TINCTURE OF BARK. To make the compound tincture, take two ounces of
Peruvian bark powdered, half an ounce of Seville orange peel, and half
an ounce of bruised cinnamon. Infuse the whole in a pint and a half of
brandy, let it stand five or six days in a close vessel, and then strain
off the tincture. Take one or two tea-spoonfuls twice a day in any
suitable liquor, sharpened with a few drops of the spirits of vitriol.
This tincture is highly beneficial in intermitting fevers, and in slow,
nervous, or putrid fevers, especially towards their decline.

TINCTURE OF CINNAMON. This exhilirating cordial is made by pouring a
bottle of the best brandy on three ounces of bruised cinnamon. A
tea-spoonful of it, and a lump of sugar, in a glass of good sherry or
madeira, with the yolk of an egg beaten up in it, was formerly
considered as the balsam of life. Two tea-spoonfuls of it in a wine
glass of water, are at present a very pleasant remedy in nervous
languors, and in relaxations of the bowels. In the latter case, five
drops of laudanum may be added to each dose.

TINCTURE OF CLOVES. Bruise three ounces of cloves, steep them for ten
days in a quart of brandy, and strain off the tincture through a flannel
sieve. It imparts an excellent flavour to mulled wine. In all cases
tinctures are to be preferred to essences, as affording a much finer
flavour.

TINCTURE OF LEMON PEEL. A very easy and economical way of obtaining and
preserving the flavour of lemon peel, is to fill a wide-mouthed pint
bottle half full of brandy or rum; and when a lemon is used, pare off
the rind very thin, and put it into the spirits. In the course of a
fortnight the liquor will be strongly flavoured with the lemon.

TINCTURE OF NUTMEG. Steep three ounces of nutmeg in a quart of brandy,
and let it stand a fortnight. Shake it up occasionally, and then pour
off the clear liquor.

TINCTURE OF RHUBARB. Take two ounces and a half of rhubarb, and half an
ounce of lesser cardamon seeds; steep them for a week in a quart of
brandy, and strain off the tincture. To make the bitter tincture of
rhubarb, add an ounce of gentian root, and a dram of snake root. The
tincture is of great use in case of indigestion, pain or weakness of the
stomach; and from one to three or four spoonfuls may be taken every day.

TINGEING OF GLASS. The art of tingeing glass of various colours is by
mixing with it, while in a state of fusion, some of the metallic oxides;
and on thi