Secrets of Wise Men, Chemists and Great Physicians by William King David

Author:William King David
Language: eng
Format: epub, pdf
Publisher: W.K. David
Published: 1889-03-25T05:00:00+00:00

Fmit-Jnice Preservatives.

An Ohio inventor has patented a process for preserving fruit juices such as cider, wine, etc., which he says, if treated according to his directions, will keep unchanged for yeeirs:

*'The juice is taken before fermentation takes place and boiled, all scum is carefully skimmed off, and then the liquid, while still hot, is filtered througn a compound of partially pulverized charcoal, crushed mustard seed, and ground sassafras root. The filter should be covered with fine woven wire, outside of which should be fastened a flannel cloth to catch all escaping sediment. To every gallon of juice to be filtered there is placed in the filter 2 ounces of charcoal, 2 scruples of crushed mustard seed, and 6 drachms of ground sassafras root. After filtering it is again boiled, and if any scum or impurities appear on the surface they are removed, when the juice is to be bottled, corked tightly, and should be left for one year."

Schaumberg & Dilldn's method of preserving fruit juices consists in bottling and sealing the juices, and then heating the bottles to 170 deg*

Fahrenheit for thirty-five minutes. The juices are put in bottles and are immediately corked and wired securely, and then submerged in a water bath to a depth of about 1 inch above the bottles.

The advantages of this process are that the fruit juices will remain sweet indefinitely, will not ferment, and are free from all deleterious matter.

Smoke or Tapor PreserTin^ Compound.

Rebecca A. McDaniel of Burr Oaks, la., has patented the following, which is one of quite a number of this class of preservative proc^ses:

"In preserving different articles, such as fruits, meats, and other edibles, I subject them for a proper time—differing with different articles—to the fumes arising from burning the compound. This may be accomplished by confining the articles to be treated in a chamber in which the compound is being burned.

COMPOSITION.

Salicylic acid. 1 ounce.

Sulphur 2 pounds.

Pulverized orange peel i ounce.

Ground cinnamon — 3 ounces.

This compound well mixed will bum slowly and generate fumes or vapor which have a peculiar action in the preservation of fruits, butter, milk, pies, bread, eggs, and oil kinds of cooked or uncooked food. In treating meats add nitrate of potash, 4 ounces.

Treatment: Provide a box or other chamber with shelves upon which the articles to be treated may be placed. Within the chamber, properly closed, I ourn a suitable quantity of the compound, allowing the fumes to bathe the articles to be treated. The compound is of a quality that will burn slowly by reason of its peculiar composition, and it may be burned with fuel other than it contains."

Salicflie Acid as a Preservative.

Salicylic acid, aside from its remedial value, is used largely as a preservative, either in a dry state or in the form of a solution m water or alcohol. Salicylic acid is a white, drj', crystalline powder, devoid of smell or taste, undergoes no change when kept in store, and is neither inflammable nor volatile. It can be procured in almost any

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