ftir the liquor with a iig-tree Hick. Let then the whole
be expofed for two days longer in the fun again. Then
put one ounce of gum-arabic, or cherry-tree gum, and fet
it in the fun ag 'in for one day, after which boil -it one
bubble, and ftrain it direftly through a cloth. If too
thick, add fome water to it ; if too thin, gum-arabic.
XXXVII. Another ijuay. 2d. Meihod,
1. Take one pound of gall-nuts, and half a pound of
gum-arabic, and as much o^ Irgujiruni berries. Infufe
tbi-, for a week, in tiir^e qua: ts of coaimrm water ; then,
by boilinij, evaporife one quart of it or thereabouts.
Then take it oft from the fire, juft boiling hot as it is,
and throw in one pound of vitriol; ftir well, and let it
thus Hand for a week or ten days. Strain it afterwards,
and you will have a very fine ink.
2. You may add to this fome pomegranate r-nds, either
whole, or bruifed, but by no me.ins iu i)ovvder. Should
it grow too thick, a little male chamber lye, vinegar, or
rofe water, will thin it anc' give it a proper fluidity.
XXXVIII. Anothsr^way. 3d. Method.
Infufe pomegranate rini^s in well water : boil it to the
diminution of one third. Then Vi every one pound of
this infufion add two ounces of green varioi, ui'd half an
L ounve
2l8 SECRETS IN ARTS AND TRADES.
ounce of gam-arabic in powder. Incorporate all on the
£re, then you may ftrain i;, and treep it for ufc.
XXXIX. Another
1. Some people have a very cheap way of n'aking ink,
with the liquor with which the curriers wafli their leather,
to blacken it. To rhat liquor they only add a liiile vitriol
and gum-arabic, ard boil the whole one minu.e.
- 2. The cu.rier's dye fur Uatier is made with common
or rain water, in which they boil thofe little cups which
carry the acorn on the oak tree.
XL. Another njoay. 5th. Method.
1. Bruife on a ftone, fome gall-nuts, and roaft them in
an iron pan with a little olive oil. Put one pound of I'uch
gall-nuts, thus prepared, in a glazed p'pkin. Pour over
it white wine, f > as to cover the gall-nuts over by four
iingers breadth ; then add l.alf a pou:.d of gum-arabic,
and eight ounces of vitriol, both in powder. Set the
whole in the fun for fome days, flirring often the compo-
lition with a ftick, after wh ch, boil it for a few minutes
on a flow fire, then ftrain and keep it.
2. On the fasces you may put again the fame quantity
as above of white-wine, boil and firain it; and repeat it
?s long as the wine gets any lindlure fom the grcuhds.
XLI. Another 'way. 6th. Method.
There is aga-'n ano her very good meihod of making
ink, which is this. In tv/-^r,ty ounves of wh te wine infufe
three of bruifed gall-nut-; a-^d, in thirteen ether cuxes
of fimilar whie wine, diffolve h^.lf a ore of gum-arabic.
Every day for a w hole week, never fail to gi^'e feveral
ftirrings to the i; fufiori of ga'I-nuts, then ftrain it, and
add the diflblution of ^um, and mix with all two
ounces of P.oman vitriol. Now ad then give a fnakeor
two the bottle, and guard fr^m letti -g it approach either
tiie fire or the fun. Thi; compofition wiir prove a very
good ink.
XLII. Anoth-cK
SECRETS IN ARTS AND TRADES. ^19
XLIL Atiothernjoay. 7th. Method.
Take three ounces of gall nius; nev/ elm, or wild-aQi
bark, and pomegranate dry rinds, equal quantities. In-
fufe all in thirty ounces of vvhice wine expofed for fix days
in the fun, and {lir it feven times a day. Then add two
ounces of gum-arabic, and one of Roman virriol, which
infufe four days before llraining, and the ink'isdone.
XLIII. Another vjay. 8th. Method.
Take three ounces of gall-nuts, a handful of afh-tree
bark, two pounds and a half (or three pii»ts) of white-
wine, and mix all over allow fire. When it begins to
boil, take it ofF, and drain It. Replace it on the fire till
it begins to boil again ; then take it off, and add two
ounces of gum-arabic, and as much Roman vitriol.' Stir
with a flick for half an hour, then let it reft for four days,
taking great care that your liquor be well covered ; then
flrai'i it again, and keep it for ufe.
')L\A'S! . Anothernxsay. Qih. Method.
Put in four pounds, or two quarts, of white wine, a
glafs of the beft vinegar, and two ounces of braifed gall-
nuts. Let this infufe thus for four days, then b.iil aiway
and evaporire one fourth part of it. Strain it, and add
two ounces of gum-arabic in powder; mix well, and boil
it for the fpace of five minutes. Take it off from the fire^
and add again three ounces of Roman vitriol, fti;ringit
well till all is quire cold. Put it then into a glafs bottle
well flopped, and expofe it for three days in the fun»
Then ftrain the ink, when it will be fit for ufe.
XL V. An ifik nxhich may be made injianily.
Take gum arabic, and vitriol, of each one oa ce ;
bruifed gill nuts (me and a liaif. Put all in ten ounces of
white wine or vinegar j and, no longer than one hour
after, you may ufe it.
XLVI. Another ^way to the fame pur pafe.
Put in about eight ounces of the beft white wine, half
La aw
S,20 SECRETS IN ARTS AND TRADES;
an ounce of gall-nuts, as much gum-arabic, and eight
^Irachms of Roman vitriol. Warm it a little on the fire,
and the ink will inftantly be done.
XLVIL ^ portable inky ivithout either gall-nut or 'vitriol.
1. Take one pound of honey, and two yolks of raw
eggs. Dilute and mix them all well with the honey.
Add three drachms of gum arabic in fubtile powder.
Stir well the whole together during three days, and feve-
ral times a day, with a fig-tree flick flattened at one of
the ends. Then, to that Hrft compofition add again as
much of that fort of lamp-black which is ufecl in printers
ink [fee art. xxxiv. in this chap.) as may be requited to
thicken the whole into a lump, which you let dry, and
keep in that ftate.
£. Whvn you v. ant to ufe it, take a bit of it and dilute
it in any common wa'er, or lye, and it will wriie like any
other ink.
XLVlir. Another portable ink, in ponvder.
This is made with equal quantities of gall-ruts &nd
vitriol ; a lirtle gum-arabic and fiilMefs of iandarak of
theantienis. You pound, or grind ea h drug wtll, and
mix the powders together, which are to be very fine.
Lay fome of this compound! powder on your â– aper, and
fpread it well v ith your fingeis. Then dipping your
pen into clear water ynti niay written th.s prepared paper,
and it will appear as black as any ciher ink.
XLIX. Another portable powoder. to make ink injlantly.
Take and reduce into iubtile povvder ten otsnces of gall-
ruts, three of Roman vitriol, otherwife green copp^sa-^ ;
with two ources of roch-alum and as much uf £,um-arabic,
Nnw when you want to make ink. put a little of tl is
mixture into a gUifs of white wine, and it will inilantly
blacken, and be fir for ufe,
L . Another fort of po'wder to the fame purpofe,
u There \s another method, by no means inferior to
the
SECRETS IN ARTS AND TRADES. Z2l
the Others preceding, to make a powder fit for travellerSy
nay, which has the quality of mending any pale common
ink, by giving it inrtandy a degree of confitience, black-
nefs, luftre, and beau!y, which ii wanted before. To
ufe this powder, you only diflblve it in any liquor yoa
like; fuch as water, wheher fofc or fait, in wine or vi-
negar. Whether warm or cold, it does not fignify much,
though the warm is fomewhat preferable. This curious
powder is made as to. lows.
2. Take peach ftones with their kernels in, put them
in the fire till perfectly reduced into coals. Then take
them ofF, and when ihey are quite dead and black, mijf
part of them with fome lamp black. Add two parts of
bruif d gall-nuts fried in ''11 and dried up: four parts of
gum-arabic, all pulverifed impalpabjy, and lifted throiigli
a £ne fieve.
3. Ohfern;aticn. There is nothing which dyes fo fine a
black. It is alfo good for the human body; f r, taken
internally, it dilTi^aies all obllrudlions, and promotes
nrin^.
L,l. ^ yellow inL
Grind, on the fame Hone, fome dry faffron, and an
equal quantity of the fineft orpine you Cin find, with
carp's or jack's gall. Put all into a bottle, which you
muil Hop well and place for fome days in hot horfe dung.
When you take it out you will find a fine gold colour ink.
Note, When the opportunity may be had, it is prefer-
able to emp'oy tht^ juice extraded from frefh faiFroo
flowers, that is to fay, from ihe picked itaminas of that
flower.
LI I. Another nx;ay,
Sotne take the yellc-*' fuperficies of orange peels, and
very pure flour of brimflone, mixing all upon the ftone,
then put it in a glafs bottle, which they fet in the damp
for ten days. Bef-re uling this it requires to be warmed,
and the letters which are traced with it are not of a bad
yillovv.
L 3 LIU. Another
222 SHCRETS IS ARTS AND TRADES,
LI II. Another toay.
Chufe the fineft orpine, of a beautiful gold colour,
Jhiny, ihelly, and perfectly freed and puriiied of all its
earthy particles. Mix it with an equal quantity ofcryf-
lal perfeftly grinded, and whites ol^ eggs in a fufficienc
quantity to make it fo liquid as to admit of writing,
drawing, and painting with it.
LTV, Another fort cf yelloiv liquor,
A certain golden diftilled water may be made, with
â– which gold letters could be traced. The procefs is as
follows. Put fome orpine reduced into impalpable pow-
der in rofemary water, drawn by dilUllation. Then diftil
it again, and the liquor which comes from it will be fit to
write in gold letters,
LV. Another
T. Take two ounces of pewter, and melt it in a cruci-
ble. When melted add one of quickfilver, and mix it
well with the pewter. Then put all on the flone, and
grind it with one ounce of fulphur. This compofition
will produce a very fine yellow powder.
2. To ufeit, di/Tolve only what quantity you want in
the white of an ^Z%\ and, whatever you trace with it
will appear of a very good gold colour.
LVI. Another nvaj fuperior to all the reft.
tbi all the receipts which may be given for this pur-
jiofe, none approaphes the" purpurine powder. Except
gold itfelf, nothing can imitate it nearer; therefore this
is the moft eileemed. True it is, it does not ftand the
injuries of the weather fo well as real gold, nor lafts fo
long, — This powder is made with equal parts of pewter
ind quickfilver, or equal parts of ammoniac fait and ful-
pKur. And, to prcferve it, you keep it in little leatherh
bags.
LVII. Of the u/e of fu gar- candy in ink.
Sugar-candy has the admirable virtue of reftoring had
ink
SECRITS IN ARTS AND TRADES. 21^
ink into good. It blackens it, renders it Ihiny, anJ
makes it run properly. Thereft)re it is mofl advifable to
put f me pov^der of white fugar candy into the bottle or
the iak-horn.
LVIII. A fjYt of black ink ft for painting figures y and t$
njurite upon ff'ffi^ and linen ^ as well as on paper*
Bruife on the Hone one ounce of gtl!-nuts, aid pat it
in a pint of ftrong while-wine vinegar on the fire, with
two ounces of iron filings. Evaporate away about
one half of the liquor in boiling it gently, flrain the re-
mainder, and keep it f r ufe.
It would not be improper to add a little gum-arabic,
to the above compofition ; however, it may as well be lee
alone.
LIX. To pre^veni ink from freezing in the winter.
If inftead of water, you make ufe of brandy with the
fame ingredients which enter into the compofition of any
ink, that ink never will freeze. You may alfo put fome
into the ink already made otherwife, and it will affill a
good deal in preventing the froft from adting upon it.
LX. HoTV to renezo old 'writings almofl defaced.
We ordered, art. xxix. of this chapter, to boil gall-nuts
in wine : but we muf^add here that it is far preferable to
infufe them only twenty-lour hours in it, then put all
into i retort and dhlil. The liqudr which comes from it
being pafled on the pafjer or parchment, will revive the
defaced parts of the writings.
LXI. A green ink.
Take fine verdigreafe, and dilute it with a mixture of
diftilled water of green gall-nuts and vinegar. Form it
into drops fuch as thofe ofconfe
vv Hen yoa want to ufe the.n, dilute them inio gum-arabic
WMttr.
X4 LXII, Another
324 S£CRfcrs IN ARTS AND TRADES*
LXII. Another ^vcaj.
Take the nrcngeft white-wine vinegar, in which dif-
folve verdigreafe, rue juice, and a iittle roch-alum.
LXIII. 71? nvrite in gold letter s^ on iron or Jleel.
1. Pound fome gold marcafites in a mortar; put it to
infufe twenty- four hours in viregar, and boil it genily
ovei- the fire in a glazed pipkin, till the vinegar is alnioft
vanifhed away, which will take you nearly a whole day's
time to boil. Then take the compofrion cfF from the
tire, and after having left it to corl and dry a little more
in the (hade, put it in a retort, and difiil.
2. With this liquor, write on iron or Oeel ; the letters
will appear black at firfl : but if, when dry, you rub
over them with a piece of linen, they will turn gold
colour.
LXIV. An ink luhich luriies Uhjll'very njcithout Jthver in it'
1. Amalgamate equal parts of pewter and quickfilvcr,
in the fame manner as goldfmiths do ; grind well that
amalgamation on the flone.
2. If you dilute of this powder in gum-arabic water,
and write with it, your letters will appear like filver.
LX V. To ivrite on Jil'uer in Hack i»hich nvill net/er go cff»
Take burnt lead, and pulvcrife it Incorporate it next
V ith fulphur and vinegar, to the conlirteoce of a painting
colour, and write with it on any filver plate. Let it dry,
then prefent it to the fire fo as to heat a liitle the work,
and all is done.
C H A P.
( "5 )
C H A P. XI.
Secrets Relative to Wine.
I. To make a, wuine to ha've the tajle and flavour of French
mu/caf,
YOU have only to put in the cafk a little bag of alder
flowers when the wine Is juft done prefTing, and
while it boils Hill. Then, a fortnight after, take out the
bag.
If. To make the vin doux.
When you cafk the wine, put in at the bottom of the
cafk half a pound of murtard feed, or a pound, if the caQc
b© doable the common fize.
.« ^^"; 30) !T- â–
' ' illj Tb make s\\-\-)dOKXx:\s^ of an excel!e?Jt iajie.
Take two quarts of v/heat, which boil in two q-iartJ
of water till it 1s perfe-flly burrted. Sir it we'l, thea
ftrain \i through a fiue cloth, fqueezlng a litile the whole
to get the creamy par: out. Put two quans of this liquor
in a hog (head of white \\ine, whiie it is ftill a-boiling or
in fermentation, with the addition Of a little bag of dried
aider flowers.
IV. To i?n:tate a TCid,h Qi^iQ,
Take of the beft galangal cloves and ginger, each one
drachm. Bruife them coarfely, and infufe for twenty-
four hours, with brandy, in a well clofed veflel. Then
take thefe drugs out, and having tied them in a linen bag,
L5 , let
226 SECRETS IN ARTS AND TRADES.
let them hang in the cafic by the bung-h( le. Three ot
four days after, your wine will taile as good arid as ftrong
as natural malvoijie.
V. To change red ixjtne into vchite^ and white into red.
If you want to make red your white wine, throw into
the cafk a bag of black vine-wood a (lies ; and to whiten
the red wine, you muft put a bag of white vine-wood
aihes. Forty days after, take out the bag. fliake the cafk,
and Itt it fettle again; then you will feetheefFeft.
VI. To prevent nvine from fuHing, otherioi/e tajling of the
cajkf and to give it both a tafe and fianjour quite agreeable*
Stick a lemon with cloves as thick as it can hold ; hang
it by the bung hole in a bag over the w ine in the calk
for three or four days, and flop it very carefully for fear
of its luriiing dead, if it (hould get air.
VII. To make a vine produce a fiveei '•Mnie,
One month b^-fore g^nheringihe grapes, you muft t\vi(l:
fuch branches as are loadtd with them, fo as to interrupt
the circulation of the Tip : then ftripthe leaves off entirely,
that the fun may aft with all its power on the grains,
and, by dilTipating their fupeniuous moiftuie, procure a
fweetnefs to the liquor contained in them when they come
to be prefiVd.
VIII. To make a fnxieet ivine of a very agreeable favour,
and befdes very nvhohjome.
Gather the grapes, and expofe them for three whole
days in the fun. On the fourth day at noon put therm,
under the prefs, and receive t! e firft drop which runs of
itfelf before preiTing. When this viigin drop (hall have
boiled, or fermented, put to every fifty qiarts of it one
ounce of Florentineorrice in fiibtile powder. A few days
after take it ouw clear from its lye, and then bottle it.
IX. To clarify in tvco days nevj ^wine nvben muddy.
Take a difcretioaable quantity of fine and thin beech
ihavings,
SECRETS IN ARTS AND TRADES. 227
fhavlngs, which put into a bag, and bang by the bung
hole, in the caflc. Two days afier, take out the ba? ; and
if from led you want to make it white, you may do it by
putting in the caik a quart of very clear whey.
X. To make the ivine keep mout or unferaiented for
tivel^ve months.
Take the fi-ft, or virgin wine, which runs cf itfelf from
the grapes before preillng; calk and itop it well, then
fmear tlie cafk. all over with tar, ("0 that the water could
r.ot penetrare th; ou^h any pnrc of the wood into the wine.
Flunge thtfe caf^s into a pond deep enough to cover
them entirely yvith water, and leave them thc^re for forty
days. After which term you may t^ikt- tliem out, and the
wine contained in them will keep new for twelve mon;hs.
Xl. 5l> make a ivine turn b'ack.
Place in the cellar, wherein the wine is a-fermenting,
two pewter pots, and it will turn black.
XII. I'o clarify a
Take clean roch-alum in powder, half a pojnd; fugar
ofrofes, as much; honey, whether fkimmed or not, eight
pounds, and a quart of good wine. iMix all' well, and'
put it in a caik of wire, ftirring all as you pour it in.
Take the bung I'ff nil the next day, then pui it on again.
Two or three days after this, it will be quite clear.
XIII. To corred a bad fla-uour in ivine.
Put in a bag a handful of garden parflev , and let it
hang by the bung-hole in the ca/k, for one week at lead.
Then take it out.
XIV. To present wine from f polling and turning.
Mix in the caflc a tenth part of brandy, or half an ounce
of oil of fulphur.
XV. To pre
Put on the bung a handful of fleel filings and another of
fait, tied op in a bag.
L6 XVI. To
J528 SECRETS IN ARTS AND TRADES,
XVI. To pre'vent ivine from corrupting.
Put to infufe in the cafk a handful of gentian root tied
in a bag.
XVII. To rejiore a ovine turned four or Jharp,
Fill a bag with leek-feed, or of leaves and twifters of
vine, and put either of them to infufe in the calk.
XVIII. To rejlore a nvine corrupted and glairy.
Put in the wne cow's milk a little faltiPn ; or elfe the
rinds and fhells of almonds tied up in a bag: (r again,
pine kernels.
XIX. To pre'vent OK:ine from groiving fur^ and iurmr.g
into 'vinegar.
Hang by the bung hole, in the cafic, a piece of bacon,
of?bout cne pound and a half, and replace the bung.
Or elfe throw into the wine a little bagful of alhes of
virgin vine.
XX. 7"o inake a netv vjine tafle as an old ivine.
Take one ounce of rrtlilot, and three cf each of the
following drugs, viz. liquorice and celtick nard, with
two of hepatic alors; grind and mix all well fciigether,
put it in a bsg, and hang it in the wine,
XXI. To reflore a -xvine turned.
DraW a pailful of 't; or, take the fame quantity of
another good fort, which bo.l, and ihrow boiling Hot
over that which is fpoiled and H inking; then ftop the calk
quickly with its bung. A fortnight after tafle it, and
you will find it as good as ever ic waj, or can be.
XXII, To reflore a ivine fulled, or tafiing of the cafk.
Draw that wine intirely out of its own lye, and put
Ic in another calk over a good lye. Then, through the
bung hjle^ hang up a bag with four ounces of laurel
berries
SECRETS IN ARTS AND TRADES. 2«9
berries in powder, and a fufficient quantity of Heel filings
at the bottom of the bag, to prevent its fwimming on the
top of the wine. And, in proporiion as you draw a cer-
tain quantity of liquor, let down the bag.
XXIir. To prevent nvinefrom pricking.
Put in ihe cafk half a pound of fpirit of tartar. Or,
elfe, when the wine is ftill new and mout, throw in two
ounces of common alum for every hogfhead.
XXIV. To make n>:ine keep,
Extraft the fait from the bell vine branches ; and of
this put three ounces in every hogfhead at Martinmas,
when the calks are bunged up.
XXV. T'o clarify ivine eajily.
Put in the caflc two quar;s of boiling milk, after having
well fkimmed it.
XXVI. To prevent nvinefrom turning.
Put in the calk one pound of hare's fli )t.
XXVI r. T'o correSi a mify iafte in
Knead a dough of the befl wheat-fl jur, and majce it
in the form of a rolling pin, or a (hort thick ftick. Half
bake it in the oven, and ilick it all o>er with cloves.
Replace it in the oven to finifti baking it q'liie. Sufpend
it in the cr.fk over the wine vvitho'U touching it, and let
it remr^in there ; or elfe let it plunge in the wine for a few
days, and take it quite out afterwards. It will correct
any bad flavour the wine might have acquired.
XXVIII. Another method.
Take very ripe medlars, and open them in four quar-
ters, without parting them afunder. Then tie them with
a thread, and fix them to the bung, fo that by putting it
in again they may hang and foak in the wine. One
mon'ih
230 SECRETS IN ARTS AND TIRADES.
month afterwards take them oiit, and they will carry off
ail the bad tade of the wine.
XXIX. To correSt afoar^ or hitter tajle in Hvine.
Boil a quartern of barley in four quarts of water, to tlie
reduftion of two. S;rain what rerhsins through a cloth,
and pour it in the cafe, ftirring all together with a flick,
without touching the lye.
XXX, To rejlore a fpuiUd nvine.
Change the wine from its own lye, upon that of good
wine. Pulverife three or four nutmegs, and as many dry
oraniie peels, and throw them in. Stop well the bung,
and let it ferment one fortnight. After that term is over,
you will £nd it beiter than ever. This method has gone
through many experiments.
XX XF. To five e fen a tart ivifie.
Put in a hogfliead of fuch a wine, a quarter of a pint of
good wine vinegar, faturaied with liiharge ; and it will
foon lofe ivS tartnefs.
XXXil. Another ivaj.
Boi! a quantity of honey in order to get all ihe waxy
pa't out of it, and drain it through a double chuh. Of
fuch a honey thus prepared put two quarts to half a hogf-
head of tart wine, and it will render it perfeftiy agreea-
ble. If in the fummer, and there be any danger of its
turning, throw in a ftor.e of quick lime.
XXX HI. To pre'vetit tartnefs in ^wim.
Take, in the month of March, two bafcnfuls of river
fand ; and, afcer having dried it in the fun, or in the
oven, throw it in ihs cafk.
XXXIV. To heighten a
agreeable Jtwvour.
Take two dozen or thereabouts of jnyrtle berries, very
ripe.
SECRETS IN ARTS AND TRADES. 23!
ripe. Bruife them coarfely, after having dried them
pei fe(5lly, and put them in a bag, which fufpend in the
middle of the cafk. Then flop this well with its bang.
A fortnight aferwards take ofF the bag, and you will
have a very agreeable wine.
XXXV. T'o give ivine a moji agreeable Jla-vour,
Take a pailful of mout, which boil and evaporate to
the confiftence of honey. Then mix with it one ounce of
Florentine o rice, cut in fnnall bit?, and one drachm of
co/ius. Put all into a bag, and let ir down in the caflc by
the b"ing-hole, after having previoufly drawn out a fufH-
cient quantity of wine to prevent the bag from coming at
it. This bag being thus fufpended by a firing, which will
hang out of the bung-hole, ftop it well, and there will
drop from the bag into the wine a liquor which will give
it a rtioii agreeable t^fte.
XXXVI. Hon,v to fit7d out nvhethcr or not there be ivaier
mixed in a cajk of ivine*
Throw in the caCc one wild pear or nipple. If either
of tbefe two fruits fwim, it is a prcof there is no water in
the wine ; for, if there be any, it will fink.
XXX VII. To feparate the '-i.uater/rom ivine.
Put iflto the cafk a wij:k of cotton, which fivould foak
in the wine by one end, and come out of the cafk zi the
bung hole. by the other ; awd every drop of water which
may happen tD be mixed with the wine, will ftill out by
that \\ick or filter.
Yoii may again put fome of this wine into a cup made
of ivy wood ; and then the water will perfpire through
the pores of the cap, and t!^ie wine remain.
XXXVJII. To ungreafe loine in lefs than t^)enlyfour hours.