GILDING, for Books, tftc. — Screw a quantity of pages strongly into a press. After being cut and scraped as smooth as possible, size them with Isinglass glue mixed up with spirits of wine, and then apply the gold leaves, let them dry, then burnish with a blood- stone. GILDING, to Preserve from Fly-dirt. — Cover over with gauze or tissue paper, till the flies are gone. Or boil a few leeks in a pint of water ; with a very soft brush wash over the glasses and frames with the liquid — flies do not like it, and will not alight. GILDING, to Renew. — Give the wood a coating of size made of the white of an egg, well beaten, and diluted with water, or Isinglass dissolved in a weak spirit Apply the size, and when half dry, apply the gold, and when com- pletely dry , polish with an agate. GINGER, to Candy. — Put 1 lb. of loaf sugar finely powdered into a pan with as much water as will dissolve it, and i oz. of ginger✪ Candy Ginger powdered ; stir over a slow fire till the sugar begins to boil : then stir in 1 lb. more sugar, and stir till it becomes thick, and falls in a mass from the spoon ; take off, and dry it in cakes upon earthem dishes ; put in a warm place, and they will be white, hard and brittle. Colour with a little saffron. GINGER, Syrup of. — Macerate 1% oz. of beaten ginger in a quart of boiling water, closely covered for twenty- four hours ; then strain the infusion, make it into a syrup by adding at least two parts of fine loaf sugar✪ Syrup of Ginger, dissolved and boiled up in a hot water bath. GINGER, Tincture of.— Ginger, 1 oz. ; proof spirit, 1 pint. Digest in a gentle heat seven days, and strain. A good stimulant, and expellent of wind ; used as a corrective to purgative draughts. GINGER BEER, Cheap.— Sugar, 1 lb. ; boiling water 1 gallon ; ginger, % oz., and a lemon sliced thin✪ Ginger Beer, Cheap. Stir till all is mixed. Cool, and add a tablespoonful of yeast. Let it stand so hours, then strain, bottle, and tie down the corks. Will be prime in a few days. GINGER BEER. — To every gal- lon of spring water, add 1 oz. of sliced white ginger, and 1 lb. of white sugar, or lb., if you like. Boil nearly an hour. Then add % oz. of lemon juice to every gallon ; strain, cool, and add yeast, 1 table-spoonful or rather more to a gallon. In 48 hours, add a little isinglass, and the white of one or two eggs. Put into the cask, and let it stand 24 hours longer. Bottle and cork well. GINGER BEER.— Ginger, 3 ozs. ; sugar, 4 lbs. ; cream of tartar, % oz. ; essence of lemon, % oz. ; the juice and peel of two lemons ; brandy, pint ; yeast, quarter of a pint ; water, 4 gallons. Bruise the sugar and ginger ; boil 35 minutes ; pour it boiling upon the lemon, tartar, essence, Sec. Stir well ; nearly cool, and auld the yeast ; let 195 GIN It work three days, skimming well ; then strain into a cask ; add the brandy ; bung down close ; and in a fortnight, draw off, and bottle. GINGER BEER, 6 Gallons.— Bruised ginger, 8 ozs. ; cream of tartar, 6 ozs. ; loaf sugar, 6 lbs. ; water, 6 gallons ; three unpeeled lemons sliced. As soon as the water boils pour it on the ingredients, and stir well. Add a small portion of yeast. Some prefer the addition of 1 lb. of honey. After fer- mentation, strain, and bottle. Or strain, and bottle, without previously adding yeast. GINGER BEER, Common. — Brown sugar or treacle, iA lb. ; water, 1 A gallon, 1 oz. of ginger, ground, and a lemon, if preferred✪ Ginger Beer, Common. Bod, and then add yeast.

AI-modernized reading of the original text

GILDING, for Books, etc. — Screw a quantity of pages strongly into a press. After being cut and scraped as smooth as possible, size them with Isinglass glue mixed up with spirits of wine, and then apply the gold leaves, let them dry, then burnish with a bloodstone. GILDING, to Preserve from Fly-dirt. — Cover over with gauze or tissue paper, till the flies are gone. Or boil a few leeks in a pint of water ; with a very soft brush wash over the glasses and frames with the liquid — flies do not like it, and will not alight. GILDING, to Renew. — Give the wood a coating of size made of the white of an egg, well beaten, and diluted with water, or Isinglass dissolved in a weak spirit Apply the size, and when half dry, apply the gold, and when completely dry , polish with an agate. GINGER, to Candy. — Put 1 lb. of loaf sugar finely powdered into a pan with as much water as will dissolve it, and i oz. of ginger powdered ; stir over a slow fire till the sugar begins to boil : then stir in 1 lb. more sugar, and stir till it becomes thick, and falls in a mass from the spoon ; take off, and dry it in cakes upon earthem dishes ; put in a warm place, and they will be white, hard and brittle. Colour with a little saffron. GINGER, Syrup of. — Macerate 1% oz. of beaten ginger in a quart of boiling water, closely covered for twentyfour hours ; then strain the infusion, make it into a syrup by adding at least two parts of fine loaf sugar, dissolved and boiled up in a hot water bath. GINGER, Tincture of.— Ginger, 1 oz. ; proof spirit, 1 pint. Digest in a gentle heat seven days, and strain. A good stimulant, and expellent of wind ; used as a corrective to purgative draughts. GINGER BEER, Cheap.— Sugar, 1 lb. ; boiling water 1 gallon ; ginger, % oz., and a lemon sliced thin. Stir till all is mixed. Cool, and add a tablespoonful of yeast. Let it stand so hours, then strain, bottle, and tie down the corks. Will be prime in a few days. GINGER BEER. — To every gallon of spring water, add 1 oz. of sliced white ginger, and 1 lb. of white sugar, or lb., if you like. Boil nearly an hour. Then add % oz. of lemon juice to every gallon ; strain, cool, and add yeast, 1 table-spoonful or rather more to a gallon. In 48 hours, add a little isinglass, and the white of one or two eggs. Put into the cask, and let it stand 24 hours longer. Bottle and cork well. GINGER BEER.— Ginger, 3 ozs. ; sugar, 4 lbs. ; cream of tartar, % oz. ; essence of lemon, % oz. ; the juice and peel of two lemons ; brandy, pint ; yeast, quarter of a pint ; water, 4 gallons. Bruise the sugar and ginger ; boil 35 minutes ; pour it boiling upon the lemon, tartar, essence, Sec. Stir well ; nearly cool, and add the yeast ; let GIN It work three days, skimming well ; then strain into a cask ; add the brandy ; bung down close ; and in a fortnight, draw off, and bottle. GINGER BEER, 6 Gallons.— Bruised ginger, 8 ozs. ; cream of tartar, 6 ozs. ; loaf sugar, 6 lbs. ; water, 6 gallons ; three unpeeled lemons sliced. As soon as the water boils pour it on the ingredients, and stir well. Add a small portion of yeast. Some prefer the addition of 1 lb. of honey. After fermentation, strain, and bottle. Or strain, and bottle, without previously adding yeast. GINGER BEER, Common. — Brown sugar or treacle, iA lb. ; water, 1 A gallon, 1 oz. of ginger, ground, and a lemon, if preferred. Bod, and then add yeast.

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