Removing Oil Spots From Leather.
—To
remove oil stains from leather, dab
the spot carefully with spirits of sal ammoniac,
and after allowing it to act for
a while, wash with clean water. This
treatment may have to be repeated a few
times, taking care, however, not to injure
the color of the leather. Sometimes the
spot may be removed very simply by
spreading the place rather thickly with
butter and letting this act for a few hours.
Next scrape off the butter with the point
of a knife, and rinse the stain with soap
and lukewarm water.
To Clean Linoleum.
—Rust spots and
other stains can be removed from linoleum
by rubbing with steel chips.
To Remove Putty, Grease, Etc., From Plate Glass.
—To remove all kinds of
greasy materials from glass, and to leave
the latter bright and clean, use a paste
made of benzine and burnt magnesia of
such consistence that when the mass is
pressed between the fingers a drop of
benzine will exude. With this mixture
and a wad of cotton, go over the entire
surface of the glass, rubbing it well.
One rubbing is usually sufficient. After
drying, any of the substance left in the
corners, etc., is easily removed by brushing
with a suitable brush. The same
preparation is very useful for cleaning
mirrors and removing grease stains from
books, papers, etc.
Removing Spots From Furniture.
—White
spots on polished tables are removed
in the following manner: Coat the
spot with oil and pour on a rag a few
drops of “mixtura balsamica oleosa,”
which can be bought in every drug store,
and rub on the spot, which will disappear
immediately.
To Remove Spots From Drawings, Etc.
—Place soapstone, fine meerschaum
shavings, amianthus, or powdered magnesia
on the spot, and, if necessary, lay
on white filtering paper, saturating it
with peroxide of hydrogen. Allow this
to act for a few hours, and remove the
application with a brush. If necessary,
repeat the operation. In this manner
black coffee spots were removed from a
valuable diagram without erasure by
knife or rubber.Watchmakers’ And Jewelers’ Cleaning Preparations:
To Clean The Tops Of Clocks In Repairing.
—Sprinkle
whiting on the top.
Pour good vinegar over this and rub
vigorously. Rinse in clean water and
dry slowly in the sun or at the fire. A
good polish will be obtained.
To Clean Watch Chains.
—Gold or
silver watch chains can be cleaned with
a very excellent result, no matter whether
they be matt or polished, by laying them
for a few seconds in pure aqua ammonia;
they are then rinsed in alcohol, and
finally shaken in clean sawdust, free from
sand. Imitation gold and plated chains
are first cleaned in benzine, then rinsed
in alcohol, and afterwards shaken in dry
sawdust. Ordinary chains are first
dipped in the following pickle: Pure
nitric acid is mixed with concentrated
sulphuric acid in the proportion of 10
parts of the former to 2 parts of the latter;
a little table salt is added. The chains
are boiled in this mixture, then rinsed
several times in water, afterwards in
alcohol, and finally dried in sawdust.
Cleaning Brass Mountings On Clock Cases, Etc.
—The brass mountings are
first cleaned of dirt by dipping them for
a short time into boiling soda lye, and
next are pickled, still warm, if possible,
in a mixture consisting of nitric acid, 60
parts; sulphuric acid, 40 parts; cooking
salt, 1 part; and shining soot (lampblack),
1/2 part, whereby they acquire a
handsome golden-yellow coloring. The
pickling mixture, however, must not be employed
immediately after pouring together
the acids, which causes a strong generation
of heat, but should settle for at least {207}
1 day. This makes the articles handsomer
and more uniform. After the dipping
the objects are rinsed in plenty of
clean water and dried on a hot, iron plate,
and at the same time warmed for lacquering.
Since the pieces would be
lacquered too thick and unevenly in pure
gold varnish, this is diluted with alcohol,
1 part of gold varnish sufficing for 10
parts of alcohol. Into this liquid dip the
mountings previously warmed and dry
them again on the hot plate.
Gilt Zinc Clocks.
—It frequently happens
that clocks of gilt zinc become
covered with green spots. To remove
such spots the following process is used:
Soak a small wad of cotton in alkali and
rub it on the spot. The green color will
disappear at once, but the gilding being
gone, a black spot will remain. Wipe
off well to remove all traces of the alkali.
To replace the gilding, put on, by means
of liquid gum arabic, a little bronze powder
of the color of the gilding. The
powdered bronze is applied dry with the
aid of a brush or cotton wad. When the
gilding of the clock has become black or
dull from age, it may be revived by immersion
in a bath of cyanide of potassium,
but frequently it suffices to wash it
with a soft brush in soap and water, in
which a little carbonate of soda has been
dissolved. Brush the piece in the lather,
rinse in clean water, and dry in rather
hot sawdust. The piece should be dried
well inside and outside, as moisture will
cause it to turn black.
To Clean Gummed Up Springs.
—Dissolve
caustic soda in warm water,
place the spring in the solution and leave
it there for about one half hour. Any
oil still adhering may now easily be
taken off with a hard brush; next, dry the
spring with a clean cloth. In this manner
gummed up parts of tower clocks,
locks, etc., may be quickly and thoroughly
cleaned, and oil paint may be
removed from metal or wood. The lye
is sharp, but free from danger, nor are
the steel parts attacked by it.
To Clean Soldered Watch Cases.
—Gold,
silver, and other metallic watch
cases which in soldering have been exposed
to heat, are laid in diluted sulphuric
acid (1 part acid to 10 to 15 parts
water), to free them from oxide. Heating
the acid accelerates the cleaning process.
The articles are then well rinsed
in water and dried. Gold cases are next
brushed with powdered tripoli moistened
with oil, to remove the pale spots caused
by the heat and boiling, and to restore
the original color. After that they are
cleaned with soap water and finally polished
with rouge. Silver cases are polished
after boiling, with a scratch brush
dipped in beer.
A Simple Way To Clean A Clock.
—Take
a bit of cotton the size of a hen’s egg,
dip it in kerosene and place it on the
floor of the clock, in the corner; shut the
door of the clock, and wait 3 or 4 days.
The clock will be like a new one—and
if you look inside you will find the cotton
batting black with dust. The fumes of
the oil loosen the particles of dust, and
they fall, thus cleaning the clock.
To Restore The Color Of A Gold Or Gilt Dial.
—Dip the dial for a few seconds in
the following mixture: Half an ounce of
cyanide of potassium is dissolved in a
quart of hot water, and 2 ounces of
strong ammonia, mixed with 1/2 an ounce
of alcohol, are added to the solution. On
removal from this bath, the dial should
immediately be immersed in warm water,
then brushed with soap, rinsed, and
dried in hot boxwood dust. Or it may
simply be immersed in dilute nitric acid;
but in this case any painted figures will
be destroyed.
A Bath For Cleaning Clocks.
—In an
enameled iron or terra-cotta vessel
pour 2,000 parts of water, add 50 parts
of scraped Marseilles soap, 80 to 100
parts of whiting, and a small cup of
spirits of ammonia. To hasten the process
of solution, warm, but do not allow
to boil.If the clock is very dirty or much oxidized,
immerse the pieces in the bath
while warm, and as long as necessary.
Take them out with a skimmer or
strainer, and pour over them some benzine,
letting the liquid fall into an empty
vessel. This being decanted and bottled
can be used indefinitely for rinsing.
If the bath has too much alkali or is
used when too hot, it may affect the
polish and render it dull. This may be
obviated by trying different strengths of
the alkali. Pieces of blued steel are not
injured by the alkali, even when pure.
To Remove A Figure Or Name From A Dial.
—Oil of spike lavender may be
employed for erasing a letter or number.
Enamel powder made into a paste with
water, oil, or turpentine is also used for
this purpose. It should be previously
levigated so as to obtain several degrees of
fineness. The powder used for repolishing
the surface, where an impression
has been removed, must be extremely
fine. It is applied with a piece of {208}
pegwood or ivory. The best method is to
employ diamond powder. Take a little
of the powder, make into a paste with
fine oil, on the end of a copper polisher
the surface of which has been freshly filed
and slightly rounded. The marks will
rapidly disappear when rubbed with this.
The surface is left a little dull; it may be
rendered bright by rubbing with the
same powder mixed with a greater quantity
of oil, and applied with a stick of
pegwood. Watchmakers will do well to
try on disused dials several degrees of
fineness of the diamond powder.
Cleaning Pearls.
—Pearls turn yellow
in the course of time by absorbing perspiration
on account of being worn in the
hair, at the throat, and on the arms.
There are several ways of rendering
them white again.I.—The best process is said to be to
put the pearls into a bag with wheat bran
and to heat the bag over a coal fire, with
constant motion.
II.—Another method is to bring 8
parts each of well-calcined, finely powdered
lime and wood charcoal, which
has been strained through a gauze sieve,
to a boil with 500 parts of pure rain
water, suspend the pearls over the steam
of the boiling water until they are
warmed through, and then boil them in
the liquid for 5 minutes, turning frequently.
Let them cool in the liquid,
take them out, and wash off well with
clean water.
III.—Place the pearls in a piece of fine
linen, throw salt on them, and tie them
up. Next rinse the tied-up pearls in
lukewarm water until all the salt has
been extracted, and dry them at an ordinary
temperature.
IV.—The pearls may also be boiled
about 1/4 hour in cow’s milk into which a
little cheese or soap has been scraped;
take them out, rinse off in fresh water,
and dry them with a clean, white cloth.
V.—Another method is to have the
pearls, strung on a silk thread or wrapped
up in thin gauze, mixed in a loaf of bread
of barley flour and to have the loaf baked
well in an oven, but not too brown.
When cool remove the pearls.
VI.—Hang the pearls for a couple of
minutes in hot, strong, wine vinegar or
highly diluted sulphuric acid, remove,
and rinse them in water. Do not leave
them too long in the acid, otherwise they
will be injured by it.
Glass Cleaning:
Cleaning Preparation For Glass With Metal Decorations.
—Mix 1,000 parts of
denaturized spirit (96 per cent) with 150
parts, by weight, of ammonia; 20 parts
of acetic ether; 15 parts of ethylic ether;
200 parts of Vienna lime; 950 parts of
bolus; and 550 parts of oleine. With
this mixture both glass and metal can be
quickly and thoroughly cleaned. It is
particularly recommended for show
windows ornamented with metal.Paste For Cleaning Glass.—
| Prepared chalk |
6 pounds |
| Powdered French chalk |
1 1/2 pounds |
| Phosphate calcium |
2 1/4 pounds |
| Quillaia bark |
2 1/4 pounds |
| Carbonate ammonia |
18 ounces |
| Rose pink |
6 ounces |
Mix the ingredients, in fine powder,
and sift through muslin. Then mix
with soft water to the consistency of
cream, and apply to the glass by means
of a soft rag or sponge; allow it to dry on,
wipe off with a cloth, and polish with
chamois.
Cleaning Optical Lenses.
—For this
purpose a German contemporary recommends
vegetable pith. The medulla
of rushes, elders, or sunflowers is cut out,
the pieces are dried and pasted singly
alongside of one another upon a piece of
cork, whereby a brush-like apparatus is
obtained, which is passed over the surface
of the lens. For very small lenses
pointed pieces of elder pith are employed.
To dip dirty and greasy lenses
into oil of turpentine or ether and rub
them with a linen rag, as has been proposed,
seems hazardous, because the Canada
balsam with which the lenses are
cemented might dissolve.
To Remove Glue From Glass.
—If glue
has simply dried upon the glass hot
water ought to remove it. If, however,
the spots are due to size (the gelatinous
wash used by painters) when dried they
become very refractory and recourse
must be had to chemical means for their
removal. The commonest size being a
solution of gelatin, alum, and rosin dissolved
in a solution of soda and combined
with starch, hot solutions of caustic
soda or of potash may be used. If
that fails to remove them, try diluted
hydrochloric, sulphuric, or any of the
stronger acids. If the spots still remain
some abrasive powder (flour of emery)
must be used and the glass repolished
with jewelers’ rouge applied by means of
a chamois skin. Owing to the varied
nature of sizes used the above are only
suggestions.
Cleaning Window Panes.
—Take diluted
nitric acid about as strong as strong
{209}
vinegar and pass it over the glass pane,
leave it to act a minute and throw on
pulverized whiting, but just enough to
give off a hissing sound. Now rub both
with the hand over the whole pane and
polish with a dry rag. Rinse off with
clean water and a little alcohol and polish
dry and clear. Repeat the process on
the other side. The nitric acid removes
all impurities which have remained on
the glass at the factory, and even with
inferior panes a good appearance is obtained.
To Clean Store Windows.
—For cleaning
the large panes of glass of store windows,
and also ordinary show cases, a
semiliquid paste may be employed,
made of calcined magnesia and purified
benzine. The glass should be rubbed
with a cotton rag until it is brilliant.
Cleaning Lamp Globes.
—Pour 2 spoonfuls
of a slightly heated solution of potash
into the globe, moisten the whole surface
with it, and rub the stains with a fine
linen rag; rinse the globe with clean
water and carefully dry it with a fine, soft
cloth.
To Clean Mirrors.
—Rub the mirror
with a ball of soft paper slightly dampened
with methylated spirits, then with a
duster on which a little whiting has been
sprinkled, and finally polish with clean
paper or a wash leather. This treatment
will make the glass beautifully bright.
To Clean Milk Glass.
—To remove oil
spots from milk glass panes and lamp
globes, knead burnt magnesia with benzine
to a plastic mass, which must be
kept in a tight-closing bottle. A little of
this substance rubbed on the spot with a
linen rag will make it disappear.
To Remove Oil-paint Spots From Glass.
—If the window panes have been
bespattered with oil paint in painting
walls, the spots are, of course, easily removed
while wet. When they have
become dry the operation is more difficult
and alcohol and turpentine in equal
parts, or spirit of sal ammoniac should be
used to soften the paint. After that go
over it with chalk. Polishing with salt
will also remove paint spots. The salt
grates somewhat, but it is not hard
enough to cause scratches in the glass; a
subsequent polishing with chalk is also
advisable, as the drying of the salt might
injure the glass. For scratching off soft
paint spots sheet zinc must be used, as it
cannot damage the glass on account of its
softness. In the case of silicate paints
(the so-called weather-proof coatings) the
panes must be especially protected, because
these paints destroy the polish of
the glass. Rubbing the spots with
brown soap is also a good way of removing
the spots, but care must be taken in
rinsing off that the window frames are
not acted upon.
Removing Silver Stains.
—The following
solution will remove silver stains
from the hands, and also from woolen,
linen, or cotton goods:
| Mercuric chloride |
1 part |
| Ammonia muriate |
1 part |
| Water |
8 parts |
The compound is poisonous.
Miscellaneous Cleaning Methods And Processes:
Universal Cleaner.—
| Green soap |
20 to 25 parts |
| Boiling water |
750 parts |
| Liquid ammonia, caustic |
30 to 40 parts |
| Acetic ether |
20 to 30 parts |
Mix.
To Clean Playing Cards.
—Slightly
soiled playing cards may be made clean
by rubbing them with a soft rag dipped
in a solution of camphor. Very little of
the latter is necessary.
To Remove Vegetable Growth From
Buildings.
—To remove moss and lichen from stone and
masonry, apply water in which 1 per cent of carbolic acid
has been dissolved. After a few hours the plants can be
washed off with water.
Solid Cleansing Compound.
—The basis
of most of the solid grease eradicators
is benzine and the simplest form is a
benzine jelly made by shaking 3 ounces
of tincture of quillaia (soap bark) with
enough benzine to make 16 fluidounces.
Benzine may also be solidified by the use
of a soap with addition of an excess of
alkali. Formulas in which soaps are
used in this way follow:
| I.— |
Cocoanut-oil soap. |
2 av. ounces |
| Ammonia water |
3 fluidounces |
| Solution of potassium |
1 1/2 fluidounces |
| Water enough to make |
12 fluidounces |
Dissolve the soap with the aid of heat
in 4 fluidounces of water, add the ammonia
and potassa and the remainder of
the water.
If the benzine is added in small portions,
and thoroughly agitated, 2 1/2 fluidounces
of the above will be found sufficient
to solidify 32 fluidounces of benzine.
{210}
| II.— |
Castile soap, white |
3 1/2 av. ounces |
| Water, boiling |
3 1/2 fluidounces |
| Water of ammonia |
5 fluidrachms |
| Benzine enough to make |
16 fluidounces |
Dissolve the soap in the water, and
when cold, add the other ingredients.
To Clean Oily Bottles.
—Use 2 heaped
tablespoonfuls (for every quart of capacity)
of fine sawdust or wheat bran, and
shake well to cover the interior surface
thoroughly; let stand a few minutes and
then add about a gill of cold water. If
the bottle be then rotated in a horizontal
position, it will usually be found clean
after a single treatment. In the case of
drying oils, especially when old, the bottles
should be moistened inside with a
little ether, and left standing a few hours
before the introduction of sawdust.
This method is claimed to be more rapid
and convenient than the customary one
of using strips of paper, soap solution,
etc.
Cork Cleaner.
—Wash in 10 per cent
solution of hydrochloric acid, then immerse
in a solution of sodium hyposulphite
and hydrochloric acid. Finally
the corks are washed with a solution of
soda and pure water. Corks containing
oil or fat cannot be cleaned by this
method.
To Clean Sponges.
—Rinse well first in
very weak, warm, caustic-soda lye, then
with clean water, and finally leave the
sponges in a solution of bromine in water
until clean. They will whiten sooner if
exposed to the sun in the bromine water.
Then repeat the rinsings in weak lye
and clean water, using the latter till all
smell of bromine has disappeared. Dry
quickly and in the sun if possible.CLEARING BATHS: See Photography.
CLICHÉ METALS: See Alloys.
CLOCK-DIAL LETTERING: See Watchmakers’ Formulas.
CLOCK-HAND COLORING: See Metals.
CLOCK OIL: See Oil.
CLOCK REPAIRING: See Watchmaking.
CLOCKMAKERS’ CLEANING PROCESSES: See Cleaning Preparations and Methods.
CLOTH TO IRON, GLUEING: See Adhesives.
CLOTHES CLEANERS: See Cleaning Preparations and Methods;
also, Household Formulas.
CLOTHS FOR POLISHING: See Polishes.
CLOTH, WATERPROOFING: See Waterproofing.
CLOTHING, CARE OF: See Household Formulas.
COACH VARNISH: See Varnishes.
COALS, TO EAT BURNING: See Pyrotechnics.
COAL OIL: See Oil.
COBALTIZING: See Plating.
COCOAS: See Beverages.
COCOA CORDIAL: See Wines and Liquors.
COCOANUT CAKE: See Household Formulas and Recipes.
COCHINEAL INSECT REMEDY: See Insecticides.
COD-LIVER OIL AND ITS EMULSION: See Oil, Cod-Liver.
COFFEE, SUBSTITUTES FOR.
I.—Acorn.—From acorns deprived of
their shells, husked, dried, and roasted.
II.—Bean.—Horse beans roasted along
with a little honey or sugar.
III.—Beet Root.—From the yellow
beet root, sliced, dried in a kiln or oven,
and ground with a little coffee.
IV.—Dandelion.—From dandelion
roots, sliced, dried, roasted, and ground
with a little caramel.
All the above are roasted, before grinding
them, with a little fat or lard. Those
which are larger than coffee berries are
cut into small slices before being roasted.
They possess none of the exhilarating
properties or medicinal virtues of the
genuine coffee.
V.—Chicory.—This is a common adulterant.
The roasted root is prepared by
cutting the full-grown root into slices,
and exposing it to heat in iron cylinders,
along with about 1 1/2 per cent or 2 per
cent of lard, in a similar way to that
adopted for coffee. When ground to
powder in a mill it constitutes the {211}
chicory coffee so generally employed both
as a substitute for coffee and as an
adulterant. The addition of 1 part of
good, fresh, roasted chicory to 10 or 12
parts of coffee forms a mixture which
yields a beverage of a fuller flavor, and
of a deeper color than that furnished by
an equal quantity of pure or unmixed
coffee. In this way a less quantity of
coffee may be used, but it should be remembered
that the article substituted
for it does not possess in any degree the
peculiar exciting, soothing, and hunger-staying
properties of that valuable product.
The use, however, of a larger
proportion of chicory than that just
named imparts to the beverage an insipid
flavor, intermediate between that
of treacle and licorice; while the continual
use of roasted chicory, or highly
chicorized coffee, seldom fails to weaken
the powers of digestion and derange the
bowels.
COFFEE CORDIAL: See Wines and Liquors.
COFFEE EXTRACTS: See Essences and Extracts.
COFFEE SYRUPS: See Syrups.
COFFEE FOR THE SODA FOUNTAIN: See Beverages.
COIL SPRING: See Steel.
COIN CLEANING: See Cleaning Preparations and Methods.
COINS, IMPRESSIONS OF: See Matrix Mass.
COIN METAL: See Alloys.
COLAS: See Veterinary Formulas.
COLD AND COUGH MIXTURES
Cough Syrup.
—The simplest
form of cough syrup of good keeping quality is syrup
of wild cherry containing ammonium chloride in the
dose of 2 1/2 grains
to each teaspoonful. Most of the other compounds
contain ingredients that are prone to undergo
fermentation.
| I.— |
Ipecacuanha wine |
1 fluidounce |
| Spirit of anise |
1 fluidrachm |
| Syrup |
16 fluidounces |
| Syrup of squill |
8 fluidounces |
| Tincture of Tolu |
4 fluidrachms |
| Distilled water enough to make |
30 fluidounces |
| II.— |
Heroin |
6 grains |
| Aromatic sulphuric acid |
1 1/2 fluidounces |
| Concentrated acid infusion of roses |
4 fluidounces |
| Distilled water |
5 fluidounces |
| Glycerine |
5 fluidounces |
| Oxymel of squill |
10 fluidounces |
| III.— |
Glycerine |
2 fluidounces |
| Fluid extract of wild cherry |
4 fluidounces |
| Oxymel |
10 fluidounces |
| Syrup |
10 fluidounces |
| Cochineal, a sufficient quantity. |
Benzoic-acid Pastilles.—
| Benzoic acid |
105 parts |
| Rhatany extract |
525 parts |
| Tragacanth |
35 parts |
| Sugar |
140 parts |
The materials, in the shape of powders,
are mixed well and sufficient fruit
paste added to bring the mass up to 4,500
parts. Roll out and divide into lozenges
weighing 20 grains each.
Cough Balsam With Iceland Moss.—
| Solution of morphine acetate |
12 parts |
| Sulphuric acid, dilute |
12 parts |
| Cherry-laurel water |
12 parts |
| Orange-flower water, triple |
24 parts |
| Syrup, simple |
128 parts |
| Glycerine |
48 parts |
| Tincture of saffron |
8 parts |
| Decoction of Iceland moss |
112 parts |
Mix. Dose: One teaspoonful.
Balsamic Cough Syrup.—
| Balsam of Peru |
2 drachms |
| Tincture of Tolu |
4 drachms |
| Camphorated tincture of opium |
4 ounces |
| Powdered extract licorice |
1 ounce |
| Syrup squill |
4 ounces |
| Syrup dextrine (glucose) sufficient to make |
16 ounces |
Add the balsam of Peru to the tinctures,
and in a mortar rub up the extract
of licorice with the syrups. Mix together
and direct to be taken in teaspoonful
doses.
Whooping-cough Remedies.
—The following
mixture is a spray to be used {212}
in the sick room in cases of whooping
cough:
| Thymol |
1.0 |
| Tincture of eucalyptus |
30.0 |
| Tincture of benzoin |
30.0 |
| Alcohol |
100.0 |
| Water enough to make |
1000.0 |
Mix. Pour some of the mixture on a
cloth and hold to mouth so that the mixture
is inhaled, thereby giving relief.
Expectorant Mixtures.—
| I.— |
Ammon. chloride |
1 drachm |
| Potass. chlorate |
30 grains |
| Paregoric |
2 fluidrachms |
| Syrup of ipecac |
2 fluidrachms |
| Syrup wild cherry enough to make |
2 fluidounces |
| Dose: One teaspoonful. |
| II.— |
Potass. chlorate |
1 drachm |
| Tincture guaiac |
3 1/2 drachms |
| Tincture rhubarb |
1 1/2 drachms |
| Syrup wild cherry enough to make |
3 fluidounces |
| Dose: One teaspoonful. |
Eucalyptus Bonbons For Coughs.—
| Eucalyptus oil |
5 parts |
| Tartaric acid |
15 parts |
| Extract of malt |
24 parts |
| Cacao |
100 parts |
| Peppermint oil |
1.4 parts |
| Bonbon mass |
2,203 parts |
Mix and make into bonbons weighing
30 grains each.
COLD CREAM: See Cosmetics.
COLIC IN CATTLE: See Veterinary Formulas.
COLLODION.
| Turpentine |
5 parts |
| Ether and alcohol |
10 parts |
| Collodion |
94 parts |
| Castor oil |
1 part |
Dissolve the turpentine in the ether
and alcohol mixture (in equal parts) and
filter, then add to the mixture of collodion
and castor oil. This makes a good
elastic collodion.
See also Court Plaster, Liquid.
COLOGNE: See Perfumes.
COLOGNE FOR HEADACHES: See Headaches.
COLORS: See Dyes and Pigments.
COLORS, FUSIBLE ENAMEL: See Enameling.
COLORS FOR PAINTS: See Paint.
COLOR PHOTOGRAPHY: See Photography.
COLORS FOR SYRUPS: See Syrups.
CONCRETE: See Stone, Artificial.
CONDIMENTS
Chowchow.—
| Curry powder |
4 ounces |
| Mustard powder |
6 ounces |
| Ginger |
3 ounces |
| Turmeric |
2 ounces |
| Cayenne |
2 drachms |
| Black pepper powder |
2 drachms |
| Coriander |
1 drachm |
| Allspice |
1 drachm |
| Mace |
30 grains |
| Thyme |
30 grains |
| Savory |
30 grains |
| Celery seed |
2 drachms |
| Cider vinegar |
2 gallons |
Mix all the powders with the vinegar,
and steep the mixture over a very gentle
fire for 3 hours. The pickles are to be
parboiled with salt, and drained, and the
spiced vinegar, prepared as above, is to
be poured over them while it is still
warm. The chowchow keeps best in
small jars, tightly covered.
Essence Of Extract Of Soup Herbs.
—Thyme,
4 ounces; winter savory, 4 ounces;
sweet marjoram, 4 ounces; sweet basil,
4 ounces; grated lemon peel, 1 ounce;
eschalots, 2 ounces; bruised celery seed,
1 ounce; alcohol (50 per cent), 64 ounces.
Mix the vegetables, properly bruised, add
the alcohol, close the container and set
aside in a moderately warm place to digest
for 15 days. Filter and press out. Preserve
in 4-ounce bottles, well corked.
Tomato Bouillon Extract.
—Tomatoes,
1 quart; arrowroot, 2 ounces; extract
of beef, 1 ounce; bay leaves, 1
ounce; cloves, 2 ounces; red pepper, 4
drachms; Worcestershire sauce, quantity
sufficient to flavor. Mix.
Mock Turtle Extract.
—Extract of
beef, 2 ounces; concentrated chicken,
2 ounces; clam juice, 8 ounces; tincture
of black pepper, 1 ounce; extract of
celery, 3 drachms; extract of orange peel,
soluble, 1 drachm; hot water enough to
make 2 quarts. {213}Relishes:
Digestive Relish.—
I.—Two ounces Jamaica ginger; 2
ounces black peppercorns; 1 ounce mustard
seed; 1 ounce coriander fruit (seed);
1 ounce pimento (allspice); 1/2 ounce
mace; 1/2 ounce cloves; 1/2 ounce nutmegs;
1/2 ounce chili pods; 3 drachms cardamom
seeds; 4 ounces garlic; 4 ounces eschalots;
4 pints malt vinegar.
Bruise spices, garlic, etc., and boil in
vinegar for 15 minutes and strain. To
this add 2 1/2 pints mushroom ketchup;
1 1/2 pints India soy.
Again simmer for 15 minutes and
strain through muslin.
II.—One pound soy; 50 ounces best
vinegar; 4 ounces ketchup; 4 ounces garlic;
4 ounces eschalots; 4 ounces capsicum;
1/2 ounce cloves; 1/2 ounce mace; 1/4
ounce cinnamon; 1 drachm cardamom
seeds. Boil well and strain.
Lincolnshire Relish.
—Two ounces garlic;
2 ounces Jamaica ginger; 3 ounces
black peppercorns; 3/4 ounce cayenne pepper;
1/4 ounce ossein; 3/4 ounce nutmeg;
2 ounces salt; 1 1/2 pints India soy.
Enough malt vinegar to make 1 gallon.
Bruise spices, garlic, etc., and simmer
in 1/2 a gallon of vinegar for 20 minutes,
strain and add soy and sufficient vinegar
to make 1 gallon, then boil for 5 minutes.
Keep in bulk as long as possible.Curry Powder.—
| I.— |
Coriander seed |
6 drachms |
| Turmeric |
5 scruples |
| Fresh ginger |
4 1/2 drachms |
| Cumin seed |
18 grains |
| Black pepper |
54 grains |
| Poppy seed |
94 grains |
| Garlic |
2 heads |
| Cinnamon |
1 scruple |
| Cardamom |
5 seeds |
| Cloves |
8 only |
| Chillies |
1 or 2 pods |
| Grated cocoanut |
1/2 nut |
| II.— |
Coriander seed |
1/4 pound |
| Turmeric |
1/4 pound |
| Cinnamon seed |
2 ounces |
| Cayenne |
1/2 ounce |
| Mustard |
1 ounce |
| Ground ginger |
1 ounce |
| Allspice |
1/2 ounce |
| Fenugreek seed |
2 ounces |
Table Sauces:
Worcestershire Sauce.—
| Pimento |
2 drachms |
| Clove |
1 drachm |
| Black pepper |
1 drachm |
| Ginger |
1 drachm |
| Curry powder |
1 ounce |
| Capsicum |
1 drachm |
| Mustard |
2 ounces |
| Shallots, bruised |
2 ounces |
| Salt |
2 ounces |
| Brown sugar |
8 ounces |
| Tamarinds |
4 ounces |
| Sherry wine |
1 pint |
| Wine vinegar |
2 pints |
The spices must be freshly bruised.
The ingredients are to simmer together
with the vinegar for an hour, adding
more of the vinegar as it is lost by evaporation;
then add the wine, and if desired
some caramel coloring. Set aside
for a week, strain, and bottle.
Table Sauce.
—Brown sugar, 16 parts;
tamarinds, 16 parts; onions, 4 parts;
powdered ginger, 4 parts; salt, 4 parts;
garlic, 2 parts; cayenne, 2 parts; soy, 2
parts; ripe apples, 64 parts; mustard
powder, 2 parts; curry powder, 1 part;
vinegar, quantity sufficient. Pare and
core the apples, boil them in sufficient
vinegar with the tamarinds and raisins
until soft, then pulp through a fine sieve.
Pound the onions and garlic in a mortar
and add the pulp to that of the apples.
Then add the other ingredients and vinegar,
60 parts; heat to boiling, cool, and
add sherry wine, 10 parts, and enough
vinegar to make the sauce just pourable.
If a sweet sauce is desired add sufficient
treacle before the final boiling.
Epicure’s Sauce.
—Eight ounces tamarinds;
12 ounces sultana raisins; 2
ounces garlic; 4 ounces eschalots; 4
ounces horse-radish root; 2 ounces black
pepper; 1/2 ounce chili pods; 3 ounces
raw Jamaica ginger; 1 1/2 pounds golden
syrup; 1 pound burnt sugar (caramel);
1 ounce powdered cloves; 1 pint India
soy; 1 gallon malt vinegar. Bruise roots,
spices, etc., and boil in vinegar for 15
minutes, then strain. To the strained
liquor add golden syrup, soy, and burnt
sugar, then simmer for 10 minutes.
Piccalilli Sauce.
—One drachm chili
pods; 1 1/2 ounces black peppercorns;
1/2 ounce pimento; 3/4 ounce garlic; 1/2 gallon
malt vinegar. Bruise spices and
garlic, boil in the vinegar for 10 minutes,
and strain.One ounce ground Jamaica ginger;
1 ounce turmeric; 2 ounces flower of mustard;
2 ounces powdered natal arrowroot;
8 ounces strong acetic acid. Rub powders
in a mortar with acetic acid and
add to above, then boil for 5 minutes,
or until it thickens.
Flavoring Spices.
I.—Five ounces powdered cinnamon
bark; 2 1/2 ounces powdered cloves; 2 1/2 {214}
ounces powdered nutmegs; 1 1/4 ounces
powdered caraway seeds; 1 1/4 ounces
powdered coriander seeds; 1 ounce powdered
Jamaica ginger; 1/2 ounce powdered
allspice. Let all be dry and in fine powder.
Mix and pass through a sieve.
II.—Pickling Spice.—Ten pounds
small Jamaica ginger; 2 1/2 pounds black
peppercorns; 1 1/2 pounds white peppercorns;
1 1/2 pounds allspice; 3/4 pound long
pepper; 1 1/4 pounds mustard seed; 1/2
pound chili pods. Cut up ginger and
long pepper into small pieces, and mix
all the other ingredients intimately.
One ounce to each pint of boiling vinegar
is sufficient, but it may be made
stronger if desired hot.