Molasses 1 lb.
Ivory Black 1 ”
Sweet Oil ¼ ”
Oil of Vitriol ¼ ”
Water ¾ pt.
Mix the black, oil and molasses as above, then gradually mix the water
and vitriol, first mixing them. Let stand three hours, then reduce to
proper consistency with water or sour beer.
LADIES’ SHOE DRESSING.
Best Extract Logwood 1 oz.
Aqua Ammonia 1 ”
Shellac 8 ”
Water ½ gal.
Powdered Borax 1½ ozs.
Bichromate Potash 1 dr.
Yellow Prussiate Potash 1 ”
Dissolve the logwood in hot water heated to nearly boiling. At nearly
boiling point add the bichromate and prussiate of potash. After a deep
blue has developed, add the borax. When this is all dissolved, add the
shellac and ammonia.
WATERPROOF BLACKING.
Castile Soap 8 ozs.
Beeswax 8 ”
Neat’sfoot Oil 1 lb.
Ivory Black ½ oz.
Indigo ½ ”
Tragacanth 2 ”
Alcohol 4 ”
Water 5 ”
Mix, heat to dissolve soap and oils, stir constantly until cool.
STOVE POLISH.
CAKE POLISH.
Fine East India Plumbago 50 lbs.
German Lead 25 to 50 ”
Temper with water and pass through moulds; the plumbago and lead must
be ground to the fineness of flour.
PASTE POLISH.
Powdered East India Plumbago 50 lbs.
German Lead 25 ”
Soap sufficient.
Mix thoroughly the plumbago and lead. If jet black is wanted, mix in
some lampblack also; then heat some common laundry soap and a small
amount of water to nearly the boiling point; then mix the whole
together; use some cheap odor to disguise the soap smell. Put into tin
boxes, label to exclude the air, and prevent evaporation.
LIQUID POLISH.
Consists of a small amount of the Pulverized Leads and a quantity of
Benzine. It is dangerous.
LIQUID POLISH NO. 2.
Copperas 2 lbs.
Boneblack 1 ”
Plumbago—fine 1 ”
Water sufficient.
Mix thoroughly, apply with a cloth.
Benzine can be substituted for the water.
FURNITURE POLISH.
Aqua Ammonia 4 ozs.
Turpentine 1 pt.
Linseed Oil 2 ”
Alcohol 1 ”
Warm Water 1 ”
Shellac 4 ozs.
Sulphuric Ether 4 ”
Thoroughly mix the warm water and alcohol, dissolve the shellac in
this; add the sulphuric ether and mix thoroughly all together.
Should be well shaken when used, and applied with a sponge.
Splendid for old varnished articles.
METAL POLISHING PASTE.
Lard 14 ozs.
Fine Colcother 6 ”
Sufficient Oil Almonds.
Mix thoroughly; apply with woolen rag.
WAX PAPER.
Place a piece of sheet copper over a very moderate fire, lay a sheet of
paper on it; paint or smear over it with sponge or brush, melted white
or yellow wax.
A little experience will enable one to do this very rapidly.
There is no patent on this kind of paper. A machine process for making
wax paper is patented, however, but it applies to the machine alone.
HEKTOGRAPH PAD.
French Gelatine 2 ounces
Water 10 ”
Glycerine 20 ”
Dissolve the gelatine in the water in water bath, then add the
glycerine. Place over slow fire until it boils. Skim, and pour into
shallow pan letter paper size.
_Directions for Use._—Write on paper with the ink for this purpose, and
allow the writing to become dry. Then place it face down on the pad,
allow it to remain for three to five minutes, remove it, and proceed
with blank paper to take copies of same. This will give from thirty to
fifty copies; wash off with damp sponge immediately. Use more gelatine
for summer pad than for a winter pad.
HEKTOGRAPH INK.
Methyl Violet 1 ounce
Glycerine 1 ”
Water 8 ”
Alcohol ¼ ”
Dissolve the methyl violet in the water, warm it gently (not boil)
for about one hour. Add the glycerine, and when nearly cool, add the
alcohol.
HEKTOGRAPH INK NO. 2.
Hoffman’s Violet Aniline 1 ounce
Water 6 ”
Alcohol 1 ”
Mix all together. If too free add a little glycerine.
INSECT POWDER.
PERSIAN INSECT POWDER.
The plant is a native of the Caucasus, bears a composite flower, which
is dried and powdered. It is manufactured principally in Tiflis. It
will cause the death of flies, bedbugs, roaches, etc.
INSECT POWDER NO. 2.
Buy Dalmatian Insect Powder in bulk. Pack in wide mouthed bottles.
Persian Insect Powder is about the same thing.
Either is sure death to insects, but harmless to human beings.
INSECT POWDER ADULTERATION.
The adulteration of this is done with regular spice adulterations
colored with Chrome Yellow. Adulterating it makes it nearly worthless.
FLY PAPER.
STICKY FLY PAPER.
Common Rosin 4 ounces
Caster Oil 4 ”
Mix and heat to nearly boiling point until the rosin is completely
dissolved. Spread it out quite thin on some non-porous paper (Fools-cap
or manila will do), keeping it back from the edges a half inch or more,
fold facing until wanted, then pull apart.
STICKY FLY PAPER NO. 2.
Rosin 4½ ounces
Lard oil 16 ”
Proceed as in No. 1.
POISON FLY PAPER.
Boiling water 16 ounces
Sugar, Common 1½ ”
Chloride of cobalt 6 drachms
Dissolve the sugar and cobalt in the hot water, soak some porous paper
in the solution, it is ready for use.
CANNING FRUIT.
INSTRUCTIONS.
Select fresh fruit that is perfectly ripe, but at the same time,
perfectly sound. One unsound berry may injure all in contact with it.
The boiling water poured into the boiler will be considerably cooled by
contact with the cans; care must be taken not to let the water return
to the boil while the cans are in it; and yet it must become hot enough
to expel the air from the cans.
The surest way to attain the desired object is to keep the bulb of a
thermometer in the water. A heat of 200 to 208 degs. Fahr. will answer
best, but it must never exceed the latter degree. To ascertain when all
the air possible has been expelled, put one drop of hot water on the
air hole; the cessation or absence of air bubbles passing through it,
will denote that the cans are ready for final sealing.
FRESH FRUIT.
Procure a sufficient number of tin cans of suitable size, fill them
quite full with the fruit, and solder them securely. Next pierce
a small pin-hole in the top of each can, to allow the air to be
expelled; place the cans in a boiler as deep as the cans are high, pour
boiling water into the boiler until within one-half inch of the top of
the cans; keep the water hot over a moderate fire, but not boiling,
until the air ceases to escape from the cans, and then seal the air
holes with solder before removing the cans from the water. The cans
should then be taken out, wiped dry, and allowed to cool; when cold,
if the cans have been closed perfectly air-tight, the vacuum inside
will cause the top and bottom of the cans to become concave or hollowed
inward. Tomatoes are also kept fresh in this manner.
BERRIES, ETC.
Peaches, apples, pears, plums, etc., can be kept perfectly fresh in tin
cans in the manner described above, and will retain their fresh flavor
almost, if not entirely intact. Raspberries, strawberries, etc., are
kept in better condition by adding ½ pound white sugar to each pound of
fruit, letting them come to the boil, and then filling the cans quite
full, soldering the lid of the can immediately. The hot fruit will, to
all intents, expel the air from the can. No water should be used with
the fruits, except in cases where a little is necessary to dissolve
the sugar, as it tends to render them insipid. Most vegetables can be
kept in cans in this way, omitting the sugar, and scalding them in
water sufficient to cover them.
COLD PROCESS.
Pare and halve the peaches. Pack them as closely as possible in a can
without any sugar. When the can is full, pour in sufficient cold water
to fill all the interstices between the peaches, and reach the brim of
the can. Let it stand long enough for the water to soak into all the
crevices—say six hours—then pour in water to replace what is sunken
away. Seal up the can, and all is done. Canned in this way, peaches
retain all their freshness and flavor. There will not be enough water
in them to render them insipid. If preferred, a cold syrup could be
used instead of pure water, but the peaches taste most natural without
any sweetening.
FRESH IN JARS.
Use only self-sealing glass jars. Put into a porcelain-lined preserving
kettle, enough to fill two quart jars; sprinkle on sugar one-fourth
pound; place over a slow fire, and heat through, not boil. While the
fruit is being heated, keep the jars filled with moderately hot water.
As soon as the fruit is ready, empty the water from the jars, fill
to the brim with fruit, and seal immediately. As it cools a vacuum
is formed, which prevents bursting. In this way every kind of fruit
will retain its flavor. Sometimes a thick leathery mold forms on the
top—if so, all the better. The plan of keeping the jars full of hot
water is merely to prevent the danger of cracking when the hot fruit is
inserted. Some prefer to set the bottles full of cool water in a boiler
of water and heating all together gradually; but the other way is much
simpler and equally effective.
PEARS, ETC.
Place the pears, halved or whole, in the can or jar, cold. Pour syrup
over them until the can is nearly full up to the top. Pure water may be
used instead of syrup. Solder on the lid carefully, then punch a small
hole through the center of the lid. Then place the can in a kettle of
warm water, having some wire in the bottom of kettle for the cans to
rest on. Have the water come up nearly to top of cans. Bring the water
gently to a boil. Boil twenty minutes, lift out the cans, wipe dry
around the small hole, then solder it up.
Peaches, plums, cherries, blackberries, green gages, apricots,
huckleberries, raspberries, are canned same as pears. Grapes require
heavy syrup.
TIME TO BOIL.
In canning fruits and vegetables, leave the can in water from time it
commences boiling, as follows:
Pears 20 minutes
Peaches 20 ”
Cherries 20 ”
Apples 20 ”
Strawberries 15 ”
Blackberries 15 ”
Raspberries 15 ”
Huckleberries 15 ”
Plums 20 ”
Quinces 30 ”
Tomatoes 40 ”
Asparagus 1 hr. 50 ”
Pineapple 2 hours.
JARS.
Glass jars have been invented with vent hole in the lid to allow the
air and steam to escape while cooking, after which it is made airtight
with a thumb screw.
KITCHEN SOAP.
Take good laundry soap. Heat it and mix with Silesia stone, finely
powdered. Place in molds before cooling.
CROCKERY CEMENT.
Powdered lime mixed to a thin paste with whites of eggs. Keep tightly
corked, as it hardens very rapidly.
UNIVERSAL CEMENT.
White Glue 5¼ pounds
Acetic Acid 1 gallon
Mix by dissolving in warm bath. Bottle and cork tight.
MUSTARDS.
COMMON MUSTARD.
Vinegar 1 pint.
Ground mustard 8 oz.
Sugar 1 lump.
Cloves to flavor.
Mix the vinegar gradually into the mustard, place in the cloves, let it
boil over a moderate fire. Add the sugar, let boil again. Bottle and
seal.
FRANKFORT MUSTARD.
Mustard, ground 2 lbs.
Pulv. sugar 8 ozs.
Cloves 1 ”
Allspice 2 ”
Vinegar sufficient to make thin paste.
ENGLISH MUSTARD.
Mustard 9 pounds
Wheat flour 9 ”
Salt 1¾ ”
Cayenne pepper 2¾ oz.
Water and vinegar to suit.
FRENCH MUSTARD.
Fresh Tarragon Leaves 12 parts
” Bay leaves 6 ”
” Angelica root 4 ”
Capers 8 ”
Anchovies 8 ”
Rocambole 6 ”
Eschalots 4 ”
Wine vinegar 200 ”
Black mustard, ground sufficient.
Cut up fine the different ingredients, digest them in the vinegar by a
warm bath. Strain, press out the residue and filter, then stir in the
mustard, enough to make a thin paste.
PICCALILLI.
SPICED VINEGAR FOR.
Vinegar 1 gal.
Curry powder 4 ozs.
Ground mustard 4 ”
” ginger 3 ”
Turmeric 2 ”
Skinned shalots 8 ”
Baked garlic 2 ”
Salt ¼ lbs.
Cayenne pepper 2 drs.
Digest in warm bath for a few hours.
Parboil in salt gherkins, cauliflower, sliced cucumbers, celery, sliced
onions, small onions, French beans, etc.
Place all in stone jar, pour the spiced vinegar on them, and let stand.
VINEGAR.
CIDER VINEGAR.
Take 10 gallons apple juice fresh from the press, and suffer it to
ferment fully, which may be in about two weeks, or sooner, if the
weather is warm; and then add 8 gallons like juice, new, for producing
a second fermentation; in two weeks more add another like new quantity,
for producing a third fermentation. This third fermentation is
material. Now stop the bunghole with an empty bottle, with the neck
downward, and expose it to the sun for some time. When the vinegar is
come, draw off one-half into a vinegar cask, and set it in a cool place
above ground, for use when clear. With the other half in the first
cask, proceed to make more vinegar in the same way. Thus one cask is to
make in, the other to use from. When making the vinegar, let there be a
moderate degree of heat, and free access of external air. The process
is hastened by adding to the cider, when you have it, a quantity of
the mother vinegar, as it is called—a whitish, ropy coagulum, of a
mucilaginous appearance, which is formed in the vinegar, and acts as
a ferment. The strength of vinegar depends on the amount of sugar or
starchy matter to be ultimately converted into acetic acid.
CHEAP VINEGAR.
A supply of vinegar can be kept constantly on hand by retail grocers.
Before you have sold out a barrel entirely of your regular stock, say
two or three gallons, fill it up with 1 gallon of molasses to every 11
gallons of soft water. This mixture will become good vinegar in about
three weeks—and can be treated in its turn in the same way. When less
than a barrel a week is used, three barrels thus treated and used in
rotation, will be sufficient to keep up a perpetual supply. If the
barrels stand on end, there must be a hole made in the top, protected
with gauze to keep out insects. If standing on the side, the bunghole
must be left open, and similarly protected.
SPICES.
Buy the spices whole and grind them yourself. Spice mills are cheap. If
you want adulterated spices buy the adulterations separate and mix them
yourself. All wholesale spice houses sell the adulterations already
prepared at prices moderate enough for any one.
The writer knows of cases where grocers grind their own spices, holding
a spice trade alone that is very valuable. It is next to impossible to
get pure spices in ground state without grinding them yourself.
TO CLEAN SPICE MILLS.
After grinding one kind of spice, if you wish to change to another,
grind a small lot of rice through the mill. Always grind the weakest
and most faint flavored spice first.
CREAM TARTAR
Is adulterated by mixing phosphate with it in proportion to suit
selling price.
TO PRESERVE CIDER SWEET.
Cider 32 gallons
Salicylic Acid 1 ounce
Mix thoroughly, let stand; said to keep sweet for a year.
SODA WATER SYRUPS.
Syrups not made from fruits may have a little gum Arabic added to
produce a rich froth when the soda water is put into it.
SIMPLE SYRUPS.
To 8 pounds fine white sugar add two quarts water, whites of two eggs
(or isinglass dissolved in hot water) stir until sugar is dissolved,
let simmer for 3 minutes, skim, and strain through fine flannel.
Soda syrups may be produced from this, by adding the different flavors
wanted.
SODA WATER FOAM.
Water 1½ pints
White Sugar 4 ozs.
Salicylic Acid 1 drachm
Whites of 4 eggs.
Beat the whites of the eggs into the water, dissolve in the sugar and
acid.
_Directions._—Add one ounce of this to each pint of syrup.
GROCERS’ DRUGS.
COUGH SYRUP.
AN EXCELLENT ARTICLE.
Morphine 8 grains
Tartar Emetic 4 ”
Fluid Extract Ipecac 90 minims
Tincture Sanguinaria 1 oz.
Water 6 ”
Syrup, enough to make 1 quart
Heat the water, add the morphine and tartar emetic. Stir until
dissolved, add syrup cold, shake well, then add the ipecac and tincture
sanguinaria. Put in bottles to suit.
_Dose._—Adults, 1 teaspoonful three times a day. Children in proportion
to age.
FLORIDA WATER.
Oil Bergamot 4 ozs.
” Lemon 6 ”
” Lavender 1 ”
” Cloves 6 drachms
Alcohol 3½ gallons
Water 3 quarts.
Dissolve the oils in the alcohol, let stand twenty-four hours, then add
the water. Filter. No color.
FLORIDA WATER NO. 2.
Oil Bergamot 8 ozs.
Neroli 4 ”
Oil Lavender 3 ”
” Cloves 1½ ”
” Cinnamon ¼ ”
Tincture of Iris ½ pint
Tincture Peruvian Balsam ¼ ”
Alcohol 4 gallons
Water 3 quarts.
Proceed as above.
ARNICA JELLY.
FOR CHAPPED HANDS AND LIPS.
Starch ½ oz.
Glycerine 4 ozs.
Water 1 oz.
Arnica ½ ”
Oil Rose a few drops sufficient to scent.
Mix the starch, glycerine and water together, heat to 240 degrees. When
nearly cold add the arnica and rose oil. Color with red aniline.
ARTIFICIAL BAY RUM.
Oil Bay Leaves 3 drachms
Oil Cloves 5 minims
Powdered Mace 5 grains
Alcohol 1 pint
Water 3 pints.
Grind the oils in magnesia with a little alcohol added. Then mix the
whole, and filter.
HAND GRENADES.
Common Salt 20 parts
Sal Ammoniac 9 ”
Water 72 ”
Mix them well together. Put into thin bottles, cork tightly, and seal
by dipping the cork and neck of the bottle into heated sealing wax to
prevent evaporation.
HAND GRENADE NO. 2.
Water 1 gallon
Sal Ammoniac 5 ozs.
CORN REMEDY.
Salicylic Acid ¾ drachm
Extract of Indian Hemp 8 grains
Collodium ¾ oz.
Mix well together.
_Directions._—Apply once a day, with a small hair pencil. After a few
days the corn can be lifted out. Attach a small hair pencil to the cork
of the vial before it is put into the bottle. By having a large cork,
it will act as the handle for the pencil, which is always submerged in
the liquid. Vials of size ⅛ to ¼ oz. is large enough to pack it in.
Retails usually at about 25c. each.
SOZODONT—SAID TO BE.
Castile Soap 5 ozs.
Glycerine 5 ”
Alcohol 30 ”
Water 20 ”
Oil Peppermint enough to flavor.
” Cloves ” ”
” Cinnamon ” ”
” Anise ” ”
Mix the soap, glycerine and water together over slow fire until
dissolved. Put the oils in the alcohol. Mix the whole together after
the first part has cooled some.
RAT POISON.
Rough on Rats—Said to be. Colored Arsenic.
WAX FOR BOTTLE CORKS.
Resin 4 ozs.
Lard 2 ”
Yellow Wax 2 ”
Melt and strain. Dip the corks and neck of the bottle into it while
hot, then let stand until cool.
JELLIES.
CHERRY MARMALADE.
White Cherries 20 lbs.
Black Cherries 4 ”
Sugar Syrup 12 ”
Boil all together, with frequent stirring, from six to eight hours.
FRUIT MARMALADES.
For other Marmalades use the fruit wanted in about same proportion as
foregoing, and proceed as in same.
QUINCE JELLY.
Take the cores and parings left from a half bushel of quinces, add to
this one peck of sweet apples pared and cut in small pieces, cover with
water, and boil until soft. Strain through a flannel or coarse muslin
bag. To every pint of juice add an equal amount of sugar by measure.
Boil slowly on a steady fire for three or four hours. When done pour in
glasses or jars, and let stand until cool. Cover.
TO CHEAPEN THE JELLY.
Use less sugar, and any kind of fruit; use gelatine to stiffen the
mass, flavor, when milk warm, with artificial flavor to suit, and color
with red jelly coloring. Tartaric acid in small quantities can be added
to economize on fruit.
TO COLOR JELLIES RED.
Red Aniline dissolved in alcohol, is sometimes used in cheap jellies.
TO COLOR JELLIES RED NO. 2.
Syrup of Cochineal can be used, but should be added to the Jellies as
soon as through boiling.
TO COLOR JELLIES RED NO. 3.
A very fine color, which will not be affected by Acids or Alkalies, is
made by preparing a syrup of Kermes Berries (_Phytolacca Decandra_). It
is also used for coloring vinegars, wines and liquors.
HINTS FOR JELLY MAKERS.
Never use a metal vessel or a metal spoon when boiling jelly.
Boil the jelly in a porcelain lined kettle, or in a large stone jar.
Boil the juice twenty minutes before adding sugar.
Dissolve the sugar separately in a little boiling water, and add it to
the boiling juice hot.
Boil slowly over a steady fire. Do not cover while boiling.
Strain through a flannel bag if possible. If not, use a muslin bag.
Always add sugar of same measure as juice.
Boil about four hours.
If gelatine is used, less boiling is required, and less sugar also.
YEAST.
DRY HOP YEAST.
Boil two large potatoes and a handful of hops (put the hops into a
cheesecloth bag) in three pints of water. When done, take out the
potatoes and mash well, add one pint of flour, and pour boiling water
over all. Beat it well together, adding one teaspoonful salt, one
teaspoonful ginger, and a half cup of sugar. When cooled to milk warm,
add a cup of good yeast, let stand two days, or, if weather is warm,
one day, stirring it down frequently. Add corn meal until thick enough
to cake. Lay it out on a table or board about one inch deep. Pass over
it a heavy roller, which will press it to a thickness of a little over
half an inch, then cut in small squares with a long knife about one
and a quarter inch square. Place on a canvas-covered frame, set in dry
place where air can freely pass. When quite dry, pack. One square is
enough for six large loaves of bread.
DRY HOP YEAST NO. 2.
One-half peck potatoes. Boil until soft, keep water on them to amount
of 2½ gallons. When soft add one handful of good hops. Then boil
thirty minutes. Proceed then to mash and mix the hops and potatoes
thoroughly. Pour the liquor strained through a sieve (to exclude the
hops and potato skins) into a five-gallon jar. Mix in enough flour to
make a medium paste. Mix into this one-half pint of brewers’ yeast.
Let it rise. When well up, stir it down. Do so a second time, let
stand ten hours, and add some corn meal, about half of what it should
have altogether. Let it rise again, then add corn meal until it gets
crumbly, then spread out, press dry, and pack away. The time consumed
in making this, will extend over several days.
SALAD DRESSING.
Take the yolks of two hard boiled eggs, rubbed smooth with one
teaspoonful fine ground English mustard, add one teaspoonful of salt,
and the yolks of two raw eggs beaten into the other. Then put into
it two teaspoonfuls fine powdered sugar. Pour in fresh olive oil or
refined cottonseed oil, a little at a time, beating the same into the
mass as long as it continues to thicken. Then add vinegar to reduce it
to proper consistency. If not hot enough, add Cayenne pepper. Bottle
and seal tight for future use or sale.
SALAD DRESSING NO. 2.
Raw Yolks 8 eggs
Sugar 1 cup
Mustard 1 tablespoonful
Salt 1 ” ”
Pepper 1 ” ”
Butter 1 cup
Vinegar 1 ”
Beat the yolks of the eggs, add the sugar and spices, boil the vinegar,
and to it add the butter while it is boiling, throw it over the other,
and mix thoroughly. Bottle tight, and set in cool place for future use.
CHOCOLATE.
PLAIN CHOCOLATE.
Roasted cocoa beans or nuts are placed in a heated mortar, and ground
to a paste with the pestle. It is then poured into molds to cool. Grind
the cake into powder; in this form it is sweetened, flavored, and
adulterated to suit.
FRENCH CHOCOLATE.
Chocolate Flour 3 pounds
Powdered Sugar 1 ”
Vanilla Beans ¼ oz.
Grind the vanilla beans and the sugar together in a mortar, then grind
the whole together. Pour into molds.
ADULTERATION.
To adulterate, use plenty powdered sugar and corn starch. Sweet
chocolate is made this way.
SPANISH AROMATIC CHOCOLATE.
Triturate or grind together:
Pulverized Chocolate 11 lbs.
White Sugar 3 ”
Vanilla Beans 1 oz.
Cinnamon ¼ ”
Cloves ½ drachm.
If a cheaper chocolate is wanted, add pulverized sugar.
WHITING.
Buy in bulk, sift, and repack in dozens to suit.
[Illustration: (Triangular decorative shape)]
Manufacturing Grocers’ Supply House.
GEO. P. VOSBRINK,
CHICAGO, ILLINOIS,
MANUFACTURER AND JOBBER IN
BAKING POWDER CHEMICALS, EXTRACT SUPPLIES, ETC.
AMMONIATED ALUM, PHOSPHATE,
BICARBONATE SODA, CREAM TARTAR,
CARBONATE AMMONIA,
POWDERED BORAX, DEXTRINE, TERRA ALBA,
COTTONSEED OIL, VANILLA BEANS,
SOAPSTONE,
TONKA BEANS, OIL LEMON, OIL ALMOND,
OIL ORANGE, ETC.
BAY LEAVES, ROSE LEAVES,
All Kinds of
ARTIFICIAL EXTRACT FLAVORS, ETHERS,
METHYLS, AMYLS, ETC.
Also Full Line of
COMPOUND ARTIFICIAL EXTRACT FLAVORS, INSECT
POWDER, PEPPER DUST, BIRD SEEDS, ETC.
STOCK LABELS of All Kinds, either Blank or Filled In, to Order.
All these goods either in Bulk or Packages, to suit. Price List mailed
on application.
VOSBRINK BAKING POWDER SPECIALTIES.
ALUM BAKING POWDER.
Per gross.
1 lb. cans, $12 00
½ ” 7 50
¼ ” 4 80
PHOSPHATE COMB. POWDER.
Per gross.
1 lb. cans, $16 00
½ ” 9 00
¼ ” 6 00
Special Labels furnished and filled in to order, in lots of not less
than 1 gross of 1 lbs., or not less than 2 gross ½ lbs., or not less
than 3 gross ¼ lbs., or if 1 gross of 1 lbs. are taken, and quarters or
halves wanted, will furnish 1 gross of either of small sizes at same
time, without extra cost.
VOSBRINK BAKING POWDER WITH PRIZES
1 prize to each can. Prizes always up to the times.
Per doz.
1 lb. cans, half gross cases, $ 4 50
½ ” ” ” 2 30
¼ ” 100 to case, 11 00
Descriptive circular of prizes furnished on application.
All goods delivered free on board cars at Chicago.
Parties not rated please send reference in Chicago or cash to cover
amount of bill, less 2 per cent. discount.
All goods guaranteed as to quality.