Journal . tion with cold water ; they communicate with eachother by an overflow pipe, anil compel the vapours tofollow a circuitous path. The fusel oil condensing onthe rectifiers finds its way to the rings 6 at the lowerpart of the still and out by the pipe rf. I) is thecondenser in which the rectified and pure spirit is finallycondensed, after passing through a baffle plate-box e, e, e,which removes the last traces of fusel oil. The condensingwater is supplied to D from an overhead cistern, through preserving butter. Aiter bavins enumerated the causeswhich led last year to the lowering of th
Journal . tion with cold water ; they communicate with eachother by an overflow pipe, anil compel the vapours tofollow a circuitous path. The fusel oil condensing onthe rectifiers finds its way to the rings 6 at the lowerpart of the still and out by the pipe rf. I) is thecondenser in which the rectified and pure spirit is finallycondensed, after passing through a baffle plate-box e, e, e,which removes the last traces of fusel oil. The condensingwater is supplied to D from an overhead cistern, through preserving butter. Aiter bavins enumerated the causeswhich led last year to the lowering of the prices of dairyproduce, and especially of butter, he dwells upon the un-fortunate results of the over-production of this article,and on its falsification by means of oleomargarine. Hehas discovered a way of preserving butter, without altera-tion, for a long period, so that it can be imported intocountries the climate of which does not permit it to bemade there. The process has been subjected to practical. a regulating valve /.- the quantity of water supplied tothis vessel regulates the purity or age of the finishedspirit.— C. C. H. XVII. — CHEMISTRY OF FOODS. SANITARY CHEMISTRY. DISINFECTANTS, Etc. [A] CHEMISTRY OF FOODS. New Method of Preserving Butter. Board of Trade Journal, Sept. French MoniUur Induttriel states that At. PierreGroefils, of Yervier, has communicated to the SoeictcdEncourageiuent de Yervier a note on his process for experiments for more than six months. M. Grosfilsdescribes the various phases of his research as follows :He first mingled Ignn. of salicylic acid with 1 kilo,of butter, but after some weeks the product hadaltered. He thought that the cessation of the antisepticaction of the acid was due to its crystallisation in thenon-liquid substances which were mingled with numerous experiments, ho found that lactic acidprevents this crystallisation. This acid is, in fact, agood solvent for salicylic acid -. it has the advantage ofbeing
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectchemist, bookyear1882
