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.
XXII. Sealing wax: Recipe 1st.
Take one pound of shell lack; benjamin and black rosin, half an ounce each; vermilion, eight drachms. The whole being melted, make your sticks on a marble table, rubbed over with oil of sweet almonds; and take care to have done before the wax is cold.
XXIII. Another sealing wax. Recipe 2d.
Take turpentine and sailor's pitch six drachms of each; either shell-lack or dragon's blood, one: sulphur citrinum, two. Mix and incorporate all together over the fire, and form your sticks.
XXIV. Another. Recipe 3d.
Take gum hæderacea, shell-lack, sandarac of the ancients, otherwise printers rosin, and mastich, two ounces of each: roan, four ounces; turpentine, half an ounce. Mix all in a very warm bell-metal mortar, and make your sticks.
XXV. Another. Recipe 4th.
Take shell-lack and mastich, of each, one ounce dragon's blood, three; cinnabar, half an ounce; turpentine, one. Mix all, and make your sticks.
XXVI. Another. Recipe 5th.
Take greek pitch, one pound; white mastich, five; frarskincense, five ounces; cinnabar, as much as you see it requisite to give the red colour. - Put the pitch first on the fire, to melt; next put the mastich and the powder of frankincense; and, last of all, the cinnabar grinded with a little oil. Incorporate all well, and take it off from the fire, to make your sticks.
XXVII. Another. Recipe 6th.
Take shell-lack, twelve ounces; mastich and rosin, of each, one ounce; dragon's blood, three; minium, half an ounce. Dissolve the shell-lack in vinegar; add, if you will, some turpentine-oil and sulphur to the quantity of four ounces of each, and two of ammonia salt. The whole being melted, make as fast as you can your sticks of the form and size you like.
XXVIII. Another. Recipe 7th. Excessively good.
1. Take shell-lack, &c. &c. pound them all into a very fine and impalpable powder. Then have two wooden pallets present upon them before the fire some powder of one sort, to melt, then move it, and stir it with the said pallets. Take again of another powder in the same manner, and mix it in the same way before the fire with the first. Then another, and another, till they are all, by this method, perfectly well amalgamated together.
2. Have now some cinnabar in powder, which you put in a pan with water, In that water and cinnabar-powder, set to infuse, or only touch your incorporated gums, to make the composition take colour. When thus sufficiently coloured, take it out of the water with both your hands and the wooden pallets, and have a person to help you. This, having wetted his hand, will draw some of the said gum, and handling it on a table, will form the sticks. For two pounds of gums, two ounces of cinnabar are wanted.
XXIX. Another. Recipe 8th.
Take gum-lack, four ounces; cinnabar, half an ounce; rosin, four and a half. Melt the rosin with a little vinegar, and skim it. Then take it out of the fire; then mix it with the lack and vermilion both well pulverised; and, when the composition begins to cool, form your sticks with it.
XXX. An excellent sealing wax, by Girardot. Recipe 9th.
1. Put four ounces of rosin, and four and a half of whitening, and melt them together, in a non-varnished pipkin, over kindled coals, While this is in fusion, have another pot, similar to this, in which you keep two ounces of shell-lack, in dissolution with vinegar. Now steep a wooden stick in the first pot, and another in the other pot; then, over a chaffingdish, turn quickly, one over another, the ends of your two sticks together, to mix and incorporate well what matter they shall have brought along with them from each pipkin. And when, after having turned them thus a reasonable time, you see both matters are well embodiiied, steep them, at different times, in the following liquor, to colour them.
XXXI. A colour for the above wax.
1. Grind, upon a porphyry table, two ounces of cinnabar, with a sufficient quantity of nut-oil, to make it a liquid. In this you dip your sticks, at several times; and take care, in doing it, the composition should not grow cold. Wherefore you must, each time you steep them in the colour, carry them again over the chaffingdish, to keep them in a due state of malleability. And when you find the matter sufficiently tinged with red, form your sticks as usual, on a marble, or other well polished, table.
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