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1902

Page 73 · 3 recipe records on this page

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
BLACK EYE.— This is caused by a blow or bruise. If attended with inflammation and pain, wash the eye often with very warm water, in which is dissolved a little carbonate of soda ; or with equal parts of tincture of opium and water. If the pain be acute, foment with a decoction of stramonium leaves, simmered in spirits. Wash the eye, and bind on the leaves ; often repeat. Per- haps the best application is a poultice of slippery elm-bark. Mix with milk, and put it on warm. To remove the black colour of the eye, bind on a little raw meat ; or a poultice made of the root of Solomon’s seal. Culpepper says, “ It is available for bruises, falls, or blows, to dispel the congealed blood, and to take away the pains, and the black and blue marks that abide after the hurt." The black- ness may be concealed by painting the part with flesh-coloured paint. BLACKING BALLS, (to Make). — Take of mutton suet, four ounces ; bees’ wax, one ounce ; sugar- candy, or gum arabic and coarse sugar, one drachm, in fine powder. Melt these well together, over a gentle fire, and add about a spoonful of turpentine, and lampblack sufficient to give it a good black colour. While hot enough to run, make it into a ball, by pouring the liquid into a tin mould ; or let it stand till almost cold, or it may be moulded by the hand. BLACKING, real Japan. — Take three ounces of Ivory-black, two ounces of coarse sugar, one ounce of sulphuric acid, one ounce of muriatic acid, one lemon, one tablespoonful of sweet oil, and one pint of vinegar. First miy the ivory-black and sweet oil together, then the lemon and sugar, with a little vinegar to qualify the black- ing ; then add the sulphuric and muria- tic acids, and mix them all well to- gether. The sugar, oil, and vinegar, prevent the acids injuring the leather, and add to the lustre of the blacking. BLACKING CAKE for Boots and Shoes. — Gum Arabic, one ounce ; a pint of soft water, or more ; ivory black, two ounces ; a tablespoon- ful of sweet oil ; treacle, or brown sugar, one ounce. Boil till of a proper thick- ness, and mould into cakes. These cakes, when used, must be dissolved in vinegar, or vinegar and water. BLACKING, Cheap.— Take of Ivory-black, one pound ; lamp-black, half an ounce ; treacle, one pound ; sweet oil, one ounce and a half ; coarse gum-arabic, half an ounce ; and stale vinegar, three pints and a halfBLACKING, Cheap; mix well : first dissolve the gum in a little water ; then add gradually half an ounce of oil of vitriol. Let the mixture stand two days. BLACKING, Matchless. — Take a quarter of a pound of ivory black, two ounces of the coarsest brown sugar, three pints of sour table beer; mix it well together, then throw in a small table-spoonful of sweet oil, and as much vitriolic acidBLACKING, Matchless ; stir it well to- gether, and in a few hours bottle. BLACKING, Oil Paste. — Ivory black, two pounds ; treacle, four or five ounces ; oil of vitriol, two ounces ; tan- ner’s oil, five ounces ; (if this cannot be obtained, then use four ounces of best tallow) gum arabic, one ounceBLACKING, Oil Paste. Mix the oil and vitriol together, and let it stand 24 hours ; dissolve the gum in a cupful of warm water ; then add three table- spoonfuls of best vinegar ; heat it and mix with the oil ; &c., and then add the ivory black, treacle, and white of two eggs. A superior Blacking.