BOTTLE WAX, To Make. — Mix a pound of beeswax with a
pound of resin and half a pound of tallow ; add red or yellow ochre, or
other colouring matter, and melt the whole together, stirring until they are
well incorporated. If white wax be desired use bleached wax in the place
of the ordinary beeswax, and add a little Spanish white.
BOUQUET, To Preserve a. — First sprinkle it lightly with fresh
water, then put it into a vessel containing soap suds. Take the bouquet
out of the suds every morning, and lay it sideways (the stock entering
first) into clean water, keep it there a couple of minutes, then take it out
and sprinkle the flowers lightly with water. Replace it in the soap suds
and it will be as fresh as when first gathered. The suds must be changed
every three days. If carefully treated in this way, wedding and other
bouquets may be kept bright for at least a month.
BOWELS, Composing Mixture for the. — Tincture of opii, four
drams ; sal volatile, four drams ; essence of ginger, four drams ; essence
of peppermint, four drams✪ Bowels Composing Mixture. Take half a teaspoonful in half a wineglass
of water. This mixture is good for wind in the stomach, pains, sinking
sensation, low spirits, &c.
BOWELS, Laxity of the, with Pain. — Brandy, half a quartern;
syrup of rhubarb, one ounce and a half ; tincture of rhubarb, one ounce ;
essence of peppermint, three-quarters of an ounce ; laudanum, a quarter
of an ounce. Dose : A dessert-spoonful in a glass of warm water.
BRANDY BALLS. — Proceed as directed for the making of barley
sugar, taking small pieces while hot, and rolling them up into small round
balls about the size of a Spanish nut.
BRAN TEA. — Put a handful of bran in a pint and a half of cold
water✪ Bran Tea, boil it for an hour and three-quarters, then strain, and flavour with
sugar and lemon juice. This is a very cheap and useful drink in colds,
fevers, and restlessness from pain.
BRASS AND COPPER, To Whiten. — Take some white tartar,
alum, and grain tin, and boil the articles therein. They will soon acquire
a coating of tin, which, when well polished, will have the appearance of
silver.
BRASS- WORK, To Clean. — If very dirty, first wash and scrub
it with soda or potash lye, then dip it into a mixture of equal parts of
nitric acid, sulphuric acid, and water ; or, if it cannot conveniently be
immersed, make a small swab of woollen cloth on the end of a stick and
rub the solution over the brass ; leave the acid on for a moment, then wash
clean and polish. If not very dirty it may be cleaned with oxalic acid
only.
BRAWN. — Rub a pig’s head with a mixture of three parts salt
and one part saltpetre✪ Brawn, and let it lie in the pickle for two or three days ;
then boil it till the meat leaves the bones ; season with pepper and salt,
put it while hot into a mould, press it down with a weight for a few hours,
and boil for one hour longer. Previous to putting the meat into the
mould, the tongue should be cut into slices and interspersed with the other
parts.
BREAD AND BUTTER PUDDING.— Butter a dish well;
then lay in a few slices of thin bread and butter. Boil a pint of milk,
pour it over two eggs✪ Bread and Butter Pudding, well beaten, and then on the bread and butter!
Bake in a brisk oven for half an hour. Currants or raisins may be added.
BREAD (BROWN), To Make. — Mix three parts of seconds
flour and the fourth part of rye, lay it in a cool place for a night, and the
23
✪ Bread (Brown), To Make
Page 23 · 5 recipe records 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
BOTTLE WAX, To Make. — Mix a pound of beeswax with a pound of resin and half a pound of tallow ; add red or yellow ochre, or other colouring matter, and melt the whole together, stirring until they are well incorporated. If white wax be desired use bleached wax in the place of the ordinary beeswax, and add a little Spanish white.
BOUQUET, To Preserve a. — First sprinkle it lightly with fresh water, then put it into a vessel containing soap suds. Take the bouquet out of the suds every morning, and lay it sideways (the stock entering first) into clean water, keep it there a couple of minutes, then take it out and sprinkle the flowers lightly with water. Replace it in the soap suds and it will be as fresh as when first gathered. The suds must be changed every three days. If carefully treated in this way, wedding and other bouquets may be kept bright for at least a month.
BOWELS, Composing Mixture for the. — Tincture of opii, four drams ; sal volatile, four drams ; essence of ginger, four drams ; essence of peppermint, four drams. Take half a teaspoonful in half a wineglass of water. This mixture is good for wind in the stomach, pains, sinking sensation, low spirits, &c.
BOWELS, Laxity of the, with Pain. — Brandy, half a quartern; syrup of rhubarb, one ounce and a half ; tincture of rhubarb, one ounce ; essence of peppermint, three-quarters of an ounce ; laudanum, a quarter of an ounce. Dose : A dessert-spoonful in a glass of warm water.
BRANDY BALLS. — Proceed as directed for the making of barley sugar, taking small pieces while hot, and rolling them up into small round balls about the size of a Spanish nut.
BRAN TEA. — Put a handful of bran in a pint and a half of cold water, boil it for an hour and three-quarters, then strain, and flavour with sugar and lemon juice. This is a very cheap and useful drink in colds, fevers, and restlessness from pain.
BRASS AND COPPER, To Whiten. — Take some white tartar, alum, and grain tin, and boil the articles therein. They will soon acquire a coating of tin, which, when well polished, will have the appearance of silver.
BRASS- WORK, To Clean. — If very dirty, first wash and scrub it with soda or potash lye, then dip it into a mixture of equal parts of nitric acid, sulphuric acid, and water ; or, if it cannot conveniently be immersed, make a small swab of woollen cloth on the end of a stick and rub the solution over the brass ; leave the acid on for a moment, then wash clean and polish. If not very dirty it may be cleaned with oxalic acid only.
BRAWN. — Rub a pig’s head with a mixture of three parts salt and one part saltpetre, and let it lie in the pickle for two or three days ; then boil it till the meat leaves the bones ; season with pepper and salt, put it while hot into a mould, press it down with a weight for a few hours, and boil for one hour longer. Previous to putting the meat into the mould, the tongue should be cut into slices and interspersed with the other parts.
BREAD AND BUTTER PUDDING.— Butter a dish well; then lay in a few slices of thin bread and butter. Boil a pint of milk, pour it over two eggs, well beaten, and then on the bread and butter. Bake in a brisk oven for half an hour. Currants or raisins may be added.
BREAD (BROWN), To Make. — Mix three parts of seconds flour and the fourth part of rye, lay it in a cool place for a night, and the
Records on this page
Bowels Composing MixtureBran TeaBrawnBread and Butter PuddingBread (Brown), To Make