Page:Art of Cookery 1774 edition.djvu/402
How to make sweet powder for cloaths.
TAKE orris roots two pounds and a half, of lignum rodieum six ounces, of scraped cypress roots three ounces, of damask roses carefully dried a pound and a half, of Benjamin four ounces and a half, of storax two ounces and a half, of sweet marjoram three ounces, of labdanum one ounce, and a dram of calamus aromaticus, and one dram of musk cods, six drams of lavender and flowers, and mellilot flowers, if you please.
To clean white sattins, flowered silks with gold and silver in them.
TAKE stale bread crumbled very fine, mixed with powder blue, rub it very well over the silk or sattin, then shake it well, and with clean soft cloths dust it well: if any gold or silver flowers, afterwards take a piece of crimson in grain velvet, and rub the flowers with it.
To keep arms, iron, or steel from rusting.
TAKE the filings of lead, or dust of lead, finely beaten in an iron mortar, putting to it oil of spike, which will make the iron smell well: and if you oil your arms, or any thing that is made of iron or steel, you may keep them in moist airs from rusting.
The Jews way to pickle beef, which will go good to the West-Indies, and keep a year good in the pickle, and with care will go to the East-Indies.
TAKE any piece of beef without bones, or take the bones out, if you intend to keep it above a month; take mace, cloves, nutmeg, and pepper, and juniper berries beat fine, and rub the beef well, mixt salt and Jamaica pepper, and bay leaves; let it be well seasoned, let it lay in this seasoning a week or ten days, throw in a good deal of garlick and shalot; boil some of the best white wine vinegar, lay your meat in a pan or good vessel for the purpose, with the pickle; and when the vinegar is quite cold, pour it over, cover it close. If it is for a voyage, cover it with oil, and let the cooper hoop up the barrel very well: this is a good way in a hot country, where meat will not keep: then it must be put into the vinegar directlywith