( <*3? ) 
ped into the Menftruum but twice or thrice, he fcour- 
ed them, and likewife thofe he had left to fteep for 
that 1 ime ; and comparing them together, found that 
thofe which had been only wetted at different Times, 
cleanfed better than thofe which were fteeped i the 
• 3 tlC Surface of the latter without raif- 
mg the Scale ; whereas in the former, as foon as one 
Part of the Metal is detached, it is attracted by the 
I^nftruum, and the Surface is raifed into Blifters of 
Buff. Thefe Diilblvents.the Author takes notice, tho* 
weak in themfelves, yet produce the Effed as well 
as the ftronger, which are much dearer : But amount 
the latter he prefers Vinegar, which being very plen- 
tiful in France, may be ufed with little Colt For 
you need only dip each Leaf into it, and take it out 
again immediately leaving it afterwards in fome moift 
Place, and it will be fcaled in eight and forty Hours 
if you take care to repeat this 3 or 4 Times in a Day.’ 
Th„ fcaling will ftill be more expeditious, if you diT- 
folve a little Sal-armoniack in the Vinegar, a Pound 
™Cl, t0 f a eT che0n ’• f f asthe Vinegar dilfolves I- 
ron well, fo Sal-armoniack, as juft obferved, rufts it 
fooner than any other Salt : But this muft be ufed verv 
moderately, and the Leaf muft be left to fteen in clean 
Water to diffolve any Particles of it that may ftick to 
its Surface, which may otherwife make itruftafterit 
is tinned. If you fcale with Vinegar, and want to do 
it at a lefs Expence, you need only plunge the Leaves 
once or twice at fartheft, and when the Vinegar is dr ! 
ed upon the Surface, fprinkle it with Water": or din 
them into it, and take them out immediately. There 
are feveral other Ways of making Iron ruft, as keeping 
« in a moift Cellar, expofing it to the Dew, fprinklinf 
p P P P it 
