Manufacturer and builder 7, 1878
Sweet wine means any wine that ia not as sour an claret or Rhine wine, but sweet, like Angelica, Muscat, or any other wine containing plenty of saccharine matter. It does not make much difference what kind of beer is used — ale, lager, porter, etc., will answer. For sugar take the cheapest kind, ditto for molasses. Cider vinegar is as good for this purpose as any other. Manufacturers of shoe-blacking are not particular no to the quality of the ingredients, because it is not of much concequence, so long as it gives a good gloss. While looking over the recipes you refer to, it strikes us that the vinegar is unnecessary in the second one. Vinegar only serves to make the aulphate of iron, and the gallnuts mentinned in the first recipe, of a deeper black, therefore we would add the vinegar to the first recipe. Try it to ascertain whether it works as well with a sponge as with a brush; use whichever you like best. Such a thing is more quickly tried than written about, when once you are at it and have made the blacking.
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