1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

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APPENDIX.

dish over a slow fire; add about ^ an ounce of toiled Ihi seed oil or varnish, so as when a drop is taken out on. £ cold stone it loses its brittleuess, then mix in 1 ounoe oi cinnabar or vei-milion, mixed with 3 outces of prepared chalk I stir until all lumps are dissolved.

405. Bottle-wax,"White.

1 lb. of rosin, white and transparent; melt it in a tin dish over a slow fire; add about^ an ounce of boilwd 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 white; stii- uutU all lumps are dissolved.

406. Brandy Apricots.

Take some nice apidcots 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 ofivater and jilain syrup,so as to cover the apricots; boil the syriip in a copjier 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 ofi" the syrup;then arrange the fruit in an earthen dish,clarify the syrup with the white of an egg (see No. 1), boil 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, with out squeezing them. The balance of syrup is clarified again, and mixed with 3 parts white 4th-proof brandy;fil," up the jars with syrup, and cork and seal them.