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+*** START OF THE PROJECT GUTENBERG EBOOK 78692 ***
+ TRANSCRIBER’S NOTE
+
+ Italic text is denoted by _underscores_.
+
+ Some minor changes to the text are noted at the end of the book.
+
+
+
+
+ GROCERS’ MANUAL:
+
+ CONTAINING
+
+ RECIPES, FORMULAS AND INSTRUCTIONS
+
+ FOR THE MANUFACTURE OF
+
+ BAKING POWDERS, FLAVORING EXTRACTS,
+ ESSENCES, CONDIMENTS, ETC.,
+
+ IN THEIR PURITY, ALSO THEIR IMITATIONS AND
+ ADULTERATIONS.
+
+ PUBLISHED BY THE
+ GROCERS’ MANUAL PUBLISHING CO.,
+ CHICAGO, ILL.
+
+
+
+
+ COPYRIGHTED
+ BY
+ THE GROCERS’ MANUAL PUBLISHING CO.
+ CHICAGO.
+ 1888.
+
+
+
+
+PREFACE.
+
+
+The object in writing the Grocers’ Manual has been to give a collection
+of good recipes, formulas and processes of practical application in
+the manufacture of Grocers’ Sundries. The directions and descriptions
+have been given in simple language. The technical and scientific are
+not used to any extent. Care has been taken that only the best and
+latest recipes and best discoveries have been used. In using the
+recipes be careful to follow the directions and proportions exactly.
+In experimenting use small quantities. If the first trial is not a
+success, try again. It will prove that some mistake has been made, as
+these formulas have all been practically proven correct.
+
+
+
+
+CONTENTS.
+
+
+ PAGE.
+
+ Alcohol 19
+
+ Alcohol Substitute 22
+
+ Almond Candy 53
+
+ Ammonia Aqua 49
+
+ Ammonia, Carbonate 13
+
+ Artificial Flavors 25
+
+ Arnica Jelly 82
+
+ Baking Powder 9
+
+ ” ” Phosphate 12
+
+ ” ” Tartaric Acid 13
+
+ ” ” Alum 12
+
+ ” ” One Spoon 13
+
+ ” ” Ammonia 13
+
+ ” ” Cream Tartar 13
+
+ ” ” Combination Acid 13
+
+ ” ” To Mix 14
+
+ ” ” Process of Manufacturing 12
+
+ ” ” to Pack 14
+
+ ” ” Mixers 12
+
+ ” ” Sifters 12
+
+ Bath Brick 61
+
+ Bay Rum, artificial 83
+
+ Bird Seed 40, 41
+
+ Bird Gravel 41
+
+ Blacking, Shoe 62
+
+ Blueing, Laundry 35
+
+ Blueing to Label 44
+
+ Bottles, second-hand 39
+
+ Butter to Purify 59, 60
+
+ Butter Color 60, 61
+
+ Caramels 52
+
+ Carbonate Magnesia 19
+
+ Castor Oil 39
+
+ Canning Fruit, etc. 70
+
+ Candy 50
+
+ Candy, Nuts and Fruits 52
+
+ Catsup 57
+
+ Cement for Crockery, etc. 75
+
+ Cement, Universal 75
+
+ Chewing Gum 56
+
+ Chocolate 90
+
+ Chocolate, Spanish 91
+
+ Chocolate Caramels 52
+
+ Cider, to Preserve 80
+
+ Cough Syrup 81
+
+ Corn Starch 15
+
+ Cocoanut, desiccated 46
+
+ Cocoanut Candy 53
+
+ Corn Remedy 84
+
+ Cream Tartar, to cheapen 80
+
+ Cream Candy 51
+
+ Currant Jelly 85
+
+ Curry Powder 57
+
+ Dextrine 16
+
+ Directions for Labeling 45
+
+ Extracts Flavoring 18
+ ” Almond 22
+ ” Lemon 21
+ ” ” cheap 21
+ ” Orange 22
+ ” Bitter Almond 22
+ ” Rose 22
+ ” Nutmeg 23
+ ” Cinnamon 23
+ ” Sarsaparilla 24
+ ” Wintergreen 25
+ ” Vanilla Triple 32
+ ” Vanillin ” 33
+ ” Vanilla Standard 33
+ ” Artificial Apple 29
+ ” ” Apricot 27
+ ” ” Cherry 27, 31
+ ” ” Currant 30
+ ” ” Grape 29
+ ” ” Melon 28
+ ” ” Peach 27, 31
+ ” ” Pear 29, 31
+ ” ” Pine Apple 28, 31
+ ” ” Plum 28
+ ” ” Raspberry 26, 30
+ ” ” Strawberry 27, 31
+ ” to pack 34
+
+ Felt Filter 19
+
+ Filtering 19
+
+ Fly Paper, sticky 69
+ ” ” Poison 69
+
+ Flour, Self-raising 14
+
+ Florida Water 82
+
+ Fruit Canning, etc. 70
+
+ Furniture Polish 66
+
+ Glycerine 39
+
+ Grocers’ Drugs 81
+
+ Hair Oil 35
+
+ Hair Oil, Aromatic Scent 35
+
+ Hand Grenade 83
+
+ Hektograph 67
+
+ Honey, Artificial 55
+
+ Honey Flavor 32
+
+ Horse Radish 49
+
+ Ink, Black 36
+ ” Common Black 37
+ ” Blue 37
+ ” Copying 38
+ ” Green 39
+ ” Hektograph 68
+ ” Purple 38
+ ” Red 39
+ ” Writing Fluid 38
+ ” to Label 44
+
+ Insect Poison 68
+
+ Jamaica Ginger 24
+
+ Jamaica Ginger Ess 25
+
+ Jellies, etc. 85
+
+ Jelly, Quince 85
+ ” to color 86
+ ” to cheapen 86
+ ” Hints for Manufacturing 87
+ ” Arnica 82
+
+ Kitchen Soap 75
+
+ Labeling, directions for 45
+
+ Lemon Extract, Triple 21
+ ” ” Standard 21
+
+ Marmalade, Fruit 85
+
+ Maple Candy 52
+
+ Metal Polishing Paste 66
+
+ Molasses Candy 53
+
+ Molasses Taffy 54
+
+ Mustard, Common 75
+ ” English 76
+ ” French 76
+ ” Frankfort 76
+
+ Olive Oil 46
+
+ Oil, Lemon 18
+
+ Oxalic Acid 41
+
+ Paste 45
+
+ Packing Seeds, etc. 42
+
+ Persian Insect Powder 68
+
+ Peppermint Essence 24
+
+ Piccalilli 77
+
+ Powdered Borax 56
+
+ Potato Starch 16
+
+ Quince Jelly 85
+
+ Rat Poison 85
+
+ Raspberry Extract 26, 30
+
+ Red Ink 39
+
+ Rancid Butter to purify 60
+
+ Rose Extract 22
+
+ Salad Dressing 89
+
+ Sewing Machine Oil 39
+
+ Shoe Polish 62
+ ” Blacking 62
+ ” Dressing, Ladies’ 63
+
+ Sifters 12
+
+ Soda Water Syrup 80
+
+ Sozodont 84
+
+ Soap Stone 17
+
+ Starch 15, 16
+ ” Prepared 16
+ ” Laundry 17
+ ” Lustrine 17
+ ” Liquid Gloss 18
+ ” Packing 17
+
+ Stove Polish, Cake 64
+ ” ” Paste 65
+ ” ” Liquid 65
+
+ Sugar Candy 52
+ ” Taffy 54
+
+ Spices 79
+
+ Spice Mills, to clean 80
+
+ Spiced Vinegar 77
+
+ Talc 17
+
+ Tin and Metal Polish 61
+
+ Vanilla 32, 33
+
+ Vinegar 77, 78
+
+ Waxed Paper 66
+
+ Waterproof Blacking 64
+
+ Whiting 91
+
+ Worcestershire Sauce 58
+ ” ” imitation 59
+
+ Yeast 87
+ ” Dry Hop 1 87
+ ” ” ” 2 88
+
+
+
+
+GROCERS’ MANUAL.
+
+
+
+
+BAKING POWDER.
+
+
+There are many ways to make good baking powder, and none are bad,
+notwithstanding what is said about the unhealthfulness of certain kinds
+by several large manufacturers, who find fault with all but those
+made by themselves. The writer of this, after years of experience in
+the manufacture, has yet to find an unhealthful baking powder. Even
+should the powder be compounded wrongly, none of all the materials
+used in its manufacture, are injurious at all, after being baked.
+Heat and water chemically change the different ingredients excepting
+the filler, which, being either corn starch, potato, wheat or rice
+flour, are certainly not injurious. All baking powders generate the
+same kind of gas, namely—carbonic acid gas. This is the leavening
+power in the dough, being distributed through the flour in minute
+particles as baking powder in the dry state. After wetting the mass
+the generation of the gas begins, causing the dough to swell, in which
+state it must be baked before the gas escapes. Cream of tartar and
+soda baking powder generate carbonic acid gas when dampened and leaves
+a residue, not cream of tartar or soda, for these have been changed
+by the combustion caused by the moisture, but the residue is Rochelle
+salts. Alum and soda baking powder generates the same gas, and where
+the quality is of the best, a little more of it. The residue in this
+case is neither alum nor soda, but a small amount of Glauber’s salts.
+The quantity of these salts is so small that to get enough to make
+one dose for medicine, a man would have to consume at one meal over a
+peck of biscuits. The baking powder that is to be the future powder of
+the world [and is to a great extent of the present] is a combination
+of alum, soda and acid phosphate. Alum and soda, though being the
+strongest, is apt when used in stiff dough, on account of insufficient
+moisture being used, or too much powder to the amount of flour, to
+cause a bitter taste. This is owing to incomplete combustion. The
+phosphate being the purest of all materials [leaving the least residue]
+loses its strength when brought into great contact with soda, which it
+must be when used by itself, as it requires two pounds to one pound of
+soda, consequently leaving very little room for the filler to keep it
+cool.
+
+This formula is recommended above all others. It is cheap, strong
+from the alum, steady also from the alum, as it only releases its gas
+entirely when exposed to the heat of the oven. Quick rising, from
+the prompt elimination of the gas by the phosphates, which has also
+a neutralizing effect, when too much powder is used, or too little
+moisture employed in mixing.
+
+The _Filler_. (If starch) should be the chemical corn starch, powdered.
+It can be had of any starch manufacturer, in one or more barrel lots.
+It is the same that is sold in one pound packages, and known as corn
+starch. It should be sifted into the mixer first.
+
+The _Sifter_. All the material should be sifted through a No. 24 to 50
+mesh sieve to reduce all the ingredients to the same fineness.
+
+The _Mixer_. For small quantities a drum or barrel churn can be used,
+if a regular mixer is not to be had.
+
+The _Soda_ should not be left standing after sifting, as it cakes very
+quickly. Sift into the starch, and if not ready to place in the other
+ingredients, mix it with the starch, when it can be left standing
+indefinitely.
+
+
+PHOSPHATE COMBINATION BAKING POWDER.
+
+ Filler 60 lbs.
+ Soda Bicarbonate 30 ”
+ Cream Tartar substitute [alum] 20 ”
+ Phosphate 20 ”
+
+_Process._ Sift your filler into the mixer, then sift in the soda, C.
+T. S. and phosphate in succession. If a churn is used, fasten the head
+securely, and revolve it slowly for fifteen minutes, when the powder
+will be finished.
+
+_Sifters and Mixers._ There have been patented several combined
+machines for this purpose. The best, and indeed a good machine is the
+Hunter Sifter and Mixer. Never fill the mixer over half full. If more
+is put in, the mixing is liable to be defective.
+
+
+ALUM BAKING POWDER.
+
+ Cream Tartar substitute 30 Pounds.
+ Soda Bicarbonate 30 ”
+ Filler 60 ”
+
+Proceed as above.
+
+To adulterate or cheapen cost on this, Terra Alba is used by mixing it
+in place of starch or flour filler, but not over 12 per cent. of the
+entire amount; it is an adulteration of the filler.
+
+
+ONE SPOON BAKING POWDER.
+
+Same as above except in filler, only twenty-five pounds being used.
+
+
+TARTARIC ACID BAKING POWDER.
+
+ Filler 75 Pounds.
+ Bicarbonate Soda 75 ”
+ Tartaric Acid 50 ”
+
+Proceed as on page 12.
+
+
+AMMONIA BAKING POWDER.
+
+ Filler 20 Pounds.
+ Bicarbonate Soda 15 ”
+ Tartaric Acid 5 ”
+ Sesquicarbonate of Ammonia 3¾ ”
+
+Proceed as on page 12.
+
+
+PURE CREAM TARTAR BAKING POWDER.
+
+ Filler 15 Pounds.
+ Bicarbonate Soda 10 ”
+ Cream Tartar Pure 20 ”
+
+Proceed as on page 12.
+
+
+COMBINATION ACID BAKING POWDER.
+
+ Filler 80 Pounds.
+ Cream Tartar 40 ”
+ Tartaric Acid 40 ”
+ Bicarbonate Soda 80 ”
+
+Proceed as on page 12.
+
+
+INSTRUCTIONS FOR MIXING BAKING POWDER, STARCH, SELF-RAISING FLOUR, ETC.
+
+A good mixer for new beginners and those doing a small business, is a
+five to twenty gallon tumbling drum churn, with a large mouth and good
+fitting lid. Never fill it over half full; when the proportions for the
+mixer are too large reduce them to fit. Turn mixer over slowly; one
+hundred and fifty times will mix sufficiently.
+
+
+HOW TO PACK BAKING POWDER.
+
+Baking Powder is packed in tin usually. In fact, any powder but the
+clear alum powder will not keep very long without it is packed in tin
+cans and carefully labeled to keep the air and dampness from entering
+at the seams and joints. Always pack full weight. If bulk baking powder
+is wanted where it will not be sold rapidly, always give the Alum
+Baking Powder, or the One Spoon Alum Powder.
+
+
+SELF-RAISING WHEAT FLOUR.
+
+ Wheat Flour 196 Pounds.
+ Phosphate 5¾ ”
+ Bicarbonate Soda 2½ ”
+ Fine salt 2 ”
+
+Proceed as on page 12, but must be mixed longer.
+
+_Directions._—Mix with cold water or milk, and bake on a hot griddle at
+once.
+
+
+SELF-RAISING BUCKWHEAT FLOUR.
+
+ Wheat Middlings or Shorts 60 Pounds.
+ Phosphate 7½ ”
+ Bicarbonate of Soda 3⅓ ”
+ Salt 2 ”
+ Buckwheat flour 140 ”
+
+Proceed as on page 12. Buckwheat being a heavier flour requires more of
+the ærating material than wheat flour. Directions for use same as for
+Self-Raising Wheat Flour.
+
+
+STARCH.
+
+CORN STARCH.—There are two kinds of corn starch used in the manufacture
+of sundries, chemicaled and unchemicaled. The former is called
+sometimes sweet starch, the latter, sour starch. The first only should
+be used for corn starch in packages, for lump starch in packages and
+bulk, and for Baking Powder filler. It is not quite as white, having
+generally a slight yellowish cast, and is not subject to climatic
+changes to the extent that the other is; the unchemicaled starch
+is better adapted for general laundry purposes, and is used almost
+exclusively by the large steam laundries. It is whiter and more nearly
+resembles wheat starch in its results, but liable at all times without
+being mixed with some other substance, to get a sour and musty smell
+with age.
+
+WHEAT STARCH is the whitest, and contains the most stiffening of any of
+the starches. Is used principally in preparing new linen products for
+the market.
+
+POTATO STARCH, is as its name indicates, made from potatoes. Can be
+used for all purposes that other starches are used for, but is used
+principally for food.
+
+DEXTRINE.—It is manufactured from Potato Starch, and is a substitute
+for gum arabic which it resembles in its results. The yellow Dextrine
+is used for making mucilage and gumming envelopes. The white Dextrine
+only must be used in starch.
+
+PREPARED LAUNDRY STARCH.—A recent invention.
+
+ Wheat Starch 50 Pounds.
+ Unchemicaled Corn Starch 35 ”
+ Powdered Borax 15 ”
+
+Sift and mix as on page 12.
+
+LAUNDRY STARCH, POWDERED.—A cheaper article, and much used.
+
+ Unchemicaled Corn Starch 70 Pounds.
+ Powdered Borax 7 ”
+ White Dextrine 8 ”
+ Wheat Starch 5 ”
+ Powdered Soapstone (Talc) 10 ”
+
+The Talc, being of a soapy or slippery nature, assists in ironing. The
+first two articles alone make a good starch; it is much superior to the
+old starching process.
+
+STARCH PACKING.—Corn Starch for food is packed, one pound in package,
+40 to a case. Prepared Laundry is packed 12 ozs. to a package, and from
+40 to 64 in a case; as it goes farther in starching than the old way,
+none can find fault with the short pound, besides it can be sold at a
+round price adjusting profits satisfactorily to all concerned.
+
+
+STARCH LUSTRINE.
+
+ Spermaceti 1¾ ozs.
+ Gum Arabic 1¾ ”
+ Borax 1¾ ”
+ Glycerine 4½ ”
+ Rain water 1½ pts.
+
+Flavor to suit.
+
+This mixture can be used either with or without starch. If with starch,
+add 1 spoonful of this to 1⅛ ozs. of boiling starch.
+
+
+LIQUID STARCH GLOSS.
+
+ Borax solution 2 parts
+ Pulverized Bleached Shellac 1 part
+
+Water sufficient; mix and digest; is also a good varnish for maps,
+labels, etc.
+
+
+FLAVORING EXTRACTS.
+
+Their Manufacture, Etc.
+
+WATER BATH (a glue pot is a water bath).—Take a kettle or pail large
+enough to hold another pail, kettle or jug inside of it, leaving an
+inch or more space all around it. Place in the bottom about one inch of
+coarse gravel. Put in water sufficient and place it over a slow fire,
+then set the vessel and contents to be digested into this. If a bottle
+or jug, remove the cork. Care should be taken not to let extracts boil.
+Alcohol in the mass will boil at a lower temperature than if there was
+no alcohol in it.
+
+OIL LEMON and other essential oils should always be fresh. Old Oil
+Lemon in extracts produces a turpentine flavor and taste.
+
+ALCOHOL.—Should be the best to be had. Deodorized alcohol is preferable
+in all cases. It can be bought at all distilleries and rectifying
+houses, and also at all wholesale drug houses.
+
+MAGNESIA CARBONATE is a very necessary help in reducing the oils. Mix
+the oil and a small amount of alcohol together, then crush magnesia
+into it in a mortar until a thin, paste-like substance is the result.
+It cuts the oil into more minute particles than if alcohol alone is
+used.
+
+
+FILTERING.
+
+Use a funnel for ordinary work and druggists’ filtering paper; fold
+the paper together so it will fit to the shape of the funnel, set the
+funnel into a clean jar or bottle, pour in the material. If lemon is
+cloudy let stand a day or two when it will clear of its own accord. If
+not clear enough in one filtering filter again.
+
+FELT BAG FILTER is used for cheap extracts where quantity and not
+quality is desired. Should have one for each flavor. They are used in a
+funnel in place of the paper.
+
+ARTIFICIAL FLAVORS should not be filtered. If it can be avoided, filter
+the alcohol and water beforehand if needed, the ethers are so volatile
+that the strength will evaporate if exposed to the air.
+
+
+TRIPLE EXTRACT LEMON.
+
+ Fresh Oil Lemon 16 ozs.
+ Pure Alcohol 13½ pts.
+ Distilled water or Rain water 2½ ”
+
+Mix one pint of alcohol and the oil together, then triturate in a
+mortar with magnesia enough to thoroughly cut the whole and incorporate
+it into a thin paste. Pour on it a quart of alcohol, place it in a
+bottle, cork tight, and let digest for forty-eight hours. Mix the
+balance of the alcohol and the water together. Have the water warm,
+shake them well and add it to the original mass, color with Yellow
+Aniline, filter through paper. If time is brief instead of letting
+stand forty-eight hours, it can be given the hot water bath for three
+or four hours; not quite to the boiling point will do as well. The
+magnesia can be saved to use again.
+
+
+MERCANTILE TRIPLE EXTRACT LEMON.
+
+ Fresh Oil Lemon 8 ozs.
+ Alcohol 3 qts.
+ Soft Water (warmed) 1 qt.
+
+Mix the Oil Lemon and 1 quart of alcohol together, let stand two days,
+or digest in water bath three or four hours. Mix the warm water and
+balance of the alcohol together, then add to the original. Color with
+Yellow Aniline. Filter. When not in water bath all extracts should be
+kept corked tight.
+
+
+STANDARD LEMON EXTRACT.
+
+ Fresh Oil Lemon 2 lbs.
+ Warm Soft Water 4 gals.
+ Alcohol 10 ”
+
+Mix the Lemon Oil and 3 gallons of alcohol well together by shaking,
+let stand two days, or four hours in hot bath. Mix the warm water and
+six gallons of alcohol together, add to the original, shake well, and
+add the remaining one gallon alcohol. Color with Aniline Yellow to
+suit; filter in felt bag while warm, if possible.
+
+
+WHOLESALE GROCERY STANDARD LEMON.
+
+ Oil Lemon 20 ozs.
+ Alcohol 14 gals.
+ Soft Water 6 ”
+
+Triturate in a mortar the Oil Lemon, a little alcohol and magnesia
+sufficient. Digest in hot bath, then add the balance of alcohol and
+water. Proceed as in above.
+
+
+ALCOHOL SUBSTITUTE.
+
+Wood alcohol is used by some manufacturers of cheap extracts in
+place of pure alcohol. We would advise that it be not used, as it is
+dangerous.
+
+
+TRIPLE ORANGE EXTRACT.
+
+ Bitter Oil Orange 4 ozs.
+ Alcohol 5½ pts.
+ Warm Soft Water 2½ ”
+
+Proceed as in Lemon Extract. Color with Yellow Aniline.
+
+
+EXTRACT BITTER ALMOND.
+
+ Oil Bitter Almonds 12 ozs.
+ Alcohol 5½ pts.
+ Water 2½ ”
+
+Be careful in handling this; oil bitter almonds is poisonous in its
+pure state. Proceed as in Lemon Extract. No color.
+
+
+EXTRACT ROSE.
+
+ Oil Rose 1 oz.
+ Alcohol 5½ pts.
+ Water 2½ ”
+
+Color with Carmine. Proceed as in Lemon Extract.
+
+
+EXTRACT OF NUTMEG.
+
+ Oil Nutmeg 2 drs.
+ Powdered Mace 1 oz.
+ Alcohol 1 qt.
+
+Mix the whole together; let it macerate for twenty-four hours or more,
+then filter.
+
+
+EXTRACT CINNAMON.
+
+ Alcohol 10 gals.
+ Oil Cassia 8 oz.
+ True Oil Cinnamon 2 ”
+ Warm water 5 gals.
+
+Proceed as in Lemon. Color to suit, with burnt sugar and red sandal.
+
+
+EXTRACT CINNAMON NO. 2.
+
+ Oil Cinnamon 2 drs.
+ Alcohol 1 pt.
+ Water 1 ”
+ Powdered Cinnamon 4 ozs.
+
+Dissolve the oil in 1 pint alcohol, add gradually 1 pint water,
+stirring constantly. Stir in the powdered cinnamon; agitate often for
+one day, filter through paper.
+
+
+EXTRACT SARSAPARILLA.
+
+ Alcohol 1 gal.
+ Oil of Sassafras ¾ oz.
+ Oil of Wintergreen ¾ ”
+ Warm water ½ gal.
+
+Mix the alcohol and oils; let stand one day, then add the warm water.
+Color to suit, with caramel.
+
+
+ESSENCE PEPPERMINT.
+
+ Alcohol 12 ozs.
+ Water 8 ”
+ Oil Peppermint 1 ”
+ Peppermint Herbs ¼ ”
+
+Mix the herbs and 4 ozs. alcohol and the oil together; let stand
+twenty-four hours. Mix the water and alcohol, then add the whole
+together, let stand twenty-four hours and filter.
+
+
+STRONG JAMAICA GINGER.
+
+ Jamaica Ginger 12 lbs.
+ Rectified Spirit 2½ gals.
+
+Bruise the unbleached ginger and place in the spirit; let it digest for
+two weeks. Strain it well, then reduce the essence by distillation to
+one gallon. Let cool and filter.
+
+
+ESSENCE JAMAICA GINGER.
+
+ Jamaica Ginger 6 ozs.
+ Mace ½ oz.
+ Oil Lemon 1 dr.
+ Grains of Paradise 1 oz.
+ Alcohol 20 ozs.
+
+Reduce the drugs to a coarse powder. Mix the oil of lemon and alcohol;
+then pour it on the drugs; let it stand for one day or more, then
+filter.
+
+
+EXTRACT OF WINTERGREEN.
+
+ Alcohol 1 gal.
+ Warm water ½ ”
+ Oil Wintergreen 1¾ ozs.
+
+Mix all together; let stand twenty-four hours; filter; color with red
+aniline.
+
+
+ARTIFICIAL FLAVORS.
+
+ (_American Pharmacist._)
+
+The numbers in acids refer to a cold concentrated solution of the acid
+in alcohol entirely free from fusel oil, and of a specific gravity of
+83 degrees.
+
+These flavors are of the highest concentration.
+
+
+RASPBERRY.
+
+ Ethyl Nitrate 1 Part.
+ ” Acetate 5 ”
+ ” Formate 1 ”
+ ” Butyrate 1 ”
+ ” Benzoate 1 ”
+ ” Œnanthylate 1 ”
+ ” Sebate 1 ”
+ Methyl Salicylate 1 ”
+ Amyl Acetate 1 ”
+ ” Butyrate 1 ”
+ Tartaric Acid 5 ”
+ Succinic Acid 5 ”
+ Glycerine 4 ”
+ Aldehyde 1 ”
+ Alcohol 100 ”
+
+Mix all together.
+
+
+STRAWBERRY.
+
+ Ethyl Nitrate 1 Part.
+ ” Acetate 3 ”
+ ” Formate 1 ”
+ ” Butyrate 5 ”
+ Methyl Salicylate 1 ”
+ Amyl Acetate 1 ”
+ ” Butyrate 2 ”
+ Glycerine 2 ”
+ Alcohol 100 ”
+
+
+PEACH.
+
+ Ethyl Acetate 5 Parts
+ ” Formate 5 ”
+ ” Butyrate 5 ”
+ ” Sebate 1 ”
+ Glycerine 2 ”
+ Aldehyde 2 ”
+ Amyl Alcohol 2 ”
+ Alcohol 100 ”
+
+
+CHERRY.
+
+ Ethyl Acetate 5 Parts
+ ” Benzoate 5 ”
+ Œnanthylate 1 ”
+ Glycerine 10 ”
+ Benzoic Acid 1 ”
+ Alcohol 100 ”
+
+
+APRICOT.
+
+ Ethyl Butyrate 10 Parts
+ Œnanthylate 1 ”
+ Amyl Butyrate 1 ”
+ Glycerine 4 ”
+ Amyl Alcohol 2 ”
+ Chloroform 1 ”
+ Ethyl Valeriate 5 ”
+ Alcohol 100 ”
+
+
+PLUM.
+
+ Ethyl Acetate 5 Parts
+ ” Formate 1 ”
+ ” Butyrate 2 ”
+ ” Œnanthylate 4 ”
+ Glycerine 8 ”
+ Aldehyde 5 ”
+ Alcohol 100 ”
+
+
+PINEAPPLE.
+
+ Ethyl Butyrate 5 Parts
+ Amyl Butyrate 10 ”
+ Glycerine 3 ”
+ Aldehyde 1 ”
+ Chloroform 1 ”
+ Alcohol 100 ”
+
+
+MELON.
+
+ Ethyl Formate 1 Part
+ ” Butyrate 4 ”
+ ” Sebate 10 ”
+ Glycerine 3 ”
+ Aldehyde 2 ”
+ Ethyl Valeriate 5 ”
+ Alcohol 100 ”
+
+
+APPLE.
+
+ Ethyl Nitrate 1 Part
+ Glycerine 4 ”
+ Aldehyde 2 ”
+ Chloroform 1 ”
+ Ethyl Acetate 1 ”
+ Amyl Valeriate 10 ”
+ Oxalic Acid 1 ”
+ Alcohol 100 ”
+
+
+GRAPE.
+
+ Ethyl Formate 2 Parts
+ ” Œnanthylate 10 ”
+ Methyl Salicylate 1 ”
+ Tartaric Acid 5 ”
+ Succinic Acid 3 ”
+ Glycerine 10 ”
+ Aldehyde 1 ”
+ Chloroform 2 ”
+ Alcohol 100 ”
+
+
+PEAR.
+
+ Amyl Acetate 10 Parts
+ Glycerine 10 ”
+ Benzoic Acid 1 ”
+ Ethyl Acetate 5 ”
+ Alcohol 100 ”
+
+
+CURRANT.
+
+ Ethyl Benzoate 1 Part
+ ” Œnanthylate 1 ”
+ Tartaric Acid 5 ”
+ Succinic Acid 1 ”
+ Aldehyde 1 ”
+ Benzoic Acid 1 ”
+ Ethyl Acetate 5 ”
+ Alcohol 100 ”
+
+As these are all of very great strength, they can be reduced,
+especially if for commercial purposes, by adding from 20 to 40 parts of
+warm water. Color to suit.
+
+The following extracts are made by using the compound ether instead of
+the several different ethers used in the preceding formulas.
+
+Any one handling the ethers in their pure state, can furnish them
+compounded ready for use, as follows:
+
+RASPBERRY.
+
+ Alcohol 100 Parts
+ Glycerine 4 ”
+ Raspberry Ether 15 ”
+ Tartaric Acid 5 ”
+ Succinic Acid 5 ”
+
+Warm water sufficient. Color with Red Aniline.
+
+
+STRAWBERRY.
+
+ Alcohol 100 Parts
+ Glycerine 2 ”
+ Strawberry Ether 14 ”
+ Warm water sufficient. Color with Red Aniline.
+
+
+PEACH.
+
+ Alcohol 100 Parts
+ Glycerine 2 ”
+ Peach Ether 20 ”
+ Water to suit. Color with Burnt Sugar.
+
+
+CHERRY.
+
+ Alcohol 100 Parts
+ Glycerine 10 ”
+ Cherry Ether 12 ”
+ Water to suit.
+
+
+PINEAPPLE.
+
+ Alcohol 100 Parts
+ Glycerine 3 ”
+ Pineapple Ether 17 ”
+ Water to suit.
+
+
+PEAR.
+
+ Alcohol 100 Parts
+ Glycerine 10 ”
+ Pear Ether 16 ”
+
+Water to suit.
+
+
+ARTIFICIAL HONEY FLAVOR.
+
+ Jamaica Ginger 1 oz.
+ Alcohol 1 pt.
+ Attar Roses 7 drops.
+
+Shake well; let stand four to eight days. If in hurry, digest in hot
+bath.
+
+
+VANILLA EXTRACT—TRIPLE STRENGTH.
+
+ New Vanilla Beans, 6 to 8 inches long. 10 ozs.
+ Sugar 1 lb.
+ Alcohol 1½ qts.
+ Warm Water 2½ ”
+
+Split the beans from end to end, then cut them crosswise into short
+strips ¼ to ½ inch long; dissolve the sugar in the water to a syrup;
+add to this the alcohol, mix well. Pour this on the chopped beans that
+have been placed in a jug or bottle. Cork tight and let stand for two
+weeks or longer to macerate, shaking it frequently in meantime. Draw
+off and filter as needed; use the old mass in next new batch made;
+never throw away the dregs.
+
+If in a hurry this can be digested in a few hours by immersion in the
+hot water bath.
+
+
+TRIPLE EXTRACT VANILLA.
+
+(FROM VANILLIN.)
+
+ Alcohol 1 Gal.
+ Vanillin 1 Oz.
+ Water 2 Gals.
+ Sugar 3 Lbs.
+ Burnt Sugar (Caramel) sufficient to color.
+
+Dissolve the Vanillin in the Alcohol, dissolve the sugar in ½ gallon of
+the water by heating the water; pour in the balance of the water, then
+mix the whole thoroughly by agitation for five minutes. Add the color.
+Filter through paper.
+
+If for confectioners’ use, leave out the coloring.
+
+VANILLIN is a concentrated Extract of Vanilla Beans, and is recommended
+on account of its simplicity and prompt action—saving time in
+manufacturing. However, the longer it is left standing the better it
+gets, but it can be used at once after mixing.
+
+
+STANDARD VANILLA.
+
+(SO CALLED.)
+
+ Alcohol 1½ Qts.
+ Water 2½ ”
+ Tonqua Beans ½ lb.
+
+Cut the beans up fine. Mix all together in a jug or bottle; cork tight;
+let stand for two or more weeks, shaking occasionally. Color with burnt
+sugar.
+
+This can be made sooner by using the hot water bath. A little genuine
+vanilla added to this is lost, but some of this Tonqua Extract added to
+Vanilla, is preferred by some.
+
+
+TO PACK EXTRACTS.
+
+Triple extracts are put up in full weight bottles. Standard extracts
+are put up in short weight bottles. Thus:
+
+ 2 oz. panel holds really only 1 oz. to 1½ oz.
+ 4 ” ” ” ” ” 2 to 3 oz.
+ 8 ” ” ” ” ” full measure.
+ 16 ” ” ” ” ” full measure.
+
+Small bottles can be best filled by placing them in rows on a pan or
+large plate (to catch the waste or overflow) in 2 or 3 doz. lots. Use a
+soft one-fourth inch rubber tube as a siphon, setting the bulk on a box
+or shelf a few inches higher than the table you are working on.
+
+This can also be done to good advantage when filling blueing, sweet
+oil, or any other liquids. Any second-hand bottle cleaned thoroughly
+can be used for blueing.
+
+
+HAIR OIL.
+
+ Olive Oil ½ gal.
+ Oil Roses 1 dr.
+ Alcohol 5 ozs.
+
+To color tie a small portion of Alkanet Root in a thin muslin bag, let
+it lie in the oil until it is colored to suit.
+
+
+HAIR OIL—AROMATIC SCENT.
+
+ Cotton Seed Oil 2½ gals.
+ Oil Cloves ⅔ ozs.
+ ” Thyme ⅓ ”
+ ” Lavender 2 ”
+
+Mix. No color.
+
+
+LIQUID BLUEING.
+
+ Soluble Blue 8 lbs.
+ Oxalic Acid 2 ”
+
+Mix the blueing and acid together in a tub with about five gallons of
+boiling water, stir it until it is well dissolved, add from ten to
+twenty gallons more of hot water. Keep stirring. Turn a hose into a
+barrel sitting on end with a spigot at lower edge over the tub, let
+it open, and dip the blueing from the tub into the barrel and keep it
+going constantly until both barrel and tub is filled and well mixed.
+This will make about 75 gallons of blueing; let it settle before
+drawing off.
+
+
+INKS.
+
+BLACK INK.
+
+ Extract Logwood 1 oz.
+ Soft Water 2 qts.
+ Prussiate Potash 20 grs.
+ Bichromate Potash 20 ”
+
+Dissolve the extract of logwood in the one-half gallon of water. Have
+it boiling, add the potash.
+
+
+FINE BLACK INK.
+
+12 Pounds Aleppo Nut Galls Bruised, boil in 6 gallons of water for one
+hour. Use a copper vessel, adding water to make up for the portion
+lost by evaporation. Strain and again boil the same galls in 4 more
+gallons of water for one-half hour, strain off this liquor also, and
+boil a third time with 2½ gallons of water and strain; mix the several
+liquors, and while still hot add 4 pounds Green Copperas coarsely
+powdered, also, add 3½ pounds gum Arabic bruised; agitate until
+dissolved, strain through hair sieve, keep it in tight bunged keg. This
+will produce 12 gallons.
+
+
+COMMON BLACK INK.
+
+ Bruised Galls 1 lb.
+ Logwood 2 ”
+ Common Gum ¾ ”
+ Green Copperas ½ ”
+ Water 5 gals.
+
+Boil all together one and one-half hours, strain, and bottle.
+
+
+BLUE WRITING FLUID NO. 1.
+
+Dissolve basic or soluble Prussian Blue in pure water. This is the most
+permanent and beautiful ink known. It is not affected by the addition
+of alcohol, but is immediately precipitated saline matter.
+
+
+BLUE WRITING FLUID NO. 2.
+
+ Pure Prussian Blue 6 Parts.
+ Oxalic Acid 1 ”
+ Water sufficient.
+
+Triturate in a mortar the blue and acid with a little water to a smooth
+paste.
+
+Dilute with water sufficient to make an easy flowing fluid.
+
+
+COPYING INK.
+
+ Any Ordinary Ink 100 parts.
+ Glycerine 1 ”
+
+Shake thoroughly.
+
+Sugar is sometimes used in place of the Glycerine, but it is not as
+good.
+
+
+FINER WRITING FLUID.
+
+Dissolve Ceruleao Sulphate of Potassa or Ammonia (soluble indigo) in
+hot water, and when cold decant the clear. It is an intense blue and
+dries nearly black, is perfectly incorrosive, and very permanent and
+easy flowing. It may be thickened with gum water or diluted with pure
+rain water, as required.
+
+
+PURPLE INK.
+
+Infuse 12 pounds Campeachy Logwood in 12 gallons boiling water. Provide
+a funnel at the bottom of which a sponge has been placed. Pour the
+infusion through a strainer made of coarse flannel into the funnel,
+and thence on to 1 pound hydrate or acetate of copper (verdigris) then
+add immediately 14 pounds alum, and for each 17 gallons of the liquid,
+add 4 pounds of gum Arabic. Let these remain three or four days, and a
+beautiful purple will be produced.
+
+
+GREEN INK.
+
+Boil 2 parts or pounds acetate of copper and 1 pound bitartrate potassa
+in 1 gallon of water until the solution is reduced to one-half the
+bulk. Filter through a cloth and when cool, bottle.
+
+
+RED INK.
+
+Cochineal in powder 1 ounce, and hot water one-half pint. Digest, and
+when quite cold add 1 ounce liquor of ammonia and dilute with 3 or 4
+ounces of water. Let stand 4 or 5 days, and decant the clear.
+
+
+SECOND HAND BOTTLES.
+
+By cleaning second-hand bottles gathered anywhere and everywhere, they
+are as good as new for blueing. A grocer using such, and when selling
+them tell parties buying the blue, that a couple of cents will be paid
+on return of pint bottles, will always have supply enough.
+
+
+CASTOR OIL, GLYCERINE, AND SEWING MACHINE OIL.
+
+These can be bought in bulk and bottled, or sold in bulk by using a
+druggist’s graduating glass; over 100 per cent. profit can be realized
+without charging more than your competitors for them.
+
+
+BIRD SEED No. 1.
+
+ Sicily Canary Seed 70 lbs.
+ Hungarian Millet Seed 20 ”
+ German Rape Seed 10 ”
+
+Clean and mix thoroughly; should hemp seed be desired do not mix it
+with the other seeds, but place one ounce of it in a small bag or
+envelope inside the package, then fill into the package the above
+mixture until it weighs one pound net weight; a piece of cuttlefish
+bone one inch long, placed in it, also makes the combination the very
+best.
+
+Birds prefer the Hemp Seed to all others, and in seeking for it when
+mixed with the whole, they waste the other seeds by throwing them out
+of the cups; by separate packages the hemp seed can be fed as desired
+in separate cups.
+
+Too much hemp seed is not good for song birds. Some bird fanciers
+discard it entirely.
+
+
+GOOD BIRD SEED.
+
+ Canary Seed 60 lbs.
+ Millet ” 20 ”
+ Hemp ” 10 ”
+ Rape ” 10 ”
+
+Clean, mix and pack.
+
+
+WHOLESALE GROCERY GRADE.
+
+ Canary Seed 40 to 75 lbs.
+ Millet ” 30 ”
+ Hemp ” 25 ”
+ Rape ” 5 ”
+
+The Hemp and Millet can be varied as to quantity, due regard being
+given to the market price of each, or in fact any of the seeds; there
+are much poorer combinations than this packed, yet people wonder why
+their songsters cease to sing and die, and the retail grocers are
+astonished at the way the package bird seed trade has declined.
+
+Parties packing good grades will always succeed in the end. This is
+applicable to all kinds of goods.
+
+BIRD GRAVEL is gathered on sand bars or gravel bars along creeks,
+rivers, etc. Sift through sieve to exclude the larger pieces of stone
+and gravel, then sift through a finer sieve to allow the sand to
+escape. Packed about 2½ pounds to package.
+
+
+OXALIC ACID.
+
+Buy in bulk; pulverize to suit. Pack in wooden ointment boxes marked
+with skull and crossbones, or word poison on package.
+
+
+TO PACK SEEDS, FARINACEOUS FOODS, ETC. IN PASTEBOARD PACKAGES.
+
+First determine what shape you want to put your goods up in, how high a
+package, how wide and how deep. You then order from any paper box maker
+the shells the size you want.
+
+He will also furnish you with the tops, bottoms, and the square sheets
+of manilla paper for the caps. The box maker will send you the shells,
+scored on the four corners, lapped and glued together; you then need
+a form. It is a block of wood that will fit loosely inside the shell.
+Take a piece of board, say one foot long and six inches wide; attach
+the block in an upright position on the middle of the board by driving
+a couple nails into it from the under side of the board. Open the shell
+and pass it over the block.
+
+Now this block must be just the thickness of pasteboard, shorter than
+the shell; before you push the shell clear down over the block, take
+one of the ends and place it inside the shell down on the block; then
+shove the shell all the way down, thereby bringing the top of the shell
+just even with the top of the pasteboard end. You then prepare your
+caps which have a margin over the net size of the top of one-half
+inch all around. Take the dry cap, put some thin paste on it; lay
+another cap on that, paste it, and lay another until you have about
+fifty pasted on both sides, then turn the pile of them over. Put some
+fresh paste on the first one before picking it up, then lay the fresh
+side down on the top of the shell, turn down the sides and crease in
+at ends, then fasten the ends down by rubbing over it gently with the
+hand. Remove the shell from the block and repeat the performance on the
+balance. Let your shells get well dried.
+
+The object in placing paste on both sides of the caps is to saturate
+them so as to work easy and pliable, and also to strengthen and stiffen
+when dry.
+
+After your shells have dried sufficiently, weigh in your goods, clean
+off all flour or other material that should adhere to the outside of
+the shell. Lay the pasteboard end on top of the material or filling,
+then proceed as in making the shell with the caps; after the caps are
+pasted on, turn the package upside down; the weight of material inside
+will force the end against the cap. When dry, label as per Instructions
+for Labeling.
+
+
+LABELING CANS.
+
+Paste your labels with thin paste. Fold each one together, pasted sides
+in. Without you are an expert do not paste more than half a dozen. When
+ready to label turn the pile of them over so as to use from the bottom,
+or those first pasted. The pasting of half a dozen or more allows them
+to get well moistened before using. When placed on the cans or packages
+in their moist state, there will be no wrinkles when they have dried.
+After labeling, stand the packages on top of each other to height of
+three or four packages. Do not place them close together, but so that
+air can circulate between them.
+
+
+TO LABEL INK, BLUEING, EXTRACT AND OIL BOTTLES.
+
+Paste evenly a board a foot or more square, with thin paste. Then take
+the labels you wish to use and lay them backs down on the paste. After
+you have laid out, say a couple dozen, take a piece of paper, newspaper
+will do, and cover the whole, then press them down by rubbing your
+hand over the paper. This is the dampening process for small labels.
+Commence with the first label laid down to label the bottle, and
+continue in order; first pasted, first used.
+
+
+DIRECTIONS FOR LABELING.
+
+Apply the paste to back of labels, with a wide brush. Fold the labels
+(the pasted surfaces together), and let them lie about one minute,
+which will give the proper time to absorb a portion of the moisture.
+Then commence with the first one pasted, and rub down smooth with a
+stiff brush or handful of cloth.
+
+Labels should be kept in a cool, dry place, standing on their edges.
+Never lay them down flat.
+
+
+PASTE.
+
+For a good paste that will neither decay nor become moldy, mix clean
+flour with cold water into a paste well blended, then add boiling water
+and boil, stirring constantly to keep from burning, stirring well up
+until it is of a consistency that can be easily and smoothly spread
+with a brush; add to this a spoonful or two of powdered alum, to keep
+it from becoming sour or spoiling.
+
+
+FLOUR PASTE.
+
+The best paste for general purposes is simply wheat flour beaten into
+cold water to perfect smoothness, and the whole just brought to a boil,
+while being constantly stirred to prevent burning. The addition of a
+few drops of creosote, or a few grains of corrosive sublimate, or a
+little carbolic acid, or bisulphite of lime (especially the first and
+second), will prevent insects from attacking it, and preserve it (in
+covered vessels) for years. Should it get too hard it may be softened
+with water.
+
+
+
+
+OLIVE OIL.
+
+
+The oil generally used for this purpose is a refined grade of
+cottonseed oil (the stearine or fat being removed from the crude or
+fresh oil.) It can be bought of any good wholesale oil dealers. It is
+put up in bottles called pints, holding in reality only 10 ozs.; in
+half pints, holding 5 ozs. Put on a foreign sounding label (carried in
+stock by label houses). Pasting an inch and a half of tin foil around
+the cork and neck completes the job.
+
+This oil is both as pure and strong as the genuine olive oil, and much
+cheaper. Olive oil pure is almost impossible to buy at any price.
+
+
+
+
+DESICCATED COCOANUT.
+
+
+“No, sir, we don’t make cocoanuts,” said a member of a firm whose sign
+read, “Cocoanut Manufacturing Company,” in response to an inquiry
+of a reporter for _The New York Mail and Express_. “What we do is to
+prepare cocoanut for confectioners, bakers and families, to be used
+for pies and pastry. The nuts are brought here by the vessel-load,
+some ships bringing as many as 400,000 in one cargo. They are put
+up in bags of one hundred each. The average weight of the green nut
+is one and one-half pounds. The best are those thickest in meat and
+richest in natural oil and sugar. They come from San Blas, Cow Island,
+San Andreas, Ruatans, Jamaica, and Baracoa. They grow on the islands
+of the Caribbean Sea, and the trees are so planted that the roots are
+constantly washed with salt water. The nuts are not picked from the
+tree, but fall to the ground when ripe because of the decay of the
+stems. When the husk is taken off they are ready for shipping. The
+perishable nature of the green nut has made desiccated cocoanut more
+desirable in the market, and this is the article we manufacture and
+sell.”
+
+“What is the operation?”
+
+“The cocoanuts are placed in a large hopper, from which they fall to a
+zinc-covered table on a lower floor. In front of this table several men
+are placed, who crack the shell of the nut with a hatchet as it falls
+on the table. Then the shell is pried off, leaving the meat whole. From
+six to eleven o’clock six men at this work open twelve thousand nuts.
+A peeling machine then takes off the brown skin of the nuts, after
+which the meats are broken into pieces, the milk drawn off, and the
+pieces put into tubs of clean cold water. The meat is then inspected
+as to its quality, and next it is put into a grinding mill turning
+four hundred revolutions a minute. The pulp thus made is mixed with
+granulated sugar and put in long pans of galvanized iron, which are
+put in the desiccators and the water extracted at a high temperature.
+An interesting fact about the work is that the entire process must be
+completed by two o’clock in the afternoon, because of the delicate
+nature of the fruit. The desiccated nut is white as snow, and perfectly
+dry, when it has been through the process, and it is then allowed
+to cool, and is left in a dry temperature for ten days before it is
+finally put up for the market. At three o’clock each day the work is
+all done.”
+
+“What about the idea that cocoanut is indigestible?”
+
+“It is supposed by many persons to be so. But the best growths show by
+analysis about 48 per cent. of digestible oils, 5 per cent. of sugar,
+about 46 per cent. of water, and only 1 per cent. of ash. This being
+the case, there is scarcely anything people eat more digestible and
+nutritious.”
+
+
+TO PACK COCOANUT.
+
+Buy a grade that is desiccated in sugar by the barrel, known as Baker’s
+A Grade. It is as good as is usually packed in cans or packages. Pack
+in cans or paper shells. If in shells line them with wax paper. Fruit
+jars are useful and handy packages for this purpose. Some manufacturers
+call 13 ounces 1 pound, and 6½ ozs. a half pound.
+
+
+
+
+AQUA AMMONIA.
+
+
+Buy FFFF ammonia by the carboy. Put up in pint bottles, cork with
+rubber or rubber covered corks. If common cork is used tie a piece of
+bladder over the top of the cork.
+
+
+
+
+HORSERADISH.
+
+
+Grate fine to suit. Mix with vinegar. Bottle and cork tight. A little
+alcohol added will keep it from freezing.
+
+To adulterate Horseradish mix grated turnips with it.
+
+
+
+
+CANDY.
+
+Degrees of Boiling Sugar.
+
+
+In preparing sugar for candies the confectioner requires different
+degrees of boiling in order to bring the sugar to the proper state
+for the various articles he prepares. Well clarified and perfectly
+transparent syrup is boiled until a skimmer dipped into it, and a
+portion touched between the forefinger and thumb, on opening them, is
+drawn into a small thread which crystallizes and breaks. This is called
+a weak candy height.
+
+If boiled again, it will draw into a larger string, and if bladders may
+be blown with the mouth through the drippings from the ladle, it has
+acquired the second degree, and is called bloom sugar.
+
+After still further boiling, it arrives at the state called feathered
+sugar. To determine this dip the skimmer and shake it over the pan,
+then give it a sudden flirt or jerk, and the sugar will fly off like
+feathers.
+
+The next degree is that of crackled sugar, in which state the sugar
+that hangs to a stick dipped into it, and put directly into cold
+water, is not dissolved off, but turns hard and snaps.
+
+The last stage of boiling reduces it to caramel sugar, and is proved by
+dipping a stick into the sugar and then into cold water, when, on the
+moment it touches the water it will snap like glass. It has now arrived
+at a full candy height.
+
+Throughout the boiling the fire must not be too fierce, as it will
+discolor the syrup. The best safeguard against this is the use of steam
+heat. Color may be given to the candy by adding the coloring matter to
+the syrup before boiling it. Flavoring essences must be added when the
+process is nearly complete.
+
+
+CREAM CANDY.
+
+ Fine White Sugar 8 lbs.
+ Water 2 pts.
+ Vinegar ⅜ ”
+ Butter 1 oz.
+ Vanilla Extract 2 teasp’nfuls.
+ Soda ½ ”
+
+Boil all together except the vanilla (which add after boiling) until it
+cracks in water, after which work it till very white.
+
+
+SUGAR CANDY.
+
+ White Sugar 6 cups.
+ Vinegar 1 ”
+ Water 1 ”
+ Butter 1 tablespoonful.
+ Soda 1 teaspoonful.
+
+Let boil without stirring thirty minutes. Use flavor to suit.
+
+
+MAPLE CANDY.
+
+ Butter 2 tablespoonfuls.
+ Maple Syrup 4 pts.
+
+Let boil until it cracks in water.
+
+
+CHOCOLATE CARAMELS.
+
+ Sugar 2 pts.
+ Warm water 1 ”
+ Grated Chocolate ½ ”
+ Butter ¾ ”
+
+Let boil until it cracks in water.
+
+
+TO CANDY NUTS OR FRUIT.
+
+ Sugar 3 pts.
+ Water 1 ”
+ Sufficient Lemon Flavor.
+
+Boil the water and sugar until it hardens in water, then add the lemon
+flavor; use a pair of candy tongs or a sharp piece of wire, stick into
+the nut kernel or the fruit to be candied, immerse it in the candy
+while warm, take it out, cool it, and draw out the wire rod.
+
+
+COCOANUT CANDY.
+
+ Dessicated Cocoanut 4 oz.
+ Sugar 1 lb.
+ Water ½ pt.
+ White of egg sufficient.
+
+Mix the egg and water, pour it over the sugar, let it stand a few
+minutes. Boil for a few minutes over a clear fire; set aside, skim all
+the scum off, then boil until thick, mix in the cocoanut. Mix well, and
+keep at it until finished.
+
+
+ALMOND CANDY.
+
+Grate your almonds, then proceed as in cocoanut candy.
+
+
+MOLASSES CANDY.
+
+ Molasses 1 qt.
+ Brown Sugar 1½ lbs.
+ Juice of one Lemon
+ Lemon Oil 12 drops.
+
+Mix the sugar and molasses together. Butter the inside of a
+porcelain-lined kettle. Put the mixture into it. Let boil over a slow
+fire two hours. Add the lemon oil and juice, and boil another half
+hour. Stir often to prevent burning. When done, it will cease boiling
+of itself. Butter a pan; pour out to cool. If properly done it will be
+crisp and brittle. (Nuts of any kind may be added just before pouring
+into the pan.) It must be worked, if at all, just as soon as it is cool
+enough to handle. Use butter on your hands to prevent sticking.
+
+
+MOLASSES TAFFY.
+
+ Molasses 1 qt.
+ Water 1 gill.
+ Butter 1 tablespoonful.
+ Brown Sugar 1 ”
+
+Allow the molasses and water to boil until nearly stiff enough, then
+add the butter and sugar; let boil about ten minutes additional. Pour
+into pans buttered.
+
+
+SUGAR TAFFY.
+
+ Sugar 2 cups.
+ Butter ¾ ”
+
+Place in pan or kettle porcelain lined. Boil gently until stiff enough.
+Cool in buttered pans.
+
+
+
+
+HONEY.
+
+
+ARTIFICIAL NO. 1.
+
+ White Sugar 10 lbs.
+ Water ½ gals.
+ Pure Honey 1½ lbs.
+ Ess. Peppermint 10 drops.
+ Cream Tartar 40 grains
+
+Dissolve the sugar in the water over a slow fire. Skim as needed; bring
+it almost to the boiling point; stir it occasionally. Remove it from
+the fire; add 1 pound of the honey, and the cream tartar dissolved in
+a little warm water; stir, and when at blood heat add balance of the
+honey. When nearly cold add the peppermint. The quantity of this can be
+varied to suit the taste. A slippery elm decoction added only in cold
+weather improves the deception. If better article is wanted, add more
+honey and less water.
+
+
+ARTIFICIAL HONEY NO. 2.
+
+ Soft Water 1 gal.
+ Alum 1 oz.
+ White Sugar 32 lbs.
+ Artificial Honey Flavor 1 oz.
+
+Boil the alum and water together; set off and dissolve the sugar in it;
+then boil again for two or three minutes only. Strain it, and when it
+has become lukewarm, add the flavor. Stir well.
+
+
+
+
+CHEWING GUM.
+
+
+ Prepared Balsam Tolu 2 lbs.
+ White Sugar 1 ”
+ Oatmeal 3 ”
+ Sufficient Water.
+
+Dissolve or soften the gum in the water, then mix in the sugar and
+oatmeal into a thick paste. Roll out into sticks in pulverized sugar
+mixed with flour or corn starch. Dry.
+
+
+PARAFFINE CHEWING GUM.
+
+Paraffine dissolved in cottonseed oil and glycerine at a moderate heat,
+stirring constantly, then cooled and pressed; may be used in this state
+as chewing gum, or substituted in above formula for the balsam tolu.
+
+
+
+
+BORAX POWDER.
+
+
+So much used now, can be bought at a nominal price in barrels. It can
+be packed in paper packages without loss of strength. It is often
+adulterated with terra alba, which in itself is not injurious, but is a
+cheat on the consumer.
+
+
+
+
+FINE RED CATSUP.
+
+
+ Ripe Tomatoes 1 bu.
+ Red Pepper, ground ½ teaspoonful
+ Mustard, ground 1 tablespoonful
+ Salt 3 ”
+ Sugar 1 lb.
+ Vinegar 3 pts.
+ Allspice, whole 1 tablespoonful
+ Cloves, whole 1 ”
+ Black Pepper, whole 1 ”
+
+Wash and quarter the tomatoes. Place in a porcelain-lined kettle. Let
+them boil in their own liquor until soft, about one hour on a brisk
+fire. Strain through a fine sieve to exclude the seeds. Add red pepper,
+mustard, salt, sugar and vinegar. Place the black pepper, cloves and
+allspice in a small muslin bag, then put it into the juice. Boil for
+four hours, stirring occasionally to prevent burning. Let cool, and
+bottle.
+
+
+
+
+EAST INDIA CURRY POWDER.
+
+
+ Coriander Seeds 2 lbs.
+ Turmeric Root ¾ ”
+ Fenugrek Seed ½ ”
+ Mustard Seed ½ ”
+ Cummin Seed ¾ ”
+ Cayenne Pepper to suit.
+
+These seeds and roots must be fresh. Roast all separately; be careful
+not to burn them. Powder finely; mix thoroughly, and bottle to suit.
+
+
+
+
+WORCESTERSHIRE SAUCE.
+
+
+ENGLISH FORMULA.
+
+ Walnut Catsup 1 gal.
+ Mushroom Catsup 1 ”
+ Vinegar 1½ ”
+ Madeira Wine ½ ”
+ Canton Soy ½ ”
+ Dampened Sugar 2½ lbs.
+ Salt 19 ozs.
+ Powdered Capsicum 3 ”
+ Coriander 1½ ”
+ Pimento 1½ ”
+ Cloves ¾ ”
+ Chutney, 1½ ”
+ Mace ¾ ”
+ Cinnamon ¾ ”
+ Asafœtida 6½ drs.
+ Brandy 20 deg. above proof 1 pt.
+ Hog’s Liver 2 lbs.
+ Water 1 gal.
+
+Mix all together down to asafœtida. Dissolve the latter in the brandy,
+then add it to the mass. Boil the liver in the water for twelve hours,
+replenishing the water as it boils down. Then mix the liver and water
+thoroughly, strain through a coarse sieve; add this to the balance and
+mix well; let stand.
+
+
+IMITATION WORCESTERSHIRE SAUCE.
+
+ Red Pepper 3 tablespoonfuls.
+ Walnut or Tomato Catsup 2 ”
+ Shalots, chopped fine 3
+ Anchovies ” ” 3
+ Vinegar 1 qt.
+ Cloves ½ teaspoonful.
+
+Put all into a stone jar; set in water bath; heat gradually until it is
+too hot to bear your finger in it. Let it stand two days; strain and
+bottle.
+
+
+TO IMPROVE RANCID BUTTER.
+
+Wash the butter well in good fresh milk and then with cold clear water.
+Butyric acid which causes the rancidity is freely soluble in fresh milk.
+
+
+TO IMPROVE RANCID BUTTER. NO. 2.
+
+ Butter 2 lbs.
+ Chloride of Lime 30 drops.
+ Water to suit.
+
+Beat the butter thoroughly with the water after adding the lime to it;
+let it stand for a couple of hours in the water. Pour it all off, then
+wash thoroughly in cold clear water. This is a harmless and good way to
+sweeten the butter.
+
+
+TO PURIFY RANCID BUTTER.
+
+Melt the butter; pour off from it any deposit, then boil it a short
+time with limewater; allow to settle, then suddenly cool the butter,
+which can be done by pouring it into clear fresh water containing
+broken ice, after which it can be taken from the water and worked same
+as if just fresh churned.
+
+
+
+
+BUTTER COLOR
+
+
+ Pure Cottonseed Oil 100 lbs.
+ Purified Annatto 10 ”
+ Alcohol ½ pt.
+
+Digest twenty-four hours, or boil for thirty minutes. Draw off, then
+filter, add the ½ pint alcohol; shake well; warm it before putting in
+bottles; cork, and seal well.
+
+
+BUTTER COLOR.
+
+The following is a cheaper color:
+
+ Water 12½ gals.
+ Annatto, purified 10 lbs.
+ Caustic Potassa 1 ”
+ Borax 1 ”
+
+Mix, and proceed as above.
+
+
+
+
+PULVERIZED BATH BRICK.
+
+
+A fair quality of cement sifted through a very fine sieve. Pack in
+packages, same as corn starch.
+
+
+
+
+TIN AND METAL POLISH.
+
+
+Rotten stone sifted through a hair or fine muslin sieve. Mix with it
+soft soap until it is brought to the consistency of putty; add to it
+two ounces of oil of turpentine. It will harden soon; it can be placed
+in tin boxes, small shoe polish boxes, or it can be made into balls.
+Moisten the paste with water for use; smear it over the glass, brass,
+tin or other articles to be cleansed. Rub dry with a dry soft rag.
+
+
+
+
+PASTE SHOE POLISH.
+
+
+WITHOUT OIL VITRIOL—NO. 1.
+
+ Molasses 1 lb.
+ Ivory Black 1¼ ”
+ Sweet Oil 2 ozs.
+
+Rub together until the oil is killed, add a little strong vinegar;
+reduce to the proper consistency.
+
+
+SHOE BLACKING.
+
+ Ivory Black 2 lbs.
+ Molasses 1 ”
+ Olive Oil ¼ ”
+ Oil Vitriol ¼ ”
+
+Mix same as above. Add water to reduce.
+
+
+SHOE POLISH.
+
+ Ivory Black 28 lbs.
+ Molasses 21 ”
+ Oil 1 qt.
+ Vitriol 3 lbs.
+
+Mix same as above.
+
+
+LIQUID POLISH—WITHOUT VITRIOL OIL.
+
+ Ivory Black 1 lb.
+ Molasses ¾ ”
+ Sweet Oil 2 ozs.
+ Beer—sour 1 pt.
+ Vinegar 1 ”
+
+Mix the black molasses and oil until the oil is completely killed, then
+add the beer and vinegar.
+
+
+LIQUID POLISH NO. 2.
+
+ Molasses 1 lb.
+ Ivory Black 1 ”
+ Sweet Oil ¼ ”
+ Oil of Vitriol ¼ ”
+ Water ¾ pt.
+
+Mix the black, oil and molasses as above, then gradually mix the water
+and vitriol, first mixing them. Let stand three hours, then reduce to
+proper consistency with water or sour beer.
+
+
+LADIES’ SHOE DRESSING.
+
+ Best Extract Logwood 1 oz.
+ Aqua Ammonia 1 ”
+ Shellac 8 ”
+ Water ½ gal.
+ Powdered Borax 1½ ozs.
+ Bichromate Potash 1 dr.
+ Yellow Prussiate Potash 1 ”
+
+Dissolve the logwood in hot water heated to nearly boiling. At nearly
+boiling point add the bichromate and prussiate of potash. After a deep
+blue has developed, add the borax. When this is all dissolved, add the
+shellac and ammonia.
+
+
+WATERPROOF BLACKING.
+
+ Castile Soap 8 ozs.
+ Beeswax 8 ”
+ Neat’sfoot Oil 1 lb.
+ Ivory Black ½ oz.
+ Indigo ½ ”
+ Tragacanth 2 ”
+ Alcohol 4 ”
+ Water 5 ”
+
+Mix, heat to dissolve soap and oils, stir constantly until cool.
+
+
+
+
+STOVE POLISH.
+
+
+CAKE POLISH.
+
+ Fine East India Plumbago 50 lbs.
+ German Lead 25 to 50 ”
+
+Temper with water and pass through moulds; the plumbago and lead must
+be ground to the fineness of flour.
+
+
+PASTE POLISH.
+
+ Powdered East India Plumbago 50 lbs.
+ German Lead 25 ”
+ Soap sufficient.
+
+Mix thoroughly the plumbago and lead. If jet black is wanted, mix in
+some lampblack also; then heat some common laundry soap and a small
+amount of water to nearly the boiling point; then mix the whole
+together; use some cheap odor to disguise the soap smell. Put into tin
+boxes, label to exclude the air, and prevent evaporation.
+
+
+LIQUID POLISH.
+
+Consists of a small amount of the Pulverized Leads and a quantity of
+Benzine. It is dangerous.
+
+
+LIQUID POLISH NO. 2.
+
+ Copperas 2 lbs.
+ Boneblack 1 ”
+ Plumbago—fine 1 ”
+ Water sufficient.
+
+Mix thoroughly, apply with a cloth.
+
+Benzine can be substituted for the water.
+
+
+
+
+FURNITURE POLISH.
+
+
+ Aqua Ammonia 4 ozs.
+ Turpentine 1 pt.
+ Linseed Oil 2 ”
+ Alcohol 1 ”
+ Warm Water 1 ”
+ Shellac 4 ozs.
+ Sulphuric Ether 4 ”
+
+Thoroughly mix the warm water and alcohol, dissolve the shellac in
+this; add the sulphuric ether and mix thoroughly all together.
+
+Should be well shaken when used, and applied with a sponge.
+
+Splendid for old varnished articles.
+
+
+
+
+METAL POLISHING PASTE.
+
+
+ Lard 14 ozs.
+ Fine Colcother 6 ”
+ Sufficient Oil Almonds.
+
+Mix thoroughly; apply with woolen rag.
+
+
+
+
+WAX PAPER.
+
+
+Place a piece of sheet copper over a very moderate fire, lay a sheet of
+paper on it; paint or smear over it with sponge or brush, melted white
+or yellow wax.
+
+A little experience will enable one to do this very rapidly.
+
+There is no patent on this kind of paper. A machine process for making
+wax paper is patented, however, but it applies to the machine alone.
+
+
+
+
+HEKTOGRAPH PAD.
+
+
+ French Gelatine 2 ounces
+ Water 10 ”
+ Glycerine 20 ”
+
+Dissolve the gelatine in the water in water bath, then add the
+glycerine. Place over slow fire until it boils. Skim, and pour into
+shallow pan letter paper size.
+
+_Directions for Use._—Write on paper with the ink for this purpose, and
+allow the writing to become dry. Then place it face down on the pad,
+allow it to remain for three to five minutes, remove it, and proceed
+with blank paper to take copies of same. This will give from thirty to
+fifty copies; wash off with damp sponge immediately. Use more gelatine
+for summer pad than for a winter pad.
+
+
+HEKTOGRAPH INK.
+
+ Methyl Violet 1 ounce
+ Glycerine 1 ”
+ Water 8 ”
+ Alcohol ¼ ”
+
+Dissolve the methyl violet in the water, warm it gently (not boil)
+for about one hour. Add the glycerine, and when nearly cool, add the
+alcohol.
+
+
+HEKTOGRAPH INK NO. 2.
+
+ Hoffman’s Violet Aniline 1 ounce
+ Water 6 ”
+ Alcohol 1 ”
+
+Mix all together. If too free add a little glycerine.
+
+
+
+
+INSECT POWDER.
+
+
+PERSIAN INSECT POWDER.
+
+The plant is a native of the Caucasus, bears a composite flower, which
+is dried and powdered. It is manufactured principally in Tiflis. It
+will cause the death of flies, bedbugs, roaches, etc.
+
+
+INSECT POWDER NO. 2.
+
+Buy Dalmatian Insect Powder in bulk. Pack in wide mouthed bottles.
+
+Persian Insect Powder is about the same thing.
+
+Either is sure death to insects, but harmless to human beings.
+
+
+INSECT POWDER ADULTERATION.
+
+The adulteration of this is done with regular spice adulterations
+colored with Chrome Yellow. Adulterating it makes it nearly worthless.
+
+
+
+
+FLY PAPER.
+
+
+STICKY FLY PAPER.
+
+ Common Rosin 4 ounces
+ Caster Oil 4 ”
+
+Mix and heat to nearly boiling point until the rosin is completely
+dissolved. Spread it out quite thin on some non-porous paper (Fools-cap
+or manila will do), keeping it back from the edges a half inch or more,
+fold facing until wanted, then pull apart.
+
+
+STICKY FLY PAPER NO. 2.
+
+ Rosin 4½ ounces
+ Lard oil 16 ”
+
+Proceed as in No. 1.
+
+
+POISON FLY PAPER.
+
+ Boiling water 16 ounces
+ Sugar, Common 1½ ”
+ Chloride of cobalt 6 drachms
+
+Dissolve the sugar and cobalt in the hot water, soak some porous paper
+in the solution, it is ready for use.
+
+
+
+
+CANNING FRUIT.
+
+
+INSTRUCTIONS.
+
+Select fresh fruit that is perfectly ripe, but at the same time,
+perfectly sound. One unsound berry may injure all in contact with it.
+
+The boiling water poured into the boiler will be considerably cooled by
+contact with the cans; care must be taken not to let the water return
+to the boil while the cans are in it; and yet it must become hot enough
+to expel the air from the cans.
+
+The surest way to attain the desired object is to keep the bulb of a
+thermometer in the water. A heat of 200 to 208 degs. Fahr. will answer
+best, but it must never exceed the latter degree. To ascertain when all
+the air possible has been expelled, put one drop of hot water on the
+air hole; the cessation or absence of air bubbles passing through it,
+will denote that the cans are ready for final sealing.
+
+
+FRESH FRUIT.
+
+Procure a sufficient number of tin cans of suitable size, fill them
+quite full with the fruit, and solder them securely. Next pierce
+a small pin-hole in the top of each can, to allow the air to be
+expelled; place the cans in a boiler as deep as the cans are high, pour
+boiling water into the boiler until within one-half inch of the top of
+the cans; keep the water hot over a moderate fire, but not boiling,
+until the air ceases to escape from the cans, and then seal the air
+holes with solder before removing the cans from the water. The cans
+should then be taken out, wiped dry, and allowed to cool; when cold,
+if the cans have been closed perfectly air-tight, the vacuum inside
+will cause the top and bottom of the cans to become concave or hollowed
+inward. Tomatoes are also kept fresh in this manner.
+
+
+BERRIES, ETC.
+
+Peaches, apples, pears, plums, etc., can be kept perfectly fresh in tin
+cans in the manner described above, and will retain their fresh flavor
+almost, if not entirely intact. Raspberries, strawberries, etc., are
+kept in better condition by adding ½ pound white sugar to each pound of
+fruit, letting them come to the boil, and then filling the cans quite
+full, soldering the lid of the can immediately. The hot fruit will, to
+all intents, expel the air from the can. No water should be used with
+the fruits, except in cases where a little is necessary to dissolve
+the sugar, as it tends to render them insipid. Most vegetables can be
+kept in cans in this way, omitting the sugar, and scalding them in
+water sufficient to cover them.
+
+
+COLD PROCESS.
+
+Pare and halve the peaches. Pack them as closely as possible in a can
+without any sugar. When the can is full, pour in sufficient cold water
+to fill all the interstices between the peaches, and reach the brim of
+the can. Let it stand long enough for the water to soak into all the
+crevices—say six hours—then pour in water to replace what is sunken
+away. Seal up the can, and all is done. Canned in this way, peaches
+retain all their freshness and flavor. There will not be enough water
+in them to render them insipid. If preferred, a cold syrup could be
+used instead of pure water, but the peaches taste most natural without
+any sweetening.
+
+
+FRESH IN JARS.
+
+Use only self-sealing glass jars. Put into a porcelain-lined preserving
+kettle, enough to fill two quart jars; sprinkle on sugar one-fourth
+pound; place over a slow fire, and heat through, not boil. While the
+fruit is being heated, keep the jars filled with moderately hot water.
+As soon as the fruit is ready, empty the water from the jars, fill
+to the brim with fruit, and seal immediately. As it cools a vacuum
+is formed, which prevents bursting. In this way every kind of fruit
+will retain its flavor. Sometimes a thick leathery mold forms on the
+top—if so, all the better. The plan of keeping the jars full of hot
+water is merely to prevent the danger of cracking when the hot fruit is
+inserted. Some prefer to set the bottles full of cool water in a boiler
+of water and heating all together gradually; but the other way is much
+simpler and equally effective.
+
+
+PEARS, ETC.
+
+Place the pears, halved or whole, in the can or jar, cold. Pour syrup
+over them until the can is nearly full up to the top. Pure water may be
+used instead of syrup. Solder on the lid carefully, then punch a small
+hole through the center of the lid. Then place the can in a kettle of
+warm water, having some wire in the bottom of kettle for the cans to
+rest on. Have the water come up nearly to top of cans. Bring the water
+gently to a boil. Boil twenty minutes, lift out the cans, wipe dry
+around the small hole, then solder it up.
+
+Peaches, plums, cherries, blackberries, green gages, apricots,
+huckleberries, raspberries, are canned same as pears. Grapes require
+heavy syrup.
+
+
+TIME TO BOIL.
+
+In canning fruits and vegetables, leave the can in water from time it
+commences boiling, as follows:
+
+ Pears 20 minutes
+ Peaches 20 ”
+ Cherries 20 ”
+ Apples 20 ”
+ Strawberries 15 ”
+ Blackberries 15 ”
+ Raspberries 15 ”
+ Huckleberries 15 ”
+ Plums 20 ”
+ Quinces 30 ”
+ Tomatoes 40 ”
+ Asparagus 1 hr. 50 ”
+ Pineapple 2 hours.
+
+
+JARS.
+
+Glass jars have been invented with vent hole in the lid to allow the
+air and steam to escape while cooking, after which it is made airtight
+with a thumb screw.
+
+
+
+
+KITCHEN SOAP.
+
+
+Take good laundry soap. Heat it and mix with Silesia stone, finely
+powdered. Place in molds before cooling.
+
+CROCKERY CEMENT.
+
+Powdered lime mixed to a thin paste with whites of eggs. Keep tightly
+corked, as it hardens very rapidly.
+
+
+UNIVERSAL CEMENT.
+
+ White Glue 5¼ pounds
+ Acetic Acid 1 gallon
+
+Mix by dissolving in warm bath. Bottle and cork tight.
+
+
+
+
+MUSTARDS.
+
+
+COMMON MUSTARD.
+
+ Vinegar 1 pint.
+ Ground mustard 8 oz.
+ Sugar 1 lump.
+ Cloves to flavor.
+
+Mix the vinegar gradually into the mustard, place in the cloves, let it
+boil over a moderate fire. Add the sugar, let boil again. Bottle and
+seal.
+
+
+FRANKFORT MUSTARD.
+
+ Mustard, ground 2 lbs.
+ Pulv. sugar 8 ozs.
+ Cloves 1 ”
+ Allspice 2 ”
+ Vinegar sufficient to make thin paste.
+
+
+ENGLISH MUSTARD.
+
+ Mustard 9 pounds
+ Wheat flour 9 ”
+ Salt 1¾ ”
+ Cayenne pepper 2¾ oz.
+ Water and vinegar to suit.
+
+
+FRENCH MUSTARD.
+
+ Fresh Tarragon Leaves 12 parts
+ ” Bay leaves 6 ”
+ ” Angelica root 4 ”
+ Capers 8 ”
+ Anchovies 8 ”
+ Rocambole 6 ”
+ Eschalots 4 ”
+ Wine vinegar 200 ”
+ Black mustard, ground sufficient.
+
+Cut up fine the different ingredients, digest them in the vinegar by a
+warm bath. Strain, press out the residue and filter, then stir in the
+mustard, enough to make a thin paste.
+
+
+
+
+PICCALILLI.
+
+
+SPICED VINEGAR FOR.
+
+ Vinegar 1 gal.
+ Curry powder 4 ozs.
+ Ground mustard 4 ”
+ ” ginger 3 ”
+ Turmeric 2 ”
+ Skinned shalots 8 ”
+ Baked garlic 2 ”
+ Salt ¼ lbs.
+ Cayenne pepper 2 drs.
+
+Digest in warm bath for a few hours.
+
+Parboil in salt gherkins, cauliflower, sliced cucumbers, celery, sliced
+onions, small onions, French beans, etc.
+
+Place all in stone jar, pour the spiced vinegar on them, and let stand.
+
+
+
+
+VINEGAR.
+
+
+CIDER VINEGAR.
+
+Take 10 gallons apple juice fresh from the press, and suffer it to
+ferment fully, which may be in about two weeks, or sooner, if the
+weather is warm; and then add 8 gallons like juice, new, for producing
+a second fermentation; in two weeks more add another like new quantity,
+for producing a third fermentation. This third fermentation is
+material. Now stop the bunghole with an empty bottle, with the neck
+downward, and expose it to the sun for some time. When the vinegar is
+come, draw off one-half into a vinegar cask, and set it in a cool place
+above ground, for use when clear. With the other half in the first
+cask, proceed to make more vinegar in the same way. Thus one cask is to
+make in, the other to use from. When making the vinegar, let there be a
+moderate degree of heat, and free access of external air. The process
+is hastened by adding to the cider, when you have it, a quantity of
+the mother vinegar, as it is called—a whitish, ropy coagulum, of a
+mucilaginous appearance, which is formed in the vinegar, and acts as
+a ferment. The strength of vinegar depends on the amount of sugar or
+starchy matter to be ultimately converted into acetic acid.
+
+
+CHEAP VINEGAR.
+
+A supply of vinegar can be kept constantly on hand by retail grocers.
+Before you have sold out a barrel entirely of your regular stock, say
+two or three gallons, fill it up with 1 gallon of molasses to every 11
+gallons of soft water. This mixture will become good vinegar in about
+three weeks—and can be treated in its turn in the same way. When less
+than a barrel a week is used, three barrels thus treated and used in
+rotation, will be sufficient to keep up a perpetual supply. If the
+barrels stand on end, there must be a hole made in the top, protected
+with gauze to keep out insects. If standing on the side, the bunghole
+must be left open, and similarly protected.
+
+
+
+
+SPICES.
+
+
+Buy the spices whole and grind them yourself. Spice mills are cheap. If
+you want adulterated spices buy the adulterations separate and mix them
+yourself. All wholesale spice houses sell the adulterations already
+prepared at prices moderate enough for any one.
+
+The writer knows of cases where grocers grind their own spices, holding
+a spice trade alone that is very valuable. It is next to impossible to
+get pure spices in ground state without grinding them yourself.
+
+
+TO CLEAN SPICE MILLS.
+
+After grinding one kind of spice, if you wish to change to another,
+grind a small lot of rice through the mill. Always grind the weakest
+and most faint flavored spice first.
+
+
+CREAM TARTAR
+
+Is adulterated by mixing phosphate with it in proportion to suit
+selling price.
+
+
+TO PRESERVE CIDER SWEET.
+
+ Cider 32 gallons
+ Salicylic Acid 1 ounce
+
+Mix thoroughly, let stand; said to keep sweet for a year.
+
+
+
+
+SODA WATER SYRUPS.
+
+Syrups not made from fruits may have a little gum Arabic added to
+produce a rich froth when the soda water is put into it.
+
+
+SIMPLE SYRUPS.
+
+To 8 pounds fine white sugar add two quarts water, whites of two eggs
+(or isinglass dissolved in hot water) stir until sugar is dissolved,
+let simmer for 3 minutes, skim, and strain through fine flannel.
+
+Soda syrups may be produced from this, by adding the different flavors
+wanted.
+
+
+SODA WATER FOAM.
+
+ Water 1½ pints
+ White Sugar 4 ozs.
+ Salicylic Acid 1 drachm
+ Whites of 4 eggs.
+
+Beat the whites of the eggs into the water, dissolve in the sugar and
+acid.
+
+_Directions._—Add one ounce of this to each pint of syrup.
+
+
+
+
+GROCERS’ DRUGS.
+
+
+COUGH SYRUP.
+
+AN EXCELLENT ARTICLE.
+
+ Morphine 8 grains
+ Tartar Emetic 4 ”
+ Fluid Extract Ipecac 90 minims
+ Tincture Sanguinaria 1 oz.
+ Water 6 ”
+ Syrup, enough to make 1 quart
+
+Heat the water, add the morphine and tartar emetic. Stir until
+dissolved, add syrup cold, shake well, then add the ipecac and tincture
+sanguinaria. Put in bottles to suit.
+
+_Dose._—Adults, 1 teaspoonful three times a day. Children in proportion
+to age.
+
+
+FLORIDA WATER.
+
+ Oil Bergamot 4 ozs.
+ ” Lemon 6 ”
+ ” Lavender 1 ”
+ ” Cloves 6 drachms
+ Alcohol 3½ gallons
+ Water 3 quarts.
+
+Dissolve the oils in the alcohol, let stand twenty-four hours, then add
+the water. Filter. No color.
+
+
+FLORIDA WATER NO. 2.
+
+ Oil Bergamot 8 ozs.
+ Neroli 4 ”
+ Oil Lavender 3 ”
+ ” Cloves 1½ ”
+ ” Cinnamon ¼ ”
+ Tincture of Iris ½ pint
+ Tincture Peruvian Balsam ¼ ”
+ Alcohol 4 gallons
+ Water 3 quarts.
+
+Proceed as above.
+
+
+ARNICA JELLY.
+
+FOR CHAPPED HANDS AND LIPS.
+
+ Starch ½ oz.
+ Glycerine 4 ozs.
+ Water 1 oz.
+ Arnica ½ ”
+
+Oil Rose a few drops sufficient to scent.
+
+Mix the starch, glycerine and water together, heat to 240 degrees. When
+nearly cold add the arnica and rose oil. Color with red aniline.
+
+
+ARTIFICIAL BAY RUM.
+
+ Oil Bay Leaves 3 drachms
+ Oil Cloves 5 minims
+ Powdered Mace 5 grains
+ Alcohol 1 pint
+ Water 3 pints.
+
+Grind the oils in magnesia with a little alcohol added. Then mix the
+whole, and filter.
+
+
+HAND GRENADES.
+
+ Common Salt 20 parts
+ Sal Ammoniac 9 ”
+ Water 72 ”
+
+Mix them well together. Put into thin bottles, cork tightly, and seal
+by dipping the cork and neck of the bottle into heated sealing wax to
+prevent evaporation.
+
+
+HAND GRENADE NO. 2.
+
+ Water 1 gallon
+ Sal Ammoniac 5 ozs.
+
+
+CORN REMEDY.
+
+ Salicylic Acid ¾ drachm
+ Extract of Indian Hemp 8 grains
+ Collodium ¾ oz.
+
+Mix well together.
+
+_Directions._—Apply once a day, with a small hair pencil. After a few
+days the corn can be lifted out. Attach a small hair pencil to the cork
+of the vial before it is put into the bottle. By having a large cork,
+it will act as the handle for the pencil, which is always submerged in
+the liquid. Vials of size ⅛ to ¼ oz. is large enough to pack it in.
+Retails usually at about 25c. each.
+
+
+SOZODONT—SAID TO BE.
+
+ Castile Soap 5 ozs.
+ Glycerine 5 ”
+ Alcohol 30 ”
+ Water 20 ”
+ Oil Peppermint enough to flavor.
+ ” Cloves ” ”
+ ” Cinnamon ” ”
+ ” Anise ” ”
+
+Mix the soap, glycerine and water together over slow fire until
+dissolved. Put the oils in the alcohol. Mix the whole together after
+the first part has cooled some.
+
+
+RAT POISON.
+
+Rough on Rats—Said to be. Colored Arsenic.
+
+
+WAX FOR BOTTLE CORKS.
+
+ Resin 4 ozs.
+ Lard 2 ”
+ Yellow Wax 2 ”
+
+Melt and strain. Dip the corks and neck of the bottle into it while
+hot, then let stand until cool.
+
+
+
+
+JELLIES.
+
+
+CHERRY MARMALADE.
+
+ White Cherries 20 lbs.
+ Black Cherries 4 ”
+ Sugar Syrup 12 ”
+
+Boil all together, with frequent stirring, from six to eight hours.
+
+
+FRUIT MARMALADES.
+
+For other Marmalades use the fruit wanted in about same proportion as
+foregoing, and proceed as in same.
+
+
+QUINCE JELLY.
+
+Take the cores and parings left from a half bushel of quinces, add to
+this one peck of sweet apples pared and cut in small pieces, cover with
+water, and boil until soft. Strain through a flannel or coarse muslin
+bag. To every pint of juice add an equal amount of sugar by measure.
+Boil slowly on a steady fire for three or four hours. When done pour in
+glasses or jars, and let stand until cool. Cover.
+
+
+TO CHEAPEN THE JELLY.
+
+Use less sugar, and any kind of fruit; use gelatine to stiffen the
+mass, flavor, when milk warm, with artificial flavor to suit, and color
+with red jelly coloring. Tartaric acid in small quantities can be added
+to economize on fruit.
+
+
+TO COLOR JELLIES RED.
+
+Red Aniline dissolved in alcohol, is sometimes used in cheap jellies.
+
+
+TO COLOR JELLIES RED NO. 2.
+
+Syrup of Cochineal can be used, but should be added to the Jellies as
+soon as through boiling.
+
+
+TO COLOR JELLIES RED NO. 3.
+
+A very fine color, which will not be affected by Acids or Alkalies, is
+made by preparing a syrup of Kermes Berries (_Phytolacca Decandra_). It
+is also used for coloring vinegars, wines and liquors.
+
+
+HINTS FOR JELLY MAKERS.
+
+Never use a metal vessel or a metal spoon when boiling jelly.
+
+Boil the jelly in a porcelain lined kettle, or in a large stone jar.
+
+Boil the juice twenty minutes before adding sugar.
+
+Dissolve the sugar separately in a little boiling water, and add it to
+the boiling juice hot.
+
+Boil slowly over a steady fire. Do not cover while boiling.
+
+Strain through a flannel bag if possible. If not, use a muslin bag.
+
+Always add sugar of same measure as juice.
+
+Boil about four hours.
+
+If gelatine is used, less boiling is required, and less sugar also.
+
+
+
+
+YEAST.
+
+
+DRY HOP YEAST.
+
+Boil two large potatoes and a handful of hops (put the hops into a
+cheesecloth bag) in three pints of water. When done, take out the
+potatoes and mash well, add one pint of flour, and pour boiling water
+over all. Beat it well together, adding one teaspoonful salt, one
+teaspoonful ginger, and a half cup of sugar. When cooled to milk warm,
+add a cup of good yeast, let stand two days, or, if weather is warm,
+one day, stirring it down frequently. Add corn meal until thick enough
+to cake. Lay it out on a table or board about one inch deep. Pass over
+it a heavy roller, which will press it to a thickness of a little over
+half an inch, then cut in small squares with a long knife about one
+and a quarter inch square. Place on a canvas-covered frame, set in dry
+place where air can freely pass. When quite dry, pack. One square is
+enough for six large loaves of bread.
+
+
+DRY HOP YEAST NO. 2.
+
+One-half peck potatoes. Boil until soft, keep water on them to amount
+of 2½ gallons. When soft add one handful of good hops. Then boil
+thirty minutes. Proceed then to mash and mix the hops and potatoes
+thoroughly. Pour the liquor strained through a sieve (to exclude the
+hops and potato skins) into a five-gallon jar. Mix in enough flour to
+make a medium paste. Mix into this one-half pint of brewers’ yeast.
+Let it rise. When well up, stir it down. Do so a second time, let
+stand ten hours, and add some corn meal, about half of what it should
+have altogether. Let it rise again, then add corn meal until it gets
+crumbly, then spread out, press dry, and pack away. The time consumed
+in making this, will extend over several days.
+
+
+SALAD DRESSING.
+
+Take the yolks of two hard boiled eggs, rubbed smooth with one
+teaspoonful fine ground English mustard, add one teaspoonful of salt,
+and the yolks of two raw eggs beaten into the other. Then put into
+it two teaspoonfuls fine powdered sugar. Pour in fresh olive oil or
+refined cottonseed oil, a little at a time, beating the same into the
+mass as long as it continues to thicken. Then add vinegar to reduce it
+to proper consistency. If not hot enough, add Cayenne pepper. Bottle
+and seal tight for future use or sale.
+
+
+SALAD DRESSING NO. 2.
+
+ Raw Yolks 8 eggs
+ Sugar 1 cup
+ Mustard 1 tablespoonful
+ Salt 1 ” ”
+ Pepper 1 ” ”
+ Butter 1 cup
+ Vinegar 1 ”
+
+Beat the yolks of the eggs, add the sugar and spices, boil the vinegar,
+and to it add the butter while it is boiling, throw it over the other,
+and mix thoroughly. Bottle tight, and set in cool place for future use.
+
+
+
+
+CHOCOLATE.
+
+
+PLAIN CHOCOLATE.
+
+Roasted cocoa beans or nuts are placed in a heated mortar, and ground
+to a paste with the pestle. It is then poured into molds to cool. Grind
+the cake into powder; in this form it is sweetened, flavored, and
+adulterated to suit.
+
+
+FRENCH CHOCOLATE.
+
+ Chocolate Flour 3 pounds
+ Powdered Sugar 1 ”
+ Vanilla Beans ¼ oz.
+
+Grind the vanilla beans and the sugar together in a mortar, then grind
+the whole together. Pour into molds.
+
+
+ADULTERATION.
+
+To adulterate, use plenty powdered sugar and corn starch. Sweet
+chocolate is made this way.
+
+
+SPANISH AROMATIC CHOCOLATE.
+
+Triturate or grind together:
+
+ Pulverized Chocolate 11 lbs.
+ White Sugar 3 ”
+ Vanilla Beans 1 oz.
+ Cinnamon ¼ ”
+ Cloves ½ drachm.
+
+If a cheaper chocolate is wanted, add pulverized sugar.
+
+
+
+
+WHITING.
+
+
+Buy in bulk, sift, and repack in dozens to suit.
+
+[Illustration: (Triangular decorative shape)]
+
+
+
+
+ Manufacturing Grocers’ Supply House.
+
+ GEO. P. VOSBRINK,
+
+ CHICAGO, ILLINOIS,
+
+ MANUFACTURER AND JOBBER IN
+
+ BAKING POWDER CHEMICALS, EXTRACT SUPPLIES, ETC.
+
+ AMMONIATED ALUM, PHOSPHATE,
+ BICARBONATE SODA, CREAM TARTAR,
+ CARBONATE AMMONIA,
+ POWDERED BORAX, DEXTRINE, TERRA ALBA,
+ COTTONSEED OIL, VANILLA BEANS,
+ SOAPSTONE,
+ TONKA BEANS, OIL LEMON, OIL ALMOND,
+ OIL ORANGE, ETC.
+ BAY LEAVES, ROSE LEAVES,
+
+ All Kinds of
+
+ ARTIFICIAL EXTRACT FLAVORS, ETHERS,
+ METHYLS, AMYLS, ETC.
+
+ Also Full Line of
+
+ COMPOUND ARTIFICIAL EXTRACT FLAVORS, INSECT
+ POWDER, PEPPER DUST, BIRD SEEDS, ETC.
+
+ STOCK LABELS of All Kinds, either Blank or Filled In, to Order.
+
+ All these goods either in Bulk or Packages, to suit. Price List mailed
+ on application.
+
+
+
+
+ VOSBRINK BAKING POWDER SPECIALTIES.
+
+
+ ALUM BAKING POWDER.
+
+ Per gross.
+ 1 lb. cans, $12 00
+ ½ ” 7 50
+ ¼ ” 4 80
+
+
+ PHOSPHATE COMB. POWDER.
+
+ Per gross.
+ 1 lb. cans, $16 00
+ ½ ” 9 00
+ ¼ ” 6 00
+
+Special Labels furnished and filled in to order, in lots of not less
+than 1 gross of 1 lbs., or not less than 2 gross ½ lbs., or not less
+than 3 gross ¼ lbs., or if 1 gross of 1 lbs. are taken, and quarters or
+halves wanted, will furnish 1 gross of either of small sizes at same
+time, without extra cost.
+
+
+ VOSBRINK BAKING POWDER WITH PRIZES
+
+ 1 prize to each can. Prizes always up to the times.
+
+ Per doz.
+ 1 lb. cans, half gross cases, $ 4 50
+ ½ ” ” ” 2 30
+ ¼ ” 100 to case, 11 00
+
+Descriptive circular of prizes furnished on application.
+
+All goods delivered free on board cars at Chicago.
+
+Parties not rated please send reference in Chicago or cash to cover
+amount of bill, less 2 per cent. discount.
+
+All goods guaranteed as to quality.
+
+
+ GEO. P. VOSBRINK,
+ CHICAGO, ILL.
+
+
+
+
+TRANSCRIBER’S NOTE
+
+Illustrations without captions have had a description added, this is
+denoted with parentheses.
+
+The Contents was not checked for proper alphabetization or correct page
+references.
+
+Obvious typographical errors and punctuation errors have been corrected
+after careful comparison with other occurrences within the text and
+consultation of external sources.
+
+Except for those changes noted below, all misspellings in the text, and
+inconsistent or archaic usage, have been retained.
+
+ Pg 47: ‘Carribean’ replaced with ‘Caribbean’.
+ Pg 74: ‘vegatables’ replaced with ‘vegetables’.
+ Pg 77: ‘dms.’ replaced with ‘drs.’.
+ Pg 80: ‘prodce’ replaced with ‘produce’ in Soda Water Syrups.
+
+*** END OF THE PROJECT GUTENBERG EBOOK 78692 ***
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+
+<body>
+<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 78692 ***</div>
+
+
+<div class="transnote">
+
+ <strong>TRANSCRIBER’S NOTE</strong>
+ <p class="noindent">The new original cover art included with this eBook is granted to the public domain.</p>
+
+ <p class="noindent">Some minor changes to the text are noted at the <a href="#END_NOTE">end of the book</a>.</p>
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter"></div>
+
+
+<h1>
+<span class="smcap lspp5 fs120">Grocers’ Manual</span>:<br>
+<br>
+<span class="fs40">CONTAINING</span><br>
+<br>
+<span class="fs50">RECIPES, FORMULAS AND INSTRUCTIONS</span><br>
+<br>
+<span class="fs30">FOR THE MANUFACTURE OF</span><br>
+<br>
+<span class="fs50">BAKING POWDERS, FLAVORING EXTRACTS,<br>
+ESSENCES, CONDIMENTS, ETC.,</span><br>
+<br><br>
+<span class="fs40">IN THEIR PURITY, ALSO THEIR IMITATIONS AND<br>
+ADULTERATIONS.</span><br>
+</h1>
+
+<figure class="figcenter illowp15 p4 pb4">
+ <img class="w100" src="images/bar.jpg" alt="(short horizontal line)">
+</figure>
+<p class="center p4 wsp">
+<span class="fs60">PUBLISHED BY THE</span><br>
+GROCERS’ MANUAL PUBLISHING CO.,<br>
+<span class="fs75">CHICAGO, ILL.</span>
+</p>
+<figure class="figcenter illowp5 p0">
+ <img class="w100" src="images/swirl.jpg" alt="(small horizontal figure eight)">
+</figure>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<p class="center p6 pb6 wsp">
+<span class="fs60">COPYRIGHTED</span><br>
+<span class="fs50">BY</span><br>
+<span class="smcap">The Grocers’ Manual Publishing Co.</span><br>
+<span class="fs60">CHICAGO.</span><br>
+<span class="fs60">1888.</span>
+</p>
+</div>
+
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+ <h2 class="nobreak fs120 p4" id="PREFACE">
+ PREFACE.
+ </h2>
+<figure class="figcenter illowp15 pb2">
+ <img class="w100" src="images/bar.jpg" alt="(short horizontal line)">
+</figure>
+</div>
+
+
+<p>The object in writing the Grocers’ Manual has
+been to give a collection of good recipes,
+formulas and processes of practical application
+in the manufacture of Grocers’ Sundries. The
+directions and descriptions have been given in
+simple language. The technical and scientific
+are not used to any extent. Care has been
+taken that only the best and latest recipes and
+best discoveries have been used. In using the
+recipes be careful to follow the directions and
+proportions exactly. In experimenting use small
+quantities. If the first trial is not a success, try
+again. It will prove that some mistake has been
+made, as these formulas have all been practically
+proven correct.</p>
+
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+<p><span class="pagenum" id="Page_5">[Pg 5]</span></p>
+
+
+
+ <h2 class="nobreak fs120 p4" id="CONTENTS">
+ CONTENTS.
+ </h2>
+<figure class="figcenter illowp15 pb2">
+ <img class="w100" src="images/bar.jpg" alt="(short horizontal line)">
+</figure>
+</div>
+
+
+
+<table class="autotable wd90">
+
+<tr>
+<td class="tdl"></td>
+<td class="tdr fs60">
+PAGE.
+</td>
+
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdr"><a href="#Page_19">19</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Alcohol Substitute
+</td>
+<td class="tdr"><a href="#Page_22">22</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Almond Candy
+</td>
+<td class="tdr"><a href="#Page_53">53</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Ammonia Aqua
+</td>
+<td class="tdr"><a href="#Page_49">49</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Ammonia, Carbonate
+</td>
+<td class="tdr"><a href="#Page_13">13</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Artificial Flavors
+</td>
+<td class="tdr"><a href="#Page_25">25</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Arnica Jelly
+</td>
+<td class="tdr"><a href="#Page_82">82</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Baking Powder
+</td>
+<td class="tdr"><a href="#Page_9">9</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad2">”</span>
+<span class="pad15">
+Phosphate</span>
+</td>
+<td class="tdr"><a href="#Page_12">12</a></td>
+</tr>
+
+<tr>
+<td class="tdl">
+<span class="pad15">”</span>
+
+<span class="pad2">”</span>
+
+<span class="pad15">Tartaric Acid</span>
+</td>
+<td class="tdr"><a href="#Page_13">13</a></td>
+</tr>
+
+<tr>
+<td class="tdl">
+<span class="pad15">”</span>
+<span class="pad2">”</span>
+
+<span class="pad15">Alum</span>
+</td>
+<td class="tdr"><a href="#Page_12">12</a></td>
+</tr>
+
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad2">”</span>
+<span class="pad15">
+One Spoon</span>
+</td>
+<td class="tdr"><a href="#Page_13">13</a></td>
+</tr>
+
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad2">”</span>
+<span class="pad15">
+Ammonia</span>
+</td>
+<td class="tdr"><a href="#Page_13">13</a></td>
+</tr>
+
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad2">”</span>
+<span class="pad15">
+Cream Tartar</span>
+</td>
+<td class="tdr"><a href="#Page_13">13</a></td>
+</tr>
+
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad2">”</span>
+<span class="pad15">
+Combination Acid</span>
+</td>
+<td class="tdr"><a href="#Page_13">13</a></td>
+</tr>
+
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad2">”</span>
+<span class="pad15">
+To Mix</span>
+</td>
+<td class="tdr"><a href="#Page_14">14</a></td>
+</tr>
+
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad2">”</span>
+<span class="pad15">
+Process of Manufacturing</span>
+</td>
+<td class="tdr"><a href="#Page_12">12</a></td>
+</tr>
+
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad2">”</span>
+<span class="pad15">
+to Pack</span>
+</td>
+<td class="tdr"><a href="#Page_14">14</a></td>
+</tr>
+
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad2">”</span>
+<span class="pad15">
+Mixers</span>
+</td>
+<td class="tdr"><a href="#Page_12">12</a></td>
+</tr>
+
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad2">”</span>
+<span class="pad15">
+Sifters</span>
+</td>
+<td class="tdr"><a href="#Page_12">12</a></td>
+</tr>
+
+<tr>
+<td class="tdl">
+Bath Brick
+</td>
+<td class="tdr"><a href="#Page_61">61</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Bay Rum, artificial
+</td>
+<td class="tdr"><a href="#Page_83">83</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Bird Seed
+</td>
+<td class="tdr"><a href="#Page_40">40</a>, <a href="#Page_41">41</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Bird Gravel
+</td>
+<td class="tdr"><a href="#Page_41">41</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Blacking, Shoe
+</td>
+<td class="tdr"><a href="#Page_62">62</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Blueing, Laundry
+</td>
+<td class="tdr"><a href="#Page_35">35</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Blueing to Label
+</td>
+<td class="tdr"><a href="#Page_44">44</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Bottles, second-hand
+</td>
+<td class="tdr"><a href="#Page_39">39</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Butter to Purify
+</td>
+<td class="tdr"><a href="#Page_59">59</a>, <a href="#Page_60">60</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Butter Color
+</td>
+<td class="tdr"><a href="#Page_60">60</a>, <a href="#Page_61">61</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Caramels
+</td>
+<td class="tdr"><a href="#Page_52">52</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Carbonate Magnesia
+</td>
+<td class="tdr"><a href="#Page_19">19</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Castor Oil
+</td>
+<td class="tdr"><a href="#Page_39">39</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Canning Fruit, etc.
+</td>
+<td class="tdr"><a href="#Page_70">70</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Candy
+</td>
+<td class="tdr"><a href="#Page_50">50</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Candy, Nuts and Fruits
+</td>
+<td class="tdr"><a href="#Page_52">52</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Catsup
+</td>
+<td class="tdr"><a href="#Page_57">57</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Cement for Crockery, etc.
+</td>
+<td class="tdr"><a href="#Page_75">75</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Cement, Universal
+</td>
+<td class="tdr"><a href="#Page_75">75</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Chewing Gum
+</td>
+<td class="tdr"><a href="#Page_56">56</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Chocolate
+</td>
+<td class="tdr"><a href="#Page_90">90</a></td>
+</tr>
+<tr>
+<td class="tdl">
+Chocolate, Spanish
+</td>
+<td class="tdr">
+<a href="#Page_91">91</a><span class="pagenum" id="Page_6">[6]</span>
+</td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Chocolate Caramels
+</td>
+<td class="tdr"><a href="#Page_52">52</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Cider, to Preserve
+</td>
+<td class="tdr"><a href="#Page_80">80</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Cough Syrup
+</td>
+<td class="tdr"><a href="#Page_81">81</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Corn Starch
+</td>
+<td class="tdr"><a href="#Page_15">15</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Cocoanut, desiccated
+</td>
+<td class="tdr"><a href="#Page_46">46</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Cocoanut Candy
+</td>
+<td class="tdr"><a href="#Page_53">53</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Corn Remedy
+</td>
+<td class="tdr"><a href="#Page_84">84</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Cream Tartar, to cheapen
+</td>
+<td class="tdr"><a href="#Page_80">80</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Cream Candy
+</td>
+<td class="tdr"><a href="#Page_51">51</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Currant Jelly
+</td>
+<td class="tdr"><a href="#Page_85">85</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Curry Powder
+</td>
+<td class="tdr"><a href="#Page_57">57</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Dextrine
+</td>
+<td class="tdr"><a href="#Page_16">16</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Directions for Labeling
+</td>
+<td class="tdr"><a href="#Page_45">45</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Extracts Flavoring
+</td>
+<td class="tdr"><a href="#Page_18">18</a></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad15">”</span>
+<span class="pad15">Almond</span>
+</td>
+<td class="tdr"><a href="#Page_22">22</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad15">
+Lemon</span>
+</td>
+<td class="tdr"><a href="#Page_21">21</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad25">”</span>
+<span class="pad15">
+cheap</span>
+</td>
+<td class="tdr"><a href="#Page_21">21</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad15">
+Orange</span>
+</td>
+<td class="tdr"><a href="#Page_22">22</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad15">
+Bitter Almond</span>
+</td>
+<td class="tdr"><a href="#Page_22">22</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad15">
+Rose</span>
+</td>
+<td class="tdr"><a href="#Page_22">22</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad15">
+Nutmeg</span>
+</td>
+<td class="tdr"><a href="#Page_23">23</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad15">
+Cinnamon</span>
+</td>
+<td class="tdr"><a href="#Page_23">23</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad15">
+Sarsaparilla</span>
+</td>
+<td class="tdr"><a href="#Page_24">24</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad15">
+Wintergreen</span>
+</td>
+<td class="tdr"><a href="#Page_25">25</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad15">
+Vanilla Triple</span>
+</td>
+<td class="tdr"><a href="#Page_32">32</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad15">
+Vanillin</span><span class="pad1">”</span>
+</td>
+<td class="tdr"><a href="#Page_33">33</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad15">
+Vanilla Standard</span>
+</td>
+<td class="tdr"><a href="#Page_33">33</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad15">
+Artificial Apple</span>
+</td>
+<td class="tdr"><a href="#Page_29">29</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad25">”</span>
+<span class="pad15">
+Apricot</span>
+</td>
+<td class="tdr"><a href="#Page_27">27</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad25">”</span>
+<span class="pad15">
+Cherry</span>
+</td>
+<td class="tdr"><a href="#Page_27">27</a>, <a href="#Page_31">31</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad25">”</span>
+<span class="pad15">
+Currant</span>
+</td>
+<td class="tdr"><a href="#Page_30">30</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad25">”</span>
+<span class="pad15">
+Grape</span>
+</td>
+<td class="tdr"><a href="#Page_29">29</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad25">”</span>
+<span class="pad15">
+Melon</span>
+</td>
+<td class="tdr"><a href="#Page_28">28</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad25">”</span>
+<span class="pad15">
+Peach</span>
+</td>
+<td class="tdr"><a href="#Page_27">27</a>, <a href="#Page_31">31</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad25">”</span>
+<span class="pad15">
+Pear</span>
+</td>
+<td class="tdr"><a href="#Page_29">29</a>, <a href="#Page_31">31</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad25">”</span>
+<span class="pad15">
+Pine Apple</span>
+</td>
+<td class="tdr"><a href="#Page_28">28</a>, <a href="#Page_31">31</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad25">”</span>
+<span class="pad15">
+Plum</span>
+</td>
+<td class="tdr"><a href="#Page_28">28</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad25">”</span>
+<span class="pad15">
+Raspberry</span>
+</td>
+<td class="tdr"><a href="#Page_26">26</a>, <a href="#Page_30">30</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad25">”</span>
+<span class="pad15">
+Strawberry</span>
+</td>
+<td class="tdr"><a href="#Page_27">27</a>, <a href="#Page_31">31</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad2">
+to pack</span>
+</td>
+<td class="tdr"><a href="#Page_34">34</a></td>
+</tr>
+
+<tr>
+<td class="tdl">
+Felt Filter
+</td>
+<td class="tdr"><a href="#Page_19">19</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Filtering
+</td>
+<td class="tdr"><a href="#Page_19">19</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Fly Paper, sticky
+</td>
+<td class="tdr"><a href="#Page_69">69</a></td>
+
+</tr>
+<tr>
+<td class="tdl"><span class="pad1">”</span>
+<span class="pad1">”</span>
+<span class="pad1">
+Poison</span>
+</td>
+<td class="tdr"><a href="#Page_69">69</a></td>
+</tr>
+
+<tr>
+<td class="tdl">
+Flour, Self-raising
+</td>
+<td class="tdr"><a href="#Page_14">14</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Florida Water
+</td>
+<td class="tdr"><a href="#Page_82">82</a></td>
+</tr>
+<tr>
+<td class="tdl">
+Fruit Canning, etc.
+</td>
+<td class="tdr">
+<a href="#Page_70">70</a><span class="pagenum" id="Page_7">[7]</span>
+</td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Furniture Polish
+</td>
+<td class="tdr"><a href="#Page_66">66</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdr"><a href="#Page_39">39</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Grocers’ Drugs
+</td>
+<td class="tdr"><a href="#Page_81">81</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Hair Oil
+</td>
+<td class="tdr"><a href="#Page_35">35</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Hair Oil, Aromatic Scent
+</td>
+<td class="tdr"><a href="#Page_35">35</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Hand Grenade
+</td>
+<td class="tdr"><a href="#Page_83">83</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Hektograph
+</td>
+<td class="tdr"><a href="#Page_67">67</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Honey, Artificial
+</td>
+<td class="tdr"><a href="#Page_55">55</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Honey Flavor
+</td>
+<td class="tdr"><a href="#Page_32">32</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Horse Radish
+</td>
+<td class="tdr"><a href="#Page_49">49</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Ink, Black
+</td>
+<td class="tdr"><a href="#Page_36">36</a></td>
+
+</tr>
+<tr>
+<td class="tdl"><span class="pad05">”</span>
+<span class="pad05">
+Common Black</span>
+</td>
+<td class="tdr"><a href="#Page_37">37</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad05">”</span>
+<span class="pad05">
+Blue</span>
+</td>
+<td class="tdr"><a href="#Page_37">37</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad05">”</span>
+<span class="pad05">
+Copying</span>
+</td>
+<td class="tdr"><a href="#Page_38">38</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad05">”</span>
+<span class="pad05">
+Green</span>
+</td>
+<td class="tdr"><a href="#Page_39">39</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad05">”</span>
+<span class="pad05">
+Hektograph</span>
+</td>
+<td class="tdr"><a href="#Page_68">68</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad05">”</span>
+<span class="pad05">
+Purple</span>
+</td>
+<td class="tdr"><a href="#Page_38">38</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad05">”</span>
+<span class="pad05">
+Red</span>
+</td>
+<td class="tdr"><a href="#Page_39">39</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad05">”</span>
+<span class="pad05">
+Writing Fluid</span>
+</td>
+<td class="tdr"><a href="#Page_38">38</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad05">”</span>
+<span class="pad05">
+to Label</span>
+</td>
+<td class="tdr"><a href="#Page_44">44</a></td>
+</tr>
+
+<tr>
+<td class="tdl">
+Insect Poison
+</td>
+<td class="tdr"><a href="#Page_68">68</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Jamaica Ginger
+</td>
+<td class="tdr"><a href="#Page_24">24</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Jamaica Ginger Ess
+</td>
+<td class="tdr"><a href="#Page_25">25</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Jellies, etc.
+</td>
+<td class="tdr"><a href="#Page_85">85</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Jelly, Quince
+</td>
+<td class="tdr"><a href="#Page_85">85</a></td>
+
+</tr>
+<tr>
+<td class="tdl"><span class="pad1">”</span>
+<span class="pad1">
+to color</span>
+</td>
+<td class="tdr"><a href="#Page_86">86</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad1">”</span>
+<span class="pad1">
+to cheapen</span>
+</td>
+<td class="tdr"><a href="#Page_86">86</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad1">”</span>
+<span class="pad1">
+Hints for Manufacturing</span>
+</td>
+<td class="tdr"><a href="#Page_87">87</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad1">”</span>
+<span class="pad1">
+Arnica</span>
+</td>
+<td class="tdr"><a href="#Page_82">82</a></td>
+</tr>
+
+<tr>
+<td class="tdl">
+Kitchen Soap
+</td>
+<td class="tdr"><a href="#Page_75">75</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Labeling, directions for
+</td>
+<td class="tdr"><a href="#Page_45">45</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Lemon Extract, Triple
+</td>
+<td class="tdr"><a href="#Page_21">21</a></td>
+
+</tr>
+<tr>
+<td class="tdl"><span class="pad1">”</span>
+<span class="pad25">”</span>
+<span class="pad15">
+Standard</span>
+</td>
+<td class="tdr"><a href="#Page_21">21</a></td>
+</tr>
+
+<tr>
+<td class="tdl">
+Marmalade, Fruit
+</td>
+<td class="tdr"><a href="#Page_85">85</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Maple Candy
+</td>
+<td class="tdr"><a href="#Page_52">52</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Metal Polishing Paste
+</td>
+<td class="tdr"><a href="#Page_66">66</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Molasses Candy
+</td>
+<td class="tdr"><a href="#Page_53">53</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Molasses Taffy
+</td>
+<td class="tdr"><a href="#Page_54">54</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Mustard, Common
+</td>
+<td class="tdr"><a href="#Page_75">75</a></td>
+
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad15">
+English</span>
+</td>
+<td class="tdr"><a href="#Page_76">76</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad15">
+French</span>
+</td>
+<td class="tdr"><a href="#Page_76">76</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad15">
+Frankfort</span>
+</td>
+<td class="tdr"><a href="#Page_76">76</a></td>
+</tr>
+
+<tr>
+<td class="tdl">
+Olive Oil
+</td>
+<td class="tdr"><a href="#Page_46">46</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Oil, Lemon
+</td>
+<td class="tdr"><a href="#Page_18">18</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Oxalic Acid
+</td>
+<td class="tdr"><a href="#Page_41">41</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Paste
+</td>
+<td class="tdr"><a href="#Page_45">45</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Packing Seeds, etc.
+</td>
+<td class="tdr">
+<a href="#Page_42">42</a><span class="pagenum" id="Page_8">[8]</span>
+</td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Persian Insect Powder
+</td>
+<td class="tdr"><a href="#Page_68">68</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Peppermint Essence
+</td>
+<td class="tdr"><a href="#Page_24">24</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Piccalilli
+</td>
+<td class="tdr"><a href="#Page_77">77</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Powdered Borax
+</td>
+<td class="tdr"><a href="#Page_56">56</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Potato Starch
+</td>
+<td class="tdr"><a href="#Page_16">16</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Quince Jelly
+</td>
+<td class="tdr"><a href="#Page_85">85</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Rat Poison
+</td>
+<td class="tdr"><a href="#Page_85">85</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Raspberry Extract
+</td>
+<td class="tdr"><a href="#Page_26">26</a>, <a href="#Page_30">30</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Red Ink
+</td>
+<td class="tdr"><a href="#Page_39">39</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Rancid Butter to purify
+</td>
+<td class="tdr"><a href="#Page_60">60</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Rose Extract
+</td>
+<td class="tdr"><a href="#Page_22">22</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Salad Dressing
+</td>
+<td class="tdr"><a href="#Page_89">89</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Sewing Machine Oil
+</td>
+<td class="tdr"><a href="#Page_39">39</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Shoe Polish
+</td>
+<td class="tdr"><a href="#Page_62">62</a></td>
+
+</tr>
+<tr>
+<td class="tdl"><span class="pad1">”</span>
+<span class="pad1">
+Blacking</span>
+</td>
+<td class="tdr"><a href="#Page_62">62</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad1">”</span>
+<span class="pad1">
+Dressing, Ladies’</span>
+</td>
+<td class="tdr"><a href="#Page_63">63</a></td>
+</tr>
+
+<tr>
+<td class="tdl">
+Sifters
+</td>
+<td class="tdr"><a href="#Page_12">12</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Soda Water Syrup
+</td>
+<td class="tdr"><a href="#Page_80">80</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Sozodont
+</td>
+<td class="tdr"><a href="#Page_84">84</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Soap Stone
+</td>
+<td class="tdr"><a href="#Page_17">17</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Starch
+</td>
+<td class="tdr"><a href="#Page_15">15</a>, <a href="#Page_16">16</a></td>
+
+</tr>
+<tr>
+<td class="tdl"><span class="pad1">”</span>
+<span class="pad15">
+Prepared</span>
+</td>
+<td class="tdr"><a href="#Page_16">16</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad1">”</span>
+<span class="pad15">
+Laundry</span>
+</td>
+<td class="tdr"><a href="#Page_17">17</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad1">”</span>
+<span class="pad15">
+Lustrine</span>
+</td>
+<td class="tdr"><a href="#Page_17">17</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad1">”</span>
+<span class="pad15">
+Liquid Gloss</span>
+</td>
+<td class="tdr"><a href="#Page_18">18</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad1">”</span>
+<span class="pad15">
+Packing</span>
+</td>
+<td class="tdr"><a href="#Page_17">17</a></td>
+</tr>
+
+<tr>
+<td class="tdl">
+Stove Polish, Cake
+</td>
+<td class="tdr"><a href="#Page_64">64</a></td>
+
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad15">”</span>
+<span class="pad15">
+Paste</span>
+</td>
+<td class="tdr"><a href="#Page_65">65</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad15">”</span>
+<span class="pad15">”</span>
+<span class="pad15">
+Liquid</span>
+</td>
+<td class="tdr"><a href="#Page_65">65</a></td>
+</tr>
+
+<tr>
+<td class="tdl">
+Sugar Candy
+</td>
+<td class="tdr"><a href="#Page_52">52</a></td>
+
+</tr>
+<tr>
+<td class="tdl"><span class="pad1">”</span>
+<span class="pad1">
+Taffy</span>
+</td>
+<td class="tdr"><a href="#Page_54">54</a></td>
+</tr>
+
+<tr>
+<td class="tdl">
+Spices
+</td>
+<td class="tdr"><a href="#Page_79">79</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Spice Mills, to clean
+</td>
+<td class="tdr"><a href="#Page_80">80</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Spiced Vinegar
+</td>
+<td class="tdr"><a href="#Page_77">77</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Talc
+</td>
+<td class="tdr"><a href="#Page_17">17</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Tin and Metal Polish
+</td>
+<td class="tdr"><a href="#Page_61">61</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Vanilla
+</td>
+<td class="tdr"><a href="#Page_32">32</a>, <a href="#Page_33">33</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Vinegar
+</td>
+<td class="tdr"><a href="#Page_77">77</a>, <a href="#Page_78">78</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Waxed Paper
+</td>
+<td class="tdr"><a href="#Page_66">66</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Waterproof Blacking
+</td>
+<td class="tdr"><a href="#Page_64">64</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Whiting
+</td>
+<td class="tdr"><a href="#Page_91">91</a></td>
+
+</tr>
+
+<tr>
+<td class="tdl">
+Worcestershire Sauce
+</td>
+<td class="tdr"><a href="#Page_58">58</a></td>
+
+</tr>
+<tr>
+<td class="tdl"><span class="pad3">”</span>
+<span class="pad35">”</span>
+<span class="pad15">
+imitation</span>
+</td>
+<td class="tdr"><a href="#Page_59">59</a></td>
+</tr>
+
+<tr>
+<td class="tdl">
+Yeast
+</td>
+<td class="tdr"><a href="#Page_87">87</a></td>
+
+</tr>
+<tr>
+<td class="tdl"><span class="pad1">”</span>
+<span class="pad15">
+Dry Hop <span class="pad05">1</span></span>
+</td>
+<td class="tdr"><a href="#Page_87">87</a></td>
+</tr>
+<tr>
+<td class="tdl"><span class="pad1">”</span>
+<span class="pad2">”</span>
+<span class="pad15">”</span>
+<span class="pad1"></span>2
+</td>
+<td class="tdr"><a href="#Page_88">88</a></td>
+</tr>
+</table>
+
+
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_9">[9]</span></p>
+
+
+ <p class="nobreak center fs175 p4 bold wsp" id="GROCERS_MANUAL">
+ GROCERS’ MANUAL.
+ </p>
+
+<figure class="figcenter illowp25">
+ <img class="w100" src="images/bar.jpg" alt="(short horizontal line)">
+</figure>
+
+ <h2 class="nobreak p1" id="BAKING_POWDER">
+ BAKING POWDER.
+ </h2>
+</div>
+
+
+<p>There are many ways to make good baking
+powder, and none are bad, notwithstanding
+what is said about the unhealthfulness of certain
+kinds by several large manufacturers, who find
+fault with all but those made by themselves. The
+writer of this, after years of experience in the
+manufacture, has yet to find an unhealthful baking
+powder. Even should the powder be compounded
+wrongly, none of all the materials used in its
+manufacture, are injurious at all, after being
+baked. Heat and water chemically change the
+different ingredients excepting the filler, which,
+being either corn starch, potato, wheat or rice
+flour, are certainly not injurious. All baking
+powders generate the same kind of gas,
+namely—carbonic acid gas. This is the leavening
+power in the dough, being distributed
+through the flour in minute particles as baking
+powder in the dry state. After wetting the mass
+the generation of the gas begins, causing the
+dough to swell, in which state it must be baked
+<span class="pagenum" id="Page_10">[10]</span>before the gas escapes. Cream of tartar and soda
+baking powder generate carbonic acid gas when
+dampened and leaves a residue, not cream of tartar
+or soda, for these have been changed by the
+combustion caused by the moisture, but the residue
+is Rochelle salts. Alum and soda baking
+powder generates the same gas, and where
+the quality is of the best, a little more of it.
+The residue in this case is neither alum nor soda,
+but a small amount of Glauber’s salts. The
+quantity of these salts is so small that to get
+enough to make one dose for medicine, a
+man would have to consume at one meal
+over a peck of biscuits. The baking powder
+that is to be the future powder of the world [and
+is to a great extent of the present] is a combination
+of alum, soda and acid phosphate. Alum
+and soda, though being the strongest, is apt
+when used in stiff dough, on account of insufficient
+moisture being used, or too much powder
+to the amount of flour, to cause a bitter taste.
+This is owing to incomplete combustion. The
+phosphate being the purest of all materials [leaving
+the least residue] loses its strength when
+brought into great contact with soda, which it
+must be when used by itself, as it requires two
+<span class="pagenum" id="Page_11">[11]</span>pounds to one pound of soda, consequently leaving
+very little room for the filler to keep it cool.</p>
+
+<p>This formula is recommended above all others.
+It is cheap, strong from the alum, steady
+also from the alum, as it only releases its gas entirely
+when exposed to the heat of the oven.
+Quick rising, from the prompt elimination of the
+gas by the phosphates, which has also a neutralizing
+effect, when too much powder is used, or
+too little moisture employed in mixing.</p>
+
+<p>The <i>Filler</i>. (If starch) should be the chemical
+corn starch, powdered. It can be had of
+any starch manufacturer, in one or more barrel
+lots. It is the same that is sold in one pound
+packages, and known as corn starch. It should
+be sifted into the mixer first.</p>
+
+<p>The <i>Sifter</i>. All the material should be
+sifted through a No. 24 to 50 mesh sieve to reduce
+all the ingredients to the same fineness.</p>
+
+<p>The <i>Mixer</i>. For small quantities a drum or
+barrel churn can be used, if a regular mixer is
+not to be had.</p>
+
+<p>The <i>Soda</i> should not be left standing after
+sifting, as it cakes very quickly. Sift into the
+starch, and if not ready to place in the other
+ingredients, mix it with the starch, when it can
+be left standing indefinitely.</p>
+
+<p><span class="pagenum" id="Page_12">[12]</span></p>
+
+
+<h3 id="Phosphate_Combination_Baking_Powder">
+ <span class="smcap">Phosphate Combination Baking Powder.</span>
+</h3>
+
+<table class="autotable">
+
+<tr>
+<td class="tdl wd80">
+Filler
+</td>
+<td class="tdl">
+60
+lbs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Soda Bicarbonate
+</td>
+<td class="tdl">
+30
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Cream Tartar substitute [alum]
+</td>
+<td class="tdl">
+20
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Phosphate
+</td>
+<td class="tdl">
+20
+<span class="pad05">”</span></td>
+</tr>
+</table>
+
+
+<p><i>Process.</i> Sift your filler into the mixer,
+then sift in the soda, C. T. S. and phosphate in
+succession. If a churn is used, fasten the head
+securely, and revolve it slowly for fifteen minutes,
+when the powder will be finished.</p>
+
+<p><i>Sifters and Mixers.</i> There have been patented
+several combined machines for this purpose.
+The best, and indeed a good machine is
+the Hunter Sifter and Mixer. Never fill the
+mixer over half full. If more is put in, the mixing
+is liable to be defective.</p>
+
+
+<h3 id="Alum_Baking_Powder">
+ <span class="smcap">Alum Baking Powder.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Cream Tartar substitute
+</td>
+<td class="tdl">
+30
+Pounds.</td>
+</tr>
+<tr>
+<td class="tdl">
+Soda Bicarbonate
+</td>
+<td class="tdl">
+30
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Filler
+</td>
+<td class="tdl">
+60
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl" colspan=2>
+Proceed as above.
+</td>
+</tr></table>
+
+<p>To adulterate or cheapen cost on this, Terra
+Alba is used by mixing it in place of starch or
+flour filler, but not over 12 per cent. of the
+entire amount; it is an adulteration of the filler.</p>
+
+<p><span class="pagenum" id="Page_13">[13]</span></p>
+
+
+<h3 id="One_Spoon_Baking_Powder">
+ <span class="smcap">One Spoon Baking Powder.</span>
+</h3>
+
+<p>Same as above except in filler, only twenty-five
+pounds being used.</p>
+
+
+<h3 id="Tartaric_Acid_Baking_Powder">
+ <span class="smcap">Tartaric Acid Baking Powder.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Filler
+</td>
+<td class="tdl">
+75 Pounds.
+</td>
+
+</tr>
+<tr>
+<td class="tdl">
+Bicarbonate Soda
+</td>
+<td class="tdl">
+75
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Tartaric Acid
+</td>
+<td class="tdl">
+50
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl" colspan=2>
+Proceed as on <a href="#Page_12">page 12</a>.
+</td>
+</tr></table>
+
+
+<p></p>
+
+
+<h3 id="Ammonia_Baking_Powder">
+ <span class="smcap">Ammonia Baking Powder.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Filler
+</td>
+<td class="tdl">
+20
+<span class="pad05">Pounds.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Bicarbonate Soda
+</td>
+<td class="tdl">
+15
+<span class="pad15">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Tartaric Acid
+</td>
+<td class="tdl">
+<span class="pad05">5</span>
+<span class="pad15">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Sesquicarbonate of Ammonia
+</td>
+<td class="tdl">
+<span class="pad05">3¾</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl" colspan=2>
+Proceed as on <a href="#Page_12">page 12</a>.
+</td>
+</tr></table>
+
+
+
+<h3 id="Pure_Cream_Tartar_Baking_Powder">
+ <span class="smcap">Pure Cream Tartar Baking Powder.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Filler
+</td>
+<td class="tdl">
+15
+Pounds.</td>
+</tr>
+<tr>
+<td class="tdl">
+Bicarbonate Soda
+</td>
+<td class="tdl">
+10
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Cream Tartar Pure
+</td>
+<td class="tdl">
+20
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Proceed as on <a href="#Page_12">page 12</a>.
+</td>
+<td class="tdl">
+
+</td>
+</tr>
+</table>
+
+
+<h3 id="Combination_Acid_Baking_Powder">
+ <span class="smcap">Combination Acid Baking Powder.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Filler
+</td>
+<td class="tdl">
+80
+Pounds.</td>
+</tr>
+<tr>
+<td class="tdl">
+Cream Tartar
+</td>
+<td class="tdl">
+40
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Tartaric Acid
+</td>
+<td class="tdl">
+40
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Bicarbonate Soda
+</td>
+<td class="tdl">
+80
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Proceed as on <a href="#Page_12">page 12</a>.
+</td>
+<td class="tdl">
+
+</td>
+</tr>
+</table>
+
+<p><span class="pagenum" id="Page_14">[14]</span></p>
+
+
+<h3><span class="smcap">Instructions for Mixing Baking Powder,
+Starch, Self-raising Flour, Etc.</span></h3>
+
+<p>A good mixer for new beginners and those
+doing a small business, is a five to twenty gallon
+tumbling drum churn, with a large mouth
+and good fitting lid. Never fill it over half
+full; when the proportions for the mixer are too
+large reduce them to fit. Turn mixer over
+slowly; one hundred and fifty times will mix
+sufficiently.</p>
+
+
+<h3 id="How_To_Pack_Baking_Powder">
+ <span class="smcap">How To Pack Baking Powder.</span>
+</h3>
+
+<p>Baking Powder is packed in tin usually. In
+fact, any powder but the clear alum powder
+will not keep very long without it is packed in
+tin cans and carefully labeled to keep the air and
+dampness from entering at the seams and joints.
+Always pack full weight. If bulk baking powder
+is wanted where it will not be sold rapidly,
+always give the Alum Baking Powder, or the
+One Spoon Alum Powder.</p>
+
+
+<h3 id="Self-raising_Wheat_Flour">
+ <span class="smcap">Self-raising Wheat Flour.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Wheat Flour
+</td>
+<td class="tdl">
+196
+<span class="pad05">Pounds.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Phosphate
+</td>
+<td class="tdl">
+<span class="pad1">5¾</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Bicarbonate Soda
+</td>
+<td class="tdl">
+<span class="pad1">2½</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Fine salt
+</td>
+<td class="tdl">
+<span class="pad1">2</span>
+<span class="pad15">”</span></td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_15">[15]</span></p>
+
+<p>Proceed as on <a href="#Page_12">page 12</a>, but must be mixed
+longer.</p>
+
+<p><i>Directions.</i>—Mix with cold water or milk, and
+bake on a hot griddle at once.</p>
+
+
+<h3 id="Self-Raising_Buckwheat_Flour">
+ <span class="smcap">Self-Raising Buckwheat Flour.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Wheat Middlings or Shorts
+</td>
+<td class="tdl">
+<span class="pad05">60</span>
+<span class="pad05">Pounds.</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Phosphate
+</td>
+<td class="tdl">
+<span class="pad1">7½</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Bicarbonate of Soda
+</td>
+<td class="tdl">
+<span class="pad1">3⅓</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Salt
+</td>
+<td class="tdl">
+<span class="pad1">2</span>
+<span class="pad15">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Buckwheat flour
+</td>
+<td class="tdl">
+140
+<span class="pad15">”</span></td>
+</tr>
+</table>
+
+
+<p>Proceed as on <a href="#Page_12">page 12</a>. Buckwheat being a
+heavier flour requires more of the ærating material
+than wheat flour. Directions for use same
+as for Self-Raising Wheat Flour.</p>
+
+
+<h2 class="nobreak" id="STARCH">
+ STARCH.
+</h2>
+
+<p><span class="smcap">Corn Starch.</span>—There are two kinds of corn
+starch used in the manufacture of sundries,
+chemicaled and unchemicaled. The former is
+called sometimes sweet starch, the latter, sour
+starch. The first only should be used for corn
+starch in packages, for lump starch in packages
+and bulk, and for Baking Powder filler. It is
+not quite as white, having generally a slight
+yellowish cast, and is not subject to climatic
+changes to the extent that the other is; the unchemicaled
+<span class="pagenum" id="Page_16">[16]</span>starch is better adapted for general
+laundry purposes, and is used almost exclusively
+by the large steam laundries. It is whiter and
+more nearly resembles wheat starch in its results,
+but liable at all times without being mixed with
+some other substance, to get a sour and musty
+smell with age.</p>
+
+<p><span class="smcap">Wheat Starch</span> is the whitest, and contains
+the most stiffening of any of the starches. Is
+used principally in preparing new linen products
+for the market.</p>
+
+<p><span class="smcap">Potato Starch</span>, is as its name indicates, made
+from potatoes. Can be used for all purposes
+that other starches are used for, but is used
+principally for food.</p>
+
+<p><span class="smcap">Dextrine.</span>—It is manufactured from Potato
+Starch, and is a substitute for gum arabic which
+it resembles in its results. The yellow Dextrine
+is used for making mucilage and gumming envelopes.
+The white Dextrine only must be
+used in starch.</p>
+
+<h3><span class="smcap">Prepared Laundry Starch.</span>—A recent invention.</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Wheat Starch
+</td>
+<td class="tdl">
+50
+Pounds.</td>
+</tr>
+<tr>
+<td class="tdl">
+Unchemicaled Corn Starch
+</td>
+<td class="tdl">
+35
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Powdered Borax
+</td>
+<td class="tdl">
+15
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p>Sift and mix as on <a href="#Page_12">page 12</a>.</p>
+
+<p><span class="pagenum" id="Page_17">[17]</span></p>
+
+<h3><span class="smcap">Laundry Starch, Powdered.</span>—A cheaper
+article, and much used.</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Unchemicaled Corn Starch
+</td>
+<td class="tdl">
+70
+Pounds.</td>
+</tr>
+<tr>
+<td class="tdl">
+Powdered Borax
+</td>
+<td class="tdl">
+<span class="pad05">7</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+White Dextrine
+</td>
+<td class="tdl">
+<span class="pad05">8</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Wheat Starch
+</td>
+<td class="tdl">
+<span class="pad05">5</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Powdered Soapstone (Talc)
+</td>
+<td class="tdl">
+10
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p>The Talc, being of a soapy or slippery nature,
+assists in ironing. The first two articles
+alone make a good starch; it is much superior
+to the old starching process.</p>
+
+<p><span class="smcap">Starch Packing.</span>—Corn Starch for food is
+packed, one pound in package, 40 to a case.
+Prepared Laundry is packed 12 ozs. to a package,
+and from 40 to 64 in a case; as it goes
+farther in starching than the old way, none can
+find fault with the short pound, besides it can be
+sold at a round price adjusting profits satisfactorily
+to all concerned.</p>
+
+
+<h3 id="Starch_Lustrine">
+ <span class="smcap">Starch Lustrine.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Spermaceti
+</td>
+<td class="tdl">
+1¾
+ozs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Gum Arabic
+</td>
+<td class="tdl">
+1¾
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Borax
+</td>
+<td class="tdl">
+1¾
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+4½
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Rain water
+</td>
+<td class="tdl">
+1½
+pts.</td>
+</tr>
+</table>
+
+
+<p>Flavor to suit.</p>
+
+<p><span class="pagenum" id="Page_18">[18]</span></p>
+
+<p>This mixture can be used either with or without
+starch. If with starch, add 1 spoonful of
+this to 1⅛ ozs. of boiling starch.</p>
+
+
+<h3 id="Liquid_Starch_Gloss">
+ <span class="smcap">Liquid Starch Gloss.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Borax solution
+</td>
+<td class="tdl">
+2 parts
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Pulverized Bleached Shellac
+</td>
+<td class="tdl">
+1 part
+</td>
+</tr>
+</table>
+
+
+<p>Water sufficient; mix and digest; is also a
+good varnish for maps, labels, etc.</p>
+
+
+<h2 class="nobreak" id="FLAVORING_EXTRACTS">
+ FLAVORING EXTRACTS.
+<br>
+<span class="fs80">Their Manufacture, Etc.</span>
+</h2>
+
+<p><span class="smcap">Water Bath</span> (a glue pot is a water bath).—Take
+a kettle or pail large enough to hold another
+pail, kettle or jug inside of it, leaving an
+inch or more space all around it. Place in the
+bottom about one inch of coarse gravel. Put in
+water sufficient and place it over a slow fire,
+then set the vessel and contents to be digested
+into this. If a bottle or jug, remove the cork.
+Care should be taken not to let extracts boil.
+Alcohol in the mass will boil at a lower temperature
+than if there was no alcohol in it.</p>
+
+<p><span class="smcap">Oil Lemon</span> and other essential oils should
+always be fresh. Old Oil Lemon in extracts
+produces a turpentine flavor and taste.</p>
+
+<p><span class="pagenum" id="Page_19">[19]</span></p>
+
+<p><span class="smcap">Alcohol.</span>—Should be the best to be had.
+Deodorized alcohol is preferable in all cases. It
+can be bought at all distilleries and rectifying
+houses, and also at all wholesale drug houses.</p>
+
+<p><span class="smcap">Magnesia Carbonate</span> is a very necessary help
+in reducing the oils. Mix the oil and a small
+amount of alcohol together, then crush magnesia
+into it in a mortar until a thin, paste-like substance
+is the result. It cuts the oil into more
+minute particles than if alcohol alone is used.</p>
+
+
+<h3 id="Filtering">
+ <span class="smcap">Filtering.</span>
+</h3>
+
+<p>Use a funnel for ordinary work and druggists’
+filtering paper; fold the paper together so it will
+fit to the shape of the funnel, set the funnel into
+a clean jar or bottle, pour in the material. If
+lemon is cloudy let stand a day or two when it
+will clear of its own accord. If not clear enough
+in one filtering filter again.</p>
+
+<p><span class="smcap">Felt Bag Filter</span> is used for cheap extracts
+where quantity and not quality is desired.
+Should have one for each flavor. They are used
+in a funnel in place of the paper.</p>
+
+<p><span class="smcap">Artificial Flavors</span> should not be filtered.
+If it can be avoided, filter the alcohol and water
+beforehand if needed, the ethers are so volatile
+<span class="pagenum" id="Page_20">[20]</span>that the strength will evaporate if exposed to
+the air.</p>
+
+
+<h3 id="Triple_Extract_Lemon">
+ <span class="smcap">Triple Extract Lemon.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Fresh Oil Lemon
+</td>
+<td class="tdl">
+16
+<span class="pad05">ozs.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Pure Alcohol
+</td>
+<td class="tdl">
+13½
+pts.</td>
+</tr>
+<tr>
+<td class="tdl">
+Distilled water or Rain water
+</td>
+<td class="tdl">
+<span class="pad05">2½</span>
+<span class="pad05">”</span></td>
+</tr>
+</table>
+
+
+<p>Mix one pint of alcohol and the oil together,
+then triturate in a mortar with magnesia enough
+to thoroughly cut the whole and incorporate it
+into a thin paste. Pour on it a quart of alcohol,
+place it in a bottle, cork tight, and let digest for
+forty-eight hours. Mix the balance of the alcohol
+and the water together. Have the water
+warm, shake them well and add it to the original
+mass, color with Yellow Aniline, filter through
+paper. If time is brief instead of letting stand forty-eight
+hours, it can be given the hot water bath
+for three or four hours; not quite to the boiling
+point will do as well. The magnesia can be saved
+to use again.</p>
+
+
+<h3 id="Mercantile_Triple_Extract_Lemon">
+ <span class="smcap">Mercantile Triple Extract Lemon.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Fresh Oil Lemon
+</td>
+<td class="tdl">
+8 ozs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+3 qts.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Soft Water (warmed)
+</td>
+<td class="tdl">
+1 qt.
+</td>
+</tr>
+</table>
+
+
+<p>Mix the Oil Lemon and 1 quart of alcohol
+<span class="pagenum" id="Page_21">[21]</span>together, let stand two days, or digest in water
+bath three or four hours. Mix the warm water
+and balance of the alcohol together, then add to
+the original. Color with Yellow Aniline. Filter.
+When not in water bath all extracts should be
+kept corked tight.</p>
+
+
+<h3 id="Standard_Lemon_Extract">
+ <span class="smcap">Standard Lemon Extract.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Fresh Oil Lemon
+</td>
+<td class="tdl">
+<span class="pad05">2</span>
+lbs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Warm Soft Water
+</td>
+<td class="tdl">
+<span class="pad05">4</span>
+gals.</td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+10
+<span class="pad05">”</span></td>
+</tr>
+</table>
+
+
+<p>Mix the Lemon Oil and 3 gallons of alcohol
+well together by shaking, let stand two days, or
+four hours in hot bath. Mix the warm water
+and six gallons of alcohol together, add to the
+original, shake well, and add the remaining one
+gallon alcohol. Color with Aniline Yellow to
+suit; filter in felt bag while warm, if possible.</p>
+
+
+<h3 id="Wholesale_Grocery_Standard_Lemon">
+ <span class="smcap">Wholesale Grocery Standard Lemon.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Oil Lemon
+</td>
+<td class="tdl">
+20
+ozs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+14
+gals.</td>
+</tr>
+<tr>
+<td class="tdl">
+Soft Water
+</td>
+<td class="tdl">
+<span class="pad05">6</span>
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p>Triturate in a mortar the Oil Lemon, a little
+alcohol and magnesia sufficient. Digest in hot
+bath, then add the balance of alcohol and water.
+Proceed as in above.</p>
+
+<p><span class="pagenum" id="Page_22">[22]</span></p>
+
+
+<h3 id="Alcohol_Substitute">
+ <span class="smcap">Alcohol Substitute.</span>
+</h3>
+
+<p>Wood alcohol is used by some manufacturers
+of cheap extracts in place of pure alcohol. We
+would advise that it be not used, as it is dangerous.</p>
+
+
+<h3 id="Triple_Orange_Extract">
+ <span class="smcap">Triple Orange Extract.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Bitter Oil Orange
+</td>
+<td class="tdl">
+4
+<span class="pad05">ozs.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+5½
+pts.</td>
+</tr>
+<tr>
+<td class="tdl">
+Warm Soft Water
+</td>
+<td class="tdl">
+2½
+<span class="pad05">”</span></td>
+</tr>
+</table>
+
+
+<p>Proceed as in Lemon Extract. Color with
+Yellow Aniline.</p>
+
+
+<h3 id="Extract_Bitter_Almond">
+ <span class="smcap">Extract Bitter Almond.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Oil Bitter Almonds
+</td>
+<td class="tdl">
+12
+<span class="pad05">ozs.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+<span class="pad05">5½</span>
+pts.</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+<span class="pad05">2½</span>
+<span class="pad05">”</span></td>
+</tr>
+</table>
+
+
+<p>Be careful in handling this; oil bitter almonds
+is poisonous in its pure state. Proceed as in
+Lemon Extract. No color.</p>
+
+
+<h3 id="Extract_Rose">
+ <span class="smcap">Extract Rose.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Oil Rose
+</td>
+<td class="tdl">
+1
+<span class="pad05">oz.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+5½
+pts.</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+2½
+<span class="pad05">”</span></td>
+</tr>
+</table>
+
+
+<p>Color with Carmine. Proceed as in Lemon
+Extract.</p>
+
+<p><span class="pagenum" id="Page_23">[23]</span></p>
+
+
+<h3 id="Extract_of_Nutmeg">
+ <span class="smcap">Extract of Nutmeg.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Oil Nutmeg
+</td>
+<td class="tdl">
+2
+drs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Powdered Mace
+</td>
+<td class="tdl">
+1
+oz.</td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+1
+qt.</td>
+</tr>
+</table>
+
+
+<p>Mix the whole together; let it macerate for
+twenty-four hours or more, then filter.</p>
+
+
+<h3 id="Extract_Cinnamon">
+ <span class="smcap">Extract Cinnamon.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Alcohol
+</td>
+<td class="tdl">
+10
+gals.</td>
+</tr>
+<tr>
+<td class="tdl">
+Oil Cassia
+</td>
+<td class="tdl">
+<span class="pad05">8</span>
+oz.</td>
+</tr>
+<tr>
+<td class="tdl">
+True Oil Cinnamon
+</td>
+<td class="tdl">
+<span class="pad05">2</span>
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Warm water
+</td>
+<td class="tdl">
+<span class="pad05">5</span>
+gals.</td>
+</tr>
+</table>
+
+
+<p>Proceed as in Lemon. Color to suit, with
+burnt sugar and red sandal.</p>
+
+
+<h3 id="Extract_Cinnamon_No_2">
+ <span class="smcap">Extract Cinnamon No. 2.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Oil Cinnamon
+</td>
+<td class="tdl">
+2
+drs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+1
+pt.</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+1
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Powdered Cinnamon
+</td>
+<td class="tdl">
+4
+ozs.</td>
+</tr>
+</table>
+
+
+<p>Dissolve the oil in 1 pint alcohol, add gradually
+1 pint water, stirring constantly. Stir in the
+powdered cinnamon; agitate often for one day,
+filter through paper.</p>
+
+<p><span class="pagenum" id="Page_24">[24]</span></p>
+
+
+<h3 id="Extract_Sarsaparilla">
+ <span class="smcap">Extract Sarsaparilla.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Alcohol
+</td>
+<td class="tdl">
+1
+gal.</td>
+</tr>
+<tr>
+<td class="tdl">
+Oil of Sassafras
+</td>
+<td class="tdl">
+¾
+oz.</td>
+</tr>
+<tr>
+<td class="tdl">
+Oil of Wintergreen
+</td>
+<td class="tdl">
+¾
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Warm water
+</td>
+<td class="tdl">
+½
+gal.</td>
+</tr>
+</table>
+
+
+<p>Mix the alcohol and oils; let stand one day,
+then add the warm water. Color to suit, with
+caramel.</p>
+
+
+<h3 id="Essence_Peppermint">
+ <span class="smcap">Essence Peppermint.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Alcohol
+</td>
+<td class="tdl">
+12
+ozs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+8
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Oil Peppermint
+</td>
+<td class="tdl">
+1
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Peppermint Herbs
+</td>
+<td class="tdl">
+¼
+<span class="pad05">”</span></td>
+</tr>
+</table>
+
+
+<p>Mix the herbs and 4 ozs. alcohol and the oil
+together; let stand twenty-four hours. Mix the
+water and alcohol, then add the whole together,
+let stand twenty-four hours and filter.</p>
+
+
+<h3 id="Strong_Jamaica_Ginger">
+ <span class="smcap">Strong Jamaica Ginger.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Jamaica Ginger
+</td>
+<td class="tdl">
+12
+<span class="pad05">lbs.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Rectified Spirit
+</td>
+<td class="tdl">
+<span class="pad05">2½</span>
+gals.</td>
+</tr>
+</table>
+
+
+<p>Bruise the unbleached ginger and place in the
+spirit; let it digest for two weeks. Strain it well,
+then reduce the essence by distillation to one
+gallon. Let cool and filter.</p>
+
+<p><span class="pagenum" id="Page_25">[25]</span></p>
+
+
+<h3 id="Essence_Jamaica_Ginger">
+ <span class="smcap">Essence Jamaica Ginger.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Jamaica Ginger
+</td>
+<td class="tdl">
+<span class="pad05">6</span>
+ozs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Mace
+</td>
+<td class="tdl">
+<span class="pad05">½</span>
+oz.</td>
+</tr>
+<tr>
+<td class="tdl">
+Oil Lemon
+</td>
+<td class="tdl">
+<span class="pad05">1</span>
+dr.</td>
+</tr>
+<tr>
+<td class="tdl">
+Grains of Paradise
+</td>
+<td class="tdl">
+<span class="pad05">1</span>
+oz.</td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+20
+ozs.</td>
+</tr>
+</table>
+
+
+<p>Reduce the drugs to a coarse powder. Mix
+the oil of lemon and alcohol; then pour it on the
+drugs; let it stand for one day or more, then
+filter.</p>
+
+
+<h3 id="Extract_of_Wintergreen">
+ <span class="smcap">Extract of Wintergreen.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Alcohol
+</td>
+<td class="tdl">
+1
+<span class="pad1">gal.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Warm water
+</td>
+<td class="tdl">
+<span class="pad05">½</span>
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Oil Wintergreen
+</td>
+<td class="tdl">
+1¾
+ozs.</td>
+</tr>
+</table>
+
+
+<p>Mix all together; let stand twenty-four hours;
+filter; color with red aniline.</p>
+
+
+<h2 class="nobreak" id="ARTIFICIAL_FLAVORS">
+ ARTIFICIAL FLAVORS.<br>
+<span class="fs80">(<cite>American Pharmacist.</cite>)</span>
+</h2>
+
+<p>The numbers in acids refer to a cold concentrated
+solution of the acid in alcohol entirely
+free from fusel oil, and of a specific gravity of
+83 degrees.</p>
+
+<p>These flavors are of the highest concentration.</p>
+
+<p><span class="pagenum" id="Page_26">[26]</span></p>
+
+
+<h3 id="Raspberry">
+ <span class="smcap">Raspberry.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Ethyl Nitrate
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+Part.</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Acetate</span>
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Formate</span>
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Butyrate</span>
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Benzoate</span>
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Œnanthylate</span>
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Sebate</span>
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Methyl Salicylate
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Amyl Acetate
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Butyrate</span>
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Tartaric Acid
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Succinic Acid
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad1">4</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Aldehyde
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+100
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p>Mix all together.</p>
+
+
+<h3 id="Strawberry">
+ <span class="smcap">Strawberry.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Ethyl Nitrate
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+Part.</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Acetate</span>
+</td>
+<td class="tdl">
+<span class="pad1">3</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Formate</span>
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Butyrate</span>
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Methyl Salicylate
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Amyl Acetate
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Butyrate</span>
+</td>
+<td class="tdl">
+<span class="pad1">2</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad1">2</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+100
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_27">[27]</span></p>
+
+
+<h3 id="Peach">
+ <span class="smcap">Peach.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Ethyl Acetate
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+Parts</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Formate</span>
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Butyrate</span>
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Sebate</span>
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad1">2</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Aldehyde
+</td>
+<td class="tdl">
+<span class="pad1">2</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Amyl Alcohol
+</td>
+<td class="tdl">
+<span class="pad1">2</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+100
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+
+<h3 id="Cherry">
+ <span class="smcap">Cherry.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Ethyl Acetate
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+Parts</td>
+
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span>
+
+<span class="pad1">Benzoate</span>
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Œnanthylate
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad05">10</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Benzoic Acid
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+100
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+
+<h3 id="Apricot">
+ <span class="smcap">Apricot.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Ethyl Butyrate
+</td>
+<td class="tdl">
+<span class="pad05">10</span>
+Parts</td>
+</tr>
+<tr>
+<td class="tdl">
+Œnanthylate
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Amyl Butyrate
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad1">4</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Amyl Alcohol
+</td>
+<td class="tdl">
+<span class="pad1">2</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Chloroform
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Ethyl Valeriate
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+100
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_28">[28]</span></p>
+
+
+<h3 id="Plum">
+ <span class="smcap">Plum.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Ethyl Acetate
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+Parts</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad05">Formate</span>
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad05">Butyrate</span>
+</td>
+<td class="tdl">
+<span class="pad1">2</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad05">Œnanthylate</span>
+</td>
+<td class="tdl">
+<span class="pad1">4</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad1">8</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Aldehyde
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+100
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+
+<h3 id="Pineapple">
+ <span class="smcap">Pineapple.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Ethyl Butyrate
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+Parts</td>
+</tr>
+<tr>
+<td class="tdl">
+Amyl Butyrate
+</td>
+<td class="tdl">
+<span class="pad05">10</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad1">3</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Aldehyde
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Chloroform
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+100
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+
+<h3 id="Melon">
+ <span class="smcap">Melon.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Ethyl Formate
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+Part</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Butyrate</span>
+</td>
+<td class="tdl">
+<span class="pad1">4</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Sebate</span>
+</td>
+<td class="tdl">
+<span class="pad05">10</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad1">3</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Aldehyde
+</td>
+<td class="tdl">
+<span class="pad1">2</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Ethyl Valeriate
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+100
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_29">[29]</span></p>
+
+
+<h3 id="Apple">
+ <span class="smcap">Apple.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Ethyl Nitrate
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+Part</td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad1">4</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Aldehyde
+</td>
+<td class="tdl">
+<span class="pad1">2</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Chloroform
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Ethyl Acetate
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Amyl Valeriate
+</td>
+<td class="tdl">
+<span class="pad05">10</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Oxalic Acid
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+100
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+
+<h3 id="Grape">
+ <span class="smcap">Grape.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Ethyl Formate
+</td>
+<td class="tdl">
+<span class="pad1">2</span>
+Parts</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Œnanthylate</span>
+</td>
+<td class="tdl">
+<span class="pad05">10</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Methyl Salicylate
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Tartaric Acid
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Succinic Acid
+</td>
+<td class="tdl">
+<span class="pad1">3</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad05">10</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Aldehyde
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Chloroform
+</td>
+<td class="tdl">
+<span class="pad1">2</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+100
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+
+<h3 id="Pear">
+ <span class="smcap">Pear.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Amyl Acetate
+</td>
+<td class="tdl">
+<span class="pad05">10</span>
+Parts</td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad05">10</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Benzoic Acid
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Ethyl Acetate
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+100
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_30">[30]</span></p>
+
+
+<h3 id="Currant">
+ <span class="smcap">Currant.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Ethyl Benzoate
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+Part</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Œnanthylate</span>
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Tartaric Acid
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Succinic Acid
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Aldehyde
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Benzoic Acid
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Ethyl Acetate
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+100
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p>As these are all of very great strength, they
+can be reduced, especially if for commercial purposes,
+by adding from 20 to 40 parts of warm
+water. Color to suit.</p>
+
+<p>The following extracts are made by using the
+compound ether instead of the several different
+ethers used in the preceding formulas.</p>
+
+<p>Any one handling the ethers in their pure
+state, can furnish them compounded ready for
+use, as follows:</p>
+
+<h3><span class="smcap">Raspberry.</span></h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Alcohol
+</td>
+<td class="tdl">
+100
+Parts</td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad1">4</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Raspberry Ether
+</td>
+<td class="tdl">
+<span class="pad05">15</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Tartaric Acid
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Succinic Acid
+</td>
+<td class="tdl">
+<span class="pad1">5</span>
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p>Warm water sufficient. Color with Red Aniline.</p>
+
+<p><span class="pagenum" id="Page_31">[31]</span></p>
+
+
+<h3 id="Strawberry_1">
+ <span class="smcap">Strawberry.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Alcohol
+</td>
+<td class="tdl">
+100
+Parts</td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad1">2</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Strawberry Ether
+</td>
+<td class="tdl">
+<span class="pad05">14</span>
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p>Warm water sufficient. Color with Red Aniline.</p>
+
+
+<h3 id="Peach_1">
+ <span class="smcap">Peach.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Alcohol
+</td>
+<td class="tdl">
+100
+Parts</td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad1">2</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Peach Ether
+</td>
+<td class="tdl">
+<span class="pad05">20</span>
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+ <p>Water to suit. Color with Burnt Sugar.</p>
+
+
+
+<h3 id="Cherry_1">
+ <span class="smcap">Cherry.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Alcohol
+</td>
+<td class="tdl">
+100
+Parts</td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad05">10</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Cherry Ether
+</td>
+<td class="tdl">
+<span class="pad05">12</span>
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+<p>Water to suit.</p>
+
+
+
+
+
+<h3 id="Pineapple_1">
+ <span class="smcap">Pineapple.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Alcohol
+</td>
+<td class="tdl">
+100
+Parts</td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad1">3</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Pineapple Ether
+</td>
+<td class="tdl">
+<span class="pad05">17</span>
+<span class="pad1">”</span></td>
+</tr>
+</table>
+ <p>Water to suit.</p>
+
+
+
+<h3 id="Pear_1">
+ <span class="smcap">Pear.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Alcohol
+</td>
+<td class="tdl">
+100
+Parts</td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad05">10</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Pear Ether
+</td>
+<td class="tdl">
+<span class="pad05">16</span>
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p>Water to suit.</p>
+
+<p><span class="pagenum" id="Page_32">[32]</span></p>
+
+
+<h3 id="Artificial_Honey_Flavor">
+ <span class="smcap">Artificial Honey Flavor.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Jamaica Ginger
+</td>
+<td class="tdl">
+1 oz.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+1 pt.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Attar Roses
+</td>
+<td class="tdl">
+7 drops.
+</td>
+</tr>
+</table>
+
+
+<p>Shake well; let stand four to eight days. If
+in hurry, digest in hot bath.</p>
+
+
+<h3 id="Vanilla_Extract-Triple_Strength">
+ <span class="smcap">Vanilla Extract—Triple Strength.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+New Vanilla Beans, 6 to 8 inches long.
+</td>
+<td class="tdl">
+10
+<span class="pad1">ozs.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Sugar
+</td>
+<td class="tdl">
+<span class="pad05">1</span>
+<span class="pad1">lb.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+<span class="pad05">1½</span>
+qts.</td>
+</tr>
+<tr>
+<td class="tdl">
+Warm Water
+</td>
+<td class="tdl">
+<span class="pad05">2½</span>
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p>Split the beans from end to end, then cut them
+crosswise into short strips ¼ to ½ inch long;
+dissolve the sugar in the water to a syrup; add
+to this the alcohol, mix well. Pour this on the
+chopped beans that have been placed in a jug or
+bottle. Cork tight and let stand for two weeks
+or longer to macerate, shaking it frequently in
+meantime. Draw off and filter as needed; use
+the old mass in next new batch made; never
+throw away the dregs.</p>
+
+<p>If in a hurry this can be digested in a few
+hours by immersion in the hot water bath.</p>
+
+<p><span class="pagenum" id="Page_33">[33]</span></p>
+
+
+<h3 id="Triple_Extract_Vanilla">
+ <span class="smcap">Triple Extract Vanilla.</span><br>
+<span class="fs80 allsmcap">(FROM VANILLIN.)</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Alcohol
+</td>
+<td class="tdl">
+1 Gal.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Vanillin
+</td>
+<td class="tdl">
+1 Oz.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+2 Gals.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Sugar
+</td>
+<td class="tdl">
+3 Lbs.
+</td>
+</tr>
+<tr>
+<td class="tdl" colspan=2>
+Burnt Sugar (Caramel) sufficient to color.
+</td>
+</tr>
+</table>
+
+
+<p>Dissolve the Vanillin in the Alcohol, dissolve
+the sugar in ½ gallon of the water by heating
+the water; pour in the balance of the water, then
+mix the whole thoroughly by agitation for five
+minutes. Add the color. Filter through paper.</p>
+
+<p>If for confectioners’ use, leave out the coloring.</p>
+
+<p><span class="smcap">Vanillin</span> is a concentrated Extract of Vanilla
+Beans, and is recommended on account of its
+simplicity and prompt action—saving time in
+manufacturing. However, the longer it is left
+standing the better it gets, but it can be used at
+once after mixing.</p>
+
+
+<h3 id="Standard_Vanilla">
+ <span class="smcap">Standard Vanilla.</span><br>
+<span class="fs80 allsmcap">(SO CALLED.)</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Alcohol
+</td>
+<td class="tdl">
+1½
+Qts.</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+2½
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Tonqua Beans
+</td>
+<td class="tdl">
+<span class="pad05">½</span>
+lb.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_34">[34]</span></p>
+
+<p>Cut the beans up fine. Mix all together in a
+jug or bottle; cork tight; let stand for two or
+more weeks, shaking occasionally. Color with
+burnt sugar.</p>
+
+<p>This can be made sooner by using the hot
+water bath. A little genuine vanilla added to
+this is lost, but some of this Tonqua Extract
+added to Vanilla, is preferred by some.</p>
+
+
+<h3 id="To_Pack_Extracts">
+ <span class="smcap">To Pack Extracts.</span>
+</h3>
+
+<p>Triple extracts are put up in full weight bottles.
+Standard extracts are put up in short
+weight bottles. Thus:</p>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl">
+<span class="pad05">2</span>
+oz.
+panel
+holds
+really
+only</td>
+<td class="tdl">
+1 oz. to 1½ oz.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad05">4</span>
+<span class="pad05">”</span>
+<span class="pad1">”</span>
+<span class="pad2">”</span>
+<span class="pad15">”</span>
+<span class="pad15">”</span>
+</td>
+<td class="tdl">
+2 to 3 oz.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad05">8</span>
+<span class="pad05">”</span>
+<span class="pad1">”</span>
+<span class="pad2">”</span>
+<span class="pad15">”</span>
+<span class="pad15">”</span>
+</td>
+<td class="tdl">
+full measure.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+16
+<span class="pad05">”</span>
+<span class="pad1">”</span>
+<span class="pad2">”</span>
+<span class="pad15">”</span>
+<span class="pad15">”</span>
+</td>
+<td class="tdl">
+full measure.
+</td>
+</tr>
+</table>
+
+
+<p>Small bottles can be best filled by placing
+them in rows on a pan or large plate (to catch
+the waste or overflow) in 2 or 3 doz. lots.
+Use a soft one-fourth inch rubber tube as a siphon,
+setting the bulk on a box or shelf a few inches
+higher than the table you are working on.</p>
+
+<p>This can also be done to good advantage
+when filling blueing, sweet oil, or any other
+liquids. Any second-hand bottle cleaned thoroughly
+can be used for blueing.</p>
+
+<p><span class="pagenum" id="Page_35">[35]</span></p>
+
+
+<h2 class="nobreak" id="HAIR_OIL">
+ HAIR OIL.
+</h2>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Olive Oil
+</td>
+<td class="tdl">
+½
+gal.</td>
+</tr>
+<tr>
+<td class="tdl">
+Oil Roses
+</td>
+<td class="tdl">
+1
+dr.</td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+5
+ozs.</td>
+</tr>
+</table>
+
+
+<p>To color tie a small portion of Alkanet Root
+in a thin muslin bag, let it lie in the oil until
+it is colored to suit.</p>
+
+
+<h3 id="Hair_Oil-Aromatic_Scent">
+ <span class="smcap">Hair Oil—Aromatic Scent.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Cotton Seed Oil
+</td>
+<td class="tdl">
+2½
+gals.</td>
+</tr>
+<tr>
+<td class="tdl">
+Oil Cloves
+</td>
+<td class="tdl">
+<span class="pad05">⅔</span>
+ozs.</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad05">”</span> <span class="pad05">Thyme</span>
+</td>
+<td class="tdl">
+<span class="pad05">⅓</span>
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad05">”</span> <span class="pad05">Lavender</span>
+</td>
+<td class="tdl">
+2
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p>Mix. No color.</p>
+
+
+<h2 class="nobreak wsp" id="LIQUID_BLUEING">
+ LIQUID BLUEING.
+</h2>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Soluble Blue
+</td>
+<td class="tdl">
+8
+lbs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Oxalic Acid
+</td>
+<td class="tdl">
+2
+<span class="pad05">”</span></td>
+</tr>
+</table>
+
+
+<p>Mix the blueing and acid together in a tub
+with about five gallons of boiling water, stir it
+until it is well dissolved, add from ten to twenty
+gallons more of hot water. Keep stirring. Turn
+a hose into a barrel sitting on end with a spigot
+at lower edge over the tub, let it open, and dip
+the blueing from the tub into the barrel and
+keep it going constantly until both barrel and
+<span class="pagenum" id="Page_36">[36]</span>tub is filled and well mixed. This will make
+about 75 gallons of blueing; let it settle before
+drawing off.</p>
+
+
+<h2 class="nobreak" id="INKS">
+ INKS.
+</h2>
+
+<h3><span class="smcap">Black Ink.</span></h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Extract Logwood
+</td>
+<td class="tdl">
+<span class="pad05">1</span>
+oz.</td>
+</tr>
+<tr>
+<td class="tdl">
+Soft Water
+</td>
+<td class="tdl">
+<span class="pad05">2</span>
+qts.</td>
+</tr>
+<tr>
+<td class="tdl">
+Prussiate Potash
+</td>
+<td class="tdl">
+20
+grs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Bichromate Potash
+</td>
+<td class="tdl">
+20
+<span class="pad05">”</span></td>
+</tr>
+</table>
+
+
+<p>Dissolve the extract of logwood in the one-half
+gallon of water. Have it boiling, add the
+potash.</p>
+
+
+<h3 id="Fine_Black_Ink">
+ <span class="smcap">Fine Black Ink.</span>
+</h3>
+
+<p>12 Pounds Aleppo Nut Galls Bruised, boil in
+6 gallons of water for one hour. Use a copper
+vessel, adding water to make up for the portion
+lost by evaporation. Strain and again boil the
+same galls in 4 more gallons of water for one-half
+hour, strain off this liquor also, and boil a
+third time with 2½ gallons of water and strain;
+mix the several liquors, and while still hot add
+4 pounds Green Copperas coarsely powdered,
+also, add 3½ pounds gum Arabic bruised; agitate
+until dissolved, strain through hair sieve, keep
+it in tight bunged keg. This will produce 12
+gallons.</p>
+
+<p><span class="pagenum" id="Page_37">[37]</span></p>
+
+
+<h3 id="Common_Black_Ink">
+ <span class="smcap">Common Black Ink.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Bruised Galls
+</td>
+<td class="tdl">
+1
+lb.</td>
+</tr>
+<tr>
+<td class="tdl">
+Logwood
+</td>
+<td class="tdl">
+2
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Common Gum
+</td>
+<td class="tdl">
+¾
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Green Copperas
+</td>
+<td class="tdl">
+½
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+5
+gals.</td>
+</tr>
+</table>
+
+
+<p>Boil all together one and one-half hours, strain,
+and bottle.</p>
+
+
+<h3 id="Blue_Writing_Fluid_No_1">
+ <span class="smcap">Blue Writing Fluid No. 1.</span>
+</h3>
+
+<p>Dissolve basic or soluble Prussian Blue in
+pure water. This is the most permanent and
+beautiful ink known. It is not affected by the
+addition of alcohol, but is immediately precipitated
+saline matter.</p>
+
+
+<h3 id="Blue_Writing_Fluid_No_2">
+ <span class="smcap">Blue Writing Fluid No. 2.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Pure Prussian Blue
+</td>
+<td class="tdl">
+6
+Parts.</td>
+</tr>
+<tr>
+<td class="tdl">
+Oxalic Acid
+</td>
+<td class="tdl">
+1
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl" colspan=2>
+Water sufficient.
+</td>
+</tr>
+</table>
+
+
+<p>Triturate in a mortar the blue and acid with a
+little water to a smooth paste.</p>
+
+<p>Dilute with water sufficient to make an easy
+flowing fluid.</p>
+
+<p><span class="pagenum" id="Page_38">[38]</span></p>
+
+
+<h3 id="Copying_Ink">
+ <span class="smcap">Copying Ink.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Any Ordinary Ink
+</td>
+<td class="tdl">
+100
+parts.</td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad1">1</span>
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p>Shake thoroughly.</p>
+
+<p>Sugar is sometimes used in place of the Glycerine,
+but it is not as good.</p>
+
+
+<h3 id="Finer_Writing_Fluid">
+ <span class="smcap">Finer Writing Fluid.</span>
+</h3>
+
+<p>Dissolve Ceruleao Sulphate of Potassa or Ammonia
+(soluble indigo) in hot water, and when
+cold decant the clear. It is an intense blue and
+dries nearly black, is perfectly incorrosive, and
+very permanent and easy flowing. It may be
+thickened with gum water or diluted with pure
+rain water, as required.</p>
+
+
+<h3 id="Purple_Ink">
+ <span class="smcap">Purple Ink.</span>
+</h3>
+
+<p>Infuse 12 pounds Campeachy Logwood in 12
+gallons boiling water. Provide a funnel at the
+bottom of which a sponge has been placed.
+Pour the infusion through a strainer made of
+coarse flannel into the funnel, and thence on to
+1 pound hydrate or acetate of copper (verdigris)
+then add immediately 14 pounds alum, and for
+each 17 gallons of the liquid, add 4 pounds of
+gum Arabic. Let these remain three or four
+days, and a beautiful purple will be produced.</p>
+
+<p><span class="pagenum" id="Page_39">[39]</span></p>
+
+
+<h3 id="Green_Ink">
+ <span class="smcap">Green Ink.</span>
+</h3>
+
+<p>Boil 2 parts or pounds acetate of copper and
+1 pound bitartrate potassa in 1 gallon of water
+until the solution is reduced to one-half the bulk.
+Filter through a cloth and when cool, bottle.</p>
+
+
+<h3 id="Red_Ink">
+ <span class="smcap">Red Ink.</span>
+</h3>
+
+<p>Cochineal in powder 1 ounce, and hot water
+one-half pint. Digest, and when quite cold add
+1 ounce liquor of ammonia and dilute with 3 or
+4 ounces of water. Let stand 4 or 5 days, and
+decant the clear.</p>
+
+
+<h3 id="Second_Hand_Bottles">
+ <span class="smcap">Second Hand Bottles.</span>
+</h3>
+
+<p>By cleaning second-hand bottles gathered anywhere
+and everywhere, they are as good as new
+for blueing. A grocer using such, and when
+selling them tell parties buying the blue, that a
+couple of cents will be paid on return of pint
+bottles, will always have supply enough.</p>
+
+
+<h2 class="nobreak" id="caster_oil">CASTOR OIL, GLYCERINE, AND SEWING
+MACHINE OIL.</h2>
+
+<p>These can be bought in bulk and bottled, or
+sold in bulk by using a druggist’s graduating
+glass; over 100 per cent. profit can be realized
+without charging more than your competitors
+for them.</p>
+
+<p><span class="pagenum" id="Page_40">[40]</span></p>
+
+
+<h2 class="nobreak" id="BIRD_SEED_No_1">
+ BIRD SEED No. 1.
+</h2>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Sicily Canary Seed
+</td>
+<td class="tdl">
+70
+lbs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Hungarian Millet Seed
+</td>
+<td class="tdl">
+20
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+German Rape Seed
+</td>
+<td class="tdl">
+10
+<span class="pad05">”</span></td>
+</tr>
+</table>
+
+
+<p>Clean and mix thoroughly; should hemp
+seed be desired do not mix it with the other
+seeds, but place one ounce of it in a small bag
+or envelope inside the package, then fill into
+the package the above mixture until it weighs
+one pound net weight; a piece of cuttlefish bone
+one inch long, placed in it, also makes the combination
+the very best.</p>
+
+<p>Birds prefer the Hemp Seed to all others,
+and in seeking for it when mixed with the
+whole, they waste the other seeds by throwing
+them out of the cups; by separate packages the
+hemp seed can be fed as desired in separate
+cups.</p>
+
+<p>Too much hemp seed is not good for song
+birds. Some bird fanciers discard it entirely.</p>
+
+
+<h3 id="Good_Bird_Seed">
+ <span class="smcap">Good Bird Seed.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Canary
+Seed
+</td>
+<td class="tdl">
+60
+lbs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Millet
+<span class="pad1">”</span>
+</td>
+<td class="tdl">
+20
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Hemp
+<span class="pad1">”</span>
+</td>
+<td class="tdl">
+10
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Rape
+<span class="pad15">”</span>
+</td>
+<td class="tdl">
+10
+<span class="pad05">”</span></td>
+</tr>
+</table>
+
+
+<p>Clean, mix and pack.</p>
+
+<p><span class="pagenum" id="Page_41">[41]</span></p>
+
+
+<h3 id="Wholesale_Grocery_Grade">
+ <span class="smcap">Wholesale Grocery Grade.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Canary Seed
+</td>
+<td class="tdl">
+40 to 75
+lbs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Millet <span class="pad1">”</span>
+</td>
+<td class="tdl">
+<span class="pad25">30</span>
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Hemp <span class="pad1">”</span>
+</td>
+<td class="tdl">
+<span class="pad25">25</span>
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Rape <span class="pad15">”</span>
+</td>
+<td class="tdl">
+<span class="pad3">5</span>
+<span class="pad05">”</span></td>
+</tr>
+</table>
+
+
+<p>The Hemp and Millet can be varied as to
+quantity, due regard being given to the market
+price of each, or in fact any of the seeds; there
+are much poorer combinations than this packed,
+yet people wonder why their songsters cease to
+sing and die, and the retail grocers are astonished
+at the way the package bird seed trade has
+declined.</p>
+
+<p>Parties packing good grades will always succeed
+in the end. This is applicable to all kinds
+of goods.</p>
+
+<p><span class="smcap">Bird Gravel</span> is gathered on sand bars or
+gravel bars along creeks, rivers, etc. Sift
+through sieve to exclude the larger pieces of
+stone and gravel, then sift through a finer sieve
+to allow the sand to escape. Packed about 2½
+pounds to package.</p>
+
+
+<h2 id="OXALIC_ACID" class="wsp nobreak">
+ OXALIC ACID.
+</h2>
+
+<p>Buy in bulk; pulverize to suit. Pack in
+wooden ointment boxes marked with skull and
+crossbones, or word poison on package.</p>
+
+<p><span class="pagenum" id="Page_42">[42]</span></p>
+
+
+<p><span class="smcap">To Pack Seeds, Farinaceous Foods, Etc.
+in Pasteboard Packages.</span></p>
+
+<p>First determine what shape you want to put
+your goods up in, how high a package, how
+wide and how deep. You then order from any
+paper box maker the shells the size you want.</p>
+
+<p>He will also furnish you with the tops, bottoms,
+and the square sheets of manilla paper for
+the caps. The box maker will send you the
+shells, scored on the four corners, lapped and
+glued together; you then need a form. It is a
+block of wood that will fit loosely inside the
+shell. Take a piece of board, say one foot long
+and six inches wide; attach the block in an upright
+position on the middle of the board by
+driving a couple nails into it from the under side
+of the board. Open the shell and pass it over
+the block.</p>
+
+<p>Now this block must be just the thickness
+of pasteboard, shorter than the shell; before
+you push the shell clear down over the block,
+take one of the ends and place it inside the
+shell down on the block; then shove the shell all
+the way down, thereby bringing the top of the
+shell just even with the top of the pasteboard
+end. You then prepare your caps which have
+<span class="pagenum" id="Page_43">[43]</span>a margin over the net size of the top of one-half
+inch all around. Take the dry cap, put
+some thin paste on it; lay another cap on that,
+paste it, and lay another until you have about
+fifty pasted on both sides, then turn the pile
+of them over. Put some fresh paste on the first
+one before picking it up, then lay the fresh side
+down on the top of the shell, turn down the sides
+and crease in at ends, then fasten the ends
+down by rubbing over it gently with the hand.
+Remove the shell from the block and repeat the
+performance on the balance. Let your shells
+get well dried.</p>
+
+<p>The object in placing paste on both sides of
+the caps is to saturate them so as to work easy
+and pliable, and also to strengthen and stiffen
+when dry.</p>
+
+<p>After your shells have dried sufficiently, weigh
+in your goods, clean off all flour or other material
+that should adhere to the outside of the shell.
+Lay the pasteboard end on top of the material
+or filling, then proceed as in making the shell
+with the caps; after the caps are pasted on, turn
+the package upside down; the weight of material
+inside will force the end against the cap. When
+dry, label as per Instructions for Labeling.</p>
+
+<p><span class="pagenum" id="Page_44">[44]</span></p>
+
+
+<h3 id="Labeling_Cans">
+ <span class="smcap">Labeling Cans.</span>
+</h3>
+
+<p>Paste your labels with thin paste. Fold each
+one together, pasted sides in. Without you are
+an expert do not paste more than half a dozen.
+When ready to label turn the pile of them over
+so as to use from the bottom, or those first pasted.
+The pasting of half a dozen or more allows them
+to get well moistened before using. When
+placed on the cans or packages in their moist
+state, there will be no wrinkles when they have
+dried. After labeling, stand the packages on top
+of each other to height of three or four packages.
+Do not place them close together, but so that
+air can circulate between them.</p>
+
+
+<p><span class="smcap">To Label Ink, Blueing, Extract and Oil
+Bottles.</span></p>
+
+<p>Paste evenly a board a foot or more square,
+with thin paste. Then take the labels you wish
+to use and lay them backs down on the paste.
+After you have laid out, say a couple dozen, take
+a piece of paper, newspaper will do, and cover
+the whole, then press them down by rubbing
+your hand over the paper. This is the dampening
+process for small labels. Commence with
+the first label laid down to label the bottle,
+and continue in order; first pasted, first used.</p>
+
+<p><span class="pagenum" id="Page_45">[45]</span></p>
+
+
+<h3 id="Directions_for_Labeling">
+ <span class="smcap">Directions for Labeling.</span>
+</h3>
+
+<p>Apply the paste to back of labels, with a wide
+brush. Fold the labels (the pasted surfaces together),
+and let them lie about one minute,
+which will give the proper time to absorb a portion
+of the moisture. Then commence with the
+first one pasted, and rub down smooth with a
+stiff brush or handful of cloth.</p>
+
+<p>Labels should be kept in a cool, dry place,
+standing on their edges. Never lay them down
+flat.</p>
+
+
+<h3 id="Paste">
+ <span class="smcap">Paste.</span>
+</h3>
+
+<p>For a good paste that will neither decay nor become
+moldy, mix clean flour with cold water into
+a paste well blended, then add boiling water and
+boil, stirring constantly to keep from burning,
+stirring well up until it is of a consistency that
+can be easily and smoothly spread with a brush;
+add to this a spoonful or two of powdered alum,
+to keep it from becoming sour or spoiling.</p>
+
+
+<h3 id="Flour_Paste">
+ <span class="smcap">Flour Paste.</span>
+</h3>
+
+<p>The best paste for general purposes is simply
+wheat flour beaten into cold water to perfect
+smoothness, and the whole just brought to a
+boil, while being constantly stirred to prevent
+<span class="pagenum" id="Page_46">[46]</span>burning. The addition of a few drops of creosote,
+or a few grains of corrosive sublimate, or a
+little carbolic acid, or bisulphite of lime (especially
+the first and second), will prevent insects
+from attacking it, and preserve it (in covered
+vessels) for years. Should it get too hard it may
+be softened with water.</p>
+
+
+ <h2 class="nobreak wsp" id="OLIVE_OIL">
+ OLIVE OIL.
+ </h2>
+
+
+<p>The oil generally used for this purpose is a
+refined grade of cottonseed oil (the stearine or
+fat being removed from the crude or fresh oil.)
+It can be bought of any good wholesale oil dealers.
+It is put up in bottles called pints, holding
+in reality only 10 ozs.; in half pints, holding 5
+ozs. Put on a foreign sounding label (carried in
+stock by label houses). Pasting an inch and a
+half of tin foil around the cork and neck completes
+the job.</p>
+
+<p>This oil is both as pure and strong as the genuine
+olive oil, and much cheaper. Olive oil pure
+is almost impossible to buy at any price.</p>
+
+
+ <h2 class="nobreak" id="DESICCATED_COCOANUT">
+ DESICCATED COCOANUT.
+ </h2>
+
+<p>“No, sir, we don’t make cocoanuts,” said a
+member of a firm whose sign read, “Cocoanut
+<span class="pagenum" id="Page_47">[47]</span>Manufacturing Company,” in response to an inquiry
+of a reporter for <cite>The New York Mail and
+Express</cite>. “What we do is to prepare cocoanut
+for confectioners, bakers and families, to be used
+for pies and pastry. The nuts are brought here
+by the vessel-load, some ships bringing as many
+as 400,000 in one cargo. They are put up in
+bags of one hundred each. The average weight
+of the green nut is one and one-half pounds.
+The best are those thickest in meat and richest
+in natural oil and sugar. They come from San
+Blas, Cow Island, San Andreas, Ruatans, Jamaica,
+and Baracoa. They grow on the islands
+of the <ins class="corr" title="Transcriber's Note&mdash;original text: Carribean" id="Carribean">Caribbean</ins> Sea, and the trees are so planted
+that the roots are constantly washed with salt
+water. The nuts are not picked from the tree,
+but fall to the ground when ripe because of the
+decay of the stems. When the husk is taken
+off they are ready for shipping. The perishable
+nature of the green nut has made desiccated
+cocoanut more desirable in the market, and this
+is the article we manufacture and sell.”</p>
+
+<p>“What is the operation?”</p>
+
+<p>“The cocoanuts are placed in a large hopper,
+from which they fall to a zinc-covered table on a
+lower floor. In front of this table several men
+<span class="pagenum" id="Page_48">[48]</span>are placed, who crack the shell of the nut with a
+hatchet as it falls on the table. Then the shell
+is pried off, leaving the meat whole. From six to
+eleven o’clock six men at this work open twelve
+thousand nuts. A peeling machine then takes
+off the brown skin of the nuts, after which the
+meats are broken into pieces, the milk drawn off,
+and the pieces put into tubs of clean cold water.
+The meat is then inspected as to its quality, and
+next it is put into a grinding mill turning four
+hundred revolutions a minute. The pulp thus
+made is mixed with granulated sugar and put in
+long pans of galvanized iron, which are put in
+the desiccators and the water extracted at a high
+temperature. An interesting fact about the
+work is that the entire process must be completed
+by two o’clock in the afternoon, because
+of the delicate nature of the fruit. The desiccated
+nut is white as snow, and perfectly dry, when it
+has been through the process, and it is then
+allowed to cool, and is left in a dry temperature
+for ten days before it is finally put up for the
+market. At three o’clock each day the work is
+all done.”</p>
+
+<p>“What about the idea that cocoanut is indigestible?”</p>
+
+<p><span class="pagenum" id="Page_49">[49]</span></p>
+
+<p>“It is supposed by many persons to be so.
+But the best growths show by analysis about 48
+per cent. of digestible oils, 5 per cent. of sugar,
+about 46 per cent. of water, and only 1 per cent.
+of ash. This being the case, there is scarcely
+anything people eat more digestible and nutritious.”</p>
+
+
+<h3 id="To_Pack_Cocoanut">
+ <span class="smcap">To Pack Cocoanut.</span>
+</h3>
+
+<p>Buy a grade that is desiccated in sugar by
+the barrel, known as Baker’s A Grade. It is
+as good as is usually packed in cans or packages.
+Pack in cans or paper shells. If in shells line
+them with wax paper. Fruit jars are useful and
+handy packages for this purpose. Some manufacturers
+call 13 ounces 1 pound, and 6½ ozs.
+a half pound.</p>
+
+
+ <h2 class="nobreak" id="AQUA_AMMONIA">
+ AQUA AMMONIA.
+ </h2>
+
+
+<p>Buy FFFF ammonia by the carboy. Put up in
+pint bottles, cork with rubber or rubber covered
+corks. If common cork is used tie a piece of
+bladder over the top of the cork.</p>
+
+
+ <h2 class="nobreak" id="HORSERADISH">
+ HORSERADISH.
+ </h2>
+
+
+<p>Grate fine to suit. Mix with vinegar. Bottle
+and cork tight. A little alcohol added will keep
+it from freezing.</p>
+
+<p><span class="pagenum" id="Page_50">[50]</span></p>
+
+<p>To adulterate Horseradish mix grated turnips
+with it.</p>
+
+
+ <h2 class="nobreak wsp" id="CANDY">
+ CANDY.
+ <br>
+ <span class="fs80">Degrees of Boiling Sugar.</span>
+ </h2>
+
+
+<p>In preparing sugar for candies the confectioner
+requires different degrees of boiling in order to
+bring the sugar to the proper state for the various
+articles he prepares. Well clarified and perfectly
+transparent syrup is boiled until a skimmer
+dipped into it, and a portion touched between
+the forefinger and thumb, on opening them, is
+drawn into a small thread which crystallizes and
+breaks. This is called a weak candy height.</p>
+
+<p>If boiled again, it will draw into a larger string,
+and if bladders may be blown with the mouth
+through the drippings from the ladle, it has
+acquired the second degree, and is called bloom
+sugar.</p>
+
+<p>After still further boiling, it arrives at the
+state called feathered sugar. To determine this
+dip the skimmer and shake it over the pan, then
+give it a sudden flirt or jerk, and the sugar will
+fly off like feathers.</p>
+
+<p>The next degree is that of crackled sugar, in
+which state the sugar that hangs to a stick
+<span class="pagenum" id="Page_51">[51]</span>dipped into it, and put directly into cold water, is
+not dissolved off, but turns hard and snaps.</p>
+
+<p>The last stage of boiling reduces it to caramel
+sugar, and is proved by dipping a stick into the
+sugar and then into cold water, when, on the
+moment it touches the water it will snap like
+glass. It has now arrived at a full candy height.</p>
+
+<p>Throughout the boiling the fire must not be
+too fierce, as it will discolor the syrup. The
+best safeguard against this is the use of steam
+heat. Color may be given to the candy by adding
+the coloring matter to the syrup before boiling
+it. Flavoring essences must be added when
+the process is nearly complete.</p>
+
+
+<h3 id="Cream_Candy">
+ <span class="smcap">Cream Candy.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Fine White Sugar
+</td>
+<td class="tdl">
+8 lbs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+2 pts.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Vinegar
+</td>
+<td class="tdl">
+⅜ <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Butter
+</td>
+<td class="tdl">
+1 oz.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Vanilla Extract
+</td>
+<td class="tdl">
+2 teasp’nfuls.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Soda
+</td>
+<td class="tdl">
+½ <span class="pad15">”</span>
+</td>
+</tr>
+</table>
+
+
+<p>Boil all together except the vanilla (which add
+after boiling) until it cracks in water, after which
+work it till very white.</p>
+
+<p><span class="pagenum" id="Page_52">[52]</span></p>
+
+
+<h3 id="Sugar_Candy">
+ <span class="smcap">Sugar Candy.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+White Sugar
+</td>
+<td class="tdl">
+6 cups.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Vinegar
+</td>
+<td class="tdl">
+1 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+1 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Butter
+</td>
+<td class="tdl">
+1 tablespoonful.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Soda
+</td>
+<td class="tdl">
+1 teaspoonful.
+</td>
+</tr>
+</table>
+
+
+<p>Let boil without stirring thirty minutes. Use
+flavor to suit.</p>
+
+
+<h3 id="Maple_Candy">
+ <span class="smcap">Maple Candy.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Butter
+</td>
+<td class="tdl">
+2 tablespoonfuls.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Maple Syrup
+</td>
+<td class="tdl">
+4 pts.
+</td>
+</tr>
+</table>
+
+
+<p>Let boil until it cracks in water.</p>
+
+
+<h3 id="Chocolate_Caramels">
+ <span class="smcap">Chocolate Caramels.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Sugar
+</td>
+<td class="tdl">
+2 pts.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Warm water
+</td>
+<td class="tdl">
+1 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Grated Chocolate
+</td>
+<td class="tdl">
+½ <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Butter
+</td>
+<td class="tdl">
+¾ <span class="pad05">”</span>
+</td>
+</tr>
+</table>
+
+
+<p>Let boil until it cracks in water.</p>
+
+
+<h3 id="To_Candy_Nuts_or_Fruit">
+ <span class="smcap">To Candy Nuts or Fruit.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Sugar
+</td>
+<td class="tdl">
+3 pts.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+1 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl" colspan=2>
+Sufficient Lemon Flavor.
+</td>
+
+</tr>
+</table>
+
+
+<p>Boil the water and sugar until it hardens in
+water, then add the lemon flavor; use a pair of
+<span class="pagenum" id="Page_53">[53]</span>candy tongs or a sharp piece of wire, stick into
+the nut kernel or the fruit to be candied, immerse
+it in the candy while warm, take it out, cool it,
+and draw out the wire rod.</p>
+
+
+<h3 id="Cocoanut_Candy">
+ <span class="smcap">Cocoanut Candy.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Dessicated Cocoanut
+</td>
+<td class="tdl">
+4 oz.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Sugar
+</td>
+<td class="tdl">
+1 lb.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+½ pt.
+</td>
+</tr>
+<tr>
+<td class="tdl" colspan=2>
+White of egg sufficient.
+</td>
+</tr>
+</table>
+
+
+<p>Mix the egg and water, pour it over the sugar,
+let it stand a few minutes. Boil for a few minutes
+over a clear fire; set aside, skim all the
+scum off, then boil until thick, mix in the cocoanut.
+Mix well, and keep at it until finished.</p>
+
+
+<h3 id="Almond_Candy">
+ <span class="smcap">Almond Candy.</span>
+</h3>
+
+<p>Grate your almonds, then proceed as in
+cocoanut candy.</p>
+
+
+<h3 id="Molasses_Candy">
+ <span class="smcap">Molasses Candy.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Molasses
+</td>
+<td class="tdl">
+<span class="pad05">1</span>
+<span class="pad05">qt.</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Brown Sugar
+</td>
+<td class="tdl">
+<span class="pad05">1½</span>
+lbs.
+</td>
+</tr>
+<tr>
+<td class="tdl" colspan=2>
+Juice of one Lemon
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Lemon Oil
+</td>
+<td class="tdl">
+12
+<span class="pad05">drops.</span>
+</td>
+</tr>
+</table>
+
+
+<p>Mix the sugar and molasses together. Butter
+the inside of a porcelain-lined kettle. Put the
+<span class="pagenum" id="Page_54">[54]</span>mixture into it. Let boil over a slow fire two
+hours. Add the lemon oil and juice, and boil
+another half hour. Stir often to prevent burning.
+When done, it will cease boiling of itself.
+Butter a pan; pour out to cool. If properly
+done it will be crisp and brittle. (Nuts of any
+kind may be added just before pouring into the
+pan.) It must be worked, if at all, just as soon
+as it is cool enough to handle. Use butter on
+your hands to prevent sticking.</p>
+
+
+<h3 id="Molasses_Taffy">
+ <span class="smcap">Molasses Taffy.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Molasses
+</td>
+<td class="tdl">
+1 qt.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+1 gill.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Butter
+</td>
+<td class="tdl">
+1 tablespoonful.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Brown Sugar
+</td>
+<td class="tdl">
+1 <span class="pad15">”</span>
+</td>
+</tr>
+</table>
+
+
+<p>Allow the molasses and water to boil until
+nearly stiff enough, then add the butter and
+sugar; let boil about ten minutes additional.
+Pour into pans buttered.</p>
+
+
+<h3 id="Sugar_Taffy">
+ <span class="smcap">Sugar Taffy.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Sugar
+</td>
+<td class="tdl">
+2 cups.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Butter
+</td>
+<td class="tdl">
+¾ <span class="pad05">”</span>
+</td>
+</tr>
+</table>
+
+
+<p>Place in pan or kettle porcelain lined. Boil
+gently until stiff enough. Cool in buttered pans.</p>
+
+
+<p><span class="pagenum" id="Page_55">[55]</span></p>
+
+
+ <h2 class="nobreak" id="HONEY">
+ HONEY.
+ </h2>
+
+
+<h3><span class="smcap">Artificial No. 1.</span></h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+White Sugar
+</td>
+<td class="tdl">
+10 <span class="pad05">lbs.</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+<span class="pad1">½</span> gals.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Pure Honey
+</td>
+<td class="tdl">
+<span class="pad05">1½</span> lbs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Ess. Peppermint
+</td>
+<td class="tdl">
+10 <span class="pad05">drops.</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Cream Tartar
+</td>
+<td class="tdl">
+40 <span class="pad05">grains</span>
+</td>
+</tr>
+</table>
+
+
+<p>Dissolve the sugar in the water over a slow
+fire. Skim as needed; bring it almost to the
+boiling point; stir it occasionally. Remove it
+from the fire; add 1 pound of the honey, and
+the cream tartar dissolved in a little warm water;
+stir, and when at blood heat add balance of the
+honey. When nearly cold add the peppermint.
+The quantity of this can be varied to suit the
+taste. A slippery elm decoction added only in
+cold weather improves the deception. If better
+article is wanted, add more honey and less water.</p>
+
+
+<h3 id="Artificial_Honey_No_2">
+ <span class="smcap">Artificial Honey No. 2.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Soft Water
+</td>
+<td class="tdl">
+<span class="pad05">1</span> gal.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Alum
+</td>
+<td class="tdl">
+<span class="pad05">1</span> oz.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+White Sugar
+</td>
+<td class="tdl">
+32 lbs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Artificial Honey Flavor
+</td>
+<td class="tdl">
+<span class="pad05">1</span> oz.
+</td>
+</tr>
+</table>
+
+
+<p>Boil the alum and water together; set off and
+dissolve the sugar in it; then boil again for two
+<span class="pagenum" id="Page_56">[56]</span>or three minutes only. Strain it, and when it
+has become lukewarm, add the flavor. Stir well.</p>
+
+
+ <h2 class="nobreak" id="CHEWING_GUM">
+ CHEWING GUM.
+ </h2>
+
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Prepared Balsam Tolu
+</td>
+<td class="tdl">
+2
+lbs.</td>
+</tr>
+<tr>
+<td class="tdl">
+White Sugar
+</td>
+<td class="tdl">
+1
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Oatmeal
+</td>
+<td class="tdl">
+3
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl" colspan=2>
+Sufficient Water.
+</td>
+</tr>
+</table>
+
+
+<p>Dissolve or soften the gum in the water, then
+mix in the sugar and oatmeal into a thick paste.
+Roll out into sticks in pulverized sugar mixed
+with flour or corn starch. Dry.</p>
+
+
+<h3 id="Paraffine_Chewing_Gum">
+ <span class="smcap">Paraffine Chewing Gum.</span>
+</h3>
+
+<p>Paraffine dissolved in cottonseed oil and glycerine
+at a moderate heat, stirring constantly,
+then cooled and pressed; may be used in this
+state as chewing gum, or substituted in above
+formula for the balsam tolu.</p>
+
+
+ <h2 class="nobreak" id="BORAX_POWDER">
+ BORAX POWDER.
+ </h2>
+
+
+<p>So much used now, can be bought at a nominal
+price in barrels. It can be packed in paper
+packages without loss of strength. It is often
+adulterated with terra alba, which in itself is not
+injurious, but is a cheat on the consumer.</p>
+
+
+
+<p><span class="pagenum" id="Page_57">[57]</span></p>
+
+
+ <h2 class="nobreak" id="FINE_RED_CATSUP">
+ FINE RED CATSUP.
+ </h2>
+
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Ripe Tomatoes
+</td>
+<td class="tdl">
+1 bu.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Red Pepper, ground
+</td>
+<td class="tdl">
+½ teaspoonful
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Mustard, ground
+</td>
+<td class="tdl">
+1 tablespoonful
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Salt
+</td>
+<td class="tdl">
+3 <span class="pad2">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Sugar
+</td>
+<td class="tdl">
+1 lb.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Vinegar
+</td>
+<td class="tdl">
+3 pts.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Allspice, whole
+</td>
+<td class="tdl">
+1 tablespoonful
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Cloves, whole
+</td>
+<td class="tdl">
+1 <span class="pad2">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Black Pepper, whole
+</td>
+<td class="tdl">
+1 <span class="pad2">”</span>
+</td>
+</tr>
+</table>
+
+
+<p>Wash and quarter the tomatoes. Place in a
+porcelain-lined kettle. Let them boil in their
+own liquor until soft, about one hour on a brisk
+fire. Strain through a fine sieve to exclude the
+seeds. Add red pepper, mustard, salt, sugar and
+vinegar. Place the black pepper, cloves and allspice
+in a small muslin bag, then put it into the
+juice. Boil for four hours, stirring occasionally
+to prevent burning. Let cool, and bottle.</p>
+
+
+<h2 class="nobreak" id="EAST_INDIA_CURRY_POWDER">
+ EAST INDIA CURRY POWDER.
+ </h2>
+
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Coriander Seeds
+</td>
+<td class="tdl">
+2
+lbs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Turmeric Root
+</td>
+<td class="tdl">
+¾
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Fenugrek Seed
+</td>
+<td class="tdl">
+½
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Mustard Seed
+</td>
+<td class="tdl">
+½
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Cummin Seed
+</td>
+<td class="tdl">
+¾
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl" colspan=2>
+Cayenne Pepper to suit.
+</td>
+</tr>
+</table>
+
+
+<p>These seeds and roots must be fresh. Roast
+<span class="pagenum" id="Page_58">[58]</span>all separately; be careful not to burn them.
+Powder finely; mix thoroughly, and bottle to
+suit.</p>
+
+
+ <h2 class="nobreak" id="WORCESTERSHIRE_SAUCE">
+ WORCESTERSHIRE SAUCE.
+ </h2>
+
+<h3><span class="smcap">English Formula.</span></h3>
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Walnut Catsup
+</td>
+<td class="tdl">
+<span class="pad05">1</span>
+<span class="pad1">gal.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Mushroom Catsup
+</td>
+<td class="tdl">
+<span class="pad05">1</span>
+<span class="pad15">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Vinegar
+</td>
+<td class="tdl">
+<span class="pad05">1½</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Madeira Wine
+</td>
+<td class="tdl">
+<span class="pad1">½</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Canton Soy
+</td>
+<td class="tdl">
+<span class="pad1">½</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Dampened Sugar
+</td>
+<td class="tdl">
+<span class="pad05">2½</span>
+<span class="pad05">lbs.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Salt
+</td>
+<td class="tdl">
+19
+<span class="pad1">ozs.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Powdered Capsicum
+</td>
+<td class="tdl">
+<span class="pad05">3</span>
+<span class="pad15">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Coriander
+</td>
+<td class="tdl">
+<span class="pad05">1½</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Pimento
+</td>
+<td class="tdl">
+<span class="pad05">1½</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Cloves
+</td>
+<td class="tdl">
+<span class="pad1">¾</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Chutney,
+</td>
+<td class="tdl">
+<span class="pad05">1½</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Mace
+</td>
+<td class="tdl">
+<span class="pad1">¾</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Cinnamon
+</td>
+<td class="tdl">
+<span class="pad1">¾</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Asafœtida
+</td>
+<td class="tdl">
+<span class="pad05">6½</span>
+<span class="pad05">drs.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Brandy 20 deg. above proof
+</td>
+<td class="tdl">
+<span class="pad05">1</span>
+<span class="pad1">pt.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Hog’s Liver
+</td>
+<td class="tdl">
+<span class="pad05">2</span>
+<span class="pad1">lbs.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+<span class="pad05">1</span>
+<span class="pad1">gal.</span></td>
+</tr>
+</table>
+
+
+<p>Mix all together down to asafœtida. Dissolve
+the latter in the brandy, then add it to the mass.
+<span class="pagenum" id="Page_59">[59]</span>Boil the liver in the water for twelve hours, replenishing
+the water as it boils down. Then
+mix the liver and water thoroughly, strain
+through a coarse sieve; add this to the balance
+and mix well; let stand.</p>
+
+
+<h3 id="Imitation_Worcestershire_Sauce">
+ <span class="smcap">Imitation Worcestershire Sauce.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Red Pepper
+</td>
+<td class="tdl">
+3 tablespoonfuls.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Walnut or Tomato Catsup
+</td>
+<td class="tdl">
+2 <span class="pad2">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Shalots, chopped fine
+</td>
+<td class="tdl">
+3
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Anchovies <span class="pad1">”</span> <span class="pad1">”</span>
+</td>
+<td class="tdl">
+3
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Vinegar
+</td>
+<td class="tdl">
+1 qt.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Cloves
+</td>
+<td class="tdl">
+½ teaspoonful.
+</td>
+</tr>
+</table>
+
+
+<p>Put all into a stone jar; set in water bath; heat
+gradually until it is too hot to bear your finger
+in it. Let it stand two days; strain and bottle.</p>
+
+
+ <h2 class="nobreak" id="TO_IMPROVE_RANCID_BUTTER">
+ TO IMPROVE RANCID BUTTER.
+ </h2>
+
+
+<p>Wash the butter well in good fresh milk and
+then with cold clear water. Butyric acid which
+causes the rancidity is freely soluble in fresh
+milk.</p>
+
+
+<h3 id="To_Improve_Rancid_Butter_No_2">
+ <span class="smcap">To Improve Rancid Butter. No. 2.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Butter
+</td>
+<td class="tdl">
+<span class="pad05">2</span> lbs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Chloride of Lime
+</td>
+<td class="tdl">
+30 drops.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water to suit.
+</td>
+<td class="tdl">
+
+</td>
+</tr>
+</table>
+
+
+<p>Beat the butter thoroughly with the water
+<span class="pagenum" id="Page_60">[60]</span>after adding the lime to it; let it stand for a
+couple of hours in the water. Pour it all off,
+then wash thoroughly in cold clear water. This
+is a harmless and good way to sweeten the
+butter.</p>
+
+
+<h3 id="To_Purify_Rancid_Butter">
+ <span class="smcap">To Purify Rancid Butter.</span>
+</h3>
+
+<p>Melt the butter; pour off from it any deposit,
+then boil it a short time with limewater; allow
+to settle, then suddenly cool the butter, which
+can be done by pouring it into clear fresh water
+containing broken ice, after which it can be
+taken from the water and worked same as if just
+fresh churned.</p>
+
+
+ <h2 class="nobreak" id="BUTTER_COLOR">
+ BUTTER COLOR
+ </h2>
+
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Pure Cottonseed Oil
+</td>
+<td class="tdl">
+100
+lbs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Purified Annatto
+</td>
+<td class="tdl">
+<span class="pad05">10</span>
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+<span class="pad1">½</span>
+pt.</td>
+</tr>
+</table>
+
+
+<p>Digest twenty-four hours, or boil for thirty
+minutes. Draw off, then filter, add the ½ pint
+alcohol; shake well; warm it before putting in
+bottles; cork, and seal well.</p>
+
+<p><span class="pagenum" id="Page_61">[61]</span></p>
+
+
+<h3 id="Butter_Color">
+ <span class="smcap">Butter Color.</span>
+</h3>
+
+<p>The following is a cheaper color:</p>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Water
+</td>
+<td class="tdl">
+12½
+gals.</td>
+</tr>
+<tr>
+<td class="tdl">
+Annatto, purified
+</td>
+<td class="tdl">
+10
+<span class="pad05">lbs.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Caustic Potassa
+</td>
+<td class="tdl">
+<span class="pad05">1</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Borax
+</td>
+<td class="tdl">
+<span class="pad05">1</span>
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p>Mix, and proceed as above.</p>
+
+
+ <h2 class="nobreak" id="PULVERIZED_BATH_BRICK">
+ PULVERIZED BATH BRICK.
+ </h2>
+
+
+<p>A fair quality of cement sifted through a very
+fine sieve. Pack in packages, same as corn
+starch.</p>
+
+
+ <h2 class="nobreak" id="TIN_AND_METAL_POLISH">
+ TIN AND METAL POLISH.
+ </h2>
+
+
+<p>Rotten stone sifted through a hair or fine muslin
+sieve. Mix with it soft soap until it is brought
+to the consistency of putty; add to it two ounces
+of oil of turpentine. It will harden soon; it can
+be placed in tin boxes, small shoe polish boxes,
+or it can be made into balls. Moisten the paste
+with water for use; smear it over the glass, brass,
+tin or other articles to be cleansed. Rub dry
+with a dry soft rag.</p>
+
+
+
+<p><span class="pagenum" id="Page_62">[62]</span></p>
+
+
+ <h2 class="nobreak" id="PASTE_SHOE_POLISH">
+ PASTE SHOE POLISH.
+ </h2>
+
+
+<h3><span class="smcap">Without Oil Vitriol—No. 1.</span></h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Molasses
+</td>
+<td class="tdl">
+1
+<span class="pad1">lb.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Ivory Black
+</td>
+<td class="tdl">
+1¼
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Sweet Oil
+</td>
+<td class="tdl">
+2
+<span class="pad1">ozs.</span></td>
+</tr>
+</table>
+
+
+<p>Rub together until the oil is killed, add a little
+strong vinegar; reduce to the proper consistency.</p>
+
+
+<h3 id="Shoe_Blacking">
+ <span class="smcap">Shoe Blacking.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Ivory Black
+</td>
+<td class="tdl">
+2
+lbs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Molasses
+</td>
+<td class="tdl">
+1
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Olive Oil
+</td>
+<td class="tdl">
+¼
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Oil Vitriol
+</td>
+<td class="tdl">
+¼
+<span class="pad05">”</span></td>
+</tr>
+</table>
+
+
+<p>Mix same as above. Add water to reduce.</p>
+
+
+<h3 id="Shoe_Polish">
+ <span class="smcap">Shoe Polish.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Ivory Black
+</td>
+<td class="tdl">
+28 lbs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Molasses
+</td>
+<td class="tdl">
+21 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Oil
+</td>
+<td class="tdl">
+<span class="pad05">1</span> qt.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Vitriol
+</td>
+<td class="tdl">
+<span class="pad05">3</span> lbs.
+</td>
+</tr>
+</table>
+
+
+<p>Mix same as above.</p>
+
+<p><span class="pagenum" id="Page_63">[63]</span></p>
+
+
+<h3 id="Liquid_Polish-Without_Vitriol_Oil">
+ <span class="smcap">Liquid Polish—Without Vitriol Oil.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Ivory Black
+</td>
+<td class="tdl">
+1 <span class="pad05">lb.</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Molasses
+</td>
+<td class="tdl">
+¾ <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Sweet Oil
+</td>
+<td class="tdl">
+2 <span class="pad05">ozs.</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Beer—sour
+</td>
+<td class="tdl">
+1 <span class="pad05">pt.</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Vinegar
+</td>
+<td class="tdl">
+1 <span class="pad05">”</span>
+</td>
+</tr>
+</table>
+
+
+<p>Mix the black molasses and oil until the oil is
+completely killed, then add the beer and vinegar.</p>
+
+
+<h3 id="Liquid_Polish_No_2">
+ <span class="smcap">Liquid Polish No. 2.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Molasses
+</td>
+<td class="tdl">
+1 <span class="pad05">lb.</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Ivory Black
+</td>
+<td class="tdl">
+1 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Sweet Oil
+</td>
+<td class="tdl">
+¼ <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Oil of Vitriol
+</td>
+<td class="tdl">
+¼ <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+¾ <span class="pad05">pt.</span>
+</td>
+</tr>
+</table>
+
+
+<p>Mix the black, oil and molasses as above, then
+gradually mix the water and vitriol, first mixing
+them. Let stand three hours, then reduce to
+proper consistency with water or sour beer.</p>
+
+
+<h3 id="Ladies_Shoe_Dressing">
+ <span class="smcap">Ladies’ Shoe Dressing.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Best Extract Logwood
+</td>
+<td class="tdl">
+1
+<span class="pad05">oz.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Aqua Ammonia
+</td>
+<td class="tdl">
+1
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Shellac
+</td>
+<td class="tdl">
+8
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+<span class="pad05">½</span>
+gal.</td>
+</tr>
+<tr>
+<td class="tdl">
+Powdered Borax
+</td>
+<td class="tdl">
+1½
+ozs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Bichromate Potash
+</td>
+<td class="tdl">
+1
+<span class="pad1">dr.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Yellow Prussiate Potash
+</td>
+<td class="tdl">
+1
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p>Dissolve the logwood in hot water heated to
+<span class="pagenum" id="Page_64">[64]</span>nearly boiling. At nearly boiling point add the
+bichromate and prussiate of potash. After a
+deep blue has developed, add the borax. When
+this is all dissolved, add the shellac and ammonia.</p>
+
+
+<h3 id="Waterproof_Blacking">
+ <span class="smcap">Waterproof Blacking.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Castile Soap
+</td>
+<td class="tdl">
+8 ozs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Beeswax
+</td>
+<td class="tdl">
+8 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Neat’sfoot Oil
+</td>
+<td class="tdl">
+1 <span class="pad05">lb.</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Ivory Black
+</td>
+<td class="tdl">
+½ oz.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Indigo
+</td>
+<td class="tdl">
+½ <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Tragacanth
+</td>
+<td class="tdl">
+2 <span class="pad1">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+4 <span class="pad1">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+5 <span class="pad1">”</span>
+</td>
+</tr>
+</table>
+
+
+<p>Mix, heat to dissolve soap and oils, stir constantly
+until cool.</p>
+
+
+ <h2 class="nobreak" id="STOVE_POLISH">
+ STOVE POLISH.
+ </h2>
+
+
+<h3><span class="smcap">Cake Polish.</span></h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd70">
+Fine East India Plumbago
+</td>
+<td class="tdl">
+<span class="pad25">50</span>
+lbs.</td>
+</tr>
+<tr>
+<td class="tdl">
+German Lead
+</td>
+<td class="tdl">
+25 to 50
+<span class="pad05">”</span></td>
+</tr>
+</table>
+
+
+<p>Temper with water and pass through moulds;
+the plumbago and lead must be ground to the
+fineness of flour.</p>
+
+<p><span class="pagenum" id="Page_65">[65]</span></p>
+
+
+<h3 id="Paste_Polish">
+ <span class="smcap">Paste Polish.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Powdered East India Plumbago
+</td>
+<td class="tdl">
+50 lbs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+German Lead
+</td>
+<td class="tdl">
+25 <span class="pad05 pad05r">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Soap sufficient.
+</td>
+<td class="tdl">
+
+</td>
+</tr>
+</table>
+
+
+<p>Mix thoroughly the plumbago and lead. If
+jet black is wanted, mix in some lampblack also;
+then heat some common laundry soap and a
+small amount of water to nearly the boiling point;
+then mix the whole together; use some cheap
+odor to disguise the soap smell. Put into tin
+boxes, label to exclude the air, and prevent evaporation.</p>
+
+
+<h3 id="Liquid_Polish">
+ <span class="smcap">Liquid Polish.</span>
+</h3>
+
+<p>Consists of a small amount of the Pulverized
+Leads and a quantity of Benzine. It is dangerous.</p>
+
+
+<h3 id="Liquid_Polish_No_2_1">
+ <span class="smcap">Liquid Polish No. 2.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Copperas
+</td>
+<td class="tdl">
+2 lbs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Boneblack
+</td>
+<td class="tdl">
+1 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Plumbago—fine
+</td>
+<td class="tdl">
+1 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl" colspan=2>
+Water sufficient.
+</td>
+</tr>
+</table>
+
+
+<p>Mix thoroughly, apply with a cloth.</p>
+
+<p>Benzine can be substituted for the water.</p>
+
+
+
+<p><span class="pagenum" id="Page_66">[66]</span></p>
+
+
+ <h2 class="nobreak" id="FURNITURE_POLISH">
+ FURNITURE POLISH.
+ </h2>
+
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Aqua Ammonia
+</td>
+<td class="tdl">
+4 ozs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Turpentine
+</td>
+<td class="tdl">
+1 pt.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Linseed Oil
+</td>
+<td class="tdl">
+2 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+1 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Warm Water
+</td>
+<td class="tdl">
+1 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Shellac
+</td>
+<td class="tdl">
+4 ozs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Sulphuric Ether
+</td>
+<td class="tdl">
+4 <span class="pad05">”</span>
+</td>
+</tr>
+</table>
+
+
+<p>Thoroughly mix the warm water and alcohol,
+dissolve the shellac in this; add the sulphuric
+ether and mix thoroughly all together.</p>
+
+<p>Should be well shaken when used, and applied
+with a sponge.</p>
+
+<p>Splendid for old varnished articles.</p>
+
+
+ <h2 class="nobreak" id="METAL_POLISHING_PASTE">
+ METAL POLISHING PASTE.
+ </h2>
+
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Lard
+</td>
+<td class="tdl">
+14 ozs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Fine Colcother
+</td>
+<td class="tdl">
+<span class="pad05">6</span> <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl" colspan=2>
+Sufficient Oil Almonds.
+</td>
+</tr>
+</table>
+
+
+<p>Mix thoroughly; apply with woolen rag.</p>
+
+
+ <h2 class="nobreak" id="WAX_PAPER">
+ WAX PAPER.
+ </h2>
+
+
+<p>Place a piece of sheet copper over a very moderate
+fire, lay a sheet of paper on it; paint or
+<span class="pagenum" id="Page_67">[67]</span>smear over it with sponge or brush, melted white
+or yellow wax.</p>
+
+<p>A little experience will enable one to do this
+very rapidly.</p>
+
+<p>There is no patent on this kind of paper. A
+machine process for making wax paper is patented,
+however, but it applies to the machine alone.</p>
+
+
+ <h2 class="nobreak" id="HEKTOGRAPH_PAD">
+ HEKTOGRAPH PAD.
+ </h2>
+
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+French Gelatine
+</td>
+<td class="tdl">
+<span class="pad05">2</span> ounces
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+10 <span class="pad1">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+20 <span class="pad1">”</span>
+</td>
+</tr>
+</table>
+
+
+<p>Dissolve the gelatine in the water in water
+bath, then add the glycerine. Place over slow
+fire until it boils. Skim, and pour into shallow
+pan letter paper size.</p>
+
+<p><i>Directions for Use.</i>—Write on paper with
+the ink for this purpose, and allow the writing
+to become dry. Then place it face down on
+the pad, allow it to remain for three to five
+minutes, remove it, and proceed with blank paper
+to take copies of same. This will give from thirty
+to fifty copies; wash off with damp sponge
+immediately. Use more gelatine for summer
+pad than for a winter pad.</p>
+
+<p><span class="pagenum" id="Page_68">[68]</span></p>
+
+
+<h3 id="Hektograph_Ink">
+ <span class="smcap">Hektograph Ink.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Methyl Violet
+</td>
+<td class="tdl">
+1 ounce
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+1 <span class="pad1">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+8 <span class="pad1">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+¼ <span class="pad1">”</span>
+</td>
+</tr>
+</table>
+
+
+<p>Dissolve the methyl violet in the water, warm
+it gently (not boil) for about one hour. Add the
+glycerine, and when nearly cool, add the alcohol.</p>
+
+
+<h3 id="Hektograph_Ink_No_2">
+ <span class="smcap">Hektograph Ink No. 2.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Hoffman’s Violet Aniline
+</td>
+<td class="tdl">
+1 ounce
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+6 <span class="pad1">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+1 <span class="pad1">”</span>
+</td>
+</tr>
+</table>
+
+
+<p>Mix all together. If too free add a little glycerine.</p>
+
+
+ <h2 class="nobreak" id="INSECT_POWDER">
+ INSECT POWDER.
+ </h2>
+
+
+<h3><span class="smcap">Persian Insect Powder.</span></h3>
+
+<p>The plant is a native of the Caucasus, bears a
+composite flower, which is dried and powdered.
+It is manufactured principally in Tiflis. It will
+cause the death of flies, bedbugs, roaches, etc.</p>
+
+
+<h3 id="Insect_Powder_No_2">
+ <span class="smcap">Insect Powder No. 2.</span>
+</h3>
+
+<p>Buy Dalmatian Insect Powder in bulk. Pack in
+wide mouthed bottles.</p>
+
+<p>Persian Insect Powder is about the same
+thing.</p>
+
+<p><span class="pagenum" id="Page_69">[69]</span></p>
+
+<p>Either is sure death to insects, but harmless to
+human beings.</p>
+
+
+<h3 id="Insect_Powder_Adulteration">
+ <span class="smcap">Insect Powder Adulteration.</span>
+</h3>
+
+<p>The adulteration of this is done with regular
+spice adulterations colored with Chrome Yellow.
+Adulterating it makes it nearly worthless.</p>
+
+
+ <h2 class="nobreak" id="FLY_PAPER">
+ FLY PAPER.
+ </h2>
+
+
+<h3><span class="smcap">Sticky Fly Paper.</span></h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Common Rosin
+</td>
+<td class="tdl">
+4 ounces
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Caster Oil
+</td>
+<td class="tdl">
+4 <span class="pad1">”</span>
+</td>
+</tr>
+</table>
+
+
+<p>Mix and heat to nearly boiling point until the
+rosin is completely dissolved. Spread it out
+quite thin on some non-porous paper (Fools-cap
+or manila will do), keeping it back from the
+edges a half inch or more, fold facing until
+wanted, then pull apart.</p>
+
+
+<h3 id="Sticky_Fly_Paper_No_2">
+ <span class="smcap">Sticky Fly Paper No. 2.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Rosin
+</td>
+<td class="tdl">
+<span class="pad05">4½</span> ounces
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Lard oil
+</td>
+<td class="tdl">
+16 <span class="pad15">”</span>
+</td>
+</tr>
+</table>
+
+
+<p>Proceed as in No. 1.</p>
+
+
+<h3 id="Poison_Fly_Paper">
+ <span class="smcap">Poison Fly Paper.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Boiling water
+</td>
+<td class="tdl">
+16
+</td>
+<td class="tdl">
+ounces
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Sugar, Common
+</td>
+<td class="tdl">
+<span class="pad05">1½</span>
+</td>
+<td class="tdl">
+<span class="pad1">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Chloride of cobalt
+</td>
+<td class="tdl">
+<span class="pad05">6</span>
+</td>
+<td class="tdl">
+drachms
+</td>
+</tr>
+</table>
+
+
+<p>Dissolve the sugar and cobalt in the hot water,
+soak some porous paper in the solution, it is
+ready for use.</p>
+
+
+<p><span class="pagenum" id="Page_70">[70]</span></p>
+
+
+ <h2 class="nobreak" id="CANNING_FRUIT">
+ CANNING FRUIT.
+ </h2>
+
+
+<h3><span class="smcap">Instructions.</span></h3>
+
+<p>Select fresh fruit that is perfectly ripe, but at
+the same time, perfectly sound. One unsound
+berry may injure all in contact with it.</p>
+
+<p>The boiling water poured into the boiler will
+be considerably cooled by contact with the cans;
+care must be taken not to let the water return to
+the boil while the cans are in it; and yet it must
+become hot enough to expel the air from the
+cans.</p>
+
+<p>The surest way to attain the desired object is
+to keep the bulb of a thermometer in the water.
+A heat of 200 to 208 degs. Fahr. will answer
+best, but it must never exceed the latter degree.
+To ascertain when all the air possible has been
+expelled, put one drop of hot water on the air
+hole; the cessation or absence of air bubbles
+passing through it, will denote that the cans are
+ready for final sealing.</p>
+
+
+<h3 id="Fresh_Fruit">
+ <span class="smcap">Fresh Fruit.</span>
+</h3>
+
+<p>Procure a sufficient number of tin cans of
+suitable size, fill them quite full with the fruit,
+and solder them securely. Next pierce a small
+pin-hole in the top of each can, to allow the air
+<span class="pagenum" id="Page_71">[71]</span>to be expelled; place the cans in a boiler as
+deep as the cans are high, pour boiling water
+into the boiler until within one-half inch of the
+top of the cans; keep the water hot over a moderate
+fire, but not boiling, until the air ceases to
+escape from the cans, and then seal the air holes
+with solder before removing the cans from the
+water. The cans should then be taken out,
+wiped dry, and allowed to cool; when cold, if the
+cans have been closed perfectly air-tight, the
+vacuum inside will cause the top and bottom of
+the cans to become concave or hollowed inward.
+Tomatoes are also kept fresh in this manner.</p>
+
+
+<h3 id="Berries_Etc">
+ <span class="smcap">Berries, Etc.</span>
+</h3>
+
+<p>Peaches, apples, pears, plums, etc., can be
+kept perfectly fresh in tin cans in the manner
+described above, and will retain their fresh
+flavor almost, if not entirely intact. Raspberries,
+strawberries, etc., are kept in better condition
+by adding ½ pound white sugar to each pound
+of fruit, letting them come to the boil, and then
+filling the cans quite full, soldering the lid of the
+can immediately. The hot fruit will, to all
+intents, expel the air from the can. No water
+should be used with the fruits, except in cases
+<span class="pagenum" id="Page_72">[72]</span>where a little is necessary to dissolve the sugar,
+as it tends to render them insipid. Most vegetables
+can be kept in cans in this way, omitting
+the sugar, and scalding them in water sufficient
+to cover them.</p>
+
+
+<h3 id="Cold_Process">
+ <span class="smcap">Cold Process.</span>
+</h3>
+
+<p>Pare and halve the peaches. Pack them as
+closely as possible in a can without any sugar.
+When the can is full, pour in sufficient cold water
+to fill all the interstices between the peaches,
+and reach the brim of the can. Let it stand
+long enough for the water to soak into all the
+crevices—say six hours—then pour in water to
+replace what is sunken away. Seal up the can,
+and all is done. Canned in this way, peaches
+retain all their freshness and flavor. There will
+not be enough water in them to render them
+insipid. If preferred, a cold syrup could be
+used instead of pure water, but the peaches taste
+most natural without any sweetening.</p>
+
+
+<h3 id="Fresh_in_Jars">
+ <span class="smcap">Fresh in Jars.</span>
+</h3>
+
+<p>Use only self-sealing glass jars. Put into a
+porcelain-lined preserving kettle, enough to fill
+two quart jars; sprinkle on sugar one-fourth
+pound; place over a slow fire, and heat through,
+<span class="pagenum" id="Page_73">[73]</span>not boil. While the fruit is being heated,
+keep the jars filled with moderately hot water.
+As soon as the fruit is ready, empty the water
+from the jars, fill to the brim with fruit, and seal
+immediately. As it cools a vacuum is formed,
+which prevents bursting. In this way every
+kind of fruit will retain its flavor. Sometimes a
+thick leathery mold forms on the top—if so, all
+the better. The plan of keeping the jars full of
+hot water is merely to prevent the danger of
+cracking when the hot fruit is inserted. Some
+prefer to set the bottles full of cool water in a
+boiler of water and heating all together gradually;
+but the other way is much simpler and
+equally effective.</p>
+
+
+<h3 id="Pears_Etc">
+ <span class="smcap">Pears, Etc.</span>
+</h3>
+
+<p>Place the pears, halved or whole, in the can or
+jar, cold. Pour syrup over them until the can is
+nearly full up to the top. Pure water may be
+used instead of syrup. Solder on the lid carefully,
+then punch a small hole through the center
+of the lid. Then place the can in a kettle of
+warm water, having some wire in the bottom of
+kettle for the cans to rest on. Have the water
+come up nearly to top of cans. Bring the water
+<span class="pagenum" id="Page_74">[74]</span>gently to a boil. Boil twenty minutes, lift out
+the cans, wipe dry around the small hole, then
+solder it up.</p>
+
+<p>Peaches, plums, cherries, blackberries, green
+gages, apricots, huckleberries, raspberries, are
+canned same as pears. Grapes require heavy
+syrup.</p>
+
+
+<h3 id="Time_to_Boil">
+ <span class="smcap">Time to Boil.</span>
+</h3>
+
+<p>In canning fruits and <ins class="corr" title="Transcriber's Note&mdash;original text: vegatables" id="vegatables">vegetables</ins>, leave the
+can in water from time it commences boiling, as
+follows:</p>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Pears
+</td>
+<td class="tdl">
+<span class="pad2">20</span>&nbsp;minutes</td>
+</tr>
+<tr>
+<td class="tdl">
+Peaches
+</td>
+<td class="tdl">
+<span class="pad2">20</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Cherries
+</td>
+<td class="tdl">
+<span class="pad2">20</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Apples
+</td>
+<td class="tdl">
+<span class="pad2">20</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Strawberries
+</td>
+<td class="tdl">
+<span class="pad2">15</span> <span class="pad1">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Blackberries
+</td>
+<td class="tdl">
+<span class="pad2">15</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Raspberries
+</td>
+<td class="tdl">
+<span class="pad2">15</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Huckleberries
+</td>
+<td class="tdl">
+<span class="pad2">15</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Plums
+</td>
+<td class="tdl">
+<span class="pad2">20</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Quinces
+</td>
+<td class="tdl">
+<span class="pad2">30</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Tomatoes
+</td>
+<td class="tdl">
+<span class="pad2">40</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Asparagus
+</td>
+<td class="tdl">
+1 hr. 50
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Pineapple
+</td>
+<td class="tdl">
+2
+hours.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_75">[75]</span></p>
+
+
+<h3 id="Jars">
+ <span class="smcap">Jars.</span>
+</h3>
+
+<p>Glass jars have been invented with vent hole
+in the lid to allow the air and steam to escape
+while cooking, after which it is made airtight
+with a thumb screw.</p>
+
+
+ <h2 class="nobreak" id="KITCHEN_SOAP">
+ KITCHEN SOAP.
+ </h2>
+
+
+<p>Take good laundry soap. Heat it and mix
+with Silesia stone, finely powdered. Place in
+molds before cooling.</p>
+
+
+ <h2 class="nobreak" id="CROCKERY_CEMENT">
+ CROCKERY CEMENT.
+ </h2>
+
+
+<p>Powdered lime mixed to a thin paste with
+whites of eggs. Keep tightly corked, as it
+hardens very rapidly.</p>
+
+
+<h3 id="Universal_Cement">
+ <span class="smcap">Universal Cement.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+White Glue
+5¼ pounds</td>
+</tr>
+<tr>
+<td class="tdl">
+Acetic Acid
+1 gallon</td>
+</tr>
+</table>
+
+
+<p>Mix by dissolving in warm bath. Bottle and
+cork tight.</p>
+
+
+ <h2 class="nobreak" id="MUSTARDS">
+ MUSTARDS.
+ </h2>
+
+
+<h3><span class="smcap">Common Mustard.</span></h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Vinegar
+</td>
+<td class="tdl">
+1 pint.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Ground mustard
+</td>
+<td class="tdl">
+8 oz.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Sugar
+</td>
+<td class="tdl">
+1 lump.
+</td>
+</tr>
+<tr>
+<td class="tdl" colspan=2>
+Cloves to flavor.
+</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_76">[76]</span></p>
+
+<p>Mix the vinegar gradually into the mustard,
+place in the cloves, let it boil over a moderate
+fire. Add the sugar, let boil again. Bottle and
+seal.</p>
+
+
+<h3 id="Frankfort_Mustard">
+ <span class="smcap">Frankfort Mustard.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Mustard, ground
+</td>
+<td class="tdl">
+2 lbs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Pulv. sugar
+</td>
+<td class="tdl">
+8 ozs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Cloves
+</td>
+<td class="tdl">
+1 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Allspice
+</td>
+<td class="tdl">
+2 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Vinegar sufficient to make thin paste.
+</td>
+<td class="tdl">
+
+</td>
+</tr>
+</table>
+
+
+
+<h3 id="English_Mustard">
+ <span class="smcap">English Mustard.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Mustard
+</td>
+<td class="tdl">
+9 pounds
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Wheat flour
+</td>
+<td class="tdl">
+9 <span class="pad1">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Salt
+</td>
+<td class="tdl">
+1¾ <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Cayenne pepper
+</td>
+<td class="tdl">
+2¾ oz.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water and vinegar
+</td>
+<td class="tdl">
+to suit.
+</td>
+</tr>
+</table>
+
+
+
+<h3 id="French_Mustard">
+ <span class="smcap">French Mustard.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Fresh Tarragon Leaves
+</td>
+<td class="tdl">
+<span class="pad05">12</span>
+parts</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Bay leaves</span>
+</td>
+<td class="tdl">
+<span class="pad1">6</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad1">”</span> <span class="pad1">Angelica root</span>
+</td>
+<td class="tdl">
+<span class="pad1">4</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Capers
+</td>
+<td class="tdl">
+<span class="pad1">8</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Anchovies
+</td>
+<td class="tdl">
+<span class="pad1">8</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Rocambole
+</td>
+<td class="tdl">
+<span class="pad1">6</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Eschalots
+</td>
+<td class="tdl">
+<span class="pad1">4</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Wine vinegar
+</td>
+<td class="tdl">
+200
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl" colspan=2>
+Black mustard, ground sufficient.
+</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_77">[77]</span></p>
+
+<p>Cut up fine the different ingredients, digest
+them in the vinegar by a warm bath. Strain,
+press out the residue and filter, then stir in the
+mustard, enough to make a thin paste.</p>
+
+
+ <h2 class="nobreak" id="PICCALILLI">
+ PICCALILLI.
+ </h2>
+
+
+<h3><span class="smcap">Spiced Vinegar for.</span></h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Vinegar
+</td>
+<td class="tdl">
+1 gal.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Curry powder
+</td>
+<td class="tdl">
+4 ozs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Ground mustard
+</td>
+<td class="tdl">
+4 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad15">”</span><span class="pad15">ginger</span>
+</td>
+<td class="tdl">
+3 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Turmeric
+</td>
+<td class="tdl">
+2 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Skinned shalots
+</td>
+<td class="tdl">
+8 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Baked garlic
+</td>
+<td class="tdl">
+2 <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Salt
+</td>
+<td class="tdl">
+¼ lbs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Cayenne pepper
+</td>
+<td class="tdl">
+2
+<ins class="corr" title="Transcriber's Note—original text: dms." id="dms">drs.</ins>
+</td>
+</tr>
+</table>
+
+
+<p>Digest in warm bath for a few hours.</p>
+
+<p>Parboil in salt gherkins, cauliflower, sliced
+cucumbers, celery, sliced onions, small onions,
+French beans, etc.</p>
+
+<p>Place all in stone jar, pour the spiced vinegar
+on them, and let stand.</p>
+
+
+ <h2 class="nobreak" id="VINEGAR">
+ VINEGAR.
+ </h2>
+
+
+<h3><span class="smcap">Cider Vinegar.</span></h3>
+
+<p>Take 10 gallons apple juice fresh from the
+press, and suffer it to ferment fully, which may
+<span class="pagenum" id="Page_78">[78]</span>be in about two weeks, or sooner, if the weather
+is warm; and then add 8 gallons like juice, new,
+for producing a second fermentation; in two
+weeks more add another like new quantity, for
+producing a third fermentation. This third fermentation
+is material. Now stop the bunghole
+with an empty bottle, with the neck downward,
+and expose it to the sun for some time. When
+the vinegar is come, draw off one-half into a
+vinegar cask, and set it in a cool place above
+ground, for use when clear. With the other
+half in the first cask, proceed to make more
+vinegar in the same way. Thus one cask is to
+make in, the other to use from. When making
+the vinegar, let there be a moderate degree of
+heat, and free access of external air. The process
+is hastened by adding to the cider, when
+you have it, a quantity of the mother vinegar, as
+it is called—a whitish, ropy coagulum, of a mucilaginous
+appearance, which is formed in the vinegar,
+and acts as a ferment. The strength of
+vinegar depends on the amount of sugar or
+starchy matter to be ultimately converted into
+acetic acid.</p>
+
+
+<h3 id="Cheap_Vinegar">
+ <span class="smcap">Cheap Vinegar.</span>
+</h3>
+
+<p>A supply of vinegar can be kept constantly on
+<span class="pagenum" id="Page_79">[79]</span>hand by retail grocers. Before you have sold
+out a barrel entirely of your regular stock, say
+two or three gallons, fill it up with 1 gallon of
+molasses to every 11 gallons of soft water. This
+mixture will become good vinegar in about three
+weeks—and can be treated in its turn in the
+same way. When less than a barrel a week is
+used, three barrels thus treated and used in rotation,
+will be sufficient to keep up a perpetual
+supply. If the barrels stand on end, there must
+be a hole made in the top, protected with gauze
+to keep out insects. If standing on the side, the
+bunghole must be left open, and similarly
+protected.</p>
+
+
+ <h2 class="nobreak" id="SPICES">
+ SPICES.
+ </h2>
+
+
+<p>Buy the spices whole and grind them yourself.
+Spice mills are cheap. If you want adulterated
+spices buy the adulterations separate
+and mix them yourself. All wholesale spice
+houses sell the adulterations already prepared at
+prices moderate enough for any one.</p>
+
+<p>The writer knows of cases where grocers
+grind their own spices, holding a spice trade
+alone that is very valuable. It is next to impossible
+to get pure spices in ground state without
+grinding them yourself.</p>
+
+<p><span class="pagenum" id="Page_80">[80]</span></p>
+
+
+<h3 id="To_Clean_Spice_Mills">
+ <span class="smcap">To Clean Spice Mills.</span>
+</h3>
+
+<p>After grinding one kind of spice, if you wish
+to change to another, grind a small lot of rice
+through the mill. Always grind the weakest
+and most faint flavored spice first.</p>
+
+
+ <h2 class="nobreak" id="CREAM_TARTAR">
+ CREAM TARTAR
+ </h2>
+
+
+<p>Is adulterated by mixing phosphate with it in
+proportion to suit selling price.</p>
+
+
+ <h2 class="nobreak" id="TO_PRESERVE_CIDER_SWEET">
+ TO PRESERVE CIDER SWEET.
+ </h2>
+
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Cider
+</td>
+<td class="tdr">
+32
+</td>
+<td class="tdl">
+gallons
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Salicylic Acid
+</td>
+<td class="tdr">
+1
+</td>
+<td class="tdl">
+ounce
+</td>
+</tr>
+</table>
+
+
+<p>Mix thoroughly, let stand; said to keep sweet
+for a year.</p>
+
+
+ <h2 class="nobreak" id="SODA_WATER_SYRUPS">
+ SODA WATER SYRUPS.
+ </h2>
+
+
+<p>Syrups not made from fruits may have a little
+gum Arabic added to <ins class="corr" title="Transcriber's Note&mdash;original text: prodce" id="prodce">produce</ins> a rich froth when
+the soda water is put into it.</p>
+
+
+<h3 id="Simple_Syrups">
+ <span class="smcap">Simple Syrups.</span>
+</h3>
+
+<p>To 8 pounds fine white sugar add two quarts
+water, whites of two eggs (or isinglass dissolved
+in hot water) stir until sugar is dissolved, let
+simmer for 3 minutes, skim, and strain through
+fine flannel.</p>
+
+<p>Soda syrups may be produced from this, by
+adding the different flavors wanted.</p>
+
+<p><span class="pagenum" id="Page_81">[81]</span></p>
+
+
+<h3 id="Soda_Water_Foam">
+ <span class="smcap">Soda Water Foam.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Water
+</td>
+<td class="tdl">
+1½ pints
+</td>
+</tr>
+<tr>
+<td class="tdl">
+White Sugar
+</td>
+<td class="tdl">
+4 <span class="pad1">ozs.</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Salicylic Acid
+</td>
+<td class="tdl">
+1 drachm
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Whites of
+</td>
+<td class="tdl">
+4 eggs.
+</td>
+</tr>
+</table>
+
+
+<p>Beat the whites of the eggs into the water,
+dissolve in the sugar and acid.</p>
+
+<p><i>Directions.</i>—Add one ounce of this to each
+pint of syrup.</p>
+
+
+ <h2 class="nobreak" id="GROCERS_DRUGS">
+ GROCERS’ DRUGS.
+ </h2>
+
+<h3>
+<span class="smcap">Cough Syrup.</span><br>
+<span class="fs80 allsmcap">AN EXCELLENT ARTICLE.</span></h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Morphine
+</td>
+<td class="tdl">
+<span class="pad05">8</span>
+grains</td>
+</tr>
+<tr>
+<td class="tdl">
+Tartar Emetic
+</td>
+<td class="tdl">
+<span class="pad05">4</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Fluid Extract Ipecac
+</td>
+<td class="tdl">
+90
+minims</td>
+</tr>
+<tr>
+<td class="tdl">
+Tincture Sanguinaria
+</td>
+<td class="tdl">
+<span class="pad05">1</span>
+oz.</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+<span class="pad05">6</span>
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Syrup, enough to make
+</td>
+<td class="tdl">
+<span class="pad05">1</span>
+quart</td>
+</tr>
+</table>
+
+
+<p>Heat the water, add the morphine and tartar
+emetic. Stir until dissolved, add syrup cold, shake
+well, then add the ipecac and tincture sanguinaria.
+Put in bottles to suit.</p>
+
+<p><i>Dose.</i>—Adults, 1 teaspoonful three times a
+day. Children in proportion to age.</p>
+
+<p><span class="pagenum" id="Page_82">[82]</span></p>
+
+
+<h3 id="Florida_Water">
+ <span class="smcap">Florida Water.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Oil Bergamot
+</td>
+<td class="tdl">
+4
+</td>
+<td class="tdl">
+ozs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad05">”</span> <span class="pad05">Lemon</span>
+</td>
+<td class="tdl">
+6
+</td>
+<td class="tdl">
+<span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad05">”</span> <span class="pad05">Lavender</span>
+</td>
+<td class="tdl">
+1
+</td>
+<td class="tdl">
+<span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad05">”</span> <span class="pad05">Cloves</span>
+</td>
+<td class="tdl">
+6
+</td>
+<td class="tdl">
+drachms
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+3½
+</td>
+<td class="tdl">
+gallons
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+3
+</td>
+<td class="tdl">
+quarts.
+</td>
+</tr>
+</table>
+
+
+<p>Dissolve the oils in the alcohol, let stand
+twenty-four hours, then add the water. Filter.
+No color.</p>
+
+
+<h3 id="Florida_Water_No_2">
+ <span class="smcap">Florida Water No. 2.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Oil Bergamot
+</td>
+<td class="tdl">
+8
+<span class="pad05">ozs.</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Neroli
+</td>
+<td class="tdl">
+4
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Oil Lavender
+</td>
+<td class="tdl">
+3
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad05">”</span> <span class="pad05">Cloves</span>
+</td>
+<td class="tdl">
+1½
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad05">”</span> <span class="pad05">Cinnamon</span>
+</td>
+<td class="tdl">
+<span class="pad05">¼</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Tincture of Iris
+</td>
+<td class="tdl">
+<span class="pad05">½</span>
+pint</td>
+</tr>
+<tr>
+<td class="tdl">
+Tincture Peruvian Balsam
+</td>
+<td class="tdl">
+<span class="pad05">¼</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+4
+gallons</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+3
+quarts.</td>
+</tr>
+</table>
+
+
+<p>Proceed as above.</p>
+
+
+<h3 id="Arnica_Jelly">
+ <span class="smcap">Arnica Jelly.</span><br>
+<span class="fs60">FOR CHAPPED HANDS AND LIPS.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Starch
+</td>
+<td class="tdl">
+½ oz.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+4 ozs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+1 oz.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Arnica
+</td>
+<td class="tdl">
+½ <span class="pad05">”</span>
+</td>
+</tr>
+</table>
+
+
+<p>Oil Rose a few drops sufficient to scent.</p>
+
+<p><span class="pagenum" id="Page_83">[83]</span></p>
+
+<p>Mix the starch, glycerine and water together,
+heat to 240 degrees. When nearly cold add the
+arnica and rose oil. Color with red aniline.</p>
+
+
+<h3 id="Artificial_Bay_Rum">
+ <span class="smcap">Artificial Bay Rum.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Oil Bay Leaves
+</td>
+<td class="tdl">
+3 drachms
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Oil Cloves
+</td>
+<td class="tdl">
+5 minims
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Powdered Mace
+</td>
+<td class="tdl">
+5 grains
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+1 pint
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+3 pints.
+</td>
+</tr>
+</table>
+
+
+<p>Grind the oils in magnesia with a little alcohol
+added. Then mix the whole, and filter.</p>
+
+
+<h3 id="Hand_Grenades">
+ <span class="smcap">Hand Grenades.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Common Salt
+</td>
+<td class="tdl">
+20
+parts</td>
+</tr>
+<tr>
+<td class="tdl">
+Sal Ammoniac
+</td>
+<td class="tdl">
+<span class="pad05">9</span>
+<span class="pad1">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+72
+<span class="pad1">”</span></td>
+</tr>
+</table>
+
+
+<p>Mix them well together. Put into thin bottles,
+cork tightly, and seal by dipping the cork
+and neck of the bottle into heated sealing wax
+to prevent evaporation.</p>
+
+
+<h3 id="Hand_Grenade_No_2">
+ <span class="smcap">Hand Grenade No. 2.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Water
+</td>
+<td class="tdl">
+1 gallon
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Sal Ammoniac
+</td>
+<td class="tdl">
+5 ozs.
+</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_84">[84]</span></p>
+
+
+<h3 id="Corn_Remedy">
+ <span class="smcap">Corn Remedy.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Salicylic Acid
+</td>
+<td class="tdl">
+¾ drachm
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Extract of Indian Hemp
+</td>
+<td class="tdl">
+8 grains
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Collodium
+</td>
+<td class="tdl">
+¾ oz.
+</td>
+</tr>
+</table>
+
+
+<p>Mix well together.</p>
+
+<p><i>Directions.</i>—Apply once a day, with a small hair
+pencil. After a few days the corn can be lifted
+out. Attach a small hair pencil to the cork of
+the vial before it is put into the bottle. By
+having a large cork, it will act as the handle for
+the pencil, which is always submerged in the
+liquid. Vials of size ⅛ to ¼ oz. is large enough
+to pack it in. Retails usually at about 25c. each.</p>
+
+
+<h3 id="Sozodont-Said_to_be">
+ <span class="smcap">Sozodont—Said to be.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl">
+Castile Soap
+</td>
+<td class="tdl">
+<span class="pad05">5</span> ozs.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Glycerine
+</td>
+<td class="tdl">
+<span class="pad05">5</span> <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Alcohol
+</td>
+<td class="tdl">
+30<span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Water
+</td>
+<td class="tdl">
+20<span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl" colspan=2>
+Oil
+ Peppermint
+enough to flavor.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad05">”</span>
+<span class="pad05">Cloves</span>
+<span class="pad3">”</span>
+<span class="pad3">”</span></td>
+<td class="tdl">
+
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad05">”</span>
+<span class="pad05">Cinnamon</span>
+<span class="pad17">”</span>
+<span class="pad3">”</span>
+</td>
+<td class="tdl">
+
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<span class="pad05">”</span>
+<span class="pad05">Anise</span>
+<span class="pad35">”</span>
+<span class="pad3">”</span></td>
+<td class="tdl">
+
+</td>
+</tr>
+</table>
+
+
+<p>Mix the soap, glycerine and water together over
+slow fire until dissolved. Put the oils in the alcohol.
+Mix the whole together after the first
+part has cooled some.</p>
+
+<p><span class="pagenum" id="Page_85">[85]</span></p>
+
+
+<h3 id="Rat_Poison">
+ <span class="smcap">Rat Poison.</span>
+</h3>
+
+<p>Rough on Rats—Said to be. Colored Arsenic.</p>
+
+
+<h3 id="Wax_for_Bottle_Corks">
+ <span class="smcap">Wax for Bottle Corks.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Resin
+</td>
+<td class="tdl">
+4
+ozs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Lard
+</td>
+<td class="tdl">
+2
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Yellow Wax
+</td>
+<td class="tdl">
+2
+<span class="pad05">”</span></td>
+</tr>
+</table>
+
+
+<p>Melt and strain. Dip the corks and neck of
+the bottle into it while hot, then let stand until
+cool.</p>
+
+
+ <h2 class="nobreak" id="JELLIES">
+ JELLIES.
+ </h2>
+
+
+<h3><span class="smcap">Cherry Marmalade.</span></h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+White Cherries
+</td>
+<td class="tdl">
+20
+lbs.</td>
+</tr>
+<tr>
+<td class="tdl">
+Black Cherries
+</td>
+<td class="tdl">
+<span class="pad05">4</span>
+<span class="pad05">”</span></td>
+</tr>
+<tr>
+<td class="tdl">
+Sugar Syrup
+</td>
+<td class="tdl">
+12
+<span class="pad05">”</span></td>
+</tr>
+</table>
+
+
+<p>Boil all together, with frequent stirring, from
+six to eight hours.</p>
+
+
+<h3 id="Fruit_Marmalades">
+ <span class="smcap">Fruit Marmalades.</span>
+</h3>
+
+<p>For other Marmalades use the fruit wanted in
+about same proportion as foregoing, and proceed
+as in same.</p>
+
+
+<h3 id="Quince_Jelly">
+ <span class="smcap">Quince Jelly.</span>
+</h3>
+
+<p>Take the cores and parings left from a half
+bushel of quinces, add to this one peck of sweet
+apples pared and cut in small pieces, cover with
+<span class="pagenum" id="Page_86">[86]</span>water, and boil until soft. Strain through a flannel
+or coarse muslin bag. To every pint of juice
+add an equal amount of sugar by measure. Boil
+slowly on a steady fire for three or four hours.
+When done pour in glasses or jars, and let stand
+until cool. Cover.</p>
+
+
+<h3 id="To_Cheapen_the_Jelly">
+ <span class="smcap">To Cheapen the Jelly.</span>
+</h3>
+
+<p>Use less sugar, and any kind of fruit; use
+gelatine to stiffen the mass, flavor, when milk
+warm, with artificial flavor to suit, and color
+with red jelly coloring. Tartaric acid in small
+quantities can be added to economize on fruit.</p>
+
+
+<h3 id="To_Color_Jellies_Red">
+ <span class="smcap">To Color Jellies Red.</span>
+</h3>
+
+<p>Red Aniline dissolved in alcohol, is sometimes
+used in cheap jellies.</p>
+
+
+<h3 id="To_Color_Jellies_Red_No_2">
+ <span class="smcap">To Color Jellies Red No. 2.</span>
+</h3>
+
+<p>Syrup of Cochineal can be used, but should
+be added to the Jellies as soon as through boiling.</p>
+
+
+<h3 id="To_Color_Jellies_Red_No_3">
+ <span class="smcap">To Color Jellies Red No. 3.</span>
+</h3>
+
+<p>A very fine color, which will not be affected
+by Acids or Alkalies, is made by preparing a
+syrup of Kermes Berries (<i lang="la">Phytolacca Decandra</i>).
+It is also used for coloring vinegars, wines and
+liquors.</p>
+
+<p><span class="pagenum" id="Page_87">[87]</span></p>
+
+
+<h3 id="Hints_for_Jelly_Makers">
+ <span class="smcap">Hints for Jelly Makers.</span>
+</h3>
+
+<p>Never use a metal vessel or a metal spoon
+when boiling jelly.</p>
+
+<p>Boil the jelly in a porcelain lined kettle, or
+in a large stone jar.</p>
+
+<p>Boil the juice twenty minutes before adding
+sugar.</p>
+
+<p>Dissolve the sugar separately in a little boiling
+water, and add it to the boiling juice hot.</p>
+
+<p>Boil slowly over a steady fire. Do not cover
+while boiling.</p>
+
+<p>Strain through a flannel bag if possible. If
+not, use a muslin bag.</p>
+
+<p>Always add sugar of same measure as juice.</p>
+
+<p>Boil about four hours.</p>
+
+<p>If gelatine is used, less boiling is required,
+and less sugar also.</p>
+
+
+ <h2 class="nobreak" id="YEAST">
+ YEAST.
+ </h2>
+
+
+<h3><span class="smcap">Dry Hop Yeast.</span></h3>
+
+<p>Boil two large potatoes and a handful of
+hops (put the hops into a cheesecloth bag) in
+three pints of water. When done, take out the
+potatoes and mash well, add one pint of flour,
+and pour boiling water over all. Beat it well
+together, adding one teaspoonful salt, one teaspoonful
+<span class="pagenum" id="Page_88">[88]</span>ginger, and a half cup of sugar. When
+cooled to milk warm, add a cup of good yeast,
+let stand two days, or, if weather is warm, one
+day, stirring it down frequently. Add corn
+meal until thick enough to cake. Lay it out on
+a table or board about one inch deep. Pass over
+it a heavy roller, which will press it to a thickness
+of a little over half an inch, then cut in
+small squares with a long knife about one and a
+quarter inch square. Place on a canvas-covered
+frame, set in dry place where air can freely pass.
+When quite dry, pack. One square is enough
+for six large loaves of bread.</p>
+
+
+<h3 id="Dry_Hop_Yeast_No_2">
+ <span class="smcap">Dry Hop Yeast No. 2.</span>
+</h3>
+
+<p>One-half peck potatoes. Boil until soft, keep
+water on them to amount of 2½ gallons. When
+soft add one handful of good hops. Then boil
+thirty minutes. Proceed then to mash and mix
+the hops and potatoes thoroughly. Pour the
+liquor strained through a sieve (to exclude the
+hops and potato skins) into a five-gallon jar.
+Mix in enough flour to make a medium paste.
+Mix into this one-half pint of brewers’ yeast.
+Let it rise. When well up, stir it down. Do
+so a second time, let stand ten hours, and add
+some corn meal, about half of what it should
+<span class="pagenum" id="Page_89">[89]</span>have altogether. Let it rise again, then add
+corn meal until it gets crumbly, then spread
+out, press dry, and pack away. The time consumed
+in making this, will extend over several
+days.</p>
+
+
+<h3 id="Salad_Dressing">
+ <span class="smcap">Salad Dressing.</span>
+</h3>
+
+<p>Take the yolks of two hard boiled eggs,
+rubbed smooth with one teaspoonful fine ground
+English mustard, add one teaspoonful of salt,
+and the yolks of two raw eggs beaten into the
+other. Then put into it two teaspoonfuls fine
+powdered sugar. Pour in fresh olive oil or refined
+cottonseed oil, a little at a time, beating
+the same into the mass as long as it continues
+to thicken. Then add vinegar to reduce it to
+proper consistency. If not hot enough, add
+Cayenne pepper. Bottle and seal tight for future
+use or sale.</p>
+
+
+<h3 id="Salad_Dressing_No_2">
+ <span class="smcap">Salad Dressing No. 2.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Raw Yolks
+</td>
+<td class="tdl">
+8 eggs
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Sugar
+</td>
+<td class="tdl">
+1 cup
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Mustard
+</td>
+<td class="tdl">
+1 tablespoonful
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Salt
+</td>
+<td class="tdl">
+1 <span class="pad1">”</span> <span class="pad15">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Pepper
+</td>
+<td class="tdl">
+1 <span class="pad1">”</span> <span class="pad15">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Butter
+</td>
+<td class="tdl">
+1 cup
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Vinegar
+</td>
+<td class="tdl">
+1 <span class="pad05">”</span>
+</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_90">[90]</span></p>
+
+<p>Beat the yolks of the eggs, add the sugar and
+spices, boil the vinegar, and to it add the butter
+while it is boiling, throw it over the other, and
+mix thoroughly. Bottle tight, and set in cool
+place for future use.</p>
+
+
+ <h2 class="nobreak" id="CHOCOLATE">
+ CHOCOLATE.
+ </h2>
+
+
+<h3><span class="smcap">Plain Chocolate.</span></h3>
+
+<p>Roasted cocoa beans or nuts are placed in a
+heated mortar, and ground to a paste with the
+pestle. It is then poured into molds to cool.
+Grind the cake into powder; in this form it is
+sweetened, flavored, and adulterated to suit.</p>
+
+
+<h3 id="French_Chocolate">
+ <span class="smcap">French Chocolate.</span>
+</h3>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Chocolate Flour
+</td>
+<td class="tdl">
+3 pounds
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Powdered Sugar
+</td>
+<td class="tdl">
+1 <span class="pad1">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Vanilla Beans
+</td>
+<td class="tdl">
+¼ oz.
+</td>
+</tr>
+</table>
+
+
+<p>Grind the vanilla beans and the sugar together
+in a mortar, then grind the whole together.
+Pour into molds.</p>
+
+
+<h3 id="Adulteration">
+ <span class="smcap">Adulteration.</span>
+</h3>
+
+<p>To adulterate, use plenty powdered sugar and
+corn starch. Sweet chocolate is made this way.</p>
+
+<p><span class="pagenum" id="Page_91">[91]</span></p>
+
+
+<h3 id="Spanish_Aromatic_Chocolate">
+ <span class="smcap">Spanish Aromatic Chocolate.</span>
+</h3>
+
+<p>Triturate or grind together:</p>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl wd80">
+Pulverized Chocolate
+</td>
+<td class="tdl">
+11 <span class="pad1">lbs.</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+White Sugar
+</td>
+<td class="tdl">
+<span class="pad05">3</span> <span class="pad15">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Vanilla Beans
+</td>
+<td class="tdl">
+<span class="pad05">1</span> <span class="pad1">oz.</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Cinnamon
+</td>
+<td class="tdl">
+<span class="pad1">¼</span> <span class="pad05">”</span>
+</td>
+</tr>
+<tr>
+<td class="tdl">
+Cloves
+</td>
+<td class="tdl">
+<span class="pad1">½</span> drachm.
+</td>
+</tr>
+</table>
+
+
+<p>If a cheaper chocolate is wanted, add pulverized
+sugar.</p>
+
+
+ <h2 class="nobreak" id="WHITING">
+ WHITING.
+ </h2>
+
+
+<p>Buy in bulk, sift, and repack in dozens to
+suit.</p>
+
+<figure class="figcenter illowp25 p4" id="enddeco" >
+ <img class="w100" src="images/enddeco.jpg" alt="(Triangular decorative shape)">
+</figure>
+
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter"></div>
+ <p class="center fs150 wsp p2">
+ Manufacturing Grocers’ Supply House.
+ </p>
+
+<figure class="figcenter illowp25 ">
+ <img class="w100" src="images/bar.jpg" alt="(short horizontal line)">
+</figure>
+
+<p class="center">
+ <span class="smcap fs175 lspp5">Geo. P. Vosbrink</span>,
+</p><p class="center fs150 smcap lspp5">
+ Chicago, Illinois,
+</p><p class="center fs60">
+
+ MANUFACTURER AND JOBBER IN
+</p><p class="center wsp fs120">
+
+ <span class="smcap">Baking Powder Chemicals, Extract Supplies, etc.</span>
+ </p>
+<figure class="figcenter illowp25 ">
+ <img class="w100" src="images/bar.jpg" alt="(short horizontal line)">
+</figure>
+
+
+<p class="center wsp">
+ AMMONIATED ALUM, <span class="pad10p">PHOSPHATE,</span><br>
+ BICARBONATE SODA, <span class="pad10p">CREAM TARTAR,</span><br>
+ CARBONATE AMMONIA,<br>
+ POWDERED BORAX, <span class="pad10p">DEXTRINE,</span> <span class="pad10p">TERRA ALBA,</span><br>
+ COTTONSEED OIL, <span class="pad10p">VANILLA BEANS,</span><br>
+ SOAPSTONE,<br>
+ TONKA BEANS, <span class="pad10p">OIL LEMON,</span> <span class="pad10p">OIL ALMOND,</span><br>
+ OIL ORANGE, ETC.<br>
+ BAY LEAVES, <span class="pad10p">ROSE LEAVES</span>,
+</p>
+
+<p class="center">All Kinds of</p>
+
+<p class="center wsp">
+ ARTIFICIAL EXTRACT FLAVORS, ETHERS,<br>
+ METHYLS, AMYLS, ETC.
+</p>
+
+<p class="center">Also Full Line of</p>
+
+<p class="center wsp">
+ COMPOUND ARTIFICIAL EXTRACT FLAVORS, INSECT<br>
+ POWDER, PEPPER DUST, BIRD SEEDS, ETC.
+</p>
+
+<p class="center wsp"><span class="smcap">Stock Labels</span> of All Kinds, either Blank or Filled In, to Order.</p>
+
+<p>All these goods either in Bulk or Packages, to suit. Price List
+mailed on application.</p>
+
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+ <p class="center fs150 wsp"> VOSBRINK BAKING POWDER
+ SPECIALTIES.
+ </p>
+</div>
+
+
+<p class="center sans-serif wsp bold">ALUM BAKING POWDER.</p>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl">
+
+</td>
+<td class="tdr fs80 bold">
+Per gross.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+1 lb. cans,
+</td>
+<td class="tdr">
+$12 00
+</td>
+</tr>
+<tr>
+<td class="tdl">
+½ <span class="pad2">”</span>
+</td>
+<td class="tdr">
+7 50
+</td>
+</tr>
+<tr>
+<td class="tdl">
+¼ <span class="pad2">”</span>
+</td>
+<td class="tdr">
+4 80
+</td>
+</tr>
+</table>
+
+
+
+<p class="center sans-serif wsp bold">
+ PHOSPHATE COMB. POWDER.
+</p>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl">
+
+</td>
+<td class="tdr fs80 bold">
+Per gross.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+1 lb. cans,
+</td>
+<td class="tdr">
+$16 00
+</td>
+</tr>
+<tr>
+<td class="tdl">
+½ <span class="pad2">”</span>
+</td>
+<td class="tdr">
+9 00
+</td>
+</tr>
+<tr>
+<td class="tdl">
+¼ <span class="pad2">”</span>
+</td>
+<td class="tdr">
+6 00
+</td>
+</tr>
+</table>
+
+
+<p>Special Labels furnished and filled in to order,
+in lots of not less than 1 gross of 1 lbs., or not less
+than 2 gross ½ lbs., or not less than 3 gross ¼ lbs.,
+or if 1 gross of 1 lbs. are taken, and quarters or
+halves wanted, will furnish 1 gross of either of small
+sizes at same time, without extra cost.</p>
+
+
+<p class="center sans-serif wsp bold">
+ VOSBRINK BAKING POWDER WITH PRIZES
+</p>
+
+<p class="center">1 prize to each can. Prizes always up to the times.</p>
+
+
+<table class="autotable">
+<tr>
+<td class="tdl">
+
+</td>
+<td class="tdr fs80 bold">
+Per doz.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+1 lb. cans, half gross cases,
+</td>
+<td class="tdr">
+$ 4 50
+</td>
+</tr>
+<tr>
+<td class="tdl">
+½ <span class="pad15">”</span> <span class="pad2">”</span> <span class="pad2">”</span>
+</td>
+<td class="tdr">
+2 30
+</td>
+</tr>
+<tr>
+<td class="tdl">
+¼ <span class="pad15">”</span> <span class="pad15">100</span> to case,
+</td>
+<td class="tdr">
+11 00
+</td>
+</tr>
+</table>
+
+
+<p>Descriptive circular of prizes furnished on application.</p>
+
+<p>All goods delivered free on board cars at Chicago.</p>
+
+<p>Parties not rated please send reference in Chicago
+or cash to cover amount of bill, less 2 per cent. discount.</p>
+
+<p>All goods guaranteed as to quality.</p>
+
+
+<p class="center smcap fs175 lspp5">
+ GEO. P. VOSBRINK,<br>
+</p>
+<p class="right smcap fs150 smcap lspp5">
+Chicago, Ill.
+</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter transnote" id="END_NOTE">
+
+<strong>TRANSCRIBER’S NOTE</strong>
+
+<p class="noindent">Illustrations without captions have had a description added, this is denoted
+with parentheses.</p>
+
+<p class="noindent">The Contents was not checked for proper alphabetization or correct page
+references.</p>
+
+<p class="noindent">Obvious typographical errors and punctuation errors have been
+corrected after careful comparison with other occurrences within
+the text and consultation of external sources.</p>
+
+<p class="noindent">Except for those changes noted below, all misspellings in the text,
+and inconsistent or archaic usage, have been retained.</p>
+
+
+<table class="autotable wd90">
+<tr>
+<td class="tdl wd10">
+<a href="#Carribean">Pg 47</a>:
+</td>
+<td class="tdl">
+‘Carribean’ replaced with ‘Caribbean’.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<a href="#vegatables">Pg 74</a>:
+</td>
+<td class="tdl">
+‘vegatables’ replaced with ‘vegetables’.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<a href="#dms">Pg 77</a>:
+</td>
+<td class="tdl">
+‘dms.’ replaced with ‘drs.’.
+</td>
+</tr>
+<tr>
+<td class="tdl">
+<a href="#prodce">Pg 80</a>:
+</td>
+<td class="tdl">
+‘prodce’ replaced with ‘produce’ in Soda Water Syrups.
+</td>
+</tr>
+</table>
+
+
+</div>
+<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 78692 ***</div>
+</body>
+</html>
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+This book, including all associated images, markup, improvements,
+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
+
+Procedures for determining public domain status are described in
+the "Copyright How-To" at https://www.gutenberg.org.
+
+No investigation has been made concerning possible copyrights in
+jurisdictions other than the United States. Anyone seeking to utilize
+this eBook outside of the United States should confirm copyright
+status under the laws that apply to them.
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+Project Gutenberg (https://www.gutenberg.org) public repository for eBook #78692
+(https://www.gutenberg.org/ebooks/78692)
generated by cgit v1.2.3 (git 2.25.1) at 2026-08-11 04:28:14 +0000