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214
disli
over
a
slow
lire
;
add
about
^
an
ouk.
c
of
boiled
L'/i
seed
oil
or
varnish,
so
as
when
a
drop
is
taken
out
./P.
a
eold
stone
it
loses
its
brittleness
,
then
mix
in
1
oui.
je
01
cinnabar
or
vermilion,
mixed
with
3
ounces
of
pre}
ared
chalk;
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
lire
;
add
about
^
an
ounce
of
boiUd
lin-
seed
oil
or
varnish,
so
as
when
a
drop
is
taken
oat
on
a
cold
stone
it
loses
its
brittleness
;
then
mix
in
4
oauces
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
diiforont
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
syrnp
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
of
the
lin-
ger,
take
them
gently
out,
lay
them
in
a
sieve
to
drip
olf
the
syrup
;
then
arrange
the
fruit
in
an
earthen
dish,
clarify
the
syrup
with
the
white
of
an
egg
(see
^o.
7),
boil
it
to
its
regular
thickness,
and
throw
it
boiling
hot
on
the
apri-
cots
so
as
to
cover
them
;
let
them
stand
for
'24
hours,
then
take
them
out
of
the syrup,
and
put
them
in
glass
jars,
with
out
s
pieezing
them.
The
balance
of
snnip
is
claritied
again,
and
mixed
with
3
parts
white
4tli-proof
brandy
;
fih
up
the
jars
with
syrup,
and
cork
and
seal
them.