^Z,^KV./0> r -" / ./.^■/Ayi/ ^ Digitized by the Internet Archive in 2011 with funding from Open Knowledge Commons and Harvard Medical School http://www.archive.org/details/fermentedliquorsOOfeuc FERMENTED LIQUORS: A TEEATISE ON BREWING, DISTILLING, RECTIFYING, AND MAXUFACTUEING OF SUGARS, WINES, SPIRITS, AND ALL KNOWN LIQUOES, INOLUDINa OIDER AND YINEGAE. ALSO, HUNDREDS OF VALUABLE DIRECTIONS IN MEDICINE, METALLURGY, PYROTECHNY, AND THE ARTS IN GENERAL. BY DR. LEWIS FEUCHTWAIS^GER, PRACTICAL AND CONSULTING CHEMIST, 143 MAIDEN LANE, NEW YORK. msiti) tmoo^'Or-iits of DISTILLING, RECTIFYING, AND VINEGAR APPARATUS. PRICE TWO DOLLARS. NEW YORK: PUBLISHED BY THE AUTHOR. 1858. ^i Entered according to Act of Congress, in the year 1S58, By Dk. Lewis FEtrcHTWANGKK, In the Clerk's Office of tiic District Court of the United States for the Southein District of New York. ocT^^iaoe R. C. VALENTINE, Stereotvper and Electrotypeb, 81, 83. & 85 Centre-street, New York. PEEFACE KuMERous pamphlets containing recipes and guides for the distiller have of late years been promul- gated ; none, however, have realized the just expec- tations of those men who are trafficking in fermented liquors. They searched in vain for information, but could not find it, and were disappointed in their jDur- chases. The subject of distilling and brewing has not been treated as a science, and the author con- ceived the idea that such a vacancy may be supplied by his humble efforts. He has devoted several years to the investigation of this branch of chemistry, and has spent the great- er part of his life in the study of natural history and philosophy; and he feels, therefore, that his claim for issuing a work bearing on these studies may have some weight with those persons who have long been acquainted witli him. Although he is constrained to confess that he was not fully prepared to send forth to the public a full and comprehensive treatise on such important sub- jects as the title-page would indicate, and would have preferred prosecuting his experiments for a longer time, so as to be fully satisfied himself that his labors will be crowned with success, and that his contributions on the subjects treated of should give unqualified satisfaction ; yet, receiving numerous pressing letters and calls from a great many of his city :and country customers,—who presumed that, being a manufacturer, importer, and dealer of the various essences, flavorings, and essential oils, he would be capable of giving at once every desired information, —and not wishing, by a refusal, to impede the prog- ress of his business relations, he has set to work and compiled the following pages, imperfect and incom- plete as they may be, which will contain many new preparations, manipulations, secrets, and drawings, that never appeared in print; and he trusts that his present eftbrts may prove useful and lucrative to his friends. The author begs to call the attention of his read- ers to a number of subjects which have been intro- duced in this treatise, and which are altogether novel and instructive ; such as the new rectifying process, and substances more eftectual for the rectify- ing tubs; the apparatus for converting whisky into strong vinegar, within twelve hours, at a very trifling cost ; the artificial cider, at less than half the usual price; and the manufacture of many wines and other liquors, never before made public. The experience of thirty years' active life in his profession, of a Practical Chemist—his desire to keep pace with the advancement of science, and to manu- facture all the new productions used of late years in medicine and the arts, have given him many advan- tages; and he thought it advisable to communicate these stores of information to the public. Part II. treats on Hygeine, relating to health, enumerating the most common diseases, their reme- dies, and medical cases, for family use ; also describing hundreds of nostrums got up by empirics for the sake of gain. Part III. is the Polytechnic and concluding part. It comprises many new alloys employed in metal- lurgy, chemicals used in ambrotyping, artificial guano or fertilizers, artificial gum arable, and a description of all the artificial gems, and how to imitate them ; on bleaching of shellac and wax; on cleaning, clearing, and cleansing mixtures; on ce- ments, from that for filling cavities of teeth to that of an iron I'etort; on colored fires, a part of pyrotech- nics, giving many new mixtures for colors which are cheap; many new prescriptions in cosmetics, such as soaps, Cologne and other perfumed essences; dentifri- ces, hair-dyes and invigorators; on ink and varnishes, and many other preparations highly useful to the druggist, chemist, perfumer, and the mechanic. All these prescriptions will be of considerable benefit; and we trust that many grateful acknowledgments await ns from those who will amass fortunes by the information acquired through our advice. The books which the author has, for the compila- tion of the following pages, consulted, are Johnson's Chemistry of Common Life, Booth's Encyclopedia, Wright's Cordialanica, and Percy's Lexicon. THE AUTHOK. New York, 3Iarch, 1858. CONTENTS Teeface 3 €HAPTER I.—Feementatiox Explained ,. 13 Varieties of Fermentation: Vinous, acetous, putrefactive, lac- tic, and butyric—Ferment and gluten, vegetable albumen— Sugar the base of fermentation—Various kinds of sugar: Grape, *cane, manna, and milk sugars—Manufacture of sugar-cane, beet, palm, maple, and corn sugars. CHAPTER II.—Fermented Liquoes 20 Atomical composition and equivalents—Starch, gluten, and diastase explained—Beer, malt, and hops—Zeilitiioid, or new beer generator—Extract of malt—Alcohol contained in beer, porter, and ale—Chica, or corn beer—Bouza, or millet beer—Quarf, or rye beer—Koumiss, or milk beer—Ava, or South Sea Island beer—Beer constituents—Upper and lower fermentation—Scotch ale, Bavarian beer, Strasburg ale— Ginger beer, spruce beer, root and lager beer. CHAPTER III.—Wine 30 Apple wine cider and imitation cider—Grapevine, percentage of alcohol—Grape wine contains tartaric acid and oenanthic ether—Physical distinction of wines—Fining of wines— Consumption of wines. CHAPTER lY.—Wine Beveeages 38 Feuit Wines : Apple, pear, cherry, quince, raisin, gooseberry, currant, raspberry, elderberry, and root wines—Maple, car- rot, potato, palm, sugar-cane, agave, ginger, &c. Sugar Wine : Columbia wine and mead. Imitation Wines : Madeira, Burgundy, Medoc, Malaga, Mus- cat, Canary, Tokay, Port, Claret, Sherry, and Rhine. Sparkling Wines: Champagne, Champagne from gooseberry, Champagne from cider. PAGE CHAPTER v.—CoLOES for Wines 48 ■ Sugar coloring—Table of alcohol per centage of all fermented liquors, by measure. CHAPTER YL — Aedent Spieits, Alcohol, Brandy, AND ALL OTHER LiQIJORS 51 Composition from various materials— General remarks on the various products—Fusel oil of potato identical with Cognac oil or grape oil. CHAPTER VII.—Distillation 55 Description of Simple, Pistorius', and Dr. Gall's perfect Dis- tilling Apparatus—Mashing process, preparation of the wort, and its fermentation—Yeast, description and manu- facture of. CHAPTER VIII.—Rectifying Process 64 Eectifying by bone black—by charcoal—Eectifyiug apparatus with and witliout sand. CHAPTER IX.—Hydeometer 70 Meaning of proof explained—Sykes' hydrometer—Condensa- ^ tion of volumes of alcohol and water—Tables of contraction of alcohol and water. CHAPTER X.—The Hydrometer and Thermometer.. 80 Eeduction of temperature. CHAPTER XL—Clearing of Liquoes 83 By mixture—By age and body. Preparation of Sugar syrup—Lemon syrup—Fruit syrup, CHAPTER XII.—Division of Liquoes 85 Enm, Arae, and Cognac—Derivation of the word Cognac— Kochelle brandy and whisky—Gin, cider, peach, cherry, plum, and cordials. Manufacture of arac—Cognac from oil—Cognac from essence— From extract of the grape-juice—From Brandy flavoring —Whiskies—Holland and London gins—How to clear a milky gin. Manufacture of Jamaica rum—Of New England rum—Peach, cider, cherry, blackberry, raspberry, plum, orange, cin— PAGE ftimon, ginger, and clove brandies—Of peppermint, kim- mel, anise, and wormwood liquors—Of stomachic bitters— Extract of punch. Cordials :—Manufacture of absinthe, Curagao, Maraschino, anisette, parfait d'amour, cherry-bounce, raspberry, rail- road, elixir vitse, orange elixir, Eoman punch, kirschwasser, noyeau, orgeat, and other cordials. CHAPTER XIII.—Acetic Acid, Vinegae, and Quick Vinegar 101 Composition of acetic acid—Distilled vinegar—Wood or pyro- ligueous acid—Apparatus for the quick vinegar process— The latest improved process—Easpberry and forty-thieves vinegar—The latter explained. CHAPTER XIV.—Adulteeations of all Feemented LiQUOES 109 CHAPTER XV.—Bae-eoom Deinks oe Beyeeages .... 110 Mint julep, grog, negus, punch, &c. PART II. HYGEIXE, OPi TREATISE OX HEALTH. CHAPTER I.—Diseases, Remedies, and Teeatment in Medical Oases 114 Properties of the principal medicines which are used in daily practice. CHAPTER II.—Materia Medica, oe the Use of Family Medicines, in Table form, containing Two Hun- deed Remedies 130^ CHAPTER III.—Medical Cases, their Symptoms and Treatment ; containing the most impoetant Dis- eases AND theie Remedies, with 250 Cases 135 CHAPTER IV.—A List of appeoyed House Remedies and Kosteums 14:T PART III. POLYTECHXY; OR A TREATISE 0^ THE VARIOUS BRAls^CHES OF THE ARTS. PAGE CHAPTER I.—On Metalluegy 156 Explaining a number of new alloys and metallic compositions for writing-pens, imitation silver, imitation gold, German silver, and. metallic pencils. CHAPTER IL—Ambeottpe Chemicals 159 Explaining tlie apparatus, and how to prepare the chem.icals for this art. CHAPTER III.—Ojf Aetificial Guano, oe Feetilizee.. 164 Explaining several mixtures for the purpose of fertilizing the ground, and how to test the guano. Also, how to prepare an artificial gum arable, equal in appearance and quality to the natural gum arable. CHAPTER IV.—Aetificial Peecious Stones 164 How to imitate all the gems, from the diamond (the strass) to the ruby, sapphire, emerald, opal, &c. CHAPTER V.—Miscellaneous Receipts 171 Blacking for boots and harness—Bleaching of shellac, sponge, &c.—Bottle and sealing wax—Cements and pastes—includ- ing many useful preparations for stone and iron, furniture, and hydraulic cements. CHAPTER VI.—On Cleaning, Cleansing, and Oleae- iNG Mateeials - 177 Many simple and useful ingredients for polishing silver, brass, and furniture; also clearing mixtures for coffee, cider, and wines. CHAPTER VII.—On Coloeed Fiees oe Pyeotechnics .. 179 The best prescriptions for producing fine colored fireworks, from the author's own experience. PAGE 'CHAPTER VIIL—On Cosmetics 183 Comprises various branches, such as the preparation of useful soaps, as cosmetic, glycerrhine, cream, family, and deter- gent soap; starch polish, or linen gloss; the chemical whale oil soap; opodeldoc and transparent soaps. •Comprises also the preparation of Cologne waters—Handker- chief perfumes—Dentifrices, such as tooth powders, tooth washes, and tooth pastes. On Antique, Macassar Oils, and Pomatums, for the growth of hair, complexion, and lips—On Hair Dyes, several econo- mical and useful preparations—On Fumigating articles for sick-rooms and churches—Pastiles, liquid I'ouge, and smell- ing salts—On Hair Invigonitors or Kestorers, giving the best prescriptions how to prevent the hair from falling out. CHAPTER IX.—On Soldees and Silveeings 199 CHAPTER X.—On Vaenishes 200 How to prepare the best boiled linseed oil without any danger— White copal and mastic varnishes. •CHAPTER XL—On Inks 202 Good writing, stamping, and copying inks. CHAPTER XII.—On Poisons foe desteoying Insects INFESTING Houses 205 Giving valuable prescriptions for preparing the celebrated Eat Destroyer, a preparation of phosphorus—A valuable powder for driving away cockroaches —Fly paper, &c., &c., &c. FEEIEFTED-LI-QUORS. CHAPTER I. §1- Fermentation.—The word fermentation means a sponta- neous chano'e, undero-oino; in solutions containino- suofar, uu- der certain circumstances. In the production of beer, which is the result of fermentation, the sugar is derived from the malt; in that of wine, it is from the juice of the grape ; and no vegetable juice can be made to undeigo the process of fermentation perfectly, if sugar is not contained in it in a considerable degree. The product of fermentation is an in- toxicating liquid, called alcohol. The alcoholic or vinous fermentation is therefore the change of a saccharine solu- tion, with the presence of yeast or ferment. The juice of fruits ferments spontaneously, as it incloses both the ferment and sugar. To the infusion of malted grain, ferment (yeast) is added; but, after fermentation, the quantity of yeast is. increased, being formed from a substance existing in the grain. A number of substances produce their own peculiar fermentations, such as the vinous, acetous, loutrefactive, lactic, butyric, and other fermentations. In the vinous fermenta- tions, alcohol and carbonic acid are formed by the decompo- sition of the sugar contained in solution; but also a yellow or gray insoluble substance, containing a large quantity of nitrogen, is produced, which is called ferment, having tha power of iudnciiig fresh fermentation in a new solution of sugar, and which has its origin from the azotized constituents of the juices called gluten^ or vegetable albumen. It is cer- tain that the tvort, or infusion of malt, contains the azotized matter of the wort, or the gluten, and that the ferment is formed from the gluten at the same time that the transfor- mation of the sugar is effected, in the same condition as the gluten exists in the juice of grapes. The wort ferments by the addition of yeast; but after,its decomposition is comple- ted, the quantity of ferment or yeast is found to be thirty per cent, greater than it originally was. The yeast from beer and that from wine are quite identical. §11. As sugar forms the base, and the ingredient from which •our brewers and distillers manufacture their liquors, it is of some importance that the reader should be made familiar with all the varieties of sugar. The ancient world knew only the honey, grape, manna, and fruit sugars. In the present age we have added the €ane, maple, beet, corn, and palm sugars. Sug-^r is also man- ufactured from potatoes and other substances rich in starch ; from chickweed, sawdust, and from the milk of our cattle. The numerous varieties of useful sugars are arranged un- der four beads, which are—I. The grape sugars; II. The cane sugars; III. The manna and liquorice sugars ; and, IV. The animal or milJc sugar. I. The grape sugar has again five varieties, which are,— 1. Sugar of the grape; 2. Sugar of honey; 3. Sugar of fruits ; 4. Sugar of potatoes, or starch sugar ; and, 5. Elder- berry sugar. 1. Grape Sugar.—The ripe grape, when dried, forms the well-known raisin. In this, when opened, are numerous whi- tish crystalline brittle grains, which are sweet to the taste. This is called the grape sugar, wliicti dissolves readily in water, and if yeast be added to the solution, soon enters into fermentation. The result of this fermentation is a spirituous liquor re- sembling- wine, and afterwards, by continued fermentation, an acid liquor, like sour wine or vinegar. 2. Honey Sugars.—Honey is formed, or naturally depos- ited, in the nectaries of flowers, and is then extracted from them by the working bees; this they deposit in their crop, or honey-bag, and from this receptacle disgorge it again when they return to the hive. When liquid honey is allow- ed to stand for a length of time, it gradually thickens and consolidates; by pressure through a linen bag, a white solid sugar, consisting of minute crystals, remains, while the semi- fluid syrup runs through it. 3. Fruit Sugars.—The apple, pear, plum, peach, goose- berry, currant, and cherry, contain and owe their sweetness, acquired when fully ripened, to grape sugar, and the same may readily be extracted; they are mostly, however, either dried or made wine of. 4. Potato or Starch Sugar.—It is a property of starch of all kinds to be insoluble in cold water, but to dissolve in boiling water, and to thicken into a jelly as it cools; but if a small quantity of oil of viti'iol (sulphuric acid) be added to the water in which it is boiled, the solution gradually ac- quires a sweet taste, and ultimately the whole of the starch is converted into grape or honey sugar. A pound of acid, diluted with one hundred pounds of water, will convert a great many pounds of potato, wheat, or sago starch into sugar. If the acid be then separated by lime, and the liquor boiled down better, a rich syrup or a solid sugar may be ob- tained. Instead of sulphuric acid, we may mix with the water twelve to fifteen pounds of malt for every one hundred pounds of starch; heat for three hours to one hundred and sixty degrees, and filter and evaporate the syrup. This sugar is much used in Europe for sweetening, for adulterating cane sugar, and for the manufacture of spirituous liquors. The French confectioners employ this syrup extensively, and brandy is distilled from it in Northern Europe. Instead of starch, woody fibre, paper, raw cotton, flax, cotton and linen rags, and sawdust, may be transformed into sugar by digestion in diluted sulphuric acid. This operation is explained by the acid first changing the fibre into starch, and then the starch into sugar. Likewise Iceland and Irish moss and Ceylon moss, and other sea-weeds which form a jelly when boiled in water, may be converted into grape sugar, when digested in diluted sulphuric acid. 5. Elderberry Sugar.—The sugar obtained from the el- derberry resembles likewise grape sugar, but difters some- what in other properties. II. The plants or fruits which possess distinctly acids, or sour juices, yield grape sugar ; those which have little acid in their saps, contain for the most part cane sugar. The varieties of the sugai'-cane are,—1. The Cane; 2. Beet; 3. Palm or Date ; 4. Maple ; 5. Corn Sugar. 1. Sugar-cane or Chinese Sugar.—The soil where the sugar-cane grows is within the torrid zone, and at low ele- vations ; it forms, in many tropical regions, a staple part of the ordinary food: the ripe stalk of the plant is chewed and sucked, and in the markets of Manilla and Rio Janeiro, in New Orleans, and in the Sandwich and other islands of the Pacific Ocean, aftords food for the inhabitants. The nutritive property of the raw juice of the sugar-cane arises from the circumstance that it contains, besides the sugar to which its sweetness is owing, a considerable proportion of gluten, as well as of those necessary mineral substances which are pres- ent in all our staple forms of vegetable food. The juice of the sugar-cane varies in composition and richness with the Tariety of cane, the nature of tlie soil, the mode of cultiva- tion, and the dryness of the season. Its average composi- tion in sugar plantations, when the canes are fully ripe, is— sugar from 18-22 parts in 100, water and gluten Vl parts^ woody fibre 10 parts, and saline matter 1 part. The sugar is extracted in the following manner : the canes are cut, the leaves and tops are chopped off and left in the fields, while the under or ripe part is carried to the mill, where the ripe canes are passed between heavy iron crushing-rollers, which squeeze out the juice; this is run into large vessels, where it is clarified by the addition of lime or bisulphide of lime. This operation has a twofold object: it removes or neutralizes the acid which rapidly forms in the fresh juice, and at the same time it combines with the gluten of the juice and carries it to the bottom. This gluten acts as a natural ferment, causing the sugar to run to acid, and it re- quires to be speedily removed. After being clarified in this way, and sometimes filtered, the juice is boiled down rapidly and run into wooden vessels to cool and crystallize. It is finally put in perforated casks to drain: the raw or musco- vada sugar remains, and the drainings are the molasses^ The molasses and skimmings are fermented and distilled for rum. The cane-sugar is much sweeter than the grape sugar, and dissolves more readily in water; for one pound of cold water dissolves three pounds of cane, and but one pound of grape sugar. 2. Beet-root Sugar is obtained from the sliced beet-root being squeezed out and the juice boiled down. When raw, it possesses a peculiar unpleasant flavor, but when refined it is scarcely distinguishable in any respect from that of the sugar-cane. 3. Palm or Date Sugar.—Most trees of the palm tribe, such as the date-palm, gomuti-tree, the sap of the cocoa-nut 2* ti'^e, and wild date-palm, yield a copious supply of sweet juice when their top shoot or spadix is wounded. This palm-sugar, from whatever tree it is extracted, is exactly the same species of sugar as that yielded by the sugar-cane. Other non-acid fruits, like the melon, chesnut, and cocoa- nut, contain cane sugar. 4. Maple Sugar.—This sugar is only prepared in the eastern section of the United States, where the maple-tree grows in abundance. It is identical with pure sugar-cane in 2i\\ its properties. 5. Maize or Indian Com Suga7\—The green stajks of the corn contain a sweet juice which, when boiled down, yields an agreeable variety of cane sugar. 6. Sorghum Sugar, extracted in China from the dhurra plant, is likewise a species of the cane sugar. It has of late been cultivated in the northern part of the United States with a satisfactory result. It promises to be at a future day a great rival to the sugar-cane. III. Manna and Milk Sugars.—These sugars are less sweet than the previous ones, and do not ferment when mix- ed with yeast. 1. Manna of the ash-tree, chiefly cultivated in Sicily and Calabria, is from the sap of the tree, which hardens on the outside of the tree. This manna contains two kinds of sugar : one-third of its weight is gum ; one-third of white crystalline sugar, called mannite ; and only about ten per cent of a sugar resembling grape sugar, which ferments with yeast. It is the large quantity of gum which dimin- ishes its sweetness. This species of sugar is contained in many sea-weeds and mosses, also in the common celery and dandelion roots. 2. The gum-tree manna of Australia and Van Dieman's Land. This is sometimes seen to fall like a shower of snow over a large district, when the wind blows. The sweet substance exuding from the leaves of the gum-tree, drying in daytime in tlie sun, is carried off at night. It is a peculiar crystallizable sugar. It is probably the same sugar which even in this country, and hist year in Utah, was found on the leaves in large quantities. 3. Manna sug;;r from many trees, such as an oak in Knr- distan, the Enrepean hirch. The manna iTom the pine of IMonnt Lebanon, is much esteemed in Syria as a remedy for afFeclions of the chest. The Persian manna or gen—in Persia, Bokhara, Arabia, and Palestine—serves as food for camels, sheep, and goats. It is obtained from the camel's thorns, and is gathered by merely shaking the branches of the same. The manna of the Old Testament is the Tamarisk manna, growing abundantly in the neighborhood of Mount Sinai. The tree called the tarfa-tree resembles much the weeping birch-tree, and the manna flows out in drops from the ex- tremities of its slender boughs. 4. The Orcin manna is a sweet substance existing in cer- tain species of lichen. The liquorice sugar, generally known as Spanish liquor- ice juice, is the extract of the liquorice root. A large tree of Southern Europe. It differs in flavor from all other su- gars ; does not crystallize, nor does it ferment with yeast. It is used by brewers in the manufacture of porter. 5. Milk sugar. A peculiar species of sugar is contained in the milk after the curd is separated in making cheese. Its sugar remains in the vvhey, and is obtained in.crystals by boiling the same down to a small bulk; it is hard and gritty, less soluble and less sweet than cane sugar, and it occurs in plants only in the acorn. CHAPTER II. §111. Fermented Liquors.—Beer and wine are called fer- mented liquors, both deriving their elements from sugar. In the pi-oduction of beer, the sugar is derived from the malt; in that of wine, from the juice of the grape. When grape sugar is dissolved in water, and a little yeast is added to the solution, it begins speedily to ferment. During this fermentation, the sugar is split up into three different substances—alcohol, water, and carbonic acid. The first two remain in the liquid, while the carbonic acid gas escapes as bubbles into the air; and chemical analysis proves, beyond a doubt, that one atom of grape sugar having the number 40— consisting of 12 parts of carbon, 14 parts of hydrogen, and 14 parts of oxygen—will contain the same number of the products just described, viz.: 2 parts of alcohol, composed of ^ ' 4 parts Carbon. " Hydrogen. " Oxygen. " Carbon. 4 " carbonic acid, ; 0 " Hydrogen. " Oxygen. " Carbon. 2 " water, 1 . 2 40 " Hydrogen. " Ox3'gen, c. 1 part grape sugar =12 2 parts alcohol H. 14 o. 11 = C. H, o. = 8 12 4 4 " carbonic acid . = 408 2 " water ... = 022 12 14 14 The same phenomenon takes place with cane sugar; as also with starch, converted into grape sugar by the action of dilute sulphuric acid; or of a mixture of malt, if yeast is added to the sweet solution. The starch of barley and other grains is converted into grape sugar before it is removed from the seed, and is then split up as before, by means of yeast, into the same elements just described. These grains, or cereals, consist more especially of two principal substances—starch and gluten. When moistened, and under favorable circumstances, the grains begin to sprout, and a chemical change begins to take place : the gluten is changed, among other products, into a white soluble sub- stance called Diastase, and the starch into soluble grape sugar; hence the sweetness of the sprouted barle}^ This nat- ural change in the constituents of sprouting grains forms the ait of brewing. Malt beers owe their appellation to the fact that they are manufactured, wholly or partially, from malted barley. § IV.—Beer. 1. Malt.—When barley is moistened—that is, by adding nearly its bulk of water over it—put in heaps, spread on a floor in a dark room to heat and sprout, and the germ is about to burst from the envelop of the seed, the growth is ar- rested by drying the grain gently on the floor of the kiln. It is then malted barley, has a sweet taste, showing that it contains sugar. Corn, oats, wheat, and rye maybe converted into malt by a similar process. 2. Beer.-^T\\Q malt is now bruised and introduced into the mash-tun, with warm water of 160° temperature, with rather more than its bulk of water; the mixture is stirred up for a few hours, then the liquor is run off, and more water added, until the malt is exhausted. These infusions are called wort, and the proper strength of the same on the saccharometer scale is 0° at 70° temperature, or of a specific gravity 1.100. Hops are now added to the fresh boiling wort, to one- twentieth of the weight of the employed malt. The object of the use of hops is to cover the sweetness of the liquor by an aromatic bitter, and to diminish its tendency to acidity, and also to assist in clarifying it. The boiled liquor is run off into shallow vessels, and cooled as rapidly as possible to the best fermenting temperature, 60° Fahi".; it is then transferred to the fermenting vat, and, a sufficient quantity of yeast being added, allowed to fer- ment slowly for six or eight days. During this fermenta- tion, the sugar of the wort is split up into alcohol and water, which remains in the beer, and into carbonic acid gas, which mostly escapes. The liquor becomes then clear, has lost much of its sweetness, and, diminished in its specific gravity^ acquired a new flavor, and become an intoxicating liquor. 3. The Zeilitkoid, or new Beer Geneiator, or grainstone, introduced since 1852 by Rietsch, in Austria, for the pur- pose of producing beer in the cold way, is nothing but an ex- tract of grain (barley), and an addition of hops, and is a hard, yellow, tough mass, which does not spoil by keeping, but, when required for use, is dissolved in water, and fer- mented by yeast: a good beer, according to the quantity of mateiial, is obtained in a very short time. This beer may be made on long sea-voyages, and in hot climates, in quan- tities to suit, for immediate use. 4. The Extract of Malt is the same as the above, obtained by the evapoiation of ready prepared beer to dryness, and its composition is undecomposed sugar, soluble gluten, from the grain, and bitter substances fiom hops, and yields about eight per cent, from good beer. The nutritive qualities of beer depend upon the amount and nature of this extract, and the , less fermented beers contain most of the extract. Enolish ale contains four per cent.; small beer, fourteen per cent.; while the German drinks, scarcely half fermented, contain as much as thirty-nine per cent. 5. Beer contains, as a matter of course, alcohol, the result of fermentation; and this varies in quantity quite as much as the extract. For instance : Small beer contains but 1^ per cent, alcohol. Porter " 6i " Brown stout " 6-|- " . " Bitter and strong ale " 10 " " And upon this alcohol depends the intoxicating- effect of malt liquors. The English ales contain about the same strength, and have the same influence, as hock and light French wines. Beer is moreover food as well as drink, on account of the large amount of nutritive matter it con- tains, and is only distinguished from wine by the bitter, nar- cotic principle of hop. The Chica^ or Indian-corn (maize) Beer, which is a com- mon drink of South America, Is prepared in the same man- ner as any other beer. Indian corn is malted instead of barley ; and the liquor after fermentation is of a dai'k yel- low color, and has an agreeable, slightly bitter, acid taste. This universal beverage, along- the west coast of South America, is the only beverage of the country. The Chica mascada is the chewed corn, used for converting- it into the chica. It is considered far superior to that prepared from corn crushed in the usual manner ; and the hosts in the val- leys of the Sierra know no greater luxury to offer their guests and strangers than a draught of the chica mascada, the ingredients of which have been ground between their own teeth. 7. Bouza, or Millet Beer, or Murwa, is a fermented beer from millet seed. Among the Crimean Tartars, it produces an excessively astringent beverage. On the southern slopes of tlie Himalaya mountains, the millet beer is in general use, where it is drank while still warm ; is served in bamboo jugs, and sucked through a reed. It tastes, when fresh, like the negus of Cape Sheriy. 8. The Quarf^ or Rye Beer, is a favorite Russian drink, resembling the bouza in taste and appearance, except that it IS made from fermented rye flour. 9. The Koumiss^ or Milk Beer, is a fermented liquor, pro- duced by the addition of yeast to milk. It is the milk su- gar, along with the curd and butter, which produces the fer- mentation, transforming it into alcohol and carbonic acid. Mares' milk is richer in sugar than the milk of the cow. It takes two days for preparing, and has a sourish taste. In a cool place, in close vessels, it may be preserved for several months. It is always shaken before it is drank. It is a nourishing as well as exhilarating drink, and is not followed by the usual bad efieets of intoxicating liquors. It is even very beneficial in dyspepsia and in general debility. It is very easily prepared by diluting new-milk with one-sixth of its bulk of water, adding a quantity of starch, and cover- ing the whole up in a warm place for twenty-four hours. It is then churned together till the curd and whey are inti- mately mixed, and is again left at rest for twenty-four hours. It is then put into a tall vessel, and agitated till it becomes perfectly homogeneous. This beer is the favorite drink of the Tartars. The Arabians and Turks prepare a similar milk beer. 10. The Ava^ Cava, or Arva, is a beer prepared from the root of the long pepper, and is in use in the South Sea Isl- ands, all along the Pacific Ocean, in Tahiti, Sandwich Isl- ands, Tonga Islands, and Feejee Islands. It is similar in its preparations to the chica. The root is chewed, either fresh or dry, as the Indian chews the maize; the pulp is then mixed with cold water, which after a httle while is strained from the chewed fibre, and is ready for use. None but young persons, who have good teeth, clean mouths, and have no colds, are employed in this operation. The women often assist in chewing ihe ava root in the Tonga Islands. The ava drinking of the king at Somu-soinu, one of the Feejee Islands, is very peculiar and attended with much cer- emony, both religious and political. g V.—Gen-eral Remarks ox Beer. The difference in the varieties of beer is of course in the materials employed "for the production of fermented liquors, or in the pi'ocess and management of brewing. Malt beer differs according to the l^ind of malt employed, and accord- ing to the proportion of hops and water. It differs from wine, not only in containing less alcohol, but also in contain- ing a much larger quantity of nutritive m;ittei". It owes also its intoxicating property to the bitter and narcotic ingre- dients of hops. The specific gravity of small or table beer never exceeds 1.025, and contains about 5 per cent, of the malt extract, while ale, such as Buiton's, is as high as 1.111 ; porter, 1.055 ; and bi-own stout, 1.072. The color of the beer depends upon the color of tlie malt, and the duration of the boiling in the copper kettles. Pale ale is made from steam or sun-dried malt, and the young shoots of the hop ; amber ale, from a mixtuie of pale, yellow, and brown malt; dark-brown beei-, from [)artifdly carbonized or parched malt; and porter from high-dried malt,—hence its deep color, and the absence of any sweet taste, having lost by heat its sac- charine matter; while ale has a sweetish taste, and contains a much larger quantity of saccharine mattei'. A main fea- ture of good beer is its fine color and transparency. Various substances are used for refining muddy or foul beer, such as isinglass and Iiish moss ; and some brewers add even the Iceland moss, which not only assists in clarifying, but also 3 in imparting a pleasant bitter taste. The tempei-ature and the manner in which the worts are made to ferment have a remarkable influence upon the quality of beer, especially in reference to its fitness for keeping. § VI. There are two kinds of fermentation, the upper and the lower or'bottom fei'mentation. The former is a much more active fermentation; the gluten is only partially oxydized at the expense of the oxygen of a portion of the sugar, while a great portion remains dissolved in thS liquor, and by its subsequent oxydation is apt to transfer oxygen to the alcohol and render it sour, unless it be kept at a very low tempera- ture. This is still more the case, if, during too violent a fermentation, the temperature rises too high, and especially if the air be not perfectly excluded, or a considerable quan- tity of acetic acid be formed, by which an additional quan- tity of glutinous ]natter is dissolved ; and it thus is not only apt to spoil from the slightest causes, but loses also its liquid- ity, and assumes a disagieeable taste, what is called yeast hitteii. By the lower fermentation, on the contrary, the conver- sion of the sugar into alcohol is performed very slowh^, and without any considerable rise of the temperature; so that the glu'cn is completely oxydized and precipitated by the oxygen of the aii', and without conversion of the alcohol into acetic acid ; so that the resulting beer—as all the Bava- rian beers for example—is not liable to become sour. When this is not the case, the tendency to become sour is generally I'emedied by a large addition of hops and a greater proportion of malt, by wdiich the beer becomes moye nar- cotic and intoxicating, and less agreeable to the taste. § VII.—Ales and Beers. 1. Tlie Scotch ale is cliaracterized by its pale amber color and its mild balsamic flavor, and the bitterness of the hop is so mellowed with the malt as not t«j predominate. The low- temperature at which the Scotch brewer operates in the colder months of the year, and his nicety in selectiug- his malt and hops, will always keep him i>rc-eininent to the other manufactiwers of the world. 2. The Bavarian beer is fermented very slowly, and at a very low temperatuie, by the so-called lower or bottom fer- mentation ; and it is incnpable of nndcrooing the acetous fer- mentation, even by free exposure to the air. It keeps for years without turning sour. In tin- south of Germany a light beer is prepared fiom various amylaceous substances besides the barley, such as potatoes, bean-, lurnips, beets, caiTots, &c. •3. The Strasburg ale is mainly inauufactni-ed from mash- ed potatoes, mixed with ;d;>out ciue-tenth of their weight of ground barley malt. This is mixed with some water, and exposed in a watei' bath to a heat of 160", whereby it is partly converted into sacchai'ine matter, and may then be boiled with hops, cooled ;ind tV-rmcnted into beei'. § "^^I^I- Theie ai'c several kind> of b -VL-r.-ig^'s called beer, -par excel- lence, but veiT im|)iope:ly, as they are made from saccharine liquoi's, and advanced more or less into the \inous fermen- tation, and flavored with peculiar substances; such as spruce^ ginger, and root-beer, which I will shoi'tly enumerate in their place. 1. G'uiger-heer.—This beverage, a favorite summes" driinlk in the United States, is piepared quite simply in tUe-follow- ing raaimei-: To .3 gallons water add \ pound bvu.isedi giu-* ger-root, 2 ounces cream taitar, and 4 pounds sugar; boil for a few minutes, and after cooling, add about 1 gill of fresh yeast; cover up tlie vessel with a tliick flannel, and let it stand over night; add a little essence of lemon, strain it, and bottle the liquid in clean bottles, and tie the corks down by means of twine or iron wire ; on the fourth day the beer is iit to drink. Another English ginger-beer is prepared by boiling 1^ ounces pulverized ginger, 1 ounce cream tartar, 1 pound su- gar, with I gallon water; when cold, add a little yeast (a tablespoonful) : the following day it is filtered, and dmwn into bottles and well corked. 2. Sjymce beer is prepared by putting into the common soda-water bottles about half a drachm (30 grains) of super- carbonate of soda, some essence of spruce (about 10 drops), and about half a drachm of crystallized tartaric acid ; fill the bottle quickly with spring-water, cork, and tie it with twine. 3. The most agi-eeable Lemonade gazeuse, or portable lemonade, is obtained by boiling down the sugar syrup nntil it becomes featheiy; it is then broken up and weighed, and thrown into bottles containing the solution of cream of tartar and bicarbonate of soda, when no carbonic acid can escape. 4. Root-beer is prepared by boiling various loots kept by the Thompsonian herb dealei-s, such as sarsaparilia, comfrey, liquorice-root, and sassafras blossoms and bark, in the same way as the ginger; and by adding to every two gallons of such decoction aliout two pounds of sugar ; and when dis- solved, add a gill of yeast to the same quantity, let it ferment over night, and the following day the beer is fit for drinking. 5. Lager-bier^ the most popular drink in the United States, is prepared only in the winter months, and in the same manner as the Bavarian beer. The quantity of lager- bier consumed in the United States is incredible; for, in the city of New York theie are about twenty breweries: their production during the winter months is 30,000 galjons each, which will g-ive for the city 6,000,000 gallons, a very low estimate. The beer keeps in the large vaults very well with- out becoming sour, and some beer tastes very well after be- ing brewed a year. The lager-bier establishments in this city, Brooklyn, Wil- liauisburgh, and Staten Island, are very extensive, and large fortunes have been realized since its introduction into this country. §IX. Adulterations are often practised iu the manufacture of beer, for the purpose of imparting a heading or frothing, or giving it a bitter taste: alum, salt, and gentian-root are added for the latter; capsicum, grains of paradise, ginger- root, coriander-seed, and oi-ange-peel, are also added to give pungency and flavor: also cocculus Indicus, quassia, tobacco leaves, yarrow-herb, stramonium-seed, calamus, coloring, cop- peras, aloes, ragicakes made of onions, black pepper, and capsicum, are all substances iiiore or less used for adul- teration of beer. For the purpose of giving age to new beer, or make it taste as if eighteen months old, some sulphuric acid is added. 8* CHAPTER IIL WINES. The distinguishing characteiistics between wine and beer are, that beer quenches the thirst, exhilarates the spirits, and is, at the same time, nourishing, which is not the case with wine. Wine, however, is free from all bitter or narcotic in- gredients. Wine is also prod need by a spontaneous fermen- tation, without the addition of yeast. § X.—Apple W^ixe or Cider. The expressed juice of the apple contains grape sugar already formed. When left to itself, it begins to ferment with- out the addition of yeast, and during this fermentation the sugar is converted into alcohol. Cider differs in flavor, in acidity, in strength, as also in quality. The kinds of apple whicli are grown and used for the purpose, the degree of ripeness they are allowed to attain before they are gathered, the time given them to mellow or ferment before they are crushed, the skill with which the several varieties are mixed before they ai'e put into the mill, the nature of the climate, the character of the season, the quality of the soil—all these circumstances materially affect the quality of the expressed juice as it flows from the crushing-mill; and then again, the aftei'-treatment of the juice may produce a difference in the ripe ciders. There are certain characteristics in which all ciders agree: they are rffresliing, contain little extractive or solid nutritious matter, but neither a bitter nor a narcotic ingre- dient. They contain on an average nine per cent, of alcohol. In strength, cider resembles tlie common hock-wine.— Cider soon runs to acid, or becomes sour : it is then called hard cider. The manufacture of cider is as follows : • The expressed juice from the apples, right after coming from the mill, is thrown into casks, with bungs lightly cov- ered, but quite full to the brim, for a fortnight; and after six weeks the liquor is drawn off. An addition of five pounds of sugar to the bairel, causes the cider to become more vinous: apple-juice, quickly boiled and made into syrup, if added, will produce a pure cider. An addition of five per cent, of starch sugar will assist materially in increasing the strength and make it keep longer. Imitation Cider.—In many parts of the country where cider is not made, and commands therefore a high price, the cupidity of the trader iu that article is stimulated to adulterate it; and I have examined several times such a cider, which has been produced by the mixture of five gal- lons good sweet cider, two gallons fruit vinegar, or common wine vinegar, two gallons white syrup made from sugar, to twenty-five gallons of water. In one instance, I could distin- guish a very small quantity of the oils of apple and pear, say one ounce of each to the barrel. This imitation cider tastes very well; and by adding about one gallon of purified whisky, may be made to keep for a length of time. 8 XL—Wines Proper. ^ m Grape Wine,—The fermented juice of the grape is the Avine.proper. This juice, like that of the apple, contains the ready-formed grape sugai", and it enters speedily into spon- taneous fermentation, just like the juices of the apple, the pear, the gooseberry, the currant, and other fruits. Within half an hour, in ordinary summer weather, the clearest juice of the grape begins to appear cloudy and to thicken, and to give off bubbles of gas. Grape wine differs in a multiplicity of circumstances in itself,—in the climate of the country, the nature of the season, the soil of the locality, the variety of the grape, the mode of culture, the time of gathering, the way in which the grape-fruit, when gathered, is treated and expressed, the mode of fermenting the juice or must, the attention bestowed upon the young wine, and the manner in which it is treated and pi-eserved. § xir. All wines contain a certain quantity of alcohol, according to the quality and kind. It varies even in the same kind. The Spanish and Portuguese wines contain three times more alcohol than those of Fi'ance and Germany. Port contains on avecage, by measure, 20 per cent, Sherrj', " " " 25 ^ " Madeira, " " •' 20' " Claret " " " 12 " Tokay, " " " 10 " Rhenish, " " " 12 " Burgundy " " " 12 " Moselle, " " " 9 Champagne, « - " " ]0 " The grape wine contains more or less undecomposed grape sugar, which gives a sweet taste and a fruity character to wines. Dry ivines contain but little free sugai*. Champagne wine, which contains but little free sugar, requii'e's an addi- ifftn of sugar, for the puipose of giving it body, to keep it sparkling, and to prevent its becoming sour. In fact, the sweetness of some wines, like Tokay, Malmsey, and Samos, and the extreme fruitiness of some port wines, is indicated by the large proportion of sugar which those varieties of wine sometimes contain. § xin. Grape wine contains a variable portion of free acid and tartaric aoid, but win^s made from uniipe grapes contain sometimes citric acid. Tartaric acid exists in the juice of the grape, in combina- tion with potash, and is called cream of tartar, or argols. This substance has a well-known sour taste. When the fer- mented juice is left at rest, tliis salt (bitartrate of potash) gradually separates from the liquor, and deposits itself as a crust or taitar on the sides of the casks or bottles; hence, by long keeping, good wines become less acid. Grape wines owe their agreeable vinous odor, or flavor, to an ethereal substance, called (Enantliic ether, which, in a sep- arate state, is a very light fluid, of a sharp and disagreeable taste, but having an odor of wine so excessively powerful as to be almost intoxicating. It does not exist in the juice of the grape, but is produced during the fermentation ; and as the odor iu old wines is stronger than that in new wines, it therefore increg^es in quantity. So powerful is the odoi- of this ether, that few wines contain more than 4-o'oo P^''^ ^^ it in bulk. It is the general characteristic of all grape wines. In combination with the oenanthic ether, all wines contain one or more odoriferous, more or less fragrant, substances, to which the peculiar bouquet or scent of each is due. As these give the special character to the wine, they are more or less different in each variety. The bouquet is contained in even more minute quantity than the oenanthic ether, and its na- ture has, as yet, escaped the examination of the chemist. § XIV. Many wines are produced from the fermentation of various fruits and roots, a few of which I will here enumerate. The price of good wines, and the high duty imposed in this coun- try, have induced many dealers to substitute almost every adding 15 g-allons of pure spirits, 15 gallons of water, and 2 gallons of white syrnp; and add either sugar coloring (burnt sugar), or in cases where the coloring does not produce the desired color, juice of the cheri-y, whortleberry, or elderberry is substituted. The quantity of water and pui-e spirits varies according to the strengili of the respective wine to be pre- pared. A number of the wine-mixers do not use any genu- ine wine for their compound, but rely upon their skill to produce a beverage somewliat I'esembling a certain wine. In this manner, port, sherry, T^Iadeira, muskat, and claret wines are falsified, and manufactured in this country by thousands of gallons, and partly sold in original packages, or put up in bottles, as the claret wine is disposed of in great quantities, by dozens, at public sales in this city and New Orleans. § XV. The wines are arranged in quality according to the fol- lowing table. H E D \^' I M^: s . Dry Wiue$. Chateau Lafilte. " Margaux", " La four. " Haut Brioii. FIRST CLASS. Greasy Wines. lAonianee, Conti, Eichebonroc, Clos lie Vougeat, ' Cliambertin." Hermitage, 1st quality. 1 Cordial Wines. j Lacrimse Cristi, i Cap Constantin, I Messeree Essence Chiras. Cliareau R(»?an. '' La Eoso. ■' Leovllle. Juranceon, Bonzy, Asrnan?hausen, Eriau, Port. SECOND CLASS. j Vulnny, Yosne. 1 RivisaUes. PouiUonr. j Poinnard, Naits, Boanne, j Pedro Ximenes, Malaga, Cote Eotie, Cahors, Benicarlo, Cassis, &c. Tinto do Eota. Aleatico. Falernoi THTUD CLAi: Pouillac, St. Julien. j Comas, Marseiller, Persac, Mareuil AfFentlial. I St. Georffe, Georv, Walvarzheimer. j Chassauge. Melnicker. j The red Muscat wines of various countries, Piccardan, Greriache Macoal>eo. W H IT E Wines. Dry Wines^. Cliateau Johannisberg, Leisten, Stein, Berg:, Markobrun. Geisenlieim, Silleiy. Scharlachberg. Stein "Wine, Easter. Xeres, Vino d'Oro, &o. Leubenheim, Markgrafler, Ft>rster, Eauderacker, Eessraelyer, Czernosecker, &e. FIRST CLASS. Greasy Wines. ITermitage, Sftuterne, Barsac. Mont Eachet, Av, &c. SECOND CLASS. Straw Wine of WUrzberj Collmar, St. Peray, St. Jean, Condrieux, Madeira, &c. THIRD CLAS~ Landirac, Pyroles, Cosmas, Langon, Blois Wine, TeneriiFe. &c. Cordial Wines. Tokay, Commandery, Eiveaultz, Canarisect. Malvoisier, Monte fiascone, Alicante, St. George, Calabrese, &c. Linel, Piccardon, . Marsalla, Maccabeo, Carcavelho, tfec. § XVI.—The Fining of Wini^s. Great care has to be used in pressing the grapes, ferment- ing the must, and settHng the wines, in employing clean casks, and in keeping them constantly filled, else the fer- mented matei'ial cannot be removed. Notwithstanding all this, a new wine may from many causes—either the unfavor- able season or some unknown mismanagement—be so situ- ated as not to become clear. If we observe this heaviness of wine, the drawing off from one cask into another will re- move the difficulty; but in case the wine is too cloudy and heavy, we have to resoi't to the clearing or fining operation, which is performed by numerous materials,— 1. By white sand, mixed with the white of eggs ; 2. By small flint-stones ; 3. By cream of tai'tar; 4. By isinglass, or fish sounds, or fish glue; 5. By gum-arabic and gum tragacanth ; 6. By burnt and ground horn ; Y. By filtering through felt; 8. Bv o^elatine. Isinglass and the white of eggs are inostly employed in effecting this object. Half an ounce of isinglass, soaked previously in one gallon of wine, and, when properly gelatin- ized, thrown in a barrel of the wine, will completely clear it in a week; and after a fortnight or three weeks, it may be drawn off into another bairel. The neutralization of the wine, which is the case when old wine has become sour, or when young wine will not settle down its tartar, is done by adding a very small quan- tity of tartrate of potash, about one ounce to the barrel of such wine ; and aftei- the lapse of a week the wine becomes clear and free from acid. § XVII.—The Consumption of Wines. The production of all the wines in Europe is 15,500,000 bottles, for a population of 240,000,000 souls. In France, the largest cultui'e and revenue is from wine, and more than six millions of the inhabitants are engaged in its traffic. It furnishes 525,000,000 bottles (40,000,000 hectolitres), at a value of 700,000,000 francs. The quantity of Champagne from the Department de la Marne is estima- ted at 2,700,000 bottles. England consumes about 8,000,000 gallons ; and their most favorite wines are the Portuguese I'ed wine and Spanish Sherry wines—that is, fifty per cent, of Portuguese, forty per cent, of Spanish, and the rest of Frencdi, Cape, and Madeira wines. England produces a few,fruit wines ; such as cider, pear, and goosebei'iy wine—about 250,000 gallons in all. Russia imports largely Champagne wine—about 800,000 bottles ; also about 30,000 hogsheads of Greek and Moldavia wines, and but 50,000 gallons of French wines. Russia pro- duces in tlie Crimea a considerable quantity of wine—aboiit 500,000 hogsheads; in Bessarabia, nearly 3,000,000 gal- lons. The art of improving their native wines is well under- stood in Russia, and carried on to great extent. The light wines are exposed to the frost; and the remaining strong- wine is highly piized. The production of wines in the Custom-Union of Germany (Zollverein), in which Prussia, Bavaiia, Saxony, Wurtem- berg, and all the minor possessions, are included, is 2,000,000 ohmes, or 166,000,000 bottles. The United States produce but 300,000 gallons. They import from France alone 4,000,000 gallons; and the ag- gregate value of all the wines imported, 8,000,000 of gallons^ is estimated at $5,000,000. CHAPTER IV. § XVITL—Wine Beverages. 1. Every liquid containing sugar and yeast may be con- verted into a wine; but in order to make the same resemble ^ grape wine, various ingredients have to be added; as, for instance, an acid, spices, and coloring, and an astringent to replace the extractive matter. The water to be used in the manufacture of wines ought to be soft; the acid is generally the tartaric ; and for the coloring, whortleberry (huckleberry) and elderberry juice is used. The quantity of alcohol contained in the fruit wines aver- ages about ten per cent. Cider has a specific gravity of 0.977, and contains ten per cent, of alcohol. Pear wine and elderberry wine the same. Gooseberry wine has a specific gravity of 0.985, and has eleven per cent, of alcohol. Cur- rant wine has a specific gravity of 0.976, and contains nine- teen per cent, of alcohol. The wine of the apple, which is called cider, has already been described. 2. The wine of the pear is a very pleasant beverage, and is prepared in the same way as the cider. It is a very good material for producing a sparkling wine. 3. Cherry wine, from the sour cherry, is a very pleasant wine. 4. The quince wine likewise yields a better result than npples. They are all prepared by boiling for half an hour the expressed juice, with its equal weight of water, and adding one pound of sugar to half a gallon of the watery juice, and the white of egg, which is stirred up with some Avater, and bfonglit to boiling ovev an open fire, so as to boil slowly, whereby tbe scum is taken off. The whole is left to fer- ment for about six weeks, Avheu it is fit to be draw^n off in bottles, quickly tied and wii-ed, and after the lapse of four weeks the wine is ready for use. I.—Berry Wines. 1. Raisin Wine,—To 3 pounds of I'aisins add 9 pounds of water, 1 pound of sugar, 1 pound cream of tartar, and an addition of yeast, in order to bring tlie liquid to fermentation. If the wdne is intended to be consumed at once, it is not necessary to add any yeast. 2. Gooseberry Wine.—The unripe berries are used for pro- ducing a superior wine. An equal quantity of sugar is added to the squeezed berries, and left for one day, and then pressed. To the juice so obtained, add one quarter of its weight of sugar and one-eighth of water, and a little cream of tartar ; fortw^o days the mixture is left at a warm temperatui-e. As soon as the fermentation begins, the liquid is put into barrels, filled up to the bung, until tlie fermentation diminishes, wdien the bung is driven into the ban-els. Keep in a cool place for two or three months, and then the liquor is drawn off from the yeast. The barrels may again be frequently stirred, in order to keep the wine in after fermentation. It will now be- come sparkling, and may be drawn oft^ in bottles, quickly corked and tied over : but if left to fai-ther feimentation, a ■superior still wine will be produced. o. Currant Wine.—The berries, separated from the stems, are pressed, and the juice mixed with an equal Cjuantity of water; and to each gallon of liquid add 2\ pounds of sugar, 2 ounces of cream of tartar, 1 ounce of nutmegs (pulverized), 1 quart of alcohol, and a handful of lavender floweis, leav- ing the whole to ferment for several days ; and proceed in the same wav as with the gooseberries: but one-third more water and loaf-sugar may be added to the juice if the currant wine is intended to be drank soon. By boili^ig first the berries before pressing, some advantage may be ob- tained. 4. Black-Currant Wine is obtained in the same way as above; but the berries must be absohitely boiled before pressing, in order to remove the peculiar taste of the berries. The black cun-ants yield a superior wine, similar to the grape wine of the Cape. 5. Maspberj'i/^ Mulberry^ Whortleberry^ Cranberry, Juni- per, and Strawberry, are all used on account of their pecu- liar aroma, as an addition to other wines. Their juice ought only to be added after the completion of the fermentation. 6. Blackberry Wine is made fiom lipe berries, without the addition of any sugar ; but if not quite ripe, they require an addition of sugar and water. 7. Elderberry Wine.—To 100 pounds of the berries, free from stems, squeezed and boiled, add 50 pounds of sugar, 2 pounds of cream of tartar, and 30 gallons of water, and let the mixture ferment like the other beriy wines. By adding a httle ginger, cloves, raisins, and yeast, it will yield at the termination of the fermentation a wine similar to the Greek (Cypria) wine. 8. Damson Wine.—Ten pounds of damsons, when quite ripe, are bruised and boiled in \\ gallons of water, then pi'essed from the pulp; add 3 pounds of white sugar ; let it ferment in the barrel, and add, after a fortnight, a little good brandy to it, and it will be quite mellow and fit to fill in bottles. § XIX.—II. Root Wines. Not only the I'oots, but many other parts of trees and plants, wnll yield a wine wdiich, when properly prepared, can compare with the best grape wine. 1. Birch and Maple Wine.—From the juice running from- the trees when tapped in the spring, a veiy tine wine is ob- tained. The sweet juice is mixed with sugar, cream of tar- tar, and elder flow^eis. After being first boiled down, al- ways removing the scum, it is left for fermentation for sev- eral days; when finished, filled in bottles. In order to obtain a sparkling wine, add to 24 parts of juice, 6 parts of sugar, -} lb. cream of tartar, and some elder flowers, and interrupt the fermentation sooner, as is done in the other berry wines. 2. Carrot Wine.—This makes a very wholesome wine ;, needs very little sugar to produce fermentation. 3. Potato., Yam, and other fai'inaceous roots. 4. Palm Wine or Toddy.—In the plains of the Indian Archipelago, the Moluccas and the Philippines, a wine is prepared from the sap of the gommuti palm. The Bataviaii arac (arrack) is distilled fiom the same juice. The toddy i& the palm wine from the cocoa-tiee. In order to procure tha sweet sap from the spathe, or flowei'ing head of the palm- tree, it is tapped near the top of the tree, below the crown^ The incision is made by sloping upwards and inwards, and a vessel is hung below the wounds, and the juice con- ducted into it by a small bamboo. Not only the cocoa tree, but also the date-palm, the fan-palm, and also the oil-palm of the West African coast, yield a rich sap, which, as it flow^s from the tree, is sweet, but when allowed to stand for a short time, begins to ferment, becomes intoxicating, and afterwards acid. The date juice tastes when fresh like rich milk, but when allowed to stand over-night, ferments, and acquires the sparkling quality and flavor of champagne. It is said that the palm wMne is more drank as an exhilara- ting liquor, by a la)g-er number of the human race, than the wine of the grape. 5. Suga.r-cane Wine is the intoxicating liquor producecfe 4* from the feniiented sap of the cane. The negroes call it guerapo. 6. Agave Wine.—In Mexico a favorite drink is prepared from the sap of the American aloe. The sap, as it flows, has a very sweet taste, and none of that disagreeable smell which it afterwards acquires : it is called agua-miel, and fer- ments spontaneously, x^fter twenty-four hours it is ready for •drinking, and is called pulque, 1. Ginger Wine.—To 5 gallons of water add 10 pounds of white sugar, and convert it into syrup by boiling. Boil sep- arately J pound of white Jamaica ginger-root in 1 gallon of water, adding a few lemon-peels to it while boiling: then mix both liquids, and add a little yeast, and also a few pounds •of stoned raisins. Let it ferment for several weeks, and then add J pound of tartaric acid and 1 gallon of elderberry-juice. Instead of the ginger-root, the essence of ginger may be em- ployed—say ^ pound of the essence to 6 gallons of the fer- menting liquor. 8. Lemon Wine.—To 5 gallons of syrup, prepared from 10 pounds of sugar and 5 gallons of water, add the juice of 1 dozen of lemons. Let it ferment with a little yeast, and towards the end add ^ gallon of Madeira wine and \ gallon -of good brandy. § XX.—III. Sugar and Honey Wines. L Sugar Wine is prepared by letting the solution of su- gar and water ferment with a little yeast, and afterwards adding 1 ounce of tartaric acid to the gallon of fermented liquors, and the essences of pear and banana, each -J ounce ; oil of cloves and cinnamon, each 20 drops. Starch or grape sugar produces a better wine than the cane sugar. Another mode of preparing sugar wine (which I will call the Columbia Wine), is to add to 8 gallons of soft water 16 pounds of grape sugar, 2 ounces cream tartar, 8 lemons (juice and peel), 2 ounces ginger (essence), 1 ounce of sage herb, ^ gallon of rum, and about ^ gallon whortleberry- juice. 2. Honeij Wute {^Metheglia)—an old lime-honored Ger- man beverage. It is prepared by diluting 1 pound of honey with 4 pounds of water—boiling them for 1 hour (skimming continually)—leaving to ferment with yeast, and hanging into the barrel a bag containing sevei'al bruised spices, such as coriander seed, cloves, ginger, and calamus, each 1 ounce. The fermented liquor will be clear ^ftei' one month, § XXI.—Lmttatiox of Wines. Such wines as are prepai'ed artificially, by compounding or imitating the ingredients of the natural wines, and not by fermentation, are brought into this class, 1. Madeira Tl'^m^.-^ For 1 bariel of said wine mix,— 2 gallons of white-sugar syrup, 2 " of honey, 10 "■ of pure spirit, 10 " of cider, * 10 " common Hungarian wine, 10 " water, or German light wine, 1 pound of tincture of hops, ^ " of essence of Madeira wine, 2 gallons of elderberry-juice, 1 " of whoi'tleberry-juice. 2. Barf/audi/ Wine. 2 gallons sugar syrup, 10 " red wine, V 2 " cherry-juice, 10 " cider, ■1 pound essence of wine, 10 gallons pure spirit. 3. Medoc Wine. 10 gallons of red wine, 1 gallon of I'aspberry-juice, ^ pound of essence of claret, 5 gallons of pure spirit, 10 " of water, 5 " of cider, Additional red coloring of tincture of Saun- ders' Avood, 1 gallon of sugar syrup. 4. Malaga Wine. 4 gallons of sugai- syi'up, ^ ounce oil of pimento, dissolved in 1 gall, alcohol. \ pound essence of port wine, 10 gallons of white wine, 5 " of pure spirit, 5 " of water. Sugar coloring sufiicient to color. 5. Muscat Wine.—Digest in 10 gallons of white wine, 15 pounds of large raisins, 15 '' of ciiiTants ; and add 4 gallons of white sugar syrup and 1 dram of oil of vitriol. Let the whole mixture digest and ferment for some'days; then the clear liquor is drawn off, and let it finish in the barrel until it is perfectly clear ; then add, \ pound of essence of port wine, 1 gallon of whortleberry-juice, 10 gallons of pure spirit, ^ 5 '' of water. 6. Canary Wine.—20 pounds of I'aisins, without stems, are digested and boiled in 10 gallons of w-ater, to which are added 5 pounds of gooseberry-juice, and left to ferment with 4 gallons of sjrup of white sugar; then add i pound of essence of Madeira wine, 5 gallons of pure spirit, and 1 gallon of water. 7. Tolcay Wine.—20 pounds of raisins are digested in 10 gallons of w'ater, and, with the addition of 4 gallons of syrup, left for fermentation for 24 hours ; then add \ pound of es- sence of Madeira wine, 5 gallons of pure spirit, and 10-gal- lons of white wine. 8. Port Wine.—10 gallons hard cidei", 1 gallon whortleberry-juice, 2 gallons elderberry-juice, 1 pound essence of port wine, 2 gallons sugar syrup, 10 '• pure spirit, 10 " soft water. The color may be made darker by the tincture of malva, or by the flowers themselves, which require to be steeped for twenty-four hours in the spirit. They yield a very dark color, which is not affected by the cider. It mav be here remarked that cider, which is the base of many W'ines, cannot be had at all times of the year, nor in all parts of the country, and the substitute is invariably tar- taric acid, of which half a pound will replace ten gallons of <-ider. 9. Bordeau.v or Claret Wine.—To a decoction of 1 pound of orris root, in 5 gallons of watei', add 1 gallon of raspberry- juice, 10 gallons of pure spirit, \ pound of essence of claret, 1 gallon of sugar syrup, and the culoi'ing produced from cochineal. 10. Sherry TF/jzt'.—The juice of cherries, currants, whor- tleberries, and elderberries, each 1 gallon ; 2 gallons of sugar syrup, 10 gallons of pure spirit, 20 gallons of w^ater, and \ pound of essence of Madeira wine. 11. Rhine Wine.—The above mixture of juice, with the addition of gooseberry-juice, the essence of wine in a very small portion, and the essence of claret wine, 10 gallons of cider, 10 gallons of pure spirit, and 10 gallons of water. , § XXII.—I. Spakklixg Wines. All wines may, by a proper method, be made to sparkle; and it is well known that ihe greatest part of the Cham- pagne wine exported from Europe is nothing else than a common light wMne, made to ferment again, and by bottling the same quickly, so as to allow the fermentation to be go- in o- on in the bottles. o All sparkling wines ai'e prepared—1. By adding to com-' mon white wine a little rock-candy (half a pound to the gallon), or a simple addition of white-sugar syrup : starch sugar may also be employed for this purpose ; and then the "whole mixture to be saturated with carbonic acid gas, by means of a pump, in the same manner as the soda-water in bottles is prepared. Care ought then to be taken to have a pure carbonic acid gas employed for impregnating the mix- ture of wine and syrup. It ought always to be washed be- fore letting it enter into the fountain. 2. By subjecting a mixture of syrup—made from the best ■Nvhite. sugar and a good light white wine, to which any other substances or berry-juices may be added at pleasure—fer- menting for foui" to six weeks in corked bottles, and then sep- arating the settled yeast, and refilling again, and tre'ating them with an addition of carbonic acid gas, a good sparkling, wine is obtained. Young wines are apt to become sparkling much sooner than old wines ; but old wines produce a better cham- pagne. 3. By treating"^ good white wine with sugar and raisins, and allowing them to ferment, in w-hich process the sugar yields the material for fermentation, and the wine mny con- tain some gum, in order to retain the better the carbonic acid gas; and then the taste which champagne is apt ta have, to be got from the taste of the raisins. 4. Champagne from Gooseberries.—To 20 gallons of ripe,, mashed gooseberries, add 18 gallons of boiling water, and a few ounces of orris-root and ginger-root, and boil for half an hour; then strain, and add yeast, 50 pounds of white sugar, 1 pound of cream of tartar, and -J- pound of rock-candy, and let the whole ferment for several weeks; then add 1 gallon of good brandy and i pound of dissolved Russia isinglass. »Stir up the whole mixture, and set the casks, tightly bunged, aside for several months. Draw off, after three months, in bottles w^ell corked and wired. I'he result is a very good imitation of champagne. 5. Chamj^agne Cider.—To 100 gallons of good cider, put 3 gallons of strained honey, or 24 pounds of good white su- gar ; stir them up well, and set it aside for a week. Clarify the cider with ^ a gallon of skimmed milk, or 1 pound dis- solved isinglass, and add 4 gallons of pure spirits. After two or three days bottle the clear cider, and it will become- sparkling. In order to produce a slow fermentation in the manufac- ture of champagne, not only are the casks containing the fermenting liquor to be bunged up tight, but^also the new wine is to be put in casks well burnt with sulphur. It is a great object to'retain much of the cai'bonic gas in the wdne,. so as to develop itself after being bottled. CHAPTER V. § XXIII. 1. The colors whicli are used to imitate the exact colors of the original Avines, are—1. The malva flowers or holly- hock. They produce, when steeped in spirits for twenty-four hours, or even when boiled with ^Yater, a very beautiful pur- ple color. 2. The pokeberry (the dark berries frorn the plant grow- ing all over the United States) has a veiy dark red color. 3. Whortleberry, eldei'berry, and blackbeny^ 4. Brazil-wood, SannderVwood, and logwood. These woods are boiled in water, and the decoction yields shades of color from led to blue, 5. Cochineal gives a fine red color, by boiling finely- ground cochineal with cream of tartar. G. Orchill produces a beautiful purple color. *7. Red beets and cairots produce likewise a good color. 8. Indigo solution, neutralized by potash, produces a fine blue color. 9. Annatto and extract of saiSower produce a beautiful yellow color. 10. Turmeric is the most common color for yellow, as the spirit extracts all color immediately; as also quercitron bark. 11. Red cabbage produces a beautiful bluisli-red color. 12. Guaracine, or extract of madder, pioduces various shades of red. 13. Tincture of saffron (Spanish saffron) for yellow. 14. Blue vitriol, or solution of indigo, produces blue. 15. Burnt sugar produces a fine and pei-manent brown color for wines. It is best to boil down common sugar or loaf-sugar nearly to dryness. It is tlien dissolved in hot water, suflScient to make the consistency of syrup; and for the purpose of neutralizing it and making it a more permanent color, add to each gallon of sugar-color about one ounce of liquid ammonia. 16. Green color for absynth is prepared from a solution of extract of indigo and turmeric, dissolved in spirits. 17. Violet color is obtained by a solution of extract of logwood and alum. 18. Bar wood color, which acquires a dark wine-red color by digesting in alcohol. 19. Brazil-wood, by being macerated in alcohol, or by boil- ing for half an hour, produces a deep red color. Peach-wood, or Nicaragua or Santa Martha wood, Japan- wood, Lima-wood, Braziletto—which are all synonymous— produce beautiful shades of red colors in liquors. 20. Alkannet-root produces a fine blue-red color by mace- rating in alcohol. TABLE Of im'ceniage {\^^ parts) of alcohol^ in the various fermented liquors, hy measwe. The alcohol having a specific gravity 0/0.825 at 60° Fahrenheit. Proportion of AlsoTiol. Per cent, by measure. 1. Lissa wiue. average per centage 25.41 2. Raisin. " " 25.12 3. Marsala, " " 25.09 4. Port. '' " 22.96 5. Madeira. " " 22.27 6. Currant, " " 20.55 7. Sherry, '' " 19.17 8. Teneriffe, " - " 19.79 9. Colares, " " 19.75 10. Lachrymse Christi 19.70 11. Constantia, white 19.75 12. " red 19.75 13. Lisbon 18.94 14. Malaga 18.94 6 Proportion of AlooholV Pt-r ctnt. by munsura* 15. Burellas 18.49 16. Red Madeira 20.35 17. Cape Muscat 18.25 18. Cape Madeira 20.51 19. Grape 18.11 20. Calcavella 19.20 21. Vidonia 19.25 22. Alba Flora 17.26' 23. Malaga 17.26 24. White Hermitage 17.43 25. Kousillon 19. 26. Claret, average 15.10 27. Zante, " 17.05 28. Malmsey Madeira 16.40 29. Lmiel 15.52 80. Sheraaz 15.52 SI. Syracuse 15.28 82. Sauterne 14.22 83. Burgundy, average 14.57 84. Hock, " 12.08 35. Nice 14.63 86. Barsac 13.88 37. Teat 13.3a 88. Champagne, still 13.80 39. " sparkling 12.8a 4a " red 12.56' 41. Red Hermitage .■ 12.32, 42. Vin de Grane 13.94 43. Frontignac 12.79 44. Cote Rotie 12.32 45. Gooseberrv 11.84 46. Tokay ...' 9.88 47. Elderberry 8.79 48. Cider ....' 8.00 49. Perny 7.26 50. Mead 7.32 61. Burton Ale 8.88 62. Edinburgh Ale 6.20 63. Brown Stout '. 6 80 54. London Porter 4.20 65. Bavarian Beer 4.00 66. Philadelphia Ale ~ 4.00 67. Poughkeepsie Ale 3.75 68. Lager-Bier 3. 69. Small Beer 1.28 60. Brandv 53.29 61. Rum." 63.68 62. Gin 57.60 63. Scotch Whisky 44.32 64. Irish Whisky 58.90 § XXIII.—Ardent, Spirits, Alcohol, Brandy, and all Every fermented liquor, as has been already described, when distilled in a close vessel, so that the vapors can rise and be conducted by a pipe into a cooled receiver, condenses these vapors into a liquid state, the result of which is an ardent spirit, generally called spirits. Its radical is called alcohol. But the spirits distilled from the various substances that have a flavor, carry the same over with the distillation, and is generally distinguished by a name of its own; thus wine, when distilled, is called brandy, or Cognac; fermented molasses yields rum; Indian-corn, potatoes, and rye yield li- quors which are distinguished as corn, rye, and potato spir- its ; while malt liquors (from barley) yield the Scotch and Irish whiskies. If juniper berries are added to the liquor previous to distillation, as is done in Holland, the flavor is imparted to the spirits, and is called gin; and if the malt is dried over a peat (turf) fire, the spirit assumes the flavor and tastes of the peat, which is considered a very favorite drink* Although malt and other liquors, fermented in the usual way, will yield brandy by distillation, yet, the distiller by profession conducts his fermenting operations in a different way from the brewer; for, in fermenting the woit for the manufacture of beer, a large proportion of the sugar is left unchanged, it being prevented from being transformed into alcohol, for the purpose of making the beer more pleasant and to keep without turning sour. The distiller's ol>jec;t e&v however, to get the largest quantity of spirits from the grain, and to do this he prolongs the fermentation until all the sup-ar is transformed into alcohol and carbonic acid. § XXIV. It is, however, a fact, that the most esteemed graiu-spirit is obtained, when only malted barley is employed in the manufacture of spirits, as the best malt whisky of Ireland and Scotland. The distillers use also a great proportion of unmalted grain, or even potato starch, for the fol- lowing reasons: tLe grain consists essentially of two prin- cipal substances, starch and gluten, which, when moistened under favorable circumstances, cause the grain to sprout; as the sprouting proceeds, the starch is converted by a chem- ical process into soluble grape sugar, and the gluten is changed, among other products, into a white soluble sub- stance called diastase; this again transforms the starch, ■during the germination of the barley, into sugar, and in this way the same diastase is capable of transforming nearly a thousand times its own vveight of starch; therefore, a large quantity of starch, either in the form of crushed unmalted grain, or of potato starch, may be mixed with ordinary malt, and the diastase will operate on the same and transform it into sugar. The distiller's main object is to gain as much whisky as possible from his grain, in order to save the expense of malting and the loss of eight per cent, which the barley suffers in malting. He may use other grains as an addition to the malted barley, although the sweet wort, when ferment- •ed and distilled, yields a somewhat harsher or less pleasant ^avor then when malt alone is used. For illustration of the above remark, it may be stated, that some Scotch distillers use the following mixture for their whisky : Malt (bailey), 42 bushels, at 40 lb. per bushel Oats, 25 " 47 " « Rye, 25 '• 53 " « Barley, 158 " 68 " « 250 The diastase in tlie forty-two bushels of malt converts into sugar the starch of the whole two hundred and fifty bushels, weighing eight times as much as the malt itself. This quan- tity of grain yields on an average five hundred and eighty- three gallons of proof-whisky, or fourteen gallons from six bushels of the mixture. § XXV. By the distillation of fermented liquors, the spirit which passes over contains always a small but variable proportion of one or more volatile oily liquids which mix with the spirits, and give it a peculiar flavor. These volatile oils vary in kind, iu composition, and in sensible properties with the kinds of sugars which have been submitted to fermen- tation, and with the substances which are present along with the wort; hence the spirit obtained from almost every different kind of fermented liquor is distinguished by its own characteristic flavor: thus wine, brandy, or Cognac,, derives its vinous flavor from the juice of the grape, and Cognacs of diff'erent districts their special flavor from the kinds of wine which are distilled in each. Rum obtains its smell and taste from molasses—the scorched and altered juice of the sugar-cane ; whisky its peculiarities from the barley-malt or grain that is mixed with it; potato brandy from the mashed potato or its skin. In each case, a volatile substance, peculiar in kind, accompanies the spirit, and though this substance is always very small in quantity, it is yet sufiicient to impart to each different variety a flavor at once characteristic and peculiar. The volatile spirit of potato, which is called amyle alcohol (fusel oil), appears to be identical with the same amyle alco- hol of the Cognac distilled in the south of France from the grape husks, and it is therefore to be presumed that the con- tamination must in all cases lie in the skin or epidermis of the roots and berries. The ardent spirits are chiefly distilled from raw and malted grains, such as barley, rye, and oats in Europe, but from Indian-corn or maize in the United States; rye is mostly employed in the north of Europe and Holland, and potatoes in the. south of Europe, and particularly in Germany. § XXVI. The principle of all ardent spirits is alcohol, and it is ob- tained by distilling the rectified spirits of wine of commerce with substances having a strong attraction for water, such as pearl-ashes, quicklime, and chloride of calcium. Alcohol ■obtained by simple re-distillation of the common rectified spirits, has a specific gravity at 60° Fah. of 0.825, and is therefore considerably lighter than water, which is 1.000. It is a limpid colorless liquid, with an agreeable smell, and a strong pungent flavor; it never freezes, but boils at a tem- perature of 176°. The purest alcohol obtained by rectiflcation has a specific gravity of O.^Ol; usually, however, but 0.820. \ i CHAPTER VII. § XXVII.—Alcohol and Common Spirits or Whisky. The pure spirit obtained by distillation from all liquids that have undergone the vinous fermentation, is called alco- hol; this again is distinguished between'absolute alcohol and alcohol of commerce, or spirits of wine, which is abso- lute alcohol mixed with different proportions of water and a volatile oil, just as they run over from the still or the dis- tilling apparatus. No. 1.—simple still. No. 2.—PISTORIUS' STILL. The distillation is peiformed in aa ordinary still or kettle.,, with its capital or helm and worm, as described in fig. 1. A represents the kettle in which the wort is put; B the helm, which fits tightly on the same, for receiving the spir- ituous vapors rising in the kettle when heated; these vapors pass through the tubes into the cooling apparatus D, which is ordinarily filled with cold water, so that the vapors passing through C may be condensed and pass as a Hquid into E. The product is a weak spirituous liquor, containing much water; and, in order to obtam a strong alcohol, several repeated distillations are requisite. Many improvements have been made, by which a concentrated alcohol may be procured by a single distillation from fermented worts, wines, and other weak spirituous liquids. The principle of all the improvements depends upon the fact, that the boiling point of alcohol is higher in proportion to its content of aqueous vapor; or, that the temperature at which alcoholic vapors condense is lower when the content of water is smaller, and in direct proportion until we approach absolute alcohol. Pistorius has succeeded in constructing an apparatus,, which consists in the kettle for the liquid to be distilled (No. 2), letter A, the helm B, and the pipe C, passing into the water condenser E; the vessel D, where the hot pot E is visible, is used for heating the wort before entering the still or the wort-warmer, in order to promote the boiling point; at the same time, the cold wort coming into the ves- sel D, tends to cool down the spirituous vapors contained in E, and to determine, by cooling, to convert the water vapors into a liquid, and the alcoholic vapors to escape and pass through the vertical pipe into the basin F, which is a hol- low and convex vessel: this is flat beneath, and has a rim around its edge to detain the vapor for a moment. The cold water flowing over it promotes refrigeration, and the watery alcoholic vapors are condensed and fall back, while the al- 5T coholic vapors pass through the pipe G upwards, and down in the worm contained in the cooler H, and from thence into the receiver J, and contains high-proof alcohoL Perfect Distilling Apparatus of Dr. Gall. SIDE VIEW. FRONT VIEW. Letter A is a steam-boiler which supplies the heat to the whole apparatus ; Aa is the feeder, a small boiler for heating the water to the boiling point, to supply the water lost by- being converted into steam; Ah is the safety valve applied to tlie steatn-kettle for the purpose of letting off such steam by its owD pressiii'e, or to let off the steam if necessary to stop the operation, or to interrupt the operation for some cause •or other. The stills B and C, with their caps Ba and Ca, as also the wort-warmei' D and the Condenser E, have all been described,and are now shown i»the plate; the rectifier F, and above it, the condenseis C, are in this apparatus prominent. F is to separate the water vapors from the al- cohol vapors which may have come over from the condenser E by the tube, then to pass them into the convex vessels g ; after passing through there, these vapors are forced into the large pipe 8, and thence into the cooler II, and from thence into receiver J ; the vessel K contains all the wort ready to be pumped up into the still. By this operation a strong alcohol may be obtained by a single distillation. § XXVIII.—The Process of Preparing the Corn to BE Distilled for the Mashing Operation. The malt has already been described under the head of I)eer; the next operation is the mashing, boiling, and cool- ing, which is to convert the malted corn into wort. The <corn and other grain is crushed and ground-between iron rollers into a coarse powder and then introduced into the mash-tun, which is a large circular tub with a double bottom, the uppermost of which is called a false-bottom, and is pierced with many holes, leaving a space of about two or three inches between the bottoms, into which the sto^-cocks enter, for letting in the water and drawing oft' the wort; the mash-tun is provided with a rotary apparatus for agitating the crushed grain and water together, consisting of a per- pendicular shaft in the centre of it, which is turned slowly around by means of wheels at the top, and arms projecting from the axis supporting the short vertical axis of the wheel, SO that when the central axis is made to revolve, it will carry this axle around the tun in a circle. This axle is fur- nished with a number of horizontal arras or blades, placed obliquely to the plane of their motion, which, when turned around by the axis and wheel, agitate the malt in the tun and give it a constant motion upwards from the bottom. Mashing has not for its object merely to dissolve the sugar and gum already present in the malt, but also to convert the starch, which remains unchanged during the. germination, into a sweet mucilage, by the diastase which has been form- ed by the process of germination. When the mash is to begin, water is first heated in a copper vessel, and then let into the mash-tun; it is now well agitated and left for about an hour, and the temperature raised to 150°. The tun is now well covered for the preservation of the heat, during which time all the remaining starch is first converted into dextrine and then into sugar; the tap of the tun is then opened and the wort drawn oft': a considerable quantity of wort remains in the drained mash, and a fresh quantity of boiling water has to be introduced into the tun, and the mixture agitated until it becomes as uniform as before, when the second wort is drawn oft\ The exhausted malt is used for feeding the cattle; but the wort is then raised by pumps to the coolers, and placed in an airy situation: it is of im- portance to cool it down as fast as possible. The common cooler is a square wooden cistern about six inches deep, and the refrigeration is generally effected in six or seven hours. § XXIX. The fermentation of the wort is then undertaken. When the wort is discharged into the fermenting-tun, it receives its proper quantity of yeast, which has been previously mixed with a quantity of wort, and left in a warm place till it has begun to ferment. This mixture, called loff^ is then put into the tun, and stirred well through the mass. The quantity of yeast used depends upon the temperature, strength, and quantity of the wort; generally, however, one gallon of yeast is sufficient to set one hundred gallons of wort in complete fermentation, which generally lasts from fifty to sixty hours. The whole operation is divided into four periods:—1, the fresh wort; 2, the rising fermentation ; 3, the decreasing- fermentation; and 4, the liquor ready for distillation. 1. The wort, which is quite sweet, remains for the first five hours quiet and clear in the covered tun. 2. A white milky-looking froth appears and spreads grad- ually over the whole surface, and a perpetual disengagement of carbonic acid gas takes place, small bubbles constantly rising to the top; the warmth of the fermenting liquor in- creases in temperature from 10° to 150°, and this period lasts from twelve to thirty hours. 3. After that the fermentation decreases, the bubbles be- come now smaller and less frequent, the wort returns to its original volume, which period lasts from sixteen to thirty-six hours. 4. The surface has now become quite smooth, the upper crust of the surface disappears, and the wort becomes clear. It has a pleasant odor and taste, and it is ready to be put into the still. The fermented liquor is drawn into both kettles by pumps, and only two-thirds filled, in order to prevent the boiling over, and the Avhole equalized by the pipes 9 a and 9 6, and the quantity ascertained by the two glass-tubes 13. The steam is now raised, and is either carried through the pipes 1," 2, and 3, either in one or the other stills, and by these pipes the vapors in both stills equalized. The alcoholic vapors are driven from the capital C a and Ba, and pass thi'ough the pipe 6 into the vessel E. This vessel is, as already remarked in a former paragraph, to con- dense the water vapors by means of the surrounding cold wort, and to let the alcoholic vapors pass on through the pipe 1 into the rectifier F. This vessel has been kept warm enough not to let the alcoholic vapors condense while the water vapors will precipitate and form water. These vapors, which are coming from the rectifiers Eand F,just mentioned^ pass through the pipe 8 into the metallic vessels 9. They are constantly surrounded with cold water, and carry, there- fore, all the alcohol that drops through the cooler H, which is likewise filled with cold w^ater, and the alcohol runs into the receiver J. The liquids contained in E and F, containing some alcohol mixed with the water, are afterwards drawn through the pipe 11 into one or the other still, for being distilled over, like the first process. § XXX. The yeast, which forms a very important part in all these operations, deserves to be explained in this place, for fermen- tation is solely dependent upon the condition and general qualities of the yeast. Yeast, as formed during the fermentation in beer, is noth- ing but gluten, and all albuminous matters are converted into yeast. The yeast which rises to the top of any fermenting malt liquor, is composed of ovoidal globules of very minute size, 2 5V0" ^^^^ ^'^ diameter ; the surfaces of which often have minute appendages, which are regarded as germs attached to their producing cells, which, when fermentation progresses, move about in all directions, indicating that they have vital- ity, and are organized beings. When a liquid contains an excess of ferment, the latter continues acting until all the" sugar is converted into alcohol, and then loses its properties as a ferment in the same liquid ; or its existence ceases, be- cause its nourishment, the sugar, is removed. It is said that fermentation is effected by a vegetable, and putrefaction by hi^ animal production, and that by only one species of infusory animal. When sugar is added to a liquid containing these animals, a vegetable body, ferment, is pro- duced ; and when more sugar is added, the production of the animals ceases, and that of the ferment is increased; for the upper or common fermentation, the globules are larger, and have smaller globules branching off from them, which act as germs to produce yeast. There are also three alcoholic fer- ments distinguishable,—the common-beer yeast of larger globules, with germs, which completes fermentation in a few days, at from 50° to 85°, and cannot act in a strong alcoholic liquid; ferment of lees, called the lower ferment, of smaller globules, which acts between 50° and 55°, and completes its process in three or four months, even in liquid of 16 per cent, alcohol; and black ferment, of still smaller globules, which produces fermentation in not less than six months. The glu- ten which transforms the sugar by the oxydation, or by the attraction of oxygen, into carbonic acid and alcohol, is, at the same time, undergoing a material change, by being made during this operation insoluble, on account of the presence of water. § XXXI. For producing good Yeast.—Rye and barley are the grains which are prepared, when malted, for the purpose of obtain- ing a good yeast. Brewers' yeast is the most common in use, but in many cases a fresh yeast has to be prepared. The following method is adopted for procuring a good lasting veast: Take 20 pounds of wheat-meal, 10 pounds of rye-meal, and 10 pounds of malted barley, and make them into a paste with boiling water; keep covered for four hours, and then boil 4 ounces of hops in about 2 gallons of water, and reduce to ] gallon, and add it to the meal-paste, and macerate tlie whole for an hour. Eight ounces of pearl-ashes and 1 gal- lon of upper yeast are then added, and left to ferment for twenty-four hours, when the yeast is ready for use. To each 100 pounds of malt, about half a gallon is re- quired for fermentation. This yeast will keep a long while, and may also be dried and preserved as dry yeast. Another receipt for making family yeast is the following: —Boil half a dozen peeled potatoes quite soft; mash them fine, rub half a teacupful of flour in them, and add a tea- spoonful of salt. Put the whole mass back into the potato water; while lukewarm, add one cent's worth of bakers' yeast: let it rise, and it is then fit for use. Yeast is also made sometimes by the addition of about twelve ounces of oil of vitriol, diluted with water, to 100 pounds of malt, for the purpose of assisting the yeast in rais- ing and making it bulky. § XXXII. Having hitherto treated upon the production of spirits, it is necessary at present to state, that all the spirits derived from the first distillation is not free from other foreign sub- stances ; it is well known that wine and fermented liquors generally contain, in addition to the alcohol, other substan- ces which could not be detected before their fermentation, and which must have therefore been formed during that pro- cess ; the smell and taste distinguishing wine from all other fermented liquids, are known to depend upon an ether of a volatile and highly combustible acid. The ether is of an oily nature, and is called oenanthic ether; and it is also well as- certained that the smell and taste of brandy from corn and potatoes, are owing to a peculiar oil—the oil of potato spirit, fusel oil. This oil is more closely allied to alcohol in its properties, than to any other organic substance. CHAPTER VIII. § XXXIII.—The Rectifying Process of Whisky and , Alcohol. The usual process to purify tlie first product of distilla- tion from the oil, acid, and other substances contaminating the smell and taste of the spirits, and in order to make it fit for chemical purposes, as well as for all other applica- tions the same is put to in daily life, is by redistilling the whisky in a common still at a low temperature. The usual and most common rectification of w^hisky is performed cold, by passing it through charcoal filters once or twice, when the spirits is called rectified whisky or spirit. .For the pur- pose of effectually fi-eeiug the spirits from all its impurities, a number of methods are proposed—either acids, alkalis, salts, fatty oil, vegetable and animal coal. The animal coal (ivory- black) is the most powerful vehicle for purifying the whisky. To 10 pounds of the common bone-black add sufiicient water to make a paste, in which 1 ounce of oil of vitriol is mixed, well stirred, and left over-night; the water is then poured ofi" and a'fresh quantity of water added, until all taste of acid has disappeared; the bone-black is then dried. In a sieve-like bottom of the rectifying cask, from three to four inches from the bottom, lay the bone-black over a layer of straw ; a second sieve-bottom is then put in the cask, upon which is put 20 pounds of fresh-burnt, coarse-grained charcoal, from pine-wood, 5 pounds of manganese, and 1 pound of calcined magnesia, provided with a fiesh layer of straw, and another finer sieve containing washed *and dried sand. In the cask is now put another bottom, through which the spirits to be rectified is to run. To the whisky which has to be rectified is added 2 ounces of spirits of hartshorn, and then it is to be thrown into the rectifying cask; after three days contact the pure spirits is drawn off. This rectifying apparatus will turn out a good spirits for a whole year, but the operation must not be stopped during that time. Spirits, in every way suitable for the manufacture of li- quors of the finest quality, such as a good Cognac brandy, rum, &c., ought to be distilled after being first treated with 6 pounds of oak-bark, half a pound of purified sal tartar, and a quarter of a pound of slaked lime to each cask, and left to digest or macerate for ten or twelve hours: this is perform- ed in the simple distilling apparatus (fig. 1), and by drawing three-quarters of the quantity first employed, a spirit is ob- tained equal to the best French spirit. It is a fixed fact, based on chemical principles, that the spirits dissolves all essential oils, resins, and vegetable mat- ter, and will be the more intimately united the longer it is in contact with the same. It requires, therefore, the skill and knowledge of the experienced to overcome this difiiculty, and to endeavor by powerful agents to separate those sub- stances kept in solution of the spirits, and on this knowledge of the facts the act of distillation and rectification depends altogether. It has been ascertained that the sulphuric acid has the property of destroying all vegetable matter, and may itself be again neutralized by alkalis. By combining sul- phuric acid with the spirits (whisky), it produces an as- tringent taste and destroys the fusel oil without reducing the strength of the spirits; all that is then required is to precip- itate the so destroyed fusel oil, and to purify the spirits from that as well as the excess of oil of vitriol, which is done by adding afterwards a little sal soda. To each ounce of sul- phuric acid take three ounces of sal soda, and every foreign; substance contained in the spirit is thereby precipitated^ 6* Such a spirit requires about a fortnight for becoming again dear, when the whole mass is precipitated to the bottom. For the purpose of purifying one barrel, holding forty gal- lons of raw whisky, or impure spirits or alcohol, pour four ounces of pure sulphuric acid (not the common oil of vitriol of the shops), stir it well with the spirits, and leave it in contact for three days—for the longer the acid remains free in the spirit the greatei- is the effect upon the fusel oil— then add twelve ounces of sal soda, dissolved in a httle water, and pour the solution into the barrel: these quantities are the largest that may be used. For the purpose of test- ing the spirit, whether all the acid is fully neutralized, or whether the soda has been added in excess, take some lit- mus-paper ; the blue litmus-paper must not be reddened, as that would show an excess of acid, nor must the red paper be turned blue, which would indicate the excess of the al- kali, and no neutralization would be in the spirits. For the purpose of communicating a stronger taste to the spirits, equal to an addition of about ten per cent., add about two ounces of .chloride of lime, rubbed up with a little sal soda, and add then in solution to the spirit; also, an addi- tion of tw^o ounces of acetic ether contributes much to give the spirits the age of several years. § XXXIV.—The Rectification of the Spirits by Char- coal. • This process is altogether owing to the construction or porous nature of the coal, which absorbs the fusel oil and passes the spirits free from all other foreign substances. The coal from willow, poplar, linden, as also pine-wood coals, are the proper vehicles to let the spirits pass through : the coal must be free from dust, and of the size of half a hazel nut. The rectifying cask is constructed in the manner well ^nown in this country; but before filling the cask with the charcoal to near its brim, within six inches from the real bot- tom, a coarse bag is put on the false bottom, containing the calcined magnesia, ivory-black, manganese, pipe-clay, and pearl-ashes, well mixed, spread, and covered by a willow bot- tom, upon which the charcoal is spread ; for each 100 gallon cask use 3 pounds of calcined magnesia, 2 pounds of ivory- black, 2 pounds of German manganese, 2 pounds of white pipe-clay, and half a pound of pearl-ashes. The spirits is at first left in the cask for twenty-four hours, and half of the quantity drawn off and refilled again; or in other words, the whole spirits to be rectified must pass twice through the cask: and in large establishments, where there are twenty or thirty such rectifying casks, the spirits is pumped into the casks, and is kept running from the casks and returned again, until the spirits run free from the fusel oil. The materials in the casks last from six to eight months, when they may be renewed by fresh materials and charcoal. After calculating the expense and loss of the spirits rectified in this process, the loss is not two per cent. Rectifying with an addition of Sand. It is thought that by having a layer of coarse white sand on the lowest sieve or false bottom of the cask, and then the mixture of the other ingredients, the spirits will run clearer and stronger. Grocers and liquor dealers may, by means of two rectifying-tubs, kept in their cellars, produce daily, sufficient quantities of rectified spirits for their daily use from the raw whisky, and without any extra expense except some attention, so as to save from five to eight dollars per day. The drawing of both rectifiers, given on the following page, will explain the manipulation. W RECTIFIER.-No. 1. a, the stop-cock, with a little basket h: cc^ space filled with charcoal; d d, gunny-bag containing the mixture of manganese, &c.; e e, space filled with charcoal; //, the top, and ^, the bung. W KECTIFIER.-No. a, the stop-cock; h 6, space for collecting the purified spirits; c c, supporters for false perforated bottoms; d d, the sieves, or false bottoms, covered by bagging—holding,first 2-3 inches of sand, and then the mixture as above ; e e, space filled with charcoal; //, the top; g, the bung. § XXXV. In order to prepare any essential oil so as to be ready for manufacturing any desired liquor, as it is well known that almost all essential oils become rancid and almost insoluble in spirits, whereby the fine bouquet is lost: to avoid this, and to retain the perfume for any length of time, I have thought it advisable to give a mixture of half a pound of carbonate of magnesia, a quarter of a pound of pearl-ashes, and three pounds of white pipe-clay, in which one pound of essential oil is well rubbed up: then preserved in a glass-stoppered bottle, so as to be ready for use whenever required. The oil of juniper, oil of lemon, and oil of Cognac, are well known not to keep a great while, and the difficulty of pre- paring a good gin from even the best oil of juniper, if old, has been too frequently experienced by the best liquor man- ufacturers ; but by preparing the oil as just described, this difficulty is overcome; it also saves time, if the oils are re- quired at a moment's notice, while many oils require consid- erable time for their solution in alcohol. The oils so pre- pared are fit and w^ill readily dissolve. In making absynth and Curacao cordials, the oils of absynth and orange have often proved a failure, for the reasons just mentioned. It is necessary to mark on the bottles containing the oils what quantity of the oil has been rubbed up, so as to know the quantity to be used for the desired liquor. CHAPTER IX; § XXXVI. The strength of spirit contained in alcohol is ascertained by an instrument called hydrometer, ^vhich is made of brass, with ballast-weights; it is called Sykes' hydrometer, and is constructed for the purpose of indicating, not the amount of absolute alcohol in a spirituous liquor, but the amount of spirit of a certain strength, which is generally known by the name of iproof spirit. The term proof spirit originated from a crude method, formerly practised, of ascertaining the strength of spirits, by pouring it into a dish containing gun- powder and inflaming it: if it took fire, it was said that the spirit was above proof; if not, it was under or helow proof. This, however, is a very uncertain test. According to an act of the English Parliament, the strength of proof sinrit has been fixed, that thirteen volumes of spirit shall be equal in weight to twelve volumes of water, or have a specific gravity of 0.9186, at a temperature of 60° Fah., and to contain 57.27 per cent, absolute alcohol by volume, or 49.50 by weight. The strength of spirit is then indicated by a certain number over or under proof, indicating the number of volumes which are to be added to or subtracted from one hundred volumes of the spirit, in order to render it proof spirit: thus, by the expression, 10 over proof, is meant, tbat 100 gallons of the spirit would stand the addi- tion of water till it formed 110 gallons, which would have the strength of proof spirit; and 10 below proof means, that so much water is to be abstracted from 100 volumes as would diminish it 10 volumes, in order to render it proof spirit^ or that 100 gallons contain 90 gallons of proof spirit. Proof spirit at 66° Fah. contains 48 per cent, by weighty or 55.76 per cent, per volume of alcohol, and has a specific gravity of 0.9218 according to Ure. According to another act of Parliament, 100 parts of spirit and 100 parts of water is called fourth proof. A liquor of 5° below Sykes' hydrometer is called third proof; a liquor of 10° below hydrometer proof is called second proof; and a liquor 15 below hydrometer proof is called first proof. 2. The following table gives a comparison between the- indications of Sykes' hydrometer and the specific gravities corresponding to them : Sykes' Hydrometer.-—Specific gravity 60° Fah. f 70 per cent ... 0.8095 Proof ... 0.9200 64 ... 0.8221 5 per cent ... 0.925^ 63.1 " ... 0 8238 r 10 " ... 0.9318 62 . .. 0.8259 11 ... 0.9329 61 ... 0.8277 15.3 " ... 0.9376 60 . .. 0.8298 17.1 " ... 0.9396 59.1 " ... 0 8315 20 ... 0.9426 ^ 58 ... 0.8336 22.3 " ... 0.9448 57.1 " ... 0.8354 'o 23.1 " ... 0.9456 5-1 56 ... 0.8376 2 25.1 " ... 0.9476 ^ •55.9 " ... 0.8379 Ph 30.1 " ... 0.9522 o 55.7 '' ... 0 8383 m 40.1 " ... 0.9603 55.0 " ... 0.8396 a 60.3 " ... 0.9673 54.1 " ... 0.8413 U) 60.4 " ... 0.9734 50.1 " ... 0.8482 70.1 " ... 0.9790 43.1 " ... 0.8597 80.4 " ... 0.9854 25 . . . 0.8869 90.2 " ... 0.9922 11.1 " ... 0.9060 100 water ... 1.0000- Whenever the percentage of alcohol is known by weighty the quantity of water by weight in the liquid is of course obtained by subtracting the percentnge from 100. Not so, however, with the percentage by volume, since a contraction takes place by the mixture of alcohol and water. A spiiit at 49 per cent, by volume, does not contain 51 volumes of water;- but so much water as is necessary to make, with the 49 volumes of alcohol, 100 volumes of the mixture, which is more than 51 volumes of water. 3. The following table shows the different volumes of al- cohol and water in 100 volumes of the mixture at 59° Fah. 100 volumes of spirit contain at 59° Fah. 100 volumes of spirit contain at 59" Fah. Volume of Alcohol. Volume of Water. Volume of Alcohol. Volume of Water. 100 0.00 45 58.64 95 6.18 40 63.44 90 11.94 35 68,14 85 17.47 30 72.72 80 22.87 25 77.24 75 28.19 20 81.72 70 33.14 15 86.20 65 38.615 10 90.72 60 43.73 5 95.31 55 • 48.77 0 100.00 50 53.745 The problem of producing a weaker alcohol from a strong- er, depends on a knowledge of the contraction of alcohol by its mixture with water, and the following table serves how to find, if we wish to procure spirits of a certain percentage from alcohol of 90 per cent., or any other percentage, how much water or volumes of water is required for producing the desired spirit. Desired strength in per cent. 90 85 80 75 70 65 60 55 50 85 6.56 80 15.79 6.83 75 21.89 14.48 7.20 70 81.05 23.14 15.35 7.64 65 41.53 33.03 24.66 16.37 8.15 60 53.65 44.48 85.44 26.47 17.58 8.76 55 67.87 57.90 48.07 88.82 28.63 19.02 9.47 50 84.71 73.90 63.04 52.43 41.73 31.25 20.47 10.35 45 105.34 93.80 81.31 69.54 57.78 46.09 84.46 22.90 11.41 40 130.80 117.34 104.01 90.76 77.58 64.48 51.43 38.46 25.55 85 163.28 148.01 132.88 117.82 102.84 87.93 73.08 58.81 43.59 80 206.22 188.57 171.05 153.61 136.04 118.94 101.71 84.54 67.45 25 266.12 245.15 224.30 203.53 182.83 162.21 141.65 121.16 100.78 20 355.80 329.84 304.01 278.26 252.58 226.98 201.43 175.96 150.55 15 505.27 471.00 436.85 402.81 868.83 334.91 301.07 267.29:233.64 10 804.54 758.65 702.89 652.211 601.60j 551.06 500.59 450.19399.85 The upper horizontal column contains the per cent, of the stronger alcohol; and the vertical columns below, the volumes of water which are to be added to 100 volumes of it, in order to produce a spirit of the strength indicated in the left-hand column. For example:—if we wish to procure a spirit of 20 per cent, from alcohol of 85 per cent., we take the num- bei" from the left-hand column, and find opposite, under the vertical column, 329.84, which are the number of volumes of water required to produce a spirit of 20 per cent, out of a spirit containing 85 per cent, of alcohol. The general rules for mixing spirituous liquors are, if you wish to reduce spirits of a given number of degrees above proof (P), to a required number of degrees below proof, to multiply the number of gallons by 100, less the required number of degrees below proof; divide this product by 100, more the number of degrees which the given liquor is above P, and the quotient deducted from the original number of liigh proof gallons, will give the result. For instance, to reduce a cask of 40 gallons of spirits at 36 degrees above P, to 5 degrees below proof: 100 5 To 100 Multiply 95 add_36_ by 40 136 : 3800 = 28 Deduct the 28 from the original cask containing 40 gallons: 40 i! = 12 Therefore 12 gallons of spirits are to be taken from the cask and supplied by water, and the mixture will then be equal to 5 degrees below proof. The 28 gallons of spirits at 36 degrees above proof, are equal to 38 gallons -at proof; and this is done by reversing the operation : Multiply 28 gallons To 28 or gross gallons by 00.36 add 10 or the percentage 10.08 38 Or, by multiplying 40 by 5 you obtain 2.00, and deducting tbese 2 from 40 will produce 38 gallons at proof; or, in other words, to 28 gallons of spirits add 12 gallons of water, so as to make 40 gallons, which, at 5 degrees below prool^ will be equal to 38 gallons at proof. For reducing high-proof (any high proof) spirits to proof spirits (proof spirits always mean a mixture of equal volumes of standard alcohol, of specific gravity 0.825, and distilled water) : for coming to a result, multiply the given quantity by 100, divide that product by the number of degrees which the high-proof spirits are above proof, with the addition of 100, and the quotient thereof deducted from the original quantity will give the answer. For instance,—to reduce 36 gallons of spirits at 20 degrees above proof to proof: 20 36 36 gallons. 100 100 30 120 : 3600 ==30 6 Therefore 6 gallons are to be removed and replaced with water ; and 30 gallons at 20 degrees above proof are equal to 36 gallons proof. The operation is the multiplication of the 20 percentage with the given 30 gallons, such as: 30 To 30 gallons 20 percentage. add 6 the percentage. 6 36 gallons proof. The simple formula of reducing the spirits, is to multiply the quantity of spirits at a given per cent, and to divide by the derived per cent, less the quantity of the employed spirit. 100 gallons of alcohol at 80 per cent., to be reduced to 30 per cent.; how much water is required ? . /100.80\ V 30 / 100 = 166f o;allons of water. For raising low-proof spirits to proof spirits with high proof spirits, multiply the number of gallons by the number of degrees which the high-proof spirits are above proof; di- vide the product by the number of degrees above proof, added to those below proof, and the result will give the number of gallons below proof, which, deducted from the original num- ber of gallons, will give the quantity to be removed and re- placed with high-proof spirits. To raise 40 gallons at 15 degrees below proof to proof, with spirits 36 degrees above proof: 15 degrees below proof 40 36 " high " 36 51 : 1440 = 28^ gallons. From 40 gallons 40.000 deduct 28.235 11.765 or 11| gallons. Therefore llf gallons are to be removed, and replaced with spirits 36 degrees above proof. By multiplying the llf or 11.775 by 36 4.235 the percentage. 4.235 nearly 4i add 11.705 gallons, or 11|- 16.000 gallons at proof. 16 Multiply 28.235 From 28.235 ^ by 15 take 4.235 4.235.25 To 24.000 = 28^ add 16.000 = 111 40 40 16 FEKMKXTKD rJQrORS. The 28} gallons at 15 degrees below proof, require 11| gallons at 36 degree above proof. To raise low-proof spirits to above proof, multiply the number of gallons by the difterence in degrees between the spirits to be added and those to which they are to be raised. This product divide by the sum of the degrees above proof and below proof, and the quotient will give the number of gallons below proof, which, deducted from the original quan- tity, will give the number of gallons to be removed, and re- placed with high-proof spirits; and if the given spirits is at j)roof instead of 15 degrees below proof, the mode of opera- tion is the same in this instance. For example:—To raise 40 gallons at 15 degrees below proof to 5 degrees above proof, with spirits 36 degrees above proof: 36 15 above proof. 40 From 40.0 5 _36_ below '' 31 take 24.3 Difr.31 51 : 1240 = 24.3 15.7 Hence 15^ gallons are to be removed, and replaced with spirits of 36 degrees above proof. By taking 24.3 at 15 deg. below proof=20.7 gallons proof. 15.1 " 36 " above " =21.3 « 40.0 at 5 deg. above proof =42.0 gallons proof. Thus showing that the mixture of 24| gallons at 15 degrees below proof, with IS/q- gallons at 36 above proof, are equal to 40 gallons at 5 above proof, and both are equal to 42 net or proof gallons. To raise spirits above proof to higher proof with high proof spirits, multiply the number of gallons by the differ- ence in degrees between both proofs, and divide the product by the differeuce of the given proofs. Raise 36 gallons at 20 degrees above proof to 25 above proof with spirits 40 degi-ees above proof. BREWING, DISTILLING, AND liECTIFYING. From 40 36 25 ]'eqnired proof. Take 20 5 20 given " Diff. 20 : 180 = 9 5 difference. 77 36 9 gallons at 40 degrees above proof—12.60 27 ^' 20 " ^' :r=32.4Q proof. Thus, 45.00 gal. = 36 gal at 25 degrees above proof. To reduce spirits above proof to spirits of less degrees above proof with water, multiply the number of gallons by the difference between both proofs, and divide the product by the given proof added to 100. For example:—Reduce 36 gallons at 30 degrees above proof to 20 degrees above proof: 30 given 20 required 10 100 add 10 .30 by 36 130 : 360 = 2.77 or 2-| gallons water. From 36 Take 2f 33i or 33.25 gal. at 30 above proof=43.22 at proof 36 " 20 " =43.22 " To raise low-proof spirits to a higher degree of low- proof spirits with high-proof spirits, multiply the number of gallons by the difference between the given and required proofs, and divide the product by the sum of the proofs of the given and added spirits. For example:—Change 36 gallons at 10 degrees below ^proof to 5 degrees below proof with spirits 20 degrees above proof: 20 36 10 given 10 5 5 required 30 : 180 = 6 5 difference. From 36 gal. at 10 below proof Take out 6 at " 36 at 10 below proofs:27.00 gallons proof Put in 6 " 20 above " = 7.20 *' 36 at 5 below proof= 34.20 To reduce low-proof spirits to lower proof with water, multiply the number of gallons by the difference of degreea between both proofs, and divide the product by 100 less the given proof, and the quotient will be the result. For example:—Reduce 36 gallons 5 degrees below proof to 10 below proof with water : Required 10 100 36 Given 5 5 5 Difference 5 : 95 : 180=1.90 6 From 36.00 Take 1.90 34.10 from 34.10 5 take 1.70=5 per cent below proof 1.70.50 32.40 at proof=36 gallons. Or from 36 gallons Draw oft' 1.90 In cask 34.10 at 5 degrees below proof Add water 1.90 36.00 at 10 below proof. To reduce high-proof spirits to a required lower proof, which will still be above proof, multiply the given number of gallons by the difference between the given and required j proofs, and divide the product by 100, adding the required proof. For example :—How many gallons of water will be requir- ed to reduce 80 gallons of spirits 60 degrees above proof to 20 degrees above proof ? 60 100 80 gallons 30 20 40 difference 40 120" : 3l00 = 26.67 To reduce high-proof spirits to proof spirits. In this case the number of gallons to be added will equal the percentage. For example:—To 80 gallons at 40 degrees above proof, liow much water is required to reduce it to proof? 80 40 32.00 = 32 gallons of water to be added. To reduce spirits above proof to spirits below proof, mul- tiply the given quantity by the sum of the given and required proof, and divide the product by 100 less the required proof. For example :—To 80 gallons 40 degrees above proof, how many gallons of water to reduce it to 10 below proof? 40 100 80 10 10 50 50 90 : 40.00 = 44.44 gallons of water. CHAPTER X. The Hydrometer. This is a simple instrument, used for determining the spe- cifie gravities or densities of liquids, and sometimes of solids • it is based upon the hydrostatic law, that a floating body displaces its own weight of the liquid in which it swims; hence, the more dense the liquid, the smaller will be the quantity displaced, or the depth to which an hydrometer will sink in it. By varying the weight required to sink a body of given bulk, we may determine the specific gravities of liquids, as well as by measuring the relative volume displaced by one of immovable weight; and upon these principles hy- drometers are constructed. The hydrometers of constant weight are all made either of metal or glass of well-known form. The hydrometer which is principally in use in this country is of silver-metal, and consists in form of a cylin- drical stem, to which is appended a hollow ballast bulb, so as to cause it to float. That part of the stem above the bulb is graduated on each side ; that below is not graduated, termi- nates in a loaded or solid bulb, and is accompanied by a movable regulating weight. The side marked P (proof) is sometimes graduated as high above P as 50°, and as low below P as 45°, and is used for weighing low or high-proof spirits; or, in other words, those which seldom exceed 45° above or below P, and in which instances the regulating weight is always retained during the operation. The oppo- site side, generally graduated as high as 100°, is used for weighing high-proof spirits or alcohol, in all which instances the regulating weight must be removed. This is done (if a screwed bulb) by unscrewing the loaded or solid bulb at the end of the ungradnated part of the stem, after which the loaded bulb is to be replaced; but if a permanent or fixed bulb, by taking off the weight. The hydrometer is necessarily accompanied by a thermom- eter, and a card, so as to regulate the degrees of heat or cold at which the liquor arrives, at the time of examination, of a standard temperature, which is 60° Fah. The several qualities of proof, as they respect the various differences in strength, are indicated on the different scales of the ther- mometer card by the letters O P, meaning over proof, and U P, for under proof. § XXXVII. The hydrometer requires a thermometer for ascertaining the temperature of the spirits. When heated, it expands or becomes more rarified, while when cold, more intense and contracts; therefore, when at a high temperature, the hy- drometer immerges to a greater depth in the spirits, while, when at a low temperature, it shows the reverse. The same spirits, when tested by the hydrometer in warm weather, or in a warm temperature, shows a sensible difference in the number of their degrees, from what it indicates when cold, or at a low temperature; and this difference has to be regu- lated by a standard, which is done in the following manner. When the tin or copper cylinder which accompanies the thermometer is filled with the spirits to be tested, and hav- ing immerged the hydrometer—1, note the number of de-, grees above or below P, where the liquor apparently cuts the graduated stem; 2, add or deduct the temperature of your liquor from the graduated column which agrees near- est with the degree cut by the hydrometer; 3, then from the number of degrees thus cut, reduce the number of th® stem by as many degrees as the mercury stands above 6:0^ Fah., and thus will the trtie proof be ascertained; \m% 4, should the mercury stand below 60°, as in winter, theii raise or increase the number cut on the stem, at the time of observation, by as many degrees as the mercury is below 60°. Illustrations for ascertaining the true proof of spirits, according to variable degrees of temperature, are as follows : 1. If the stem of the hydrometer is cut by the liquor 42° above P., and the mercury stands at 70°, or 10 above the standard (60°) in the thermometer, what is the net proof?— Ans. 39° above P. 2. If the stem is cut at 5° above P., and the mercury stands at 68°, or 8° above 60°, the standard, what is the net proof?—Ans. 2° above P. 3. If the stem is cut at 68° above P., and the mercury is at 68° above 60°, what is the proof?—Ans. 5° above P. 4. If the stem is cut at 12° above P., and the mercury is at 5° below 60°, what is the ^voof^.—Ans. 14° above P. 5. If the stem is cut at 15° below P., and the mercury is at 68° above 60°, what is the proof ?—^k5. 18° below P. 6. If the stem is cut at 10° below P., and the mercury is ^t 1° below 60°, what is the proof ?--^«5. 7° below P. ' v. If the stem is cut at 10° below P., and the mercury is at 90°, or 10 below 60°, what is the proof ?—^?26\ 6° below P. 8. If the stem is cut at 14° below P., and the mercury is at 60°, what is the proof ?—.4«5. 14° below P. 9. If the stem is cut at P., and the mercury is at 60°, wliat is the proof ?—Ans. P. net proof 10. If the stem is cut at P., and the mercury is at 8° above 60°, what is the proof?—Ans. 3° below P. 11. If the stem is cut at P., and the mercury is at 8° be- low 60°, what is the ^voof^—Ans. 3° above P. 12. If the stem is cut at 5° below P., and the mercury is at 50°, or 10° below 60°, what is the proof ?—^w5. P, These examples have all been copied from Wright's Cor- dialanica. CHAPTER XI. § XXXVII.—General Treatment of Spirits. In using the solution of the ethereal oils in spirits, for the purpose of preparing the oils suitable for aromatizing the spirit and producing a clear liquor, it is required to rub the essential oils in the following mixture: 1 ounce of burnt alum and half an ounce of calcined magnesia—these must be powdered fine—and 2 ounces of any essential oil well tinctured with it; 1 quart of 90 per cent, alcohol is then added, which is afterwards put upon a filtering-bag: an ad- dition of alcohol is then put on the filtering-bag for the pur- pose of depriving the mixture of any oil it may contain. § XXXVIII.—Clearing of Liquors. Various substances are employed for clearing liquors which have become turbid or cloudy. The best preparation is the following: In 1 quart of wine vinegar and 1 quart of water stir the white of 8 eggs; heat the mixture to 100°, let it cool, and fill the same in bottles for use if required. A v&vy small quan- tity is sufiicient, say 1 quart of the mixture to 1 barrel of any Hquor Avliich may have become turbid, to clarify any liquor. Another preparation for clearing is : Rub up half an ounce of burnt alum, half an ounce of prepared chalk, and the whites of two eggs in a pint of water. The neutralization of the sharp taste of alcohol and all spirituous liquors is of the highest importance, as it contam- inates the taste of every liquor, and it will always predom- inate when prepared with alcohol or spirits which was not quite free from the fusel oil. I can safely recommend my preparation, which is called the age and body preparation, as it neutralizes entirely the bad taste of the spirits. It gives, likewise, the new spirit a taste which remains on the tongue like a liquor which has the age of several years. It may be employed on a large scale by the distillers and rec- tifiers for common whisky or corn spirit, Bourbon, Iiish, and Scotch whiskies. § XXXIX.—Preparation of the White Sugar Syrup WITH or without THE ADDITION OF GuM-ARABIC. To 5 pounds of white sugar add half a gallon of soft water,, which, when dissolved, put over a slow fire -and keep it stir- ring, so as to prevent its burning; take off the rising scum,, and add about one-quarter of a pound of staich sugar, as- described under the head of sugars. The liquor prepared with such a syrup has an oily consistency and is well suited for all liquors. For gum syrup, add a, solution of gum- arabic mucilage, made by dissolving 4 ounces of white gum- arabic in 1 pound of boiling water. The syrup is prepared at a slow fire, and will then not crystallize. All the fruit syrups, such as raspberry, currant, blackberry^ and others, arei. prepared by dissolving white sugar in the expressed juice of the berries, and boiling the syrup once. Lemon syrup is prepared by dissolving 10 pounds of sugar in 3 quarts of boiling water for five minutes, and adding half a pound of tartaric acid and a quarter of a pound of the essence of lemon to it when cold. CHAPTER XII. § XL.—Division of the Liquors. The manufacturers of liquors prepare—I. The simple \i- quors. II. The compouud liquors or double spirits. III. Cordials. I.—As belongiug to the simple liquors, I will mention— 1. The common rum, prepared by the distillation of all fermented saccharine solutions. The New England rum and Jamaica rum, distilled from molasses. 2. The arac, similar to rum, but prepared by fermentation of rice and cocoa-nut juice ; also from the fruit of the areca and other palm trees in the West and East Indies. 3. The cognac, which is prepared in France from the low grades of wine by distillation. Originally the cognac brandy was obtained from the quinces growing in that country. The nnme of the quince in French is "le coing," and the same name has been retained for the cognac brandy made in that region. 4. Rochelle brandy, obtained by distillation of the grape lees and common wines, after having undergone fermentation, in the south of Fiance. 5. Whisky, or spirit, tVom corn, rye, wheat, and barley,, and therefore, also, the high wine rectified from them. II.—The double or compound liquors are all those liquors, which are prepared from essences and flavorings, or essential oils, &c.,—gin, apple or cider brandy, peach brandy, cherry, plumb, raspberry, and similar liquors. III.—The cordials are mixtures of the best spirits, satura- ted with essences or essential oils, with a large proportion of sugar, so as to be of an oily consistency. Curasao, Maraschi- no, absinthe, anisette, Kirschwasser, &c., belong to this class. 1. The mannfacture of rum has already been explained. 2. Fw the manufacture of Arac. 100 gallons of fine spirits of 50 per cent., 2 pounds of the essence of arac, or St. Croix rum, 10 pounds of roasted and ground rice; and, when well mixed, left for one week, stirring it several times a day; and then add 4 pounds of rock-candy, dissolved in hot water, and the whole left in a temperate place; after which, when clear, it wnll be suitable for use. Another mode of making arac, is to put into a barrel con- taining 40 gallons— 10 gallons pure arac, 30 " pure spirit, in which some rice has been digested some weeks previous- ly: say 5 pounds of the same to 30 gallons of proof spirits, 1 ounce of cocoa-nut oil, ^ pound of the essence of arac, and about 1 ounce of the tincture of saffron. 3. For Cognac Brandi/.—There are a great many methods proposed to imitate a good cognac brandy. It may be pro- duced from the best cognac or grape-oil, the oenanthic ether, the extract of the grape-juice, or the essence of cognac. (1.) Fro7n Cognac Oil or the (Enanthic Ether.—Dissolve 1 ounce of the best cognac oil in 1 quart of the highest-proof alcohol, and let it stand over-night; the following morning- add 1 ounce of acetic ether, 1 ounce oil of apple, 1 ounce of essence of Jamaica rum, and 10 drops of the oil of bitter al- monds to the alcohol; and in the cask containing 160 gal- lons of good proof spirits, rectified by the above prescribed method, add 1 gallon of syrup of gum-arabic, and—according to the color desired, either dark or pale brandy—1 gallon of sugar coloring and 1 quart of the tincture of white-oak bark. 8T (2.) From the Essence of Cognac—For 60 gallons of pure spirits, take— 1 pound of the essence of cognac, 1 gallon of syrup of gum-arabic, 1 " of sugar coloring, • 1 quart of oak-bark tincture, | 1 ounce of acetic ether. '-* (3.) From the Extract of the Grape-juice. 1 pound of the extract of cognac, 1 gallon of syrup of gum-arabic, 2 " of sugar coloring, 200 "of pure spirits, • (4.) From the Brandy flavoring.—Each gallon of the bran- dy flavoring is put into 1 barrel (of 40 to 45 gallons capacity) of pure spirits (French purified spirits), and, according to the color desired, from J to 1 gallon of sugar coloring is added. To add, if it is desired, about 5 gallons of pure imported brandy for each barrel containing the mixture, a more ex- pensive, and perhaps also a more improved brandy may be thereby obtained. The Rochelle brandy is imitated by the extract of cognac : say 1 pound to 5 barrels of pure spirits, as above described, and adding sufficient coloring; J pound of essence of violet, 1 gallon of syrup of gum-arabic, 1 quart of tincture of oak- bark, and 2 gallons of Rochelle brandy for each barrel. Preparation of Monongahela, Bourbon, Irish, and Scotch Whisky, or Rye, Corn, Wheat, and Barley Whisky.—In dif- ferent countries, various grains are employed for the produc- tion of whisk3^ The rye is much used in Holland, the po- tato in Germany, the barley and oats in Ireland and Scot- land, and corn in the United States. (1.) The Monongahela whisky is mostly distilled in the western country from rye. In order to convert a corn whisky into a rye whisky, add to 4 barrels of the corn whisky— 1 pound of tlie essence of Mouongahela, 1 ounce of sweet spirits of nitre, 1 gallon of syrup of gum-arabic. (2.) The Bourbon whisky is best imitated by— 1 pound of the essence of Bourbon, 1 ounce of sweet spirits of nitre, 1 gallon of syrup, 4 barrels of common rectified corn whisky. (3.) The Irish whisky, which is characterized by its smoky flavor and taste, on account of its being prepared from barley peculiarly treated with the peat while malting, is best imita- ted^ by 1 pound of the essence of Irish whisky, 1 ounce of sweet spirits of nitre, ^ gallon of syrup of gum-arabic, 4 barrels of good whisky, from either rye or corn. (4.) The Scotch whisky, which has a marked and differ- ent taste from the Irish whisky, probably owing to a differ- ent mixture of the grain, such as the barley and oats and wheat in various proportions, but, from a similar mode of preparation of the malt, having the same smoky taste, is pre- pared likewise by— 1 pound of the essence of Scotch whisty, 1 ounce of sweet spirits of nitre, i gallon of sja'up of gum-arabic, 4 barrels of common whisky. All the whiskies ought to be laid aside for four to six weeks before being put into the market for sale. § XLI. . 11. ComiJound Liquors.—A great many liquors belong to this class, and the best spirit is necessary to produce a good imitation. The first, and most important liquor, is gin^ which is a favorite drink in Holland, and is imported to this country in very large quantities. In Holland, the process of manufacturing gin is to mash the malt barley and rye meal together; it is then fermented and distilled; afterwards this spirit is rectified by adding some juniper-berries and a small quantity of hops, and the product of the rectification is a high-flavored gin. In order to imitate Holland gin, as well as English or London gin, and also Tom gin, it is the best juniper oil which must be employed—that from the berry, and not from the wood. The essences of gin, and the gin- flavorings, are the materials used f:)r producing this pleasant and wholesome beverage. 1. To prepare Holland gin from the oil, tak.e 2i ounces of the best juniper oil, 20 drops of oil of lemon, 15 " of oil of coriander. Dissolve the oils in 2 quarts of high-proof alcohol, and let it stand over-night; then put them in a forty-gallon barrel con- taining pure spirits, and 1 gallon of syrup of gum arable. 2. London cordial gin, from the oil, is prepared likewise from 2^ ounces of oil of juniper-berry, 20 drops of oil of calamus, 10 " of oil of angelica, ■ 5 " of oil of coriander, dissolved in 2 quarts of 95 per cent, alcohol, 40 gallons of pure spirits, and 2 gallons of syrup of gum arable. Should the liquor be milky, it is necessary to filter it, which is done by letting it run through a woollen filtering bag, in which is contained a mixture of 4 ounces of burnt alum, 6 " of white pipeclay, 4 " of carbonate of magnesia, of dry pearl-ashes. This compound is suitable for all those liquors which have- become milky by the addition of any essential oil to weak spirits. It is always necessary to pour the filtered alcohol,. 8* in small quantities, into the barrel containing the pure spirits, and to shake the barrel every time a fresh portion of the same is added; then the gin will remain clear—otherwise it will become milky again, and occasion much trouble and difficulty to filter forty gallons of gin through the bag. In order, however, to avoid the trouble of filtering, the gin-flavorings may be employed for the purpose; and one gallon of the flavorings, thrown into a barrel containing from forty to forty-five gallons of pure spirits, will produce a clear gin, and answer all the requirements of Holland, or Eng- lish gin. § XLIL ^ The following hquors belong to this class, viz.: peach, cherry, apple or cider brandies; blackberry, raspberry, plum, orange, cinnamon, ginger, clove, peppermint, pear, banana, pineapple, vanilla, kimmel or caraway, and anise liquors ; stomach bitters, wormwood, Blake's, Hoofland's, Stoughton's, a new aqua vitce or tonic bitters, and Boerhaave bitters. Par- ticularly, however, Jamaica and New England rum, extract of punch, and extract Bishop. 1. Jamaica Bum.—This may be produced from the recti- iied spirits, by employing 1 pound of the essence of rum, 1 ounce of oil of pimento, 1 " of tincture of orris root, .H ■J " of Peruvian balsam. Dissolve the oils separately, and then mix them with the es- sence, and throw them in a cask containing 160 gallons of pure spirits. Or by the Jamaica rum flavorings; of which 1 gallon, added to a barrel of pure spirits, will produce an ex- cellent rum. 2. JVew England Rum.—This is generally prepared in the Eastern States by the distillation of molasses; but frequently this material is not so plentiful, and resort is had to the com- nion corn whisky, which is once more rectified, and by adding 1 pound of strong essence of Jamaica rum, and 1 pound of nitrous ether, to 10 barrels of such purified corn spirits, a good New England rum is obtained. 3. Peach Brandy.—This beverage is prepared from the essence of peach, by taking 1 pound of the essence, 1 gallon of syrup of gum arabic, 1 ounce of acetic ether, 1 " of pineapple ether, 4 barrels of pure spirits. 4. Apple or Cider Brandy.—It is prepared by using 1 pound of the oil of apple, ■|- " -of the oil of pear, 1 gallon of syrup of gum arabic, 5 barrels of good rectified spirits. 5. Cherry Brandy. 1 pound of the essence of cherry, \ " of the essence of pineapple, \ ounce of the oil of cinnamon, i " of the oil of cloves, 4 barrels of pure rectified spirits, 2 gallons of cherry juice. 6. Blackberry Brandy.—This liquor is prepared from 1 pound of the essence of blackberry, 1 gallon of blackberry juice, 1 " of syrup of gum arabic, 4 barrels of pure spirits. 7. Raspberry Brandy. 1 pound of the essence of raspberry, 1 " of acetic acid, 1 gallon of syrup of gum arabic, 1 " of raspberry juice, 4 barrels of pure spirits. 8. Plum or Zwetschen Brandy.—This favorite German liquor, also called Slibowitz liquor, is prepared from 1 pound of plum essence, ^ " of acetic ether, ■J " of banana, ■ 1 gallon of syrup of gum arable, 4 " of pure spirits. Another mode of preparing the slibowitz or plum brandy is from prunes, which are mashed together with the kernels, and exposed to fermentation, when it is again distilled, and produces a fine spirit, having the flavor and taste of prussic acid. 9. Orange Brandy. 2 ounces of oil of orange, 10 drops of oil of neroli, 1 pound of essence of orange, 1 gallon of syrup of gum arable, 4 barrels of pure spirits. 10. Cinnamon Brandy. 1 pound of the essence of cinnamon, \ " of the essence of cherry, 1 gallon of syrup of gum arable, 4 barrels of pure spirits. 11. Ginger Brandy. 1 pound of essence of ginger, 20 drops of oil of bergamot, \ pound of tartaric acid, 1 gallon of elderberry juice, i 1 " of syrup of gum arable, 4 barrels of pure spirits. 12. Clove Brandy. 1 pound of the essence of cloves, 1 2 cherry, 1 4 A " " ginger, 1 gallon of syrup of gum-arabic, 4 barrels of pure spirit. 13. Peppermint Liquor. 1 pound of the essence of peppermint, \ " sulphuric ether, 1 gallon of syrup of gum-arabic. 2 barrels of pure spirit. 14. Pear Brandy, 15. Banana Brandy. 16. Pineapple Brandy. 1*7. Vanilla Brandy. All these liquors are used in the mixtures for highly flavored and pleasant brandies by the addition of some syrup. 18. Kimmel. 1 pound of the essence of caraway, J of an ounce of oil of anise, fennel, 20 drops '* neroli, 1 gallon of syrup of gum-arabic, ,-.-.? 2 barrels of pure spirits. 19. Annis Liquor is prepared from 1 pound of the essence of anise, J " tincture of orris, 20 drops of the oil of coriander, 2 barrels of pure spirits. 20. Wor7nwood Liquor. 1 pound of the essence of wormwood, 1 ounce of the oil of tansy, 1 " " calamus, 2 " " orris, 1 gallon of the syrup of gum arable, 3 barrels of pure spirits. 21. Stomachic Bitters. All the bitter liquors, so called, stomachic, tonic, aromatic, Phoenix, Stoiighton's, Blake's, Boerhaave's, and other bitters, are mostly composed of gentian-root, orange-perl, centaury- flowers, chamomile flowers, calamus-root, and coriander-seed, with more or less vaiiation of the ingredients, and an addi- tion of more spices, such as cloves and mace; some also add hops and quassia-wood, in order to make a very strong bit- ters. The bitters of Blake and- Boerhaave contain a small portion of aloes, and that of Hostetter more centaury flow- ers. The best mateiials for pi-epariog a wholesome bitters, which will excite an appetite and act upon the liver and di- gestive organs, is to put in a barrel, containing 40 gallons of pure spirits, J pound of gentian-root, ■J " orange-peel, ■i " " buds, i " agaric, J " chamomile-flowers, •i " centaury " -!• " coriander-seed. These ingredients are all bruised together and left in macer- ation for a fortnight, in a warm temperature; after the lapse of that time the clear bitter liquor is drawn off and mixed with an equal quantity of water, so as to make the bitters palatable. One gallon of such a stomachic or tonic bitters will not cost more than 25 cents. 23. Extract Punch. \ ounce of the essence of Jamaica rum, 1 " tartaric acid, 1 gallon of sugar syrup, 2 " pure spiiits, 10 drops of the oil of lemon. Dissolve the oil of lemon and essence of rum in the spirits, and the tartaric acid in a little water, before adding all to- gether. I I \ 25. Extract Bishop or Glow-wine. Take of the tincture of Curagao-peei 1 poiiud, " " orange-buds -J " Dissolve in the same 5 drops of the oil of nutmegs, 10 " " cloves, 20 " " cinnamon. Mix them together, and add about half a gallon of the sugar syrup. § XLIII.—Cordials. These liquors are compounds of the best spirits, in which the various flavors or essences are dissolved, with more or less of the syrup made from white sugar. The following are the principal cordials in general consumption, viz.: the absinthe, Curasao, Maraschino, anisette, perfect love, cherry- bounce, raspberry, and the railroad liqueur, a new cordial composed by myself; also the elixir vitse or long-life cordial^ orange elixir, Roman punch, and kirschwasser. 1. The Absinthe.—This liqueur is prepared in various ways. Originally prepared in Switzerland, it has acquired great ce- lebrity, and is therefore frequently called Swiss absinthe ; but at present in France it is likewise made of a superior quality. The genuine Swiss absinthe is prepared in the following man- ner: by macerating 4 ounces of the wormwood herb, 2 " star anise-seed, 2 " green cherry-leaves, 2 " sage herb, in 5 gallons of proof spirits; and after one week's maceration add i ounce of the oil of anise, ^ " " bergamot, I " " fennel. Another receipt for making the absinthe is, to dissolve the best oil of wormwood, say 2 ounces, in 5 gallons of pure spirits, and add J ounce of the oil of anise, ■J- " " calamus, •J- " *' orange, 1 gallon of white syrup, and prepare the color from the neutral extract of indigo, made green with the tincture of Turmeric. 2. The Curasao.—This liqueur derives its name from the CuraQao-peel, as it is nothing else but a tincture of the Cura- sao orange-peel, sweetened and flavored with more essential oils. The following receipt is the most reliable: to macer- ate 5 pounds of green Curasao orange-peel in 6 gallons of pure spirits, adding about J- of a pound of red saunders wood for obtaining at the same time the reddish brown color; and after a week's digestion strain off, and dissolve \ of an ounce of oil of bitter-almonds, \ of an ounce of oil of cinnamon in the above tincture, and then add 1 gallon of white sugar syrup: when all ingredients are mixed, filter and fill in bot- tles, and after standing a few weeks it will produce a delight- ful cordial. 3. Maraschino.—This is an Italian cordial, while the Cu- rasao is a favorite in Holland. Maraschino derives its aroma from the oil of bitter almonds, blended with the oils of cin- namon and rosewater, <fec. 10 gallons of pure spirits, 1 ounce of oil of bitter almonds, \ " " cinnamon, j cloves, i " " vanilla, r 5 drops of oil of rose, 5 " " neroli, 5 " " bergamot. To this solution add 2 gallons of white-sugar syrup, \ gallon of rosewater, and i gallon of orange-flower water; mix to- gether, and filter, and fill in bottles. 4. Anisette.—Dissolve 2 ounces of oil of anise and -J au ounce of oil of star anise in 10 gallons of pure spirit, and add 2 gallons of white-sugar syrup-to it. 5. Far/ait rTamour^ or Perfect-love Cordial.—Macerate in 10 gallons of pure spirit, 2 ounces of orris-root, 4 " of raisins, 2 " of figs, For one week. Then dissolve i ounce of oil of lemon, 1 drachm of oil of cinnamon. 1 " " juniper, 1 " " calamus, 1 " " cloves, 1 ounce " vanilla. Color by sugar-coloring, and add 4 gallons of white-sugar syrup : it is then filtered through a woollen filtering-bag, and filled in bottles. 6. Cherry-hounce.—This is a very wholesome cordial, and may, with great benefit, be taken by persons aflfected with cough of long standing, or those sufi"ering with lung com- plaint. Take 5 gallons of cherry-juice, 2 " of syrup of white sugar. And dissolve in 1 gallon of pure spirit— ^ ounce of oil of bitter almonds, i " '' cloves, r ■i- <i u cinnamon. j Mix all together. 7. Rasi^berry Cordial.—Take 5 gallons of raspberry-juice, 2 gallons of white-sugar s}Tup, and 1 gallon of pure spirits. The quince, gooseberry, strawberry, black and red cur- rant, peacb, nut, and apple cordials, are all prepared in the same manner from their respective juices. 8. The Railroad Liquor.—^To o gallons of pure spirits, add ■1 ounce of oil of peppermint, i " " absinthe, 10 drops '' rose. Add to the solution 1 gallon of white syrup, and color the- liquor with blue orchil. 9. Elixir Vitce, or Long-life Cordial.—Macerate for ten. days, in 5 gallons of pure spirits, 1 ounce of zedoary-root, of ginger-root, of gentian-root, of agaric, of rhubarb-root. Strain off the clear tincture, and add 2j gallons of water and \ gallon of syrup. 10. Orange Elixir.—To 5 gallons of pure spirits, add \ pound of orange-peel, ■l " of calamus-root, i " of hops. After macerating for one week, strain, and add 1 gallon of sugar-syrup, and color with sugar-coloring. Also another receipt for the above ; which is, to dissolve in 3 gallons of pure spirits 1 a 1 u 2 1 u 2 1 (( 4 1 ounce of oil of orange, 4 " " calamus. 1 4 and add 1 gallon of white-sugar syrup, and color the whole with sugar-col or i n g. 11. The Roman Punch.—This very refreshing beverage is prepared by 1 ounce of lemon-juice or citric acid, ^ ounce of essence of rum, dissolved in 1 gallon of pure spii-it, adding J gallon of syrup of sugar. Mix all together, and filter. 12. Kirschivasser.—Dissolve 1 ounce of the oil of bitter almonds in 3 gallons of pure spirits, and add 1 gallon of •white-sngar syrup. 13. Noyeau.—This cordial is generally drank by ladies, and requires to be very sweet. Take 1 ounce of oil of bitter almonds, \ " " orange, \ " " cinnamon. Dissolve in 2 gallons of pure spii'its, and add 1 gallon of syrup of white sugar. 14. Orgeat. — To milk of blanched sw^eet almonds, 2 pounds, add 2 drachms of oil of bitter almonds, 1 ■ " " orange, 1 gallon of white-sugar syrup, of spirits. 15. Peppermint Cordial.— To 1 ounce of oil of peppermint dissolved in 1 gallon of pure spirit, add 1 gallon of syrup of white sugar. 16. Ginger Cordial.—To 1 quart of essence of ginger add 1 gallon of pure spirit and 1 gallon of white-sugar syrup. 17.—Angelica Cordial.—To 1 ounce of oil of angelica add -i- ounce of calamus, and dissolve them in 1 gallon of pure spirit, and add 1 gallon of wdiite-sugar syrup. 18. Celery Cordial.—To 1 pound of the essence of cel- ery, add 1 gallon of pure spirit and 1 gallon of syrup of white sugar. 19. Rose Cordial.—To J ounce of otto of rose add \ ounce of oil of bitter almonds. Dissolve in 1 gallon of highest- proof alcohol, and add 1 gallon of syrup of white sugar, and color by cochineal rose color. 20. Nectar Cordial. 1 ounce of oil of bitter almonds, 1 " " orange, i " " cloves. Dissolve them in 1 gallon of pure spirits, and add 1 gallon of white-sugar syrup and 2 gallons of Teneriffe wine. 21. Aromatic Wine-hitters.—Macerate 1 pound of orange-peel, 2 " of orange-buds, % i " of agaric, J " of Peruvian bark, 1 " of gentian-root, 5 gallons of Teneriffe wine, 20 " of spirits of wine. ^ssm. CHAPTER XIII. XLV.—On Acetic Acid, Vinegar, Quick-vinegar, (fee. 1. It has been stated in the beginning of this Treatise, that, besides the alcoholic or vinous fermentation, there is an ace- tous fermentation, which manifests itself in the same substan- ces that have first undergone the vinous fermentation, and merely depending upon oxydation of the same substances by atmospheric air; and that the transition from the vinous to the acetous fermentation of many substances is so rapid, and in some instances instantaneous, that the theory of this sud- den change has, for a long time, been a mystery to the in- quiring chemist. It is, however, fully ascertained, that pure alcohol, wdiisky, all expressed juices of fruits and grains, after undergoing the first change, may, by prolonged fermentation, be again metamorphosed, and become sour, and the product is then called acetic acid or vinegar. 2. The change produced by the conversion of alcohol into acetic acid, has been ascribed by Berzelius to a force which he called Catalysis, meaning the absorption and condensation of air; and it is not improbable that the ferment absorbs oxygen, and resolves itself into a highly oxydized body, which, by giving up a portion of oxygen to the alcohol, evolves carbonic acid and w^ater. It is also proved that, where the ferment has been decomposed and precipitated as insoluble matter after a long-continued vinous fermenta- tion, as is the case in some wines and in the low fermenta- tion of Bavarian beer, these liquids lose the tendency to acetification. When vinous liquors are exposed to the free access of at- mospheric air, at a temperature of 80°, they undergo this second fermentation, and terminate in the production of a sour liquid called Vinegar. Vinegar is obtained from a great many substances. In England, it is made from malt liquor; in France, where the grape is in abundance, it is produced from wine. Vinegar has a variable specific gravity, but is never higher than 1.0250. Vinegar may become mouldy, or advance farther into another fermentation, called the pu- trid fermentation, when exposed too long to the atmospheric air. 3. Distilled vinegar, or dilute acetic acid, is distilled over from common vinegar. It becomes higher in its specific gravity, for it rises from 0.99*7 to 1.020; and one fluidounce of the same will neutralize eight grains of precipitated chalk. Distilled vinegar is colorless, and has a flat acid taste, and consists essentially of the real acetic acid, which is sometimes called the radical vinegar, and water. Acetic acid is produced also from the distillation of a metallic salt, called Verdigris (acetate of copper), or by distilling acetate of soda, or acetate of lead (sugar of lead), with half its weight of sulphuric acid, or from a mixture of sulphate of copper and acetate of lead. 4. The principal quantity of acetic acid is at present ob- tained by the distillation of wood in the process of preparing charcoal for the manufacture of gunpowder, or for other technical purposes, and the liquor which first distils over is called Pyroligneous Acid. It is very empyreumatic and im- pure, and requires to be treed from tar and other sub- stances. The pyroligneous acid is saturated with chalk and then evaporated, by which an impure acetate of lime is obtained, which, mixed with sulphate of soda, furnishes, by double de- composition, sulphate of lime and acetate of soda. This lat- ter, distilled with sulphuric acid, produces a sufficiently pure acetic acid, and is generally sold as acetic acid No. 8 in the market, and has a specific gravity of 1.060; when crystal- lized, at a temperature of 40°, it is called glacial acetic acid. § XLVI. 5. As my object is to describe practically the vinegar made by the quick process, so that any person may be able to con- struct an apparatus at a trifliug cost, and can make his own table vinegar for about three cents per gallon, and be equal to the French wine vinegar ; I will, therefore, detail minutely the process, which I have described, in the year 183V, in Sil- liman's American Journal of Science, Vol. xxxi. p. 272, with a drawing. The apparatus described in Booth's Encyclope- dia, p. 19, is, however, of simple construction, and it is now liere copied. fimTTTrTnTriTT 171 1 1 i o L Jill ^-^ 1 (uillllllllllM^ nil 1 III III ^ X X i \m\\wMl!nJ The oaken vat or vats in which the oxydation of the alco- liol takes place, are called vinegar generators, or graduators, and are 5 to 7 feet high, 31 feet diameter below, 3 feet wide above, placed Ij feet above the ground, and provided with a wooden cover, fitting rather closely, and having a funnel in- serted in its centre, through which the alcoholic liquid is to be poured. A broad wooden hoop is fastened closely around the inside, about six inches from the top, on which rests the false top, leaving a small square between it and the sides, ta be stopped tightly with tow. This is perforated with 200 to 300 small holes, of one-sixth of an inch diameter and 2 J inches apart, through each of which pass strips of cotton or linen wick, with knots on the upper end to prevent their passing through; four larger holes, 1^ inches in diameter and Ij feet apart, are each fitted air-tight with a glass-tube four to five inches long, which, opening a little below, and several inches above the false top, allows the air of the inte- rior to pass out slowl}^ About one foot or fifteen inches from the bottom, eight holes are bored, sloping downwards,, at equal distances, in a circle around the vat, through which the air enters, without suffering the liquid to flow out. The whole vat is then filled with beech-wood shavings to within; an inch of the false top: they should be previously scalded with water and soaked in hot vinegar. The liquid is poured into the vat through the funnel, and trickles drop by drop through the cotton-wick. To prevent its running too fast, the wicks should fill the holes, and the false top fit closely to the sides; spreading among the shavings, it offers a very extended sur- face to the action of the air enterino- throuo-h the eiffht holes^ and is more or less oxydized. The air, having performed its part, pushes out through the four glass-tubes, and finally through the funnel in the cover. To prevent the liquid from collecting in too great quantity at the bottom, a glass siphon is introduced an inch or two from the bottom, so that its upper head is an inch at least below the eight holes, and runs off" the liquid into the receiving vessel or bucket. A ther- mometer is sometimes introduced a little below the false top, to observe the temperature of the oxydating compartment of the vat. / To charge the vats a standard liquid is employed: 50 gallons of 60 per cent, alcohol or whisky, and 37 gallons of beer or other fermented liquor. When the vats are first put in operation, acetification takes place slowly, until the shav- ings are well charged wnth mother of vinegar; to attain which, 5 gallons of the above are mixed with 40-50 gallons of weak vinegar, and poured through the funnel into the upper part of the vat, from which it passes gradually through the shav- ings, and the alcohol is partially oxydized; it is then poured repeatedly through the same vat, until it comes thjough completely acetified. A deposit of mother gradually takes place on the shavings and side of the vat, and the larger the amount of it formed, the more rapid the oxydation; so that the process goes on better after some weeks than at first. The vats being thus prepared, 15-18 gallons of the above standard liquor is diluted with 60 gallons of soft water, and poured into the first vast, then into the second; every hour 2^ gallons are drawn off from the second: the product of one hour being kept as vinegar, that of the next hour being thrown back on the first vat: thus in 24 hours 30 gallons are ready for sale. With ten vats, which one hand can su- perintend, 150 gallons of acetic acid may be made in 17 working hours. This acetic acid is as clear as water, and may be improved in appearance and taste by adding to every 52 gallons 1 pound of cream of tartar and 2 pounds of sugar. The tem- perature of the vinegar-room should be about 100°, and the preparatory mixture to be from 120° to 130° when poured through. When the vats are in full operation, the temper- ature in the vinea'ar-room should be maintained at 68° to 71°. If a stronger vinegar is required, the product of the second vat is mixed with a stronger alcoholic liquid and passed through a third vat; and for a still stronger, a fourth vat is employed, with the addition of proof spirit to the product of the third ; but it should be noted, that the weakei^ spirituous liquors are more easily and rapidly acetified than the stronger. The vinegar obtained by the above preparation is of such strength, that an ounce will neutralize 30-36 grains of carbo- nate of potassa, and the product of the fourth vat will neu- tralize 50-60 grains of carbonate of potassa. XLIV.—The latest Improvement in Quick Vinegar Process. 8. A still more simple apparatus for producing a good vinegar in the space of 12-24 hours without the increased temperature is now iutroduced, and is constructed in the fol- lowing manner: A large cask, about 12-15 feet high and 5-10 feet wide, without air-holes, but cover closely fitting on the cask, is filled with beech wood or with charcoal in large lumps, or even with cotton, or any other porous substance : both these substances, as well as the cask, are properly acetified by strong acetic acid, and drawn oft' by means of a cock near the bottom; and then the mixture of alcohol or strong whisky, 1 part to 10 parts of water, filled into the cask, and after a lapse of 12 hours poured oft' as good vinegar. This vinegar is produced in a common temperature; but the liquid which is the ready-prepared vinegar, must run slowly, and the quantity of the mixture of 1 part of alcohol to 10 parts of water, must be poured in at proper intervals. The product obtained by this process is much stronger and much quicker, and, although requiring more attention to time of fining, yet is very easily managed. This vinegar may be made to keep longer by adding a few pounds of sugar to it. 7. This vinegar may be prepared in any house or hospital at a cost not exceeding five cents per gallon, and of any desired strength ; and if the vinegar be made on a small scale, a glass cylinder may be employed instead of an oak vat, and the charcoal in himps thoroughly impregnated with acetic acid, and the cover tightly fitted on the glass cylinder, and a stop-cock appHed at the bottom so as to draw off the prepared vinegar. 8. The French Wine-vinegar is prepared in France on a large scale, where they employ three or four rows of vats, holding 45 gallons each, and lying horizontally, with two holes adjoining in the upper part of the front end, one of which, two inches in diameter, is for charging the cask with wine and removing the finished vinegar; the other, which is much smaller, is designed for the influx and efflux of the atmospheric air. "When the casks are first employed, they are one-third filled with the best wine-vinegar, to which tw^o and a half-gallons of wine are added; in eight days a second charge of two and a half gallons is introduced, and thus a third and a fourth, after intervals of eight days each, until the proper quantity has been added, or the casks are two- thirds full. Eight days after the last charge, about nine gallons of vinegar are drawn off, provided the fermentation has been successful, and wine added in the same quantities and time as before. Under favorable circumstances, one of these stand-casks will last for twenty years. 9. Ai^i^le Vinegar^ also the juice of grapes and other sac- charine fruits, is obtained by expressing and subjecting to vinous fermentation in casks at a temperature of 7'7-82°; if muddy, they have to be filtered through beech-wood shavings, <fec., to clarify, and then suffered to acetify in vin- egar-casks, adding a little vinegar to commence and hasten the operation. Vinegar from starch and potatoes may be obtained in the usual way, by boiling either, and exposing them at first to vinous, and then to acetous fermentation. 10. Vinegar from Beer.—To 100 gallons add an equal quantity of water, 3 gallons of alcohol, and 6 gallons of strong vinegar; put the whole in the vinegar-cask at a warm temperature. Vinegar may also be made from rice, by first exposing it to the vinous fermentation, as stated in a former chapter of the conversion of starch into starch sugar, by means of oil of vitriol, and then subjecting the saccharine solution to the rotating fermentations. 11. Ratix^herry Vinegar and Straiuherry Vinegar.—These are prepared by mixing 1 pound of the respective fresh jaices with 4 gallons of good boiled vinegar, and setting aside for one or two days, and then filtering off the clear liquor; put then in bottles well corked, and bladder tied over them. Both these vinegars may be used as salad, or mixed with sugar and water as a summer beverage, and are quite cool- ing and wholesome. 12. Forty Thieves Vinegar ov Aromatic Vinegar.—Macer- ate cloves, sage, rosemary, rue, pimento, calamus, caraway, nutmegs, each 1 ounce, in 2 gallons of strong vinegar, and add one-half ounce of camphor. This vinegar is usefully employed in infectious diseases, and has received the above name from the circumstance, that at Marseilles, where the pestilence once raged, the thieves, who used this vinegar, pillaged the city, and were not attack- ed by the disease. CHAPTER XIV. § XLVII.—The Adulteration of Fermented Liquors. It is well known that in England many drugs are used for giving beer strength. 1. Cocculus indicus, grains of paradise, sweet flag root, and tobacco leaves are used there for accom- plishing their aim. 2. Sulphuric acid is also used to bring beer forward—that is, giving new beer instantly the taste of what is eighteen months old. Quassia, aloes, extract of gen- tian, capsicum, and ginger-roots are likewise used for sophis- tication. Sulphate of iron, alum, and salt are used also for giving the beer a heading—that, is, to impart a frothing^ property. Extract of liquorice for coloring and sweetening. 3. The Ledum palustre and Ledum latifolia are used in Ger- many for similar purposes, and the seeds of the datura stra- monium are used in Russia. To grape-wine, poppy-heads are added in Persia. In ancient Palestine, frankincense was added, especially to wine given to criminals, for the purpose of stupefying them before their execution. In ancient Greece,^ sea-water (1 of sea-water to 50 of wine) was employed, with the view of aiding digestion, and preventing its affecting the head. Quassia wood and aloes are frequently put in beer in this country, to impart a bitter taste. Irish moss is used among brewers for giving the beer a body, or heading; Ice- land moss, for imparting a bitter taste. 10 CHAPTER XV. Bar-Room Drinks or Beverages. Mint Julep.—To equal quantities of rum, cognac, and sugar, add fresh mint herb, and fill the glass half full with gin and water. Hippocras.—To 4 bottles of good Rhine wine, add 1 pound of fine white sugar, a few grains of white pepper, 1 ounce of ground cinnamon, and the rind of a lemon—this is left for twenty-four hours ; a little vanilla, rubbed up with sugar, is put in a fine linen bag, through which the wine is filtered, and 12 apples, cut in slices^ are put into the bowl containing the whole. Bishop.—To 1 bottle of fine medoc or Burgundy, put the rind of an orange, w^hich is left to digest a few hours, and then add 2 ounces of sugar. Pop>e.—The best Hungarian wine is used, instead of red wine. Cardinal.—The best old Rhine wdne is used, instead of claret.—To make Cardinal from fresh fruit, take 2 bottles of old Rhine wine, 1 pineapple cut in slices, 1 bottle of champagne, 1 dozen fresh peaches, cut up. Whist.—The juice of 6 lemons is squeezed into an infusion of green tea and sugar, then add 6 bottles of medoc, and heat, without boiling: it is drank while hot. Sillihuh.—1-J bottles of Rhine wine, 1\ " of cream of milk, 1 pound of sugar, 3 lemons, cut up and pressed. It is then stirred with a muddler until all is turned to froth, when it is drank. Kneehend.—To 1 wine-glass of Curacoa, put the yellow of an egg; then add a few drops of maraschino, and drink at one draught. Flip.—To J of a gallon of white beer (Berlin), add J of a pound of sugar, 1 drachm of fine cinnamon, a few cloves, a little ginger, 1 pint of Jamaica rum, and 4 eggs, the yellow of which is muddled. The beer, spices, yellow of the eggs, and rum are heated and well stirred together; they are then added to the first and drank hot. Grog.—To 1 bottle of arac, Jamaica rum, or cognac brandy, add ^ pound of sugar, dissolved in boiling water, and a few drops of tincture of vanilla. Contentment.—Boil ^ a pound of sweet almonds, peeled and powdered, in 1 pint of milk; strain, and add lemon-peel, cinnamon, sugar, and the yellow of 4 eggs. Gloiu-wine.—Stir 4 eggs with 4 bottles of Rhine wine and J- of a pound of sugar, and add cinnamon and cloves; make it hot, and, after muddling the mixture to a thick froth, it is drank hot. Necos or Negus. 4 bottles of good Rhine wine, 1 " of water, J ounce of cinnamon in lump, J drachm of cloves, 1 " of cardamoms, \ " of mace, 1 pound of sugar; Add the juice and rinds of 2 lemons, boil all together, and drink while hot. Punchy cold.—To 2 pounds of sugar and pressed lemon- juice of 6 lemons, add 3 bottles of Rhine wine, 1 bottle of Burgundy, and 2 bottles of arac or Jamaica rum. Punch, hot.—Boil 1^ pounds of sugar, and 3 lemons, with their juice, in 3 bottles of water; then add l-J bottles of Ja- maica rum and 1 bottle of Rhine wine; it must then be left a little while to mix together. Some add a little green tea. Royal Punch.—To 1| pounds of sugar, 1 bottle of water, a little drawn green tea, and the juice of 4 lemons, strained^ add 1 bottle of Burgundy, 1 " of arac, 1 " of old Rhine, 1 " of champagne, 1 small'bottle of maraschino. PJgg Punch.—For six persons, take the yellow of 24 eggs, stir to froth with cold water; add 1 pound of sugar, and the juice of 6 lemons, dissolved in J a gallon of hot water; then add 1| bottles of the best rum. Punch a la Glace.—To 1^ pounds of sugar, dissolved in water, add the juice of 6 lemons, 2 bottles of champagne, and 1 bottle of arac, which is put on ice until nearly con- gealed. Champagne Powder.—To convert any wine, at a mo- ment's notice, into champagne, take the dry powders of 30 grains of bicarbonate of soda, 20 " of tartaric acid, 2 ounces of white sugar. This powder is tlirown into a strong champagne-bottle, and at once corked ; the bottle is then turned up, and in a minute afterwards it may be drank as champagne. • Champagne MLvture.—This tincture is prepared from 1 gallon of must wine, 1 pound of white sugar, and a little alcohol. One glass-full of this tincture will convert a bottle of any young wine into champagne. English Champagne.—Take 10 pounds of gooseberry-juice- and 1 gallon of water; after three days, press, and add 3j pounds of sugar to 10 pounds of the juice; let the whole stand for five or six weeks, and take off the scum occasion- ally ; then fill it in bottles, after adding a small quantity of brandy to it. Currant Cham'pagne.—Boil up the pure currant-juice to a syrup consistency, and preserve in well-corked bottles for use; by adding a cup-full of this currant-syrup to J a gallon of French wine, and stirring them up together, a very good champagne is obtained—not inferior to any other. Rhuharh Champagne.—^The juice of fresh rhubarb-plant is left to ferment with sugar, and produces a high-flavored champagne. 10* PART 11. HYGEOE, OR TREATISE ON HEALTH. CHAPTER I, DISEASES: EEMEDIES AND TKEATMENT IN MEDICAL CASES. As, most generally, the doses in the following pages are intended for adults, it is necessary to indicate the proportion- ate doses to be administered to younger persons: and I will now state that the apothecary's weight differs from the com- mon weight; also that one fluid drachm is equal to a tea- spoonful, or 60 minims or drops; 1 dessert-spoonful is equal to J- ounce, or 2 fluid drachms; 1 tablespoonful is = 4 fluid drachms, or -1 ounce, 2 tablespoonfuls = 8 " " or 1 " 1 wineglassful = 16 " " or 2 ounces, 1 tablespoonful of syrup = 5 drachms, 1 " of distilled water = 3 J drachms, 1 dessert-spoonful " " = 1 drachm, 1 1 teaspoonful of syrup = 1 to 2 drachms, 1 " of tincture, about 20 grains, 1 " of magnesia, " " 1 " of sulphur, " 2 scruples (40 grains), 1 teacupful is = 4 ounces, The proportionate doses—if one drachm be given to per- sons of twenty-one years of age—are : For persons of 14 years of age, |^, or 2 scruples, it u 7 " " J, or half a drachm, a u 5 " " J, or 1 scruple, ii a 3i '• " 1, or 15 g Tains, (( (( it It 21 (28 months) 1 or 12 li (14 months)! or 8 u u u (( j^2 0 months) yV? or 5 7 weeks, yV, or 4 PROPERTIES OF THE PRINCIPAL MEDICINES W^HICH ARE USED IN DAILY PRACTICE. 1. Vinegar of Meadoiv Saffron is given in dropsy, in asthma arising from exposure to damp air, in coughs of long contin- uance, in gout, and in rheumatism; 1 teaspoonful, two or three times a day, in water, or in a draught of 30 drops of vinegar, 10 grains of magnesia, 2 drachms of epsom salts, and a little sugar and water. 2. Distilled Vinegar is used to restore strength, and is applied to the nostrils in fainting hysterics, and headaches; in fevers it proves, also, refreshing. 3. Strong Acetic Acid is used in camphorated acetic acid, J ounce of camphor to 6 ounces of acetic acid, and is a very powerful stimulant; steam of vinegar is inhaled in cases of putrid sore throat. 4. Citric Acid is a substitute for lemon-juice. 2 ounces, dissolved in 1 pint of water, are equal to 1 pint of lemon-juice; and 10 grains, in 2 drachms of water, is a dose. In feverish, inflammatory, and scorbutic diseases, it is used as a substitute for fresh lemon-juice. It is, when neutralized by a little pearl-ashes, so as to make an effervescing draught, one of the best remedies for allaying sickness and vomiting—es- pecially sea-sickness. 5. Hydrocyanic or Prussic Acid, being the most deadly poison, is rarely administered. In spasmodic coughs, asthma, and hooping-cough, it is very useful. 6. Hydrochloric or Muriatic Acid is used, very diluted, in typhus fever, scarlatina, and ulcerated sore throat, or any disease having a putrid tendency. 7. Nitric Acid.—This mineral acid is principally used in other preparations, or in the destruction of tumors. It is sometimes used, very diluted, in chronic liver complaints and scrofula, 10 to 20 drops in a decoction of saisaparilla. 8. Sulphuric Acid.—This most powerful mineral acid is applied in fixed rheumatic pains, old sprains, and itch. One ounce of sulpjhuric acid, diluted in 14 ounces of water, is used as a tonic or astringent medicine, in diabetes, spitting of blood, female irregularities, gargles, hectic sweats, to stop salivation, and to strengthen the digestive organs. 9. Tartaric Acid is a good substitute for citric acid, in forming cooling and refreshing drinks. 20 grains of tartaric acid mixed with 30 grains of bicarbonate of soda makes an artificial soda-water, which allays thirst, checks excessive per- spiration, and acts gently on the bowels. 10. Carbonate Ammonia.—This is administered in convul- sions, gouty acidities of the stomach, nervous aff'ections, de- bility, and flatulency. It acts, in large doses, as an emetic. It is given, with opium, in diarrhoea of long standing, and it is considered the best medicine in muscular relaxation, and also when hoarseness proceeds from a relaxed state of the interior of the throat. As a smelling-salt it is used in faint- ing, for which it may also be used internally, in doses of 5 to 10 grains, as it quickens the action of the heart. 11. Muriate Ammonia, or Sal Ammonia.—This is em- ployed in fomentations, in mania, plethoric apoplexy, violent headaches, and gargles. It is also used internally, in small doses^ in the Brown Mixture, in affections of the mucous membrane. 12. Starch is given as an antidote in cases of poisoning by mercury, copper, &c.; also as a clyster, in combination with opium, in dysentery. 13. Tartar Emetic, or Tartrate of Potash and Antimony, is given in asthma, catarrh, croup, diseases of the lungs, hooping-cough, and the commencement of feverish diseases. If given to cause perspiration or expectoration, the dose is from |- to 1 grain; if as an emetic, from 1 to 2 grains. It is also employed externally as an ointment—1 to 2 drachms to 1 ounce of lard rubbed over the part; and in a few hours pustules appear on the skin. 14. Nitrate Silver^ also called Lunar Caustic.—This pow- erful metallic salt is given in convulsions, -J^ of a grain in- creased to -i, three times a day. It is applied, externally, to warts, and to dry, indolent ulcers, and excoriated nipples; also in ringworm and itch. 15. Balsam Copaiva.—This is a stimulant, a diuretic, and also a purgative, and is very efficacious in chronic catarrh, dysentery, gleet, gonorrhoea, and whites; the doses are from 20 drops to a teaspoonful, three times a day. 16. Quick Lime is given as an antidote, with milk, in poisoning with arsenic, and mineral and oxalic acids. In connection with linseed oil, it is applied to recent burns and scalds. In vomiting of food, it is the most effectual remedy; also in diarrhoea, it is very useful. 1*7. Chloride of Lime.—This is very valuable in destroy- ing putrid odors and checking putrefaction, and in purifying chambers and buildings after contagious diseases. 18. Camphor is given in typhus fever, small-pox, measles, hysterics, epilepsj^ and severe rheumatism. It exhilarates, and promotes perspiration. In cholera, the combination of camphor and opium is often of great service. Camphor water, or julep, is often employed as medicine. 19. Sp>ermaceti Ointment is prepared by melting 1 pound of lard, ^ pound of spermaceti, and ^ pound of white wax. This cerate is used as a dressing for blisters, and in place of cold cream. 20. Turner's Cerate.—This cerate is used for burns, scalds, and old ulcers. 21. Basilicon Salve, an excellent ointment, useful in ulcers, boils, and carbuncles. 22. Aromatic Confection is used as an antacid and car- minative, in doses of from 10 to 30 grains; it is also used in diarrhoea and bowel complaints. 23. Confection Senna is a pleasant, mild, and effectual purgative, and, when combined with sulphur and cream of tartar, proves invaluable in piles and diseases of the rectum. 24. Sulphate of Copper^ or Blue Vitriol is used to burn off proud flesh, and to stimulate obstinate ulceis. It is occa- sionally given as an emetic, from 2 to 10 grains. 25. Blister Plaster. 26. Diachylon Plaster.—This, on account of its adhesive- ness and non-irritating properties, is used to keep the edges of wounds together. 2*7. Rosin Plaster.—This is as much used as the above. 28. Aloes.—This is an active purgative; if combined with 2 grains of gamboge and ground ginger, it forms an active purge in a sluggish state of the bowels. 29. Compound Extract Colocynth.—This is a powerful, sure, and safe puigative. In connection with the extract of hyoscyamus, which neutralizes the strong drastic quaHties of the first, it is used as pills, from which great .benefit is de- rived, in obstinate constipation and sluggish state of the liver —5 grains of the extract, and 3 grains of hyoscyamus extract, made into 2 pills. It is used, also, in apoplexy, paralysis, insanity, and in some cases of obstructed female discharges. 30. Extract Conium is used as an anodyne, to relieve pain in tender glandular enlargements, cancer, and rheumatism. It is useful in allaying troublesome coughs, but ought never to be given in fevers and inflammations. The dose is from 2 to 3 grains. 31. Extract of Hyoscyamus.—It is used for alleviating paiii and irritation, to produce quiet and obviate spasm. Its use as a sedative in allaying irritation of the kidneys and bladder, is highly beneficial: in small doses in teething ; the dose is from 3 to 10 grains, in form of pills, or in solutions, with emulsive mixtures. 32. Extract of Opium.—It is used as a sedative to soothe pains; in diarrhoea and cholera, combined with chalk, it ef- fects a cure. Opium ought never to be administered in fevers, or in symptoms of determination of blood to the head. The dose of the extract of opium is from \ grain to 2 grains. 33. Sulphate of Iron : Copperas.—This is a tonic and as- tringent, principally used to correct female irregularities, and is combined with rhubarb or some bitter extract, but pro- duces griping in the bowels in large doses. 34. Gentian-root.—It is given as a tonic and stomachic in indigestion and hysteria, debility and intermittents. It is^ used in indigestion, &c., in the form of infusion. It is an ex- cellent tonic; removes flatulence and creates appetite. 36. Mercury loith Chalk.—This powder is an exceedingly mild, but valuable mercurial preparation. It is given to children to promote and improve the secretions of the liver, pancreas, and bowels. A few grains of rhubarb and soda, or some Dover Powders, may be given in combination. The dose is from 5 to 15 grains for adults. 36. Calomel.—This mercurial preparation, increasing the- action of the secreting organs, promotes the action of the- liver and intestinal mucus. It affects adults more than chil- dren. It is often combined with antimony, to promote the action of the skin, and as an alterative. As a purgative, from 2 to 5 grains are given in pills, followed by jalap, senna, &c. It may be given in as large doses to children as to adults, without danger of producing salivation. In inflammation of the liver, pleura, and bowels, and in croup, it is given in small doses, with powdered opium—1 grain of opium to 2 grains of calomel. 3*7. Corrosive Sublimate.—It is a virulent poison, yet em- ployed in chronic diseases of the skin and venereal affections, with sarsaparilla. The dose is from ^^ to A of a grain. 38. Iodide of Potassium.—It is mostly used in scrofulous diseases, and for its resolvent influence in chronic visceral and glandular enlargements; in swelling of the glands of the neck, cancer of the breast, and syphilis. It is used both in- ternally and externally. From 1 to 5 grains may be admin- istered in a wineglassful of chamomile-tea three times a day. It is also of the greatest service in rheumatic affections and dropsy, and, jointly or separately, may be used with mercury. The dose of the iodide of potassium is from 2 to 6 grains. 39. Soap Liniment.—It is frequently used as a stimulating application in various local pains, sprains, bruises, in connec- tion with laudanum. 40. Liquid Ammonia., or Spirits of Hartshorn.—It is ap- pHed to the skin to excite to action; to the nostrils and to the eyes as a stimulant; and is used in cases of torpor, paralysis, rheumatism, h3^sterics, <fec. 41. Liquor Potassa Arsenitis.—Arsenite of potash is also called Fowler's Solution. This is a powerful tonic in ague, fever, periodic headache, St. Vitus' dance, epilepsy, and tic douloureux. It is given in doses of 3 to 5 drops three tiroes a day, in water, after meals. 42. Goulard's Extract—Solution of Sugar of Lead.—It is used in external inflammation as a lotion, and is also ap- plied in erysipelatous inflammation, whitlow, and inflamma- I \ ^ion of the eyes, for bruises, ulcers and abscesses. Goulard's Extract is never used internally. 43. Epswn Salts—Sulphate of Magnesia.—This purga- tive is administered in colic, stomach-ache, iliac passion, and dysentery. Its powers are increased by adding a little com- mon salt. It is a mild and safe puigative, acting speedily on the bowels, to obviate flatulency; some warm carminative is added to it, like peppermint and ginger. To make a palata- ble drink of Epsom salts, add a few drops of oil of vitriol when dissolved, and then a little raspberry syrup. It is used as an antidote in cases of poisoning by lead and baryta. In indigestion, accompanied with constipation, small doses of Epsom salts, combined with infusion of gentian, columbo, chamomile, or quassia, aftbrd great relief. 44. Cai'bonate of Magnesia.—It countei'acts the acidity of the stomach, and is a pui'gative. 45. Acetate of Morphine.—Morphine is said to be less stim- ulating and less disposed to cause sweating, constipation of the bowels, and headache, than opium. It is preferred to the latter, which has a tendency to excite the brain. The dose of the acetate of morphine is from -|- to \ grain. 46. Linseed Oil—Is only used externally, with lime-water, for burns, &c. 47. Oil of Peppermint.—This is a carminative. It has the property of expelling wind, and is useful in administering other medicines. 48. Olive Oil.—It is administered when metallic poisons or acid substances have been swallowed. As an emetic, 4 to 5 ounces are effectual. It is used in clysters, and as a liniment. 49. Castor Oil.—It is used to evacuate the contents of the bowels without any griping or irritation. Its nauseous taste is covered by gin, peppermint-water, warm milk, or yolk of an egg. It has the advantage over all other aperients for its quick operation, and only gripes when the oil is rancid. 11 50. Oil or Sjyirits of Turpentine.—This is a stimulant,^ diuretic, cathartic, and an excellent anthelmintic or worm destroyer. It has been found useful in epilepsy, hysterics,. and in convulsions of infants. It is also used in sciatica, lum- bago, disease of the nerves, and as an aperient in gout. Combined with castor oil, and given to persons troubled with worms, it is certain to expel them. As an enema in obsti- nate costiveness and colic, it has been much used ; exter- nally, as an embrocation for rheumatism and paralysis of the extremities. It is good for burns and scalds and indolent humors. The dose as a diuretic is from 10 to 50 drops; as a purgative, from 1 to 2 tablespoonfuls, taken with a little essence of ginger, or with yolk of an egg, 51. Croton Oil is used as a powerful purgative. 52. Blue Pill—Mercurial Pill.—This pill is usually em- ployed in obstructions of the liver, jaundice, and many other complaints. It is an excellent stimulant to the action of the^ bile, especially if followed by a brisk dose of salts and senna on the succeeding morning. 53. Plummer''8 Pill.—This pill is used as an alterative, in conjunction with sarsaparilla and iodide of potassium, in chronic skin diseases and chronic liver affections. Dose from 5 to 10 grains. 54. Sugar of Lead.—It is considered the most efhcient medicine in stopping bleeding from the lungs and womb. It ought only to be taken as pills, in connection with opium. 55. Poivdered Gum-arabic is given to allay troublesome coughs, and to diminish irritation; and in inflammation of the chest, bladder, and kidneys, as an emollient and demul- cent. 56. Alum.—This is administered in diabetes, diarrhoea, bleeding from the nose, lungs, and womb, and in intermittent fevers, and as a lotion for the eyes. Also a gargle, with de- coction of oak-bark; and as an injection for fluor albus. 57. Antimonial Powder {James' Powdery—It is given in feverish cases, as it creates perspiration. In feverish and scrof- ulous diseases, acute rheumatism, and gout, it is beneficial. Dose, from 3 to 5 grains. 58. Cinnmnon Powder is an aromatic stimulant, tonic, and astringent, administered in weakness of the stomach and alimentary canal, fluxes and indio-estion. 59. Comioound Chalk Powder is usually given in early cases of diarrhoea, in doses from 10 to 20 grains, as an astrin- gent and antacid. 60. Prepared Chalk is given when acidity exists in the intestines, and after irritating matters have been removed from the bowels in diarrhoea. When thin watery matter is discharging from ulcers, it is a good external application. 61. Ipecacuanha Powder. — This is. administered as an emetic, to cause expectoration, perspiration, and to counter- act spasmodic aftections. When used as an emetic, the dose is from 10 to 20 grains; but it should not be given to per- sons subject to bleeding, flowing of blood to the head, afiiicted with rupture, or women about to become mothers. When given to promote expectoration, the dose is from 1 to 2 grains. As a sudorific, or promoter of perspiration, in colds, influenza^ and rheumatic aflections, it is given in doses of from 1 to 4 grains. 62. Dovers Poivder^ or Compound Powder of Ipecac.— This is one of the most certain, powerful, and valuable dia- phoretic preparations we have, when it is deemed necessary to produce perspiration and assuage pain. In slight colds, coughs, and rheumatic atFections, it is of great service, and also in diarrhoea and dysentery. Its action on the skin is greatly promoted by the copious use of warm diluents, such as gruel, barley, or linseed. The dose of Dovers Powder is from 5 to 10 grains. 63. Jalap Powder.—This is a safe and good medicine, a stimulating purgative, and acts most powerfully on the colon. It increases the excretions, so as to remove water from any of the cavities of the body; for this purpose it is combined with calomel, and for dropsy it is combined with cream of tartar. The usual powder is: jalap, 15 grains; ipecac, 5 grains; and oil of cinnamon, 2 drops—taken at bedtime. 64. Compound Kmo Powder is an astringent, containing a small quantity of opium in its composition. It is given in diarrhoea and dysentery of long standing. 65. Poivdered Opium.—In particular cases, opium sup- ports the powers of life,* and allays spasms, pain, and irrita- tion. It must be avoided where inflammatory action exists, in consumption, attended by a dry cough and increased pulse. A quarter of a grain, takerf frequently, keeps up an exhilara- ting effect, and 1 to 2 grains act as a narcotic or sleeping-dose. QQ. Saltpetre., Nitre., or Nitrate of Potassa.—This, with rose-water, is a cleansing gargle. It acts as a diuretic, pro- moter of perspiration, and as a refrigerant or cooling medi- cine, when the skin and body are very hot; in all febrile disorders, it reduces the frequency and force of the pulse; is given in continued fever, with tartar emetic or calomel, witli good effect. Nitre and gum arable are used for diminishing the scalding in passing mine in certain diseases; also in scurvy. The dose is from 10 to 30 grains. 67. Soluble Tartar, or Tartrate of Potassa.—-This is a mild and good purgative. 68. Powdered Phuharh is administered as a tonic in indi- gestion and a weakened state of the bowels. It is generally given in diarrhoea, any irritating matter in the bowels being removed by its purgative effect, before it acts as an astrin- gent. It may be given to children when quite young, com- bined with calomel, in doses of from 1 to 2 grains. As a purgative, the dose is from 20 to 30 grains; as a stomachic or tonic, from 3 to 6 grains. 69. Scammony Powder.—It is a powerful cleansing med- icine, usually given to destroy worms and correct a slimy- state of the bowels, to which children are liable. It is gen- erally mixed with calomel and a little ciunamon. 70. Powdered Squills is a stimulant, diuretic, and expec- torant.' It is employed as an expectorant in coughs of long standing, bronchiiis; ns a diuietic it is given in dropsy, com- bined with small doses of calomel or blue-pill. The syrup of squills is given to children laboring under hooping-cough, in doses of 1 to 2 teaspoonfuls three or four times a day. 71. Ergot of Rye is employed to assist labor and stop ex- cessive discharges. From 10 to 15 grains is given every half hour, 72. Quinine (disulphate of quinine).—It is an arcamim^ or sovereign remedy, by its great tonic and fever properties, and the only instances where quinine cannot be used, is in great nervous or vascular irritation, active inflammation, and fulness of blood. Intermittent fevers are diseased affections of the nervous system, and herein quinine manifests its great- est power. It is, however, a remarkable fact, that this dis- ease may be cured by sudden and powerful impressions, both mentally and bodily ; thus, sudden fright, terror, intoxica- tion, a large dose of opium or the administration of quinine, all happening or given during the intermisson, will often prevent the return of the paroxysm. In order to insure that quinine may set well on the stomach, an emetic is given previously to employing quinine, such as 15 grains of ipecac and -J gi'ain of tartar emetic, or a calomel pill at night and senna draught in the morning. Quinine is also given in tic douloureux, St. Vitus' dance, bleedings in discharges attended with great debility, such as whites, old diarrhoea, and dysentery, in enlargement of the glands of a scrofulous na- ture, in erysipelas, and in shattered and broken-down consti- tutions. It is administered in doses from 1 to 20 grains. no 73. Castile Soap.—It is given in jaundice and stone, com- bined with rhubarb or gentian. 14. Senna Leaves.—The infusion of senna is employed in medicine. It is well adapted as an active and stimulating- purgative in constipation and inactivity of the bowels, in worms, and many other cases; it acts well, and is a safe purgative for children, females, and elderly persons. If com- bined in infusion with a teaspoonful of Epsom salts or tar- trate of potash, it is called the Black Draught. 75. Borax or Borate of Soda is employed, mixed with honey, for ulcers in the mouth, thrush in children, and as a lotion in skin diseases known as liver spots. 76. Carbonate of Soda is given as an antacid, from 10 to 30 grains, in indigestion. It is more frequently used as an effervescing draught, with citric or tartaric acid, and makes a cooling drink in fevers. It is the principal ingredient in Seidiitz powders : 40 grains of soda and two teaspoonfuls of Rochelle salt are mixed together, and 30 grains of tartaric acid separately dissolved, is drunk w^hile effervescing. The soda powders are prepared from 30 grains of soda and 25 grains of tartaric acid; and the giuger-beer powders are the same, with the addition of a few grains of powdered ginger. 77. Rochelle Salt, (tartrate of potassa and soda).—It is a mild, laxative, and cooling salt, usually given in the form of Seidiitz powders, as last stated. 78. Compound S2yirit of Sulphuric Ether (Hoffman's Anodyne).—This very volatile fluid is a stimulant, narcotic, and antispasmodic. It rouses the nervous system and in- creases the natural heat. Is given in languor, torpor, nerv- ous affections, and spasms, in fainting fits, lowness of spirits, cramps of the stomach, colic, diy asthma, and typhus. The dose is from 30 to 40 drops. 79. Siveet Spirits of Nitre.—Is used as a diuretic, anti- spasmodic, diaphoretic, and refrigerant in inflammatory affec- tions ; a useful diuretic in dropsy, particularly tliat following scarlatina. It is useful in relieving flatulency and sickness; as a diaphoretic or sweating draught in febrile complaints, it is given with 20 or 30 drops of antimonial ^vine and a tea- spoonful of acetate of ammonia. The usual dose is half a teaspoouful. 80. Aromatic Sj^irits of Ammonia.—This is an excellent stimulant, and frequently employed in hysteria, flatulent colic, and nervous debility. The dose is half a teaspoouful with spirits of lavender. 81. Rectified Spirits of Wine is used as a tincture. It is very useful to wash the back and sore parts of bed-ridden persons; also to the nipples when inclined to be sore, to the feet when the skin is blistered from walkina;, on the chest to «xcite the action of the heart in fainting or suspended ani- mation. 82. Sublimed Sulj^hur (flowers of sulphur).—Is a laxa- tive and promoter of perspiration ; is given in skin "diseases; is a certain cure for the itch. 83. Tincture of Foxglove is-given in inflammatory dis- eases, particularly when accompanied with increased pulse. Is of great service in dropsical diseases, on account of its diuretic properties ; in bleeding from the nose and lungs is serviceable for its sedative properties. The dose is from 10 to 15 drops three times a day. 84. Tincture of Iron.—This acts most powerfully upon the urinary organs. In cases of retention, 10 drops in water every ten minutes, affords relief; it stays bleeding from the bladder, kidneys, and womb : as it produces costiveness, cas- tor oil is administered soon after the tincture has been taken. 85. Tincture of Henbane (hyoscyamus).—Is an excellent narcotic, not aff'ecting the head nor disturbing the biliary secretions like opium; it has a soothing effect on persons suffering from great nervous irritability; it relieves pain^. promotes sleep, and alleviates spasms. 86. Tincture of Opium (laudanum).—It allays pain when rubbed on the skin. It is one of the most valuable remedies we possess, but requiring care in its use. It mitigates pain, allays spasms, piomotes sleep, relieves nervous restlessness, produces perspiration. The dose is from 10 to 20 drops. 8*7. Compound Tincture of Rhuharh.—This medicine is a popular remedy in various disordered states of the stomach and bowels, especially at the commencement of diarrhoea and in flatulent colic; in indigestion accompanied with de- bility, in combination with gentian, it is beneficial, by pro- moting the appetite and assisting the digestive process. 88. Comp)ound Tincture of Senna.—It is useful in cost- iveness attended with flatulence, and is a warm and good purgative. 89. Blue Ointment is frequently rubbed into the body for bringing it under the influence of mercury in many severe diseases. 90. Citron Ointment.—This ointment is applied to the edge of the eyelids in an ulcerated state, and it is well ap- plied in many chronic inveterate skin diseases. 91. Sulphur Ointment is a cure for the itch. 92. Colchicum Wine (from the bulb of meadow saftron.) This is useful in gout; it greatly affects the arterial system. 93. Sulphate of Zinc.—As an emetic it is used especially when poisons have been taken—it is very prompt in action ; It is a good tonic and astringent; it is also administered in diarrhoea and chronic dysentery. It is given in gleet and whites; as a lotion in skin diseases, as a wash for weak and inflamed eyes. 94. Paregoric Elixir.—This is an old and valuable medi- cine; is principally used as a cough medicine: it diminishes the sensibility of the bronchial tube and checks expectoratioUo. 95. Cod-liver Oil is used in all wasting diseases, great emaciation, and slow decay, as occurs in consumption, in scrofula, enlargement of the glands, and rickets—it is unex- ceptionable ; in rheumatism, where the muscles and tendons are rigid and the joints stiff; in gout and long-standing skin diseases, it is very beneficial. 96. Compound Tincture of Lavender (red lavender), is much employed as a stimulant and stomachic, to relieve un^ easiness of the stomach, wind, low spirits, languor, and faintness. 97. Sarsa2)arilla.—This root has long enjoyed the rep- utation of being a powerful medicine in syphilis and scrofula. 98. Valerian.—This medicine is a tonic and antispas- modic, and used in hysteria, epilepsy; and also, given with bark, in intermittent fevers. 99. Assafcetida.—This is an excellent stimulant, expector- ant, antispasmodic; given in hysterical complaints, asthma, and worms, in pills of 4 to 5 grains. 100. Caraway Seed.—They are very grateful on the stom- ach of those suffering from indigestion. 101. Collodion.—This solution from gun-cotton in sulphuric ether is very usefully applied with a small brush over cuts or scratches; it may also be beneficially used over the face in smallpox, just before the pock gets to its height, and will thereby prevent the scars remaining, to the disfigurement of the sufferer. 102. Tincture of Arnica Flowers,—The most useful pre- paration in sprains and bruises. CHAPTER II. MATERIA MEDICA, OR THE USE OF FAMILY MEDICINES. MEDICINES. DISEASES PROPER FOR. ADCLTS. ^ther Asthma, cramp, and flatulency 30 drops to 1 drach. ■jEthiop's mineral Scald head, cutaneous eruptions 15 to 30 grains. Almonds, emulsion of Congh wineglassful. «' oil of " 1 to 3 diaehms. Aloes, socotrine Obstinate costiveuess 10 to 20 grains. " tincture of " " and worms 3 to 6 drachms. " watery extract of .. Costiveness 10 to 15 grains. Alum powder Flooding, chronic dysentery 3 to 10 grains. Ammoniac gum Chronic cough, asthma, &c 10 to 15 grains. " milk of. " " 3 tablespoonfuls. Antimonial powder Inflammatory fever, pleurisy, &c 3 to 5 grains. " wine, as emetic 2 to 8 drachms. Ditto, as an alterative St. Anthony's fire, cutaneous eruptions .. 12 to 20 drops. Aromatic confection Purging, cramp in stomach 15 to 30 grains. Assafcetida Hysterics, asthma, hooping -cough *' tincture of. " " " 30 to 60 drops. " volatilespiiit of " and fainting 20 to 40 drops. " pill " " 10 to 15 grains. Balsam of copaiva Whites, gleet, gravel 20 to 40 drops. " of Peru Flatulence, asthma, gleet 5 to'lO drops. " Tolu, tincture of .. " and chronic cough 30 to 60 drops. Bark, Peruvian, powder .. Ague, indigestion, weakness 20 to 60 grains. " decoction of .. Relaxation and weakness 3 to 4 tablespoonfuls " tincture of " " 2 to 4 drachms. Bnchu leaves Irritation in bladder, prostrate gland, &c. wineglassful. " infusion of " " " " " tincture of " " " " 2 to 3 teaspoonfuls. Calomel Venereal disease, foul ulcers, &c 1 to 2 grains. Camphor Hooping-cough, convulsive fits 2 to 4 grains. " julep, i Nervous fever, " 2 to 4 tablespoonfuls Cardamom seeds,tinct'jre of Indigestion, flatulence 2 to 3 drachms. " comp. ditto " " ; 2 to 4 drachms. Castor oil, cold drawn Colic, costiveness 4 to 8 drachms. Cascarilla Indigestion, weakness '' tincture of t 1 to 3 drachms. Catechu, tincture of Chronic looseness, flooding 1 to 2 teaspoonfuls. Chalk, pveparel Looseness, acidity 10 to 15 grains. Chamomile flowers " powder of IndigesHon, worms, &c 10 to 20 grains. Cinnamon powder " flatulence, &c 5 to 10 grains. '' essence of Flatulence, colicky pains 3 to 10 drops. " tincture of Looseness 3 to 4 drachms. Columbo powder. Indigestion, chronic looseness 10 to 20 grains. " tincture of " " 1 to 3 drachms. Crabs' claws, prepared Purging, heartburn 15 to 20 grains. Cretaceous pow.with opi'm Obstinute purging and dysentery 10 to 20 grains. Gontrayerva powder Recent colds, rheumatism 10 to 40 grains. Cod-liver oil In debility, strumous children, cough, consumption, &c 1 tablespoonful. Colchicum seeds Rheumatism, gout 1 grain. tincture.. " " >^ teaspoonful. Colocynth pill, compound. Costiveness , 10 to 20 grains. " extract, comp. . " 10 to 15 grains. " -powder " 10 to 15 grains. Cream of tartar Inflammatory eruptions of the skin, &c,.. 1 to 4 drachms. Cubebs, ground Fluor albus, gleet, &c 15 to 30 grains. Covers powder Rheumatism, recent colds, &c 10 to 20 grains. Elixir of vitriol Indigestion, flatulence ^ 10 to 20 drops. Electuary, lenitive Costiveness 2 to 3 drachms. Epsom salts " 4 to 8 drachms. Foxglove, powder of Dropsy >^ to 2 grains. " tincture of Consumption, palpitation 10 to 40 drops. MEDICINES. DISEASES PROPER FOR. ADULTS. -Gentian, tincture of Indigestion, flatulence, &c 1 to 2 drachms. " extractor " " 5 to 10 grains. Oinger powder Gout, indigestion, flatulence 20 to 60 grains. " tincture of Flatulence " 1 to 2 drachms. Guaiacum gum Chronic rheumatism, gout 5 to 15 grains. " vol. tincure of.. " " " 1 to 3 drachms Hartshorn, spirit of Hysteria, convulsions, heartburn 20 to 40 drops. Hemlock, powdered Hooping-cough, cancer 2 to 3 grains. " extractor " " 2 to 3 grains. Hiera picra Costiveness, flatulency 15 to 20 grains. Hoffman's anodyne, or compound spirit of Nervous fever, asthma, hysterics 30 to 40 drops. Jalap, powder Costiveness 20 to 30 grains. " extract of " 10 to 15 grains. " tincture of " 2 to 4 drachms. Iodine, tlnctuie of Scrofula and wen 10 to 30 drops. Ipecacuanha powder 20 to 30 grains. " wine 4 to 8 drachms. Kino gum, tincture of Looseness — 2 to 3 drachms. Lavender, compound spirit Faintness, or lowness of spirits 30 to 80 drops. Lobelia inflata, extract ... Asthma and winter cough 1 grain. " tincture... " " 20 to 40 drops. " ethereal.. " " 40 to 80 drops. Magnesia Heartburn and acidity 20 to 40 grains. " calcined " " 20 to 40 grains. Manna Costiveness 4 to 8 drachms. Mercurial pill Venereal disease and liver complaint 5 to 12 grains. Mercury, with chalk Scald head, cutaneous eruptious, &c 5 to 10 grains. Musk Convulsions, locked jaw, &c 5 to 20 grains. Muriatic acid, dilute Scrofula, cutaneous eruptions 10 to 30 drops. Myrrh, powder Green sickness, weakness 5 to 10 grains. " tincture of " " 1 to 2 drachms. Nitre, powder, purified ... Strangury, heat of urine, fever 5 to 20 grains. " sweet spirit of " " " 20 to 60 drops. Nitric acid, dilute Diabetes, scrofula 12 to 30 drops. Nutmeg, spirit of Flatulence, cramp in stomach 4 to 6 drachms. Opiate confection Purging, colic, &c 10 to 20 grains. Opium, purified Restlessness, acute pains, asthma 1 to 2 grains. " tincture of " " " 10 to 30 drops. Oyster-shells prep Looseness, acid in stomach, &c 10 to 20 grains. Paregoric, elixir Cough, asthma, cramp 1 to 2 drachms. Peppermint, essence of.... Colicky pains, flatulency, &c 3 to 12 drops. Poppies (white),extract of. Spasms, acute pain, cough 5 to 10 grains. " " syrup of.. " " " 2 to 4 drachms. ■Quassia, tincture of Indigestion, flatulency 30 to 60 drops. Khatany powder Ague, diabetes 10 to 40 grains. " tincture of Indigestion, relaxation, whites 2 to 4 drachms. Rhubarb powder Costiveness 20 to 30 grains. " tincture of " colic, &c..., 4 to 8 drachms. Rochelle salt " 6 to 12 drachms. Roses, infusion of Indigestion, flooding, &c. 1 to 2 ounces. " conserve of Cough 1 to 2 drachms. Saffron, syrup of Lowness of spirits 2 to .^ drachms. Salt, Glauber's Costiveness, &c 6 to 12 drachms. " Epsom, purified " 4 to 8 drachms. " Cheltenham " 6 to 12 drachms. " Polychrist Feverish heat 1 to 3 drachms. " tasteless Costivengss, &c — 6 to 12 drachms. " of tartar Heartburn, rickets 5 to 8 grains. Sarsaparilla powder Scrofula, &c 20 to 60 grains. " comp.decoc.of " 3 to 4 ounces. Scammony powder Obstinate costiveness 10 to 20 grains. " compound " 15 to 30 grains. " comp. with calomel " worms, and dropsy. 15 to 25 grains. Senna, infusion of Costiveness and worms 2 to 3 ounces. " tincture of " colic 6 to 12 drachms. Soda, carbonated Heartburn 20 to 40 grains. Soluble tartar Piles and costiveness 4 to 6 drachras. Spermaceti powder Recent cough 1 to 2 drachms. Spirit, nitre, sweet Strangury, gravel, fevers 20 to 60 drops. " sal volatile Hysteric and fainting fits 20 to 60 drops. " " fcetid... " " 20 to 60 drc'ps. Syrup of white poppies Coughs, restless, irritation, fever 2 to 4 drachras. " buckthorn Costiveness 2 to 4 drachms. '' ginger Flatulence, cramp in stomach 2 to 3 drachms. MEDICINES. DISEASES PROPER FOR. ADULTS. Squill powder Dropsy, asthma, chronic cough 1 to 2 grains. " oxjmel " " " 2 tfl 4 drachms. Squill tincture Dropsy, asthma, chronic cough 15 to 30 drops. Steel, wine of Indigestion, rickets, worms, &c 3 to 6 drachms. " muriat. tincture " " " 10 to 30 drops. " salt of " " " 1 to 3 grains. " prepared " " " 10 to 40 grains. Sugar or acetate of lead... Bleedings, infernally and in lotions exter. 1 to 5 grains. Sulphate of quinine Ague, general debilitj' 2 to 8 grains. Suljjhur, flowers of Cutaneous eruptions, piles, worms 1 to 2 drachms.- " milk of " " " " 1 to 2 drachms. Tartar emetic 1 to 2 grains. Tin powder Worms 20 to 40 grains. Tincture aloes Costiveness, worms, green sickness 3 to 6 drachms. " assatcetida Hysterics, asthma, hooping-cough .SO to 60 drops. " bark, Peruvian.. Indigestion, weakness, &c 2 to 4 drachms. " Huxham's ditto.. " " 2 to 4 druchms. " benzoin, comp... Flatulence, asthma 20 to 40 drops. " cantharides Hooping-cough 10 to SO drops. " cardamoms Indigestion, flatulence 2 to 3 drachms. " " comp. " " 2 to 4 drachms. " cascarilla " " 1 to 3 drachms. " catechu Purgings, relaxation 1 to 2 drachms. " columbo Indigestion, weakness 1 to 3 drachms. " gentian, comp. .. " flatulence 1 to 2 drachms. " guaiacum, gum.. " gleet, whites, &c 20 to 60 drops. " " volatile " rheumatism, &c 1 to 3 drachms. " henbane Spasms, acute pains, &c 20 to 60 drops. " hops Nervous indigestion 1 to 2 drachms.. " jalap Obstinate costi veness 2 to 4 drachms. " myrrh Green sickness, debility, &c 1 to 2 drachms, " opium Spasms, acute pains, &c. 18 to 30 drops. Turpentine, Venice Gleet, fluor albus, gi avel 10 to 15 grains. " spirit of " gravel, rheumatism 15 to 20 drops. Valerian powder Nervous headache, &c 20 to 30 grains. " tincture of " " 1 to 3 drachms. " volatile liOwness of spirits, &c 40 to 80 drops. Vitriol, elixir Indigestion, flatulence, relaxation 10 to 20 drops. Wine of colchicum Rheumatism and gout 20 to 30 drops. " ipecacuanha 4 to 8 drachms.- CHAPTER III. Medical Cases ; their Symptoms and Treatment. 250. Absorbents, or Antacids, are medicifies administered to counteract acidity in the stomach or intestinal canal. In most cases, emetics and aperients are given. The principal remedies are: Carbonate of Ammonia, in doses from 5 grains to 1 scruple, Liquor of " Aromatic Spirit of Ammonia Lime Water Calcined Magnesia Carbonate of Magnesia " Potash Solution of *' Carbonate of Soda Soda Water 251. Ayae.—The intermittent fever occurs every 24 hours, every 48 hours, or every 72 hours ; it has three stages—1. The cold, which is accompanied by convulsive shaking ; 2. The hot, with pains in the head ; and 3. The sweating, when per- spiration takes place. During the first stage, bathe the feet in warm water ; if possible, procure a warm bath ; give warm drinks and cordials to promote perspiration, ether or opiates, and, if severe, an emetic. In the second stMge, keep giving" as in the first, with cold, acidulated liquids; if there be con- gestion of blood to the head, or delirium, leeches or cupping must be applied to the temples, and no opiates administeied. During the time between the stages, give bark, and wine, and aromaties; if these occasion purging, give opiates and astringents ; if costiveness, rhubarb ; if the bark produces sickness, then change it for quinine, in full doses. 12 a u 10 to 20 drops. \ u 20 to 30 " u u 2 ounces to ^ a pint^ u u 20 to 40 grains, u « i to 2 drachms, u u 10 grains to^ drachm, u u 10 drops to i " u (( 10 grains to i " a u \ a pint. 252. Alteratives are medicines that efltect a gradual cure, and do not affect the bowels in any unusual manner. They are antimonials, mercurials, hemlock, guaiacum, sarsaparilla, <fec. The usual way in which a mercurial alterative is given, for cutaneous diseases, indigestion, &c., is in the form called Plummer's pill, thus: Calomel and antimony, of each, 1 drachm, Guaiacum, powdered, 2 drachms. Mix, and make into pills of 5 grains each, to be taken night and morning. 253. Anodynes are narcotic, sedative, and soporific. Some- times a particular narcotic will have no effect, but on chang- ing to another, the desired effect is produced. Examples and combinations in which they may be used: A Pill Purified opium, 4 grains. Extract of henbane, 15 " lettuce, 10 " Mix, and make into 6 pills; take one at bedtime in long- continued cough. 254. Draught. Camphor w^ater, 1 ounce, Compound spirit of ether, -1 drachm, Tincture of opium, 10 drops, Syrup of poppies, 1 drachm. Mix, and take at bedtime in influenza, cough, cold, bron- chitis, <&;c. 255. For Heartburn. Carbonate of magnesia, 10 grains, 4 Carbonate of soda, 5 grains, ! Ginger, powdered, 5 grains, Sugar or liquorice, powdered, 15 grains. Take as a powder, two or three times a day. 256. For Gravely Heartburn, and Diarrhoea, Liquor of potass, 2 drachms, Lime water, 6 ounces. A teaspoonful or two occasionally in beef tea. 257. Anthelmintics.—These are medicines for worms, given on an empty stomach, with treacle. Those that do not purge ought to have some aperient given after them: For Tape Worms. Gamboge, 5 grains, Calomel, 5 grains. Treacle, a sufficient quantity. Make a bolus to take on awaking in the morning. 258. Antisejitics prevent putrefaction. They are the to- nics ; as Peruvian bark, chamomile, &c. Electuary in Scurvy. Bark, powdered, i ounce, Aromatic confection, -J ounce. Syrup of oranges, a sufficient quantity. Mix, and take the size of a nutmeg every quarter of an hour in a glass of seidlitz or soda water. 259. Scurvy in the Gums. Infusion of roses, 6 drachms. Alum, i drachm. Honey, 1 drachm. Mix, and make into a gargle. 260. Antispasmodics.—Spasms are involuntary contrac- tions of the muscles ; when from irritation, narcotics are best, as opium, camphor, and ether; when from debility, tonics, as zinc, mercury, and Peruvian bark; but those truly antispasmodics are musk, castor oil, combustible animal oil, ammonia, assafoetida, valerian, &c. Anti-Hysteric Mixture. Take 1 drachm of assafoetida, and gradually mix well with Peppermint water, \ pint, Aromatic spirit of ammonia, 2 drachms, Tinctm-e of castor, 3 drachms, Sulphuric ether, 1 drachm. Strain, and take a tablespoonful every two hours. . 261, Draught in Palpitation of the Hearty with great 'Ner- vous Irritability. Tincture of foxglove, 10 drops, Camphor mixture, 1 ounce. Tincture of columbo, 1 drachm. To be taken twice a day. 262. Aromatics.—These have a fragrant smell and an agreeable taste. They are administered to dispel wind from the bowels, and are, on this account, called carminatives: For Flatulent Colic. Spirit of sulphuric ether, 2 drachms, Compound tincture of cardamoms, i ounce, Spirit of aniseed, 6 drachms, Oil of caraway, 12 drops. Syrup of ginger, 2 drachms, Peppermint water, 5 (Junces. Mix, and take two tablespoonfuls when the wind is trouble- some. 263. Astringents diminish excessive discharges, and often lessen morbid sensibility or irritation, and may thus restore strength. Ointment. Powdered galls, 1 drachm. Prepared hogs' lard, 1 ounce. Apply to the part, in piles, &c. 264. Draught for Uterine and other Bleedings : Miiriated tincture of iron, 10 drops. Water, 1 ounce. Take every three hours. 265. Fills for Infernal Bleedings, dc.: Superacetate of lead, 3 grains. Purified opium, 1 " Extract of hemlock, 10 " Make three pills; one to be taken twice a day. Drink after them vinegar and water. 266. Boils are symptoms of a weak constitution and dis- ordered digestion. Administer simple aperient medicine. Give doses of 20 drops of liquid potass in milk three times a day ; or from 10 to 20 grains of carbonate of soda in infusion of orange peel. Sea bathing is useful. 267. Inf animation of the Boivels.—Pain is felt around the navel, sickness at the stomach, wind, bilious vomiting, thirst, heat, and anxiety. Great costiveness, and difficulty in passing the water, are its symptoms. Bleed freely imme- diately, and if the pain has not ceased, do so again withiu four hours. Apply twenty leeches to the stomach, put a bhster on the bowels or upper part of the thigh. When sickness has abated, give 10 to 15 grains calomel, made into small pills; let this be followed by a mild aperient draught of senna or castor oil. A little barley water or beef tea may be the patient's drink. 268. Burns and Scalds.—These frequent and painful accidents require prompt attention. Place the patient in bed, and keep him warm. Should he be troubled as if with cold, give some wine or brandy and hot water, with a full dose of opium. Should the skin be broken, wet applications are best; but if not broken, the blisters being whole, then dry ones are preferable. This should always be remembered —that the more the injury is kept from the air the better. 12* 269. Carbonic Acid Gas.—Accidents arise from entering brewers' vats, wells, and other places where the gas has accumulated, and there is no circulation of air; from close rooms, in which coals are burnt, and where there is no chim- ney for the smoke to pass off; also from burning charcoal. The person drops down insensible, and must be brought out into the open air. A person, if quick, by placing a handker- chief over the month, or a sponge dipped in lime water, may rescue the insensible body. The treatment must be with artificial respiration, warm baths, stimulants, &c. 270. Carminatives.—They ease pain and dispel wind. Draught for Flatulency and Indigestion. Orange peel, 3 drachms. Lemon " 2 " Ginger powder, Boiling water, 8 ounces. Infuse two hours, and strain ; then add to the above— Spirit of peppermint, ^ ounce. " lavender, -J drachm. To be taken three times a day. 271. For Wind in the Intestines^ particularly the colon, which violently distends them : Assafoetida, 6 grains. Rhubarb, 4 " Oil of anise, 5 drops. Make two pills, and take every five or six hours. 272. Cha'pi^ed Hands.—Boiled potatoes not only cleanse the hands, but prevent chapping in winter, and keep the skin soft and healthy. 273. Chicken Pox.—This disease is contagious, attended with pustular eruptions, mostly confined to the period of childhood, and appears but once in a life-time. A chilli- ness comes over the body, then flushes of heat, pains in the back and head, thirst, restlessness, a quick pulse, and an eruption. From the second to the fourth day the vesicles, or little spots, are filled with a yellowish watery fluid; about the fifth day they die away, leaving crusts or scales, which fall off on the seventh or eighth day. A little cooling aperient medicine should be taken, and a low diet adhered to. Should the fever be high, take small doses of autimonial powder, with saline draughts, and nitre with plenty of water, and use gentle laxatives or softening clysters. Tepid baths may be used when the patient is recovering. 274. Cholera.—This disease usually begins with violent griping pains, vomiting, and is followed by purging and spasms of the muscles of the stomach, sometimes extending to the legs and arms ; the tongue is dry, urine high-colored, thirst urgent, pulse w^eak and frequent, and strength rapidly fails. The treatment consists in first allaying the spasm and irritable state of the digestive canal, by giving 5 grains of calomel with one grain of opium, followed by repeated injec- tions of gruel or starch in large quantities, to bring away the irritating matter—repeating the dose of calomel every two or three, hours, if needful. Warm fomentations, or turpen- tine mixed with ammonia or soap liniment, may be freely applied over the whole of the bowels. Should the surface of the body become cold, and symptoms of exhaustion appear, it will be necessary to give stimulants, as small quantities of brandy and hot water, camphor, sal volatile, &c. When the more urgent symptoms have been relieved, the bow^els may be emptied by gentle laxatives or injections, and a little nourishing diet of a farinaceous kind may be permitted during convalescence. 2*75. Colds.—In slight cases, great abstemiousness should be obsei'ved—some people term it " starving a cold." Drink abundantly of gruel or barley water, with a little lemon juice or cream tartar in it. In more severe cases, where there is pain in the breast and difficulty in breathing, then bleed. Use only a low, cooling diet, and if not relieved, blister over the part affected. Take small but frequent doses of antimo- nials and other medicines, to promote perspiration, called diaphoretics, with plenty of gruel or barley water; also gentle aperients. When the cough is annoying, and there is sore- ness of throat on the cessation of inflammation, use demul- cents. If sleep be distressingly disturbed, take an opiate, with a little purging medicine, at bedtime. Sometimes a cold may be removed by abstinence, and drinking a quantity of cold water at bedtime. 276. Cold Feet.—To those afflicted with nearly perpetual cold feet, I recommend that the feet be rubbed for several minutes with the hand or flesh-brush, as hard as can be borne, which will induce circulation and flow of the blood. Frequent ablutions are necessary, as the pores are often ob- structed, and the facility of perspiration impeded, by those who are neglectful in this respect. When washed in cold or warm water, the feet should be rubbed until thoroughly dry, with a warm towel or flannel. 277. Convulsions.—These arise, in children, from several causes. Should it be from teething, which is generally the case in young children, lance the gums freely; if from what has been eaten, give an emetic; if from sour matter in the bowels, administer a laxative clyster, and a rhubarb draught. 278. Corns.—If the skin about the corn be very hard, rub it with nitrate of silver or liniment of ammonia, or touch it with strong nitric acid or chloride of antimony* The best thing for soft corns, between the toes, is nitrate of silver. 279. Croup.—The peculiar shrill sound of the cough—dry, and resembling the crow of the cock, and the hissing sound of breathing, distinctively mark this disease. It requires prompt attention to save life, by leeches or cupping. Give an emetic of ipecacuanha, or tartarized antimonial wine; then 2 or 3 grains of calomel, every three or four hours, ac- cording to the age and strength of the patient. * Draught for Gentle Persph'ation. Camphor mixture, 1 ounce, Liquid acetate of ammonia, \ drachm, Antimonial wine, 20 drops. Paregoric elixir, 2 drachms. 280. Diarrhoea.—Administer a dose of rhubarb and mag- nesia, or castor oil, followed by the aromatic chalk mixture, which is generally sufficient. Mix, and take two tablespoon- fuls every two or three hours, to which previously add 10 drops of paregoric elixir. 281. Dysentery \& more common in warm climates than in cold ones. At the commencement of the attack, use warm fomentations to the stomach; give 5 grains of calomel, with 5 or 10 grains of Dovers powder, at night, and \ an ounce of castor oil, with 10 drops of laudunum, in the morning, followed by a starch injection. Afterwards, gentle tonics, such as bark or chamomile tea. Blackberries, in some cases, have proved extremely useful in dysentei^; a syrup made from them is still better. Repeat the dose of calomel and Dovers powder for a night or two, if necessary. 282. JEmhrocations.—For inflammation of the skin, bruises, swelling of the glands, and contusions, where blood-vessels have been ruptured under the skin, a pint of good vinegar and \ a pint of strong spirits are found beneficial. 283. For Lumbago^ Gouty Pains, and Rheumatism, the following is often highly beneficial: Soap liniment, 2 ounces. Spirit of camphor, 1 ounce, Oil of thyme, 2 drachms, Tincture of opium, 1 drachm. 284. Emetics.—Medicines given to produce sickness, or to nauseate the stomach." Example—Solution of Taitarized Antimony: Emetic tartar, 2 grains. Distilled water, 4 ounces. Dissolve, and take two tablespoonfuls every fifteen minutes until sickness follows. 285. Emmenagogues are medicines to promote the natural functions peculiar to females: Emmenagogue Fills. Aloes pills, with myrrh, 1 drachm. Compound iron pill, 1 diachm. Carbonate of soda, 1 scruple. Make into thirty pills; take two twice a day. 286. Ex'pectoronts are for the purpose of relieving the throat, lungs, and air passages from an accumulation of mucus. Mixture. Ipecacuanha wine, 1 drachm, Sweet spirit of nitre, 2 drachms, Syrup of squills, 6 drachms. Camphor water, 3 ounces. Mix, and take a tablespoouful when the cough is troublesome. 287. Fits.—Fiist rub the temples with ether. As soon as swallowing can be performed, give sal volatile and spirit of lavender, in water, a httle ether, or, if nothing else is at hand, a little weak brandy and water, cold. 288. FrecJcles.—You may generally remove freckles from the face without using cosmetics. One of the best and easiest recipes is : a teacupful of soured milk, cold, and a small quan- tity of scraped horse-radish. Let this stand from six to twelve hours; then use it to wash the parts affected, two or three times a day. I 289. Heartburn.—Should this proceed from acidity of the stomach, its immediate effects may be removed by magnesia or ammonia, and if costiveness exists, a little rhubarb should be taken at. the same time; after which, some stomachic, a little carbonate of soda, with a teaspoonful of tincture of car- damoms, in water. 290. Hiccup.—This may often be removed by holding the breath, by swallowing a piece of bread, or by a sudden fright. A little rhubaib and chalk will remove it. Should it proceed fi'om iiritability of the nerves, take a few drop& of sal volatile, with a teaspoonful of paregoric elixir. Sip a glass of cold water, with a little carbonate of soda dis- solved in it. 291. Hooping Cough is easily distinguished by the pecu- liar hoop when the child draws in its breath. Change of air has often effected a cure when the disease obstinately resisted medicines. Promote expectoration, or an emetic may be given occasionally of ipecacuanha wine every other night. 292. Indigestion.—First avoid the cause of diet; correct acidity with alkalis, that is, \ a teaspoonful of magnesia, carbonate of soda, or a wine glass of lime water with milk; purge with calomel and colocynth. Drink soda water, toast and water, or brandy and water occasionally. The greatest attention should be paid to the diet. Plenty of exercise, good open air, and muscular exertion, will generally prevent attacks of indigestion. 293. Itch.—This is easily know^n by the pimples on the wrist, fingers, hands, and waist, and is caused by a minute insect getting under the skin. Milk of sulphur is taken internally, and the body rubbed with the following sulphur ointment every night; it is made with— Powdered sulphur, 1 ounce. " black pepper, 1 drachm. Hogs' lard, 3 ounces. Essence of bergaraot, 1 drachm. 294. Inflammation of the Liver.—There is first a chilli- ness, then a pain in the right side, extending up to the shoulder bone, which is felt more acutely when the part is pressed. A cough, sallow complexion, and ease only found in lying on the affected side, vomiting of bilious matter, saffron-colored urine, are the early symptoms. Purge with calomel and jalap every night till the inflammation has ceased. 295. Measles.—This is a contagious fever, and comes on with sickness, fever, shivering, pain in the head, and cough; the eyes are heavy, swelled, inflamed, and water runs from them and the nostrils, with a great disposition to sleep. Give cooling and aperient medicines, with spare diet, principally of a farinaceous kind, and keep in mild temperature. Simple diaphoretics, to cause perspiration, do good. Paregoric elixir, in small quantities, occasionally. 296. Palpitation of the Heart.—This often arises from some organic affection. Avoid all excitement and violent exercise. When from biliousness, take 5 grains of blue pill at bedtime, and a rhubarb draught. Low diet, repose, and quietude of mind, improve the digestion and general health. 297. Pectorals.—Those that allay and soothe in cough, &c., are oils of almonds, olives, and aniseed, honey, sperma- ceti, liquorice, linseed, and compound powder of tragacanth. The balsamic are, balsam of Peru and Tolu, benzoin and sulphur. The sedatives are, paregoric elixir, syrup of poppies, &c. 298. Pimples.—A weak solution of sugar of lead or sul- phate of zinc may be used as a wash. 299. Pleurisy.—This is felt as an acute pain on one side near the ribs, extending to the shoulder blades, back, and 1)16381. There is difficulty in breathing, red cheeks, sickness, ■and dry cough. Bleed from the arm as much as the person ■can bear, or until the pain is relieved; then give a dose of tartar emetic or antimonial wine, followed by 5 grains of calomel and an aperient draught, a mustard poultice, and if necessary, blisters. 300. Ringworm.—When crusts appear on the head, of a bright yellow color, in patches or round rings. It is conta- gious, and generally goes through a small family. Have the liead washed daily, and use a lotion of 10 grains of caustic ipotash to 1 ounce of vinegar and water. 301. Scurvy.—Take vegetable food of every description, fruits, oranges, lemons, lime water, lemon juice, and nitre dis- solved in vinegar, cider and citric acid, gentle aperients, such as epsom salts. Tamarind drink is efficacious. 302. Sea-sickness.—An occasional draught of ginger-beer powders, soda and seidlitz powders, a few drops of laudanum on sugar, or half a teaspoonful of sal volatile in water, are beneficial. 303. Spitting of Blood.—Try a tablespoonful of salt, low diet, and take nothing heating. Avoid exertion, refrain from conversation, remain in a lying position, and keep perfectly quiet. Keep ice in the mouth, and use tamarind and cold drinks; nitre acidulated is beneficial. The following pills are infallible: « Sugar of lead, 2 grains. Extract of henbane, 5 " Dovers powders, 12 " Make four pills, one to be taken every hour. 304. Stomachics.—Tlie following tonics are used: Gen- tian, chamomile, orange and lemon peel, rhubarb, and tonic pills made of Sulphate of iron, 10 grains. Extract of gentian, J drachm. 13 Aloes, 1 drachm. Make into thirty pills, and take two daily before dinner. 305. P'or Intermittent Fevers the following powder may be used: Peruvian baik, ^ ounce. Epsom salts, 3 drachms. Make into four powders. CHAPTER IV. A List of Approved House Remedies and Nostrums. 306. Conipomid Arnica Tincture, for bruises of all de- scriptions. 1 ounce of tincture of arnica. 4 " Goulaid water. ^ " laudanum. 307. Bulm of Gilead.—This once celebrated English uni- versal remedy, principally called for by the nobility, is com- posed of 1 ounce of compound tincture of cardamoms. tincture of cantharides. 308. £acher\s Tonic Pills are composed of equal quanti- ties of extract of hellebore and myrrh. ' 309. Balsam Honey. 4 ounces of gum benzoe. 1 " " Sly I ax. 8 " honey. 3 pints of alcuhul. Let it digest for a week. 310. Buhain Horehound, for colds and asthma. Make an infusion of liquoiice root and horehound herb, equal qu^.ntities, 1 pint of h<<t water, and add l.tudanum, camphor, fli>\vers benzoin, squills, essence of aniseed oil, each 1 drachm, and honey 1| pounds.- 311. Bal.iuni of Liquorice \s a mixture of paregoric and oil of anise. 3 12. Barclai/^s Anti-hilious Pills.—The following English receipt is exact: 2 diachms of extract of colocynth, 1 " " jalap. 1^ drachms of soap. 3 " guajac. 8 grains tartar emetic. 4 drops each of oils of juniper, caraway and rosemary. Make pills with buckthorn syrup, three gTains each. 313. Bateman^s Drox>s.—Make a tincture of \ ounce of camphor. \ " powdered opium. \ " " catechu. 2 drachms of castor. 1 " oil of anise. 5 gallons of alcohol. 314. Batei Anodyne Balsam. 1 part laudanum. 2 " soap liniment. 315. BlantTs Female Pills. 1 drachm of sulphate of iron. 2 " salts of tartar. 2 " powdered Hquorice. 2 " gum tragacanth. Make into pills, with extract of gentian. 316. For Bowel Complaints.—Make a mixture of 2 drachms of carbonate of magnesia. 1 " laudanum. 6 " tincture of rhubarb. 1 " powdered " 12 drops of oil of anise. 24 " essence of peppermint. 6 ounces of water. • 31*7. Or the usual Chalk Mixture^ composed of j 2 drachms of prepared chalk. 2 " powdered gum arabic. 1 " laudanum. 6 drachms of water. 2 " tincture of kino. 318. Camphor Julej?, for the same purpose. 1 ounce of tincture of camphor, rubbed up with white sugar and gum arable ; then dissolve in r pint of boiling water. A tablespoonful is a dose. 319. Chamberlins Restorative Drops. Essential oil of chamomile dissolved in alcohol. 320. Chilblain Liniment. To 3 drachms of white vitriol, 2 " camphor, Add 11- " sugar of lead, Ij " muriatic acid, 4 pounds of water, 2 drachms of red lavender. 321. Ching's Celebrated Worm Lozenges consist of yellow and brown lozenges. The former are directed to be taken in. the evening; the latter, the succeeding morning. To prepare the yellow lozenges, take i ounce of saffron. 1 pint of water, to the strained infusion. Add 1 pound of calomel (washed in alcohol), and 28 pounds of sugar and gum tragacanth mucilage ; making a mass for lozenges, so that each lozenge shall contain 1 grain of calomel. The brown lozenges are prepared thus— 7 ounces of calomel. 3J " resin jalap. 9 pounds of white sugar and gum tragacanth mu- cilage, so as to contain ^ grain of calomel. 322. Concentrated Solution of Charcoal.—An English patent medicine for astringency. Take a weak tincture of catechu. 323. Count WaruicJch Purgative Powder consists of scammony, crude antimony, and creaiih tartar, and is highly recommended in intermittent fever. 324. For Costiveiiess the following pill is effectual— 1 grain of aloes. J '* extract of colocynth. i " powdered ginger. I " " myrrh. Make three grain pills, and take one morning and evening. 325. Dolby's Carminative for young Babies.—The genuine English receipt. 1 drachm of carbonate magnesia. 2 ounces of peppermint water. i ounce of po})py syrup. 2 drops of oil of caraway. 2 " , " peppermint. 826. De la Motte's Golden Drops for Women.—An sethe- real sojutitm of muriate of iron. 327. DltchetCs Spanish Pile Ointment.—A universal remedy, and very efficacious. 1 ounce of sugar of lead. 1 " sulphate of zinc. ^ " laudanum. 8 " water. 328. British Oil. 2 ounces of oil of spike. 3 " " amber. 329. Dovers Powders., to soothe pains and produce sleep. 2 drachms of tine saltpetre. 12 grains of powdered opium. 12 " " ipecac. Divide the whole into twelve powders. 330. Essence of Life (German.)—A bitters kept almost in every house, for giving an appetite. Digest 1 quai't alcohol, 1 " water, 1 " Malaga wine, ^^.nd the followinsj veo-etables : 1^ ounce of quassia wood. 1 " orange peel. 1 *' rhubarb. 1 " orange buds. ■1 '• aloes. 6 drachms of gentian. 2 " zedoary and elecampane. 2 " saffron and myrrh. 331. E^Aract Milk for long voyages.—Evaporate the milk until near to dryness, and add \ part of white sugar to it. 332. Fever and Ague Remedies. ^ ounce of quinoidin is dissolved in 4 ounces of pure spirit, and added to a tincture of cardamom, calamus, and ginger. 333. Fever Fills. 1 drachm of sulphate of quinine, ^ " Prussian blue, 10 grains of tartar emetic. Make 3 grain pills, with extract of gentian, and take 2 pills three times a day. 334. Fever and Ague Plaster.—This plaster is applied on the forearm of the patient and left fifteen or twenty days, and is said to remove entirely the fever and ague. It is prepared with 10 parts of powdered myrrh, '10 " soft turpentine, 2 " gum olibanum, 2 " aloes, 2 " Peruvian balsam, -Mix and heat in a pan, and then spread on leather. 835. Quinine Fills of an approved recipe. 12 grains of quinine, 2 " blue vitriol, 2 " powdered opium, Made with gum-arabic, powdered, into 12 pills, and take 1 pill twice a day. 236. Jf'ever Draught or Saline Mixture, an efficient dia- phoretic. 1 drachm of sal tartar, dissolved in 4 ounces of water; and add 2 ounces of the juice of lemons. If you please, add about a J of an ounce of the tincture of cardamom, in order to allay irritation of the stomach. 337. For Flatulence.—Take a teaspoonful of table-salt several times a day. 338. Fluor Albus.—Make a powder of 10 grains of powdered gum olibanum, 10 " orange peel, 3 " oak bark. 339. Fluid Magnesia^ a simple drink and highly benefi- cial. To 1 gallon of soft water, add ■J ounce of carbonate of magnesia, 4 ounces of sugar, 4 " Epsom salts. Force into the solution sufficient carbonic acid gas equal ta^ ten times its bulk. 340. FothergilVs Fills, a powerful antifebrile pill. Aloes, scammony, extract of colocyntb, and oxyde of anti- mony, equal parts of each. 341. Godfrey's Cordial.—Digest 1 gallon of water, 1 pound of alcohol, 1 " sassafras bark, 1 pound of angelica seed, 6 ounces of opium. 342. Goulard's Lotion was formerly used as a cosmetic, and is prepared by an emulsion of bitter almonds; and to each ounce of emulsion add 1J grains of corrosive sublimate and a little spirit of rosemary. 343. Guyh Anthelmintic Powder, is an alloy of rasped tin, mercury, and sulphur rubbed up together, and has proved very effectual in destroying worms. 344. Hannay^s Lotion, or the most celebrated preventive water, is a solution of caustic potash in water. 345. For Heartburn.—Take a few grains of bicarbonate of potash in a solution of fluid magnesia, or by itself. 346. HilVs Essence of Bandana is a tincture of 1 ounce of guajac in 3 ounces of spirits. 347. Honey Water, a handkerchief perfume.—It is a mix- ture of oil of jasmine and other oils dissolved in alcohol. 348. Hooper''s Female Pills.—They are composed of aloes, myrrh, sulphate of iron, and cauella alba, made black by ivory-black, and formed into pills. 449. Hungarian Water is a mixture of spirits of lavender and rosemary. 350. For Hydrophobia.—This antiquated remedy is made of 2 ounces of prepared chalk, 2 " gentian root, 1 " bole Armenia, J " powdered myrrh. Taken with bolus tea morning and evening. 351. For Indigestion.—The digestive tablets, or lozenges, are prepared from 1 ounce of white sugar, 1 drachm of rhubarb, 1 " bicarbonate of soda, i drachm of ginger powder, ■1 " cardamom seed. 352. Jesuits' Drops.—They are composed of tinctm'e of giiajac, balsam copaiva, and oil of sassafras. 353. Hooping-cough Tea.—Composed of equal quantities of marshmallow root, liquorice root, bitter-sweet root, cham- omile, and fennel seed. 354. Keyser or Butch Fills.—A universal German pill, in small red boxes. They are composed of acetate mer- cury in combination with manna, and made into 1 graia pills. 355. Ladg Webster's Dinner Pill.—This is a very useful family pill, and has acquired great celebrity in England. 6 drachms of aloes, 2 " gum mastic, 2 " red roses. All powdered, and made into 3 grain pills with the syrup of wormwood. 356. Mathews' Injection for Fistula in Ano.—It is a di- luted tincture of cantharides in enema. 357. Minderer Spirit, the most useful and necessary house-remedy in colds and in fever stages, so as to produce perspiration. It is easily prepared. Take 6 ounces of vine- gar ; add sal ammonia, say 1 ounce. A tablespoonful is given to the patient every two hours. 358. Morrisori's Hygeinic Fills.—They are composed of 1 drachm of o-amboo-e, \ " aloes, 20 grains of Tuipith's mineral. 359. Nervous Cordial (Brodrum's).—It consists of equal quantities of the tincture of gentian, columbo, cardamom bark and wine, iron, and compound tincture of lavender. 360. For Falpitation of the Heart.—The best remedy is the ether cordial, prepared by adding to syrup of gum some sulphuric ether, and administering a teaspoonful occasionally. 361. Peters^ Pills are composed of equal parts of aloes, jalap, scammony, and g-amboge, and half the quantity of calomel. ■ 362. Pile Ointment. 2 drachms of powdered gall, i " of Goulard's lotion, 2 " of laudanmn. 363. Racahont des Arahes.—This celebrated French prepa- ration for diet is prepared from cocoa, rice-floui', and sugar. 364. For Rheumatmn^ the following is a valuable medi- cine: dissolve 24 grains of hydriod. potash in 8 ounces of water, and add 1 ounce of ginger syrup. 355. Rochets Embrocation, for hooping-cough, consists of 1 ounce of olive oil, i " of amber, ■^ " of cloves. 366. Roob Antisyphilitic is the same as the famous Sirop de Cuisinier, and is prepared from sarsaparilla root, burrage flowers, white roses, aniseed, sugar and honey to form a syrup; and add, at last, one grain of corrosive sublimate to the pint of syrup. 367. Restorative for Scrofula and Scurvy.—Prepared by a mixture of cinnabar, sulphur, sulphate of lime, and gum arable. 368. Sore Throat [Quinsi/).—Gargling with a solution of alum. 369. Spider Webbing^ said to be the best febrifuge. POLYTECHNY, ETC., ETC. CHAPTER I. —METALLURGY. Alloys and Metals. 370. Alloy for Writing Pens. 4 parts of platina, 3 " of silver, I " of copper. The pens made from this composition are far better than- steel, as it does not oxydize, and is nlore elastic than either gold or silver. 371. Imitation Silver.—Take II ounces of refined nickel, 2 " of metallic bismuth. Melt the composition three times, and pour them out in ley;, the third time, when melting, add 2 ounces of pure silver. 372. Imitation Gold. 4 ounces of platina, 3 " of silver, 1 " of copper. 373. The New Gold (Orite).—To 100 parts of copper,, melt, with 6 parts of magnesia, 3^ parts of sal ammonia, 1^ parts of quicklime, and 9 parts of crude tartar (cream of tartar); and, when fusing for some time, add 17 parts of zinc, and stir it quickly. 374. Tough and Elastic Platina.—To 1 ounce of platina METALLURGY : ALLOYS AND METALS. 15T scraps, add j^-^ part of steel. If 3-J0 P^^^ of steel are added, it will be suitable for cutting-instruments. If equal parts of platina and steel, a very white, ductile alloy is obtained, ca- pable of taking a high polish. If 8 parts of steel are added to 1 part of platina, it forms the best material for mirrors. 375. Gold Imitation. 16 parts of copper, 7 " of platina, melted with borax and charcoal, and 1 part of zinc added. 376. Alloi/ for Writing Pens^ which resist the action of ink. 4 parts of platina, 3 " of silver, 1 " of copper. 377. Copper Amalgam for Dentists. 3 parts of copper, 7 " of mercury. 378. German Silver for Sheet. 20 parts of nickel, 60 " of copper, 20 " of zinc. 379. German Silver for Castings. 1 pound of nickel, 3 pounds of copper, 4 " of zinc, 1 \ ounces of lead. 380. White and Soft Metallic Composition. 44 ounces of steel, 4J " of nickel, 3 J " of antimony, ^ " of cream of tartar. 381. White Metal, instead of tin itself. 32 parts of tin, 3 " of copper, which has been previously soaked in vinegar, sal ammonia, and pitch. 14 382. White Metal for Casting and Rolling, bb parts of copper, 33 " of nickel, • 17 " of zinc, 3 " of iron, 2 " of tin. 383. Metallic Pencils, for To parts of lead, SO " of bismuth, 8 " of quicksilver CHAPTER II, Ambrotype Chemicals. The apparatus required for the ambrotype process is copied from Burgess's "Ambrotype Manual." 1. A bath of gutta perch a or glass. 2. A dipping rod of gutta percha or glass. S. A flat dish for fixing solutions, either of gutta percha, earthenware, or glass. 4. A large earthen dish for the developing solution. 5. A bottle for the developing solution, capable of hold- ing two quarts. 6. A four or six ounce graduated glass. 7. A large bottle with glass stopper, capable of holding more than the quantity of nitrate of silver solution contained in the bath. 8. Several glass or gutta percha funnels. 9. An hydrometer for testing the strength of the nitrate of silver bath. 10. A plate frame for holding the glass plates when placed in the camera. 11. A pair of scales, with weights. 12. Cotton and filtering paper. The Chemicals for the Ambrotype. 1. Nitrate of silver, pure, in crystals. 2. Protosulphate of iron. 3. Acetic acid. 4. Alcohol, 95 per cent. 6. Cyanide potassium. 6. Hyposulphide of soda. Y. Iodized collodion. 8. Nitric acid, chemically pure. 9. Glacial acetic acid. 10. Litmus paper, blue and red. 11. Iodide of potassium. 12. Carbonate of soda. The Varnishes required for the Amhrotype Process, 1. White varnish. 2. Black " 3. Amber " 4. Gum damar varnish. 5. Canada balsam. I. Nitrate of Silver Bath.—Dissolve 40 grains of pure niti'ate of silver in 1 ounce of distilled water. A quart bottle requires 5^ ounces of the silver. II. The Iodide of Silver is prepared of iodide of potas- sium, by using 12 grains of the latter dissolved in 1 ounce of water, to 2 drachms of the nitrate of silver. The washed precipitate is added to a solution consisting of 1 ounce of Ditrate of silver to 6 ounces of water. The whole quantity made up to 2 quarts is sufficient for the bath. III. The Developing Solution is prepared from 3 ounces of sulphate of iron, 3 " common acetic acid. 3 " alcohol, 1 quart of water. IV. The Fixing Solutions. No. 1. -J ounce cyanide of potassium. 1 pint of water. No. 2. 4 ounces of hyposulphide of soda. 1 pint of water. V. Preparation of Gun Cotton. 6 ounces of powdered nitrate of potash. 5 " pure sulphuric acid. 160 grains of pure cotton. It requires attention in preparing properly the gun cotton, so as to produce a good collodion from it. VI. Preparation of the Collodion. 10 ounces of pure concentrated ether. 6 " alcohol, 95 per cent. 80 grains of gun cotton. This "will make a perfect solution. VII. Iodized Collodion. 8 ounces of pure collodion. 4 drachms of bromo-iodide of silver. 20 drops of hydrobromic acid. VIII. Bromo-iodide of Silver is prepared by mixing the solution of 80 grains of bromide of potassium, and 80 " nitrate of silver. IX. Hydrobromic Acid. 4 ounces of alcohol, 95 per cent. 1 ounce of distilled water. 1 drachm of pure bromine. To be left standing twenty-four hours, and then add again 5 or 6 drops more of bromine, for eight or ten days, and it is then ready. X. Gum Damar Varnish. ■1 ounce of gum damar. 2 ounces of chloroform. Shake the mixture for two or three days. XI. Asphaltum Varnish is prepared by dissolving asphal- tum and spirits of turpentine. XII. White Varnish., of gum shellac and copal. 1 ounce of New Zealand gum. 14-^ 1 ounce of gum shelUic. ^ " glim copal. All finely powdered and dissolved in 95 per cent, alcohol. XIII. Highly sensitive Collodion. Add 3 drops of iodide of iron dissolved in alcohol, To 1 ounce of iodized collodion. XIV. Collodion for Negatives. 8 ounces of collodion. 40 giains of iodide of ammonium. 16 " bromide " XV. Developing Solution for Negatives, 2 ounces of protosulphate of iron. 2 " acetic Mcid. 1 ounce each of alcohol and water. XVI. Preparation of Toning or Coloring Bath. 16 ounces of distilled water. 4 " hyposulpliide of soda. 50 grains of nitrate of silver. 15 " chloride of gold. XVII. Chloride of Gold Bath. , 15 grains of chloride of gold. 60 " hyposulphide of soda. 1 pint of water. XVIII. Preparation of Sel d"* Or.—It is a hyposulphide of gold, produced by the reaction of chloride of gold. 1 drachm, in solution. ■| ounce of hyposulphide of soda. Ohrystallize the same with great caution. *| XIX. Amhrotype Colors are— Venetian or Indian red, Chrome green, " yellow, Chinese blue, Purple a mixture of Venetian red and blue. The chemicals used in the Dagueri-eotype and Plioto- graphic processes are very numerous; but nearly all of them are used also in the Ambrotype piocess, with the exception of the mercury box, in which the picture is received from the camera, after having been exposed to the iodine and bromine vapors. Another apparatus different from the Ambrotype is the polishing wheel and polishing materials for the silvered plates. CHAPTER III. Artificial Guano or Fertilizser, 414. Artificial Guano. 25 pounds of bone dust. 20 " urine. 10 " sulphate of soda. 5 " " ammonia. 415. Another Guano. 1 bushel bone dust. 10 pounds of sulphate of ammonia. 10 " " soda. 2 " " iron. ^ 5 " salt. 10 « dried blood. 416. To 1 bushel of bone black, 10 pounds of sulphate of ammonia. 5 " nitrate of soda. 20 " dry blood. 417. To 1 bushel of pulverized bones, 20 pounds of oil of vitriol. 10 gallons of gas-house liquor. 10 pounds of sulphate of soda. 1 bushel of street dirt. 5 gallons of urine. 418. Peruvian Guano. 100 " plaster of Paris. 20 " sulphate of ammonia. 12 " saltpetre. 1 bushel of bone dust. 419. To 100 pounds of fresh blood, 20 " calcined plaster. 12 " sulphate of soda. 5 " sulphuric acid. 420. Testing the Guano.—Burn J ounce of the best Peru- vian guano in an iron ladle, and it should leave 1 drachm of ashes, 421. By washing \ ounce of guano with boiling water until the water runs off clear. Dry and weigh the residue : if it weighs but 50 per cent., it is a fair quality; if 80 or 90, it is a poor quality. 422. Good guano must weigh from 65 lbs. to 73 lbs. to the bushel; while adulterated guano weighs upwards of 116 lbs. ARTIFICIAL GUM ARABIC. This valuable substitute for gum arable is prepared from 100 parts potato starch. 20 " sago. 20 " wheat starch. 20 " barley flour. Add six times as much water as the weight of potato starch, and heat in a water bath until the whole mass becomes uni- form. Strain through a woollen cloth, and dry by evaporation all the water from it CHAPTER IV. Artificial Precious Stokes 424. The Strass, the basis for all pastes, but whicli is very hard and gives sparks wlien rubbed on steel. 1 ounce of powdered glass, 3 drachms " quartz, 3 " « red lead, 2 " burnt borax, 40 grains of saltpetre, 30 " white arsenic. This composition is exposed to a white heat in a covered crucible for thiny hours. 425. Ruhy. 1 ounce of powdered rock-ciystal or quartz, I" " dried carbonate soda, 4 drachms of burnt borax, l\ " 'saltpetre, 3 " red lead, 15 grains of cassius purple, 8 " metallic antimony, 8 " oxyde manganese. 426. Or by taking 1 ounce of powdered I'ock-crystal, ^ " diy carbonate soda, 80 grains of buint borax, 40 " saltpetre, 15 " purple cassius, 1 drachm of sal ammonia. 427. Sapphire. Take 1^ ounces of ground rock-crystal, 6 drachms of dry soda, 2 " " boi-ax, 2 " red lead, 1 " saltpetre, 1 grain of carbonate cobalt. 428. Or mix 1 ounce of rock-crystal, •^ " dry soda, 3 drachms " borax, \\ " of red lead, ^ " saltpetre, I" grain of carbonate cobalt, 15 " " copper. 429. By means of the carbonate of copper. 1^ ounces of rock-ciystal, 6 drachms of soda, 1 " boi-ax, 1 " red lead, " saltpetre, carbonate of copper. i " 2 i " 2 430. Emerald. ^ Take 1 ^ ounces of rock-crystal, 6 drachms of diy soda, 2 " " boi-ax, 2 " red lead, 1 " saltpetre, 20 grains of red oxyde of iron, 10 " green carbonate of copper^ 431. Green Color. \\ ounces of rock-crystal, \ ounce of dry soda, 2 drachms of dry borax, 40 grains of saltpetre, 1^ " carbonate cobalt, 10 " " chrome. 432. Canary. 9 drachms of rock-crystal, 3 " dry soda, 2 " red lead, 1 " saltpetre, 80 grains of oxyde of uranium, 3 " carbonate of copper, 3 " oxyde of tin, 3 " white burnt bone-ashes. 433. Chrysoprase. 1^ ounces of rock-crystal, 434. 435. i ounce of dry soda, 3 drachms of burnt borax, 2 (( red lead. 20 grains of saltpetre. 2 drachms of white bone-ashes. 2 grains of carbonate of copper, 4 u red oxyde of iron, 6 (( oxyde of chrome. Opal. 9 drachms of rock-crystal, 3 u dry soda, 2 « burnt borax, n (( red lead. 15 grains of saltpetre, ^ u cassius purple, 14 (( bone-ashes. 2 u muriate silver. Aqua Marine. n ounces of rock-crystal, h ounce of dry soda. 3 drachms of burnt borax, 2 " red lead, 1 " saltpetre, 6 grains of red oxj^de iron, 2 " carbonate of copper. 436. Hyacinth.—The above mixture, with the addition of ten g-rains of oxyde of manganese. 437. Granat. 9 drachms of rock-crystal, 3 " dry soda, 2 " burnt borax 1-^ " red lead, 40 grains of saltpetre, 5 " oxyde of manganese, 3 " " iron, 1 " cassius purple. 438. Hubellite, Bed Tourmaline. 1 ounce of rock-crystal, i " dry soda, 3 drachms of burnt borax, li " red lead, li " saltpetre, 8 grains of oxyde of nickel. 439. Indigolite or Indigo Blue Tom'maline.—The above mixture with the addition of the carbonate of cobalt. 440. Chrysolite. 6 drachms of rock-crystal, 2 " dry soda, IJ " burnt borax, 1 " red lead, \ 10 grains of saltpetre, 2 " oxyde of manganese. 441. Amethyst. But 1 grain of the oxyde of manganese to each ounce of the mass. 15 442. Turquoise. To the above mixture use instead of the mauganese^ 5 graios of dry verdigris, 3 " powder blue, 20 " bone-ashes. 443. Lazulite. By adding to former mixtures, 2 grains oxyde cobalt, 1 drachm of burnt bone-ashes. 444. Agate. By mixing together several frits and adding oxyde of iron^ several varieties of agate are obtained. 445. Cleaning Poi.vder for Precious Stones.—The best mixture is the pi'ecipitated sulphur, which is put on a fine brush, or by mixing oun ce of flowers of sulphur. 1 " fine Tripoli, which powder is rubbed on leather and used for cleaning the stones. CHAPTER V. MISCELLAiXEOUS RECEIPTS. BLACKING. 446. Blacking for Boots. 3 pounds of ivory-black, 2j " molasses, f " fish oil, stirred up with 1 quart of hot water; and add 2 ounces of gum-arabic, and as much oil of vitriol as will make a thick paste. 447. Gloss Blacking for Harness. 4 pounds of blood, 1 pound of spirits of wine, rubbed up with fresh calcined lampblack. BLEACHING. 448. Bleaching of Shellac.—By dissolving common shel- lac in sal soda, and then adding muriatic acid, the shellac is readily bleached. 449. Bleaching of Sponge.—Washing the sponge with soda lye repeatedly, and putting them in a box in which the chlorine gas (prepared from the manganese and muriatic acid) is conducted, the sponges are readily bleached. 450. For Bleaching Wool, Straiv, and Feathers.—The sulphurous acid gas, obtained by throwing sulphuric acid on charcoal, and heating in a retort to obtain the gas. 1^2 SEALING WAX CEMENTS AND PASTES. BOTTLE AND SEALING WAX. 451. Bottle Wax. 2i pounds of bard turpentine, 1^ " rosiu, and an addition of a little linseed oil, and coloring either by vermilion, chrome yellow, or green vermilion, or chrome green. 452. Sealing Wax, Black. 1 pound of shellac, •J " thick turpentine, 5 pounds of black (lampblack), £ pound of prepared chalk. 453. Fine Sealing Wax, Red. 1 pound of shellac, J " Venice turpentine, i " red lead, ^ " prepared chalk. 454. Best Sealing Wax, Red. 1 pound of shellac, 1 " Venice turpentine, chalk, vermilion. 1 2 1 a CEMENTS AND PASTES. 455. Diamond Cement for Mending Glass and China. 4 parts of isinglass dissolved in spirits. J " gum-ammonia, i " " galbanum, 2 " " mastic dissolved in alcohol. 456. Slaked Lime with the White of an Egg^ in glue, is a very good cement. 457. Stephenson^s Steanipipe Cement. 2 parts of litharge, 1 pait of slaked lime, 1 " fine sand, to be prepai'ed with hot glue. 458. Stone Cement. 8 parts of pitch, 6 •' losiii, 1 part of wax, i " gypsum. 459. Another Stone Cement. 3 parts of sulphur, 2 " W'hite rosin, ■^ part of shellac, 1 " mastic, 1 " gum-arabic, 3 parts of brick dust. 460. Iron Cement. part of sulphate of lead, 24 parts of powdered manganese, 13 " linseed oil, 461. Transparent Cement. 1 part of india rubber, 180 parts of chloroform, 45 " gum-mastic. 462. Steam-resisting Cement. 2 parts of fine powdered litharge, 1 part of " sand, 1 " " slaked lime, with linseed oil. 463. Knife and Fork Cement.—Equal quantities of fine powdered rosin and fine powdered chalk. 464. Glass Cement or Putty.—Mix chalk with linseed oil so as to make a thick mass. 15« 465. Iron Cement. 1 ounce of sal ammonia, 1 " flor. of sulplmr, 8 ounces of iron filings. For using as a cement, stir vinegar with them, and add more iron filings, fill the crevices of the iron to be cemented, and it will become hard very soon. 466. Payert's India Rubber Cement.—India rubber melted by heat; and when fluid, add 1 to 2 parts of fluid slaked hme. 1 part of red lead. 46Y. Cement for Fastening Iron in Stone.—Equal parts of calcined plaster, iron filings, and dissolved glue. 468. Cement for Fastening Glass on Metal and Metal on Wood.—Melt shellac and add fine pumice stone with it. 469. Pa/per Cement for Labels. 2 ounces of glue, after being soaked in water, 1 " sugar (rock-candy), ^ ounce of gum-ai'abic. 4*70. Berzelius Paste for Fastening Labels.—Take glue and boil in vinegar; and add flour until it becomes a paste. 471. Thebest Label Cement.—Liquid silicate of soda. 472. Soluble Glass for Cement and Paste. 1 pound of melted sand, 3 pounds of pearl-ashes, melt for 3 hours, in a crucible, dissolve the mass and filter. 473. Another good*Paste.—Dissolve 1 ounce of gum-arabic, 2 ounces of " tragacanth. 474. Glass and Porcelain Cement. 2 ounces of starch, 3 " chalk made into paste with water and spirits, add 1 ounce of glue, ^ 1 " Venice turpentine. 475. Cement for Bottles^ containing acid or volatile sub- stances.—Melt India-rubber, and add, when fluid, some slaked lime, so as to make a soft paste which will soon become hard. 476. Cement for luting Iron Pipes. 5 parts of tine iron filings, 1 " of white clay, moistened with vinegar. 477. Furniture Cement^ to fill up cracks in new or old furniture. 17 parts of beeswax, 15 " of spirits of turpentine, 1 " of powdered rosin, 1 " , of Indian red. 478. Mastic Cement. 30 parts of sand, 70 " of lime, 3 " of litharge, or red lead, made up to a paste with linseed oil. 479. Hydraulic Cement. 22 parts of clay, 9 " of iron filings, 63 " of lime, 1 " of magnesia, - 1 " of pearl-ashes, 10 " of powdered charcoal. 480. Common Cement^ for cisterns, &c. 10 parts of plaster of Paris, 2 " of Glauber's salt, 4 " of clay, 4 " of lime. 481. Tooth Cement, for filling the cavities of hollow teeth. —Gum mastic dissolved in ether, and thickened with pre- pared chalk. 482. Another Tooth-paste is prepared from 1 drachm of fiuely-powdered gum mastic* 1 " of sandrac, 4 grains of opium. Spirits to make a paste. CHAPTER VI. Cleaning, Cleansing, and Clearing Materials. 483. Cleaning Glass Mirrors, <&c.—Wash the substances with alcohol, and use fine, powdered, prepared chalk on linen or buckskin. 484. Another Glass Cleaner is fine wood-ashes. 485. Another Cleaner is soap lye, and afterwards some alcohol. 486. Iron and Steel Cleaner.—Use emery and tripoli, and afterwards rub with sweet oil. 487. Gold and Gilt-ware Cleaning Substances.—By rub- bing the ware with soap-suds and alcohol, or boiling in spirits of haitshorn. 488. Brass and Coi^per Cleaner.—Fine brick-dust and sweet oil. 489. A very efficient Cleaner is flowei's of sulphur and chalk, moistened w^ith vinegar. 490. Steel and German Silver Cleaner.—Vienna lime with a buff wheel. 491. Silver-ware Cleaner.—Fine pumice stone and pre- pared chalk, mixed together. 492. Paint Cleaner.—Spirits of hartshorn will clean the spots on oil paint. 493. Jewellers'' Polishing Powder.—Equal parts of white lead (cremnitz white), prepared chalk, magnesia, white pipe- clay, and rouge. 494. English Polishing Powder.—Equal parts of crocus martis and rotten stone. 495. French Plate Glass Cleaner.—Equal parts of polish- ing putty (oxyde of tin), fine pumice, and rotten stone. 496. French Polishing Powder^ for all metals. V parts of ronge, 20 " of magnesia. 497. Brass Polish. 1 ouDce of beeswax, 4 ounces of spirits of turpentine, 4 " of sweet oil, 8 " of alcohol, 1 ounce of rotten stone. 498. Furniture Polish. 8 ounces of linseed oil, I ounce of muriatic acid, i " of alcohol. 499. Cleansing Materials, as used generally at the woollen factories, are: sour milk, ox gall, raw potatoes, wheat bran, cows' dung, horse chestnut, salt sorrel, soap wort. CLEARING SUBSTANCES FOR COFFEE, CIDER, AND WINES. 500. Wine and Beer Clearing Powders. 3 parts of dried white of eggs, 1 part of dried blood. 501. General Clearing Mixture. 5 pounds of dry blood, 1J " of bone-dust, or rasped horn, 1^ " of pipe-clay. 602. Another Clearing Mixture is : 2 parts of dry blood, 2 " of bone-black, 1 " of rasped horn. 502a. Cleo.ring the smell of Naphtha.^ so as to make it fit for burning.—Stir into the cask, containing the naphtha which has the obnoxious smell, about one pound of oil of vitriol; let it stand for one week, and then draw off the clear naphtha. CHAPTER VII. Colored Fireworks, or Pyrotechnics. 503. Bed Colored Fire. 3 parts of prej)ared chalk, 2 " of washed sulphur, 8 " of chlorate potassa. 504. A more expensive Bed Fire. 40 parts of nitrate strontia, dried, 13 " of washed sulphur, 5 " of chlorate potassa, 2 " of charcoal. 505. Bed Fire to Burn in Booms^ and without a sul- phureous smell. 1 pound of dry nitrate strontia, i " of chlorate potassa, ■J " of powdered shellac. 506. Cheap Bed Fire. 3 parts of sulphate strontia (native Celestine), 2 " of sulphur, 5 " of chlorate potassa. 507. Safe Bed Fire^ which will not spontaneously ignite. 10 parts of oxalate strontia, 6 " of chlorate potassa, 3 " of sulphur, washed and dried. 508. Green Fire. 60 parts of nitrate baryta, 14 " of washed sulphur, 40 " of chlorate potassa, 6 " of charcoal. 509. Another Mixture for Green Fire. 6 parts of nitrate baryta, 1 part of washed sulpiiur, 2 parts of chlorate potassa, •J part of charcoal. 510. Dark Green Colored Fire. 4 parts of powdered, crystallized verdigris,- 2 " of blue vitriol, dried, 1 part of boracic acid. 511. White Bengola Fire. 24 parts of fine saltpetre, 7 " of washed sulphur, 2 " of red arsenic. 512. Blue Fire. 1 pound of saltpetre, 1 " of sulphur, i " of sulphuret of antimony, •g- " of veixligris, ^ " of alum, dried. 513. Sky-blue Fire. 1 part of powdered sal ammonia, 8 parts of blue vitriol, which mixture, when thrown on cotton soaked in alcohol,, and ignited, emits a light of a fine blue color. 514. Violet Color.—Dissolve saltpetre in alcohol; soak the cotton and set it burning, and a fine violet color is pro- duced. FIREWORKS PREPARED FROM TWO BASES '. THE CHLORATE OF' POTASH-SULPHUR, AND KITRE-SULPHUR. 515. The first is composed of 'ZQ parts of chlorate potassa, 21 " of saltpetre. 516. The second is composed of 75 parts of saltpetre, 25 " of sulphur. 517. White flame is obtained from 80 parts of nitre-sulphur, 20 '" of gunpowder meal. 518. For the use of theatres, calcine the saltpetre, and^ while hot, throw some sulphur in it. gl9. White. , 85 parts of nitre-sulphur (3 parts nitre to 1 of sulphur), 15 " of gunpowder meal. 620. Crimson. 100 parts of nitrate strontia, 46 " of chlorate potassa-sulphur, 32 " of sulphur. 521. Green. 53 parts of chlorate potassa-sulphur, 130 " of nitrate baryta, 32 " of sulphur. 622. Rose. 50 parts of nitre-sulphur, 50 " of chlorate potassa-sulphur, ^25 " of chalk, 8 " of ^'unpowder. 623. Blue. 50 parts of chlorate potassa-sulphur, 50 " of nitre-sulphur, 20 " of sulphate potassa, 30 " of ammoniacal copper. CANNON ROCKET FIRES. 624. Crimson. . 100 parts of chlorate potassa-sulphur, 30 " of carbonate strontia, 40 " of prepared chalk. 16 525. Rose, 100 parts of chlorate potassa-sulphur, 40 " of plaster of Paris. * 526. Violet. 100 parts of chlorate potassa-sulphur, 20 " of marble dust, 20 " of burnt alum. 527. Green. 100 parts of chlorate potassa-sulphur, 35 " of boracic acid. 528. Yellow. 100 parts of chlorate potassa-sulphur, 40 " of dried soda. 529. Blue. 100 parts of chlorate potassa-sulphur, 40 " of ammoniacal copper, 20 " of sulphate of potassa. 530. Light Blue. 100 parts of chlorate potassa-sulphur, 50 " of burnt alum, 531. Orange. 100 parts of chlorate potassa-sulphur, 20 " of chalk, 20 " of dry soda. CHAPTER VIII. COSMETICS. Under this head are comprised many articles useful in the toilet, as well as for the preservation of health. , a. Domestic, fancy, and useful soaps. h. Cologne water and handkerchief perfumes. c. Dentifrices and tooth ingredients. d. Antique and Macassar oils and pomatums. e. Fumigating materials, for sick-rooms and churches. /. Depilatories. g. Hair dyes. h. Hair restorers or invigorators. SOAPS. 533. Cosmetic Soap.—Dissolve white Marseilles soap in alcohol, and add a mixture of tincture of benzoe, oil of sweet almonds, and spirits of camphor. It forms an excellent compound for softening the complexion. 534. Glycerrhine Soap, for chapped hands. 1 pound of Marseilles soap. Dissolve in 1 pint of alcohol. ■i pound of glycerrhine. 1 ounce of balsam of Peru. Mix all together. 535. Leconte's Tallow Soap.—Msjor. L. used to prepare an excellent tallow soap for his own use*by saponifying 1 pound of tallow. 1 ounce of spermaceti. ■^ pound of sal soda. Add a few drops of oil of vitriol. 536. Cream Soap [Cr^me de Neige.) 1^ pounds of sal soda. 1-1- " epsom salts. 3 ounces of pulverized soap. 4 pounds of starch. Work all the materials well together to a cream, and add 1 ounce of oil of bitter almonds, and 20 drops of otto of roses. 537. Simple Cream Soap. 1 pound of stearin. potash. Form by boiling a soap, and work it up to a creamy soap by beating. 538. Windsor Soap.—Melt white Marseilles soap; and ■when nearly cool again, add oils of caraway and bergamot sufBcient to perfume it. 539. Loio'a Brown Windsor Soap.—Add to melting white soap some baUam Peru, oils of caraway, and anise. 540. Cocoa Nut Soap.—Boil equal parts of cocoa nut oil^ oil of sweet almonds, and soda ley, with a little lard, and form a soap. 541. Family Soap useful in every house.—All the refuse from the table containing grease is thrown into a barrel kept for the puipose in which is contained some sal soda dissolved in water; adding a little lime. The soap is thereby con- stantly forming, without any boiling. 542. Patent Soap) Liquid is a mixture of caustic soda and spirits of hartshorn. 543. Olove Soap.—Take camphine, and rub your kid gloves, and they will be thoroughly cleaned. 544. Silk Soap.^^—k\\ silk goods may be washed in tea water or bran water, containing a little alum; but for a silk which has got soiled, use a mixture of 1 pound of spirits of hartshorn, and 10 pounds of water. 545. Detergent Soap, for removing grease spots from silk, woollen, and cotton stuffs. 6 pounds of white soap. 1 beef's gall. The white of two eggs. 2 pounds of burnt akim. Beat all the substances together, and keep them for twenty- four hours in a warm place. 546. Cream Balls. 3 pounds of white scJap. 1 pound of starch. "When melted and mi.ved together with some orange flower water, add some oil of caraway; then roll them well into balls, or form them in round iron moulds. 546a. Starch Polish, or Linen Gloss.—White soap, sper- maceti, and gum arable. 547. Chemical Whale Oil Soap^ for protecting shrubbery and vegetables from buo-s and flies. 1 pound of whale oil foots. Add i " flowers of sulphur. gum camphor. Mix them well together, and make suds of it. If for use, 1 pound to 5 gallons of hot water. 548. Soap Liniment for Sprains.—Castile soap dissolved in spirits of wine, and an addition of spirits of hartshorn. 549. Opodeldoc, an old useful house remedy, is prepared by dissolving 1^ ounces of tallow soap, Ij " Marseilles soap, in 1 quart of alcohol, Add 3 drachms of gum camphor. When dissolved, add a few drops of oils of rosemary and 16» thyme, and \ ounce of spirits of hartshorn. The liquid should be poured in wide-mouthed vials, and it will become hard on cooling. 550. Transparent Soai? is prepared by macerating any soap in alcohol, and adding some oils of sassafras and cara- way to the fluid, and pouring it into iron moulds for making balls, or in wooden moulds; when the same, after cooling, is cut up into small bars, and receives the various appellations of honey soap, bar transparent soap, &c. 551. Pumice and Sand Soap.—Add to white soap, when warmed, some fine white sand and a little fine pumice stone. Mix well together, and then roll into balls. COLOGNE WATER. 552. Guerlinh Cologne Water. 3 pints of alcohol. 3 drachms of oil of bergamot. 3 u balm. 31 " u neroli. 1 " il rosemary. 1 « u lavender. 1 " l( cedrat. 12 drops of l< nutmegs 12 u coriander. 12 " u rhodium. 6 (( cinnamon. 6 u marjorum. 6 (( cloves. 20 essence of musk. 6 gum camphor. 553. Good Cologne Water. To 2 gallons of alcohol, Add ^ ounce of oils of lemon, neroli, and rosemary. 3 J drachms of oil of bergamot.' i dracbm of oil of cloves. 1 " tincture of benzoe. 1 pint of rose water. 1 " orange-flower water. 4 ounces of sweet spirits of nitre. 1 ounce of spirits of camphor. Filter the whole through sand. 654. Superior Cologne Water. To 1 gallon of alcohol, Add 1 drachm of oils of cloves, lemon, nutmeg, and bergamot. 3 drachms of oil of neroli. 6 drops of oils of rosemary, lavender, and cassia. \ pint of spirits of nitre. ^ -J " elder flower water. Filter the whole throuo-h white sand. PERFUMES. 555. Handkerchief Perfumes (Eau des Alpes.) % 1 gallon of alcohol. 4 ounces of oil of neroli. 2 " " absynthe. 6 " essence of Portugal. 1 ounce each of oils of cedrat, bergamot, and lemon. 556. £Jaic des Bayadere^. li- gallons of alcohol. 4 ounces of oil of bergamot. 2 " each of oils of lemon and neroli and essence of Portugal. 18^ i ounce of balsam of tola. i " oil of rosemary. 10 drops of otto of roses. 55*7. Laugier'^s Eau de Paris. 1 gallon of alcohol, * 2 ounces each of oils of balm and lemon. 1 ounce of oil of neroli. J- " " rosemary. 558. Lubin^s Caroline Perfume. 1 gallon of alcohol. 2 drachms of oil of balm. 2 " oils of neroli and bergamot. \ " " lavender and rosemary. 559. Honey-water. m ' 1 gallon of alcohol. 1 ounce of oils of neroli and lemon. ^ " " bergamot and cloves. 10 grains of musk. 20 " SjDanish saffron. 1 quart, each of orange-flower water and rose water. 1 pint of clarified honey. 560. The Emperor's Special Perfume. ^ gallon of alcohol. 1^ ounce of oil of neroli. 1 " oils of bergamot and lemon. I " " thyme and rosemary. 1 " balsam of tolu. 1 drachm of otto of roses. 561. Eau de Portugal. 1 gallon of alcohol. 1 pint of rose-water. 1 ounce of oil of jessamine. \ ounce of essence of ambergris. J ounce of oil of neroli. i " " bal m. tincture of musk. 562. ^ait de Mousseline. 1 quart of spirits of roses. 1 " " jessamine. 1 " " violet. 1 " " orange flowers. 2 ounces of tincture of vanilla. 2 " " musk. 1 pint of orange-flower water. 563. Eau des Belles. 1 gallon of alcohol. Digest for a fortnight the following drugs: 2 pounds of rose leaves. 1 pound of orange peel. 1 " lemon " • \ " coriander. \ " Tonka beans. \ " Vanilla " 1 " balsam of Peru. When the whole is filtered, add 1 pint of orange-flower water. 564. Eau de Millefieurs. 1 gallon of spirits of wine. 2 ounces of balsam of tolu. 1 " oils of bergamot, neroli, lemon, thyme, rhodium, lavender, and rosemary. 2 ounces of tincture of musk. 1 pint of orange-flower water. 1 ounce of essence of ambergris. DENTIFRICES. 565. Hooflandh Tooth Powder. 1 ounce>of red saunder's wood powder. i " " Peruvian bark. 10 drops each of oils of lemon, bergamot, and cloves. 566. My Tooth Powder^ as pre2^ared for my own use. 1 ounce of powdered orris root. 1 " " Peruvian bark. 1 " " precipitated chalk. \ " " myrrh. 567. Red Tooth Powder. 1 ounce of prepared chalk. \ " carmine. i " cream of. tartar. 568. Antiseptic Tooth Powder. 2 ounces of prepared chalk. \ drachm of chloride of lime. 569. Charcoal Tooth Powder. 1 ounce of charcoal from hard wood. 5Y0. \ " finely powdered myrrh. Gum Wash. 1 ounce of tincture of myrrh. i " " catechu. 571. Chlorine " spirits of scurvy grass. Tooth Wash. 4 ounces of tincture of mvrrh. 8 " spirits of scurvy grass. " rose water. 2 " chlorine water. 4 alcohol. 2 i " tincture of ratany» " oil of cloves. 672. Orris Tooth Wash. 1 pound of oi-iis root is digested for one week in ^ gallon of alcohol, 1 ounce of tincture of myrrh, 4 ounces of sweet spirits of nitre, 1 gallon of losewater, 1 pound of honey. 573. Kreosote Tooth Wash. 1 ounce of tincture of catechu, 1 " " ratany, 1 " " myrrh, 1 quart of kreosote lotion, 1 gallon of rosewater, 1 pint of honey. 574. Myrrh Tooth Paste.—As prepared by myself in 1830* 2 ounces of powdered myrrh, 1 ounce of burnt aluu), 1 " cream of tartar, 4 ounces of cuttle-fish bone, 2 " drop lake, i gallon of honey. 675. Charcoal Opiate. 1 ounce of powdered myrrh, 1 " " charcoal, 1 " " rose leaves, 20 drops of laudanum, 1 pint of honey. 576. Paraguay Ronx for Toothache. 1 ounce of pelletory of Spain, 1 " elecampane root, 8 ounces of spirits of wine. 576. Magnetic Odontica. 2 leaves of gold, 2 " silver. J ounce of burnt alum, ^ " prepared chalk, yellow bark, 1 scruple of pepper, 10 grains of powdered opium. ANTIQUE AND MACASSAR OILS. 518. Antique Oil of Violets. 8 ounces of olive oil, 2 " oil cassia, 4 " " jasmine. 5*79. Antique Oil of Millefieurs. 4 ounces of oil of jasmine, 4 " " roses, 4 " " cassia, 4 " " neroli, 1 ounce of oil of tuberose, 1 " vanilla, 1 " primrose. 580. Antique Oil for Preventing the Hair from Falling out and Promoting the Growth. 1 ounce of marrow, i- " white wax, 2 ounces of olive oil, 20 drops of oil of cinnamon. 681. Pot Pouri Antique Oil. 2 drachms of oil of bergamot, ^ drachm " thyme, 1 ounce of tincture of musk, 1 drachm " ambergris. 682. Rowland's Macassar Oil. 1 gallon of bene-nut oil. 1 ^ gallon of olive oil, 1 pint of alcohol, 3 ounces of oil of bergamot, 3 " tincture of nmsk, 2 " essence of Portugal, 2 " " roses, colored with alkanet root. 583. Pomatum for the Growth of the Hair, 1 ounce of marrow, i " lemon-juice, ^ " tincture of cantharides, 10 drops of balsam of Peru, 10 " oil of bergamot. 584. Pomatum for the Com'plexion. ounce of white wax, 1- " spermaceti, 1 " oil of sweet almonds, 10 drops of balsam of Peru. 585. The best Hair Antique Oil (Capilantique). 1 ounce of tincture of bark, 1 " " catechu, i " " cantharides. oil of cinnamon. 1 pint of old rum. 586. Cocoa Pomatum for Ernhellishing the Skin. 1 pound of butter cocoa, l " white wax, i " spermaceti, 1 drachm of flowers of benzoe, 10 drops of otto of roses. 587. Cosmetic Cream Pomatum. 2 ounces of white wax, 2 '■ spermaceti, . 4 " oil of sweet almonds, 17 194: HAIR DYES. 2 ounces of rosewater, i " tincture of tolu, 10 drops of oil of bitter almonds. 688. Comvplexion Pomatum. 1 pound of mutton grease, ^ 4 ounces of oxyde of bismuth, 2 " powdered French chalk. Mix them well together. 589. Lip Pomatum. Melt 4 ounces of white wax, 2 " ox marrow^, 3 drachms of oil of sweet almonds, 10 drops of oil of jasmine, And color with alkanet root. 690. Pomade Divine. 12 ounces of ox marrow, i ounce of flowers benzoe, 1 drachm of oil of cinnamon, 1 '• " clove, 1 " " nutmeg. HAIR DYES. 691. To dye hair brown.—Moisten the hair frequently "with a solution of potash, and after a week's application the hair turns brown. 592. To dye hair black.—Apply a decoction of nutgalls to the hah", and afterwards apply a solution of copperas. 593. Another black dye.—To moisten the hair with a solution of sugar lead, and afterwards apply a solution of liver of sulphur. 594. To dye brovm.—By frequently using a decoction of green walnut leaves, or by the expressed juice of the green butternuts, in alcohol or ether. 595. Aiiother dye for hrown.—By washing the hair with limewater, afterwards applying the sokuion of bkie vitrioh DEPILATORY COMPOUNDS. 596. To remove the hair from the body.—Mix quickhme with hepar sulphuiis. 597. Another depilatory. 3 ounces of bepar sulphur, 10 " burnt lime, 10 " starch. 698. Removing hair frorn hides and skins. 1 ounce of orpiment, 2 ounces of burnt lirae. 599. Another dejnlatory.—By using frequently fine pura- ice-stone, and rubbing those parts contaiuing the hair to be removed. FUMIGATING ARTICLES. 600. The Imperial Fumigating Powder. 1 pound of orris root, coarsely powdered, i " rosewood, " " J " cascarilla bark, cassia. 1^ pounds of blue flowers from the cornfield, 3 " rose leaves, 4 " lavender flowers, 6 drachms of oil of thyme, 3 ounces of oil of beigamot, 3 " " lemon, 2 " " lavender, 1 drachm of liquid storax. 601. Fumigating Ingredients for Churches^ especially Catholic churches. Take juniper berries, bruised, Frankincense, Gum storax, i.; Gum amber, Rosewood, i pound of each ; Cascarilla bark, Lavender flowers, 4 ounces each; Gum mastic, 3 ounces ; Rose leaves, Blue flowers, each 2 ounces. 602. Rose Pastiles for Fumigating Sick-rooms. Rose leaves, in powder, 1 pound, Gum-arabic, 12 ounces, Storax, " Olibanum, " Saltpetre, 8 ounces, Charcoal, 4 pounds, Essence of roses, 1 ounce. Mix the fine powders with 2 ounces of gum tragacanth, dis- solved in 1 quait of rose water. 603. Bed Pastiles. Saunder's wood, 5 pounds, Rose leaves, " Saltpetre, 4 ounces, Gum-arabic, " Make to a mass with gum ti'agacanth, dissolved in rosewater. 604. Fumigating Essence.—A few drops thrown on hot aron refreshes the atmosphere. Take gum benzoe, 1 pound, " storax, " Rosewood, " Cascarilla bark, " Alcohol, 1 galloD, Essence of roses, 1 pound, Orange flowers, " Vanilla, " Ambei", " 605. Preston Salts. 1 ounce of sal ammonia, 2 ounces of salts tartar. The whole mixed together and sublimed in small bottles. 606. Volatile Salts. 1 ounce of sal ammonia, 2 ounces of quicklime. 607. Vinaigre Rouge. 3 drachms of cochineal, 3 " carmine lake, 6 " alcohol, 1 pound of vinegar perfamed by oil of lavender. Digest for a fortnight. 608. Liquid Rouge. 4 ounces of alcohol, 2 " water, 20 grains of carmine, 20 " ammonia, 6 " oxalic acid, 6 " alum. 609, HAIR INVIGORATORS OR RESTORERS. There are over a hundred different preparations in the market for this purpose. I may mention the most promi- nent which are offered for sale, such as Lyons' Kathairon, Barry's Tricopherous, Bogle's Hyperion Fluid, Jayne's Hair Tonic; also the Hungarian Balm, Storrs', Barker's, Wood's, n* Driscol's, Phalon's, Haskel's, Mrs. Allen's, and Spalding's E-osemaiy, &c., &c.; all under various names, yet all depend upon a vegetable oil dissolved in alcohol, with an addition of spirits of soap, and an astringent material to contract the pores of the skin, by a decoction of oak-bark or tincture of catechu, thereby preventing the hair from falling out. Such are the main features of all hair mixtures. The best recipe is to dissolve 1 ounce of castor oil in 1 pint of 95 per cent, alcohol, and, when fully dissolved, add J an ounce of tincture of cantharides. Some add one ounce of tincture of catechu, lemon juice, and tincture of Peruvian bark, and perfume the whole with essential oil of bitter al- monds, oil of rosemary, or oil of cinnamon. 610. Fhilocome. 1 ounce of ox marrow, ^ " of extract cantharides, ■i " of powdered gum arable, 611. DupuytrerCs Hair Balsam. 1 ounce of ox marrow, 3 grains of extract cantharides, 10 drops of oil of cloves. 612. Bear'^s Grease. 1 ounce of mutton suet, 2 ounces of spermaceti, 10 drops of otto of rose. 613. The best hair balsam is prepared from 2 ounces of ox marrow, i ounce of beeswax, 10 grains of extract cantharides, 20 drops of otto of rose, 5 " of oil of cloves. CHAPTER IX. Solders and Silvering. '614. Solder for Metals, 2 parts of brass, 1 " of zinc. 615. Silver Solder. 6 parts of brass, 5 " of silver, 2 " of zinc. 616. Liquid Solder. 1 part of chloride zinc, 2 parts of chloride ammonium (sal ammonia). 617. Silvering of Brass. 2 parts of chloride of silver, 1 part of sal ammonia, \ " of salt, J " of glass gall. 618. Warm Silvering. 1 ounce of chloride of silver, 2 ounces of salt, 2 " of sal ammonia, 2 " of glass gall. 619. Cold Silvering. A ounce of chloride of silver, 3 ounces of salt, 3 " of cream of tartar, 620. Dry Silvering. 1 part of chloride of silver, 3 parts of pearl-ashes, 1 part of chalk, 1 " of salt. CHAPTER X. Varnishes. 621. French Polish. \ ounce of pulverized shellac, 1 pound of alcohol. When dissolved, add 1 drachm of vermilion, or Dragon's blood. 622. Shellac Solution for Water Proofing.—Dissolve the shellac in the heavy oil obtained from distilleries. 623. Or dissolve the shellac in soda-ash, by boiling, and separate the soda by a little oil of vitriol; the shellac is then melted to a thick paste. 624. Linseed Oil Varnish^ or boiled linseed oil.—To 12 gallons of boiling linseed oil, add, gradually, -J an ounce of strong nitric acid, which produces, when cold, and left to settle in open vessels, a fine, yellow, clear oil, which dries- better than when treated with red lead. 625. White Mastic Varnish. 2 ounces of gum sandarac, 2 " of gum mastic, ■| ounce of camphor, dissolved in ^ a gallon of strong alcohol. 626. Copal Spirit Varnish.—1 ounce of finely-powdered gum copal is boiled with 2 ounces of oil of rosemary, and then added to 1 pint of strong alcohol. 627. White Rosin Varnish is obtained by dissolving white rosin in alcohol. 628. Sandarac Varnish for Pasteboard. 4 ounces of gum sandarac, 1 ounce of powdered glass, 2-J ounces of Venice turpentine, 12 « of alcohol. Dissolve by heat, and let the glass then settle. 629. Isochrome Varnish^ for colored engravings and lith- ographs. 1 quart of spirits of turpentine, 8 ounces of pulverized gum mastic, 4 " of pulverized glass. Leave it for one month exposed to the sun, frequently shaking it; then add 16 ounces of Venice turpentine. 630. Varnish for Stamping Linen. 1 ounce of fine vermilion. of powdered green vitriol, are well rubbed up and added to boiled linseed oil, as above described, and the varnish may be spread on a cloth which is nailed on a board ; the stamp is touched with this varnish, and pressed upon the linen. The colors, either green by green vermilion, or blue by blue indigo, or Prussian blue, may be employed. The same varnish may be used by dilu- ting it with more linseed oil varnish. 631. Bleached Shellac Varnish. 2 ounces of bleached shellac, 2 " of sandarac, 2 " of mastic, 2 " of white rosin, 2 " of camphor. They are all dissolved in 1 quart of 90 per cent. alcohoL CHAPTER XI. Inks. 632. Best Red Ink.—\ ounce of best carmine is dissolved in 10 ounces of aqua ammonia, and 6 ounces of distilled water and \ ounce of powdered gum-arabic; after shaking the whole mixture, the ink is fit for use in three or four days. 633. Good Black Ink. 1^ pounds of blue galls, 1 pound of green vitriol, ^ " extract logwood, ^ " gum-arabic, boiled in 5 gallons of water. 634. Indelible Ink. To ^ drachm of nitrate of silver, 1 " sal soda, add 12 grains of tartaric acid, 15 " orchil, 16 " sugar, 1 drachm of gum-arabic. 635. Blue Ink for Steel Pens.—Equal parts of yellow prussiate potash and iodide of iron; the precipitate is dis- solved in water. 686. Stephens' Blue Ink. 8 ounces of Prussian blue, rubbed up with 1 pound of oil of vitriol to a paste; dilute this with water, wash away the excess of acid, and ;add 1 ounce of oxalic acid, 1 gallon of water. 637. Chinese Ink.—Equal parts of lampblack, boiled for •some time in caustic ley, or ivory-black boiled for some time in muriatic acid, frequently washing it afterwards, and then add gum-arabic to make it hard, 638. Chinese Fluid Ink. 1 part of the extract of logwood, 8 parts of boiling water, •i- part of blue vitriol. 639. Imperishable Black Stamping Ink. 1 part of printers' ink, 1 " sal soda, 10 parts of water. Add, when dissolved, 5 " shellac, J- part of sal soda, i " glue. 640. Permanent Ink.—India ink dissolved in muriatic acid. 641. Perjnanent Cheap Ink.—Gluten or starch residue dissolved in pyroligneous or acetic acid or vinegar, and col- ored by lampblack or indigo paste. 642. Persian Ink. 1 ounce of lampblack, 1 " sulphate of iron, 2 ounces of powdered galls, 9 " gum-arabic, and water sufficient to make it fluid. 643. BraconnoCs Ink. 10 parts of leather parings, 5 " flower sulphur, 20 " pearl-ashes. Boil up until dissolved, dry it down again, and dissolve and filter. 644. Steel Pen Ink.—To 10 pounds of extract of logwood, dissolved in hot water, add 1 ponnd of yellow chromate pot- 204: INKS. ash, and sufficient lampblack to blacken it. It requires no gum-arabic. 645. Copying Ink. 2 pounds of beer, 4 ounces of galls, 2 " gum-arabic, 3 " green vitriol (calcined), 1 ounce of lampblack, CHAPTER XII. Poisons for Destroying Insects Infesting Houses. 646. PJiosphorus Paste for Destroying Rats and Mice.— To 8 ounces of phosphorus, melted in 10 pounds of hot water, add 10 jxmnds of Indian meal: then rub up by de- grees, and add 10 pounds of butter, and 5 " sugar. 64*7. Another Receipt for the Destruction of Field Rats.— Take equal parts of burnt lime, powdered cicuta, and cal- cined plaster of Paris, powdered helleboire, and oil of anise : form it into small pills. 648. For the Destruction of Bedbugs.—Take pyroligneous acid and dissolve arsenite ©f potash, and a decoction of oak bark and garlic. 649. For the Destruction of Moths.—A mixture of alum, cayenne pepper, #il of camphor, and calcined plaster of Paris. 650. Another Receipt for Moths.—Soak blotting-paper in a mixture of oil of camphor and spirits of turpentine, and lay the paper among the clothing or carpets. 651. For the Destruction of Fleas on Dogs., Horses., and Cattle.—Take equal parts of Beef's gall, Oil of camphor, " pennyroyal, Extract of gentian, Spirits of wine. 652. For the Destruction of CocJcroacTtes.—A mixture of the Persian insect powder and powdered levantic wormseed, to throw about where the cockroaches frequent. 18 653. Fly Paper for Killing Flies.—Soak blotting-paper in a solution of sugar of lead, and sweeten it with molasses. 654. For the Destruction of Musquitoes and Gnats.—A solution of beef's gall in spirits of camphor and spirits of tur- pentine. 655. For Clearing Ants from Pantries.—Chalk the shelves upon which the provisions are put, so that the ants cannot move about; or apply moistened fly-paper and lay about the pantry ; or apply quassia tincture, and soak crumbs of bread with it, and lay it about the pantry. INDEX Page Absinthe 95 Absorbents 133 Acetate Morphine 121 Acetic Acid 101 " " from Verdigris 102 " " " SugarV Lead ... 102 " Ether 6'i Acetous Fermentation 13 Acid, Pyroligneous 102 " Sulphuric 65 Acute Pains 130 Adulterations of Fermented Liquors 109 jEther for Asthma 130 -^tliiops Mineral 130 Agate 170 Agave Wine 42 Age and Body Preparation So Ague 130,133 Alcohol contained in Beer 23 " " Brown Stout. 23 " " Burgundy.... 32 " " Champagne .. 32 " " Claret 32 " " Liquors 50 " " Madeira Wine 32 " " Moselle " 82 « " Porter 23 « " Port Wine... 32 " " Ehenish " 32 " " Sherry "... 32 " « Strong Ale... 23 « " Sugar 50 " " Tokay Wine.. 32 " " Wines & Beers 50 Alloys 156 " for Writing Pens 156 Almond Emulsion 130 Aloes 118 Alum 122 Alteratives 134 Amber Ale 25 Ambrotype Chemicals 159 " Apparatus 159 " Colors 162 Amethyst 170 Ammonia Gum 130 Angelica Cordial 99 Pagb Animal Sugar 14 Anise Liquor 93 Anisette 97 Anodynes .- 134 Antacids 133 Antiseptics 135 Anti-Hysteric Mixture 186 Anti-Spasniodics 135 Antimonial Powder 123 Antiseptic Tooth Powder 190 Antique Oils 192 " Millefleurs 192 " " Promoting hair growth 192 " Pot Pourfi 192 " » Violets 192 Apple Brandy 91 " Vinegar 107 '• Wine 30 Aqua Marine 169 Arac 88 " Imitation 85 Ardent Spirits 51 Arnica Flowers 129 Aromatics 136 Aromatic Vinegar 108 Wine Bitters 100 " Confection 118 Artificial Guano 164 " Gum Arabic 165 " Precious Stones 166 Ash Tree Sugar 15 Asphaltum Varnish . 161 Assafcetida 130 Astringents 136 Atomic Composition of Sugar 20 Ava Beer 24 Ava, drink of King of Soma 25 Bacher's Tonic Pills 147 Balmof Gilead 147 Balsam Copaiva 180 " Honey 147 " Horehound 147 " Liquorice 147 " Peru 130 Tolu 130 Barclay's Anti-Bilious Pills 147 Page Bark, Peruvian 130 Barley 87 Basilicon Salve 118 Batenian"s Drops 148 Bates's Anodyne Balsam 148 Bear's Grease 198 BedbuiT Destroyer .., 205 Beer, Ava 24 " Bavarian 27 " Beverages 27 " Generator 22 " Ginser 27 " Heading 29 " Laser." 28 " MiTlet as " Milk 24 " Murwa 23 " Eoot 28 " Preparation of iil " Spruce 28 Berzelius' Paste for Labels 174 Best Red Ink -. 202 Birch Wine .... 41 Bisulphide of Lime 17 Bitters 100 Black Currant Wine 40 '• ink 202 Blacking for Boots 171 •' " " Harness 171 Bland's Female Pills 148 Bleaching Feathers 171 " Shellac 171 " Sponge 1?1 " Straw 171 Bleeding, draught for Uterine 137 Blister IPIaster^ 118 Blue Ink 202 " Ointment 128 " Pill 1-22 " Tourmaline 69 " Vitriol 118 Boils 137 Borax 126 Bordeaux Wine 45 Bouza 23 Bouquet of Wine 98 Bnurhon Whisky 87 Bowel Complaint 14S Braeonnot's Ink 208 Brandy, Apple 91 " Banana 93 " Blackberry 91 » Cherry 91 Cider 91 " Cinnamon 92 Clove 9-2 " Ginger 92 " Orange 92 " Pear^ 93 " Pine Apple 93 " Plum 92 " Ea^pberry 91 " Slibowitz 92 ♦' Zwetschen 92 Page Brazil-wood for Coloring 4S British Oil 150 Bromo-iodide Silver 161 Buchu Leaves 130 Burns 13T Calamus 29 Calomel 119, 130 Camphor 117, 130 " Julep 149 Canary Wine 44 Cancer, see Hemlock Powder 130 Cane Sugar 14 Capilantique 193 Capsicum in Beer 29 Caraway Seed 129 Carbonate of Ammonia 116 " " Magnesia 121 " " Soda 126 Carbonic Acid Gas 133 Cardamom Seed 130 Cardinal 101 Carminatives 138 Carrot Wine 41 Castile Soap 126 Castor Oil 121,130 Casi-ariila 130 Catechu 130 Catalysis, Berzelius's 101 Cava Beer 24 Celery Cordial 99 Cement, cistern 175 " diamond 172 " hydraulic , 175 " mastic 175 " soluble glass 174 " soluble, how to prepare 174 " steam-resisting 173 " transparent, .t 17S " for fastening iron in stone.. 174 " " " glass on metal 174 " " " metal on wood 174 " " bottles 175 " " furniture 175 " " glass and porcelain 174 " " glass and putty 17S " " Iron 173 " " knives and forks 173 " " paper labels 174 " " Stephenson's steam-pipe 173 " stone 173 " teeth 175 Chalk 130 " Mixture 148 Chamberlin's Restorative Drops... 149 Chamomile Flowers 180 " Powder 123,193 Champagne 46 " from gooseberries 47 " '' cider 47 " Mixture 112 " Powder 112 Chapped Han.is 188 Characteristics of Beer 29, 30 Page Charcoal Opiate 191 " Tooth Powder 190 " for rectifying 66 " different kinds 66 Cheap Eed Fire 179 Chemical Whale Oil Soap 1S5 Chemicals for Ambrotj'ping 159 " " Daguerreutyping 163 Cherry Bounce 97 Brandy 91 " Wine 88 Chica Mascada 23 " or Maize Beer 23 Chicken Pox 138 Cliiliilain Liniment 149 Ching's celebrated Worm Lozenges 149 Chinese Ink 7.. 203 Fluid 203 Chloride of Gold, batli of 162 Chloride of Lime 117 " " used for spirits... 66 Chcdera 138 Chlorine Tooth VVadi 190 Chronic Rheumatism, ^ep Guajac. 130 " Loosene.-s, see Tincture of Catechu 180 " Cough. .s«=e Balsam Tolu.. 130 " Dysentery, .see Alum 130 " Cough, sefi Ammonia Gum 130 Cider Brandy 91 '• preparation of 80 " percentage of alcohol 30 Cinnamon Brandy 92 " Powder 123,130 Citron Ointment 128 Citric Acid 115 Claret Wine 45 Cle.mer, Paint 177 Steel 177 " German Silver 177 " Glass Mirrors. .. 177 Cleansing Materials for Wool 178 Clearing Materials ...". 177 " Ants from Pantries 2(i6 " Powder for Coffee 178 " " " Cider 178 " " " Gin 170 " " " Wines 178 " Mixture, seneral 178 " smell of Naptha 178 » Liquors 83 Cloudy Liquors 83 Clove Brandy 92 Cockroaches 2()5 Cocoa Nut Soap 184 " " Susar 17 " Pomatum 193 Cocculus Indicus 29, 109 Cod Liver Oil 129, 130 Cognac Brandy 86 " meaning of 85 Oil....7 86 Colchicum Seed 130 " Wine 128 18* Page Colds 139 Cold Feet 140 Cold Silvering 199^ Colicky Pains, see Ess. Peppermint 130 Collodion 129. 161 ". for Negatives 162 " Iodized 161 " Sensitive 162 Colocynth 130 Cologne Water 185 " Guerlin's 186 " " good 185 " " superior 187 Coloring from Garancine 43 Sugar 43 Wine 48 Colored Fireworks 179 Fire, Eed 179 « " '• for Kooms 179- Colors for Ambrotypes 162 Color, AquM Marine 168 " Canary 168 " Chrvsonrase 168 " Chrysolite 169 " Granat 169 " Green 167 " Hyacinth 169 " Paibelliie 169 Columbia Wine 42 Colunibo 130 Complexion <Pomatum 194 Compound Arnica Tincture 147 " Chalk Powder 123 " Extract of Colocynth... 118 " Kino PowMler 124 " Liquors 83 " Spirit Sulphuric Ether, 126- " Tincture of Khubarb... 128^ Senna.... 123 Confection of Senna 113 Concentrated Solution of Charcoal. 149 Consumption, see Tinct. Foxglove and Cod Liver Oil .'.... 130 Contentment Ill Con tray erva 130^' Convulsions 140 " .see Hartshorn Spirit.... 130 Copol Spirit Varnish 200 Copperas 29, 119- Copvinglnk 204 Cordials 85, 95 Coriander Seed used in Beer 29 Corn Sugar 14 Corns..: 140 Corn Whisky 87 Cosmetics 183 Cosmetic Soap 183 Cream 193 Costiveness, see Tinct. Aloes... 130, 150' '• Salts, Glauber's, Ep- som, and Cheltenham 130 Cough.s. see Syrup of Poppies 130 Count Warwick's Purgative Powder 150 Crabs' Claws 130 Page ■Cramps 1-10 Cranberry Wine 40 Cream Balls 1S5 Soap 184 " of Tartar 13^* Cretaceous Powder with Opium.. . 130 Crimson colored Fire 181 Croton Oil 1'22 'Cubebs, ground 131) Curagoa Cordial 96 Currant Wine 39 " (Black) Wine 40 " Cbampagne 113 Cutaneous Eruptions, see Antimo- niai Powder 130 Dalby's Carminative 150 Damson Wine 40 Date Sugar IS Decreasing Fermenlaiion 59 Deiamotte's Golden Drops 150 Dentifrices 190 Dei)ilatories 195 Depilatory Compounds 195 Destruction of Jiedbugs 205 " " Cockroaclies 206 " " Flies 26 " "Mosquitoes 206 " " Kats 206 Detergent Soap .* Is5 Diabetes • 130 Diachylon Piaster US Diarrhcea 141 Diastase ■ 21 Diseases 114 Distillation 58 Distilled Vinegar 115 Ditcliett's Spanish Pde Liniment... 150 Doses 114 Dovers Powder 123 Draught for Uterine Bleeding 137 Drop.-y 130 Dry Siiverinif 199 Dry Wines..^ 32 Dupaylren's Hair Balsam 198 Dyes, Hair 194 Dysentery. 141 JJau des Alpes 187 " " Belles 189 " des Bayaderes 187 " de Miiiefleurs 189 -" de Mousseline 189 " de Portugal 1.^8 Egg Punch 112 Elastic Piatina :... 156 Elderberry Sugar 18 Eectuary Leniiive 130 Elixir Vitse 98 of Vitriol 130 Embrocations 141 Emetics 142 Emerald 167 Emperor's Perfume 188 Pagr English Polishing Powder 177 Champagne 112 Epsom Salts 130 Ergot of liye 125 Essence of"Life 150 Cognac 87 Examples of Mixture of Spirits and Waier 74 Expectorants 142 Extract of Conium 1 IS " Hyoscyamus 119 Milk 150 « Opium 119 " Malt 22 " Liquors 22 " Small Beer 22 " Punch 94 Bishop 95 " Glow Wine 95 " Grape Juice 87 Fainting Fits, se^ Spirits Sal Volatile 130 Fan.ily Soap 184 Yeast 63 Ferment 13 Fermented Liquors 20 Fermentation decreasing 59 " rising 59 " upper and lower.... 26 " Vegetable Products. 62 « Wort 59 Fevers, see Spirits of Nitre 130 Fever and Ague liemedies 151 Plaster •.. 151 « Draught 152 " Pills 151 Field Rats, for destruction of 2t>5 Fine Red Sealing Wax 172 Fire, Green ISO " dark Green, cheap 180 " Sky Blue 180 Fireworks, with two bases ISO Fits 142 Flatulence, see Compound Tincture ofGentian 130 Flavoring for Brandy 86 " ^ '• Gin 90 " " Ginser Wine 42 " " Port '■ 41 Fleas on Animals 205 Flip Ill Flooding, see Alnm '.. 180 " Infusion of Roses..... 130 Fluor Albus 152 Fluid Magnesia 152 Fly Paper 2C6 Fork Cement 178 Formula for Reduction of Spirits by Water 75 Fothergiirs Pills 152 Foxglove Tincture 12T Freckles 142 Frenth Polishing Powder 178 Fruit Sugar 14 Pagk Fruit Syrups 84 runii?Hting articles 195 Fumigating Ingred'nts for Churches 196 Fumigating E.ssence 196 Furniture Cement 175 Poli.>h 178 Fusel Oil 53 " destroyed by Oil of Vitriol 65 Gall's complete Still 57 Guerlin's Eau de Cologne 186 Gefitian Root 119 Tincture 130 Gin, Clearing of 89 " Flavoring 89 " how to imitate 89 " " manufactured 89 " Holland 89 ^' London 89 Cordial 89 " Milky, how to clear ■ 89 Ginger Beer 27 " Brandy 92 " Cordial 99 Powder 130 Gleet, see Balt^am Copaiva 130 " Cubebs 130 " " Venice Turpentine 180 Gleet and Whites, aee Tincture of Guajac 130 Glow Wine Ill Gluten 14 Glycerrhine Soap 183 Gnais 206 Godfrey's Cordial 1.V2 Gold, i mitation of 156 " new 156 Good Yeast 62 " Black Ink 202 " Paste 174 Goulard's Extract 120 Lotion 152 Gout, nee Ginger Powder 130 Gouty Pains * 141 'Grain Stone 22 Grape Sugar 14 Gravel, see Spirits of Turpentine... 130 Green Sickness, see Tincture Myrrh 130 Grog Ill Guajac Gum 130 Gum Ammoniac 130 " Arabic, powdered 122 " Syrup 84 " Wash 190 " Tree Manna 15 Gun Cotton preparation 161 Guy's Anthelmintic Powder 153 Hair Balsam 198 Handkerchief Perfume 187 Hannay's Lotion 153 Hartshorn, Spirits of 130 Heartburn 143 Hemlock Powder 130 Page Hiccough 143 Hiera Picra 180 HilTs Essence of Bandana 153 Hippocras 110 Hoffmann's Anodyne 130 Iloofland's Tooth Powder 190 Holland Gin 89 Honey Water \^% Wine 43 Hooper's Female Pills 153 Hooping Cough 143 Tea 154 Hops 22 House Remedies 147 Hungarian Waters 153 Hydraulic Cement 175 Hydrobromic Acid 161 Hydrochloric " 116 Hydrocyanic " 116 Hydrometer 80 " and Thermometer... 81, 82 Hydrophobia 153 Hygeine 114 Hysterics 130 Iceland Moss 109 Imitation Gold 156 Silver 156 " Precious Stones 156 " Giiano 156 " Gum Arabic 156 Indigestion 130 Inflammatory Fever 130 Inks 202 " Braconnot's 202 " best Red 202 " good Black 202 " imperishable Stamping 202 " Indelible 202 Iodide Potassium 120 Iodine Tincture 130 Iodized Collodion 161 Ipecacuanha Powder 130 Irish Moss 109 " Whisky 87 Iron Cement 173 Irritation in Bladder 130 Isoc-.hrome Varnish 201 Ivory Black 64 Jalap Powder 130 Jamaica Rum 90 James's Powder 123 Jesuits' Drops 154 Julep, Mint 110 Juniper Wine Keyser Pills 154 Kimmel Liquor 93 Kinds of Charcoal for Rectifying... 66 Kirschwasser 98 Knee-bend Beverage Ill Kreosote Tooth Wash 191 Koumiss 24 Page Lactic Fermentation 13 Lady Webster's Dinner Pills 154 Lager Beer 2S '• " consumption 2S Langier's Eau de Paris ISS Latest iniprovem't in Quick Vinegar 106 Lavender Compound 13i) Leconte's Tallow Soap 1S3 Ledum Palustre 109 Lemonade Gazeuse 28 Lemon Syrup 84 " Wine 42 Light Blue Fire 1S2 Linen Gloss 185 Linseed Oil 121 " Varnish 200 Lip Salve 194 Liquid Ammonia 120 Pwouse 197 Solder 199 Liquor, PepperniiiTt 93 " Potassa Arsenitis 100 " Wormwood 93 Liquorice Extract 19 " Sugar 14 Liver Complaint 130 Lobelia inflata 150 London Cordial Gin 89 Long-life Coi dial 98 Lotions, external 130 Lowness of Spirits 130 Low's Brown Windsor Soap 184 Lubin's Caroline Perfume 188 Macassar Oil 192 Madeira Wine 43 Magnesia 130. Magnetic Odontica 191 Maize Sugar 15 Malaga Wine 44 Mait^ 21 " Barley 21 " Corn 21 " Oats 21 « Pvye 21 " Wheat 21 Mauna 130 " Mount Lebanon 19 " Persian 19 " Sugar 14 Mannite 18 Maple Sugar 14 Wine 41 Maraschino Cordial 96 Mare's Milk 24 Mashing Operation 58 Mastic Varnish.. ... 200 Materia Medica, table of 130 Mathew's Injection for Fistula in Alio 154 Mead Wine 43 Measles 144 Medical Cases 133 " " treatment of 114 Page Medicines in daily practice 115 MedocWine 43- Melon Sugar 17 Mercurial Pill 122, 130 Mercury with Chalk 119, 130 Metallurgy 156 Metals..'' 156 Metallic Pencils for Writing 15S Metamorphose of Fermentation lol Milk Beer 23 '• Sugar 14 Millet Beer 23- Minderer Spirit 154 Mint Julep 110 Mixture for keeping Ess. Oils 69 " " rectifying 64 Molasses " 17 Monongahela Whisky 84, Sr Morrison's Hygeinic Pills 154 Moths ". 205 Mulberry Win e , 40 Muriate of Ammonia 116- Muriatic Acid 130 Murwa Beer 23- Muscat Wine 44 Muscovada Sugar IT Musk " ISO Myrrh 130 " Tooth Paste 191 My Tooth Powder 190 Nectar Cordial .' 99' Negus Ill Nervous Headache 130 " Cordial 154 Neutralizing the Sharp Taste 83 New England Rum 90 Nitrate Potassa 124 Silver 160 Nitre, Sweet Spirits 130 Nitric Acid 130 Nostrums 147 Noyeau 99 Obstinate Costiveness 130 (Enanthic Ether 33 Oil, Cognac 86 " Linseed 121 " Olive 121 " Peppermint 121 " Turpentine 12^ Opiate Confection 130 Opium 138 Opodeldoc 185 Orange Brandy 92 " colored Fire 182 Elixir.. 98. Oreln Manna 19 Orgeat 99 Ovhe 156 Orris Tooth Wash 191 Oyster Shells, prepared 130 Paint Cleaner 177 Page Pale Ale 25 Palm Wine 41 Palpitation of the Heart 136 Pai-Hicnav Koiix 191 Parofforic, 128 Parfait rrAmour 97 Patent Soap Liquid 1S4 Paven's India Rubber Cement 174 Peach Erand}^ 91 Pear '■ 93 Pectorals 144 Peppermint Essence 130 " Liquor 93 Perfumes 1S7 Persian Ink 203 " Manna 19 Peters' Pills lf)5 Philocume 193 Pile Ointment 155 Pills for Bleeding 137 Pimples 144 Pine Apple Brand)' 92 Platina 174 Pleurisy 144 Plum ih-andy 92 Plummer's Pills 12i Poisons for destroyins Insects 205 Polytechny ". 15G Pomade Divine 194 Pomatum for Complexion 19:{ « •' .Hair 193 Pope, a Beverage 110 Port Wine " 41 Potato Wine 41 Powdered Opium 124 lliiutmrb 124 ?qnii Prepared Cha ic 123 Prei)aration for Ciearins Liquors... 83 of Wines, r :V2 Proof Spirit. 7(1 Pumice Soap 1S5 Punch, a la Glace 112 cold Ill " Extract 94 liot 112 Itoval 112 Putrefaction 62 Pyrotechnics 179 Pyroligneous A cid 102 Quantity of (Enanthic Ether con- tained in Wine 33 Quassia I(i9 " used in Beer 29 Quick Vinegar 101 " Lime 117 Quince 38 Quinine 125 Pills lr>2 Quinsy (Sore Throat) 155 Eacahont des Arabes 155 Kailroad Liquor 93 Page Eaisin Wine 39 Ragicakes used in Beer 29 Raspberry Brandy 91 Cordial 97 " Syrup 84 " Vinegar 108 " Wine" 40 Recent Cold, ■■^ee Spermaceti 130 " Cough, see Bovers Powder. 130 Rectified Spirits of Wine 127 Rectifying Apparatus 65, 63 " by Sulphuric Acid 65 " Process G4 " with Sand 67 Reducing Tables of Alcohol 72 " " " various per-centage 73 Red colored Fire 179 '• Pastiles for sick-rooms 196 " Tooth Powder ■ 190 Remedies 114 " House 147 Removing Hair from the Body 195 Hides 195 Restorative for Scrofula and Scurvy 155 Khatmy 131 Rheumatism 141, 155 " and Gout, see Colombo 130 Rhine Wine 46 Rhubarb 130 Champagne 113 Rice Vinegar T lOS Rlngwoi-in 145 Rising Fermentation. 59 Roche'- Enibrocittiou 155 Rochelle Brandy 87 Salt 126,130 Roman Punch 93 Root, Anti-Svphilitic 155 '• Beer...". 28 Roses, Infusion 130 Rose Coidial 99 " colored Fire 132 '• Pastiles, for sick.rooma 196 Rosin 118 Rowland's Macassar Oil 192 Roval Punch 112 Ruby 167 Russian Drink 24 Rye Whisky 87 Safe Red Fire 179 Saffron 130 Sal Ammonia 116 Salts, Cheltenhim 130 " Epsom 130 " Glauber's 130 " Tartar 130 " Tasteless 130 Salt used in Beer '.. 29 Saltpetre 124 Sandarac Varnish 200 Sapphire 167 Sarsaparilla 129 Page Sarsaparilla Powder 130 Scalds 137 Scammony 130 " Powder 125 Scotch Ale 27 Scurvy 145 Sealing-wax, Black 172 '• for Bottles 172 " Eed 172 " " fine 172 Sea-sickness 145 Sel d'Or preparation 162 Senna 130 " Leaves 126 Sbellac Solution 200 Sherry Wine 45 Shower of Snow Sugar 18 Silk Soap 184 Silver Solder 199 Silvering of Brass 199 Dry 199 Warm 199 Soap Liniment 120, 185 •' Transparent 185 Soda 130 Solder for Metals 199 So'deiings and Silverinss 199 Soluble Tartar .■: 124, 130 Solution of Sugar of Lead 120 Sore Throat 155 Sorghum Sugar 15 Sparkling Wines 46 •' Maple Wine 41 Spasms, Acute, see Tinct. Opium... 130 Henbane. 130 Specific Gravity of Alcohol 54 " " Vinegar 102 Spermaceti 130 " Ointment 117 Spider Webbi ng 155 Spirits, Hartshorn 120 Nitre 130 " Sal Volatile 130 " Turpentine 122 Spitting Blood 145 Spruce Beer 28 Squill Oxymel 130 " Powder 130 Starch 117 " Polish 185 " Preparation 15 " Sugar 15 Steel Pen Ink 203 Stephens" Blue Ink 202 Stomachics 145 Stomachic Bitters 93 Stramonium Seed 29 Strasburg Ale 27 Strass 166 Strawberry Vinegar 108 Wine 40 Strong Acetic Acid 115 Sugar'Juice in Sugar Cane 17 " Colorings 48 Page Sugar of Chestnuts 17 " preparation of IT " Syrup 84 " Utah 19 " Wines 42 " from Flax 1ft " " Iceland Moss 16 " Irish •' 16- " " Linen Bags 16- " " Paper...7 16- " " Raw Cotton 16- " " Sea-weeds 16 " " Woody Fibre 16- " Beet 14 " Liquorice 14 " Paim 14 " Potato 14 Sugar of Lead 122, 130 Sulphate of Copper US Iron 119 " Magnesia 121 " Quinine 130 " Zinc 128 Sulphur, Flowers of 130 Milk 130 " Ointment 128 " Sublimed 127 Sulphuric Acid 29, 116, 119 •' destroys Fusel Oil.. 65 Sweet Spirits of Nitre 126 Sweetness of Wines , 32 Sykes' Hydrometer 70 Table ol 71 Svmptoms 133 Syrup of White Poppies 130 " Buckthorn 130 " Ginger 130 Table of per-centage of Alcohol.. 49, 72- " " Beers 50 " " Liquors 50 " " Wines.. . 49, 72 " Cordial Wines 34 " Dry " 34 " Greasy " 34 Pwed " 34 White " 35 " Materia Medica 130 " Sykes'Hydrometer 71 Tarfa Tree 19 Tartar Emetic 117,130 " in wine casks 33 Tartaric Acid 116 " " in juice of Grapes 33 Tartrate of Pota^sa 124 Temperature of Vinegar Room 105 Testing Guano 165 Tin Powder 130 Tincture of Aloes.... 130 " Arnica Flowers.... 129 " Assufcetida 130 " Bark liO " Benzoin 130 " Cantharides 130 Page Tincture of Cascarilla • 130 " Catechu Igii Colurnbo 130 " Foxcrlove 127 ^ " Gentian Compound 13'> « GuMJac Gum 130 Volatile 180 " Ilartshoi-M 130 " Hei\l.ane 127. 130 Hops 130 Iron 127 " Jalap 130 Mynh 130 " Opium 12S, 130 Tobacco Leaves 29 Tokiiy Wine 45 Toninir or Coloring Batti 162 Tooth Cement ...? 175 Treatment 133 in Meclicii] cases 114 Turbid or Cloudy Liquors S3 Turpentine, V'-niee 130 Turquoise 170 Valerian Powder 130 Varnish, Bleached Shellac 201 " Copal Spirit 2i)0 " for Stamjiinir Linen 2i'] " Isochrome 201 Linseed Oil 200 Mastic 200 Smdarac 200 Vegetable Albumen 14 Vinegar 101 Distilled 115 Quick 101 Vinous Ferinentaiiou 13 Vitriol, Blue 179 Elixir 130 Oil 6.5 Warm Silvering 199 Water-proofing Solution 200 Page Weisht of good Guano 165 Whisky 87 Barley 87, 8S " Bourbon 87 " Common 8» Iri^h 87 Eve 87 Scotch 87. 88 Wh.^at 87,88 White Metallic Compo-ition 157 Metal, instead of Tin 157 " " for easting and rolling 158 Wine, Agaric 42 '• Apple 80 " Beverages 38 " Bouquet of 33 " Chcrrv 38 " Cokh'cum 130 " Cohu-insrs 43 " Columbia 42 " Currant 89 " Dry 32 " Gooseberry 89 " Ginger 42 " Ipecacuanha 180 " Lemon 42 " Mixture 34 " Pear 38 " Quince 38 " Rai.Mn 89 '• Sugar 42 Wines, Consumption of 36 Fininsof 35, 36 " Proditctioii of 36 Yeast of Beer 61 " Beer 62 " Brewers' 62 " Composition 61 " Family 6:i " Good 62 Zeilithoid, or Beer Generator 22 DR. LEWIS FEUCHTWANGER, CHEMIST, 143 MAIDEN LANE, NEW YOKK, Offers to the public a great variety of Imported Drugs, Chemicals, and Essential Oils ; rare Metals ; Ambrotype, Photographic, and Electrotype Materials : also for Pyrotechnists, Glass Manufacturers, Distillers, Kectifiers, Wholesale Grocers, and Perfumers. FOR DAGUERREOTYPE, ELECTROTYPE, AW AMBROTYPE. Bromine, Iodine, Hyposulphide Soda, Cyanide Potassium, Nitrate Silver in Crystals, Acetic and Fluoric Acids, Eouge, Carmine, Caustic Baryta, Salts Gold ; Mercury, common and pure ; best lump and fine-dusted Plumbago ; Per Chloride Iron and Zinc ; Blue Vitriol and Nitric Acid. FOR PYROTECHNISTS MJ) GLASS-MAKERS. Nitrates of Strontia and Baryta, Chlorate of Potassa and Baryta, Sulphuret Antimony; Pure Oxides Manganese, Uranium, Cobalt, Copper, and Iron ; Zaffre, Powder Blue, &c., &c. PARE METALS. Platina, Cadmium, Bismuth, Aluminum, Nickel, &c. ALL ESSENCES, Orape Oil, Essential Oils, and various Clearing Mixtures and other Materials, as recommended in this Treatise. The Pure Oils of Juniper, Caraway, Calamus, Coriander, Balm, Peppermint, Lemon, Absinthe, Orange, Anise, Bitter Almonds, Rue, Neroli, Sassafras, Otto Eose, &c., &c. The Juices of Cherry, Huckleberry, Elderberry, and Easpberry. Imported Wines, Brandies, and Gin, in Bond, by the Quarter Cask. All on the most reasonable but Cash terms, and the Orders will receive prompt attention and faithful execution. N. B.—Alcohol and Pure Spirits may be had in quantities to suit purchasers.