The Grocer’s Encyclopedia
Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

LYE

is, in strict parlance, water impregnated with an alkali, but in general usage the word is applied to all forms of soap-making alkalis, from the "mother lye" of wood ashes, formerly used in farm life to make soft soap, up to the metal drums of caustic potash and soda imported from Europe.

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