. Scientific American Volume 35 Number 09 (August 1876). y indicatethe true meridian very nearly. They now passthe meridian between 5 and 6 oclock. (11) W. W. L. says: About four years made an upright refrigerator ; but not likingthe metallic taste which a metal lining gives tofood, I left It unlined, but very foolishly var-nished the wood inside, in consequence of whichnearly every article of food placed in it tastes ofthe varnish. I have tried scraping and scrubbingthe wood, but the smell and taste of varnish stillremain. Will a coating of shellac remedy it?If not, what will? A. Coat t
. Scientific American Volume 35 Number 09 (August 1876). y indicatethe true meridian very nearly. They now passthe meridian between 5 and 6 oclock. (11) W. W. L. says: About four years made an upright refrigerator ; but not likingthe metallic taste which a metal lining gives tofood, I left It unlined, but very foolishly var-nished the wood inside, in consequence of whichnearly every article of food placed in it tastes ofthe varnish. I have tried scraping and scrubbingthe wood, but the smell and taste of varnish stillremain. Will a coating of shellac remedy it?If not, what will? A. Coat the interior evenlywith melted paraffin. It should be applied rapid-ly with a good brush, and is perfectly tastelessand inodorous. (12) W. C. A. says: The inclosed drawingwill show you four 12 inch gear wheels workinginto 3 inch ones, the last one to the left beinga 2 inch. The cord at the right runs off a drum 4inches in diameter. What amount of weightwill be required to lift the 1 lb. at the left, andwhat is the rule for calculating the power of gears. or the amount of weight required to move them ?A. Disregarding friction, the power and weightare to each other in the inverse ratio of the dis-tances passed over by each in the same time. there any rule for calculating the power of coilsprings ? A. The power of a coiled spring is theproduct of the force with which it tends to un-wind multiplied by the distance passed over bythe point of application of the force in a giventime. (13) A. I. asks: Can you recommend witha certainty of success some inexpensive formulato preserve cider ? Your recipe as follows : To 1barrel of new cider, add H part sugar and 2handfuls of fish sounds to clarify. Let stand twoweeks in cool place, then rack off into a wellwashed cask or barrel, and add from 1 to 2 dozenwhites of eggs; let stand another two weeks,andthen rack off into another barrel. Add finally 2gallons of whisky, stirring well, then bottle. Thiscider will keep sweet through the summe
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