Part 442

Rub up the carmine and ammonia water and to the solution add the water under trituration. If, in standing, this shows a tendency to separate, a drop or two of water of ammonia will correct the trouble. This statement should be put on the label of the bottle as the volatile ammonia soon escapes even in glass-stoppered vials. Various shades of red may be obtained by using fruit juices, such as black cherry, raspberry, etc., and also the tinctures of sudbear, alkanet, red saunders, erythroxylon, etc.

«Orange.»—

Tincture of red sandalwood 1 part Ethereal tincture of Orlean, q. s.

Add the orlean tincture to the sandalwood gradually until the desired tint is obtained. A red color added to a yellow one gives an orange color.

«Purple.»—A mixture of tincture of indigo, or a solution of indigo carmine, added to cochineal red gives a fine purple.

«Yellow.»—Various shades of yellow may be obtained by the maceration of saffron or turmeric in alcohol until a strong tincture is obtained. Dilute with water until the desired tint is reached.

SYRUP, TABLE: See Tables.

«Tables»

«ALCOHOL DILUTION.»

The following table gives the percentage, by weight, of alcohol of 95 per cent and of distilled water to make 1 liter (about 1 quart), or 1 kilogram (2.2 pounds), of alcohol of various dilutions.

TABLE FOR THE DILUTION OF ALCOHOL.

──────────+─────────────────────+───────────+─────────────────────+─────────── │ 1 Liter │ │ 1 Kilogram │ │ contains │ Specific │ contains │ Percentage Percentage+─────────+───────────+ Gravity +─────────+───────────+ by Weight. by Volume.│Alcohol │ Distilled │ at 60° F. │ Alcohol │ Distilled │ │ 95%. │ Water. │ │ 95%. │ Water. │ ──────────+─────────+───────────+───────────+─────────+───────────+─────────── │ Gms. │ Gms. │ │ Gms. │ Gms. │ │ │ │ │ │ │ 5 │ 42.87 │ 950.13 │ 0.993 │ 43.17 │ 956.83 │ 3.99 10 │ 85.89 │ 900.11 │ 0.986 │ 87.11 │ 912.89 │ 8.05 15 │ 128.87 │ 852.13 │ 0.981 │ 131.37 │ 868.63 │ 12.14 20 │ 171.83 │ 804.17 │ 0.976 │ 176.06 │ 823.94 │ 16.27 25 │ 214.77 │ 756.23 │ 0.971 │ 221.18 │ 778.82 │ 20.44 30 │ 257.93 │ 707.07 │ 0.965 │ 267.28 │ 732.72 │ 24.70 35 │ 300.74 │ 658.26 │ 0.959 │ 313.60 │ 686.40 │ 28.98 40 │ 343.77 │ 608.23 │ 0.952 │ 361.10 │ 638.90 │ 33.37 45 │ 386.75 │ 557.25 │ 0.944 │ 409.69 │ 590.31 │ 37.86 50 │ 429.65 │ 504.35 │ 0.934 │ 460.01 │ 539.99 │ 42.51 55 │ 472.64 │ 451.36 │ 0.924 │ 511.52 │ 488.48 │ 47.27 60 │ 515.60 │ 398.40 │ 0.914 │ 564.11 │ 435.89 │ 52.13 65 │ 558.61 │ 343.39 │ 0.902 │ 619.30 │ 380.70 │ 57.23 70 │ 601.55 │ 288.45 │ 0.890 │ 675.90 │ 324.10 │ 62.46 75 │ 644.58 │ 232.42 │ 0.877 │ 734.98 │ 265.02 │ 67.92 80 │ 687.57 │ 176.43 │ 0.864 │ 795.80 │ 204.20 │ 73.54 85 │ 730.51 │ 19.49 │ 0.850 │ 859.43 │ 140.57 │ 79.42 90 │ 773.53 │ 0.47 │ 0.834 │ 927.49 │ 72.51 │ 85.71 ──────────+─────────+───────────+───────────+─────────+───────────+───────────

«Capacities of Common Utensils.»—For ordinary measuring purposes a wineglass may be said to hold 2 ounces.

A tablespoon, 1⁠/⁠2 ounce.

A dessertspoon, 1⁠/⁠4 ounce.

A teaspoon, 1⁠/⁠8 ounce, or 1 drachm.

A teacupful of sugar weighs 1⁠/⁠2 pound.

Three tablespoonfuls weigh 1⁠/⁠4 pound.

«Cook’s Table.»—Two teacupfuls (well heaped) of coffee and of sugar weigh 1 pound.

Two teacupfuls (level) of granulated sugar weigh 1 pound.

Two teacupfuls soft butter (well packed) weigh 1 pound.

One and one-third pints of powdered sugar weigh 1 pound.

Two tablespoonfuls of powdered sugar or flour weigh 1 pound.

Four teaspoonfuls are equal to 1 tablespoon.

Two and one-half teacupfuls (level) of the best brown sugar weigh 1 pound.

Two and three-fourths teacupfuls (level) of powdered sugar weigh 1 pound.

One tablespoonful (well heaped) of granulated or best brown sugar equals 1 ounce. {704}

One generous pint of liquid, or 1 pint finely chopped meat, packed solidly, weighs 1 pound.