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1902

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Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
vegetables, and give us a mixture 05 their several principles, whence they in a manner come up to the expressed juice or extract gained therefrom : and if brandy be at the same time added to these distilled waters, so strong of oil and salt, a compound, or spirituous water, may be likewise procured, at a cheip and easy rate. Although a small quantity only of distilled water can be obtained at a time by this confined operation, yet it compensates in strength what is deficient in quantity. Such liquors, if well corked up from the air, will keep good a long time, especially if about a twentieth part of any spirits be added, in order to pre- serve the same more effectually. WATER, Hard to make Soft. — Boil it, and expose it to the atmos- phere. Add a little carbonate of soda. WATER for Low Spirits. — Coriander seeds and aniseeds, of each 1 J oz. ; valerian 1 % oz. ; cardamoms, bruised, 2 ozs. ; saffron, 1 oz. ; carra- way seeds, 2 ozs. ; cinnamon, 3 ozs. Simmer half an hour in a quart of water, to which add 4 ozs. of sugar candy. C00L Then add a quart of port wine, and a quart of brandyWater for Low Spirits. Cork well in bottles. Through all the oper- ation cover close. WATER, to Purify. — Put into it powdered charcoal, then filter through a compressed sponge, and it will be- come perfectly sweet, however impure previously. Water may be filtered and purified by means of a deep flowerpot, with a com- pressed sponge in the hole at the bottom. Put over the sponge an inch thick of pebbles, next an inch of coarse sand, next a layer of charcoal, and over again pebbles. The water will filter pure and clear through the hole into another vessel. WATER, to Purify. — A large spoonful of pulverised alum sprinkled into a hogshead of water (the water stirred round at the time) will after the lapse of a few hours, so purify it, that it will be found to possess nearly the fresh- ness and clearness of finest spring water. A pailful containing 4 gallons may be purified by a single spoonful ; or wax 41O WAX a mixture ol one part chalk and two of alum will be still better. WATER, to Soften. —Wood ashes form a good lye for softening water, but care must be taken that they should be all wood. WATER BRASH. -A discharge of thin watery fluid from the stomach upwards to the mouth. It generally arises from weakness of the stomach, Indigestion, &c. Persons affected with diseases of the chest, and persons of debilitated constitution, are much sub* ject to it. X'ake from 4 to 8 grains of the white oxide of bismuth. Give an aperient pill to keep the bowels open, and give bit- ters freely. Take nourishing diet, and be frequently in the open air. Take now and then some of the Neutralizing Mixture diluted. A little brandy bitters, and effervescing draughts are beneficial. Use friction with the flesh brush. If the patient is consumptive, then most gentle means must be used, and chiefly in reference to the disease which is the cause of water brash. WATER CEMENT. This will harden under water. — Mix 4 parts of grey clay, 6 of oxide of manganese, and 90 of good limestone reduced to fine powder. Caldne the whole to ex- pel the carbonic acid. Work into the consistence of a soft paste with 60 parts of washed sand. If a lump of this ce- ment be thrown into water, it will harden immediately.