real value. The present Collection has been methodi- cally arranged ; so that, by the aid of the Analytical Table of Contents and copious Index (which are subjoined,) the reader may easily refer to any particular article. We conclude this Preface with the plain homely words of our honest predecessor, the venerable Tusser, in his " Five Hundred . Points of Good Husbandry." " What lookest Ihnu ? speak at the last ? GOOD LESSONS FOR THEE, AND THY WIFE ? Then keep- them in memory fast, Tq hoip as a comfort to Life," A ^ Table of the Coutewts OF THIS VOLUME. CHAPTER l.-^AGRICULTURE. Page, Sect. I. — Management, 4*c. of the Soil, 37 Method of employing fallow grounds to advantage, ib. Advantage of planting waste-lands with alder, 38 To prevent much mischief to sea embankments, or those of rivers, SO Sect. H.^—Fai-m- Offices,- ib. Economy in thatching, ib* Curious mode of making earthen barn-floors, 40 To make durable barn-floors, 41 V^irtues of popJar wood for flooring graftaries, 42 Sf.ct. III. — Water, ib. Easy method of obtaining water in almost any situation, ib. To keep ponds and artificial pieces of water free from weeds, ib. Method. of draining ponds in level grounds, 43 Sect. IV. — Fences, ib^ To make a quickset hedge or fence, ib. To train evergreen and other hedges, 44 Sect. V. — Teams, 45 Great advantage of ploughing with oxen instead of horses, ib. Useful hints relative to carters and teams of oxen, 46 Page. Sect. VJ. — Mdnm-es. 47 Manure for clover, ib. Utility of pidgeon's dung as a manure, ib. Composts far dunghills, ih. Experiment in manuring land, 4g Dr. Taylor's method of ascertaining, the qualities of marl &c. for agricultural purposes, 50 Sect. Vl\.— Culture, ^c. of Crops. . 51 Easy method of discovering whether seeds are ripe, ib. To preserve seeds, when sown, from vermin, ib. Striped grass recommended for hay, ib. When to cut rye-gcass for hay, 52 To prevent hay-sta&ks from taking lire, ib. Methods of preventing smut in wheat, 53 Steeps for wh-eat, barley, &c. ib. Approved methods of sowing wheat to advantage, 54 Utility of sowing buck- wheat, 55 To keep crows from corn, ib. Proper soil for culture of turnips, -56 Instructions for raising potatoes to advantage, ib. I*;reparation for carrots and other winged seeds, . 5T Sect. V'IIT. — Presei'vaiioh of Corn and Vegetables, ib. Important discovery relative to the preservation of corn, ib. To preserve corn in stacks, 58 To preserve oats fiom being musty, 59 To destroy mites or weevils in granaries, ib. To preserve carrots, parsnips and beets, ail the winter, ib. To preserve turnips from frost, , CO Sect. IX. — Protection of growing Crops from the Devastation of^ Vermin^ 61 . Good effects of elder in preserving plants Kom flies and insects, ib. Use of sulphur in destroying insects on plants, and its benefit for vegetation, ib. To stop the ravages of caterpillars on slirubs and veg- etables, C2 To prevent the increase of pismires m grass-lands, new- ly laid down, 63 T^iquor to destroy caterpillars and other insects, ib. To destroy ants,. ib. Page. To prev«Mit .the fly in turnips, 6:5 To prevent the destruction of field-turnips by slugs, ib. For preventing flies from destroying. the seedling leaves of turnips, &tc. 61" To prevent mice from destroying early sown pea«, ib. Sect. X. — JVeeds. Usefulness of mowing, 6jr CHAPTER It— A^yGLLVG—iysHUVG. ih. To preserve fishing rods, ib. To make quill-floats for fishing, 60 Improved cork floats for fishing, 67 Easy method of dying fishing lines, ift. To prevent fishing lines from rotting, %b. To }>revent taking cold while angling, i^. To improve the sport of angli«g, by attention to the dress, 68 Rules for fly-fishing, {b. To intoxicate and take fish, 60 CHAPTER III.— USEFUL ARTS. 70 Beneficial purposes to which the juice of aloes may be applied, ib. Td bronze plaster figures, ib. To blue mourning buckles, swords, Sec. 71 Composition to take off casts of medals, ib. Method of sweeping ciiimnies, without employing chil- dren, ib. To clean feathers from animal oil, 72 To preserve the natural coicur in petals of dried flowers, 73 Art of gilding iron or steel, ?6, Method of dry gilding, 74 Composition for gilding brass or silver, ib^ To make shell-gold, ?^3 To clean gold, and restore its lustre, 77;. *X!o silver glass globes, 70 To cut glass, ih. Substitute for hemp and flax, il. To braze or solder pieces of iron, 70 Various methods of preserving iron and steel from ruat, tfr. To soften ivory and bones, 77 Useful hints to lamplighter^, 7ic Pagt. Improved method of taking off impressions of kaves, plants, 8ic. 7'8 To obtain the true shape and fibres of a leaf, 79 To whiten linseed oil, ib To detect adulterations in lavender and all essential oils, ih To determine the exact time of noon, and to obtain a meridian line on a small scale, 80 German method of making elm and maple wood resemr ble mahoganj^, o Best method of cleaning fine block-tm dish-covers, pa- tent pewter, Sic. ^.^• Cleaning floor-cloths, ^y- To clean gold and silver lace, . , , , . '"* To restore the lustre of glasses tarnished by age or acci- dent, , c 'J* To clean flint-glass bottles, decanters, SiC. Slc. i/J- To clean mahogany furniture, to. To clean Turkey carpets, 1 (» To clean marble, ^• Another, ./ To clean alabaster or marble, 1°- Mixture for cleaning stone-stairs, hall-pavfements, &cc. i6. The danger of children eating gilt-gingerbread, or any article covered with such a composition, 176 Varnish for furniture, *^- German furniture gloss, or polishing wax for mahogany, &c. **• Method of cleaning and polishing rusty steel, 177 Easy method of cleaning paper-hangings, tb. To preserve metals from rust, * |^ Fer cleaning steel or iron-poUshcd stoves, t*. Pagft. To clear iron from rust, 1 7 a How tr 'iidge the properties of nutmeg&> il. To take" the smell of paint from rooms, ih Method ofmaking Stilton cheese, ih, C-xi.:>^..;«5 for cheese, 179- To fctten poultry,. i6. A new method of rearing poultry to advantage ; com- municated by Mrs. D'Oyley to the Society of Arts, Sic. 180 Method of expeditiously fattening chickens, IBS- Swedish method of raising turkies, ih. Method of fattening geese and ducks, 1 83 Hules for plucking geese, 184 To improve the down of geese, ih. To ascertain the properties of goose down, ih. To prevent inconvenieace froi^ perspiration of the hands, 185 To purify lemon juice, ih'. Eveiy family to make their owa sweet oil, ib. To take mildew out of linen, 186 To make verjuice, ib. Method ofmaking vinegar, iK To make vinegar with the refuse of bee-hives aft«r the honey is extracted, 1S7 To strengthen vinegar, ' 188 Balsamic and anti-putrid vinegar, ih. Gooseberry vinegar, ih. To make primrose vinegar, ih. Method of rendering pufarid water sweet, 188 To purify water for domestic and other purposes, 190 To purify water for drinking, 191 To purify the muddj water of rivers or pits, ifr^ Method ofmaking putrid water sweet, in a night's time, ih. To prevent the freezing of water ih pipes in the winter- time, 192 Easy method of purifying water, ih. The best method of obtaining pure soft water, for mc- dicinnl purposes, withoutdistiliing it, ih. To purify river, or any other muddy water, 193 Warm water, ih. To make sea water fit for washing linen at sea, ih. Proper method of making toast and water, ih. To make a vessel for filtering water, 1 94 The Turkish method of filtering water by ascension, 1 95 To preserve lemon juice during a long voyage, ih*. CONTENTS. XVli. * Page, Method of preserving grapes, 196 Singular and simple manner of preserving apples from the effects of frost, in North America, ib. To keep oranges and lemons, 197 New method of preserving potatoes, 198 To preserve potatoes from the frost, ih: Method of recovering frost-bitten fruits and vegetables,. 199" To preserve apples, ih. Preservation of succulent plants, 199 A method of preserving fruit fresh all the year, ih. To preserve hazel- nuts in great perfection for many months, 200 To manage ripe fruit for a -desert, ih. To preserve aromaties and- other herbs, ih. To preserve grapes till winter, 201 Walnut ketchup, ih. To cork and preserve cyder in bottfes, 202 To make excellent punch, ib. To make a pleasanc, sober, and refreshing drink for summer, ih. To make the German liquor, mum, ih. To make the celebrated eastern beverage called sher- bet, 203 To make birch-tree wine, ih. Currant wine, ih. Elder wine, 204^ Grape wine, ih. An excellent family wine, ib. To extract syrup from Indian corn, 205 Excellent bitter for the stomach, ih. To detect sugar of lead in wines, ih. A test, for discovering in wines, metals that are injuri- ous to the health, 206 Substitute for soap, easily prepared in small quantities by private families in the country, 207 To make Jamaica vegetable soap, 209 To make Lady Derby's soap, %h To make British herb tea, 210 British substitute for foreign tea, iJx Another, 2*5, Another, i^^ The virtues of sage, £11 To prevent excessive thirst, in cases of emergenciy at sea, in the summer time, ^^^ b2 XVUl. CONTENTS. Page.. Manner of preserving eggs perfectly fresh for twelve months, 212 Another^. 213 Cream preserved in long voyages, ib. Substitute for human milk, where, from any circum- stances, it cannot be procured for children, ih. To make old man's milk : a nutricious and pleasant beverage, ih. To make artificial asses' milk, "244 To prevent disagreeable smells from privies, night- chairs, &:c. • ibt To free molasses from their sharp taste, aad to render them fit to be used instead of sugar,^ t5» To destroy bugs, 215 Another, 2 Id; Economy in fuel, £17 Another method, 218 Economy in tindepj ib. Plate powder, ib^ Usefulness of clivers, or goose-grass, 219 Important use of the leaves of the vine> ib,. Valuable properties of cherry-tree gum, ib^ Valuable properties of the heHanthus annuus, or srni- flower, ib: Remedies against fleas, 220 Fly -water, ib. To make a wholesome food of cashew nuts,. ib. Economy in candles, i&. Curious small cakes of incense for perfuming apart- ments, ^ 221 To prevent the disagreeable smell arising from house drains, ib. Polished tea-urns preferable to varnished ones, ib. Management of razor-straps, 222 Essence of soap for shaving or washing hands, ib. Composition for shaving, without the use of razor, soap, or water, ib. To prevent accidents from leaving a poker in the fire, 223 Economical mode of cutting cauliflower, ib. Substitute for milk or cream, 224 J^ecessary hints to those who use copper vessels for cu- linary purposes, ^ ib, T,o prevent lamps from being pernicious to asthmatic ' persons, or others, liable to complaints of the chest, S&S: CONTENTfif. xiX- Page, To make econo!»KCal wicks for lamps, 225 Useful properties of celandine, ih. Economical use of roots of trees, ib. Application of the roots of fir-trees or pines, 22G Useful properties of r^fi spurge, ib,. Paste or food for singing-birds, superior to the German paste in commoa use,. 227 _ CHAPTER XVU.'-DRAWiya ih: To make transparent paper for drawing, ib. To trace drawings or prints against the light, ^ 225 Method of using tracin*;^' paper, ib. To copy drawings, &tc. with fixed materials, ib. To transfer any imprc.*** Page, Sect. V. — Culture and Treatment of FriTit-Trees and &hrubs 258- To prevent blossom and fruit-trees from being damaged by eariy spring frost ib. Chiiiese mode or propagating fruit-trees £59' To improve fruit-trees by attention to the colour of the soil ib. To increase the growth in trees 26t-- To prevent hares and rabbits from barking young plan- ta,tions ib. Bad effects of iron nails, fee. on fruit-trees, or mischie- vous effects of iron nails hi conjanction with branch- es of fi'uit-trees 261^ Td destroy moss on trees ib^ Necessity of taking offsuperffuous suckers from shrubs ib. To cure the disease in apple trees ib. To cure the canker in trees £62 ■ A method of curing fruit trees infected with an easterly; blight ih, Experiencf^.d method of healing wounds in trees- 26S Composition for healing wounds in trees ih. To prune iirj] fruit ibo To prune vines to advantage 284 The most proper time when leaves of trees ought to be collected for pharmaceutical and economical pur- poses ib. Sect. VI. — Culture and Management of Garden Crops, ib. To propagate herbs by slips and cuttings ib. New method of rendering asparagus more productive, and of producing it in every month in the year 265 To raise capsicums, and make Cayenne pepper 266 New method of raising cucumbers 267 To prevent the irregular grow th of melons 268 Easy method of producing mushrooms {6. To obtain a good crop of onions ib. The advantage of sowing peas in circles instead of straight rows ' " ib. To raise peas in autumn, and to prevent mice from eat- ing them when sown 269 Method of cultivating radishes for salad, so as to have them ready at all seasons of the year 27f Page, To preserve strawberry plants from the heat of the sun, fee. 271 Directions for managing strawherries in summer ib. To cultivate the common garden rhubarb 272 Method of cultivating and curing Turkey rhubarb from seed 273 Cultivation of Turkey rliubarb by offsets 274 Method of curing rhubarb ih. Proper soil for the culture of of turnips ib. Preservation of succulent plants 275 Various useful properties of tobacco to gardeners ib. CHAPTER XXVL—HEALTH. 277 Sect. I. — General rules for the Preservation of Health, ib. Avoid, as much as possible, living near church-yards ib. Valuable concise rules for preserving health in winter ib. Cautions in visiting sick rooms 278 Preventive of autumnal rheumatisms ib. To promote sleep ib. The use of tar-water in expanding the lungs of public speakers, &lc. 279 German method of preventing hysterics ib. Hints for ventilating stage-coaches ib. Best mode of avoiding the fatal accidents of open car- riages 280 To fumigate foul rooms ib. To make a truly valuable fumigation powder - , ih. To make balsamic and anti-putrid vinegar 281 Sect. II.— On the Eye. ^ 282 General rules for the choice of spectacles, and for the preservation of the sight - ib. Of preservers, and rule for the preservation of sight 283 Comfort for those nearly blind 280 To cure a bruise in the eye 2C7 Sect. III. — Antidotes to noxious Substances and Animals, ib. To prevent the effects of poison of lead on painters, gla- ziers, k.c. .'*' * i^' To prevent the baneful effects of burning charcoal . Ms To prevent the mischief arising from the bite of a i^^ dog "(ilr i^^ Page. To prevent death from the bite of venomous animals £89 To counteract the baneful effects of poison ^ ih. Cure for the poison of the deadly night-shade 290 Sect. IV. — Management ^'c. of the Teeth. ib. Method of causing children to cut their teeth easily ib. Rules for the preservation of the teeth and gums 291 To prevent the tooth-ache ib. Easy, safe, and pleasant method of removing tartar from the teeth £92 -Tincture for the teeth and gums ih Tooth-powder 2«3 Another ib. Sect. V. — Remedies for various local Affections. ib, Easy and almost instantaneous cure for the ague ib. M. Homassel's account of his cure for burns or scalds ib. Remedy for burns . S94 Another ib. Efficacy of vinegar in cuving burns and scalds ib. Portfer plaster for bruises 295 Easy method of attracting earwigs from the ear ib. To sill earwigs or other insects, which may accidentally have crept into the ear ib. For a pain in the ear ib. Remedy for deafness 29G For chilblains ib. To prevent corns from growing on the feet ib. Cure for warts ib. Court plaster ib,. Certain cure for the cramp 297 Simple remedy for the cure of lameness by contraction ib. To make cliver, or goose grass ointment, remarkable for its salutary eifecis in cases of inveterate scurvy 298 Easy method of curing the sea scurvy , ib. Method for the speedy recovery of the use of the foot or hand that has baen violently sprained 299 To alleviate the pain occasioned by the sting of gnats 300 Simple and elfect'-ial cure for those who may have acci- ^dently swallowed a wasp ib. To cure the sting of a wtisp or bee ib. Another ih> Another ib. Another * 301 Pagei To prevent sea sickness, 801 Remedy for a sore throat, ik A common drink for a sore throat, 50i Gargle for a sore throat, if). A receipt for a cough, ih. An excellent styptic, ^ ib, A now and useful styptic, ib. Infallible remedy for stopping bleeding of the nose, 303 For curing worms in the human body, ib. To make an improved tincture of bark, 804 Observations on leeches, and their use, ib. Singularly useful properties of garlic, 307 The usefulness of two common plants, 608 CHAPTER XXVIL— LViT, ib. To make ink, ih' To make one gallon of black writing ink, S09 Red ink, ib. To prevent ink from moulding, 310 To make Indian ink, i6. To make China ink, ib. Substitute for Indian ink, iL German black for printers, 311 Permanent writing ink, ib. Permanent red ink for marking linen, S13 To make sympathetic or invisible ink, ib. To make stuchum, or perpetual ink of the ancients, for writing on stone, 31S CHAPTER XXVm.—PArjYT—PjlLyTIJVGS-- MAJVAGEMEJVT OF COLOURS. ib. Dh'ections for painting rooms, rails, &ic. ib. To prepare drying oil and paint, ib. For the secpnd priming, S14 To niake putty and finish painting, ib. To prepare blue colour from verdigris, ib. Lead-coloured paint for preserving iron, ib. Method of preparing a cheap substitute for oil paint, as durable as that prepared with oil, and free from' any bad smell, 315 Cheap black paints from earthy and mineral sub- stances, ib. To make brown paint, ib. 'W? Page, Composition for preserving weather-boarding, paling, and all other works liable to be injured by the wea- ther, 316 tTo prepare the beautiful colour called Naples yellow^, 817 Another method, ib. Mrs. Hooker's method of preparing arid applying a composition for painting in imitation of the ancient Grecian manner, 318 To clean oil paintings, 322 To take off', instantly, a copy from a print or picture, ib. To clean and whiten prints or engravings, ib. To make mezzotintos, 323 To judge of transparent colours for painting, 324 To prepare ivory leaves for miniature painters, ib. How to stencil, or multiply patterns, for working mus- lins, &c. ib. To stain paper or parchment yellow, ib. To stain paper or parchment crimson, 825 To stain paper or parchment green, - ib. CHAPTER XXIX.— PERFUMES— COSMETICS, ib. To make an excellent smelling-bottle, ih. To make jessamine butter or pomatum, 326 To make milk of roses, ib. Wash for the skin, ib. Method of extracting essences from flowers, ib. To make the quintessence of lavender, or other aromat- ic herb, S27 To obtain aromatic oils from the pellicle, which enve- lopes the seeds of the laurus sassafras, and laurus ben- zoin, ib. To preserve aromatic and other herbs, 328 Lavender water, ib. Another, * ib. To make rose water, ^ 329 To make eau de luce, and its use, * ib. To make Hungary water, ih. To make otto (or odour) of roses, ib. To make lip salve, 330 To make the celebrated pomade divinC;. 331 To make soft pomatum, ib To make hard pomatum, ib. Crenuine Windsor soap, t&- ^0 prepare aromatic vinegar. 35.2 co:vTENT&; XTLr'n. Page. Essence oCsoap for sliaving or washing hands," 5tii To incioasc tho growth of hair, 3SS To- know whether hair-powder is adulterated with lime, ih. T4J perfiuiie hair-powder, ib. Preparation of the Greek-water (or the solution of sil- ver, for tlic converting red or liglit-coloured hair into a deep brown), H. A more convenient dye for the hair, 3S5 CHAPTER XXX.— RATS, SS6 To destroy rats and other vermin, ib. Another method of destroying rats, {6. To destroy rats or mice, ib. A mouse-trap, by which forty or fifty mice may be caught in a night, ih. New, simple, and effectual method of destroying; ratsf 837 I>r. Taylor's cheap and eiiicacious method of destroy- ing rats, ib. To prevent the burrowing of rats in houses, 333 CHAPTER XXXL— SPOTS OR STALVS. Sir To make portable balls, for removing spots from clothes in general, ?3); The fumes of bj-imstone useful in removing spots or stains in linen, fee. ih. To remove spots of grease from paper, ib. Substitute for salt of sorrel, for removing ink spots and iron-moulds, 341 Expeditious method of taking out stains from scarlet, or velvet of any other colour, lb. To take spots eftt'ctually out of silk, linen, or woollen, ib. To take the stains of grease from woolh'n or silk, ib. Easy and safe method of discharging grease spots from woollen cloths, 342 To take out spots of ink, ib. To take iron-moulds out of linen, ib. To. take out spots on silk, ib. To take wax out of velvet of all colours, except crim- son, ib. Process for preparing nitrous acid for extracting stains, &CC, from tanned leather, S4S To..extract grease spots from paper, 34^- Xviti. COSTBNTS, \ ■ ' , Pirge-. To remove spots of grease from books and prints, 345 To take spots out of cloths, stuffs, silk, cotton, and linen, 344 Remedy against the effects of ink, when just s]>illcd, S4f> CHAPTER XXXU.— TIMBER. 34G To promote the growth of forest trees, ib. White-washing the trunks of trees recommended, ib. To cure wounds in trees, 347 Mr. Forsyth's method of curing injuries and defects in fruit and forest trees, ib. To preserve wood in damp situations, 349 Cause and. prevention of the dry rot, 350 Cure for the dry rot in timber, so as to make it indes- tructible by water, ib. 3Iethod of trying the goodness of timber for ship-build- ing, used in the arsenal at Vienna, ib. To season and render green timber immediately fit for ''use, ib, CHAPTER XXXIII.— VARmSHES. 85£ Observations on varnishes, ih. General observations on making varnishes of all kinds, 355 Of varnishes with spirit of wine, 356 Colourless spirit varnish of mastic and sandaraC, ' ih. Varnish for violins and musical Instruments, i5, Oold-eolour varnish, 357 General observations on spirit varnif^hes. ih. Oil varnishes, 858 Copal varnish, 359 Another, ih. Another, ih. Gold-colour varnish or lacquer, 360 Blackjapan, ih. Common varnish, ib. Varnishes with turpentine atone^ ib. Common turpentine varnish, ib. Elasfic gum varnish, 361 V^arnishes of gums, ib. Martin's copal varnibh, ib. Amber varnish, 36^ Varnish for coloured drawings and print?* ih. To varnish plaster r-^^'^ m- ri.^r]f>|5. H,, A nother way, 36.3 CONTENTS, \\i\. Pagr. Varnish for earthenware, 3ft;> French soft varnish for engravers, if>. Varnish for furniture, ib. A varnish for toilet-hoxes, cases, fan«, Sic. ib. Pre{)araiion of the true copal varnish, Stii To make varnish for oil paintings, ib. To make Avhite varnish, ib. Another, l)y Dr. Withering, ib. A vnrrii:.il) for preservitjg insects, fruits, kc. 365 Method of preparing linseed-oil varni.sh, ib. Varnish for pales and coarse wood-work, 368 To make gold varnish, 3G7 Varnish for drawings, prints, fcc. Sic. 3GC To make a lacquer lor hrass, ib. To make Chinese varnish, 363 Varnish to prevent the rays of the sun from passing through the glasses of windows, ib. Seed-lac varnish, ib. Shell-lac var^nish, i^. CHAPTER XXXIV.— EFFICACIOUS REMEDIES FOR DESTR YLVG VERMLX. S70 To destroy ants, ib. Another, ib. To destroy heetles, ib' Another method, ib. For destroying hugs and worms in wood, STl To drive away crickets, * ib. To destroy crickets, ib. "^'Icthods of stopping the ravages of the caterpillars from shruhs, plants, and vegrtahles, ih: J^iquor for destroying caterpillars, ants, and other in- sects, 372 For destroying caterpillars on gooseberry bushes, ib. To preserve flowers, U*aves, and fruits from caterpillars, 373 Method to destroy or drive away earth-worms, and other insects, hurtful to fields and gardens, 374 To destroy ear-wigs and wood-lice, ili. Bemedies against iip;'.;^, 375 To destroy JBeas on dogs, ib. To clear gardens of vermin by diick^, r&. The use of garlic against moles, 'rrubs, and . little known, that in most instances it is buried with the tree. The black dyers of cotton stutls know its value, and make much use of it. They purchase it at the rate of seven to eight-pence the stone, laid down at their dye-houses. It is not chop- ped, but sold as it is stripped from the tree, after it has become moderately dr}- ; so that there is no expense in chopping and cleaning it, as is the case with oak bark. It might be used to great advan* tage as an excellent substitute for many woods used in dying, which we have from abroad, andon which we expend considerable sums. 3. To prevent much mischief to Sea Embankmcn(c\ or those of Rixers. Where a breach is actually made therein, it may be prevented from increasing in width, by an early application of old sails, fastened to each side of the breach where the water enters, which will allow the water to slide over them, and hinder more of the earth from being carried away. SECT. II.— FARM OFFICES. 4. Useful Hint^ whereby Farmers may make a sav- ing in the article of Thatching, The barns and tenements of many farmers hold-^ ing on lease, and obliged to repair, being thatched, and sudden winds sometimes making much thatch- ing necessary, farmers would do well to make a rick of vvrheat straw, except it happens to be very short, and then they would keep their stack two years, and make a new one the second. The author of this article says, that though he net only ricks his straw^ but slightly thatches his rick 40 agricultItke. to keep out the weather, he has, in ten years, gain- ed 53/. by the practice, beside what he saved by. not being obliged to thrash wheat for straw at an ihiproper season. o. Curious mode cf making Earthen Barn Floors, Many of the barns in the Gotswold Hills, or Wolds of Gloucestershire, have a species of earthen floor, which is generally thought to surpass floors of stone or any other material, except sound oak plank. — Their superior excellence is partly owing to the materials of ^vhich they are composed, and partly to the method of using them for this purpose. Ths- inaterials are equal parts of a kind of ordinary gra- vel, the calcareous earth of the subsoil, as found itr different parts of these hills, and the chipplngs of free-stone, or calcareous granite, from the free-stone quarries. The principle of making these floors is, perhaps, at least m Great-Britain, peculiar to these hills. In other parts of the united kingdom, earth- en barn floors are always made with wet materials, a kind of mortar, v>hich is liable to crack as it driesj and which requires drying for some months after Leing made, before it grows hard enough for use. Here, on the contrary, the materials are worked dry; of course they do not crack, and are ready for use immediately on their being finished. The process commences by mixing the above niaterials together in equal quantities, and twice sifting them: the first time, through a wide sieve, to catch the stones and larger gravel, which are thrown to the bottom of the floor; the next, through a finer thieve, to separate the more earthy parts from the finer gravel, W'hich is spread on the stones. Above that are then regu- larly distributed the more earthy parts ; trimming down, closely and firmly on each other, the differ- ent layers, and making the whole about a foot in FARM-OFFICES. 41 thickness. The surface being levellec!, is next beaten with a flat wooden beetle, made like a gar- dener's turf beater, till the floor becomes as hard as stone, and rings at every stroke like metal. These floors are extremely lasting ; being equally proof against the besom and the flail. The materials, it is true, cannot be procured in many districts ; but, the princi])le of making barn floors with dry mate- rials being kept in view, other substances may, on a fair trial, be found to answer the same purpose. This practice of hardening earthen floors, &;c. by excessive beating, is practised in several parts of the world ; and in the kingdom of Naples, as well as in the island of Malta, where the tops of the hou- ses are constantly flat, the cement of which they are composed, though sprinkled with water, in that warm climate, is rendered so hard and dry, as well as so compact, smooth and even, by continued beat- ing, that the rain is carried off from them with the same freedom as from 9ny flat leaden or copper roof, without being at all subject to any sort of corrosion; The lime ash floors, in Devonshire, made of the refuse of the lime kilns, and ash of the Welch stone coal, with which the lime-stone is burned, are of a similar kind.. 6'. • To make, durable Barn Floors, A durable barn floorniay be made of well-burnt' polished brick on edge, placed in the herring-bone form, on a pavement of stone three inches and a half in thickness ; or oaken plank two inches and a half in thickness ; or even of well-tempered indura-- ted loam, of a proper substance, not less than eight inches, and laid upon dry materials, or bottom. — Any of them will make a durable barn floor, provi- ded it is kept free from wet, waggon wheels, and horses feet. The best thrashing floor for SDiall farms D 2 '4'2, AGRICULTURE, of 150 acres, is made of sound plank. In larger farms (say 300 acres and upward) the thrashing ma- chine should supersede the flail. 7. The Virtues of Poplar Wood for the Flooring of Granaries. The Lombard poplar is recommended as a timber adapted for flooring granaries, which is said to pre- vent the destruction of corn by wevik and insects^ Poplar wood will not easily take fire. SECT. III.-^WATER. 8. Easy Method of ohtaining Water in almost any situation. The ground must be perforated by a borer. In the perforation is placed a v/o*oden pipe, which is driven down with a mallet, after which the boring is continued, that the pipe may be driven still far- ther. In proportion as the cavity of the borer be- comes loaded, it is drawn up and emptied ; and in, time, by the addition of new portions of wooden pipe, the boring is carried to any depth, and. water is generally obtained. 9. To keep Ponds and artificial pieces of Wciier free from Weeds, At the marquis of Exeter's seat, near Burghley, there is an artificial piece of water, about a mile in length, which used to be so overrun with weeds, that three men were employed constantly, for six months in every year, to keep them under, in which they never perfectly succeeded. About seven years ago, two pair of sw^ns "were put on the ivater j— WATER FEXCEf;. 4.> they completely cleared away all the weeds the first year, and none have appeared since, as the swan^ constantly eat them before they rise to the surface. 10. Method of draining Ponds in level Grounds, At a certain distance below the surface of the earth, there sometimes is a stratum of loose sand, which freely admits the passage of water. This stratum is at various depths, in different elevations ; but it will be generally found, that lands most sub- ject to stagnant ponds have but a shallov/ stratum of clay over the sand. All that is necessary, there- fore, is to dig a pit in the bottom of the pond, till you arrive at this stratum of sand, when the water will be immediately absorbed, and the pond emp- tied. SECT. IV.— FENCES. 11 . To make a Quickset Hedge or Fence, Quick fences often become open in many places at bottom, notwithstanding the utmost attention, and more especially if neglected. The barberry shrub, on the contrary, will make an impenetrable fence, and always close at the bottom, because it puts up numerous suckers from the roots, which fill every vacancy. It may as easily be raised from the berries as quick or hawthorn, and it grows fas- ter. The suckers also will strike root easily, espe- cially if planted early. These shrubs may be had at most nurseries. The barberry, however, can never make so strong a fence as a good well trained hawthorn hedge. But there are situations where it may be preferable ; on the top of a high bank, (for it is comparatively a li|jht shrub,) as in the Devon- 44 AGRICULTURE. shire hedges, for mixing with other plants in a hedge, or stopping gaps in an old hedge. For the last purpose the common sweet-briar (the'seedlings of which may be raised in almost any situation for IO5. a thousand) is^also excellent. 12. To train Evergreen and other Hedges, Evergreen hedges may beclipt about the begin- ning, but no later than the middle of April, as by that time they will begin to grow, and it is proper that this work should be previously performed. Some content themselves with clipping but once a year, in which case the end of July, or 1st of Au- gust, is a better time. In trimming these, or indeed any hedge intended as a close fence, they should be dressed up to a thin edge at top, as otherwise they are apt to get full of gaps below ; and the cause is obvious, that the un- der part, in square or cut hedges, is too much shad- ed by the upper part. Now, by sloping the sides, every partof th^e hedge is freely exposed to the air, nor is in an}^ part over-dropped by another. A Bedge, intended merely as a fence, .need seldom be more than five feet high, or at most six. Screen hedges may be allowed to run to any height thought necessary for that purpose, neither is it requisite to trim them so often as fence hedges ; once a year, or. in two years, may be sufficient. In the training of any hedge, it should not be topped or shortened, until it has arrived at a full y^rd in height; but it may then have a little taken off the points, in order to make it bush the better, and shoot of a more regular height afterwards. The sides, however, should be trimmed from the second or third year of planting, that it may grow the more complete and close below, for therein consists the excellence of any fence. It should not, in top- TEA3rS». 4$ pmg, at any time, while in training, be much cut in, as that would make it push the stronger at top, to the detriment of the sides. When fence hedges outgrow their limits, they must of course be cut cither wholly or partly down ; but if they be tolera- Bly well kept, it is seldom necessary to cut them down more than half to the ground. SECT, v.— TEAMS. i 3. Great Advantage of Ploughing with Oxm ii\r stead of Horses, A team of four young horses will frequently cost a hundred or a hundred and twenty guineas, and in six or seven years time will be mere jades ; whereas, en the other hand, a much less siim will purchase four capital six-year old oxen, which, after they have worked five or six years, and have been kept at two thirds of the expense of horses, will fetch as much, or more, than their first cost. Reniark, — The advantage of preferring oxen to horses, however, is disputed by the most eminent practical farmers. The principal point is, that the profit of a farmer, particularly in bad seasons, often depends on the getting his work done within a given lime. In emergencies, a horse may be fed up to almost any work. But an ox, however fed, will sink under his labour, if tasked beyond his ordina- ry rale. The farmer docs not lose his half-worked horses, for there is a demand for them by higglers, l^etty carriers, and others, to whom of course he sells them when they become less fit than at first for his more severe work. The argument is stated as fully, and perhaps as temperately, in the article •' Agriculture^'''' in the ''^Edinburgh Enci^clopwdia^-' ■^g AGRICULT'JRiEo- as in any other place. It is too long for this eoi- lection. 14. Useful Hints relative to Carters and Teams of Oxen* Do not retard tiie growth of your beasts of clraf^> endanger their health, render them insignificant in the eyes of the many, and disgustful to their keep- ers, by working them too young. There is no dan- ger of their becoming unmanageable; noserings reclaim them, be they ever so riotous; neverthe- less, the younger they are inured to light work, the more docile they will generally become. Do not expect that they can work constantly, on straw, nor expect to find them alert and spirited, while their buttocks are clodded with dung, and their coats throughout are filled with dirt and ver- min. Divide them into teams of four; let each team be fed by its respective carter. To give the man con- sequence with his fellow-servants, provide him with a curry comb lacquered on the back, and a brush bound with gilt leather. With these he will take a delight in combing ofl[ the dirt, and brushing out the dust and filth. The ox, too, after the sensation becomes familiar, partakes in the pleasure, and will momentarily forego his meal to receive the full en- joyment. His feeder perceives this, and brushes the part which gives the most pleasure. The ox shews his gratitude by wagging his tail ; the carter, in return, calls him by his name, and ingratiates himself with him. Thus, not only an intimacy but a mutual aifection is formed, which at once gives attention to the keeper, and docility to the ox, and renders the labour of both pleasant. A good carter feeds his cattle early and late, and by little and little, being careful not to giye more.a^ (»ace tjian they will eat immediately. MANURES. 47 Their tabour and their fodder ought to be so pro- portioned, that their health and their spirits are kept in full tone. Their coats ought to be sleek : their hides loose and silky ; the flank should fill the hand ; and the shoulder handle mellow. If they be overworked or under fed, disease and sluggish- ness must inevitably follow. A working ox ought always to 6e ^ee/*, that, in case of accident, he may grace, at least, the poor man's table. If oxen be introduced into a horse-team country, not only attention, but some address is necessary. SECT. VI.— MANURES. 15. Manure for Clover. Some farmers make it a rule to spread about fifty bushels per acre of ashes over their clover in March, which they find, from long experience, to be a good manure for this grass. Wood-ashes will be useful on any soil ; coal-ashes chiefly on stiff clays. On the stiff soils of some parts of Bucking- hamshire, ashes of all kinds are much esteemed, and have risen to a high price. 16. Utility of Pigeoii^s Dung as a Manure, Pigeon's dung will improve moist meadows very much by extirpating bad kinds of grasses, bringing white clover in its stead, and augmenting the crop^ 1 7. For Compost Dunghills^ Mix one hundred loads of earth with ten chal- .drons of lime (a chaldron is thirty-six bushels) a- bout May ; let them lie together until the lime is fall- %> \en, but not run to mortar^ then tura it over; lay 4S- AGRICULTURE. •seventy loads of stable dung close to it. When the dung is in a high putrid heat, which will per- haps be in four months, lay a layer of this and a layer of earth, two thirds of manure to one of earth, and so go through the hill ; turn it over in the spring, and lay it on in March or Aprii; eight ioads on an acre of grass. 18. Another Compost, Mix lime and earth as beTore, and turn it ; then cover it with soil from privies, and coal-ashes about 'One third in quantity : lay it on the top for some months, in an oblong heap ; then turn, and mix all together, letting it lie some months longer; and lay about eight loads on an acre of grass. 1 9. Experiment in manuring Land, As a farmer, like a chemist, should lose none of bis materials, but even make his washings, runnings, and residuums, turn out to his advantage, I have sent you some account of an experiment I have made in manuring of land, which 1 beg you will lay before the committee of agriculture, that they may communicate it to others. I am possessed of a farm of near three hundred pounds a year, and have in my yard what you usu- ally see in most farmer- s yards, two recesses or ]}ools, as reservoirs of dung and water. These re- servoirs of dung and water are continually running over, and of course part of the matter contained in them is carried off by the necessaiy drains, into the highways, ditches, and rivers. As much of the essential quality of the dung is lost in this manner, (for part of the salts, whether fixed or volatile, will be washed into the pools, and when they run over, will be conveyed into the ditchesj &;c.) I thought it a part of good husbandrjr ^lANURES. 40 te carry this superabundant water or manure, (for so we may justly call it,) on my land, which I did by means of a watering-cart, not unlike those with which the roads near Londoti are watered in sum- mer-tinie, to allay the dust. That the experiment might be the more obvious and certain, I first tried it in the beginning of March, on a few acres, in the middle of a large field of wheat, where, in a liltle time, I found a con- siderable increase in growth, both of grass and grain ; and at hay-time and harvest, both the one and the other were much better crops than what the same lands produced that were not so manured* As a man, or even a boy, with one of these carts, and one horse, may manure a great deal of Jand in a day, provided it be near the yard, I would recom- mend the practice to all farmei's ; for the expense is nothing but the value of the time of the boy and horse, and the increase by what I have seen will be very great. This manure may be also laid to great advantage on land, that is fresh sown with barley, oats, or any other grain ; but on grass it should be laid in the winter time, when the rains will wash the salts off •the blades ; or in the spring, when the lands are laid lip for hay, as the cattle will not feed on the grass while the dung or salt adheres to the blade of it. . This dung water should likewise be carried on the land, not at a time when it rains, but in dry vveath- or, and at a time when the dung water in the pools is of a deep brown colour, and strongly impregnat- ed with salts. By this means the land may be ma- nured from time to time, and the pools kept almost empty for the reception of fresh matter almost every time it rains, and nothing will be lost. 30 AGRICULTURE. 20. Dr. Taylor'^ s Easy Method of ascertaining the Qualihcs of Marle^ Lime Stones, or Quick Lime, for the PmjjQses of Agriculture, This was a communication by Dr. Taylor to the Manchester Agricultural Society : the general use of marie and lime, as manures, having prompted him to point out the importance of an easy and cer- tain method of determining the qualities of different earlhs and stones, and ascertaining the quantity of calcareous earth in their composition ; their value, in agriculture, commonly increasing in proportion to the greater quantity of it which they contain. The process recommended is thus described. — The tnarle or stone being dried, and reduced to powder, put half an ounce of it into a half pint glass, pour- ing in clear water till the glass is half full ; then gradually add a small quantity of strong marine acid, commonly called spirit of salt, and stir the mixture well together. As soon as the effervescence thus excited subsides, add a little more marine acid : thus continuing the operation while any of the ear- thy matter appears to dissolve ; and till the liquor, after being well stirred and allowed to stand for half an hour, appears sensibly acid to the taste. When the mixture has subsided, if the liquor above it be colourless, that marie or lime stone is the best which leaves the least in quantity of sediment or deposit at the bottom of the glass. This experiment is suf- ficient to determine which of the samples tried is most proper forthe uses of agriculture ; as pure cal- careous earth or lime, which is the earth useful in agriculture, will be entirely dissolved, but clay or sand will not be sensibly acted on by the acid. Where great accuracy is required in determining the experiment, lay a soft spongy paper, of which the weight is exactly taken, in an earthen colander — for no metallic vessel, or implement for stirripg, &c. CULTUiRE OF CROPS. 51 must be used in any part of the process — and, pour- ing the saturated mixture of earth and acid on it, let all the liquor filtre through ; then pour a little clear water over the eai'thy matter remaining on the filter ; and, when that water has also filtered through, dry the paper with the earthy matter on it which re- mains undissolved, when the deficiency found, on weighing them, from their ori^^inal weight, v.ill dis- cover what portion of the raarle or lime has been dissolved in the acid. What quantity of earthy matter has been dissolved, may be made evident to the sight, by gradually adding, to the liquor w^hich has been filtered through the papei-, a clear solu- tion of pearl ashes, or ashes of burnt wood ; this will occasion a precipitation of the contained lime or calcareous earth to the bottom of the vessel, which precipitate must be dried and weighed. SECT. VII.— CULTURE, &c. OF CROPS. 21. Easy Method of discovering 7vhether or not Seeds are sufficiently ripe. Seeds, when not sufficiently ripe, will swim, but when arrived at full maturity, they will be found uniformly to fall to the bottom ; a fact that is said to hold equally true of all seeds, from the cocoa nut io the orchis. 22. To preserve Seeds, when sown, from Vermin, Steep the grain or seed three or four hours, or a sufficient time for it to penetrate the skin, or husk, 'm a strong solution of liver of sulphur. 23. Striped Grass recommended for Hay. The Indian striped or ribband grass, which is cultivated in gardens, would answer admirably for hay. In rich grounds plants are frequently four feet high ; what a burden of hay would a field so crop- puu produce! Cattle are exceedingly fond of it; 02 AGRICULTURE; the seeds are easily saved, so that a person might soon have enough for a rood, and from that save a^ gain and again, for as many acres as he might chuse. it is probable that the crop might be much too large to be made on the field where it grew ; if so, it would be worth while to carry part into another field. 24. When to cut Rye-Grass for Hay, Rye-grass, if mown for hay, should be cut when in blossom, and not green. The hay made from it does not heat or sweat so much, and is very good for horses, but. not for sheep and cattle. If it is suf- fered to stand too long before it is cut, the seeds rob the plants of their juices, and leave it no bet- ter than wheat or ryo. straws 25. To prevent Hay -Stacks from taking fire* When there is any reason to fear that the hay, which is intended to be housed or stacked, is not sj-fTiciently dry, it is only necessary to scatter a few Landfuls of common salt (muriate of soda) between each layer. It would be very ill judged to regret this triiling expense, for the salt, by absorbing the humidity of the hay, not only prevents the ferment- ation and consequent inflammation of it, but it also adds a taste to this forage, which stimulates the ap- petites of cattle, assists their digestion, and preserves them from many diseases. Remark, — The cattle like a little salt, but it has litde effect in preventing inflammation. 26. Method of preventing the Smut in Wheat, I have seen a great deal, read a great deal, heard a great deal, of the benefits arising from steeping seed wheat in brines and other preparations, to pre- vent its being smutty : some have answered, others have miscarried ; but I always observed that if the, seed was well washed, it failed not. I took the hint,, and washed well, in a large tub, soiuc ^^cd i i* iKarioi CULTURE OF CROPS. 63 to be smutty. I washed it in plain simple water, stirring it violently with birchen brooms, and took care, from time to time, to skim oii'thc light corn, impurities, &c. It answered well, and I have con- tinued the practice ever since. Let your practical readers try it, and it will do the same. 27. To prevent the Smut in Wheat. The m.eans to prevent smut are simple; and no other than immersing the seed in pure water, and repeatedly scouring it therein, just before it is sown or dibbled in^ ^Vhether well, spring, or river wa- ter be used, is indifferent ; but repeated stirring and change of water is essential to remove the possible particles of infection that may have imperceptibly adhered to the seed. Thus purified, the subsequent crop v/ill be perfect in itself, and seed successively so likewise, if there be no adjacent lields from whence this contamination may be v/afted. The addition of any alkaline or earthy salt, by increas- ing the specific gravity of the water, is of advantage in floating off the unsound grains, and after the seed is washed it should be dried immediately, by rub- bing it with newly slacked lime. 28. Fertilising Steeps for Turnips, Wheat, or Bar lei/. Steep turnip seed twelve hours in train oil, which strain through a fine sieve, and immediately tho- roughly mix the quantity of seed you would wish to sow on an acre with three bushels of dry loamy earth, finely sifted, which drill (or sow) as soon as possi- ble ; and when the plants begin to appear, throw a small quantity of soot over them. 29. Steep for Wheat, Barley, or other Grain, Put a peck and a half of wood ashes, and a peck of mislacked lime, into a tub that will hold forty gal- lons ; then add as much water as will slake the lime, and render the mixture into the consistence of §tirf £2 54 AGRICULTURE* mortar. In this state it should remain ten or twelve hours ; then add as much water as will reduce the mortar to a pulp by thorough stirring. In this stat fill the tub with water, and occasionally keep stir ring for two or three days. After which, draw o the clear lye into an open vessel, and gradually pu the grain into it : skim off the light grains ; and af- ter the corn has been steeped three hours, spread it on a clean floor to dry, when it will be sufficiently prepared for drilling or sowing. The lye will re> tain its full virtue, and may be repeatedly used. Remark,-^-^li has been doubted whether steeps are of any use, except so far as they focilitate the sepa- ration of the light grains, and wash off the seeds of the parasite plants, which are thought to occasion smut, &;c. In the l3est cultivated parts of Scotland, seed wheat is steeped, in stale urine, or in a brine- made with common salt, which, by increasing the specific gravity of the water, floats the unsound grains. The seed is w^ell washed, and then dried, fly mixing it with fresh slacked lime, and rubbing it; briskly with a wooden shovel. The quick lime and rubbing is thought to assist in cleansing the seed ; but, independent of that, the mere drying the seei quickly is convenient.. 30. To sozu Wheat to advantage without laying OU: Manure, It has been found expedient sometimes to sow "wheat without laying on any manure; and, in the beginning of February, to collect twenty bushels of }ime, unslacked, for every acre, and forty bushels of sand, and the rubbish of a brick-kiln ; then, about the end of the month, to slake the lime, which dou* bles the measure, and mix it well with the sand, and immediately afterwar4s to scatter it by way of top- dressing over the green wheat. As rain generally succeeds, it is goon washed down to the roots of the, CULTURE OF CROPS. BQr, plants, and gives ihem a vigour and strength which,. io those who never made the experiment, is aston-^ ishing. The lime, sand, and rubbish, are particu-. hrly useful in breaking the tenacity of stiff clays.. In a clay soil, where coal was very cheap, the clay. wa,S slightly burned in the field, and spread over, the surface,, as the cheapest way of subduing the coarseness and stiffness of the soil. The refuse or rubbish from mines in the neighborhood has been burned and applied with., advantage on the same principle. 31. Appraved Mvthod of Sowing Wheat on Kdrroxu Ridges, The seedsman should walk up one side of the bed and down the other side, always keeping his face, and the hand with which he sows, towards the bed he is sowing : hh eye must, be continually on the edge of the opposite interfurrow, and deliver his seed principally on the side of the bed next to it : as he returns, the sides will of course be reversed, and the beds become evenly seeded.. 32. Great Utility/ of sozving Buck- Wheat. In light lands buck-wheat may be raised to great advantage, as a lucrative crop. When green it is a fine feed for milch kine, and when ploughed is a fine preparation for the land. It fattens pigs with great economy, and, passed through the mill, is, with car- rot, a capital feed for work horses. The seed i.s excellent food for poultry, and when ground makes good bread.. 33. To keep Crows from Corn,. Take a quart of train oil, as much turpentine and bruised gunpowder, boil them together, and, when hot, dip pieces of rags in the mixture, and fix them on sticks in the field. About four are sufficient for an acre of corn. 5b ^ AGRICULTURE. 34. Proper Soil for (he Culture of Turnips, Sandy loams, in pjood heart, are most favorable to their growth, though they will thrive well on strong loams, if not wet; but on clayey, thin, or v/et soils, they are not worth cultivating; for though a good crop may be raised on such ground, when well pre- pared and dunged, more damage is done by taking off the turnips in winter, in poaching the soil, than the value of the crop will repay.. 35. Instructions for raising Potatoes to advantage. The earth should be dug twelve inches deep, if the soil will allow it : after this, a hole should be opened about six inches deep, and horse dung, or long litter, should be put therein, about three inches thick : this hole should not be more than tv/elve in- ches diameter. Upon this dung, or litter, a- potatoe should be planted whole,, upon which a little more- dung should be shaken, and then the earth must be put thereon.. In like manner the whole plot of ground must be planted, taking care that the pota- toes be set at least sixteen inches apart. When the young shoots make their appearance they should have fresh mould drawn round them with a hoe, and if the tender shoots are covered, it will, prevent the frost from injuring them :. they should again be earth- ed when the shoots make a second appearance, but not covered, as, in all probability, the season will be less severe. A plentiful supply of mould should be given them, and the person who performs this business should never tread upon, the plant, or the hillock that is raised round it, as, the lighter the earth is, the more room the potatoe will have to expand. A gentleman obtained from a single root thus planted, very near forty pounds weight of large po- tatoes; and, from almost every other root upon the ■aixme plot of groand, from fifteen to twenty pounds PRESEKVATION OF CORN AND VEGETABLES. 5'T weight ; and, except the soil be stony or gravelly, ten pounds, or half a peck, of potatoes may almost be obtained from each root, by pursui^jg the fore- going method. 36. Prcparallon for Carrots and other ziringed Seeds, Take two bushels of dry loamy earth, finely sift- ed ; to which add one bushel of bran, and a sufficient quantity of carrot seed, cleaned from stalks, and well rubbed between the hands; all which thoroughly mix together, and drill (or sow.) The carrot seed will stick to the bran, which, with the earth, will be regularly discharged. SECT. VIII. PRESERVATION OF CORN AND VEGETABLES. 37. Important discovert/ relcdive to the Preservation of Corn. To preserve rye, and secure it from insects and rats, nothing more is necessary than not to winnow it after it is thrashed, but merely separate it from the straw, and to stow it in the granaries mixed \vith the chaff. In this stale it has been kept for more than three years, without experiencing the smallest alteration, and even without the necessity of being turned to preserve it from humidity and. fermentation.. Rats and mice may be prevented from entering the barn, by putting some wild vine or hedge plants upon the heap ; the smell of the wood is so oftensive to these animals, that they will not approach it. The experiment has not yet been made with wheat and other kinds of grain, but they may probably be preserved in the chaff with equal advantage. It must however be observed, that the husks and corns of rye are different from most other grain. It has been sown near houses, where many noultrv were kept for the purpose of bringing up a. 38 AGRICULTURE. crop of grass, because the poultry do not destroy li,- as they would have done wheat, oats, or even barley in the same situation. 38. To preserve Corn in Sacks, Provide a reed cane, or other hollow stick, made so by gluing together two grooved sticks ; let it be a- bout three ieai nine inches long ; and that it may be the easier thrust down to the bottom of the corn in the sack, its end be made to taper to a point, by a wooden plug that is fixed in, and stops the orifice. About one hundred and fifty small holes, of one eighth of an inch in diameter, are to be bored on all sides of the stick, from its bottom for about two ieQt ten inches of its length ; but no nearer to the surface of the corn, lest too great a proportion of the air should escape there. By winding a packthread in a spiral form round the stick, the boring of the Holes may be the better regulated, so as to have them a- bout half an inch distant towards the bottom, but gradually at wider distances, so- as to be an inch asunder at the upper part; by which means the lower part of the corn will have its due proportion of fresh air. To the top of the stick let there be fix- ed a leathern pipe ten inches long ; which pipe is to be distended by two yards of spiral wire, coiled up within it. At the upper part of the pipe is fixed- a taper wooden fasset, into which the nose of a common household belows is to be put, i-n order to ventilate the corn. If corn, when first put into sacks, be thus aired, ewery other or third day, for ten or fifteen minutes, its damp sweats, which would hurt it, will, in a few weeks, be carried ofif to such a degree, that it will afterwards keep sweet witii very little airing, as has Been found by experience. By the same means other kinds of seeds, as well as corn, may be kept sweet either in sacks or small bins. TRESERVATION OP CORN AND VEGETABLES. 5^ 39. To preserve Oats from being musty, Richard Furmorc, Esq. of Tusmorc, in Oxford- shire, has, in his stable, a contrivance to let oats '^own from a loft out of a vessel, like the hopper of a mill, whence they fall into a square pipe, let into a wall about four inches diagonal, which comes into a cu])board set into a wall, but with its end so near the bottom, that there shall never be above a de- sirable quantity in the cupboard at a time, which being taken away, another parcel succeeds ; by this motion the oats are kept constantly sweet, (the tak- ing away one gallon moving the whole above) which, when laid up otherwise in great quantities, frequently grow musty. 40. Easy Method of destroying Mites or Weevils in Granaries. A very sagacious farmer has succeeded in de- stroying weevils by a very easy process. In the month of June, when his granaries were all empty, he collected great quantities of the largest sized ants, and scattered them about the places infested with the weevils. The ants immediately fell upon and devoured everyone of them ; nor have any wee- vils since that time been seen on his premises. Remark, — The large, or wood ant, feeds entirely on animal substances, of course it would not destroy the corn. 41. To preserve Carrots^ Parsnips^ and Beets all the Winter, A little before the frost sets in, draw your beets or parsnips out of the ground, and lay them in the house, burying their roots in sand to the neck of the plant, and ranging them one by another in a shelv- ing position ; then another bed of sand, and another of beets, and continue this order to the last. By pursuing this method, they will keep very fresh. — When they are wanted for use, draw them as they stand, not out of the middle or sides. #0 AGRICULTURE. 42. To preserve Turnips from Frost, The best way is to stack them up in straw in tte following manner :— One load of any dry straw is sufficient for an acre of fifty tons weight. Pull up the turnips, top and tail them, then throw them in a sort of windrow, and let them lie a few d^^ys to dry. First, lay a layer of straiv n^xt the ground, and ^pon it a layer of turnips about half a yard thick ; then another layer of straw ; so go on alternately wilh a layer of straw and a layer of turnips; every layer grows narrower, till it comes to a point at the top like a sugar loaf. The last layer must be straw, which serves to keep all dry. You must observe always when you have laid a layer of turnips, to stroke or lap over the ends of the under layer of straw, in order to keep them close, or from tumbling out. The heap should be as large as a hay-cock ; the tops may be given to sheep or cattle as they. are cut off. 43. Another* Turnips placed in layers, though not thick, have been found, after a iQ\Y weeks, to rot. In some places the following method is adopted : — Lay the turnips ciose together in a single layer, on a grass field, near the farm yard-, and scatter some straw and branches of trees over them : this will preserve them from sudden alterations of frost and thaw. — They keep as well as stored turnips can do. The bare grass is of no value in winter, and may rather perhaps receive some benefit from the shelter of the turnip. An immense quantity may thus be stored on a small extent of grass-ground. It is chiefly use' ful for small farmers, in soils unfit for the turnip, but who are forced to raise it for mUk-cows, or to sup- port in the winter, the sheep they feed in the sum- mer on the commons, and which they keep per- haps principally in the night on the fields they have AGRICULTURE. ^1 7)0 Other means of manuring. But it may be useful even on proper turnip soils, to save the latter part of the crop from the sudden frosts and sunshine in the spring, or in an open winter, which rot so great a portion of it ; perhaps a fourth or third part of what is then on the ground. ^ect. ix. protection of growing crops from the devastation of Vermin. 44. The good Effects of Elder in preserving Plants from Insects and Flics, 1 . For preventing cabbage and cauliflower plants from being devoured and damaged by caterpillars. 2. For preventing blights, and their effects on fruit trees. 3. For preserving corn from yellow flies and other insects. 4. For securing turnips from the ravages of flies. The dwarf elder appears to exhale a much more fostid smell than the common elder, and therefore should be preferred. 45. The Use of Sulphur in destroying Insects on Plants, and its Benefit for Vegetation, Tie up some flower of sulphur in a piece of mus- }in or fine linen, and with this the leaves of young shoots of plants should be dusted, or it may be thrown on them by the means of a common swans- down puff, or even by a dredging-box. Fresh assurances have repeatedly been received of the powerful influence of sulphur against the whole tribe of insects and worms which infest and prey on vegetables. Sulphur has also been found to promote the health of plants, on which it was sprinkled ; and that peach trees, in particular, were remarkably improved by it, and seemed to absorb F 62 PEOTECTION OF CROPS FROM VERMIN. it. It has likewise been observed, that the verdure, and other healthful appearances, were perceptibly increased ; for the quantity of new shoots and leaves formed subsequently to the operation, and having Jio sulphur on their surfaces, served as a kind en comparative index, and pointed out distinctly the accumulation of health. 46. Methods of stopping the Ravages of the Cater- pillars from Shrubs, Plants, and Vegetables. Take a chaffing-dish, with lighted charcoal, and place it under the branches of the tree, or bush, whereon are the caterpillars; then throw a little brimstone on the coals. The vapour of the sul- phur, which is mortal to these insects, and the suf- focating fixed air arising from the charcoal, will not only destroy all that are on the tree, but will effectu- ally prevent the shrubs from being, that season, in- fested with them. A pound of sulphur will clear as many trees as grow on several acres. Another method of driving these insects off fruit- trees, is to boil a together quantity of rue, worm- wood, and common tobacco (of each equal parts,) in common water. The liquor should be very strong. Sprinkle this on the leaves and young branches every morning and evening during the time the fruit is ripening. In the Economical Journal of France, the fol- lowing method of guarding cabbages from the depre- dations of caterpillars is stated to be infallible, and and may, perhaps, be equally serviceable against those which infest other vegetables. Sow with hemp all the borders of the ground wherein the cab- bage is planted ; and, although the neighbourhood be infested with caterpillars, the space inclosed by the heftip will be perfectly free, and not one of these vermin will approach it. AGRICULTURE. 63 47» To prevent the Increase of Pismires in Grass- Lands ncivly laid down. Make a strong decoction of walnut-tree leaveSj and after openifig several of the pismire's sandy habitations, pour upon them a quantity of the li- quor, just sufficient to fill the hollow of each heap : after the middle of it has been scooped, throw in the contents from the sides, and press down (he whole mass wnth the foot, till it becomes level with the rest of the field. This, if not found eftectual at first, must be repeated a second or a third time, when they infallibly will be destroyed. 48. Liquor for destroying Caterpillars, Ants, and other Insects, Take a pound and three quarters of soap, the same quantity of flower of sulphur, two pounds of champignons, or pufF balls, and fifteen gallons of w^ater. When the whole has been well mixed, by the aid of a gentle heat, sprinkle the insects with the liquor, and it will instantly kill them. 49. To destroy Ants, Ants are destroyed by opening the nest, and put- ting in q:uicklime, and throwing water on it. 50. 7h prevent the Fly in Turnips, Sow good and fresh seed in well manured and well prepared ground. 51. To prevent the Desiniciion of Field Turnips hif Slugs, A few years since, a considerable farmer, neaf Bath, observing the turnips in one of his fields strongly attacked by something, discovered, by ac- cident, that the enemy was really a slug, and im- mediately prevented farther damage by well roll- ing the whole field, by night, which killed all the ?lugs» 64 PROTECTION OF CROPS FROM VERMUTr N. B. This was the grand secret which was ad- vertised for two thousand subscribers, at one guinea each^ by W. Vagg, for destroying the fly in turnipSj which it will not do ! 52. For preventing Flies from: destroying the Seed' ling Leaves of Turnips^ ^g. Mix six ounces of flower of brimstone with three pounds of turnip seed, daily, for three days succes- sively, in an earthen-glazed pot, and keep it close covered, stirring all together well at each addition, that the seed may be the more tainted with the sul- phur : this will sow an acre of ground, and let the tventher come wet or dry, it will keep the fly off till the third or fourtli seeding leaf is formed ; and by this time they will all be somewhat bitterish, and consequently very much out of danger of this little black flying insect, which, in summer time, maybe seen in swarms, on the wing, near the ground, searching for, and settling on fresh bites, till they ruin thousands of acres. 53. To prevent Mice from destroying early sown Peas, The tops of furze, or whins, chopped and thrown into the di'ills, and thus covered up (by goading them in their attemj:t to scratch) is an effectual pre- ventive. Sea sand, strewed pretty thick upon the surface, has the same effect* It geis into their ears and is troublesome. 54. Another, In the gardens in Devonshire, a simple trap is used to destroy mice. A common brick, or flat stone is set on one end, inclined at an angle of about forty- five degrees. Two strings, lied to a cracked stick, stuck in the ground, with loops at the ends of the strings, are brought round to the middle of the un- der part of the brick, and one loop being put into ANGLING. 65 the other, a pea or bean, or any other bait, makes the string fast, so as to support the brick. When the animal removes the bait, the loops separate, and the brick, by falling, smothers the animal. SECT. X.— WEEDS. 55. Usefulness of mozvin^ Weeds, In the month of June, weeds are in their most succulent state ; and in this state, especially after they have lain a iow hours to wither, hungry cattle will eat greedily almost every species. There is scarcely a hedge border, or a nook, but what at this season is valuable; and it certainly must be good management to embrace the transient opportunity; for, in a few weeks, they will become nuisances. (See also Cattle^ Dairy, Vermin, Wealher, ^-c) CHAPTER IT. ANGLLYG,— FISHING, 56, To preserve Fishing Rods, Oil your rods, in summer, with linseed oil, dry- ing them in the sun, and taking care the parts lie flat : they should be ohh\ turned, to prevent them from warping. This will render them tough, and prevent their being worm-eaten ; in time they will acquire a beautiful iyrown colour. Should they get wet, which swells the wood, and makes it fast in the sockets, turti the part round over the ilame of a candle a short time, and it will be easily set at liberty. 3P 2. m 60' AxNGLING. 57. To make Quilt Floats for Fishing, Take any quantity af swan or goose quills yo^ may want, cut off the barrel part from that wher^ the feathers grow, and, with a thick piece of wire wrapped round the end with cotton wool, clear the inside of the quill from the film ; put in a small piece of pitch, about the size of a sweet pea, and, with the wire, force it to the end, ramming it close ; this will effectually keep out the water ; put a small piece of cotton wool upon the pitch, sufficient, when forced close into the quill, to form a space of a quarter of an inch, and, upon the cotton, add anoth- er piece of pitch of the same size as the first, which will secure the cotton, and make the float easily dis- cerned on the water ; take a piece of sallow hazel^ or other soft wood, about the same size as the cir- cumference of the quill, and about two inches long ;; fit it neatly about | of an inch into the quill, and fas- ten it with a cement made of powdered bees-wax,. rosin, and chalk, melted over the fire in a ladle ;: dip the plug in when it is sufficiently melted and in- corporated, and put into it immediately a piece of doubled brass wire, the loop end formed into a. 3 ound eye, and the other twisted, which will pass into the plug like a screw, holding the wire fast with a pair of small pliers, and turning the float round.; the line passes through the eye of the wire ; the top of the float is made fast to the line by a hoop made of the t^rrel part of the quill, and rather wider than the float, to admit the thickness of the line ; by means of this hoop the float may be shifted at plea- sure, according to the depth you are inclined to fish ; the hoops may be dyed red by the following method : — Take some stale urine, and put to it as- much Brazil wood in powder as will make it a deep red ; then take some fair water, and put a handful of salt into it, and a small quantity of argol, stirring i^ijjem till they are dissolved j boil theia over the fire ANGLING. 67 in a saucepan, and when cold, put in the quiWs, well scraped, and let them lie awhile in it ; then take them out, and put them into the urine made red with the Brazil wood, and let them continue a fortnight ;. when dry, rub them with a woollen cloth, and they will b€ transparent. The hoops must be cut with a. sharp knife, or the quill will split. 58. Improved Method o/* making Cork Floats for Fishing. Take a cork, firm and free from flaws, and with a small red-hot iron, bore a hole lengthways through the centre ; with a sharp knife cut it across the grain about two-thirds of the length, tapering to the end where the hole is bored, and the remaining third rounded with it, (which is the top of the float) in the shape of an egg, the lower end tapering more gradually, resembling in shape the small peg-tops children play with. 59. Easy Method of dying Fishing Lines, Lines of silk or hemp may be coloured by a strong decoction of oak bark, which, it is believed, renders them more durable, and resists the water ; it gives them an excellent russet-brown colour, and any shade of it may be obtained, by the time they remain in the decoction, which should be cold. 60. To prevent Fishing Lines from rotting. Never wind your lines on your reel wet ; at least, when you get home, wrap them round the back of a chair, and let them be thoroughly dried, otherwise they will soon rot, and cannot be depended on j with this care they will last a considerable time. 61. To prevent taking Cold while Jingling, Avoid sitting upon the ground, though it may ap- pear dry, for the heat of the body will cause a mois-^ tui'e which soon cools, and may be sensibly felt. If 68 ANGLING. the angler, through age or infirmity, is incapable of standing long, a piece of coarse woollen cloth, dou- bled two or three times, will be very useful to sit upon, especially in fishing for barbel, roach, and dace, where the angler is confined to one place. 62. To improve the Sport of Angling, by Jiltention to the Dress, Some attention should be paid to the colour of an angler's dress ; it is natural to conclude, that green would be most eligible, as it would vary little from those objects with which fish are familiarised, such as trees growing near the sides of rivers, and herb- age on the banks ; yet, as this particular colour rrjightbe disagreeable to many,, the angler should a- void all strong contrasts to those objects, particular- ly scarlet, and very light colours., 63. Rules for Fly Fishing. A fishing fly is a bait used in angling for various kinds offish. The fly is either natural or artificial. The chief of the natural flies are the " stone fly," found under hollow stones at the sides of rivers, between April and July; it is brown, with yellow streaks, and has large wings. The " green-drake," found among stones by river sides ; it has a yello\r hody ribbed with green ; it is long and slender, with wings like a butterfly, and is common in the spring. The " oak fly," found on the body of an oak or ash, is of a brown colour, and common during the sum- mer months.. The "palmer fly or worm," found on the leaves of plants, when it assumes the fly state from that of the caterpillar: it is much used in trout fishing. The " ant ^vy^.'' found on ant hills from June to September, l^e '* May fly," is to be found pla> iijg at the river side, especially before rain. And the " black fly," which ib to be found upon eve- ry hawthorn after tne buds are off. There are two^ ways to fish with natural flies, either on the surface ^ ANGLING. &9 oi the water, or a little underneath it. In angling for roach, dace, Szc. the f\y should be allowed to glide down the stream to the fish, but in very still water the bait may be drawn by the fish, which will make him eagerly pursue it. There are many sorts of artificial flies to be had at the shops ; they are made in imitation of natural flies, and the rules for using them are as follow : Keep as far from the waters edge as may be, and fish down the stream with the sun at your back ; the line must not touch the water. Fn clear rivers the angler must use small flies with slender wings, but in muddy waters a larger fly may be used. After rain, when the waters are muddy, an orange-colour- ed fly may be used with advantage ; in a clear day, the fly must be light coloured, and in dark water the fly must be dark. The line should, in general, be twice as long as the rod ; but, after all, much will depend upon a quick eye and active hand. Flies made for catching salmon must have their wings standing one behind the other. This fish is said to be attracted by the gaudiest colours that can be obtained : the wings and tail should be long and spreading. 64, To intoxicate and take Fish* Make a paste in the following manner : take cocu- Ins indicus, cummin seeds, fenugreek seeds, and co- riander seeds, equal parts; reduce them to powder, and make them into a paste, with rice-flour and wa- ter ; reduce this paste into small balls of the size of peas, and throw it into such ponds or rivers where there are fish, which, after eating thereof, will rise to the surface of the water almost motionless, and will allow themselves to be tgken out by the hand. 70 USEFUL ARTS. CHAPTER III. USEFUL ARTS. 65. Beneficial Purpose to rvhich the Juice of Aloes may he applied* In the East-Indies aloes are employed ns a var- nish, to preserve wood from worms and other in- sects ; and skins, and even living animals are anoifit- ed with it for the same reason. The havorjc com- mitted by the white ants in India first suggested the trial of aloe juice, to protect wood from them ; for which purpose the juice is either used as extracted^ or in solution, by some solvent, QQ, Eficacy of the Juice of Aloes on Ships Bottoms, Aloes have been found effectual in preserving ships from the ravages of the worm and the adhesion of barnacles. The ship's bottom, for this purpose, is smeared with a composition of hepatic aloes, tur- pentine, talloWj and white lead. In proof of the ef- ficacy of this method, two planks of equal thickness, and cut from the same tree, were placed under wa- ter, one in its natural state, and the other smeared xvith the composition. On taking them up, after being immersed eight months, the latter was found to be perfect as at first, while the former was en- tirely penetrated with insects, and in a state of ab^ solute rottenness. 67. To Bronze Plaster Figures, Lay the figure over with isinglass size till it holds out, or v/ithout any part of its surface becoming dry or spotted; then with a brush, such as is termed by painters a sash tool, go over the whole, observing carefully to remove any of the size (while it is yet soft) that may lodge on the delicate or sharp places. USETUL ARTS. 71 and set it aside to dry : when it has become so, take a little very thin oil gold-size, and, with as much of it as just damps the brush, go over the figure, al- lowing no more of this size to remain than what causes it to shine. Set it apart in a dry place, free from smoke, and, after it has remained there forty- eight hours, the figure is prepared for bronzing. The bronze, which is almost an impalpable pow- der, (and may be had at the colour shops, of all me- tallic colours) should be dabbed on with a little cot- ton wool. After having touched over the whole fi- gure, let it stand another day ; then, with a soft dry brush, rub off all the loose powder, and the figure will resemble the metal it is intended to represent, and possess the quality of resisting the weather. 6S, To Blue Swords, Mourning Buckles, 4^c, Take a piece of grindstone and whetstone, and rub hard on the work, to take off the black scurf from it; then heat it in the fire, and as it grows hot the colour changes by degrees, coming first to a light then to a dark gold colour, and lastly to a blue. — Indigo and salad oil, ground together, is also used, by rubbing the mixture on the work with a woollen cloth, while it is heating, leaving it to cool of itself. 69, Composition to take off Casts of Medals, Melt eight ounces of sulphur over a gentle fire, and mix it with a small quantity of fine vermilion ; stir it well together, and it will dissolve like oil; then cast it into the mould, which is first to be rub- bed over with oil. When cool, the figure may be taken, and touched over with aquafortis, and it will look like fine coral. 70. Method of Sweeping Chimnics without employing Children, and the danger attending the old method pointed out* Procure a rope for ihe purpose, twice the length 7^ BSEFCL ARTS* of tbe hieight of the chimney : to the middle of it tie a bush (broom, furze, or any other,) of sufficient size to fill the chimn'cy, (if there be any windings in it, tie a, bullet or round stone to the end of the rope,) and introduce the wood end of the bush after the rope has descended into the room ; then let a per- son pull it down. The bush, by the elasticity of its twigs, brushes the sides of the chimney as it de- scends, and carries the soot with it. If necessary, the person at top, who has hold of the other end of the rope, draws th^ bush up again ; but, in this case, the person below must turn the bush, to send the wood end foremost, before he calls to the person at lop to pull it up. Many people who are silent to the calls of human- ity, are yet attentive to the voice of interest : chim- neys cleansed in this way never need a tenth part of the repairs required when they are swept by chil- dren, who, being obliged to work themselves up by pressing with their feet and knees on one side, and their back on the other, often force out the bricks which divide the chimnies. This is one of the cau- ses why, in many houses, a fire in one apartment al- ways fills the adjoining one with smoke, and some- times even the adjoining house. Nay, some hous* es have even been burnt by this means ; for, a foul chimney, taking fire, has been frequently known to communicate, by these apertures, to empty apart- ments filled with timber, where, of course, it was not thought necessary to make any examination,, after extinguishing the fire in the chimney where it began. 71*. New Method of tlearing Feathers from thtir Au' imal Oil, Take, for every gallon of clear water, a pound of -quick lime ; mix them well together; and, when the undissolved lime is precipitated in fine powder, pour off the clear lime-water for use at the time it is wan- GILDING. 73 tecl. Put the leathers to1:)e cleaned intinother tub, •«ncl add to them a sufficient quantity of the clear lime-water to cover the feathers about three inches, when well immersed and stirred therein. The fea- thers, when thoroughly moistened, will sink down, and should remain in the lime-water three or four days; after which, the foul liquor should ht sepa- rated from the feathers, by laying them on a sieve,. The feathers should be afterwards well washed in clean -water, and dried on nets, the meshes being about the same iincncss as those of cabbnge nct^s. The feathers must, from time to time, be shaken on "the nets ; and, as they dry, they will fall through the meshes, and are to be collected for use. The admission of air will be serviceable in the drying, and the whole process may be completed in about (hree weeks. The feathers, after being thus pre- pared, will want nothing more than beating for use, either for beds, bolsters, pillows, or cushions. 72. To preserve the natural Colour in Petals of dri- ed Flozvers, Nothing more is necessary than to immerse the petals for some minutes in alcohol. The colours ivill fodc at first ; but in a short time they will re- sume their natural tint, and remain permanently iixed. 73. Art of gilding Iron or Steel, Dissolve in aqua regia, with the assistance of a little heat, as much gold as will fully saturate it; ihen, adding cream of tartar, form it into a paste. — Any bright piece of steel or iron, such as the blade of a knife or razor, &c. being first wetted w ith wa- ter, or saliva, and then rubbed with this paste, will he instantly gilded in a beautiful manner; after which it is to be washed with cold water. If a thick- er coat of gold be desired, gold leaf may be laid on, and burnished hard, when it will adhere to the first •^74 ¥SEPUL ARTS. gilding ; and, if the nature of the thing gilded will admit of heat, by warming it, but not so as to be- come red hot, and then burnishing it, any thickness of gilding may be easily added. 74. Method of Dry Gilding. Dry gilding, as it is called by some workmen, is a light method of gilding, by steeping linen rags in a solution of gold, then burning them ; and with a piece of cloth dipped in salt water, rubbing the ash- es over silver intended to be gilt. This method re- quires neither much labor, nor much gold, and may be employed w- ith advantage for carved work and ornaments. It is not, however, durable. 75. Composition for gilding Brass or Silver, Take two ounces of gum-lac, two ounces of ka- rabe, or yellow amber, forty grains of dragon's blood in tears, half a drachm of saffron, and forty ounces of good spirits of wine : infuse and digest; the whole in the usual manner, and afterwards strain it through a linen cloth : when the varnish is used, the piece of silver or brass must be heated before it is applied : by this means it will assume a gold col- cur, which is cleaned, when soiled, with a litde warm ^vater. 76. To make Shell Gold. Take the paring of leaf gold, or even the leaves themselves, and reduce them into an impalpable powder, by grinding them on a marble with honey ; put this into shells where it will stick and dry ; when you want to use it, dilute it with gum water. N. B. Shell silver is made the same way. 77. To clean Gold and restore its Lustre, Dissolve a little sal-ammoniac in urine ; boil your foiled gold therein, and it will become clean an^ dSEFUL ARXS. 7& 73. To silver' Glass Globes, Take two ounces of quicksilver, one ounce of bismuth, of tin and lead half an ounce of each : first {lut the tin and lead in fusion, then put in the bis- muth, and when you perceive all in fusion, let it stand till almost cold, and then pour in the quick- silver. After this take the glass globe,- which must be very clean, and the inside free from dust, make a paper funnel, which put in the hole of the globe, as near the glass as you can, so that, the amalgam, when you pour it in, may not splash and spot the glass : pour it in softly, and move it about that the amalgam may touch every where ; if you find it begin to be curdly, hold it over a gentle heat, and it will flow again ; the cleaner and finer your globe is, the looking-glass will be the better. 79. . To cut Glass. Take a red-hot shank of a tobacco-pipe, lay it on the edge of your glass, which will then begin to crack, then draw the shank end a little gently be- fore, and it will follow any way you draw your hand. 30. Substitute for Hemp and Flax, As hemp and ilax (lint) is now very high-priced, if the public would turn their attention to the Urti- ca Diocia (common nettle,) an excellent hemp might be obtained from it, by cutting it just before the seed is ripe; and steeping it in water, as they do hemp or flax, and manufacturing it the same way ; the root of the plant is esteemed to be diure- tic, and the roots, boiled with alum, will dye yarn a yellow colour. It is likewise used by making a strong decoction of the young plant, and salt put to it, and bottled up, which will coagulate milk, and make it very agreeable j by which means that plant. 76 PROCESS RELATING TO IROX. which is an obnoxious weed, might be turned to good account. USEFUL PROCESS RELATIVE TO IRON. 81. To braze or solder Pieces of Iron. This is done by means of thin plates of brass, melted between the pieces that are to be joined. If the work be very fine, as when two leaves of a broken saw are to be brazed together, cover it with pulverized borax, melted with water; that it may incorporate with the brass powder which is added to it : the piece must be then exposed to the fire ivithout touching the coals, and heated till the brass is seen to run. 82. Swedish Method fof preserving from Rust Iron Work exposed to Air, They take such a quantity of pitch and tar as they think they have occasion for, and mix up with it auch a quantity of the best sort of soot as not to^ make it too thick for use ; with this composition they paint or besmear all the parts of the iron work, for which purpose they mak-e use of short hard brushes, because they must press pretty strongly upon the iron in order to give it a suMcient quantity, and they always choose to perform this operation in the spring time of the year, because the moderate heal- of the season hardens the pitch so much tfi«t it is never melted by the succeeding heals of the sum- mer, but, on the contrary, acquires such a gloss as to look like varnish. This has been found, by ex- perience, to preserve iron from rust much better than any sort of paint, and is as cheap as any that can be made use of. 83. Composition that 7vill effcctimlly prevent Iron^ Steel, (^'C»from rusting* This method consists in mixing, with fat oil var- 1 USEFUL ARTS. 77^ nihil, four-fifths of well rectified spirit of turpentine^. The varnish is to be applied by means of a sponge ; and articles varnished in this manner will retain their metallic brilliancy, and never contract any spots of rust. It may be applied to copper, and to the preservation of philosophical instruments ; which^. by being brought into contact with water, are lia- ble to lose their splendour, and become tarnished, 84. Td prevent Steel or Iron from Rust, Take one pound of hog's lard free from salt, one ounce of camphire, two drachms of black lead pow- der, and two drachms of dragon's blood in fine pow- der; melt the same on a slovv^ fire until it is dissolv- ed, and let it cool for use.. 85. To prevent polhhed Hardware and Cutlery from taking Rust, Case-knives, snuffers, watch-chains, and other small articles made of steel, may be preserved from rust, by being carefully wiped after use, and then wrapped in coarse brown paper, the virtue of which is such, that all hardware goods from Sheffield, Bir- mingham, &;c. are always wrapped in the same. 86. To clear Iron from Rust, . Pound some glass to fine powder, and having nail- ed some strong linen or woollen cloth upon a board, , lay upon it a strong coat of gum water, and sift iheieon some of your powdered glass, and let it dry; repeat this operation three times, and when the last covering of powdered glass is dry, you may easily rub off the rust from iron utensils, with the cloth thus prepared. 87. To soften Ivory and Bones, Take sage, boil it in strong vinegar, strain the decoction through a piece of close cloth; and when, you have a mind to soften bones or ivory, steep G 2. 78 USEFUL ARTS. them in this liquor, and the longer they remain in it the softer they will grow. 88. Useful Hints' to Lamplighters, As many accidents happen in the winter time by the sliding of ladders, the same would never occur,, if the following simple method was generally adopt- ed. " If a strong nail was put in the top of the lad- der, in an horizontal position, accidents could nev- er happen, as, when the ladder slides, the nail would catch the lamp iron." 89. Improved Method of taking off Impressions of Leaves, Plants, i^-c. Take half a sheet of fine wove paper, and oil it well with sweet oil ; after it has stood a minute or two, to kt it soak through, rub off the superfluous oil with a piece of paper, and let it hang in the air to dry ; after the oil is pretty well dried in, take a lighted candle or lamp, and move the paper slowly over it, in an horizontal direction, so as to touch the fiame, till it is perfectly black. When you wish to take offimpressions of plants, lay your plant care- fully on the oiled paper, and lay a piece of clean paper over it, and rub it with your finger, equally m all parts, for about half a minute ; then take up yoiar plant, and be careful not to disturb the order of the leaves, and place it on the book or paper, on which you wisli t-o heive the impression ; then cover it with a piece of blotting-paper, and rubit with your finger for a short time, and you will have an impres- sion superior to the finest engraving. The same piece of black paper will serve to take offa great jiumbei- of impressions ; so that when you have once gone through the process of blacking it, you may make an impression in a very short time. The principal excellence of this method is, that the paper receives the impression of the most mi- »utc veins and hairs 5 so that you may take the ge- USEFUL ARTS, 7^ fteral character of most flowers, much superior to any engraving. The impressions may afterwards be coloured according to nature. 90. To obtain the true Shape and Fibres of a Leaf, Rub the back of it gently with any hard sub- stance, so as to bruise the fibres ; then apply a small quantity of linseed oil to their edges ; after which, press the leaf on white paper, and, upon re- moving it, a perfectly correct representation of eve- ry ramilkation will appear, and the whole may be- coloured from the oriirinal. o 9 1 . Another tuai/. This may be called printing of a leaf, and is ef- fected by carefully touching the fibres with one of those balls, lightly covered with printer's ink, and impressing it on wet paper. This is done to most advantage by a round stirk, covered with woollen cloths, rolled backwards and forwards over tlie pa- per and leaf. 92. To rchiten Linseed Oil, Take any quantity of linseed oil, and to every gallon add two ounces of litharge ; shake it up eve- ry day for fourteen days, then lei il settle a day or two ; pour off the clear into shallow pans, the same as dripping pans, first putting half a pint of spirits ©f turpentine to each gallon. Place it in the sun, and in three days it will, be white as nut oil. This oil, before it is bleached, and without the turpen- tine, is far superior to the best boiled oil, there be- ing no waste or ulfensive smell. 93. Sophistication of Oil of Lavender and all Essen- tial Oils, These valuable oils are frequently adulterated by a mixture of oil of turpentine, which may be known by dipping a litde paper, or rag, in the oil to be 80 USEFUL ARTS. tried, and holding it to the fire, the fine scented oil will fast evaporate, and leave the smell of the tur- pentine distinguishable, if any has been mixed therewith. 94. Simple Way of determining the exact Time of J^oon, and to obtain a Meridian Line, on a small. Scale, Near the top of a roorgi, facing the south, fix a. plate of metal, with a circular hole in it, for the sun , to shine through, from eight or nine o'clock in the morning until three or four in the afternoon ; then,^ by means of a line and a plummet, determine the point upon the floor^ which is directly under the- centre of the hole, and from that paint, as a cen- tre, draw several concentric circles. Having made choice of some clear day near the summer solstice, make the room nearly dark, and about three or four hours before, and after noon, mark the points where the northern, as also the southern limb of the sun's- image cross those .semicircles,, and there will be several curves included between these points, through the middle of which a right line being drawrv from the centre of the semicircles, is a meridian line. After the line has been drawn in this manner, it. must be examined by succeeding observations, and corrected, if necessary, by which means a line may;, be drawn exceedingly near the true meridian. Practical Observations on. the above^ .. 1. The metal plate, which may be about one- fifth of an inch thick, must.be placed parallel to the., axis of the world, that the sun's ray$ may pass per- pendicularly through it when he is in the equator. 2. The aperture need not be more than one^fifth; of an inch in diameter, if it be countersunk on both sides, to admit the sun's ray- to flow through it at: the distance of three or four hours bcforcj and after- BOOH' USEFUL ARTiJ. 8.1- oa If the surface of the floor, oa which the obser- vations are to be taken for flading t!ie meridian, be not sufficiently even, the floor may be covered with- navv boards, taking the greatest care that they are laid down perfectly horizontal from east to -est. After the line has been correctly drawn, and the north and south ends of it marked upon the walls of the room, the boards may be taken away, and oth- ers laid down to draw the lines upon. A meridian line, upon a small scale, but sufti- cicntly correct for regulating clocks and watches, may be had by the following method : Let a stone, with an even surface,, about three feet long and two broad, be fixed horizontally upon a brick or stone pillar, at a convenient height for observation, with one of its ends facing the south* Near the middle of this end of the stone fix a £:no- mon in a direction perpendicular to the horizon.. This gnomon, which should be made of a strong bar of metal, must have a small aperture through it, for the sun's rays to flow through early in the morn- ijig and late in the evening. From that point, as a centre, which is directly under this aperture, draw several concentric semicircles, and lix the meridian line according to the preceding directions. The gnomon should have several other holes made through it in a line perpendicular to the horizon, that the sun's rays at noon, flowing through some of them, may fall near the north end of the stone at all seasons of the year; for, if only one hole be used, the sun's image will fall near the centre of the gno- mon in the summer, and in the winter it will be thrown far beyond the north end of the stone. 95. German Method of makh^g Elm and Mapl» Wood resemble Maliogany, Having very smoothly planed whatever boards of the elm or maple tree are intended to be used for the purpose of appearing like m.ahogany^wash them {>2^ UTSEFDL ARTS. well with a little aquafortis diluted in comi ter. Then take a few drams of dragon's blood, ac-- cording to the quantity which maybe wanted in the whole, with half as much .alkanet root, and a quar- ter of asniuch aloes, and digest these ingredients in four ounces of proof spirit to every dram of the dragon's blood. As soon as the boards are dry,. varnish them over with this tincture, by means of a sponge or soft painter's brush ; and they will, it is said, ever after so wear the appearanee of mahoga- ny as to deceive the eye of any indifferent observer.- 96. Buhstitute for Mahogany, The difficulty of procuring mahogany and other precious woods, and the consequent exorbitant prices demanded for the ordinary articles of family convenience, has occasioned the art of the chemist to be applied to a subject peculiarly calculated to promote domestic embellishment at a trifling ex- pense. It has been contrived to render any spe- cies of wood of a close grain, so nearly to resemble mahogany in the texture, density, and polish, that the most accurate judges are incapable of distin- guishing between this happy imitation, and the na- tive produce. The first operation, as now practis- ed in France, is ta plane the surface, so as to render it perfecdy smooth ; the wood is then to be rubbed with diluted nitrous acid, which prepares it for the materials subsequently to be applied. Afterwards,, one ounce and a half of dragon's blood, dissolved in a pint of spirits of v/ine, and one third of that quantity of carbonate of soda, are to be mixed to- gether, and filtered'5 and the liquid, in this thin state, is to be rubbedj^or rather laid, upon the wood, with a soft brush. This process is repeated with- very little alteration, and in a short interval after- wards,, tiie wood possesses the external appearance of mahogany. When this application has been, properly made^ the surface will resemble an artifi- fe'S&FUL ARTS. 8S "cial mirror ; but if the polish become less brilliant, by rubbing it with a little cold drawn linseed oil, the wood will be restored to its former brilliancy. S7. To clarify Quills, Scrape off the outer film, and cut the ends off ; then put the barrels into boiling water, wherein is a small quantity of alum and salt; let them remain a quarter of an hour, and then dry them in a hot pan of sand or an oven. 98. To harden Quills, In order to harden a quill that is soft, thrust the barrel into hot ashes, stirring it till it is soft ; and then taking it out, press it almost flat upon your knee with the back of a pen-knife, and afterwards reduce it to a roundness with your fingers. Another method to harden quills is by setting water and alum over the fire, and while it is boiling, put in a hand- ful of quills, the barrels only, (or a minute, and then lay them by. 99. Dutch Method of preparing Goose Quills for Writ in cr. The process consists in immersing the quill, when plucked from the wing of the bird, into water al- most boiling ; to leave it there till it becomes suffi- ciently soft to compress it, turning it on its axis with ;tlie back of the blade of the knife. This kind of friction, as well as the immersions in water, being continued till the barrel of the quill be transparent, and the membrane, as well as the greasy kind of covering, be entirely removed, it is immersed a last time to render it perfectly cylindrical, which is per- formed with the index finger and the thumb; it is then dried in a gentle temperature. 100. Substitute for Currier^ s Oil, A cheap substitute for the oil used by curriers ifl 84 tSEl'UL ART^. the preparation of leather, is made by boiling whijilc^ oil for a few minutes, at a temperature of twenly- iive degrees Reaumer, with nitric acid, in the pro- portion of half an ounce bf*thi2 acid to a pound of oil, 3 01. To repair Roads near to Coal Mines, The roads to and from coal mines are usually in bad condition from the heavy loads passing in carts over them. The late Duke of Bridgowater, to re- pair them, adopted, with great success, the follow*- ing plan, at Worsley, in Lancashire. The stones, clay, and rubbish, first raised from the shaft, were laid in a large heap above ground ; then, such in- ferior coal, pyrites, or shale, as was unfit for sale, and usually thrown away, was laid in another near it ; a third heap was raised from a mixture made by laying repeated layers from the above two heaps, stratum super stratum, and this heap, set on fire in such a direction that the wind would assist tiie fire to penetrate it throughout. The mass, when burnt, formed a compound of half vitrified substances, and abundantly supplied good materials for his drag- paths along the canal, and enabled him to sell the surplus advantageously for the repair of the turnpike roads in that neighbourhood. 102. Kasy .Method of making a saponaceous Liquid, ichich may be used instead of Solutions of Soap for Washing, Take the ashes produced from the combustion of wood which has not been floated, and make a ley of them, according to the usual manner, mixing with the ashes a handful or two of quick lime, well pound- ed or recently slacked. Let the ley stand till it is grown clear by the settling or swimming of the for- eign substances, contained therein ; then pour it into another vessel, and keep it for use. When it is proposed to make use of this ley, take any quantity USEFUL ARTS* t^ of oil, and pour upon it thirty or forty times as much as of the ley. Immediately a liquor, white as milk, will be formed, which, by being well shaken, or stirred, lathers and froths like a good solution of soap. This liquor is to be poured into a washing tub, or other vessel, and to be diluted with a great- er or less quantity of water ; after which, the linen, meant to be washed, is to be steeped therein, to be rubbed and wrung in the usual w^ay. Observations on the foregoing Receipt* 1. It is better that the ley should not be made until the time when it is to be used ; if it is left to stand in open vessels, its power is weakened, and its nature changed. 2. Fresh wood-ashes are preferable to old ones, particularly if the latter have been exposed to the air; in that case they have no longer their usual power; and in order to make tliem serve the pur- pose, mix with them a greater proportion of quick lime. 3. Those ashes are preferable which are pro- duced from hard wood : those which are left after the burning of floated wood, cannot be made use of with equal success. 4. Fat oils, of a thick consistence, are most pro- per for the purpose here spoken of; fine thin oils are by no means fit for it. If stinking oil be made use of it is apt to give a bad smell to the linen : this may be removed by passing the linen carefully through a strong pure ley ; but, in general, this smell goes off as the linen ])ecomes dry. 6. When tlie mixture of the oil with ibe ley is of a yellow colour, it must be diluted with water. 7. When the oil rises in the ley, and swims upon the surface of it, in the form of small drops, itshcvys that the oil is not fit for the purpose, not being thick enough ; or else, that the. ley is too weak, or not sufficicnily caustic. 86 USEFUL ARTS. 8. To prevent the quick lime from losing its power, and to have always some in use when want- ed, it may be broken into small pieces, and kept in -bottles well dried and well corked, pr in bar- rels. 103, Method of extracting Sturchfrom Horse Ches- nuts. First take off the outward green prickly husks, and then, either by hand, with a knife, or oth^rtool, or else with a mill adapted for that purpose, very carefully pare off the brown rind, being particular not to leave the smallest speck, and to entirely era- dicate the sprout or growth. Next take the nuts, and rasp, grate, or grind them fine into water, ei- ther by hand, or by a mill adapted for that purpose. The pulp, which is thereby formed in this water, must be washed as clean as possible through a coarse horse-hair sieve, then again through a finer sieve, and again through a still finer, constantly ad- ding clean water to prevent any starch, adhering to the pulp. The last process is to put it with a large quantity of water (about four gallons to a pound of starch) through a fine gauze, muslin, or lawn, so as entirely to clear it of all bran or other impurities : as soon as it settles, pour off the water ; then mix it up with clean water, repeating this operation till it i\.o longer imparts any green, yellow, or other colour to the water; then drain it off till nearly dry, and set it to bake, either in the usual mode of baking starch, or else spread out before a brisk fire, being very at- tentive to stir it frequently to prevent its horning, that is to say, turning to a paste or jelly, which, on being dried, turns hard like horn. The whole pro- cess should be conducted as quickly as possible. 104. To dissolve Wax in Water, To every pound of white wax take twenty-four ounces of pot-ash dissolved in a gallon of warm wa- ter; that, is caustic ley of pot-ash, made with quick USEFUL ARTS. 8T ?inle. In this boil the wax, cut in small pieces, for half an hour ; at the end of this time take it from the fire, and suffer it to cool. The wax floats on the surface in the form of white soap ; triturated with water it yields what is commonly called milk ofzcax, and may be applied to furniture, pictures, &.C, An hour aft(?P the application, the coated parts are to .be rubbed with a piece of woollen cloth, which will give a great brilliancy to paintings, and a fine polish to furniture. 105. To make Wafers, Tatve very fine flour, mix it with the glair, (or whites) of eggs, isinglass, and a little yeast ; mingle the materials, beat them well together, spread the batter, being made thin with gum water, on even tin plates, and dry them in a stove ; then cut them for use. You may make them of what colour you please, by tinging the paste with Brazil or Vermil- lion for red; indigo or verditer, &c. for blue j sal- fron, turmeric, or gamboge, &;c. for yellow. CHAPTER IV. BIRD-CATCHING. lOG. Method of making the best sort of Bird Lime, and manner of using it. Take, at midsumer, the bark of holly, and peel from the tree so much of it as will fill a moderately large vessel ; then put to it running water, and set k over the fire, and boil it till the gray and white bark rise from the green, which will take up sixteen hours 5 then separate the barks after the water is well drained away : then take ^11 the green bark, 88 BIRD-CATCHIXG. and lay it on the ground in a close place and^ramsi floor, and cover it over with green weeds, as hem- locks, docks, thistles, and the like ; thus let it lay-| ten or twelve days, in which time it will rot, and turn to a filthy, slimy matter ; then put it into a mor- tar, and beat it till it becomes universally thick and lough, without the discerning of any part of the bark; -or substance ; then take it out of the mortar and car-^ Ty it to a running stream, and there wash it well, .iiot leaving any foulness about it ; then put it up in -a close earthen pot, and let it stand and purge for divers days together, scumming it as often as any /oulness arises for four or five days ; when you per- -ceivc no more scum, then take it out of that pot and put it into another cleaii earthen vessel, cover it close, and keep it for use. When you want to use your lime, take what quantity you think fit, and put it into a pipkin, ad- ding a third part of goose or capon's grease, finely clarified, and set them over a gentle fire ; let them melt together, and stir them continually, till they are well incorporated ; then take it from the fire, and stir it till it be cold. When your lime is cold, take your rods and warm them a little over the fire ; tiien take your lime and wind it about the tops of your rods, then draw your lods asunder one from the other, and close them again, continually plying and working them togeth- er, till, by smearing one upon another you have equally bestowed upon each rod a sutficient pro- portion of the lime. If you lime any strings, do it when the lime is very hot, and at the thinnest, besmearing the strings on all sides, by folding them together and unfolding them again. If you lime straws, it must be done likewise when the lime is very hot, doing a great quantity togeth- er, as many as you can well grasp in your hand, tossing them and working; them before the fire till BIRD-CATCHIXG. 89 tliey are all besmeared, every straw having its due proportion of lime. Having so done, put them in cases of leather till you have occasion to use them. To prevent the freezing of your lime, either on twigs, bushes, or straws, you must add a quarter as much of the oil of petroleum as of capon's grease, mixing them well together, and then work it on your rods, «Src. ; and so it will ever keep supple, tough, and gentle, and will not be prejudiced should the weather freeze ever so hard. 107. Experienced method of catching Larks, The common way of taking larks, of which so many are used at our tables, is in the night, with those nets which are called trammels. These are usually made of thirty-six 3'ards in length, and about six yards over, with six ribs of packthread, which, at the ends are put upon two poles of about sixteen feet long, and made lesser at each end. These are to be drawn over the grotmd by tv/o men, and every five or six steps the net is made to touch the ground, otherwise it will pass over the birds without touch- ing them, and they will escape. When they are felt to fly up against the net, it is clapped down, and they are all safe that are under it. The dark*- est nights are propcrest for this sport ; and die net will not only take larks, but all other birds that I'jost on the ground, among which arc woodcocks, snipes, partridges, quails, fieldfares, and several others. 108. Another Method. . In the depth of winter, people sometimes take great numbers of larks by nooses of horse-hair. — The method is this : take 100 or 200 yards of packthread ; fasten, at every six inches, a noose made of double horse-hair; at every twenty yards . "ihe line is to be pegged down to the ground,, and sa H 2 90 BLEACHING. left ready to take them. The time to use this is when the ground is covered with snow, and the larks are to be allured to it by some white oats scattered all the way among the nooses. They must be taken away as soon as three or four are hung, otherwise the rest will be frighted ; but tho' the others are scared where the sportsman comes, they will be feeding at the other end of the line, and the sport may be thus continued for a long time. J ' CHAPTER V. BLEACHING. 109. Method of bleaching Strazo, Dip the straw in a solution of oxygenated muri- atic acid, saturated with potash. (Oxygenated mu- yiate of lime is much cheaper.) The straw is thus rendered very white, and its flexibility is increased. 310. Effxacy of Horse Chesnuts in bleaching Linen and clearing Woollen Stuffs^ and as a Ley for pre- paring He^np, The manner of making this ley is to peel the ehesnuts, and rasp them as fine as possible into soft water. This is done ten or twelve hours before the mixture is to be used ; and, in the mean while, it is stirred from time to time, the better to dissolve these raspings and impregnate the water. The last stirring is given about a quarter of an hour before the water is drawn off from the thickest part of the raspings which subside ; and this is done either by inclining the vessel and pouring off the ley gently, or by ladling it out by hand, while the water is yet BLEACHING. wliiie, and froths like soap-suds. In order to use ibis ley, it is made rather hotter than the hand can well bear, and the hemp is theii steeped and wash- ed in it as in soap-suds. Linen, may also be washed in this ley, and even when very dirty much less soap will be required than is commonly used, itbe- ing sufficient to rub the dirtiest parts only with soap. The raspings of the chesnuts, which sink to the bottom of th.e ley, are good for fowls and pigs. — Hemp, as above prepared, may be dyed like silk, wool, or cotton, and may be made into stuiF and garments of all kinds ; a great advantage attending the use of this material is, that it will not be de- stroyed by those insects which devour woollen cloth. m. To bleach Bees-lVaco, Melt your wax, and while hot throw it into cold water to reduce it into little bits, or spread it out in- to very thin leaves, and lay it out to the air, night and day, on linen cloths, then uielt it over again, and expose it as before : repeat this till the sun and dew have bleached it; then, for the last time, melt it in a kettle, and cast it with a ladle on a table cov- ered over with little round hollows, in the form of the cakes sold by the apothecaries ; but first wet your moulds with cold water, that the wax be the easier got out; lastly, lay them out in the air for two days and two nights, to make it more transpa- rent and dricFo 92 - BOOKS, GHAP. VL YOGA'S. "'^9 il 1 1 2* For taking grease out of the leaves of Books ^ , Fold up in two small bags, made of fine open muslin, some ashes of burnt bones, finely powdered, or of calcined hartshorn, which is always ready prepared at the shops of the druggists ; lay the bags of muslin, containing the powder, one on each side of the greasy leaf; and having heated a pair of fire tongs, or hair-dresser's pinching tongs, of a mode- rate warmth, press with them the two bags against the greasy spot, and hold them some time in that situation. Repeat the process, if necessary. When the irons cannot be conveniendy used, the powder may be heated over the fire, in a clean ear- then vessel; and, whilst hot, applied, without any muslins, on each side of the grease spot, and a weight laid on it to assist its effect. 113. Method of cleaning dirty Prints or Books, If the print should be pasted upon canvas, put it into a copper or kettle of water just boiling ; and in three cr four minutes it will easily separate from the canvas ; next expose it ta the sun, by placing it on a grass plat, and, to prevent the wind from having any eiiect upon it, so as to tear it, or blow, it away, fix four skewers into the ground near the corners, and tie a string to each of the skewers, crossed from corner to corner, so as to confine it completely ^ "when it becomes dry, wet it again thoroughly ; and so on for several days, if necessary, in the same manner as you bleach linen ; in which operation, as well as in bleaching jon'n/^, a hot sun is best. If ibe. foulness of thejorm( should settle in spots, soak - BOOKS. 93" fhose spots well by putting wet linen rags doubled upon them for a considerable time. If soaking in this manner does not get the spots out, puithe print into hot water, gently boiling, or very near it, and let it continue for twenty-four hours ; but if the pa- per be spongy, or very thin, it will not bear soaking so long. Soaking in this manner is seldom neces- sary. The foulness from flies may be gently brush- ed off with a wet sponge, when the print is thorough- ly soaked. Spirit of sea salt, much diluted, will get white-wash off j»rm/5 : take care not to hold your nose over the vapor of the spirit. Do not leave your prints on the grass-plat at night, for fear of the worms. 114. To make strong, or Book-Binder^ s Paste* Mix wheaten flour, first in cold water, then boil it till it be of a glutinous consistence ; this method makes common paste. When you wish it to be of a sti'onger nature, mix a fourth, ffi^h or f^ixth of the weight of the flour of powdered alum ; and where it is wanted of a still more tenacious quality, add a little powdered rosin. 1 1 5. To marble Books or Paper.. Marbling of books or paper is performed thus : Dissolve four ounces of gum arabic in two quarts of fair water j then provide several colours mixed with water in pots or shells, and with pencils peculiar to each colour; sprinkle ihem by way of intermixture upon the gum water, which must be put into a U'ough, or some broad vessel ; then, with a stick, curl them, or draw them out in streaks to as much variety as may be done. Having done this, hold your book, or books, close together, and only dip the edges in, on the top of the water and colours, ve- ry lightly ; which done, take them off, and the plain impression of the colours in mixture will be upon the leaves ; doing as well the ends as the front of BREWINGT'. the book in the like manner, and afterwards g-Ia^: ing the colours. CHAPTER VII. BREPVmG, AND MANAGExMENT OF MALT LIQUORS. 116. J^iceties in Malting, the Observance of tvhich zoill increase the profits of the Maltster near Ten' per Cent, In malting barley-, the water should be changed oftenest in spring and autumn, when the weather is' wann : if barley is left to steep too long at these seasons in the same water, the water will grow slimy, and sometimes sour: the maltster should therefore watch the change of the water, and when he finds it smooth or oily to the touch, or inclining to smell or taste sour, it must be changed immedi- ately. The common method of changng it, is first to draw off that in which the barley was steeping, and^ then by pumping or pails full, fill the cistern again: but this is a bad way, for when the water is drawn oft* the bark')' lies closer, and is apt to heat, which causes great damage. It is therefore recommended to get a hogshead of water in readiness near the cistern, whi^h should be thrown on the barley the instant the first water is drawn off; and as a hogs- head of water is sufficient to wet eight bushels of barley, as many hogsheads, save one, should be af- terwards added, as the cistern will wet. River water is the best, and hard spring water is the worst : in general the water that soonest lathers should be preferred. .BREWING. -9w •A thin-skinned fine-coated barley is the best for . making malt ; it need not be very full-bodied, but should be quite ripe. Barley that has grown on land highly manured is not so good as that produced on a land moderately rich without manure ; and if the soil is very luxuri- ant, either \hy nature or art, the barley will not be fit for the maltster. It is a good practice to give malt as much drying as possible on the floor; it does not shrink so much as on the kiln, and acquires no foreign taste ; when it comes to the kiln, the fire ia the furnace should be moderate, but equal. Brown malt, used in the same proportion as pale, ? will not make the strongest beer; but the pale malts that are slack dried, make a raw unwholesome li- quor that will not keep. Maltsters should never buy barley groivn on va- rious soils, or even different fields, because the kerns will spire at different timoB ; they should therefore never buy tythe barley. A maltster hav- ing bought one hundred quarters of tythe barley, without knowing it, soon discovered it in the malt- ing, and sold it to a hog-feeder for eight-pence a quarter less than he gave, as the least loss he should incur by his bargain. To discover whether malt has been made of mix- ,^d or unripe barley, throw a couple of handfuls of it into a bowl of water ; stir it gently, and the grains that have not been malted will sink, the half-malted grains will have one end sunk, and so swim in a perpendicular position, and those that are perfectly malted will swim. The best barley will not malt equally well at all times. As soon as housed, be- fore it is in sweat, and after the sweating is over, it will malt well, but not while it is in sweat. Barley that has been got in early in a very dry . season malts but indifferently ; but if the sam^'bar- ley is left abroad till rain falls on it to locson the SB 06REWING, husks from the kernel, it will malt well, and yield a large increase. 117. Method of extracting the virtue of Hops in JBreioing, The usual methoe is to put in hops without any preparation into the strong beer or ale wort ; the consequence is, the richer and better the wort is, the less it will partake of the essence of the hops. The rich fat wort sheathes up the pores of the hop, and, as it were, embalms the leaves, so that the beer or ale wort can extract scarcely any part of the necessary quality of the hop ; but when it is put in- to the small beer wof t, a fluid of a more thin na- ture, there the pores are unsheathed, and the small beer is rendered too bitter ; therefore the hops, be- fore they are put into the strong drink, should be previously soaked in a pail of hot water. To confirm the truth of this observation, take a quarter of an Qiince of the be&t green tea, and in- stead of pouring on it simple boiling water, let the water have the same quantity of sugar boiled in it that would be necessary to sweeten so much tea w^hen made, and you, will find that the sweetness of the water v/ill prevent its extracting the grateful bitter of the tea, J 18. Cheap and easy Methvd of Brewing, One bushel of malt, and three quarters of a pound of hops will, on an average, brew twenty, gallons of good beer. . For this quantity of malt, boil twenty-four ga^ ions of water; and having dashed it in the copper with cold water to stop the boiling, steep the malt (properly covered up) for three hours ; then tie up the hops in a hair cloth, and boil malt, hops, and wort, all together, for three quarters of an hour, wlv h vvill reduce it to about twenty galls. Strain it off, and set it to work when lukewarm. BREWING. 97 in large brewings this process pcrHPaps would not answer, bsjt in small ones, where the waste is not so great, and where the malt can be boiled, the essence is sure to be ejitracted. 119. To make excellent and zoholesome Table Beer, To eight quarts of boiling water put a pound of treacle, a quarter of an ounce of ginger, and two bay leaves ; let this boil for a quarter of an hour, then cool, and work it with yeast, the same as other beer. 1 20. Uses of Ground hy in Ale^ 6/c, The leaves thrown into the vat with ale clarify it, and give it an antiscorbutic quality. The expres- sed juice mixed with a little wine, and applied morning and evening, destroys the white specks on horses' eyes. 121. To make Ginger Beer, To every gallon of spring water add one ounce of sliced white ginger, one pound of common loaf su- gar, and two ounces of lemon juice, or three large tablespoonfuls ; boil it near an hour, and take olF the scum; then run it through a hair sieve into a tub, and when cool (viz. 70 degrees) add yeast iii proportion of half a pint to nine gallons ; keep it in a temperate situation two days, during which it may be stirred six or eight times ; then put it into a cask, which must be kept full, and the yeast taken offat the bung-hole with a spoon. In a fortnight add half a pint of fining (isinglass picked and steeped i,a beer) to nine gallons, which will, if it has been pro- perly fermented, clear it by ascent. The cask must be kept full, and the rising particles taken offat the bung-hole. When fine (which may be expected in twenty-four hours) bottle it, cork it well, and hi summer it will be ripe and fit to drink in a fortrtight. 98 BREWING. 122. To make Yeast or Barm. Mix two quarts of soft water with wheat fiour, lo the consistence of thick gruel, or soft hasty pudding ; boil it gently for half an hour, and when almost cold, stir into it half a pound of sugar, and four spoonfuls of good yeast. Put it into a large jug, or earthen vessel, with a narrow top, and place it be- fore the fire, so that it may, by a moderate heat, fer- ment. The fermentation will throw up a thin li- quor, which pour oft' and throw away ; the remain- der keep for use in a cool place in a bottle, or jug tied over. The same quantity of common yeast will suffice to bake or brew with. Four spoonfuls ,of this will make a fresh quantity as before. 123. Substiiute for Barm or Yeast. [This receipt was presented to the October Meet- ing of the Manchester Agricultural Society, held at Altringham, 1809, by Charles Lownds, Esq. when it was ordered that a copy should be print- ed for each member.] Boil two ounces of hops in four quarts of water twenty minutes ; strain it, and whilst hot stir in half a pound of flour; when milk-warm, mix half a pint of good ale yeast, or a pint of this mixture, which you should always reserve to keep a supply. When nearly cold, bottle and cork it well, and keep it for use in a cool place ; if too warm it would be apt to lly ; you will judge of this by the season of the year: observe to fill the bottles onlv two thirds full. When used, put of it into the flour you intend for bread, in the proportion of a pint to twenty-four pounds, with water to make it of a proper warmth, mix a little of the flour w^ith it in the middle of the mug, or kneading vessel ; it must be covered close, and set in a tolerable warm place all night. Knead it well in the morning, and let it stand some hours longer to rise. It should be eighteen or twenty hours BREWING. 99 J mm the first putting together, before your bread is set into the oven. 1 24. To make Yeast in the Turkish Manner, Take a small teacup-full of split or bruised peas, and pour on it a pint of boiling water, and set it in \\ vessel all night on the hearth, or any warm place. The next morning the v/ater will have a froth on it, and be good yeast, and will make as much bread as two quartern loaves. 125. Easy Method of preserving Yeast, Yeast may be preserved for a considerable time, "by coating a board with a whiting-brush, allowing the coat to dry; then putting on another, which is in like manner to dry ; and so a third, and any num- ber of successive coatings, which, when perfectly dry, will keep vigorous for a long time. Another method is to whisk the yeast until it becomes thin, and then to lay it upon a dry platter or dish, repeat- edly, with a soft brush as above-mentioned. The top is then to be turned downwards to keep out the dust, but not the air which is to dry it. By this me- thod it may be continued till it be two or three inches thick, when it may be preserved in dry tin canisters for a long time good. When used for bak- ing, a piece is to be cut off, and laid in warm water to diffuse or dissolve, when it will be fit for use. r2G. To make artificial Yeast, Boil potatoes of the mealy sort till they are tho- roughly soft; skin and wash them very smooth, and put as much hot water as will make the mash of the consistency of common beer yeast, and not thicker. Add to every pound of potatoes two ounces of coarse sugar or treacle, and v/hen just warm, stir in it for every pound of potatoes two spoonfuls of yeast; keep it warm till it has done fermenting, and in twenty-four hours it may be used. A pound of potatoes will Diake about a quart of yeast, and when 100 BREWING, made will keep three months. Lay your bread eight iiours before you bake it. N. B. Instead of water and sugar in the above receipt, beer has been used, not bitter nor strofig, in the same proportion, and with equal if not better success. 127. Usefulness of the common Hazel-nut in Brezv ing. In countries where yeast is scarce, it is a common practice to take the twigs of hazel, and twisting them together so as to be full of chinks, to steep them in the ale-yeast during its fermentation ; they are then hung up to dry, and at the next brewing they are put into the wort instead of yeast. In Italy tlic chips are frequendy put into turbid wine, for the purpose of clearing it, which is effected in twenty- 'four hours. 128. To extract the Essence of Malt for Brewing, After brewing, when the grains are done with, sstrew^ a small quantity of unslacked lime over the same, with two or thi-ee roots of horse-radish. This ■will draw out all the remaining goodness from the Bialt, and make a less quantity go farther than is generally supposed. 129. To prevent Bcsr from groiiymg fat. In a cask, containing eighteen gallons of beer, becoming vapid, put a pint of ground malt, suspend- ed in a bag, and close the bung perfectly; the beer will be improved during the whole time of drawing- it for use. 130. To recover sour Beer, When beer is become sour, add thereto some oyster shells, calcined to whiteness, or, in place thereof, a little fine chalk or whiting. Any of these will correct the acidity, and make it brisk and sparkling ; but it should not be long kept after such additions, otherwise it will spoil. BUILDING. 101 131. To restore pricked or stale Beer. To about a quart of stale beer, put half a tea- spoonful of salt of worm wodd ; this will restore the beer, and make it sparkle when poured into a glass, like bottled porter. CHAPTER VIII. BUILDING. 132. Jlrtijicial Stone Floors and Coverings for Houses^ as made in some parts of Russia, The floors and coverings of houses, in some parts of South Russia, are made in the following man- ner : — For a floor, let the ground be made even, and some stones of any shape be put on, and, with a heavy, wooden rammer, force or beat the stones in- to the ground, continuing to beat the floor till it be- come quite even, and incapable of receiving any farther impression. Then run lime, immediately after it has been slacked, through a line sieve, as expeditiously as possible, because exposure to the air weakens the lime. Mix two parts of coarse sand, or washed gravel, for there must be no earth in it, with one part of lime powder, and wet them with bullock's blood ; so little moist, however, as merely to prevent the lime from blowing away in powder; in short, the less moist the better. Spread it on the floor, and, without a moment's loss of time, let several men be ready, with large beedes, to beat the mixture, which will become more and more moist by the excessive beating requisite. Then put on it some of the dry sand and lime mixed, and beat it till like a stone. If required to be very flne, take for the next layer finely sifted lime, with about !2. 102 BUILDING. a tenth part of rye flour, and a little ox blood ; beat it till it becomes a very stifi' mortar, and then smooth it with a trowel. The next day again smooth it with a trowel ; and so continue to do, daily, till it be entirely dry. When it is quite dry and hard, rub it over with fresh ox blood, taking off all which it will not imbibe. No wet will penetrate this compo- sition, which, however, after some time, is often painted with oil colours. The whole floor appears as a single stone, and nothing v> ill affect it. The drier it is used, the better, provided that, with much beating, it becomes like a very stiff mortar, and evi- dently forms a compact body. On flat tops of houses, the beetle, or rammers' ends must be smal- ler, to prevent the rebounding of the boards and timber, which would crack the cement ; but, when the thickness of a foot is laid on, it will beat more firmly. A thin coating of ox blood, flour, and lime, being beat in large, strong, wooden troughs, or mor- tar, till it can be spread with a trowel, may be used without beating it again on the floor or house top; but it must be very stiff, and used most expeditious- ly. Even frost will not affect it. With this compo- sition, artificial stone may be made, rammed very hard into strong wooden frames of the required shape ; particularly to turn arches for buildings of rammed earth. It is well known that earth which is not too argillaceous, with only the moisture it has when fresh dug, on being rammed between frames of wood, till the rammer will no longer impress it, makes eternal walls ; but a mass as hard as stone maybe made with a little lime added to sand, horse dung, and ox blood. The more the lime is beaten, the moister it becomes ; and it must contain so much moisture as to become, by beating, a solid mass, adhering in all its parts, and not remain crumbling, that will properly set as mortar. If there be too little moisture at first, it will remain a pow- der 5 if there be too much; it will become a soft BUILDIIfG. 103 mortar. Lime Is of no use, mixed with clay or ve- getable earths; which, if well beaten, are stronger without it. 133. To cure damp V/alls, Boil two quarts of tar, with two ounces of kitchen- grease, for a quarter of an hour, in an iron pot. Add some of this tar to a mixture of slacked lime and powdered glass, which have passed through a flour sieve, and been completely dried over the fii'e in an iron pot, in the proportion of t\ro parts of lime and one of glass, till the mixture becomes ol the consistence of thin plaster. The cement must be used immediately after being mixed, and therefore it is proper not to mix more of it than will coat one square foot of wall, since it quickly becomes too hard for use ; and care must be taken to prevent any moisture from mixing with the cement. For a wall merely damp, a coating one-eighth of an inch thick is sufficient; but if the wall is wet, there must be a second coat. Plaster made of lime, hair, and plaster of Paris, may afterwards be laid on as a ce- ment. The cement above described will unite the parts of Portland stone or marble, so as to make them as durable as they were prior to the fracture. 134. To increase the Durahiliiy of Tiles for cover- ing Buildings, The following composition has been found to be of extraordinary durability, as a glazing or varnish for tiles. No sort of weather, even for a consider- able length of time, has had any effect upon it. It prevents that absorption of water, by which com- mon tiles are rendered liable to crumble into dust, hinders the shivering of tiles, and gives to red. bricks a soft lustre, by which their appearance is much improved. Over a weak fire heat a bottle of linseed oil, with an- ounce of litharge and a small portion of minium; 104 ^^^^^■^BUILDING. till such time as a feather, used in stirring it, shal be burnt to the degree of being easily rubbed to powder between the fingers. Then take off the var- nish, let it cool, clarify it from any impurities which may have fallen to the bottomland heat it again. Having, in the mean time, melted from three to four, ounces of pitch, mix this with the warm varnish. The specific gravity of the pitch hinders it from mingling thoroughly with the varnish, though it even remain so long, upon the fire as to be evaporated to- considerable thickness. It is not till the varnish be cooled, nearly to the consistency of common vSyrup, that this effect takes place in the requisite degree. If it be too thick, let hot varnish be added to bring it to the proper consistency ; if it be too thin, add melted pitch. Next, put in as much brick-dust as the mixture can receive, without being made too thick for convenient use. The finer the brick-dust, and the easier it is tabe moved with the point of a pen- cil, so much the fitter will it be to fill up the chinks- and unevenness of the bricks, and, as it were, to in- corporate itself with their substance. Prepare the brick-dust in the following manner: — Take a cer^ lain number of pieces of good brick, beat them in- to dust, and sift the dust in a hair sieve. Then, to improve its fineness, rub it on a stone with water, dry it, and mix it with the varnish in the necessary proportion. , If the brick-dust be naturally of too iark a colour, a portion of some that is brighter may, be added, to make the colour clear. It is to be laid on the tiles in the same manner in iR'hich oil colours in general are put upon the sub^ stances on which they are applied. The composi- tion must be heated from time to time when it is lo- ;. he used. BClLDI.VGr. 105 J 35. Economical Method of employing Tiles for the Roofs of Houses, A French architect (M. Castala) has invented a new method of employing tiles for the roofs of houses, so as to sav'e one half of the quantity usually employed for that purpose. The tiles are made of a square instead of an oblong form ; and the hook that fastens them, is at one of the angles, so that, when fastened to the laths, they hang down diago- nally, and every tile is covered one fifth part on two sides by the superior row. 136. To improve Chimney Fire Places, and increase the Heat, by a proper Attention to the Setting of Stoves, Grates, ^c. The best materials for setting stoves or grifftes, are fire-stone and common bricks and mortar. Both materials are fortunately very cheap. When bricks are used, they should be covered with a thin coat- ing of plaster, which, when it is dry, should be white washed. The fire-stone should likewise be white washed when that is used ; and every part of the fire-place, which is not exposed to being soiled and made black by the smoke, should be kept as white and clear as possible. As white ve6.ects more heat, as well as more light, than any other colour, it ought always to be preferred for the inside of a chimney fire-place; ixnd black, which reflects neither light nor heat, should be most avoided. 137. To cure Smokey Chimnies, Put on the top of the chimney a box, in each of whose, sides is a door hanging on hinges, and kept open by a thin iron rod running from one to the other, and fastened by a ring in each end to a staple. When there is no wind, these doors are at rest, and each forms an angle of 45 degrees, which is decreas- ed on the windward side in proportion to the force of the wind, and increased in the same ratio on the leeward side. Ifthe wind be very strong, the door* opposed to the wind becomes close, while the oppo- site one is opened as wide as it can be. — If the wind strikes the corner of the box it shuts two doors, and opens their opposites. This scheme has- been tried with success in a chimney which always iilled the room with smoke, but which, since adopt- ed, has never smoked the room at all. The expense is trifling, and the apparatus simple. 138. A preparation to preserve JVood from catching- Jire, and to preserve it from Decay. A member of the Royal Academy at Stockholm, says, in the memoirs of that academy, "Having been within these few years to visit the alum mines of Loswer^, in the province of Calmar, I took no- tice of some attempts made to burn the old staves of tubs and pails that had been used for the alum works. For this purpose they were thrown into the furnace, but those pieces of wood which had beea penetrated by the* alum did not burn, though the^- remained for a long time in the fire, where they on- ly became red; however, at last they were consum- ed by the intenseness ofthe heat, but they yielded no flame." He concludes, from this experiment, that' wood or timber, for the purpose of building, may be secured against the actiCHi of fire, by letting it remain for some tin>e in \Vatery wherein vitriol, alum, or any other salt has been dissolved^ which contains no in- flammable parts. To this experiment it maybe added, that w^ood, which has been impregnated with water, wherein vitriol has been dissolved, is very fit for resisting putrefaction, especially if afterwrads it is brushed over with tar, or some kind of paint ; in order to this, the wood'must be rubbed with very warm vi- triol water, and afterwards left to dry, before it is painted or tarred. Wood prepared in this manner BuiLmxG. 107 -will for a long time resist the injuries of the air, and be preserved in cellars and other low moist places. It is to be observed, that if a dissolution of vitriol is poured on such parts of timber where a sort of champignons are formed by moisture, and rubbed off, none will ever grow there again. By boiling, for some hours, the spokes of wheels in vitriol water, they are not subject to rottenness in the parts where they enter the stocks. After boil- ing them in this manner, they are dried as perfectly as possible, and then, in the accustomed way, paint- ed with oil colour. 139. Cheap and excellent Composition Jor prescrvr, ing Weather Boardings Palings and all other Works liable to he injured by the Weather, Well burnt lime will soon become slacked by ex- posure in the open air, or even if confined in a situ- ation not remarkably dry, so as to crumble of itself into powder. This is called air-slacked lime, in con- tradistinction to that which is slacked in the usual way, by being mixed with water. For the purpose of making the present composition to preserve aU sorts of wood-work exposed to the vicissitudes of the weather, take three parts of this air-slacked lime, two of wood ashes, and one of fine sand ; pass them through a fine sieve, and add as much linseed oil to the composition as will bring it to a proper consistence for working with a painter's brush. As particular care must be taken to mix it perfectly, it should be ground on a stone slab with a proper mullcr, in the same manner as painters grind their white lead, 8zc, ; but where these conveniences are not at hand, the ingi-edients inay be mixed in a large pan, and well beat up with a wooden spatula. Two coats of this composition being necessary, the first may be rather thin ; but the second should be as thick as it can conveniently be worked. This most excellent composition for preserving wood. IG8 BUILDING* when exposed to the injuries of the Weather, is high- ly preferable to the customary method of laying on tar and ochre. 140, To prevent the disagreeable Smell arising ^'om House Drains, As the diffusion of this noxious matter, within our dwellings, tends to produce disease and mortality, it cannot be too generally known that a cheap and simple apparatus has been contrived for carrying off the waste water, &;c. of sinks, and which at the same time prevents the possibility of any air ever returning back into the house from thence, or from any drain which may be connected with it. It is known by the name of a stink trap, and is made in brick by every bricklayer in London. 141. Lnproved Ventilators for Rooms, Different methods are adopted for ventilating, or changing the air of rooms. — Thus, Mr. Tidd admitted fresh air into a room by tak- ing out the middle upper sash pane of glass, and fix- ing in its place a frame box with a round hole in its middle, about six or seven inches diameter, in which hole are fixed, behind each other, a set of sails, of very thin, broad copper plates, which spread over and cover the circular hole, so as to make the air, which enters the room, and turning round these sails, to spread round in thin sheets side way, and so not to incommode persons by blowing directly upon them, as it would do if it were not hindered by the sails. This well-known contrivance has generally been employed in public buildings, but is very dis- agreeable in good rooms ; instead of it, therefore, the late Mr. Whitehurst substituted another, which was, to ope|i a ismall square, or rectangular hole, in the party wall of the room, in the upper part, neal^ • the ceiling, at a corner or partdistant from the fire; before it he placed a thin piece of metal, or paste- BUILDING. 109 board, &;c. attached to the wall in its lower part, just before the hole, but declining from it upwards, so as to give the air that enters by the hole, a direc- tion upwards against the ceiling, along which it sweeps, and disperses itself through the room, with- out blowing in a current against any person. This method is very useful to cure smoky chimnies, by thus admitting, conveniently, fresh air. A picture, placed before the hole, prevents the sight of il from disfiguring the room. 142. To preserve Churches from Dilapidation.. The earth, next to the walls of a church, lying higher in any part than the floor of it, is not only very injurious to the walls, but to the wainscoat next to the same on the inside, by causing what is absurdly called the dry rot, and, where there is no wainscoat, producing a green moss. The water from the eaves, where there is no parapet, should be carried off by a spout, to extend much farther than the length of the wail, to prevent the wind from driving the w^et against it. Where there are parapets, it should be brought do^vn close to the wall, in leaden pipes, at t!ie foot of which should be a stone somewhat hollow, to prevent its penetrating, and to throw it off from the wail ; a pipe should be also continued from the roof of the steeple to that of the church. These matters attended to, will prove of great advantage to the sacred fabrics, and save much expense in the repairs. 143. To make Red Coral Branches for embellish' ing Grottos, and the Method of buildijig a Grotto at a very little Expense. Dissolve clear rosin in a brass pan ; to one ounce thereof add two drachms of the finest vermillion ; and when you have stirred them well together, and have chose your twigs and branches, peeled and dried, take a pencil and paint these twigs all over, K 110' caItary birds. whilst the composition is warm, and shape them io imitation of natural coral of black thorn ; when done, hold it over a gentle coal fire, turn the branches a- bout with your hand, and it will make it all over smooth and even, as if polished. In the same man- ner you may, with white lead, prepare white ; and with lamp black, black coral. A beautiful grotto may be built at a very little ex- pense with glass cinders, which may easily be had, pebbles or pieces of large flint, and embellish it with such counterfeit coral, amber, pieces of look- ing-glass, oyster, muscle, and snail shells, mos^, pieces of chalk, ore, &c. The cement to bind them together is as follows : take two parts of white ro- sin, melt k clear, add to it four parts of bees' wax ; when mixed together, add stone flower of the stone you design to cement two or three parts, or so much as will give. the cement the colour of the stone ; to this add one part of flower of sulphur ; first incor- porate all together over a gentle fire, and afterwards knead jt with your hands in "warm water, with this cement the stones, after they are well directed, and have been warmed before the fire, in order to re- ceive the cement the better. {See also Chap, L S^cto 2. Farm Buildings.) CHAPTER IX. CANARY BIRDS. 144. Breeding and Management of Canary Birds, Canary birds, that are kept tame, will breed three or four times in the year ; they usually begin in A- pril and breed in May and ^une, though sometimes in July and August. CANARY-BIRDS. til Towards ihe middle of March, bcgui to match your birds, putting one cock and one hen in a small cage ; and when they have been so long together, that they are perfectly reconciled and well pleased with each other, towards the end of March or the beginningof April, put them into the breeding cage for that use; iefit be full large, so that the birds may have the more room to fly and exercise them- selves ; let there be two boxes in the cage for the hen to build in, because she will sometimes hatch a second brood before the first are fit to fly, leaving the care of them to the cock to feed and bring them up, whilst she breeds in the other box; therefore if she has not a spare box to build in she will be apt to make her nest upon the birds, (as it sometimes happens) and smother them, or build so near that they will spoil one another. Whilst your birds are pairing, feed them with soft meat, egg, bread, mav/ seed, and a little scalded rape seed, hardly a third part of egg ; this last, and the bread, grated fine, and so mix it together. When^hey have young on^s, give the same soft victuals fresh every day, and let them have fresh greens likewise, such as cabbage-lettuce, now and then ; but give them more constantly chick-weed with se^.ds upon it: towards June, shepherd's purse ; in July and August, plantain ; and before they have young ones, give them groundsel, with seed upon it. I would recommend to such persons who breed only a few birds for their own diversion, to use very large cages, it being much the best way ; but those who intend to breed a number should prepare a room for that purpose. Let the situation of it be such that the birds may enjoy the benefit of the morning sun, which is both delightful and nourishing, and let wire, instead of glass, be at the windows, that they may have the advantage of the air, which will add to their health, i 12 CANARY BlRD^S* and make them thrive the better ; keep the floor of the room clean, sometimes sifting fine gravel or sand, and often removing the dung and the other foul stuff. You must take care to fix nest boxes and back cages in every convenient corner and place in the room, at least twice the number that you have of birds, that they may have the more variety to choose a lodging to their minds, for some love to build high, and some very low, some in a light place, and others will choose a dark place to build in. There ought to be two windows in the room, one at each end, and several perches, at proper distan- ces, for the birds to settle upon as they fly back- wards and forwards. You may likewise set a tree in some convenient part of the room; it will divert the birds, and some of them will like to build in it. You must observe, that their nest is secure from falling through, and if in danger, to tie the tree closer, to prevent it, and tiiey will hatch there as well as in any other place. Remember not to put too many birds together ; eight or ten pair are enough for a middling room. When your birds are first paired, as directed be- fore, turn them into the room, where they will live, as it were, a conjugal life; and notwithstanding there are several male and female birds in the same room, one cock and one hen, as they first couple to- gether, will keep constant to each other, and both concur and assist in sitting and feeding their young, for the cock bird takes his turn in building the nest, sitting upon the eggs, and feeding the young, as well as the hen. Of their nests, and how to order their young, — You must furnisli the birds with stuff for making their nests, sucl^as fine hay, wool, cotton, and hair; let these materials be thoroughly dry; then mix and tie them up together in a net, or some such thing, so. that ^le birds may easily pull it out as they want CANARY BIRDS. ' 113-^ it, and let it be hung in a proper place in the room for that purpose. They build a pretty nest, about which they will sometimes be so industrious, as to begin and finish it in one day, though they are generally two or three days making their nest : the hen commonly lays four or five eggs, and sits fourteen days. When the young arc hatched, leave them to the care of the old ones to nurse and bring up till they can fly, and feed themselves. The hen, as I said before, by reason of their rankness in being kept together^ and provided with all things necessary at hand, without any trouble in seeking their food, &c, will sometimes build and hatch again before the first can shift for themselves, the care of which she transfers to the cock-bird, who wifl feed and nurse them himself, supplying the part of both pa- rents, while she brings on and attends her new pro- geny : but it is not so with those birds that live at large in the fields; they observe their season for breeding, and after they have hatched, company with their brood till their young are grown up, and able to provide for themselves. When the young canary birds can feed them- selves, take them from the old ones, and cage them ; if they are flying about the room, to catch them bring a spare cage with some soft victuals in it, taking the other meat that is in the room away, and placing the cage there in its stead, with the door open, and a string fastened thereto, then stand at a distance, and the old ones will presently for the sake of the meat, intice the young ones into the cage ; then pull the string, and shut in as ma^iy as you. can,, and - catch them. . Let their meat be the yolk of an egg hard boiled, with as much of the best bread, and a little scalded rapeseed ; when it is boiled soft, bruise the seed fine, . and put a little maw seed amongst it, and mix it all together, and give them a sufficient quantity fresh V ^ 114 CATTLE. every day; never let it be stale or sour; besides this, give them a little scalded rapeseed, and a little rape and canary by itself. You may keep them to this diet till they have done moulting, and afterwards feed them as you do the old ones, unless at any time they are sick, then continue it. CHAPTER X, CATTLE. SECT. I.-FOOD FOR CATTLE IN GENERAL. 145. The Everlasting Pea, a valuable Crop for Cattle, The everlasting pea, commonly grown in gardens, would make an advantageous crop, especially in stony land, when the ground is broken up. When once sown, it will bear a crop for many years, with- out any annual trouble, except scattering some ma- nure, and getting in the crop. It should be cut for green food. Dr. Anderson says^ that the pods strained or bruised would yield a great supply of food lor cattle. 1 46. Scotch Kale, excellent Food for Calth, Scotch kale planted out in June, in good land, will grow very large before winter, and would give an abundant supply for cattle, where no other juicy food is to be had. As it grows upwards, it may be planted close^ and a vast deal will stand upon an acre. CATTLE. 115 147. The Virtues of Hay Tea for Cattle., When there Is a scarcity of hay, the following expei-iment will be found a valuable succedaneum to the cattle, and a great saving, to the farmer.. BoiL about a handful of hay in three gallons of water (and so in proportion for any greater or small- er quantity.) or if tiie water is poured boiling hot- on the hay it will answer nearly as well. .Give it to the catthe and horses to drink when cold ; or if the cattle or horses are any way ill, and under cov- er, give it them blood warm. This drink is saextrcmely nutritive that it nour- ishes the cattle astonishingly, iX replenishes the ud- der of the cows with a prodigious quantity of milk, makes the horses stale plentifully,, and keeps them- healthy and strong ; and by this method one truss or hundred of hay will go as far as eight or ten other- wise would do. The cattle and horses will not seem to like it at first, but if they are kept till they are very thirsty they will drink freely of it ever af- terwards. Farmers, and others, in Sweden, and other cold countries, who have cattle and horses, when they are in want of fodder,, constantly pursue this meth- od, and find the good effects of it ; and there is no doubt but this method would hav:e the same good ef*' feet on sheep in severe weather, when the sheep are housed, or the land covered with snow, espe^ cially if they were given a small quantity of salt^ (a praciice used in Spain to make the wool fine and soft,) to strengthen the sheep, and prevent the rot, for the stronger the sheep are the greater quantity of wool they will produce, and which will be much finer and softer than when the sheep are leaa. and weak. The hay, after being used as before-mentioned, and dried, may be used as a litter for horses or cat- tle J it makes very good manurcj and saves strawj 116 CATTLE. which will be a considerable advantage, especially when there is a scarcity of that article. N. B. By a handful of hay, is meant as much as a person can grasp in his hand from a parcel of loose hay. And it is presumed and wished, as the above method is so easy and safe, that no person, who h.as-cattle, cows, horses, or sheep, will neglect to try it* This .method was followed with a cow, which was kept in a large city, for the sake of the children, where no green food could easily be got in winter, except the refuse of the vegetables used in the fami- ly. Boiling water was-poured into a tub half filled with hay, and the tub was covered till cold. But tiie cow eat the hay as well as the tea, seemed to be fond of both, and it was thought the milk was more plentiful. It was, in fact, a succedaneum for greea. food. 148. A profitable Way of fattening Pigs* Put four pigs in a sty, for they feed best in com- . pany, but if there are too many they are apt to quar- rel ; feed them moderately the first week, and thrice during the second week mix with their barley meal as much antimony as will lie on a shilling ; and the- third week twice give them the same quantity. I need scarcely observe it is in powder.. This purifies the blood, gives them an appetite^ arjd makes them thrive apace. SECT. II.— BEST METHODS OF FEEDING AND MANAGING COWS. 149. On the great Increase of Milk from feeding. Milch Coivs-^with Sainfoin, The quantity of milk produced by cows fed by sainfoin is nearly double to that of any other foody CATTLE, Jtl The milk is also much richer, and will yield a lar- ger quantity of cream. The butter will also be bet- ter coloured and flavoured than any other» 150. Parsnips productive of Milk in Cozvs. Parsnips cause cows to produce abundance of milk, and they eat them as free as they do oil-cake. Land, 71. an acre in Guernsey, is sown with pars- nips to feed cattle, and the milk is like cream. — Sheep, when lambing, fed with them, produce much milk. They are improper food for horses,: subjecting them to blindness* 151. Most proper Food for Milch Cozos, Milch cows are infinitely more profitable kept in the house than out of doors, but they must be train- ed to it, otherwise they do not thrive. The best food for them are clover, lucerne, pota- toes, yams, turnips, carrots, cabbages, peas, and beans. Such cows as those in the neighbourhood of Lon- don, kept in the house, and pro-perly fed, ought to yield nine gallons per clay, for the first four months after calving. 152. Additional Quantity of Milk to he gained hy keeping Milch Cozos in the House.. In the management of cows a warm stable is highly necessary ; and currying them like horses, not only affords them pleasure but makes them give their milk more freely. They ought always to be kept clean, laid dry, and have plenty of good sweet water to drink. Cows treated in this manner have given two gallons of milk at a time, when with- in ten days of calving. 153. To prevent Cows from contracting bad Habits while Milking, Cows should always be treated with great gentle- ness, and soothed by mild usage, especially when il8 MANAGEM^ENT OF CALVES. young and ticklish, or when the paps are tender, ih which case the udder ought to be fomented with warm water, before milking, and touched with the greatest gentleness, otherwise the cow will be in danger of contracting bad habits, becoming stub-' born and unruly, and retaining her milk everafter.- A cow never lets down her milk pleasantly to the person she dreads or dislikes. The udder and- paps should always be washed with clean water be- fore milking ; but care should be taken that none of that water be admitted into the milking- pail. SECT. riI.--MANAGEMENT OF CALVES. 154, Successful Experiment of rearing Calves zvith^ out Milk, From Transactions of the Bath So- ciety^ vol, 5, Sir, Tyiherton, Dec, 3, 1789. The following is as near a calculation of the expenses of rearing my calves without milk, as I can at present assert. In the year 1787, 1 weaned seventeen calves; in 1788, twenty-three; and in 1789, -fifteen. 1 bought, in 1787, three sacks of linseed ; I put one quart of ih^ seed to six quarts of water, which, by boiling ten minutes, became a good jelly ; this jelly is mixed with a small quantity of the tea of the best hay, steeped in boiling water. ^ Having my calves to drop at different times, I did not make an exact calculation of the expense of this hay tea, but out of my three sacks of seed I had better than two bushels left at last. J gave them thejelly and hay tea three times a day; to the boy,. \v\\o looked after them, 6 J. per day ; the price of the linseed was 4^. 6J. per bushel : the whole three years' seed 2/. 5s, My calves are kept in a good growing state, and are much better at this time than my neighboursj CATTLE. 119 '. that are reared by milk : they do not fall off so much when they come to grass. I am, (Sic. Thomas Crook. 155, To make Hay Tea for Calx es. Take about one pound of red clover hay, well got in, and six quarts of clear spring water; boil them together till the water is reduced to four quarts ; then take out the hay, and mix a pound of barley, oat, or bean meaJ, amongst a litde water ; put it into the pot or cauldron, while it is boiling, and keep it constantly stirring until it is thickened. Let it cool, then give it to the calf, adding as much whey as will make a sufficient meal. This is a cheap way of rearing calves, and the valuable article of milk may be saved for other purposes. 156. Excellent Method of rearing Calves, and of preserving the Cream., and a great Part of the Milk durins that Time, Put some water on the fire, nearly the quantity that the calf can drink. When it boils, throw into it one or two handfuls of oatmeal, and suffer the whole to boil for a minute. Then leave it to cool until new milk warm. Then mix with it one or two quarts of milk, that has stood twelve hours, and has been skimmed ; stir the whole, and give it the calf to drink. At first it is necessary to make the calf <]rink by presenting the fingers to it, but it soon learns to do without this help, and v/ill grow incom- parably faster than by the old method. This new .method is not only a theoretical truth, but its suc- cess is confirmed by experience. The economical advantages resulting from it are as follows : According to the old method, a calf in- tended for slaughter is made to suck for three weeks, and those intended for agriculture from six to eight weeks. Supposing the cow gives only a moderate quantity of milk, the value of it will amount, in three weeks, to nearly the value of the calf. If, on 120 iroRSES. the conlrary, we rear a calf according to this meth- od, we consume during the three weeks only three quarts of oatmeal, at most, and the skimmed milk. Calves that have been brought up by this method have been always healthy and strong, and not sub- ject to disease. They are not suffered to suck at all, but to have tHe pure milk of the mother to drink for the first four days, because it has been observ- ed, that the separation, after four days, is more painful to the mother than when the calf is taken from her soon after its birth. 157. To prevent Sickness in Calves about Michael' mas^ Take newly-churned fresh butter, without salt, and form of it a cup the ^ize of a hen's egg ; into this cup put three or four cloves of garlic bruised, and fill it up with tar ; do so for each calf: put this cup, &c. down each calf's throat : immediately af- terwards put into the calf's nostrils half a table spoonful of spirit of turpentine ; then tar the calf's snout well, and keep them within doors for an hour. The calves ought to be hoiised the night before this medicine is given* SECT. IV.— HORSES, 1 58 . Utility of Carrots as Food for Morses and i)thtr stall Beasts-, Carrots are excellent food for horses, either giv- en alone, or along with hay, likewise for fattening stall beasts. They make them eat straw, and very indifferent hay, greedily. If the same be given to cows, the milk will have a much less offensive taste and smell than when they are fed on tuniips. Remark, — It must be noted, however, that car- rots, though a very^ excellent, are a very expensive HORSES. 121 food. They would not enable a farmer to pay his rent. 159. Benefit of Furze or Gorse as a Winter Food for Horses, Having a horse which had been overworked to the appearance of a surfeit, 1 treated him in the usual manner for that disorder ; and knowing how necessary it would be to his speedy recovery to give him green food after his physic, it occurred to me that furze might answer the purpose immediate- ly, as there could be none of the common herbage procured before the end of April at soonest. I there- fore had a quantity of the tops, and the tenderest parts of that plant, cut daily to preserve it, fresh, which I hashed upon a block, with a very long and heavy chopping knife, as small as possible, and then beat it again over the same block with a carpenter's mallet, (which blunted in a great measure the sharp prickles), and gave half a peck a day of it to the horse, (in the stable), which eat it most greedily, and received so much benefit from it that he is to- tally recovered, and carries a very fine coat. . The success of this experiment led me to consi- der the great utility this plant may be of to poor people who live in the neighbourhood of large com- mons overgrown with it, as food for cows in winter, when fodder is dear; and, in reality, none so proper for milch cattle as this green food, which must na- turally increase the milk, and from the fragrant smell it sends forth while cutting, it may reasonably be conjectured it will give no ill taste to it, as many vegetables do. Remark,' — In any^ituation, howe^'er, where furze could be extensively used as a food for cattle, chop- ping and beating would be found to be too expen- sive a process, thowgh it. has often been tried on a small scale, and the food is known to be excellent. Every leaf of the common furze of this countjw is L 1^2 DISEASES OF CATTLE AND SHEEP. pointed by a prickle ; and the only cheap way of making the plant useful, is to bruise it to a pulp, between rollers in a mill. Such rollers, added to a thrashing machine, might, in some situations, be ve- ry usefuU SECT, v.— SHEEP. ti60. To mark Sheep without Injury to the Wool, To thirty spoonfuls of linseed oil add two ounces of litharge, and one ounce of lamp black/, unite them together by boiling, and mark the slieep therewith. 161. To impro-i>e the Wool of Sheep by Smearing, Immediately after the sheep are shorn, soak the roots of the wool that remain all over with oil or butter and brimstone, and three or four days after- wards wash them with salt and water; the wool of next season will not only be much finer, but the quantity wMl be in greater abundance. It may be depended upon, that the sheep will not be troubled with the scab or vermin that year. Salt water is a safe and effectual remedy against maggots. SECT. VI. — DISEASES GF CATTLE AND SHEEP. 162. 7''o preserve Cattle from Disease in the Winter, When catde are kept out in the winter, it is re- commended as an useful practice to rub some tar at the root of the horn^ which prevents the wet from getting between the root and the skin, and, it is said, contributes to preserve the health of the animal, and to keep it from various diseases to which It may otherwise be liable. DISEASES CF CATTLE AND SHEEP. ^■t: 163, Easy Method of preventing the Rot in Sheep, It is a custom with the farmers, in some districts, to pasture their sheep on ground abounding with broom for several days, when the broom is in blos- som. *' This," says Sir John Sinclair, on the autho- rity of an intelligent correspondent, " will prevent the sheep so pastured from being infected with the i^ot for that season." 1 64. Parsley recommended to Farmers to he sown; toith Rape-Seed, as a preservative against the Resp in Sheep. A correspondent of the Chester Chronicle re- commends to all farmers, who sow rape-seed, to sow with it a small portion of parsley at the same time ; this he pronounces an infallible preservative against the malady well known by the name of rc5/?, in sheep; he also advises to sow parsley on turnip land at the tinie of hoeing turnips. The above correspondent asserts, that he has pursued this plan upwards of 25 years, and during that time he has never lost one sheep, either in rape or turn- ip land. Remark, — In some counties, parsley is sown with clover, on the supposition that it prevents cattle from being bursten, or hoven. Vij5, Cure of the Rot in Sheep, Take a quantity of rue leaves, bruise them well, express the juice, and add an equal weight of salt; when any of the sheep are in great danger of being rotten, give them a table-spoonful of this once a week ; and if they are not so bad, once in ten or twelve days. This will be found an excellent pre- servative, and, in fact, should always be given to sheep newly brought-in, as it may preserve them in health, and can do theifi no harm, let them be eves" 5Q well. 1^4 ■CEME.NTS. CHAPTER XL CEMENTS. IG6. AdmirahU Cement^ or Mortar^ as made on the Cotswold Hills, On the Cotswold Hills, in Gloccstcrshirc, where lime is clear, and sand not to be had, an excellent inortar is prepared at a moderate price. Invention is seldom niore successful, than when it is prompted by necessity. The scrapings of the public roads over these hills, being levigated limestone more or less impregnated with the dung and urine of the ani- mals travelling on them, are found to be a most ad- mirable basis for cement. The scrapings alone are frequently used for ordinary walls ; and ihe general proportion, for even the best buildings, is not more than one part lime to three of scrapings. This mor« lar, of less than ten years standing, has been ob- served to possess a stone-like tenacity, much firmer than the common stone of the country ; and, conse- quently, much harder than the stones from which cither the basis or the lime was madco The method of preparing this cement is simply by collecting the road scrapings, slacking the lime, and mixing them very thoroughly together; carefully picking out, as the mass is worked over, the slones or other foulnesses which may have been collected. For stone work, this is quite sufficient; for brick work^ it might be necessary to pass the materials througli a screen or sieve, previously to their being united^ and made up into mortar. Similar scrapings may be collected, wherever limestone is used as a material in making or repairing roads ; this admirable mortar can, therefore, readily be prepared, in all such places, with very little trouble or expense. CEMENTS. 12^ 1G7. Useful Property of common Glue. Common glue, dissolved with linseed oil, will re- sist the weather. The glue should be melted with a very little water, before the oil is added. 168. To make Size from Potatoes, One of the beneficial uses of potatoes, not per- haps generally known, is, that the starch of them, qjiite fresh, and washed only once, may be employ- ed to make size, which, mixed with chalk, and di- luted in a little water, forms a very beautiful and good white for ceilings. This size has no smell, while animal size, which putrifies so readily, al- ways exhales a very disagreeable odour. That of potatoes, as it is very little subject to putrefaction; appears, from experience, to be more durable in tenacity and whiteness ; and, for white-washings should be preferred to animal size, the decomposi- tion of which is always accompanied with unhealthy^, exhalations. . 169." To make Patent Paste, ■ Boil a quantity of mealy potatoes, and mash them without peeling; then take as many, and one third more, of raw potatoes, and obtain the starch or flow- er from them, by grating them into a vessel of wa- ter, and reserving only the finer particles. The mashed potatoes are to be diluted, beat up, and pas- sed through a sieve. They are then to be put into a boiler, and when nearly boiling, the starch pro- duced from the grated potatoes is to be added, and the whole boiled together about twenty minutes, during which time it must be kept carefully stirred: it is then good paste, and is to be put into a wide vessel to cool. T70. A most excellent Glue, Beat an ounce of isinglass to shreds ; dissolve it gradually in a pint of brandy, by means of gentle l2 126 CEMENTS. heal', and ihen strain the solution through a piece of fine muslin. The glue thus obtained should be kept in glass closely stopped. When required for use, it should be dissolved with moderate heat, when it will appear thin, transparent, and almost limpid. | When applied in the manner of common glue, its ef- fect is so powerful as to join together the parts of wood stranger than the wood itself is united. Tiiis glue dries into a very strong, tough, and transpa- rent substance, not easily damaged by any thing but aqueous, moisture, which renders it unfit for any use where it would be much exposed to wet or damp air. 171. Parchment Glue, Take one pound of parchment, and boil it in six quarts of water, till the quantity be reduced to one, then strain off the dregs, and boil it again till it be of the consistence of glue. The same may be done with glovers' cuttings of leather, which make a colourless glue, if not burnt in the evaporation of the water. I4.9. To make Lip Glue, for joining Paper, Silkj or thin Leather, c^c. Take of isinglass and parchment" glues, of each one ounce ; sugarcandy and gum-tragacanth, each two drachms ; add to them an ounce of water, and boil the whole together till the mixture, when cold, isof the consistence of glue ; then form the same in- to small rolls, or any other figure that may be most convenient, and it will be fit for use. This glue may be wet with the tongue, and rub- bed on the edges of the paper, silk, or leather, that are to be joined ; and on being laid together, and -suftered to dry, they will be united as firmly as any cipher part of the subslanc!?^ CEMENTS. 127 173. Preparation of common Cement for joining Alabaster, Marble, Porphyry, or other Stones, Take of bees'-wax two pounds, and of rosin one pound, melt them, and add one pound and a half ol the same kind of matter, powdered, as the body to be cemented is composed of, strewing it into the melted mixture, and stirring them well together, and afterwards kneading the mass in water, that the powder may be thoroughly incorporated with wax and rosin. The projK)rtion of the pov/dered matter may be varied, where required, in order to bring the cement nearer to the colour of the body oa which it is employed. This cement must be heated when applied ; as must also the parts of the subject to be cemented together; and care must be taken likewise, that they be thoroughly dry. When this composition is properly managed, it forms an extremely strong cement, which will even suspend a projecting body of considerable weight, after it is thoroughly dry and set, and is therefore of great use to all carver's in stone, or others who may have occasion to join tagether the parts of bodies of tiiis nature. Melted sulphur, applied to fragments of stones previously heated (by placing them before a fire) to at least the melting point of sulphur, and then join- ed with the sal[)hur between, makes a pretty firm and durable joining. Chips out of corners, and siniilar little deficiences in the stone, may also be filled up with melted sul- phur, in which some of the powder of the stone has been mixed : but the stone should be previously heated. 174. Strong Cement, To prevent the escape of the vapours of water, spirit, and liquors not corrosive, the simple applica- Uon of slips of moistened bladder will answer very 128 CEJVIENTS. well for glass, and paper with good paste for metal. Bladder, to be very adhesive, should be soaked some time in water moderately warm, till it feels clammy, it then sticks very well ; if smeared with white of eggs instead of water, it. adheres stilj closer. 1 7.5. Fire Lute, .. For a fire lute, take porcelain clay from Corn- wall, (not pipe clay) let , it be pounded small, and' mixed up to the consistence of thick paint, with a solution of two ounces of borax in a pint of hot wa- ter. For want of this peculiar kind of clay, slacked quicklime mixed up in the same manner may be used. This may be kept ready mixed in a covered vessel. , na. . Cold Lute, . Take equal parts, by measure, of the above claj^ and wheat flour; mix them to a proper consistence with cold water. This is more tenacious than the fire lute, but does not keep so well. , 177. Another, , A very exeellfeiU lute for many purposeb may be made by beating up an egg, both the white and the yolk, with half its weight of quicklime in powder. . This lute is to be put upon a piece of linen, and ap- plied as usual. It dries slowly, but becomes very .. compact, and acquires great hardness. 178. . Cement for Iron Flues, Comman salt and sifted wood-ashes, equal parts, made into a paste with water, make a good cement for iron flues, &c. better than most other composi- tions, and- may be applied when the flue is hot or cold. . Iron-filings and vinegar will do as well, or rather iron-filings- moistened with diluted muriatic acid. These are commonly used for filling up the. spaces betvreen cylinders. , i 79. Blood Cement for repairing Copper Boilers, This cement is often used by coppersmiths, to lay over the rivets and edges of the sheets of cop- per in large boilers, to serve as an additional secu- rity to the joinings, and to secure cocks, &;c. froiiv leaking; it is made by mixing pounded quicklime v.'ith ox's blood. It must be applied fresh made, as it soon gets so hard as to be unfit for use. If the properties of this cement were duly invcs- ligatcd, it would be found useful for many purposes to which ithas never yet been applied* It is ex- tremely cheap, and very durable. IGO. To restore Cast Iron Furnaces, and Soap Pans, that through Accident or Mismanagement may be cracked* Take a small clod of fine new lime, slacked, and finely sifted, mix it up with white of eggs, well beaten, till it is of the consistence of pap or soft mor- tar, then add to it some iron file dust, and with this composition fill up the inside of the crack, (which will be sufficient) raising a little seam or bead Uj)on it, and it will soon become hard and fit for use. This experiment completely cured a gentleman's furnace which had a crack fourteen inches long, and he has boiled in it three or four days every week since, without the least inconvenience or prospect of its being again disunited. 181. Composition for a Cement to resist the Action of Fire and Water, Take half a pint of milk, and mix with it an equal quantity of vinegar, so as to coagulate the milk. Separate the curds from the whey, and mix the lat- ter with the whites of four or ?[vt eggs, after beat- ing them well up. The mixture of these two sub- stances being, complete, add sifted quick-lime, awl 13d OEMENTS^ make the whole into a thick paste of the -consistent cy of putty. If this mastic is carefully applied to broken bodies, or to fissures of any kind^ and dried properly, it resists water and fire. J 82. A Cement to resist Moisture, May be formed by melting by heat, without wa- ter, common glue, with half its weight of rosin -, to which must be added, some red ochre, to give it body; it is particularly useful for cementing hones to their frames. 183. To make Japanese Cement, or Rice Glue. This elegant cement k made by mixing rice flour' intimately with cold water, and then gently boil- ing it. Jt is beautifully white, and dries almost transparent. Papers pasted together by means of this cement will sooner separate in their own sub- stance than at the joining, which makes it extreme- ly useful in the preparation of curious paper arti- cles, as tea-trays, ladles' dressing-boxes, and other articles which require layers of paper to be ce-- mented together. It is, in every respect, prefera- ble to common paste made w^ith wheat flour, for al- most every purpose to which that article is usually applied. It answers wetl^ in particular, for past- ing into books the 'copies of writings taken off by co- pying-machines on unsized silver paper. With this composition, made with a comparative- ly small quantity of water, that it may have the con- s-istence similar to plastic clay, models, busts, sta- tues, basso-relievos, and the like, may be formed. When dry, the articles made of it are susceptible of a high polish ; they are also very durable. The Japanese make quadrille fish of this sub- stance, which so nearly resembles those made of mother of pearl, that the officers of our East India* saen are often imposed upon. CEMENTS. 131 i 84. Turkey Cement for joining Metals, Glass, <^c. The jewellers in Turkey, who are mostly Arme- nians, have a curious method of ornamenting watch cases, and similar things, with diamonds and other stones, by simply glueing them on. The stone is set in silver or gold, and the lower part of the metal made flat, or to correspond with the part to which it is to be fixed : it is then warmed gently, and the glue applied, which is so very strong that the parts never separate. This glue which may be applied to many purposes, as it will strongly join bits of glass or polished steel, is thus made : Dissolve five or six bits of mastic, as large as peas, in as much spirits of wine as will suflice to render it liquid ; in another vessel dissolve as much isinglass (which has been previously soaked in wa- ter till it is swollen and soft) in French brandy or in rum, as will make two ounces, by measure, of strong glue, and add two small bits of gum-galbanum, or ammoniacum, which must be rubbed or ground till they are dissolved ; then mix the whole with a suf- ficient heat. Keep it in a phial, stopped ; and when it is used set it in hot water. :iB5, An excellent Cement for broken China May be made from a mixture of equal parts of glue, white of egg, and white lead. J 86. Cement to mend broken China or Glass, Garlic stampt in a stone mortar ; the juice where- of, when applied to the pieces to be joined together, is the finest and strongest cement for that purpose, and will leave little or no mark if done with care. J 87. To prepare a Cement for joining broken Glass, China, Earthenware, c^c. Take two ounces of good glue, and steep it for a night in distilled vinegar ; boil them together the ►next day 5 and having beaten a clove of garlic, with 1-C52 CEDENTS. half an ounce of ox-gali, into a soft pulp, strain the juice through a linen cloth, using pressure, and add the same to the glue and the vinegar.; Then take gum sandarach powdered, and turpentine, of each one drachm, and of sarcocol and mastic powdered, each half a drachm, and put them into a bottle with an ounce of highly rectified spirits of wine. Stop the bqttie, and let the mixture stand for three hours in a gende heat, frequently shaking it. Mix this tinc- ture also with the glue while hot, and stir them well -together with a stick or tobacco pipe, till part of the moisture be evaporated ; then take the compo- sition from the fire, and it -will be fit for use. Yv^hen this cement is to be applied, it must be dipt in vine- gar, and then melted in a proper vessel, with a gen- tle heat; and if stones are to be cemented it is pro- ])er to mix with it a little powdered tripoli or chalk; or if glass is to beconjoined,. powdered glass should be substituted. For the uniting the parts of broken china, or earth- enware vessels, as also glass, where the rendering the joint visible is not of consequence, the following composition, which is much more easily ;'>repared, may be substituted for the foregoing. Take an ounce of Suffolk cheese, or any other kind devoid of fat, grate it as small as possible, and put it, with an equal weight of quicklime, into three ounces of skimmed milk; mix them thoroughly to- gether, and use the composition immediately. Where the broken vessels are for service only, and the appearance is not to be regarded, the joints rnay be made equally strong with any other part of the glass, by putting a slip of thin paper, or linen, smeared with this cement, over them, after they are w^ell joined together by it. This method will make a great saving in the case of glasses employed for chemical, or other similar operations. A cement of the same nature may be. made by tempering quicklime with the curd of milk, Xill it be tlSMENTS-* 333 cf a due consistence for use. The curd, in this case, should be as free as possible from the cream or oil of the milk. On this account it should be made of milk from which the cream lias been well skimmed off, ot the kind of curd commonly sold in the mark- ets, made of whey, and the milk from which butter has been extracted, commonly called butter-milk. This cement should be used in the same manner as the preceding, and they may be applied to stones, marble, &c. with equal advantage as the compound one above given, and is much more easy and cheap- ly prepared. Drying oil, with white lead, is also frequently used for cementing china and earthenware ; but where it is not necessary the vessels should endure heat or moisture, isinglass glue, with a little tripoU or chalk is better. 183. To stop Cracks in Glass Vessels. The cracks of glass vessels may be mended, by daubing them with a suitable piece of linen over with white of egg^ strewing both over with finely powdered quicklime, and instantly applying the linen closely and evenly. 189. Cement for preserving Wood and Brick. This composition is formed of the following ma* terials, viz. mineral or coal tar, pulverized coal/ (charcoal is esteemed the best) and fine well-slack* ed lime ; the coal and lime to be well mixed toge- ther, proportioned at about four-fifths coal and one- fifth lime : the tar to be heated, and while hot thick- ened with the mixture of coal and lime, until it be- comes so hard that it may be easily spread upon the surface of a board, and not run when hot. Turpen- tine or pitch will answer nearly as well as tar, and plaster of Paris will answer instead of lime ; to be tised in the same manner, and in about the same pro- M X34 GLOTIIES^ portions. The cement must be applied warm, and is found to be used easiest with a trowel. 19X), Cement for Wood or Paper, Dissolve some isinglass in a small quantity of gin or proof spirit, by a very gentle heat ; and preserve it in a bottle for use* 191. Another. Dissolve, isinglass two parts, and gum arable ift like manner with the preceding, and keep it in a hoiile for use* CHAP. XII. CLOTHES. iAnd see Chap, jxxxiii. Spxits or Stams, infra,) 292. Receipt for Blacking. In tbree pints of small beer, put two ounces of ivory black, and one penny worth of brown sugar. As soon as they boil, put a desert-spoonful of sweet oil, and then boil slowly till reduced to a quart. Stir it up with a stick every time it is used 5 and put it on the shae with a brush when wanted. 193* Another. Two ounces of ivory black ; one tea-spoonful of oil of vitriol, one table-spoonful of sweet oil ; and two ounces of brown sugar ; roll the same into a ball, and to dissolve it add half a pint of vinegar, 194. Another. Take ivory black and brown sugarcandy, oieach CLOTHES. 13^ two ounces ; of sweet oil a table-spoonful ; add gra- dually thereto a pint of -vincgnr, cold, and stir the whole tiir gradually incorporated. 1 95. Another. To one pint of vinegar add half an ounce of vi- triolic acid, half an ounce of copperas, two ounces of sugarcandy, and two ounces and a half of ivory black : mix the whole well together. 196.. Another. Sweet oil, half an ounce; ivory black and treacle, of each half a pound; gum arabic, half an ounces vinegar, three pints ; boil the vinegar, and pour U hot on the other ingredients. 197. Another. Three ounces of ivory black, one ounre of sugar- candy, one ounce of oil of vitriol, one ounce oF spirits of salts, one lemon, one table-spoonful of sweet oil, and one pint of vinegar. — First mix the- ivory black and sweet oil together, then the lemon and sugarcandy, with a little vinegar to qualify the blacking, then add your spirits of salts and vitriol, and mix them all well together. N. B. — The last ingredients prevent the vitriol and salts from injuring the leather, and add to the lustre of the blacking. 198. Another. Ivory black, two ounces ; brown sugar, one ounce and a half; sweet oil. half a table-spoonful. Mix them well, and then gradually add half a pint of small beer. — Proved, 199. Another. A quarter of a pound of ivory black, a quarter of a pound of moist sugar, a table-spoonful of flour, a piece of tallow about the size of a walnut, and a. 131 GLOUHE^, small piece of gum arable. — Make a paste of the Hour, and while hot put in the tallow, then the su- gar, and afterwards mix the w4iole well together ia a quart of water, and you will have a beautiful shill- ing blacking. 200. Blacking Balls for Shoes.. Mutton suet, four ounces, bees'-wax, one ounce, sugarcandy and gum-arabic, one drachm each, in fme powder; melt these well together over a gentle firc^ and add thereto about a spoonful of turpentine, and ivory and lamp black, sufficient to give it a good black ; while hot enough to run, you may make it into a ball, by pouring the liquor into a tin mould ;_ or let it stand till almost cold, you may mould it in what form you please by the hand. 201. A celebrated Blacking Cake for Boots and- Shoes, Take one part of gum tragaeanth, foui* parts of river water, two parts of neats^-foot or some other softening, lubricating oil, two parts of superfine ivory black, one part of Prussian blue in fine pow- der, or indigo, four parts of brown sugarcandy ^ boil the mixture; and when the composition is of a proper consistence, let it be formed into cakes of such a size that each cake may make a pint of li- quid blacking. 202. Easi/ Method of cleaning Boots and Shoes in the Winter-time, so as to prevent soiling the Per- son, the Clothes, or the House, When the boots or shoes are covered with dirt, take them off, and with the back of a case-knife, or a piece of wood cut thin at the edges like a sta- tioner's paper-knife, scrape th^ dirt off with the same as clean as possible, which will be very easi- ly done while the boots and shoes are wet. Then, lyith a small piece of wet sponge or flannel, wipe CLOTHE?. 13* ofT the remaining dirt which the pressure of the knife cannot effect. Then place them in a dry room, or at a convenient distance from the fire, for a few- hours, and they will take the blacking remarkably well, and bear as fine a polish as they did before wetting. If pi'oper attention is paid to this process, the fingers will scarcely be soiled, and much trouble will be saved by the extra brushing required when the dirt is suffered to dry on. 203. Genuine Preparation of the Famous^ Chemicai' Liquid for Boot Tops, <^'C, Many of the liquids^ sold under various denomi- nations, for the purpose of cleaning and restoring the colour of boot tops, 8zc, are found very imper- fectly to answer that purpose, and often to injure the leather. The following genuine receipt may be ful- ly relied on, for actually producing this desirable effect ; as well as for readily taking out grease, ink spots, and the stains occasioned by the juice of fruit, red port wine, &:c. from all leather or parch- ment. — Mix in a vial, one drachm of oxymuriate. of potash with two ounces of distilled water; and, when the salt, is dissolved, add two ounces of muri- atic acid. Then, shaking well together, in another phial three ounces of rectified spirit of wine with half an ounce of the essential oil of lemon, unite the contents of the two phials, and keep the chemical li- quid thus prepared closely corked for use. This chemical liquid should be applied with a clean sponge, and dried in a gentle heat; after which, the boot tops may be polished with a proper brush, so as to appear like nev/. leather. 204. To clean Boot Tops, or any Tanned Leather, Boil one quart of milk, let it stand till cold ; then take one ounce of oil of vitriol ; one ounce of spirits of salts ; shake them well together : and add one ISB CLOTHES* dunce of red lavender. You may put half a pint o^ vinegar, with the white of an egg beat to a froth. 205. To prevent Shoes from taking in Water, One pint of drying oil, two ounces of yellow xvax, two ounces of turpentine, and half an ounce of Burgundy pitch, melted carefully over a slow fire. If new boots or shoes are rubbed with this mixture, either in the sun-shine or at some distance from the fire, with a sponge or soft brush, and the operation is repeated as often as they become dry, till the lea- ther is fully saturated, they will be impervious to •wet, and will wear much longer, as well as acquiring a softness and pliability that will preveat the leather from ever shrivelling.. JVb^e.— Shoes or boots prepared as above ought not to be worn till perfectly dry and elastic, other- wise their durability would rather be prevented than increased* 206. To prevent Snow Water or Rain from penetrate ing the Soles of Shoes or Boots in Winter, This simple and effectual remedy is nothing more than a little bees'-wax and mutton suet, warmed in a pipkin, until in a liquid state ; then rub some of it slightly over the edges of the sole where the stitches are, which will repel the wet, and not in the least prevent the blacking from having its usual effect. 207. To restore the lustre of Gold or Silver Lace^ when tarnished. When gold or silver lace happens to be tarnish- ed, the best liquor that can be used for restoring its lustre is spirits of wine ; it should be warmed be- fore it is applied to the tarnished spot. This appli- cation will preserve the. colour of the silk or em- broidery. CLOTHES* 13^ 208. To cl&an Gilt Buckles or Toys. Rub a little soap on a soft brush, dip the same in water, and gently brush the article you intend clean- ing for a minute or two, then wash the same clean off, wipe it and place it near the lire till it is perfect- ly dry, then burn a piece of bread, pound it to a line powder, and brush your articles with it as you do silver goods with U'hitening. 209. A black Varnish for Gentlemeri's old Straw or- Chip Hats. Take best black sealing-wax, half an ounce; rec- tified spirit of wine, two ounces ; powder the seal- ing-wax, and pat it, with the spirit of wine, into a four ou!ice phial ; digest them in a sand heat, or near a fire, till the wax is dissolved ; lay it on warm with a fine soft hair-brush, before a fire, or in the sun. It gives a good stiffness to old straw hats, and a beautiful gloss equal to new, and resists wet. If the hats are very brown they may be brushed over with writing ink, and dried before the varnish is ap- plied. Spirit of turpentine m-ay pi'obably be used ir> tlic place of the spirit of wine. 210. To prevent Gentlemen'^ s Hats from being spotted after a Shozver of Rain* If your hat is wet from rain, or any other cause, shake it out as much as possible ; then with a clean linen cloth or handkerchief wipe the hat very care- fully as well as you can, observing, that in so doing you keep the beaver flat and smooth, in the same direction as it was first pl-aced, then with your hands fix it in the original shape, and hang it at a distance from the fire to dry. A few hours after, or the' next morning, lay the hat on a table, and brush it round and round several times with a soft brush in the pro- per direction, and you will find your hat not in the least injured by the rain. 140 (?LOTH£Si If the gloss is not quite so high as you wish, taRe- a flat iron, moderately heated, and pass the same two or three times gently over thehat; brush it aft- erwards ; and it will be nearly as handsome as when first: sent home from the shop. 211. Preventives againsi the Ravages of the Moth. The most usual preventives against the injury occasioned by the moth are cedar- wood and tobac- eo leaves. A piece of the former put into a box, i!* sufficiently large to emit its peculiar odour to what- ever may be contained in it, will effectually pre- serve the cloth from injury; and it is well knownf that in libraries- where there are books bound with Russia leather, which is tanned with eedar, nomoth^ or worm will corrupt. It is common to put cedar shavings and chips into boxes, &;c. which answer just as well as the wood itself.. Tobacco leaves may be placed at certain inter- vals in the folds of a piece of woolen cloth ; and it is sufficient to examhie them once in^sixmonths, in- order to renew the leaves if necessary. 212. Easy Method oj" preventing Moths in Furs or Woolens. Sprinkle the furs or woolen stuffs, as well as the drawers or boxes in which they are kept, with spi- rits of turpentine; the unpleasant scent of which "w-ill speedily evaporate, on exposure of the stuffs to the air. Some persons place sheets of paper, mois- tened with spirits of turpentine, over, under, or be-- tween pieces of cloth, he. and find it a very effec- tual method. 2 13. To preserve Furs, Woolens, <^c. Many woolen drapers put bits of camphor, the size of a nutmeg, in papers, on different parts of their shelves in their shop ; and as they brush their cloth? every two, three, or four monthsj this kecep^ CLOTHES. 14t chefii fre^ from moths ; and this should be done in boxes where furs, &:c. are put. A tallow candle is frequently put within each muff when laid by. 214. To keep Moths, Beetles, ^c. from Clothes, Put a piece of camphor in a linen bag, or some aromatic herbs, in the drawers, among linen or. woolen clothes, and neither moth or worm will come near them. 215. To purify Wool ivfestcd with Insects ,^. The process of purification consists in putting in- to three pints of boiling water a pound and a half of alum, and as much cream of tartar, which are di-- Juted in twenty-three pints more of cold water. The wool is then left immersed in this liquor during some- days, after which it is washed and dried. After this operation it will uo longer be subject to be attacked 'by insects. 216. Chinese Method of rendering Cloth Water-proof,. To one ounce of white wax, melted, add one quart of spirits of turpentine, which, when tho- roughly mixed and cold, dip the cloth in and hang It up to dry. By this cheap and easy method, mus- lin, as well as the strongest cloths, will be rendered impenetrable to the hardest rains, without the pores being filled up, or any injury done, when the cloth, is coloured. 217. New Method of cleaning Silks, Woolens and Cottons, The following receipt is recommended as a good method of cleaning silk, woollen, and cotton goods, without damage to the texture or colour of the same : Grate raw potatoes to a fine pulp in clean water, and pass the liquid matter through a coarse sieve into another vessel of water;, let the mixture stand 142 il> SLOTHES. Still till the fine white particles of the potatoes arc precipitated; then pour the mucilaginous liquor from the fecula, and preserve the liquor for use. The article to be cleaned should then be laid upon a linen cloth on a table, and having provided a clean sponge, dip the sponge into the potatoe liquor, and; apply it to the article to be cleaned, till th€ dirt k perfectly separated ; then v/ash it in clean water se- i^eral times. Two middle-sized potatoes will be suf- ficient for a pint of water. The white fecula will answer the purpose of tapioca, and make an. useful nourishing food, with soup or milk, or serve to make starch and hair-powder. The coacse pulp, v/hicli does not pass the sieve, is of great use in cleaning worsted curtains, tapestry, carpets, or other coarse goods. The mucilaginous liquor will clean all sorts of silk, cotton, or woollen goods, without hurting or spoiling the colour ; it may be also used in cleaning oil paintings, or furniture, that is soiled.. Dirtied painted wainscots may be cleansed by wetting a sponge in the liquor; then dipping it in a little fine elean sand, and afterwards rubbing the wainscot. with it. 2J8. To stop the Rapidity of Flames uuhen the Fe-- male Di-ess happens accidentally to take Fire, If a wollen cloth was constantly kept in nurse- Fies and sitting-rooms, especially when there are fires, laid loose upon the table, or other piece of furniture^ this being always at hand, might be easi- ly resorted to in case of accident, and being wrapt tight round the flames, or strongly pressed against them. Would, by excluding the air, in many instan- ces, soon extinguish the fire. A green, baize cloth being very pliable, and likewise a neat cover to fur- niture, is recommended for this purpose; and if such were known in the family by the name of the Stifling Ctothjil probably would as req^dily be used,. 'CLOTHES. 145 when there was occasion for it, as five engines and buckets are now. Care must be taken to procure baize of a close texture. Where the convenience of baize cloth cannot be easily procured, as in cot- tages, &;c. a cloth cloak, riding-coat, or blanket, will answer much the same purpose^ A man's coat will always be useful ; and the first man that arcives ought to apply it. 2 1 9. To prevent Clothes from Catching Fire* One of the most evident methods io prevent clothes from catching fire, is, to have wire fenders placed before the fire-place, of a sufficient height, to hinder the coals from flying into the room ; such fenders are so placed in some parlours, but more, it is believed^ for protecting the marble hearth and carpet, than for the safety of the females and chil- dren of the family. Wire screens are sometimes placed in rooms where birds are let loose, parallel to the fire-place ; such as these, if more projecting ones should be objected to, might be used in com- mon sitting-rooms. One or two strong metal bars would be some protection, if close wire-work should not be liked ; these, of course, should come some way forward, otherwise they would not be of much use. Certainly the safest are fenders of close wire- work, projecting into the room, sufficiently open to let the heat through, but not any coals which might ily from the fire. Nurseries, in particular, should have this sort. 220. Permanent Ink for marking Linen, Take of lunar caustic, (now called argenium ni- tratum) one dram ; weak solution, or tincture of galls, two drams. The cloth must be first wetted with the following liquid, viz. salt of tartar, one ounce ; water, one ounce and a half; «nd must be perfectly dry before any attempt is m^de to write, upon it« 144 CfcOTHES-. -221. Another: Dissolve one dram of lunar caustic, or fused ni*" trate of silver, which -is sold by the chemists for a^ bout 4d. in less than half ^n ounce of pure water, or water into which a drop or two of nitric acid has fallen. Add as much clear solution of gum arabic as will enable you to write freely ; and the mixture will soon become opaque, of a dark greenish hue* A little charcoal, or rather indigo, ground very fine, may be added, to make the traces of the letters more visible as you form them, for otherwise they would not be very distinct unless written in the sun, or a strong light. But this is in part answered by the dark hue given to the gum. 222. Another, Pour about twenty-five parts of boiling water over one part of quick-lime and two of soda. In the clear weak ley obtained by filtration or deposi- tion, dissolve a little isinglass, or the scraped epi^ dermis of the skin, and add as much soda in powder as was used for the ley ; isinglass, or even glue, dissolved in water, will answer ; but the colour is not so brilliant, and the solution soon putrifies ; — that made with soda will keep for years. Wet thoroughly with the solution of isinglass the part of the cloth whii:h is to be marked ; dry it well and smooth it with a bit of silver or glass ; then write lightly with a cl-ean pen, and expose the writ- ing for a minute to the sun, or a short time to the day-light. The supei-fiuous.glue should not be wash- ed out till the next day^ If there be too much nitrat in the ink, it will be ^pt toru« or blot. In that case dilute it with clear gum-water. If there be too litde nitrat the ink will be pale ; then drop a small bit of the fused nitrat in- to the vial. The caustic must be lifted in paper or with the dLOTHE'fe. 1411 points of the scis?ia'rs, as before it -is dissolved it burns the fingers ; and even the solution makes an •indelible stain on the skin and the nails. The ink bottle should be wrapped in strong pa- per, or kept in a dark place, and not exposed for any long time to the sun or light* 223. To perfume Linen, Rose leaves dried in the shade, cloves beat to a powder, and mace scraped : mix them together, and put the composition into little bags. 224. To raise the Surface or Pile of Velvet zvJien pressed down. Warm a smoothing-iron moderately, and cover it with a wet cloth, and hold it under the velvet; the vapour arising from the heated cloth will •raise the pile of the velvet, with the assistance of*a rush whisk. 225. To prevent Danger from Wet Clothes, Keep if possible in motion, and take care not to go near a fire orinto any very warm place, so as to -occasion a sudden heat, till some time after you have been able to procure dry clothes. 226. Useful Hints relative to Bedclothes^ Maiircsses, Cushions, &.:. The pm'ity of feathers and wool emploj^ed for mattresses and cushions ought to be considered as -a first object of salubrity. Animal emanations may, under many circumstances, be prejudicial to the health ; but the danger is still greater when the wool is impregnated with sweat, and the excremen- titious parts of persons who have experienced pu- trid and contagious diseases. Bedclothes and the wool of mattresses, therefore, cannot be too often beat, carded, cleaned, and washed. This is a cau- tion which cannot be too often recommended* 116 CLOTHES. It would be very easy in most situations, and ve- ry effectual, to fumigate them with muriatic gas. 227 To clean Silk Stockings, Wash your stockings first in white soap liquor, lukewarm, to takeout the rough dirt; then rinse triem in fair v^ater, and work them well in a fresli soap liquor. Then make.a third soap liquor, pretty strong, in which put a litde stone blue, wrapped in a flannel bag, till your liquor is blu^ enough ; then wash your stockings well therein, and take them out and wring them. Then let them be dried so that they may remain a little moist ; then stove them with brimstone, after which,, put. upon the wood leg two stockings, one upon the other, observing that the two fronts, or outsides, are face to face, then polish them \ytfi a glass. N. B. The two first soap liquors must be only lukewarm, the third soap liquor as hot as you can bear your hand in it. Blonds and gauzes are whitened in the same manner, only a little gum is put in the soap liquor belore they are stoved. 228. Preservutive from Moths in Clothes or Book's* Get some narrow slips of the best Russia leather, and lay the same indiscriminately among the clothes, books, &;c. The leather may be procured at any bookbinder's in town, and a pound, which will last a long time, costs about a shilling. This will have the desired effect, it having been frequently used with great success. 1229. Composition for restoring Scorched Linen, Boil, to a good consistency, in half a pint of vine- gar, two ounces of fuller's earth, an ounce of hen's dung, half an ounce of cake soap, and the juice of tvyo onions. Spread this composition over the whole mi the damaged part ; and, if the scorching were not fjuTtc tbrougli, and the threads actually consumed, after suffering it to dry on, and letting it receive a subsequent good washing or two, the place will ap- ])car full as white and perfect as any other part of the linen. 230. Vulgar Error respecting the putting of Spirits into the Boots or Shoes to prevent the Effects ofCokL The custom of pouring brandy into the boots or shoes, when the feci have got wet, with a view to prevent the effects of cold, is a practice which (though very common) is founded in prejudice and Ittisconception, and often proves fatal, by bringing on inflammation and consequent obstruction in the bowels. This practice is adopted on the supposition that, because spirits, when swallowed, excite an universal warmth and restore the circulation in the' extremities, they must do the sauie when applied to the extremities themselves. But the reverse hap- pens. Fluids, when evaporating, produce cold ; and the lighter or more spirituous the fluid, the more quickly it evaporates, and the greater the degree of cold generated. This may be proved by a very sim- ple experiment. If one liand be wetted with spirit and the other with water, and both are held up to dry in the air, the hand wetted with spirit will feel infinitely colder than the other; or if the bulbs of two thermometers be so treated, the mercury will be observed to fall much more rapidly and exten- sively in the one case than in the other. Whatever i^anger, therefore, arises from cold or damp feet, it is generally enhanced by the practice alluded to. If such a remedy is to be at all employed, it ought, un?- tloubtedly, to be taken into the stomach. H$ eURipSlTIES* CHAPTER XIII. CURIOSITIES. 33 1 . Sir Asliion Lever^s Method of preserving Birds and Beasts, Beasts. — Large beasts should be carefully skin- Hcd, with the horns, skull, jaws, tail, and feet, left entire ; the skins may then either be put into a ves- sel of spirit, or else rubbed well in the inside with the mixture of salt, alum, and pepper, hereafter mentioned, and hung to dry* Small beasts may be put into a cask of rum, or any other spirit. Birds.- — Large birds may be treated as large beasts, but must not be put in spirits. Small birds may be preserved in the following manner : — take out the entrails, open a passage to the brain, v/hicii should be scooped out through the mouth ; intro- duce into the cavities of the skull, end the whole bo° dy, some of the mixture of salt, alum, and pepper, putting some through the gullet and whole length of the neck ; then hang the bird in a cool airy place, first by the feet, that the body may be impregnated by the salts, and afterwards by a thread through the under mandible of the bill, till it appears to be sweet, then hang it in ihe sun, or near a fire ; aftep it is well dried, clean out what remains loose of the mixture, and till the cavity of the body with wool,, oakum, or any soft substance, and pack it smooth in paper. Fishes, aking Butter. If the dairy consist of three or four cows they should be milked in the summer thrice a day ; in the morning, at noon, and in the evening. Eack milking must be kept by itself, in flat wooden vessels, to cool in like manner ; and thus in succession for two or three days, according to the temperature of the air, the milk thickening, and thejjce is fit for churning^ DAIRY. 151 soonest in the warmest weather. The quantity of butter will be generally in the proportion of a pound (twenty-two ounces) for each ten pints, or five Eng- lish gallons of milk. In winter the cows are to be milked only twice a day, and the milk is to be put into the churn warm from the cow, where it must stand a day or two longer than iii summer before \t becomes sufllciently thick; although, to promote the coagulation, it is sometimes brought near the kitchen fire, particularly on the preceding night be- fore it is churned ; and, in intense cold, it will be necessary to add a small quantity of boiling water. The operation of churning is performed with the plunge churn, from two to three hours, for thirty or forty pints of milk ; and at the last stage of the pro- cess, a little cold water thrown in has the effect of promoting the separation of the butter from the milk, and making it twice a day : and even before the cloth is taken otf, the top and bottom, are well rub- bed every day. N. B. The dairy-maid must not be disheartened if she does not succeed perfectly in her first at- tempt. 238. Dr, Anderson'' s Method of keeping Milk and Butter, The pernicious method of keeping milk in leaden vessels, and salting butter in stone jars, begins to gain ground in this country, as well as elsewhere, from an idea of cleanliness. The fact is, it is just the reverse of cleanliness; for, in the hands of a careful person, nothing can be more cleanly than wooden dishes, but under the management of a slat- tern, they discover the secret, which stone dishes do not. In return, these latter communicate to the butter, and the milk, which has been kept in them, a poi- sonous quality, which inevitably proves destructive f52 DISTILLING. to the human constitution. To the prevalence of thia practice, I have no doubt (says the doctor) we must- attribute the frequency of palsies, which begin to, prevail so much in this kingdom; for the well- known effect of the poison of lead is, bodily debili- ty, palsy, death ! . CHAPTER XV:. DISTILLING., 239.. A cheap Refrigerator or Condenser, A short, somewhat flat, vessel, two yards ia- length, nine square feet surface, with the same quan- tity of cold water, has a greater cooling power than. a worm ©f five spiral turns and six yards length 5; and if there be a small pipe to connect the still and the condenser, the condensing water will continue- cold a much longer time. 240. To try the Purity of' Spirits* . See if the liquor will burn away without leaving.: any moisture behind* As spirit is much lighter than.v water, place a hollow ivory ball in it; the deepei> the ball sinks, the lighter the liquor, and conse- quently more spirituous. 241. To cure Spirituous Liquor of bad Flavour* If common raw spirits be agitated with charcoal,, they v/ill be deprived of their bad flavour { but if kept in the cask long afterwardsj are ycry apt to re- sume the old flavour... DISTILLING. 153 24:2. hnprovement of Smell and Taste of common Ardent Spirits* By distilling eight ounces of common ardent spi- rits (corn or malt spirits) over one ounce of charcoal powder, the smell and taste are Considerably im- proved. 2^43. To improve the Flavour of Malt Spirits. The flavour of malt spirits is said to be highly improved, by putting three ounces and a half of. finely powdered charcoal, and four ounces and a half of ground rice, into a cuart of spirits, and let- ting it stand during fifteen days, frequently stirring^ it; then let the liquor be strained^ and it will be found nearly of the same flavour as brandy. . 244. Expeditious Method of distilling simple Wa- ters* Tie a piece of muslin, or gauze, over a glazed earthen pot, whose mouth is just large enough tore-- ceive the bottom of a warming-pan ; on this cloth lay your herb clipped, whether mint, lavender, or whatever else you please ; then place upon them the hot warming-pan, with live coals in it to cause heat just enough to prevent burning, by which means, as the steam issuing out of the herb cannot mount upwards, by reason of the bottom of the pan just fitting Uie brim of the vessel below it, it must necessarily descend, and collect into water at the i)ottom of the receiver, and that strongly impregnat- ed with the essential oil and salt of the vegetable thus distilled ; which, if you want to make spirituous, or compound water of, is easily done, by simly ad- ding some good spirits, or French brandy to it, which will keep good for a long time, and be much better than if the spirits had passed through a still, which must of necessity waste some of their strength. Qare should be taken not to let the fire be too strong. J 54 DXSTILLiKO*- Lest it scorch the plants ; and to be made g{ char^ coal, for continuance and better regulation, which, must be managed by lifting up and laying down the lid, as you want to increase or decrease the degrees of heat. The deeper the earthen pan, the cooler the season ; and the less fire at first (afterwards to be grad,ually raised), in the greater perfection will the- distilled water be obtained. As the more moveable, or volatile parts of vege- tables, are the aqueaus, the oily, the gummy, the- resinous, and the saline, these are to be ex[)ccted in- the waters of this process; the heat here employed being so great as to burst the vessels of the plants, some of which contain so large a quantity of oil, that it may be seen swimming on the surface of the water. Medical waters thus procured will afford us near- ly all the native virtues of vegetables and give us a mixture of their several principles, whence they in a manner come up to the expressed juice or extract gained therefrom : arid if brandy be at the same- time added to these distilled waters, so strong of oil and salt, a compound, or spirituous water, may be likewise procured, at a cheap and easy rate. Ahhough, a small quantity only of distilled Water can be obtained at a time by this combined opera- tion, yet it compensates in strength what is deficient in quantity, • Such liquors, if well corked up from the air, will keep good a long time, especially if about a twenti^ eth part of any spirits be added, in order topreserve^ ijhe sairue more effectual ly. TJOMESTIC ECOXOMY. 155 CAAPTER XVI. DOMESTIC ECOjVOMY. "245. Topurify Infectious Air in a Boom, Fumigate the apartment with muriatic acid gas, or vith a little oxymuriatic gas. Care must be taken not to inhale the oxymuriate, as it is poison. 246. To preserve Fish and Meal in the Portuguese Manner, The Portuguese make a trade of what they call pesche molice^ which is fish cut in small pieces, with salt and sugared tamarind. Fish thus pr<3servcd may- be carried to sea, and will not be found too salt. Meat may also be thus preserved, by throwing away ihe stones and strings of the tamarinds, and adding a small portion of Cayenne pepper. 247. Easy Method of preserving Animal Food sweet for several Days in the Height of Summer, Veal, mutton, beef, or venison, may be kept for nine or ten days perfectly sweet and good, in the heat of summer, by lightly covering the same with bran, and hanging it in a high and windy room ; therefore, a cupboard full of small holes, or a wire safe, so as the wind may have a passage through, is recommended to be placed in such a i*oom, to keep away the flies. 248. To preserve Game in Hot Weather, Game or poultry may be preserved for a long time, by tying a string tight round the neck, so as to exclude the air, and by putting a piece of charcoal into the vent. 156 DOME'STIC ECONOMIC 249. To preserve Meat hy Treacle, Tfeis experiment has been successfully tried ifi the following manner :— A gentleman put a piece of beef into treacle, and turned it often. At the end of a month he ordered it to be washed and boHed, and had the pleasure to find it quite good, and more pleasant than the same piece would have been in salt for that time. But the expense of this method must confine it to the opulent. 250. To preserve BeeJ and Mutton, in a sound State, aVoyageio'the West Indies, As soon as the meat is cold it must be cut up in quarters, and sprinkled with the following ingredi- ents > lignum vitag, in fine chips, one pound ; com- mon salt, four ounces; coarse sugar, four ounces; salt prunella, half an ounce: when it has been well -sprinkled in, close the whole in sheet lead, lay it in a chest, and fill it with fresh saw-dust. Meat so prepared has been kept two months in the finest order. When taken out to be dressed it should be wiped and scraped clean, and loasted as quick as possible. 25 1 . The useful Properties of Charcoal, for sweeten^ ing the Breath, cleaning the Teeth, ^-c. All sorts of glass vessels and other utensils may \->Q purified iVom long retained smells of every kind, in the easiest and most perfect manner, by rinsing them ont well with charcoal powder, after the gros- ser impurities have been scoured off" with sand and potash.. Rubbing the teeth, and washing out the mouth, with fine charcoal powder, will render the teeth beautifully white, and the' breath perfectly sweet, where an ofiensive breath has been owing to a scorbutic dispostion of the gums. Putrid water is immediately deprived of its olfensive smell by char^ coalo 2.j2. To szcectcn Meat, Fish, <^x, that is tainted. When moat, fish, &zc, from intense heat, or long keeping, are likely to pass into a state of corruption, a simple and pure mode of keeping them sound and healthful is by putting a few pieces of charcoal, each the size of an egg, into the pot Or saucepan, where- in the fish or flesh are to be boiled. Among others, an experiment of this kind was tried upon a turbot, which apj)cared to be too far gone to be eatable: the cook, as advised, put three or four pieces of charcoal, each th« size of an egg, under the strain- er, in the fish kettle ; after boiling the proper time, the tiirbot came to ta-ble perfectly sweet and firm. 2j3. To purify jiy-hlown Meat-, It has been successfuWy proved-, by many exper* iments, that meat entirely fly-blown, has been suf- ficiently purified to make good broth, and had not a disagreeable taste, by being previously put into a vessel containing a certain quantity of beer. The liquor will become tainted, and have a putrid smell. 254. To cure tainted Fish^ Tainted fish may be much restored to its proper flavour by mixing a quantity of vinegar and salt ia the water in which the fish is to be boiled* 255* To preserve Water and Meat, from Putrefac- tion, in long Voyages-. The crews of the two Russian ships, which lately sailed round the world, were extremely healthy* During the whole three years of their voyage only two men died of the crew of the Neva, and the Na- vesha did not lose a single man* It is already known that their fresh water was piTserved in charred casks, but it is not so generally known that they us- ed the same precaution for preserving their salted provisions. The beef they carried out with them o IS'S DOMESTIC ECONOMY. tasted as pleasantly upon their return, as it did tliree years before, when first salted* ^50, To detect Dampness in a Bed, Let your bed be first well warmed, and immedi- -atcly as the warming-pan is taken out, introduce be- tween the sheets, in an inverted direction, a clear glass goblet ; after it has remained in that situation a fe^v minutes, examine it ; if found dry, and not tarnished with drops of wet, for there will often ap- pear a slight cloud of steam, the bed is safe ; but if drops of wet or damp adhere to the inside of the glass, it is a certain sign of a damp bed. Even wearing apparel, when on the person, will in most parts of England, by the application of a warming- pan, stain glass with a slight steam, but not drops of wet. Or, take oir the sheets and sleep in the blank- ets, S57. Hints on Warmin-g Beds, In tal<:iHg the coals into the warming-pan, remove therefrom any black coals in a burning state, and scatter upon those in the pan a little common salt; this will correct the unhealthy sulphureous vapour <)f the coals, and prevent their suffocating smell. 258. Beef Tea. Tak€ lean beef, a pound, cut it in thin slices, put it into a quart of water, boil it a quarter of an hour 5 then take out the meat, mince it small, and boil it a quarter of an hour more, skimming it well, 259. Improvement in the Management of Bees, The improvement is that of having double skeps jor hives, the one on the top of the other. When the iower skep is filled with honey, it is to be removed after the b^es are admitted (through a passage which is made to be opened) into the upper skep ; into Ikis skep food must be put, and the bees will remain jOaMESTIC ECOXOMr. i^^ there, and go on with their work in it. When it is filled with hone}^, the former skcp, with food in it, may be replaced, and the bees again admitted into it. The full skep is then to be taken away. This change of the skcps must always be made about Midsummer ; and by thus annually removing the full one, more honey wiU be collected than is usual, and the bees will not be destroyed* 260. Approved Method of removing Bees, Set the hive where there is only a glimmering light ; turn it up ; the queen first makes her appear- ance ; once in possession of her, you are master of all the rest ; put her into an empty hive, whither she will be followed by the other bees. 261. Useful Method of preserving Bees, as lateli^ adopted in America, Instead of destroyiiig whole swarms in thefr hives, to get the honey when the hives are full, they t'lear them out into a fresh hive, while they take the combs out of the old one ; and they prevent their perishing in winter by putting a great quantity of honey into a very wide earthen vessel, covering its surface with paper, exactly fitted on-, and pricked full of holes with a large pin 3 this being pressed by tlic v/eight of the bees keeps a fresh supply contin- ually arising. Their most fatal destruction by se- , ere cold they prevent, by taking as many large tubs as they have Iitves, and knocking out the heads, they set the other end in the ground, laying a bed of dry earth or chopped hay in it, of six inch- es deep ; over this they place the head knocked out, and then make a small wooden trough for the passage of the bees ; this is transfixed through a hole cut through each side of the tub, at such a height as to lay on the false bottom, on which is placed the covered dish af honey for the food of the .IQB> DOMES TIC ECON^OJIY^ "bees, lea-vinga proper space over this covered \Titli. strong matting; they then iiii up the tub with more dry earth, or chopped hay, heaping it up in the form of a cone, to keep out the rain, and wreathing^ it over with straw on account of the warmth. This method is so secure, that out of a hundred tubs, a few winters since, v/hen this experiment was tried, . not one of them was known to fail. The quantity oi honey this way obtained has been amazing, and be-^ sides, must every year increase, wherever the ex- ample is followed. "262. Chinese Method of mendmg China. Take a piece of flint-glass, beat it to a fine pow- der, and grind it v/ell with the white of an egg, and it joins, china without rivetting, so that no art caa break it in the same place. You are to observe, that the composition is to be ground extremely finQ on a painter's stone* 263. To discover Vitriol in Beer, A decoction of galls will turn it blackish, if this, be the case. 264. Excelierd Saostitutefor Tabic Beer, As small beer is apt to become sour in warm weather, a pleasant beer may be made, by adxJing to a bottle of porter ten quarts of water, and a pound of brown sugar or molasses. After they have been well mixed^. pour the liquor into boltles, and place them, loosely corked, in a cool cellar. In two. or three days it will be fit for use. A spoonful of ginger, added to the mixture, renders it more lively and agreeable to the taste. This might be adopted in the navy instead of grog. 265. To make good Spruce Beer, This cheap and wholesome liquor is thuB made : take of water sixteen gallons^, and boil the half of DOMESTIC ECONOMY. IGI k ; put the water thus boiled, while in full heat, to the reserved cold part, which should be previously pjut into a barrel or other vessel; then add IG pounds of treacle or molasses, with a few table- spoonfuls of the essence of spruce, stirring the whole well together ; add half a pint of yeast, and keep it in a temperate situation, with the bung-hole open, for two days, till the fermentation be abated ; then close it up, or botde it otf, and it will be fit to drink in a few days afterwards. In North America^ and perhaps in other countries, where the black and white spruce firs abound, instead of adding the es- sence of the spruce at the same time with the molas- ses, they make a decoction of the leaves and small branches of these trees, and find the liquor equally good. It is a powerful antiscorbutic, and may prove ve- ry useful in a long sea voyage. 2GG, New-Invented Composition to be used instead of^ Yeast,. To make eight quarts of this composition, boil iiv :ommon water eight pounds of potatoes, as for eat- ing; bruise them perfectly smooth, and mix with them, whilst warm, two ounces of honey, or any other sweet, and one quart (being the eighth pai't of a gallon of yeast) of common yeast. And, for mak- ing bread, mix three beer pints of the above com- position with a bushel of fijur, using warm water iii. making the bread ; the water to be v/armer in win- ter than in summer ; and the composition to be used, in a few hours after it is made ; and as soon as the rponge (tlic n>ixture of the composition with the ■lour) begins to fall the first time; the bread should be made and put in the oven* 2.67.^ To make Ediths Air-tight, This may be done without luting or grinding, and consists ia- only having a groove round the xiecfe,, O 3 I6i2 DOMESTIC ECONOMY. into which the cap fits, so that the groove may be" charged with water or mercury. „ 268. To loosen the Glass Stopples of Smelling Bof- ' ties and Decanters, With a feather rub a drop or two of olive oil round the stopple, close to the mouth of the bottle or decanter, which must be then placed before the fire, at the distance of a foot or eighteen inches ; in which position the heat will cause the oil to spread downward between the stopple and the neck. Whea the bottle or decanter has grown warm, gently strike the stopple on one side, and on the other with any light wooden instrument ; then try it with the hand. If ii will not yet move, place it again before the iire, adding, if you choose, another drop of oil. After a while strike again as before : and by persevering in this process, however tightly the stopple may be, fastened in, you will at Tength succeed, in loosening 269. Another Method. Rub the neck of the bottle up and down with a small key, hitting the head of the stopper every time, which will in general loosen it. 270. Improved Corks for preserving Win& or Cht" mical Liquors, Melt together two parts of white wax and one part of beef suet •, dip your corks in this mixture, and immediately dry them in a stove upon an iron plate ; repeat this operation twice, and the corks thus prepared will preserve any liquor well without imparting any ill flavour thereto.. 571. To judge of the Quality of Wheat Flour. ^ As the state of wheat is ascertained by the quau- titj and quality of the glutinous matter it contaiilS^ DOMESTIC ECOXOMT. 1G3 the fbllovving method is made use of for extracting that matter from it : Take four ounces of'the flour of wheat, separate ed from. the bran.: let it be mixed with water so as to form a thick, paste, which must be thoroughly, kneaded for a quarter of an hour. The paste is aft- erwards to be well washed, continually kneading it with the hands under the water, and charrging the water from time to time. This washing and knead- ing are to be continued until the water no longer becomes white by the operation ; the glutinous matter, which is of a whitish grey colour, then re- mains in the hands. If the wheat was sound the matter is glutinous and elastic, if the wheat was heated the matter will be brittle, if the wheat was ia a state of. fermentation no glutinous matter will be> obtained from it, 272. To disvover zohether Flour he adulterated with Whitening or Chalk, Mix with the flour some juice of lemon or good vinegar; if the flour be pure they will remain to- gether at rest, but if there, be, a mixture of whitening- or chalk, a fermentation, or working like yeast, will ensue. The adulterated m^al is whiter and hea- vier than the good. The quantity that an ordinary: tea-cup will contain has been found to weigh more than the quantity of genuirie flour by four drachms and nineteen grains troy. 273. Another, Pour boiling water on some slices of bread, and then drop in some spirit of vitriol. This w ill pro- duce a violent hissing and ebullition, if there be any. ©f the above ingredients. For quicker dispatch, the. vitriol may be poured on the bread itself. Vinegar, and juice of lemons will have the same effect, but in a slighter degree. 104 DOMESTIC ECOjrOMY. 274. To discover if Bread is adulterated zvith Alum^ Make a solution of lime in aquafortis, and put a Tittre of this solution into water, in which you have steeped the bread suspected to contain alum. If such should Ije the case, the acid, which was comr bined with the alum, will form a precipitate of chalky- concretion at the bottom of the vessel.. 275. To preserve Biscuit from Putrefaction, To preserve biscuit a long time sweet and good, no other art is necessary than stowing it well baked in casks exactly caulked, and carefully lined with, tin, so as to exclude the air; at the same time the biscuit must be so placed as to leave as little vacant- room as possible in the cask; and when the same is opened through necessity, it must be speedily clos- ed again with great care. 376. To preserve Sea-Bread from the Weevil, The fatal effects of the weevil in sea-bread have long been severely felt by seamen employed on long, voj^ages ; rewards have been humanely offered by the legislature for a cure or preventive, but hitherto without success. The following fact was discovered by aecidentj, and is now offered to the public as a hint worthy the attention of those who may be employed in sup» plying ships with provisions, or to captains, and the owners of vessels, and may, in all probability, les- sen, if not wholly remove, an inconvenience so ia- jurious to our valuable navigation. A bag belonging to a powder-mill fell into a quantity of liquid nitre ; it was immediately taken out, plunged into cold wa- ter, and hung to dry ^ several day& after this cir- cumstance the bag was filled with sea-biscuits, and sent on board a West Indiaman, where it was stow- ed away among the captain's stock. The vessel was nine months outof England before she proceeds OO^tESTIC ECOXO.MV. 1 G5. eil on her passage home, when she got becalinecr, and remained so Ions: in thai situation that lier crow was forced to be put on halt' allowance, more partic- ularly so, as their bread was much deslroNcd by the weevils, and was hourly consuming.. The cap- tain at this time wishing to make use of the bag a- bove-nientioned, which had not been opened since the ship left England, ordered it to be examined, when, greatly to his surprise, the whol-e coiUent:> were found to be perfectly sound, without any ap-- pca ranee of having been injured by any insect what- f'vcr ; a circumstance solely to be attributed to ths quality of the bag. f277. To make Artificial Qr Poiatoe Bread, Put a pound of potatoes in a net, into a skillet with cold water, and (lest the skin break, and let in the water) hang it at a distance (so as not to boil) over the fire till they become soft ; then skin, mash, and rub them so as to be well mixed with a pound o^ flour, a very large spoonful of salt, and two large spoofifuls of yeast; but less of the yeast is better. Then add a little warm water, and knead it up as other dough ; lay It a little while before the fire to ferment or rise, then bake it in a very hot oven. Bread made in this manner has been frequently tri- ed, and found to be well-tasted, wholesome, and of good contistence. 278. Bread made from the Water Gladiole, The root of the ftovv^ering rush, or water gladiole, when dried and ground, makes a bread but little in- ferior in .colour, nutriment, or taste, to that made from wheaten flour. It is the common food of the Calmucs, and, in deficient harvests, is used in inan^ gf the northern parts of the continent. 166 DOMESTIC ECOMOMY. ^^^HI^Hj r279. Ferment for Bread, used by the Inhabitants of Long Island in the State of Kezo" York, Take as many hops- as may be held between the thumb and three fingers ; put them into a pint and ahalf or a quart of water, and boil them weH toge- ther. If you have some apples, or a pumpkin, in the house, cut a few slices of either of these,, and throw in, and it will be all the better. Then pour the li- quor off, or strain it through a coarse cloth, and add- three or four spoonfuls of molasses, and stir in as. much flour as will mingle with it to the consistence of thin batter. Set the whole in the corner of the- kitchen fire-place, or in any temperature of mode- rate warmth^ until a fermentation takes place, which will happen in a few hours, and then mix it with, flour. This will be sufficient for one baking, for a fami- ly of eight or ten persons. 230. JVero Method of making Flour without Grain, Take turnips, potatoes, parsnips and white beet > grind or grate them fine ; then put the substance in- to water, and let it remain therein several houi's ; then strain off the water, and add fresh water in quantity suiHcient to cover the substance. Continue to repeat this process until the water pours off quite clear. Then strain and press the water from the ve- getable substance, which is to be dried on a kiln, or other proper convenience. When the substance is quite dry, grind it in a corn or other proper mill,, until it becomes fine flour. Either of the above ve- getables alone, or any two or more of them mixed together, and prepared as before specified, will iin- swer for the purpose. The foregoing description is for the making coarse or common flour ; when the best or fine flour is to be made, pare or peel the rind off the vegetables before they are ground oi? grati^d. IJOMESTIC ECONOMY. 167 Then pursue the same process as with the coarse or common flour. 281. Improved Method of salting Butter and Meat, Best common salt two parts, saUpctre one part, sugar one part ; beat them up together, so that ihey may be completely blended. To every sixteen oun- -ces of butter add one ounce of the composition ; mix it well in the mass, and close it up for use. — It should not be used for a month, that it may be tho- I'oughly incorporated. Butter, thus cured, has been kept for three years perfectly sweet. Keep the air from it, or it spoils. Cover it with an oiled paper, ^nd a board on that. To cure meat, add one ounce of the above com- position to every sixteen ounces of meat. It must be Dery well rubbed into the meat. You cannot have it too finely powdered, nor too well rubbed into the meat. 282. Method of curing had Tub Butter, A quantity of tub butter was brought to market in the West Indies, which, on opening, was found to be very bad, and almost stinking. A native of Pennsylvania undertook to cure it, which he did, in the following maner : — He started the tubs of butter in a large quantity of hot water, which soon melted the butter : he then skimmed it off as clean as possible, and worked it over again in a churn, and with the addition of salt and fine sugar, the butter was sweet and good, 283. Method for taking the Ranhiess and disagree* able Taste from Irish Salt Butter, The quantity proposed to be made use of, either for toasts or melting, must be put into a bowl filled with boiling water, and when the butter is melted, skim it quite ofi"; by this method it is so separated €i'om any gross particles, that it may require a small ^6^ DOMESTIC ECONOMY, addition of salt, which may be .put Into the cold wa- ter that is made use of in melting butter for sauce ^ and though the butter is oiled by hot water, it be- comes a line cream in the boiling for sauce. 284. To remove the Taste of Turnips from Milk or Butter^ The taste of the turnip is easily tak^n off milk and butter, by dissolving a little nitre in spring water, which being kept in a bottle, and a small tea-cup- ful put into eight gallons of milk, when warm from the cowj entirely removes any taste or flavour of the turnip. 2S5 To make Salt Gutter fresh. Put four pounds of salt butter into a churn, with Tour quarts of new milk, and a small portion of ar- liolto. Churn theni together, and, in about an hour, take' out the butter, and treat it exactly as fresh but- ter, by washing it in water, and adding the custom- ary quantity of salt. This is a singular experiment. The butter gains ^bout three ounces in each pound, and is in every particular equal to fresh butter. It would be greatly improved by the addition of two or three ounces of fine sugar, in powder. A common earthen churn answers the same purpose as a wooden one, and may be purcha-sed at any pot shop. 286. Chickweed, The young shoots and leaves, when boiled, can scarcely be distinguished from spring spinage, and are equally wholesome. 287. To prevent Children from eating their Food toe quickly. Children, when very young, get into the habit of •eating their food too quickly, particularly fruit, and other subtances of which they are fond. To prevcut BOxMEStiC ECONOMY* 160 tlicir acquiring this habit, amusing devices might be employed, as cutting an apple, a pear, a piece of cake, or any other article of the same sort, into a number of pieces, arranging them in lines like an army, with one as an officer in the centre, and tel- ling them that the whole army must be devoured, piece by piece^ and in a regular manner ! This inte- rests little children so much, that they soon prefer it to a more speedy mode of consumption. 288. To prevent the Formation of Crust upon the In- side of Tca-Ktttles, Put into the tea-kettle a flat oyster shell, and keep it constantly there, it will attract the stony particles that are in the water, to itself, and prevent their forming upon the tea-kettle. Or, as the shell occasions a disagreeable noise, regularly clean the inside of the kettle. No crust forms on common saucepans which are cleaned whenever they are used. 289. To make Chocolate from Cocoa Kuls, Chocolate is made of the small cocoa bean sepa- rated from its shells, which being first coarsely pounded in a stone mortar, is afterwards levigated on a slab of the finest grained marble ; to this a small quantity of vaniUa is added. The mixture is heat- ed, and |)ut into tin moulds of the size in which the cakes appear. 290. Coffee. The infusion or decoction of the roasted seeds of the coffee-berry, when not too strong, is a whole- some, exhilarating, and strengthening beverage; and when mixed with a large proportion of milk, is a proper article of diet for literary and sedentary people. It is especially suited to persons advanced in years. People who are bilious and liable to cos- tiveness should abstain from it. When drank very ITO IJUMESTIC ECONOMY. Strong, it proves Stimulating and heating in a consiil- erable degree, creating thirst and producing watch- fulness. By an abusive indulgence in this drink, the organs of -digestion are impaired, the appetite is destroyed, nutrition is impeded, and emaciation, ge- neral debility, paralytic affections, and nervous iig- ver, are brought on. 291. The Virtues of Coffee. Coffee accelerates digestion, corrects crudities, removes cholic and flatulencies. It mitigates head- aches, cherishes the animal spirits, takes av/ay list- lessness and languor, and is serviceable in all ob- structions arising from languid circulation. It is a wonderful restorative to emaciated constitutions, andhighly refreshing to the studious and sedentary. * The habitual use of coffee would greatly promote sobriety, being in itself a cordial stimulant ; it is a most powerful antidote to the temptation of spiritu- ous liquors. It will be found a welcome beverage to the ro- bust labourer, who would despise a lighter drink, 292. Turkish or jlrabian Mode of preparing Coffee, The coffee ground or beaten to an impalpable powder is preserved, by closely pressing it down in a wooden box ; and the quantity required for use is scraped from the surface by means of a wooden spoon. Two small coffee-pots are employed ; in one is boiled the water, generally mixed with the re- maining coffee of a former meal ; in the other is put the fresh powder, v/hich is sometimes placed neai- the fire, to become heated before the boiling water is added to it. The mixture is then boiled two or three times, taking care to pour a few drops of cold ■water upon it the last time, or to place a cloth dip- ped in cold watei" over it; then it is allowed to sub- side, and afterwards poured into the coffee-pot which contained anly the boiling water* DOMESTIC ECOXOMY. 171 is. B. The quantity of coffee powder necessary Lo make a lino strong tincture of coffee may be esti- mated as one coftee-cnp of coffee powder, to threo dishes of proper coffee-liquor for the table, 2.93. Cheap and valuable Substitute for Coffee, The flour of rye, and Eri2;iish yellow potatoes, aro found an excellent substitute ^o': coffee. These in- gredients are first boiled, then made into a cake, which is to be 6't\ei\ in aij o-/cn, and afterwards re- duced to a powder, whicii will Ln::kG a ^average ve- ry similar to coffee in its taste, as welfas in other properties, and not in the lea^t detrimental to health. 294. Excellent Suhslitutc for Coffee, The seeds of the flower de Va^iQ, or common yel- low water i!ag, being roasted in the same manne^as coffee, very much resemble it in colour and flavour, but have something more of a saccharine odour, approaching to that of extract of liquorice. When carefully prepared they possess much more of tho aroma of coffee than is to be found in any of the le- guminous and gramineous seeds that have been treated in the same manner. Coffee made of these seeds is extremely wholesome and nutricious^ in the proportion of half an ounce, or an ounce, to a pin^ of boiling water, - 295. Another. The seeds of foreign grapes have lately been di.^- covered to be an excellent substitute for coffee. When pressed, they first produce a quantity of oil, and afterwards, when roasted and boiled, furnish a liquid much resembling that produced from coffee. The practice is rapidly becoming general in Ger- many. 296. Acorn Coffee. Take sound and ripe acorns, peel ofTthe shell or 172 DOMESTIC ECONOlir. iiusk, divide the kernels, dry them gradual ij'-, and then roast them in a close vessel or roaster, keeping them continually stirring; in doing which special care must be taken that they be not burnt- or roast* ed too much, both which would be hurtful. Take of these roasted acorns (ground like other coffee) half an ounce every other morning and even- ing, alone mixed with a drachm of other coffee, and sweetened, with sugar, with or without milk. This receipt is recommended by a famous Ger- man physician, as a much esteemed, wholesome, nourishing, strengthening nutriment for mankind : which, by its medicinal qualities, has been found to cure the slimy obstructions in the viscera, and to remove nervous complaints when other medicines have failed* J?e7?;^anL— -Since die duty was taken off, West In- dia coffee'is so cheap that substitutes are notwortli making. On the continent the roasted roots of the wild chicory, a common weed have been used with advantage. 397. For improving Cojftt, To valetudinarians and others, the following me- thod of making coffee for breakfast is earnestly re- commended as a most wholesome and pleasant jen- tacular beverage, first ordered by an able j>hysician. Let one ounce of fresh ground coffee be put into, a clean coffee-pot, or other proper vessel well tin- ned : pour a pint and a quarter of boiling water upon it,, set it on, the fire, let it boil thoroughly, and afterwards put by to. settle ; this should be done on the preceding night, and on the following morning pour off the clear liquor; add to it one pint of new milk; set it again over the fire, but do not let it boil. Sweetened to every person's taste, coffee thus made is a most wholesome and agreeable break- fast, suiAmel' or winter, with toast, bread and but- DOMESTIC ECONOMVi 173 ter, rusks, biscuits, een occasioned with- out suspicion of the cause. 311. Varnish for Furniture, To one part.of virgin's white wax add eight parts of oil of petroleum ; lay a slight coat of this mixture on the wood with a badger's brush, while a little warm ; the oil will then evaporate,. and leave a thin coat of wax, which should afterwards be polished with a coarse woolen cloth, 312. Gennan Furniture Gloss, or Polishing Wax for Mahogany, ^c. Cut in^ small pieces a quarter of a pound of yeli- low wax.; and, melting it in a pipkin, add an ounce of well pounded colophony, or black resin. The wax and colophony being both melted, pour in, by. degrees, quite warm, two ounces of oil or spirit of- turpentine. When the whole is thoroughly mixed, pour it into a tin or earthen pot, and keep it cover- ed for use. The method of applying it to the furni- ture,, which must be first well dusted and cleaned, is by spi'eading a little of this composition on a piece of woolen cloth, and well rubbing the wool with it; and, in a few days, the gloss will be as iirm and fast as varnish* DOMESTIC ECONOMY. 177 313. Method cf cleaning and polishing Rusii^ Steele x\fter well oiling the rusty parts of the steel, let it remain two or three days in that state; then wipe it dry with clean rags, and polish with emery or pumice-stone, on hard wood. Frequently, however, a little unslacked lime, finely powdered, will be suf- ficient after the oil is cleaned off. Where a very high degree of polish is requisite, it will be most etfectu- ally obtained by using a paste composed of finely levigated blood-stone and spirits of wine. Bright bars, however, are admirably cleaned, in a few mi- nutes, by using a small portion of fine corned eme- ry, and afterwards finishing with flour of emery or rotten-stone ; all of which may be had at any iron- monger's. This last very simple method will, per- liaps, render any other superfluous. 214. Easy Method of cleaning Paper Hangings, Cut into eight half quarters, a quartern loaf two days old ; it must neither be newer nor staler. With- one of these pieces, after having blown off all the dust from the paper to be cleaned by means of a good pair of bellows, begin at the top of the room ; holding the crust in the hand, and wiping lightly downward with the crumb, about half a yard at each stroke, till the upper part of the hangings is com- pletely cleaned all round. Then go again round, with the like sweeping stroke downward, always commencing each successive course a little higher llian the upper stroke had extended, till the bottom be finished. This operation, if carefully performed, will frequently make very old })aper look almost equal to new. Great caution must be used not by any means to rub the paper hard, nor to attempt cleaning it the cross or horizontal way. The dirty part of the breadj too, must be each time cutaway, and the pieces renewed as soon as at all necessary. 178 DOIuESTIC ECONOMYo- 315, To preserve Metals from Rust, Anoint them with spermaceti oil, 3 1 6. For clemilng Sled or Ironr-polished Stoves, Stoves may be admivably eleancd in a few min- utes, by using a small portion of fine conned emery- stone 5 and afterwards finishing with Hour of emer-y or rotten-stone, either of which may be obtained at. any ironmongers* J 17. To clean Iron from Rust, Pound some gliiss to fine powder; and Having; nailed some strong linen or woollen cloth upon a- board, lay upon it a strong coat of gum-water, and sift thereon some of your powdered glass, and let it dry; repeat this operation three times, and when the last covering of powdered glass is dry, you may easily rub off the rust from iron utensils, with the cloth thus prepared. 318. I-Io20 to judge the Properties ofj^utmegs. The largest, heaviest, and most unctuous of nut- megs are to be chosen, such a& are the shape of an olive, and of the most fragrant smell. 319. To take the Smell of Paint from Rooms, Let three or four broad tubs, each containing a- bout eight gallons of water, and one ounce of vitri- olic acid, be placed in the new painted room, near the wainscot ; this water will absorb and retain the elUuvia from the paint in three days, but the water should be renewed each day during that time. 320. Method of making Silton Cheese, Take the night's cream, and put it to the morn- ing's new milk, with the rennet ; when the curd is Gome, it is not to be broken,, as- is done with other cheeses, but take it out with a soil dish altogether, and place it on a sieve to drain gradually, and, a-^. 'Hi Do:\n:sTic ecoxomy. 179 jt uraiuo; keep 5;TacluaIIy pressing it till it "becomes l^irm and dry; tiion {>lace it in a wooden hoop; aft- erwards to be ke]U dry on boards, turned frequent- ly, with cloth-binders xound it, which are to be tight- ened as occasion requires. In some dairies the cheeses, after being taken ont of the wooden hoop, are bound tight round witli a cloth, which cloth is changed every day un- til the cheese becomes firm enough to support itself; after the cloth is taken away, they are rubbed eve- ry day all over, for two or three months, with a brush ; and if the weather is damp or moist, twice a day : and even before the cloth is taken off, the top and bottom are well rubbed every day. N. B. The dairy-maid must not be disheartened if she does not perfectly succeed in her first altempt. 321. Colouring for Cheese-, The colouring for cheese is, or at least should be, Spanish annotto; but, as soon as colouring became general in this country, a colour of an adulterated kind was exposed for sale in almost every shop : the weight of a guinea and a half of real Spanish an- notto is sufficient for a cheese of fifty pounds weight. If a considerable part of the cream of the night's milk be taken for butter, more colouring will be re> quisilc. The loaner the cheese is the more colour- ing it lequircs. The manner of using annotto, is to tie up, in a linen rag, the quantity deemed sufficient, and put it into half a pint of warm water over night. This infusion is put into the tub of milk, in the morning, with the rennet infusion ; dipping the rag into the milk, and rubbing it against the palm of the hand as long as any colour runs out. 322. To fatten Poultry, Pouluy should be fattened in coops, and kept (^ry clean. They should be furnished with graveh ;180 DOMESTIC ECONOMY. hui with no water. Their only food, barley-meal-, mixed so thin w^ith water as to serve them for drink. Their thirst makes them eat more than they would, in order to extract the water that is among the food. This should not be put in troughs, but laid upon a %oard, which should be clean washed every time fresh food is laid upon it. It is foul and heated wa- -ter which is the sole cause of the pip. 323. A new Method of rearing Poultry to Advan- tage ; communicated hy Mrs, D^Oyley to ike Soclt- ty of Arts ^ t^^c. " I keep a large stock of poultry, which are Te- gnlarly fed in a morning upon steamed potatoes chopped small, and at noon they have barley ; they are in high oondilion, tractable, and lay a very great quantity of eggs. In the poultry yard is a small building, similar to a pio;eon cote, for th^ hens to lay in, witli frames covered with net to slide l^efore each nest ; the house is dry, light, and weH ventilated, kept free from dirtj by having the nests and walls white-washed two or three times a year, and the floor covered once a week with fresh ashes 5 when I wish to procure chickens, I take the oppor- tunity of setting many hens together, confining each to her respective nest ; a boy attends morning and evening to let any off that appear restless, and to see that they return to their proper places; when they hatch, the chickens are taken away, and a second lot of eggs allowed them to set again, by which means they produce as numerous a brood as before ; I put the chickens into long wicker cages, placed against a hot wall, at the back of the kitch^ en tire, and within them are artificial mothers for the chickens to ran under; they are made of boards about ten inches broad, and fifteen inches long, sup- sported by two feet in the front, four inches in height, ^nd by a board at the back two inches in height. DOMEStiC ECONOMY^ 181 The rool and back are lined with lamb^'s-skins dress- •ed with the wool upon them. The roof is thickly l^erforated with holes for the heated air to escape ; they are formed without bottoms, and have a flan- nel curtain in front, and at the ends, for the chick- ens to run under, which they do apparently by in- stinct. The cages arc kept perfectly dry and clean with sand or moss. The above is a proper size for fifty or sixty new hatched chickens, but as they increase in size they of course require a larger mother. When they are a week old, and the weath- er fine, the boy carries them, and their artificial mother, to the grass-plot, nourishes and keeps them warm, by placing a l/ong narrow tin vessel, filled with hot water, at the back of the artificial mother, which will retain its heat for three hours, and is then renewed fresh from the steamer. In the evening they are driven into their cages, and resume their station at the hot wall, till they are nearly three weeks old, and able to go into a small room, appropriated to that purpose. The room is furnished with frames similar to the artificial moth- ers, placed round the floor, and with perches con- veniently arranged for them to roost upon. ^^ When I first attempted to bring up poultry in the above way, 1 lost immense numbers by too great heat and suflbcation, owing to the roofs of the mothers not being sulficiendy ventilated ; and when that evil was remedied I had another serious one to encounter ; 1 found chickens brought up in this way did not thrive upon the food J gave them, and many of them died, till 1 thought of getting coarse barley- meal, and steaming it till quite soft ; the boy i'ecds them with this and minced [)otatoes alternately ; he is also employed rolling cp pellets of dough, made of coarse wheat flour, which he throws to the chick- •ens to excite them to enf, thereby causing iheui to grow surprisitjgly. liens kept as mine arc, and Q 1G2 DOMESTIC ECONOMY. having the same conveniences, will readily set four times in a season, and by setting twice each time, they would produce, at the lowest calculation, eigh- ty chickens each, which would soon make them very plentifuL" 324. Method of expeditiously fattening Chickens, Take, for that purpose, a quantity of rice, and grind or pound it into a fine flour ; mix sufficient for present use with milk and a little coarse sugar ; stir the whole well over the fire, till it makes a thick paste ; and feed the chickens, ;in the daytime only, by putting as much of it as they can eat, but no more, into the troughs belonging to their coops* It must be eaten while warm ; and, if they have also beer to drink, they will soon grow very fat. A mixture of oatmeal and treacle, combined till it crumbles, is said to form a food for chickens, of which they are so fond, and with which they thrive so rapidly, that at the end of. two months they be- come as large as the generality of full grown fowls fed in the common way. 325. Szoedish Method of raising Turkies, As soon as the young turkies leave the shell, they are made to sv/allow one or two pepper-corns, and returned to their mother. They are afterwards fed with crumbs of bread and milk, and with common dock leaves, chopped small, and mixed with fresh butter-milk, and kept in a warm place or sun-shine, and guarded from the rain or from running among nettles. Nothing, however, is more useful for them than ;lhe common garden pepper-cress, or cut-leaved •cress. They are very fond of it; and supplied with as much of it s(s they will eat, they will not be delicate in their other food. Perhaps cresses might ffee equally useful for young pheasantSj numbers of DOMESTIC ETCONOMY. 18-S which are reared by the poor cottagers in Bucking- hamshire, for the supply of London. At least the pheasant is a bird that haunts the woods, and lives on the same fare as the turkey in its wild state. Ant eira-s are the best food for them, whenever they can be procured. 326. Method of fattening Geese and Ducks, Geese, the more qui^ V7nc;c,, bcftjre (hej are subjected to this operation, musC have at- !ained to the age ol' thirteen or fourteen weeks, and especially those soon destined for the table, be-- cause they would become meagre, z>d lose theii^ quality. 328. To improve the Down of Geese, The nature of the food contributes very much Igk ihe value of the down, and to the strength of fcath- ^^rs ; the particular care taken of geese has no less influence. It has been remarked, that in places where these birds ^im] a great deal of water, they are not so much subject to vermin, and furnish feathers of a better quality. 329. To ascertain the Properties of Goose Down, inere is a sort of maturity, in regard to down, which may be easily discovered, as it then falls of itself; if removed too soon it will not keep, and is liable to be attacked by worms. Lean geese fur- nish more than those which are fat, and are also more esteemed. Farmers ought nqvec to §^uifer DOMESTIC ECONOMY. 185 feathers to be pulled from geese some time after they are dead, for the purpose of being sold ; they generally smell bad, and become matted ; none but those plucked from living geese, or which have been just killed, ought to be introduced into com- merce. In the latter case the geese must be pluck- ed soon, and in such a manner that the operation may be terminated before they are entirely cold ; the feathers are then much better. 330. To pi'event Iriconvenience from Perspiration of the Hands, Ladies who work lace or embroidery sometimes suffer inconvenience from the perspiration on their hands ; which may be remedied, by rubbing the ■ hands frequendy with a little dry wheaten bran. 331. To purify Lemon Juice, Add one ounce of pulverised, well burnt char- coal, to a quart of lemon juice ; after standing twelve hours, filter the juice through white blotting paper ; it will keep good several years in a cellar, in a bottle well corked ; a thick crust will form beneath the cork, and the mucilage will fall to the bottom. - 332. Every Family to make their own Sweet OiL It is reported, a person is going to take out a pa- tent for making a small hand-mill, for every family to make their own sweet oik This may easily bo done, by grinding or Ideating the seeds of white pop- pies into a paste, then boil it in water, and skim off the oil as it rises ; one bushel of seed weighs fifty pounds, and produces two gallons of oil. Of the sweet olive oil sold, one half is oil of poppies. The poppies will grov/ in any garden : it is the large- head white poppy, sold by apothecaries. Large fields are sown with poppies in Frarice and Flan- ders, for the purpose of expressing oil from theic Q 2 186 DOMESTIC ECONOMY. seed for food. Vide 10th and 11th vols, of Batl*- Society Papers, where a premium of twelve guin- eas is offered for the greatest number of acres sovvri- in 1808 and 1809. When the seed is taken out, the poppy head when dried is boiled to an extract, which is sold at two shillings per ounte, and is to be preferred to opium, which now sells very high. Large fortunes maybe acquired by the cultivation of poppies. Some acres of it are now sown near •Cambridge, and of late years also at Enfield, in Middlesex. White poppies are, however, a very precarious crop in the climate of Britain ; except, perhaps, in. Devon, and the more southerly districts. 333. To take Mildeio out of Linen, Take soap, and rub it well : then scrape some fine chalk, and rub that also in the linen.; lay it on the grass ; as it dries, wet it a little, and it will come out at twice doing. 334. To make Verjuice » The acid of the juice of the crab or wilding is called by the country people verjuice, and is much used in recent sprains, and in other cases, as an astringent or repellent. With a proper addition of sugar, it is^^ probable that a very grateful liquor might- be made of this juice, but little-inferior to old hock.. 335. Method of Making Vinegar. To every gallon of water put a pound of coarse Lisbon sugar ; let the mixture be boiled, and skim- med so long as any scum arises. Then let it be poured into proper vessels ; and when it is as cool as beer when worked, let a warm toast, rubbed over with yeast, be put t,o it. Let it work about £wenty-four hours, and then put it into an iron-hoop- ed cask, and fixed either near a constant fire, or where the siunmersun gbines the greater part of the DaMESTlC ECONOMY. 187 day ; in this sitwation it should not be closely stop- ped up, but a tile, or something similar, laid on the bung-hole, to keep out the dust and insects. At the end of^about three months (sometimes less) it will be clear, and fit for use, and may be bottled oft'. The longer it is kept after it is bottled the bet- ter it will be. If the vessel containing the liquor is to be exposed to the sun's heat, the best time tO; begin making it is^ in April. 336. To inake Vinegar with the Refuse of Beehives, after the Honey Is extracted. When honey is extracted from the combs by means of pressure, tak« the whole mass, break and separate it, and into each tub or vessel put one part' of combs and two of water : place them in the sun, if his rays possess a sufficient power, or in a warm place, and cover them with cloths. Fermentation takes place in a few days, and continues from eight to twelve days, according to the higher or lower temperature of the situation in which the operation is performed. During the fermentation, stir the matter from time to time, and press it down with the hands, that it may be perfectly soaked.. When the fermentation is over, put the matter to drain upon sieves or strainers. At the bottom of the ves- sels will, be found a yellow liquor, which must be thrown away, because it would soon contract a disagreeable smell, which it would communicate to the vinegar. Then wash the tubs, put into them the water separated from th€ other matter ; it im- mediately begins to turn sour: when the tubs must be again covered with cloths, and kept moderately "warm. A pellicle or skin is formed on their sur- face, beneath which the vinegar acquires strength ; in a month's time it begins to be sharp ; it must be left standing a little longer, and then put into a cask^ of which the bung-hole is left open, and it may then be used like any oilier vinegar. 188 DOMESTIC ECONOMY. 337. To strengthen Vinegar, Suffer it to be repeatedly frozen, and separate the upper cake of ice or water from it. 238. Balsamic and Anti-pidrid Vinegar. Acetic acid may be mixed with aromatics, as in Henry's thieves vinegar, in a quantity sufficient for a small smelling-bottle, at no great expense. But it is the acetic acid which is useful, and not the aro- matics, which are added for the pleasure of the per- fume. Acetous acid or common vinegar, with or without aromatics, has little or no anti-putrid qual- ity. 339. Gooseberry Vinegar,-. Take the gooseberries, when full ripe, stamp them small ; to every quart put three .quarts of wa- ter, 'Stir them well together ; let it stand twenty-four hours, then strainit through, a canvas bag. To every gjillon of liquor add one pound of brown sugar, and stir them well together before you barrel your liquor. The old bright yellow English gooseberries are the best. , 340. To make Primrose Vinegar. To fifteen quarts of water put six pounds of browo sugar ; let it boil ten minutes, and take off the scum : pour on it half a peck of primroses ; before it is quite cold put in a little fresh yeast, and let it work in a warm place all night ; put it in a barrel in the kitchen, and when done working, close the barrel, still keeping it in a warm place. . 341. Method of rendering putrid Water sweet. In a course of experiments which a gendeman was making, he had occasion to mix clay with a large quantity of water in. a cistern. B03IESTIC ECOXOMY. I 5& AiLcr ihc water and clay hatl remained iliiis mix- J for some weeks, he tasted the water beibre it hould be thrown out, and found it sweet and well ilavourcd. On this he stirred Lheni, to find whether any putrid stench might arise from the bottom, but was agreeably surprised Lo find that the whole was equally sweet. He now resolved to keep it longer in order to de- termine what effect time might have on the mixiin-c, and, if my memory serves mc right, repeated the tastings and stirrings for several m.onths, with equal success, though some part of the time was summer^ during which he expected that the water would have become highly putrid. He communicated this discovery to- the Society for the Encouragement of Arts, &;c. it was referred to the Committee of Chemistry, with orders to make what experiments should seem to them requi* site to determine a point so necessary to the wel-. fare of nunibers, as many diseases are known to take their rise from putrid water. The whole was confirmed by the report of the committee. Here is then a very easy means whereby every cottager has it in his power constantly to. use siveet and whole- some water.. It is no more than mixing with water a quantity of common clay, suwicient to take off its transparen- cy, so far as that the hands, held just under the sur- face,^ shall not appear through it. JVo/e, — This experiment has since been tried by mixing clay with putrid water in a close salt-glazed earthen vessel. The water did not become sweet. The experiment must be made in a close vessel, for the effect of ventilation in sweetening putrid water is well known. Now water in a stone or lead cistern freely exposed to the air, and particularly if the growth of confervas be prevented by excluding the light will not become putriwide at top, but tapering so as to end in a small orifice at the bot- tom. The under part of the vessel is to be filled with very rough sand, or gravel, well freed from earth by washing ; over this pretty fine sand may be laid, to the depth of twelve or fourteen inches, bn w^^ichmust likewise be well freed from earthy ^particles. The vessel may then be filled up to the top with water, pouring it gently at first, lest the sand should ije too mucb displaced. It will soon filter througi;i DOMESTIC ECONOMY. I9o the sand, and run out at the lower orifice exceeding- ly transparent, and likewise in very considerable quantities. When, the upper part of the sand begins to be stopped up, so as not to allow a free passage to the water, it may occasionally be taken oif, and the earthy matter washed from it, when it will be equally serviceable as before. 354.^ The Turkish Method of filtering water hy As- cension, They make two wells, from five to ten feet, or any depth, at a small distance, which have a conj- m^unication at the bottom. The separation must be of clay well beaten, or of other substances impervi- ous to water. The two wells are then filled with sand and gravel. The opening of that into which the water to be filtered is to run^ must be somewhat higher than that into which the water is to ascend ; and this must not have sand quite up to its brim, that there may be room for the filtered water; or it may, by a spout, run into a vessel placed for that purpose. The greater the difference is between the height of the two wells, the faster the water will fil- ter; but the less it is, the better, provided a suffi- cient quantity of water be supplied by it. This may be practised in a cask, tub, jar, or other vessel. The water may be conveyed to the bottom by a pipe, the lower end having a sponge in it, or the pipe may be filled with coarse sand. It is evident that all such particles, which by their gravity are carried down in filtration by des- cent, will not rise with the water in filtration by as- cension. This might be practised on board ships at little expense. 355. To preserve Lemon Juiee during a long Voyage, Care Qiast be taken to squeeze only sound fruit, as a tainted lemon will endanger the spoiling of the I 96 DOxMESTie- ECt>NOMY. whole ; the expressed juice must be deptiratecT, by standing a (ew days, adding one ounce of cream of tartar to every quart of lemon juice ; filter it pretty clear; then it is to be put into small bottles, none of them containing more than a pint of juice; in the neck of the bottle, a littte of the best oil of olives is to be poured, and the cork well sealed over. 356. Method of preservirig Grapes, Take a cask or barrel, inaccessible to the exter- nal air, and put it into a layer of bran, dried in an oven, or of ashes well dried and sifted. Upon this, place a layer of grapes well cleaned, and gathered in the afternoon of a dry day, before they are per- fectly ripe. Proceed thus with alternate layers of bran and grapes, till the barrel is full, taking care that the grapes do not touch each other, and to let the last layer be of bran ; then close the barrel, so that the air may not be able to penetrate, which is an essential point. Grapes, thus packed, will keep nine or even twelve months. To restore them to their freshness, cut the end of the stalk of each bunch of grapes, and put that of white grapes into white v\'ine, and that of the black grapes into red •wine, as you would put ilowers into water, to revive or keep them fresh. 357. Singular and simple Jllanner o/prcserving Ap- ples from the Effects of Frost, in J\^orth America, Apples being produced most abundantly in North America, and forming an articleof chief necessity in almost every family, the greatest care is constantly taken to protect them from frost at the earliest com- mencement of the winter season ; it being well known, that apples, if left unprotected, are inevita- bly destroyed by the first frost which occurs. This desirable object, during their long and severe win- ters, is said to be completely effected, by only throw- DOMESTIC ECONOMY. 19T ing over them a thin linen cloth before the approach^ of frost, when the fruit beneath is never injured, how severe soever the winter may happen to prove. Yet apples are there usually kept in a small apart- ment, inmiediatcly beneath the roof of the house, particularly appropriated to that purpose, and where there is never any fire. This is a fact so well known, that the Americans are astonished it should appear at all wonderful : and they have some reason to be so, when it is considered that, throughout Germany, the same method of preserving fruit is universally practised ; from whence, probably, it made its way to North America. It appears, that linen cloth only is used for this purpose ; woollen cloth, in particu- lar, having been experienced to prove ineiiectual. There seems abundant reason to believe, that even potatoes might be protected from frost by some such simple expedient, - Remark,T— This article, as well as the preceding, (to which the principle seems very analogou?^,) merits high consideration ; and for the same import- ant reasoii, its capability of conducing to the uni- versal benefit of mankind, and the numerous ani- mals under our protection*. 358. To keep Oranges and Lemons. Take small sand and make it very dry ; after it is ccld put a quantity of it into a clean vessel ; then take your oranges, and set a laying of them in the same, the stalk-end downwards, so that they do not; touch each other, and strew in some of the sand, as much as will cover them two inches deep ; theii set your vessel in a cold place, and you will find^ your fruit in high preservation at the end of severaL months. . 359. Another, Freeze the oranges, and keep them in an ice- house. When to be used, put them into a vessel of 112 198 DOMESTIC EeONOMY. cold water till they are thawed. By this means they may be had in perfection at any season of the year. 360. Kew Method of preserving Potatoes, The following method of preserving potatoes was communicated by Mr. Millington, to the Society for Bettering the Condition of the Poor : I caused (says this gentleman) three pounds and a half of potatoes to be peeled and rasped ; then put in a coarse cloth, between two boards, in a nap- kin press, and pressed them into a dry cake, hardly so thick as a thin cheese. They were then placed on a shelf to dry. There was about a quart of juice expressed from the potatoes. To this was added a- bout a like quantity of water, and in about an hour it deposited more than sixty grains of white starch or flour, fit to make pastry. A cake of this was pre- pared and sent to the Society. In bulk it occupied only a sixth of the compass of the potatoes; in weight it had lost about two-thirds by the process; but the cake, when dressed with steam or other- wise, will produce nearly the same quantity of foOd as three pounds and a half of potatoes, properly dressed for table, would do. Some potatoes, quite frozen, have been prepared this way, and the cake was perfectly sweet ; whereas some of the same parcel that were left, and not pre,ssed^ were rotten and spoiled in a few days. 361. To preserve Potatoes from the Frost, If you have not a convenient store-place for them, dig a trench three or four feet deep, into which they are to be laid as they are taken up, and then cover- ed with the earth taken out of the trench, raised u^ in the middle like the roof of a house, and covered with straw, to carry off the rain. They will be thus preserved from the frost, and can be taken up as they are wanted* DOMESTIC ECONOMY, 199 362, Method of recovering Frost-Bitten Fruits or Vegetables, This may be done by putting such fruits and roots, as pears, apples, potatoes, Sic, as have been penetrated by frost, into cold water, when a thaw approaches, and letting them remain in the water some time, till by the plumpness and fairness of the fruit and roots it appears that the particles of tho. frost are extracted. This method has been often tried and found to answer, but at the same time the utmost care should be taken to preserve these things from the frost, as it is better to keep off an enemy than to be at the trouble of driving him out. 3G3* To preserve Apples, Dry a glazed jar perfectly well, put a few peb- bles in the bottom; fill the jar with apples, and cover it with a bit of wood made to iit exactly ; and over that, put a litde fresh mortar. The pebbles attract the damp of the apples. The mortar draws the air from the jar, and leaves the apples free from its pressure, which, together with the principle of putrefaction which the air contains, are the causes of decay. Apples, kept thus, have been found quita- sound, fair, and juicy, in July, 364. Preservation of Succulent Plants, Green succulent plants are better preserved after a momentary immersion in boiling water, than other- wise. This practice has been successfully used in the preservation of cabbage, and other plants, dried for keeping ; it destroys the vegetable life at once^ and in a great measure prevents that decay which otherwise attends them. ^^5, A Method of preserving Fruit fresh all the Year, Take of saltpetre one pound, of bole-armenic two pounds, of common sand, well freed from its 200 DOMESTIC ECONOMY. earthy parts, four pounds, and mix altogether. After this, let the fruit be gathered with the hand before it be thoroiighly ripe, each fruit being handled only by the stalk; lay them regularly, and in order, in a large wide-mouthed glass vessel ; then cover the top of the glass with an oiled paper, and carrying it in- to a dry ptlace, set it in a box tilled all round, to a- bout four inches thickness, with the aforesaid prepa- rations, so that no part of the glass vessel shall ap- pear, being in a manner buried in the prepared ni- tre : and at the end of a year such fruits may be tak- en out, as beautiful as when they were first put in. 366. To preseri:& Hazel jVuts in great P&rfictionfoTF many Months, Hazel nuts may be kept a long time in- full kernel by burying them in earthen pots, well closed, a foc^ or two in the gi-ound. They keep best in gravelly or sandy places. S67. To manage Ripe Fruit for a Desert. Take some fruit-baskets of open work, cover them. %vith large leaves, and at seven o'clock in the morn- ing go out and gather the fruit. When you have care- fully chosen what is ripe, and laid it handsomely in the basket, let it be placed in a cool, but not damp room, till.it is wanted. When the ripest are gather* ed, the rest are to be preserved ;. and with respect to birds, some lime twigs and trap cages should be placed, and lines of feathers hung about the place* . 368. To preser'oe Aromatic and other Herbs. The boxes and drawers in which vegetable mat- ters are kept, should not inipart to them any smell or taste; and more certainly to avoid this, they should be lined with paper. Such as are vplatile, of a deli-^ cate texture, or subject to suffer from insects, must be kept in well covered glasses. F'ruits and^ oily seeds, which are apt to become rancid, must be kept in a tiOMESirC ECONOMY. 2(T1 cool and di-y, but by no means in a warm or moist place. 369. To preserve Grapes fill Winter. About September, when grapes are nearly ripc^ pi'ocure some bags made eillier of crape, muslin, gauze or whife paper. Select some of the best bunches, and, with a pair ofsharp narrow-pointed scissars, cut offall small un- ripe, rotten, mouldy, or imperfect grapes, especially: those eaten by flies or wasps. Inclose each bunch in a bag, and tie the bag. fast with a string, so that no insect can get into it. In the middle of a fine day in October, gather them,, with a piece of the shoot- to them, and hang them up in a dry warm room. Dip the end of the shoots in melted rosin or seal- ing-wax. Examine them frequently, lest they should get mouldy or rotten. 370. Walnut Ketchup^ Take half a bushel of green walnuts, before the shell is formed, and grind them in a crab mill, or beat them in a marble mortar ; then squeeze out the juices through a coarse cloth, and wring the cloth well to get all the juice out, and to every gal- lon, of juice put a quart of red wine, a quarter of a pound of anchovies, the same of bay salt, one ounce of allspice, two of long or black pepper, half an ounce of cloves and mace, a little ginger and horse- radish, cut in slices ; boil all together till reduced to half the quantity; pour into a pan ; when it is cold bottle it, cork it tight, and it will be fit to use in thcee months. If you have any pickle left in the jar after your walnuts are used, to every gallon of pickle put in two heads of garlic, a quart of red wine, an ounce each of cloves and mace, long, black,„ and Jamaica pepper, and boil them, altogether tilt- A 202 DOMESTIC ECONOMY, it is reduced to half the quantity, pour it into a pariy and the next day bottle it for use, and cork it tight» 371 . To cork and preserve Cijder in Boitles, Good corks are highly necessary, and if soaked before used in scalding water, they will be the more pliant and serviceable; and by laying the bottles so that the liquor mayalways keep the cork wet and swelled, will much preserve it. 372. To make excellent Punch* One tea-spoonful of Cox well's acid salt of lemons^ a quarter of a pound of sugar, a quart of water near- ly boiling, half a pint of rum, and a quarter of a pint of brandy'; a little lemon peel may be addcd^ or in place thereof, a hw drops of essence of leaij on.. 373. To make a pleasant^ soher, and refreshing Drink for the Summer, Take one bottle of sherry (but Madeira is pre- ferable,) two- bottles of cyder, one of perry, and one gill of brandy; and after those ingredients are mixed, take two lemons, pare the rind as thin as possible ; then slice the lemons, and put the rind and lemons into a cup ; to these add a little grated nutmeg and powdered sugar, to make it palatable ; stir them together ; then toast a biscuit very brown, and throw, it hot into the liquor. It is generally found a pleasant draught at dinner, and produces no bad. effects on those who drink it in moderation. 374. To make the German Liquor^ Mum. Mum is made of various sorts of grain, in the fol> lovving proportions : to seven bushels of wheaten mrdt, add one bushel of oatmeal, one bushel of ground beans, and a variety oi other articles, as the Lops of fir, wild thyme, &c. ; also ten new laid eggs. These articles ought to be infused into six- ty-three gailoiis of water boiled down to forty-one«. DOMESTIC ECONOMY. 203 375. To make the celebrated Eastern Beverage^ call- ed Sherbet, This liquor is a species of negus without the wine. It consists of water, lemon or orange juice, and su- gar, in which are dissolved perfumed cakes, made of the best Damascus fruit, and containing also an infusion of some drops of rose-water : another kind is made of violets, honej, juice of raisins, &c. It is well calculated for assuaging thirst, as the acidity is agreeably blended with sweetness. It resembles, indeed, those fruits which we find so grateful when one is thirsty. 376. To make Birch-tree Wine, The vernal sap of the birch-tree is made into wine. In the beginning of March, while the sap is rising, holes must be bored in the body of the tree, and fassets, made of elder, placed in them, to convey away the liquid. If the tree be large it may be tapped in several places at a time, and thus, according to the number of trees, the quanti- ty of liquid is obtained. The sap is to be boiled with sugar, in the proportion of four pounds to a gallon, and treated in the same manner as other made wines. One great advantage attaching to the birch is, that it will grow on almost any barren ground. 377. Currant Wine, Gather your currants on a fine dry day, when the fruit is full ripe, steep them, put them in a large pan, and bruise them with a wooden pestle ; let them stand in a pan or tub twenty-four hours to fer- ment, then run it through a hair sieve, and do not let your hand touch the liquor ; to every gallon of this' liquor put tv/o pounds and a half of white su- gar, stir it well together, and put it into^ your ves- sel. To every six gallons put in a quart of bran- dy, and let it stand six weeks ; if it is fine, bottle 204 DOMESTIC ECONOMY. it ; if it is not, draw it off as clear as you can jnto another vessel, or large bottles, and in a fortntght bottle it into smaller bottles. ii. 378. Elder Wine. Pick the elder-berries when Mi ripe; put them into a stone jar, and set them in the oven, or a ket> lie of boiling water, till the jar is hot through ; then take them out and strain them through a coarse cloth, wringing the berries, and put the juices into a clean kettle ; to every quart of juice put a pound of fine Lisbon sugar; let it boil, and skim it well; when it k clear and fine pour it into a jar ; when cold cover it close, and keep it till you make raisin wine ; and lo every gallon of wine put half a pint of elder syrup. 379. Qrapp.. Wine. To every gallon of ripe grapes put a gallon of soft ivater, bruise the grapes, let them stand a week without stirring, and draw the liquor off fine ; to €very gallon of wine put three pounds of lump su- gar ; put it into a vessel, but do not stop it till it has done hissing, then stop it close, and in six months it v.'ill be fit to bottle. A better wine, ^though -smaller in quantity, will be made by leaving out the water, and diminishing the quantity of sugar. Water is only necessary where the juice is so scanty or so thick, as in cow- islip, balm, or black currant wine, that it could not be used without it. Very good wine, after keep- ing for twelve months, has been made by adding a proper quantity of sugar to grapes which were so hard that it was necessary to burst them over the ifire to get out the juice, 380. An excellent Family Wine May be made of equal parts of red, white, and black currants, ripe cherries, aad raspberries, well DOMESTIC EC 0X0 MY. 206 l>rul6ecl, and mixed with soft water, in the propor- tion of four pounds of fruit to one gallon of water. When strained and pressed, three pounds of raoisl sugar are to be added to each gallon of liquid. Af- ter standing open three days, dui'ing which it is to be stirred frequently, and scum it as it may require, it is to be put into a barrel, and left for a fortnight to work, when a ninth part of brandy is to be ad- ded, and the whole bunged down ; and in two or three years it will be rich and valuable. 381. To extract Syrup from Indian Corn* The young spikes, when they are beginning to form, possess a very agreeable saccharine taste. Ten pounds of them squeezed in a stone moiiai', and the juice expressed, after the leaves are strip- ped off, will give about four pounds of a milky juice, which, when clarified, and evaporated to the consistence of a syrup, will be found very agreea- ble to the palate. This vegetable will grow in Eng- land from the seed, sown in good soil. 382. ^ Excellent Bitter for the Stomach* One ounce of gentian root sliced, one ounce of fresh rind of lemon, two drachms of cardamom seeds bruised, three drachms of -Seville orange peel; pour a pint and a half of boiling water -over the in- gredients, let it stand an hour, then decant the clear liquor, and take a wine glass full two or three times a day. It should be kept closely covered after the water is put in the ingredients. 383. To detect Sugar of Lead in Wines, The tincture of orpiment converts wine so aduU (crated to a black colour. S06 DOMESTIC ECONOMV. 384. A Test for discovering in Wine, Mdals that are injurious to the Health, The property of liver of sulphur, and of hepatic gas, in precipitating lead of a black colour, has been long known ; and that property has been made use of to ascertain the goodness of wine, in the preparation of the -liquor prohatorius Wurtemher- giensis. But in trying wines which we suspect to be adul- terated, that proof does more harm than good ; be- cause it precipitates the iron of the same colour with the pernicious lead ; by which means, some dealers of respectable characters have heen ruined. It was wanting, therefore, to find an agent which would discover nothing in wine but what was pre- judicial to health. This is accomplished by the following test, which precipitates lead and copper of a black colour, arsenic of an orange colour, &lc, but does not iron, which being innocent, or rather salutary, to the human constitution, gets into a great number of different sorts of wine by various acci- dents. Receipt for ihe Test Liquor, — Mix equal parts of oyster sdiells, and crude sulphur reduced to a fine powder, and put the mixture in a crucible. Heat this in a wind furnace, and suddenly raise the heat till the crucible is exposed to a white heat for fifteen minutes. When the mass is cool, reduce it to pow- der, and keep it in a bottle well corked. To make the liquor, put 120 grains of this pow- der and iSO grains of cream of tartar into a strong bottle full of common water, which has been boiled for an hour, and suffered to cool. Cork the botde immediately, and shake it from time to time. Alier having stood a few hours, pour ofi'what is clear of the liquor into ounce phials, after having previous- ly put into each of them twenty drops of spirit of ;sea salt ; and then stop them well with wax tjiixeci ^ith a Utde turpentine. BOMESTIC ECONOMY. 207 \ One part of this liquor, mixed with three parts of wine adulterated, will discover, by a very sensi- ble black precipitate, the smallest quantity of lead, copper, &c. but will have no eficct on any iron it may contain. VVheathe precipitation is made, iron may be discovered by saturating the wine remain- ini:^, when poured off, with a little salt of tartar, when the liquor becomes instantly black. Pure wines remain perfectly clear after the addi- tion of this liquor* 3S5. Suhstitufe for Soap, easily prepared in smalt Quantities, hy private Families in the Country. Collect, before the time of seeding, thistles, net- tles, fern, and such other weeds as usually infest the borders of high roads and hedges, and burn them in a large heap, gradually, till the whole are consumed, and carefully preserve the ashes in a dry place, ready to make the ley wanted for the purpose of making a substitute for soap. The requisite materials and utensils should be prepared, which are but few in number. They consist, Ist, Of a small tub of white wood, nine inches in width, and as manv in heigjht. This tub should be perforated near the bottom ; its use is for mixing the leys. (Were it made of oak, it would colour the leys.) 2d, A small copper bason, with a round bottom, a foot in diameter, and seven or eight inches in depth ; or where this cannot be pro- cured, an iron pot, or earthen vessel, that can bear the fire, may be used. This vessel is intend- ed for boiling the mixture. 3d, For this small manufacture are finally required a skimmer, a spa- tula of white wood, and two earthen pans. The materials necessary are, 1, some good ash- es ; 2, lime ; and 3, oil, tallow, or kitchen fat. Method of preparing the Leys, Take thpee pounds of ashes and one pound of '•20S DOMESTIC ECONOMT. lime. First, moisten the lime with a small quantN ty of water, in order to slake it; and after it has completely crumbled down, mix it with the ashes^ and put this mixture into the tub^ having previously spread a piece of canvas at the bottom ; care- fully close the hole at the bottom of the tub ; after which pour upon the materials a quantity of water sufficient to soak it well through, and rise above it m the vessel, to the height of about three finger breadths. Then stir it well with a stick, and suf- fer it to stand for some hours ; then open the hole^ in order to let the ley run off, which is collected and kept by itself.. This is the first ley ; then a- gain put fiesh water in the tub, stir the materials with a stick, let them stand for some hours, and then draw off the second ley, which is also kept separate ; the third ley is obtained in the same man- ner, by pouring fresh water upon the remainder of the ashes, which will now have been sufficiently exhausted of its saline particles. Take equal quantities of the first ley, and of kitch- en fat, tallow, or oil, and melt them together in your copper bason, over a gentle fire, til! they are well incor[)orated, by constantly agitating them with vop.r wooden spatula. When the ley and grease are well united, you may add more ley of the second quality, and digest ihcm for some time with a gentle heat, till the mixture is completed, t iking care to stir it well all the time ; then pour it into your earthen pans to cool atuJ preserve for use. A few trials will enable you to make it in a j)eriect manner; and a liille of this composition will be found to answer all the purposes of soap for family use. The sui'phis ley of the stronger kinds may be preserved for iuture use, and the weaker ley will serve to put upon fresh ashes on a future occasion ; era litde of any of these leys v.ill form a useful steep, with a considerable quantity of warm water, for the DOMESTIC ECONOMY. 209' dirty plain linen intended to be washed, but will b(^ too strong for printed calicoes or dyed articles. 386. To make Jamaica Vegetable Soap, This soap is prepared from the great American aloe, in the fallowing manner : — The large succu- lent leaves being cut, are passed between the rol- lers of a mill, with their point foremost, and the juice being conducted into wide, shallow receivers, through a coarse cloth or strainer, lies exposed to a hot sun, till it is reduced to a thick consistence. It is then made up into balls, with lye ashes, to pre- vent it from sticking to the fingers ; after which it may be kept for years, and serve for use, as well as Castile soap, in washing linen ; but it has the superior quality of mixing and forminga lather with salt water as well as fresh. Another method of preparing this soap is, by cut- ting the leaves in pieces, pounding them in a large wooden mortar, and then expressing the juice, which u brought afterwards to a consistence, either bv the sun or by boiling.. One gallon of this juice, thus prepared, will yield about one pound, avoidu- poise, of a soft extract. It will answer prepared in either of these ways, provided the juice, before ex- posure to the sun or fire, be very carefully strained from the bruised fibres, and other membrane of the leaves. The extract must never be compounded with tallow, or any other unctuous materials, for such mixtures destroy its effect. The leaves are used for scouring pewter and other kitchen utensils, and also for floors. 387. To make Lady Derby'^s Soap, Two ounces of bitter almonds blanched, one ounce and a quarter of tincture of benjamin, one pound of good plain white soap, and one ()ieoe of :ajnphor the size of a walnut. The almonds arid . s 2- :210 DOMESTIC ECOUOMT.^ camphor are to be beaten in a morfear until they are completely mixed ; then work up with them the tincture of benjamin. The mixture being perfectly made, work the soap into it in the same manner. If the smell is too powerful of the camphor and tinc- ture of benjamin, melt the soap by the fire, and the perfume will go off. This soap has been tried by many persons of distinction, is excellent in its quali- ties for cleansing the skin, and will be found great- ly to assist the complexion, the ingredients being perfectly safe, and free from those pernicious prop- erties that are mostly incorporated with other soap. 388. To make British Herb Tea. Take of hawthorn leaves, diied, two parts, sage and balm one part ;^ mix these well together, and they will make an excellent and pleasant sanative tea, particularly wholesome to nervous people. 389. British Substitute for Foreign Tea. Betony, if gathered when just going to flower, has the taste of tea, and all the good qualities of it, without the bad ones, and moreover, it cures in- veterate head- aches.. 390. Another. Make an infusion of ground ivy, which ivS very a- greeable in flavour, especially if you add to it a drop or two of lemon juice. It is reported by ma- ny, that the habitual use of this herb will cure the most obstinate consumption. It is certainly a good pectoral, and when green is fragrant ; if mixed with a few flowers of lavender, it makes a most agreea- ble liquor for summer use; and, if gathered at a proper time, has an agreeable taste to ine^ny, but wholesome to all, even when dry. 39 1 , Another. Balm, or lemon balm alone, or with sagCj is mucE DOMESTIC ECONOMY. 211 recommended, with a few flowers of lavender ; it has a most delicious flavour and taste, but is most agreeable when green. 392. The Virtues of Sage, This valuable herb was held in such high esteenr? among the ancients, that they have left us a Latin verse, which signifies, " Why should a man die whilst he has sage in his garden ?" It is reckoned admirable as a cordial, and to sweeten andcleanse the blood. It is good in ner- vous cases, and is given in fevers, with a view to promote perspiration. With the addition of a little lemon juice, it is very grateful and cooling ; some choose to take it dry, alleging that the surface of tlie leaves of green sage abound with animalcules, which are very visible through a microscope, and so there are in many articles of common food ; but we may be assured, even if this is the case, that as they are nourished with the sage, they are of no harm, and, at all events, a little hot water will des- troy them. 393. To'" prevent excessive Thirst in cases of Emer- gency at Sea, in the Summer Time. When thirst is excessive, as is often the case in summer time during long voyages, avoid, if possible, even in times of the greatccit necessity, the drinking of salt water to allay the thirst, but rather keep thinly clad, and frequen dy dip in the sea, v/hich will appease both hunger and thirst for a long time^ and prevent the disagreeable sensation of swallow- ing salt water. 394. To preserve Eggs sound for the space of Two Years, For the following process, for keeping and pre- serving eggs perfectly sound, a patent was granted 212 DOMESTIC ECOKOMT. in February, 1791, to Mr. Jayne, of SheSi^kL Yorkshire : Put into a tub or vessel one bushel, Winchester, measure, of quicklime, thirty-two ounces of salt, eight ounces of creara of tartar, and mix the same together witii as much water as will reduce the com- position, or mixture, to that consistence, that it Tvill cause an egg put into it to swim with its top just above the liquid : then put, and keep the eggs therein, which will preserve them perfectly sound for the space of two years at the leastv This method is not the vvorse for being simple, and the still simpler one of merely keeping eggs in. salt, is known by many good housewives to pre- serve eggs quite sound for a/considerable time. S95. Manner of preserving Eggs perfictli/ fresh, for Tioeh e Months . Having provided small casks, like oyster barrelsj. fill them with fresh- laid eggs ; then pour into each/ cask, the head of which is supposed to have been^^ lirst taken out, as much cold thick lime-water as will fill up all the void spaces between the eggs, and likewise completely cover them* The thicker the- lime-water is the better, provided, it will fill up all the interstices, and be liquid at the top of the cask ; this done, lay on the head . of the cask lightly. No^ farther care is necessary, than merely to prevent, the lime from growing too hard, by adding, occa- sionally, a litde common water on the surface, should it seem so disposed, and keeping the casks from heat and frost. The eggs, when taken out for : use, are to be washed from the adhering lime with a little cold water, when they will have both the ap» }:)earance and qualities of fresh laid eggs, the lime- preserving them from shrinking or putriditvo . DOMESTIC ECONOMY. 21 S 396. Manner of preserving Eggs perfeclli/ fresh, for Twelve Months, The most simple and easy mode of preserving eggs is to rub the outside of the shell as soon as gathered from the nest, with a little butter, or any other grease that is not fetid. J3y filling u]) the ]jores of the shell, the evaporation of the liquid part of the egg is prevented ; and either by that means, or by excluding the external air, which Fourcroy supposes destroys the railkiness which most people &re fond of in new-laid eggs, that milkincss will be preserved for months, as perfect as when the egg was taken from the nest. 397. Cream preserved 171 long Voyages, Mix with a quantity of fresh rich cream; half its weight of white sugar in powder; stir the whole well together, and preserve it in bottles well cork- ed. In this state it is ready to mix with tea or cof- fee, and has continued in good condition during a voyage to America .u 398. Substitute for Human Milk, where, from any Circumstance, it cannot be procured for Chddren, In a quart of water boil tv/o ounces of hartshorn shavings over a gentle fire, till the whole is reduced to a pint ; mix this with twice its quantity of cow's milk, and the addition of a little sugar. This forms for children a proprr aliment, approaching nearly to the nature of human milk. 399. To make Old Man\^ Milk : a nutricious and pleasant Beverage, Beat up the yolk of an egg in a bowl or bason, and then mix with it some cream or milk, aiid a lit- tle sugar, according to the quantity wanted, and let them be thoroughly incorporated. A ;^]as.s of spirits, or more, is to be then poured gradually into the mix- k 21:4 DOMESTIC ECONOMY. ture, so as to prevent the milk or cream from curd- ling. This mixture will be found useful to travellers who are obliged to commence tlioir journey car!^'^, particularly if the weather be cold and damp. 400. To malu artificial Asses^ Milk, Two ounces of pearl barley, two ounces of j^tirts- horn shavings, three ounces of Eringo root carfJied,. nine garden snails ; boil these if) six quarts of spring water till it comes to three ; puf two spoonfuls of cow's milk into half a pint of the above, and drink it lukewarm about half an hour before you rise in the morning. N. B. You may leave out the snails if you do not like them,, but it is best to use them. 401. To prevent disagreeable Smells fro7n Privies, JVight Choirs, ^c. Milk of lime (water in which lime has been slack- ed, and which is whitened by the fine particles of that substance) must be mixed with a ley of ashes, or soapy water that has been used in washing, then thrown into the sink of the privy, it will destroy the oiiensive smell. By these means, for the value of a few pence, any collection of filth vvhatever may be neutral ised.„ For the night-chair of sick persons, put within the vessel half a pound of quicklime, half an ounce of powdered sal-ammoniac, ^nd water one pint: this will prevent any disagreeable odour.. Remark, — Quicklime, or even lime just slacked, answers the purpose without any addition. It is the only thing used in camps, particularly iii hot coun- tries, to keep the ditches from, creating contagion. 402. To free Molasses from their sharp Taste, and to render them Jit to be used instead of Sugar, Take twenty-four pounds of m.olasses, twenty- fbur pQunds of water, and six pounds of charcoa],. DOMESTIC ECONOMY. 215 coarseiy pulverised ; mix them in a kettle, and boil the whole over a slow wood fire. When the mixture has boiled half an hour, pour it into a flat vessel, in order that the charcoal may subside to the bottom ; "then pour off the liquid, and place it over the fire once more, that the superfluous water may evapo- rate, and the molasses brought to their former con- sistence. Twenty-four pounds af molasses will pro- duce twenty-four pounds of syrup. This method has been employed on a large scale, with the happiest effects ; the molasses be- come sensibly milder, and can be employed in ma- ny articles of food ; though in dishes, where milk is used, or for cordials mixed with spices, sugar is to be preferred. 403. To destroy Bugs, Take of the highest rectified spirits of wine, (viz* lamp spirits) that will burn all away dry, and leave not the least moisture behind, half a pint; new dis- tilled oil, or spirits, of turpentine, half a pint; mix them together, and break into it, in small bits, half an ounce of camphor, which will dissolve it in a few minutes; shake them well together, and with a sponge, or a brush, dipt in some of it, wet very well the bed or furniture wherein these vermin harbour and breed, and it will infallibly kill and destroy both them and their nits, although they swarm ever so much. But then the bed or furniture must be well and thoroughly wet with it, (the dust upoa them being first brushed and shook off) by which vmeans it Vvill neither stain, soil, or in the least hurt the finest silk or damask bed that is.- The quantity here ordered of this curious neat white mixture, which costs about a shilling, will rid any one bed whatever, though it swarms with bugs. Do but touch a live bug with a drop of it, and you will find it die immediately : if any should happen to ap- 216 DOMESTIC ECONOMY. pear, after once using, it will only be for want of well wetting the lacing, &;c. of the bed, or the fold- ings of the linings or curtains, near the rings, or the joints, or holes in and about the bed or head-board wherein the bugs or nits nestle and breed, and then their being well wet altogether again, with more of ■the same mixture, which dries in as fast as you use it, pouring some of it into the joints or holes where the sponge or brush cannot reach, will never fail absolutely to destroy them all. Some beds, that have much wood work, can hardly be thoroughly cleaned without first being taken down ; but others that can be drawn out, or that you can get well be- hind to be done as it should be, may. J^ote, — The smell this mixture occasions will be gone in two or three days, which is yet very whole- some, and to many people agreeable. You must remember always to shake the liquor together very well whenever you use it, which must be in the day- I -time, not by candlelight, lest the subtlety of the ' mixture should catch the flame as you are using it, and occasion damage. 404. Another. The risk of bugs in a large city is inevitable ; the clothes-box of servants, the going to a public-place . or in a public-carriage, or the insect being blown against the apparel while walking the streets, may ', introduce it into the house. But to cleanly people, / whose beds are examined, and the joints oiled with ; pure sweet oil three or four times a year, they can- >j not become troublesome ; except what no person-, can be secure against, they should succeed in the , occupation of a house, a filthy, though perhaps a very fine, predecessor, who has permitted the ani- -. mal to entrench itself in the walls and the ceiling. In such a situation tlie chimney and the windows i\iere pasted up air-tight, and after a mixture of poiv- DOMESTIC EGONOxMr. 21* ^er of brimstone and salt-petre, (as used by the makers of vitriolic acid) was set fire to with proper precaution, in an earthen pan and sand, the doors we^re shut, and the joints pasted up. The remedy, and in such a case it was thought proper to furai- ;gate all the rooms, was effectual. Coloured hang^ ings, &;c. which the gas might hurt, were removed to the bedding, and to wood it does no injury. There is however some difficulty in forming such art only will remain unburnt, 406. Another Method. In managing your fires during the day, first lay on a shovel-full of the dust and ashes from under the grate, then a few coals, more ashes, and afterwards a few more <:oals, and thus proceed till your grate is properly filled, placing a few round coals in front. You will find that the ash^s retain the heat better than coals alone ; you will have less smoke, a plea- sant fire, and a very little waste left at night. 407. Economy in Tinder* The very high price of paper, at present, renders the saving of even the smallest quantity of linen or cotton rags of consequence, as they sell very dear; trifling as it may be thought, yet it will be found that a considerable quantity of rags may be saved in a family, by using as tinder for lighting matches the contents of the common snuifers collected in the courseof the evening. 408. Plate Powder. In most of the articles sold as plate powders, under a variety of names, there is an injurious mixture of quicksilver, which is said sometimes so far to pene- trate and render silver brittle, that it will even break ivith a fall. Whitening, properly purified from sand, applied wet, and rubbed till dry, is one of the easi- est, safest, and certainly the cheapest of all plate powders ; jewellers and silversmiths, for small arti- cles, seldom use any thing else. If, however, the plate be boiled a little in water, with an ounce of calcined hartshorn in powder toaboutthree pintsot water, then drained over the vessel in which it was boiled, and afterwards dried by the fire, while some soft linen rags are boiled in the liquid till they have lyholly imbibed it; these rags will, when dry, not DOMESTIC ECONOMY. 219^ only assist to clean the plate, which must afterwards be rubbed bright with leather, bui also serve admi- rably for cleaning brass locks, finger plates, Sic. 409. Usefulness of Clivers^ or Goose G?'ass, Young geese are very fond of the branches of this plant ; the seeds may be used instead of coffee. The expressed juice of the stems and leaves, taken to the amount of four ounces night and morning, is very efficacious in removing many of those cutane- ous eruptions, which are called, though improjDcrly^ scorbutic : bat it must be continued for several weeks. 410. Important Uses of the Leaves of the Vine. From experiments made by Sir James Hall, if has been found that the leaves of the vine, dried in the shade, make an excellent and extremely whole- some tea, though differing in taste and flavour from that comm.only used. Besides, also being admirably calculated for making vinegar, the prunings of the vine, on being bruised and put into a vat or mash- ing tub, and boiling water poured on them, in the same way as is done with malt, will produce a liquor of a fine vinous quality; which, being fermented, forms a substitute for beer ; and which, on being distilled, produce a good spirit of the nature of brandy. 411. Valuable Properties of Cherry -Tree Gum. The gum that exudes from the trunk and branches of the cherry-tree is equal to gum-arabic. Hassel- quist relates that, during a siege, more than an hun- dred men were kept alive for two months nearly, without any other sustenance than a little of this gupi taken into the mouth sometimes, and suffered graviually to dissolve. 412. Valuable Properties of the Helianthus JlnnuuSj or Sun Flo7uer. The seeds afford a good eatable oil ; the stalks- 2.20 BOMESTIC E€(>NOM¥. potash, when burned like those of Turkish contb, From the large quantity of pith in the stalks,rf)aper may be made. ' The young- stalks are eaten at Frankfort on the Maine as greens ; and the old are used as fire wood. 4.1 3. Remedies against Fleas, Fumigation witbbrimstone,, or the fresh leaves of pen ny-rOyal sewed in a bag, and laid in the bed, will have the desired effect, ^14. Fly Water. Most of the fly waters, and other preparations commonly sold for the destruction of flies, are vari- ously disguised poisons, dangerous and even fatal to the human species ; such as solutions of mercu- ry, arsenic, &;c. mixed with honey or syrup. The following ppeparation, however, without endanger- ing the lives of children, or other incautious per- sons, is not less fatal to flies than even a solution of arsenic. Dissolve two drachms of the extract of quasia, in half a pint of boiling water; and adding, a iictie sugar^ or syrup, pour the n^ixture on plates. To this enticing food the flies are extremely partial,, and it never fails to destroy them. 415. To make a lokolesome Food of Cashew J^uts. Cashew nuts may be prepared as food, by blanch- ing them with hot water to wash off the caustic oil, or roasting them in a pot like coffee,, but care must be taken to avoid the smoke, which is very acrid. They may also be prepared by sticking them on a fork, and burning them at a candle. The oil of the shell is abundant, and thoroughly roasts the kernel^ within. The kernel of the fresh cashew nut is made- into an emulsion, like almonds, and universally us-, cd in the West Indies. 4'16. Econotni/ in Candles, In such candlesticks as are not made to slide, the candles are frequently permitted to buru in the DOMESTIC ECONOMY. 221 socket to great waste, and to the injury of the candlestick ; this may be prevented by taking. out early the short piece of candle, placing it betwixt three common pins stuck in an old cork, and put- ting the cork in the candlestick. Or rather give a penny for that ingenious utensil, a save-all. It is at least as cheap, and prevents the risk of setting fire to the house. 417. Curious small Cakes of Incense for perfuming JlpartmentSo Take equal quantities of lignum rhodium, and anise, in powder, with a little powder of dried. Sej ville orange peel, and the same of gum benzoin, or benjamin, and beat all together in a marble mortar. Then, adding some gum dragon, or tragacanth, dis- solved in rose-water, put in a little civet; beat the whole again together, make up this mixture into small cakes, and place them on paper to dry. One of these cakes being burnt in the largest apartment, will dilTuse a most agreeable odour through the whole room. 418. To prevent the disagreeable Smell arising from. House Drains, As the diffusion of this noxious matter, within our dwellings, tends to produce disease and mortal- ity, it cannot be too generally known that a cheap and simple apparatus has been contrived for carry- ing off the waste water, &c. of sinks, and which at the same time prevents the possibility of any air re- turning back into the house from thence, or from any drain which may be connected with it. . It is known by the name of a sti?ik trap, and may be had at any of the ironmongers. 419. Polished Tea Urns preferable to varnished ones, Folished tea urns may be kept boiling with a- 22^ " DOMESTIC ECO^'OftFl^i much less expense of spirits of wine than such as are varnished; and the cleaner and brighter the dishes, and covers for dishes, which are used for bringing victuals to table,, and for keeping it hotj. the more effectual will they answer that purpose. 420. Management of Razor Straps, Most razor straps are spoiled by being left too dry ;. a drop or two of sweet oil, frequently added to the strap, would remedy this : and, after using the strap, passing the razor on the inside of a warm hand, gives the smoothest and finest edge; putting the razor in warm water makes it cut very keen, and perhaps nothing ma]<«s a better razor strap than crocus martis, with a little sweet oil rubbed well on leather with a glass bottle*. 421. Essence of Soap for Shav ing^or washing HUrids^^ Take a pound and a half of fine white soap in- thin slices, and add thereto two ounces of salt of tartar ; mix them well together, and put this mixture into one quart of spirits of wine^ in a bottle which, will hold double the quantity of the ingredients ; tie a bladder over the mouth of the bottle, and prick a pin through the bladder; set it to digest in a gentle heat, and shake the contents from time to time, tak- ing care to take out the pin at such times to. allow passage for the air from within ; when the soap is dissolved, filter the liquor through paper, to free it ijrom impurities ; then scent it with a little bergamot ©r essence of lemon. It will have the appearance of fine oil, and a small quantity will lather with water like soap, and is much superior in use for washing or shaving. 122.. Composition for Shaving, without the Use of Razor, Soap, or Water, Mix one pint and a half of clear lime water, two ounces of guui-arabicj half an ounce of isinglass; aa. DOMESTIC ECONOMr. 223 eighth of an ounce of cochineal, a quarter of an", ounce of turmeric-root (made into powder), an eighth of an ounce of salt of tartar, and an eighth of an ounce of cream of tartar, together; boil them : for one hour at least (stirring up the mixture during the whole time of boiling, and be careful not to let it boil over) clear it through a sieve ; then add two pounds and a half of pumice-stone, finely pulveriz- ed ; mix the whole together, with the hands, into one cake, by the assistance of the white of two eggs, well stirred up. . Then divide the cake, so made, in- to twelve smaller cakes ; dry them in the open air for three days ; put them into an oven of moderate heat, for twenty-four hours, when they will be com- pletely dry and fit for use. Apply them with a gcnde friction to the beard, and they will produce the complete effect of shaving, by rubbing off the- hair. 423. To prevent Accidents from leavting a Poker m. the Ftre» The following invention is equally simple and secure. Immediately above that square part of the poker, by blacksmiths called the bit, let a small cross of iron, about an inch and a half each way, be welded in. The good consequences of tiiis simple contrivance will be — 1st. If the poker, by the fire giving way, should slip out, it will probably catch on the edge of the fender. 2d. If it should not, it cannot injure the hearth or carpet, as the hot part of the poker will be borne up some inches. And 3d. The poker cannot be run into the fire further than the bit, which, in regard to a polished poker, is also of some consequence. 424. Economical mode of cutting Gauliflower* instead of cutting offjhe whole head- of a cauli- 1K)MESTIC ECONOMr flower, leave a part on, of the size of a goos^berry^ and all the leaves : second, and even third heads will be formed, and thus they may be eaten for two^ or three months ; when, at present, by cutting the ■■ head completely off, the bed of cauliflowers are gone in two or three weeks. They should be planted in o;ood moist ground, and treated in the same manner as celery. 425. Substitute for Milk or Crearm . Where cream or milk cannot be got, jt is an ex- cellent substitute to beat up the whole of a fresh egg, in a bason, and then gradually to pour. boiling tea over it, to prevent its curdling. It is difficult, from the taste, to distinguish the composition from tea and rich cream. This might be, of gi-eat use at sea, as eggs may be preserved fresh in various ways..,. 426. J^ecessary Hints to those who use Copper Ves.?- sels for culinary Purposes, In domestic economy the necessity of keeping,, copper vessels always clean is generally acknow- ledged ; but it may not perhaps be so generally known, that fat and oily substances, and vegetable acids, do not attack copper while hot : and, there- fore, that if no liquid be ever suffered to grow cold in copper vessels, those utensils may be used for. every culinary purpose, with perfect safety. Dr. Johnstone relates the shocking case of three men who died, after excruciating sufferings, in con- sequence of eating some victuals prepared in an un- clean copper on board the Cyclops frigate.— Thirty ty-three other men became ill, and were put upon the sick-list, at the same time, and from the same cause. Dr. Pcrcival gives an account of a young lady who amused herself, while her hair was' dressings with eating samphire pickle impregnated with cop= J0OUE5TIC EGONOMVi ^5^ per. She soon complained of pain in the stomach, and in five days vomiting commenced, which was incessant for two days. After this her stomach be- came prodigiously distended; and in nine days after eating the pickle, death relieved her from her sullerings, 427. To prevent Lamps from heing pernicious to Asthmatic Pcrsoixs, or others, liable to Complaints of the Chest, Let a sponge, three or four inches in diameter, be moistened with pure water, and in that state be sus- pended by a string or wire, exactly over the flame of the lamp, at the distance of a few inches; this substance will absorb all the smoke emitted during the evening, or night, after which it should be rins- ed in warm water, by which means it will be again rendered fit for use. 428. To make economical Wicks for Lamps. AVhen using a lamp with a flat wick, if you take a piece of clean cotton stocking, it will answer the purpose as well as the cotton wicks which are sold in the shops. 429. Useful Properties of Celandine^ The juioe of this plant cures tetters and ring- worms, destroys warts, and cures the itch. 430*. Econorriical Use of Roots of Trees, In many parts of England and Scotland, trees are cut down above the surface of the earth, leaving the stumps an incumbrance to the ground, when they might be rooted up to advantage, if used in the followini^ manner: — Di^r out these butt ends, or stumps, and with a common augre, bore a cioie m their centre, about six or nine inches deep, into which put a charge of powder of three or four mch- es j then fill up the space above it by an iron scr^w T26^ r>aMESTrc ECOxOxMY.- of the same dimensions, and put a quick match, o^' about eighteen inches long, into the hollow of the screw, and set fire thereto, and retire ; the explosion, will' split the log or stump into various pieces, in one of which the screw will be fou«d retained. Much valuable hel may be thus obtained from the knotty roots of oaks, elms, yew trees. Sic, The screws, and other implements for this pur- pose, may be seen at the Society of\Arts, in the A^- del phi, or may be purchased fronj Mr. Knight, iron- monger, Foster-Lane, Cheapside. 431 . Application of the Roots of Fir- Trees or Pines* The roots or butt-ends of fir-tree3j split in the manner above-mentioned, will yield a considerable quantity of pitch and tar, by the following manage= ment : — Make a hole in the earth, a few inches deep, on the side of a hill, in which lay a coat of clay, and therein pile th€ fir roots, split as above, and cut to the length of not more than three feet, upon bars of iron laid above the hole, and the logs piled up at the distance of half an inch from each other, and- each row laid cross-way of the other, to any height required, fire is to be set to the top of the pile, and as^ it consumes the wood, tbe pitch, tar, and rosin,, contained in the v»rood, melt and run from it into the hole below, and from thence by a small trench into a large hole, made several feet deep in the ground, to receive these products, 432. Useful Properties of Red Spurge. Warts or corns anointed with the juice of this plant, presently disappear. A drop of it put into the hollow of a decayed ajid aching tooth, destroys the- J merve, and consequently removes the pain. Some people rub it behind the ears that it may blistcrj. aiidbj that means give relief. DRAWING. 22? 433. Paste or Food for Singing Birds, superior to the German Paste in common Use, Well mix, or knead together, three pounds of spill peas, ground or beat to flour, one pound and a haJf each of fine crumbs of bread and coarse sugar, the fresh yolks of six raw eggs, and six ounces of unsalt- ed butter. Put about a third part of the mixture, at a time, in a -frying pan, over a gentle fire, and contin- ually stir it till it be a little browned, but b)^ no means burnt. When the other two parts are thus done, and all are become cold, add to the entire quantity six ounces of maw seed, with six pounds of good bruised hemp seeds separated from the husks. Mix the whole well together, and it will be found an excel- lent food for thrushes, red robins, larks, linnets, ca- nary birds, finches of the different sorts, and most other singing birds, admirably preserving them in song and feather* CHAPTER XVII. DPJlWmG. "434. To make Transparent Paper for Drawing t Tracing paper is readily made by taking a sheet x>f very thin silk, or other paper, and rubbing it over gently with some soft substance, filled with a mix- ture of equal parts of drying oil, and oil of turpen- tine, which, being suspended and dried, will be fit for use in a few days ; or it may be had at any of the shops. Lay this transparent material on the •print or drawing to be transferred, and, with a sharp black lead pencil, trace the outlines exactly as they 228 DKAWIN«. appear through the paper. If more permanent of stronger lines are wished, ink mixed with <5x-gall will be necessary to make it adhere to the oiled sur- face. 435. To Trace Drawings of Prints against Vie Light, » There are two methods: one , to lay the print, &;c. flat against a pane of glass, with thin paper over it, when the lines appearing through it are to be fol- lowed by the lead : the other is more convenient, and consists of a frame inclosing a square of glass, supported by legs, on which the paper is laid as before, and a candle placed behind the glass. A pen and ink may be used in this manner, but they can- not in the former instance. 43G, Method of using Tracing Paper, Take a piece of the size required, and rub il equally over, on one side, with black lead, reduced to a powder, till the surface will not readily soil a finger; then lay apiece of white paper with the leaded side of this paper next to it, under the print ; and securing them firmly together with pins at the corners, proceed to take the outlines with a blunt point, and some degree of pressure, which will -iransfer the lead to the clean paper,precisely in the direction the point passed over the print; this may Jje corrected with the black lead pencil, and cleans- ed of any soil by the crumbs of stale bread. 437. Tocopy Drawings, ^c, with fixed Materials. Rub a thin piece of paper thoroughly and equal- ly with fresh butter, and after well drying it by y lire*, cover it with black lead, or with carmine, lamp-black, or blue bice, on the other side whick received the butter. When the operation has so far succeeded, as that the colour will not adhere to any substance passed over it, lay the coloured surfacf^ I^JRAWING, 229 ion while paper, the print on it, and trace the sub- ject through with a point as mentioned in the fore- going receipt. 438. To transfer any Impression with Vermillion, Mix the colour with linseed oil in a state sulfi- cicntly fluid to flow from .the point of a pen, with which let every line of the print be accurately trac- ed ; then wet the back of it, and, turning the face downwards on clean white dry paper, place the other paper on the back, and gently rub or press it till it may be supposed the red lines are completely transferred to the paper from the print. 439. Transparent Paper, Wet some fine paper with a feather on both sides "with a thin layer of rosin, dissolved in spirits of wine. It will then serve to put over any thing you wish to take off. 440. Method of copying a Design, Wash the surface of a flat plate of glass with a solution of gum-arabic, in water, to which a small quantity of vinegar has been added; or you may instead thereof, moisten the surface only with white of egg : when dry, lay the under side of the glass, which has not been moistened, on the design you want to copy, and with a soft red lead pencil trace the whole that you may wish for. Then, having a sheet of white paper properly moistened, lay it up- on your pencil drawing, and pressing it on the glass ; take oflT the paper before the egg liquor is re-dis- solved, and you will have your design transferred upon the paper from the glass. 441. To preserve Pencil and Chalk Drazvings, 1st. Get a pan, or tub, suflicientiy spacious to admit the drawing horizontally ; fill it with clean ivatcr, and run the thawing through in that direc- u 230 DRAWij:. 442. Method of setting Pencil Drawings, A solution of alum in water, in which the draw- ing is to be dipped (not washed on with a brush, as it would smear) will answer the purpose extremely well. 443. Wash for preserving Drawings, made with a JBlack Lead Pencil^ or with Hard Black Chalk, A thin wash of isinglass will fix either black lead or hard black chalk, &;c. as to prevent their rubbing out ; or the same effect may be produced by the simple application of skimmed milk. The best way of using the latter, is, to lay the drawing flat upon the surface of the milk ; and then, taking it up expeditiously, to hang it by one corner till it jdrains and dries. The milk must be perfectly free fi:om cream, or it will grease the paper. 444. Easy Method of taking off a perfect Copy of a Print or Drawing, Take a piece of clear lantern horn ; lay it upo;^ DRAWING. 2S1 the print or picture you wish to take off; then, witli a crow-quill dipped in Indian ink, draw every stroke of the outline u[)on the horn ; when dry, breathe upon that side of the horn whereon you made your draught, three or four times, and place it directly on a damp piece of clean white paper, with the drawn ?ide downwards ; then pressing it hard witli the palm of your ham], t-lie drawing will stick to your paper, and the horn come off cleaiv 445. To make a Drawing Desk or Frame, Cause a frame to be made of a reasonable s^i^ze, so that a pretty large piece of crown glass may rest upon it, supported by a ledge at the bottom part^ tvhere, by two hinges, it may be fastened to a draw- er of the same dimension, which may be divided to serve for pen, ink, and paper, and other small utensils, or instruments for drawing. To the top of the frame fix two stays, by which the frame may be raised higher or lower, as occasion may require. The manner of using the frame is thus : lay the print or drawing you intend to copy on the glass, and fasten a sheet or piece of fine white paper, witli some wafers or paste, upon it ; if it be ia the day- time, place the back, after you have raised the frame to a proper height, against the window, but if night, put a lamp behind it, and you will see eve- ry stroke of the print or drawing, which, with your pen, you may copy very accurately, and fiaisli according to the manner you think proper; if it be a solid piece which you intend to copy, then place it behind the desk, and having fastened your paper in the frame, put the lamp so as to produce a strong shade on the object you have before you to draw, and you will plainly see to trace the shape with yout" pen, or black lead pencil ; after which, shade it in the manner it appeal's to you without the desko^ 232 jaROWxrNGo.. CFJAP. XVIIU mOWNING, 446. Method of rendering Assistance to Persons ■kots of a reddish brown will be produced; that if properly inter- spersed, especially on the edges of the dark parts, will greatly increase as well the beauty of the work as its similitude to the real tortoise shell. 458. Substitute for Verdigris, in dyeing Black, Saturate two pounds of vitriol of copper with a strong alkaline salt, (Americaf^ potashes, when ta be procured, are recommended.) The vitriol will make about an equal weight of dry ashes. Both the vitriol and the ashes are to be previously dis* solved apart. When this proportion is mixed, well stirred, and suffered to stand a few hours, a precipi- tate will subside. Upon adding a few drops of the solution of ashes, if the mixture be saturated, the- water on the top of the vessel will' remain colour- less ; but if not, a blue colour will be produced, upon which add more ashes ; there is no danger in being a little over saturated with ashes. Take carei to add the solution of ashes to that of vitriol by a little at a time, otherwise the- eHervescence which ensues will cause them to overflow the vessel : these four pounds of vitriol of copper and ashes will be equal to about the same weight of verdigris, and should be added to the other liquors of the dye at different times, as is usual with verdigris. The black, thus dyed, will be perfectly innocent to the goods, rather tending to keep them soft thaa corrode them, particularly hats, in which there is the greatest consumption of verdigris. For those who are constantly using verdigris, ife would be proper to have a vessel always at hand, containing a saturated solution of vitriol of copper, and another with a saturated solution of ashes, rea- dy to mix as they arc wanted ; for they do not an.- 8wcr so well if kept lon^^. 23S CYEmG-a 439. Another Substitute for Verdigris, Take one part of the very best sal-ammoniac, one quarter part of oil of vitriol, one half part of aqua- fortis, one quarter part of mnriatic aeid, and twelve parts of cold spring water, which, when thoroughly mixed together, is to be put ino sheets of coppei-, of any size, turned up at the edges about half an inch all the way round, to prevent the mixture from running off.. The mixture is then to be stirred well up every two or three hours,- until the same is dis- covered to be of a green or bluish cast or body. The mixture must then remain a few hours, until it is settled,, and the water at top appears perfectly clear, which will happen sooner or later, itdepend- ing upon the temperature of the atmosphere. The water must then be carefully poured off, leaving the sediment at the bottom, ft must be then put into any vessel of sufficient size, and if it is thoroughly prepared, the paint will bear washing in water to free it from dirt, &:c. after which washing, the water must be poured from the paint. The paint may then be taken and prepared in lumps, by put- ting the same into moulds of any size that may be convenient, observing aftierwards to place the same in a mild warm room. When it is quite dry, it may be ground into powder witH ease, or remain in the lumps, as may be convenient, it is then fit for use. Remark, — This preparation is much clearer than verdigris made by stratifying copper-plates, or by soiutioawith the impure vinegars which pay no duty* . PLEASING EXPIiRIMEK'TSo 239 CHAPTER XX. PLEASmO EXPERIMENTS. 460. To produce Gas Light, on a small Scale, Take an ordinary tobacco-pipe, and nearly fill the bowl with small coals, and stop the mouth of the bowl with any suitable luting, as pipe clay, or the mixture of sand and common clay, or, as clay is apt to shrink, of sand and beer, and place the bowl in a fire between the bars of a grate, so that the pipe 4Tiay stand nearly perpendicular. In a few minutes, if the luting is good, the gas will begin to escape from the orifice of the pipe, when, if a piece of lighted paper or candle be applied, it will take fire and burn for several minutes with an intense light. When the light goes out, a residum of useful pro- ducts will be found in the bowl. 461. The Phosphoric Pencil Is a small bit of phosphorus, put into a quill, and kept in a phial, in water ; when you write, dip your pencil often in the water, to prevent its taking fire. 462. The Fire Bottle. Take as much unslacked lime as will We on the point of a small penknife, put it into a short botde, then put in about half a drachm of phosphorus, and shake it gendy until it takes fire ; then blow gently into the botde until it has done crackling or friz- ing, and it will be fit for use. 463. To make the Phosphoric Match Bottle. These battles may be prepared by mixing one 540 tLEASlSTG EXPERIMENTS'. part of flower of sulphur with eight of phosphorus. This requires caution, and should afterwards be handled with great care, lest any part of the mix- ture get under the finger nails, a small portion of which might occasion great inconvenience.. When used to procure a light, a very minute quantity is taken out of the bottle on the poin^ of the match, and rubbed upon cork or wood, which produces an immediate flame. 464. To make an Illuminated or Phosphoric BoUle^ zohich will preserve its luight for several Months, By putting a pi^ce of phosphorus, the size of a pea, into a-phial, and adding boiling oil until the bottle is a third full, a luminous bottle is formed ; for, on taking out the cork, to admit atmospheric air, the empty space in the phial will become lum- inous. Whenever the stopper is taken out in the night, sufficient light will be evolved, to shew the hour upon a vv^atch ; and if care be taken to keep it, in general, well closed, it will preserve its illumina- tive power for several months. 465. To take Impressions on Paper from Designs made on Stone', The stone should be close grained, and the draw- ing or writing should be made with a pen dipped in ink, formed of a solution of lac, in leys of pure so- da, to which shotild be added «ome soap and lamp- Tjlack for colouring ; leave it to harden for a few days ; then take impressions in the 'following man- ner : dip tbe surface in water, then dab it with printer's ink, and printer's balls ; the ink sticks to the design, and not to the stone, and the impression may be taken with wet paper by means of a rolling or screw-press, in the ordinary manner. Several hundred copies may be taken from the same design in this simple manner. TLEASING EXPERIMENTS. 241 i66, A cheap and simple process for Painting on Glass, sufficient for the Purpose of making a Magic Lanthorn, Take good clear rosin, any quantity, melt it in an iron pot : when melted entirely, let it cool a little, and, before it begins to harden, pour in oil of tur- pentine sufficient to keep it liquid when cold. In or- der to paint with it, let it be used with colours ground with oil, such as are commonly sold in co- lour shops. 467. To make Transparent Screens for the Exhibi' tion of the Phantasmagoria. Transparent screens are to be prepared by spreading white wax, dissolved in spirits of wine or oil of turpentine over thin muslin. A screen so pre- pared will roll up without injury. A clearer screen may be produced by having the muslin always strained upon a rectangular frame, and prepared with turpentine instead of wax. Such a screen is not always convenient, and it cannot be rolled with- out cracking, and becoming in a short time useless. Therefore, nothing can be better for the purpose than the former. 468. Thunder Powder, Take separately, three parts of good dry salt- petre, two parts of dry salt of tartar, and pound them well together in a mortar; then add thereto one part, or rather moi'e, of flower of brimstone, and lake care to pound and mix the whole perfectly to- gether : put this composition into a bottle with a glass stopper, for use. Put about two drachms of this mixture in an iron spoon, over a moderate fire, but 4iot in the flame ; in a short time it will melt, and go oflf with an explo- s'on like thunder or a loaded cannon. :242 i'ARRIERy- CHAPTER XXI. FARRIERY, ^Q9, A Receipt for the Cholic in a Horse, One table-spoonful of ginger beat and sifted, two or three table spoonfuls of flower of mustard, a gill of gin, and a quart of warm ale, mix them together, and give them in a hoi*n. In an hour or two walk the horse out, and repeat it the following day ; care should be taken that the horse drinks nothing but warmed water for two or three days after. 470. Distemper in Dogs, Dr. Blaine has described the disease, called the Distemper in Dogs, with accuracy, and his medi- cines in general, are successful: but a gentleman had adnjinistered Dr. Blaine's medicines to a fa- vourite pointer, in the disease called The Disteni' per, but with no avail ; the unvai ying symptoms had come on, when the poor animal crawled into the field, and fell among some grass, attempting, but in vain, to eat it. The gentleman followed this suggestion of nature, and ordered a handful of grass to be cut in shreds of about half an inch long, and •when mixed with butter, to be put down the ani- mal's throat ; the dose was repeated three times in every twenty-four hours, and a visible amendment almost immediately took place, which terminated in recovery. 471. To know whether a Dog is mad or not. Dogs suspected of being mad are frequently kill- ed, leaving persons bitten in a dreadful uncertainty, whether the dogs were or were not really mad ; the '•'>/• FIRE, 243 tbllovving experiment has been supposed conclusive on this head : — rub the mouth, teeth, and gums of the dead dog, if free from blood, with a little roast or boiled meat, and offer this tneat, so rubbed, to another dog, who will eat it without reluctance if the dead dog was not mad, but will refuse it, and run away howling from it, if the dead dog was really mad. It may be further satisfaction to the parties concerned, to keep the dog tied up for some daySj if he eats the meat so prepared^ CHAPTER XXII FIRE. 472. Method of extingxdshing Fires in Chimniei>\ Stop with a wet blanket the upper orifice of the tunnel ; but the surest and readiest method is to apply the blanket either to the throat of the chini- ney, or over the whole front of the fire-place. It there happens to be a chimney board or a register, nothing can be so efiectual as to apply them im- mediately : and having by that means stopped the draught of air from below, the burning soot will be put out as readily and as completely as a candle is put out by an extinguisher, which acts exactly upoiA the same principle. 473. To extricate Horses from Fire» If the harness be thrown over a draught, or the saddle placed on the back of a saddle horse, they may be led out of the stable as easily as on com» Qion occasions. Should there be time to substitute .^. 244 PiRE. the bridle for the halter, the difficulty towards sav- ing them will be still farther diminished. 474. Method of rendering all So)'ts of Paper ^ Lin- en, and Cotton, less conibnstible» This desirable object may be, in some degree, ef- fected, by immersing these combustible materials in a strong solution of alum water ; and, after drying them, repeating this immersion, if necessary. Thus, neither the colour, nor the qualitj^ of the paper, will be in the least affected, on the contrary, both will be improved ; and the result of the experiment may be ascertained, by holding a slip of paper, so pro pared, over a candle. 475. To prevent Wood^ Linen^ ^-c, from eatching Fire. One ounce of sulphur, one ounce of red ochre, and six ounces of a solution of co})peras. To pre- vent wood from catching fire it is hrst to be covered with joiner's glue, over which the powder is spread.- This process is to be repeated three or four times alter the wood is become dry. In linen and paper, water is to be used instead of glue, and the process is repeated twice. 476. 3Icihod to escape from Fire, The following simple machine ought always to be kept in an up}jer apartment. It is nothing more than a shilling or eightcen-penny rope, one end of which should always be made fast to something in ihe chamber, and at the other end should be a noose to let down children or inhrm pei*sons, in case of lire. Along the rope there should be several knots, 10 serve as resting places for the hands and feet of the person who drops down by it. No family occu- pying high houses should ever be without a contriv- ance of this kind. riRE. 245 477. To make Water more efficacious in extinguish- ing Fires, Throw into a pump, which contains fifty or sixty buckets of water, eight or ten pounds of salt or pearl ashes, and the water thus impregnated will wonderfully accelerate the extinction of the most iurious conflagration. Muddy water is better than clear, and can be obtained when salt and ashes can- not. 478. To extinguish Fires speedily, Much mischief arises from want of a little pre- sence of mind on these alarming occasions ; a small quantity of water well, and immediately applied, wilf frequently obviate great danger. The moment an alarm of fire is given, wet some blankets well in a bucket of water, and spread them upon the floor of the room, where the fire is, and afterwards beat out the other flames with a blanket thus wet : two or three buckets of water thus used early, will answer better than hundreds applied at a later period. Linen thus wet will be useful, but will not answer so well as woollen. 479. Hint respecting Women^s and Children'^ s Clothes catching Fire, The females and children in every family should Le particularly told and shewn that flame always tends upwards, and consequently, that as long as they continue erect or in an upright posture, while their clothes are burning, the fire generally begin- ning at the lower part of the dress, the flames meet- ing additional fuel, as they rise, become more powerful in proportion ; whereby the neck and iicad, being more exposed than other parts to the intense and concentrated beat, must necessarily be most injured. In a case of this kind, where the suf- ferer happens to be alone, and cannot extinguish v2 24& FtRE. the flames by instantly throzoing the clothes over the head, and rolling or lying upon them, she may still avoid great agony, and saVe her life, by throwing herself at full length on the floor, and rolling herself iheron. This method may not extinguish the flame, but to a certainty will retard its progress, prevent fatal injury to the neek and head, and afford oppor- tunity for assistance : and it may be more practica- ble than the other, to the aged and infirm. A carpet or hearth-rug instantly lapped round the head and body is almost a certain preventive of danger. (And see pp. 120, 121. Chap. xiii. Clothes.) 480. To stop the Progress of Fire onboard of Ships, From the great confusion occasioned by the alarm of fire on board a ship, with the ditBculty often . of ascertaining the precise spot where it isj ifap- pears ahnost impossible to devise any means to pre- vent the progress of such an accident when once it has got head. , The only mean that seems to promise success is to convey water to any part of the ship according to ihe following method i^-tTo place strong pipes through the decks, close to the sides of the vessel ; those going to the hold must be cased, to prevent their being damaged by moving stores between the decks. These may be so distributed that every part bietween the decks may be within the reach of a stream of water issuing from them. The magazine and place where spirits and inflammable stores are kept ought to have the greatest number of pipes about them, to prevent the fire reaching those parts. Streams of water to the parti on fire may be di" rected by a lever fixed on the top of the pipe, the end of which corresponding with the aperture be- low, the same vertical plane will pass through the lever and the stream. Small engines, such as those used for watermg FIRK-ARMS. - 247 gardens,' will be sufiicient for the purpose. Two men only will be required for the service of each, pipe, one to supply it, and the other to direct the stream. CHAPTER XXIiL FIRE-ARMS. (and the management of GUx\^-POWDER.) 481. To brown Gun-Barrels, After the barrel is finished, to give it a brown co*- lour, it is to be rubbed over with aquafortis or spi- rit of salt diluted with water, and then to belaid by, for a week or more, till a complete coat of rust is formed. A little oil is then to be applied, and the surface being rubbed dry, it is to be polished by means of a hard brush and' a little bees'- wax. 482. To keep Arms and polishtd Metal from Rust, Dissolve one ounce of camphor in two pounds of hog^s lard, observing to take off the scum; then mix as mucii black lead as will give the mixture an iron colour. Fire arms, &c. rubbed over with- this mixture, and left with it on twenty-four hours, and^ then dried with a linen cloth, will keep clean for many months. 483. To prevent Humidity from being prejudicial to Powder Magazines, A Prussian officer of rank informed St. Pierre that having remarked vapours to be attracted by lead; he had employed it for drying the atmosphere ^0 FlRE-AflM§^ of a powder magazine, constructed under ground",- in the throat of a bastion, but useless from its humid-- ity. He ordered the concave ceiling of the arch to be lined with lead, where the gunpowder was de- posited in barrels : the vapours of the vault collect- ed in great drops ofi the leaden roof, run off m streamlets along the sides, and left the gunpowder barrels perfectly dry. 484. To recover damaged Gunpowder, The method of tlie powder merchants is this : they put part of th^ powder on a sail cloth, to which>they add an equal wei-ght of what is really good ; then, with a shovely they mingle it well together, dry it in the sun, and barrel it up, keeping it in a dry andi proper place, 485. To increase the Force ofGunporvder, Dr. Baine says, three ounces of pulverized quick- lime being added to one pound of gunpowder, its force is augmented one-third';- shake? the whole to- gether till the white colour of the lime disappears. 486.. Method of increasing the Effects of Gunpoxo- dcr, and also shewing the J^ecessity of certain Pre-> cautions in loading Mr e- Arms,. It is a well.known fact, which cannot be too often; published, that a musket,.fowling piece, &;c. is very, apt to burst if the wadding is not rammed down close to the powder.. Hence it is obvious, that in loading a screw barrel pistol, care should be taken that the cavity for the powder be entirely filled with it, so, as to leave no space betw^een the powder and the ball. If a bomb or shell is only half-filled with gun- powder, Jt breaks into a great number of pieces ; whereas, if it is quite filled, it merely separates into two or three pieces, which are thrown to a very great distance* FIRE-WOllKS. 249- If the trunk of a tree is charged with gunpowder, for the purpose of splitting it. and the v/adding is rammed down very hard upon the powder, in that c;ase the wadding is only driv^en out, and the tree i'emains entire ; but if, instead of ramming the wad- ding close to the powder, a certain space is left be- tween them, the elFects of the powder arc then suqK as to tear the tree asunder. CHAPTER XXIV. FIRB'WORICS. 487. To make Sky Rockets* The charges for sky rockets are made of salt- -jpetre four pounds, brimstone one pound, and char- coal one pound and a half; or by another direction, saltpetre four pounds, brimstone one pound and a hrilf, charcoal twelve ounces, and meal powder two ounces. These proportions vary again according to the size of the rockets ; in rockets of four ounces, mealed powder, saltpetre, and charcoal, are used in (he proportions of 10, 2, and 1 ; but in very large rocii-ets the proportions are, saltpetre four, mealed powder and sulphgr one each. When stars are wanted, camphor, alcohol, antimony, and other iiv grcdients, are required, according as the stars are 10 be blue, white, &c. In some cases gold and sil- \crrain is required, then brass dust, steei dust, saw- dust, &;c. enter into the ccmposition ; hence the va- rieties may be almost indefinite. With respect to colour, sulphur gives a blue, camphor a white or pale colour, salt-petre a whitish yellow, sal-ammo- niac, a green, antiir.ony a reddish., rosin a copper 250 GARDENING BOTANY. colour. These materials require preparation bl they are fit for use ; and before a person can be qualified for the business of fire-work making, he must understand the method of making the moulds, cases, &:c. and be acquainted with the instrumentft^^ used in the art, their dimensions and materials, "j 488. Improv emen t in Fire- Wo rhs. Professor Proust has discovered that nitrate af^ soda is an economical article in their composition ; and that five parts of the nitrate, one of charcoal, and one of sulphur, afford a powder which produces a iiarae of beautiful reddisn yellow colour. CHAPTER XXV. GARDENING— BOTANY. SECT. I.— MANAGEMENT OF GREEN- HOUSE, kQ. 489. Proper Situation for et Green-house, or Room* The aspect of a green-house may be at any point from east to west, following the course of the sun ; or it may even be a litUe to the north of east or west ; but only a little, and the less the better, otherwise the plants will not generally thrive in it, nor will the flowers acquire their natural colours, 490. To air Plants, and ventilate Rooms ryAerem thei/ are contained. Plants should have air, every day in the year, to make them grow well ; but this matter, in sitting- rooms, will not of course be. regulated for their AlAKAGEMENT OF SEEt)S. 251 sakes, especially in the colder seasons. Wherever placed, however, some attention should be paid to airing and ventihuing the rooms regularly, by open- ing the windows and occasionally the doors, in or- der to excite a free circulation of air. This should be done to a certain extent every day, according to the state of the weather, except in the time of se- vere frost, when it would not be advisable to admit external air. But at such time^, if bad weather be of long continuance, the rooms may he ventilated by means of the doors, and by exciting a current of air ifi the passages, or other parts of the house. In very severe frost, or in a continuation of damp weather, moderate fires should be made for the sake of the plants, if placed in rooms not occupied. The window shutters should also be closed at night. SECT. II.— SEEDS. 491. Easi^ Method of discovering whether or noi Seeds are sufficiently/ ripe. Seeds, when not sufficiently ripe, will swim, but when arrived at full maturity, they will be found uni- formly to fall to the bottom ; a fact that is said to hold equally true of all seeds, from the cocoa nut to the orchis. 492. On preserving Seeds of Plants in a Slate ft for Vegetation, Seeds of plants may be preserved, for many months at least, by causing them to be packed, either ia husks, pods, ^c* in absorbent paper, with raisins or brown moist sugar; or a good way, practised by gardeners, is to wrap the seed in brown paper or cartridge paper, pasted down, and then varnished -over. 2S2 GARDENING — -BOTAXV. 493. To facilitate the Growth of Foreign Seeds* Mr. Humbolt has found, that seeds, which do not commonly germinate in our climate, or in our hot- houses, and which of course we cannot raise for our gardens, or hope to naturalize in our fields, become capable of germinating, when immersed for some days in a w^eak oxygenised muriatic acid. This in- teresting discovery ha^ already turned to advan= tage in several botanic^ardens. SECT. IIL— MANAGEMENT OF feARDEN^ BORDERS. 494. To plant nnd make Edgings, Edgings of daisies, thrift, violets, gentianella, -&c. should be planted in February; but those of box succeed better, if planted in April or August. New edgings should be planted rather closely, that they may have an immediate effect 5 and, in re- pairing old ones, plant very close, that the v/hole may appear the more uniform. Some plant these, in either case, with the dibble, but it is' better to do this with the spade ; cutting out by the line, a drill or furrow, -perpendicular, on the side next the bor- der, and to a depth suitable to the size of the roots to be laid; jplacing them against the perpendicular side, and spreading out their fibres sideways ; ex- posing themlo the air as short a time as possible. 495. How to cut Box Edgings. Box edgings should be cut about the beginning of April, or in the end of J uly. They should, however, be cut once a year, and should be kept two inches in breadth at bottom ; being tapered up to a thin «dge at top ; for nothing looks so ill as a large bushy fcULTCRE, &C. or FLCrWERS, O^^ edging, especially to a narrow walk. The use of edging is to separate the earth from the gi-avel, and the larger they are allowed to grow, the less effec- tual they become ; getting the more open below, as they advance in height. Such also haj'bour snails, and other troublesome vermin. 496. A sure Method of curing Gravel Walks. , Three parts pond water to one of brine, from the salting-tub in a family, poured with a watering pot upon gravel walks, will not only kill the moss upon them, but drive away the worms which make so many holes in them, and also prevent weeds spring- ing up. This a gentleman has lately tried, who has several gravel walks in a grove near his house. Since he moistened his walks with brine, which is now four years ago, they are incommoded neither hy moss, weeds, or worms. Every autumn he caus- es them to be well watered with the brine and pond water, during a whole week, to prevent moss, and a week in the spring, to guard against weeds and worms, besides giving them a sprinkling every now •and then in summer season, when they beem to want it. SECT. IV.~CULTURE AND MANAGEMENT OF FLOWERS. ,497. Proper Method of laying Carnations, In summer, towards the latter end of June, or any time in July, or beginning of August, when the shoots of the year are advanced to a proper growth, being from four, five, or six, to seven or eight inches long, which are to be laid as they grow on the plants, and to remain affixed thereto til! rooted in the grounds 254 GARDENING BOTANY. Thus far observed, begin the work by first clear- ing away all weeds about the plants, and loosen the earth a little around them, and if the surface is low, ;add some mould thereto sufficient to raise it high enough to receive the layers easily ; then begin the laying the shoots one by one ; strip off the lower leaves so as to have some inches of a clear shoot below; and trim the top leaves shorter and even, and then slit or gash the shoot on the under side ; in doing which, fix on a joint about the middle of the shoot underneath, and with your sharp knife cut half through the joint, and slanting upwards, so as to slit the shoot up the middle half an inch, or but little more ; which done, directly lay it, by bending it down to the earth with the gash or slit part open, making an opening in the earth, and peg it down with one or two of the small-hooked sticks, and earth over the body of the layer an inch or two deep, still keeping the slit open and the top raised gently upright, pressing the earth moderately upon them ; and in this manner proceed with laying all the shoots on each plant ; and when all are laid give a gentle watering to settle the earth close a^ bout the layers, and repeat it frequently in dry weather. They will soon emit roots at the gash or slit part, generally at the bottom of the tongue, and in five or six weeks will often be rooted fit for separating and planting off from the parent, so that when they have been about five, six, or seven weeks laid, you will examine the progress they have made in rooting, by opening the earth gently about some of the lay- ers ; and as soon as they appear to be tolerably rooted, let them be cut off from the old plant with a sharp knife, in order to be timely planted out in , nursery beds, that they may root more abundantly, and get due strength before winter ; observing, in cutting them off from the mother plantj to open, the Culture, &c. oi* flowers. 256 ^^roiind so as to take them up with all the roots they have made, and cut them clean oirbeyond the gash; afterwards trim off any naked woody part or bot- tom, but preserve all the roots, and trim the lon^- tops a little, then plant them in nursery rov/s, six inches asunder, or you may prick some in small pots, one layer in eacii, giving water directly at. planting, and repeat it often in dry weather till they take good root, and grow freely, keeping them clean from weeds. Those in the nursery beds will, by October, be good strong plants. The choicest sorts may then be planted in pots, to move under occasional shel- ter in time of severe frost, and for which purpose, either use small pots (3^) to contain them all win- ter, or plant them in large pots (24 or 16) to remain to flower, observing to take them up out of the nur- sery beds for potting, c stem is clean. It is clearly obvious that proper nourishment cannot be received from rain, for the dirty stem will retain the moisture longer than when clean, and the moss and dirt will absorb the finest parts of the dew, and likewise act as a skreen, by depriving the tree of that share of sun and air which it requires.. A cominoti scrubbing-brush and clean water i& all that is necessary,, only care must be observed not to iiijure the bark. 509. To prevent Hares and Rabbits from barking young Plantations, Hares, rabbits, and rats, have a natural antipathy- to tar ; but tar, though fluid, contracts, when ex- posed to the sun and air for a timej a great dryness and a very binding quality ; and if applied to trees- in its natural state, will occasion them to be bark bound; To remove this dilliculty, tar is of so strong a savour, that a small quantity mixed with other things, in their nature open and loose, wi!l give the. whole mixture such a degree of its own taste and: CULTURE, &C. OK TROIT TREES AM) ^HiU i: smeH, as will prevent hares, &lc. louching what it is applied to. Take any quantity of tar, and six or seven times as much grease, stirring and mixing them well to- gether": with this composition brush the stems oi' young trees, as high as hares, &c. can reach ; and it will effectually prevent their being barked. 510. Bad Effects of Iron Jsalls^ <^-c. on Fruit Trees ^ or mischievous Effects of Iron Kails in Conjunc- tion with Bmnchcs of Fruit Tress,. It often happens that some of the limbs of fruit |recs, trained agaiiist a wall, are blighted and die, while others remain in a healthy and flourishing state. This has been hitherto erroneously attribut- ed to the effects of lightning; but, from closer ob- servation, and from several experiments, it has been found to arise from the corroding el?ects of the rust of the nails and cramps with which trees in this situ- ation are fastened. To avoid this inconvenience, therefore, it requires only to be careful in prevent- ing tlie iron from coming in contact with the bark of the trees. 511. To destroy Moss on Trees, Ilemove it with a hard scrubbing-brush in Feb- ruary and March, and wash the trees with cow- dung, urine, and soap-suds. 512. Xecessitij of taking off superfuous Suckers from Shrubs, Many flowering shrubs put out strong suckers from the root, such as lilacs, syringa, and some of the kinds of roses, which take greatly from the strength of the mother plant ; and which, if not wan- ted fcr the purpose of planting next season, should be twisted off, or otherwise destroyed. - 1 3. To cure the Disease in Jlpple Trees. Brush off the white down, clear off the red stain S62 ^ GARDENIAH BOTANY. underneath it. and anoint the places infected with a liquid mixture of train oil and Scotch snuff. 514. To cure the Canker m Trees-, Cut them off to the quick, and apply a piece of sound bark from any other tree, and bind it on with a flannel roller. Cut off the canker, and a new shoot willgi'ow strong, but in a year or two you will iind it cankered. 515, A Method of curing Fruit Trees Injected with an Easterlij Blight, Where valuable fruit trees are infected with thisy blight, they may, with litde trouble and expense, be in a short time cured, by fumigating them with brimstone strewed on light charcoal ; this effectual- ly kills them ; but the workman must observe to get to windward of the trees, as the fumes both of brim- stone and charcoal are very offensive and perni- cious. Mr. Miller recommends washing and sprinkling the blighted trees from time to time, with common water '(that is, such as hath not had any thing steeped in it) and the sooner that is performed, (whenever we apprehend danger) the better; and }t' the young and tender shoots seem to he much in- iected, wash them with a woollen cloth so as to clear them if possible, from all glutinous matter, that their respiration and perspiration may not be ob- structed, and if some broad fiat pans, or tubs, are placed near the trees, it will keep their tender parts in a ductile state, and greatly keep them ; but whenever this operation of washing the trees is per- formed, it should be early in the day, that the mois- ture may be exhaled before the cold of the night comes on, especially if the nights are frosty, nor should it be done when the sun shines very hot up" on the wall, which would be subject Iq scored up the tender blossom. rrLTURE, he. OF FRUIT TREES AND SHRLR5. io.3 516. Experienced Method of healing Wounds in Trees, This method consists of making a varnish of com- mon linseed oil, rendered very drying, by boiling it for the space of an hour, with an ounce of Hthai-gc to each pound of oil, mixed with calcined bones, pulverized and sifted, to the consistence of an al- most liquid paste. With this paste the wounds of trees are to be covered, by means of a brush, after the bark and other substance have been pared, so as to render the whole as smooth and even as pos- sible. The varnish must be applied in dry weather, in order that it may attach itself properly. 517. Composition f 07' healing Wounds in Trees. Take of dry pounded chalk, three measures ; and of common vegetable tar, one measure ; mix them thoroughly, and boil them, with a low heat, till the composition becomes of the consistency of bees- W'ax ; it may be preserved for use, in this state, for any length of time. ' If chalk cannot conveniently be got, dry brick dust m.ay be substituted. Jlpplication, — After the broken or decayed limb has been sawed off, the whole of the saw-cut must be very careiully pared away, and the rough edges of the bark, in particular, must be made quite smooth ; the doing of this properly is of great con- sequence ; then lay on the above composition, hot, about the thickness of half-a-crown, over the wound- ed place, and over the edges of the surrounding bark ; it should be spread with a hot trowel. 518. To prune Wall Fruit. Cut off all fresh shoots, however fair they may appear to the eye, that will not, without much bend- ing, be well placed to the wall; for if any branch happen to be twisted or bruised in the bending or burning (which you may not easily perceive) al- 264 <3AllI>E>flXG— BOTANY, though it may gro-w and prosper for the present, yet it will decay in time, and the sap or gum will issue from that place. 519. To prune Vines to Advantage, In pruning vines, leave some new brancht?5 tY^ry year, and take away, (if too many) some of the old, which will be of great advantage to the tree, and much increase the quantity of fruit. When you trim your vine, leave two knots, and cut them off the next time 5 for, usually, the two buds yield a bun^ch of grapes. Vines, thus pruned, liave been linown to bear abundantly, whereas others that have been cut close to please the eye, tave been most barren of fruit. ^ ^20. The most proper Time iGhen Leaves of Trees ought to he collected for plmrmactutical and econO' mical Purposes, >]t is at that period when the plant is in full flow- er, that the leaves possess their full virtue. They drop when their particular life has terminated. SECT. VI.— CULTURE AND MANAGEMENT OF GARDEN CROPS. 521. To propagate Herbs by Slips and Cuttings, Many kinds of pot herbs may, in July, be propa- gated by cuttings or slips, which may be planted out to nurse on a shady border for a few weeks, or till ihey have struck root, and may then be planted t)ut where they are to remain. If made about the middle, or end of the month, they will be ready for transplanting before the end of August, and in that cas^e will be well established before the winter. t't^TUflE, &C. OP GARDEN CROPS. 265 The kinds are marjoram, mint, sage, savory, sor- rel, tansy, tarragons, and thyme. 522. A^ero Method of rendering Asparagns more prO' ductivej and of producing it in every Month in the Year, The dowers of asparagus are found, on a strict examination, to be diasrioiis, although arranged by Linnaeus, and other botanists, as hermaphrodite. Those individuals which bear berries have abor- tive stamina, and those which have perfect stamina are destitute of pistils, or at least have only abor- tive ones. The male plants throv/ up a far greater quantity of shoots than the female ones, although not quite e(jual to them in size. \[\ the formation, therefore, of beds, the male plants only should be selected, which may easily he done by not planting them from the seed bed until they have flowered. When the plants are one year old, transplant them into the other beds, at six inches distance ; l(5t them remain there until they flower, which will be, in most of them, in the. second year ; put a small stick to each male plant, to mark them ; and pull up the females, unless you chuse to make a small plan- tation with some of them., to prove the truth of the experiment. As asparagus is esteemed one of the greatest deli- cacies which the garden affords, no person fond of it should be unacquainted with the method of pro- ducing it in every month of the year. Towards the end of July, especially iljt be rainy weather, cut down the stalks of the asparagirs,--foi!k^ up the beds and rake them smooth. If it be dry, wa- ter them with the draining of a dunghill; but, in stoad of leaving them round, leave them -rather flat or hollow in the middle, the better to retain the wa- 266 GARDExXlNG BOTANt. f ter or rain. In about twelve or fourteen days the as-- paragus will begin to appear, and if it be dry wea- ther, continue watering once or twice a week. By this method you may cut asparagus till about the end of September, at which time the hot-beds will succeed this ; so that by making five or six hot- beds during the winter, you may have a regular suc- cession of it every month of the year. Some persons will object to cutting the same beds twice a year: to obviate this objection, leave two or three beds uncut in spring, and make a few more beds, if you choose to follow the practice. Asparagus seed is very cheap; nor is it necessa- ry to use so much as was formerly used in making the beds. It is better to apply a litde rotten dung on he tops of the beds, and to sow some seed every year, that you may have plenty of plants for forcing and making new beds. Be not too fond of continu- ing the old ones, when you perceive they begin to fail, but make new ones, and force the old roots. 523. To raise Capsicums^ and make Cayenne Pepper. Cayenne pepper is a spice used in most families, and often cultivated in the gardens for ornament, without either gentlemen or gardeners knowing that ,they have so valuable a spice in their possession ; for the usual price is a shilling an ounce, and even then it is not much dearer than black, as it will go about four times as far. This pepper originally came from Cayenne, in South America, (and other warm countries) from whence it took its name, but is now so naturalized to this climate as to be raised on a common hot-bed in spring, It is produced from the capsicum, which is raised for ornament, with many other annual flowers, or for pickling the green pods, and is the seed and pod whiJn ripe. CULTURE,€ operation is finished. The quality of the fruit remains unchanged. 526-. Easi/ Method of producing Mushrooms, If the water wherein mushrooms have been steep- ed or washed be poured upon an old bed, or if the^^ broken parts of mushrooms be strewed thereon, there will speedily arise great numbers. 527. To obtain a good Crop of Onions^ In order to obtain a good crop of onions, it is proper to sow at different seasons, viz. in light soils, ill August, January, or early in February ; and in heavy wet soits, in March, or early in April, Onions, however, should not be sown in January, unless the ground be in a dry state, which is not often the cas^ at so early a period of the season ; bat if so, advan- tage should be taken of it. -'')28. I'he Advantage in so7ci7ig Peas in Circles in- stead of straight Rozvs, It is a great error in those persons who sow the rows of tall growing peas close together. It is much better in all those serf?. \Yhich grow six or ci^^h^ CULTURE, &C. or GARDEN CROPS. 269 feet high, to have only one row, and then to leave a bed ten or twelve feet wide for onions, carrots, or any crops which do not grow tall. The advantages which will be derived are, that the peas will not be drawn up so much, be stronger, will flower much nearer the ground, and in wet wea- ther can be more easily gathered without wetting you. But instead of sowing peas in straight rows, if you will form the ground into circles of three feet diameter, with a space of two feet between each circle, in a row thirty feet long, you will have six circles of peas, each nine feet; in all, fifty-four feet of peas instead of thirty, on the same extent of ground. If you want more than one row of circles, leave a bed often ortwelvefeet before you begin another. For the very tall sorts, four feet circles will afford more room for the roots to grow in, and care must be taken, by applying some tender twigs, or strings, to prevent the circles from joining each other. This method is equally applicable for scarlet beans. 529. To raise Peas in Autumn^ and to prevent Mice from eating them when sozvn„ The purple-flowered peas are found to answer best for a late crop in autumn, as they are not so li- able to be mildewed as many of the other sorts, and -^will continue flowering till the frost stops them. Those peas may be sown in July, August, or so late as the first week in September, if sown in a warm sheltered situation, and in a soil inclining to sand. Soak the peas in warm milk, and after you have drawn the drills, water them before you sow the peas 5 it is best to sow them towards the evening. x2" 270 GARDENING BOTANY. If the autumn should prove very dry, they will re- quire frequent watering.. When peas are sown before winter, or early in spring, they are very apt to be eaten by mice. To prevent this, soak the peas for a day or two in train oil before you sow them, which will encour- age their vegetation, and render them so obnox- ious to the mice, that they will not eat them. 530. Method of cultivating Radishes for Salad, so as to have them ready at all Seasons of the Year, Take seeds of the common radish, and lay them in rain water to steep for twenty-four hours ; then put them quite wet, into a small linen bag, well tied at the mouth with packthread. If you have steeped a large quantity of seeds, you may divide them into several bags.. Then expose the bags in; a place where they will receive the greatest heat of the sun. for about twenty-four hours, at the end of which lime the seed will begin to grow, and you may then sow it in the usual manner, in earth well exposed to the heat of the sun. Prepare two small tubs to cov- er each other exactly. These may be easily pro- vided, by sawing a small cask through the middle, and they will serve in winter ; in summer one wilt be sufficient for each kind of earth that has been sown. As soon as you have sown your seeds you must cover them with your tub, and at the end of three days you will find radishes of the size and thickness of young lettuce, having at their extremi- ties two small round leaves, rising from the earth, of a reddish colour. These radishes, cut or pulled \3p, will be excellent, if mixed with salad, and they have a much more delicate taste than the commoa radishes which are eaten with salt. By taking the following precautions you may have them in the winter, and even during the hard- est frosts : After having steeped the seed^ in warpx CULTURE, Sic. Of GARDEN CROPS. 271 water, and exposed them to the sun as already di- rected, or in a place sufficiently hot to make thcmi shoot forth, warm the two tubs ; fill one of them with earth well dunged ; sow your seeds, thus pre- pared, in one of them, and cover it with the other tub; you must then be careful to sprinkle it with warm water as often as may be necessary. Then; carry the two tubs closely joined, taking care thcy- cover each other, into a warm vault, or cellar, and: at the end of fifteen days you may gather a fine salad. 331. To preserve Straioherry Plants from the Heat of the Suriy (^*c.. Sir Joseph Banks, from a variety of experiments, and the experience of many years, recommends a general revival of the now almost obsolete practice of laying sti'aw under strawberry plants, when the fruit begins to swell ;. by which means the roots are shaded from the sun, the waste of moisture by evaporation prevented, the leaning fruit kept from damage, by resting on the ground, particularly in wet weather, and much labour in watering saved.. Twenty trusses- of long straw are sufficient for 1800. feet of plants. 532. Direciioiisfot managing Strawberries in Sam- mer. On the management of strawberries in June and July, the future prosperity of them greatly depends; and if each plant has not been kept separate, by cutting ofi' the runners, they will be in a state of confusion, and you will find three ditierent sorts of. plants. 1. Old plants, whose roots are turned black, hard, and woody. 2. Young plants, not strong enough to flower. 3. Flowering plants, which ought only to be there, and perhaps not many of them. 2T2 GARDENIfiTG — BOTANY, Before the time of flowering is quite over, exa- mine them, and pull up every old plant which has not ilowered ; for, if once they have omitted to flow- er, you may depend upon it they will never pro- duce any after, being too old, and past bearing ; but to be fully convinced, leave two or three, set a stick to them, and observe thenv next year. If the young plants, runners of last year, be too thick, take some of them away, and do not leave them nearer than a foot of the scarlet, alpines, and wood, and fifteen or sixteen inches of all the larger sorts ; and in the first rainy w^pather in July or Au- gust, take them all up, and'make a fresh plantation with them, and they will be very strong plants for flowering next year. Old beds, even if the plants Be kept single at their proper distance, examine, and pull all the oldi plants which have not flowered.. When the fruit is nearly all gathered, examine them again, and cut off the runners ; but if you^ w^ant to make a fresh plantation, leave some of the two first, and cut off all the rest.. Theji stir up the ground with a trowel, or three-pronged fork, and in August they will be fit to transplant. If you have omitled in July do not fail in August, that the runners may make good roots to be trans- planted'in September, for, if later, the worms will draw themout of the ground, and the frost afterwards ■will prevent them from striking root 5 the conse- quence of which is, their not flowering the next spring ; and you will lose a year. 5^33. To cultivate the common Garden Rhuburb, It is not enough to give it depth of good soil, bat; it must be watered in drought ; and in winter must be well covered with straw or dung. If this is at- tended to, your i^ubarb will be solid when taken QUI, of the ground 5 and your kitchen, if a warm; CULTURE, &C. OF GARDEN CROPS. 27^ *)ne, when cut into large pieces, will soon lit it for use. 334. Method of cidlivaihig nnd cur'ing Tarkeij RJiu- harh from Seed, The seed should be sown about the beginning of February, on a bed of good soil, (if rather sandy, the better) exposed to an oast or west aspect in pre- ference to the south ; a full sun being prejudicial to the vegetation of the seeds, and of the plants whilst young. The seeds are best sown moderately thick, (broad rasi) (reading them regularly in, as is usual with parsnips and other light seeds, and then raking the ground smooth. When the season is wet, make a "bed for sowing the rhubarb seeds upon, about two feet thick, with new dung from the stable, covering it near one foot thick with good soil. The intent of this bed is not for the sake of warmth, bnt solely to prevent the rising of earth-worms, which in a moist season will frequently destroy the young crop. If the seed is good, the plants often rise too thick ; if so, when they have attained six leaves, they should be taken up carefully (where too close.) leav- ing the standing crop eight or ten inches apart : those taken up may be planted at the same distance in a fresh spot of ground, in order to furnish other plantations. When the plants in general are grown to the size that cabbage plants are usually set out for a standing crop, they are best planted where they are to remain, in beds four feet wide, one row along the middle of the bed, leaving two yards dis- tance betwixt the plants, allowing an alley between the beds about a foot wide, for conveniency of weed- ing the plants. in the autumn, when the decayed leaves are re- moved, if the shoveling of the alleys arc thrown aver the crowns of the plants, it will be fovuid oi service. 274 GARDENING— BOTAITY. o35. Cultivation of Turkey Rhubarb b)^ Offsets, Slip off several offsets from the heads of large plants : set them with a dibble about a foot apart, in order to remove them into other beds, and in the autumn they will be in a thriving state, 536. Method of curing Rhubarb, The plants may be taken up, either early in the spring or in autumn, when the leaves are decaycdy in dry weather if possible ; when the roots are to be cleared from dirt (without washing,) let them be cut into pieces, and with a sharp knife freed from the outer coat, and exposed to the sun and air for a few days, to render the outside a little dry. In order to accelerate the curing the largest pieces, a hole may be scooped out with a penknife; these and the smaller parts are then to be strung on packthread, and hung up in a warm room, where it is to remain till perfectly dry. Each piece may be rendered more sightly by a common file, fixing it in a small vice during that operation ; afterwards rub over it a very fine powder, which the small roots furnish in beautiful perfection, for this and every other purpose where rhubarb is required. An easier and simpler method of drying rhubarb is, after cutting the root into handsome pieces, to wrap up each separately, in one or more pieces of whitish- brown paper, and then to place them on the hob of a common Bath stove, t^emon and or° ange peel dry beautifully in this way. 537. Proper Soil for the Culture of Turnips. Sandy loams, in good heart, are mos>t favourable to their growth, though they will thrive well on strong loams, if they are not wet ; but on clayey, thin, or wet soils, they are not worth cultivating ; for though a good crop may be raised on such ground, when well prepared and dunged^ n?ora CULTURE, &C. OF GARDEN CROPS'. 275 ^amoge is done by taking off the turnips in winter, in poaching the soil, than the value ol the crop wilt repay. 538. Preservation of Succulent Plants. Green succulent plants are better preserved after SL momentary immersion in boiling water, than otherwise. This practice has been successfully used in the preservation of cabbage, and other plants, dried for keeping ; it destroys the vegetable life at once, and in a great degree prevents that de- cay which otherwise attends them. 539. Various useful Properties of Tobacco to Gar- deners. Tobacco is employed for so many different uses, that there is no person possessed of a garden, but will find both pleasure and profit in the cultivation of it, especially as it is now at such a high price. 1 he seed is very cheap, and may be [H'ocured of most nurserymen, and will answer the same end as the foreign for most purposes, and considerably cheaper. (The cultivation of tobacco, however, for eco- nomical purposes, is prohibited in Great Britain and Ireland.) Uses to which it may he applied, — 1. To Florists, for two elegant annual plants to decorate the bor- ders of the flower garden ; or, on account of their height, to fill up vacant places in the shrubberies ; or, when put into pots, they will be very ornamen- tal in the green-house during the winter. 2. Kitchen-gardeners would in a few days lose their crops of melons, if not immediately fumigated with tobacco smoke, when attacked by the red spi- der ; and it is useful to destroy the black flies or cucumbers in frames. 3. Fruit-gardeners. When "peach and necta- rine trees have their leaves curled up, and the shoots S^6 6ARDENTNG BOTANY. covered with smother flies ; or the cherry trees hare the ends of the shoots infested with the black dol- phin fly ; canvas, pack-sheets, or doubled mats, nailed before them, and frequentlj'- fumigated under them, will destroy those insects. 4. Forcing-gardeners, who raise roses and kid- ney-beans in stoves, can soon destroy the green flics which cover the stalks and buds of roses, and the insects which appear like a mildew on kidney- beans, by the assistance of the fumigating bellows. 5. Nurserymen. When the young shoots of stand- ard cherry trees, or any other trees, are covered with the black dolphin flies, an infusion is made with the leaves and stalks of tobacco ; a quantity is put into an earthen pan, or small oblong wooden trough : one person holds this up, whilst another gendy bends the top of each tree, and lets the branches remain about a minute in the .liquor, which destroys them. 6. Graziers, when their sheep arc infected with the scab, find relief from makirig a sheep- water with an infusion of the leaves and stalJis, Moles, when only a few hiils ai-e at first observed, may probably be soon dri\^n out of the ground, by fumigating their holes. 7. Herb tobacco is also gready improved by having some of the leaves, when dried, cut with a pairofscissars, and mixed with the herbs in any quantity you may think proper, according to the strength you require, and save you the expense of buying tobacco. The herbs generally used for this purpose are coltsfoot and wood belony leaves : the leaves and flowers of lavender, rosemary, thyme, and some oth- ers of the like nature. {Scvei'al receipts, applicable to Gardening, may also be found under Chap, I. Sect, vri, viii. and ix, — Sec also Venning infra,) ^PRESERVATION OF HEALTH. 2Tf CHAPTER XXVL HEALTH. [The following Chapter vjill be found to contain some receipts., -which perhaps may appear to infringe on the medical profession. It should however he im- derstood, that only such popular articles are hert introduced, as may, in ordinary cases, afford kelp or mitigation, until medical aid can he obtained ^ and also in such cases as require instantaneous as-- sislance.^ SECT. I. — ^GENERAL RULES FOR THE PRESERVATION OF HEALTH. 540. Avoid, as much as possible, living near Church Yards, The putrid emanations arising from church yards, are very dangerous ; and parish churches, in which many corpses are interred, become impregnated with an air so corrupted, especially in spring, when the ground begins to grow warm, that it is prudent to avoid this evil as much as possible, as it may be, an,d, in some cases, has been, one of the chief sources of putrid fevers which are so prevalent at that season. 541. Valuable concise Rules for preserving Health in Winter. Keep the feet from wet, and the head well defend- ed whcji in bed ; avoid too plentiful meals ; drink 278 HEALTH. moderately warm and generous, but not inflaming liquors ; go not abroad without breakfast. Shun the night air as you would the plague ; and let your houses be kept tVoni damps by warm fires. By ob- serving these few and simple rules, better health may be expected than from the use of the most pow- erful medicines. 542, Cautions in visiting Sick Rooms, Never venture into a sick room if you are in a violent perspiration (if circumstances require your continuance there for anytime,) for the moment your body becomes cold, it is in a state likely to ab- sorb the infection, and give you the disease. Nor visit a sick person (especially if the complaint be of a contagious nature) tvith an empty stomach ; as this disposes the system more readily to receive the contagion. In attending a sick person place yourself where the air passes from the door or win- dow to the bed of the diseased, not betwixt the dis- eased person and any fire that is in the room, as the heat of the fire will draw the infectious vapour in that direction, and you would run much danger from breathing in it. 543. Preventive of autumnal Rheumatisms, For the sake of bright and polished stoves, do not, -vvhen the weather is cold, refrain from making fires. '^ There is not a more useful document for health to the inhabitants of this climate, than " Fol- low your feelings." 644. To promote Sleep, No fire, candle, rush-light, or lamp, should be kept burning, during the night, in a bed-room, for it not only vitiates the air in a very considerable de- gree, but also disturbs and prevents the rest of those whose sleep is uneasy, pa:rticularly the aged. In a dark apartment^ sleep generally comes op with- PRESERVATION OF HEALTrf. 270 out niucii invitation ; whereas, any light in the a- pai'tdicnt stimulates the brain, and consequently the whole nervous system, and dispels any tendency to repose. 515. The Use of Tar Water in expanding the Lungs of Public Speakers, c^c. It has been found by t!ie experience of manv, that drinking tar water very much deterges and opens the lungs, and thereby gives a very sensibly greater case in speaking. A quart of tar is to be stirred six minutes in a gallon of water ; but if there be somewhat less tar it may do as well, especially at first, to try how it sits on the stomach. Take about one-fourth of a pint, at four several times, at a due distance froai meals. Begin taking it in the spring for about fourteen days, and continue it for a greater length of time, as occasion may require. 546. German Method of preventing Hysterics, Caraway seeds, finely pounded, with a small pro- portion of ginger and salt, spread upon bread and butter, and eaten every day, especially early m the morning, and at night, before going to bed, arc successfully used in Germany, as a domestic reme- dy against hysterics. 547. Hints for ventilating Stage Coaches, The plan is to have a hole perforated through the centre of the rocf of the carriage, of three inches diameter, with a tube or chimney, one or two inch- es long, above the top of the same ; into which tube a fine grating might be fixed, if necessary, to pre- vent the outside passengers putting any thing through. A slide might also be placed in a groove within the carriage, to enable the inside passengers to close the tube at pleasure. 548. Best Mode of avoiding the fatal Accidents vf Open Carnages, Jumping out is particularly dangerous (the mo- tion of the gig communicating a different one to the one you give yourself by jumping,) which tends yery much to throw you on your side or head : ma- ny suppose it very easy to jump a little forward, Qnd alight safe ; 'tis supposition ; they w^ill not find it so on trial. The method of getting out behind the carriage is the most safe of any, having often tried it, when the horse ha,s been going very fast. — Per- haps it is best to fix yourself firm, aad remain in the carriage. 549. To fumigate Foul Rooms* To one table-spoonful of common salt and a lit- tle powdered manganese in a glass cup, add, four or five different times, a quarter of a wine glass o£ strong vitriolic acid. At every addition of the acid the vapour will, come in contact with the malignant miasmata, and destroy them. 650. To maJie a trull/ valuable Fumigation Pozvder*, N.iire, four pounds ;. sulphur, two pounds ; south- ern woodancSjuniper-berries, of each three pounds ; tar and myrrh, a pound and a half. This was tried at Moscow in 1772, and ten malefactors, under sen«» tence of death, were fumigated well with ti is in the Lazaretto, and were confined for three weeks in this abode, saturated with infection, made to sleep with persons infected with the plague, and even dead of it, and not one were infected, or made ill of the disease. The vapour arising from the de- composition of nitre by the vitriolic acid is perfect- ly harmless to be breathed, and may be employed in every situation. This was used by Mr. McGre- gor, after the plan, of Dr. Carmichael Smith, who relates, he lost^ in ten weeks at Jersey, in putrid PRESERVATrON OF HEALTH. £81 fovcr, fifty men from the 88th regiment ; but begin- ning the fumigation, not only the fever was banish- ed the hospital, but that it changed the nature of the existing fever; all the malignant symptoms disap- peared, and of sixty soldiers ill of the fever not one died. It is now ascertained that common muriatic gas, or still better, oxymuriatic gas, is the best for de- Srtroying contagion,, chiefly from superior expansi- bility. Both are easily obtained ; place a glass, porcelain, or salt-glazed earthenware vessel, in an iron pot filled with hot sand. For muriatic gas pour upon two parts of common salt (muriat of soda) placed in the glass vessel, one and a half parts of vitriolic acid (that is oil of vitriol ;) — for the oxy- genated muriatic, on a mixture of two parts of com- mon salt, with one part of the black oxide of man- ganese in powder, pour two parts of vitriolic acid, diluted with. its weight of water. The muriatic gas occasions no inconvenience, except rusting fire-iron utensils, which may be previously removed. The oxymuriatic should not be used where there is any danger of its being inhaled, as it is poison when breathed in any considerable quantity. Guy ton Morveau has invented an oxymuriatic fumigating bottle, which will retain its power, if properly man- aged, for years.. It is quite certain that the com- TAon aromatic fumigMing Siibstances, sulphuric acid and the firing of gunpowder, are ineffectual. That the action of the sulphurous and acetous acid is slow and incomplete, and that acetic acid, which acts instantly aiid eflectually on the fetid air, cannot be obtained, in sufficient quantity, and sufficiently concentrated, except at an enormous expense. 551. To make Balsamic and Ariti-putrid Vinegar, Take the best white wine vinegar, a handful of lavender leaves and flowers, the same quantity of y2L # 282 HEALTH. sage leaves and flowers, hysop, thyme, balm, s avo- ry ; a good handful of salt, and two heads of gar- lic ; infuse these in the vinegar a fortnight or three weeks ; the longer the better ; and then it is found to be an excellent remedy for Wounds. SECT. II.—ON THE EYE. ^952. General Rules for the Choice of Spectacles, and for the Preservation of the Sight, [JFVom Mr, Manias Essay on Vision,'^ The most general, and perhaps the best rule that can be given, to those who are in want of assistance from glasses, in order so to choose their spectacles that they may suit the state of their eyes, is to pre- fer those which shew objects nearest their natural ?!tate, neither enlarged nor diminished, the glasses being near the eye, and that give a blackness and distinctness to the letters of a bock, neither strain- ing the eye, nor causing any unnatural exertion of vhe pupil. For no spectacles can be said to be pro- p'Grly accomodated to the eyes, which do not pro- cure them ease and rest ; if they fatigue the eyes,, we may 'safely conclude, either that we have no oc- casion for them, or that they are ill made, or not proportioned to our sight. Though, in the choice of spectacles, every one must finally determine for himself, which are the glasses through which he obtains the most distinct vision ; yet some confidence should be placed in the judgment of tlie artist of whom they are purchased, and some attention paid to his directions. By try- ing many spectacles, the eye is fatigued, as the pupil varies in size with every different glass, and the eye endeavours to acconimodalc itself to every ON THE EVE. 23S chonge that is produced. Hence, the purchnser oft- en fixes upon a pair of spectacles not the best a- dapted to his sight, but those which seem to relieve him most, while his eyes are in a forced and unna- tural state, and, consequently, when he gets home^ and they are returned to their natural state, he finds what he has chosen fatiguing and injurious to his- sight. ')53. Of Preservers^ and Rules for the Prescrvatiorc of Sight. Though it may be impossible to prevent the ab- solute decay of sight, whether arising from age, partial disease, or illness, yet, by prudence and good management, its natural failure may certainly be retarded,. and the general habits of the eyes strengthened, which good purposes will be promot- ed by a proper attention to the following maxims : — • 1. Never to sit for any length of time in absolute gloom, or exposed to a blaze of light. The reasons on which this rule is founded, prove the impropri- ety of going hastily from one extreme to the other, whether of darkness or of light, and shew us that a southern aspect is improper for those whose sight is weak and tender. 2. To avoid reading small print. . 3. Not to read in the dark ; nor, if the eyes be disordered, by candlc-ligiit.* Happy those who learn this lesson betimes, and begin to preserve their sight before they are reminded by pain of the necessity of sparing them. The frivolous attention to a quar- ter of an hour in the evening, has cost numbers the perfect and comfortable use of their eyes for many years; the mischief is eiiected imperceptibly, the consequences are inevitable. 4. The eye should not be permitted to dwell on glaring ol)jects, more particularly on first waking in a morning 5 the sun should not, of course, be suffer- 284 HEALTH. ed to shine in the room at that time, and a moderate quantity of light only be admitted. It is easy to see that, for the same reasons, the furniture of a bed should be neither altogether of a white or red co- lour; indeed, those whose eyes are weak would find considerable advantage in having green for the - furniture of their bed-chamber. Nature confirms the propriety of the advice given in this rule; for the light of the day comes on by slow degrees, and green is the universal colour she presents to our eyes. 5. The long-sighted should accustom themselv^es- to read with rather less light, and somewhat nearer- to the eye than what they -naturally like, while those-- that are short-sighted should rather use themselves- to read with the book as far off as possible ; by this ' means both would improve and strengthen their sight ; while a contrary course will increase its na- tural imperfections., There is nothing which preserves the sight longer^ than always using, both in reading and writing, that moderate degree of light which k best suited to the ■ eye; too little strains them, too great a quantity^ dazzles and confounds them. The eyes are lesss hurt by the want of light than by the excess of it;- too little light never does any harm, unless they are. strained by efforts to see objects to v/hich the de- gree of light is inadequate :. but too great a quanti- ty has, by its own power, destroyed the sight. Thus- many have brought on themselves a cataract, by frequently looking at the snn, or a fire ; others have- lost their s^ight by being brought too suddenly from- an extreme o.f darkness into the blaze of the day. How dangerous the looking on bright luminous ob- jects is to the sight, is evident from its eiTects in those' countries which are covered the greater part of the year with snow, where blindness is exceedingly fre-- quent, and where tha traveller is obliged to covcp ON THE EYE. 235 his eyes with crape, to prevent the dangerous and often sudden effects of too much light ; even the un- tutored savage tries to avoid the danger, by framing a little wooden case for his eyes, with only two nar- row slits. A momentary gaze at the sun, will, for a lime, unfit the eyes for vision, and render them in- sensible to impressions of a milder nature. The following cases, from a small tract on the " Fabric of the Ei/e,^^ are so applicable to the pre- sent article, as to want no apology for tiieir insertion here, though, if any were necessary, the use they will probably be of to those whose complaints arise from the same or similar causes, would, I presume, be more than sufficient. " A lady from the country, coming to reside in St. James' Square, was afflicted with a pain in her eye, and a decay in her sight. She could not look upon the stones, when the sun was upon them, with- out great pain. This, which she thought was one of the syruptoms of her disorder, was the real cause of it. Her eyes, which had been accustomed to the verdure of the country and the green of the pasture grounds before her house, could not bear the silent and unnatural glare of light reflected from the stones ; she was advised to place a number of small orange trees in the windows, so that their tops might hide the pavement, and be in a line with the grass. She recovered, by this simple change in the light, without the assistance of any medicine; though her eyes were before on the verge of little less than biindness.'? A gentleman of the law had his lodgings in Pall Mall on the north side, his front windows were ex- posed to the full noon sun, while the back room, having no opening but into a small close yard, sur- rounded w^ith high walls, was very dark ; hejyrote in the back room, and used to conse from that in*' the front room to breakfast, <|8|g!. ijis si^'.' "^^^ i86 HEALTri. weak, and he had a constant pain in the balls of his eyes ; he tried visual glasses, and spoke with ocu- lists, equally in vain. Being soon convinced, that the coming suddenly out of a dusky study, into the full blaze of sunshine, and that very often in the day, had been the real cause of his disorder, he took new lodgings, by which, and forbearing to write by candle-light, he was very soon cured. Blindness, or, at least, miserable weakness of sight, is often brought on by these unsuspected causes. Those who have weak eyes should there- fore be particularly attentive to such circumstances, since prevention is easy, but the cure may be diffi^ cult and sometimes impracticable^ When the eye sensibly flattens, all delay is dan- gerous ; and the longer those, who feel the want of assistance, defer the use of spectacles, the more they will increase the failure of the eye; there are too many who procrastinate the use of them, till at last they are obliged to use glasses often or twelve inches focus, instead of those thirty-six or forty, which would otherwise have suited them ; thus pre- ferring a real evil to avoid one that is imaginary. Mr. Thomin mentions several deplorable cases of this kind, particularly one of a lady, who through false shame had abstained from wearing spectacles so long a time, that at last it was impossible to suit her, but with those adapted to eyes that have been couched. Whereas the instances are numerous of those who, by using glasses of a long focus at the iirst approaches of long-sightedness, have brought back their eyes to their natural sight, and been able to lay aside their spectacles for years. 554. Comfort for those nearly Blind, x^^ Inscrij^tioiis on dark blue-glazed paper, writteri "kh white ink,vhave been found very legible by peiv^ afflicted with bad eyes, who have had many A^TIDOT^S TO P0I50XS. 287 things written in a strong plain hand for that pur- pose. The ink is made with gum water and flake white, finely powdered ; it must be often shaken, even whilst you are writing, as the Hake white very soon subsides. A common pen will do veiy well for the writing. A bright yellow, or dark green paper, is likewise very easily read. 555* To cure a Bruise in the Eye, Take conserve of red roses, and also a rotten ap- ple, put them in a fold of thin cambric, apply it to the eye, and it will draw the bruise out. SECT. III.— ANTIDOTES TO NOXIOUS SUB- STANCES AND ANIMALS. boQ* To prevent the Effects of Poison of Lead on Painters^ Glaziers, c^c. The physicians and surgeons of the Bath Hospi- tal have ordered the following cautions to be made public, to be observed particularly by printers or compositors, plumbers, glaziers, painters, and other artificers. To maintain the strictest temperance respecting distilled spirits, which had better be altogether for- borne. To pay the strictest attention to cleanlitiess ; and never, when it can be avoided, to daub their hands with paint, and particularly, or never, to eat their meals, or go to rest, without washing their hands and face. Not to eat or drink in the room or place wherein they w< ^-k, and much less to suffer any food or drink to remain exposed to the fumes or dust of the metal in the rooms or ware-houses. As the clothes of persons in this line (painters particularly) are generally observed to be much soiled with the ^colours they use, it is recommended to them to per- 2B8 HEALTH* form their work in frocks of ticking, which may be frequently washed, and conveniently laid aside, when the workmen go to their meals, and again put on when they resume their work. Every business which can, in thes« branches, should be performed with gloves on the hands ; and woollen or worsted gloves are recommended, as they may be often washed, as they should always be after being soil- ed with paint, or even by much rubbing against the metal. Caution is necessary in mixing, or even in unpacking, the dry colours, that the fine powder does not get into their niouths, or be drawn in by by their breath. A crape covering over the face might be of service, but care should be taken to turn always the same side towards the face, and to clean or wash it frequently. All artificers should a- void touching lead when hot ; and this caution is especially necessary for printers or compositors, who have often lost the use of their limbs by hand- ling the types v/hen drying by the fire, after being washed* Glaziers putty should never be made or moulded by the hand* An iron pestle and mortar would work the ingredients together, at least equal- ly well, and without hazard. 557. To prevent the baneful Effects of burning Char- coal, Set an uncovered vessel, filled with boiling water, over the pan containing the charcoal, the vapour of -which will counteract the deleterious fumes, and while it keeps boiling will make charcoal as safe ^s any other fuel. 558.. To prevent the Mischief arising from the Bit^ of a Mad Dog, Where the excision of the part bitten can be im- mediately performed, it is the best preventive of danger, or where the part can be burnt out by the ANTIDOTES TO POISONS, 28& application of a reonot iron, little clanger is likely to happen. Nothing else is at all to be depended on, 559, To prevent Death from the bite of venemons Animals. From observations made by Dr» Bancroft, it is /ound that in South America, where the most vene- 4110US serpents abound, that a very tight ligature, in- stantly made after the bite between the part bitten and the trunk of the body, will prevent immediate danger, and allow time for proper means of remedy, •either by excision of the whole joint, just above the ligature, or by topical applications upon the part bitten. For instance, if the bite should be upon the end of the finger, a tight ligature of small cord should immediately be made beyond the next joint of the finger. If the bite is on any part of the hand, the ligature should be made above the wrist by means of a gar- ter or cord, lapped several times round the arm and rendered as tight as possible by a small stick thrust betwixt the folds of the cord or garter, and twisted round very hard, to prevent the, circulation of the l^lood betwixt the part bitten and the other part of the body. Ligatures of the same kind, applied by any one present, or the man himself, will frequent- ly save a persons's life, where, by accident, an art- ery in any of the limbs is wounded, and the person would otherwise bleed to death before regular sur» gical assistance could be given. 5G0. To counteract the baneful Effects ofi 'Poison. Whenever arsenic has been take: * nally, by -design or mistake, the best mcdicin* ■■ liphuret of potash (liver of sulphur) dissojvr' i \t.icr. A few scruples should be dissolved i a ^nt or (3i^)int of water, and administered''auuiic at a tin?/:, a^.the patient can bear it. ' ' - ^ * > ^90 HKALTH* *^ 56 1 . Cure for the Poison of ike Deadly J^igM*- Shade, Give the patrent an emetic as soon as possible, then let him drink vinegar, or lemon juice, a>30ut a pint, diluted in an equal quantity of water, in the course of the day, and let him walk about to pre- sent sleep, which would most certainly prove fatalw SECT. IV.— MANAGEMENT, &c. OF THE TEETH. 562. Method of causing Children to cut their Teeth easily. Feed them with an ivory spoon and boat, to be made thick, round, and smooth at the edges : ivory being of the same hardness and texture as the jaws and tender teeth, the gums are not hurt or injured, but when they are thus pressed facilitate the teeth in their progress ; whereas the i^ilver implements, feeing of a hard texture, and the edges made thin, "bruise and wound the gums, and make a hard seam ; 50 that the teeth cannot make their way direct, and if they do cut, come irregularly ; so that the opera- tion of lancing is frequently absolutely necessary, which of course must prejudice the teeth, as some are exposed before the lime they are fit to cut. By this method, fevers, convulsions, &;c. owing to the teeth being not able to find their way through the hard seam, may be prevented. It must be often observed, that children cry much when feeding, sis if ill, or disgusted with their food, whereas it is fre- iquently owing to quite the contrary: for being hungry, and over eager to take their food, they press hard through eagerness, on the boat and spoon, which, being sharp, bruises and cuts the MANAGEMENT OF THE TEETH. 291 ^unis, and consequently causes great pain, which by he ivory implements will be prevented. Those who 'lannotailbrd ivory may have horn or wood, or even pewter is greatly preferable to silver, provided the edges are made thick, round, and smooth. The wood- en sort, unless they are kept very sweet and clean, on that very account, are the least eligible, and should be made, however of box, or such hard and close textured wood as is the least liable to be taint- ed by the milky food* 563. Rules for the Preservation of the Teeth and Gums, The teeth are bones, thinly covered over with a fine enamel, and this enamel is more or less substan- tial in different persons. Whenever this enamel is worn through by too coarse a powder, or too fre- quent cleaning the teeth, or eaten through by a scorbutic humour in the gums, the tooth cannot re- main long sound, any more than a filbert kernel can, when it has been penetrated by a worm. The teeth, therefore, are to be cleaned, but with gibat precaution, for if you wear the enamel off faster by cleaning the outside than nature sup})lies it within, your teeth will suffer more by this method than perhaps by a total neglect. A butcher's skew- er, or the wood with" which they are made, must be bruised and bit at the end, till with a little use it will become the softest and best brush for this purpose, and in general you must clean your teeth with this ))rush alone, without any powder whatever; and once in a fortnight, or oftener, dip your skewer- bruf-.h into a few grains of gunpowder, breaking them first with the brush, and this will remove eve- ry spot and blemish, and give your teeth an incon- ceivable whiteness. It is almost needless to say that the mouth must be well washed after this ope- ration, for, besides the necessity of so doing, the ^R S92 HEALTH. saltpetre, &c. used in the composition of gunpow- der, would, if it remains, be injurious to the gums^ &c. but has not, nor can have, any bad eifect in so short a time. It is necessary to observe, that very near the gums of people, whose teeth are otherwise good, Inhere is apt to grow a false kind of enamel, both within and without, and this false enamel or tartarj if neglected, pushes the gums higher and higher, till it leaves the fangs of the teeth quite bare, above the true enamel, so that sound teeth are destroyed, be- cause the gum has forsaken that part which is not sheathed and protected in consequence of such ne- glect. This false enamel must therefore be careful-- ly scaled off, for the gum will no more grow over the least particle of this false enamel, than the flesh will heal over the point of a thorn, 564. To prevent the Tooth-Ache^ Clean the teeth well and regularly. QJob, Eas^, safe, and pleas (int Method oj" removing- Tartar from the Teeth, Raspberries or strav*'berries (particularly the lat- ter) frequently eaten, have- been found, by experi- ence, to dissolve the tartarous concretions of the teeth; and Linnaeus asserted, that in his own case,. they completely cured the gout; viz. the strawber- ry eaten plentifully. 566. Tincture for the Tteth and Gums. Mix six ounces of tincture of Peruvian bark with half an ounce of sal-ammoniac. Shake them well a few minutes, every time, before the tincture is used. The method of using it is, to take a tea-spoonful and hold it near the teeth ; then, with a finger dip- ped in, rubbing the gums and teeth, which are aft- erward, to be washed with warm water. This tinc- ture not otily cures the tooth-ache, but preserves REMEDIES rOR LOCAL AFFECTIONS. 293 hoih the teeth and gums, and makes them adhere to each other. 567. Tooth Powder. To one ounce of fine powder of bark, and one ounce of gum myrrh, add three fourths of an ounce of bole armcnjc, mix these ingredients well toge- ther, and they will produce ^n excellent tooth pow- der, valuable in itself, and highly approved of by qiany gentlemen of the faculty. ^Q^, £noiher. Pound charcoal, as fine as possible, in a mortar^ or grind it in a mill, then well sift it, and apply a little of it to the teeth about twice a week, and h will not only render them beautifully white, but will also make the breath sweet, and the gums firm and cftnfortable. If the charcoal is ground in a mortar, it is conve- nient to grind it in water, to prevent the dust from flying about. Indeed the powder is more conveniens for use when kept in water. ¥ SECT, v.— REMEDIES FOR VARIOUS L0= CAL AFFECTIONS. 5G9. Easy and fthnosjt instantaneoxts Cwc for the Jigue, When the fit is on, take a new-laid egg, in a glass ©f brandy, and go to bed immediately. This very simple recipe has cured ,a great many after more celebrated preparations have proved un° successful. 570. M* Hom^ssdh Account of his Cure for Bump or Scalds* Take half a pound of alum in powder; dissolve it. 294 HEALTH. in a quart of water; bathe the burn or scald with a linen rag wet in this mixture; then bind the wet rag thereon with a slip of linen, and moisten the bandage with the alum water frequently, without removing it^ in the course of two or three days. He relates, that one of his workmen who fell into a copper of boiling liquor where he remained three minutes before taken out, was immediately put into a tub containing a saturated solution of alum in wa- ter, where he was kept two hours ; his sores were then dressed with cloths and bandages, wet in the- above mixture, and kept constantly moistened for twenty-four hours, and that in a few days he was. able to return to business. 571. Remedy for Burns, A litde spirit of turpentine, applied to receitt- burns, will mitigate the pain, if not wholly remove it. 572. AhotJier, A little sweet oil and lime water, shaken toge- ther, makes a liniment, which, vvhen kept applied to the partj will remove the pain. 573. Efficacy of Vinegar in curing Burns and Scalds,. The application of vinegar to burns and scalds is to be strongly recommended. It possesses active powers, and is a great antiseeptic and corrector of putrescence and mortification. The* progressive tendency of burns of the unfavourable kind, or ill-* treated, is to putrescence and mortification. Where the outward skin is not broken, it may be freely us- ed every hour or two ; where the skin is broken, and if it gives pain, it must be gently used. But equal parts of vinegar and water, in a tepid state, iised freely every three or four hour^; are geaerajly '^^. REMEDIES FOR LOCAL AFFECTIOIfS. 295 the best application, and the best rule to be direct- ed by. House-leek, either applied by itself, or mixed with cream, gives present relief in burns,, and othev external inflammation. 574. Porter Plaster for Bruises, This simple^ singular, and safe remedy for bruises is nothing more than a gallon of porter simmered in an earthen vessel, till, when cool, it will be of the consistence of a plaster. This preparation was spread on an old glove, and applied round the ancle of a coachman, who was thrown off his box, and miserably bruised. In three days it so effectually performed a cure, that coachee was enabled to re- mount his box, perfectly relieved from all swelling and pain.. 575. Easy Method of attracting Earwigs from the Ear, A person lately having an earwig crept into his ear, and knowing the peculiar fondness that insect has to apples, immediately applied a piece of apple to the ear, which enticed the creature out, and there- by prevented the alarming consequences which might otherwise have ensued.. 576. To kill Earwigs, or other Insects, which may ac- cidentally have crept into the Ear* Let the person under this distressing circumstanco lay his head upon a table, the side upwards that is afflicted; at the same time let some friend carefully drop into the ear a litde sweet oil, or oil of aihiiondso A drop or two will be sufficient, which will instant- ly destroy the insect, and remove the pain, hovvever violent. 577. For a Pain in the Ear, Gil Qf s\yeet almonds two drams, and oil of amber .^S.'F/^ffilfc.^ »''■■'*'• S9o HEALTH. four drops ; apply four drops of this mixture, wh^fi! in pain, to the part affected. 578. Remedy for Deafness* Put a table-spoonful of bay salt into near half a pint of cold spring water, and after it has steeped therein twenty-four hours, (now and then shaking the phial), cause a small tea-spoonful of the same to^ be poured into the ear most affected, every night when in bed, for seven or eight nights successively,, observing to lay your head on the opposite side,^by^ which, the cure is generally completed. 579. For Chilblains,. Soak them in warm bran and water^ then rub^ lliem well with mustard-seed flower ; but it will be better if they are done before they break. 530. To prevent Corns from growing on the feet. Easy shoes ;. frequently bathing the feet in luke- warm v/ater, with a little salt or pot-ashes dissolved In it. The corn itself will be completely destroyed by ]pubbing it daily with a little caustic solution of pot- ass, till a soft and jSexible skin is formed. 581. Cure for Warts, The milky juice oi the stalks of spurge, pr of the common fig leave, by pei*severing application, will, to a certainty, soon remove them. 582. Court Plaster, Take of isinglass, half an ounce; Turlington's (or Friar's) balsam, a drachm; melt the isinglass in an ounce of watery and boil the solution till a great part of the water is consumed ; then add gradually to it the balsam, stirring them well together. After the mixture has continued ra shc^rt tijiie 6n the fire, t^Jip .the vessd off, aad ^pre^i the ful, and incapable of their actual service, or of being moved by the acts of the will, or before the accident happened. These effects of violent sprains may lead us to conclude that the best remedies are those applica- tions which may best attenuate their obstructed fluids, recover an easy circulation of them, and suf- nciently contract the elongated vessels. For these purposes I advise vinegar, the rectified spirits of wine, such as are burnt in lamps, friction, and motion, in the following manner, viz. Suppose the ancle sprained. First. Let it be fomented with vinegar, a little warm, for four or five minutes at a time, once every four hours ; this will render the circulation of the fluids in the parts affected more easy, and either prevent its swelling or promote its subsiding. Second. Let the person stand three or four min- utes at a time on both his feet in their natural pos- lure, and sometimes move the sprained foot, and sometimes when sitting with his foot on a low stool let him move it this way and that, as he can bear It : this will contribute much to contract the over- stretched vessels, and to recover a due circulation of their fluids through them. Third. Let a gentle dry friction with a warm -»» 300 HEALTH. hand be sometimes used to the parts affected, wliich will conduce much to the same ends. Two hours after every application of vinegar, let the parts affected be just w^elted with rectified spirits of wine, and gently rubbed. By these means, persons to whom I have advised them have recovered from the effects of very violent sprains in a few days, when others have been weeks in recovering, where different ways of management, such as continual resting of the strained foot, and disuse of its motions, &;c. had been recommended. 588. To alleviate, the Pain occasioned hy the Sting of Giiats, The disagreeable itching occasioned by the sting of these insects may be removed by volatile alkaU, ^r immediately rubbing and washing the part af- fected with cold water. At night, to rub with fuller's earth and water les° sens the inflammation. 38 9. Simple and effectual Cure for those who may accidtjitally have sioalloioed a Wasp. Instantly, on the alarming accident taking place, put a tea-spoonful of common salt in your mouth, which will instantaneously not only kill the wasp, but at the same time heal the sting. 690. To cure the Sting of a Wasp or Bee, To the part affected, apply oil of tartar, or solu- tion of potash, and it will give instant ease ; as also well bruised mallows. 591. Another. Sweet oil, applied immediately, cures the sting of wasps or bees ; and if the sting is left in the wound, it should, if possible, be extracted with hair piacers. "REMEDIES FOR LOCAL AFFECTIONS. ^01 ■bd2, Another, The immediate application of Eau du Luce to many persons who have been stung by wasps, has caused the pain to subside in a few seconds, and after a few minutes all inflammation ceased. 393. To cure the Sting of a Wasp or BeCo It has been found, by experience, that a good remedy for the sting of wasps and bees, is to aj^ply to the part affected common culinary salt, moisten- ed with a little water. Even in a case where the patient had incautiously swallowed a wasp m a draught of beer, and been stung by it in the wind- })ipe, the alarming symptoms that ensued were al- most instantly relieved by swallowing repeated doses of water, saturated with salt. The rubbing of the part stung, with a slice of onion, will give immediate ease. 594. To prevent Sea Sickness, Drop a few drops of vitriolic tether lipon loaf su- gar, and let it dissolve in your mouth ; or drink a icw drops of aether, added to a solxJtion of sugar, iii water, to prevent its immediate evaporation. 595. Remedy Jor a Sore Throat, Take rosemary tops, 'about a handful, put them iiito a bason, aiid pour a pint of boiling hot ver- juice upon it; then cover it pver with a tin funnel, the broad side downwards, and the steam will come ^ through the nozzle of the funnel ; then hold your * mouth over the steam till it is gone down your throat. N. B. Be very careful that you do not put your mouth too close to the funnel, as it may scald h^ but let the steam go down your throat as much as possible, and repeat it as often as necessary. A A 302 i^' HEALTH. 596. A common Drink for a Sore Throat. Take two ounces of Turkey figs, and the like quantity of raisins of the sun, and cut them small; two ounces of French or pearl barley, boiled in three pints ofspring water till it comes to a quart, and then strain through a sieve. To be taken ■warm. Boil it slowly over a gentle fire. 597. Gargle for a Sore Throat, ■ Take half a pound of Turkey figs, put them into a quart of spring water, and let them simmer over a .slow fire till better than one-half is wasted ; in the mean time, take a large lemon, cut it in slices, and between every slice put some brown sugar-candy, and let it stand before the fire to roast ; then strain the figs, and squeeze them through a coarse cloth, and put the juice of the lemon into it. N. B. Gargle the throat with it warm, ajid the of- tener the better. 598. A Receipt for a Cough. Take a glass of spring water and put into it a j^.poonful of the syrup ofhorehound, and mix with it nine gr ten drops of the spirit of sulphur. 599. An excellent Styptic. The outside woof of silk-worms has been tried with great success by several people, more espe- cially by a lady, who, in mending a pen, cut her thumb to the bone, and through part of the nail ; it "bled profusely ; but, by trying this styptic, and bind- ing up the wound, the hemorrhage stopped, and the wound healed in three days. 600. A new and useful Styptic. Take brandy, or common spirit, two ounces ; jCastile soap two drachms, pot-ash one drachm ; scrape the soap fine, and dissolve it in the brandy : then add the pot-asL and mix it well together, ar/' REMEDIES rOR LOCAL AFFECTIONS. 30J Kce\) i( close stopped from the air in a vial. When you apply i', warm it in a vessel, or dip pledges or lint into it, and the blood will immediately congeaio It operates by coa ovulating the blood, both a con- sidci-abic way within the vessels, as well as the ex- travasatcd blood without, and restraining, at t-iic same time, the mouth of the vessels. it forms a valuable embrocation, in ca^cs of tii- niui's, or swellings from bruise^i, by being frequent- ly rubbed on the part. It is alao used in a siniilay manner for rheumatic pains. GOl. Infallible Remedi/ for stopping Bleeding of the. Nose, One ounce of sugar of lead, and half an ounce of green vitriol, to be triturated in a glass mortar ; add to these half a pint of spirits of wine. Of this com- position, young people, from Xqw to twelve years oi age, arc tor take ten or twelve drops ; patients undei twenty years, fourteen or fifteen drops, and grown per- sons, twenty drops, four times each, in a spoonful of wine or brandy. Some \QYy interesting trials, iu the most obstinate cases, have been made with this mixture, with the greatest success. Remark. — No salt of lead should be taken mic/-- natly without medical advice. It is a powerful flrug ; that is, if the proper precautions or propor- tions arc neglected or exceeded, it is a strong poi- son. The green vitriol cap have no other effect iiian to decompose pait of iJie sugar or acetite < f lead ; that is, to convert the acetite, in part, into riilphatof lead, which is insoluble; and nearly all the green vitriol, or sulphat of iron, into acetite of iron. G02. For curing JVorms in the Hitman Body, Take senna leaves, well bruised, half "a pound 5 olive oil, twelve ounces •, digested together in a sd^nd 304- HEALTH. heat four or five days : then, by a strong expression force the oil from the faeces, which reserve by itself. N. B. In the most obstinate worm case, which elndes the. force of mercurials, and baffles the ef- forts of the most famous specifics, this successfully kills worms, grubs, and ascarids (which last kind cause extreme itching,) and by stools expel them. Dose : — one spoonful, fasting, and persevere in it. 603. To make an Improved Tincture of Bark. Red bark grossly powdered, one ounce ; of snake root, in powder, six drachms ; sairron, one drachm and a half ; cochineal, ten grains ; orange peel, one ounce and a half. Steep the above articles in ono pint of the best brandy, and you will have a tine- lure equally good as the famous Dr. Huxham'S. G04. Observations on Leeches, and their Use, The general demand for these useful reptiles, and die high price at which they are now sold, induces us to give some particulars on taking, preserving, and applying them, from a person who has attend- *)d to this business. The large brown leech is the only kind in use ; :hey are in general from two inches to six, though ihey are capable of m,uch greater extension and con- traction ; sometimes they are seen darting through the water with great swiftness, at which time they are very long, at other times they will contract them selves into a form almost round. Tiiey are much,, rounder in body than the horse leech (which, contrary to common report, will not fasten to the human body,) with a degree of taper towards each end. The colour is black, and. brown stripes or. their backs ; the belly is covercxl v/ith dark brown, interspersed with light brown spots. The method of catching them usually employed in England, ii agitating the waters where they are contained, which occasions them to float upon the surface thcrcoi. OBSERVATIONS ON LEECHES. 505 when, wiih a net made for the purpose, ihcy arc se- CLTcd. Other methods arc employed, which would be tedious and unnecessary to relate. They are viviparous, bringing forth their young with all their j)ower, capable of acting in every respect in which this aniaial is dislinguished. The time of fecundi- ty is in the months of April and May, the latter end of August and September;: — the number of young ones a single leech brings fortli in one year can hardly be ascertained, though it'is very numerous 5 for when the leech catchers rob a pond of all large enough for use, if nothing happens to obstruct fe- cundation, in two years afterwards they will find it largely stored with abundance of line leeclies, and a much increased number of small ones ; tliis is particularly found to be the case, from the method which some country |)eople have adopted to obtain leeches ats an rsclusive property, in order to this, ^hey make a pond, near their house, about three Feet deep, twenty wide, and tliirty long; if they cannot conveniently form one with a sandy bottom, they make the pond. a littlt; deeper, in which they deposit a few loads of sandy earth. In this pond, when filled with water, they put tiicir leeches aboui April, and without any further trouble or expense, ihcy obtain, at the proper season, a large supply of leeches. Leeches may, with care, be preserved healthy and good for }ear3 in pans : during the summei season not more than two hundred should be kept to- gether ; in winter, double that number may with equal propriety. The vessel they are kept in should be an earthen pan, that will contain about three gallons of water, which should not be more than half hlled with water ; for I have found, by expcri-- ence, that it is congenial to their nature to have a place out of the water, which they may retreat to at pleasure ; this is proved by their often hanging- A A 2 306 HEALTH. in clusters round the top of the pan. From May. till September their water should be changed, at least, every other day ; in winter every fourth day^ The best water to keep them in is spring water, as being least disposed to putrescency. I have of late }3uta little moss amongst leecheSj which practice I would recommend, for they are very much enamour- ed with it, perhaps from its resembling, in some measure, their native weeds ; they creep through it, arid by that mSans clear themselves of slime, which in the v/arm weather accumulates around them, and,, unless removed by timely changes of water, will' be productive of disease. During hot ■Weather they should be kept in as cool a place as ^ possible, and in the winter season place them w^hero the water may preserve thatt degree of warmth it possesses in summer. When you put fresh water to them, during the cold i¥cather, it should be de- prived of that intense coldness which it possesses at that season of the year, by warming it in the-- smallest degree. The leech, as has been before said, feeds upon insects in its native waters, but = may be, as above hinted, kept in water only for ■years, though they dwindle by keeping 5 they re- main healthy, and will take with as much avidity as those recently . taken from the waters, provided they are v^^ell- attended to, with respect to changing., iheir water agreeably to the rules laid down. The mode which 1 have found, by copious expe- rience, to be infinitely the best (being attended with quickness, certainty, and efficacy,) is as fol- lows : Let the part be first carefully washed clean with warm milk and water ; if very dirty and re- quires it, a little soap may also be used ; when the part is thus washed and wiped dry, rub over the part a litUe milk, then see that your leech is wiped ^y with a smooth cloth, which being done, take it ^ith your fiiiigers by the middle, and apply its OBSERVATpNS ON LEECHES. » 307' mouth to the very spot you wish; you will, per- haps, find it, at first, twist and extend itself in your lingers, and then wish to attach itself to some con- trai-y part; but as repeatedly as it extends itself around, or attempts to fix upon a wrong situation, you must as repeatedly draw it back and re-apply it to the proper part; by so doing you will find it vv'ill presently seize the precise spot wished for : when you find this you must not hastily let the leech go, for they will sometimes seem to seize the part with great avidity, and in a few seconds let go their hold; but when you arc convinced the leech has good hold,\you may then let go, and leave it to the e m p 1 y m e n t i t c ti j 03' s . . I here find it necessary to remark, that the small' end of the leech is the head, whereas I have repeat- edly observed, that the greater part of the people, from the tail of the leech being much broader than . 1 he head, mistake the one for the other, and there- k l)y occasion themselves a grcai deal of fruitless la- Lour. W-lien the animal has fastened himself he generally expands the tail, and sometimes attaches it very firmly to another part of the skin, but with- out the least pain to the part ; this hold, I have ob- served, the leech does not quit till it is charged with blood, and then drops off all at once. 1 would here observe, that the quantity of blood . the leech imbibes, is in general insufficient to an- swer the purpose : therefore, when the leech comes ofl^, it is necessary to have a bason of warm water, and a spunge or rag, to keep bathing the orifice, in order to encourage the bleeding for an hour or two ; if the orifice seem disposed to bleed any longer than wished for, apply a piece of lint, three or four times double, and bandage it up. 605. Singularly useful Properties of Garlic, The smell of garlic, which is formidable to many INiv, ladies, is, perhaps, the most infallible remedy in the- ?7orId against the vapours, and all the nervous dis- orders to which women are subject. Of this (says- St, Pierre) I have had repeafced experience. GOG. The Usefulness of two common Plants* Every plant in the corn-field possesses virtues particularl}^ adapted to the maladies incident to the Gondiuon of the labouring man. The poppey cures the pleurisy, procures sleep, stops hcemorrhages,. and spitting of blood* Poppy seeds form an emul- sion similar to that from almonds in every respect when prepared in the same manner. They also yield, by expression, fine salad oil, like that from Florence. The blue bottle is diuretic, vulnerary, cordial, and cooling ; an antidote to the stings oC venomous insects, and a remedy for inflammation of the eyes. CflAPTER XXVIL ' INK. 607.' To make Ink. To three quarts of water add three pints of white * ivine vinegar ; fifteen ounces of blue galls slightly ! "bruised ; let these stand near a fire six days ; then ] put in six ounces of green copperavS, and seven \ ounces of gum arable finely pounded ; permit the whole to remain near a fire six days more, and be fi-equently stirred up ; strain the liquor through a fine cloth, and bottle it up for use. Remark. — The vinegar improves the colour of the ink, but it h^ the troublesome eiFcct of destroy- i^"K. .'309 •iig the pen \eiy quicidy. Pronct says, the best ink is made by digesting the infusion of galls in pure xvater, upon iron. That process certainly makes a very good ink. The proj)er proportion of gum is of i:our5e added. ''^08. To make One Gallon of Btack Writing Ink,. Into a glazed stone jar or pitcher put one pound 'A Aleppo galls, slightly braised ; then add one gal- lon of rain water, nearly of a boiling heat ; let these- «tand together for fourteen days upon the kitchen liearth, or moderately warm ; 'after that time add four ounces of green copperas or sulphate of iron, four ounces of logwood chips or shavings, one ounce of alum, one ounce of sugar-candy, and four ounces of gum arable or senega). Let the whole remain ten or twelve days longer in a moderate heat, the mouth of the vessel slightly- covered with papero Stir the ingredients well with a stick twice a day during the whole time ; then strain off the ink through linen or flannel, bottle it, pour a little brandy on the top of the ink in each bottle, then cork them well, and keep them for use iu a place of tem- perate heat. This ink may be depended upon as excellent, durable, and preserving the writing ail a deep black. N. B. The best galls for the purpose are those which are dark coloured, heavy, and free from grub holes. GOO. Redlnk. Take a quarter of a pound of the best Brazil wood, (get it in the log if possible, and rasp or shave it yourself) one ounce of cream of tartar, and one ounce of alum ; boil these ingrediciits in a quart of clear water till half is consumed, then add to the ink, when filtered hot, one ounce of s^um^arabic and one ounce of fine sugar= 310 lA'K. A liitle salt added will prevent it from becomrug mouldy. 610. To prevent Ink from maulding, Haifa dozen cloves, bruised with gum arable, aro to be put into the bottle. If a very fine ink is want- ed, white wine, or vinegar andwater, should be U3^ cd instead of water alone. 611. To make Indian Ink* Put six lighted wicks into a dish of oil ; hang atr iron or tin concave cover over it so as to receive all ihe smoke ; when there is a sufficient quantity of soot settled to the cover, then take it oflT gently with a feather upon a sheet of paper, and mix it up with gum tragacanth to a proper consistence. N. B. The clearest oil makes the finest soot, con- sequently the best ink. 612. To make China I)ik, Take dried black horse-beans, burn them to a powder, mix them up with gum arable water, and bring them to a mass ; press it well and let it dry. til 3. Substihite for Indian Ink, Boil parchment slips, or cuttings of glove leather^ in water, till it forms a size, which, when cool, be- comes of the consistence of jelly ; then, having blackened an earthen plate, by holding it over the rlnme of a candle, mix up, with a camel hair pen- cil, the line lamp-black thus obtained, with some of the above size, ,while the plate is still warm. This black requires no grinding, and produce an ink of the very colour, which works as freely with the pencil, and is as perfectly transparent as the best Indian ink; it possesses the advantage of furnish- ing artists with a substitute for that article, which may be prepared in situations where it miglU be- difficult to obtain the ink itself. (>14. German Black for Printers, Take the lees of port wine, dry and burn them: add thereto good ivory, black, the stones of cher- ries, |)lums, or other stone fruit, burnt in close ves- fi^els, and fine soft charcoal n:iade from burnt wil- low ; grind the whole well together into one m;iss. from which the best printing ink may be formed. 613. Permanent Writing Ink, As common writing ink is susceptible of being effaced ~by oxygenated muriatic acid, and as the knowledge of this fact may be abused to very frau- dulent purposes, the following composition for inks, absolutely indestructible, is recommended to the notice of the curious. Boil one ounce of Brazil wood, and three ounces of nut-galls, in 46 ounces of water, till they shall be reduced to thirty ounces in all. Pour this decoc- tion, while it is yet hot, upon half an ounce of sul- phate of iron, or martial vitriol, a quarter of an ounce of gum arable, and a quarter of an ounce of white sugar. After these substances are dissolved, add to the solution one ounce and a quarter of indi- go, finely pulverized with three quarters of an ounce of lamp-black, very pure, of smoke black, previ- ously diluted in one ounce of the best brandy. The following receipt is still more simple : Boil one ounce of Brazil wood with twelve ounces of wa- ter, and half an ounce of alum ; continue the ebulli- tion till the liquid mixture shall have been reduced to eight ounces; then add an ounce of the black oxide of manganese, which has been reduced by decantation to extreme fineness, and, in mixture with it, half an ounce of gum arabic. Remark, — The chief advantage of this ink (said to be proposed by Schever) is, that it is in part a printer's ink : the black oxide of manganese, and the lamp-black, not being affected by acids, and 312 fXK. the indigo in powder but slightly, so that they muu be effaced by rubbing or washing off, and not by solution. The ink, however, is not absolutcli/ indes- tructible, nor equal to the common indelible ink, ■which may be used on paper, as well as silk, linen, and cotton cloths. 6 to. Permanent Red Ink for marking Linen, This useful preparation, which was contrived by tlic late learned and ingenious Dr. Smellie, ofEd- dinburgh, who v/as originally a printer in that city-, may be used either Vk'ith types, a hair pencil, or even with a pen. Take half an ounce of vermilion, and a dram of salt of steel ; let them be finely levi- gated with linseed oil, to the thickness or limpidity required for the occasion. This has not only a very good appearance ; but v/ill, it is said, be found per- fectly to resist the effects of acids, as well as of afi alkaline leys. It may be made of other colours, by substituting the proper articles instead of vermiK ion. 617. To make Sympathetie, or Invisible Ink, Let quick-lime be quenched in common water, and while quenching let some red orpiment be add- ed to it, (this, however, ought to be done by placing warm ashes under it for a whole day), and let the liquor be filtered and preserved in a glass bottle well corked. Then boil litharge of gold, well pound- ed, for half an hoar, with vinegar, in a brass vessel, and filter the whole through paper, and preserve it also in a bottle closely corked. If you write any thing with this last water, with a clean pen, the writing will be invisible when dry ; but if it be \vashed over with the first water, itvvill become in- stantly black. And it is wonderful, that though sheets of paper without number, and even a board, "be- placed between the invisible writing and the se VALNT PAINTINGS. 313 :oncl liquid, it will have the same effect, and tura the writing black, penetrating tha wood and paper, without leaving any traces of its action, which is certainly surprising. 618. To make Siuchwn, or Perpetual Ink of (he Ancients^ for writing on Stone, This ink, or stuchum, as it was formerly called, is made by mixing about three parts pitch, with one of lamp-black, which are to be incorporated by melting the pitch into the lamp-black. This comno- ^ition they used in a melted stale, by filling uj) the betters previously marked on stones, which would, unless any extraordinary violence was used, endure as long as the stone itself. CHAPTER XXVIII. PAIXr—PAIjrriXGS— MANAGEMENT OP COLOURS. ■u 1 9. Directions for painting Hooms, Rails, ^rc. Red lead must be ground with linseed oil, and used very thin, it being the priming or first colour- ing ; wh':ri used, some drying oils must be put to it. 620. To prepare drying Oil and Pavit, Put a Scf)ts pint (two English quarts) of linseed oil in a pa [i, with a pint of burnt umber; boil it gent- ly two hours ; prepare this without doors, for fear of fire in the house ; when it settles it will be fit for use; pour the clear off, and use it with the white lead; the dregs will do for the red lead. B B 314 fAINT FAINTINHS. €21. For the second Priming i Take a hundred weic^ht of white lead, with aft equal quantity of Spanish white in bulk but not in weight; grind them pretty stiff with linseed oil; when you use it, put in some of the above-mention- ed drying oil, with a little oil of turpentine ; but dp not lay on this till the first coat is very dry. 622. To make Putty andjinish Painting, Mix a quantity of whitening, very stiff, with lin- seod oil, and drying oil, equal quantities ; when 'ti cannot be wrought with the hand, more whitening must be added, and beat up with a mallet, till it h stiifer than dough ; when the second priming is dry, stop all holes and cracks with the putty ; when hard and dry lay on the last paint, viz. grind the best while lead very stiff with linseed oil ; when used put some of the drying oil to it, and oil of turpentine i this will preserve out-works a long time, N. B. For rooms and places within doors, your own fancy must direct you to the colours, only pro ceed as above. 623. To prepare Blue Colour from Verdigris, Take sal-ammoniac and verdigris, of each six ounces ; mix them well together with water of tar» tar to a paste ; put this into a vial, and stop it close ; let it stand for several days, and you will have a fine blue colour. 624. Lead-coloured Paint for jpre serving Iron. Take a small quantity of common litharge, and place it over the fire in a shovel ; afterwards, when sufficiently warm, scatter over it a little flower of brimstone, which will instantly convert it into a blackish colour, and which, when ground in oil, makes a good dark lead colour. It dries quick, gets remarkably hard, and resists the weather better than any other lead colour. MANAGEMENT OF COLOURS. 315- 25. Method of preparing a cheap Sabstiiute for Oil Pamt, as durable as that prepared zvith Oil, and free from any bad Smell, Take fresh curds, and bruise the lumps on a grinding-slone, or in an earthen pan or mortar, with, a spatula. After this operation, put them into a pot with an equal quantity of lime well quenched, and hecome thick enough to be kneaded; stir this mix- ture well, without adding water, and you will soon obfniu a white? colom-cd iluid, which maybe applied with as much facility as varnish, and which dries ve- ry speedily. But it must be employed the same 6?^y^ as it will become too thick the day following. Ochre, Armenian bole, and all colours which hold with lime, may be mixed with it, according to the colour which you wish to give the- wood; but care must be taken that the addition of colour to the first mixture of curds and lime may contain very little water, else the painting will be less durable. When two coats of this paint have been laid on, it may be polished with a piece of woollen cloth or other proper substance, and it will become as bright as varnish. It is certain that no kind of painting can be so cheap ; but it possesses, besides, othcV advantages ; in the same day two coats may be^ laid on and polished, as it dries speedily and has no smell. M it be required to give it more durabili- ty in places exposed to moisture, do over the paint- ing, after it has been polished, with the white of an egg^. This process will render it as durable as the best oil painting. 626. Cheap black Paint from earthy and mineral' Substances. Take of the biueish marly stone, found in copper, tin, and lead mines, (principally in the copper l/iines) and of iron stone, and of fine blue marie of gjate, and of ochre, equal quantities, and reduce Jlo PASNT PAINTI^^GS. them by grinding or pounding to a very fine powder. To any given quantity of the above-mentioned ma- terials, when put together, add one eighth of their Vi'cight of lamp-black, so that there will be seven eighths of the earthy or mineral substances, and one- eighth of the lamp-black. This produces a superior black paint for wood, iron, canvas, or any other thing for which paint is used; but for the purpose of using such paint, it must be ground (in the usual manner of grinding colours) with oil, as commonly done by colourmen or painters (their boiled oil is to be preferred) ; and the same when mixed and made up as other paint generally is, may be used with the brush as in common |3j'acticc. Ivory black may be substituted, but for general purposes the lamp-black is preferable. 627. To make hrozcn Paint, Take green muriate of copper, diluted with about ten parts of distilled or rain water; then pour in, prussiate of lime until the whole is precipitated ; the prussiate of copper is then to be well washed, with cold water, on the filter^ and to be dried without heat, 628. Composition for preservitig Weather Boardings Pailing^ and all other Works liable to be injured by^ the Weather, Lime, it is well known, when well burnt, will ioon become slacked by exposure in the open air, ur even if confined in a situation not remarkably dry, so as to crumble of itself into powder. This is called air-slacked lime, in contradistinction to that which is slacked in the usual way, by being mixed with water. For the purpose of making the present useful composition to preserve all sorts of wood- work exposed to the vicissitudes of the weather, take three parts of this air-slacked lime, two of wood ashesy and one of fine sand ; pass them through a MAKAGEMENT OF COLOURS. 3J7- fine sieve, and adJ as much linseed oil to the com- position as will bring it to a proper consistence for working with a painter's brush. As particular care must be taken to mix it perfectly, it should be ground on a stone slab with a proper muller, in the- same manner as painters grind their white lead, &LC.. ; but, where these conveniences are not at hand, the ingredients may be mixed in a large pan, and well beat n.p with a wooden spatula. Two coats of- this composition being necessary, the first may be i-atlier thin ; but the second should be as thick as it can conveniently be worked. This most excellent, conipostion tor preserving wood when exposed to- the injuries of the weather, is highly preferable to the customary method of laying on tar and ochre. It would be much improved by melting one-half of coal tar with the linseed oil. 629, To prepare ilicbeauliful Colour called JSfap I es Yello7v,- The beautiful yellow colour, commonly sold un- d-cr the name of Naples yellow, is well known. Those who buy it arc often imposed upon, hy being toid that it is a substance produced from "Mount Vesuvius ; but it is now known to be a composition by art. The process is composed of the following substances, viz. one .pound of antimony, one pound and a half of lead, half an ounce of alum, and the same quantity of common salt. The antimony and lead should be calcined together, afterwards the other ingredients added, and then the whole mix- ture undergoes asecond calcination, 630. Another Method. To procure this colour, take twelve ounces of white lead, three ounces of diaphoretic antimony, alum and sal-ammoniac, of each one ounce. All these must be ground together dry, upon a levigating B B 2 S\B PAINT — PAINTINGS. Stone ; they must then be put into an open crucible^ and exposed to a gentle fire for some hours ; the fire is afterwards to be increased during a certain time; and finally the mixture is to continue three hours in a degree of heat sufficient to keep the crucible red hot. The mass will then be found to have acquired a beautiful yellow colour. If it is wished to be more cf the colour of gold, a greater quantity of diaphor- etic antimonv and sal-ammoniac must be added to the-'bther ingredients. It is probable that, instead of diaphoretic anti- mony, the grey calx of antimony might be made Vtse of. 631. Mrs, Hooker'' s Method of preparing and apply-^ uig a Composition for Painting in Imitation of the Ancient 'Grecian Mariner. Put into a glazed earthen vessel four ounces and. a half of gum-arabic, and eight ounces, or half :i pint (wine measure) of cold spring water; when the gum is dissolved, stir in seven ounces of gum- mastic, which has been washed, dried, pickled, and beaten fine. Set the earthen vessel containing the gum.-water and gum-mastic over a slow fire, contin- ually stirring and beating them hard with a spoon, in order to dissolve the gum-mastic ; when suffici- ently boiled, it will no longer appear transparent, but will become opaque and stiff, like a paste. As soon as this is the case, and the gum-water and mastic are quite boiling, without taking them off the fire, add five ounces of white wax, broken into small pieces, stirring and beating the different ingredients together, till the wax is perfectly melted, and has boiled. Then take the composition off the fire, as boiling it longer than necessary would only harden the wax, and prevent its mixing so well afterwards -with water. When the composition is taken off the Sre, and ia the glazed earthen vessel it should be MANAGEMENT OF COLOURS. 319 beaten hard, and whilst hot (but not boiling) mix with it, by degrees, a pint (wine measure) or six- teen ounces more of cold spring water: then strain the composition, as some dirt will boil out of the gum-mastic, and put it into bottles ; the composition, if properly made, sliould be like a cream, and the colours when mixed with it as smooth as with oil. The method of using it, is to mix with the composi- tion, upon an earthen pallet, such colours, in pow- der, as are used in painting with oil, and such a quantity of the composition to be mixed with the colours as to render them of the usual consistency of oil colours; then paint with faiy water. The co- lours, when mixed with the composition, may be laid on either thick or thin, as may best suit your subject; on which account, this composition is ve- ry advantageous, where any particular trsnsparen- cy of colouring is required ; but in mo^t cases it an- swers best if the colours b- laid on thick, and they require the same use of the brush, as if painting with body colours, and the same brashes as used in oil painting. The colours, if ground dry, when mixed with the composition, may be used by put- ting a little fair water over them ; but it is less trouble to put some water when the colours are ob- served to be growing dry. In painting with this composition, the colours blend without diificulty when wet, and even when dry the tints may easily be united by means of a brush and a very small quantity of fair water. When the j)ainting is*^ finish- ed, put some white wax into a glazed earthen vessel over a slow fire, and when melted, but not boiling, with a hard brush cover the painting with the wax, and when cold take a moderately hot iron, such as is used for ironing linen, and so cold as not to hiss, if touched with any thing wet, and draw it lightly over the wax. The painting will appear as if under a cloud till the wax is perfectly cold ; as also, what- O^O' PAINT PAINTINGS. ever the picture is painted upon is quite cold ; but i(, when so, the painting should not appear suffici- ently clear, it may be held before the fire, so far. from it as to melt the wax but slowly ; or the wax may be melted by holding a hot poker at such a dis-- tance as to melt it gently, especially such parts of the picture as should not appear sufficiently trans- })arcnt or brilliant ; for the oitener heat is applied' to the picture, the greater will be the transparency^ and brilliancy of colouring;, but the contrary effect, would be produced if too sudden or too great a de- gree of heat was applied, or for too long a time, as- it would draw the wax too much to the surface, and-- inight likewise crack, the paint. Should the coat .of wax put over the painting, .when finished, appearing any part uneven,. it may be remedied by drawing a moderately, hot iron over it again, as before-men- tioned,. or even by scraping the wax mi th. a knife ; and shou:ld the v/ax, by too great or too long an ap- })lication of heat, form into bubbles at particular placeSj by aj")plying a poker heated, or even a to- bacco-pipe made hot, the bubbles would subside ;. or such defects may be removed by drawing any^ thing hard ..aver the. wax,, which w'ould close any? small cavities-.. When the picture is cold, rub it with a tine lineil cloth. Paint.ir\g.s may be executed in this manner ypon wood (having first pieces of wood let in be- hind, across the grain of the wood, to prevent its warping), canvas^ card, or plaster of Paris. The plaster of Paris would require no other preparation, than mixing .some fine phistep of Paris, in powder,, with cold water, the thickness of a cream ; then put^ it on a .looking-glass, having first made a frame of bees'-wax on thejooking-glass, the form and thick-,^ ness you would wish the plaster of Paris to be of,: . and when dry take it off, and there will be. a veryi smooth surface to paint upon. . Wood and canvas^, MA.'VAOEMENT OF COLOURS. 32 1 are best covered with some grey tint, mixed with the same composition of gum-arabic, gum-mastic, rind wax, and of the same sort of colours as before- mentJoned, before the design is begun, in order to cover the grain of the wood or the threads of the canvas. Paintings may also be done in the same manner, with only gum-water and gum-mastic, pre- pared the same way as the mastic and wax ; but in- stead of putting seven ounces of mastic, and, when boiling, adding five ounces of wax, mix twelve oun- ces of gum-mastic with the gum-water, prepared as mentioned in the first part of this receipt; before it is put on the fire, and when suOicicntly boiled and beaten, and is a little cold, stir in, by degrees, twelve ounces, or three quarters of a pint (wine measure) of cold spring water, and afterwards strain it. It \vould be equally practicable painting with wax alone, dissolved in gum.- water in the following man- ner : Take twelve ounces, or three quarters of a pint (wine measure) of cold spring water, and four ounces and a half of gum-arabic, put them into a glazed earthen vessel, and when the gum is dissolv- ed, add eight ounces of white wax. Put the earthen vessel, with the gum-water and wax, upon a slow fire, and stir them till the wax is dissolved, and has boiled a few minutes; then take them off the fire, and throw them into a bason, as by remaining in the hot earthen vessel the wax would become rather hard; beat the gum-water and wax till (juitc cold. As there is but a small proportion of water in com- parison to the quantity of gum and wax, it would be necessary, in mixing this composition with the co- lours, to put also some fair water. Should the com- position be so made as to occasion the ingredients lo separate in the bottle, it will become eqtially ser* viceable, if shaken before used, to mix vilh the co* lours. L 322 l^ilNT PAINTINGS. &32. ^ To clean Oil Paintings, If smoked, or very dirty, take stale urine, in which a iiltle common salt is dissolved ; rub them orer with a woollen cloth dipped in that, till- you think' them quite clean, then with a sponge wash them over with fair water; then dry them, and rub them over with a clean cloth. 6.33. To take, off y Instantly^ a Copy^fromM Print or Piciiire* ■ " Make a water of soap and alum, with which wet a cloth or paper; lay it either or>a print or picture, and pass it once under the rolling press; then go* ing round the other side to take it up, you will have a very fine copy of whatever you shall have laid it= upon. 634. Tatlmn and whiten Prints or engravings. Half fill a glass bottle WMth a mixture composed of one part of the red oxyd of lead, or minium, and three parts of the mnrintic acid ; and having closed the mouth of the bottle with n glass stopper, put it. in a cool place not exposed to the light, A certain, heat will then be produced, which is an indicatiotv- that new combinations are formed. The oxyd of the lead abandons a considerable portion of its oxy- gen, which remains combined with the liquor; thb latter then acquire a beautiful gold colour, and as-- fumes the odour of the oxygenated muriatic acid.. Jt holds in solution a small portion of the lead, which, does-notj in the least, injure its effect. It u neces- sary that the bottle should be of strong glass, and! the stopper be w^ll secured, in order to prevent the.i elastic vapour which rises from foccing. it outd When you employ the liquor thus, prepared, take a large pane of glass, and raise a kind of border of white wax around its edge, about two inches in^ height, and every way equal. By these means yon. A MANAGEiMENT OF COLOURS. 323 form a sort of trough, into which put the prints, and pour over them a little fresh urine, or water nlixed with a portion of ox gall. At the end of three or four days, pour off which of these liquids you have employed, and supply its place with warm water, which ought to be changed every three or four hours, until it comes off perfectly clear. When the matter, with which the prints are dirvied, is of a resinous colour, which sometimes happens, dip them in a little alcohol : afterwards suffer all the moisture to drain off, and cover the prints with the-liquor of the oxygenated muriatic acid made by minium. Place on the edges of the wax another pane of glass, of the same size as that below, in order that you may not be too much incommoded by the smell of the acid ; and you will plainly see the yellowest prints resume their original whiteness. One or two hours will be suifRcient to produce the desired effect. Having then poured off the acid, wash the j>rints several tim^s in pure water, and dry them in the sun. 635. To make Mezzotintos, Mezzotintos are made in the follawing manner : Take a well-polished copper-plate, and, beginning at the corner, rake or furrow the surface all over with a knife or instrument made for the purpose, first one way and then the other, till the whole is of a regular roughness, without the least smooth part to be seen 5 in which state, if a paper was to be worked from it at the copper- plate press, it would be all over black. When this is done, the plate is rubbed over with charcoal, or black lead, and then the design is drawn with white chalky after which, the outlines are traced out, and the plate finished, by scraping off the roughness, so as to leave the figure on the plate. The outlines and deepest shades are not scraped at all, the next shades are scraped 324 PAINT PAINTINGS. but little, the next more, and so on, till the shades gradually falling off, leave the paper white, in which places the plate is neatly burnished. €36. Tg judge of Transparent Colours for PaAnting, Transparent colours should be so clear, when mixed with abundance of water, as to communicate a strong tint without in the smallest degree plaster- ing or concealing the paper, &;c. : hence their de- signation. The best of every kind are made from either vegetable or animal substances, minerals be- inp- extremely difficult to prepare, equally so to work with water, and many of them very subject to change. 337. To prepare Ivory Leaves for Miniature Paint- ers* Take the ivory leaves, or tables on which the painting is to be made, and. having cleansed it, rub it over with the juice of garlic. This takes off that greasiness which is so much complained of, as pre- venting the colours from taking on the ground 5 and which is not otherwise to be remedied by the use of soap, or even gall. It is, however, effectu» ally removed by the above simple preparation. - 638. How to stencil, or multipli/ Patterns, for zoork- ing Muslins, <^c. When a print or drawing is to be copied in this way, it must be placed upon a sheet of white paper, and the outline pricked through both with a pin or needle 5 the piefced sheet may then be laid on a second clean one, and a muslin bag of powdered charcoal shook or rubbed over it, when, upon re- moving the former, the kilter will be found a per- fect copv. 639. To stain Paper or Parchment yelloia, ■ Paper may be stained of a beautiful yellow by PERFUMES — COSMETICS. 325 the tincture of turmeric, formed by infusing an ounce or more of the root, powdered, in a pint of spirit of wine. This, by afterwards adding water to it, may be made to give any tint of yellow, from the lightest straw to the full colour called French yellow, and will be equal in brightness even to the best dyed silks. If yellow is wanted of a warmer or redder cast, annatto, or dragon's blood, must be added to the tincture. 640. To stain Paper or Parchment crimson* A very fine crimson stain may be given to paper, by a tincture of the Indian lake, v/hich may be made by infusing the lake some days in spirits of wine, and then pouring off the tinctm-e from the dregs. 641. To stain Paper or Parchment green* Paper or parchment may be stained green by the solution of verdigris in vinegar, or by the crystals of verdigris dissolved in water 5 also by the solution of copper in aquafortis, made by adding filings of copper, gradually, to the aquafortis till no ebulli- tion ensues ; or the spirit of salt may be substituted for the acmafortisb CHAPTER XXIX. PERFUMES— COSMETICS. 642. To make an excellent Smelling Bottle, Take an equal quantity of sal-ammoniac and un- slacked lime, pound tiiem separate, thcii mix and put them ia a bottle to smell to. Before you put in c c :§^ -PERFUMES— COSMETICS* the above, drop two or three drops of the essence o^ burgamot into the bottle, then cork it close. A drop or two of ether, added to the same, will great- ly improve it. 643. To make Jessamine Butter, or Pomatum, Hog's lard melted, and well washed in fair wa- ter, laid an inch thick in a dish, and strewed over with jessamine flowers, will imbibe the scent, and make a very fragrant pomatum. 644. To make Milk of Roses, To one pint of rose water, add one ounce of oil of almonds, and ten drops of the oil of tartar. N. B. Let the oil of tartar be poured in last. 645. Wash for the Skin Four ounces of pot-ash, four ounces of rose-wa- ter, two ounces of pure brandy, and two ounces of lemon juice ; put all these into two quarts of wa- ter, and when you wash, put a table-spoonful or two of the mixture into the bason of water you in» tend washing in. 646. Method of extracting Essences from Flowers, Procure a quantity of the petals of any flowers which have an agreeable fragrance ; card thin lay- ers of cotton, which dip into the finest Florence or Lucca oil ; sprinkle a small quantity of fine salt on the flowers, and lay them, a layer of cotton, and a layer of flowers, until an earthen vessel or a wide- Diouthed glass bottle is full. Tie the top close with a bladder, then lay the vessel in a south aspect to the heat of the sun, and in fifteen days, when un^ covered, a fragrant oil may be squeezed away froni the whole mass, little inferior (if that flower is inade use of) to the dear and highly valued Otto or Ddour of Roses. PERFUMES COSMETICS. 327' €47. To make the Quintessence of Lavender^ or other Aromatic Herb, • Take oft' the blossoms from the stalks, which must be cut fresh at suii-rising in warm weather \ spread the blossoms on a white linen cloth, and lay them in the shade for twenty-four hours ; aflcL^ Tvhich, stamp or bruise them ; then put them, im« mersed in warm water, into the still, near a fire, and let them infuse for the space of fiv(i or six hours, so closely covered that nothing may exhale IVom it ; after which time, take off the covering, and quick- ly put on the helm, and lute it carefullyo You must, in the beginning, draw over half the quantity of the water you put in. If you take away the re- ceiver, you will see the quintessence on the surface of the water, which you may easily separate fronri it. Then put the distilled water back again, and distil it over again, till there appear no more of the quintesser^ce on the water. You may distil this wa~ ter four or five times over, according as you per- ceive the quintessence upon it. The best distilling utensils for this work are those for the balneum marice^ or sand bath ; meanwhile vou may, after the common method, distil the in- gredients on an open fire. Bat if you intend to make quintessence for waters, you may make use of common salt, in order to extract the more quint- essence of any blossom. Take four pounds of blossoms of any aromatic plant and infuse in it six quarts of water. If you use salt to bring your infusion to a ferment, add half a pound of common salt to it. 648. To obtain Aromatic Oits from the Pellicle^ which envelopes the Seeds of the Laurus Sassafras, and Laurus Benzoin* The method of obtaining these oils is, to boil the pellicle which surrounds the seeds of the sassafras v'ilF- 328 PERFUIMES— COSMETICS, and benjamin-tree, in water ; when they float upon its surface, from which they may be skimmed with a spoon. That of the sassafras differs materially from the oil obtained from the bark of the root of this tree* Its aroma is different, it is much lighter, and it con- geals in a higher degree of heat. The oil of the benzoin-tree is a delightful aro- matic, is very inflammable, and might be used as a spice in food, and in all those diseases in which the aromatic oils are useful. It has been tried with success, as an external application, in a case of ,5evere chronic rheumatism. One half pound of the pellicle of the seeds will yield several ounce mea- sures of oik 649. To prese7've Aromatic and other Herbs*.. The boxes and drawers in which vegetable mat- ters are kept, should not impart to them any smell or taste ; and more certainly to avoid this, they should be lined with paper. Such as are volatile, -^a delicate texture, or subject to suffer from in- sects, must be kept in well-covered glasses. Fruits and oily seeds, which are apt to become rancid^ must be kept in a cool and dry, but by no means. in a warm and moist place. 650. Lavender Water, Put two pounds of lavender pips into two quarts of water, put them into a cold still, and make a slow Are under it ; distil it off very slowly, and put it into a pot till you have distilled ail your water; then clean your still well out, put your lavender water into it, and distil it off slowly again ; put it into bottles, and cork it well. 651. Another. Take a pint of the best rectified spirits of wine, a shilling's-worth of oil of lavender, sixpenny wgrth PERFUMES — COSxMETICS. 32i) of essence of ambergris ; mix these altogether, and keep it close from the air, then draw it off for use. Let it stand till it is fine before you draw it off. 652. To make Rose Water, Gather roses on a dry day, when they are full blown ; pick off the leaves, and to a peck put a quart of water, then put them into a cold still, make a slow fire under it, the slower you distil it the bet- ter it will be ; then bottle it, and in two or three days you may cork it. 653. To make Eaii de Luce, and its Use* Take of spirit of wine one ounce, spirit of sal- ammoniacum four ounces, oil of amber one scruple, white Castile soap ten grains. Digest the soap and oil in the spirits of wine, add the ammoniacum, and' shake them well together. S54. To make Hungary Water, Take a quantity of the flowers of rosemary, put them into a glass retort, and pour in a.i much sjiirit of wine as the flowers can imbibe; dilute the retort well, and let the flowers macerate for six days, then distil it in a sand heat. G55. To make Otto {or Odour) of Roses, Pickth-e leaves of roses from all seeds and stalks, put them in a clean earthen vessel, glazed within, or a clean wooden vessel. Pour spring water on • them, so as to cover them ; set the vessel in the sun in tke morning at rising, and leave it in the sun- shine till sun-set; then take them into the house; repeat this for six or seven days, and in three or four days there will be a fine yellow oily matter on the surface of the water; and, in two or three days »iore, there will appear a scum upon the surface, which is the otto of roses. This may be taken up^ c C 2. 330 PERFUMES COSMETICS. with cotton, and squeezed into a phial with the fing- er and thumb. Remark, — It is suspected that there is some mis- take in this receipt, and it has passed to the public through very many hands. It was published in the Transactions of the Royal Society of Edinburgh, on the authority of Dr. D. Monro, of London, who received it from Major Mackenzie, who asain sot ' r '>> *■• OCT* it from an ofticer of his corps, whose name is not mentioned. The account given by Polier in the Transactions of the Bengal Society is very difterent. It is need- less to detail it, for it is exactly the process of an European distiller : cohobation on fresh leaves, and exposure to slight cold, to congeal the essential oil, which is skimmed off or taken up by cotton, and squeezcd^nto phials. It is conjectured, that in the manufacture or pro- duction of otto which is thought to be profitable in the East, and the reverse in Europe, the difference cannot be in the price of labour, or similar circum- stances, which European skill Avould more than compensate ; but in the fact, that there is a market for rose-water in the East, from the quantity used in wasiiing hands, sprinkling rooms and garments, and similar purposes, to which the demand of the European apothecary, and confectioner is compara- tively insignificant. It is but a thin film of congeal- ed essential oil which a great quantity of rose-water will afibrd ; and alter it is taken off, the water is still very good. In India it may be sold ; in Eu- rope it is uaste ; for to employ it in fresh distilla- tions is clearly to waste a manufactured article. 556. To make Lip Salve, Take an ounce of white wax and ox marrow, three ounces of white pomatum, and melt all in a bath heat ; add a drachm of alkanet, and stir it till it acquire a reddish colour. PERFUMES COSMETICS. 331 657. To make the celebrated Pomade Divine, According to Dr. Beddoes, this composition is as follows, VIZ. beef marrow, twelve ounces steeped m water ten days, and afterwards m rose water twen- ty-four hours ; flowers of benjamin, pounded storax, and Florentine orris, of each half an ounce; cinna- mon, a quarter of an ounce clove and nutmeg a quarter of an ounce. The whole to be put in an earthen vessel, closely covered down, to keep in the fumes, and being suspended in water made to boil three hours ; after which, the whole is to be strained and put into bottles. ^58. To make Soft Pomatum. Take what quantity of hog's lard you choose to make ; cut it down in small pieces, and cover it with clear spring water, changing it every twenty-four hours for eight days ; when it is quite white, put it into a pan, and melt it over a clear fjre ; when it is all melted, strain it, and put to it some essence of lemon to perfume it : so keep it for use. ^59^ To make Hard Pomatum, For hard Pomatum, blanch the hog's lard in the same manner, as also some mutton suet, and boil them together with a little v;hite wax ; scent it with essence of lemon or lavender, then make round paper cases, and when cold turn down the other end, and keep it for use. 660. Genuine Windsor Soap, To make this famous soap for washing the hands, shaving, kc, nothing more is necessary than to slice the best white soap as thin as possible, melt it in a stew-pan over a slow fire, scent it well with oil of caraway, and then pour it into' a frame or mould made for that purpose, or a small drawer, adapted in size and form to the quantity. When it has stood three or four days in a dry situation, cut it into square 332 PERFUMES — COSMETICS. pieces-, and it is ready for use. By this simple mode,' substituting any more favourite scent for that of car- away, all persons may^ suit themselves with a good perfumed soap at the most trifling expense. Shaving boxes may be at once filled with the melted soap, instead of a mould.. 661. To prepare Aromatic Vinegar, Take of common vinegar any quantity ; mix a sufficient quantity of powdered chalk, or common whitening, with it, to destroy the acidity. Then let the white matter subside, and pour off the insipid, supernatant liquor; afterwards let the white pow- der be dried, either in the open air, or by a fire^- When it is dry, pour upon it sulphuric acid (oil of vitriol), as long as white acid fumes continue to as-^ send. Stone vessels are the properest to be used on this occasion, as the acid will not act upon thera«. This product is the acetic acid, known in the shops hy the name of aromatic vinegar. The simplicity and ch&apness of this process points it. out as a ve- ry useful and commodious one for purifying prisons, hospital-ships, and houses, where contagion is pre- sumed or suspected, the white acid fumes diffusing themselves quickly around. . If any one is-desirous of obtaining the acid in a liquid state, the apparatus of Nooth presents a con- T-enience for the purpose. It must of course be col- lected in water. But the muriatic acid is cheaper^ . and much more expansible. . 662. Essence of Soap for Shaving or washing Hands, Take a pound and a half of fine white soap \n thin slices, and add thereto two ounces of salt of tartar-, , mix them v/ell together, and put this mixture into. JJbne quart of spirits of wine, in a bottle which will- hold. double the quantity; of the ingredients ; tie a* PERFUMES — COSMETICS. 333 bladder over the raouth of the bottle, and prick a pin through the bladder ; set it to digest in a gentle fieat, and shake the contents from lime to time, tak- ing care to lake out the pin at such times to allow passage for the air from within ; when the soap is dissolved, filter the liquor through paper, to free it fi"om impurities ; then scent it with a little burga- mot or essence of lemon. It will have the appearance of fine oil, and a small quantity will lather with wa- ter like soap, and is much superior in use for wash- ing or shaving. 663. To increase the Growth of Hair, Hartshorn beat small, and mixed with oil, being rubbed on the head of persons who have lost their hair, will cause it to grow again as at first. 664. 5Tb know whether Hair Powder is adulterated with Lime», Put a little crude sal-ammoniac, in pov/der, to the suspected hair powder, and add a little warm water to the mixture, and stir it about; if the po^vder has been adulterated v.'ith lime, a strong smell of vola- tile alkali will arise from this mixture. 665. To perfume Hair Powder, Take one drachm of musk, four ounces of laven- der blossoms, one and a half drachm of civet, and half a drachm of ambergris ; pound the whole toge- ther, aud pass it through a sieve. Preserve this mix- ture in well-stopped bottles, and add more or less thereof, as agreeable, in your hair powder. ^QtQ. Preparation of the Greek Water, [or the Solu- tion of Silver, for the converting red or light co^ loured Hair into a deep Brown, l^ake silver filings, and dissolve them in spirit of\ nitre. The spirit of nitre and the silver, being put in a matrass, must be placed, first in a gentle sand'v m 3i'4 PERFUMES— COSMETlcr." heat, and afterwards-removed where the fluid may be made to boil for a short time. Being taken out' of the sand-heat, while yet hot, add as much water as may have evaporated during the boiling; and, when the solution is grown cold, decant oft' the clear fluid from the sediment,., if there be any, and the un- dissolved part of the silver filings ; which may be' dissolved afterwards, by adding more spirit of ni- tre, and repeating the same treatment. . (Lunar caustic dissolved in water is precisely the same. It is sold by the chemists for about half-a- crown an ounce ; the salt is more pure and cheaper than it can be made in small quantities.) Note, — The solution of silver, thus obtained, with common water, is the Greek water, used for turning red or light-coloured hair to brown. }ts efficacy may be gready improved' by washing the hair be- fore the application of the water, with common wa- ter, in which some soda has been dissolved. The proportion may be an ounce and a half of pure soda to a pint of the water; but it requires a frequent repetition to change the colour of the hair; and care must be taken that a sufficient quantity of water be added to dilute the solution, to prevent its destroy- ing the hair, or, perhaps, excoriating the skin by its*^ causticity. At least double the quantity cf water should be therefore added* The hair must first be cleaned frank pov/der and pomatum,.witha small-tooth comb, and then washed with the soda and water till all grease, pomatum, &:c, be got out; then use the Geek water in. the follow- ing manner, first shaking the botde : Take as much hair as can conveniently be wetted, and with a bit of sponge, tied on a little stick dipped in the Greek water, wet the hair well, and so proceed till all is wetted ; let it dry by sun, air, or fire, before you re« peat it, which must be done four times, and after- wards be washed with-tJiesodaandvvatcrj all which PERFlf^rES — COSilETIC?. 335 •siiay. easily be done in eight hours. A cloth should be put on the shoulders, and do not let the Greek water touch the skin, or as little as possible. To make yourself expert, first try, according to the a- bove directions, to dye a lock of hair that is not growing on the head ; and make the Greek water stronger or weaker, according as you find it neces- sary. 667. A more convenient Dye for the Hair, The defect of the preceding composition is, that it stains the^^m as well as the hair ; — this inconve- nience does not attend the following preparation : Into a glass phial or a porcelain of clean-glazed earthen-ware vessel, filled with strong clear lime- water, put a little litharge in fine powder. The lime- water will dissolve a portion of the litharge in the cold, and a greater quantity by the application of a l)oiling heat. When the solution is complete, pour it into a bottle, and keep it stopped. More lime-wa- .ter may be put to the remaining litharge. By eva- poration in a retort, the solution is concentrated, and yields very small transparent crystals, about as soluble in water as lime. It blackens the hair and the nails; but as it does not affect the colour of the skin, nor of animal oils, it may be applied every time that the face is wash- ed, or the hair combedr It is decomposed by the rSulphate of alkalies and sulphurated hydrogen gas* ;36 RATS* CHAPTER XXX. EATS. <56i8. To destroy Rats and other Vermin, Sponge, if cut in small pieces, fried or dipped in honey, and given to vermin, distends their intestines^ and effectually destroys them. The addition of a little oil of rhodium will tempt them to eat. A better method would be to feed them regularly two or three weeks in any apartment which they infest. The hole, by which they enter, being first fitted with a sliding door, to which a long string may be added; any apartment might be thus turned into a gigantic rat-trap. 669. Another Method of destroying Rats , X.ay bird-lime in their haunts, for though they are nasty enough in other respect?, *yet being very cu- rious of their fur, if it is but daubed with this stuff, it is so troublesome to them that they will even scratch their skins from off their own back to get it off, and will never abide in the place where they have suffered in this manner. 670. To destroy Rats or Mice, Mix flour of malt, with some butter; add thereto a drop or two of oil of aniseeds ; make it up into balls, and bait your traps therewith. If you have thousands^ by this means you may take them all. 671 . A Mouse Trap, by zohlch forty or ffty Mice may be caught iiia Kight, Take a plain four-square trencher, and put into the two contrary ends of- it a lorge pin, or piece of thick knitting needle; then take two sticks about a HATS. ^37 yard long, and lay them on your dresser, with a notch cut at each end of your sticks, placing the two pins, stuck on tire corner of the trencher, on the notches of the two sticks, so that one corner of year treacher may He about an inch upon your dresser or place that the mice come to •, then let the corner that lies opposite to this be baited with some batter and oatmeal, plastered fast on, and when the mice run off the dresser to the butter, it will tip them into a vessel full of water, which you must place under the trencher, in which they will be drowned. That your trenciier may jiot tip over, with a little sealing-wax and a thread, seal the string to the dres- ser and trencher, and it Will remain in good order for weeks or months. €72. New, simple, and Effectual Method of destroy- ing Rats, A fifew years ago, the corh-mill at GloSiop wars very much infested with rats, A quantity of barley, which lay on the chamber floor, was hourly visited by some of them. The miller one day going to drive them away, as usual, happened to ca^ch one of them under his hat, which he killed ; he then singed all the hair otf its body, &;c, urttil its skin, tail, audi legs bectmie stiff by the operatioii. In this condi- tion he set it upon its feet hy the side of a heap of barley, where it stood, with pricked-up ears and tail, for some time: after this, no rat dared to come uear it; and in a short space of time the mill was cleared of those depredators, and has continued so ever since. 673. Dr, Taylor'^s cheap and efficalous Method of destroying Rats, [Communicated to the Manchester Agricultural So- ciety.] la or near the place frequented by these vermin, S38 RATS. place on a slate or tile one or two table-spoonfuls pi dry oatmeal. Lay it thin, and press it flat, more ea- sily to ascertain what is taken away. As the rats, if not interrupted, will come regularly there to feed, continue to supply them with fresh oatmeal for two or three days ; and then, well mixing, in about six table-spoonfuls of dry oatmeal, three drops only of oil of aniseeds, feed them with this for two or thi-ee days more. Afterward, for erne day, give ihem only- half the quantity of this scented oatmeal which they have before eaten ; and next day, place the follow- ing mixture : To four ounces of dry oatmeal, scent- ed with six drops of oil of aniseeds, and half an ounce of carbonated barytes, previously pounded very fine in a mortar, and sifted through a little fine muslin or cambric. Mix these intimately with the scented oatmeal ; and, laying it on the tile or slate, allow the rats to eat it, without the smallest inter- ruption, for twenty-four hours. A few hours after eating any of it, they will .frequently be seen run- ning about, as if drunk, or paralytic j but they gene- rally, at last, retire to their haunts, and die. As rats are' extremely sagacious, it may be proper, when llhey have,, during the twenty-four hours, eaten only a small portion, to leave the remainder of the mix- ture twenty-four hours Ibnger ; after which it will be •bestztoburn what is left, a fresh mixture being pre- pared at so trifling . an expense when wanted. The doors of the place w'here this mixture is exposed to the tats should be kept closed ; as well to prevent their. being disturbed, as to obviate the possibility of accidents to children or domestic animals; for, though it be not so extremely dangerous as the pre- parations commonly employed for killing rats, and is even used in medicine, it proves fatal, if impro» perly taken, unless timely counteracted by emetics. The oil of aniseeds, though it renders the mixture disagreeable to dogs, and many other aniipals, is al- RATS. 33St iunng, when used in small quantities, to rats. The carbonated barytes, Dr. Taylor adds, maybe pro- cured in large quantities at the lead mines belong- ing to Sir Frank Standish, Bart, at Anglezark, near Chorley, in Lancashire : the proper sort is tasteless, semi-transparent, and effervesces with acids ; it is moderately hard, and striated. It is called aerated barytes — terra ponderosa acrata — and, sometimes, by the miners, ponderous spar. It may be purchas- ed at a cheap rate from Messrs. Brown and Mawe, in Tavistock-street, or other collectors of mineralsc 674. To prevent the Burrowing of Rats in Houses* Rats may be effectually prevented from burrow- ing under the foundation of houses, by making an* oftset of stone or brick, about two feet in breadth, and eighteen inches below the surface y and by car- rying up a perpendicular wall from the edge of this olfset, to within a few inches of the ground. Thie a*- doption of the same plan, inside will prevent the burrowing of these animals in cellars : for rats al- ways burrow close to a wall; atid finding their per- pendicular course impeded, they taktJ a horizontal direction, as far as the offset continues, when they* are again stopped by the outside wall* Thus baffled, they ascend, and go off. Those persons who have suffered in their grana- ries, ice-houses, and in the cellars of their dwelling- houses, by the depredations of rats, will probabljjr deem this one of the most valuable articles of the present work. 340 SPOTS OR STAINSa CHAPTER XXXL SP07B OR smms. 075. To make portable Balls, for rcmomn^ Spot^ from Clothes in gen,eraL * • ' • Tafee fulIersVearth, perfectly, dried, so that it crumbles into a powder; moisten it with the clear juiee of lemons, and add a small quantity of pure' pearl ashes ; then work and knead the whole care- fully together, till it acquires the consistence of a thick elastic paste ; form it into convenient small, balls, and expose them to the heat of the sun, in^> which they, ought to be completely dried* In this, state they are fit for use in the manner following : — = First, moisten the spot on your clothes with water, then rub it with the ball just described, and suffer it again to dry in the sun : after having washed tiie spot with pure water, till it will entirely disappear* 676. The Fumes of Brimstone useful in removing Spots or Stains in Linen, i^c* If a red rose be held in the fumes of a brimstone- match, the colour will soon begin to change, and, at length, the ffower will become white. By the same process, fruit-stains or iron moulds may be re- moved fi'6m linen or cotton cloths, if the spots be previously moistened with water. With iron moulds, w^eak muriatic acid is preferable, assisted by heat 5 as by laying the cloth on a tea-pot or kettle, filled with boiling water. 677. To remove Spots of Grease from Paper, Take an equal quantity of roach-alum, burnt, and flower of brimstone, lonely powdered together j wet ^r-^TS OR STAINS. 34f-» thepap^ra little, and put a small cju^ntity' of the powder on the place, rubbing it gently With your finger, and the spot will disappear. 678. Substitute' fo^r Salt of Sorrd,/cn* removing Ink Spots and iron Moulds, Take six parts of crystals of tartar, in powder, three parts of alum, likewise pulverized, and use them in the same manner as salt of sorrel, 679. Expeditious Method of taking out Stains from Scarlet, or Velvet of any other Colour, Take soap wort, bruise it^ strain out its juices,- and add to it a small quantity of black soap. Wash the stain with this liquor, suffering it to dry between whiles, and by this method the spots will in a day. or two entirely disappear. G80. To take Spots effectually out of Silk, Linerij or Woollen, Spirits of turpentine, twelve drops, and the same quantity of spirits of wine ; grind these with an ounce of pipe-maker's clay, and rub the spots therewith.. You are to wet the composition when you do either silk, linen, or woollen with it ; let it= remain till dry, then rub it off, and the spot or spots' will disappear. True spirits of salts diluted with water, will re- move iron-moulds from linen; and sal-ammoniac, with lime, will take out the stains' of w'ine. 681. To take the Stains of Grease from Woollen or Silkk Threc^ ounces of spirits of wine, three ounces o£ French chalk, powdered, and five ounces of pipe- clay. Mix the above ingredients, and make theril in' rblls about the length of a finger, and you Will find a never-failing remedy f6r removing gr6ase froto' woollen' Of silken goods. D D 2 342 SPOTS OR STAINS. N. B. It is to be applied by rubbing on the spot either dry or wet, and afterwards brushing the place. €82. Easy and safe Method of discharging Grease- Spots from Woollen Cloths, Fuller's-earth, or tobacco-pipe clay, being put wet on an oil spot absorbs the oil as the water eva- porates, and leaves the vegetable or animal fibres of cloth clean, on being beaten or brushed out. When, the spot is occasioned by tallow or wax,^ it is neces- sary to heat the part cautiously by an iron or the fire, while the cloth is drying. In some kinds of goods, blotting paper, bran, or raw starch, may be used with advantage. 683. To take out Spots of Ink, As soon as the accident happens, wet the place with juice of sorrel or lemon, or with vinegar, and the best hard white soap., 684. To take Iron-moulds out of Linen, Hold the iron-mould on the cover of a tankard of, boiling water, and rub on the spot a litde juice of sorrel and a little salt, and when thexloth has tho= roughly imbibed the juice, wash it in Iee» 685. To takeout Spots on Silk, Rub the spots with spirit of turpentine ; this spi= rit exhaling, carries off with it the oil that causes the spot. €86. To take Wax out of Velvet of all Colours, eX' cept Crimson, Take a crumby, wheaten loaf, cut it in two, toast it before the fire, and, v/hile very hot, apply it to the part spotted with wax. Then apply another piece of toasted bread hot as before, and continue this application till the wax. is entirely taken.Qut« .^POTS OR STAINS. 343^ 687. Process for preparing nitrous Acid for extract- ing Stains, ^cfrom tanned Leather, Take half a pint of water, a quarter of a pint of nitrous acid, and half an ounce of salts of lemon. Put the water in abotde, and add the nitrous acid to it, and afterwards the salts of lemon ; when the heat which is caused by this mixture has subsided, add half a pint of skimmed milk; shake them occasion- ally for three or four days, and the liquor will be fit for use. The application, — With a brush and soft water ^ clean the surface of the leather from all grease, dirt, &c. Next scrape on it a little Bath brick, or- white free sand ;- add a little of the above liquor, and with abrush scour it well, repeating this pro- cess till the whole has been gone over ; then, with a clean sponge and water, wash off what remains of the brick : leave the leather to dry gradually, and it will be of a light new colour-. If it is wished to be darker^ brush it with a hard brush a little be- fore- it is dry, and it will be of a rich bi*own tinge. . 688. To extract Grease Spots from Paper, Scrape finely, some pipe-clay, the quantity of which may^ be easily determined on making the experiment: lay thereon the sheet or leaf, and cov- er the spot in like manner v^itb the clay •, .cover the whole with a sheet of paper ; then apply, for a few seconds, a healed ironing box, or any substi-- tute adopted by laundresses. On using Indian rub-- ber to remove the dust taken up by the grease, the paper will be found restored to its original degree of whiteness and opacity. 689. To remove Spots of Grease from Books and Prints, After having gently warmed the paper stained Tvith grease, wax, oil, or any fat body whatever,. 344~ SPOTS aR stains; take out as much as possible" of it, by means of blotting paper. Then dip a small brush in the es- sential oil of well rectified spirit of turpentine, heat- ed almost to an ebullition (for when cold it acts- only very weakly,) and draw it genlly over botb sides of the paper^ which must be carefully kept- warm. This operation must be repeated as many times as the quantity of the fat'body imbibed by the* paper, or the thickness of the pa per, .may render necessary. When the greasy subtance is entirely" removed, recourse may be had- to the following method to restore the paper to its former whiteness,) ^hich is not fK>mpletely restored by the first pro- cess. Dip another brush in highly- rectified spirit" of wine, and draw it, in like manner, over the place which was stained, and particularly round the edges, to remove the border, that would still pre- sent a stain. Bv emnloyino: these mea-ns, witfe-> proper caution, toe spot wiJl totally disappear; the paper will resume its original whiteness; and if the process has been employed on a part written OTi!< with common ink, or printed with printer's ink, it will experience no alteration. 690. Tb take Spots out of Cloths, Stiiffs, Silk, Cot- tail, and Linen, Take two quarts of spring water, pm in it a littlei fiiie white pot-ash, about the quantity- of a walnuty and a lemon cu^ in slices ; mix these well-together^ and let it stand -for twenty- four hours ia the sun; then strain it off, and put the clearliquid up for use. This water takes out all spots, whether pitch, grease, or oil, as well in hats, as cloths - and -stufls, silk or- cotton, and linen. As soon as the spot is- taken out, wash the place with fair water; foi^cloths of a dt^ep colour, add to a. spoonful of the mixture as much fair'wateras to weaken it. Grease spots ill cloth maybe removed by; usin^ ■m SPOTS Oft STAINS. Z4ii' soap and water with a tooth or nail brush, and af- tci'wards wiping off the lather with the wet corner of a towel. Essence of lemon, or pure spirit of Uirpenline, will remove pitch from cloth, dec. In woollen cloth, an easier method is to scrape off the hard tallow with the edge of a tea-spoon,. then rub the part briskly with a clean woollen rag, ;ihifting the rag as the. part becomes dirty ; or, place some blotting paper on the spot, press it with a hot iron, occasionally moving the paper. 691. Remedy against the Effects of Ink, zuhenjust-. spilled. If the ink be spilled on a rufHe, or apron, izc, while you have it on, let one hold the spotted part between his two hands over a bason and rub it, while another pours water gradually from a decan- ter upon it, and let a whole pitchfir-full be used if necessary ; or if the rufile, apron, Szc. be at liberty, let it be dipped into a bason filled with water, and there squeezed and dipped in again, taking care to- change the water in abundance every two or three squeezes. If the ink be spilled on a green table carpet, it may immediately be taken out with a tea- spoon so entirely, that scarcely any water at all shall be wanted afterwards, provided it was only that instant spilled, as the down of the cloth pre- vents the immediate soaking in of the ink, or of any other liquor (except oil ;) but if it have lain some time, be the time ever so long, provided the place be still wet, by pouring on it fresh clean water by litde and little at a time, and gathering it up again each time with a spoon, pressing hard to squeeze it out of the cloth into the spoon, you will at last bring it to its natural colour, as if no such accident, hadi happeneda TlMBERo CHAPTER XXXIL TIMBER. 692. To promote the Grozoth of Forest Trees. It is highly to be censuroc], the neglect of per- mitting ivy-twines, which grow to forest trees, to remain attached to them. Their roots entering into the bark rob the trees of much of their nourishment ; they in a manner strangle their supporters, by im- peding the circulation of their juices,, and in time destroy the trees. They should be torn up by the roots, for, if any part of them adhere to the tree, they will spread, as they obtain nourishment by their adhering roots. 693. White-washing the Trunks of Trees recom- 7nended, Being one day upon a visit (observes Mr. North- more, who recommends this experiment) at my friend's, near Yarmouth, in the Isle of Wight, I re- marked that several-, of the trunks of trees in his orchard had been covered v/ith whitewash ; upon enquiring the reason he replied, that he had done it with a view to keep off the hares, and other ani- mals, and that it was attended not only with that good effect, but several others, for it made the rind smooth and compact, by closing up the cracks ; it entirely destroyed the moss ; and as the rains wash- ed off the lime, it manured the roots. These seve- ral advantages derived from so simple a practice deserve to be more generally known. The white- wash is made in the usual manner, with lime, and may be applied twice,, or oftener, if necessary. TIMBER. 347 "(594. To cure Wounds in Trees, Wounds in trees are best cured by covering them with a coat of common lead paint without tur- pentine (forturpentine is poison to vegetation) in the sun, on a tine dry day, 695. Mr, Forsyth's Method of Curing Injuries and Defects in Fruit and Forest Trees, published by Command of his present Majesty, Mr. Forsyth directs, in his Treatise on tbo Man- agement and Culture of Fruit Trees, &c. that all the decayed, hollow, loose, rotten, injured, diseas- ed, and dead parts, should be entirely cut away, till the knife extend to the sound or solid-wood, so as ^o leave the surface perfectly smooth. The com- position which he has invtinted, and directed to be then applied, is thus prepared : To tv/enty-five gal- lons of human urine, and a peck of lime, add a suf- ficient quantity of .fresh cow-dung to bring it to the consistency of paint. This composition should then be laid on with a painter's brush, to the thick- ness of about an eighth of an inch, and the edges finished off as thin as possible. In the mean time, a tin box, the top of which is perforated with holes, should be filled with a mixture of five parts of dry pulverized wood ashes, and one' part bone ashes also reduced to powder ; from which it is to be scat- tered or dredged over the surface of the composi- tion : and, when it has been suffered to absorb half an hour, an additional portion of the powder is to be gently applied with the hand till the plaster ac- quire a smooth and even surface. As the edges of the plastered wounds grow up, care must be taken to prevent the new wood from coming in contact with that which is decayed : and, for this purpose, it will be proper to cut out the latter, in proportion as the growth of the former advances ; a hollow ipacebeing left between the two, that the new wood v34B TIMBER. may have sufficient space to extend and fill up tte .cavity, thus forming, as it were, a new tree. In consequence of this process, old and decayed pear= trees, in the second summer after its being thus ap- plied, are said to have produced fruit of the best quality and finest flavour ; and, in the course of four or five years, to have even yielded such abundant cropsj as young and healthy treies could not have borne in twenty years. By the same method, top, large ^nd aged elm-trees, all the parts of which were broken, having only a very small portion of bark left on the trunk, shot forth stems from their tops to the height of more than thirty feet, within six or seven years after the composition had been applied. It appears, therefore, that both forest and fruit trees, however aged or decayed, may be preserved, and even renovated 5 while the latter, iti particular, are rendered more fruitful than at any earlier period of their growth. The health and vegetation of trees in general, Mr. Forsyth remarks, may be greatly promoted, by scraping them, by cutting away the cankered parts, and by washing their stems annually in February or March : and he recommends fresh soap suds, and the composition, to be applied to the stems and branches of fruit, for- • est, or tiaiber trees of any kind, in the same man- ner as the ceilings of rooms are white-washed -5 which, he asserts, will not otily destroy the eggs of insects that would be batched during the spring and- 'Summer, but also prevent the growth- of moss. Ih therefore, he adds, the same operation be repeatecfl in autumn, afier the fall of the leaf, it will kill the' eggs of those numerous iasects which would other- wise be hatched during that season and the ensuing; winter. So that this, process, in fact, not only con-. »tributes to the nourishment of the tree, but actually •preserves its bark in a- fine healtliful state* -I » ^6i To preserve Wood in damp Situations, Two coats of the following preparation are to be applied, after which the wood is subject to no dete- rioration whatever from humidity. Twelve pounds of resin are to be beaten in a mortar, to which three pou-nds of sulphur and twelve pints of whale oil are to be added. This mixture is to be melted over the fire, and stirred during the operation. Ochre reduced to an impalpable powder, by triturating it with oil, may then be combined in the proportion necessary to give either a lighter or a darker colour to the material. The first coat should be put on lightly, haviag been previously heated ; the second naay be applied in two or three days, and a third after an equal interval, if from the peculiar damp- .Rcss of the situation it should be judged expedient. Remark,-^\i is highly probable (though the ex- periment has not been tried) that this compositiori would be improved by adding a small portion of the iiquidleather, which is now commonly sold in London, beinc: the refuse of the pui-ification of fishoil by tar. Where the work will bear the expense, and is not exposed to a heat of more than 130 degrees of Fahrenheit, the best composition is the following : Equal parts of turpentine (the fluid resin, not the essential oil) bees'-wax, black resin and maltha, or coal tar, boiled together till they cease to rise, that is, till the white cream or scum proceeding from the separation of the essential oil disappears. Apply it warm with a turpentine brush— two or three coats to cover the cracks or pores left by the brusti. This lute was first proposed by Chaptal, without the ad- dition of the coal tar, which is a great improvement. A piece of wood covered with three coats of it, and immersed for two years in water, w^s found to be quite dry on cutting off the iute. Take care not to allow water tt) f^ill int-o the pan^ t £ Qsit wQuld make* the hot materials exploded "'If iH^ composition catch fire, put on the cover directly, and remove the pan for an instant from the fire, 697, Cause and Prevention of the Dry Rot, The cause of the dry rot in wood is moisture ; and to prevent well-dried timber from decaying above or under ground, is by charring it well. 698« Cure for the Dry Rot in Timber, so as to make it indestructible by Water, Melt twelve ounces of rosin in an iron pot ; add three gallons of train oil, and three or four rolls of brimstone ; and when the brimstone and rosin are melted and become thin, add as much Spanish brown, or red and yellow ochre, or any other col- our required, first ground pne with the same oil, as will give the whole a shade of the depth preferred.; then lay it on with a brush as hot and thin as possi- ble ; some time after the first coat is dried, give it a second. This preparation will preserve planks for ages, and keep the weather from driving through brick work. 699. Method of trying the Goodness of Timber fo-r Ship Building, used in the Arsenal at Vienna. *"' '■ One person applies his ear to the centre of one end of the trunk, while another, with a key, hits the other end with a gentle stroke. If the tree be sound and-good,; the stroke will be distinctly heard at the . Q|her end, though, the tree should be an hundre ' ** feet or more in length. t'OO. ■ To Season and render Green Timber immedi- ately fit for Use. '' ' After the timber has been cut down from the stock, take. off immediately both the outer bark and also the inner rind, clean to the wood ; cut it up to the different purposes for which it may be \yanted, TIMBEK* 35f^ viicthcr scar.tUngs for roofings, joists, pianks, deals, ir the like. After preparing them for their proper nse, steep them in lime water a few days, or pay •hem over with a little of the lime, along with th^ water. The hotter it is used after the lime is slack- ed, so much the better. Lime water is made by slacking the lime shells in water. This will an- swer equally well for round trees. The author of :his method says, he has beet), for a great number of yeaj's [>a?;t, used to take down nnd repair both ancient and modern buildings, in which a good deal of Scots fir had been used, but he never found one inch cither rotten or worm-eaten, where it was in the least connected with lime, and kept dry; on the contrary, he found it more hard and firm than when first used. ^jf,* Some observations and recipes^ applicable to Trees in general, may also be found in Chap. xxVo Sect, v. Ms. 603, 509, 5U, 535, 514, 51G, 517. pp, 260—263. Travellers, (Hints to) sec Chap, xxvi, M-^, 547, 548. pp. 279, 2^. ^5^ VA!tNI.SHE5., €HAPTER XXXIil. VJRMSUES, ^Sm ^Tke following original and excellent Ohservaiio'm 071 Varnishes werefirst published by Tho, Cooper^ Esq, of Northumberland, {North America) in tliQ American edition of Dr, Willicli's " Dom&stic En? cyclopedia J^'^'\ 701. Observations on Varnishes, The liquids in which the substances proper for making varnishes are generally dissolved are lin- seed, nut oil, sun-flower oil; oil of turpentine, and spirit of wine^ Hence the subtances themselves are all of the class of rosins. Nut oil is not often used, though being of a clearer colour than linseed oil, it might sometimes deserve the preference. The other essential oils, as rosemary, bergamotte, &;c. are too dear, and do not dry. The substances commonly employed are such as form a transparent-solution with the solvents above mentioned, and are not liable to be affected by moisture of any kind : since none of the gums, or gum-resins, are fit for the purpose. The resins usually employed are : copal, amber, mastic, sandarac, lac (both stick lac and seed lac) pine turpentine from Chios or Venice, common white rosin, dragon's blood, gum-elemi, asphakum, or Jew's-pitch, and common pitch. To which may be added, elastic gum, or ca-out-chouc, though this is only used at present for bdloons. VARNISHES. 353 Oil of turpentine deadens the colour of paints t the vai'nishes of amber and copal brighten them. Linseed oil is procured by grinding linseed in mills for that purpose. It is of a brownish colour. Before, it can be used it must be made drying. The reason that oil will not dry without preparation is either that it contains a quantity ofuncombined mucilaginous substance, or a quantity of uncom- bined acid, or both. I have not seen this any where ascertained ; Mr. Watt told me ii was acid. The common method of making drying oil, is to put about half an ounce of litharge to each quart of the oil : boil it not hastily or violently, but with a moderate and equal fire for about two hours, scum- ming it. If it be boiled too hard it will be burnt, and become brown. Let this rest till all sediment has perfectly subsided, then separate the clean oil, which will grow the clearer and the better for keep- ing. When it is made perfectly drying, it will have a scum formed at the top. Perhaps white leald would be better to. use than litharge. Poppy oil, is from the seeds of the common pop» Xut oil, IS the oil expressed m the same manner from walnut. It is made drying in the same man- ner as linseed oil : and being clearer, is preferable for colourless varnishes. To make boiled linseed oil colourless, take three or four gallons of oil : add. to it about two quarts of fine clear sand, and three or four gallons of boiling water: agitate it for half an hour, separate the oilj and repeat the process with fresh water. Oil of turpentine is produced by the distillation of common turpentine : the residuum is rosin. Copal, is a resin produced from certain trees in New Spain. The best is the clearest, and such as will glaze a hot tobacco-pipe without blistering. Amber (Karabe, succinum) is a substance, but . E e2 354 V^RNISHES^ 'whethei;* vegetable or animal is not quite deteri^^in-i,: ed, found upon the sea-shores of Polish Prussia. U has been by some thought a resin from trees ; by others,; a fossil ; by others, the indurated excrement of the whale. Mastic, is a resin produced from a small tree call= ed the Lentisk, growing in the isle of Chio. The bark is cut, and the juice exudes. Sandarac, is a resin produced in the same way from a species of juniper, growing on the coast of Africa* Lac,, gum-lac, seed-lac, is produced on certaiii trees of the fig kind, in the mountainous parts of the East Indies, by the perforation of insects in the bark. It has been by some thought a kind of wax produced by the insects themselves. Turpentine is collected in the Greek isles, by. making an incision in the fir-trees : the juice is tur- pentine. Venice [Chian] turpentine is brought over in large earthen jars. Common rosin, the residuum: of turpentine, after, distilling it to obtain the essential oil. Dragon^S'blood, a resin of a red colour produced from certain trees in the East ladies and Madeira, and the Canary Islands. Gum-Elemi, a resin, the produce of trees growing. in the East Indies and Brazil. *$sphaltum, Jew's-pitch. This is a native bitu» men found in various parts of the world, ©fa.black- ish-brown colour. Common Pilch is the residuum after the distilla=. tion of tar. Elastic G?^m,. a substance froni thoiEast Indies arid the Brazils, having all the propei:ties of inspis-. sated bird-lime, or of the juice ofihe Misletoe. It dissolves in petroleum and oil of turpentine^ VARtriSHES. 3BS^ 702. General Observations on rtiaking Varnishes of all Kinds. 1st. As the substances that form varnishes are extremely inflam-mable, they ought only to be made in a. brick or stone room with a floor of the same materials. They should be cautiously kept from a iire that flames ; nor should a lighted candle come near them ; for the vapour, particularly of oil of turpentine and spirit of wine, xoill cafckfire at some distance, by means of fame of any kind. The opera- tor should always have by him a woollen cloth op 3mall blanket in a tub of water to cover the vessel containing the ingredients in case of their taking fire. They can only be put out by thus excluding^ the air. 2d. The substances should be freed,. as much as. possible, from impurities of every kind, particularly sandarac, and preserved free from dust. The ut- most cleanliness, in and about the vessels, is essen- fcialry necessary to good colour and transparency. 3d. The substances, after, being broken into pie- ces, freed from impurities and heterogeneous sub-- stances, should be put by themselves in the melting pot. If reduced to powder or very small pieces, they stick to the sides of the pot, and burn and hurt the colour. 4tii. All the resins should be kept in vessels well stopt and closed from dust. So of the oils and spirit. 5th. When the varnish is made, it should be left some time for the dregs to settle: then be poured off clear, and then be filtered through silk or lawn. eth. For goods that are not to be exposed to the heat of the sun, the spirit varnishes will answer: but as sandarac and mastic willraclt in the sun, the Qil varnishes of copal and.amber are the most pro- per. 7th. Glazed earthen vessels are better than iron s^ copper is soluble in oil, and therefore is not to be used. The most scrupulous cleanliness is necessaVy to success. 703. Of Varnishes with Spirit of Wine, Copal-spirit Varnish. This receipt is kept a gi-exit secre't. Mr. Flenry, of Manchester, in England, and the SieurWatin, at Paris, make it. Henry's is ra- ther coloured. ^ ; I have made it, by dissolving copal in a warm place, in any of the following essential oils : berga- motte, lavender, orange, lemon, rosemary, of which the last Ts the cheapest; dilute it with twice the quantity of highly rectiiied spirit of wine. If the bil of rosemary is much adulterated with oil of turpen- tine, it will not succeed. Oil of turpentine precipi- tates the copal ; but by twelve hours digestion (in; a small retort with a lamp heat) of oil of turpentine; On copal, I succeeded in making a perfectly Golour- less varnisho 704. Colourless Spirit Varnish of Mastic and San- darac, . To one quart of rectified spirit add two ounces of mastic, in drops, and six, ounces of sandarac ; when well dissolved, add four ounces of pure Venice tur=^ pentine. If it is wanted to be harder, substitute two ounces- of gum-lac, half an ounce of gum-elemi, antitwo ounces of clear white rosin instead of the mastic and turpentine. But \hc colour will not be so good. The first is proper for toilet-boxes, &c. the last for €ane, chairs, furniture, &c. which are much hand- led. . 705. Vafnish for Vlofins and Musical hi$trv.ments^\ Spirit of wine one quart, sandarac lour ounces, gum-laeca and mastic, each two ounces, gum-elemi one ounce ; when all is meited, add two ounces of turpentine. VARNISHES* 357 V 'K)6. Gold-colour Varnish. Bruise separately four ounces of lacca, as much garnboge, as much dragon's blood, as much annatto, and one ounce of saffron. Put each of these into a quart of sj)irit of wine. Digest them in the sun or in a moderate heat for a fortnight, mix them with clear varnish of sandarac according to the tint you want. Four ounces of aloes dissolved in a quart of spirit will also be a good addition to the above in- gredients, and give you more command over the tint you may require. 707, General Obser-mtions on Spirit Varnishes, 1. A water-bath is the proper heat for spirit varnishes. A sand-bath is liable to be too hot, and embers or coals dangerous* When the water once boils, keep it boiling till the substances are dissolved. This you will find by stirring it with a glass, or white wood spatula, or a tobacco-pipe. By dissolv^ing salt in the water, you may increase the heat. When your substances are not quite dissolved, never put them on the fire a se- cond time to finish the solution. Never fill the vessels but about three parts full. 2. Gum-elemi.gives consistence to the varnish, but should be used in small proportions. Brilliancy is given by the Venice and Chio turpentine. 3. The turpentine should always be melted se- parately, when the substances are dissolved : it should be melted in a small quantity of spirit of wine, and then added. After the turpentine is add- ed, give the water-bath six or eight boil.«, and then take it off, and strain it through a very line sieve op fine linen. It will be still clearer by standing and re- pose. 4. The general proportion of sandarac is about ten or twelve ounces to a quart of spirit, and so of the other gums: if others are substituted, Jhe sand^ ^ B5B VARNISHES. arac must be proportionably diminished. The spi- rits of wine should fire gunpowderi 0. If you want red or black varnishes, dragon's- blood and verniilion, Jew's pitch and lamp-blacky will answer your purpose. ■ 6. Seed-lac makes harder varnish than shell-lac 5 about ten ounces to the quart is enough. 708. Oil Varnishes.— General Observations on Oil Varnishes, 1. Copal and amber are the two principal sub- stances for oil varnishes; as each of them possesses the property of making a hard and transparent var- nish, they need not be mixed ; but copal should be reserved for the lighter coloured varnishes. Amber^ however, is tougher than copal, and a little of it cer- tainly improves copal varnish, if the tinge of colour is no objection. 2. It requires a stronger fire to dissolve copal and amber when mixed with oil, than alone ; a strong heat hurts the colour. Melt therefore these resins by them&elves, broken into small pieces ; employ no more heat than is necessary to melt them ; when melted, add to them the hot linseed oil by degrees, stirring as you pour it in; then give a few- boilings to incorporate the whole. 3. If ycHU have more than one resin to add, melt the hardest first, otherwise the most fusible will burn before the other is melted. ■ . 4. A sand-bath, or bright coals that do not flame, is the. proper heat for oil varnishes ; but give no more heat than is barely necessary to melt them. 5. The vessels should be glazed earthenware with a cover; and new ones used, for copal varnish especially, every time. 6. When the oil and the resin are incorporated and well stirred together, add your h'bt oil of tur? VARNISHES. 559 peiuine ; this should be about double the quantity of the oil employed ; but the oil should not be boil- ing hot when the turpentine is poured in, otherwise it may catch fire. Stir it. 7. Filter or strain the varnish; then let it rest at least forty-eight hours. The sediment will do for a coarser or more coloured varnish of the same kind t the oil mixed with the sediment will tarnish the co- lour at the second melting, 709. Copal Varnish. Melt slowly one pound of copal ; add half a pint of boiling drying oil : when incorporated, add on€ pint of oil of turpentine made hot. You may add from half a pint to three pints of boiling dryipg oil, according to the consistence required. 710. Another, Melt in a perfectly clean vessel, by a very slow heat, a pound of clear copal : to tiiis add from one to two quarts of drying linseed oil ; when the mate- rials are thoroughly mixed, remove the vessel from the tire, and keep constantly stirring it till most of M.ie heat is gone : then add one pound of oil of tur- pentine. Srain the varnish through a piece of close linen, and keep it for use. The older it is, the more drying does it become. 711. Another, M. Carendeflc'Z, formerly of St. Domingo, and at present resident at New- York, finds that an ounce of good sulphuric aether, and an ounce of copal in gross powder, mixed together in a well stopped bot- tle, and placed in a moderate s^nd-heat or water- bath, form a perfect solution. Mr. C. remarks, that ,.the solution, though not very cheap, affords a fine and brilliant varnish, and the process is so easy as to be repeated by any person though of very mode rate skill. ^ ^ 3B0 Y^^^'^s^^S' 712. Gold^olour Varnish, or Lacker, Take eight ounces of amber, two ounces of lac- ca ; melt them ; add eight ounces of drying oil : then add oil of turpentine coloured with gamboge, annat- to, s&ffron and dragon's-blood, according to the tinge you want. 713. Black Japario Melt eight ounces of amber; melt (separately from the amber) four -ounces of asphaltum, and four ounces rosin: when melted, add eight ounces of boiling oil, and then sixteen ounces ofoil of turpen- tine ; then stir in from half an ounce to one ounce lamp-black, and give it another boil or two. 714. Common Varnish. One pound of rosin, one ounce..gum-elemi, eight ounces drying oil, and sixteen ouncesoil of , turpen- tine. 715. Varnishes 7vHh>Turpentine aione. Oil of turpentine will disso^l ve any of these resins, except CQpal and amber; but it does not make so good varnish as when mixed with boiled oil. 716. Common Turperiiinc Varnish Is frequently made by. dissolving one pound' of turpentine, or about ten ounces of rosin, in oil of turpentine alone. 717. Elastic Gum Varnish. Cut the. gum into small pieces, and digest it with thirty-two parts of pure oil of turpentine for twenty- four hours in a warm, place* Rosemary, lavender, and other essential oils also dissolve it. So does nitric aether. If softened by boiling in water, or still more in a solution of alum, it may be joined. 715. Varnishes «/* Gums . G«m-traijgacanth and gum-arabic may be dissolv- VARNISHES. S6l eel in water; or the first in brandy. Ichthyocolla (isinglas) is best dissolved in brandy or whiskey. 719. ElasiicGum, Size—^Vi'om diluted glue ; from white leather cut- tings. Fish Size — Boiled eel skins. 720. Martinis Copal Varnish^ "In a Targe gallon earthen pot, with a cover like ^ chocolate pot, melt four ounces Chio turpentine ; when fluid, pour in eight ounces of atnber powder- ed ; set it on the fire a quarter of an hour. Take o(r the pot ; add to it one pound of pounded copal, four or more of turpentine, and one gill of warm oil of turpentine. Increase the heat a little ; when it has been on the fire half an hour, take it off, stir the in- gredients, adding two ounces of the finest and whitest colophony or rof?in. Set it again on the fire, and increase the heat till the whole is quite fluid. Remove tire pot ; Jet ih-e heat subside a little ; have ready twenty-four ounces (about one pint and a quarter) of drying linseed oil, poppy, or nut oil; pour it boiling hot by degrees into your gums and stir them vvelL When mixed, set it again on the fire, stirring it till it boils u]i; then take it off* and add a quart of turpentine made hot; stir and give it one boil more; then add another pint of turpentine made hot ; stir it well, give it one more boil, and it is enough. Strain it ; if thicker than linseed oil, thin it with oil of turpentine. Let it stand a month be- fore it is used. It should be rnade in an open yard, for the frequent practice is very unwholesome. Great danger will attend the addition of copal, as the same heat which would be required to dissolve -The copal would volatilize the turpentine, and take fire if the vapour were directed to the flame<, F F k 362 VARNISHESo *721, Another Varnish, Melt eight ounces of Chio turpentine, pour in one pound of powdered amber by degrees, stirring it all the while ; set it on the fire for half an hour, then add two ounces of white rosin ; stop the cover close, and increase the fire till the whole is melted. To this add one pound of hot drying oil ; and then by degrees a quart of oil of turpentine. Amber can on- ly be dissolved clear, by melting it with some less glutinous gum. Same process for copal varnish.—' Dom. Enc, vol. v. {Philadelphia) p. 233. 722. Varnish for coloured Drawings and Prints, Take of Canada balsam one ounce, spirit of tur- pentine two ounces ; mix them together. Before this composition is applied, the drawing or print should be sized with a solution of isinglass in wa- ter ; and when dry, apply the varnish with a camel's hair brush. 723. To varnish plaster Casts or Models*^ Take about a quarter of an ounce avoirdupoise, ^f the finest white soap, grate it small, and put it in- to a new glazed earthen vessel, with an English pint of water ; hold it overthe fire till the soap is dissolv- ed, then add the same quantity of bleached wax cut into small pieces : as soon as the whole is incorpo- rated, it is fit for use. Mode of application, — Dry the model well at the fire, suspend it by a thread, and dip it in the var« nish ; take it out, and a quarter of an hour after dip it in again ; let it stand for six or seven days, then, ■with a bit of muslin rolled softly round your finger, rub the model gently, and this will produce a bril- liant gloss ; but this part of the operation must be done with great care and a light hand, as the coat of varnish is thin* VARNISHES, oH^ 72.4'. .Another Way, Take skim milk, from which the cream has been carefully taken off, and with a camel's hair pencil lay over the cast till it holds out*, or will imbibe no more ; shake or blow off any that remains on the sur- face, and lay it in a place free from dust ; and when it is dry, it will look like polished marble. N. B. Tiiis last mode answers equally well with the former, but will not resist the weather. 725. Varnish for Earthenware, To make it white, glass and soda in equal prO' portion must be pounded together, very fine, care- fully sifted, and well mixed. This mixture must next be exposed to a strong heat till it is rendered very dry. It is after that to be put into vessels which have been already baked ; it will then be melted, and (he varnish 13 made. It may be applied in the usual manner. 726. French soft Varnish for Engravers, One ounce of virgin's wax, one ounce of asphal- lum or Greek pitch, half an ounce of common pitch, and a quarter of an ounce of Burgundy pitch. N. B. The celebrated Vivares, the landscape engraver, always used this varnish, in preference to any other. 727. Varnish for Furniture, To one part of virgin's white wax add eight parts of oil of petroleum; lay a slight coat of this mix- ture on the wood with a badger's brush, while a little warm ; the oil will then evaporate, and leave a thin coat of wax, which should afterwards be polished with a coarse woollen cloth. 728. A Varnish for Toilet BoX€S^ Cases, Fans, 4rc» Dissolve two ounces of gum-mastic, and eight 364 VARNISHES, ounces of gum^sandarac, in a qiiartof alcohol ; then add four ounces of Venice turpentine. 7.29* Preparation oj^ the true Copal Varnish,.. Take two parts of gum copal, reduced to a.-fine^ powder ; wash it repeatedly in water, to free it from; the woody fibres ; then introduce it into a flask, and pour it over four parts of pure oil of rosemary : di- gest the mixture in a gentle heat for three days, or longer; after whichj add as much highly rectified spirits of wine as is deemed necessary, and suffer it to remain undisturbed, until the impurities subside s then decant the varnish. 730. To make Varnish for Oil Paintings, According to the number of your pictures, take the whites of the same number of eggs, and to each picture take the bigness of a hazel-nut of white su- gar-candy, dissolved, and mix it with a tea-spoon- ful of brandy; beat the whites of your eggs to a froth ; then let it settle ; take tlie cl^ar, put to it your brandy and sugar,^ and varnish over your pic- tures with it; this is much better than any other varnish, as it is easily washed offv/hen your pictures- want cleaning again. 731. To make White Varnish, Dissolve gum-sandarac and gum-mastIc in spirits of wine ; leave it to settle for two days ; then strain it through a linen cloth, let it stand for some tmie, pour off the clear liquid, and bottle it for use., 732. Another^ by Dr, Withering, Take of gum-sandarac an ounce and a half; mas- tic, in drops, half an ounce ; gum-elemi, a quarter of an ounce ; oil of spikelavender, a quarter of an ounce ; put them into a half-pint phial, and fill it up ivith best spirits of wine. Let it stand in rather a warm place, till all the gums are dissolved, and tlien. VARNISHES. 365 pour off the varnish into a clean phial, and it will be ready for use. 733. A Varnish for preserving Insects^ Fruits, ^^c. Take one pound of rectified spirits of wine, and two ounces of white amber; add thereto an ounce of white sandarac and white mastic, an ounce a'nd a half of Venice turpentine ; digest the whole in banco maria3 during forty-eight hours, to an en- tire dissolution ; take out the intestines of the insect you have a mind^to preserve; lay them for some days in rectified spirits of vvine,,.mixed with clarified sugar-candy ; afterwards besmear them with your varnish till they are transparent as glass; in this manner you will preserve them a long time. This varnish succeeds equally with vegetables and fruits, which never rot or decay when not af- fected by the exterior air as has been observed with regard to cherries, which are preserved perfectly well, by besmearing them with meked white waxo 734. Method' of preparing Linseed Oil Varnish. One pound of well pulverized and sifted litharge, four ounces of finely pounded white vitriol, and one quart of Unseed oil. Put these ingredients into an iron pan of such a size that it may be only half full; mix them well together, and boil them till the mois- ture is evaporated, which may be known by a pel- licle being formed on the surface,, or by the barrel of a quill bursting when thrust to t,he bottom of the boiling varnish. Then take it from the fire and pour off the clear liquid, taking care to keep back the thick part, which has deposited itself at the bot- tom. While boiling, it must be stirred several times round, that the litharge may not fall to the bottom ; but stir it constantly, else supeiliuous litharge will be dissolved, and the varnish become too thick. • The composition of amber varnish consists of Kulf a pound of melted or roasted amber, one pound ■ ff2 S^G VARNISHES. and a half of linseed oil varnish, and two pounds of turpentine oil. The amber and linseed oil varnish are to be mixed together in a deep cast-iron pan, of such a size as to be only one-third full, and to be kept over a slow fire till the. amber is dissolved, which may be known by its swelling up ; the ope- rator therefore must have at hand a large copper, oi' iron vessel, that the varnish may be held over it in case it should rise above the sides of the pan, and to prevent the loss that would thereby be occasionedo. ■ — When the varnish is dissolved, the pan must be taken from the fire ; and when the mixture has cool- ed, the turpentij^e.oil is to be poured into it, contin- ually stirring it. Then let it stand some time, that the coarse undissolved particles may deposit them- selves at the boUom j after which pour off the clear varnish, andj having strained it through a piece of linen, put it in bottles for use. In boiling the varnish, care must be taken that it may not boil over, or catch .fire. Should this happen to be the case, it must not be extinguished by wa- ter; for this mode would occasion such a spatter- ing, that the operator would be in danger of having his face bespattered with the boiling varnish. The best method, therefore, is to cover the vessel in such a manner as to exclude the air, and for this purpose to have at hand a piece of \Vood, plate of irori, or any thing else that may cover the vessel and ex- tinguish the flame. 735. Varnish for Pales and coarse Wood Work* Take any quantity of tar, and grind it with as much Spanish brown as it will bear, without render- ing it too thick to be used as a paint or varnish, and then spread it on the pales, or other wood, as soon as convenient, for it quickly hardens by keeping. This mixture must be laid on the wood to be var- iiishedj by a large brush, or house-painter's too! i VARNISHE5. SQT and the work should then be kept as free from dust as possible, till the varnish be thoroughly dry. It will, if laid on smooth- wood, have a very good gloss, and is an excellent preservative of it against moisture; on which account, as well as its being cheaper, it is far preferable to painting, not only for pales, but for weather-boarding, and all other kinds of wood-work for grosser purposes. Where the glossy brown colour is not liked, the work may be made of a greyish brown, by mixing a small pro- portion of white lead, or whitening, or ivory blacky with the Spanish browa».. 736. To make; Gold Varnish. This ingenious process, which is at present em- ployed throughout Europe, in gilding wooden frames, coaches, and various articles, and which, was formerly used in the preparation of the now old- fashioned leather tapestry, was invented towards- the end of the sixtcenih century. . The composition is as follows :~— Take gum-lac, and having freed it from the filth and bits of wo^ with which it is mixed, put it into a small linen l^, and wash it, in pure water, till the water becomes no longer red, then take it from^ the bag and.suilfer it to dry. WJien it is perfectly dry, pound it very fine, because, the finer it is pound- ed it will dissolve the more rcadil'yc Then take four parts of spirits of wine, and 'one of gum, re- duced, as before directed, to an impalpable powder, so that for every four pounds of spirits you may have one of gum.; mix these together; and, having put them into an alembic, graduate the fire so that the gum may dissolve in the spirits. When dis- solved, strain the whole through a strong piece of" linen cloth ; throv/ away what remains in the cloth, as of no use^ and preserve the liquor in a glass bot- tle, closely corked^ This is the gold varnish which may be employed for gilding any kind of wood. 363 VARNISHES. When yoa wish to use it, you must, in order that the work may be done wrth more smoothness, era- ploy a brush made of the tail of a certain quadrupecF called Vari, well known to those who sell colours for painting ; and with this instrument dipped in the' liquor, wash over gently, three times, the wood' which has been silvered. You must, however, re-* member, every time you pass the brush over the wood, to let it dry: for, in so doing, your work will be extremely beautiful,, and have a resemblance to^ the finest gold. 737. Varnish for Drazvings, Prints, 4'"^. <^c. Boil four ounces of isinglass, in small pieces, in one quart of brandy or spirits of wine, expose it to' the air, and when only warm wash-over the print or drawing (which should be previously mounted) and let it stand till quite dry ; then wash it again at a Srma 11 distance from the fire, or it will blister, which repeat two or three ^mes ; then go twice over witli> the following white varnish i^-— Take of gum-sanda-. rac and gum-mastic equal parts ; dissolve them in spirits of wine ; let them settle two days, then strain tirough a liiien cloth^ andpour the clear liquor iflto a bottle for use. 738. To make a Baequer far Brasso. Take eight ounces of spirits of wine, and one^ ounce of annatto, weH bruised; mix this in a bottle by itself; then take one ounce of gamboge, and mix it in like manner, to the same quantity of spirits: also bruised safiron, steeped in spirits, to nearly the same proportion. After this take seed-lac var- nish, v/hat quantity you please, and you may bright- en it to your mind by the above mixture : if it be too yellow, add a little more from, the annatto bottle j* and if it be too red, add a little more from the gam^ boge, or saffron liottle: if too strong, add-a little spir- its of wine, &c. Tiius you may temper lacquer or varnish to whatdegree of perfcGtlon you please. VARNISHES. 3^9- 739. To make Chinese Varnish, Take of gum-lac in grains four ounces ; put it into a strong bottle, with a pound of good spirits of wine, and add about the bulk of a hazel nut of camphor ; allow them to mix in summer in the sun, or in win- ter on hot embers, for twenty-four hours, shaking the bottlft from time to time ; pass the whole through a fine cloth, and throw away what remains upon it. Then let it settle for twenty-four hours, and yoa will find a clear part in the up{5er part of the bottle,, which you must separate gently, and put into anotk- erphialj and the remains v;ill serve for the first lay- ers. 740. Varnish to prevent the Rays of the Sun from ^ passing through the Glasses of Windows* Pulverize gum-tragacanth, and put it to dissolve for twenty-four hours in whites of eggs well beaten. . Lay a coat of this on the panes of your windows . with a soft brush, and let it dry. 741. Seed'Lac Varnisho Take spirit of wi«c cne quart ; put it into a wide- mouthed bottle, and add thereto eight ounces of seed-lac, wUich is laj'ge grained, bright, and clear, free from dirt and sticks : let it stand two days or longer,, in a warm place, often shaking it, strain- it through a flannel into another bottle, and it is fit, for use. 742. Shell-Lac Varnish, . Take good spirits of wine one quart, eight ounces of the thinnest and most transparent shell-lac, v/hich, if melted in the flame of a candle, will draw out in the longest and finest hair ; mix and shake these together, and let them stand in a warm place for two days, and it is ready for use. This varnish is softer than that which is made of seed-lac, there- f I 370 REMEDIES FDR DESTROYING VERMIN. fore is not so useful, but may be mixed with it foi' Tarnishing wood, &c. CHAPTER XXXiy. EFFICACIOUS REMEDIES FOR DESTROYING VERMM *43i To destroy Ants* Ants tliat frequent houses or gardens miay fee cTe" stroyed by taking flower of brimstone half a pounds and pot-ash four ounces : set them in an iron or earthen pan over the fire till dissolved and united ; afterwards beat them to a powder, and infuse a lit- tle of this powder in water ; and wherever you sprin° Ide it the auts will die, or fly the place. 744. To destroy Ants, Corrosive sublimate, mixed well with sugar, has proved a mortal poison to them, and is the most effectual way of destroying these insects. 745. To dtsty-oy Beetles, : The mode of destroying beetles is when the fire is put out at bed-time, to lay a little treacle on a piece of wood, afloat, in a broad pan of water.— These vermin are so fond of treacle, that they will even struggle to gain it in the agonies of death. 746. Another Method, Take some small lumps of unslacked lime, and put into the chinks or holes from which they issue^ it will effectually destroy them ; or it may be scat- tered on the ground,, if they are more numerous than in their holes* REKEDIES FOR DESTROYING VERMIN, S7i 747. For destroying Bugs and lVor7ns in Wood, An eminent physician has discovered that by rubbing wood with a solution of vitriol, insects and bugs are prevented from harbouring therein. When the strength of this remedy is required to be increas- ed, there need only be boiled some coloquintida ap- ples in water, in which, afterwards, vitriol is dis- solved, and the bedstead, with the wood about them, and the wainscoting being anointed with the liquor, will fee ever after clear of worms or bugs, "The wall may be likewise rubbed with the com])o- sition, and some of it may be dropped into the holes where these insects are suspected to be harboured. As to the walls, they require only to be washed over with the vitriol water. 748. To drive one bushel of lime, add cow-dung to bring it to the consistence of paint. With this composition anoint the trees. The month of March is the proper sea- son for applying it. If the white efflorescence-like substance, in which the insects are lodged, has made its appearance, it should previously be brush- ed off. 763. To destroy Insects on Fruit Trees, Wasps, about the month of July, will begin to swarm about the early fruits, and for their destruc- tion, phials should be hung about the branches half filled with honey and water, or with sugar and small beer. These should be emptied and replaced once in two or three days otherwise they do not take so well ; these little animals being extremely saga- cious, and disliking the appearance of their own species dead. 764. To destroy Insects on Fruit Trees. Winter is the proper season to apply the follow- ing solution. The juices are then determined to the root: — Soft soap, two pounds; leaf or roll tobacco, one pound ; nux vomica, two ounces ; and turpentine, half an English gill ; boil them in eight English gal- Ions of soft or river water, to six 5 and use it milk- "^varm. rum Unnail, or unti«, all the branches from the walil or trellis ; brush every part of the tree clean wilha soft brush, such as is used for painting ; then, with. GG 2 378 REMEDIES FOR DESTROYING VERMIN". a sponge, carefully anoint every branch, root, an^ bud 5 and be sure rub it well into every joint, hole, and angle, as it is there the eggs or larvae of the insects are chiefly lodged. The rails, spars, &c. ofthe espalier or trellis, should also be anoint- ed as above. This operation should be repeated every winter, sometime between the fall of the leaf and the first of February, as may be most convenient. The solu- tion is effectually destructive to all kinds of insects, their eggs or larvae. 7-65. To kill Reptiles. Take twelve ounces of quicklime in powder, two ounces of Scotch snuff, two ounces of basket salt^ iwo ounces of sulphur vivum, dissolved in ten gal- ions of water, and thrown on the insects, either in the liquid or powder, will destroy them. 766 . To prevent Slugs from getting into Fruit Trees». If the trees are standards, tie a coarse horse- hair rope about them, two or three feet from the ground. If they are against the wall, nail a nar- row slip of coarse horse-hair cloth against the wall, about half a foot from the ground, and they will never get over it, for if they attempt it, it will kill them, as their bellies are soft, and the horse-hair will wound them. 767. To destroy Snails, Snails are great enemies to wall-fruit ; and in a flewy morning you may easily find where they most deligjrTt to breed ; but the best way is to find out their haunts in a hard winter, and then destroy them; they lie Diuch in holes of walls, under thorns, behind old trees, or old and close hedges. — If you pluck not the fruit they have begun to devour, hut let it alone, they will finish their repast on this be- fore they begin another. REMEDIES FOR DESTROYING VERMIN. 373" 76^. To destroy the Red Spider^ so troublesome in dry Seasons. The red spider makes its appearance in hot dry- weather, and is always found on the under sides of the leaves, generally on roughish leaves, but not al- ways so. It preys on the apple, cherry, fig. peach, pear, and plum, seldom on the apricot. It is among the smallest of the acari ; and is sometimes not dis- tinguishable without a microscope. If the bark of the leaf be viewed through one, it appears full of its webbs : and if many abound on it, the leaf appears full of punctures, becomes discoloured, and brown on the upper sui'face, fades, and falls off. This insect is more troublesome in dry seasons than in moist ones, and is wonderfully encouraged by heat, in&omuch that hot-houses of every descrip- tion are sadly infested with it. Water, and water only, is its bane; and the syringe, or the force- pump, the engine of its destruction. It is not a mere sprinkling that will do; it requires a forcible dash- ing to and fro, and that often repeated, to be effec-» tual. 769. To destroy Vermin in Children's Heads* Take one ounce of vinegar, one ounce of staves- acre, well powdered, half an ounce of honey, half an ounce of sulphur, and two ounces of sweet oil ; mix the whole well together into a liniment, and rub the head repeatedly with a little thereof. 770. To destroy Vermin in Granaries, and other Out- Buildings, Cover completely the walls and rafter?, above and below, of the granaries, &;c. wiiich are infested with weevils and other vermin, with quicklime slacked in water, in which trefoil, wormuood, and hyssop, have been boiled. This composition ought to be applied ^& hot as possible. 380 REiVlEDIES FOR DESTROYING VERMTN^ 771. To destroy Vermin on Animals. Oil of turpentine, when applied to animals, which were covered with insects, destroyed the insects without hurting the animal.^ 772. To destroy Insects on Wall Fruit Trees, Take an old tin watering pan, or any similar ves- sel, and make a charcoal lire in it; add a tube or pipe, made of either tin, leather, or stiff paper, to the spout, which may be of any sufficient length ; then strew some brimstone, tobacco dust, fine shreds of leather, &;c. upon the fire, in the pan, and cover the top ; having a pair of bellows ready, hold the wind-flap over the tube or pipe to receive the smoke, which it will do very effectually when you .use the bellows. By this means the suflbcating va- pour may be directed through the bellows to any part of the tree with the greatest ease and facility, and the tree soon cleared of all vermin. This method is much more eilectual than the old one, where a chafing-dish has been recommended for this pur- pose, because the latter metl^od is more trouble- some, and requires the wind to blow from a partic- ular quarter right against the trees, which can sel- dom be obtained. 773. , To destroy JVctsps and Flies instantly. Wasps and flies may be killed very fast, by dip- ping a feather in a little sweet oil, and touching their backs with it ; they will instantly die. When intent on the fruit, and half-buried in the excavations they have made, they are easily come at, and are not apt to fly about. Insects of different kinds are easi-l ly killed by oil; it closes up the lateral pores by which they breathe. 774. Method of destroying Wasps and Hornets, Those that are not unacquainted with natural his-? ■ tory know that all the working wasps die every au» | REMEDIES FOR DESTROY I.VG VER^IIN. 381 liinin, v;hen the cold weather comes on, anJ that on- ly a (cw femoles survive the winter, and keep up the breed. These (which are turo;id with eggs, and much larger than the workers) come forth about '' pril from their lurking holes, and being singly each ils nest, which in a modei'ate time becomes popu- lous. It is therefore of great consequence to kill as many of these as possible, since a whole swarm is destroyed in every single female early in the year. The places to find them ai-e at new posts, pales, me- lon frames, or any solid limber ; for, as they make their combs with the shavings of the sound wood, which they rasp off with their fangs, and moisten up with a certain mucus that nature has provided it> their bodies, they will readily be found near sucli materials. Hornets must be searched for on decayed posts, rails, &LQ, for they make their combs with touch- wood, and the same kind of natural cement. In the very hot summer of 1762, wasps were so nunierous and alert that it looked as if no fruit could have hung till it was fit ^or the table. They began on the giapcs before they were half ripe; and, get- ting into the melon-frames, scooped out all the pulp of the fruit, leaving only empty sliells. I tried phials, as usuolj filled with sugared beer, &c. this destroy- ed some, but did not seem to lessen their swarms ; at last I bethought myself to buy some birdlime, with which I tipped several taper hazel-rods of dif- ferent lengths, and so began catching them by hand, ;. plying the top of the rod as they settled on the iruit. This appeared at first to be a tedious method ; but, after a little practice, it soon had the desired el- i( ct, for a handy person or two would in a few hours entangle four or five hundred; and it soon appear- ed they were not so numerous as we imagined ; and the taking the workers starved the grubs, which arc npportcd by them, and prevented a succession, 382" REMEDIES FOR DESTROYING VERMrN". By this simple method, ineffectual as it may appear,)' 1 saved my fruit entire, which hung till it was ripen- ed to great perfection. Hornets, as they are larger and more sluggish, are easily taken : this method of touching them is a sort of angling, and not a bad amusement for half an hour. As fast as they are caught they must be squeezed to death with a fiat piece of lath, the tip- of the rod refreshed widi birdlime now and then. The reason of providing rods of different lengths is to suit the different heights of the u'all. While I am. speaking of fruit it may not be amiss to add, that this summer I recovered a peach-tree- that was quite shrivelled up on one side by a par- tial watering, two or three times a week, of the af- fected part. 775. To destroy Worms in Gardens* Water your beds with a strong decoction of wal- nut-tree leaves where there are worm casts ; the. worms will immediately rise up out of the earth, and you may easily lake and cut them to pieces, and fat- ten your poultry therewith, or feed fish in ponds with them. By laying ashes or lime about any plant, neither snails nor worms will come near it. As the moisture weakens it, you must, .more or less, continue to re- new the lime crashes. 776. To destroy Worms in Gravel Walks ^ <^e. Pour into the holes a ley, made of wood ashes and lime : this will also destroy insects, if trees are sprinkled with it. Salt and water will do as well. 777. Usefidncss of the Wren in destroying Insects, As a devourer of pernicious insects, one of the most useful birds is the house wren* This little bird seems peculiarly fond of the society of man, and it must be confeascd that it is often protected by hjs WATER* 383 interested care. It has long been a custom, in many parts of the country, to fix a small box at the end of a long pole, in gardens, about houses, &;c. as a place for it to build in. Jn these boxes they build and hatch their young. When the young are hatch- ed, the parent birds iced them with a variety of in- sects, particularly such as are injurious in gardens. An intelligent gentleman was at the trouble to ob- serve the number of times a pair of these birds came from their box, and returned with insects for their young. He found that they did this from forty to sixly times in an hour; and, in one particular hour, the birds carried food to their young seventy-one times. In this business they were engaged the great- -er part of the day ; say twelve hours. Taking the medium, therefore, of fifty times in an hour, it ap- peared that a single pair of these birds took from the cabbage, salad, Ijeans, peas, and other vegeta- bles in the garden, at least six hundred insects in the course of one day. This calculation proceeds upon the supposition, that the two birds took only a single insect each time. ]But it is highly probable they oft- j^n took several at. a time. CHAPTER XXXV WATER, 778. To make Artificial Sea Walei , Take common sea salt, two pounds; bitter purg- ing salt, two ounces ; magnesia earth, half an ounce; dissolve all in river water, six gallons. These are the exact proportions and contents of sea water, from an accurate analyzation. S34 irATERc 779. Another Mtthod of making ISea V/aler, Take common salt, half an ounce ; rain, or river water pure, a pint ; spirit of sea salt, twenty drops. Mix it. 780. E,asif and expeditious JMethod of dissipating the 7ioxious Vapours found in Wells ^ t^c. hy Ebenezer Robinson^ of Philadelphia, (From the *' Transactions of the American Philo- sophical Societ}^") After various unsuccessful trials, I was led to con- sider how I could convey a large quantity of fresh air fi'om the top to the bottom of the well, suppos- ing that the foul would necessarily give way to the pure air. With this view, I procured a pair of smith's bellows, fixed in a Avooden frame, so as to work in the same manner as at the forge. This apparatus being placed at the edge of the well, one end of a leathern tube (the nose of a fire engine) was closely adapted to the nose of the bellows, and the other end was thrown into the well, reaching within one foot of the bottom. At this time the well was so infected, that a candle would not burn at a short distance from the top ; but, after blowing with my bellows only half an hour, the candle burned bright at the bottom : then, with- -out further ditliculty, 1 proceeded in the work, and finished my well. Wells are often made in a very slight manner, owing to the difficulty of working in them, and there have been several fatal instances of the danger at- tending the workmen ; but by the above method there is neitlier diliicuky nor danger in completing the work with the utmost solidity. It is obvious, that in cleaning vaults, and work- ing in. any subterraneous place subject to damps, as tlicy are called, the same method must be attended V ith the same beneficial effects. WINES. 385 CHAPTER XXXVL wmES. 781. To make British Champagne, Take gooseberries before they grow ripe, crush them with a mallet in a wooden bowl, ant! to Qvary .gallon of fruit put a gaHon of water; let it stand two days, stirring it well ; squeeze the mixture well with your hands through a hop-sieve; then mea- sure your liquor, and to every gallon put three pounds and a half of loaf sugar; mix it well in the tub, and let it stand one day : put a bottle of the best brandy in the cask ; leave the cask open five or six weeks, taking off the scum as it rises ; thea make it up, and let it stand one year in the barrel before bottled. N. B. One pint of brandy is put to seven gallons of liquor. 782. To make Koumiss, a valuable Wine of the Tar^ tars. Take of fresh mare'stnilk, of one day, any quan- tity ; add to it a sixth-part water, and pour the mix- ture into a wooden vessel ; use then, as a ferment, an eighth-part of the sourest cow's milk tJiat can be got; but at any future preparation, a small portion of old koumiss will betteranswer the purpose of sour- ing. Cover the vessel with a thick cloth, and set it in a place of moderate warmth ; leave it at rest Uventy-four hours ; at the end of which time the milk will have become sour, and a thick substance will be gathered on its top; then, with a stick, made at the lower end in the manner of a churn staff, beat it till the thick substance above-mention- H H 386 wiNES. ed be blended inlimately with the subjacent fiuiUe In this situation leave it again at rest for twenty- four hours more ; after which, pour it into a higher and narrower vessel, resembling a churn, where the agitation must be repeated as. before, till the liquor appear to be perfectly homogeneous ; and in this state it is called koumiss : of which the taste ought to be of a pleasarit mixture of sweet and sour. Agi- tation must be employed every time before it is used. 1 his wine operates as a cooling antisceptic, an use- ful stimulant, cordial, and tonic, and may prove a valuable article of nourishment; and it has one ex- cellence, perhaps not the least, that the materials from which it is prepared are xheap, and the mode of preparation simple. 783. Orange Wine, Take the expressed juice of eight Semlh or^uge^ ^, ;and, "having one gallon of water wherein three pounds of sugar have been boiled,, boil the water and sugar for twenty minutes ; slvim constantly, and when cool- ed to a proper heat for fermentation, add the juice, and the outer rind of the juice {fruit f) shaved oft". Put all into a barrel, stir it frequently for two or three days, and then closely bung it for six months before it is bottled* 784. zEoccelleni American Wine. (Originally communicated to the public by Joseph Cooper, Esq. of New-Jersey,^orth America.) " I put a quantity of the comb, from which the honey had been drained, into a tub, and added a barrel of cyder, immediately from the press; this mixture was well stirred, and left for one night. It was then strained before a fermentation took place ; and honey was added, until the strength of the li- quor was sufficient to bear an egg. It was then put into a barrel ; and after the fermentation cominenc- WINES. 387 pd, the cask was filled every day, for three or four days, that the tilth might work out of the bung-hole. Wiicn tlie feraientation moderated, 1 put the bung in loosely, lest stopping it tight might cause the cask to burst. At the end of five or six weeks, the liquor' was drawn off into a tub ; and the whites of eight eggs, well beat up, with a pint of clean sand, were put into it: I then added a gallon of cyder spirit; and nftcr mixing the whole v/ell together, I returned it into the cask, which was well cleaned, bunded it tight, and placed it in a proper situation for racking off, when fine. In the month of April following, I drew it off into kegs, for use ; and found it equal, in my opinion, to almost any foreign wine : in the opinion, of many judges, it was superior. " This success has induced me to repeat the ex- periment for three years ; an^l I am persuaded, that, by using clean honey, instead of the comb as above described, such an improvement might be made, as would enable the citizens of the United States to supply themselves with a truly federal and whole- some wine, which would not cost a quarter of a dol- lar per gallon, were all the ingredients procured at the market price; and would have this peculiar ad- vantage over every other wine, hitherto attempted in this country, that it contains no foreign mixture,' but is made from ingredients produced on our own farms." — {Dr. Mease edit, of Dr, Willich'^s DomeS" tic Kncyclopedia^ voL 5,) ^88 WRITING*. CHAPTER XXXVir. WRITING, 785, Sec7'et Methods of IVriiing, A letter of common business may be interlined, by writing with sal-ammoniac dissolved in water, or with the juice of a lemon ; these letters will not be visible till they are held hy the fire ; but a letter so written will, in a short time discover itself from the corroding acid and moisture of the liquid. So a letter, written with dissolved alum, will not be dis- cernible till the paper be dipped in water. A letter may be written with the yolk of an egg; "but when tht; Ktleii are quite dry, the paper must be blackened all over with ink, and the confederate, by scraping the paper gently with a knife, will ex- pose the letters written with an egg, while the rest of the paper continues black. 786. An artificial Water for zvriting Letters of Ss- crecy. Take copperas, finely powdered, put a little thereof into a new ink-horn, f)our clean water on it ;^ and after it has stood a little while write therewith^ either on vellum or parchment, and the writing can- not be seen any otuer way than by drawing the let- ters through a water thus prepared : — Take a pint of water, put into it one once of powdered galls, temper it together, and strain it through a cloth ; })ut the water into a dish that is wide enough, and draw your writing through it, and you will read it as you do other writings ; and to make the secret con- tents less liable to suspicion, you may write qu the WRITING. 38^" contrary side of the paper or parchment, with black writing ink, matters of less consequence. 787. Another, Take flake-white, or any other whitening, and di- lute it in water impregnated with gum adragant. If you write with this liquor, the writing will not be perceivable, unless you hold the paper to the sun or the light of a candle. The reason why it is so, is, that the rays of light do not pass with the same fa- cility through the letters, formed with this liquor, as through the other parts of the paper. . 788. To W7'ite secretly on a Pocket Ha7idkercMef» Dissolve alum in pure water, and write upon a fine white handkerchief, which, when dry, will not be seen at all ; but when you would have the letters visible, dip the handkerchief in pure water, and it will be of a wet appearance all over, except where it was written with the alum water. You may also write with alum water upon writ- ing paper, which will not be visible till dipped in water. 789. To zorite both blue and red Letters at once zuith the same Ink and Pen^ and upon the same Paper, Take the quantity of a hazel nut litmus blue to three spoonfuls of conduit water, wherein some gum- arabic is dissolved, and when it has settled the space of an hour, if you write with it, you will have letters of a perfect blue 5 and if you dip a hair pencil in the juice of lemons, and moisten some part of the paper therewith, afterwards letting it dry again, and then write upon the place where the juice of lemons was laid with the blue ink, the letters will suddenly become red, and in all the rest of the pa-^ per they will be blue. II n% 390 WRITING. 790. To zorite different Colours upon ike same Paper with the Juice of Violel», Wf^ Dip a camel-hair pencil in diluted spirit of vi-*"^ triol or any other acid, run it over part of the pa- per, and when it is dry write upon it with a pen dip- ped in the juice of violets, and the writing will im- mediately turn to a fine red. — If you write with pure, violet juice, you hav« a violet blue.— By running the other part of the paper over with a hair-penril dipped in any alkaline salt, as salt of wormwood dissolved in water, and writing upon the same, when dry, v/ith violet juice, you have a very fine green. Writing upon tincture of steel with violet jaice, you have a black. If you write with the juice of violets, and rub on one part of the writing spirit of vitriol, and on the other spirit of hartshorn, or salt of wormwood dissolved, you have red and greeno. When the writing- is held to the fire it becomes yel- low. 791. To write in the Dark^ as straight as by Day or Candle Light* Write with a. pencil on an ivory leaf; for if lines are drawn on the leaf with a needle, or any sharp point, they may be fekby the point of the pencil. 792. Method of forming Letters of Gold on Paper^ and for Ornaments of Writing, Pulverize gem-ammoniac, and dissolve it in wa- ter, previously impregnated with a litde gum-arab- ic and some juice of garlic. The gum ammoniac will not dissolve in water, so as to form a transpa- rent fluid, but produces a milky appearance: with the liquor thus prepared, draw with a pencil or write with a pen, on paper or vellum, the intended figure or letters for the gilding; suflfer the paper to dry, and then, or any time afterwards, breathe on it till it be moisteuedj and immediately lay leaves ^gf WRITING. 391 gold, or parts of leaves cut in the most advanta^ gcoLis manner, in order to save the gold, over the parts drawn or written upon, and press them gently to the paper, with a ball of cotton or soft leather: when the paper becomes dry, which a short time or gende heat will soon effect, brush- off with a soft pencil, or rub off by a fine linen rag, the redundant gold, which covered the parts between the lines of the drawing or writing, and the finest hair strokes of' the pencil or pen, as well as the broader, will ap- pear perfectly gold. 7.93. Simph Method of copying Letters^ zaithout the Use of a Copying Machine^ PCit a little sugar in common writing ink ; write' with this on common sized paper as usual; when a copy is required, unsiz-ed paper is taken, and light- ly moistened with a sponge. . Apply the wet 433 per then to the v^'riting, and a flat iron, such as is used by laundresses, of a moderate heat, being. lighdy passed over the unsized pjiper, the counter-proof or copy is immediately produced, . 794. To make durable Writing on Paper, Dissolve gum-arabic in water, and add thereto ivory-black, extremely well ground, and write therewith. Acids cannot discharge this writing; and *f you wish to secure it against the steams of, hot water, the writing may be covered withwhite". of egg clarified. 795. To preserve Letters from being, opened. Various ways have been contrived to open letters, sealed with wafers only, but the following compo- sition is perfectly secure : — Take fine powder of bean flour ; i-dd thereto white of egg, well whisked to a fine liquid ; make a paste from this mixture, of which put' a iiitle under the sealing place ; .then, .close the iw'c- oapers, and hold the part close to the steam arising irora ths spout of si tea-kettle or tea- 392 WRITING. - pot of boiling water, which will harden the cement, so that it cannot be opened without tearing. 796. To take out. Writing, When recently written, ink may be completely removed by the oxymuriatic acid (concentrated and' in solution. The paper is to be washed over repeat- edly with the acid ; but it will be necessary after- wards to wash it also with lime water, for the pur- pose of neutralizing any acid that may be left on the paper, and which would considerably weaken it.. But if the ink have been long written, it will have undergone such a change as to prevent the preced- ing process from taking effect. It ought therefore to be washed with liver of sulphur (sulphuret of ammonia) before the oxymuriatic acid is applied- It may be washed with a hair-pencil. 797»\Mtihod of /recovering the Legibility of decai/ed Writings, The best method of restoring legibility to decay''; ed writings is found upon experiment to be, by covering the letters with phlogisticatcd alkali, with the addition of a diluted mineral acid ; upon the ap- plication of which, the letters will change very speedily to a deep blue colour, of great beauty and intensity. A solution of prussiate of potash v/ili. also cause the letters to appear blue. To prevent the spreading of the colour, which, by blotting the parchment, detracts greatly from the legibility, the alkali should be put on lirst, and the diluted acid added uj^on it. The method found to answer best, has been to spread the alkali thin with a feather over the traces of the letters, and then to touch it, gently, as near upon or over the letters as can be done, with the dikited acid, by means of a feather or a stick cut to a blunt point. Though the alkali should occasion no sensible change of colour, yet liie moment the acid comes upon it, cvcvy trace of' a letter turns at once tea line blue, which soon ac- quires its full intensity, and is beyond comparison stronger than the colour of the original trace had been. If, then, the corner of a bit of blotting pa- |-jer be carefully and dexterously applied near the letters,, so as to imbibe the superfluous liquor, the stainin^rof the parchment may be in a great rneasure avoided : for it is this superfluous liquor which, ab- sorbin"- part of the colouring matter from the letters, becomes a dye to whatever it touches. Care must be taken not lo bring the blotting paper in contact with the letters, because the colouring matter is. soft, whilst wet, and may easily be rubbed off. The acid chiefly employed has been the marine ; but both the vitriolic and nitrous succeed very well. They should be so far diluted as not to be in dan- ger of corroding the parchment ; after v^'hich the degree of strength does not seem to be a matter of much nicety,., 798. To revive old Writings which are almost defaced* Boil gall nuts in wine ; then steep a sponge into the liquor, and pass it on the lines of the old writing ; by this method the letters, which were almost unde- cyphcrable, will appear as fresh as if newly done. ?99. To gild Letters on Vdlnm or Paper, Letters written on vellum or paper, are gilded in ihree ways : in the first, a little size is mixed with the ink, and the letters are written as usual ; when they are dry, a slight degree of stickiness is pro- duced by breathing on then^ upon which the gold leaf is immediately applied, and by a little pressure may be made to 'adhere with sufficient firmness.— In the second method, some white lead or chalk is ground up with strong size, and the letters are made with this by means of a brush ; when the 394- WRITING. iiiixtLire is almost dry, the gold leaf may be laid oils and afterwards burnished. The last method is to ' mix up some gold powder with size, and make the letters of this by means of a brush. 800. To make Pounce, Gum-sandarac powdered and sifted very fine, will produce an excellent preventive to keep ink from sinking \n the paper after you have had occu&ion to scratch out any part of the writing. 80 1 . Another Method, Cuttle fish bone, properly dried, one ounce ;. best rosin, one ounce ; and the same quantity ot burnt alum, well incorporated together, will make very good pounce, equal, if not superior, to any bought at the shops» S02. Method of obtaining exact Copies of Inscrip'-' tions» The stone, or other matter, in which the inscrip- tion is cut, is to be first well washed and dried ; then with printer's balls the surface is laid over with printing ink, in the same manner as is laid on types ; one or more sheets of paper, according to the size of the inscription, previously damped, are then laid over it, and the impression taken oft' by striking the paper with a clean ball, the hand, or a brush. Three or four copies should be taken in this man- ner, as the fourth is usually the most perfect. As the inscription will be reversed on the paper, it may be read oif right, on the other side, by holding the paper against the light. If the inscription is in re- lievo, the letters will be black ; if in 'hollow, the I$;.tters will be white and the ground black. MISCELLANEOUS. 3^6 CHAPTER XXXVIII. MISCELLANEOUS RECEIPTS, Wiiich were communicated too late to be inserted under the preceding Cliaplers. •803. To Make excellent Ink, Take a pound of the best Aleppo galls, half a pound of copperas, a quarter of a pound of gum- arabic, and a quarter of a pound of white sugar- candy. Bruise the galls, and'beatthe other ingre- dients fine-; and infuse them all in three quarts of white wine, or rain-water. Let this mixture stand hot by the fire three or four days ; and thefl put it on a slow fire so as to boil. Stir it frequently, and let it stand five or six hours, till one quarter of it be evaporated. When cold, strain it through a clean coarse piece pf iin€n *, bottle, and keep it for use. Thecommunicator of this good old rec^eipt is con- vinced that much pains have been taken to asccr- .tain the due proportions of the galls and copperas : for he has found that, on diminishing or increasing their relative quantities as above, the ink has al- wways been pale ; but this defect will sometimes hap- pen, if the materials be not of the best kind. The quality of the paper written on v/ill also make a dif- ference in the colour of the ink. The grand secret in preparing this ink, which will never change its colour,'if properly attended to, though kept never so long, consists in the keeping it free from that mouldiness, which, in hot weather ■particularly, is apt to form upon the surface. The best way is, to put it into a large glass bottle, with .^ ground stopper, and to shake it frequently^ If, ■'W from sudden heat of the weather, or neglect in shaking, the mnuldincss should appear, either take it off, if in a very small quantity and easily re- moved, or otherwise let it accumulate till a thick crust be formed ; and then, with a piece of wood, sor wire crooked at the end, take it off all at once. It is very usual to put ink into an earthen or stone jar, which is suspended to some door that is fre- quently opened, in order that the ink may be sha- ken. But few doors are either regularly or suffi- ciently agitated for the purpose of preventing the formation of the destructive vegetable substance or mouldiness ; and this, being once accumulated, and of course not seen in the jar, is shaken together with the ink, and the whole is spoiled. You might just as well put a quantity of rotten mushrooms into a bottle of ink, and expect that it should retain its virtue. It has been found that the bruised or pow- . dered materials of this receipt for making ink, if| infused in cold water and well strained, will answer the purpose, where it is difficult or inconvenient to i heat them as before directed. If the ink be rcqujr- f ed to be more black and glossy 'than usual, increase v/ith discretion the quantities of gum and sugarean- dy : but too much of them will make the ink sticky ; and which should not be used, where the writing is niade in any foldir.g-book. 804. ' Quicksilver, Tallow will take up quicksilver. Vinegar kills it. ; 805. To revive a dull Fire, Powdered nitre, strewed on the fire, i« the bes-t bellows that can be used. 806. Small Pox, In Dr. Lort's copy of " Mead de Variolis,'^^ was -wriiten, what -was termed "A curious and infal* MISCELLANEOUS. 397 llble preventive against ever catching the Small Pox," as follows : — Two spoonfuls of red ochre, such as is used for marking; Sheep, infused in half a pint of ale, and taken seven mornings successively, fasting. '807. Against the Blatta^ or Cock- Roaches, Set a glazed baking-dish, filled with small beer, Fwcetened with coarse brown sugar, in the place in^ fested ; and place a-board against it, as a bridge or iadder for the blatta to ascend. This is the best of all the remedies. 808. Corns and 'Warts, Apply soft brown paper moistened with spiulo. \ few dressings will remove them. 800. To destroy Snails and Slugs, A few turnips, sliced and laid on the borders of the garden they infest, will attract them in the even- ing. 810. To prevent Paper from sinkiiig. If the paper used in superior editions of books and which sinks so as to prevent its being written on, be dipped in alum-water, it may be written on. This practice was adopted by IViresc. (See his Life^ p. loy.) 811. To harden Plaster of Paris Casts, Wash them well with a spunge dipped in alum- water. ^812. To change Hair to a deep Brown, A solution of the silver caustic in water is the foundation of all the nostrums for this purpose. It must be well diluted before used. — Dr, Jlloycs^^ Xtecturcs, 398 MISCELLANEOUS* 813. Pearl White. Bismuth dissolved in aqua fortis is pearl white, This, though at first it whitens, afterwards blackens the skin, as all preparations from lead do ; and therefore none of them are safely to be used. — Dr. Moyse'^s Lectures. 814. To detect Copper in Liquids, Spirit of hartshorn mixed with them, turns them blue. Therefore tea is not dried on copper, as an infusion qf it is not turned blue by this mixture. — r Cyder being passed through brass, pots is detected by this experiment. — Ibid, 815. To take off a Gold Ring sticking tight on & Finger, Touch it with mercury, and it becomes so brit- tle that a slight blow with a hammer will break it. 816. To detect, the Miacture of Arsenic, A solution of blue vitriol dropped into any liquid in which arsenic has been put will turn it green. 817. To try the purity of Spirits, See if the liquor will burn away without leaving any moisture behind. As spirit is much lighter than water, place a hollow ivory ball in it ; the deeper the ball sinks, the lighter the liquor, and> conse- quently more spirituous. 818. To raise a Salad quickly. Steep lettuce-seed, mustard, cresses, &;c. in aqua- vits. Mix a litde pigeon's dung with some mould, and powdered slacked lime. In forty-eight hours the salad will be produced. i|-^l 9. To destroy Grubs, P^' Cut a turf, and lay it with the grass downwards ' jnear the plant destroyed by the grub, and it will at- tract them. I MISCELLANEOUS. 3^3 •5 JO. Against Burns or Scalds, PIuiigG the part sc?l led into cold water as soon \s possible. Wet it with linen steeped in rectified -pirit of common brandy. Poultices and oily appli- «:ation3 arc to be avoided. 821. A Corn Plalster, One ounce of naval pitch, half an ounce of gal- banum, dissolved in vinegar, one scruple of ammo- ilia, and one drachm and a half of diachylon, mixed togetheV. — From La. Forest' ' L''Art de soigner les Pieds.' 022. To keep off Flies, Place camphor on or near what you wish to pro- tect from them. '. 23, For preserving the J^ails, Oneou(]ceof oil of bitter Almonds; one draclirn of oil of tartar per deliquium ; one ounce of prc- jrored crabs-eyes. Mix up with essence of lemon to hceut it. La Forest recommends rubbing the naiU with iOmon as a detergent. 8:34. For taking azcay suptrjluous Hair. Quicksilver, two ounces: yellow orpiment, onr- ciuncc ; starch, one ounce; litharge, one ounce-, J ift them through silk, and dihjte thorn uiih snap und water til! they fjecomc a pa:^te. Anoint the •)art, and let it dry for fivo minutes ; then scratcli .;fr the hair with the nail. Wash immediately in wai'm water. — Fror-^ T>:' Forest '' L'Art di solgncr its Pieds, &:25, To make Phosphoras. V-f' Two third parts of quicklime (i. e. calcined oys*- ter-shclls), and one third of flour of brimstone, put 400 MISCELLANEOUS. into a crucible for an hour, and exposed to the aif for an hour, become phosphorus. 826. To disehargc Grease from Leather, The white of an egg applied to the spot, and dyi- ed in the sun ; or, to two table-spooniuls of spirit of turpentine, add half an ounce of mealy potatoes with some of the best Durliam mustard. Apply this- mixture. to the spot, and rub it off when dry. A lit- tle vinegar aiL,Xe Barn-Floors, method making durable earthen Page. of 41 40 JBeasls^ method of preserv- ing ■ 148 '!.Sed-Clolhes, hints relative to 145 ^Beds, hints on warming 158 , Daw;?, to detect ib. . Meef^ to preserve good d,ur- ins; a voyage to the West Indies, 156 , Tea, to make 158 ■BGcr, -, to dye a buff co- lour 235 Cot'rt Plaster, to make 296 Coughs, receipt for 302 Cows, parsnips productive of milk in 117 , rules for milking 150 — ., to prevent from ■ 224 109 57 56 Corks, improvements in, for preserving wine 164 58 162 contracting bad habits, while milking 117 —. — : — , best raethoiJ of feed- ing and managing ib, , great increase of milk, from sainfoin 116 , proper food for 117 -, additional produce of milk, how to gain ib, Crampy certain cure for the 297 Cream, substitute for S24 , to preserve in long voyages 213 Crickets, to destroy 371 , to drive away ib. 7 *f Crimson, to stain paper or parchment 325 Crops, culture and man- agement of 51 Crows, to keep from corn 55 Crusty to prevent the for- mation of in kettles 169 Cucumbers, new method of raising 267 CMrio5i7ie5, rules for collect- ing on sea voyages 149 Currier'' s-0 it, substitute for 83 Currant-Wine, to make 203 Cushions, hints relating to 145 112 KNDEX. Page C'Uilery^ (o prevent polish- ed, taking rust; 76 Cijder.^ to preserve in bottles 202 D Dairi/, proper temperature for Damp J3ed, to detect ^, IVallsy method of curing .Deafness^ remedies for .D&canlers, to clean ■^ — -: — , stopples of, to re- move Dentition^ to Aicilitate Design^ method of copj- inij a Dilajjidaiions^ to prevent in churches /:?wease5ot cattle and sheep Dishes^ improper to water plants iu D ink- Covers, to clean Disiillmg^ simple water?, expeditious method of Dogs, to relieve the distem- per ill . J fo know Avhether mad or not " ■ " ■ • — , to prevent the mis- chief arising from the bite of a mad Domestic Economy., Drains, method of prevent- ing the disagreeable smell arising from house Doivn of geese, properties of, how ascertained , to improve Drowned Persons, method 149 158 103 296 174 162 290 228 109 122 256 173 153 242 ib. 288 1551 of recovering to ren- der assistance to those in danger of being DrciiQing-Desk^ to make a Drawings, to copy, wHh fixed materials , tracing paper for , to transfer any 228. 228 impression with vermil- ion , method of taking off lb. , method of set- ting pencil , to preserve pen- cil or chalk , wash for pre- serving — , to trace against the lisfbt , transparent pa- per for 227, Drink, for the summer, to make a pleasant Dry-Gilding, method, of Drying-Oil, to prepare Dry- Rot, cure for , the cause and pre- 108 184| ib. 233 vention of Dacks^ gardens cleared of vennin by , method of fatten- ing Dunghi'ls, compost for Durability of tiles, to in- crease Dyeing , liquid for stain- ing bone or wood of dif- ferent colours ■, art of dyeing leather gloves . , to stain wood black -, to slain wood red ■>, nankeen, to make Dyeing, to 6'jq cotton a bufi" colour , substitute for galls 2C 231 in dyeing black 229^ 230- 229- ib. 230 228- 229 202 74- 313. 350 ib. 375 183 47 103 233 ih. 234- ib. ib. 235 lb. INDEX. 4IS Page. Dyeings yellow or green, method of 236 , to stain horn n imi- tation of tortoise-shell, -, substitute lor verdi- gris, in dyeing black, E' Ear, to attract car-wigs out of the " ■■■■ ■ , to cure a pain in the Earth- Worms., to destroy Earwigs, to destroy — , to kill such as may have crept into the car, -, to preserve flowers ib. >37 Page. Essence of flowers to ex- tract 326 of soap,, for shav- ing, 332 Evergreen Hedges, to train 44 Experiment with manures, 48 Ei/e, rules for preserving the sight of 283, ct seq. ~ — , to cure a bruise in tlie 287 from Earthenware, a new varnish for ' ■ — , cement to join broken -, 7?flm^, making and man- agement of 43, et se.q. Ferment, for making bread, 166 F iltraiio a o( w'^iiar 194, 195 Fire, hints respecting wo- men's and children's clothes catching 14^ method to escape 244 from — , to extricate horses from 243 -^, to prevent hay -stacks taking 52 — -, to stop on ship-board 246 — , to preserve wood from, and from decay, 106 — J to pi c'vent accident.", by leaving pokers in the 223 — -, to render water effi- cacious in extinguishing 245 — , dull, to revive 396 — , to prevent wood, lin- en, &c. catching 244- to extinguish upeed ily 24; K k2 414 INDEX* Page, Fire Atms^ the necessity of precautioQ in loading 248 , Boltle, to make the 239 ■ , method of extioguish- iag, in chimnies 243 ■ 5 Luie^ to prepare 128 , Places^ to improve chimney *' 105 , Works, improvements in making 250 Fish^ to cure tainted 157 ' — — , to intoxicate 69 ~ , to preserve in the Por- tuguese manner, 155 .Fw^mg-, rules for 68 ■ Lines^io prevent the rotting of , easy method of dyeing, Rods^ to preserve 5 to make cork floats 67 for for -, to make quiU floats ih. 65 67 66 Flax, a substitute for 75^ 400 F ly-Fishing, ru]es for . 68 Blown M.eal^ to purify 157 FUaSj remedy agamst Flies, to destroy 380, 399 Flini-Glass Bottles, to clean 174 Floors, method of making durable barn 40^ 41 Floats: See Fishing. Floor-Cloths, to clean 173 Flour, to discover if adul- terated 163, 164 , method of making, vi'ilfeout grain, 166 Flowers, when to plant an- nual and perennial 256 , to remove, in sum- mer, 257 slugs of to preserve from -, to preserve the seed method of preserv- ib. 258 Page in g and extracting essen- ces from 326-' , to grow during win- ter, . 257 Flues, cement for iron 128 Fly Water, to make 220 Fly in Turnips, to prevent the . 63, 64 Food, Animal, method of preserving sweet 155, 156, 157 , most proper for milch 117 168 280 155 cows. , to prevent children eating too quickly Foul Rooms, to fumigate ■■ , to purify the air of Foreign Seeds, method of facilitating the growth of 252 Fool, method to^ recover a violent sprain in the Forest'TreeSj to promote the growth of Frost-bitten vegetables, &c. to recover Freezing, to prevent water- pipes in winter 220 Fruit, a method of preserv- ing all , to prevent being spot- ted by rain, Hay, striped grass, recom- mended for ^ ■« Stacks, to prevent tak- ing fire, . Tea, to make for ■ calves,' , virtues of, for 333 ib,. 175 299 185. 139 ib. 51. CO 119. 115 200. 100. cattle, \Hasei'A''uts, to preserve for 250[ mo..ths , JV*W, the usefulness of in brewing. 109\Heallh, rules for preserv- • 97| ing in-winter ~ 277. 29Q\Hedges^ evergreen, to train. 44 292JH"f 7?,- ^ substitute for 75, 400. 29.1 Herbs, to preserve 328 — : — , to propagate- 264_ .2L19 and Flowers, in sumr 247 damaged H Hair, to increase growth of mer to be transplanted in the evening, 257* 248 Herb-Tea, to make British 210 \Homa3seiPs (M,) cure for t6.' burns and scalds, 293 iHoney, method of increas- ing the quantity of 15&» the \Hooker, (Mrs.), her com- -. 333,4041 position for painting, 318 «.' IN^DEX. 41 r Page Ifop», to extrErcithe virtues oi ill brev.ing Horn, to stain, to imitate tortoise shell, Hornets, method of destroy- i;.g Horsc-CliesnutSy method of extracting starch from , liiility of in bleaching, fire m Horses, to extricate from to cuic the chollc , utility of carrots for inferior to oxen , ut';:;y of furze for House-Drains, to prevent the disagreeable smell arising from Hnngary-PVater^ to make pre- Hgst cric , method ol venting the on paper, designs made on stone. Incense, cakes of, for per- fuming apartments. Ink, an indelible writing , China, , Indian, substitute for — ' ', to make , of the ancients, , Printing^ to make -^—^Red , SympalTieiic or Invisi- bte , to make a black jap- an ♦-—, excellent to make 96 '236 380 86 96 243 242 120 45 12 Page" Ink, to prevent moulding, 310 , to remove spots of 342, 345 , perniancnt, for mark- ing linen, 14,3, 31 1 Injtciion, to prevent 2!i0 Insects, a varnish for pre- servmg 365 ■, methods of destroy- 221 329 279 76 73 76 Impression^ to transfer any, v,'ith vermilion of leaves and plants, method of takina: off , ^ from 229 79 240 221 313 310 ib. ih. 313 311 309 312 300 it. ing tbose which attack tVuit-trees, 371, el seq. Irisk Salt Butler, method of taking oil' the rank- ncs5-, 167 [ten, useful process relative to 76, el seq, , to prevent rusting, 76, 178 , to clear, from rust, '^'^ , to <;ild , solder, , lead 'oloured paint, to preserve and make 314 Moulds^ to lake out of linen 342 Nails, bad effects of, on fi-uit trees, 261 Ivory, to soften 77 — ■ — Leaves, for miniature painters, to prepare 324 Ivy, Ground, the uses of, in ale 97 Jessamine pomatuav, to make 326- K Kale, Scotch^ excellent for cattle 114' Ketchup^ Walnut, to make 201 Koumiss, to make 3S5- Lace, gold and silver, to clean IT-i^ 11 J> StfDEXc Pase I^mpSy to prevent the smoke of, being hurtful ■ , economical wicks for Land, experiment in ma- nuring *~ , waste, advanta- geously pknted witlv al- der Lameness, remedy for the cure of LainpHghlers, hints to I:t«rks, method of catching Lauriis, sassci^nis, and ben- zoin, to obtaia aromeiic oils iVom Laveniet\ to make quint- essence of ' — , Oil, sophistica- tion of, to detect — ■ Wafer, to make Leather, process for pre- paring nitrous acid for extracting stains from 225 26. 48 38 297 78 89 327 ib. 79 328 of preserving birds and beasts Light, by Kight, to make a continual Limestone^ method of ascer- taining its properties Linen, caution in washing , to take mildews Fags 148" 203 out of , to perfume '3 to restore scorch- ed ) permanent inks, for markins; , the fumes of brim- stone usef'il in remov- ing spots or stains in , to render less com- bustible Lmtn, to prevent, from ta/iiiig fire Linseed Oil, to whiten Varnishu to prepare tanned ' 343;£i/j-5a/ve, tomake Glovss, art of dye- j Glue, to make in.^ 234 1 , cliapped or sore, re [ raedv for l^lLule, Fire, to prepare , Coldj 50 193.- 146' 143 340 244 365 330 125 Leaves of Trees, method of tailing off impressions '■■ ' , when, should be collected for pharmaceutical purposes 264 Leaf, to obtaia the shape of a 79 Leeches-^ observations on 304 .Iteinons, to keep 197 •, to preserve, dur- ing a long voyage, the juice of 195 • —Juice, to purify 186 Letters, to gild, on vellum or paper 390, 393 -»-- — , to preserve from bein-: opened to copy. without the use of a copying ma- chine Xprer'5 (Sir A\ method 91 ib. M Madness, method of dis- covering canine Mahogany, balls for beau- tifying . , substitute fcr 17G. ' ■■■ furnilurp, to clean 174 Malt, to extract the essence of, for brewing Spirit, meUiod of giv- ing it the flavour of good brandy Malting, niceties in, to in- crease the profit of the malsler- 100 INDEX. 4W Manures, in general —————J compost ma- nures ■» ■ ■■ ■, experiment in manuring laud , for Clox'cr , pigeon's dung use- ful as a •Marble^ method of clean- ing ' ■■ books or paper, to Pas;e\ Poge 47 Milk, to keep 21^ , to make old man's -16. ib , of Roses, to make 326 . Milking of cows, directions 48 for 150 41 Mildew, to take out of lin- en 1S6 ib. Mites or Weevils, method of destroying, in grana- 175 rics 59 Molasses, ^rendered fit for 93 using instead of sugar 114 Moss, to destroy, entrees 261 Moths, preventives against Marie, method of ascertain- ing its properties 50 Matlrasses, hints relating to 145j the ravages of the Meat, to purify ily -blown \MournitigTBuckles, to 155, 156 make blue 140, 146 \ 137 , to sweeten tainted , to preserve in long voyages , improved mode of salting > ■■ , to preserve, in hot weather r ■ ■ ■ , to preserve in the Por- tuguese manner , to preserve by trea- cle Med J Is, to take off Melo?is, to prevent irregu- lar growth of Mezzolintos, tomake Mice, to prevent destroy- ing early-grown peas 64, 269 Milch Coxvs, additional quantity of milk by keep- ing in tlie house • , great i;crease ib. 167 156 - 155 156 71 Mouse-Trap, a never fail- ing Mum, to make Mvshrooms, to produce Mutton, to preserve good, during a voyage to the West Indies 71 366 202 268 156 of milk, from feeding with sainfoin -, most proper food ff?r Milk, asse > for to make artificial Human, substitute J^'ails, bad efifects of, on I fruit-trees 261 , (human)-.to preserve 399 ..,^^J^ankecn-Dye, tomake 235 JS'aples Y tliow, to prepare tiie 317 K\)on, way of determinmg the exact time of the 80 Xorfolk, mode of fattening turkies 404 Nose, to €top the bleeding of 303 JVulmcgs, to judge the prop- erties of 401 , economical use of ib^ 117 116 117 — , to, take the taste of tit^.^ turcip off 150, 168 214;«Vu/s, Cashew, to make a wholesome food of 213 , IJozel, to preserve for months 220 20<5 420 iWD'S-'Xc # Paze Jsfuls, Hasel, the usefuloess of, in brewing 100 O Oa/5, to keep from becom- ing mustj 59 OzZ, Aromatic^ to obtain from tlie pollicle of the lauriis, sassafras, and benzoin 327 , Carrier's^ substitute for ™— , Sweet, to make Ib.ji ~— , Drying^ to prepare 113 — — of Lavender^ to know j if adullerated 79 .-„ — Ta.rptniine ib. . ^ Linseed^ to whiten ib. , Pam/i 'Substitute for 315 , Paintings^ to clean 'HWZ — , varnish for 364 •Onions^ to obtain a good crop of 268 Oran<£,e!i^ to keep 197 Otlo ofRo^e.t, to make 329 Oxen, advantages of plough- in a: with 45 dry and cease to smell in six hours Painters^ to prevent the ef- fects of the poison of lead on Painting^ Mrs. Hooker's composition for , rooms, rails, &c. di- rections for , pror;ess faf, on glass {Oil) to clean Page 402 287 318. 313 241 322 lb. 244 — H'M'igmgSj method of 177 cleaning — , to gild letters on 390, 393 Paling^ a composition for preserving 83jP«;Pfr, to render less com- bust! ule or Parckmeni. to stam crimson stain green stain yellow prevent from sinking to to to to 32-5 ih. 397 400 Paint, cheap, for weather- boards " 44, 316 , Of/, substitute for 313 , Blacky to make a cheap 315 , Brown^ to make a ib. ■' , MUk-while, to make a good . Tirmsparent^ to judge of' -, Lead-coloured^ to make a, to preserve i;'o a , to take the smell off, from rooms 178 -* a Vankerman?s. will 402 324 extract grease from ParclmicnL^ Glue, to make 125, 126 Parsley^ sown with rape- seed, a preservative a- gainst the resp in sheep, 123 Parsnips, productive of milk in cows, 117 , to preserve dur- 59 227 93 125 325 17.> 398 268 . ing winter Paste or Fjyod, for singing birds, to make , book binder's strong, , to make patent ^oiterns for working lin, to stencil ipavemcnf., 3141 cleaning mus- mixture for Pearl White, Peas, advantage df sowing, . in circlets, tNDEX^ 421 Page Peas, t^rcsit advantage gain- ed by the cultivation of the everlasting, as a crop for cattle, 114 •^ , to prevent mice des- troying early sown 64, 269 Pencil and Chalk Drawings^ to preserve 229 Drawings^ method of 230 and 266 32£ 185 setting Pepper^ description of to make Cayenne Perfumes^ preparation, &c. of Perspiration of the hand?, inconvenience of, to pre- vent Petals of plants, to preserve the colour of Pewter^ to clean Phantasmagoria^ to make transparent screens for Phosphorus^ to make — Bottles^ to make 239 & 240 Match-Bottle « Page Plants, to preserve the co- lour of the petals of •^ , to air in rooms , to preserve the seeds of those in a state of vege- tation, -, to take impressions of Plated Goods, to clean — , to make povr- der for 218 Plaster Casts or Models^ to varnish 362 , to harden 397 73 250 251 78 139 -, figures, to bronze, 7« Ploughing with Oxen^ great advantage of 73 Poison of t/ie Deadly JVight 173i Shade, cure for the — - of lead, to painters, to prevent the ill effects of to counteract the ef- 241 395 to make -~ Pencil, to make 239 ib 47 Pigeons- Dung.) utility of, as manure, , method of fatten- ing, see Poultry. Pigs, profitable way of fat- tening, Pits, to purify the muddy water of Pismires, to prevent the in- crease of, in grass lands. Plantations, method of pre- venting hares and rabbits from barking Plants, preservation of suc- culent , preserved from in- sect? and flies by the ap- plication of elder, . improper to be wa- tered iu dishes, 236 116 191 63 260 199 61 fects of Pokers, improperly left in the fire, Polished Iron Stoves^ to clean Metal, to keep from 45 289 287 289 rust Pomade-Divine, to make Ponds, method of draining in level ground , to keep free from weeds Pomatum, to make both hard and soft 326, Poplar-Wood, virtues of, for flooring of granaries. Poppy, to make sweet oil from , useful properties of Porter Plaster, fur bruises, Portuguese mode of pre- serving fish and meat, Potatoes, instructions for raising 223 178 76 331 43 42 331 42 185 308 295 155 56 LL tn IKBEX. Page. Potatoes, method of preserv- ing 198 & 199 . , to make bread from , to restore when frost-bitten, -, to make size from IQo 198 125 179 182 -194 280 Poultry^ to fatten , new method of rear- ing 179, pounce^ to make Powder^ to make a valuable fumigation, Magazine^ to lessen the ill effects-of humidity to .247 Primrose-Vinegar^ to make. 188 printing- Ink^ to make 311 Prints or Boolcs^ method of cleaning dirty 322 , Pie tares or Drawings^ to take a copy of instant- ly, -ib. Privies, to prevent disagree- able smells from 108 Priming of Wall-Fruil^ 263 . Vines, 264 Punchy to make excellent 202 Purity of spirits, to try 398 Putrefaction, to preserve biscuit from 164 Putty ^ to naake 314 Q ...Quickset Hedge or Fence, to make a 43 (Quicksilver, 396 Quills, to make floats from for fishing, ^66 :. , method of clarifying 83 , to harden ib. , . Dutch method of preparing for writing, ib. i^uinlescence of lavender to extract 326 K Page. Radishes, method of culti- vating Rankness of butter to cure Rats, Dr. Taylor's method of destroying and other vermin, me- thod of destroying, 336, Rasor- Straps, management of Red Spurge, the useful pro- perties of Refrigerator or Condenser, a cheap Reptiks, to kill Resp in Sheep, parsley sown with rapeseed, a preserv- -ative against the Rheumatisms, preventive of autumnal Rhubarb, Garden, to culti- vate ^ — , Twrfee^, method of cultivating and curing, from the seed Rivers, to purify the muddy waters of , embankments of, to prevent from being injur- ed Roads, to repair near coal- mines, Rooms, to air plants con- tained in , to fumisiate and pu- rify foul , , to take the smell of paint; from , ventilator for Roots of trees economical use of Roses, to grow during win- ter, , milk of , to make otto of the water from 270 167 337 339 222 226 152 378 123 273 272 273 191 39 84 250 280 ITS 108 225 257 326 329 lb. IlfDEX, 42a Vai Ri)L the cnn?c and preven- tion of the dry — , in shcep^ cure of the , easy mctliod ofprevcntins: the Rusl^ to clear iron from , to prevent cutlery takio!? , to take off fiteel — , to prevent iron and steel taking Russian mode of coiiilract- v\g artificial stone-floors, Uj/c-GrasSj when to cut, for "hay, 350 123 ib. 178 16 Ml V 100 210 covering, uiien sufllcienf- ly ripe, 51, — -, preparation for wing- 251 57 222 116 398 16P. 294 M6 114 241 SrtOT;, the virtues of Saintfoin^ productive of rnilli in cows, Salad^ to raise qui* kly liitlt liuUcryio nuikc fro=-h Hcalds^ cures for 293, 294, 399 , vinegar efficacious in the cure of Scorched Linen, to restore Scofch Kale, an excellent food for cattle. Screens, transparent, for the Phantasmagoria, Sciiny, to cure tlie 219, 298 Sea embankments^ to pre- vent mischief to 9 Sickness, to prevent 301 Water, to render fit to wash linen, 193 ■ , to make artificial 383 Seeds, Forei'^n, method of facilitating tlie growth of 252 to preserve from ver- 51 251 258 cd SJiaving, composition for Sheep, to preserve, in win- ter, _ 122 , to prevent the reyp in 12;i. — — , tf> pievcni and cure the rot in ib. , cure of t!io rot in ib. - , the wool of, improv- ed hy smearing, 122 , to mark, without in- jury to the wool, ib. 403 Shell Gold^ to make 74' Sherbet, to make 203 Ships, to stop the progress of firs on board of 24'B , method of trying the goodness of timber used in the arsenal at Vienna, jmin when sown, — , to preserve, in a s(ate for vegetation, — , of flowers, to pre- serve, — -, easy method of dis- for buildinj,. Shoes, easy rn^;tllod of clean- ing in winter, , danger of putting spi- rits into J to prevent takia£ Win- ter, Shrubs, superfluous suckers should be taken off, Sick Persons, fumigation for the rooms of , cautions in visiting Sight, rules for the preserv- ation of Silk, method of cleaning , to take stains of grease out of Stockings, to clean Worms, the outside woof of, an excellent styptic. Silver, composition for gild- ing Goods, to clean Silvering, art of Simple WatcrSj method of distilling 350 136 147 iSS 261 221 278 283- 141 344 146 302 74. 138 75 153 INDEX. Pas-e Sise^ (o make from pota- toes f^ky-Rockets, to make Slugs, to prevent getting in- to fruit trees Sleep, to promote Small-Pox, •Smearing, improves the wool of sheep Smells J disagreeable in hou=e-drai[is, method of preventing , in newly painted rooms, to remove, SmeHing-Bottky to make an excellent , stopples of, to loosen Smui in wheat, preventives of Snails, to destroy 378, Soap, a liquid which may be used instead of solu- tions of , Essence of, for shav- ing — — J to aake Jamaica ve- getable , substitute for , to make genuine Windsor -^ , to make Lady Der- by's Sore Lips, remedy for Throat, to cure a ' , a drink for a ; , gargle for Sophistication of oils to de- tect Spectacles, rules for choice of Spider, to destroy the red Spirits, to improve the taste and smell of common . , danger of putting in shoes or boots -, to try their purity 125 249 397 278 396 122 108 178 325 Page Spots or Stains, receipt for removing: 92, 340, 345 Sprains, remedy for 299 Spruce-Beer, to make 160 Spurge, useful properties of the red 220. Stage-Coaches, hints for ventilating 279 Stains for the hair, 333, 335 Starch, to extract, from horse-chesnuts 86 Steel, method of cleaning 173 — , to prevent rusting 76 — , method of cleaning rusty -, art of gilding 5/ec275 for wheat, 162) for fertilizing wheat, C4/C. 53]Sli!ton Cheese, to make '29'7\Stings of bees, gnats, or wasps, remedies for Stone Floors, artificial, io 84 construct Stoves, method of cleaning 222 Sf?aiv, to bleach Straicherrias, directions for managn^g, m summer Strawberry-Plants, to pre- serve from the heat of the 177 73 53 ib. 178 300 100 178 90 271- Spirituous Liqxiors, to cure bad flavour of 209 207 331 Stone Stairsy mixture for 209 cleaning 403 Striped Grass, recommend- 301 ed for hay, 302 Stnchum or Perpetual Ink, ib. to make Styptics to stop bleeding, 79 Sugar of Lead, to detect in wine 282 Sulphur, use of, for destroy- 378 ing insects, Sec. \ Summer, a pleasant drink 152 for the 202 Sun-Flower^ virtues of the 47 219, 258 398 Sicedish method of raising iturkies, 182 Sicords, to make blue 71 ib. 175 51 313 302 205 61 IBTDF^. 4-5.'V Pap:c. Table-Beer, substitute for 160 —————-, to make excel- lent 97 Tables^ to clean mahogany 174 Tainted Fishy to cure 155 Tar-fVater, useful in ex- panding the lungs 275 Tartar^ to remove from the teeth 29-2 Taylor, Dr. his method of destroying rats 337 — — — — — , his method of ascertaining the proper- ties of marie, &c. 50 Teams, and tlieir manage- ment, 45, 46* Tea, British, a substitute for foreign 210 -"—, Hay, virtues of, for cattle 115, ll(« , Beef, to make 158 , British Herb, to make 210 - — , Kettles, to prevent the formation of crust in 16!.' , Urns, polished, prefer- able to varnished 221 Teeth, charchoal good for cleaing 156 , rules for preserving 29 1 , to remove tartar Page. Tiling, economical method of 105 Timber, cure for the dry rot in 350 , method of trying the goodness of, for ship- building, used in the arse- nal at Vienna -^ green to season and render fit for use Tinder, economy in Toast and Water, to make, and advantages of Tobacco, the great utility of 275 ib. ib. 218 103: Tooth-Ache, to prevent Powders, to make from the , to facilitate children in cutting and Gums, tincture for the- Temperature proper, for a dairy Thatching, to effect a sav- ing in the article of Thirst, to prevent, at sea, in cases of emergency Thunder Foicder, to make Tiles, to increase the dura- bility of, for covering 292 29( 29.2 149 39 211 241 buildings 103, 402 Toys, gilt, to clean Tracing-Papjir, method of using Transparent Colours for Painting, to judge of Screens^ to make Paper, for Drawing, to make Treacle, to preserve meat with Trees, composition (ov heal- ing wounds in , economical use of 291 292 IS'J. 223 324 241 227 156 347 226 264 226 3-15 347 22(5 261 262 , to destroy cater- pillars on 52, 63, 37^ roots of , the leaves of, to be collected for pharmaceu- tical purposes --, the roots of fir and pine, yield pitch and tar — -, to avoid obstruction in the growth of forest , to cause a new bark to grow on old , useful properties of their roots , suckers, superfluous, to be removed , to cure the canker in ll2 4Qfi. INDEX* Trtts^ to destroy moss on 261 ■ , to increase the growth of 260, 346| --, to prevent slugs get- " " 378,397 269 tiDg into fruit , to propagate , white washing re- commended for the tr.«nks of Tuh-Buiter^ method of cur- ing Turkey-Carpets., method of cleaning Rhubarb, method of cultivating and curing, from the seed 272,273 TurkieSy method of raising Swedish , to fatten, accord- 346 167 175 182 F«rmsA, colourless, of mas- tic and sandrac — , for violins and mu- Fage,. sical instruments , observations 356: ib. on Spirit Varnishes 357 , on oil varnishes 358 , black japan 360< , common ib, , with turpentine ib. , elastic gum ib. 361 , amber 362 , for drawings and prints ib. -, for plaster casts or ing to the Norfolk plan Turnips, proper soil for the cultivation of , to destroy the fly, SLc. m ' , to preserve frost — -—- , to protect from tho slug U 404 374 63 from 59, 60 them 63 ■Umbrellas, excellent vaicpish for -^05 iXseful AriS) 70 V VanTiermarCs Paint, to dry and cease to smell within 5ix hours 402 >''(tpours, noxious, in wells, to remove ^ 384 J garlic drives a- way 307 Vorriish, observationfs on preparing and using ^ii^ — -. -with spirit of viinc 350 medals , for brass , Chinese 368-, 362 368, 369- , to prevent the solar rays passing through win- dows , seed-lac , shell-lac , a black, for stmw hats ih. ib. ib. 139 excellent for um- brellas , for earthenware -, for engravers -, for furniture -, for oil paintings -, for preserving in- 405 363 ib. 176, 363 sects -, for pales -, for toilet boxes, 364 365 366 363 fans, &c. , preparation of co- pal ' 359,361,364 3 to make gold 357, 359, 367 5 to make white 364 , to prepare linseed 365 199 393 34^ oil Vegetables, to restore, when frost bitten Vellum, to gild letters on Velvet, method of taking wax out of INDEX, 42? Page f^'elvet, to raise the surface or pile of 345 fenomous Animals^ to pre- vent death from the bite of 289 Ventilators for rooms 108 Verdigris^ blue colour pre- pared from 314 , suustitute for 237,238 Verjuice^ to make 186 Virmin.) method of destroy- ing 370, el seq. , to destroy in chil- dren's heads 379 , to preserve seeds from, when sown 51 Vessels/or culinary purpos- es^ necessary hints to those who use copper 224 Vinegar^ to make balsamic and anti-putrid 188, 281 , efficacious in the cure of burns or scalds 294 , to strengthen 188 — — — , Gooseberry^ to make ib. — — — , to prepare aro- matie 332 , to make prim- rose 188 — , cheap method, of making 186 ' , to make with the I refixse of bee-hives 1 87! Vines^ important uses of the leaves of 219 — — , to prune advanta- geously 264 Page- fVarts^ cure for 296 Wash^ for preserving. draw- ings 230 Wasps ^ cure for persons having accidental!}' swal- lowed 300 , method of destroy- ing 380 , or Bees, to cure the sting of 300, 301 Waste Lands, advanta- geously planted witii al- der 38 JVater (Toast and Water) to make and its advanta- ges 193 — , easy method of ob- taining 42 , Artijkial, for writ- ing letters of secrecy 388, 38J> , Hungary, to make 329 to keep free from W Wafers, method of making Wall-Fruit, method cf pre- serving Walnut-K ctcJmp, to make Walls, to cure darcp Warming Beds^ hints on weeds, artificial pieces of ^ 42 — ~, of rivers and pits, to purify the muddy 192, 193 Proof Cloth, to nxdike 141 — -, Putrid, to make sweet 188, 191 , to preserve from putrefaction, In long voy- ages 137 -, to prevent from free- ziug in winter 192 , to obtain pure and soft, for medicinal pur- poses, without distillation 192 , to filter 194, 195 , to make more effica- c ioua in extinguishing tires , to purify, for domes- tic purposes 87 , to prevent boots and shoes taking , Tar, useful in ex- 201 103 168 panding rhe lungs , to take spots out of cloths, Sec. 245 19C 138 279 344 4fa INDEX* Page. Watery Sea, (artificial) to make 383 ■ , to make, fit for washing linen at sea, 193 , IVarm^ properties of ib. Waters, Simple, method of distilling 153 Water-Gladiole, to make bread from . 165 Wax, to bleach bees, 94 , to dissolve, in water, 86 , to take, out of velvet, 342 Weather, to judge ©f the 404 --= jBoctrdmi?",. compo- sition for preserving 107,316 Weeds^ usefulness of mowing 65 Weevil, to preserve sea.- bread from the 1 64 Wells, to disperse the,noxi-!-. ous vapours found in 384 Wet Clothes, to prevent dan-. ge? from-- 143 W'^Aert/, approved method of . 65 53 ib. Wine, to makcan excellent family 204 , to make birch-tree 203 British Champagne, sowing , steep for -, to prevent the smut- m to make Wine, to make cuTPaat , to make elder , to make grape , to mtake koumiss , to make orange -. , excellent American WoodyCemeni for preserv- ing, in damp situations , to make a liquid for 335 £03 204 ib, 385 236 ih, 34a 333. I ■■ FZoz^r, to judge of the quality of 162 — — — , to ascertain if , it be adulterated 163, 164 =^ , to sow, to advan- tage, without mauure, 54 = , utility of sowing buck 55 —^ , to protect from crows ib. While Paint, to make good 402 Wicks, economical for lamps,, 225 Windsor ^oap, to make ge-, mine 331 Wine, a test for discovering metals in, that are injuri-, ou? to the health, 206 "'-=—, to discover adulterat- ed ib. staining , to preserve from catching fire, and from decay 106, 244 , to stain, a beautiful red , to istain, a fine black , to stain a green iice, to destroy Woof, the outside of silk- worms, an excellent styp- tic. Wool, infested witlv insects, to purify Wool of Sheep, improved by smearing, Woollen-Cloths.^ method of discharging grease-spots from T , to prevent 234 ih. 23a 374 302 141 122. 341 the ravages of moths in , method of cleaning Stuffs, to bleach to render water- proof Worms, to destroy ior gar- dens in the human body, to cure Wounds, to prevent from mortifying^ 140 141 90 141 382 303 406^ INDEX* 42t> Page. Wounds in Trees, conoposi- tion lor healing 263 Wren, insects destroyed by the 382 Writing, method of recov- ering decayed 392 , secret methods of 388, 389 ■, to make durable 391 , to revive old 393 , with different colours on the same pa- per, -, to write in the dark, -, ornamental -, to take out 390 ib. ib. 392 Page. Yeast, to make 98. , to make artificial 99 , to make in the Turk- ish manner, ib. , method of preserving ib. , substitutes for 98, 99, 161, 166 Veilou', method of dyeing 236 , to prepare the Na- ples 317 , to stain paper or parchment 324 THE END. 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