Part 135

«COLLODION.»

Turpentine 5 parts Ether and alcohol 10 parts Collodion 94 parts Castor oil 1 part

Dissolve the turpentine in the ether and alcohol mixture (in equal parts) and filter, then add to the mixture of collodion and castor oil. This makes a good elastic collodion.

See also Court Plaster, Liquid.

COLOGNE: See Perfumes.

COLOGNE FOR HEADACHES: See Headaches.

COLORS: See Dyes and Pigments.

COLORS, FUSIBLE ENAMEL: See Enameling.

COLORS FOR PAINTS: See Paint.

COLOR PHOTOGRAPHY: See Photography.

COLORS FOR SYRUPS: See Syrups.

CONCRETE: See Stone, Artificial.

«Condiments»

«Chowchow.»—

Curry powder 4 ounces Mustard powder 6 ounces Ginger 3 ounces Turmeric 2 ounces Cayenne 2 drachms Black pepper powder 2 drachms Coriander 1 drachm Allspice 1 drachm Mace 30 grains Thyme 30 grains Savory 30 grains Celery seed 2 drachms Cider vinegar 2 gallons

Mix all the powders with the vinegar, and steep the mixture over a very gentle fire for 3 hours. The pickles are to be parboiled with salt, and drained, and the spiced vinegar, prepared as above, is to be poured over them while it is still warm. The chowchow keeps best in small jars, tightly covered.

«Essence of Extract of Soup Herbs.»—Thyme, 4 ounces; winter savory, 4 ounces; sweet marjoram, 4 ounces; sweet basil, 4 ounces; grated lemon peel, 1 ounce; eschalots, 2 ounces; bruised celery seed, 1 ounce; alcohol (50 per cent), 64 ounces. Mix the vegetables, properly bruised, add the alcohol, close the container and set aside in a moderately warm place to digest for 15 days. Filter and press out. Preserve in 4-ounce bottles, well corked.

«Tomato Bouillon Extract.»—Tomatoes, 1 quart; arrowroot, 2 ounces; extract of beef, 1 ounce; bay leaves, 1 ounce; cloves, 2 ounces; red pepper, 4 drachms; Worcestershire sauce, quantity sufficient to flavor. Mix.

«Mock Turtle Extract.»—Extract of beef, 2 ounces; concentrated chicken, 2 ounces; clam juice, 8 ounces; tincture of black pepper, 1 ounce; extract of celery, 3 drachms; extract of orange peel, soluble, 1 drachm; hot water enough to make 2 quarts. {213}

«RELISHES:»

«Digestive Relish.»—

I.—Two ounces Jamaica ginger; 2 ounces black peppercorns; 1 ounce mustard seed; 1 ounce coriander fruit (seed); 1 ounce pimento (allspice); 1⁠/⁠2 ounce mace; 1⁠/⁠2 ounce cloves; 1⁠/⁠2 ounce nutmegs; 1⁠/⁠2 ounce chili pods; 3 drachms cardamom seeds; 4 ounces garlic; 4 ounces eschalots; 4 pints malt vinegar.

Bruise spices, garlic, etc., and boil in vinegar for 15 minutes and strain. To this add 2 1⁠/⁠2 pints mushroom ketchup; 1 1⁠/⁠2 pints India soy.

Again simmer for 15 minutes and strain through muslin.

II.—One pound soy; 50 ounces best vinegar; 4 ounces ketchup; 4 ounces garlic; 4 ounces eschalots; 4 ounces capsicum; 1⁠/⁠2 ounce cloves; 1⁠/⁠2 ounce mace; 1⁠/⁠4 ounce cinnamon; 1 drachm cardamom seeds. Boil well and strain.

«Lincolnshire Relish.»—Two ounces garlic; 2 ounces Jamaica ginger; 3 ounces black peppercorns; 3⁠/⁠4 ounce cayenne pepper; 1⁠/⁠4 ounce ossein; 3⁠/⁠4 ounce nutmeg; 2 ounces salt; 1 1⁠/⁠2 pints India soy. Enough malt vinegar to make 1 gallon. Bruise spices, garlic, etc., and simmer in 1⁠/⁠2 a gallon of vinegar for 20 minutes, strain and add soy and sufficient vinegar to make 1 gallon, then boil for 5 minutes. Keep in bulk as long as possible.

«Curry Powder.»—

I.—Coriander seed 6 drachms Turmeric 5 scruples Fresh ginger 4 1⁠/⁠2 drachms Cumin seed 18 grains Black pepper 54 grains Poppy seed 94 grains Garlic 2 heads Cinnamon 1 scruple Cardamom 5 seeds Cloves 8 only Chillies 1 or 2 pods Grated cocoanut 1⁠/⁠2 nut