s
Venetian; mix the whole well together and melt over a very slow fire.
Pour it on a thick, smooth glass, or any other flat smooth surface, and
make it into three, six or ten sticks.

FURNITURE POLISH.--Equal parts Sweet Oil and Vinegar and a pint of Gum
Arabic finely powdered. Shake the bottle and apply with a rag. It will
make furniture look as good as new.

BLACK SEALING WAX.--Purchase the best Black Resin three pounds, Beeswax
one-half pound, and finely powdered Ivory Black one pound. Melt the
whole together over a slow fire, and make it into sticks.

CEMENT FOR LEATHER.--Virgin India Rubber dissolved in Bisulphide of
Carbon. Add Bisulphide until of proper consistency to apply. After
applying hold a moderately warm iron over the patch.

AROMATIC SCHIEDAM SCHNAPPS, to imitate.--To twenty-five gallons good
common Gin, five over proof, add fifteen pints strained Honey, two
gallons clear Water, five pints White Sugar Syrup, five pints Spirits
of Nutmeg, mixed with Nitric Ether, five pints Orange Flower Water,
seven quarts pure Water, one ounce Acetic Ether, eight drops Oil of
Wintergreen dissolved with the Acetic Ether. Mix all the ingredients
well; if necessary, fine with Alum and Salt of Tartar.

CHAMPAGNE CIDER.--Good Cider, pale, one hogshead, Spirits three
gallons, Honey or Sugar twenty pounds. Mix and let them stand for two
weeks; then fine with skimmed Milk one-half gallon. This will be very
pale, and a similar article, when bottled in champagne bottles and
silvered and labeled, has often been sold to the ignorant for
champagne.

CIDER WITHOUT APPLES.--To one gallon of cold Water add dark brown Sugar
one pound, Tartaric Acid one-half ounce, Yeast three tablespoonfuls.
Shake well together.

ST. CROIX RUM.--To forty gallons p. or n. Spirits add two gallons St.
Croix Rum, two ounces Acetic Acid, one and one-half ounces Butyric
Acid, three pounds Loaf Sugar.

IRISH OR SCOTCH WHISKY.--To forty gallons proof Spirits add sixty drops
Creosote dissolved in one quart of Alcohol, two ounces Acetic Acid, one
pound Loaf Sugar. Stand forty-eight hours.

FRENCH BRANDY.--Pure Spirits one gallon, best French Brandy for any
kind you wish to imitate, one quart, Loaf Sugar two ounces, Sweet
Spirits Nitre one-half ounce, a few drops of Tincture of Catechu or Oak
Bark, to roughen the taste, if desired, and color to suit.

ENGLISH GIN.--Plain Malt Spirits one hundred gallons, Spirits of
Turpentine one pint, Bay Salt seven