638 BLACKING. 



small importance In domestic economy. I mean, blacking for 

 shoes and boots. 1 have seen several recipes for liquid black- 

 ing, all of which appeared to be ill-combined farragos — all of 

 them containing several ingredients either useless or hurtful. 

 The bases of all were ivory blacK^ oil, and vitriolic acid ; but 

 in such vague and indeterminate proportions, such as two- 

 pennyworth, that there could be no certainty of a perfect 

 saturation, nor any security of the leather from injury. Cer- 

 tain it is, my shoes and boots do not last so long as they were 

 wont some twenty years ago ; but whether this is owing to the 

 corrosive quality of the new-fashioned pigment now in use, or 

 to the more expeditious, although probably less perfect pro- 

 cess of tanning, I am at a loss to determine. If you. Sir, or 

 some of your ingenious correspondents will favour the writer 

 and the public with a good recipe for liquid blacking, you will 

 not only render a service to both, but likewise prove the means 

 of abolishing the frequent but nefarious practice of extorting 

 sums of money (one to five guineas) from credulous footmen 

 and their sapient masters, for worthless or pernicious nostrums, 

 I remain. Sir, 



Your constant reader, 



and obedient humble Servant, 

 Bristol, 26 Jan, 1307 . C. 



Reply. 



The disposition to exhibit marks of the most fastidious 

 neatness in our clothing, is one of the characters of refined 

 society. To give a glossy black surface to leather, when 

 cleaned, is considered as one of the requisites for this inten- 

 tion; but I do not know tliat any of the pigments hitherto 

 used are entitled to much commendation for the effects which 

 tlie venders ascribe to them. To render leather flexible, soft, 

 and impenetrable to water, and at the sam.e time shining, does 

 not seem to be practicable. Oil-grease and bees-wax, with 

 lamp-black, or ivory-black, are the principal ingredients in the 

 compositions for the former purpose; and the latter has usually 

 been effected by sugar dissolved in beer or water, with the 

 addition of the black. There does not appear to be any rea- 

 son why the proportions should be considered as of any great 

 consequence. For boots, or shoes, intended to keep out water, 



a com- 



