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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…pappered； 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 quantity； 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 japan is added to assist 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 glass 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 cucumbers； beans； green plums； tomatoes； onions； and radish pods；
may be used for assorted pickles； one red pepper for forty or fifty
cucumbers 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 CUCUMBERS
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 brass 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 pass 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 passed；
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 pe