increase the weight of the powder and as a preservative. A mixture of
the chemicals alone does not keep well.
The stability of the preparation is increased by drying each ingredient
separately by exposure to a gentle heat, mixing at once, and
immediately placing in bottles or cans and excluding access of air and
consequently of moisture.
This is not a cheap powder; but it is the best that can be made, as to
healthfulness.
III.—Sodium acid phosphate 20 parts
Calcium acid phosphate 20 parts
Sodium bicarbonate 25 parts
Starch 35 parts
Caution as to drying the ingredients and keeping them dry must be
observed. Even the mixing should be done in a room free from excessive
humidity.
IV.—Alum Baking Powder.—
Ammonium alum, anhydrous 15 parts
Sodium bicarbonate 18 parts
Cornstarch, q. s. to make 100 parts.
Mix. The available carbon dioxide yielded is 7 1/2 per cent or 8 per
cent.
BALANCE SPRING: See Watchmakers’ Formulas.
BALDNESS: See Hair Preparations.
BALL BLUE: See Laundry Preparations.
«BALSAMS:»
See also Ointments. {103}
«Wild-Cherry Balsam.»—
Wild-cherry bark 1 ounce
Licorice root 1 ounce
Ipecac 1 ounce
Bloodroot 1 drachm
Sassafras 1 drachm
Compound tincture of opium 1 fluidounce
Fluid extract of cubeb 4 fluidrachms
Moisten the ground drugs with the fluid extract and tincture and enough
menstruum consisting of 25 per cent alcohol, and after six or eight
hours pack in a percolator, and pour on menstruum until percolation
begins. Then cork the orifice, cover the percolator, and allow to
macerate for 24 hours. Then percolate to 10 fluidounces, pouring back
the first portion of percolate until it comes through clear. In the
percolate dissolve 1/2 ounce of ammonium chloride and 1/2 pound of
sugar by cold percolation, adding simple syrup to make 16 fluidounces.
Finally add 1 fluidrachm of chloroform.
«Balsam Spray Solution.»—
Oil of Scotch pine 30 minims
Oil of eucalyptus 1 drachm
Oil of cinnamon 30 minims
Menthol crystals q. s.
Fluid extract of balm-of-Gilead buds 1 drachm
Tincture of benzoin, enough to make 4 ounces
This formula can, of course, be modified to suit your requirements. The
oils of eucalyptus and cinnamon can be omitted and such quantities of
tincture of tolu and tincture of myrrh incorporated as may be desired.
«Birch Balsam.»—
Parts by
weight
Alcohol 30,000
Birch juice 3,000
Glycerine 1,000
Bergamot oil 90
Vanillin 10
Geranium oil 50
Water 14,000
BALSAM STAINS, TO REMOVE: See Cleaning Preparations and Methods.
BANANA BRONZING SOLUTION: See Plating.
BANANA SYRUP: See Essences and Extracts.
BANANA TRICK, THE BURNING: See Pyrotechnics.
BANJO SOUR: See Beverages under Lemonade.
BAR POLISHES: See Polishes.
BARBERS’-ITCH CURE: See Ointments.
BARBERS’ POWDER: See Cosmetics.
BAROMETERS (PAPER): See Hygrometers and Hygroscopes.
BATH, AIR: See Air Bath.
BATH METAL: See Alloys.
BATH POWDER: See Cosmetics.
«BATH TABLETS, EFFERVESCENT.»
Tartaric acid 10 parts
Sodium bicarbonate 9 parts
Rice flour 6 parts
A few spoonfuls of this, when stirred into a bathtubful of water,
causes a copious liberation of carbon dioxide, which is refreshing.
This mixture can be made into tablets by compression, moistening, if
necessary, with alcohol. Water, of course, cannot be used in making
them, as its presence causes the decomposition referred to. Perfume
may be added to this powder, essential oils being a good form. Oil
of lavender would be a suitable addition, in the proportion of a
fluidrachm or more to the pound of powder. A better but more expensive
perfume may be obtained by mixing 1 part of oil of rose geranium with 6
parts of oil of lavender. A perfume still more desirable may be had by
adding a mixture of the oils from which Cologne water is made. For an
ordinary quality the following will suffice:
Oil of lavender 4 fluidrachms
Oil of rosemary 4 fluidrachms
Oil of bergamot 1 fluidounce
Oil of lemon 2 fluidounces
Oil of clove 30 minims
For the first quality the following may be taken:
Oil of neroli 6 fluidrachms
Oil of rosemary 3 fluidrachms
Oil of bergamot 3 fluidrachms
Oil of cedrat 7 fluidrachms
Oil of orange peel 7 fluidrachms
A fluidrachm or more of either of these mixtures may be used to the
pound, as in the case of lavender.
These mixtures may also be used in the preparation of a bath powder
{104} (non-effervescent) made by mixing equal parts of powdered soap
and powdered borax.
BATH-TUB ENAMEL: See Varnishes.
BATH-TUB PAINTS: See Paint.
«BATTERY FILLERS AND SOLUTIONS.»
I.—In the so-called dry batteries the exciting substance is a paste
instead of a fluid; moisture is necessary to cause the reaction. These
pastes are generally secret preparations. One of the earlier “dry”
batteries is that of Gassner. The apparatus consists of a containing
vessel of zinc, which forms the positive element; the negative one is a
cylinder of carbon, and the space between is filled with a paste, the
recipe for which is:
Oxide of zinc 1 part
Sal ammoniac 1 part
Plaster 3 parts
Chloride of zinc 1 part
Water 2 parts
The usual form of chloride-of-silver battery consists of a sealed cell
containing a zinc electrode, the two being generally separated by some
form of porous septum. Around the platinum or silver electrode is cast
a quantity of silver chloride. This is melted and generally poured into
molds surrounding the metallic electrode. The exciting fluid is either
a solution of ammonium chloride, caustic potassa, or soda, or zinc
sulphate. As ordinarily constructed, these cells contain a paste of the
electrolyte, and are sealed up hermetically in glass or hard-rubber
receptacles.
II.—The following formula is said to yield a serviceable filling for
dry batteries:
Charcoal 3 ounces
Graphite 1 ounce
Manganese dioxide 3 ounces
Calcium hydrate 1 ounce
Arsenic acid 1 ounce
Glucose mixed with dextrine or starch 1 ounce
Intimately mix, and then work into a paste of proper consistency with
a saturated solution of sodium and ammonium chlorides containing
one-tenth of its volume of a mercury-bichloride solution and an equal
volume of hydrochloric acid. Add the fluid gradually, and well work up
the mass.
III.—Calcium chloride, crystallized 30 parts
Calcium chloride, granulated 30 parts
Ammonium sulphate 15 parts
Zinc sulphate 25 parts
«Solutions for Batteries.»—The almost exclusively employed solution
of sal ammoniac (ammonium chloride) presents the drawback that the
zinc rods, glasses, etc., after a short use, become covered with a
fine, yellow, very difficultly soluble, basic zinc salt, whereby the
generation of the electric current is impaired, and finally arrested
altogether. This evil may be remedied by an admixture of cane sugar.
For a battery of ordinary size about 20 to 25 grams of sugar, dissolved
in warm water, is sufficient per 50 to 60 grams of sal ammoniac. After
prolonged use only large crystals (of a zinc saccharate) form, which,
however, become attached only to the zinc rod in a few places, having
very little disadvantageous effect upon the action of the batteries and
being easy to remove, owing to their ready solubility.
BAUDOIN METAL: See Alloys.
«BAY RUM.»
I.—Oil of bay 1 drachm
Alcohol 18 ounces
Water 18 ounces
Mix and filter through magnesia.
II.—Bay-leaf otto 1/2 ounce
Magnesium carbonate 1/2 ounce
Jamaica rum 2 pints
Alcohol 3 pints
Water 3 pints
Triturate the otto with the magnesium carbonate, gradually adding
the other ingredients, previously mixed, and filter. If the rum
employed contains sufficient sugar or mucilaginous matter to cause any
stickiness to be felt on the skin, rectification will be necessary.
BEAR FAT: See Fats.
BEARING LUBRICANT: See Lubricants.
BEARING METAL: See Babbitt Metal, Bearing Metal, and Phosphor Bronze,
under Alloys.
BEDBUG DESTROYERS: See Insecticides.
«BEEF, IRON, AND WINE.»
Extract of beef 512 grains
Detannated sherry wine 26 ounces
Alcohol 4 ounces
Citrate of iron and ammonia 256 grains
Simple sirup 12 ounces {105}
Tincture of orange 2 ounces
Tincture of cardamom co. 1 ounce
Citric acid 10 grains
Water, enough to make 4 pints
Let stand 24 hours, agitate frequently, and filter. See that the orange
is fresh.
BEEF PEPTONOIDS: See Peptonoids.
BEEF PRESERVATIVES: See Foods.
BEEF TEA: See Beverages.
BEERS, ALCOHOL IN: See Alcohol.
BEER, GINGER, HOP-BITTER, SCOTCH, AND SPRUCE: See Beverages.
«BEER, RESTORATION OF SPOILED.»
I.—Powdered chalk is poured into the cask and allowed to remain in the
beer until completely precipitated.
II.—The liquor of boiled raisins may be poured into the beer, with the
result that the sour taste of the beer is disguised.
III.—A small quantity of a solution of potash will remove the sour
taste of beer. Too much potash must not be added; otherwise the stomach
will suffer. Beer thus restored will not keep long.
IV.—If the beer is not completely spoiled it may be restored by the
addition of coarsely powdered charcoal.
V.—If the addition of any of the above-mentioned substances should
affect the taste of the beer, a little powdered zingiber may be used to
advantage. Syrup or molasses may also be employed.
«BEES, FOUL BROOD IN.»
“Foul brood” is a contagious disease to which bees are subject. It is
caused by bacteria and its presence may be known by the bees becoming
languid. Dark, stringy, and elastic masses are found in the bottom
of the cells, while the caps are sunken or irregularly punctured.
Frequently the disease is said to be accompanied by a peculiar
offensive odor. Prompt removal of diseased colonies, their transfer to
clean and thoroughly disinfected hives, and feeding on antiseptically
treated honey or syrup are the means taken for the prevention and cure
of the disease. The antiseptics used are salicylic acid, carbolic acid,
or formic acid. Spraying the brood with any one of these remedies in
a solution and feeding with a honey or syrup medicated with them will
usually be all that is required by way of treatment. It is also said
that access to salt water is important for the health of bees.
BEETLE POWDER: See Insecticides.
BELL METAL: See Alloys.
BELLADONNA, ANTIDOTES TO: See Antidotes and Atropine.
«BELT PASTES FOR INCREASING ADHESION.»
I.—Tallow 50 parts
Caster oil, crude 20 parts
Fish oil 20 parts
Colophony 10 parts
Melt on a moderate fire and stir until the mass cools.
II.—Melt 250 parts of gum elastic with 250 parts of oil of turpentine
in an iron, well-closed crucible at 122° F. (caution!) and mix well
with 200 parts of colophony. After further melting add 200 parts of
yellow wax and stir carefully. Melt in 750 parts of heated train oil,
250 parts of tallow, and to this add, with constant stirring, the
first mixture when the latter is still warm, and let cool slowly with
stirring. This grease is intended for cotton belts.
III.—Gutta-percha 40 parts
Rosin 10 parts
Asphalt 15 parts
Petroleum 60 parts
Heat in a glass vessel on the water bath for a few hours, until a
uniform solution is obtained. Let cool and add 15 parts of carbon
disulphide and allow the mixture to stand, shaking it frequently.
_Directions for Use._—The leather belts to be cemented should first
be roughened at the joints, and after the cement has been applied
they should be subjected to a strong pressure between warm rollers,
whereupon they will adhere together with much tenacity.
«Preservation of Belts.»—In a well-covered iron vessel heat at a
temperature of 50° C. (152° F.) 1 part by weight of caoutchouc, cut in
small pieces, with 1 part by weight of rectified turpentine. When the
caoutchouc is dissolved add 0.8 part of colophony, stir until this is
dissolved, and add to the mixture 0.1 part of yellow wax. Into another
vessel of suitable size pour 3 parts of fish oil, add 1 part of tallow,
and heat the mixture until the tallow is melted; then pour on the
contents of the first vessel, constantly stirring—an operation to be
continued until the matter is cooled and congealed. This grease is to
be rubbed {106} on the inside of the belts from time to time, while
they are in use. The belts run easily and do not slip. The grease may
also serve for improving old belts. For this purpose the grease should
be rubbed on both sides in a warm place. A first layer is allowed to
soak in, and another applied.
«To Make a Belt Pull.»—Hold a piece of tar soap on the inside of the
belt while it is running.
BELT CEMENT: See Adhesives.
BELT GLUE: See Adhesives.
BELT LUBRICANT: See Lubricants.
BÉNÉDICTINE: See Wines and Liquors.
«Benzine»
«Benzine, to Color Green.»—Probably the simplest and cheapest as well
as the best method of coloring benzine green is to dissolve in it
sufficient oil soluble aniline green of the desired tint to give the
required shade.
«Purification of Benzine.»—Ill-smelling benzine, mixed with about 1 to
2 per cent of its weight of free fatty acid, will dissolve therein.
One-fourth per cent of tannin is added and all is mixed well. Enough
potash or soda lye, or even lime milk, is added until the fatty acids
are saponified, and the tannic acid is neutralized, shaking repeatedly.
After a while the milky liquid separates into two layers, viz., a
salty, soapy, mud-sediment and clear, colorless, and almost odorless
benzine above. This benzine, filtered, may be employed for many
technical purposes, but gives an excellent, pure product upon a second
distillation.
Fatty acid from tallow, olive oil, or other fats may be used, but care
should be taken that they have as slight an odor of rancid fat as
possible. The so-called elaine or olein—more correctly oleic acid—of
the candle factories may likewise be employed, but it should first
be agitated with a 1/10-per-cent soda solution to get rid of the
bad-smelling fatty acids, especially the butyric acid.
«The Prevention of the Inflammability of Benzine.»—A mixture of
9 volumes tetrachloride and 1 volume of benzine is practicably
inflammable. The flame is soon extinguished by itself.
«Substitute for Benzine as a Cleansing Agent.»—
I.—Chloroform 75 parts
Ether 75 parts
Alcohol 600 parts
Decoction of quillaya bark 22,500 parts
Mix.
II.—Acetic ether, technically pure 10 parts
Amyl acetate 10 parts
Ammonia water 10 parts
Alcohol dilute 70 parts
Mix.
III.—Acetone 1 part
Ammonia water 1 part
Alcohol dilute 1 part
Mix.
«Deodorizing Benzine.»—
I.—Benzine 20 ounces
Oil of lavender 1 fluidrachm
Potassium dichromate 1 ounce
Sulphuric acid 1 fluidounce
Water 20 fluidounces
Dissolve the dichromate in the water, add the acid and, when the
solution is cold, the benzine. Shake every hour during the day, allow
to stand all night, decant the benzine, wash with a pint of water and
again decant, then add the oil of lavender.
II.—First add to the benzine 1 to 2 per cent of oleic acid, which
dissolves. Then about a quarter of 1 per cent of tannin is incorporated
by shaking. A sufficient quantity of caustic potassa solution, or
milk of lime, to combine with the acids is then well shaken into the
mixture, and the whole allowed to stand. The benzine rises to the
top of the watery fluid, sufficiently deodorized and decolorized for
practical purposes.
III.—To 1,750 parts of water add 250 parts of sulphuric acid, and
when it has cooled down add 30 parts of potassium permanganate and
let dissolve. Add this solution to 4,500 parts of benzine, stir well
together, and set aside for 24 hours. Now decant the benzine and to it
add a solution of 7 1/2 parts of potassium permanganate and 15 parts
of sodium hydrate in 1,000 parts of water, and agitate the substances
well together. Let stand until the benzine separates, then draw off.
IV.—Dissolve 3 parts of litharge and 18 parts of sodium hydrate in 40
parts of water. Add this to 200–250 parts of benzine and agitate well
together for two minutes, then let settle and draw off the benzine.
Rinse the latter by agitating {107} it with plenty of clear water, let
settle, draw off the benzine, and, if necessary, repeat the operation.
BENZINE, CLEANING WITH: See Cleaning Preparations and Methods, under
Miscellaneous Methods.
BENZOIC ACID IN FOOD: See Food.
BENZOIN SOAP: See Soap.
«BENZOPARAL:»
A neutral, bland, oily preparation of benzoin, useful for applying
various antiseptics by the aid of an atomizer, nebulizer, or
vaporizer. Can be used plain or in combination with other easily
dissolved medicinals.
Paraffine, liquid 16 ounces
Gum benzoin 1 ounce
Digest on a sand bath for a half hour and filter.
«Beverages»
«GINGER ALE AND GINGER BEER:»
«Old-Fashioned Ginger Beer.»—
Lemons, large and sound 6 only
Ginger, bruised 3 ounces
Sugar 6 cups
Yeast, compressed 1/4 cake
Boiling water 4 gallons
Water enough
Slice the lemons into a large earthenware vessel, removing the seed.
Add the ginger, sugar, and water. When the mixture has cooled to
lukewarmness, add the yeast, first diffused in a little water. Cover
the vessel with a piece of cheese cloth, and let the beer stand 24
hours. At the end of that time strain and bottle it. Cork securely, but
not so tightly that the bottles would break before the corks would fly
out, and keep in a cool place.
«Ginger Beer.»—Honey gives the beverage a peculiar softness and, from
not having fermented with yeast, is the less violent in its action when
opened. Ingredients: White sugar, 1/4 pound; honey, 1/4 pound;
bruised ginger, 5 ounces; juice of sufficient lemons to suit the taste;
water, 4 1/2 gallons. Boil the ginger in 3 quarts of the water for
half an hour, then add the ginger, lemon juice, and honey, with the
remainder of the water; then strain through a cloth; when cold, add the
quarter of the white of an egg and a teaspoonful of essence of lemon.
Let the whole stand for four days before bottling. This quantity will
make a hundred bottles.
«Ginger Beer without Yeast.»—
Ginger, bruised 1 1/2 pounds
Sugar 20 pounds
Lemons 1 dozen
Honey 1 pound
Water enough
Boil the ginger in 3 gallons of water for half an hour; add the sugar,
the lemons (bruised and sliced), the honey, and 17 gallons of water.
Strain and, after three or four days, bottle.
«Package Pop.»—
Cream of tartar 3 ounces
Ginger, bruised 1 ounce
Sugar 24 ounces
Citric acid 2 drachms
Put up in a package, and direct that it be shaken in 1 1/2 gallons of
boiling water, strained when cooled, fermented with 1 ounce of yeast,
and bottled.
«Ginger-Ale Extract.»—
I.—Jamaica ginger, coarse powder 4 ounces
Mace, powder 1/2 ounce
Canada snakeroot, coarse powder 60 grains
Oil of lemon 1 fluidrachm
Alcohol 12 fluidounces
Water 4 fluidounces
Magnesium carbonate or purified talcum 1 av. ounce
Mix the first four ingredients, and make 16 fluidounces of tincture
with the alcohol and water, by percolation. Dissolve the oil of lemon
in a small quantity of alcohol, rub with magnesia or talcum, add
gradually with constant trituration the tincture, and filter. The
extract may be fortified by adding 4 avoirdupois ounces of powdered
grains of paradise to the ginger, etc., of the above before extraction
with alcohol and water.
II.—Capsicum, coarse powder 8 ounces
Water 6 pints
Essence of ginger 8 fluidounces
Diluted alcohol 7 fluidounces
Vanilla extract 2 fluidounces
Oil of lemon 20 drops
Caramel 1 fluidounce
Boil the capsicum with water for three hours, occasionally replacing
the water lost by evaporation; filter, concentrate the filtrate on a
hot water bath to the consistency of a thin extract, add the remaining
ingredients, and filter. {108}
III.—Jamaica ginger, ground 12 ounces
Lemon peel, fresh, cut fine 2 ounces
Capsicum, powder 1 ounce
Calcined magnesia 1 ounce
Alcohol sufficient
Water sufficient
Extract the mixed ginger and capsicum by percolation so as to obtain
16 fluidounces of water, set the mixture aside for 24 hours, shaking
vigorously from time to time, then filter, and pass through the filter
enough of a mixture of 2 volumes of alcohol and 1 of water to make the
filtrate measure 32 fluidounces. In the latter macerate the lemon peel
for 7 days, and again filter.
«Ginger Beer.»—
Brown sugar 2 pounds
Boiling water 2 gallons
Cream of tartar 1 ounce
Bruised ginger root 2 ounces
Infuse the ginger in the boiling water, add the sugar and cream of
tartar; when lukewarm strain; then add half pint good yeast. Let it
stand all night, then bottle; one lemon and the white of an egg may be
added to fine it.
«Lemon Beer.»—
Boiling water 1 gallon
Lemon, sliced 1
Ginger, bruised 1 ounce
Yeast 1 teacupful
Sugar 1 pound
Let it stand 12 to 20 hours, and it is ready to be bottled.
«Hop Beer.»—
Water 5 quarts
Hops 6 ounces
Boil 3 hours, strain the liquor, add:
Water 5 quarts
Bruised ginger 4 ounces
and boil a little longer, strain, and add 4 pounds of sugar, and when
milk-warm, 1 pint of yeast. Let it ferment; in 24 hours it is ready for
bottling.
«Œnanthic Ether as a Flavoring for Ginger Ale.»—A fruity, vinous
bouquet and delightful flavor are produced by the presence of œnanthic
ether or brandy flavor in ginger ale. This ether throws off a rich,
pungent, vinous odor, and gives a smoothness very agreeable to any
liquor or beverage of which it forms a part. It is a favorite with
“brandy sophisticators.” Add a few drops of the ether (previously
dissolved in eight times its bulk of Cologne spirit) to the ginger-ale
syrup just before bottling.
«Soluble Extract of Ginger Ale.»—Of the following three formulas the
first is intended for soda-fountain use, the second is a “cheap”
extract for the bottlers who want a one-ounce-to-the-gallon extract,
and the third is a bottlers’ extract to be used in the proportion of
three ounces to a gallon of syrup. This latter is a most satisfactory
extract and has been sold with most creditable results, both as to
clearness of the finished ginger ale and delicacy of flavor.
It will be noted that in these formulas oleoresin of ginger is used in
addition to the powdered root. Those who do not mind the additional
expense might use one-fourth of the same quantity of volatile oil of
ginger instead. This should develop an excellent flavor, since the oil
is approximately sixteen times as strong as the oleoresin, and has the
additional advantage of being free from resinous extractive.
The following are the formulas:
I.—(To be used in the proportion of 4 ounces of extract to 1 gallon of
syrup.)
Jamaica ginger, in fine powder 8 pounds
Capsicum, in fine powder 6 ounces
Alcohol, a sufficient quantity.
Mix the powders intimately, moisten them with a sufficient quantity of
alcohol, and set aside for 4 hours. Pack in a cylindrical percolator
and percolate with alcohol until 10 pints of percolate have resulted.
Place the percolate in a bottle of the capacity of 16 pints, and add to
it 2 fluidrachms of oleoresin of ginger; shake, add 2 1/2 pounds of
finely powdered pumice stone, and agitate thoroughly at intervals of
one-half hour for 12 hours. Then add 14 pints of water in quantities
of 1 pint at each addition, shaking briskly meanwhile. This part of
the operation is most important. Set the mixture aside for 24 hours,
agitating it strongly every hour or so during that period. Then take
Oil of lemon 1 1/2 fluidounces
Oil of rose (or geranium) 3 fluidrachms
Oil of bergamot 2 fluidrachms {109}
Oil of cinnamon 3 fluidrachms
Magnesium carbonate 3 fluidounces
Rub the oils with the magnesia in a large mortar and add 9 ounces of
the clear portion of the ginger mixture to which have been previously
added 2 ounces of alcohol, and continue trituration, rinsing out
the mortar with the ginger mixture. Pass the ginger mixture through
a double filter and add through the filter the mixture of oils and
magnesia; finally pass enough water through the filter to make the
resulting product measure 24 pints, or 3 gallons. If the operator
should desire an extract of more or less pungency, he may obtain his
desired effect by increasing or decreasing the quantity of powdered
capsicum in the formula.
II.—(To be used in the proportion of 1 ounce to 1 gallon of syrup.)
Ginger, in moderately fine powder 6 pounds
Capsicum, in fine powder 2 1/2 pounds
Alcohol, a sufficient quantity.