Blackberry, Amer′ican. The ru′bus villo′sus (Ait.). Root astringent and tonic; officinal in the Ph. U. S.
BLACK PUDDING. A pudding made of the blood of the pig, mixed with groats and fat. It contains about 11 per cent. of nitrogenous matter.
BLACK′ING. Syn. Cirage (des bottes), Noir (pour les souliers), Fr.; Schwärze, Schuhschwärze, Ger. An article too well known to require description.
Hist., &c. Blacking, and other polishes for leather, were undoubtedly in common use among the ancients; but the compound to which we now more particularly apply the name is of comparatively modern invention. The latter appears to have been first introduced into England from Paris, during the reign of Chas. II, but was not in common use among the masses of our population much before the middle of the 18th century.
The general and still increasing use of blacking as a polish for boots and shoes by all classes of the inhabitants of civilised countries, has given an extent and importance to its manufacture which a stranger to the subject would scarcely be led to suspect. The princely establishments of some of the firms who compound this sable article cannot fail to have arrested the attention of the passenger through the streets of this great metropolis; whilst the enormous fortune acquired by one of their late members, and, for the most part, bequeathed by him for purposes of charity and philanthropy, has invested both the donor and his craft with an interest and notoriety which they did not previously possess. At the present time the consumption of blacking is greater than at any former period; and of this, as of many other articles, England is the principal manufactory for the world, alike distinguished for the extent of her trade and the excellent quality of this product of her industry. In truth, England excels all other nations in the manufacture of common shoe-blacking; and perhaps in no other country is an equal attention paid to the cleanliness and appearance of the external clothing of the feet.
Prep. I. Liquid Blacking:—
1. Take of bone-black, 16 parts; treacle, 12 parts; oil of vitriol, 3 parts; sperm oil,[190] 2 parts; gum-arabic, 1 part; strong vinegar, or sour beer, 48 to 50 parts[191] (all by weight); place the bone-black in a capacious wooden, stone-ware, or enamelled iron vessel,[192] add the oil, and rub them well together; next gradually add the treacle, and actively and patiently grind or rub the mass, after each addition, until the oil is perfectly killed, and finally for some time afterwards, to ensure complete admixture; then cautiously dilute the vitriol with about three times its bulk of water, and add it, in separate portions, to the former mixture, observing to stir the whole together, as rapidly as possible, on each addition of the acid, and for some minutes after the whole is added, so as to render the mass thoroughly smooth and homogeneous; let it stand, covered over, for two or three days, or longer, stirring it, in the mean time, for 15 or 20 minutes daily; lastly, having dissolved the gum in the vinegar, add the solution gradually to the rest, and stir the whole together briskly for some time, and again daily for 3 or 4 days. It may be further diluted, at will, with a little more vinegar or beer, or with water; but unnecessary or excessive dilution should be avoided, as the richness and quality of the blacking become proportionately reduced. If all the ingredients (except the vitriol) be made hot before admixture, the shining quality of the product will be greatly improved, and the process may be shortened.[193]
[190] Sperm oil is commonly regarded as the best for blacking; but pale seal oil is thought by some to be quite as good. The cod-liver oil of the curriers, if clear, is less expensive, and probably better than either of them. Common olive oil, and refined rape oil, are, however, those most generally used by the blacking-makers.
[191] That is, 3 to 31⁄2 times the weight of the ivory-black.
[192] Metallic vessels must be avoided.