Young's Demonstrative Translation of Scientific Secrets

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Kessinger Publishing, Jun 1, 2004 - Science - 200 pages
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The ends of the tapers or wood should be very dry, and then dipped in hot melted sulphur and laid aside to dry; then take 4 parts of glue, dissolve it and while hot add one part of phosphorus, and stir in a few spoonsful of fine whiting to bring to the proper thickness. This preparation should be kept hot by being suspended over a lamp, while dipping the wood or tapers. Colour the mixture by adding a little vermillion, lamp black or prussian blue; be careful not to ignite the compound while dipping.

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About the author (2004)

Daniel Young is a food critic by trade and a collector of kitchen, dining room, and cafÉ secrets in practice. He is the author of "Made in Marseille, The Rough Guide to New York City Restaurants, and "The Paris CafÉ Cookbook and has written about French food and culture for many publications, including "Gourmet, Bon AppÉ tit, CondÉ Nast Traveler, the "New York Times, and others. Formerly the restaurant critic for the New York Daily News, he now lives in Paris, London, and his hometown, New York.

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