Mix　umber；　yellow　ochre；　and　white　lead。　The　variety　of　shades　of　brown
  that　may　be　obtained；　are　nearly　as　numerous　as　those　of　green。
  292。　TO　IMITATE　MAHOGANY
  Let　the　first　coat　of　painting　be　white　lead；　the　second　orange；　and　the
  last　burned　umber　or　sienna；　imitating　the　veins　according　to　your　taste
  and　practice。
  293。　TO　IMITATE　WAINSCOAT
  Let　the　first　coat　be　white；　the　second　half　white　and　half　yellow…ochre；
  and　the　third　yellow…ochre　only。　Shadow　with　umber　or　sienna。
  294。　TO　IMITATE　SATIN　WOOD
  Take　white　for　your　first　coating；　light　blue　for　the　second；　and　dark
  blue　or　dark　green　for　the　third。
  295。　TURNER'S　PATENT　YELLOW　PAINT
  When　sea…salt　is　made　into　a　paste　with　litharge；　it　is　decomposed；　its
  acid　unites　with　the　litharge；　and　the　soda　is　set　free。　Hence　Turner's
  patent　process　for　decomposing　sea…salt；　which　consists　in　mixing　two
  parts　of　the　former　with　one　of　the　latter；　moistening　and　leaving　them
  together　for　about　twenty…four　hours。　The　product　is　then　washed；
  filtered；　and　evaporated；　by　which　soda　is　obtained。　A　white　substance　is
  now　left　undissolved；　it　is　a　compound　of　muriatic　acid　and　lead；　which；
  when　heated；　changes　its　colour；　and　forms　Turner's　yellow；　a　very
  beautiful　colour；　much　in　use　among　coach…painters。
  296。　TO　PAINT　IN　IMITATION　OF　BLACK　WALNUT
  Wash　the　surface　of　the　wood　with　weak　alum…water；　after　being　well
  sand…pappered；　then　go　over　it　with　linseed　oil；　coloured　with　murat　amber
  and　red　lead。　It　is　better　to　have　this　colour　rather　light；　and　renew　the
  application；　when　this　has　sufficiently　dried；　go　over　the　surface　with　a
  strong　sizing　of　transparent　glue；　and　then　use　two　castors　of　copal
  varnish。　Any　good　grained　pine　will　bear　a　very　close　resemblance　to
  walnut；　and　the　surface　will　be　nearly　as　hard。
  NOTE
  For　mixing　the　foregoing　paints　it　is　impossible　to　lay　down　any
  particular　rule　as　to　quantity；　as　each　person　mixes　them　of　a　shade　to
  suit　his　own　taste。　They　are　mixed　with　oil　and　a　little　turpentine；　and
  sometimes　a　little　japan　is　added　to　assist　in　drying。　When　they　are　not
  mixed　in　this　way　the　particular　mode　is　mentioned。
  297。　RULES　FOR　MAKING　PICKLES
  Select　the　best　vinegar；　for　on　this　will　depend　the　quality　of　your
  pickles；　use　glass　bottles　or　stone　jars　for　your　pickles；　never　use
  earthenware　glazed；　use　wooden　knives　and　forks　in　making；　leave　the　jars
  three…fourths　full　of　the　articles　to　be　pickled；　then　fill　the　jar　or
  bottle　with　vinegar。　If　you　add　alum　at　all　let　it　be　very　little；　look
  your　pickles　over　occasionally　and　remove　any　that　may　not　be　doing　well。
  Small　cucumbers；　beans；　green　plums；　tomatoes；　onions；　and　radish　pods；
  may　be　used　for　assorted　pickles；　one　red　pepper　for　forty　or　fifty
  cucumbers　is　sufficient；　if　the　vinegar　on　pickles　becomes　white　or　weak；
  take　it　out　and　scald　and　skim　it；　then　return　it　to　the　pickles。
  298。　ASPARAGUS　PICKLED
  Cut　and　wash　the　heads　of　the　largest　asparagus；　place　them　in　cold　water
  for　two　hours；　scald　carefully　in　salt　and　water；　then　lay　on　a　cloth
  until　cool；　make　a　pickle　of　salt　and　vinegar　and　boil　it；　to　one　gallon
  of　pickles　put　a　quarter　of　an　ounce　of　mace；　two　nutmegs；　a　quarter　of　an
  ounce　of　whole　pepper；　and　pour　your　pickle　hot　over　them；　cover　tight
  with　a　cloth；　and　let　stand　a　week；　then　boil　the　pickle；　and　let　stand　a
  week　again；　and　boil　again；　when　cold；　cover　closely。
  299。　BEANS　AND　FRENCH　BEANS　PICKLED
  Lay　them　in　salt　and　water　for　nine　days；　then　add　a　little　vinegar　and
  boil　them　in　the　liquor；　when　they　become　green　strain　them；　wipe　them
  dry；　and　put　the　beans　into　the　jar；　boil　some　vinegar；　ginger；　mace；
  pepper；　cloves；　and　mustard　seed；　all　bruised；　and　while　hot　pour　it　on
  the　beans；　cover　them　close　when　cold。
  300。　TO　PICKLE　RED　CABBAGE
  Take　the　quarter　of　a　purple　head　of　cabbage；　cut　out　the　stalk；　then
  slice　it　down　endways；　put　them　on　a　drying　sieve；　sprinkle　each　layer　of
  cabbage　with　salt；　which　let　lay　and　drain　for　two　or　three　days；　then　put
  into　a　jar；　boil　some　vinegar　with　spice　tied　up　in　a　muslin　bag；　cut　a
  beet　root　of　good　colour　into　slices；　the　branches　of　cauliflower　cut　off
  after　it　has　lain　in　salt　will　look　and　be　of　a　beautiful　red；　put　it　into
  a　stone　jar　and　pour　boiling　vinegar　over　it。
  301。　TO　PICKLE　CUCUMBERS
  Lay　them　upon　dishes；　sprinkle　salt　over　them；　let　them　lie　a　week；　drain
  then　off；　and　put　them　into　stone　jars；　pour　boiling　vinegar　over　them；
  place　them　near　fire；　cover　them　well　with　vine　leaves；　and　if　not　a　good
  green　pour　off　the　vinegar　and　boil　it　again；　cover　them　with　fresh　vine
  leaves　and　continue　doing　so　until　they　are　a　good　colour；　as；　to　make　a
  better　green；　you　must　use　a　mettle　stew　pan　or　brass　kettles；　which　are
  very　poisonous；　use　wooden　spoons　with　holes　to　dish　all　pickles；　keeping
  them　always　well　covered　and　free　from　air。
  302。　TO　PICKLE　ONIONS
  Peel　the　onions　till　they　look　white；　boil　some　strong　salt　and　water　and
  pour　it　over　them；　let　them　stand　in　this　twenty…four　hours；　keep　the
  vessel　closely　covered　to　retain　the　steam；　after　this　wipe　the　onions
  quite　dry；　and　when　they　are　cold　pour　boiling　vinegar；　with　ginger　and
  white　pepper　over　them；　the　vinegar　must　cover　the　onions。
  303。　TO　PICKLE　MUSHROOMS
  These　are　pickled　in　salt　water　and　brandy；　but　they　are　of　little
  advantage。
  304。　RAILROAD　SYSTEM　OF　HORSE　TRAINING
  This　excellent　and　very　simple　method　of　horse　training　is　nearly　all
  accomplished　by　what　is　called　the　persuader　or　bit；　which　is　made　as
  follows：　take　a　piece　of　strong　rope　eight　or　ten　feet　long　and　a　quarter
  of　an　inch　thick；　then　part　the　horse's　mane　in　the　centre；　turning　one
  half　towards　the　ears；　and　the　other　towards　the　back　of　the　horse；　next
  tie　the　rope　by　one　end　in　a　hard　knot　that　will　not　slip　…　not　too
  tightly　…　round　the　horse's　neck　in　the　place　at　which　the　mane　is
  divided；　having　the　knot　on　the　right　side　of　the　neck；　then　pass　the
  loose　end　of　the　rope　forwards；　along　the　right　side　of　the　neck；　into　the
  horse's　mouth　and　back　along　the　left　side　of　the　neck　to　that　part　of　the
  rope　which　surrounds　the　horse's　neck；　and　underneath　which　it　is　passed；
  than　take　the　loose　end　of　the　rope　in　your　hand；　and　you　have　the
  persuader　or　bit　completed。　By　pulling　on　the　end　which　you　now　hold；　you
  draw　his　mouth　up　towards　his　throat；　and　can　thereby　inflict　the　most
  excruciating　torture　that　is　possible　for　a　horse　to　undergo；　and　the
  beauty　of　it　is；　without　the　least　injury　to　the　animal。　One　pull　on　this
  persuader　is　more　dreaded　by　the　horse　than　a　whole　day's　flogging　with
  raw…hide。　In　fact　he　cannot　stand　it；　no　matter　how　ugly　his　tricks　may
  be；　such　as　kicking；　balking　or　anything　else；　if　you　use　the　persuader　on
  him　at　the　time；　you　can　conquer　him　at　once；　make　him　as　meek　as　a　lamb；
  and　glad　to　do　anything　to　escape　the　torture　inflicted　by　the　persuader。
  A　few　times　is　all　you　will　have　to　use　it；　even　on　the　most　sulky　animal；
  until　you　will　see　no　more　of　his　tricks；　and　he　is　completely　conquered。
  305。　TO　HALTER　WILD　COLTS
  How　to　approach　and　halter　the　wildest　colt　of　any　age　without　danger；　and
  lead　him　quietly；　is　as　follows：　choose　a　large　floor；　that　of　a
  wagonhouse　answers　well；　strew　it　over　with　straw　two　or　three　inches
  deep；　turn　your　colt　into　it；　follow　him　in　with　a　good　whip；　shut　the
  door；　and　he　will　clear　to　the　furthest　corner；　follow　him；　and　whip　him
  well　on　the　hips；　he　will　clear　to　another　corner；　follow　him；　treat　him
  in　the　same　manner；　and　he　will　soon　begin　to　turn　his　head　towards　you；
  then　stop　and　bid　him　come　to　you；　if　he　does　not　come；　lay　on　the　whip
  again；　being　always　careful　not　to　touch　him　about　the　head　or　shoulders；
  but　always　about　the　hips；　in　a　short　time　he　will　come　to　you　when　you
  bid　him；　then　rub　his　ears；　nose；　neck；　chest；　&c。；　and　pet　him　all　you
  can；　halter　and　lead　him　about　the　floor；　it　at　any　time　he　clears　from
  you；　pay　the　whip　well　on　his　hips　until　he　comes　to　you　again；　after　a
  little　use　him　the　same　way　in　a　small　yard；　and　after　this　you　can　do　as
  you　like　with　him　in　any　place。
  306。　HORSES　WITH　TENDER　EARS
  How　to　make　a　horse；　that　is　afraid　of　his　head　or　ears；　easy　to　bridle　or
  halter；　is　as　follows：　…　if　your　horse　is　very　fractious　and　wild；　you
  will　need　to　treat　him　according　to　receipt　No。305；　first：　at　all　events
  you　will　want　the　floor　well　covered　with　straw；　then　raise　the　left　fore
  leg　and　strap　it　so　that　your　horse　will　stand　on　three　legs；　then　tie　a
  strap　just　above　his　right　fore　foot；　and　standing　on　the　left　side　of　the
  horse；　holding　the　strap　in　your　hand；　chirp　to　him；　and　the　moment　he
  attempts　to　mo