1862 Bar Tender's Guide price $1.50 by Jerry Thomas

214 APPENDIX. dish over a slow fire; add about^ an ounce of boiled lin- seed oil or varnish, so as when a drop is taken out on a cold stone it loses its-brittleness; then mix in 1 ounce of cinnabar or vermilion, mixed with 3 ounces of prepared chalk; stir until all lumps are dissolved. 405. Bottle-wax,"White. 1 lb of rosin, white and transparent; melt it m a tm dish over a slow fire; add about ^ an oimce of boiled lin- seed oU or varnish, so as when a drop is taken out on a cold stone it loses its brittleness; then mix in 4 ounces of zinc white; stir untU-all lumps are dissolved. 406. Brandy Apricots. Take some nice apricots before becoming perfectly ripe, rub them slightly with a linen cloth, and prick them with a pin to the stone in difTerent places;then laythem in very cold water,and at the same time take equal parts of water and plain syrup,so as to cover the apricots; boil the syrup in a copper boiler, and when boiling throw all the apricots at once in the syrup,and keep them down with the skim mer; when they begin to get soft under pressure of the fin ger, take them gently out,lay them in a sieve to drip off the syrup;then arrange the fruit in an earthen dish, clarify the syrup with the white of an egg (see hTo. 7), hoil it to its regular thickness, and throw it boiling hot on the apri cots so as to coverthem; let them stand for 24 hours,then take them outofthe syrup,and putthem in glass jars,^yitb- out squeezing them. The balance of syrup is clarified again, and mixed with 3 parts white 4th-proofbrandy;fill up the jars with syrup, and cork and seal them. *

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