Youngs Demonstrative Translation of Scientific Secrets | Page 9

quantity, you will obtain a very white ink.
47. SECRET INK FOR YOUNG LADIES AND GENTS
Take a drachm of clean rain water, put into it, in a clean vial, 10 or 12
drops of pure, clean sulphuric acid, and it is ready for use; write with
this using a clean quill pen on letter paper, and when dry you can see
no mark at all, then hold it to a strong heat and the writing becomes as
black as jet. If you want to write to a young lady or gentleman, as the
case may be, and fearing that the letter might be opened before she or
he gets it, write with common black ink something of no importance,
then between the lines write what you want to say with the secret ink.
The person to whom you are writing must understand the scheme so
that she or he may hold it to the heat and thereby make the writing

visible.
48. CIDER WITHOUT APPLES
To each gallon of cold water put 1 lb. common sugar, 1/2 ounce of
tartaric acid, one tablespoonful of yeast, shake well, make in an
evening and it will be fit for use next day. I make in a keg a few gallons
at a time, leaving a few quarts to make into next time, not using yeast
again until the keg needs rinsing. If it gets a little sour, make a little
more into it or put as much water with it as there is cider and put it with
the vinegar. If it is desired to bottle this cider by manufacturers of small
drinks, you will proceed as follows: put in a barrel 5 gallons of hot
water, 30 lbs. of brown sugar, 3/4 lb. of tartaric acid, 25 gallons of cold
water, 3 pints of hop or brewer's yeast, work into paste with 3/4 lb. of
flower, and one pint water will be required in making this paste; put all
together in a barrel which it will fill and let it work 24 hours, the yeast
running out at the bung all the time by putting in a little occasionally to
keep it full; then bottle, putting in two or three broken raisins to each
bottle, and it will nearly equal champagne.
49. SPRUCE OR AROMATIC BEER
Take 3 gallons of water, 2-1/2 pints molasses, 3 eggs well beaten, 1 gill
yeast, put into two quarts of the water boiling hot, put in 50 drops of
any oil you wish the flavour of, or mix one ounce each, oil sarsafras,
spruce, and wintergreen; then use the 50 drops. For ginger flavour take
2 ounces ginger root bruised and a few hops, and boil for 30 minutes in
one gallon of the water, strain and mix all; let it stand 2 hours and
bottle, using yeast, of course, as before.
50. LEMON BEER
To make 20 gallons, boil 6 ounces of ginger root bruised, 1/4 lb.
cream-tartar for 20 or 30 minutes in 2 or 3 gallons of water; this will be
strained into 13 lbs. of coffer sugar on which you have put 1 oz. oil of
lemon and six good lemons all squeezed up together, having warm
water enough to make the whole 20 gallons, just so you can hold your
hand in it without burning, or some 70 degrees of heat; put in 1-1/2 pint
hops or brewer's yeast worked into paste as for cider, with 5 or 6 oz. of
flower; let it work over night, then strain and bottle for use. This will
keep a number of days.
51. PHILADELPHIA BEER
Take 30 gallons of water, brown sugar 20 lbs., ginger root bruised 1/4

lb., cream tartar 1-1/4 lb., carbonate of soda 3 ounces, oil of lemon 1
teaspoonful, put in a little alcohol, the white of 10 eggs well beaten,
hops 2 ounces, yeast one quart. The ginger root and hops should be
boiled for 20 or 30 minutes in enough of the water to make all milk
warm; then strain into the rest, and the yeast added and allowed to work
itself clear as the cider and bottled.
52. SILVER TOP DRINK
Take of water 3 quarts, white sugar 4 lbs., oil of lemons one
teaspoonful, white of 5 eggs, beaten with one teaspoonful of flour; boil
to form syrum, then divide into equal parts, and to one add 3 ounces of
tartaric acid, and to the other part 4 oz. of carbonate of soda, then take
two thirds of a glass of water, and put in a spoonful of each of the
syrups, more or less, according to the size of the glass.
53. DIRECTIONS FOR MAKING SODA DRINKS
In getting up any of the soda drinks which are spoken of hereafter it
will be preferable