Improved Troy Starch Enamel

Melt five pounds of Refined Paraffine Wax

in a tin boiler or pan over a slow fire; use care in melting. When

melted remove the vessel from the fire and add 200 drops of Oil of

Citronelli. Take some new round tin pie pans, and oil them with sweet

oil as you would for pie baking, but do not use lard. Put these pans on

a level table, and pour in enough of the hot wax to make a depth in

each pan equal to about the thicknes of one-eighth of an inch. While

hot, glance over the pans to see that they are level. As this is very

essential, please remember it. If the pans are not level, the cakes

will be all thicknesses, which should not be so. Then let them cool,

but not too fast. Watch them closely, and have a tin stamp ready to

stamp the cakes out about the size of an ordinary candy lozenge. This

stamp should be about eight inches long, larger at the top than at the

bottom, so that the cakes can pass up through the stamp as you are

cutting them out of the pans. Lay the cakes in another pan to cool.

Before they become very hard, separate them from each other; if not, it

will be difficult to do so when they become very hard. Do not neglect

this. Have boxes made at any paper box maker's in any large city. They

cost about from one to two cents each; sliding boxes are the best. Have

your labels printed, and commence business at once. Put 24 to 30 cakes

in each box, and retail for 25 cents.



Wholesale for $1.50 per dozen.



Directions for Use.--To a pint of boiling starch stir in one cake or

tablet. This gives an excellent lustre to linen or muslin, and imparts

a splendid perfume to the clothes, and makes the iron pass very

smoothly over the surface. It requires but half the ordinary labor to

do an ironing. It is admired by every lady. It prevents the iron from

adhering to the surface, and the clothes remain clean and neat much

longer than by any other method.