The dark-blue color will gain inten- | 14 of washed flowers of sulphur, and 40 sity by adding potassium sulphate to of chlorate of potassium. the mixture. V. Seventeen hundred and fifty parts of chlorate of potassium, 500 of sulphur, 575 of carbonate of copper, and 375 of burned alum. VI. Twenty-one parts of chlorate of potassium, 23 of copper precipitated with chlorate of potassium, 12 of sulphate of copper, 12 of calomel, 4 of milk sugar, and 3 of stearine. Dark-blue Fire. Mix 60 parts of chlorate of potassium, 16 of sulphur, 12 of carbonate of copper, and 12 of alum. Pale-blue Fire. I. Mix 61 parts of powdered chlorate of potassium, 16 of pulverized sulphur, and 25 of strongly heated and pulverized alum. II. Mix 61 parts of powdered saltpetre, 171⁄2 of pulverized sulphur, 20 of powdered anhydrous soda, and 1 of pulverized charcoal. Blue Fire with a Bluish-green Flame. Rub fine and mix 12 parts of nitrate of barium, 5 of chlorate of potassium, and 4 of sulphur. Green Fire. I. Rub fine and mix 433 parts of purified sulphur, 2250 of nitrate of barium, 166 of chlorate of potassium, 66 of arsenic, and 100 of charcoal. II. Fifty parts of chlorate of potassium, 50 of nitrate of barium, 5 of charcoal, and a sufficient quantity of linseed oil to knead the mass. Green Fire according to Braunschweiger. Three parts of shellac, 9 of nitrate of barium, 1 of chlorate of potassium. Other Receipts for Green Fire. I. Sixteen parts of nitrate of barium, 4 of sulphur, and 16 of chlorate of potassium. II. Forty-five parts of nitrate of barium, 10 of sulphur, 20 of chlorate of potassium, 2 of calomel, 1 of lampblack. III. Mix very carefully 12 parts of nitrate of barium dry as dust, 4 of sulphur, and 6 of chlorate of potassium. IV. Powder and mix 6 parts of nitrate of barium, 1 of sulphur, 2 of chlorate of potassium, and of charcoal. Pule-green Fire. I. Rub fine and mix 60 parts of chlorate of potassium, 16 of sulphur, and 24 of carbonate of barium. II. Sixty parts of nitrate of barium, III. Thirty-eight parts of nitrate of barium, 10 of chlorate of potassium, and 8 of charcoal. IV. Six parts of nitrate of barium, 1 of sulphur, 2 of chlorate of potassium, and of charcoal. Dark-green Fire. One hundred and twenty parts of nitrate of potassium, 60 of washed flowers of sulphur, 45 of chlorate of potassium, 37 of anhydrous carbonate of sodium, 2 of pulverized charcoal, and 22.5 of stearine. Yellow Fire. I. Mix carefully 48 parts of sodium nitrate, 16 of sulphur, 4 of sulphide of antimony, and 1 of charcoal. II. Rub as fine as possible and mix 20 parts of sodium nitrate, 3 of sulphur, and 1 of sodium sulphide. III. Two thousand parts of chlorate of potassium, 500 of purified sulphur, and 750 of sodium carbonate. IV. Fifteen hundred and sixty-six parts of saltpetre, 625 of sodium carbonate, and 400 of gunpowder. V. Six parts of chlorate of potassium, 6 of potassium nitrate, 5 of sodium oxalate, and 3 of shellac. VI. Sixty-one parts of chlorate of potassium, 16 of sulphur, and 23 of anhydrous soda. VII. One hundred and twenty parts of potassium nitrate, 30 of flowers of sulphur, 45 of chlorate of potassium, 37 of anhydrous sodium carbonate, 2 of charcoal powder, 224 of stearine. VIII. Sixty-one parts of saltpetre, 171 of sulphur, 20 of soda, and 11⁄2 of charcoal. OTHER COLORED FIREWORKS. White Stars. Mix 32 parts of pulverized saltpetre, 12 of pulverized sulphur, 8 of powdered sodium sulphide, and 1 of gunpowder. Red Stars. Rub fine and mix 40 parts of nitrate of strontium, 10 of chlorate of potassium, 13 of sulphur, 2 of charcoal, 5 of sodium sulphide. Green Stars. Thirty parts of chlorate of barium, 10 of flowers of sulphur, and 1 of mastic. Blue Stars. Rub fine and mix 20 parts of chlorate of potassium, 11 of sulphur, 14 of cupric oxide, and 1 of mastic. Bluish-green Stars. I. Rub fine and mix 24 parts of nitrate of barium, 56 of chlorate of potassium, 30 of sulphur, and 1 of mastic. II. Twenty parts of nitrate of barium, 18 of chlorate of potassium, 10 of sulphur, 1 of mastic, and 3 of sodium sulphide. Yellowish-green Stars. I. Rub fine and mix 60 parts of chloride of barium, 30 of nitrate of barium, 20 of sulphur, and 1 of mastic. II. Twenty parts of chlorate of potassium, 5 of sulphur, 1 of mastic, and 1 of carbonate of barium. Yellow Stars. Rub fine and mix 16 parts of sodium nitrate, 5 of sulphur, 2 of sodium sulphide, and 1 of charcoal. White Candles. Powder and mix 4 parts of saltpetre, 1 of sulphur, and 1 of sodium sulphide. Red Candles. Rub fine and mix 26 parts of nitrate of strontium, 15 of chlorate of potassium, 12 of flowers of sulphur, 2 of charcoal, 2 of sodium sulphide, and 1 of mastic. Green Candles. Mix 20 parts of chlorate of barium, 30 of nitrate of barium, and 10 of sulphur. Blue Candles. Rub fine and mix 18 parts of chlorate of potassium, 6 of saltpetre, 10 of sulphur, and 6 of cupric oxide. Bluish-green Candles. Rub fine and mix 20 parts of chloride of barium, 30 to 42 of nitrate of barium, 40 of chlorate of potassium, 10 to 22 of sulphur and of sodium sulphide. Yellow Candles. Rub fine and mix 80 parts of sodium nitrate, 7 of sulphur, 3 of sodium sulphide, and 2 of mastic. Japanese Matches. One part of powdered charcoal, 1 of sulphur, and 3 of saltpetre. Prof. Böttger says about Japanese matches: The mixture consists eithe. of 3 parts by weight of lampblack, 8 of flowers of sulphur, and 15 of saltpetre (dry as dust); or 2 parts by weight of finely sifted lime-wood charcoal, 4 of flowers of sulphur, and 7 of saltpetre (dry as dust). The mode of preparing the matches is as follows: Cut the finest commercial tissue paper into strips about 64 inches long, 1 inch wide on one end, and running into a point at the other. By rolling these small strips of paper tightly together, commencing at the pointed end, and filling the lower part with from 30 to 45 grains of one of the above mixtures, a close imitation of the genuine Japanese matches will be the result. Fireworks for Use in Rooms, according to Perron. Mix 12 parts of saltpetre, 15 of flowers of sulphur, and 30 of gunpowder. Then dissolve 2 parts of camphor in 8 of spirit of wine, and 4 of gum Arabic in water. Knead the whole into a dough, and form small cornered pieces from it which are dried. When ignited they give a beautiful light. Pharaoh's Serpents. This curious chemical toy is prepared as follows: Dissolve mercury, with the aid of heat, in dilute nitric acid, being careful that there shall always be an excess of mercury present. When the action of the acid has ceased, decant the solution, and pour into it a solution of sulphocyanide of potassium or ammonium, which may be procured at any druggist's. Use about equal quantities of the two solutions. A precipitate of sulpho-cyanide of mercury falls out, which should be filtered off, washed, and dried. Then take for every pound of this substance 1 ounce of gum tragacanth, which should be soaked in water. When the gum is completely softened it is transferred to a mortar, and the According to another receipt they consist of 5 parts of lampblack, 11 of sulphur, and 26 to 30 parts of gunpow-dried precipitate is gradually rubbed der. The mixture is made into a paste with alcohol, formed into small dice, and dried. When dry one of the little squares is fixed into the cleft of a lavender stalk, lighted on a candle, and held stem downward. After the first blazing off, a ball of molten lava will form from which the curious and very beautiful corruscations will soon appear. up with it into a homogeneous paste, with the addition of a little water. This mass is filled into moulds of conical or other shape, made of silvered paper, and dried. When these are ignited by the application of a match at the conical end they form an enormous volume of ash, which proceeds in great coils from the body of the mass, and which by its serpentine movements, as it is formed, has suggested the name. (W.) Harmless Substitute for Pharaoh's Serpents. The above-named experiment, though curious and interesting, is not altogether free from danger, because poisonous mercurial fumes are evolved during the combustion of the mass. On this account several substitutes have been suggested. One of these, which is almost as good as the original, and is not poisonous, is prepared in the following manner: Take Bichromate of potassium White sugar 2 parts. 1 part. 3 parts. Pulverize each of the ingredients separately, and then mix them thoroughly; Make small paper cones of the desired size, and press the mixture into them. When quite dry they are ready for use. They should be kept away from moisture and light. (W.) FOOD AND FOOD PREPARATIONS. Soup Extract. Vegetables are gently boiled in a steam apparatus for 6 hours, and then pressed. In the resulting liquor beef and bones are boiled for 6 hours longer. The fluid is then pressed out, and, after it has become cold, the fat is skimmed off, a part of which is afterward added again, with 30 per cent. of common salt. The whole is then evaporated to the consistency of syrup. Meat Flour. Meat free from fat is covered with 2 to 3 per cent. of salt, dried first at 120° to 140° F., then completely at 212° F., and ground. Pressed Feed for Horses. One hundred and fifty parts of cut hay, 400 of crushed oats or corn, 50 of crushed horse beans or pease, and 20 of wheat bran or flour, are mixed with 1 of rocksalt. The mixture is then moistened with water, wrapped in press-cloths, and subjected to a high pressure in a heated hydraulic press for hour. The mixture is converted into a solid cake of gluten which is dried at 85° F., and divided into suitable pieces. Strengthening Food Known as " Dictamia." Mix 14 parts of sugar, 8 of arrowroot flour, 6 of wheat flour, 2 of Trinidad chocolate, 2 of Granada chocolate, and of vanilla. Strengthening Food Known as " Palamoud." Mix 2 parts of chocolate, 8 of rice flour, 8 of arrowroot flour, of finely powdered red sanders wood, and add some Indian arrowroot. Soup Tablets. Mince 9 pounds of perfectly lean beef, make it into a paste with water, then press it out and evaporate the resulting fluid to pint. Now put in a pot 6 pounds of calves' feet, and a like quantity, each, of roasted onions, carrots, celery, and water, with the addition of a small quantity of cloves. Boil the whole thoroughly, strain the fluid, and evaporate it to twostrained fluid to the meat liquor, mix thirds of the quantity. Now add the all with a solution of 2 ounces of gum arabic, and evaporate the whole to a thick mass, which is formed into small tablets. Stilton Cheese as Prepared in England. A tin cylinder open at both ends is required, 6 inches long and 12 inches in diameter, with perforated sides to allow the escape of the whey. Lamb's maw is used as a rennet, and a lemon filled with cloves is placed in the curd. Nine gallons of fresh milk and the cream from 2 to 3 gallons of milk are used for 1 cheese. The milk is heated to its natural temperature before adding the rennet. When the mass is curdled, it is strained through a cloth, broken short and allowed to remain quiet, wrapped in the cloth, until it is fit to be cut. The tin cylinder is then placed upon a board and filled with alternate layers of curd and salt and covered with another board. The cylinder with the cheese is turned over every 2 or 3 hours for the first day, and 2 or 3 times a day for the succeeding 3 or 4 days, after which the cheese is taken out, wrapped in a cloth wet with boiling water, and pressed until it is dry. It is turned twice a day, and protected from flies and insects. Considerable time is required to make it fit for the table. Honey from Beets and Carrots. This is generally prepared from 2 parts of sugar beets and 1 of carrots. The roots are washed clean and scraped. They are then placed about a foot deep in a boiler, covered with water, | closing A; e e are hot water pipes ar and boiled until soft, being frequently ranged around A and heated from f. stirred to prevent scorching. The c'c' are openings in the back of the boiled mass is pressed out, and the cylindrical wall of A, through which juice boiled down to the consistency the roasted mass, pressed backward by of a syrup, and filled in well-closed the turning of the spiral flues a a, falls earthenware vessels. Its flavor im-down upon d. The roasting gases proves with age. To Prepare Potato Flour for Soups, etc. Cleanse good potatoes, boil, peel, and cut them in slices. Now add to 100 parts of potatoes 4 of salt; then dry thoroughly, and grind them to flour, which should be kept in wellclosed tin boxes. Meat Biscuit. Fresh meat is thoroughly boiled, and the liquor concentrated by evaporation until it has acquired the consistency of thick syrup. It is then mixed with the best wheat flour and and made into a dough. This is rolled out, cut into biscuits, and baked in an oven at a moderate heat. Perfectly dry biscuits, easily broken and resembling the finest ship biscuit, are obtained by this process. They contain no fat, and can be used for the preparation of soups and puddings. They contain 5 times as much nutriment as an equal volume of good fresh meat, and will keep for a long time. Apparatus and Method for Preparing a Substitute for Coffee. A substitute for coffee is prepared in England, which has been patented by Bolanachi, of West Dulwich. The fruit of the carob tree (Ceratonia siliqua) is roasted and ground, and mixed with roasted and ground vetches and coffee. Some chicory, or gentian root, and a little carbonate of potassium are also added. escape through the ventilating pipe c reaching this from the divisions a' a through openings in the inner cylinder E. The substances to be roasted are introduced through b' into a' a', where they remain until pushed forward by the turning of the spiral flues, and finally fall through c' c' upon d. Fig. 12. Crushed Bread for Horse Feed. wheat, rye, oats, barley, and corn, are mixed with cut straw and a little yeast, the mixture is formed into loaves of about 5 pounds each, and baked. Pudding Powders (Vanilla). Five hundred parts of corn starch, 25 of vanilline, and 50 of egg conserve. Almond Pudding. Five hundred parts of corn starch, 50 of almond flour (with some bitter almonds), 50 of egg conserve, and 12 of vanilline. Chocolate Pudding. Five hundred parts of corn starch, 250 of powdered cocoa free from oil, 35 of vanilline, and 150 of egg conserve. The roasting apparatus (Fig. 12) consists of the cylindrical drum A, the interior of which is provided with spiral Manufacture of Artificial Butter. flues a a. The outer cylinder of the Fresh beef suet is one of the principal drum forms with the inner narrower cyl- materials required in the manufacture inder E, and the spiral flues, a series of of artificial butter. It should be endivisions which communicate with the tirely free from blood and particles of interior of the cylinder E through meat, and is especially prepared for openings in the wall of E. Upon the the manufacture of margarine and face of E is placed the ventilating pipe oleomargarine by cutting it up and C. This, with the perforated cylin- rendering, with an addition of water drical wall of E, forms a chamber for and crystallized soda. To 300 parts of charging the apparatus through the suet take 100 of water and 1 of crys funnel b'. D is a double jacket en-tallized soda. The mass is heated over a moderate fire and frequently stirred, until the suet separates as a clear golden-yellow fluid on the top of the water. It is then skimmed off, poured through a sieve, and preserved for use. Margarine is an imitation of butter made from beef suet after it has been treated as just described. The suet is melted and allowed to cool, then put in tin moulds lined with linen cloths and submitted to powerful pressure. From 50 to 60 per cent. of margarine is obtained, the residue being used in the manufacture of candles. The lumps of margarine should not exceed 2 or 3 pounds each. Mege's Process for Oleomargarine. The process, as carried on in American manufactories working under the Mege patents, is substantially as follows: The selected beef fat, which is received a few hours after killing, is first carefully worked free from adhering blood and other impurities by first soaking in warm water and afterwards thoroughly washing in cold water. Only the pieces appearing richest in oil are reserved for butter making, these being cut off by an experienced workman; the other parts being thrown into tubs that find their way to the tallow factory. On on the bottom, forming "scrap." The granulated mass is next filled into bags, set in moulds, and placed on galvanized plates in a series of presses. When these are filled with the bags they are subjected to a gradually increasing pressure, under which the fluid oil is separated, leaving the hard cakes of stearine in the cloths. The resulting oily product is a clear, sweet, yellow oil, substantially similar in composition to the oil of butter, and in this condition it forms an excellent oil for cooking, and is largely consumed for this purpose. The next step is the conversion of this oil into butter substitute, or "oleomargarine" butter. For this purpose it is churned with fresh milk for about 20 minutes, in which operation it is thoroughly emulsionized or broken up into minute globules. A small quantity of annotto is added at this stage, to The selected fat, after another wash- impart a richer color to the product. ing, is next introduced into a hashing The emulsionized oil is then drawn off machine, which is an iron cylinder into tubs containing pounded ice, in provided with a number of revolving which it cools suddenly without granuknife-blades, which cut up and com- lation. Here it remains for several hours, pletely disintegrate the fat as it is fed when it is thoroughly "worked” by in at one end and forced out through a hand and the fragments of ice removed. perforated plate at the other. This process is important, as thereby the cellular tissue is thoroughly broken up, and the oil separates from the material in this condition at a low temperature, and the prolonged application of heat to effect this, as is necessary in the melting of tallow, and which will develop a rank and tallowy flavor, is avoided. The disintegrated fat is then melted in caldrons, which are provided with a water jacket and heated by steam. By this means the melting of the fat takes place at a temperature of 122° to 124° F. When the fat is completely melted the contents of the caldrons are permitted to stand until they deposit the floating fragments of membrane, which collect To impart the peculiar butter flavor the solidified product must be provided with more of the butyric elements which impart to natural butter its rich odor and flavor, and, for this purpose, it is again churned with fresh milk. After this second churning the product goes through the same series of operations, of working by hand, salting, and packing, as ordinary butter. The finished product, known as oleomargarine," made in this way, while not equal in flavor to the best grades of dairy butter, is really preferable, in taste, smell, and wholesomeness, to much of the butter sold in the shops, and is substantially identical in composition to butter made from cream, (W.) |