VERY FINE INK.--Into a large jar or pitcher put half a pound of the best Aleppo galls, broken up with a hammer or flat-iron; but not pounded. Pour on two quarts of soft water, nearly of boiling heat. Cover the vessel; and let it stand on a warm hearth or in the hot sun for a fortnight; stirring it to the bottom twice a day, with a stick. At the end of the fortnight, add two ounces of green copperas; two ounces of logwood chips; two ounces of gum-arabic; half an ounce of alum; and half an ounce of sugar-candy. Let the whole remain in a moderate heat a fortnight longer; stirring it twice a day. Keep the mouth of the vessel covered with paper only, tied down over it. On the last day, do not stir it, but pour the ink through a strainer into another vessel, and then with a funnel transfer it to bottles. Pour a small tea-spoonful or more of brandy into the top of each bottle, if small. To a pint bottle there should be a table-spoonful of brandy. This will preserve the ink from moulding. Cork the bottles well, and seal the corks. Keep them in a place of temperate heat.
In buying Aleppo galls get those that are dark coloured, heavy, and free from holes.
GOOD INK.--Bruise two ounces of Aleppo galls; put them into a pitcher with half an ounce of copperas, and a quarter of an ounce of gum arabic. Pour on a pint of soft water at boiling heat. Cover it, and let it stand a week; stirring it several times a day, except on the last day. Then pour it through a funnel into a bottle that has half a dozen cloves in it. In pouring, see that you do not disturb the sediment at the bottom of the pitcher. Cork the bottle tightly.
TO SOFTEN SPONGES.--A sponge, when first purchased, is frequently hard, stiff, and gritty. To soften it, and dislodge the particles of sea-sand from its crevices, (having first soaked and squeezed it through several cold waters,) put the sponge into a clean tin sauce-pan, set it over the fire, and boil it a quarter of an hour. Then take it out, put it into a bowl of cold water, and squeeze it well. Wash out the sauce-pan, and return the sponge to it, filling up with clean cold water, and boil it another quarter of an hour. Repeat the process, giving it three boils in fresh water; or more than three if you find it still gritty. Take care not to boil it too long, or it will become tender, and drop to pieces. You may bleach it by adding to the water a few drops of oil of vitriol.