butter, or treacle; and within two hours
afterwards, an emetic or a cathartic to expel the poison.

COPPERS. In domestic economy, the necessity of keeping copper vessels
always clean, is generally acknowledged; but it may not perhaps be so
generally known, that fat and oily substances, and vegetable acids, do
not attack copper while hot; and therefore, that if no liquor were
suffered to remain and grow cold in copper vessels, they might be used
for every culinary purpose with perfect safety. The object is to clean
and dry the vessels well before they turn cold.

COPYING LETTERS. Dissolve a little sugar in the ink, and write with it
as usual. When a copy is required, moisten a piece of unsized paper
lightly with a sponge, and apply it to the writing; then smooth the wet
paper over with a warm iron, such as is used in a laundry, and the copy
is immediately produced without the use of a machine.

COPYING PRINTS. Moisten a piece of paper with a solution of soap and
alum, lay it on the print or picture, and pass it under a rolling press.
Another method is to have a small frame in the form of a basin stand,
enclosing a square of glass on the pot, on which the print is laid with
the paper upon it; and then placing a candle under the glass, the print
may be traced with a pencil, or pen and ink. Impressions may also be
transferred by mixing a little vermillion with linseed oil so as to make
it fluid; then with a pen dipped in it, trace every line of the print
accurately. Turn the print with its face downwards on a sheet of white
paper, wet the back of the print, lay another sheet upon it, and press
it till the red lines are completely transferred.

CORKS. Economy in corks is very unwise: in order to save a mere trifle
in the purchase, there is a danger of losing some valuable article which
it is intended to preserve. None but velvet taper corks should be used
for liquors that are to be kept for any length of time; and when a
bottle of ketchup or of anchovy is opened, the cork should be thrown
away, and a new one put in that will fit it very tight. If a cork is
forced down even with the mouth of the bottle, it is too small, and
should be drawn, that a larger one may be put in.

CORK CEMENT. Liquors and preserves, intended to be kept a long time, are
often spoiled by the clumsy and ineffectual manner in which they are
fastened down. Bottles therefore should be secured with the following
cement, spread upon the cork