Varnish, Wainscot. See Varnish, Oak.
Varnish, Wax. Syn. Milk of wax; Emulsio ceræ spirituosa, L. Prep. 1. Take of white wax (pure), 1 lb.; melt it with as gentle a heat as possible, add of warm rectified spirit, sp. gr. ·830 (60 o. p.), 1 pint; mix perfectly, and pour the liquid out upon a cold porphyry slab; next grind it with a muller to a perfectly smooth paste, adding more spirit as required; put the paste into a marble mortar, make an emulsion with water, 31⁄2 pints, gradually added, and strain it through muslin. Used as a varnish for paintings; when dry, a hot iron is passed over it, or heat is otherwise evenly applied, so as to fuse it, and render it transparent, after which, when quite cold, it is
polished with a clean linen cloth. The most protective of all varnishes.
2. Wax (pure), 5 oz.; oil of turpentine, 1 quart; dissolve. Used for furniture. See Varnish, Sealing-wax.
Varnish, White. See Varnish, Spirit, 2, a and b.
VAR′NISHING. To give the highest degree of lustre to varnish after it is laid on, as well as to remove the marks of the brush, it undergoes the operation of polishing. This is performed by first rubbing it with very finely powdered pumice stone and water, and afterwards with an oiled rag and tripoli, until the required polish is produced. The surface is, last of all, cleaned with soft linen cloths, cleared of all greasiness with powdered starch, and then rubbed bright with the palm of the hand.
In varnishing great care must be taken that the surface is free from grease or smoke; as, unless this be the case, the best oil or turpentine varnish in the world will not dry and harden. Old articles are usually washed with soap and water, by the painters, before being varnished, to prevent any misadventure of the kind alluded to.
VASELINE. See Cosmoline.
VEAL. “The grain should be close, firm, and white, and the fat of a pinkish white, not a dead white, and the kidneys well covered with a thick white fat.” (Soyer.)
Veal, like pork, requires to be well dressed, to develop its nutritive qualities. It should also be eaten fresh, as a peculiar principle is generated in it when improperly kept, which acts as a malignant poison. See Roasting, &c.