r brass.--- Copper 3 parts, zinc
1 part, with borax. 30. Solder for copper.--- Brass 6 parts, zinc 1
part, tin 1 part, melt all together well and pour out to cool. 31.
Solder for platina--Gold with borax. 32. Solder for iron.--The best
solder for iron is good tough brass with a little borax.

N. B.--In soldering, the surfaces to be joined are made perfectly
clean and smooth, and then covered with sal. ammoniac, resin or other
flux, the solder is then applied, being melted on and smoothed over by
a tinned soldering iron.

* * * * *

[Illustration: COOKERY RECIPES]

COOKERY RECIPES

ALE TO MULL.--Take a pint of good strong ale, and pour it into a
saucepan with three cloves and a little nutmeg; sugar to your taste.
Set it over the fire, and when it boils take it off to cool. Beat up
the yolks of four eggs exceedingly well; mix them first with a little
cold ale, then add them to the warm ale, and pour it in and out of the
pan several times. Set it over a slow fire, beat it a little, take it
off again; do this three times until it is hot, then serve it with dry
toast.

ALE, SPICED.--Is made hot, sweetened with sugar and spiced with grated
nutmeg, and a hot toast is served in it. This is the wassail drink.

BEEF TEA.--Cut a pound of fleshy beef in thin slices; simmer with
a quart of water twenty minutes, after it has once boiled and been
skimmed. Season if approved.

BEEF TEA.--To one pound of lean beef add one and one-half tumblers
of cold water; cut the beef in small pieces, cover, and let it boil
slowly for ten minutes, and add a little salt after it is boiled.
Excellent.

BEEF TEA.--Cut lean, tender beef into small pieces, put them into a
bottle, cork and set in a pot of cold water, then put on the stove and
boil for one hour. Season to taste.

BLACK CURRANT CORDIAL.--To every four quarts of black currants, picked
from the stems and lightly bruised, add one gallon of the best whisky;
let it remain four months, shaking the jar occasionally, then drain
off the liquor and strain. Add three pounds of loaf sugar and a
quarter of a pound of best cloves, slightly bruised; bottle well and
seal.

BOSTON CREAM (A SUMMER DRINK).--Make a syrup of four pounds of white
sugar with four quarts of water; boil; when cold add four ounces of
tartaric acid, one and a half ounces of essence of lemon, and the
whites of six eggs beaten to a stiff froth; bottle. A wine-glass of
the cream to a tum