The economist; or, new family cookery : containing an ample and clear display of the culinary art in all its various branches; also, the whole system of confectionary, pickling, preserving, &c. with the method of making British wines, in the greatest perfection. And proper rules for brewing malt liquor. To which is added, the art of carving ... directions for marketing. The whole being the result of actual experience / by Anthony Haslemore.

  • Haselmore, Anthony.
Date:
1823
Catalogue details

Licence: Public Domain Mark

Credit: The economist; or, new family cookery : containing an ample and clear display of the culinary art in all its various branches; also, the whole system of confectionary, pickling, preserving, &c. with the method of making British wines, in the greatest perfection. And proper rules for brewing malt liquor. To which is added, the art of carving ... directions for marketing. The whole being the result of actual experience / by Anthony Haslemore. 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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    wipe off the remaining dirt which you could not effect with the knife. Then place them in a dry room at a convenient distance 'from the fire, for a few hours, and they will take the blacking well and hear as fine a polish if they had not been wetted. If proper attention is jj paid, to this process, you will scarcely soil your fingers, j| and much trouble will he saved in the extra brushing .required if the dirt is suffered to dry on. To make a good Liquid Blacking. Add to a pint of vinegar, half an ounce of vitriolic acid, half an ounce of copperas, two ounces of sugar- candy, and two ounces and a half of ivory black; mix ] the whole well together. Another. . I Ivory black three ounces, sugar-candy one ounce, v oil of vitriol one ounce, spirits of salts one ounce a . table-spoonful of sweet oil, and a pint of vinegar. | First mix the ivory black and sweet oil together, then the lemon and sugar-candy, with a little of the vine- gar to qualify it, then add the spirits of salts and vi- triol, add the remainder of the vinegar, and mix them all well together. Observe that the last ingredients add much to the last lustre of the blacking, and pre- vent the salt and vitriol from injuring the leather. Another. Take a quarter of a pound each of ivory black, and * brown sugar, a piece of tallow about the size of a ( walnut, a table-spoonful of Hour, and a small bit of gum-arabic,—make a paste of the Hour with a little • water, melt the tallow and put to it hot, then the sugar, and afterwards mix the whole well together in a quart of water, and you will-have a beautiful shining blacking, without any destructive iugre-• dients.