Recipes for the million

GRAFTING WAX, An Excellent. — Melt over a slow fire one pound of rosin ; add one ounce of beef tallow, and stir them together with a piece of wire. When somewhat cooled add one tablespoonful of spirits of turpentine, and then stir in gradually five ounces of alcohol (95 per cent, strength). Should the alcohol cause it to go lumpy, warm again until it melts. Keep in a bottle. Lay it on in a very thin coat with a brush. In a warm room the wax should be of the consistence of molasses. Should it prove thicker, thin it down with alcohol. It is always ready for use, is never affected by the weather, and heals up wounds hermetically. GRAFTING WAX (COBBETT’S). — Take of pitch and rosin, four parts ; beeswax, two parts ; tallow, one part ; melt, and mix the ingredients, and use while just warm. GRAPES, To Preserve. — Gather the grapes before they become fully ripe and put them into a jar, cover them with brandy, add a little sugar candy, and tie them closely with a bladder. Or they may be kept for several months packed in layers of dry bran and made air-tight. GRAVEL, Remedy for. — Acetate of potash, two drams; honey, half an ounce ; spirits of turpentine, half a dram ; carbonate of soda, half a dram ; mint tea, eight ounces. Mix. Dose: Two tablespoonfuls three times a day. Raw onions should be freely eaten. GRAPES. — See Vines, The Treatment of. GRASS, To Dye. — See Moss, To Dye. GRAVEL WALKS, To Destroy Weeds, &c., on. — Moss or weeds of any description may be totally eradicated from gravel walks by sprinkling them with salt during moist or dewy weather ; but it should, of course, not be done during a period of rain, as this would destroy the action of the salt. «3 GRAVY (BROWN), for Meat or Poultry. — Take the brown parts of either boiled or roasted meat, mince them finely, put them into a basin and cover with boiling water ; let stand till next day, then boil for five minutes, strain, and preserve for use. GRAVY (CLARIFIED). — Veal or beef gravy is clarified with whites of eggs. All clarified articles require to be more highly seasoned than others, as the clarifying takes away some of their flavour. GRAVY FOR BROWN SAUCES. — Cut some neck of beef into thin slices, flour them well, and put them into a stew-pan with some fat bacon, an onion, sweet marjoram, pepper, and salt. Put it to brown over a slow fire, then put some water on it, stir well, and boil for thirty minutes ; strain, and when cold remove the fat, and add a little lemon juice. It is then ready for use at any time. GRAYLINGS (FRIED). — Remove the scales and gut, wash, wipe dry, dust with flour, put them down before a good fire, then fry in hot fat. Serve with butter and parsley. GREASE SPOTS FROM WOODWORK, To Remove.— Moisten one ounce of powdered fullers’ earth with a little spirit of turpentine ; add one ounce of potassium and half an ounce of salt of tartar. Work it into a paste with a little soft soap, and form it into small squares. In applying, first moisten the grease, then rub the soap over it with water i till it lathers. GREEN FIRE, To Make. — Flour of sulphur, thirteen parts; nitrate of baryta (well dried and powdered), seventy-seven parts ; oxymuriate of potassa, five parts ; metallic arsenic, two parts ; charcoal, three parts.