dampened with methylated spirits, then with a duster on which a little
whiting has been sprinkled, and finally polish with clean paper or a
wash leather. This treatment will make the glass beautifully bright.
«To Clean Milk Glass.»—To remove oil spots from milk glass panes and
lamp globes, knead burnt magnesia with benzine to a plastic mass, which
must be kept in a tight-closing bottle. A little of this substance
rubbed on the spot with a linen rag will make it disappear.
«To Remove Oil-Paint Spots from Glass.»—If the window panes have been
bespattered with oil paint in painting walls, the spots are, of course,
easily removed while wet. When they have become dry the operation is
more difficult and alcohol and turpentine in equal parts, or spirit of
sal ammoniac should be used to soften the paint. After that go over
it with chalk. Polishing with salt will also remove paint spots. The
salt grates somewhat, but it is not hard enough to cause scratches in
the glass; a subsequent polishing with chalk is also advisable, as the
drying of the salt might injure the glass. For scratching off soft
paint spots sheet zinc must be used, as it cannot damage the glass on
account of its softness. In the case of silicate paints (the so-called
weather-proof coatings) the panes must be especially protected, because
these paints destroy the polish of the glass. Rubbing the spots with
brown soap is also a good way of removing the spots, but care must be
taken in rinsing off that the window frames are not acted upon.
«Removing Silver Stains.»—The following solution will remove silver
stains from the hands, and also from woolen, linen, or cotton goods:
Mercuric chloride 1 part
Ammonia muriate 1 part
Water 8 parts
The compound is poisonous.
«MISCELLANEOUS CLEANING METHODS AND PROCESSES:»
«Universal Cleaner.»—
Green soap 20 to 25 parts
Boiling water 750 parts
Liquid ammonia, caustic 30 to 40 parts
Acetic ether 20 to 30 parts
Mix.
«To Clean Playing Cards.»—Slightly soiled playing cards may be made
clean by rubbing them with a soft rag dipped in a solution of camphor.
Very little of the latter is necessary.
«To Remove Vegetable Growth from Buildings.»—To remove moss and lichen
from stone and masonry, apply water in which 1 per cent of carbolic
acid has been dissolved. After a few hours the plants can be washed off
with water.
«Solid Cleansing Compound.»—The basis of most of the solid grease
eradicators is benzine and the simplest form is a benzine jelly made
by shaking 3 ounces of tincture of quillaia (soap bark) with enough
benzine to make 16 fluidounces. Benzine may also be solidified by the
use of a soap with addition of an excess of alkali. Formulas in which
soaps are used in this way follow:
I.—Cocoanut-oil soap. 2 av. ounces
Ammonia water 3 fluidounces
Solution of potassium 1 1/2 fluidounces
Water enough to make 12 fluidounces
Dissolve the soap with the aid of heat in 4 fluidounces of water, add
the ammonia and potassa and the remainder of the water.
If the benzine is added in small portions, and thoroughly agitated,
2 1/2 fluidounces of the above will be found sufficient to solidify
32 fluidounces of benzine. {210}
II.—Castile soap, white 3 1/2 av. ounces
Water, boiling 3 1/2 fluidounces
Water of ammonia 5 fluidrachms
Benzine enough to make 16 fluidounces
Dissolve the soap in the water, and when cold, add the other
ingredients.
«To Clean Oily Bottles.»—Use 2 heaped tablespoonfuls (for every quart
of capacity) of fine sawdust or wheat bran, and shake well to cover the
interior surface thoroughly; let stand a few minutes and then add about
a gill of cold water. If the bottle be then rotated in a horizontal
position, it will usually be found clean after a single treatment. In
the case of drying oils, especially when old, the bottles should be
moistened inside with a little ether, and left standing a few hours
before the introduction of sawdust. This method is claimed to be more
rapid and convenient than the customary one of using strips of paper,
soap solution, etc.
«Cork Cleaner.»—Wash in 10 per cent solution of hydrochloric acid, then
immerse in a solution of sodium hyposulphite and hydrochloric acid.
Finally the corks are washed with a solution of soda and pure water.
Corks containing oil or fat cannot be cleaned by this method.
«To Clean Sponges.»—Rinse well first in very weak, warm, caustic-soda
lye, then with clean water, and finally leave the sponges in a solution
of bromine in water until clean. They will whiten sooner if exposed
to the sun in the bromine water. Then repeat the rinsings in weak
lye and clean water, using the latter till all smell of bromine has
disappeared. Dry quickly and in the sun if possible.
CLEARING BATHS: See Photography.
CLICHÉ METALS: See Alloys.
CLOCK-DIAL LETTERING: See Watchmakers’ Formulas.
CLOCK-HAND COLORING: See Metals.
CLOCK OIL: See Oil.
CLOCK REPAIRING: See Watchmaking.
CLOCKMAKERS’ CLEANING PROCESSES: See Cleaning Preparations and Methods.
CLOTH TO IRON, GLUEING: See Adhesives.
CLOTHES CLEANERS: See Cleaning Preparations and Methods; also,
Household Formulas.
CLOTHS FOR POLISHING: See Polishes.
CLOTH, WATERPROOFING: See Waterproofing.
CLOTHING, CARE OF: See Household Formulas.
COACH VARNISH: See Varnishes.
COALS, TO EAT BURNING: See Pyrotechnics.
COAL OIL: See Oil.
COBALTIZING: See Plating.
COCOAS: See Beverages.
COCOA CORDIAL: See Wines and Liquors.
COCOANUT CAKE: See Household Formulas and Recipes.
COCHINEAL INSECT REMEDY: See Insecticides.
COD-LIVER OIL AND ITS EMULSION: See Oil, Cod-Liver.
«COFFEE, SUBSTITUTES FOR.»
I.—Acorn.—From acorns deprived of their shells, husked, dried, and
roasted.
II.—Bean.—Horse beans roasted along with a little honey or sugar.
III.—Beet Root.—From the yellow beet root, sliced, dried in a kiln or
oven, and ground with a little coffee.
IV.—Dandelion.—From dandelion roots, sliced, dried, roasted, and ground
with a little caramel.
All the above are roasted, before grinding them, with a little fat or
lard. Those which are larger than coffee berries are cut into small
slices before being roasted. They possess none of the exhilarating
properties or medicinal virtues of the genuine coffee.
V.—Chicory.—This is a common adulterant. The roasted root is prepared
by cutting the full-grown root into slices, and exposing it to heat
in iron cylinders, along with about 1 1/2 per cent or 2 per cent
of lard, in a similar way to that adopted for coffee. When ground to
powder in a mill it constitutes the {211} chicory coffee so generally
employed both as a substitute for coffee and as an adulterant. The
addition of 1 part of good, fresh, roasted chicory to 10 or 12 parts
of coffee forms a mixture which yields a beverage of a fuller flavor,
and of a deeper color than that furnished by an equal quantity of
pure or unmixed coffee. In this way a less quantity of coffee may be
used, but it should be remembered that the article substituted for it
does not possess in any degree the peculiar exciting, soothing, and
hunger-staying properties of that valuable product. The use, however,
of a larger proportion of chicory than that just named imparts to
the beverage an insipid flavor, intermediate between that of treacle
and licorice; while the continual use of roasted chicory, or highly
chicorized coffee, seldom fails to weaken the powers of digestion and
derange the bowels.
COFFEE CORDIAL: See Wines and Liquors.
COFFEE EXTRACTS: See Essences and Extracts.
COFFEE SYRUPS: See Syrups.
COFFEE FOR THE SODA FOUNTAIN: See Beverages.
COIL SPRING: See Steel.
COIN CLEANING: See Cleaning Preparations and Methods.
COINS, IMPRESSIONS OF: See Matrix Mass.
COIN METAL: See Alloys.
COLAS: See Veterinary Formulas.
«Cold and Cough Mixtures»
«Cough Syrup.»—The simplest form of cough syrup of good keeping quality
is syrup of wild cherry containing ammonium chloride in the dose of
2 1/2 grains to each teaspoonful. Most of the other compounds contain
ingredients that are prone to undergo fermentation.
I.—Ipecacuanha wine 1 fluidounce
Spirit of anise 1 fluidrachm
Syrup 16 fluidounces
Syrup of squill 8 fluidounces
Tincture of Tolu 4 fluidrachms
Distilled water enough to make 30 fluidounces
II.—Heroin 6 grains
Aromatic sulphuric acid 1 1/2 fluidounces
Concentrated acid infusion of roses 4 fluidounces
Distilled water 5 fluidounces
Glycerine 5 fluidounces
Oxymel of squill 10 fluidounces
III.—Glycerine 2 fluidounces
Fluid extract of wild cherry 4 fluidounces
Oxymel 10 fluidounces
Syrup 10 fluidounces
Cochineal, a sufficient quantity.
«Benzoic-Acid Pastilles.»—
Benzoic acid 105 parts
Rhatany extract 525 parts
Tragacanth 35 parts
Sugar 140 parts
The materials, in the shape of powders, are mixed well and sufficient
fruit paste added to bring the mass up to 4,500 parts. Roll out and
divide into lozenges weighing 20 grains each.
«Cough Balsam with Iceland Moss.»—
Solution of morphine acetate 12 parts
Sulphuric acid, dilute 12 parts
Cherry-laurel water 12 parts
Orange-flower water, triple 24 parts
Syrup, simple 128 parts
Glycerine 48 parts
Tincture of saffron 8 parts
Decoction of Iceland moss 112 parts
Mix. Dose: One teaspoonful.
«Balsamic Cough Syrup.»—
Balsam of Peru 2 drachms
Tincture of Tolu 4 drachms
Camphorated tincture of opium 4 ounces
Powdered extract licorice 1 ounce
Syrup squill 4 ounces
Syrup dextrine (glucose) sufficient to make 16 ounces
Add the balsam of Peru to the tinctures, and in a mortar rub up the
extract of licorice with the syrups. Mix together and direct to be
taken in teaspoonful doses.
«Whooping-Cough Remedies.»—The following mixture is a spray to be used
{212} in the sick room in cases of whooping cough:
Thymol 1.0
Tincture of eucalyptus 30.0
Tincture of benzoin 30.0
Alcohol 100.0
Water enough to make 1000.0
Mix. Pour some of the mixture on a cloth and hold to mouth so that the
mixture is inhaled, thereby giving relief.
«Expectorant Mixtures.»—
I.—Ammon. chloride 1 drachm
Potass. chlorate 30 grains
Paregoric 2 fluidrachms
Syrup of ipecac 2 fluidrachms
Syrup wild cherry enough to make 2 fluidounces
Dose: One teaspoonful.
II.—Potass. chlorate 1 drachm
Tincture guaiac 3 1/2 drachms
Tincture rhubarb 1 1/2 drachms
Syrup wild cherry enough to make 3 fluidounces
Dose: One teaspoonful.
«Eucalyptus Bonbons for Coughs.»—
Eucalyptus oil 5 parts
Tartaric acid 15 parts
Extract of malt 24 parts
Cacao 100 parts
Peppermint oil 1.4 parts
Bonbon mass 2,203 parts
Mix and make into bonbons weighing 30 grains each.
COLD CREAM: See Cosmetics.
COLIC IN CATTLE: See Veterinary Formulas.
«COLLODION.»
Turpentine 5 parts
Ether and alcohol 10 parts
Collodion 94 parts
Castor oil 1 part
Dissolve the turpentine in the ether and alcohol mixture (in equal
parts) and filter, then add to the mixture of collodion and castor oil.
This makes a good elastic collodion.
See also Court Plaster, Liquid.
COLOGNE: See Perfumes.
COLOGNE FOR HEADACHES: See Headaches.
COLORS: See Dyes and Pigments.
COLORS, FUSIBLE ENAMEL: See Enameling.
COLORS FOR PAINTS: See Paint.
COLOR PHOTOGRAPHY: See Photography.
COLORS FOR SYRUPS: See Syrups.
CONCRETE: See Stone, Artificial.
«Condiments»
«Chowchow.»—
Curry powder 4 ounces
Mustard powder 6 ounces
Ginger 3 ounces
Turmeric 2 ounces
Cayenne 2 drachms
Black pepper powder 2 drachms
Coriander 1 drachm
Allspice 1 drachm
Mace 30 grains
Thyme 30 grains
Savory 30 grains
Celery seed 2 drachms
Cider vinegar 2 gallons
Mix all the powders with the vinegar, and steep the mixture over a very
gentle fire for 3 hours. The pickles are to be parboiled with salt, and
drained, and the spiced vinegar, prepared as above, is to be poured
over them while it is still warm. The chowchow keeps best in small
jars, tightly covered.
«Essence of Extract of Soup Herbs.»—Thyme, 4 ounces; winter savory, 4
ounces; sweet marjoram, 4 ounces; sweet basil, 4 ounces; grated lemon
peel, 1 ounce; eschalots, 2 ounces; bruised celery seed, 1 ounce;
alcohol (50 per cent), 64 ounces. Mix the vegetables, properly bruised,
add the alcohol, close the container and set aside in a moderately warm
place to digest for 15 days. Filter and press out. Preserve in 4-ounce
bottles, well corked.
«Tomato Bouillon Extract.»—Tomatoes, 1 quart; arrowroot, 2 ounces;
extract of beef, 1 ounce; bay leaves, 1 ounce; cloves, 2 ounces; red
pepper, 4 drachms; Worcestershire sauce, quantity sufficient to flavor.
Mix.
«Mock Turtle Extract.»—Extract of beef, 2 ounces; concentrated chicken,
2 ounces; clam juice, 8 ounces; tincture of black pepper, 1 ounce;
extract of celery, 3 drachms; extract of orange peel, soluble, 1
drachm; hot water enough to make 2 quarts. {213}
«RELISHES:»
«Digestive Relish.»—
I.—Two ounces Jamaica ginger; 2 ounces black peppercorns; 1 ounce
mustard seed; 1 ounce coriander fruit (seed); 1 ounce pimento
(allspice); 1/2 ounce mace; 1/2 ounce cloves; 1/2 ounce nutmegs;
1/2 ounce chili pods; 3 drachms cardamom seeds; 4 ounces garlic; 4
ounces eschalots; 4 pints malt vinegar.
Bruise spices, garlic, etc., and boil in vinegar for 15 minutes and
strain. To this add 2 1/2 pints mushroom ketchup; 1 1/2 pints India
soy.
Again simmer for 15 minutes and strain through muslin.
II.—One pound soy; 50 ounces best vinegar; 4 ounces ketchup; 4 ounces
garlic; 4 ounces eschalots; 4 ounces capsicum; 1/2 ounce cloves;
1/2 ounce mace; 1/4 ounce cinnamon; 1 drachm cardamom seeds. Boil
well and strain.
«Lincolnshire Relish.»—Two ounces garlic; 2 ounces Jamaica ginger;
3 ounces black peppercorns; 3/4 ounce cayenne pepper; 1/4 ounce
ossein; 3/4 ounce nutmeg; 2 ounces salt; 1 1/2 pints India soy.
Enough malt vinegar to make 1 gallon. Bruise spices, garlic, etc., and
simmer in 1/2 a gallon of vinegar for 20 minutes, strain and add soy
and sufficient vinegar to make 1 gallon, then boil for 5 minutes. Keep
in bulk as long as possible.
«Curry Powder.»—
I.—Coriander seed 6 drachms
Turmeric 5 scruples
Fresh ginger 4 1/2 drachms
Cumin seed 18 grains
Black pepper 54 grains
Poppy seed 94 grains
Garlic 2 heads
Cinnamon 1 scruple
Cardamom 5 seeds
Cloves 8 only
Chillies 1 or 2 pods
Grated cocoanut 1/2 nut
II.—Coriander seed 1/4 pound
Turmeric 1/4 pound
Cinnamon seed 2 ounces
Cayenne 1/2 ounce
Mustard 1 ounce
Ground ginger 1 ounce
Allspice 1/2 ounce
Fenugreek seed 2 ounces
«TABLE SAUCES:»
«Worcestershire Sauce.»—
Pimento 2 drachms
Clove 1 drachm
Black pepper 1 drachm
Ginger 1 drachm
Curry powder 1 ounce
Capsicum 1 drachm
Mustard 2 ounces
Shallots, bruised 2 ounces
Salt 2 ounces
Brown sugar 8 ounces
Tamarinds 4 ounces
Sherry wine 1 pint
Wine vinegar 2 pints
The spices must be freshly bruised. The ingredients are to simmer
together with the vinegar for an hour, adding more of the vinegar as it
is lost by evaporation; then add the wine, and if desired some caramel
coloring. Set aside for a week, strain, and bottle.
«Table Sauce.»—Brown sugar, 16 parts; tamarinds, 16 parts; onions,
4 parts; powdered ginger, 4 parts; salt, 4 parts; garlic, 2 parts;
cayenne, 2 parts; soy, 2 parts; ripe apples, 64 parts; mustard powder,
2 parts; curry powder, 1 part; vinegar, quantity sufficient. Pare and
core the apples, boil them in sufficient vinegar with the tamarinds and
raisins until soft, then pulp through a fine sieve. Pound the onions
and garlic in a mortar and add the pulp to that of the apples. Then add
the other ingredients and vinegar, 60 parts; heat to boiling, cool, and
add sherry wine, 10 parts, and enough vinegar to make the sauce just
pourable. If a sweet sauce is desired add sufficient treacle before
the final boiling.
«Epicure’s Sauce.»—Eight ounces tamarinds; 12 ounces sultana raisins; 2
ounces garlic; 4 ounces eschalots; 4 ounces horse-radish root; 2 ounces
black pepper; 1/2 ounce chili pods; 3 ounces raw Jamaica ginger;
1 1/2 pounds golden syrup; 1 pound burnt sugar (caramel); 1 ounce
powdered cloves; 1 pint India soy; 1 gallon malt vinegar. Bruise roots,
spices, etc., and boil in vinegar for 15 minutes, then strain. To the
strained liquor add golden syrup, soy, and burnt sugar, then simmer for
10 minutes.
«Piccalilli Sauce.»—One drachm chili pods; 1 1/2 ounces black
peppercorns; 1/2 ounce pimento; 3/4 ounce garlic; 1/2 gallon malt
vinegar. Bruise spices and garlic, boil in the vinegar for 10 minutes,
and strain.
One ounce ground Jamaica ginger; 1 ounce turmeric; 2 ounces flower of
mustard; 2 ounces powdered natal arrowroot; 8 ounces strong acetic
acid. Rub powders in a mortar with acetic acid and add to above, then
boil for 5 minutes, or until it thickens.
«FLAVORING SPICES.»
I.—Five ounces powdered cinnamon bark; 2 1/2 ounces powdered cloves;
2 1/2 {214} ounces powdered nutmegs; 1 1/4 ounces powdered caraway
seeds; 1 1/4 ounces powdered coriander seeds; 1 ounce powdered
Jamaica ginger; 1/2 ounce powdered allspice. Let all be dry and in
fine powder. Mix and pass through a sieve.
II.—Pickling Spice.—Ten pounds small Jamaica ginger; 2 1/2 pounds
black peppercorns; 1 1/2 pounds white peppercorns; 1 1/2 pounds
allspice; 3/4 pound long pepper; 1 1/4 pounds mustard seed; 1/2
pound chili pods. Cut up ginger and long pepper into small pieces, and
mix all the other ingredients intimately.
One ounce to each pint of boiling vinegar is sufficient, but it may be
made stronger if desired hot.
«Essence of Savory Spices.»—Two and one-half ounces black peppercorns;
1 ounce pimento; 3/4 ounce nutmeg; 1/2 ounce mace; 1/2 ounce
cloves; 1/4 ounce cinnamon bark; 1/4 ounce caraway seeds; 20 grains
cayenne pepper; 15 ounces spirit of wine; 5 ounces distilled water.
Bruise all the spices and having mixed spirit and water, digest in
mixture 14 days, shaking frequently, then filter.
«MUSTARD:»
«The Prepared Mustards of Commerce.»—The mustard, i. e., the flower
or powdered seed, used in preparing the different condiments, is
derived from three varieties of Brassica (_Cruciferæ_)—_Brassica alba
L., Brassica nigra_, and _Brassica juncea_. The first yields the
“white” seed of commerce, which produces a mild mustard; the second the
“black” seed, yielding the more pungent powder; and the latter a very
pungent and oily mustard, much employed by Russians. The pungency of
the condiment is also affected by the method of preparing the paste,
excessive heat destroying the sharpness completely. The pungency
is further controlled and tempered, in the cold processes, by the
addition of wheat or rye flour, which also has the advantage of serving
as a binder of the mustard. The mustard flour is prepared by first
decorticating the seed, then grinding to a fine powder, the expression
of the fixed oil from which completes the process. This oil, unlike the
volatile, is of a mild, pleasant taste, and of a greenish color, which,
it is said, makes it valuable in the sophistication and imitation of
“olive” oils, refined, cottonseed, or peanut oil being thus converted
into _huile vierge de_ Lucca, Florence, or some other noted brand of
olive oil. It is also extensively used for illuminating purposes,
especially in southern Russia.
The flavors, other than that of the mustard itself, of the various
preparations are imparted by the judicious use of spices—cinnamon,
nutmeg, cloves, pimento, etc.—aromatic herbs, such as thyme, sage,
chervil, parsley, mint, marjoram, tarragon, etc., and finally chives,
onions, shallots, leeks, garlic, etc.
In preparing the mustards on a large scale, the mustard flower and
wheat or rye flour are mixed and ground to a smooth paste with vinegar,
must (unfermented grape juice), wine, or whatever is used in the
preparation, a mill similar to a drug or paint mill being used for the
purpose. This dough immediately becomes spongy, and in this condition,
technically called “cake,” is used as the basis of the various mustards
of commerce.
«Mustard Cakes.»—In the mixture, the amount of flour used depends
on the pungency of the mustard flower, and the flavor desired to be
imparted to the finished product. The cakes are broadly divided into
the yellow and the brown. A general formula for the yellow cake is:
Yellow mustard, from 20 to 30 per cent; salt, from 1 to 3 per cent;
spices, from 1/4 to 1/2 of 1 per cent; wheat flour, from 8 to 12
per cent.
Vinegar, must, or wine, complete the mixture.
The brown cake is made with black mustard, and contains about the
following proportions:
Black mustard, from 20 to 30 per cent; salt, from 1 to 3 per cent;
spices, from 1/4 to 1/2 of 1 per cent; wheat or rye flour, from 10
to 15 per cent.
The variations are so wide, however, that it is impossible to give
exact proportions. In the manufacture of table mustards, in fact,
as in every other kind of manufacture, excellence is attained only
by practice and the exercise of sound judgment and taste by the
manufacturer.
«Moutarde des Jesuittes.»—Twelve sardels and 280 capers are crushed
into a paste and stirred into 3 pints of boiling wine vinegar. Add 4
ounces of brown cake and 8 ounces of yellow cake and mix well.
«Kirschner Wine Mustard.»—Reduce 30 quarts of freshly expressed grape
juice to half that quantity, by boiling over a moderate fire, on a
water bath. Dissolve in the boiling liquid 5 pounds of sugar, and pour
the syrup through a colander containing 2 or 3 large horse-radishes cut
{215} into very thin slices and laid on a coarse towel spread over the
bottom and sides of the colander. To the colate add the following, all
in a state of fine powder:
Cardamom seeds 2 1/2 drachms
Nutmeg 2 1/2 drachms
Cloves 4 1/2 drachms
Cinnamon 1 ounce
Ginger 1 ounce
Brown mustard cake 6 pounds
Yellow mustard cake 9 pounds
Grind all together to a perfectly smooth paste, and strain several
times through muslin.
«Duesseldorff Mustard.»—
Brown mustard cake 10 ounces
Yellow mustard cake 48 ounces
Boiling water 96 ounces
Wine vinegar 64 ounces
Cinnamon 5 drachms
Cloves 15 drachms
Sugar 64 ounces
Wine, good white 64 ounces
Mix after the general directions given above.
«German Table Mustard.»—
Laurel leaves 8 ounces
Cinnamon 5 drachms
Cardamom seeds 2 drachms
Sugar 64 ounces
Wine vinegar 96 ounces
Brown cake 10 ounces
Yellow cake 48 ounces
Mix after general directions as given above.
«Krems Mustard, Sweet.»—
Yellow cake 10 pounds
Brown cake 20 pounds
Fresh grape juice 6 pints
Mix and boil down to the proper consistency.
«Krems Mustard, Sour.»—
Brown mustard flour 30 parts
Yellow mustard flour 10 parts
Grape juice, fresh 8 parts
Mix and boil down to a paste and then stir in 8 parts of wine vinegar.
«Tarragon Mustard.»—
Brown mustard flour 40 parts
Yellow mustard flour 20 parts
Vinegar 6 parts
Tarragon vinegar 6 parts
Boil the mustard in the vinegar and add the tarragon vinegar.
«Tarragon Mustard, Sharp.»—This is prepared by adding to every 100
pounds of the above 21 ounces of white pepper, 5 ounces of pimento, and
2 1/2 ounces of cloves, mixing thoroughly by grinding together in a
mill, then put in a warm spot and let stand for 10 days or 2 weeks.
Finally strain.
«Moutarde aux Epices.»—
Mustard flour, yellow 10 pounds
Mustard flour, brown 40 pounds
Tarragon 1 pound
Basil, herb 5 ounces
Laurel leaves 12 drachms
White pepper 3 ounces
Cloves 12 drachms
Mace 2 drachms
Vinegar 1 gallon
Mix the herbs and macerate them in the vinegar to exhaustion, then add
to the mustards, and grind together. Set aside for a week or ten days,
then strain through muslin.
In all the foregoing formulas where the amount of salt is not
specified, it is to be added according to the taste or discretion of
the manufacturer.
«Mustard Vinegar.»—
Celery, chopped fine 32 parts
Tarragon, the fresh herb 6 parts
Cloves, coarsely powdered 6 parts
Onions, chopped fine 6 parts
Lemon peel, fresh, chopped fine 3 parts
White-wine vinegar 575 parts
White wine 515 parts
Mustard seed, crushed 100 parts
Mix and macerate together for a week or 10 days in a warm place, then
strain off.
«Ravigotte Mustard.»—
Parsley 2 parts
Chervil 2 parts
Chives 2 parts
Cloves 1 part
Garlic 1 part
Thyme 1 part
Tarragon 1 part
Salt 8 parts
Olive oil 4 parts
White-wine vinegar 128 parts
Mustard flower, sufficient