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New England cookbook, 1855-1934
Page 128
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Method of Cleaning Alabaster - Take one pint of cold rain water mixed with two ounces of Aquafortis, wash it with this liquid with a brush for five minutes, then wash it again with rain water & wipe it dry. Then put it in the sun to dry, for two or three hours. No soap should ever be used it dissolves the alabaster. Recipe from L. A. Derby To dye black. Take one pound of logwood & boil it two or three hours - then strain it & add one ounce of copperas & half an ounce of Vitrol. dissolve the Vitrol in about a pint of chamberlye, stir the liquor one hour while boiling, dry your cloth, then scald it in soap suds; then dry it & scald it in brine & dry it, then wash it in soap suds & rinse it well - & dry it. Recipe for a Cold. One ounce of hops put into two quarts of water & boiled down to a pint then put in a pint of molasses & boil it & then add a little gin. 1821 For a Sprain Half a pint of New England rum Half a gill of spirits of turpentine Two beefs galls - cut in small pieces and boiled together. -
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Method of Cleaning Alabaster - Take one pint of cold rain water mixed with two ounces of Aquafortis, wash it with this liquid with a brush for five minutes, then wash it again with rain water & wipe it dry. Then put it in the sun to dry, for two or three hours. No soap should ever be used it dissolves the alabaster. Recipe from L. A. Derby To dye black. Take one pound of logwood & boil it two or three hours - then strain it & add one ounce of copperas & half an ounce of Vitrol. dissolve the Vitrol in about a pint of chamberlye, stir the liquor one hour while boiling, dry your cloth, then scald it in soap suds; then dry it & scald it in brine & dry it, then wash it in soap suds & rinse it well - & dry it. Recipe for a Cold. One ounce of hops put into two quarts of water & boiled down to a pint then put in a pint of molasses & boil it & then add a little gin. 1821 For a Sprain Half a pint of New England rum Half a gill of spirits of turpentine Two beefs galls - cut in small pieces and boiled together. -
Szathmary Culinary Manuscripts and Cookbooks
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