Indian Science and Technology in the Eighteenth Century: Some Contemporary European Accounts c17.13

c17.13

Having your mortar thus prepared, as is before described, you must separate some of it, and to every half bushel, you are to take the white of five or six eggs, and four ounces of *ghee* (or ordinary unsalted butter) and a pint of butter-milk, beaten all well together: Mix a little of your mortar with this, until all your *ghee*, whites of eggs, and butter-milk be soaked up; then soften the rest well with plain fresh water, and so mix all together, and let it be ground, a trowel full at a time, on a stone with a stone-roller, in the same manner that chocolate is usually made, or ground in *England*; and let it be stand by in a trough for use. And when you use it, in case it be too dry, moisten it with some water, or the before mentioned liquor. This is the second coat of plastering.