64. An admirable oil of fugar 260
65. Another oil of fugar without the aiTiflance of fire 261
66. An
I N D E X. 345
Art. Page
66. An admirable eflence of red fu{:;ar — . 261
67. Another oil of fugar, exceillvely good 261
68. How to exrrad the efTeatial oil from any flower 262
69. Eflence of jefTamlne, rofes and o her flowers 262
70. To draw the eflential oil of rofes — 262
71. The oil of cinnamon — i 263
72. An eflence of jeiTaraine ■ ■ 263
73. Eflience of ambergris ■ 263
74. EflTence of capon and other fowls ■ 264.
7:. Virginal milk 264
76. How to make the hipotique —— 264
77. An exceeding good ptifan ■■ 265
78. How to colour any fort of liquor — — 265
79. A ladies fine rouge, not at all hurtful to their
Ikin like other rouges, wherein there always
enters a mixture of lead or quickfilver 265
80. A fine fmelling water at a fmall expence 265
81. Eau imperial, or imperial water •— 266
82. The fyrup of orgeat of Montpelier — 266
83. To make an imitation of coflee ■ 267
84. Another way — .^— . 267
85. Diredions for preparing the true cofl^ee 268
86. A receipt for making of chocolate 268
CHAP. XIV.
Secrets relative to the Confe6lionary Bufinefs.
1. Preferved nuts __ 269
2. Orange flower parte — — — 270
3. Paile of je-flamine «-.— — 270
4. Apricot palle .. . ► 270
5« Currant palte ■■ 270
6. Averjuspafte 271
7. How to make fyrups with all forts of flowers,
which fliall be poflefled of all their taite, fla-
vour and fragrancy 271
8. Rafpberry fyrup • ^ ■ 271
9. Apricot fyrup . ■ 272
10. The verj us fyrup — ~- . 272
11. A
346 I N D E X.
Art. Page
11. A general manner of making fyrups, applicable
to alsnoft all forts of fruits, efpeciaily currants 272
12. To make liquid currant jam 273
13. To make the fame vviih cherries 273
14. Another way to preferve cherries — 273
15. To make the liq^uid rafpberry jam 274
l5. Theverjusjam ■ 274
17. The fame with powder fugar — — . 275
18. Peeled verjus 27^
19. To preferve March double or fmgle violers 275
20. Ariother \vay to make them liquid 27^
21. 'i'o preferve apricots • 276
22. How to make a dry preferve of them. 276
23. To preferve green apricots 277
24. To make the Cotignac liquid — _ 278
25. Another way ■ 278
26. How to make the caramel — 278
27. To m?k3 raifinet ■ 279.
28. To preferve quinces in red . 279
29. To do the fame in white — 28a
30. To preferve rouffelet, mufcadine,
pears
31. A preferve of green almonds
32. To make the fame into a compotte
33. To make dry portable cherries
34. The preferve of orange flowers, whether in loofe
leaves, baJs, or bunches ■ — 281
35. A marmalade of orange flowers - ■ 282
36. To make an apricot, or peach j^m ' 282
37. An apricot jam, afier the French v.v.y 283
38. To make rafpberry, currant, and cherry jam 283
39. To make a good currant jelly •— 283
40. To make a verjus jelly — 284
41. To make an apple jelly — 284
42. To make the conferve of orange flowers 284
43. A conferve of violets — — — 2S5
44. A conferve with rafpings of Portugal oranges and
lemons, conjointly or feparately 285
45. To make almonds a-la-praline — 285
4.6. To
I N D E X. 347
Art, Page
46. To whiten cherries, currants, rafpberries, grapes,
flrawberries, and Tuch like fruits — 286 .
47. To make ice maroons . 2S6
4:5". To make the royal mafTepins 287
49. To make Savoy bifcuits -— 288
50. To make bitter almond bifcuits — 288
51. To make meringues — - 283
52. The fame with cinnamon, or chocolate 289
53. Another way of icing — — 289
54. To make gimbkttes ^— 289
55. To make bifcotins — — — . 290
56. To make lemon lozenges — — 290
57. How to preferve orange peels all the year, but
efpecially in May — — 291
58. To make a parte with whatfoever fruit it maybe 291
59. The Genoa pafte 292
60. Quinces jam, and other fruits — 292
61. Genoa bifcuits ■ 292
62. The queen's cakes or bifcuits — — 292
63. Macaroons — 292
64. Particular method of making cakes — • 293
65. A cream which cuts as a rice pudding — 293
66. To make an exceeding good boiled cream 293
67. To make whipped cream — • 294
§11. Of Summer Compottes, or Hewed
Fruits.
68. The rafpberries compotte > 294
69. The apricots compotte ■■ ">» 294
70. To make a compotte of fruits as above, and even
plums broiled 295
71. To make a compotte of perdigron plums 295
72. The fame for mirables, purple and black damafk,
Sainte-Catherine, and other plums 295
73. Compottes of verj us in grain ■ 295
74. Compottes of peeled v^rj us — 296
75. Com-.
348
Art.
76.
77.
78.
INDEX.
Cornpottes of early pears called mufcat
The compotte of ihe largeft forts of i.fars, fuch
as Beurre, Mefilre Jean, Bergamfjcie, Verte-
longues, Bzideiy, Mouille-bouchee, Ama-
dotie, Doubleiieur, Bonchretien d'hyver,
Franc-ieal, ^-c. Scc» *
A compotte of pears a-lii-braife —
A compotte of apples a-Ia-bouillone —
Page
2,6
297
297
CHAP. XV.
Secrets relative to the Art of Preparing
I.
2.
3-
4-
6.
7-
8.
9
10.
I :.
12.
SnufF.
Kow to reduce tobacco into powder — 29S
How to purge fnuff, and prepare it for admitting
cf odours 29S
How to perfume fnufFwith flowers — 299
Another way to do the fame — — 299
Another method ' 299
SnuiFof mille fieurs — ' 300
The odorifjg fnuff, after the method praftifed at
Rome — ■ 300
The fnuff with the odour of civet — 300
Amber fnuff — ■
The odoring fnuff, Mahhefe fafhion. —
The true Mahhefe method of preparing fnuff
The Spanilh method of pfepaiins: perfumed
fnuff
3. To give a red or yellow colour to fmiff
301
301
301
301
302
CHAP. XVI.
Secrets of taking out Spots and Staias,
To take off iron moulds from linen —
To take off carriage, wheel greafe from clothes-
Againft pifs fpots . ■ ..
503
To
I N D E X. 349
Art. Page.
4. To take off fpots from cloth of any colour 303
5. A receipt agalnft all forts of fpots, upon llufF 303
6. Again ft oil fpots -■ 304
7. A wafhing ball to take off fpots — 304
8. To take out pitch and turpentine fpots 304
9. Againll ink fpots, whether on cloth or linen 304
10. Another fimple remedy againft ink when juft
fpilled » > — 304
11. Againft oil fpots on fatin, filk, fluff, or paper 305
12. A preparation of balls againft fpots — 305
13. For filks — 305
14. To reftore gold and filver laces to their fornrer
beauty ■ — 306
15. To reftore Turkey carpets to their firft bloom 306
16. To make tapeftries refume their firft brightnefs
when their colours have been tarnifhed and
fpoiled — ■ ■ 306
1 7. To take off fpots of wax from velvet of any co-
lour, except the crimfon — — 306
iC. To take the fame from filks and camblet 307
19. To waih a gold or fiiver, or filk embroidery, or
any ftuff whatever, and render it like new 307
20. To take the fpots off from filk and woollen ftuffs 307
21. To colour velvet in red ^ 307
22. To revive the colour of a cloth — 308
23. To take the fpots off from a white cloth 308
24. To take off the fpots from crimfon and other
velvets ■ 308
2 J. To take off an oil fpot from cloth — 308
26. A compofition of foap to take off all forts of
fpots . — 309
27. To take the fpots from a white filk or crimfon
velvet — - 309
CHAP,
35© I i\ D E X.
C PI A P. XVII.
Secrets relative to the Art of Fiihing, Bird-
Catching, &C.
Art. Page
1. How to entice a great quantity of fifh to refort
to a certain place — — 309
2. Another receipt to the fame purpofe — 310
3. Another way — ■ 310
4. Another way — — 310
5. Hew to get a good many birds — - 310
6. Another way — 311
7. Another way — 311
8. Another way ■ — — 311
9. To preferve and multiply pigeons — 311
JO. Another for the fame purpofe ■ 312
ii» How to fatten pigeons — — 312
CHAP. XVIII.
Secrets entertaining and ufeful.
I. To whiten wax — 3? 2
a. Another way of whitening wax in large manu-
fadories — — , 313
3. How to multiply wax — _ 314
4. To make mutton fuet candles, in imitation of
wax candles - ■■ ■ - — - 314
5. To make fcap — 3 '4
6#- To prevent any thing from burning in the fire 315
7. To prevent burning one's fingers in melting
lead — 315
8. A fire which cannot be extinguifhed by water 316
9. To prevent the oil of a lamp from f'moaking 316
10, To make an incombullible wick — . 316
11. A ftone which is inflammable with water - 316
12. A
I N D E X.
351
Art. Page
1 z. A receip^t to make the true phofphorus, extra£lcd
from urine, and which is inflammable by the
air, fo that pieces of wood may be lighted
by it — 317
13. Fruit. To preferve trees from being injured
by worms, caterpillars. Sec. — 318
14. To kill all forts of worms ■ 318
15. To kill maggots in Iheep ■ 318
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