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Simple Ink Cooking Recipe

Below is the quick and easy cooking recipe for Ink.

To make an excellent writing ink, take a pound of the best Aleppo galls, half a pound of copperas, a quarter of a pound of gum arabic, and a quarter of a pound of white sugar candy. Bruise the galls and beat the other ingredients fine, and infuse them together in three quarts of rain water. Let the mixture stand by the fire three or four days, and then boil it gently over a slow fire. Or if infused in cold water, and afterwards well strained, it will nearly answer the same purpose. Care must be taken to obtain good materials, and to mix them in due proportion. To preserve the Ink the ink from mouldiness, it should be put into a large glass bottle with a ground stopper, and frequently shaked. But if a crust be formed, it should be carefully taken out, and not mixed with the ink. A little more gum and sugar candy may be added, to render the ink more black and glossy. But too much will make it sticky, and unfit for use.—Another method is to bruise a pound of good galls, black and heavy, and put them into a stone jar. Then pour on a gallon of rain water, nearly of a boiling heat, and let it stand by the fire about a fortnight. Afterwards add four ounces of green copperas or sulphate of iron, four ounces of logwood shavings, one ounce of alum, one of sugar candy, and four of gum arabic. Let the whole remain about two days longer in a moderate heat, stir the ingredients together once or twice a day, and keep the jar slightly covered. The ink is then to be strained through a flannel, put into a bottle with a little brandy at the top, well corked, and set by for use in a temperate place. A few cloves bruised with gum arabic, and put into the bottle, will prevent the ink from getting mouldy. And if some of superior quality be required, white wine or vinegar must be used instead of water.

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