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The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

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The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

by Eaton, Mary, active 1823-1849 · Page 362 of 639 · 223,599 words

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or the contagion will again be communicated. The dry itch requires a vegetable diet, and the liberal use of anti-scorbutics: the parts affected may be rubbed with a strong decoction of tobacco. IVORY. Bones and ivory may be turned to almost any use, by being softened in the following manner. Boil some sage in strong vinegar, strain the liquor through a piece of cloth, and put in the articles. In proportion to the time they are steeped in the liquor, ivory or bones will be capable of receiving any new impression. J. JAPAN BLACKING. Take three ounces of ivory black, two ounces of coarse sugar, one ounce of sulphuric acid, one ounce of muriatic acid, a lemon, a table-spoonful of sweet oil, and a pint of vinegar. First mix the ivory black and sweet oil together, then the lemon and sugar, with a little vinegar to qualify the blacking; then add both the acids, and mix them all well together. The sugar, oil, and vinegar prevent the acids from injuring the leather, and add to the lustre of the blacking.--A cheap method is to take two ounces of ivory black, an ounce and a half of brown sugar, and half a table-spoonful of sweet oil. Mix them well, and then gradually add half a pint of small beer.--Or take a quarter of a pound of ivory black, a quarter of a pound of moist sugar, a table-spoonful of flour, a piece of tallow about the size of a walnut, and a small piece of gum arabic. Make a paste of the flour, and whilst hot, put in the tallow, then the sugar, and afterwards mix the whole well together in a quart of water. JARGANEL PEARS. These may be preserved in a fine state, in the following manner. Pare them very thin, simmer in a thin syrup, and let them lie a day or two. Make the syrup richer, and simmer them again. Repeat this till they are clear; then drain, and dry them in the sun or a cool oven a very little time. They may also be kept

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