Sect. 2. How to make the composition or mixture of grease and oyl, to cover those places in your plate, where you would not have the Aqua fortis to eat in.
TAke an earthen porrenger well leaded; put into it a quantity of Sallad oyl, and set it on the f••re, and when the oyl is hot, put into it a quan∣tity of Candles-grease; when that is melted, take a pencil and dip it in, and let a drop or two fall on a plate, or any cold hard thing; and if the drops be a little hardened and firm, it sheweth that the mixture is well made. For you may judge, that if it is too liquid, it is because there is too much oyl; and if so, then you must put in more grease; and by the same reason, if it be too hard, you must put in more oyl: having made it in this manner, boyl it well the space of an hour, that the oyl and the grease may be well mixed together, and that you may perceive them of a reddish colour, otherwise they will be apt to separate, when you should use them.
The reason why you melt the oyl, and the grease together, is to make the grease more liquid, and not cool too fast: for should you melt the grease alone, you shall no sooner take it up with the point of your pencil to carry it to the place where you would use it, but it will grow cold.
Put in a greater quantity of oyl in Winter, then in Summer.