N. B.—­In soldering, the surfaces to be joined are made perfectly clean and smooth, and then covered with sal. ammoniac, resin or other flux, the solder is then applied, being melted on and smoothed over by a tinned soldering iron.

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[Illustration:  COOKERY RECIPES]

COOKERY RECIPES

ALE TO MULL.—­Take a pint of good strong ale, and pour it into a saucepan with three cloves and a little nutmeg; sugar to your taste.  Set it over the fire, and when it boils take it off to cool.  Beat up the yolks of four eggs exceedingly well; mix them first with a little cold ale, then add them to the warm ale, and pour it in and out of the pan several times.  Set it over a slow fire, beat it a little, take it off again; do this three times until it is hot, then serve it with dry toast.

ALE, SPICED.—­Is made hot, sweetened with sugar and spiced with grated nutmeg, and a hot toast is served in it.  This is the wassail drink.

BEEF TEA.—­Cut a pound of fleshy beef in thin slices; simmer with a quart of water twenty minutes, after it has once boiled and been skimmed.  Season if approved.

BEEF TEA.—­To one pound of lean beef add one and one-half tumblers of cold water; cut the beef in small pieces, cover, and let it boil slowly for ten minutes, and add a little salt after it is boiled.  Excellent.

BEEF TEA.—­Cut lean, tender beef into small pieces, put them into a bottle, cork and set in a pot of cold water, then put on the stove and boil for one hour.  Season to taste.

BLACK CURRANT CORDIAL.—­To every four quarts of black currants, picked from the stems and lightly bruised, add one gallon of the best whisky; let it remain four months, shaking the jar occasionally, then drain off the liquor and strain.  Add three pounds of loaf sugar and a quarter of a pound of best cloves, slightly bruised; bottle well and seal.

BOSTON CREAM (A SUMMER DRINK).—­Make a syrup of four pounds of white sugar with four quarts of water; boil; when cold add four ounces of tartaric acid, one and a half ounces of essence of lemon, and the whites of six eggs beaten to a stiff froth; bottle.  A wine-glass of the cream to a tumbler of water, with sufficient carbonate of soda to make it effervesce.

CHAMPAGNE CUP.—­One quart bottle of champagne, two bottles of soda-water, one liqueur-glass of brandy, two tablespoons of powdered sugar, a few thin strips of cucumber rind; make this just in time for use, and add a large piece of ice.

CHOCOLATE.—­Scrape Cadbury’s chocolate fine, mix with a little cold water and the yolks of eggs well beaten; add this to equal parts of milk and water, and boil well, being careful that it does not burn.  Sweeten to the taste, and serve hot.

COFFEE.—­Is a tonic and stimulating beverage, of a wholesome nature.  Use the best.  For eight cups use nearly eight cups of water; put in coffee as much as you like, boil a minute and take off, and throw in a cup of cold water to throw the grounds to the bottom; in five minutes it will be very clear.