as can well be floated on, then rub the old color up with a stumpy
brush and wipe off with a large sponge. Stop all cracks with whiting
and plaster of Paris. When dry, claricole with size and a little of
the whitewash when this is dry. If very much stained, paint those
parts with turps, color, and, if necessary, claricole again. To make
the whitewash, take a dozen pounds of whiting (in large balls), break
them up in a pail, and cover with water to soak. During this time melt
over a slow fire 4 pounds common size, and at the same time, with a
palette knife or small trowel, rub up fine about a dessertspoonful of
blue-black with water to a fine paste; then pour the water off the top
of the whiting and with a stick stir in the black; when well mixed,
stir in the melted size and strain. When cold, it is fit for use. If
the jelly is too stiff for use, beat it up well and add a little cold
water. Commence whitewashing over the window and so work from the
light. Distemper color of any tint may be made by using any other color
instead of the blue-black—as ocher, chrome, Dutch pink, raw sienna for
yellows and buff; Venetian red, burnt sienna, Indian red or purple
brown for reds; celestial blue, ultramarine, indigo for blues; red and
blue for purple, gray or lavender; red lead and chrome for orange;
Brunswick green for greens.
Ox blood in lime paint is an excellent binding agent for the lime,
as it is chiefly composed of albumin, which, like casein or milk, is
capable of transforming the lime into casein paint. But the ox blood
must be mixed in the lime paint; to use it separately is useless, if
not harmful. Whitewashing rough mortar-plastering to saturation is very
practical, as it closes all the pores and small holes.
A formula used by the United States Government in making whitewash for
light-houses and other public buildings is as follows:
Unslaked lime 2 pecks
Common salt 1 peck
Rice flour 3 pounds
Spanish whiting 1/2 pound
Glue (clean and white) 1 pound
Water, a sufficient quantity.
Slake the lime in a vessel of about 10 gallons capacity; cover it,
strain, and add {762} the salt previously dissolved in warm water.
Boil the rice flour in water; soak the glue in water and dissolve on a
water bath, and add both, together with the whiting and 5 gallons of
hot water to the mixture, stirring all well together. Cover to protect
from dirt, and let it stand for a few days, when it will be ready for
use. It is to be applied hot, and for that reason should be used from a
kettle over a portable furnace.
«To Soften Old Whitewash.»—Wet the whitewash thoroughly with a wash
made of 1 pound of potash dissolved in 10 quarts of water.
WHITEWASH, TO REMOVE: See Cleaning Preparations and Methods.
WHITE METAL: See Alloys.
WINDOW-CLEANING COMPOUND: See Cleaning Compounds.
«WINDOW DISPLAY:»
See also Sponges.
An attractive window display for stores can be prepared as follows:
In a wide-mouth jar put some sand, say, about 6 inches in depth. Make
a mixture of equal parts of aluminum sulphate, copper sulphate, and
iron sulphate, coarsely powdered, and strew it over the surface of
the sand. Over this layer gently pour a solution of sodium silicate,
dissolved in 3 parts of hot water, taking care not to disturb the layer
of sulphates. In about a week or 10 days the surface will be covered
with crystals of different colors, being silicates of different metals
employed. Now take some pure water and let it run into the vessel by a
small tube, using a little more of it than you used of the water-glass
solution. This will displace the water-glass solution, and a fresh crop
of crystals will come in the silicates, and makes, when properly done,
a pretty scene. Take care in pouring in the water to let the point of
the tube be so arranged as not to disturb the crop of silicates.
«WINDOW PERFUME.»
In Paris an apparatus has been introduced consisting of a small tube
which is attached lengthwise on the exterior of the shop windows.
Through numerous little holes a warm, lightly perfumed current of
air is passed, which pleasantly tickles the olfactory nerves of the
looker-on and at the same time keeps the panes clear and clean, so that
the goods exhibited present the best possible appearance.
WINDOW POLISHES: See Polishes.
WINDOWS, FROSTED: See Glass.
WINDOWS, TO PREVENT DIMMING OF: See Glass.
«Wines and Liquors»
«BITTERS.»
Bitters, as the name indicates, are merely tinctures of bitter roots
and barks, with the addition of spices to flavor, and depend for their
effect upon their tonic action on the stomach. Taken too frequently,
however, they may do harm, by overstimulating the digestive organs.
The recipes for some of these preparations run to great lengths, one
for Angostura bitters containing no fewer than 28 ingredients. A very
good article, however, may be made without all this elaboration. The
following, for instance, make a very good preparation:
Gentian root (sliced) 12 ounces
Cinnamon bark 10 ounces
Caraway seeds 10 ounces
Juniper berries 2 ounces
Cloves 1 ounce
Alcohol, 90 per cent 7 pints
Macerate for a week; strain, press out, and filter, then add
Capillaire 1 1/4 pints
Water to make up 2 1/2 gallons
Strength about 45 u. p.
Still another formula calls for Angostura bark, 2 1/2 ounces; gentian
root, 1 ounce; cardamom seeds, 1/2 ounce; Turkey rhubarb, 1/2
ounce; orange peel, 4 ounces; caraways, 1/2 ounce; cinnamon bark,
1/2 ounce; cloves, 1/4 ounce.
«Brandy Bitters.»—
Sliced gentian root 3 pounds
Dried orange peel 2 pounds
Cardamom seed 1 pound
Bruised cinnamon 1/2 pound
Cochineal 2 ounces
Brandy 10 pints
Macerate for 14 days and strain.
«Hostetter’s Bitters.»—
Calamus root 1 pound
Orange peel 1 pound
Peruvian bark 1 pound
Gentian root 1 pound {763}
Calumba root 1 pound
Rhubarb root 4 ounces
Cinnamon bark 2 ounces
Cloves 1 ounce
Diluted alcohol 2 gallons
Water 1 gallon
Sugar 1 pound
Macerate together for 2 weeks.
«CORDIALS.»
Cordials, according to the _Spatula_, are flavored liquors containing
from 40 to 50 per cent of alcohol (from 52 to 64 fluidounces to each
gallon) and from 20 to 25 per cent of sugar (from 25 to 32 ounces
avoirdupois to each gallon).
Cordials, while used in this country to some degree, have their
greatest consumption in foreign lands, especially in France and Germany.
Usually such mixtures as these are clarified or “fined” only with
considerable difficulty, as the finally divided particles of oil pass
easily through the pores of the filter paper. Purified talcum will
be found to be an excellent clarifying medium; it should be agitated
with the liquid and the liquid then passed through a thoroughly wetted
filter. The filtrate should be returned again and again to the filter
until it filters perfectly bright. Purified talcum being chemically
inert is superior to magnesium carbonate and other substances which are
recommended for this purpose.
When the filtering process is completed the liquids should at once be
put into suitable bottles which should be filled and tightly corked and
sealed. Wrap the bottles in paper and store away, laying the bottles on
their sides in a moderately warm place. A shelf near the ceiling is a
good place. Warmth and age improve the beverages, as it appears to more
perfectly blend the flavors, so that the older the liquor becomes the
better it is. These liquids must never be kept in a cold place, as the
cold might cause the volatile oils to separate.
The following formulas are for the production of cordials of the best
quality, and therefore only the very best of materials should be used;
the essential oils should be of unquestionable quality and strictly
fresh, while the alcohol must be free from fusel oil, the water
distilled, and the sugar white, free from bluing, and if liquors of any
kind should be called for in any formula only the very best should be
used. The oils and other flavoring substances should be dissolved in
the alcohol and the sugar in the water. Then mix the two solutions and
filter clear.
«Alkermes Cordial.»—
Mace 1 1/2 avoirdupois ounces
Ceylon cinnamon 1 1/8 avoirdupois ounces
Cloves 3/4 avoirdupois ounce
Rose water (best) 6 fluidounces
Sugar 28 avoirdupois ounces
Deodorized alcohol 52 fluidounces
Distilled water, q. s. 1 gallon
Reduce the mace, cinnamon, and cloves to a coarse powder macerate with
the alcohol for several days, agitating occasionally, then add the
remaining ingredients, and filter clear.
«Anise Cordial.»—
Anethol 7 fluidrachms
Oil of fennel seed 80 minims
Oil of bitter almonds 16 drops
Deodorized alcohol 8 pints
Simple syrup 5 pints
Distilled water, q. s. 16 pints
Mix the oils and anethol with the alcohol and the syrup with the water;
mix the two and filter clear, as directed.
«Blackberry Cordial.»—This beverage is usually misnamed “blackberry
brandy” or “blackberry wine.” This latter belongs only to wines
obtained by the fermentation of the blackberry juice. When this is
distilled then a true blackberry brandy is obtained, just as ordinary
brandy is obtained by distilling ordinary wines.
The name is frequently applied to a preparation containing blackberry
root often combined with other astringents, but the true blackberry
cordial is made according to the formulas given herewith. Most of these
mention brandy, and this article should be good and fusel free, or it
may be replaced by good whisky, or even by diluted alcohol, depending
on whether a high-priced or cheap cordial is desired.
I.—Fresh blackberry juice, 3 pints; sugar, 7 1/2 ounces; water, 30
fluidounces; brandy, 7 1/2 pints; oil of cloves, 3 drops; oil of
cinnamon, 3 drops; alcohol, 6 fluidrachms. Dissolve the sugar in the
water and juice, then add the liquor. Dissolve the oils in the alcohol
and add 1/2 to the first solution, and if not sufficiently flavored
add more of the second solution. Then filter.
II.—Fresh blackberry juice, 4 pints; powdered nutmeg (fresh), 1 ounce;
powdered cinnamon (fresh), 1 ounce; powdered pimento (fresh), 1/2
ounce; powdered cloves {764} (fresh), 1/2 ounce; brandy, 2 1/2
pints; sugar, 2 1/2 pounds. Macerate the spices in the brandy for
several days. Dissolve the sugar in the juice and mix and filter clear.
«Cherry Cordials.»—
I.—Oil of bitter almonds 8 drops
Oil of cinnamon 1 drop
Oil of cloves 1 drop
Acetic ether 12 drops
Ceuanthic ether 1 drop
Vanilla extract 1 drachm
Alcohol 3 pints
Sugar 3 pounds
Cherry juice 20 ounces
Distilled water, q. s. 1 gallon
The oils, ethers, and extracts must be dissolved in the alcohol, the
sugar in part of the water, then mix, add the juice and filter clear.
When the juice is not sufficiently sour, add a small amount of solution
of citric acid. To color, use caramel.
II.—Vanilla extract 10 drops
Oil of cinnamon 10 drops
Oil of bitter almonds 10 drops
Oil of cloves 3 drops
Oil of nutmeg 3 drops
Alcohol 2 1/2 pints
Cherry juice 2 1/2 pints
Simple syrup 3 pints
Dissolve the oils in the alcohol, then add the other ingredients and
filter clear. It is better to make this cordial during the cherry
season so as to obtain the fresh expressed juice of the cherry.
«Curacoa Cordials.»—
I.—Curacoa orange peel 6 ounces
Cinnamon 3/4 ounce
Mace 2 1/2 drachms
Alcohol 3 1/2 pints
Water 4 1/2 pints
Sugar 12 ounces
Mix the first three ingredients and reduce them to a coarse powder,
then mix with the alcohol and 4 pints of water and macerate for 8 days
with an occasional agitation, express, add the sugar and enough water
to make a gallon of finished product. Filter clear.
II.—Curacoa or bitter orange peel 2 ounces
Cloves 80 grains
Cinnamon 80 grains
Cochineal 60 grains
Oil of orange (best) 1 drachm
Orange-flower water 1/2 pint
Holland gin 1 pint
Alcohol 2 pints
Sugar 3 pints
Water, q. s. 1 gallon
Reduce the solids to a coarse powder, add the alcohol and macerate 3
days. Then add the oil, gin, and 3 pints of water and continue the
maceration for 8 days more, agitating once a day, strain and add sugar
dissolved in balance of the water. Then add the orange-flower water and
filter.
«Kola Cordial.»—
Kola nuts, roasted and powdered 7 ounces
Cochineal powder 30 grains
Extract of vanilla 3 drachms
Arrac 3 ounces
Sugar 7 pounds
Alcohol 6 pints
Water, distilled 6 pints
Macerate kola and cochineal with alcohol for 10 days, agitate daily,
add arrac, vanilla, and sugar dissolved in water. Filter.
«Kümmel Cordials.»—
I.—Oil of caraway 30 drops
Oil of peppermint 3 drops
Oil of lemon 3 drops
Acetic ether 30 drops
Spirit of nitrous ether 30 drops
Sugar 72 ounces
Alcohol 96 ounces
Water 96 ounces
Dissolve the oils and ethers in the alcohol, and the sugar in the
water. Mix and filter.
II.—Oil of caraway 20 drops
Oil of sweet fennel 2 drops
Oil of cinnamon 1 drop
Sugar 14 ounces
Alcohol 2 pints
Water 4 pints
Prepare as in Formula I.
«Orange Cordials.»—Many of the preparations sold under this name are
not really orange cordials, but are varying mixtures of uncertain
composition, possibly flavored with orange. The following are made by
the use of oranges:
I.—Sugar 8 avoirdupois pounds
Water 2 3/4 gallons
Oranges 15
Dissolve the sugar in the water by the aid of a gentle heat, express
the oranges, add the juice and rinds to the syrup, put the mixture
into a cask, keep the whole in a warm place for 3 or 4 days, stirring
frequently, then close the cask, set aside in a cool cellar and draw
off the clear liquid.
II.—Express the juice from sweet oranges, add water equal to the volume
{765} of juice obtained, and macerate the expressed oranges with the
juice and water for about 12 hours. For each gallon of juice, add 1
pound of granulated sugar, grape sugar, or glucose, put the whole
into a suitable vessel, covering to exclude the dust, place in a warm
location until fermentation is completed, draw off the clear liquid,
and preserve in well-stoppered stout bottles in a cool place.
III.—Orange wine suitable for “soda” purposes may be prepared by mixing
3 fluidounces of orange essence with 13 fluidounces of sweet Catawba or
other mild wine. Some syrup may be added to this if desired.
«Rose Cordial.»—
Oil of rose, very best 3 drops
Palmarosa oil 3 drops
Sugar 28 ounces
Alcohol 52 ounces
Distilled water, q. s. 8 pints
Dissolve the sugar in the water and the oils in the alcohol; mix the
solutions, color a rose tint, and filter clear.
«Spearmint Cordial.»—
Oil of spearmint 30 drops
Sugar 28 ounces
Alcohol 52 ounces
Distilled water, q. s. 8 pints
Dissolve the sugar in the water and the oil in the alcohol; mix the two
solutions, color green, and filter clear.
«Absinthe.»—
I.—Oil of wormwood 96 drops
Oil of star anise 72 drops
Oil of aniseed 48 drops
Oil of coriander 48 drops
Oil of fennel, pure 48 drops
Oil of angelica root 24 drops
Oil of thyme 24 drops
Alcohol (pure) 162 fluidounces
Distilled water 30 fluidounces
Dissolve the oils in the alcohol, add the water, color green, and
filter clear.
II.—Oil of wormwood 36 drops
Oil of orange peel 30 drops
Oil of star anise 12 drops
Oil of neroli petate 5 drops
Fresh oil of lemon 9 drops
Acetic ether 24 drops
Sugar 30 avoirdupois ounces
Alcohol, deodorized 90 fluidounces
Distilled water 78 fluidounces
Dissolve the oils and ether in the alcohol and the sugar in the water;
then mix thoroughly, color green, and filter clear.
«DETANNATING WINE.»
According to Caspari, the presence of appreciable quantities of
tannin in wine is decidedly objectionable if the wine is to be used
in connection with iron and other metallic salts; moreover, tannin is
incompatible with alkaloids, and hence wine not deprived of its tannin
should never be used as a menstruum for alkaloidal drugs. The process
of freeing wines from tannin is termed detannation, and is a very
simple operation. The easiest plan is to add 1/2 ounce of gelatin
in number 40 or number 60 powder to 1 gallon of the wine, to agitate
occasionally during 24 or 48 hours, and then to filter. The operation
is preferably carried out during cold weather or in a cold apartment,
as heat will cause the gelatin to dissolve, and the maceration must
be continued until a small portion of the wine mixed with a few drops
of ferric chloride solution shows no darkening of color. Gelatin in
large pieces is not suitable, especially with wines containing much
tannin, since the newly formed tannate of gelatin will be deposited on
the surface and prevent further intimate contact of the gelatin with
the wine. Formerly freshly prepared ferric hydroxide was much employed
for detannating wine, but the chief objection to its use was due to
the fact that some iron invariably was taken up by the acid present in
the wine; moreover, the process was more tedious than in the case of
gelatin. As the removal of tannin from wine in no way interferes with
its quality—alcoholic strength and aroma remaining the same, and only
coloring matter being lost—a supply of detannated wine should be kept
on hand, for it requires very little more labor to detannate a gallon
than a pint.
If ferric hydroxide is to be used, it must be freshly prepared, and a
convenient quantity then be added to the wine—about 8 ounces of the
expressed, but moist, precipitate to a gallon.
«PREVENTION OF FERMENTATION.»
Fermentation may be prevented in either of two ways:
(1) By chemical methods, which consist in the addition of germ poisons
or antiseptics, which either kill the germs or prevent their growth. Of
these the principal ones used are salicylic, sulphurous, boracic, and
benzoic acids, formalin, fluorides, and saccharine. As these substances
are generally regarded as adulterants and injurious, their use is not
recommended.
(2) The germs are either removed by {766} some mechanical means such as
a filtering or a centrifugal apparatus, or they are destroyed by heat
or electricity. Heat has so far been found the most practical.
When a liquid is heated to a sufficiently high temperature all
organisms in it are killed. The degree of heat required, however,
differs not only with the particular kind of organism, but also with
the liquid in which it is held. Time is also a factor. An organism may
not be killed if heated to a high temperature and quickly cooled. If,
however, the temperature is kept at the same high degree for some time,
it will be killed. It must also be borne in mind that fungi, including
yeasts, exist in the growing and the resting states, the latter being
much more resistant than the former. One characteristic of the fungi
and their spores is their great resistance to heat when dry. In this
state they can be heated to 212° F. without being killed. The spores of
the common mold are even more resistant. This should be well considered
in sterilizing bottles and corks, which should be steamed to 240° F.
for at least 15 minutes.
Practical tests so far made indicate that grape juice can be safely
sterilized at from 165° to 176° F. At this temperature the flavor is
hardly changed, while at a temperature much above 200° F. it is. This
is an important point, as the flavor and quality of the product depend
on it.
Use only clean, sound, well-ripened, but not over-ripe grapes. If
an ordinary cider mill is at hand, it may be used for crushing and
pressing, or the grapes may be crushed and pressed with the hands. If
a light-colored juice is desired, put the crushed grapes in a cleanly
washed cloth sack and tie up. Then either hang up securely and twist
it or let two persons take hold, one on each end of the sack and twist
until the greater part of the juice is expressed. Next gradually heat
the juice in a double boiler or a large stone jar in a pan of hot
water, so that the juice does not come in direct contact with the fire
at a temperature of 180° to 200° F., never above 200° F. It is best to
use a thermometer, but if there be none at hand heat the juice until
it steams, but do not allow it to boil. Put it in a glass or enameled
vessel to settle for 24 hours; carefully drain the juice from the
sediment, and run it through several thicknesses of clean flannel, or
a conic filter made from woolen cloth or felt may be used. This filter
is fixed to a hoop of iron, which can be suspended wherever necessary.
After this fill into clean bottles. Do not fill entirely, but leave
room for the liquid to expand when again heated. Fit a thin board over
the bottom of an ordinary wash boiler, set the filled bottles (ordinary
glass fruit jars are just as good) in it, fill in with water around
the bottles to within about an inch of the tops, and gradually heat
until it is about to simmer. Then take the bottles out and cork or
seal immediately. It is a good idea to take the further precaution of
sealing the corks over with sealing wax or paraffine to prevent mold
germs from entering through the corks. Should it be desired to make red
juice, heat the crushed grapes to not above 200° F., strain through a
clean cloth or drip bag (no pressure should be used), set away to cool
and settle, and proceed the same as with light-colored juice. Many
people do not even go to the trouble of letting the juice settle after
straining it, but reheat and seal it up immediately, simply setting
the vessel away in a cool place in an upright position where they will
be undisturbed. The juice is thus allowed to settle, and when wanted
for use the clear juice is simply taken off the sediment. Any person
familiar with the process of canning fruit can also preserve grape
juice, for the principles involved are identical.
One of the leading defects so far found in unfermented juice is that
much of it is not clear, a condition which very much detracts from its
otherwise attractive appearance, and due to two causes already alluded
to. Either the final sterilization in bottles has been at a higher
temperature than the preceding one, or the juice has not been properly
filtered or has not been filtered at all. In other cases the juice has
been sterilized at such a high temperature that it has a disagreeable
scorched taste. It should be remembered that attempts to sterilize at
a temperature above 195° F. are dangerous so far as the flavor of the
finished product is concerned.
Another serious mistake is sometimes made by putting the juice into
bottles so large that much of it becomes spoiled before it is used
after the bottles are opened. Unfermented grape juice properly made and
bottled will keep indefinitely, if it is not exposed to the atmosphere
or mold germs; but when a bottle is once opened it should, like canned
goods, be used as soon as possible to keep from spoiling.
Another method of making unfermented grape juice, which is often {767}
resorted to where a sufficiently large quantity is made at one time,
consists in this:
Take a clean keg or barrel (one that has previously been made sweet).
Lay this upon a skid consisting of two scantlings or pieces of timber
of perhaps 20 feet long, in such a manner as to make a runway. Then
take a sulphur match, made by dipping strips of clean muslin about 1
inch wide and 10 inches long into melted brimstone, cool it and attach
it to a piece of wire fastened in the lower end of a bung and bent over
at the end, so as to form a hook. Light the match and by means of the
wire suspend it in the barrel, bung the barrel up tight, and allow it
to burn as long as it will. Repeat this until fresh sulphur matches
will no longer burn in the barrel.
Then take enough fresh grape juice to fill the barrel one-third full,
bung up tight, roll and agitate violently on the skid for a few
minutes. Next burn more sulphur matches in it until no more will burn,
fill in more juice until the barrel is about two-thirds full; agitate
and roll again. Repeat the burning process as before, after which fill
the barrel completely with grape juice and roll. The barrel should then
be bunged tightly and stored in a cool place with the bung up, and so
secured that the package cannot be shaken. In the course of a few weeks
the juice will have become clear and can then be racked off and filled
into bottles or jars direct, sterilized, and corked or sealed up ready
for use. By this method, however, unless skillfully handled, the juice
is apt to have a slight taste of the sulphur.
The following are the component parts of a California and a Concord
unfermented grape juice:
Concord California
Per Per
Cent Cent
Solid contents 20.37 20.60
Total acids (as tartaric) .663 .53
Volatile acids .023 .03
Grape sugar 18.54 19.15
Free tartaric acids .025 .07
Ash .255 .19
Phosphoric acids .027 .04
Cream of tartar .55 .59