289. FAWN COLOUR
Mix white lead, stone-ochre, and a little vermilion.
290. CHOCOLATE COLOUR
Mix lamp-black and Spanish brown. On account of the fatness of the lamp-black, mix some litharge and red lead.
291. PORTLAND STONE COLOUR
Mix umber, yellow ochre, and white lead. The variety of shades of brown that may be obtained, are nearly as numerous as those of green.
292. TO IMITATE MAHOGANY
Let the first coat of painting be white lead, the second orange, and the last burned umber or sienna; imitating the veins according to your taste and practice.
293. TO IMITATE WAINSCOAT
Let the first coat be white, the second half white and half yellow-ochre, and the third yellow-ochre only. Shadow with umber or sienna.
294. TO IMITATE SATIN WOOD
Take white for your first coating, light blue for the second, and dark blue or dark green for the third.
295. TURNER"S PATENT YELLOW PAINT
When sea-salt is made into a paste with litharge, it is decomposed, its acid unites with the litharge, and the soda is set free. Hence Turner"s patent process for decomposing sea-salt, which consists in mixing two parts of the former with one of the latter, moistening and leaving them together for about twenty-four hours. The product is then washed, filtered, and evaporated, by which soda is obtained.
A white substance is now left undissolved; it is a compound of muriatic acid and lead, which, when heated, changes its colour, and forms Turner"s yellow; a very beautiful colour, much in use among coach-painters.
296. TO PAINT IN IMITATION OF BLACK WALNUT
Wash the surface of the wood with weak alum-water, after being well sand-papered; then go over it with linseed oil, coloured with murat amber and red lead. It is better to have this colour rather light, and renew the application; when this has sufficiently dried, go over the surface with a strong sizing of transparent glue, and then use two castors of copal varnish. Any good grained pine will bear a very close resemblance to walnut, and the surface will be nearly as hard.
NOTE
For mixing the foregoing paints it is impossible to lay down any particular rule as to quant.i.ty, as each person mixes them of a shade to suit his own taste. They are mixed with oil and a little turpentine, and sometimes a little j.a.pan is added to a.s.sist in drying. When they are not mixed in this way the particular mode is mentioned.
297. RULES FOR MAKING PICKLES
Select the best vinegar, for on this will depend the quality of your pickles; use gla.s.s bottles or stone jars for your pickles, never use earthenware glazed; use wooden knives and forks in making; leave the jars three-fourths full of the articles to be pickled; then fill the jar or bottle with vinegar. If you add alum at all let it be very little; look your pickles over occasionally and remove any that may not be doing well. Small cuc.u.mbers, beans, green plums, tomatoes, onions, and radish pods, may be used for a.s.sorted pickles; one red pepper for forty or fifty cuc.u.mbers is sufficient; if the vinegar on pickles becomes white or weak, take it out and scald and skim it, then return it to the pickles.
298. ASPARAGUS PICKLED
Cut and wash the heads of the largest asparagus; place them in cold water for two hours; scald carefully in salt and water, then lay on a cloth until cool; make a pickle of salt and vinegar and boil it; to one gallon of pickles put a quarter of an ounce of mace, two nutmegs, a quarter of an ounce of whole pepper, and pour your pickle hot over them, cover tight with a cloth, and let stand a week, then boil the pickle, and let stand a week again, and boil again, when cold, cover closely.
299. BEANS AND FRENCH BEANS PICKLED
Lay them in salt and water for nine days; then add a little vinegar and boil them in the liquor; when they become green strain them, wipe them dry, and put the beans into the jar; boil some vinegar, ginger, mace, pepper, cloves, and mustard seed, all bruised, and while hot pour it on the beans; cover them close when cold.
300. TO PICKLE RED CABBAGE
Take the quarter of a purple head of cabbage, cut out the stalk, then slice it down endways, put them on a drying sieve, sprinkle each layer of cabbage with salt, which let lay and drain for two or three days, then put into a jar, boil some vinegar with spice tied up in a muslin bag, cut a beet root of good colour into slices; the branches of cauliflower cut off after it has lain in salt will look and be of a beautiful red; put it into a stone jar and pour boiling vinegar over it.
301. TO PICKLE CUc.u.mBERS
Lay them upon dishes, sprinkle salt over them, let them lie a week, drain then off, and put them into stone jars, pour boiling vinegar over them, place them near fire, cover them well with vine leaves, and if not a good green pour off the vinegar and boil it again; cover them with fresh vine leaves and continue doing so until they are a good colour; as, to make a better green, you must use a mettle stew pan or bra.s.s kettles, which are very poisonous; use wooden spoons with holes to dish all pickles, keeping them always well covered and free from air.
302. TO PICKLE ONIONS
Peel the onions till they look white, boil some strong salt and water and pour it over them; let them stand in this twenty-four hours; keep the vessel closely covered to retain the steam; after this wipe the onions quite dry, and when they are cold pour boiling vinegar, with ginger and white pepper over them; the vinegar must cover the onions.
303. TO PICKLE MUSHROOMS
These are pickled in salt water and brandy, but they are of little advantage.
304. RAILROAD SYSTEM OF HORSE TRAINING
This excellent and very simple method of horse training is nearly all accomplished by what is called the persuader or bit; which is made as follows: take a piece of strong rope eight or ten feet long and a quarter of an inch thick, then part the horse"s mane in the centre, turning one half towards the ears, and the other towards the back of the horse; next tie the rope by one end in a hard knot that will not slip--not too tightly--round the horse"s neck in the place at which the mane is divided, having the knot on the right side of the neck; then pa.s.s the loose end of the rope forwards, along the right side of the neck, into the horse"s mouth and back along the left side of the neck to that part of the rope which surrounds the horse"s neck, and underneath which it is pa.s.sed; than take the loose end of the rope in your hand, and you have the persuader or bit completed. By pulling on the end which you now hold, you draw his mouth up towards his throat, and can thereby inflict the most excruciating torture that is possible for a horse to undergo, and the beauty of it is, without the least injury to the animal. One pull on this persuader is more dreaded by the horse than a whole day"s flogging with raw-hide. In fact he cannot stand it; no matter how ugly his tricks may be, such as kicking, balking or anything else, if you use the persuader on him at the time, you can conquer him at once; make him as meek as a lamb, and glad to do anything to escape the torture inflicted by the persuader. A few times is all you will have to use it, even on the most sulky animal, until you will see no more of his tricks, and he is completely conquered.
305. TO HALTER WILD COLTS
How to approach and halter the wildest colt of any age without danger, and lead him quietly, is as follows: choose a large floor, that of a wagonhouse answers well, strew it over with straw two or three inches deep, turn your colt into it, follow him in with a good whip, shut the door, and he will clear to the furthest corner, follow him, and whip him well on the hips, he will clear to another corner, follow him, treat him in the same manner, and he will soon begin to turn his head towards you, then stop and bid him come to you, if he does not come, lay on the whip again, being always careful not to touch him about the head or shoulders, but always about the hips, in a short time he will come to you when you bid him, then rub his ears, nose, neck, chest, &c., and pet him all you can; halter and lead him about the floor; it at any time he clears from you, pay the whip well on his hips until he comes to you again; after a little use him the same way in a small yard, and after this you can do as you like with him in any place.
306. HORSES WITH TENDER EARS
How to make a horse, that is afraid of his head or ears, easy to bridle or halter, is as follows: if your horse is very fractious and wild, you will need to treat him according to receipt No. 305, first: at all events you will want the floor well covered with straw, then raise the left fore leg and strap it so that your horse will stand on three legs, then tie a strap just above his right fore foot, and standing on the left side of the horse, holding the strap in your hand, chirp to him, and the moment he attempts to move forwards, he is on his knees; you may then fasten the strap to that on the left leg, or hold it in your hand, as you please; then after the horse gets done struggling and working, rub his nose and ears gently, and put the halter on and take it off repeatedly, to show him that it may be done without hurting him, and in a short time he will not mind the halter or bridle.
307. HOW TO CONTROL A VICIOUS HORSE
How to acquire the most perfect control over the most vicious and wildest horse, in a short time, without the use of drugs or charms, is by going according to receipts No. 305 and No. 306, and sometimes you may have to use the persuader.