path: root/78692-0.txt

*** 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 ***