The general receipt book; or Oracle of knowledge : containing nearly one thousand useful receipts and experiments, in every branch of science including: medicine, chemistry, mechanics, cookery, dying, painting, colouring, pickling, preserving. With directions for making British wines. The whole so clearly explained as to be within the reach of the most limited capacity. Compiled and extracted from valuable private manuscripts, public documents, and expensive works of the most eminent practitioners / by W.P. Chubb.

  • Chubb, W. P.
Date:
1825
Catalogue details

Licence: Public Domain Mark

Credit: The general receipt book; or Oracle of knowledge : containing nearly one thousand useful receipts and experiments, in every branch of science including: medicine, chemistry, mechanics, cookery, dying, painting, colouring, pickling, preserving. With directions for making British wines. The whole so clearly explained as to be within the reach of the most limited capacity. Compiled and extracted from valuable private manuscripts, public documents, and expensive works of the most eminent practitioners / by W.P. Chubb. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    82. Saloop.—Boil some wine, water, sugar, and lemon peel together; then add the saloop powder, rubbed smooth with a little cold water, and boil the whole a few minutes. 83. Sago.—Soak your sago in cold water one hour, wash it well, and pour off the water; add some more, and simmer the whole till the berries are clear: add lemon, wine, spice, and sugar, and boil the whole up together. 84. Mulled Ale.—Boil a quart of good ale with some nutmeg, beat up six eggs, and mix them with a little eold ale, then pour the hot ale to it, and return it several times to prevent it curdling; warm, and stir it till suffi- ciently thick, add a piece of butter, or a glass of brandy and serve it with dry toast. 85. Arrow root.—Care must be taken to procure that which is genuine, mix it in the same manner as you would starch; then add a glass of sherry, with sugar and nutmeg to fancy, or a little brandy. SG. Tapioca jell;/.—Wash some tapioca in cold water, and soak it in fresh water six hours; let it simmer in the same water, with a bit of lemon-peel, till it becomes clear, then add lemon-juice, wine, and sugar agreeable to taste. 87. Observations upon a leech, by a gentleman tebo kept one several years for the purpose of a iveathcr glass. A phial of water, containing a leech, I kept on the Irame ol my lower chamber window sash, so that when I looked in the morning, I could know what would be the wreather of the following day. If the Aveather proves serene and beautitul, the leech lies motionless at the bottom of the glass, and rolled to- gether in a spiral form. If it rains before or after noon, it is found crept up to the top of its lodging, and there it remains till the wea- ther is settled. . . If we are to have w ind, the poor prisoner gallops through its limpid habitation, with amazing swiftness, and seldom rests till it begins to blow hard.