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CHAP. CC. The Way to prepare Linseed-Oyl for Gilding of China.
IT is but just we should discharge our Promise of prescribing this Preparation.
Take a Paris Pint of Linseed-Oyl in an Earthen Pot which will hold about two Paris Pints, put this on a Fire, and when it begins to boil throw in twice the bigness of a small Egg of Gum-Arabick pulveri∣zed, stir all well until it be dissolved, then put in an Onion of an ordinary size, and the like weight of Garlick cut small; when the Oyl boils well, and swells up by the force of the good Fire which must be underneath, pour it out into another such Pot, and so in and out of each Pot to the other until all be very well mixed; then put it on the Fire again, ad∣ding half an Egg-shell of Powder of Mastick, and stir it very well; as soon as it boils again, it will foam and have a great Froth which must be scummed off, and then take it off the Fire and brew the Ingre∣dients together with the two Pots as before, continue to do thus with it, or stir it on the Fire until it rise no more.
This done, take a very dry Toast of White Bead to take off the Grease (the Oyl still boiling) and when you put in the Toast, you must at the same time put in some Pin-Dust; stir all well together and let it stand for twenty four Hours afterwards; strain the Oyl through a Linen-cloth, in which is some very fine Sand, the better to filtrate it, and take off the Grease, and so you'll have it pure and clear, which Bottle up for your Use.