748. To make Essence of Celery.—Soak for a fortnight half an ounce of the seeds of celery in one gill of brandy. A few drops will flavor a pint of soup or broth equal to a head of celery.
749. Tincture of Lemon-peel.—Fill a wide-mouthed pint bottle half full of brandy; when a lemon is used, pare off the rind very thin, and put it into the brandy. In two weeks the spirit will be strongly impregnated with the flavor of the lemon.
750. To test the purity of Spirits.—See if the liquor will burn away entirely: or, place a hollow ivory-ball in it; the deeper the ball sinks, the lighter the liquor, and consequently more spirituous.
751. To purify Olive Oil.—Turn the oil into a crock or bottle, and pour in a quantity of pure water; shake the vessel vigorously, and let it stand two hours. The mucilaginous matter which is the cause of rancidity, will be separated from the oil, and remain in the water. The oil can be decanted, and re-bottled for use.
752. To preserve Eggs.—The most simple and easy mode of preserving eggs, is to rub the outside of the shell, as soon as gathered from the nest, with a little butter, or any other grease that is not fetid. By filling up the pores of the shell, the evaporation of the liquid part of the egg is prevented; and either by that means, or by excluding the external air, which Fourcroy supposes destroys the milkiness which most people are fond of in new-laid eggs, that milkiness will be preserved for mouths, as perfect as when the egg was taken from the nest.