1864 Bar Tender's Guide price $2 00 by Jerry Thomas

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APPENDIX.

dish over a slow fire; add about 4 an onnce 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 vernilUon, mixed with 3 ounces of prepared chalk; stir until all lumps are dissolved. 405. Bottle-wax, "Wliite. 1 lb. of rosin, wliite and transparent; melt it in a tin dish over a slow.fire ; add about i 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 4 ounces of zinc wliite; stii* until all lumps are dissolved. 406. Brandy Apricots. Take some nice apricots before becoming pei-fectly ripe, rub them slightly -with a linen cloth, and prick them with a pin to the stone in difiFerent places ; then lay tliem 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 tlirow all the apricots at once in the syrup, and keeii 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 (sec ]^o. 7), boil it to its regular thickness, and throw it boiling hot on the apri cots so as to cover them ; let them stand for 24 hours, then take them out of the synip, and put them in glass jars, with out squeezing tliem. The balance of syrup is clarified again, and mixed with 3 parts white 4th-proof brandy; fill ,up the jars with syrup, and cork and seal them.