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APPENDIX.
dish over a slow fire; add about
| au 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 aU 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 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 white; stir until 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 different places; then lay them 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 ofthe 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. T), boil it to
its regular thickness, and throw it boiling hot on the apri
cots so as to coverthem ; let them stand for 24 liours,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; fill
up the jars with syrup, and cork and seal them.