Henley's Twentieth Century Formulas, Recipes and Processes. Various

frail in comparison with a brass casting, and consequently must be handled very carefully to keep its shape. The electro-deposited ones are made out of copper, and the backs filled in with a softer metal. The handles are secured with screws.

      Plaster Molds.

      —Castings of any metal can be done in a plaster mold, provided the mold has dried, at a moderate heat, for several days. Smoke the mold well with a brand of rosin to insure a full cast. Where there are only one or two ornaments or figures to cast, it may be done in a mold made out of dental plaster. After the mold is made and set enough so that it can be taken apart, it should be placed in a warm place and left to dry for a day or two. When ready to use the inside should be well smoked over a gaslight; the mold should be well warmed and the metal must not be too hot. Very good castings may be obtained this way; the only objection being the length of time needed for a thorough drying of the mold.

      Temperature Of Metal.

      —Metals for casting purposes should not be overheated. If any of the softer metals show blue colors after cooling it is an indication that the metal is too hot. The metal should be heated enough so that it can be poured, and the finished casting have a bright, clean appearance. The mold may be very warm, then the metal need not be so hot for bright, clean castings. Some of the metals will not stand reheating too often, as this will cause them to run sluggish. Britannia metal should not be skimmed or stirred too much, otherwise there will be too much loss in the dross.

      CASTING IN WAX: See Modeling.

      CASTINGS, TO SOFTEN IRON: See Iron. {153}

CASTOR OIL:

       Table of Contents

      Purifying Rancid Castor Oil.

      —To clean rancid castor oil mix 100 parts of the oil at 95° F. with a mixture of 1 part of alcohol (96 per cent) and 1 part of sulphuric acid. Allow to settle for 24 hours and then carefully decant from the precipitate. Now wash with warm water, boiling for 1/2 hour; allow to settle for 24 hours in well closed vessels, after which time the purified oil may be taken off.

      How To Pour Out Castor Oil.

      —Any one who has tried to pour castor oil from a square, 5-gallon can, when it is full, knows how difficult it is to avoid a mess. This, however, may be avoided by having a hole punched in the cap which screws onto the can, and a tube, 2 inches long and 3/4 of an inch in diameter, soldered on. With a wire nail a hole is punched in the top of the can between the screw cap and the edge of the can. This will admit air while pouring. Resting the can on a table, with the screw-cap tube to the rear, the can is carefully tilted forward with one hand and the shop bottle held in the other. In this way the bottle may be filled without spilling any of the oil and that, too, without a funnel. It is preferable to rest the can on a table when pouring from a 1- or 2-gallon square varnish can, when filling shop bottles. With the opening to the rear, the can is likewise tilted forward slowly so as to allow the surface of the liquid to become “at rest.” Even mobile liquids, such as spirits of turpentine, may be poured into shop bottles without a funnel. Of course, the main thing is that the can be lowered slowly, otherwise the first portion may spurt out over the bottle. With 5-gallon round cans it is possible to fill shop bottles in the same manner by resting the can on a box or counter. When a funnel is used for non-greasy liquids, the funnel may be slightly raised with the thumb and little finger from the neck of the bottle, while holding the bottle by the neck between the middle and ring fingers, to allow egress of air.

      Tasteless Castor Oil.—

I.—	Pure castor oil	1 pint
Cologne spirit	3 fluidounces
Oil of wintergreen	40 minims
Oil of sassafras	20 minims
Oil of anise	15 minims
Saccharine	5 grains
Hot water, a sufficient quantity.

      Place the castor oil in a gallon bottle. Add a pint of hot water and shake vigorously for about 15 minutes. Then pour the mixture into a vessel with a stopcock at its base, and allow the mixture to stand for 12 hours. Draw off the oil, excepting the last portion, which must be rejected. Dissolve the essential oils and saccharine in the cologne spirit and add to the washed castor oil.

      II.—First prepare an aromatic solution of saccharine as follows:

Refined saccharine	25 parts
Vanillin	5 parts
Absolute alcohol	950 parts
Oil of cinnamon	20 parts

      Dissolve the saccharine and vanillin in the alcohol, then add the cinnamon oil, agitate well and filter. Of this liquid add 20 parts to 980 parts of castor oil and mix by agitation. Castor oil, like cod-liver oil, may be rendered nearly tasteless, it is claimed, by treating it as follows: Into a matrass of suitable size put 50 parts of freshly roasted coffee, ground as fine as possible, and 25 parts of purified and freshly prepared bone or ivory black. Pour over the mass 1,000 parts of the oil to be deodorized and rendered tasteless, and mix. Cork the container tightly, put on a water bath, and raise the temperature to about 140° F. Keep at this heat from 15 to 20 minutes, then let cool down, slowly, to 90°, at which temperature let stand for 3 hours. Finally filter, and put up in small, well-stoppered bottles.

III.—	Vanillin	3 grains
Garantose	4 grains
Ol. menth. pip.	8 minims
Alcoholis	3 drachms
Ol. ricinus	12 ounces
Ol. olivæ (imported), quantity sufficient	1 pint

      M. ft. sol.

      Mix vanillin, garantose, ol. menth. pip. with alcohol and add castor oil and olive oil.

      Dose: One drachm to 2 fluidounces.

      IV.—The following keeps well:

Castor oil	24 parts
Glycerine	24 parts
Tincture of orange peel	8 parts
Tincture of senega	2 parts
Cinnamon water enough to make	100 parts

      Mix and make an emulsion. Dose is 1 ta­ble­spoon­ful.

      V.—One part of common cooking molasses to 2 of castor oil is the best {154} disguise for the taste of the oil that can be used.

VI.—	Castor oil	1 1/2 ounces
Powdered acacia	2 drachms
Sugar	2 drachms
Peppermint water	4 ounces

      Triturate the sugar and acacia, adding the oil gradually; when these have been thoroughly incorporated add the peppermint water in small portions, triturating the mixture until an emulsion is formed.

      VII.—This formula for an emulsion is said to yield a fairly satisfactory product:

Castor oil	500 c.c.
Mucilage of acacia	125 c.c.
Spirit of gaultheria	10 grams
Sugar	1 gram
Sodium bicarbonate	1 gram

VIII.—	Castor oil	1 ounce
Compound tincture of cardamom	4 drachms
Oil of wintergreen	3 drops
Powdered acacia	3 drachms
Sugar	2 drachms
Cinnamon water enough to make	4 ounces.
IX.—	Castor oil	12 ounces
Vanillin	3 grains
Saccharine	4 grains
Oil of peppermint	8 minims
Alcohol	3 drachms
Olive oil enough to make	1 pint.

      In any case, use only a fresh oil.

      How To Take Castor Oil.

      —The disgust for castor oil is due to the