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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 ***
generated by cgit v1.2.3 (git 2.25.1) at 2026-08-13 22:51:51 +0000