1276 VARNISH.

force of a shot, and perhaps set fire to the place. The bottle, every time it isought tc be carried away from the fire; the cork should be eased a little, to alio"'rarefied air to escape; then driven light, and the agitation continued in this ma" t j ftuntil all the gum. is properly dissolved; which is easily known by having an eia ^L e t-can to pour the varnish into, until near the last, which is to be poured into a gallon ,sure. If the gum is not all dissolved, leturn the whole into the four-gallon tin, and u ;tetinue the agitation until it is ready to be strained, when every thing ought to be 5 otready, and perfectly clean and dry, as oily tins, funnels, strainers, or any thingeven cold weather, will chill and spoil the varnish. After it is strained off, put ,n fl , e llvarnish one quart of very pale turpentine varnish, and shake and mix the t'VO ^together. Spirit varnishes should be kept well corked ; they are fit to use the daybeing made. c ),,

Brown hard spirit varnish, is made by putting into a bottle 3 pounds of gum sanu „with 2 pounds of shellac, and 2 gallons of spirits of wine, 60 over proof; P r< j C whi5>exactly as before directed for the white hard varnish, and agitating it when cold,requires about 4 hours’ time, without any danger of fire; whereas, making anyvarnish by heat is always attended with danger. No spirit varnish ought to be r { ofeither near a fire or by candle light. When this brown hard is strained, add one qturpentine varnish, and shake and mix it well: next day it is fit for use.

The Chinese varnish, comes from a tree which grows in Cochin-China .

Chin a >

am

id

. oud

ces

Siam. It forms the best of all varnishes.

Gold lacker .—Put into a clean four-gallon tin, 1 pound of ground turmeric, *S al )dof powdered gamboge, 3£ pounds of powdered gum sandarach, f of a pound of she ‘ ( 0 {

2 gallons of spirits of wine. After being agitated, dissolved, and strained, add 1.1turpentine varnish, wellmixed.

Red spirit lacker.

2 gallons of spirits of wine;

1 pound of dragon’s blood ;

3 pounds of Spr.iish annotto;

3J pounds of gum sandarach;

2 pints of turpentine.

Made exactly as the yellow gold lacker.

Rale brass lacker.

2 gallons of spirits of wine; . _

3 ounces of Cape aloes, cut stna ,

1 pound of fine pale shellac;

1 ounce gamboge, cut small- c tly * s

No turpentine varnish. Made ebefore.

jjai-kef,

But observe, that those who make lackers, frequently want some paler, and som . e ; n gredj'and sometimes inclining more to the particular tint of certain of the compo” en ' p B red»ents. Therefore, if a four-ounce vial of a strong solution of each ingredient be Pa lacker of any tint can be produced at any time. - .j ; n to 8,1

Preparation of linseed oil for making varnishes. —Put 25 gallons of linseed o^^,iron or copper pot that will hold at least 30 gallons; put a fire under, and g ,a he jre® 1 'crease the heat, so that the oil may only simmer, for 2 hours; during that time ^ ^ gn“est part of its moisture evaporates; if any scum arises on the surface, skim j.] e in,put that aside for inferior purposes. Then increase the fire gradually, aaa pTur k e fby a little at a time, 3 lbs. of scale litharge, 3 lbs. of good red lead, and 21 s - ( | )e y \viumber, all well dried and free from moisture. If any moist driers are ad ® ’ a que ancause the oil to tumefy; and, at the same time, darken it, causing it to loo b e '

thick, ropy and clammy, and hindering it from drying and hardening in P r ®P ver y ap l *sides, it will lie on the working painting like a piece of bladder skin, and st j rr ingrise in blisters. As soon as all the driers are added to the oil, keep ?“ ie ase the oil *driers from the bottom of the pot; otherwise they will burn, which Will eau« lh e on

. . fre be so regulated “ ;t then

-added, 1 tefl 1 '

blacken and thicken before it is boiled enough. Let the flVt

shall only boil slowly for three hours from the time all the driers were adceases to throw up any scuidjknd emits little or no smoke, it is necessary--^perature by a few quill tops or feathers. Dip a quill top in the oil ever burn t;for when the oil is boiled enough, the quill top will crackle or curl up qu |0 <o ^

draw out the fire immediately, and let the oil remain in the pot at fsiO oil lt p

hours, or longer if convenient, for the driers settle much sooner when . j.

cool in the pot, than when it is immediately taken out.. . ■ n white

Poppy oil .—Into four pints of pure soft water, put two ounces ot lor • = . 0 j ; s _dis®Warm the water in a clean copper pan, or glazed earthen jar, until t e c0 „tain t ,ed; pour the mixture into a clean glass or stone bottle, t ar P e , !' rl< I’ 1 - nnI) ,: oil, c0gallons; then add to the solution of vitriol one gallon and a hall ot poll ^ (he coM®agitate the bottle regularly and smartly for at least two hours; then pou wj| | be cJinto a wide earthenware dish : leave it at rest for .eight days, when fl , , k i ro mer, and ’’d-and brilliant on the surface, and may be taken off with a spoon or na oil exC

up in a glass bottle and exposed to the light, which in a few weeks renIngly limpid and colorless.