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APPENDIX.
3 quarts ofgood strong boiling hot cider vinegar.
Mixed thoroughly together; macerate 12 hours-; add
ounce of ground allspice,^ an ounce of ground ginger, 3
ounces of sea-salt, 1-J- ounce of ground cinnamon, ^ an .
ounce of ground cloves; mix it well with the above; add
as much more vinegar as to get the required consistence.
420. "Wax Putty,for Leaky Casks,Bungs,Corks,
&c.
2 lbs. ofspirits ofturpentine.
4 do. tallow.
8 do. yellow wax.
12 do. solid turpentine.
The wax and solid turpentine are melted together on a
slow fire; then add- the tallow; when melted, take it far
off from the fire; then stir in the spirit of turpentine, and
let it cool.
431. G-eneral Directions for Syrups.
The best syrups can only be made with the finest quali
ties of sugar. Syrup is the juice of fruit, fiowers, vegeta
bles, or whatever you desire to preserve, mixed with
liquid sugar. In boiling to the degrees, it is from the
"small thread" (see ISTo. 10) to the "large pearl" (see
No. 18)that syrup is produced. The essences or virtues
of most fruits, &c., suitable for syrup-making may be
extracted by simple infusion. The sugar should be dis
solved in this decoction or infusion, and both placed in a
glass or earthenware vessel; close this vessel down,and
place it in a pan on the fire surrounded with water. In
some cases the syrup should not be bottled till quite cold.
When ready, cork it securely, and stand it in a cool dry
place. Care should be taken to boil the syrup to the pre-