1862 The Bartender's Guide price $2,50 by Jerry Thomas

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.