220 / 256
220
3
quarts
of
good
strong
boiling
hot
cider
vinegar.
Mixed
thoroughly
together
;
macerate
12
hours-;
add
1^
ounce
of
ground
allspice,
^
an
ounce
of
ground
ginger,
3
ounces
of
sea-salt,
1^
ounce
of
ground
cinnamon,
i
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
ibs.
of
spirits
of
turpentine.
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.
421.
General
Directions
for
Syrups.
The
best
syrups
can
only
be
made
with
the
finest
quali-
ties
of
sugar.
Syrup
is
the
juice
of
fruit,
flowers,
vegeta-
bles,
or
whatever
you
desire
to
preserve,
mixed
with
liquid
sugar.
In
boiling
to
the
degrees,
it
is
from
the
"small
thread"
(see
'No.
10)
to
the
"
large
pearl"
(see
No.
13)
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
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
cokL
When
ready,
cork
it
securely,
and
stand
it
in
a
cool
dry
place.
Care
should
be
taken
to
boil
the
syrup
to
the
pre