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January 8th, 2020 
Take the large blue figs when pretty ripe, and steep them in white wine, having made some slits in them, that they may swell and gather in the substance of the wine.
Then slice some other figs and let them simmer over a fire in water until they are reduced to a kind of pulp.
Then strain out the water, pressing the pulp hard and pour it as hot as possible on the figs that are imbrued in the wine.
Let the quantities be nearly equal, but the water somewhat more than the wine and figs.
Let them stand twenty-four hours, mash them well together, and draw off what will run without squeezing.
Then press the rest, and if not sweet enough add a sufficient quantity of sugar to make it so.
Let it ferment, and add to it a little honey and sugar candy, then fine it with white of eggs, and a little isinglass, and draw it off for use.
[From: Old Time Recipes for Home Made Wines, Cordials and Liquerurs From Fruits, Flowers, Vegetables, and Shrubs, Compiled by Helen S. Wright, Boston, The Page Company, Publishers, Copyright 1909, by Dana Estes and Company, Fourth Impression, January. 1922 Printed by C.H. Simonds Company, Boston, Mass, USA]
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January 6th, 2020 
Recipe
- 5 Per Cent Alcohol
- 8-24 Grain – Heroin Hydrochloride
- 120 Minims – Tincture Euphorbia Pilulifera
- 120 Minims – Syrup Wild Lettuce
- 40 Minims – Tincture Cocillana
- 24 Minims – Syrup Squill Compound
- 8 Gram – Ca(s)ecarin (P, D, & Co.)
- 8-100 Grain Menthol
Dose – One-half to one fluidrams (2 to 4 ct)
Guaranteed under The Food and Drug Act. June 30th, 1906 Guranty No. 6, Park, Davis & Co. Detroit Michigan
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March 10th, 2021 
The Queen Elizabeth Trust, or QEST, is an organisation dedicated to the promotion of British craftsmanship through the funding of scholarships and educational endeavours to include apprenticeships, trade schools, and traditional university classwork. The work of QEST is instrumental in keeping alive age old arts and crafts such as masonry, glassblowing, shoemaking, pottery, decorative painting, weaving, among others.
Artisans and artist may apply for scholarships to fund their apprenticeships and other traditional school based coursework. QEST also works in partnership with The Princess Foundation’s Building Arts Programme to promote a holistic approach to the building trades and related arts. The Princess Foundation was set up in 2018 as a merger of The Prince’s Foundation for Building Community, The Prince’s Regeneration Trust, The Great Steward of Scotland’s Dumfries House Trust and The Prince’s School of Traditional Arts.
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July 17th, 2019 
Linseed oil is readily available in many oil painters’ studios. Yardley London Shea Butter Soap can be purchased from a dollar store or pound shop on the cheap. These two ingredients make for the basis of an excellent cleaning system for cleaning oil painting brushes. Continue reading Cleaning Oil Paint Brushes with Linseed Oil and Yardley of London Shea Butter Soap
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July 6th, 2019 
INTRODUCTION
The idea of compiling this little volume occurred to me while on a visit to some friends at their summer home in a quaint New England village. The little town had once been a thriving seaport, but now consisted of hardly more than a dozen old-fashioned Colonial houses facing each other along one broad, well-kept street. A few blind lanes led to less pretentious homes; and still farther back farmhouses dotted the landscape and broke the dead line of the horizon.
For peace, contentment, and quiet serenity of life, this little village might have been Arcadia; the surrounding country, the land of Beulah.
The ladies of the Great Houses, as the villagers called the few Colonial mansions, were invariably spinsters or widows of uncertain years, the last descendants of a long line of sea captains and prosperous mariners, to whom the heritage of these old homes, rich with their time-honored furnishings and curios, served to keep warm the cockles of kindly hearts, which extended to the stranger that traditional hospitality which makes the whole world kin. Continue reading Old Time Recipes for Homemade Wines, Cordials, and Liqueurs
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July 4th, 2019
 Robert W. Service (b.1874, d.1958)
There are strange things done in the midnight sun
By the men who moil for gold;
The Arctic trails have their secret tales
That would make your blood run cold;
The Northern Lights have seen queer sights,
But the queerest they ever did see
Was that night on the marge of Lake Lebarge
I cremated Sam McGee.
Now Sam McGee was from Tennessee, where the cotton blooms and blows.
Why he left his home in the South to roam ’round the Pole, God only knows.
He was always cold, but the land of gold seemed to hold him like a spell;
Though he’d often say in his homely way that “he’d sooner live in hell.”
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July 2nd, 2019 
EIGHTEEN GALLONS is here give as a STANDARD for all the following Recipes, it being the most convenient size cask to Families. See A General Process for Making Wine
If, however, only half the quantity of Wine is to be made, it is but to divide the portions of the materials in half. If on the other hand, double the quantity is to be made, then it is but to double the portions. So that by variation it will answer every size cask. Continue reading A Few Wine Recipes
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July 1st, 2019 
A General Process for Making Wine.
- Gathering the Fruit
- Picking the Fruit
- Bruising the Fruit
- Vatting the Fruit
- Vinous Fermentation
- Drawing the Must
- Pressing the Must
- Casking the Must
- Spirituous Fermentation
- Racking the Wine
- Bottling and Corking the Wine
- Drinking the Wine
GATHERING THE FRUIT.
It is of considerable consequence to the making of good Wine, that attention be paid to the state and condition of fruit. Fruit of every sort should be gathered in fine weather; those of the berry kind often appear ripe to the eye before they really are so, therefore it is requisite to taste them several times in order to ascertain that they are arrived at the crisis of maturity. This is an important point to the making excellent wine. If fruit be not ripe, the wine will be harsh and hard, unpleasant to the palate, and more so to the stomach; it will also require more spirit and saccharine, and take a longer time to be fit for the table if ever it be spring. if fruit be too ripe, the wine from it will be faint, low and vapid, it will not be strong and generous, it will also require more trouble, additional spirit and expense. Continue reading A General Process for Making Wine
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July 18th, 2019 
Excerpt from: The Preservation of Iron and Steel Structures by F. Cosby-Jones, The Mechanical Engineer January 30, 1914
Painting.
This is the method of protection against corrosion that has the most extensive use, owing to the fact that paint is easy of application, and as a product is cheap; further, it has the advantage of being readily renewable to structures, where all other methods are impossible. Paints applied to iron and steel are engineering materials, and, as such, deserve more study and consideration by engineers; the ” factor of safety” of iron and steel takes the effect of corrosion greatly into consideration; therefore if more care be expended upon the surface the factor might be lowered somewhat in certain cases, provided that sufficient care is given to surface preservation. Paint is not a destroyer of rust, nor will it last for ever, and will only protect iron or steel so long as it remains an adhesive and impervious coating. All paint undergoes alteration, as it absorbs oxygen from the atmosphere. The pigment used may accelerate this absorption. With a good paint on application, the oxygen absorbed is 10 per cent. to 15 per cent. of the weight of t.he oil used in the constitution of that film Continue reading Preserving Iron and Steel Surfaces with Paint
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April 25th, 2019 
BEEF JERKY
Preparation.
- Slice 5 pounds lean beef (flank steak or similar cut) into strips 1/8 to 1/4 inch thick, 1 to 2 inches wide, and 4 to 12 inches long. Cut with grain of meat; remove the fat.
- Lay out in a single layer on a smooth clean surface (use cutting board, counter, bread board or cookie sheet. Wash wooden surface after use.)
- If smoke flavor is desired, brush each strip of meat with 14 teaspoon liquid smoke in 2 tablespoons water. Sprinkle strips liberally with salt on both sides. Add pepper to taste and garlic salt or powder if desired.
- Place strips, layer on layer, in a large wooden bowl or crock and place a plate with a weight on top.
- Let stand for 6 to 12 hours.
- Remove strips and blot dry with clean paper toweling.
Other flavors.
Instead of the garlic-smoke treatment, you may brush or marinate the strips before drying in such mixtures as teriyaki sauce, sweet and sour sauce, soy sauce, hot chili sauce, or Worcestershire sauce—or combinations of these according to your choice.
Oven drying.
- Remove racks from oven and stretch meat strips across the racks. Allow the edges of the meat strips to touch, but not overlap. Leave enough space free on the racks for air to circulate in the oven.
- Set the temperature at 140° F and let strips dry for about 11 hours.
- Check early in the drying process for excessive drip. This drip can be caught on aluminum foil on a rack placed near the bottom of the oven.
- Lower the temperature of the oven until it feels warm, but does not cook the meat.
- Keeping the oven door ajar will facilitate drying, as will the use of an electric fan placed in front of the open oven door.
Dehydrator drying.
Follow instructions as you would for fruit or vegetables.
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April 14th, 2019 
Reprint from the Sportsman Cabinet and Town & Country Magazine, Vol.1, Number 1, November 1832.
MR. Editor,
Will you allow me to inquire, through the medium of your pages, the correct meaning of the term thorough-bred fox-hound? I am very well aware, that the expression is in common use among sportsmen, but inconsiderately perhaps applied. In the old Sporting Magazine for last July, the writer, who signs VENATOR, speaking of the harriers of “H. Ross, Esq. of Rossie Castle,” observes, “they consist of about twenty-four couples of beautiful thorough-bred dwarf fox-hounds.” I am anxious to know if there be any absolute distinctive marks or appearances by which to ascertain at first sight, the “thorough-bred fox hound.” Continue reading What is the Meaning of the Term Thorough-bred Fox-hound
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April 15th, 2019
Reprint from The Sportsman’s Cabinet and Town and Country Magazine, Vol I. Dec. 1832, Pg. 94-95
To the Editor of the Cabinet.
SIR,
Possessing that anxious feeling so common among shooters on the near approach of the 12th of August, I honestly confess I was not able to sleep on the night of the 11th, so prepossessed was I with anticipations of the following day’s diversion; and although the weather was unfavourable, I groped my way up the mountains before the dawn of day. With my double copper cap percussion, I conceived myself proof against the weather, and was weak enough to suppose I could pursue my diversion despite of the rain. It is true, I discharged my gun several times, and it is equally true that I attempted to discharge it many more; and though the priming uniformly exploded, yet the gunpowder in the barrel did not ignite. I was for some time at a loss to account for this; but a careful examination convinced me that this defect arose from the size of the air-hole, which in my fowling-piece is much too large, and for which indeed there is not the least occasion. Continue reading Shooting in Wet Weather
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April 14th, 2019 
PEACH BRANDY
2 gallons + 3 quarts boiled water
3 qts. peaches, extremely ripe
3 lemons, cut into sections
2 sm. pkgs. yeast
10 lbs. sugar
4 lbs. dark raisins
Place peaches, lemons and sugar in crock. Dissolve yeast in water (must NOT be to hot). Stir thoroughly. Stir daily for 7 days. Keep crock or vessel covered with cheesecloth.
On the 7th day, add the raisins and stir. Let mixture sit UNTOUCHED for 21 days, then bottle. (5 gallon crocks)
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April 14th, 2019 
Modern slow cookers come in all sizes and colors with various bells and whistles, including timers and shut off mechanisms. They also come with a serious design flaw, that being the lack of a proper domed lid.
The first photo below depicts a popular model Crock-Pot® sold far and wide in the United States and elsewhere. This pot is by Rival, a Sunbeam Products brand. Sunbeam owns the original Crock-Pot® trademark. Also known as a slow cooker, these pots were introduced to the market in the 1970s.
The next photo is of a group of Crock-Pot(s)® from the 1980s with the original glass domed lid.
Older slow cookers such as this one have a convenience flaw, that being the cooking vessel cannot be removed to be cleaned.
However, what they do have is a the glass domed lid is that is missing from modern slow cookers. The domed lid is critical to a good slow cooking experience as it allows moisture to collect on the dome and drip back into the pot. This helps not only moisturize the food but aides in the tenderization process of meats. This is the same cooking principle used in clay-pot cooking using Moroccan clay pots known as tajines.
For a young enterprising man in this Year of our Lord 2019, should one wish to make a small fortune, it is recommended that one design and place in the market glass replacements for the various Crock-Pot® models being sold.
For the slow cooker chef, it is recommended that one peruse the pages of eBay in order to find a New Old Stock(NOS) model from which one may reclaim the glass dome lid. From experience, I can say with a great deal of certitude that it is well worth the endeavour.
Corningware used to sell a casserole dish through Target designed to be used in the oven that comes with a four quart glass lid. This lid should fit similar sized crock pots if still available.
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