WADE’S DROPS. Compound tincture of benzoin.
WA′FER PAPER. See Wafers, in Cookery (below).
WA′FERS. Thin adhesive discs, used for securing letters or sticking papers together.
Prep. 1. (Wafers, Flour w.) The finest; wheaten flour is mixed with water, either pure or coloured, to a smooth pap or batter, which, after being passed through a sieve, to remove clots or lumps, is poured into the ‘wafer-irons’ (previously warmed and greased with butter or olive oil), and in this state exposed to the heat of a clear charcoal fire; the whole is then allowed to cool, when the irons are opened, and the thin cake, which has become hard and brittle, is cut into wafers by mean of sharp annular steel punches made exclusively for the purpose.
2. (Gelatine wafers, Transparent w.) Good gelatine or glue is dissolved, by the heat of a water bath, in just sufficient water to form a consistent mass on cooling; it is then poured, whilst hot, upon the surface of a warm plate or mirror glass, slightly oiled, and surrounded with a border of card paper (laid flat); a similar plate, also warmed and oiled, is next laid upon the gelatine, and the two plates pressed into as close contact as is permitted by the card paper; when quite cold the thin sheet of gelatine is removed, and cut into wafers with punches, as before. 1 to 2 oz. of sugar is commonly added to each lb. of gelatine.
3. (Medallion wafers.) A sheet of metal or glass, having designs sunk in it corresponding to the raised part of seals, being provided, the hollows are filled up with a mixture formed of any appropriate coloured powder, made into a paste with gum water or size, leaving the flat part clear; melted coloured glue is then poured on the plate, and the process is otherwise conducted as before. For use, the paper is wetted where the wafer is to be applied.
Obs. Care must be taken that no poisonous colours be employed. For gelatine wafers, transparent colours only can be used. Those noticed under Liqueurs and Stains (Confectioner’s) are appropriate. To these may be added plumbago, sesquioxide of iron (crocus martis), smalts, levigated vegetable charcoal, and vermilion.
Wafers. (In Cookery.) Prep. Make fine flour, dried and sifted, into a smooth thin batter with good milk, or a little cream-and-water; add about as much white wine as will make it thick enough for pancakes, sweeten it with a little loaf sugar, and flavour it with powdered cinnamon. When thus prepared have the wafer-irons made ready, by being heated over a charcoal fire; rub them with a piece of linen cloth dipped in butter; then pour a spoonful of the batter upon them, and close them almost immediately; turn them upon the fire, and pare the edges with a knife, if any of the batter oozes out. A short time will bake them, when the irons are perfectly heated. The wafers must be curled round whilst warm when they are for ornaments. ‘Wafer paper’ is prepared in a similar way to the above; but when intended to be kept for some time, the milk must be omitted.
Used by cooks, &c.; and, recently, as an envelope for nauseous medicines.
Wafers, Da Silva’s. These nostrums were introduced to the public some time ago, as though they were prepared from the formulæ of a celebrated physician whose name was affixed to them.[256] There are three varieties, which are said to be prepared as follows: