ng which time expose it to the air, and it will become blacker.
Decant the liquor into stone bottles well corked, and it will be fit for
use directly. Those who wish to avoid the trouble of such a process,
will find an excellent substitute in Walkden's Ink Powder ready
prepared, with directions how to use it. If a cup of sweet wort be added
to two papers of the powder, it will give it the brightness of japan
ink.

BLACK LEAD. The best preparation for cleaning cast-iron stoves is made
of black lead, mixed with a little common gin, or the dregs of port
wine, and laid on the stove with a piece of linen rag. Then with a clean
brush, not too hard, and dipped in some dried black lead powder, rub the
stove till it comes to a beautiful brightness. This will produce a much
finer black varnish on the cast-iron, than either boiling the black lead
with small beer and soap, or mixing it with white of egg, as is commonly
practised.

BLACK PAPER, for drawing patterns, may easily be made in the following
manner. Mix and smooth some lamp-black and sweet oil, with a piece of
flannel. Cover a sheet or two of large writing paper with this mixture,
then dab the paper dry with a rag of fine linen, and prepare it for
future use by putting the black side on another sheet of paper, and
fastening the corners together with a small pin. When wanted to draw,
lay the pattern on the back of the black paper, and go over it with the
point of a steel pencil. The black paper will then leave the impression
of the pattern on the under sheet, on which you must now draw it with
ink. If you draw patterns on cloth or muslin, do it with a pen dipped in
a bit of stone blue, a bit of sugar, and a little water, mixed smooth in
a tea cup, in which it will be always ready for use.

BLACK PUDDINGS. The pig's blood must be stirred with a little salt till
it is cold. Put a full quart of it to a quart of whole grits, and let it
stand all night. Soak the crumb of a quartern loaf in rather more than
two quarts of new milk made hot. In the meantime prepare the guts by
washing, turning and scraping, with salt and water, and changing the
water several times. Chop fine a little winter savoury and thyme, a good
quantity of pennyroyal, pepper and salt, a few cloves, some allspice,
ginger and nutmeg. Mix these all together, with three pounds of beef
suet, and six eggs well beaten and strained. Have ready some hog's fat
cut into large bits; and as the skins are filling wi