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

WHITEWASH

is slacked quicklime reduced to the consistence of milk by dilution with water. A very fine quality can be made by boiling a little starch, salting it well, pouring the mixture into the slacked lime while it is still warm and finally adding a few drops of Liquid Blue to remove the yellow tint and give it a pure white lustre.

← WHITEFISHAll “W” entriesWHITING →