of tartaric acid, or citric acid;
if you do not find it sour enough, after it has stood two or three
days and shaken freely, add more of the acid. A few drops of the oil
of lemon improves it.
If you wish to clarify sugar and water, you are about to boil, it is
well to stir in the white of one egg, while cold; if put in after it
boils, the egg is apt to get hardened before it can do any good.
Those who are fond of soda powders will do well to inquire at the
apothecaries for the suitable acid and alkali, and buy them by
the ounce, or the pound, according to the size of their families.
Experience soon teaches the right proportions; and, sweetened with
a little sugar or lemon syrup, it is quite as good as what one gives
five times as much for, done up in papers. The case is the same with
Rochelle powders.
When the stopper of a glass decanter becomes too tight, a cloth
wet with hot water and applied to the neck, will cause the glass to
expand, so that the stopper may be easily removed.
Glass vessels in a cylindrical form, may be cut in two, by tying
around them a worsted thread, thoroughly wet with spirits of
turpentine, and then setting fire to the thread.
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