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.