Manual 13006663

Transcript

/ Grocers' Manual: CONTAINING RECIPES, FORMULSS MD INSTRUCTIONS FOR THE MANUFACTURE OF BAKING POWDERS, FLAVORING EXTRACTS, ESSENCES, CONDIMENTS, ETC., IN THEIR PURITY, ALSO TilEIR IMITATIONS ADULTERATIONS. /^ \-n PUBLISHED BV THB GROCERS' MANUAL PUBLISHING CHICAGO, ILL. CO., AND A>^ COPYRIGHTED BY The Grocers' Manual Publishing CHICAGO. lS88. Co. PREFACE. The Manual has good recipes, object in writing the Grocers' been to give a collection of formulas and processes of practical application in the manufacture of Grocers' Sundries. The directions and descriptions have been given in The and scientific are not used to any extent. Care has been taken that only the best and latest recipes and best discoveries have been used. In using the recipes be careful to follow the directions and simple language. proportions exactly. quantities. If the technical In experimenting use small first trial is not a success, try prove that some mistake has been made, as these formulas have all been practically proven correct. again. It will CONTENTS. Alcohol Alcohol Substitute Almond Candy. Ammonia Aqua Ammonia, Carbonate . . ^ ... , « Flavors Artificial . . , . Arnica Jelly Baking Powder 9 13 13 13 13 13 13 13 - Phosphate Tartaric Acid '• " " " Alum One Spoon Ammonia Cream Tartar Combination Acid To Mix " " 14 Process of Manufacturing to 13 *. 14 Pack Mixers Sifters Bath Brick Bay Rum, artificial • Bird Seed Bird Gravel Blacking, Shoe Blueing, Laundry Blueing to Label Bottles, .... 13 13 61" 83 40, 41 41 63 35 • . . 44 39 second-hand 59, 60 60, 61 Butter to Purify Butter Color 53 Caramels Carbonate Magnesia 19 39 70 Castor Oil Canning Fruit, etc Candy Candy, Nuts and Fruits '. ... Catsup Cement for Crockery, etc Cement, Universal Chewing Chocolate Gum 19 22 53 49 13 35 83 - , 50 53 57 75 75 56 9a- . grocers' manual. 6 PAGE. Chocolate, Spanish Chocolate Caramels Cider, to Preserve Cough Syrup Corn Starch Cocoanut, desiccated , 53 84 80 cheapen 51 85 57 16 45 18 22 Directions for Labeling Extracts Flavoring Almond Lemon 21 21 cheap 22 22 22 23 23 Orange Bitter Almond Rose Nutmeg Cinnamon ' ' " 24 25 32 33 33 29 27 27, 31 30 29 28 Sarsaparilla ' Wintergreen ' Vanilla Triple " Vanillin Vanilla Standard Artificial Apple. " " Apricot " Grape Melon Peach " " " " " " " to pack Cherry Currant - 27, 31 29, 31 28, 31 Pear Pine Apple 28 Plum 26, 30 Raspberry Strawberry 27, 31 Felt Filter Filtering Fly Paper, sticky '* 91 46 Currant Jelly Curry Powder Dextrine " . 81 15 > '. to . 52 80 Cocoanut Candy Corn Remedy. Cream Tartar, Cream Candy . Poison Flour, Self-raising Florida Water .^ . . 34 19 19 69 69 14' 82 » > GROCERS MANUAL. *] PAGR. Fruit Canning, etc Furniture Polish Glycerine Grocers' Drugs. Hair Oil Hair 70 66 39 . . 81 85 35 83 67 55 32 , Aromatic Scent Oil, Hand Grenade Hektograph Honey, Artificial Honey Flavor 49 36 87 37 88 39 68 38 39 38 44 68 24 25 85 85 86 86 87 82 75 45 21 Horse Radish Black Ink, " " " " " " " Common Black , Blue Copying Green Hektograph Purple Red •' Writing Fluid " to Label Insect Poison Jamaica Ginger Jamaica Ginger Ess Jellies, etc Jelly, ' ' ' ' Quince to color to cheapen Hints for Manufacturing " " Arnica Kitchen Soap , Labeling, directions for Lemon Extract, Triple Standard Marmalade, Fruit . Maple Candy Metal Polishing Paste Molasses Candy Molasses Taffy Mustard, Common English French Frankfort Olive Oil Oil, Lemon Oxalic Acid Paste < ...21 85 52 66 58 54 75 76 76 76 46 18 41 45 . grocers' manual. 8* PAGE. Packing Seeds, etc , 42 , Persian Insect Powder 68 24 77 Peppermint Essence Piccalilli Powdered Borax 56- , Potato Starch Quince Jelly Rat Poison Raspberry Extract Red Ink Rancid Butter to purify. Rose Extract 16 85 85 26, 30 39 60 22 .... 89 89 62 62 63 12 80 84 17 15, 16 16 17 ... . Salad Dressing Sewing Machine Oil Shoe Polish " Blacking ' ' Dressing,- Ladies' Sifters Soda Water Syrup Sozodont Soap Stone Starch " " " " " Prepared Laundry Lustrine 17 18 17 64 65 65 52 54 79 80 Liquid Gloss Packing Stove Polish, Cake Paste Liquid Sugar Candy " Taffy Spices Spice Mills, to clean Spiced Vinegar Talc Tin and Metal Polish 77 > 17 61 32, 38 . Vanilla Vinegar Waxed Paper Waterproof Blacking. Whiting Worcestershire Sauce " imitation Yeast " Dry Hop 1. " " " 2 77, , . .^. • _ . . 78 66 64 91 58 59 87 87 88 GROCERS' MANUALBAKING POWDER. There many ways are make good bak- to ing powder, and none are bad, notwithstanding what is said about the unhealthfulness of certain kinds by several large manufacturers, who find fault with all but those made by themselves. The writer of this, after years of experience in the manufacture, has yet to find an unhealthful baking powder. Even should the powder be compounded wrongly, none of all manufacture, injurious are the materials used at all, after in its being Heat and water chemically change the baked. different ingredients excepting the filler, which, being either corn-starch, potato, wheat or rice flour, are certainly not injurious. All baking powders generate the same kind of gas, — namely carbonic acid gas. This is the leavening power in the dough, being distributed through the flour in minute particles as baking powder in the dry state. After v/etting the mass the generation dough of the gas begins, causing to swell, in which state 9 it the must be baked grocers' manual. 10 Cream of tartar and soda baking powder generate carbonic acid gas when dampened and leaves a residue, not cream of tar- before the gas escapes. have been changed by the combustion caused by the moisture, but the resAlum and soda bakidue is Rochelle salts. ing powder generates the same gas, and where tar or soda, for these the quality The residue is of the more neither alum nor best, a in this case is little but a small amount of Glauber's quantity of these salts is of it. soda, The salts. so small that to get enough to make one dose for medicine, a man would have to consume at one meal over a peck of biscuits. The baking pow4er that is to be the future powder of the world [and is to a great extent of the present] is a combi- Alum nation of alum, soda and acid phosphate. and soda, though being the strongest, when used in stiff dough, on account of cient moisture being used, or too to the is insuffi- much powder amount of flour, to cause a bitter owing to incomplete combustion. This is phosphate being the purest of all ing the least residue] loses its apt taste. The materials [leav- strength when brought into great contact with soda, which it must be when used by itself, as it requires two grocers' manual. pounds II one pound of soda, consequently leaving very little room for the filler to keep it cool. This formula is recommended above all others. It is cheap, strong from the alum, steady also from the alum, as it only releases its gas ento when exposed tirely to the heat of the oven. Quick rising, from the prompt elimination of the gas by the phosphates, which has also a neutralizing effect, too little The when too much powder mxoisture Filler, employed is used, or in mixino-. (If starch) should be the chemical corn starch, powdered. It can be had of any starch manufacturer, in one or more barrel lots. It is the same that is sold in one pound packages, and known as corn starch. It should be sifted into the mixer first. The sifted duce Sifter. All the material should be through a No. 24 to 50 mesh sieve to re- the ingredients to the same fineness. The Mixer, For small quantities a drum or barrel churn can be used, if a regular mixer is not to be had. all The Soda should not be left standing after cakes very quickly. Sift into the sifting, as it starch, and not ready to place in the other ingredients, mfx it with the starch, when it can be left standing indefinitely. if grocers' manual. 12 Phosphate Combination Baking Powder. Filler 60 lbs. Soda Bicarbonate. Cream Tartar substitute [alum] 30 20 " Phosphate 20 " Process. then sift in succession. Sift your filler into the " mixer, the soda, C. T. S. and phosphate in a churn If is used, fasten the head and revolve it slowly for fifteen minutes, when the powder will be finished. There have been patSifters and Mixers, ented several combined machines for this purpose. The best, and indeed a good machine is the Mtinter Sifter and Mixer. Never fill the mixer overhalf full. If more is put in, the mix- securely, ing is be defective. liable to Alum Baking Powder. Cream Tartar substitute Soda Bicarbonate Filler,. , 30 Pounds. 30 60 '' Proceed as above. To Alba adulterate or cheapen cost on this. Terra used by mixing it in place of starch or flour filler, but not over 12 per cent, of the entire amount it is an adulteration of the filler. is ; 3 grocers manual, 1 One Spoon Baking Powder. Same five as above except in filler, only twenty- pounds being used. Tartaric Acid Baking Powder. Filler 75 Pounds. Bicarbonate Soda 75 Tartaric Acid Proceed as on page 50 " '' 12. Ammonia Baking Powder. Filler 20 Pounds. Bicarbonate Soda 15 " 5 " 3^ '' Tartaric Acid Sesquicarbonate of Proceed as on page Ammonia. . . . 12. Pure Cream Tartar Baking Powder, Filler 15 Pounds. Bicarbonate Soda 10 " Cream Tartar Pure 20 ** Proceed as on page 12. Combination Acid Baking Powder. 80 Pounds. '* 40 " 40 " 80 Filler Cream Tartar Tartaric Acid Bicarbonate Soda Proceed as on page 12. grocers manital, 14 Instructions for Mixing Baking Powder, Starch, Self-Raising Flour, Etc. A good mixer for new beginners and those doing a small business, is a five to twenty gallon tumbling drum churn, with a large mouth and good fitting lid. Never fill it over half when the proportions for the mixer are too large reduce them to fit. Turn mixer over full ; slowly ; one hundred and fifty times will mix sufficiently. How TO Pack Baking Powder. Baking Powd^^IisJpa^^d in tin usually. In fact, any powder \kit the clear alum powder will not keep very long without it is packed in tin cans and carefully labeled to keep the air and dampness from entering at the seams and joints. Always pack full weight. If bulk baking powder is wanted v/here it will not be sold rapidly, always give the Alum Baking Powder, or the One Spoon Alum Powder. Self-Raising Wheat Flour. Wheat Flour Phosphate Bicarbonate Soda Fine salt 196 Pounds. 5^ ^. . . ..... 2}4 2 5 GROCERS MANUAL. Proceed as on page 12, 1 but must be mixed longer. Directions, — Mix with cold water or milk, and bake on a hot griddle at once. Self-Raising Buckwheat Flour. Wheat Middlings 60 Pounds. or Shorts Phosphate 7>^ " Bicarbonate of Soda 3j^ ** Salt 2 ^' 140 '* Buckwheat flour Proceed as on page more heavier flour requires terial than wheat 12. flour. as for Self-Raising Buckwheat being a of the aerating ma- Directions for use same Wheat Flour. STARCH. Corn Starch. —There are two kinds of corn used in the manufacture of sundries, chemicaled and unchemicaled. The former is called sometimes sweet starch, the latter, sour The first only should be used for corn starch. starch in packages, for lump starch in packages starch and bulk, and for Baking Powder filler. not quite as white, having generally a It is slight not subject to climatic changes to the extent that the other is the un- yellowish cast, and* is ; i6 grocers' makual. • chemicaled starch is better adapted for general laundry purposes, and is used almost exclusively by the large steam laundries. It is whiter and more nearly resembles wheat starch in its results, but liable at all times without being mixed with some other substance, to get a sour and musty smell with age. Wheat Starch the whitest, and contains is the most stiffening of any of the starches. used principally in Is preparing new linen products for the market. Potato Starch, is as its name indicates, made from potatoes. Can be used for all purposes that other starches are used for, but is used principally for food. — Dextrine. It is manufactured from Potato Starch, and is a substitute for gum arabic which The yellow Dextrine is used for making mucilage and gumming envelopes. The white Dextrine only must be it resembles used in its results. in starch. Prepared Laundry Starch. —A recent in- vention. Wheat Starch 50 Pounds. Unchemicaled Corn Starch Powdered Borax. ._. Sift and mix as on page 12. . . . 35 15 grocers' manual, i^ Laundry Starch, Powdered. article, and much used. —A Unchemicaled Corn Starch Powdered Borax White Dextrine Wheat 70 Pounds. assists alone <( 7 8 Starch (t 5 Powdered Soapstone (Talc) The cheaper 10 Talc, being of a soapy or slippery nature, in make ironing. The a good starch ; two articles much superior first it is to the old starching process. — Starch Packing. Corn Starch for food is packed, one pound in package, 40 to a case. Prepared Laundry is packed 12 ozs. to a packas it goes age, and from 40 to 64 in a case farther in starching than the old way, none can ; find fault with the short pound, besides it can be sold at a round price adjusting profits satisfactorily to all concerned. Starch Lustrine. Spermaceti Gum Arabic i 1 Borax Glycerine Rain water Flavor to suit. * ^ ^ ozs. '' *i^ *' 4^ ** . i}i pts. — grocers' manual. i8 This mixture can be used either with or withIf with starch, add i spoonful of out starch. this to I J ozs. of boiling starch. Liquid Starch Gloss. Borax solution parts 2 Pulverized Bleached Shellac Water sufficient; mix and good varnish for maps, labels, part i digest; is also a etc. FLAVORING EXTRACTS. Their Manufacture, Etc. Water Bath Take a other kettle or pail large pail, kettle inch or (a glue pot is a water bath). enough or jug inside of more space all around it, it. to hold an- leaving an Place in the bottom about one inch of coarse gravel. Put in water sufficient and place it over a slow fire, then set the vessel and contents to be digested into this. If a bottle or jug, remove the cork. Care should be taken not to let extracts boil. Alcohol in the mass will boil at a lower temperature than if there was no alcohol in it. Oil Lemon and other essential always be fresh. Old Oil Lemon produces a turpentine flavor and oils in taste. should extracts GROCERS MANUAL. I9 — Alcohol. Should be the best to be had. Deodorized alcohol is preferable in all cases. It can be bought at all distilleries and rectifying houses, and also at all wholesale drug houses. Magnesia Carbonate is a very necessary help in reducinof the oils. Mix the oil and a small amount of alcohol together, then crush magnesia into it stance in is a mortar until a thin, paste-like sub- the result. It minute particles than if cuts the oil into alcohol alone is more used. Filtering. Use a funnel for ordinary filtering paper; fold the fit druggists' paper together so it will to the shape of the funnel, set the funnel into a clean jar or bottle, pour lemon is cloudy will clear of its in work and one let own in the material. stand a day or two accord. If when If it not clear enough filterinof filter aofain. Felt bag filter is used for cheap extracts where quantity and not quality is desired. Should have one for each flavor. They are used in a funnel in place of the paper. Artificial flavors should not be filtered. If It can be avoided, filter the alcohol and water beforehand if needed, the ethers are so volatile 20 MANUAL. GROCERS that the strength will evaporate the exposed to if air. Triple Extract Lemon. Fresh Oil Lemon i6 Pure Alcohol 131^ Distilled water or Rain water .... 23^ Mix one pint of alcohol and the oil ozs. pts. " together, then triturate in a mortar with magnesia enough to thoroughly cut the whole Pour on into a thin paste. place it it and incorporate it a quart of alcohol, a bottle, cork tight, and let digest for in Mix the balance of the alcoHave the water hol and the water together. warm, shake them well and add it to the original forty-eight hours. mass, color with Yellow Aniline, paper. If time through brief instead of letting stand for- is ty-eight hours, filter it can be given the hot water bath for three or four hours point will do as well. ; not quite to the boiling The magnesia can be saved to use again. Mercantile Triple Extract Lemon. Fresh Oil Alcohol Soft Lemon 8 ozs. 3 qts. Water (warmed) Mix the Oil Lemon and i i qt. quart of alcohol grocers' manual. 21 together, let stand two days, or digest in water bath three or four hours. Mix the warm water and balance of the alcohol together, then add to the original. Color with Yellow Aniline. Filter. When not in water bath all extracts should be kept corked tight. Standard Lemon Extract. Fresh Oil Warm Lemon Soft 2 Water 4 gals. '' 10 Alcohol Mix lbs. Lemon Oil and 3 gallons of alcohol well together by shaking, let stand two days, or the four hours in hot bath. and six gallons of alcohol Mix the warm water together, add to the and add the remaining one Color with Aniline Yellow to gallon alcohol. suit; filter in felt bag while warm, if possible. original, shake well, Wholesale Grocery Standard Lemon. 20 ozs. Oil Lemon Alcohol Soft .14 gals. Water Triturate in a mortar the Oil alcohol and magnesia sufficient. bath, then Proceed as 6 " Lemon, a Digest little in hot add the balance of alcohol and water. in abov(V,. grocers manual, 22 Alcohol Substitute. Wood of alcohol is cheap extracts used by some manufacturers in place of would advise that be not used, as it We pure alcohol. it dan- is gerous. Triple Orange Extract. Bitter Oil Orange 4 ozs. 5^ 2^ Alcohol Warm Water Soft pts. *' Color with Proceed as in Lem^on Extract. Yellow Aniline. Extract Bitter Almond. Oil Bitter is Almonds 12 ozs. Alcohol S% pts. Water Be careful 2}4 " in poisonous in Lemon handling this Extract. its pure No ; almonds Proceed as in oil bitter state. color. Extract Rose. Oil Rose Alcohol . .? Water Color with Carmine. Extract. I oz. S^ 2^ pts. Proceed as in '' Lemon grocers' manual. 23 Extract of Nutmeg. Nutmeg Powdered Mace Oil 2 drs. Alcohol Mix the whole together; let twenty-four hours or more, then it i oz. I qt. macerate for filter. Extract Cinnamon. Alcohoi TO Oil Cassia 8 oz. True Oil Cinnamon 2 Warm 5 gals. water Proceed as in Lemon. Color to burnt sugar and red sandal. Extract Cinnamon No. Oil ** suit, Cinnamon 2 drs. Alcohol I pt. Water i " Dissolve the I oil in i pint water, stirring constantly. through paper. 4 ozs. pint alcohol, powdered cinnamon; agitate often filter with 2. Powdered Cinnamon ally ofals. add graduStir in the for one day, grocers manual. 24 Extract Sarsaparilla. Alcohoi gal. I Oil of WIntergreen ^ ^ Warm ^ Oil of Sassafras Mix water the alcohol and then add the warm oils; water. oz. " gal. stand one day, let Color to suit, with caramel. Essence Peppermint. Alcohol 12 ozs. Water 8 Oil Peppermint i Peppermint Herbs %. Mix the herbs and 4 ozs. alcohol and the oil Mix the together; let stand twenty-four hours. water and alcohol, then add the whole together, let stand twenty-four hours and filter. Strong Jamaica Ginger, Jamaica Ginger ...12 Rectified Spirit lbs. 2^^ gals. Bruise the unbleached ginger and place spirit; let it digest for two weeks. Strain in it the well, then reduce the essence by distillation to one gallon. Let coo^ and filter. grocers manual. 25 Essence Jamaica Ginger. Jamaica Ginger 6 ozs. Mace Oil yi oz. Lemon Grains of Paradise Alcohol . i dr. i oz. 20 ozs. Reduce the drugs to a coarse powder. Mix the oil of lemon and alcohol; then pour it on the drugs; let it stand for one day or more, then filter. Extract of Wintergreen. Alcohol Warm water .... yi Oil Wintergreen Mix filter; all gal. I i ^ " ozs. together; let stand twenty-four hours; color with red aniHne. ARTIFICIAL FLAVORS. {American Pharmacist,) The numbers in acids refer to a cold centrated solution of the acid free from fusel oil, and of a con- in alcohol entirely specific gravity of 83 degrees. These flavors are of the highest concentration. grocers' manual. 26 Raspberry. Ethyl Nitrate ' Acetate " Formate " Butyrate • i 5 • • Part. " * • Benzoate QEnanthylate Sebate Methyl Salicylate. Amyl Acetate " Butyrate Tartaric Acid Succinic Acid *' *' '' 5 5 Glycerine 4 Aldehyde.. Alcohol Mix all i lOO " " together. Strawberry. Ethyl Nitrate Acetate i 3 " Formate i " Butyrate 5 Methyl Salicylate i Amyl Acetate ^ " Butyrate Glycerine. Alcohol • Part. '' '' i 2 '' 2 .- 100 '' grocers' manual. 27 Peach. Ethyl Acetate " '^ Parts 5 Formate • ? 5 Butyrate 5 '' Sebate i " Glycerine 2 Aldehyde... 2 Amy] Alcohol 2 n 100 Alcohol <( Cherry. Ethyl Acetate " Benzoate 5 Parts << 5 <( CEnanthylate Glycerine Benzoic Acid i 10 • • • i 100 Alcohol a n << Apricot. 10 Parts Ethyl Butyrate CEnanthylate Amyl Butyrate i i Glycerine 4 Amyl 2 it Alcohol Chloroform Ethyl Valeriate Alcohol . . . . it ^ i (.i 5 100 '* grocers' manual. 28 Plum. Ethyl Acetate 5 " Formate i " Butyrate 2 CEnanthylate Glycerine 8 Aldehyde 5 Parts '* 4 Alcohol 100 Pineapple. Ethyl Butyrate Amyl Butyrate Glycerine 5 Parts Aldehyde Chloroform 10 " 3 " i i Alcohol 100 " '' " Melon. Ethyl Formate. i Butyrate. 4 " Sebate Glycerine 10 . Aldehyde Ethyl Valeriate Alcohol 3 2 5 : . 100 Part grocers manual. 29 Apple. Ethyl Nitrate Glycerine i 4 Aldehyde Chloroform 2 " ** *' i Ethyl Acetate Amyl Part '' i Valeriate 10 ** '* Oxalic Acid. i Alcohol 100 " Grape. Ethyl Formate " QEnanthylaie Methyl Salicylate Tartaric Acid Succinic Acid Glycerine 2 Parts " 10 '' i '* 5 " 3 10 " " Aldehyde Chloroform i Alcohol , 2 '* 100 '* Pear. Amyl Acetate 10 Parts Glycerine 10 Benzoic Acid Ethyl Acetate Alcohol. i ** " " 5 100 " : grocers' manual. 30 Currant. Ethyl Benzoate '' CEnanthylate. i i Tartaric Acid. 5 Succinic Acid . Aldehyde Benzoic Acid Ethyl Acetate Alcohol \ '. . . . Part " " i " i " i '' 5 '' loo " very great strength, they can be reduced, especially if for commercial purposes, by adding from 20 to 40 parts of warm As these are water. all Color to The follovvTing compound ether of suit. extracts are made by using the instead of the several different ethers used in the preceding formulas. Any one state, handling the ethers in their pure can furnish them compounded ready for use, as follows Raspberry. 100 Parts Alcohol Glycerine Raspberry Ether 4 15 Tartaric Acid Succinic Acid Warm water sufficient. " 5 ^^. Color with 5 Red Aniline. 1 grocers manual. 3 Strawberry. Alcohol loo Parts Glycerine 2 Strawberry Ether Warm water sufficient. 14 '* " Color with Red Aniline. Peach. Alcohol 100 Parts Glycerine 2 Peach Ether Water to suit. 20 *' " Color with Burnt Sugar. Cherry. Alcohol 100 Parts Glycerine 10 " Cherry Ether 12 " Water to suit. Pineapple. Alcohol Glycerine 100 Parts Pineapple Ether Water 3 " 17 ** to suit. Pear. Alcohol Glycerine Pear Ether Water to suit 100 Parts 10 " 16 '* grocers' manual. 32 Artificial Honey Flavor. Jamaica Ginger Alcohol Attar Roses Shake well ; , i Oz. I Pt. Drops. 7 stand four to eight days. let in hurry> digest in — Triple Strength. Vanilla Beans, 6 to 8 inches long. 10 Ozs. Sugar I Alcohol I Warm Water 2^ Split the beans If hot bath. Vanilla Extract New . Lb. ^ Qts. " from end to end, then cut them crosswise into short strips ^ to ^ inch long; dissolve the sugar in the water to a syrup to this the alcohol, mix Pour ; add on the chopped beans that have been placed in a jug or bottle. Cork tight and let stand for two weeks or longer to macerate, shaking it frequently in meantime. Draw off and filter as needed use the old mass in next new batch made never throw away the dregs. well. this ; ; If in a hurry this can be digested in a few hours by immersion in the hot water bath. grocers manual. 33 Triple Extract Vanilla. (from vanillin.) Alcohol .1 Vanillin i Oz. Water 2 Gals. 3 Lbs. Sugar Burnt Sugar (Caramel) Gal. sufficient to color. Dissolve the Vanillin in the Alcohol, dissolve the sugar in J^ gallon of the water by heating pour in the balance of the water^ then mix the whole thoroughly by agitation for five minutes. Add the color. Filter through paper. the v\rater; If for confectioners' use, leave out the coloring. Vanillin is a concentrated Extract of Vanilla Beans, and is recommended on account of its simplicity and prompt action— saving time in manufacturing. However, the longer it is left standing the better it gets, but it can be used at once after mixing. Standard Vanilla. (so CALLED.) Alcohol i^ Qts. Water Tonqua Beans 25^ " 3^ lb. GROCERS .MANUAL, 34. Cut the beans up fine. Mix all together in a jug or bottle; cork tight; let stand for two or more weeks, shaking occasionally. Color with burnt sugar. This can be made sooner by using the hot water bath. A little o;enuine vanilla added to this is lost, but added to Vanilla, some is Tonqua Extract of this preferred by some. To Pack Extracts. Triple extracts are put up in full weight bot- Standard extracts are put up weight bottles. Thus: tles. ' 2 oz. panel holds really only i in oz, to i 4 " " ** " " 2 to 3 oz. ^* •' '' " " full 8 short ^ oz. measure. Small bottles can be best filled by placing them in rows on a pan or large plate (to catch the waste or overflow) in 2 or 3 doz. lots. Use a soft one-fourth inch rubber tube as a siphon, setting the bulk on a box or shelf a few inches higher than the table you are working on. This can also be done to good advantage when filling blueing, sweet oil, or any other liquids. Any second hand bottle cleaned thoroughly can be used for blueing. MANUAL. GROCERS HAIR 35 OIL. Olive Oil Oil in Roses To 5 ozs. Root color tie a small portion of Alkanet a thin muslin bag, it is dr. I Alcohol ] 1 Yi gal. colored to let it He the in oil until suit. Hair Oil— Aromatic Scent. Cotton Seed Oil Oil Cloves '' Thyme '* Lavender No Mix. 2 J^ gals. ^ ozs. i^ " " 2 color. LIQUID BLUEING. Soluble Blue 8 lbs. Oxalic Acid 2 Mix the blueing and acid together in a tub with about five gallons of boiling water, until it is gallons '' well dissolved, more add from ten of hot water. stir it to tv^renty Keep stirring. Turn on end with a spigot at lower edge over the tub, let it open, and dip the blueing from the tub into the barrel and keep it going constantly until both barrel and a hose into a barrel sitting grocers' manual. 36 tub is filled and well mixed. about 75 gallons of blueing drawing off. ; This will let it settle make before INKS. Black Ink. Logwood Water Extract i Soft 2 qts. oz. Prussiate Potash 20 grs. Bichromate Potash 20 " Dissolve the extract of logwood in the onehalf gallon of water. Have it boiling, add the potash. Fine Black Ink. Pounds Aleppo Nut Galls Bruised, boil in 6 gallons of water for one hour. Use a copper vessel, adding water to make up for the portion lost by evaporation. Strain and again boil the 12 sam.e galls in 4 |more gallons of water for onehalf hour, strain off this liquor also, and boil a 2% water and strain; mix the several liquors, and \vhile still hot add 4 pounds Green Copperas coarsely powdered, also, add 31^ pounds gum Arabic bruised; agitate until dissolved, strain through hair sieve, keep it in tight bunged keg. This will produce 12 third time with gallons. o;allons of grocers' manual. Common Black 37 Ink. Bruised Galls i lb. Logwood 2 " Common Gum ^ '' Green Copperas yi Water Boil and all ' '' 5 gals. together one and one-half hours, strain, bottle. Blue Writing Fluid No. Dissolve basic or soluble i. Prussian Blue in This is the most permanent and It is not affected by the beautiful ink known. addition of alcohol, but is immediately precipipure water. tated saline matter. Blue Writing Fluid No. Pure Prussian Blue Oxalic Acid Water 2. 6 Parts. i " sufficient. Triturate in a mortar the blue and acid with a little water to a smooth paste. Dilute with water sufficient to flowing fluid. make an easy grocers' manual. 38 Copying Ink. Any Ordinary Ink lOO parts. Glycerine " i Shake thoroughly. Sugar is cerine, but sometimes used it is in place of the Gly- not as good. Finer Writing Fluid. Dissolve Ceruleao Sulphate of Potassa or monia (soluble indigo) in Am- hot water, and when an intense blue and dries nearly black, is perfectly incorrosive, and It may be very permanent and easy flowing. thickened with gum water or diluted with pure cold decant the clear. It is rain water, as required. Purple Ink. Infuse 12 pounds Campeachy Logwood in 12 Provide a funnel at the bottom of which a sponge has been placed. Pour the infusion through a strainer made of coarse flannel into the funnel and thence on to gallons boiling v/ater. pound hydrate or acetate of copper (verdigris) then add immediately 14 pounds alum, and for each 17 gallons of the liquid, add 4 pounds of I gum days, Arabic. Let these remain three and a beautiful purple will or four be produced. grocers manual. Green Boil 2 parts or I pound 39 Ink. pounds acetate bitartrate potassa in i copper and gallon of water of reduced to one-half the bulk. Filter through a cloth and when cool, bottle. until the solution is Red Cochineal powder in one-half pint. Ink. i ounce, and hot water Digest, and when quite cold add ounce liquor of ammonia and dilute with 3 or Let stand 4 or 5 days, and 4 ounces of water. I decant the clear. Second Hand Bottles. By cleaning second-hand bottles gathered any where and everywhere, they are as good as new for blueing. A grocer using such, and when selling them tell parties buying the blue, that a couple of cents will be paid on return of pint bottles, will always have supply enough. CASTOR OIL, GLYCERINE, AND SEWING MACHINE OIL. These can be bought in bulk and bottled, or sold in bulk by using a druggist's graduating glass over 100 per cent profit can be realized without charging more than your competitors ; for them. . G R OC E R S 40 M AN U A L BIRD SEED No. I. Canary Seed Hungarian Millet Seed German Rape Seed Sicily 70 20 lbs. 10 *' " Clean and mix thoroughly should hemp seed be desired do not mix it with the other seeds, but place one ounce of it in a small bag br envelope inside the package, then fill into the package the above mixture until it weighs one pound net weight a piece of cuttlefish bone one inch long, placed in it, also makes the combination the very best. Birds prefer the Hemp Seed to all others, and in seeking for it when mixed with the whole, they waste the other seeds by throwing them out of the cups by separate packages the hemp seed can be fed as desired in separate ; ; ; cups. Too much hemp birds. seed not good for song is Soraje bird fanciers discard it entirely. Good Bird Seed. Canary Seed Millet " Hemp " Rape • . ^' Clean, mix and pack, v.. . . 60 lbs. 20 " 10 *' ..,.,. 10 '^ grocers' manual. 41 Wholesale Grocery Grade. Canary Seed Millet " 40 to 75 30 Hemp " 25 Rape " 5 The Hemp and lbs. " '' " Millet can be varied as to due regard being given to the market price of each, or in fact any of the seeds there quantity, ; are much poorer combinations than this packed, wonder v^hy their songsters cease to sing and die, and the retail grocers are astonished at the way the package bird seed trade has yet people declined. Parties packing good grades This ceed in the end. is will always suc- applicable to all kinds oi goods. Bird Gravel gravel bars is along gathered on sand bars or creeks^ rivers, etc. Sift through sieve to exclude the larger pieces of stone and gravel, then sift through a finer sieve Packed about 2^ to allow the sand to escape. pounds to package. OXALIC ACID. Buy in bulk pulverize to suit. Pack in wooden ointment boxes marked with skull and ; crossbones, or word poison on package. grocers' MANUAL. 42 To Pack Seeds, Farinaceous IN P'^oods, Etc. Pasteboard Packages. determine what shape you want to put your goods up in, how high a package, how wide and how deep. You then order from any paper box maker the shells the size you want. F'irst He will also furnish you with the tops, bot- toms, and the square sheets of manilla paper for The box maker send you the shells, scored on the four corners, lapped and glued together you then need a form. It is a the caps. will ; wood that will fit loosely inside the shell. Take a piece of board, say one foot long and six inches wide attach the block in an upright position pa the middle of the board by block of ; from the under side Open the shell and pass it over driving a couple nails into of the board. it the block. Now this block must be of pasteboard, shorter than just the thickness the shell ; before you push the shell clear down over the block, take one of the ends and place it inside the down on the block; then shove the shell all way down, thereby bringing the top of the shell the even with the top of the pasteboard You then prepare your caps which have shell just end. grocers' manual, 43 size of the top of onea margin over the net Take the dry cap, put half inch all around. another cap on that, some thin paste on it lay ; about and lay another until you have sides, then turn the pile fifty pasted on both Put some fresh paste on the hrst of them over. paste it, the fresh side lay one before picking it up, then down the sides down on the top of the shell, turn fasten the ends and crease in at ends, then with the hand. down by rubbing over it gently repeat the Remove the shell from the block and your shells performance on the balance. Let get well dried. > ott sides both on paste The object in placing so as to work easy the caps is to saturate them strengthen and stiffen pliable, and also to , and when dry. .^ u sufficiently, weigh dried have shells your After material all flour or other in your goods, clean off outside of the shell. that should adhere to the of the materia Lay the pasteboard end on top as in making the shell or filling, then proceed . , are pasted on, turn with the caos after the caps the weight of material the package upside down hen against the cap. inside will force the end per Instructions for Labeling. ; ; dry, label as W grocers' manual. 44 . Labeling Cans. Fold each Without you are Paste your labels with thin paste. one together, pasted sides in. an expert do not paste more than half a dozen. When ready to label turn the pile of them over so as to use from the bottom, or those The pasting first pasted. dozen or more allows them When to get well moistened before using. placed on the cans or packages in their moist state, there will be no wrinkles when they have dried. After labeling, stand the packages on top of each other to height of three or four packages. Do air of half a not place them close together, but so that can circulate between them. To Label Ink, Blueing, Extract and Gil Bottles. Paste evenly a board a foot or more square, with thin paste. Then take the labels you wish and lay them backs down on the paste. After you have laid out, say a couple dozen, take a piece of paper, newspaper will do, and cover the whole, then press them down by rubbing your hand over the paper. This is the damp- to use ening process for small the first label and continue in laid labels. down order ; tt) first Commence label pasted, with the bottle, first used* grocers' manual, 45 Directions for Labeling. to back of labels, with a wide tothe labels (the pasted surfaces Apply the paste brush. crether), which Fold and will about one minute, give the proper time to absorb a porlet them lie Then commence with the and rub down smooth with a tion of the moisture. first one pasted, brush or handful of cloth. place, Labels should be kept in a cool, dry stiff ' standing on their edges. Never lay them down fiat. Paste. nor beFor a good paste that will neither decay into come moldy, mix clean flour with cold water boiUng water and a paste well blended, theaadd keep from burning, boil, stirring constantly to stirring well up until it is of a consistency that with a brush; can be easily and smoothly spread alum, add to this a spoonful or two of powdered or spoiling. to keep it from becoming sour Flour Paste. is simply best paste for general purposes perfect wheat flour beaten into cold water to the whole just brought to a The smoothness, and stirred to prevent boil, while being constantly grocers' manual. 46 The burning. few grains of corrosive sublimate, or a sote, or a little addition of a few drops of creo- carbolic acid, or bisulphite of lime (espe- and second), will prevent insects from attacking it, and preserve it (in covered vessels) for years. Should it get too hard it may be softened with water. cially the first OLIVE The oil OIL, generally used for this purpose is a refined grade of cottonseed oil (the stearine or being removed from the crude or fresh oil.) It can be bought of any good wdiolesale oil dealers. It is put up in bottles called pints, holding fat in half pints, holding 5 a foreign sounding label (carried in reality only 10 ozs. ozs. Put on in ; stock by label houses). half of tin foil Pasting an Inch and a around the cork and neck com- pletes the job. both as pure and strong as the genOlive oil pure uine olive oil, and much cheaper. is almost Impossible to buy at any price. This oil is DESICCATED COCOANUT. ''No, member sir, we don't of a firm make whose sign cocoanuts,'' said a read, *' Cocoanut GROCERS MANUAL. Manufacturing Company," in quiry of a reporter for The New Expi ess, "What we do for confectioners, bakers for pies by the and pastry. vessel-load, is some response to an York Mail and be used nuts are brought here families, to ships bringing as as 400,000. in one cargo. in- to prepare cocoaniit and The 47 many They are put up in The average weight bags of one hundred each. of the green nut is one and one-half pounds. The best are those thickest in meat and richest in natural oil and sugar. They come from San Bias, Cow Island, San Andreas, Ruatans, Jamaica, and Baracoa. They grow on the islands of the Carribean Sea, and the trees are so planted washed with salt water. The nuts are not picked from the tree, but fall to the ground when ripe because of the decay of the stems. When the husk is taken that the roots are constantly they are ready for shipping. The perishable nature of the green nut has made desiccated cocoanut more desirable in the market, and this off is the article we manufacture and What is the operation ? "The cocoanuts are placed from which they lower sell." '' " floor. fall in a large hopper, to a zinc-covered table In front of this table several on a men GROCERS MANUAL. 48 are placed, hatchet as is pried who it ofY, crack the shell of the nut with a Then the shell falls on the table. leaving the meat whole. eleven o'clock six thousand nuts. men A at this From six to work open twelve peeling machine then takes the brown skin of the nuts, after which the off meats are broken into pieces, the milk drawn off, and the pieces put into tubs of clean cold water. The meat is then inspected as to its quality, and put into a grinding mill turning four hundred revolutions a minute. The pulp thus made is mixed with granulated sugar and put in next it is long pans of galvanized iron, which are put in the desiccators and the water extracted at a high An interesting fact about the temperature. work is that the entire process must be completed by two o'clock in the afternoon, because The desiccated snow, and perfectly dry, when it of the delicate nature of the fruit. nut is white as has been through the process, and it is then allowed to cool, and is left in a dry temperature for ten days before market. all At three it is finally put up for the o'clock each day the work is done." ''What about the idea that cocoanut gestible?" is indi- GROCERS MANUAL. 49 supposed by- many persons to be so. But the best growths show by analysis about 48 'Mt is per cent, of digestible oils, 5 per cent, of sugar', about 46 per cent, of water, and only i per cent. This being the case, there is scarcely anything people eat more digestible and nutriof ash. tious." To Pack Cocoanut. Buy a grade that the barrel, known is desiccated in sugar as Baker's A Grade. It by is good as is usually packed in cans or packages. Pack in cans or paper shells. If in shells line them with wax paper. Fruit jars are useful and handy packages for this purpose. Some manufacturers call 13 ounces i pound, and 6}i ozs. as a half pound. AQUA AMMONIA. Buy FFFF ammonia by the Put up in pint bottles, cork with rubber or rubber covered corks. If common cork is used tie a piece of bladder over the top of the cork. carboy. HORSERADISH. Grate fine to suit. Mix with vinegar. Bottle and cork tight. A little alcohol added will keep it from freezing. GROCERS^ MANUAL. 50 To Horseradish mix grated adulterate nips with tur- it. CANDY. Degrees of Boiling Sugar. In preparing sugar for candies the confectioner requires different degrees of boiling in order to bring the sugar to the proper state for the vari- he prepares. Well clarified and perfectly transparent syrup is boiled until a skimmer dipped into it, and a portion touched between the forefinger and thumb, on opening them, is drawn into a small thread which crystallizes and ous articles This breaks. called is a weak candy height. draw into a larger string, and if bladders may be blown with the mouth through the drippings from the ladle, it has acquired the second degree, and is called bloom If boiled again, it will sugar. After still further boiling, o^ive it a sudden flirt arrives at the To state called feathered sugar. dip the skimmer and shake it it or jerk, determine this over the pan, then and the sugar will fly off like feathers. The next degree is that of crackled sugar, in which state the sugar that hangs to a stick 1 GROCERS MANUAL. 5 dipped into it, and put directly into cold water, is not dissolved off, but turns hard and snaps. The last stage of boiling reduces it to caramel sugar, and is proved by dipping a stick into the sugar and then into cold water, when, on the moment it touches the water it will snap like now candy height. Throughout the boiling the fire must not be glass. too It has fierce, as it arrived at a full will discolor the syrup. best safeguard against this is The the use of steam given to the candy by adding the coloring matter to the syrup before boil- Color heat. ing may be Flavoring essences must be added when it. the process is nearly complete. Cream Candy. Fine White Sugar .8 lbs. Water 2 pts. Vinegar 3/s " Butter I oz. Vanilla Extract 2 teasp'nfuls. Soda y2 Boil all together except the vanilla (which add after boiling) until work it till it cracks in water, after which very white. grocers manual. 52 Sugar Candy. White Sugar 6 cups. Vinegar i " Water i *' Butter I tablespoonful. Soda I teaspoonful. Let boil without stirring thirty minutes. Use flavor to suit. Maple Candy. Butter 2 tablespoonfuls. Maple Syrup 4 pts. Let boil until it cracks in water. Chocolate Caramels. Sugar .2 pts. Warm water Grated Chocolate Butter Let boil until it i " ** J^ ^ " cracks in water. To Candy Nuts or Fruit. Sugar 3 pts. Water i Sufficient '' Lemon Flavor. and sugar until it hardens in water, then add the lemon flavor use a paii* of Boil the water ; grocers' manual. 53 candy tongs or a sharp piece of wire, stick into the nut kernel or the fruit to be candied, immerse it in the candy while warm, take it out, cool it, and draw out the wire rod. CocoANUT Candy. Dessicated Cocoanut 4 oz. Sugar Water White of egg sufficient. Mix the egg and water, pour let stand a few minutes. it utes over a clear scum nut. off, fire ; }4 pt. over the sugar, it Boil for a few min- set aside, then boil until thick, mix Mix lb. I well, and keep at it skim all the in the cocoa- until finished. Almond Candy. Grate your almonds, then cocoanut candy. proceed as in Molasses Candy. Molasses i i^ Brown Sugar Juice of one qt. lbs. Lemon Lemon Oil Mix the sugar and 12 drops. molasses together. the inside of a porcelain-lined kettle. Butter Put the grocers' manual. 54 mixture into hours. Add Let boil over a slow fire two the lemon oil and juice, and boil it. another half hour. Stir often to prevent burning. When done, it will cease boiling of itself. Butter a pan; pour out to cool. If properly done it will be crisp and brittle. (Nuts of any kind may be added just before pouring into the It must be worked, if at all, just as soon pan.) as it is cool your hands enough Use to handle. butter on to prevent sticking. Molasses Taffy. Molasses i qt. Water i gill. Butter I tablespoonful. Brown Sugar i . '\ Allow the molasses and water to boil until nearly stiff enough, then add the butter and sugar; let boil about ten minutes additional. Pour into pans buttered. Sugar Taffy. Sugar 2 ^ Butter cups. '' Place in pan or kettle porcelain lined. gently until stiff enough. Cool in Boil buttered pans. grocers' manual. 55 HONEY. ARTIFICIAL NO. I. lo lbs. White Sugar Water K g^^^- ^72 1^^- Pure Honey Ess. Peppermint Cream Tartar to drops. 40 grains Dissolve the sugar in the water over a slow Skim as needed bring it almost to the fire. ; boiling point; stir it Remove occasionally. it from the fire add i poiind of the honey, and the cream tartar dissolved in a little warm water; balance of the stir, and when at blood heat add honey. When nearly cold add the peppermint. ; quantity of this can be varied to suit the slippery elm decoction added only in taste. If better cold weather improves the deception. less water. article is wanted, add more honey and The A Artificial Soft Honey No. 2. Water Alum White Sugar. Artificial Boil the . .• Honey Flavor it; then boil gal. I oz. 32 lbs. i oz. and again for two alum and water together dissolve the sugar in i ; set off grocers' manual. 56 minutes only. Strain it, and when it Stir well. has become lukewarm, add the flavor. or three CHEWING GUM. Prepared Balsam Tolu 2 lbs. White Sugar Oatmeal i 3 Sufficient Water. gum Dissolve or soften the mix in in the water, then the sugar and oatmeal into a thick paste. Roll out into sticks in pulverized sugar mixed Dry. with flour or corn starch. Paraffine Chewing Gum. Paraffine dissolved in cottonseed oil and gly- cerine at a moderate heat, stirring constantly, then cooled and pressed ; may be used chewing gum, or substituted formula for the balsam tolu. in this in above at a nomi- state as BORAX POWDER, So much used now, can be bought nal price in barrels. It can be packed in paper packages without loss of strength. It is often adulterated with terra alba, which in itself is not injurious, but is a cheat on the consumer. GROCERS MANUAL. 57 FINE RED CATSUP. Ripe Tomatoes Red Pepper, ground Mustard, ground yi teaspoonful. tablespoonful i Salt 3 Sugar Vinegar Allspice, lb. I 3 pts. whole Wash and tablespoonful i Cloves, whole. Black Pepper, whole " i " i quarter the tomatoes. porcelain-lined kettle. own bu. i liquor until soft, Place in a Let them boil in their about one hour on a brisk Strain through a fine sieve to exclude the fire. Add red pepper, seeds. mustard, salt, sugar and Place the black pepper, cloves and allspice in a small muslin bag, then put it into the Boil for four hours, stirring occasionally juice. vinegar. to prevent burning. Let cool, and bottle. EAST INDIA CURRY POWDER. Coriander Seeds Turmeric Root Fenugrek Seed Mustard Seed Cummin Seed Cayenne Pepper 2 lbs. ^ " 14 '* i^ '' ^ " to suit. These seeds and roots must be fresh. Roast GROCERS MANUAL. 58 alt separately; be Powder burn them. mix thoroughly, and bottle to finely; careful not to suit. WORCESTERSHIRE SAUCE. English Formula. Walnut Catsup gal. I Mushroom Catsup Vinegar Madeira Wine Canton Soy Dampened Sugar I . ^ \ 2j^ lbs. Salt 19 ozs. Powdered Capsicum 3 Coriander Pimento Cloves Chutney Mace... Hoof's 1^ i^ ^ . Y^ . Asafoetida Brandy 20 ^ 1 ^% , Cinnamon i deg. above proof. Liver Water Mix all together down . 6^ drs. i pt. 2 lbs. gal. i to asafoetida. the latter in the brandy, then add it Dissolve to the mass. GROCERS MANUAL. 59 ^ Boil the liver in the water for twelve hours, re- plenishing the water as mix the liver and boils it water Then down. thoroughly, strain through a coarse sieve; add this to the balance and mix well; let stand. Imitation Worcestershire Sauce. Red Pepper Walnutor Tomato Catsup. chopped Anchovies '* Vinegar Shalots, in Let it. it .. .2 fine it is tablespoonfuls. " 3 3 '' i Cloves Put all into a stone gradually until 3 : . . qt. .yi teaspoonful. water bath; heat too hot to bear your finger jar; set in stand two days; strain and bottle. TO IMPROVE RANCID BUTTER. Wash the butter well in good fresh milk and then with cold clear water. causes the rancidity is Butyric acid which freely soluble in fresh milk. To Improve Rancid Butter. Butter 2. 2 lbs. Chloride of Lime Water No. 30 drops. to suit. Beat the butter thoroughly with the water 6o grocers' manual. adding the lime to it; let it stand for a couple of hours in the water. Pour it all off, then wash thoroughly in cold clear water. This is a harmless and good way to sweeten the after butter. To Purify Rancid Butter. Melt the butter; pour off from it any deposit, then boil it a short time with limewater; allow to settle, then suddenly cool the butter, which can be done by pouring it into clear fresh water containing broken ice, after which it can be taken from the water and worked same as if just fresh churned. BUTTER COLOR Pure Cottonseed Oil Purified Annatto Alcohol loo lbs. lo ** J^ pt. Digest twenty-four hours, or boil for thirty minutes. Draw off, then filter, add the J^ pint alcohol; shake well; warm it before putting in bottles; cork, and seal well. 6i grocers' manual. Butter Color. The following a cheaper color: is Water. i2>4 gals. Annatto, purified Caustic Potassa lo lbs. i Borax t Mix, and proceed as above. PULVERIZED BATH BRICK. A fine fair quality of sieve. cement Pack in sifted packages, through a very same as corn starch. TIN AND METAL POLISH. through a hair or fine musMix with it soft soap until it is brought lin sieve. to the consistency of putty; add to it two ounces It will harden soon; it can of oil of turpentine. be placed in tin boxes, small shoe polish boxes, Moisten the paste or it can be made into balls. with water for use; smear it over the glass, brass, Rub dry tin or other articles to be cleansed. Rotten stone sifted with a dry soft rag. A grocers' manual. 62 PASTE SHOE POLISH. Without Oil Vitriol Molasses Ivory Black — No. lb. i : Sweet Oil Rub i. . . i^ ozs. 2 together until the " add a oil is killed, little strong vinegar; reduce to the proper consistency. Shoe Blacking. Ivory Brack 2 " Molasses Olive Oil i " 14; i^ Oil Vitriol. Mix same lbs. as above. Add " water to reduce. Shoe Polish. Ivory Black 28 lbs. Molasses 21 *' Oil I qt. 3 lbs. . Vitriol Mix same as above. ^ grocers^ Liquid Polish manual — Without 63 Vitriol Oil. Ivory Black Molasses ^ Sweet Oil Beer sour Vinegar the black molasses and completely killed, '' 2 ozs. — Mix lb. i i pt. i '* oil until the oil is then add the beer and vinegar. Liquid Polish No. Molasses Ivory Black T 2. . . . . i i^ Sweet Oil Oil of Vitriol i .%, . lb. ** •* " Water ii pt. Mix the black, oil and molasses as above, then gradually mix the water and vitriol, first mixing Let stand three hours, then reduce to proper consistency with water or sour beer. them. Shoe Dressing. Best Extract Logwood. i Aqua Ammonia i Ladies' Shellac Water Powdered Borax oz. *' .8 }4 gal. 1^4 ozs. Bichromate Potash i dr. *' Yellow Prussiate Potash. i Dissolve the logwood in hot water heated to ; grocers' manual. 64 At nearly boiling. nearly boiling point add the After a bichromate and prussiate of potash. deep blue has developed, add the borax. When this is all dissolved, add the shellac and ammonia. Waterproop^ Blacking. Soap Beeswax 8 ozs. Castile 8 Neat'sfoot Oil i " lb. Ivory Black J^ oz. Indigo K *' Tragacanth Alcohol 2 " 4 " Water 5 " Mix, heat to dissolve soap and oils, stir con- stantly until cool. STOVE POLISH. Cake Polish. Fine East India Plumbago, German Lead ... 50 25 to 50 lbs. '' pass through moulds the plumbago and lead must be ground to the Temper with water and fineness of flour. ; 65 grocers' manual. Paste Polish, 50 lbs. Powdered East India Plumbago 25 German Lead Soap sufficient. If Mix thoroughly the plumbago and lead. lampblack also jet black is wanted, mix in some soap and a then heat some common laundry boiling point small amount of water to nearly the some cheap then mix the whole together use ; ; into tin odor to disguise the soap smell. Put prevent evapboxes, label to exclude the air, and oration. • , Liquid Polish. Pulverized Consists of a small amount of the danLeads and a quantity of Benzine. It is gerous. Liquid Polish No. 2. 2 lbs. Copperas Boneblack — Plumbago fine Water sufficient. . . ^ . . . i . . i " thoroughly, apply with a cloth. Benzine can be substituted for the water. Mix 66 GROCERS* ^I AN UAL. FURNITURE POLISH. Aqua Ammonia 4 ozs. Turpentine Linseed Oil pt. i 2 " Alcohol. I " Warm Water i " Shellac 4 ozs. Sulphuric Ether 4 " Thoroughly mix the warm water and alcohol, dissolve the shellac in this add the sulphuric ether and mix thoroughly all together. Should be well shaken when used, and applied ; with a sponge. Splendid for old varnished articles. METAL POLISHING PASTE, Lard 14 ozs. Fine Colcother Sufficient Oil Mix thoroughly 6 '' Almonds. ; apply with woolen rag. WAX PAPER. Place a piece of sheet copper over a very erate fire, lay a sheet of paper on it ; mod- paint or grocers' manual. smear over it 67 with sponge or brush, melted white or yellow wax. little experience will enable one to do this A very rapidly. i There is no patent on this kind of paper. A machine process for making wax paper is patented, ho\vever, but it applies to the machine alone. HEKTOGRAPH PAD. French Gelatine 2 10 Water ounces " 20 Glycerine Dissolve the gelatine in the water in water Place over slow bath, then add the glycerine. Skim, and pour into shallow fire until it boils. pan letter paper size. Directions for ^^^.— Write on paper with the ink for this purpose, and allow the writing to become dry. Then place it face down on remain for three to five minutes, remove it, and proceed with blank paper to take copies of same. This will give from thirty wash off with damp sponge to fifty copies the pad, allow it to ; immediately. Use more pad than for a winter pad. gelatine for summer grocers* manual. 68 Hektograph Methyl Violet Ink. * ounce i Glycerine i *' Water 8 " " Alcohol y^, warm in the water, violet methyl the Dissolve Add the it gently (not boil) for about one hour. glycerine, and when nearly cool, add the alcohol. Hektograph Ink No. 2. ounce Hoffman's Violet Aniline i Water 6 *' I " Alcohol Mix all together. If too free add a little gly- cerine. INSECT POWDER. Persian Insect Powder. The plant is a native of the Caucasus, bears a composite flower, which is dried and powdered. It will It is manufactured principally in Tiflis. cause the death of flies, bedbugs, roaches, etc. Insect Powder No. 2. Buy Dalmatian Insect Powder in bulk. Pack in wide mouthed bottles. Persian Insect Powder is about the same thing* grocers' manual. Either human is sure death to insects, but harmless to beings. Powder Adulteration. Insect The 69 adulteration of this is done with regular spice adulterations colored with Adulterating it makes it Chrome Yellow. nearly worthless. FLY PAPER. Common Caster Mix Sticky Fly Paper. Rosin / 4 ounces " 4 and heat to nearly boiling point until the Oil. Spread it out quite thin on some non-porous paper (Fools-cap or manila will do), keeping it back from the rosin is completely dissolved. edges a half inch or more,, fold "facing until wanted, then pull apart. Sticky Fly Paper No. Lard 2. 4^ Rosin 16 oil Proceed as ounces in No. '' i. Poison Fly Paper. Boiling water Sugar, Common Chloride of cobalt 16 ounces " i^ 6 drachms Dissolve the sugar and cobalt in the hot water, soak some porous paper ready for use, in the solution, it is grocers' manual. 70 CANNING FRUIT. Instructions. Select fresh fruit that the same is perfectly ripe, but at time, perfectly sound. One unsound may injure all in contact with it. The boiling water poured into the boiler berry will be considerably cooled by contact with the cans care must be taken not to let the water return to the boil while the cans are in it and yet it must ; ; become hot enough to expel the air from the cans. The surest way to attain the desired object is keep the bulb of a thermometer in the water. A heat of 200 to 208 degs. Fahr. will answer best, but it must never exceed the latter degree. To ascertain when all the air possible has been expelled, put one drop of hot water on the air to the cessation or absence of air bubbles passing through it, will denote that the cans are hole ; ready for final sealing. Fresh Fruit. Procure a sufficient number of tin cans of suitable size, fill them quite full with the fruit, and solder them securely. Next pierce a small pin-hole in the top of each can, to allow the air 1 OROCER.S to be expelled ; I\[AN'UAL. 7 place the cans in a boiler as deep as the cans are high, pour boiling water into the boiler until within one-half inch of the lop of the cans erate fire, ; keep the water hot over a mod- but not boiling, until the air ceases to escape from the cans, and then seal the air holes with solder before removing the cans from the The water. cans should then be taken out, and allowed to cool when cold, if the cans have been closed perfectly air-tight, the vacuum inside will cause the top and bottom of the cans to become concave or hollowed inward. Tomatoes are also kept fresh in this manner. wiped dry, ; Berries, Etc. Peaches, apples, pears, kept perfectly fresh in described above, and if strawberries, etc., filling will retain ^ the cans quite can immediately. their fresh Raspberries, are kept in better condition pound white sugar letting them come to the by adding can be etc., cans in the manner not entirely intact. flavor almost, of fruit, tin plums, full, The intents, expel the air boil, soldering the hot fruit from the should be used with the to each fruits, and then lid of the to all will, can. except pound No water in case^ grocers' manual: 72 where a as it necessary to dissolve the sugar, little is tends to render them insipid. Most vege- tables can be kept in cans in this way, omitting the sugar, and scalding them in water sufficient to cover them. Cold Process. Pack them as closely as possible in a can without any sugar. When the can is full, pour in sufficient cold water to fill all the interstices between the peaches, and reach the brim of the can. Let it stand long enough for the water to soak into all the crevices say six hours then pour in water to replace what is sunken away. Seal up the can, and all is done. Canned in this way, peaches retain all their freshness and flavor. There will not be enough water in them to render them insipid. If preferred, a cold syrup could be Pare and halve the peaches. — — used instead of pure water, but the peaches taste most natural without any sweetening. Fresh Use only in Jars. self-sealing glass jars. porcelain-lined preserving kettle, two quart jars pound ; Put into a enough to fill on sugar one-fourth place over a slow fire^ and heat through, ; sprinkle GROCERS not While boil. MANUAL. J;:^ being heated, with moderately hot water. the fruit is keep the jars filled As soon as the fruit is ready, empty the water from the jars, fill to the brim with fruit, and seal immediately. As it cools a vacuum is formed, which prevents bursting. In this way every kind of fruit will retain its flavor. Sometimes a thick leathery mold forms on the top if so, all the better. The plan of keeping the jars full of hot water is merely to prevent the danger of — cracking when the hot fruit is inserted. Some prefer to set the bottles full of cool water in a boiler of water ually ; and heating but the other way is all together grad- much simpler and equally effective. Pears, Etc. Place the pears, halved or whole, in the can or Pour syrup over them until the can is nearly full up to the top. Pure water may be used instead of syrup. Solder on the lid carefully, then punch a small hole through the center jar, cold. of the warm lid. Then place the can in a kettle of water, having some wire in the bottom of kettle for the cans to rest on. Have come up Bring the water nearly to top of cans. the water GROCERS MANUAL. 74 gently to a boil. Boil twenty minutes, lift out the cans, wipe dry around the small hole, then solder it up. Peaches, plums, cherries, blackberries, green gages, apricots, huckleberries, raspberries, are canned same as pears. Grapes require heavy syrup. Time to Boil. In canning fruits and vegatables, leave the can in water from time it commences boiling, as follows : Pears 20 minutes Peaches 20 Cherries 20 Apples 20 Strawberries 15 Blackberries 15 Raspberries 15 Huckleberries 15 Plums 20 Quinces 30 Tomatoes 40 Asparagus Pineapple ihr. ,^T 50 2 hours. grocers' manual. 75 Jars. with vent hole Glass jars have been invented air and steam to escape in the lid to allow the made airtight while cooking, after which it is with a thumb screw. KITCHEN SOAP. Take good laundry soap. Heat and mix it m Place with Silesia stone, finely powdered. molds before cooling. CROCKERY CEMENT. Powdered lime mixed Keep whites of eggs. hardens very rapidly. to a thin paste with tightly corked, as it * Universal Cement. White Glue K 5 Acetic Acid Mix by ' dissolving in warm bath. pounds g^^l^^ Bottle and cork tight. MUSTARDS. Common Mustard. Vinegar Ground mustard Sugar Cloves to P^"^' ^ oz. ' ' flavor. ^^^^P- 7^ grocers' manual. Mix the vinegar gradually into the mustard, place in the cloves, let it boil over a Add fire. the sugar, let boil again. moderate Bottle and seal. Frankfort Mustard. Mustard, ground. ^^^^'^^g^r Cloves . 2 lbs . ;;;;; g^;^^ (( Allspice Vinegar 2 sufficient to make u thin paste. English Mustard. Wheat 9 pounds ^ ,^,f^^^^' ' flour Salt J Cayenne pepper Water and vinegar . w 2^ : u oz. to suit. French Mustard. Fresh Tarragon Leaves *' Bay Angelica root Capers Anchovies _ Rocambole *< . << o <« g << . vinegar Black mustard, ground 5 5 Eschalots Wine 12 parts leaves 200 sufficient, n u "• GROCERS MANUAL. 77 Cut Up fine the different ingredients, digest them in the vinegar by a warm bath. Strain, press out the residue and filter, then stir in the mustard, enough to make a thin paste. PICCALILLI. Spiced VinecxAr for. Vinegar Curry powder Ground mustard i • . . . . 4 ozs. . 4 ; ginger *' . Cayenne pepper Parboil . warm bath in " 8 '' 2 '' i^ Salt in " 2 garlic Digest *' 3 Turmeric Skinned shalots Baked gal. . . 2 dms. for a few hours. gherkins, cauliflower, salt lbs. sliced cucumbers, celery, sliced onions, small onions, French beans, Place all in on them, and etc. stone jar, pour the spiced vinegar let stand. VINEGAR. Cider Vinegar. Take press, 10 gallons apple juice fresh from the and suffer it to ferment fully, which may grocers' manual. 78 . about two weeks, or sooner, if the weather is warm and then add 8 gallons like juice, new, for producing a second fermentation in two w^eeks more add another like new quantity, for producing a third fermentation. This third ferNow stop the bunghole mentation is material. with an empty bottle, with the neck downward, and expose it to the sun for some time. When the vinegar is come, draw off one-half into a vinegar cask, and set it in a cool place above ground, for use when clear. With the other half in the first cask, proceed to make more Thus one cask is to vinegar in the same way. be in ; ; make in, the vineo^ar, heat, and When making the other to use from. let there be a moderate deg^ree of The free access of external air. pro- hastened by adding to the cider, when you have it, a quantity of the mother vinegar, as a whitish, ropy coagulum, of a muciit is called cess is — laginous appearance, which gar, and is acts as a ferment. formed The in the vine- strength of vinegar depends on the amount of -sugar or starchy matter to be ultimately converted into acetic acid. Cheap Vinegar. A supply of vinegar can be kept constantly on GROCERS MANUAL. hand by retail grocers. 79 Before you have sold out a barrel entirely of your regular stock, say two or three gallons, fill it up with i gallon of molasses to every mixture weeks will 1 1 become — and gallons of soft water. This o^ood vineo^ar in about three can be treated When in its turn in the than a barrel a week is used, three barrels thus treated and used in rotation, will be sufficient to keep up a perpetual supply. If the barrels stand on end, there must be a hole made in the top, protected with gauze to keep out insects. If standing on the side, the bunghole must be left open, and similarly same way. less protected. SPICES. Buy self. them youryou want adul- the spices whole and grind Spice mills are cheap. If terated spices buy the adulterations separate and mix them yourself. houses sell All wholesale spice the adulterations already prepared at moderate enough for any one. The writer knows of cases where prices grind their alone that own is grocers holding a spice trade very valuable. It is next to imspices, possible to get pure spices in out grinding them yourself. ground state with- grocers' manual. So. To Clean * Spice Mills. After grinding one kind of spice, you wish if change to another, grind a small lot of rice through the mill. Always grind the weakest and most faint flavored spice first. to CREAM TARTAR Is adulterated by mixing phosphate with proportion to suit selling it in price. TO PRESERVE CIDER SWEET. Cider 32 gallons Salicylic Acid ounce stand; said to keep sweet i Mix thoroughly, let for a year. SODA WATER SYRUPS. Syrups not made from fruits may have a little gum Arabic added to prodce a rich froth when the soda water is put into it. Simple Syrups. To 8 pounds fine water, whites of in hot v;ater) simmer white sugar add two quarts two eggs (or stir until Isinglass dissolved sugar for 3 minutes, skim, is and dissolved, let strain through fine flannel. Soda syrups may be produced from adding the different flavors wanted. this, by 8l GROCERS MANUAL. Soda Water Foam. Water White Sugar. Salicylic Whites • . . Acid ^% P^^^^ 4 o^s. i drachm 4 eggs. of Beat the whites of the eggs into the water, dissolve in the sugar and acid. Dtrecttons.—hM one ounce of this to each pint of syrup. GROCERS' DRUGS. Cough Syrup. AN EXCELLENT ARTICLE. S grains Morphine Tartar Emetic 4 90 minims Fluid Extract Ipecac Tincture Sanguinaria i Water oz. ^ Syrup, enough to make i quart Heat the water, add the morphine and tartar emetic. Stir until dissolved, add syrup cold, shake well, then add the ipecac and tincture sanguinaria. Put in bottles to suit. Dose,— hdnlts, day. Children in i teaspoonful three proportion to age. times a grockrs' manual. 82 Florida Water. Bergamot 4 ozs. " Lemon 6 '' " Lavender i '' Oil " Cloves 6 drachms 2i% gallons Alcohol Water Dissolve the oils in the 3 quarts. alcohol, let stand twenty-four hours, then add the water. No Filter. color. Florida Water No. Oil Bergamot Neroli.' Oil Lavender '' Cloves " Cinnamon 2. 8 ozs. '' 4 ' " 3 i>^" J^^' Tincture of Iris Tincture Peruvian Balsam Alcohol 4 gallons Water 3 quarts. }4 pint ^ " Proceed as above. Arnica Jelly. FOR CHAPPED HANDS AND LIPS. ^ Starch Glycerine 4 Water i Arnica oz. ozs. oz. \2 Oil Rose a few drops sufficient to scent. <4 GROCERS Mix MANUAL. 83 the starch, glycerine and water together, heat to 240 degrees. When nearly cold add the arnica and rose oil. Color with red aniline. Artificial Bay Rum. Bay Leaves Oil Cloves 5 drachms minims Powdered Mace 5 grains Alcohol I Oil 3 Water 3 Grind the hol added. pint pints. magnesia with a little alcoThen mix the whole, and filter. oils in Hand Grenades. Common Sal 20 parts Salt. Ammoniac Water Mix them 9 72 *' *' Put into thin bottles, cork tightly, and seal by dipping the cork and neck of the bottle into heated sealing wax well together. to prevent evaporation. Hand Grenade Water Sal Ammoniac No. 2. i gallon 5 ozs. grocers' manual. 84 Corn Remedy. Salicylic ^ Acid Extract of Indian Hemp 8 grains ^ Collodium Mix drachm oz. well together. Directions. — Apply once a day, with a small hair After a few days the corn can be lifted pencil. Attach a small hair pencil to the cork of the vial before it is put into the bottle. By having a large cork, it will act as the handle for the pencil, which is always submerged in the out. Vials of size i to J oz. is large enough to pack it in. Retails usually at about 25c. each. liquid. SozoDONT Castile — Said to be. ; : Soap Glycerine. . . 5 . ............. ......... Alcohol Water Oil Peppermint enough '' Cloves u '* Cinnamon '' Anise Mix the : *' ... 5 ozs. [' .,30 '* 20 '' to flavor. u '^ and water together over slow fire until dissolved. Put the oils in the alcohol. Mix the whole together after the first part has cooled some. soap, glycerine grocers' manual. Rat Rough on Rats Poison. — Said to Wax S5- be. Colored Arsenic. for Bottle Corks. Resin 4 ozs. Lard Yellow 2 Wax Melt and 2 it '' Dip the corks and neck strain. the bottle into '' while hot, then let of stand until cool. JELLIES. Cherry Marmalade. White Cherries . Black Cherries Sugar Syrup Boil all 20 lbs. 4 '' 12 " together, with frequent stirring, from six to eight hours. Fruit Marmalades. For other Marmalades use the fruit wanted in about same proportion as foregoing, and proceed as in same. Quince Jelly. Take the cores and parings bushel of quinces, add to this from a half one peck of sweet left apples pared and cut in small pieces, cover with grocers' manual. 86 water, and boir until Strain through a flan- soft. To every pint of juice add an equal amount of sugar by measure. Boil slowly on a steady fire for three or four hours. nel or coarse muslin bag. When done pour or in glasses and To Cheapen the stand less sugar, Jelly. and any kind of fruit; gelatine to stiffen the mass, flavor, warm, with Quantities can be to economize on To Color- Jellies. -Red. in -alcohol Aniline dissolved To Color and color Tartaric acid in small added times used in dieap use when milk flavor to suit, artificial with red jelly coloring. Red let Cover. until cool. Use jars, jellies. "^ Jellies Red No. . fruit. , :i.s; some: 2, Syrup of Cochineal can be used, but should be added to the Jellies as soon as through boiling. To Color A very fine Jellies color, which by Acids or Alkalies, is Red will made No. 3. not be affected by preparing a syrup of Kermes Berries {Pkyldlacca Decandra.) It is also used for coloring vinegars, wines and liquors. grocers' manual. 87 Hints for Jelly Makers. vessel or a Never use a metal when boiling jelly. metal spoon Boil the jelly in a porcelain lined kettle, or in a large stone jar. Boil the juice twenty minutes before adding sus^ar. Dissolve the sugar separately in a little boiling water, and add it to the boiling juice hot. Do not cover Boil slowly over a steady fire. while boiling. Strain through a flannel not, use bag possible. if a muslin bag. Always add sugar of same measure 'Boil about four hours.:If and gelatine less If is sugar - : used, less boiling as juice. ' is .-. required, also. YEAST. Dry Hof Yeast. and a handful of hops (put the hops into a cheesecloth bag) in Boil tv/o potatoes large three pints of water. potatoes and mash When well, done, take out the add one pint of flour, and pour boiling water over all. Beat it well together, adding one teaspoonful salt, one tea- grocers' manual. SS When spoonful ginger, and a half cup of sugar. cooled to milk warm, add a cup of good yeast, let stand two days, day, stirring meal or, down It until thick enough if weather Is warm, one Add frequently. Lay to cake. corn out on it a table or board about one inch deep. Pass over it a heavy roller, which will press ness of a little it to a thick- over half an Inch, then cut in small squares with a long knife about. one and a quarter inch square. Place on a canvas-covered frame^ set in dry place where air can freely pass. When quite dry, pack. One square Is enough for six larsre loaves of bread. Dry Hop Yeast No. . One-half peck potatoes. 2. Boil until soft, keep water on them to amount of 2 j^ gallons. When soft add one handful of good hops. Then boil thirty minutes. Proceed then to mash and mix the hops and potatoes thoroughly. Pour the liquor strained through a sieve (to exclude the hops and potato skins) into a live-gallon jar. Mix Mix in enough flour to make a into this one-half pint of When medium paste. brewers' yeast. down. Do so a second time, let stand ten hours, and add some corn meal, about half of what it should Let it rise. well up, stir it grocers' manual. 89 have altogether. Let it rise again, then add corn meal until it gets crumbly, then spread The time conout, press dry, and pack av/ay. sumed in making this, will extend over several days. Salad Dressing. Take the yolks of two hard boiled eggs, rubbed smooth with one teaspoonful fine ground English mustard, add one teaspoonful of salt, and the yolks of two raw eggs beaten into the Then put into it two teaspoonfuls fine other. powdered sugar. Pour in fresh olive oil or refined cottonseed oil, a little at a time, beating the same into the mass as long as to thicken. Then add vinegar proper consistency. If continues it to reduce to it not hot enough, add Bottle and seal tight for fu- Cayenne pepper. ture use or sale. Salad Dressing No. Raw Yolks 2. Sugar Mustard I eggs cup i tablespoonful Salt I Pepper i Butter I Vineo^ar 8 " cup '' , , , i - . GROCERS MANUAL. 90 Beat the yolks of the eggs, add the sugar and while it is boiling, mix thoroughly. and add the butter throw it over the other, and Bottle tight, and set in cool spices, boil the vinegar, to it place for future use. CHOCOLATE. Plain Chocolate. Roasted cocoa beans or nuts are placed in a heated mortar, and ground to a paste with the It is then poured into molds to cool. pestle. Grind the cake into powder; in this form it is sweetened, flavored, and adulterated to suit. French Chocolate. Chocolate Flour 3 Powdered Sugar i Vanilla Beans pounds " /^ oz Grind the vanilla beans and the sugar gether in a mortar, then grind the whole Pour into molds. gether. toto- Adulteration. To adulterate, use plenty corn starch. powdered sugar and Sweet chocolate is made this way. grocers manual. 91 Spanish Aromatic Chocolate. Triturate or grind together : Pulverized Chocolate White Sugar Vanilla Beans Cinnamon ' Cloves If lbs. 1 1 . a cheaper chocolate is 3 " i oz. i^" ^ drachm. wanted, add pulver- ized sugar. WHITING. Buy suit. in bulk, sift, and repack in dozens to Manufacturing Grocers' Supply House. O-Ko. Vosbrikk:, IP. Chioacs-o, Ili^ihois, MANUFACTURER AND JOBBER IN Baking Powder Chemicals, Extract Supplies, etc. AMMONIATED ALUM, PHOSPHATE, BICARBONATE SODA, CREAM TARTAR, CARBONATE AMMONIA, POWDERED BORAX, COTTONSEED TONKA BEANS, DEXTRINE, OIL, TERRA ALBA, VANILLA BEANS, SOAPSTONE, OIL LEMON, OIL ALMOND, OIL ORANGE, ETC. BAY LEAVES, ROSE LEAVES, All Kinds of ARTIFICIAL EXTRACT FLAVORS, ETHERS, METHYLS, AMYLS, ETC. Also Full Line of COMPOUND ARTIFICIAL EXTRACT FLAVORS, INSECT POWDER, PEPPER DUST, BIRD SEEDS, ETC Stock Labels of All Kinds, either Blank or Fiiied All these goods either in Bulk or Packages, to mailed on application, In, to Order. suit, Price List VOSBRINK BAKING POWDER SPECIALTIES. ALUM BAKING POWDER, Per grosB. lb. I Vz cans, '' - - " % . - -. . - $12 oo . 4 80 7 - - 50 PHOSPHATE COMB. POWDER. I ' lb. cans. ^ " i^ " Per gross. .... - . - . - $16 00 9 00 6 00 - . _ Special Labels furnished and filled in to order, in lots of not less than i gross of i lbs., or not less lbs., lbs., or not less than 3 gross than 2 gross % ^ or if I gross of i lbs. are taken, and quarters or halves wanted, will furnish i gross of either of small sizes at same time, without extra cost. VOSBRINK BAKING POWDER WITH PRIZES I prize- to each can. Prizes always up to the times. Per doz. I lb. cans, half -gross cases, u u u i^ i^ '' 100 to case, - $ 4 5^ 2 30 - 11 00 Descriptive circular of prizes furnished on ap- plication. All goods deUvered free on board cars at Chicago. Parties not rated please send reference in Chicago or cash to cover amount of bill, less 2 per cent, discount. All goods guaranteed as to quality. GEO. P. vosbriith:,