MARBLE STAINS. To take stains out of marble, make a tolerably thick mixture of unslaked lime finely powdered, with some strong soap-ley. Spread it instantly over the marble with a painter's brush, and in two month's time wash it off perfectly clean. Prepare a fine thick lather of soft soap, boiled in soft water; dip a brush in it, and scour the marble well with powder. Clear off the soap, and finish with a smooth hard brush till the stains are all removed. After a very good rubbing, the marble will acquire a beautiful polish. If the marble has been injured by iron stains, take an equal quantity of fresh spirits of vitriol and lemon juice. Mix them in a bottle, shake it well, and wet the spots. Rub with a soft linen cloth, and in a few minutes they will disappear.
MARBLE VEAL. The meat is prepared in the same way as potted beef or veal. Then beat up a boiled tongue, or slices of ham, with butter, white pepper, and pounded mace. Put a layer of veal in the pot, then stick in pieces of tongue or ham, fill up the spaces with veal, and pour clarified butter over it.
MARKING INK. Mix two drams of the tincture of galls with one dram of lunar caustic, and for marking of linen, use it with a pen as common ink. The cloth must first be wetted in a strong solution of salt of tartar, and afterwards dried, before any attempt be made to write upon it. A beautiful red ink may also be prepared for this purpose by mixing half an ounce of vermillion, and a dram of the salt of steel, with as much linseed oil as will make it of a proper consistency, either to use with a pen or a hair pencil. Other colours may be made in the same way, by substituting the proper ingredients instead of vermillion.
MANGOES. Cut off the tops of some large green cucumbers, take out the seeds, and wipe them dry. Fill them with mustard-seed, horseradish, sliced onion, ginger, and whole pepper. Sow on the tops, put the mangoes into a jar, cover them with boiling vinegar, and do them the same as any other pickle. Melons are done in the same way.
MARIGOLD WINE. Boil three pounds and a half of lump sugar in a gallon of water, put in a gallon of marigold flowers, gathered dry and picked from the stalks, and then make it as for cowslip wine. If the flowers be gathered only a few at a time, measure them when they are picked, and turn and dry them in the shade. When a sufficient quantity is prepared, put them into a barrel, and pour the sugar and water upon them. Put a little brandy into the bottles, when the wine is drawn off.
MARMALADE. For a cough or cold, take six ounces of Malaga raisins, and beat them to a fine paste, with the same quantity of sugarcandy. Add an ounce of the conserve of roses, twenty-five drops of oil of vitriol, and twenty drops of oil of sulphur. Mix them well together, and take a small tea-spoonful night and morning.
MARROW BONES. Cover the top of them with a floured cloth, boil and serve them with dry toast.
MARSHMALLOW OINTMENT. Take half a pound of marshmallow roots, three ounces of linseed, and three ounces of fenugreek seed; bruise and boil them gently half an hour in a quart of water, and then add two quarts of sweet oil. Boil them together till the water is all evaporated, and strain off the oil. Add a pound of bees' wax, half a pound of yellow rosin, and two ounces of common turpentine. Melt them together over a slow fire, and keep stirring till the ointment is cold.
MASHED PARSNIPS. Boil the roots tender, after they have been wiped clean. Scrape them, and mash them in a stewpan with a little cream, a good piece of butter, pepper and salt.
MASHED POTATOES. Boil the potatoes, peel them, and reduce them to paste. Add a quarter of a pint of milk to two pounds weight, a little salt, and two ounces of butter, and stir it all well together over the fire. They may either be served up in this state, or in scallops, or put on the dish in a form, and the top browned with a salamander.