Part 1

TRANSCRIBER’S NOTE

Italic text is denoted by _underscores_.

Some minor changes to the text are noted at the end of the book.

GROCERS’ MANUAL:

CONTAINING

RECIPES, FORMULAS AND INSTRUCTIONS

FOR THE MANUFACTURE OF

BAKING POWDERS, FLAVORING EXTRACTS, ESSENCES, CONDIMENTS, ETC.,

IN THEIR PURITY, ALSO THEIR IMITATIONS AND ADULTERATIONS.

PUBLISHED BY THE GROCERS’ MANUAL PUBLISHING CO., CHICAGO, ILL.

COPYRIGHTED BY THE GROCERS’ MANUAL PUBLISHING CO. CHICAGO. 1888.

PREFACE.

The object in writing the Grocers’ Manual has been to give a collection of good recipes, formulas and processes of practical application in the manufacture of Grocers’ Sundries. The directions and descriptions have been given in simple language. The technical 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 proportions exactly. In experimenting use small quantities. If the first trial is not a success, try again. It will prove that some mistake has been made, as these formulas have all been practically proven correct.

CONTENTS.

PAGE.

Alcohol 19

Alcohol Substitute 22

Almond Candy 53

Ammonia Aqua 49

Ammonia, Carbonate 13

Artificial Flavors 25

Arnica Jelly 82

Baking Powder 9

” ” Phosphate 12

” ” Tartaric Acid 13

” ” Alum 12

” ” One Spoon 13

” ” Ammonia 13

” ” Cream Tartar 13

” ” Combination Acid 13

” ” To Mix 14

” ” Process of Manufacturing 12

” ” to Pack 14

” ” Mixers 12

” ” Sifters 12

Bath Brick 61

Bay Rum, artificial 83

Bird Seed 40, 41

Bird Gravel 41

Blacking, Shoe 62

Blueing, Laundry 35

Blueing to Label 44

Bottles, second-hand 39

Butter to Purify 59, 60

Butter Color 60, 61

Caramels 52

Carbonate Magnesia 19

Castor Oil 39

Canning Fruit, etc. 70

Candy 50

Candy, Nuts and Fruits 52

Catsup 57

Cement for Crockery, etc. 75

Cement, Universal 75

Chewing Gum 56

Chocolate 90

Chocolate, Spanish 91

Chocolate Caramels 52

Cider, to Preserve 80

Cough Syrup 81

Corn Starch 15

Cocoanut, desiccated 46

Cocoanut Candy 53

Corn Remedy 84

Cream Tartar, to cheapen 80

Cream Candy 51

Currant Jelly 85

Curry Powder 57

Dextrine 16

Directions for Labeling 45

Extracts Flavoring 18 ” Almond 22 ” Lemon 21 ” ” cheap 21 ” Orange 22 ” Bitter Almond 22 ” Rose 22 ” Nutmeg 23 ” Cinnamon 23 ” Sarsaparilla 24 ” Wintergreen 25 ” Vanilla Triple 32 ” Vanillin ” 33 ” Vanilla Standard 33 ” Artificial Apple 29 ” ” Apricot 27 ” ” Cherry 27, 31 ” ” Currant 30 ” ” Grape 29 ” ” Melon 28 ” ” Peach 27, 31 ” ” Pear 29, 31 ” ” Pine Apple 28, 31 ” ” Plum 28 ” ” Raspberry 26, 30 ” ” Strawberry 27, 31 ” to pack 34

Felt Filter 19

Filtering 19

Fly Paper, sticky 69 ” ” Poison 69

Flour, Self-raising 14

Florida Water 82

Fruit Canning, etc. 70

Furniture Polish 66

Glycerine 39

Grocers’ Drugs 81

Hair Oil 35

Hair Oil, Aromatic Scent 35

Hand Grenade 83

Hektograph 67

Honey, Artificial 55

Honey Flavor 32

Horse Radish 49

Ink, Black 36 ” Common Black 37 ” Blue 37 ” Copying 38 ” Green 39 ” Hektograph 68 ” Purple 38 ” Red 39 ” Writing Fluid 38 ” to Label 44

Insect Poison 68

Jamaica Ginger 24

Jamaica Ginger Ess 25

Jellies, etc. 85

Jelly, Quince 85 ” to color 86 ” to cheapen 86 ” Hints for Manufacturing 87 ” Arnica 82

Kitchen Soap 75

Labeling, directions for 45

Lemon Extract, Triple 21 ” ” Standard 21

Marmalade, Fruit 85

Maple Candy 52

Metal Polishing Paste 66

Molasses Candy 53

Molasses Taffy 54

Mustard, Common 75 ” English 76 ” French 76 ” Frankfort 76

Olive Oil 46

Oil, Lemon 18

Oxalic Acid 41

Paste 45

Packing Seeds, etc. 42

Persian Insect Powder 68

Peppermint Essence 24

Piccalilli 77

Powdered Borax 56

Potato Starch 16

Quince Jelly 85

Rat Poison 85

Raspberry Extract 26, 30

Red Ink 39

Rancid Butter to purify 60

Rose Extract 22

Salad Dressing 89

Sewing Machine Oil 39

Shoe Polish 62 ” Blacking 62 ” Dressing, Ladies’ 63

Sifters 12

Soda Water Syrup 80

Sozodont 84

Soap Stone 17

Starch 15, 16 ” Prepared 16 ” Laundry 17 ” Lustrine 17 ” Liquid Gloss 18 ” Packing 17

Stove Polish, Cake 64 ” ” Paste 65 ” ” Liquid 65

Sugar Candy 52 ” Taffy 54

Spices 79

Spice Mills, to clean 80

Spiced Vinegar 77

Talc 17

Tin and Metal Polish 61

Vanilla 32, 33

Vinegar 77, 78

Waxed Paper 66

Waterproof Blacking 64

Whiting 91

Worcestershire Sauce 58 ” ” imitation 59

Yeast 87 ” Dry Hop 1 87 ” ” ” 2 88

GROCERS’ MANUAL.

BAKING POWDER.

There are many ways to make good baking 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 the materials used in its manufacture, are injurious at all, after being baked. Heat and water chemically change the 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 wetting the mass the generation of the gas begins, causing the dough to swell, in which state it must be baked before the gas escapes. Cream of tartar and soda baking powder generate carbonic acid gas when dampened and leaves a residue, not cream of tartar or soda, for these have been changed by the combustion caused by the moisture, but the residue is Rochelle salts. Alum and soda baking powder generates the same gas, and where the quality is of the best, a little more of it. The residue in this case is neither alum nor soda, but a small amount of Glauber’s salts. The quantity of these salts is 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 powder that is to be the future powder of the world [and is to a great extent of the present] is a combination of alum, soda and acid phosphate. Alum and soda, though being the strongest, is apt when used in stiff dough, on account of insufficient moisture being used, or too much powder to the amount of flour, to cause a bitter taste. This is owing to incomplete combustion. The phosphate being the purest of all materials [leaving the least residue] loses its strength when brought into great contact with soda, which it must be when used by itself, as it requires two pounds to 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 entirely when exposed to the heat of the oven. Quick rising, from the prompt elimination of the gas by the phosphates, which has also a neutralizing effect, when too much powder is used, or too little moisture employed in mixing.

The _Filler_. (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 _Sifter_. All the material should be sifted through a No. 24 to 50 mesh sieve to reduce all 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.

The _Soda_ should not be left standing after sifting, as it cakes very quickly. Sift into the starch, and if not ready to place in the other ingredients, mix it with the starch, when it can be left standing indefinitely.

PHOSPHATE COMBINATION BAKING POWDER.

Filler 60 lbs. Soda Bicarbonate 30 ” Cream Tartar substitute [alum] 20 ” Phosphate 20 ”

_Process._ Sift your filler into the mixer, then sift in the soda, C. T. S. and phosphate in succession. If a churn is used, fasten the head securely, and revolve it slowly for fifteen minutes, when the powder will be finished.

_Sifters and Mixers._ There have been patented several combined machines for this purpose. The best, and indeed a good machine is the Hunter Sifter and Mixer. Never fill the mixer over half full. If more is put in, the mixing is liable to be defective.

ALUM BAKING POWDER.

Cream Tartar substitute 30 Pounds. Soda Bicarbonate 30 ” Filler 60 ”

Proceed as above.

To adulterate or cheapen cost on this, Terra Alba is 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.

ONE SPOON BAKING POWDER.

Same as above except in filler, only twenty-five pounds being used.

TARTARIC ACID BAKING POWDER.

Filler 75 Pounds. Bicarbonate Soda 75 ” Tartaric Acid 50 ”

Proceed as on page 12.

AMMONIA BAKING POWDER.

Filler 20 Pounds. Bicarbonate Soda 15 ” Tartaric Acid 5 ” Sesquicarbonate of Ammonia 3¾ ”

Proceed as on page 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.

Filler 80 Pounds. Cream Tartar 40 ” Tartaric Acid 40 ” Bicarbonate Soda 80 ”

Proceed as on page 12.

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 full; when the proportions for the mixer are too large reduce them to fit. Turn mixer over slowly; one hundred and fifty times will mix sufficiently.

HOW TO PACK BAKING POWDER.

Baking Powder is packed in tin usually. In fact, any powder but 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 where it will not be sold rapidly, always give the Alum Baking Powder, or the One Spoon Alum Powder.

SELF-RAISING WHEAT FLOUR.

Wheat Flour 196 Pounds. Phosphate 5¾ ” Bicarbonate Soda 2½ ” Fine salt 2 ”

Proceed as on page 12, 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 or Shorts 60 Pounds. Phosphate 7½ ” Bicarbonate of Soda 3⅓ ” Salt 2 ” Buckwheat flour 140 ”

Proceed as on page 12. Buckwheat being a heavier flour requires more of the ærating material than wheat flour. Directions for use same as for Self-Raising Wheat Flour.

STARCH.

CORN STARCH.—There are two kinds of corn starch used in the manufacture of sundries, chemicaled and unchemicaled. The former is called sometimes sweet starch, the latter, sour starch. The first only should be used for corn starch in packages, for lump starch in packages and bulk, and for Baking Powder filler. It is not quite as white, having generally a slight yellowish cast, and is not subject to climatic changes to the extent that the other is; the unchemicaled 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 is the whitest, and contains the most stiffening of any of the starches. Is used principally in 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 it resembles in its results. The yellow Dextrine is used for making mucilage and gumming envelopes. The white Dextrine only must be used in starch.

PREPARED LAUNDRY STARCH.—A recent invention.

Wheat Starch 50 Pounds. Unchemicaled Corn Starch 35 ” Powdered Borax 15 ”

Sift and mix as on page 12.

LAUNDRY STARCH, POWDERED.—A cheaper article, and much used.

Unchemicaled Corn Starch 70 Pounds. Powdered Borax 7 ” White Dextrine 8 ” Wheat Starch 5 ” Powdered Soapstone (Talc) 10 ”

The Talc, being of a soapy or slippery nature, assists in ironing. The first two articles alone make a good starch; it is much superior 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 package, and from 40 to 64 in a case; as it goes 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 1¾ ozs. Gum Arabic 1¾ ” Borax 1¾ ” Glycerine 4½ ” Rain water 1½ pts.

Flavor to suit.