Spons’ Encyclopædia
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Industrial Arts, Manufactures and Commercial Products
Edited by C. G. WARNFORD LOCK, F.L.S., &c., &c.
In Super-royal 8vo, containing 2,100 pp., and illustrated by nearly 1,500 Engravings.
Can be had in the following bindings:
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Complete List of all the Subjects.
| PART | |
| Acids | 1, 2, 3 |
| Alcohol | 3, 4 |
| Alkalies | 4, 5 |
| Alloys | 5, 6 |
| Arsenic | 6 |
| Asphalte | 6 |
| Aerated Waters | 6 |
| Beer and Wine | 6, 7 |
| Beverages | 7, 8 |
| Bleaching Powder | 8 |
| Bleaching | 8, 9 |
| Borax | 9 |
| Brushes | 9 |
| Buttons | 9 |
| Camphor | 9, 10 |
| Candles | 10 |
| Carbon | 10 |
| Celluloid | 10 |
| Clays | 10 |
| Carbolic Acid | 11 |
| Coal-tar Products | 11 |
| Cocoa | 11 |
| Coffee | 11, 12 |
| Cork | 12 |
| Cotton Manufactures | 12, 13 |
| Drugs | 13 |
| Dyeing and Calico Printing | 13, 14 |
| Dyestuffs | 14 |
| Electro-Metallurgy | 14 |
| Explosives | 14, 15 |
| Feathers | 15 |
| Fibrous Substances | 15, 16 |
| Floor-cloth | 16 |
| Food Preservation | 16 |
| Fruit | 16, 17 |
| Fur | 17 |
| Gas, Coal | 17 |
| Gems | 17 |
| Glass | 17 |
| Graphite | 18 |
| Hair Manufactures | 18 |
| Hats | 18 |
| Ice, Artificial | 18 |
| Indiarubber Manufactures | 18, 19 |
| Ink | 19 |
| Jute Manufactures | 19 |
| Knitted Fabrics (Hosiery) | 19 |
| Lace | 19 |
| Leather | 19, 20 |
| Linen Manufactures | 20 |
| Manures | 20 |
| Matches | 20, 21 |
| Mordants | 21 |
| Narcotics | 21, 22 |
| Oils and Fatty Substances | 22, 23, 24 |
| Paper | 24 |
| Paraffin | 24 |
| Pearl and Coral | 24 |
| Perfumes | 24 |
| Photography | 24, 25 |
| Pigments and Paints | 25 |
| Pottery | 25, 26 |
| Printing and Engraving | 26 |
| Resinous and Gummy Substances | 26, 27 |
| Rope | 27 |
| Salt | 27, 28 |
| Silk | 28 |
| Skins | 28 |
| Soap, Railway Grease and Glycerine | 28, 29 |
| Spices | 29 |
| Starch | 29 |
| Sugar | 29, 30, 31 |
| Tannin | 31, 32 |
| Tea | 32 |
| Timber | 32 |
| Varnish | 32 |
| Wool and Woollen Manufactures | 22, 33 |
Descriptive Catalogue of Books relating to Civil and Mechanical Engineering, Arts, Trades and Manufactures sent on application. We can supply any book in print at published price.
E. & F. N. SPON, 35 Murray Street, New York
Footnotes.
1 ‘Foods: Composition and Analysis,’ pp. 1-18.
2 The Tatler, 1710.
3 ‘Analyst,’ 1880, p. 225.
4 I.e. the United States.
5 ‘Chemistry of Foods.’
6 ‘Tea, Coffee, and Cocoa Analysis.’
7 The degrees of temperature given in the text refer to the Centigrade thermometer; their equivalents on the Fahrenheit scale can be obtained by means of the formula 9⁄5C.° + 32 = F.°.
8 In low grade, but unadulterated Congou tea, the extract occasionally falls so low as 25 per cent.
9 Op. cit.
10 Pharm. Centralbl., 1885, p. 346.
11 Graham, Stenhouse and Campbell.
12 Leebody, ‘Chemical News,’ xxx. p. 243.
13 ‘Foods: Composition and Analysis.’
14 Jahresberichte, 1883, p. 1002.
15 Agrikulturchemische Versuchstation, in Münster.
16 Op. cit.
17 Repert. f. Analyt. Chemie, 1884, p. 345.
18 In 1885, out of 2024 samples tested, 880 fell below the standard of 13 per cent. total solids.
19 Second Annual Report of the New York State Dairy Commissioner, 1886.
20 Dammer’s ‘Lexikon der Verfälschungen,’ 1887, p. 592.
21 3·50 per cent. should be deducted for chlorine and oxygen.
22 For description of the “Lactocrete,” see ‘Analyst,’ Jan. 1887.
23 ‘Analyst,’ x. pp. 46-54.
24 Blyth.
25 “Ein Ptomain aus giftigem Käse,” Zeit. f. Phys. Chem., x. p. 2, 1886.
26 Journ. Amer. Chem. Soc., iii. p. 83.
27 The proportion of butyrine present in commercial oleomargarine is often sufficient in quantity to cause the characteristic odour of butyric ether to a noticeable degree.
28 Fresenius’ ‘Zeitschrift,’ 1879, p. 197.
29 ‘Zeitschrift für Analytische Chemie,’ 1877, p. 145.
30 The French standard is 87·50 per cent.
31 The percentage of foreign fat (F) in a sample can be calculated by the formula F = (I - 88) × 13·3, in which I = the insoluble fatty acids.
32 Fresenius’ Zeitschrift, 1879, p. 68.
33 Journ. Amer. Chem. Soc., viii. p. 6.
34 Dingl. Polyt. Journ., ccliii., p. 281.
35 R. W. Moore notes that a certain mixture of lard and cocoa-nut oil would give an iodine number identical with that of butter fat.—(‘Analyst,’ x. p. 224.)
36 Journ. Amer. Chem. Soc., vii. p. 134.
37 Samples invoiced as “butter flavouring,” and consisting of butyric acid, have also been imported.
38 ‘Analyst,’ x. p. 163.
39 Ibid., xi. p. 163.
40 The author is indebted to Mr. Edward W. Martin for the negatives used in the preparation of these and other photomicrographs of fats.
41 Vide ‘Proceedings of the American Microscopical Society,’ May 1885.
42 ‘Bulletin of the Ohio Agricultural Experiment Station,’ March 1st, 1886.
43 Bradstreet’s, June 19, 1886.
44 Fourth Annual Report (1883) Mass. State Board of Health, p. 30.
45 Second Annual Report of the New York State Dairy Commissioner, pp. 291-392.
46 ‘Landwirthschaftliche Versuchsstation,’ ii. p. 215.
47 ‘Analyst,’ Jan. 1885, p. 3.
48 Chem. News, pp. 47, 85.
49 Dingl., vol. i. pp. 247, 474.
50 ‘Bread Analysis.’
51 Wanklyn applies his ammonia process (see p. 205), to the estimation of albuminoids in vegetable substances. In this manner he obtained the following percentages of ammonia from various flours:—Rice, 0·62; maize and malt, 1·03; wheat and barley, 1·10; rye, 1·45; pea, 2·30.
52 ‘An Investigation of the Composition of American Wheat and Corn.’ United States Department of Agriculture, 1883.
53 ‘Die Menschlichen Nahrungs-und Genussmittel’ p. 420. Berlin, 1883.
54 It is of interest in this connection to note the recent discovery of a coal-tar derivative, benzoyle sulphonic imide, C6H4 <COSO> NH, commercially known as “saccharine.” This body possesses about 230 times the sweetening power of cane sugar. It bears, however, no near chemical relation to the sugars, which, for the greater part, constitute hexatomic alcohols. See Amer. Chem. Jour., i. p. 170, and vol. ii. p. 181; also, Jour. Soc. Chem. Indus., No. 2, vol. vi. p. 75.
55 Of 41 samples of molassan, tested in Massachusetts in 1885, 12 contained tin chloride.
56 The average composition of over 100,000 samples of raw cane sugar (mostly Cuban) tested in the United States Laboratory during the past five years, has been as follows:—
| Per cent. | |
| Moisture | 3·0 |
| Ash | 1·5 |
| Polarisation | 90° |
57 The foregoing description of the polariscope was embodied in an article contributed by the author to Van Nostrand’s Engineering Magazine.
58 Journ. Amer. Chem. Soc., i. p. 1.
59 Wiley, Chem. News, xlvi. p. 175.
60 ‘Comptes Rendus,’ xxviii. p. 775.
61 ‘Analyst,’ iii. p. 269.
62 Zeits. Anal. Chem., xxiv. p. 135.
63 Journ. de Pharm. et de Chem., 1884, p. 459.
64 Pharm. Centralb. 1885, pp. 303, 327.
65 ‘Chemiker Zeitung,’ viii., p. 613.
66 ‘Analyst,’ x., p. 217.
67 Zeitsch. d. Vereins. f. d. Rübenzucker Ind., p. 837.
68 ‘Jahresberichte,’ 1884, p. 1051.
69 The total production of all kinds of malt liquors in the United States was, for the fiscal year 1886, 20 millions of barrels; it is assumed that at least three-quarters of this amount consisted of lager beer.
70 In Bavaria the use of all malt and hop substitutes is legally prohibited.
71 ‘Report of the National Academy of Sciences,’ 1883, p. 88.
72 Hanemann has made the following determinations of fermented worts prepared from pure malt and from malts containing 40 per cent. of each substitute:—
| Pure Malt. | Maize Malt. | Rice Malt. | Starch Malt. | |
| Alcohol | 2·71 | 2·76 | 2·90 | 3·19 |
| Extract | 6·59 | 6·48 | 6·25 | 5·91 |
| Proteids | 0·43 | 0·39 | 0·33 | 0·28 |
73 The writer is assured by a prominent New York brewer, that the addition of sodium bicarbonate is resorted to, not so much as a remedy for poor beer, as for the purpose of satisfying the vitiated taste of the public, who demand a lively and sparkling beverage. The proportion employed is claimed not to exceed one ounce to the keg of beer.
74 ‘Annual Report Brooklyn Board of Health,’ 1885, p. 89.—The accuracy of this statement is denied by the brewers. A blending of new and old beer is, however, occasionally practised with, it is said, no deleterious effects.
75 Ibid.
76 The albuminoids in beer may be estimated by diluting 1 c.c. of the sample with water and then submitting it to Wanklyn’s process for water analysis (see p. 211). The albuminoid ammonia thus obtained, multiplied by 5·2, give the proteids in the beer taken.
77 The dextrine can also be removed by subjecting the beer to dialysis (see p. 183).
78 Chem. Centralb., 1886, p. 412.
79 Griessmayer; Corresp. Blatt. d. Ver. Anal. Chem. No. 4, Feb. 1880.
80 Griessmayer; Corresp. Blatt. d. Ver. Anal. Chem. No. 4, Feb. 1880.
81 A comprehensive scheme for the detection of foreign bitters in beer, suggested by Dragendorff, will be found in the Archiv. der Pharm. [3] iii. 295; iv. 389.
82 Reports of Am. Health Assoc., vol. x.
83 ‘Bierbrauerei,’ 1876.
84 Archiv. der Pharm., xii. 392.
85 Deutsch. Reichsanzeiger, July 31, 1885.
86 Répert. de Pharm., xii. p. 513.
87 During the year 1886 the total production of Californian wine approximated 19½ million gallons, of which 3½ million gallons were consumed in the manufacture of brandy, and 5 million gallons exported.
88 These figures denote the weight in grammes of the ingredients contained in 100 c.c. of the wine; otherwise, percentages are expressed.
89 Berichte der Deutsch. Chem. Gesell., 1885, p. 426.
90 Zeit. f. Anal. Chem., 1885, p. 44.
91 Repert. Anal. Chem., 1882, ii., p. 1.
92 ‘Comptes Rendus,’ xcviii. p. 110.
93 Vide ‘Spon’s Encyclopædia.’
94 Jay, Bullet. de la Soc. Chim., xlii. p. 217.
95 Dict. des Falsifications.
96 ‘Les Mondes, Revue Hebd. des Sciences,’ No. 4, 1876.
97 Bullet. de la Soc. de Chim., xlii. pp. 167 and 207.
98 Recent reports of the vintage in France for the year 1886, indicate that, while a decided improvement has been experienced in the Champagne, Burgundy, Hérault, and Rousillon districts, this has failed to be the case in Charentes and Gironde, where the phylloxera has again seriously injured the crops.
99 F. Schaffer (Zeits. Anal. Chem., xxiv. p. 559) has made the following analyses of artificial wine (grammes in 100 c.c.):—
| Alcohol (by volume) | 8·05 | 9·55 | 7·02 |
| Extract | 2·395 | 1·962 | 1·797 |
| Sugar | 0·330 | 0·409 | 0·321 |
| Ash | 0·209 | 0·135 | 0·160 |
| Acidity (as tartaric) | 0·743 | 0·501 | 0·772 |
| Free tartaric acid | — | traces | traces |
| Cream of tartar | 0·264 | 0·227 | 0·471 |
| Sulphuric anhydride | 0·0374 | — | — |
| Phosphoric anhydride | 0·0196 | 0·0135 | 0·0172 |
100 It is asserted by a prominent wine merchant in New York that the monthly production of two manufacturers of artificial wine in this city exceeds 30,000 gallons.
101 Blyth, op. cit., p. 445.
102 According to J. Carter Bell (‘Analyst,’ vi. pp. 197, 221), the average composition of the ash of pure grape-juice is as follows:—
| K2O | Na2O | CaO | MgO | Fe2O3 & Al2O3 | SiO2 | P2O6 | SO3 | Cl |
| 42·14 | 3·37 | 11·48 | 9·67 | 0·75 | 0·29 | 9·60 | 9·14 | 1·09 |
103 Curtman (Jour. Pharm., xiv. p. 523) states that salicylic acid can be detected by adding to 4 c.c. of the wine (or beer) 2 c.c. of methylic alcohol and 2 c.c. of sulphuric acid. Shake the mixture, heat gently for two minutes, then allow to cool. Next heat to boiling, when, in presence of the acid, the odour of oil of wintergreen will be perceptible.
104 Zeit. f. Anal. Chem., xxi. p. 3, 1882.
105 Journ. Chem. Soc., xxxvii. p. 572.
106 Schweizer Wochenschrift, xxii. p. 143.
107 ‘Comptes Rendus,’ 101, pp. 823, 1011, 1167.
108 Répert de Pharm. xii. p. 504.
109 Reichsanzeiger, 1884, No. 154.
110 R. Borgman (loc. cit.) gives the follow average relations of ingredients in pure wine:—
| Alcohol: glycerine | = | 100 | : | 10·5 |
| Extract: acidity | = | 1000 | : | 16·6 |
| Acidity: ash | = | 10 | : | 3·4 |
| Ash: extractives | = | 1 | : | 11·2 |
| Phosphoric acid: ash | = | 1 | : | 6·8 |
111 ‘Nahrungs u. Genussmittel,’ 1st part, p. 187.
112 ‘Comptes Rendus,’ 102, p. 217-219.
113 Am. Chem. 1876, p. 46.
114 Blyth, op. cit.
115 ‘Wieder die Nahrungsfälscher,’ 1881, p. 105.
116 See Report by Dr. F. E. Engelhardt, New York State Board of Health, 1882.
117 Hager’s ‘Untersuchungen.’
118 ‘Berichte,’ 1882, pp. 1370, 1661.
119 This test presupposes the existence in the water of the substances necessary for the support of vegetable growth.
120 ‘Water Analysis.’
121 Jour. Lond. Chem. Soc., xviii. p. 117.
122 Ibid., xxxv. p. 67.
123 Sixth Annual Report, Rivers Pollution Commission, “Blue Book.”
124 Jour. Lond. Chem. Soc. 1867, xx. p. 445.
125 Phil. Mag., xxx. p. 426.
126 Ber. der Deutsch. Chem. Gesell. xii. p. 427.
127 Chem. Soc. Journ., March, 1879.
128 Pharm. Zeit., 1885, No. 76.
129 ‘Annual Report of the National Board of Health,’ 1882, p. 207.
130 Jour. Soc. Chem. Indus., Dec. 1885.
131 Jour. Am. Chem. Soc., viii. p. 6.
132 See paper read by Dr. T. M. Prudden before the New York Academy of Medicine, March 18th, 1887.
133 Archiv. der Pharm., 1876, p. 193.
134 Pharm. Centralb., N.F. 7, p. 292.
135 Dingl. Poly. Journ., 256, p. 129.
136 It has been stated that American olive oil of superior excellence is made in the States of N.C., Miss, and Cal.; but this product does not, as yet, appear to be generally known on the New York market.
137 Frens. Zeitsch. 3, 1864, p. 513.
138 ‘Analyst,’ 1880, p. 161.
139 ‘Analyst,’ ix. p. 166.
140 Blyth, op. cit.
141 ‘Analyst,’ 1886, p. 186.
142 Rép. anal. Chem., iii. p. 68.
143 Zeit. f. anal. Chem., 1884, p. 501.
144 Archiv. der Pharm., 233, p. 825.
145 Chem. Centralb., 1884, p. 577.
146 ‘Analyst,’ Feb. 1887, p. 23; Mar. p. 47.
147 Bulletin No. 13, Part 2, Chemical Division; United States Department of Agriculture.
148 Second Report of the New York State Dairy Commissioner.