Note 202 — A CYCLOPÆDIA OF PRACTICAL RECEIPTS, PROCESSES, AND COLLATERAL INFORMATION (continued 16)
Reading edition
A capacious enamelled cast-iron boiler, with a concave bottom, should be used for this purpose; in which case the ingredients can be mixed in it, and thus the trouble of removal avoided. If a common copper or cast-iron boiler be employed, the blacking must not be allowed to remain in it longer than necessary to give it the ‘simmer,’ at the conclusion of which it should be turned out into a wooden tub or vat to cool.