The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

render it of the consistency of black durable ink. 19. _Perfume Bags._ Rose leaves dried in the shade, and mixed with powdered cloves, cinnamon and mace, put in small bags and pressed, is a fine thing to keep in drawers of linen, to perfume them. 20. _Lip Salve._ Dissolve a small lump of white sugar, in a table spoonful of rose water, clear water will do but is not as good. Mix it with a table spoonful of sweet oil, a piece of spermaceti of the size of half a butternut. Simmer the whole together about eight or ten minutes. 21. _Bread Seals._ Take the crust of newly baked bread, moisten it with gum water and milk, add either vermilion in powder or rose pink, to color it. When moistened work it with the fingers till it forms a consistent paste without cracking; it should then be laid in a cellar, till the next day. Then break it into pieces of the size you wish to have the seals, warm and roll them into balls, press one at a time, on the warm impression of a seal press. The bread should go into every part of the sealing wax impression; while the bread remains on it, pinch the upper part so as to form a handle, to hold the bread seal when in use. Take off the bread seal, trim all the superfluous parts, put the seals where they will dry slowly. The more the bread has been worked with the fingers, the more glossy and smooth will be the seals, and the better impression will they make. 22. _To loosen the Glass Stopples of Decanters or Smelling Bottles when wedged in tight._ Rub a drop or two of oil with a feather round the stopple, close to the mouth of the bottle or decanter, then place it between one and two feet from the fire. The heat will cause the oil to run down between the stopple and mouth. When warm strike it gently on both sides with any light wooden instrument, you may happen to have; then try