Balls, Barèges (-rāzhe’). Syn. Boules de Barèges, Fr. Prep. 1. Extract of soap-wort, 3 oz.; good glue or gelatin, 11⁄2 oz.; water, 4 oz.; dissolve with heat, and add of sulphide of calcium, 6 oz.; common salt, 1 oz. (both in powder); mix thoroughly, and form the mass into balls weighing 21⁄2 oz. each, adding a little powdered gum, if required, to thicken it, and using powdered starch to roll them in.
2. Gelatin, 8 oz.; sulphide of calcium, 12 oz.; common salt, 2 oz.; water, q. s.; after solution and admixture, add carbonate of soda and Castile soap, of each (in powder), 21⁄2 oz. One ball is added to the water of a bath for an adult, to be used as a substitute for that of Barèges.
Balls, Bitter. Prep. 1. Powdered gentian, 2 lbs.; extract of gentian, 1 lb.; grains of paradise (ground), 1⁄2 lb. syrup, q. s.; mix with heat, and divide into half-pound rolls. For ALE.
2. To the above add of Spanish-juice, 11⁄2 lb.; previously softened with a little boiling water For PORTER and STOUT. Both are used by fraudulent brewers; and by publicans in reducing their beer.
Balls, Black′ing. Prep. 1 (Bailey’s). Gum-tragacanth, 1 oz.; water, 4 oz.; dissolve, add of sugar candy, 4 oz.; and afterwards, ivory-black and Prussian blue (in very fine powder), of each 2 oz.; neat’s foot oil, 2 fl. oz.; thoroughly incorporate, and evaporate by a gentle heat, constantly stirring, until of a proper consistence, then pour it into oiled moulds.
2. Gum-arabic, moist sugar, and ivory-black, of each 1⁄2 lb.; lamp-black, 1⁄4 lb.; glue (melted with a little water), 2 oz.; water, 1 quart, or q. s.; neat’s foot oil, 1⁄4 pint; as before.—Used by the shoemakers, harness-makers, &c., to blacken and polish leather. See Balls, Heel.
Balls, Breech′es. See Balls, Scouring.
Balls, Bronze. See Balls, Copying.
Balls, Cam′phor. Syn. Cam′phor-cakes, Chap′-balls‡, Chil′blain b.‡, &c.; Glob′uli camphora′ti, Placen′tæ camphora′tæ, &c.,
L. Prep. 1. Spermaceti and white wax, of each 2 oz.; almond or olive oil, 1⁄4 pint; melt together by a gentle heat, add of camphor (in small pieces), 1 oz.; when dissolved, stir until partly cold, and then pour it into moulds, as directed under ALMOND-CAKES (above).