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=MADAME LANORMAND'S FORTUNE-TELLER AND DREAM BOOK.=

This is the greatest book ever published on these subjects, and contains
plain and correct rules for foretelling what is going to happen. It
treats on the art of telling fortunes by the hands or Palmistry, as
practiced by the Gypsies.--On Moles.--The Birth of Children, and
Foretelling Events by the Moon's Age and the days of the week; and How
to know if your love for a person will be returned.--Also, on Charms,
Spells, and Incantations.--Fast of St. Agnes.-The Nine Keys.--Magic
Rose.--Cupid's Nosegay.--The Ring and Olive Branch.--Love's
Cordial.--The Witch's Chain.--Love Letters.--Strange Bed.--To see a
Future Husband.--The Lover's Charm.--How soon you will marry.--How to
tell a person's character by Cabalistic Calculations.--How to tell
Fortunes by Tea Leaves and Coffee Grounds; by the White of an Egg.--How
to Choose a Husband by the Hair.--Lucky Days, etc., etc. It also
contains a complete Dictionary of all Dreams, arranged alphabetically,
and with a clear interpretation of each.--Also, Hymen's Lottery, and all
good and bad Omens.--Also, the only true copy of the Oraculum ever
published in this country; it is the Oracle that foretold to Alexander
the Great, his successes; it was found by MADAME LANORMAND, in 1801, in
one of the Royal Egyptian Tombs; it was given by her to Napoleon the
First, who always consulted it previous to any of his undertakings.
=Mailed for 20 Cents.=


=THE SHOWMAN'S GUIDE; OR, THE BLACK ART FULLY EXPOSED AND LAID BARE.=

This book contains most of the marvelous things in Ancient or Modern
Magic, and is the Text Book for all showmen. It shows How to knock a
Tumbler through a Table.--To drive one Tumbler through another.--How to
make the Protean Liquid.--To make a Watch stop or go at the word of
command.--How to walk barefooted on a hot iron bar.--To discover any
Card in a pack by its weight or smell.--To turn Water into Wine.--How to
eat Fire.--To Dip the Hand into Water without wetting it.--How to Fill a
Glass with two different Liquids, without mixing them.--How to Light a
Candle by a Glass of Water.--To Freeze Water by shaking it.--To break a
Stone with a Blow of the Fist.--To tear a Handkerchief into pieces and
to make it whole again.--How to fire a loaded Pistol at the Hand without
hurting it.--To change a bowl of Ink into clear Water with Fish swimming
in it.--To produce Candies, Nuts, etc., from a handkerchief, and many
other tricks too numerous to mention. =Mailed for 25 Cents.=


=THE MAGICIAN'S GUIDE; OR, CONJURING MADE EASY.=

This work was written by the celebrated HOUDIN, who, being prompted by
an honest desire to instruct those who wish to be initiated into the
depths and mysteries of his art, laid bare all his professional secrets,
and has treated the subject in the most eminently successful manner. By
a series of lessons he has thoroughly explained the principles of the
higher science. Numerous illustrations, together with full and explicit
directions, make success sure, and he who desires to be the sought after
and honored guest at every party or entertainment, has but to study this
book. It treats on all kinds of Magic, Legerdemain, and Prestidigitation;
Galvanism, Magnetism and Electricity, and is illustrated with 33 first
class engravings. =Mailed for 25 Cents.=




    OUR KNOWLEDGE BOX:

    OR,

    OLD SECRETS AND NEW DISCOVERIES.

    _A COMPENDIUM OF VALUABLE INFORMATION, AND AN INDISPENSABLE
    HAND-BOOK FOR THE USE OF EVERYBODY: THE BEST COLLECTION OF RARE AND
    VALUABLE RECIPES EVER PUBLISHED._


  GEO. BLACKIE & CO.,
  Publishers,
  _746 BROADWAY, NEW YORK._




CONTENTS.


                                                               PAGE.

  Secrets of the Liquor Trade                                     3

  Druggists' Department                                           8

  Manufacturers' Department                                       14

  The Toilet, Perfumery, Etc.                                     27

  Hunters' and Trappers' Secrets                                  34

  The Fine Arts and Sciences                                      36

  Farmers' Department                                             43

  Confectioners' Department                                       46

  Valuable Miscellaneous Recipes for the Household and every day
  Requirements                                                    48


    Entered, according to Act of Congress, in the year 1875, by CHAS.
    MCARTHUR, in the Office of the Librarian of Congress, at Washington,
    D. C.




OUR KNOWLEDGE BOX.




SECRETS OF THE LIQUOR TRADE.


_Cider Without Apples._--To each gallon of cold water, put 1 lb. common
sugar, 1/2 oz. tartaric acid, 1 tablespoonful of yeast, shake well, make
in the evening, and it will be fit for use next day. I make in a keg a
few gallons at a time, leaving a few quarts to make into next time; not
using yeast again until the keg needs rinsing. If it gets a little sour
make a little more into it, or put as much water with it as there is
cider, and put it with the vinegar. If it is desired to bottle this
cider by manufacturers of small drinks, you will proceed as follows: Put
in a barrel 5 gallons hot water, 30 lbs. brown sugar, 3/4 lb. tartaric
acid, 25 gallons cold water, 3 pints of hop or brewers' yeast worked
into paste with 3/4 lb. flour, and 1 pint water will be required in making
this paste, put altogether in a barrel, which it will fill, and let it
work 24 hours--the yeast running out at the bung all the time, by
putting in a little occasionally to keep it full. Then bottle, putting
in 2 or 3 broken raisins to each bottle, and it will nearly equal
Champagne.

_Cider Champagne, No. 1._--Good cider, 20 gallons; spirits, 1 gallon;
honey or sugar, 6 lbs. Mix, and let them rest for a fortnight; then fine
with skimmed milk, 1 quart. This, put up in champagne bottles, silvered
and labeled, has often been sold for Champagne. It opens very sparkling.

_Cider--To Keep Sweet._--1st. By putting into the barrel before the
cider has begun to work, about half a pint of whole fresh mustard seed
tied up in a coarse muslin bag. 2d. By burning a little sulphur or
sulphur match in the barrel previous to putting in the cider. 3d. By the
use of 3/4 of an ounce of the bi-sulphite of lime to the barrel. This
article is the preserving powder sold at rather a high price by various
firms.

_To Neutralize Whiskey to make various Liquors._--To 40 gallons of
whiskey, add 1-1/2 lbs. unslacked lime; 3/4 lb. alum, and 1/2 pint of spirits
of nitre. Stand 24 hours and draw it off.

_Madeira Wine._--To 40 gallons prepared cider, add, 1/4 lb. tartaric acid;
4 gallons spirits; 3 lbs. loaf sugar. Let it stand 10 days, draw it off
carefully; fine it down, and again rack it into another cask.

_Sherry Wine._--To 40 gallons prepared cider, add, 2 gallons spirits; 3
lbs. of raisins; 6 gallons good sherry, and 1/2 ounce oil bitter almonds,
(dissolved in alcohol). Let it stand 10 days, and draw it off carefully;
fine it down and again rack it into another cask.

_Port Wine._--To 40 gallons prepared cider, add, 6 gallons good port
wine; 10 quarts wild grapes, (clusters); 1/2 lb. bruised rhatany root; 3
oz. tincture of kino; 3 lbs. loaf sugar; 2 gallons spirits. Let this
stand ten days; color if too light, with tincture of rhatany, then rack
it off and fine it. This should be repeated until the color is perfect
and the liquid clear.

_To correct a bad Taste and sourness in Wine._--Put in a bag the root of
wild horse-radish cut in bits. Let it down in the wine, and leave it
there two days; take this out, and put another, repeating the same till
the wine is perfectly restored. Or fill a bag with wheat; it will have
the same effect.

_To restore Flat Wine._--Add four or five pounds of sugar, honey, or
bruised raisins, to every hundred gallons, and bung close. A little
spirits may also be added.

_To restore Wine that has turned sour or sharp._--Fill a bag with
leek-seed, or of leaves or twisters of vine, and put either of them to
infuse in the cask.

_Ginger Wine._--Take one quart of 95 per cent. alcohol, and put into it
one ounce of best ginger root (bruised and not ground), five grains of
capsicum, and one drachm of tartaric acid. Let stand one week and
filter. Now add one gallon of water, in which one pound of crushed sugar
has been boiled. Mix when cold. To make the color, boil 1/2 ounce of
cochineal, 3/4 ounce of cream tartar, 1/2 ounce of saleratus, and 1/2 ounce
alum in a pint of water till you get a bright red color.

_French Brandy._--Pure spirits, 1 gallon; best French brandy, or any
kind you wish to imitate, 1 quart; loaf sugar, 2 ounces; sweet spirits
of nitre, 1/2 ounce; a few drops of tincture of catechu, or oak bark, to
roughen the taste if desired, and color to suit.

_Gin._--Take 100 gallons of clean, rectified spirits; add, after you
have killed the oils well, 1-1/2 ounces of the oil of English juniper, 1/2
ounce of angelica essence, 1/2 ounce of the oil bitter almonds, 1/2 ounce of
the oil of coriander, and 1/2 ounce of the oil of caraway; put this into
the rectified spirit and well rummage it up; this is what the rectifiers
call strong gin.

To make this _up_, as it is called by the trade, add 45 pounds of
loaf-sugar, dissolved; then rummage the whole well up together with 4
ounces of roche alum. For finings there may be added two ounces of salts
of tartar.

_Aromatic Schiedam Schnapps, to imitate._--To 25 gallons good common
gin, 5 over proof, add 15 pints strained honey; 2 gallons clear water; 5
pints white-sugar syrup; 5 pints spirit of nutmegs mixed with the nitric
ether; 5 pints orange-flower water; 7 quarts pure water; 1 ounce acetic
ether; 8 drops of oil of wintergreen, dissolved with the acetic ether.
Mix all the ingredients well; if necessary, fine with alum and salt of
tartar.

_St. Croix Rum._--To 40 gallons p. or n. spirits, add 2 gallons St.
Croix Rum; 2 oz. acetic acid; 1-1/2 ounce butyric acid; 3 pounds loaf
sugar.

_Pine-Apple Rum._--To 50 gallons rum, made by the fruit method, add 25
pine-apples sliced, and 8 pounds white sugar. Let it stand two weeks
before drawing off.

_Irish or Scotch Whiskey._--To 40 gallons proof spirits, add 60 drops of
creosote, dissolved in 1 quart of alcohol; 2 oz. acetic acid; 1 pound
loaf sugar. Stand 48 hours.

_Rum Shrub._--Tartaric acid, 5 pounds; pale sugar, 100 pounds; oil
lemon, 4 drs.; oil orange, 4 drs.; put them into a large cask (80
gallons), and add water, 10 gallons. Rummage till the acid and sugar are
dissolved, then add rum (proof), 20 gallons; water to make up 55 gallons
in all; coloring one quart or more. Fine with 12 eggs. The addition of
12 sliced oranges will improve the flavor.

_Bourbon Whiskey._--To 100 gallons pure proof spirit, add 4 ounces pear
oil; 2 ounces pelargonif ether; 13 drs. oil of wintergreen, dissolved in
the ether; 1 gallon wine vinegar. Color with burnt sugar.

_Strong Beer, English Improved._--Malt, 1 peck; coarse brown sugar, 6
pounds; hops, 4 ounces; good yeast, 1 teacup; if you have not malt, take
a little over 1 peck of barley, (twice the amount of oats will do, but
are not as good,) and put it into an oven after the bread is drawn, or
into a stove oven, and steam the moisture from them. Grind coarsely. Now
pour upon the ground malt 3-1/2 gallons of water at 170 or 172 deg. of heat.
The tub in which you scald the malt should have a false bottom, 2 or 3
inches from the real bottom; the false bottom should be bored full of
gimlet holes, so as to act as a strainer, to keep back the malt meal.
When the water is poured on, stir them well, and let it stand 3 hours,
and draw off by a faucet; put in 7 gallons more of water at 180 to 182 deg.;
stir it well, and let it stand 2 hours, and draw it off. Then put on a
gallon or two of cold water, stir it well, and draw it off; you should
have about 5 or 6 gallons. Put the 6 pounds of coarse brown sugar in an
equal amount of water; mix with the wort, and boil 1-1/2 to 2 hours with
the hops; you should have eight gallons when boiled; when cooled to 80 deg.
put in the yeast, and let it work 18 to 20 hours, covered with a sack;
use sound iron hooped kegs or porter bottles, bung or cork tight, and in
two weeks it will be good sound beer, and will keep a long time; and for
persons of a weak habit of body, and especially females, 1 glass of this
with their meals is far better than tea or coffee, or all the ardent
spirits in the universe. If more malt is used, not exceeding 1/2 a bushel,
the beer, of course, would have more spirit, but this strength is
sufficient for the use of families or invalids.

_Root Beer._--For 10 gallons beer, take 3 pounds common burdock root, or
1 ounce essence of sassafras; 1/2 pound good hops; 1 pint corn, roasted
brown. Boil the whole in 6 gallons pure water until the strength of the
materials is obtained; strain while hot into a keg, adding enough cold
water to make 10 gallons. When nearly cold, add clean molasses or syrup
until palatable,--not sickishly sweet. Add also as much fresh yeast as
will raise a batch of 8 loaves of bread. Place the keg in a cellar or
other cool place, and in 48 hours you will have a keg of first-rate
sparkling root beer.

_Superior Ginger Beer._--Ten pounds of sugar; 9 ounces of lemon juice; 1/2
a pound of honey; 11 ounces of bruised ginger root; 9 gallons of water;
3 pints of yeast. Boil the ginger half an hour in a gallon of water;
then add the rest of the water and the other ingredients, and strain it
when cold. Add the white of an egg, beaten, and 1/2 an ounce of essence of
lemon. Let it stand 4 days, then bottle, and it will keep many months.

_Spruce Beer._--Take of the essence of spruce half a pint; bruised
pimento and ginger, of each four ounces; water, three gallons. Boil five
or ten minutes, then strain and add 11 gallons of warm water, a pint of
yeast, and six pints of molasses. Allow the mixture to ferment for 24
hours.

_To Cure Ropy Beer._--Put a handful or two of flour, and the same
quantity of hops, with a little powdered alum, into the beer and rummage
it well.

_To give Beer the appearance of Age._--Add a few handfuls of pickled
cucumbers and Seville oranges, both chopped up. This is said to make
malt liquor appear six months older than it really is.

_How to make Mead._--The following is a good receipt for Mead:--On
twenty pounds of honey pour five gallons of boiling water; boil, and
remove the scum as it rises; add one ounce of best hops, and boil for
ten minutes; then put the liquor into a tub to cool; when all but cold
add a little yeast, spread upon a slice of toasted bread; let it stand