XV. A lute to join broken vessels.XVI. A strong glue with soft cheese.XVII. To make a strong mastich.

Valuable Secrets concerning Arts and Trades:
or Approved Directions, from the best Artists, for the Various Methods...
Printed by Thomas Hubbard,
Norwich, 1795Chap. IV. Secrets relative to masticks, cements, sealing-wax, &c. &c.


XV. A lute to join broken vessels.

Dissolve gum arabic in chamber-lye over a chaffingdish: stir it with a stick, till perfectly dissolved, then add an equal weight of flour, as you had of gum arabic, and concoct the whole for one quarter of an hour, or more, if requisite.


XVI. A strong glue with soft cheese.

1. Take a cheese from Auvergne. Let it be the, fatted and newest you can find, and neither dry, nor moist; wash it in very warm water, so long as it mould remain clear; then set it to rot, in clean water, till it begins to stink. As soon as you find it is so, boil it in water, with quick lime; and, when dissolved into a glue, take it off from the fire, it is done.

2. If you dry some whites of eggs in the sun, and that, pounding them into powder, you should add some of that powder with the cheese when you dissolve it along with the lime, the glue will be so much the stronger.

N. B. Observe that no other cheese, besides that which comes from Auvergne, has the quality requisite for this composition.


XVII. To make a strong mastich.

Take one pound of rosin; one quarter of a pound of shoe-makers rosin, two ounces of new wax, two of black pitch, and one of tallow. Boil all gently together on a slow fire: and, when well incorporated together, add some brick-dust, finely sifted, according to discretion.

N. B. The quantity of tallow is to be proportioned to the degree of dryness you require in this composition; so that you may, on that principle, discretionally increase, or diminish, the prescribed dose of that ingredient.