GOLD LEAF WORK. — Procure a book of gold leaf; get as
many sheets of tissue as the book contains, and go over them with white
wax ; lay them upon the gold leaf so that it adheres to them ; then go
over the work with twenty-four hours size applied very evenly, and twenty-
four hours afterwards apply the gold ; rub it firmly, and clean off with cotton
wool.
GOLD (LIQUID). — Grind thoroughly together upon a slab equal
parts of honey and gold-leaf ; agitate with thirty times its weight of hot
water ; when settled pour off the water, add fresh, and repeat the agitation.
Dry the gold, and mix it with gum water.
8o
GOLD PAINT FOR GLASS-WORK— Mix in a crucible half
an ounce of silver and a quarter of an ounce of antimony ; pound the mass
to a powder, and grind it on a copper plate with water, adding half a pound
of yellow ochre.
GOLD SIZE. — Mix some very finely-powdered yellow ochre with
isinglass or parchment till it is of a yellow colour. Burnish with an agate
burnisher.
Or, thicken boiled or drying oil with yellow ochre, or calcined red ochre,
then grind it to the utmost smoothness. If too thick it may be thinned with
oil of turpentine.
GOLD SIZE (JAPANNERS’). — Melt one pound of gum-am-
moniac, then add eight ounces of boiled or drying oil, and twelve ounces
of spirits of turpentine.
GOLD, The Value of. — Gold is divided in twenty-four parts, or
carats, to the ounce Troy, and the ounce of pure, unalloyed gold being
worth £4 5s., it follows that gold of —
22 carats 1 fine to the ounce Troy, is worth
1 8 ,1 , , ,1
16 , , ,, ,, , .
IS >> a a 11
X 2 11 a 1 11 I,
IO 11 || || ||
9 11 •> a n
1 Standard or sterling gold.
GOLD, To Dissolve. — To two parts of nitric acid add one of
muriatic acid. This combination forms what is known commercially as
aqua-regia, and is of great use to gilders and gold-refiners.
GOOSEBERRIES (BOTTLED).— Gather the gooseberries
before they have attained their full growth, remove the tops and stalks, and
put the fruit into wide-necked bottles, which must be perfectly dry. Cork
loosely, set them in a saucepan of cold water, and bring it very gently to
the boil. Then draw back the saucepan and let the gooseberries simmer
until they assume a shrunken appearance. Take the contents of one of
the bottles to fill up the rest, and pour enough boiling water into each bottle
to cover the fruit. Cork the bottle close, tie a bladder✪ Gooseberries (Bottled) over the top, and
keep in a cool, dry place. When required for tarts or puddings, pour away
the water and add as much sugar as would be necessary for fresh fruit,
which they closely resemble, both in flavour and appearance.
GOOSEBERRY CATERPILLARS, To Prevent the Ravages
of. — Remove the soil round each plant for three or four inches in depth,
and about two feet in diameter, and with the soil the chrysalides of the
caterpillar will also be taken away. Bury the earth thus removed at least
eighteen inches or two feet deep, and put fresh soil round the bushes, which
will assist in renovating the plants. If carefully done, this process need not
be repeated oftener than every third or fourth year.
Page 88 · 1 recipe record on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
GOLD LEAF WORK. — Procure a book of gold leaf; get as many sheets of tissue as the book contains, and go over them with white wax ; lay them upon the gold leaf so that it adheres to them ; then go over the work with twenty-four hours size applied very evenly, and twentyfour hours afterwards apply the gold ; rub it firmly, and clean off with cotton wool.
GOLD (LIQUID). — Grind thoroughly together upon a slab equal parts of honey and gold-leaf ; agitate with thirty times its weight of hot water ; when settled pour off the water, add fresh, and repeat the agitation. Dry the gold, and mix it with gum water.
8o
GOLD PAINT FOR GLASS-WORK— Mix in a crucible half an ounce of silver and a quarter of an ounce of antimony ; pound the mass to a powder, and grind it on a copper plate with water, adding half a pound of yellow ochre.
GOLD SIZE. — Mix some very finely-powdered yellow ochre with isinglass or parchment till it is of a yellow colour. Burnish with an agate burnisher.
Or, thicken boiled or drying oil with yellow ochre, or calcined red ochre, then grind it to the utmost smoothness. If too thick it may be thinned with oil of turpentine.
GOLD SIZE (JAPANNERS’). — Melt one pound of gum-ammoniac, then add eight ounces of boiled or drying oil, and twelve ounces of spirits of turpentine.
GOLD, The Value of. — Gold is divided in twenty-four parts, or carats, to the ounce Troy, and the ounce of pure, unalloyed gold being worth £4 5s., it follows that gold of —
22 carats 1 fine to the ounce Troy, is worth
22 carats fine to the ounce Troy, is worth £3 14s. 6d.
16 carats fine to the ounce Troy, is worth £2 9s. 8d.
14 carats fine to the ounce Troy, is worth £2 3s. 11d.
12 carats fine to the ounce Troy, is worth £1 18s. 2d.
10 carats fine to the ounce Troy, is worth £1 12s. 5d.
9 carats fine to the ounce Troy, is worth £1 9s. 0d.
1 Standard or sterling gold.
GOLD, To Dissolve. — To two parts of nitric acid add one of muriatic acid. This combination forms what is known commercially as aqua-regia, and is of great use to gilders and gold-refiners.
GOOSEBERRIES (BOTTLED).— Gather the gooseberries before they have attained their full growth, remove the tops and stalks, and put the fruit into wide-necked bottles, which must be perfectly dry. Cork loosely, set them in a saucepan of cold water, and bring it very gently to the boil. Then draw back the saucepan and let the gooseberries simmer until they assume a shrunken appearance. Take the contents of one of the bottles to fill up the rest, and pour enough boiling water into each bottle to cover the fruit. Cork the bottle close, tie a bladder over the top, and keep in a cool, dry place. When required for tarts or puddings, pour away the water and add as much sugar as would be necessary for fresh fruit, which they closely resemble, both in flavour and appearance.
GOOSEBERRY CATERPILLARS, To Prevent the Ravages of. — Remove the soil round each plant for three or four inches in depth, and about two feet in diameter, and with the soil the chrysalides of the caterpillar will also be taken away. Bury the earth thus removed at least eighteen inches or two feet deep, and put fresh soil round the bushes, which will assist in renovating the plants. If carefully done, this process need not be repeated oftener than every third or fourth year.
Records on this page
Gooseberries (Bottled)