s process, well conducted, depends the formation of pastes.
Blue glass is formed by means of oxide of cobalt; green, by the oxide of
iron or copper; violet, by oxide of manganese; red, by a mixture of the
oxides of copper and iron; purple, by the purple oxide of gold; white,
by the oxides of arsenic and of zinc; yellow, by the oxide of silver,
and by combustible bodies.

TOAST AND WATER. Take a slice of fine and stale loaf-bread, cut very
thin, (as thin as toast is ever cut) and let it be carefully toasted on
both sides, until it be completely browned all over, but no wise
blackened or burned in any way. Put this into a common deep stone or
china jug, and pour over it, from the tea kettle, as much clean boiling
water as you wish to make into drink. Much depends on the water being
actually in a boiling state. Cover the jug with a saucer or plate, and
let the drink stand until it be quite cold; it is then fit to be used;
the fresher it is made the better, and of course the more agreeable. The
above will be found a pleasant, light, and highly diuretic drink. It is
peculiarly grateful to the stomach, and excellent for carrying off the
effects of any excess in drinking. It is also a most excellent drink at
meals, and may be used in the summer time, if more agreeable to the
drinker.

TOASTED CHEESE. Mix some fine butter, made mustard, and salt, into a
mass. Spread it on fresh made thin toasts, and grate some Gloucester
cheese upon them.

TOMATOES. These are chiefly used in soups and sauces, and serve as
little dishes at table at any part of a dinner. When they are to be
baked, cut the tomatoes lengthways in the middle, with the part where
there is a rind downwards. Strew upon each a seasoning of pepper, salt,
and sweet herbs chopped small. Set them in the oven till they are soft,
and serve them up, without any other sauce. The fruit of the purple egg
plant is eaten, prepared in the same manner.

TOMATA SAUCE. For hot or cold meats put tomatas, when perfectly ripe,
into an earthen jar. Set it in an oven when the bread is drawn, till
they are quite soft; then separate the skins from the pulp, and mix this
with capsicum vinegar, and a few cloves of pounded garlic, which must
both be proportioned to the quantity of fruit. Add powdered ginger and
salt to taste. Some white wine vinegar and cayenne may be used instead
of capsicum vinegar. Keep the mixture in small wide-mouthed bottles,
well corked, and in a cool dry plac