The very best method is to rub with stale bread. Cut the crust off very thick, and wipe straight down from the top, then go to the top again, and so on.
They should be wiped dry after being used, to prevent their becoming rusty. Mix a little fine whitening with sweet oil, and rub well, wipe this off clean, then polish with a leather and dry whitening.
If the kitchen be damp, or very hot, the coppers will turn black. Rub brick dust over, then a flannel dipped in oil; polish with leather and rotten stone.
Mix 5 scruples of silver caustic, 2 drachms of gum arabic, 1 scruple of sap gum, in 1 oz. distilled water, in a glass bottle. The wash to use previously; ½ oz. of soda subcarbonate in 2 oz. distilled water.
Infuse in a gallon of rain or soft water, ¾ lb. of blue galls, bruised; stir every day, for three weeks. Add 4 oz. green copperas, 4 oz. logwood chips, 6 oz. gum arabic, and a wine-glassful of brandy.—Or: put 1½ oz. nut galls pounded, 1 oz. gum arabic, 1 oz. copperas into 1½ pint of rain water: shake every day for a fortnight, and it is ready.
Boil 6 oz. ivory black, 1 oz. bees-wax, and 1 oz. mutton suet, in 3 pints of water till melted and mixed.—Or: 1 quart vinegar, 6 oz. treacle, 2 oz. ivory black, and the yolks of 2 eggs, well beaten. Boil together till well mixed, keep it covered close.—Or: mix into a pint of small beer, 4 oz. ivory black, 3 oz. coarse sugar and a table-spoonful sweet oil.
