m XII. CONSISTENT COMPOUNDS.- 



sarig. drac. of each 5iij, alum, ^ij, myrrhae, mastichis of each 5J5 

 sjr. Tolutanus q. s. to make an electary ; in foul gums. 



Almond paste. Almonds blanched 4oz., lemon juice 2 oz., oil 

 of almonds 3 oz., water 1 oz., proof spirit 6 oz. — 2. Bitter almonds 

 blanched lib., white of 4 eggs, rose water, S. V. R. ana q. s. 



' Brown almond paste. Bitter almonds blanched, pulp, of raisins 

 of each lib., proof spirit q. s. : cosmetic, softens the skin, and 

 prevents chaps, 



FOR THE KITCHEN AND TABLE. 



Almond paste for orgeat. Boil the almonds in water until the 

 skin parts easily, strain, throw the almonds into cold water, blanch 

 them, and dry either in the sun or stove till they are brittle ; to 

 each half pound of blanched almonds add as much Italian melon 

 seed, steep in cold water 4 pints for five or six hours, strain off 

 the water except about 4 or 5 oz., reduce them to a fine paste, 

 adding powdered sugar l^lb. This paste may be dried in a stove, 

 that it may be kept for some time, 



Almond paste, Pasta regia, P. amygdalina. Amygd. dulc. 

 decort. Ibj, amygd. amar. decort. ^ss, sugar lb. j, aq. flor. aurant. 

 q. s. ; beat to a paste sufficiently stiff not to stick to the lingers. 



Quince marmalade^ Miva vel gelatina cydoniorum. Juice of 

 quinces lb. xij, boil to a half, add white wine lb. v ; simmer away 

 about 3 or 4 pints, let it settle, strain, add white sugar lb. iij, 

 and boil till it fixes when cold. 



Ready made mustard. Flour of mustard 31b., salt lib. ; make 

 it up with raisin wine, and add 3 or 4 spoonsful of sugar to each 

 pint. Must, i. e. grape juice, was formerly used, whence its 

 name ; used as a sauce. — 2. Flour of mustard 8lb., wheat flour, 

 bay salt, of each Itlb., Cayenne pepper 2^ oz., water q. s. — 

 3. Salt Iflb, boiling vinegar 2 gall., scraped horse radish lib., 

 cover, and let it stand a day and night ; strain, and add flour of 

 mustard q. s. 



Patent mustard. Black ginger 121b., common salt l8lb., water 

 15 gall., boil, strain ; to each gall, add flour of mustard 5lb. 



Moutarde a Vestragon. Black mustard seed, dried until friable 

 and then finely powdered, lib., salt 2 oz., made up with tarragon 

 vinegar. The French make about twenty-four other different 

 flavoured mustards by mixing up the ground seed with diff^erent 

 vinegars, but this is that mostly used ; they are dark coloured, 

 as being made from the powder of the whole seed, but in other 

 respects far superior to the mustard made with the mixed powders 

 sold for flour of mustard in England, in which a bright yellow 

 colour is required. 



