B. (part 1)

BABLAH. The rind or shell which surrounds the fruit of the mimosa cineraria; it comes from the East Indies, as also from Senegal, under the name of Neb-neb. It contains gallic acid, tannin, a red colouring matter, and an azotized substance; but the proportion of tannin is smaller than in sumach, galls, and knoppern (gall-nuts of the common oak) in reference to that of gallic acid, which is considerable in the bablah. It has been used, in dyeing cotton, for producing various shades of drab; as a substitute for the more expensive astringent die-stuffs.

BAGASSE. The sugar-cane, in its dry, crushed state, as delivered from the sugar-mill. It is much employed for fuel in the colonial sugar-houses.

BAKING. (Cuire, Fr. Backen, Germ.) The exposure of any body to such a heat as will dry and consolidate its parts without wasting them. Thus wood, pottery, and porcelain, are baked, as well as bread.

BALANCE. To conduct arts, manufactures, and mines, with judgment and success, recourse must be had, at almost every step, to a balance. Experience proves that all material bodies, existing upon the surface of the earth, are constantly solicited by a force which tends to bring them to its centre, and that they actually fall towards it when they are free to move. This force is called gravity. Though the bodies be not free, the effort of gravity is still sensible, and the resultant of all the actions which it exercises upon their material points, constitutes what is popularly called their weight. These weights are, therefore, forces which may be compared together, and by means of machines may be made to correspond or be counterpoised.

To discover whether two weights be equal, we must oppose them to each other in a machine where they act in a similar manner, and then see if they maintain an equilibrium; for example, we fulfil this condition if we suspend them at the two extremities of a lever, supported at its centre, and whose arms are equal. Such is the general idea of a balance. The beam of a good balance ought to be a bar of well-tempered steel, of such form as to secure perfect inflexibility under any load which may be fitly applied to its extremities. Its arms should be quite equal in weight and length upon each side of its point of suspension; and this point should be placed in a vertical line over the centre of gravity; and the less distant it is from it, the more delicate will be the balance. Were it placed exactly in that centre, the beam would not spontaneously recover the horizontal position when it was once removed from it. To render its indications more readily commensurable, a slender rod or needle is fixed to it, at right angles, in the line passing through its centres of gravity and suspension. The point, or rather edge, of suspension, is made of perfectly hard steel, and turns upon a bed of the same. For common uses the arms of a balance can be made sufficiently equal to give satisfactory results; but, for the more refined purposes of science, that equality should never be presumed nor trusted to; and, fortunately, exact weighing is quite independent of that equality. To weigh a body is to determine how many times the weight of that body contains another species of known weight, as of grains or pounds, for example. In order to find it out, let us place the substance, suppose a piece of gold, in the left hand scale of the balance; counterpoise it with sand or shot in the other, till the index needle be truly vertical, or stand in the middle of its scale, proving the beam to be horizontal. Now remove gently the piece of gold, and substitute in its place standard multiple weights of any graduation, English or French, till the needle again resumes the vertical position, or till its oscillations upon either side of the zero point are equal. These weights will represent precisely the weight of the gold, since they are placed in the same circumstances precisely with it, and make the same equilibrium with the weight laid in the other scale.

This method of weighing is obviously independent of the unequal length as well as the unequal weight of the arms of the beam. For its perfection two requisites only are indispensable. The first is that the points of suspension should be rigorously the same in the two operations; for the power of a given weight to turn the beam being unequal, according as we place it at different distances from the centre of suspension, did that point vary in the two consecutive weighings, we would require to employ, in the second, a different weight from that of the piece of gold, in order to form an equilibrium with the sand or shot originally put in the opposite scale; and as there is nothing to indicate such inequality in the states of the beam, great errors would result from it. The best mode of securing against such inequality is to suspend the cords of the scales from sharp-edged rings, upon knife edges, at the ends of the beam, both made of steel so hard tempered as to be incapable of indentation. The second condition is, that the balance should be very sensible, that is, when in equilibrium and loaded, it may be disturbed, and its needle may oscillate, by the smallest weight put into either of the scales. This sensibility depends solely upon the centre or nail of suspension; and it will be the more perfect the less friction there is between that knife-edge surface and the plane which supports it. Both should therefore be as hard and highly polished as possible; and should not be suffered to press against each other, except at the time of weighing. Every delicate balance of moderate size, moreover, should be suspended within a glass case, to protect it from the agitations of the air, and the corroding influence of the weather. In some balances a ball is placed upon the index or needle, (whether that index stand above or below the beam,) which may be made to approach or recede from the beam by a fine-threaded screw, with the effect of varying the centre of gravity relatively to the point of suspension, and thereby increasing, at will, either the sensibility, or the stability of the balance. The greater the length of the arms, the less distant the centre of gravity is beneath the centre of suspension, the better polished its central knife-edge of 30°, the lighter the whole balance, and the less it is loaded; the greater will be its sensibility. In all cases the arms must be quite inflexible. A balance made by Ramsden for the Royal Society, is capable of weighing ten pounds, and turns with one hundredth of a grain, which is the seven-millionth part of the weight. In pointing out this balance to me one evening, Dr. Wollaston told me it was so delicate, that Mr. Pond, then astronomer royal, when making some observations with it, found its indications affected by his relative position before it, although it was inclosed in a glass case. When he stood opposite the right arm, that end of the beam preponderated, in consequence of its becoming expanded by the radiation of heat from his body; and when he stood opposite the left arm, he made this preponderate in its turn. It is probable that Mr. Pond had previously adjusted the centres of gravity and suspension so near to each other as to give the balance its maximum sensibility, consistent with stability. Were these centres made to coincide, the beam, when the weights are equal, would rest in any position, and the addition of the smallest weight would overset the balance, and place the beam in a vertical position, from which it would have no tendency to return. The sensibility in this case would be the greatest possible; but the other two requisites of level and stability would be entirely lost. The case would be even worse if the centre of gravity were higher than the centre of suspension, as the balance when deranged, if free, would make a revolution of no less than a semi-circle. A balance may be made by a fraudulent dealer to weigh falsely though its arms be equal, provided the suspension be as low as the centre of gravity, for he has only to toss his tea, for instance, forcibly into one scale to cause 15 ounces of it, or thereby, to counterpoise a pound weight in the other. Inspectors of weights, &c. are not au fait to this fruitful source of fraud among hucksters.

BALSAMS. (Baumes, Fr. Balsame, Germ.) Are native compounds of ethereal or essential oils, with resin, and frequently benzoic acid. Most of them have the consistence of honey; but a few are solid, or become so by keeping. They flow either spontaneously, or by incisions made from trees and shrubs in tropical climates. They possess peculiar powerful smells, aromatic hot tastes, but lose their odoriferous properties by long exposure to the air. They are insoluble in water; soluble, to a considerable degree, in ether; and completely in alcohol. When distilled with water, ethereal oil comes over, and resin remains in the retort.

1. Balsams with benzoic acid:—

Balsam of Peru is extracted from the myroxylon peruiferum, a tree which grows in Peru, Mexico, &c.; sometimes by incision, and sometimes by evaporating the decoction of the bark and branches of the tree. The former kind is very rare, and is imported in the husk of the cocoa nut, whence it is called balsam en coque. It is brown, transparent only in thin layers, of the consistence of thick turpentine; an agreeable smell, an acrid and bitter taste; formed of two matters, the one liquid, the other granular, and somewhat crystalline. In 100 parts, it contains 12 of benzoic acid, 88 of resin, with traces of a volatile oil.

The second sort, the black balsam of Peru, is much more common than the preceding, translucent, of the consistence of well-boiled syrup, very deep red-brown colour, an almost intolerably acrid and bitter taste, and a stronger smell than the other balsam. Stoltze regards it as formed of 69 parts of a peculiar oil, 20·7 of a resin, little soluble in alcohol, of 6·4 of benzoic acid, of 0·6 of extractive matter, and 0·9 of water.

From its high price, balsam of Peru is often adulterated with copaiba, oil of turpentine, and olive oil. One thousand parts of good balsam, should, by its benzoic acid, saturate 75 parts of crystallised carbonate of soda. It is employed as a perfume for pomatums, tinctures, lozenges, sealing-wax, and for chocolate and liqueurs, instead of vanilla, when this happens to be very dear.

Liquid amber, Storax or Styrax, flows from the leaves and trunk of the liquid amber styraciflua, a tree which grows in Virginia, Louisiana, and Mexico. It is brownish ash-grey, of the consistence of turpentine, dries up readily, smells agreeably, like benzoin, has a bitterish, sharp, burning taste; is soluble in 4 parts of alcohol, and contains only 1·4 per cent. of benzoic acid.

Balsam of Tolu flows from the trunk of the myroxylon toluiferum, a tree which grows in South America; it is, when fresh, of the consistence of turpentine, is brownish-red, dries into a yellowish or reddish brittle resinous mass, of a smell like benzoin; is soluble in alcohol and ether; affords, with water, benzoic acid.

Chinese varnish flows from the bark of the Augia sinensis; it is a greenish yellow turpentine-like substance, smells aromatic, tastes strong and rather astringent, in thin layers dries soon into a smooth shining lac, and consists of resin, ethereous oil, and benzoic acid. It is soluble in alcohol and ether; and has been employed, immemorially, in China, for lacquering and varnishing surfaces, either alone or coloured.

2. Balsams without benzoic acid:—

Copaiva balsam, balsam of copahu or capivi, is obtained from incisions made in the trunk of the Copaifera officinalis, a tree which grows in Brazil and Cayenne. It is pale yellow, middling liquid, clear transparent, has a bitter, sharp, hot taste; a penetrating disagreeable smell; a specific gravity of from 0·950 to 0·996. It dissolves in absolute alcohol, partially in spirit of wine, forms with alkalis, crystalline compounds. It consists of 45·59 ethereous oil, 52·75 of a yellow brittle resin, and 1·66 of a brown viscid resin. The oil contains no oxygen, has a composition like oil of turpentine, dissolves caoutchouc (according to Durand), but becomes oxidised in the air, into a peculiar species of resin. This balsam is used for making paper transparent, for certain lacquers, and in medicine.

Mecca balsam, or opobalsam, is obtained both by incisions of, and by boiling, the branches and leaves of the Balsamodendron Gileadense, a shrub which grows in Arabia Felix, Lesser Asia and Egypt. When fresh it is turbid, whitish, becomes, by degrees, transparent; yellow, thickish, and eventually solid. It smells peculiar, but agreeable; tastes bitter and spicy; does not dissolve completely in hot spirit of wine, and contains 10 per cent. of ethereous oil, of the spec. grav. 0·876.

Japan lac varnish flows from incisions in the trunk of the Rhus Vernix (Melanorrhea usitata) which is cultivated in Japan, and grows wild in North America. The juice becomes black in the air; when purified, dissolves in very little oil; and, mixed with colouring matter, it constitutes the celebrated varnish of the Japanese.

For Benzoin and Turpentine, see these articles in their alphabetical places.

BANDANNA. A style of calico printing, in which white or brightly coloured spots are produced upon a red or dark ground. It seems to have been practised from time immemorial in India, by binding up firmly with thread, those points of the cloth which were to remain white or yellow, while the rest of the surface was freely subjected to the dyeing operations.

The European imitations have now far surpassed, in the beauty and precision of the design, the oriental patterns; having called into action the refined resources of mechanical and chemical science. The general principles of producing bright figures upon dark grounds, are explained in the article Calico-printing; but the peculiarities of the Bandanna printing may be conveniently introduced here. In Brande’s Journal for July 1823, I described the Bandanna gallery of Messrs. Monteith at Glasgow, which, when in full action some years ago, might be reckoned the most magnificent and profitable printing apartment in the world. The white spots were produced by a solution of chlorine, made to percolate down through the Turkey red cotton cloth, in certain points, defined and circumscribed by the pressure of hollow lead types in plates, in a hydraulic press. Fig. 96., is an elevation of one press; A, the top or entablature; B B, the cheeks or pillars; C, the upper block for fastening the upper lead perforated pattern to; D, the lower block to which the fellow pattern is affixed, and which moves up and down with the piston of the press; E, the piston or ram; F, the sole or base; G, the water-trough, for the discharged or spotted calico to fall into; H, the small cistern, for the aqueous chlorine or liquor-meter, with glass tubes for indicating the height of liquor inside of the cistern; e e, glass stopcocks, for admitting the liquor into that cistern from the general reservoir; f f, stopcocks for admitting water to wash out the chlorine; g g, the pattern lead-plates, with screws for setting the patterns parallel to each other; m m, projecting angular pieces at each corner, perforated with a half-inch hole to receive the four guide-pins rising from the lower plate, which serve to secure accuracy of adjustment between the two faces of the lead pattern plates; h h, two rollers which seize and pull through the discharged pieces, and deliver them into the water-trough. To the left of D there is a stopcock for filling the trough with water; l, is the waste tube for chlorine liquor and water of washing. The contrivance for blowing a stream of air across the cloth, through the pattern tubes, is not represented in the figure.

Sixteen engines, similar to the above, each possessing the power of pressing with several hundred tons, are arranged in one line, in subdivisions of four; the spaces between each subdivision serving as passages to allow the workmen to go readily from the front to the back of the presses. Each occupies twenty-five feet, so that the total length of the apartment is 100 feet.

To each press is attached a pair of patterns in lead, (or plates as they are called,) the manner of forming which will be described in the sequel. One of these plates is fixed to the upper block of the press. This block is so contrived, that it rests upon a kind of universal joint, which enables this plate to apply more exactly to the under fellow-plate. The latter sits on the moveable part of the press, commonly called the sill. When this is forced up, the two patterns close on each other very nicely, by means of the guide-pins at the corners, which are fitted with the utmost care.

The power which impels this great hydrostatic range is placed in a separate apartment, called the machinery room. This machinery consists of two press cylinders of a peculiar construction, having solid rams accurately fitted to them. To each of these cylinders, three little force-pumps, worked by a steam-engine, are connected.

The piston of the large cylinder is eight inches in diameter, and is loaded with a top-weight of five tons. This piston can be made to rise about two feet through a leather-stuffing or collar. The other cylinder has a piston of only one inch in diameter, which is also loaded with a top-weight of five tons. It is capable, like the other, of being raised two feet through its collar.

Supposing the pistons to be at their lowest point, four of the six small force-pumps are put in action by the steam-engine, two of them to raise the large piston, and two the little one. In a short time, so much water is injected into the cylinders, that the loaded pistons have arrived at their highest points. They are now ready for working the hydrostatic discharge-presses, the water pressure being conveyed from the one apartment to the other, under ground, through strong copper tubes, of small calibre.

Two valves are attached to each press, one opening a communication between the large driving-cylinder and the cylinder of the press, the other between the small driving-cylinder and the press. The function of the first is simply to lift the under-block of the press into contact with the upper-block; that of the second, is to give the requisite compression to the cloth. A third valve is attached to the press, for the purpose of discharging the water from its cylinder, when the press is to be relaxed, in order to remove or draw through the cloth.

From twelve to fourteen pieces of cloth, previously dyed Turkey-red, are stretched over each other, as parallel as possible, by a particular machine. These parallel layers are then rolled round a wooden cylinder, called by the workmen, a drum. This cylinder is now placed in its proper situation at the back of the press. A portion of the fourteen layers of cloth, equal to the area of the plates, is next drawn through between them, by hooks attached to the two corners of the webs. On opening the valve connected with the eight-inch driving-cylinder, the water enters the cylinder of the press, and instantly lifts its lower block, so as to apply the under plate with its cloth, close to the upper one. This valve is then shut, and the other is opened. The pressure of five tons in the one inch prime-cylinder, is now brought to bear on the piston of the press, which is eight inches in diameter. The effective force here will, therefore, be 5 tons × 8 = 320 tons; the areas of cylinders being to each other, as the squares of their respective diameters. The cloth is thus condensed between the leaden pattern-plates, with a pressure of 320 tons, in a couple of seconds;—a splendid example of automatic art.

The next step, is to admit the blanching or discharging liquor, (aqueous chlorine, obtained by adding sulphuric acid to solution of chloride of lime,) to the cloth. This liquor is contained in a large cistern, in an adjoining house, from which it is run at pleasure into small lead cisterns H attached to the presses; which cisterns have graduated index tubes, for regulating the quantity of liquor according to the pattern of discharge. The stopcocks on the pipes and cisterns containing this liquor, are all made of glass.

From the measure-cistern H, the liquor is allowed to flow into the hollows in the upper lead-plate, whence it descends on the cloth, and percolates through it, extracting in its passage the Turkey-red dye. The liquor is finally conveyed into the waste pipe, from a groove in the under block. As soon as the chlorine liquor has passed through, water is admitted in a similar manner, to wash away the chlorine; otherwise, upon relaxing the pressure, the outline of the figure discharged would become ragged. The passage of the discharge liquor, as well as of the water through the cloth, is occasionally aided by a pneumatic apparatus, or blowing machine; consisting of a large gasometer, from which air subjected to a moderate pressure, may be allowed to issue, and act in the direction of the liquid, upon the folds of the cloth. By an occasional twist of the air stopcock, the workman also can ensure the equal distribution of the discharging liquor, over the whole excavations in the upper plate. When the demand for goods is very brisk, the air apparatus is much employed, as it enables the workman to double his product.

The time requisite for completing the discharging process in the first press is sufficient to enable the other three workmen to put the remaining fifteen presses in play. The discharger proceeds now from press to press, admits the liquor, the air, and the water; and is followed at a proper interval by the assistants, who relax the press, move forwards another square of the cloth, and then restore the pressure. Whenever the sixteenth press has been liquored, &c., it is time to open the first press. In this routine, about ten minutes are employed; that is 224 handkerchiefs (16 × 14) are discharged every ten minutes. The whole cloth is drawn successively forward, to be successively treated in the above method.

When the cloth escapes from the press, it is passed between the two rollers in front; from which it falls into a trough of water placed below. It is finally carried off to the washing and bleaching department, where the lustre of both the white and the red is considerably brightened.

By the above arrangement of presses, 1600 pieces, consisting of 12 yards each = 19,200 yards, are converted into Bandannas in the space of ten hours, by the labour of four workmen.

The patterns, or plates, which are put into the presses to determine the white figures on the cloth, are made of lead in the following way. A trellis frame of cast-iron, one inch thick, with turned-up edges, forming a trough rather larger than the intended lead pattern, is used as the solid ground-work. Into this trough, a lead plate about one half inch thick, is firmly fixed by screw nails passing up from below. To the edges of this lead plate, the borders of the piece of sheet-lead are soldered, which covers the whole outer surface of the iron frame. Thus a strong trough is formed, one inch deep. The upright border gives at once great strength to the plate, and serves to confine the liquor. A thin sheet of lead is now laid on the thick lead-plate, in the manner of a veneer on toilette-tables, and is soldered to it round the edges. Both sheets must be made very smooth beforehand, by hammering them on a smooth stone table, and then finishing with a plane: the surface of the thin sheet (now attached), is to be covered with drawing paper, pasted on, and upon this the pattern is drawn. It is now ready for the cutter. The first thing which he does, is to fix down with brass pins all the parts of the pattern which are to be left solid. He now proceeds with the little tools generally used by block-cutters, which are fitted to the different curvatures of the pattern, and he cuts perpendicularly quite through the thin sheet. The pieces thus detached are easily lifted out; and thus the channels are formed which design the white figures on the red cloth. At the bottom of the channels, a sufficient number of small perforations are made through the thicker sheet of lead, so that the discharging liquor may have free ingress and egress. Thus, one plate is finished; from which, an impression is to be taken by means of printers’ ink, on the paper pasted upon another plate. The impression is taken in the hydrostatic press. Each pair of plates constitutes a set, which may be put into the presses, and removed at pleasure.

BARBERRY. The root of this plant contains a yellow colouring matter, which is soluble in water and alcohol, and is rendered brown by alkalis. The solution is employed in the manufacture of Morocco leather.

BARILLA. A crude soda, procured by the incineration of the salsola soda, a plant cultivated for this purpose in Spain, Sicily, Sardinia, &c. Good barilla usually contains, according to my analysis, 20 per cent. of real alkali, associated with muriates and sulphates, chiefly of soda, some lime, and alumina, with very little sulphur. Caustic lyes made from it, are used in the finishing process of the hard soap manufacture. 125,068 cwts. were imported in 1835, of which only 5,807 were exported. The duty is 2s. per cwt. Of the above quantity, 64,174 came from Spain and the Balearic islands, 39,943 from the Canaries, and 20,432 from Italy and the Italian islands.

BARIUM, the metallic basis of Baryta.

BARK OF OAK, for tanning. Unfortunately, the Tables of Revenue published by the Board of Trade, mix up this bark and the dyeing barks together, and give the sum of the whole for 1835, at 826,566 cwts., of which only 2,264 were re-exported. The duty is 1d. per cwt. from British possessions, and 8d. from other parts.

BARLEY (Orge, Fr. Gerste, Germ.) English barley is that with two-rowed ears, or the hordeum vulgare distichon of the botanists; the Scotch beer or bigg, is the hordeum vulgare hexastichon. The latter has two rows of ears, but 3 corns come from the same point, so that it seems to be six-eared. The grains of bigg are smaller than those of barley, and the husks thinner. The specific gravity of English barley varies from 1·25 to 1·33; of bigg from 1·227 to 1·265; the weight of the husk of barley is ⁄6, that of bigg ⁄9. 1000 parts of barley flour contain, according to Einhof, 720 of starch, 56 sugar, 50 mucilage, 36·6 gluten, 12·3 vegetable albumen, 100 water, 2·5 phosphate of lime, 68 fibrous or ligneous matter. Sp. gravity of barley, is 1·235 by my trials.

BARM. The yeasty top of fermenting beer. See Beer, Distillation, Fermentation.

BARYTA or BARYTES, one of the simple earths. It may be obtained most easily by dissolving the native carbonate of barytes (Witherite) in nitric acid, evaporating the neutral nitrate till crystals be formed, draining and then calcining these in a covered platina crucible, at a bright red heat. A less pure baryta may be obtained by igniting strongly a mixture of the carbonate and charcoal, both in fine powder and moistened. It is a grayish white earthy looking substance, fusible only at the jet of the oxy-hydrogen blowpipe, has a sharp caustic taste, corrodes the tongue and all animal matter, is poisonous even in small quantities, has a very powerful alkaline reaction; a specific gravity of 4·0; becomes hot, and slakes violently when sprinkled with water, falling into a fine white powder, called the hydrate of baryta, which contains 10⁄2 per cent. of water, and dissolves in 10 parts of boiling water. This solution lets fall abundant columnar crystals of hydrate of baryta as it cools; but it still retains one twentieth its weight of baryta, and is called baryta water. The above crystals contain 61 per cent. of water, of which, by drying, they lose 50 parts. This hydrate may be fused at a red heat without losing any more water. Of all the bases, baryta has the strongest affinity for sulphuric acid, and is hence employed either in the state of the above water, or in that of one of its neutral salts, as the nitrate or muriate, to detect the presence, and determine the quantity of that acid present in any soluble compound. Its prime equivalent, according to Berzelius, is 956,880, oxygen being 100; or 76,676, hydrogen being 1,000. Native sulphate of baryta, or heavy spar, is fraudulently used to adulterate white lead by the English dealers to a shameful extent.

BASSORINE. A constituent part of a species of gum which comes from Bassora, as also of gum tragacanth, and of some gum resins. It is semi-transparent, difficult to pulverise, swells considerably in cold or boiling water, and forms a thick mucilage without dissolving. Treated with ten times its weight of nitric acid, it affords nearly 23 per cent. of its weight of mucic acid, being much more than is obtainable from gum arabic or cherry-tree gum. Bassorine is very soluble in water slightly acidulated with nitric or muriatic acid. This principle is procured by soaking gum Bassora in a great quantity of cold water, and in removing, by a filter, all the soluble parts.

BATHS. (Bains, Fr. Baden, Germ.) Warm baths have lately come into very general use, and they are justly considered as indispensably necessary in all modern houses of any magnitude, as also in club-houses, hotels, and hospitals. But the mode of constructing these baths, and of obtaining the necessary supplies of hot and cold water, does not appear to have undergone an improvement equal to the extension of their employment.

The several points in regard to warm baths, are,

1. The materials of which they are constructed.
2. Their situation.
3. The supply of cold water.
4. The supply of hot water.
5. Minor comforts and conveniences.

1. As to the materials of which they are constructed.—Of these the best are slabs of polished marble, properly bedded with good water-tight cement, in a seasoned wooden case, and neatly and carefully united at their respective edges. These, when originally well constructed, form a durable, pleasant, and agreeable-looking bath; but the expense is often objectionable, and, in upper chambers, the weight may prove inconvenient. If of white or veined marble, they are also apt to get yellow or discoloured by frequent use, and cannot easily be cleansed; so that large Dutch tiles, as they are called, or square pieces of white earthenware, are sometimes substituted; which, however, are difficultly kept water-tight; so that, upon the whole, marble is preferable.

Where there are reasons for excluding marble, copper or tinned iron plate is the usual material resorted to. The former is most expensive in the outfit, but far more durable than the latter, which is, moreover, liable to leakage at the joints, unless most carefully made. Either the one or the other should be well covered outside and inside, with several coats of paint, which may then be marbled, or otherwise ornamented.

Wooden tubs, square or oblong, and oval, are sometimes used for warm baths; and are cheap and convenient, but neither elegant nor cleanly. The wood always contracts a mouldy smell; and the difficulty and nuisance of keeping them water-tight, and preventing shrinkage, are such as to exclude them from all except extemporaneous application.

2. As to the situation of the bath, or the part of the house in which it is to be placed.—In hotels, and club-houses, this is a question easily determined: several baths are usually here required, and each should have annexed to it, a properly warmed dressing-room. Whether they are up stairs or down stairs, is a question of convenience, but the basement story, in which they are sometimes placed, should always be avoided; there is a coldness and dampness belonging to it, in almost all weathers, which is neither agreeable nor salubrious.

In hospitals, there should be at least two or three baths on each side of the house, (the men’s and women’s), and the supply of hot water should be ready at a moment’s notice. The rooms in which the baths are placed should be light and comparatively large and airy; and such conveniences for getting into and out of the bath should be adopted, as the sick are well known to require. The dimensions of these baths should also be larger than usual.

In private houses, the fittest places for warm baths are dressing-rooms annexed to the principal bed-rooms; or, where such convenience cannot be obtained, a separate bath-room, connected with the dressing-room, and always upon the bed-room floor. All newly-built houses should be properly arranged for this purpose, and due attention should be paid to the warming of the bath-room, which ought also to be properly ventilated. A temperature of 70° may be easily kept up in it, and sufficient ventilation is absolutely requisite, to prevent the deposition of moisture upon the walls and furniture.

The objection which formerly prevailed, in respect to the difficulty of obtaining adequate supplies of water, in the upper rooms, has been entirely obviated, by having cisterns at or near the top of the house; and we would just hint that these should be so contrived, as to be placed out of the reach of frost; a provision of the utmost importance in every point of view, and very easily effected in a newly-built house, though it unfortunately happens, that architects usually regard these matters as trifles, and treat them with neglect, as indeed they do the warming and ventilation of buildings generally.

3. The supply of water of proper quality and quantity, is a very important point, as connected with the present subject. The water should be soft, clean, and pure; and as free as possible from all substances mechanically suspended in it. In many cases, it answers to dig a well for the exclusive supply of a large house with water. In most parts of London this may effectually be accomplished, at a comparatively moderate expense; and, if the well be deep enough, the water will be abundant, soft, and pellucid. The labour of forcing it by a pump to the top of the house, is the only drawback; this, however, is very easily done by a horse-engine, or there are people enough about town, glad to undertake it at a shilling a day. I am led to these remarks by observing the filthy state of the water usually supplied, at very extravagant rates, by the water companies. It often partakes more of the appearance of pea-soup than of the pure element; fills our cisterns and pipes with mud and dirt, and, even when cleared by subsidence, is extremely unpalatable. It deposits its nastiness in the pipes connected with warm baths, and throws down a slippery deposit upon the bottom of the vessel itself to such an extent, as often to preclude its being used, at least as a luxury, which a clear and clean bath really is. This inconvenience may, in some measure, be avoided, by suffering the water to throw down its extraneous matters upon the bottom of the cistern, and drawing our supplies from pipes a little above it; there will, however, always be more or less deposit in the pipes themselves; and every time the water runs into the cistern, the grouts are stirred up, and diffused through its mass: this, from some cause or other, has lately become an intolerable nuisance; and he who reflects upon the miscellaneous contents of Thames water, will not have his appetite sharpened by a draught of the Grand Junction beverage, nor feel reanimated and refreshed by bathing in a compound so heterogeneous and unsavoury.

4. and 5. In public bathing establishments, where numerous and constant baths are required, the simplest and most effective means of obtaining hot water for their supply consists in drawing it directly into the baths from a large boiler, placed somewhere above their level. This boiler should be supplied with proper feeding-pipes and gauges; and, above all things, its dimensions should be ample; it should be of wrought iron or copper, except where sea water is used, in which case the latter metal is sometimes objectionable. The hot water should enter the bath by a pipe at least an inch and a half in diameter; and the cold water by one of the same dimension, or somewhat larger, so that the bath may not be long in filling. The relative proportions of the hot and cold water are, of course, to be adjusted by a thermometer, and every bath should have a two-inch waste-pipe, opening about two inches from the top of the bath, and suffering the excess of water freely to run off; so that when a person is immersed in the bath, or when the supplies of water are accidentally left open, there may be no danger of an overflow.

Where there is a laundry in the upper story of the house, or other convenient place for erecting a copper and its appurtenances, a plan similar to the above may often be conveniently adopted in private houses, for the supply of a bath upon the principal bed-room floor. An attempt is sometimes made to place boilers behind the fires of dressing-rooms, or otherwise to erect them in the room itself, for the purpose of supplying warm water; but this plan is always objectionable, from the complexity of the means by which the supply of water is furnished to the boiler, and often dangerous from the flues becoming choaked with soot, and taking fire. Steam is also apt, in such cases, to escape in quantities into the room; so that it becomes necessary to search for other methods of heating the bath; one or two of the least objectionable of which I shall describe.

1. A contrivance of some ingenuity consists in suffering the water for the supply of the bath to flow from a cistern above it, through a leaden pipe of about one inch diameter, which is conducted into the kitchen or other convenient place where a large boiler for the supply of hot water is required. The bath-pipe is immersed in this boiler, in which it makes many convolutions, and, again emerging, ascends to the bath. The operation is simply this:—the cold water passing through the convolutions of that part of the pipe which is immersed in the boiling water, receives there sufficient heat for the purpose required, and is delivered in that state by the ascending pipe into the bath, which is also supplied with cold water and waste-pipes as usual. The pipe may be of lead, as far as the descending and ascending parts are concerned, but the portion forming the worm, or convolutions immersed in the boiler should be copper, in order that the water within it may receive heat without impediment.

This plan is economical only where a large boiler is constantly kept at work in the lower part of the house; otherwise, the trouble and expense of heating such a boiler, for the mere purpose of the bath, render it unavailable. The worm-pipe is also apt to become furred, upon the outside, by the deposition of the earthy impurities of the water in which it is immersed; it then becomes a bad conductor of heat, is cleansed with difficulty, and the plan is rendered ineffective. This system, however, has been adopted, in some particular cases, with satisfaction.

2. A much more simple, economical, and independent mode of heating a warm bath, by a fire placed at a distance from it, is the following, which is found to answer perfectly in private houses, as well as upon a more extended scale in large establishments. It is certainly open to some objections, but these are overbalanced by its advantages. A waggon-shaped boiler, holding about six gallons of water, is properly placed over a small furnace, in any convenient and safe part of the house, as the kitchen, scullery, servants’ hall, or wash-house. The bath itself, of the usual dimensions and construction, is placed where it is wanted, with a due supply of cold water from above. Two pipes issue from within an inch of the bottom of the bath at its opposite extremities; one at the head of the bath, about one inch, and the other at the foot, an inch and one eighth in diameter. These tubes descend to the boiler, the smaller one entering it at the bottom, and the larger one issuing from its top.

Under these circumstances, supposing the pipes and boiler every where perfectly tight, when the bath is filled, the water will descend into and expel the air from the boiler, and completely fill it. Now, upon making a gentle fire under the boiler, an ascending current of warm water will necessarily pass upwards through the larger pipe which issues from its top, and cold water will descend by the pipe which enters at the bottom; and thus, by the establishment of currents, the whole mass of water in the bath will become heated to the desired point; or, if above it, the temperature may easily be lowered by the admixture of cold water.

The advantages of this form of bath are numerous. The shorter the pipes of communication the better, but they may extend forty or fifty feet without any inconvenience beyond that of expense; so that there is no obstacle to the bath being near the bed-room while the boiler is on the basement story. There is but little time required for heating the bath; the water in which may, if requisite, be raised to about 100° in about half an hour from the time of lighting the fire. The consumption of fuel is also trifling.

The following are the chief disadvantages attendant upon this plan, and the means of obviating them:—

It is necessary, when the water has acquired its proper temperature, to withdraw the fire from the boiler, or not to use the bath immediately, as it may go on acquiring some heat from the boiler, so that we may become inconveniently hot in the bath. When, therefore, this bath is used, we may proceed as follows:—heat the water in it an hour before it is wanted, to about 100°, and then extinguish the fire. The water will retain its temperature, or nearly so, for three or four hours, especially if the bath be shut up with a cover; so that when about to use it, cold water may be admitted till the temperature is lowered to the required point, and thus all the above inconveniences are avoided.

Another disadvantage of this bath arises from too fierce a fire being made under the boiler, so as to occasion the water to boil within it, a circumstance which ought always to be carefully avoided. In that case, the steam rising in the upper part of the boiler, and into the top pipe, condenses there, and occasions violent concussions, the noise of which often alarms the whole house, and leads to apprehensions of explosion, which, however, is very unlikely to occur; but the concussions thus produced injure the pipes, and may render them leaky: so that in regard to these, and all other baths, &c., we may remark, that the pipes should pass up and down in such parts of the house as will not be injured if some leakage takes place; and under the bath itself should be a sufficiently large leaden tray with a waste-pipe, to receive and carry off any accidental drippings, which might injure the ceilings of the rooms below. In all newly-built houses, two or three flues should be left in proper places for the passage of ascending and descending water-pipes; and these flues should in some way receive at their lower part a little warm air in winter, to prevent the pipes freezing: the same attention should also be paid to the situation of the cisterns of water in houses, which should be kept within the house, and always supplied with a very ample waste-pipe, to prevent the danger of overflow. Cisterns thus properly placed, and carefully constructed, should be supplied from the water-mains by pipes kept under ground, till they enter the house, and not carried across the area, or immediately under the pavement, where they are liable to freeze.

3. Baths are sometimes heated by steam, which has several advantages: it may either be condensed directly into the water of the bath, or, if the bath be of copper or tinned iron, it may be conducted into a casing upon its outside, usually called a jacket; in the latter case there must be a proper vent for the condensed water, and for the escape of air and waste steam. Steam is also sometimes passed through a serpentine pipe, placed at the bottom of the bath. But none of these methods are to be recommended for adoption in private houses, and are only advisable in hospitals, or establishments where steam boilers are worked for other purposes than the mere heating of baths.

Many copper and tin baths have been lately constructed in London, with a little furnace attached to one end, and surrounded with a case or jacket, into which the water flows and circulates backwards and forwards till the whole mass in the bath gets heated to the due degree. One of the best of these is that constructed by Mr. Benham, of Wigmore Street. The bath must be placed near the fire-grate, and the smoke-pipe of the attached furnace be conducted up the chimney a certain way to secure a sufficient draught to maintain combustion. The above bath, well managed, heats the water from 50° to 98° in about 20 or 25 minutes, as I have experimentally proved. When the proper temperature is attained, the fire must of course be extinguished.

BDELLIUM. A gum resin, produced by an unknown plant which grows in Persia and Arabia. It comes to us in yellowish or reddish pieces, smells faintly, like myrrh, and consists of 59 resin, 9·2 gum, 30·6 bassorine, and 1·2 ethereous oil.

BEER. (Bière, Fr. Bier, Germ.) The fermented infusion of malted barley, flavoured with hops, constitutes the best species of beer; but there are many beverages of inferior quality to which this name is given, such as spruce beer, ginger beer, molasses beer, &c.; all of which consist of a saccharine liquor, partially advanced into the vinous fermentation, and flavoured with peculiar substances.

The ancients were acquainted with beer, and the Romans gave it the appropriate name of Cerevisia (quasi Ceresia), as being the product of corn, the gift of Ceres. The most celebrated liquor of this kind in the old time, was the Pelusian potation, so called from the town where it was prepared at the mouth of the Nile. Aristotle speaks of the intoxication caused by beer; and Theophrastus very justly denominated it the wine of barley. We may, indeed, infer from the notices found in historians, that drinks analogous to our beer were in use among the ancient Gauls, Germans, and in fact almost every people of our temperate zone; and they are still the universal beverage in every land where the vine is not an object of rustic husbandry.

The manufacture of beer, or the art of brewing, may be conveniently considered under five heads:—

1. An examination of the natural productions which enter into its composition; or of barley and hops.

2. The changes which barley must undergo to fit it for making beer; or the processes of malting and mashing.

3. The formation of a proper wort from the mashed malt and hops.

4. The fermentation of that wort; and

5. The fining, ripening, and preservation of the beer.

I. Of the materials.

1. Barley, wheat, maize, and several other kinds of corn are capable of undergoing those fermentative changes, by which beer may be made; but the first substance is by far the fittest. There are two species of barley, the hordeum vulgare or common barley, having two seeds arranged in a row on its spikes; and the hordeum hexastichon, in which three seeds spring from one point, so that its double row has apparently six seeds. The former is the proper barley, and is much the larger sized grain; the latter is little known in England, but is much cultivated in Scotland under the name of bear or big; being a hardy plant adapted to a colder country. The finer the climate in which barley grows the denser and larger its seed, and the thinner its husk; thus the Norfolk and Suffolk barley is distinguished in these respects from that of Aberdeenshire. Big is a less compact grain than barley; the weight of a Winchester bushel (2150·42 cubic inches) of the former is only about 47 libs, while that of a bushel of the latter is nearly 51 libs. Their constituents, however, bear much the same proportion to each other.

The quality of barley is proved not only by its density when dry, but by the increase of volume which it acquires when steeped in water. Thus,

100 measures of average English barley thereby swell into 124.

100 — of — Scotch ditto, 121.

100 — of — — bigg or bear, 118.

Nay, 100 of very fine Suffolk barley have swollen into 183.

While 100 of an inferior Scotch bigg became no more than 109.

This circumstance indicates so nearly the probable yield of malt, that it is carefully attended to by the officers of excise, who gauge the steep cistern, and levy their duty in conformity with the largest volume, 100 pounds of good barley become almost one half heavier by the absorption of moisture; and weigh upon an average 147 pounds; the best of course taking up most water.

By chemical analysis barley flour seems to consist of 67·18 parts of hordeine, or starch and gluten intimately combined, 7·29 of vegetable fibre, 1·15 of coagulated albumen, 3·52 parts of gluten, 5·21 of sugar, 4·62 of gum, 0·24 of phosphate of lime, and 9·37 of water. The loss amounted to 1·42. To these principles should be added a peculiar volatile oil of a concrete nature, which is obtained during the process of distilling fermented malt wash. (See Whiskey.) It may also be extracted from barley flour, by the solvent action of alcohol; and never amounts to more than a few parts in the thousand. The husk also contains some of that fetid oil. Proust thought that he had discovered in barley a peculiar principle, to which he gave the name of hordeine, and which he separated from starch by the action of both cold and boiling water. He found that by treating barley meal successively with water, he obtained from 89 to 90 parts of a farinaceous substance, composed of from 32 to 33 of starch, and from 57 to 58 of hordeine. Einhof obtained from barley seeds, 70·05 of flour, 18·75 of husks or bran, and 11·20 of water.

According to Proust hordeine is a yellowish powder, not unlike fine saw-dust. It contains no azote, for it affords no ammonia by distillation, and is therefore very dissimilar to gluten. In the germination of barley, which constitutes the process of malting, the proportion of hordeine is greatly diminished by its conversion into sugar and starch. Other chemists suppose that the hordeine of Proust is merely a mixture of the bran of the barley with starch and gluten. It is obvious that the subject stands in need of new chemical researches. In barley the husk constitutes from one fourth to one fifth of the whole weight; in oats it constitutes one third; and in wheat, one tenth. From the analysis of barley flour recently made, it appears to consist in 1000 parts: of water, 100; albumine, 22·3; sugar, 56; gum or mucilage, 50; gluten, 37·6; starch, 720; phosphate of lime, 2·5.

2. The hop, humulus lupulus, the female flowers of the plant. Ives first directed attention to a yellow pulverulent substance which invests the scales of the catkins, amounting to about one eighth of their weight; and referred to it the valuable properties which hops impart to beer. We may obtain this substance by drying the hops at a temperature of 86° F., introducing them into a coarse canvass bag, and shaking it so that the yellow powder shall pass through the pores of the canvass. This powder bears some resemblance to lycopodium. Of the 13 parts in 100 of this powder, 4 parts are foreign matters, derived from the scales of the cones; leaving 9 parts of a peculiar granular substance. When distilled with water, this substance affords two per cent. of its weight (⁄10 for 100 times the weight of hops) of a volatile colourless oil, to which the plant owes its peculiar aroma. This oil dissolves in water in considerable quantity. It appears to contain sulphur (for it blackens solutions of silver), and also acetate of ammonia. No less than 65 per cent. of the yellow dust is soluble in alcohol. This solution, treated with water and distilled, leaves a resin, which amounts to 52·5 per cent. It has no bitter taste, and is soluble in alcohol and ether. The watery solution from which the resin was separated contains the bitter substance which has been called lupuline by Payen and Chevallier, mixed with a little tannin and malic acid. To obtain this in a state of purity, the free acid must be saturated with lime, the solution evaporated to dryness, and the residuum must be treated with ether, which removes a little resin; after which the lupuline is dissolved out by alcohol, which leaves the malate of lime. On evaporating away the alcohol, the lupuline remains, weighing from 8·3 to 12·5 per cent. It is sometimes white, or slightly yellowish, and opaque, sometimes orange yellow, and transparent. At ordinary temperatures it is inodorous, but when heated strongly it emits the smell of hops. It possesses the characteristic taste and bitterness of the hop. Water dissolves it only in the proportion of 5 per cent., but it thereby acquires a pale yellow colour. Lupuline is neither acid nor alkaline; it is acted upon neither by the dilute acids nor alkalies, nor by the solutions of the metallic salts: it is quite soluble in alcohol, but hardly in ether. It contains apparently no azote, for it affords no ammonia by destructive distillation; but only an empyreumatic oil.

The yellow dust of hops contains, moreover, traces of a fatty matter, gum, a small quantity of an azotised substance, and several saline combinations in minute quantity. Boiling water dissolves from 19 to 31 per cent., of the contents of the dust, of which a large proportion is resin. Ives thought that the scales of the catkins of hops, when freed from the yellow powder, contained no principles analogous to it; but Payen and Chevallier have proved the contrary. The cones of hop give up to boiling alcohol 36 per cent. of soluble matter; while the same cones, stripped of their yellow powder, yield only 26 per cent.; and further, these chemists found the same principles in the different parts of the hop, but in different proportions.

The packing of the hop catkins or cones is one of the most important operations towards the preservation of this plant; and is probably the cause of the enormous difference in value between the English and French hops after a few years’ keeping. The former, at the end of six years, possess still great value, and may be sold as an article only two or three years old; while the latter have lost the greater part of their value in three years, and are no more saleable at the end of four. In France, it is packed merely by tramping it with the feet in sacks. Under this slight pressure, large interstitial spaces are left amid the mass of the hops, through which the air freely circulates, carrying off the essential oil, and oxygenating some of the other proximate principles, so as to render them inert. By the English method, on the contrary, the hops, after being well rammed into strong sacks hung in frames, are next subjected to the action of a hydraulic press. The valuable yellow powder thus inclosed on every side by innumerable compact scales, is completely screened from the contact of the atmosphere, and from all its vicissitudes of humidity. Its essential oil, in particular the basis of its flavour, is preserved without decay.

According to the experiments of Chevallier and Payen upon the hops of England, Flanders, the Netherlands, and the department of the Vosges, those of the county of Kent afforded the largest cones, and were most productive in useful secreted and soluble matters. Next to them were the hops of Alost.

The best hops have a golden yellow colour, large cones, an agreeable aroma; when rubbed between the hands, they leave yellow traces, powerfully odoriferous, without any broken portions of the plant, such as leaves, stems, and scaly fragments. When alcohol is digested on good hops, from 9 to 12 per cent. of soluble yellow matter may be obtained by evaporating it to dryness. This is a good test of their quality.

The best-flavoured and palest hops are packed in sacks of fine canvass, which are called pockets, and weigh about 1⁄2 cwt. each. These are bought by the ale brewer. The stronger-flavoured and darker-coloured hops are packed in bags of a very coarse texture like door-mats, called hop bags: these contain generally about 3 cwt., and are sold to the porter and beer brewers. After the end of a year or two, hops are reckoned to have lost much of their marketable value, and are then sold to the second-rate porter brewers, under the name of old hops. The finest hops are grown in the neighbourhood of Canterbury; but those of Worcester have an agreeable mildness of flavour, greatly admired by many ale drinkers. When the bitter and aromatic principles disappear, the hops are no better than so much chaff; therefore, an accurate chemical criterion of their principles would be a great benefit to the brewer.

II. Malting.—This process consists of three successive operations; the steeping; the couching, sweating, and flooring; and the kiln-drying.

The steeping is performed in large cisterns made of wood or stone, which being filled with clear water up to a certain height, a quantity of barley is shot into them, and well stirred about with rakes. The good grain is heavy, and subsides; the lighter grains, which float on the surface, are damaged, and should be skimmed off; for they would injure the quality of the malt, and the flavour of the beer made with it. They seldom amount to more than two per cent. More barley is successively emptied into the steep cistern, till the water stands only a few inches, about five, above its surface; when this is levelled very carefully, and every light seed is removed. The steep lasts from forty to sixty hours, according to circumstances; new barley requiring a longer period than old, and bigg requiring much less time than barley.

During this steep, some carbonic acid is evolved from the grains, and combines with the water, which, at the same time, acquires a yellowish tinge, and a strawy smell, from dissolving some of the extractive matter of the barley husks. The grain imbibes about one half its weight of water, and increases in size by about one-fifth. By losing this extract, the husk becomes about one seventieth lighter in weight, and paler in colour.

The duration of the steep depends, in some measure, upon the temperature of the air, and is shorter in summer than in winter. In general from 40 to 48 hours will be found sufficient for sound dry grain. Steeping has for its object to expand the farina of the barley with humidity, and thus prepare the seed for germination, in the same way as the moisture of the earth prepares for the growth of the radicle and plumula in seed sown in it. Too long continuance in the steep is injurious; because it prevents the germination at the proper time, and thereby exhausts a portion of the vegetative power: it causes also an abstraction of saccharine matter by the water. The maceration is known to be complete when the grain may be easily transfixed with a needle, and is swollen to its full size. The following is reckoned a good test:—If a barley-corn, when pressed between the thumb and fingers, continues entire in its husk, it is not sufficiently steeped; but if it sheds its flour upon the fingers, it is ready. When the substance exudes in the form of a milky juice, the steep has been too long continued, and the barley is spoiled for germination.

In warm weather it sometimes happens that the water becomes acescent before the grain is thoroughly swelled. This accident, which is manifest to the taste and smell, must be immediately obviated by drawing off the foul water through the tap at the bottom of the cistern, and replacing it with fresh cold water. It does no harm to renew it two or three times at one steep.

The couch.—The water being drawn off, and occasionally a fresh quantity passed through, to wash away any slimy matter which may have been generated in warm weather, the barley is now laid upon the couch floor of stone flags, in square heaps from 12 to 16 inches high, and left in that position for 24 hours. At this period, the bulk of the grain being the greatest, it may be gauged by the revenue officers if they think fit. The moisture now leaves the surface of the barley so completely, that it imparts no dampness to the hand. By degrees, however, it becomes warm; the temperature rising 10° above the atmosphere, while an agreeable fruity smell is evolved. At this time, if the hand be thrust into the heap, it not only feels warm, but it gets bedewed with moisture. At this sweating stage, the germination begins; the fibrils of the radicle first sprout forth from the tip of every grain, and a white elevation appears, that soon separates into three or more radicles, which grow rapidly larger. About a day after this appearance, the plumula peeps forth at the same point, proceeding thence beneath the husk to the other end of the seed, in the form of a green leaflet.

The greatest heat of the couch is usually about 96 hours after the barley has been taken out of the steep. In consequence, the radicles tend to increase in length with very great rapidity, and must be checked by artificial means, which constitute the chief art of the maltster. He now begins to spread the barley thinner on the floor, and turns it over several times in the course of a day, bringing the portions of the interior into the exterior surface. The depth, which was originally 15 or 16 inches, is lowered a little at every turning over, till it be brought eventually down to three or four inches. Two turnings a day are generally required. At this period of spreading or flooring, the temperature in England is about 62°, and in Scotland 5 or 6 degrees lower.

About a day after the radicles appear, the rudiments of the stem, or of the plumula, sprout forth, called by the English maltsters the acrospire. It issues from the same end of the seed as the radicle, but turns round, and proceeds within the husk towards the other end, and would there come forth as a green leaf, were its progress not arrested. The malting, however, is complete before the acrospire becomes a leaf.

The barley couch absorbs oxygen and emits carbonic acid, just as animals do in breathing, but to a very limited extent; for the grain loses only three per cent. of its weight upon the malt floor, and a part of this loss is due to waste particles. As the acrospire creeps along the surface of the seed, the farina within undergoes a remarkable alteration. The gluten and mucilage disappear, in a great measure, the colour becomes whiter, and the substance becomes so friable that it crumbles into meal between the fingers. This is the great purpose of malting, and it is known to be accomplished when the plumula or acrospire has approached the end of the seed. Now the further growth must be completely stopped. Fourteen days may be reckoned the usual duration of the germinating stage of the malting operations in England; but in Scotland, where the temperature of the couch is lower, eighteen days or even twenty-one, are sometimes required. The shorter the period within the above limits, the more advantageous is the process to the maltster, as he can turn over his capital the sooner, and his malt is also somewhat the better. Bigg is more rapid in its germination than barley, and requires to be still more carefully watched. In dry weather it is sometimes necessary to water the barley upon the couch.

Occasionally the odour disengaged from the couch is offensive, resembling that of rotten apples. This is a bad prognostic, indicating either that the barley was of bad quality, or that the workmen, through careless shovelling, have crushed a number of the grains in turning them over. Hence when the weather causes too quick germination, it is better to check it by spreading the heap out thinner than by turning it too frequently over. On comparing different samples of barley, we shall find that the best develope the germ or acrospire quicker than the radicles, and thus occasion a greater production of the saccharine principle; this conversion advances along with the acrospire, and keeps pace with it, so that the portion of the seed to which it has not reached, is still in its unaltered starchy state. It is never complete for any single barleycorn till the acrospire has come to the end opposite to that from which it sprung; hence one part of the corn may be sugary, while the other is still insipid. If the grain were allowed to vegetate beyond this term, the radicles being fully one third of an inch long, the future stem would become visibly green in the exterior; it would shoot forth rapidly, the interior of the grain would become milky, with a complete exhaustion of all its useful constituents, and nothing but the husk would remain.

In France, the brewers, who generally malt their barley themselves, seldom leave it on the couch more than 8 or 10 days, which, even taking into account the warmer climate of their country, is certainly too short a period, and hence they make inferior wort to the English brewer, from the same quantity of malt.

At the end of the germination, the radicles have become 1⁄2 longer than the barley, and are contorted so that the corns hook into one another, but the acrospire is just beginning to push through. A moderate temperature of the air is best adapted to malting; therefore it cannot be carried on well during the heat of summer or the colds of winter. Malt-floors should be placed in substantial thick-walled buildings, without access of the sun, so that a uniform temperature of 59° or 60° may prevail inside. Some recommend them to be sunk a little under the surface of the ground, if the situation be dry.

During germination a remarkable change has taken place in the substance of the grain. The glutinous constituent has almost entirely disappeared, and is supposed to have passed into the matter of the radicles, while a portion of the starch is converted into sugar and mucilage. The change is similar to what starch undergoes when dissolved in water, and digested in a heat of about 160°F. along with a little gluten. The thick paste becomes gradually liquid, transparent, and sweet tasted, and the solution contains now, sugar and gum, mixed with some unaltered starch. The gluten suffers a change at the same time, and becomes acescent, so that only a certain quantity of starch can be thus converted by a quantity of gluten. By the artificial growth upon the malt-floor, all the gluten and albumen present in barley are not decomposed, and only about one half of the starch is converted into sugar; the other half, by a continuance of the germination, would only go to the growth of the roots and stems of the plant; but it receives its nearly complete conversion into sugar without any notable waste of substance in the brewer’s operation of mashing.

The kiln-drying.—When the malt has become perceptibly dry to the hand upon the floor, it is taken to the kiln, and dried hard with artificial heat, to stop all further growth, and enable it to be kept, without change, for future use, at any time. The malt-kiln, which is particularly described in the next page, is a round or a square chamber, covered with perforated plates of cast iron, whose area is heated by a stove or furnace, so that not merely the plates on which the malt is laid are warmed, but the air which passes up through the stratum of malt itself, with the effect of carrying off very rapidly the moisture from the grains. The layer of malt should be about 3 or 4 inches thick, and evenly spread, and its heat should be steadily kept at from the 90th to the 100th degree of Fahrenheit’s scale, till the moisture be mostly exhaled from it. During this time the malt must be turned over at first frequently, and latterly every three or four hours. When it is nearly dry, its temperature should be raised to from 145° to 165°F., and it must be kept at this heat till it has assumed the desired shade of colour, which is commonly a brownish-yellow or a yellowish-brown. The fire is now allowed to die out, and the malt is left on the plates till it has become completely cool; a result promoted by the stream of cool air, which now rises up through the bars of the grate; or the thoroughly dry browned malt may, by damping the fire, be taken hot from the plates, and cooled upon the floor of an adjoining apartment. The prepared malt must be kept in a dry loft, where it can be occasionally turned over till it is used. The period of kiln-drying should not be hurried. Many persons employ two days in this operation.

According to the colour and the degree of drying, malt is distributed into three sorts; pale, yellow, and brown. The first is produced when the highest heat to which it has been subjected is from 90° to 100° F.; the amber yellow, when it has suffered a heat of 122°; and the brown when it has been treated as above described. The black malt used by the porter brewer to colour his beer, has suffered a much higher heat, and is partially charred. The temperature of the kiln should, in all cases, be most gradually raised, and most equably maintained. If the heat be too great at the beginning, the husk gets hard dried, and hinders the evaporation of the water from the interior substance; and should the interior be dried by a stronger heat, the husk will probably split, and the farina become of a horny texture, very refractory in the mash-tun. In general, it is preferable to brown malt, rather by a long-continued moderate heat, than by a more violent heat of shorter duration, which is apt to carbonise a portion of the mucilaginous sugar, and to damage the article. In this way, the sweet is sometimes converted into a bitter principle.

During the kiln-drying, the roots and acrospire of the barley become brittle, and fall off; and are separated by a wire sieve whose meshes are too small to allow the malt itself to pass through.

A quantity of good barley, which weighs 100 pounds, being judiciously malted, will weigh, after drying and sifting, 80 pounds. Since the raw grain, dried by itself at the same temperature as the malt, would lose 12 per cent. of its weight in water, the malt process dissipates out of these remaining 88 pounds, only 8 pounds, or 8 per cent. of the raw barley. This loss consists of—

1 ⁄2 per cent. dissolved out in the steep water,

3 — dissipated in the kiln,

3 — by the falling of the fibrils,

⁄2 — of waste.

The bulk of good malt exceeds that of the barley from which it was made, by about 8 or 9 per cent.

The operation of kiln-drying is not confined to the mere expulsion of the moisture from the germinated seeds; but it serves to convert into sugar a portion of the starch which remained unchanged, and that in a twofold way; first, by the action of the gluten upon the fecula at an elevated temperature, as also by the species of roasting which the starch undergoes, and which renders it of a gummy nature. (See Starch.) We shall have a proof of this explanation, if we dry one portion of the malt in a naturally dry atmosphere, and another in a moderately warm kiln; the former will yield less saccharine extract than the latter. Moreover, the kiln-dried malt has a peculiar, agreeable, and faintly burned taste, probably from a small portion of empyreumatic oil formed in the husk, and which not only imparts its flavour to the beer, but also contributes to its preservation. It is therefore obvious, that the skilful preparation of the malt must have the greatest influence both on the quantity and quality of the worts to be made from it. If the germination be pushed too far, a part of the extractible matter is wasted; if it has not advanced far enough, the malt will be too raw, and too much of its substance will remain as an insoluble starch; if it is too highly kiln-dried, a portion of its sugar will be caramelised, and become bitter; and if the sweating was imperfect or irregular, much of the barley may be rendered lumpy and useless. Good malt is distinguishable by the following characters:—

The grain is round and full, breaks freely between the teeth, and has a sweetish taste, an agreeable smell, and is full of a soft flour from end to end. It affords no unpleasant flavour on being chewed; it is not hard, so that when drawn along an oaken table across the fibres, it leaves a white streak, like chalk. It swims upon water, while unmalted barley sinks in it. Since the quality of the malt depends much on that of the barley, the same sort only should be used for one malting. New barley germinates quicker than old, which is more dried up; a couch of a mixture of the two would be irregular, and difficult to regulate.

Description of the malt kiln.—Figs. 97, , , 100. exhibit the construction of a well-contrived malt kiln. Fig. 97. is the ground plan; fig. 98. is the vertical section; and figs. 99. and 100., a horizontal and vertical section in the line of the malt-plates. The same letters denote the same parts in each of the figures. A cast-iron cupola-shaped oven is supported in the middle, upon a wall of brickwork four feet high; and beneath it, are the grate and its ash-pit. The smoke passes off through two equi-distant pipes into the chimney. The oven is surrounded with four pillars, on whose top a stone lintel is laid: a is the grate, 9 inches below the sole of the oven b; c c c c are the four nine-inch strong pillars of brickwork which bear the lintel m; d d d d d d are strong nine-inch pillars, which support the girder and joists upon which perforated plates repose; e denotes a vaulted arch on each of the four sides of the oven; f is the space between the kiln and the side arch, into which a workman may enter, to inspect and clean the kiln; g g, the walls on either side of the kiln, upon which the arches rest, h, the space for the ashes to fall; k, the fire-door of the kiln; l l, junction-pieces to connect the pipes r r with the kiln; the mode of attaching them is shown in fig. 99. These smoke-pipes lie about three feet under the iron plates, and at the same distance from the side walls; they are supported upon iron props, which are made fast to the arches. In fig. 98., u shows their section; at s s, fig. 99., they enter the chimney, which is provided with two register or damper plates, to regulate the draught through the pipes. These registers are represented by t t, fig. 100., which shows a perpendicular section of the chimney. m, fig. 98., is the lintel which causes the heated air to spread laterally instead of ascending in one mass in the middle, and prevents any combustible particles from falling upon the iron cupola. n n are the main girders of iron for the iron beams o o, upon which the perforated plates p lie; q, fig. 98., is the vapour pipe in the middle of the roof, which allows the steam of the drying malt to escape. The kiln may be heated either with coal or wood.

The size of this kiln is about 20 feet square; but it may be made proportionally either smaller or greater. The perforated floor should be large enough to receive the contents of one steep or couch.

The perforated plate might be conveniently heated by steam pipes, laid zig-zag, or in parallel lines under it; or a wire-gauze web might be stretched upon such pipes. The wooden joists of a common floor would answer perfectly to support this steam-range, and the heat of the pipes would cause an abundant circulation of air. For drying the pale malt of the ale brewer, this plan is particularly well adapted.

The kiln-dried malt is sometimes ground between stones in a common corn mill, like oatmeal; but it is more generally crushed between iron rollers, at least for the purposes of the London brewers.

The crushing mill.—The cylinder malt-mill is constructed as shown in fig. 101, 102. I is the sloping-trough, by which the malt is let down from its bin or floor to the hopper A of the mill, whence it is progressively shaken in between the rollers B D. The rollers are of iron, truly cylindrical, and their ends rest in bearers of hard brass, fitted into the side frames of iron. A screw E goes through the upright, and serves to force the bearer of the one roller towards that of the other, so as to bring them closer together when the crushing effect is to be increased. G is the square end of the axis, by which one of the rollers may be turned either by the hand or by power; the other derives its rotatory motion from a pair of equal-toothed wheels H, which are fitted to the other end of the axes of the rollers. d is a catch which works into the teeth of a ratchet-wheel on the end of one of the rollers (not shown in this view). The lever c strikes the trough b at the bottom of the hopper, and gives it the shaking motion for discharging the malt between the rollers, from the slide sluice a. e e, fig. 101., are scraper-plates of sheet iron, the edges of which press by a weight against the surfaces of the rollers, and keep them clean.

Instead of the cylinders, some employ a crushing mill of a conical-grooved form like a coffee mill, upon a large scale. (See the general plan, infrà.)

The mashing and boiling.—Mashing is the operation by which the wort is extracted, or eliminated from the malt, and whereby a saccharo-mucilaginous extract is made from it. The malt should not in general be ground into a fine meal, for in that case it would be apt to form a cohesive paste with hot water, or to set, as it is called, and to be difficult to drain. In crushed malt, the husk remains nearly entire, and thus helps to keep the farinaceous particles open and porous to the action of the water. The bulk of the crushed malt is about one-fifth greater than that of the whole, or one bushel of malt gives a bushel and a quarter of crushed malt. This is frequently allowed to lie a few days in a cool place, in order that it may attract moisture from the air, which it does very readily by its hygrometric power. Thus, the farinaceous substance which had been indurated in the kiln, becomes soft, spongy, and fit for the ensuing process of watery extraction.

Mashing has not for its object merely to dissolve the sugar and gum already present in the malt, but also to convert into a sweet mucilage the starch which had remained unchanged during the germination. We have already stated that starch, mixed with gluten, and digested for some time with hot water, becomes a species of sugar. This conversion takes place in the mash-tun. The malted barley contains not only a portion of gluten, but diastase more than sufficient to convert the starch contained in it, by this means, into sugar.

The researches of Payen and Persoz show, that the mucilage formed by the reaction of malt upon starch, may either be converted into sugar, or be made into permanent gum, according to the temperature of the water in which the materials are digested. We take of pale barley malt, ground fine, from 6 to 10 parts, and 100 parts of starch; we heat, by means of a water-bath, 400 parts of water in a copper, to about 80°F.; we then stir in the malt, and increase the heat to 140°F., when we add the starch, and stir well together. We next raise the temperature to 158°, and endeavour to maintain it constantly at that point, or at least to keep it within the limits of 167° on the one side, and 158° on the other. At the end of 20 or 30 minutes, the original milky and pasty solution becomes thinner, and soon after as fluid nearly as water. This is the moment in which the starch is converted into gum, or into that substance which the French chemists call dextrine, from its power of polarising light to the right hand, whereas common gum does it to the left. If this merely mucilaginous solution, which seems to be a mixture of gum with a little liquid starch and sugar, be suitably evaporated, it may serve for various purposes in the arts to which gum is applied, but with this view, it must be quickly raised to the boiling point, to prevent the farther operation of the malt upon it. If we wish, on the contrary, however, to promote the saccharine fermentation, for the formation of beer, we must maintain the temperature at between 158° and 167° for three or four hours, when the greatest part of the gum will have passed into sugar, and by evaporation of the liquid at the same temperature, a starch syrup may be obtained like that procured by the action of sulphuric acid upon starch. The substance, which operates in the formation of sugar, or is the peculiar ferment of the sugar fermentation, may be considered as a residuum of the gluten or vegetable albumen in the germinating grain: it is reckoned by Payen and Persoz, a new proximate principle called diastase, which is formed during malting, in the grains of barley, oats, and wheat, and may be separated in a pure state, if we moisten the malt flour for a few minutes in cold water, press it out strongly, filter the solution, and heat the clear liquid in a water bath, to the temperature of 158°. The greater part of that albuminous azotised substance is thus coagulated, and is to be separated by a fresh filtration; after which, the clear liquid is to be treated with alcohol, when a flocky precipitate appears, which is diastase. To purify it still further, especially from the azotised matter, we should dissolve it in water, and precipitate again with alcohol. When dried at a low temperature, it appears as a solid white substance, which contains no azote; is insoluble in alcohol, but dissolves in water and proof spirit. Its solution is neutral and tasteless; when left to itself, it changes with greater or less rapidity according to the temperature, and becomes sour at a temperature of from 149° to 167°. It has the property of converting starch into gum (dextrine) and sugar, and indeed, when sufficiently pure, with such energy that one part of it disposes 2000 parts of dry starch to that change, but it operates the quicker the greater its quantity. Whenever the solution of diastase with starch or with dextrine is heated to the boiling point, it loses the sugar-fermenting property. One hundred parts of well-malted starch appear to contain about one part of this substance.

We can now understand the theory of malting, and the limits between which the temperature of the liquor, ought to be maintained in this operation; namely, the range between 157° and 160°F. It has been ascertained as a principle in mashing, that the best and soundest extract of the malt, is to be obtained, first of all, by beginning to work with water at the lowest of these heats, and to conclude the mash with water at the highest. Secondly, not to operate the extraction at once with the whole of the water that is to be employed; but with separate portions and by degrees. The first portion is added with the view of penetrating equally the crushed malt, and of extracting the already formed sugar; the next for effecting the sugar fermentation by the action of the diastase. By this means also, the starch is not allowed to run into a cohesive paste, and the extract is more easily drained from the poorer mass, and comes off in the form of a nearly limpid wort. The thicker moreover, or the less diluted the mash is, so much the easier is the wort fined in the boiler or copper by the coagulation of the albuminous matter: these principles illustrate, in every condition, the true mode of conducting the mashing process; but different kinds of malt require a different treatment. Pale and slightly kilned malt requires a somewhat lower heat than malt highly kilned, because the former has more undecomposed starch, and is more ready to become pasty. The former also, for the same reason, needs a more leisurely infusion than the latter, for its conversion into mucilaginous sugar. The more sugar the malt contains, the more is its saccharine fermentation accelerated by the action of the diastase. What has been here said of pale malt, is still more applicable to the case of a mixture of raw grain with malt, for it requires still gentler heats, and more cautious treatment.

III. The mash-tun is a large circular tub with a double bottom; the uppermost of which is called a false bottom, and is pierced with many holes. There is a space of about 2 or 3 inches between the two, into which the stopcocks enter, for letting in the water and drawing off the wort. The holes of the false bottom should be burned, and not bored, to prevent the chance of their filling up by the swelling of the wood, which would obstruct the drainage: the holes should be conical, and largest below, being about ⁄8 of an inch there, and ⁄8 at the upper surface. The perforated bottom must be fitted truly at the sides of the mash-tun, so that no grains may pass through. The mashed liquor is let off into a large back, from which it is pumped into the wort coppers. The mash-tun is provided with a peculiar rotatory apparatus for agitating the crushed grains and water together, which we shall presently describe. The size of the wort copper is proportional to the amount of the brewing, and it must, in general, be at least so large as to operate upon the whole quantity of wort made from one mashing; that is, for every quarter of malt mashed, the copper should contain 140 gallons. The mash-tun ought to be at least a third larger, and of a conical form, somewhat wider below than above. The quantity of water to be employed for mashing, or the extraction of the wort, depends upon the greater or less strength to be given to the beer. The seeds of the crushed malt, after the wort is drawn off, retain still about 32 gallons of water for every quarter of malt. In the boiling, and evaporation from the coolers, 40 gallons of water are dissipated from one quarter of malt; constituting 72 gallons in all. If 13 quarters of barley be taken to make 1500 gallons of beer, 2400 gallons of water must therefore be required for the mashing. This example will give an idea of the proportions for an ordinary quality of beer.

When the mash is to begin, the copper must be filled with water, and heated. As soon as the water has attained the heat of 145° in summer, or 167° in winter, 600 gallons of it are to be run off into the mash-tun, and the 13 quarters of crushed malt are to be gradually thrown in and well intermixed by proper agitation, so that it may be uniformly moistened, and no lumps may remain. After continuing the agitation in this way for one half or three-quarters of an hour, the water in the copper will have approached to its boiling point, when 450 gallons at the temperature of about 200° are to be run into the mash-tun, and the agitation is to be renewed till the whole assumes an equally fluid state: the tun is now to be well covered for the preservation of its heat, and to be allowed to remain at rest for an hour, or an hour and a half. The mean temperature of this mash may be reckoned at about 145°. The time which is necessary for the transmuting heat of the remaining starch into sugar depends on the quality of the malt. Brown malt requires less time than pale malt, and still less than a mixture with raw grain, as already explained. After the mash has rested the proper time, the tap of the tun is opened, and the clear wort is to be drawn out into the under back. If the wort that first flows is turbid, it must be returned into the tun, till it runs clear. The amount of this first wort may be about 675 gallons. Seven hundred and fifty gallons of water at the temperature of 200° are now to be introduced up through the drained malt, into the tun, and the mixture is to be agitated till it becomes uniform, as before. The mash-tun is then to be covered, and allowed to remain at rest for an hour. The temperature of this mash is from 167° to 174°. While the second mash is making, the worts of the first are to be pumped into the wort copper, and set a-boiling as speedily as possible. The wort of the second mash is to be drawn off at the proper time, and added to the copper as fast as it will receive it, without causing the ebullition to stop.

A third quantity of water amounting to 600 gallons, at 200°, is to be introduced into the mash-tun, and after half an hour, is to be drawn off, and either pumped into the wort copper, or reserved for mashing fresh malt, as the brewer may think fit.

The quantity of extract, per barrel weight, which a quarter of malt yields to wort, amounts to about 84 lbs. The wort of the first extract is the strongest; the second contains, commonly, one-half the extract of the first; and the third, one-half of the second; according to circumstances.

To measure the degrees of concentration of the worts drawn off from the tun, a particular form of hydrometer, called a saccharometer, is employed, which indicates the number of pounds weight of liquid contained in a barrel of 36 gallons imperial measure. Now, as the barrel of water weighs 360 lbs., the indication of the instrument when placed in any wort, shows by how many pounds a barrel of that wort is heavier than a barrel of water; thus, if the instrument sinks with its poise till the mark 10 is upon a line with the surface of the liquid, it indicates that a barrel of that wort weighs ten pounds more than a barrel of water. See Saccharometer.

Or, supposing the barrel of wort weighs 396 lbs., to convert that number into specific gravity, we have the following simple rule:—

360 : 396 ∷ 100 : 1·100;

at which density, by my experiments, the wort contains 25 per cent., of solid extract.

Having been employed to make experiments on the density of worts, and the fermentative changes which they undergo, for the information of a committee of the House of Commons, which sat in July and August, 1830, I shall here introduce a short abstract of that part of my evidence which bears upon the present subject.

My first object was to clear up the difficulties which, to common apprehension, hung over the matter, from the difference in the scales of the saccharometers in use among the brewers and distillers of England and Scotland. I found that one quarter of good malt would yield to the porter brewer a barrel Imperial measure of wort, at the concentrated specific gravity of 1·234. Now, if the decimal part of this number be multiplied by 360, being the number of pounds weight of water in the barrel, the product will denote the excess in pounds, of the weight of a barrel of such concentrated wort, over that of a barrel of water, and that product is, in the present case, 84·24 pounds.

Mr. Martineau, jun., of the house of Messrs. Whitbread and Company, and a gentleman connected with another great London brewery, had the kindness to inform me that their average product from a quarter of malt was a barrel of 84 lbs. gravity. It is obvious, therefore, that by taking the mean operation of two such great establishments, I must have arrived very nearly at the truth.

It ought to be remarked that such a high density of wort as 1·234 is not the result of any direct experiment in the brewery, for infusion of malt is never drawn off so strong; that density is deduced by computation from the quantity and quality of several successive infusions; thus, supposing a first infusion of the quarter of malt to yield a barrel of specific gravity 1·112, a second to yield a barrel at 1·091, and a third a barrel at 1·031, we shall have three barrels at the mean of these three numbers, or one barrel at their sum, equal to 1·234.

I may here observe that the arithmetical mean or sum is not the true mean or sum of the two specific gravities; but this difference is either not known or disregarded by the brewers. At low densities this difference is inconsiderable, but at high densities it would lead to serious errors. At specific gravity 1·231, wort or syrup contains one half of its weight of solid pure saccharum, and at 1·1045 it contains one fourth of its weight; but the brewer’s rule, when here applied, gives for the mean specific gravity 1·1155 = 1·231 + 1·0002.

The contents in solid saccharine matter at that density are however 27⁄4 per cent. showing the rule to be 2⁄4 lbs. wrong in excess on 100 lbs., or 9 lbs. per barrel.

The specific gravity of the solid dry extract of malt wort is 1·264; it was taken in oil of turpentine, and the result reduced to distilled water as unity. Its specific volume is 0·7911, that is, 10 lbs. of it will occupy the volume of 7·911 lbs. of water. The mean specific gravity, by computation of a solution of that extract in its own weight of water, is 1·1166; but by experiment, the specific gravity of that solution is 1·216, showing considerable condensation of volume in the act of combination with water.

The following Table shows the relation between the specific gravities of solutions of malt extract, and the per-centage of solid extract they contain:

Extr.
Malt. Water. Malt
Extract
in 100. Sugar
in 100. Specific
gravity.

600 + 600 50·00 47·00 1·2180

600 + 900 40·0 37·00 1·1670

600 + 1200 33·3 31·50 1·1350

600 + 1500 28·57 26·75 1·1130

600 + 1800 25·00 24·00 1·1000

The extract of malt was evaporated to dryness, at a temperature of about 250° F., without the slightest injury to its quality, or any empyreumatic smell. Bate’s tables have been constructed on solutions of sugar, and not with solutions of extract of malt, or they agree sufficiently well with the former, but differ materially from the latter. Allan’s tables give the amount of a certain form of solid saccharine matter extracted from malt, and dried at 175° F., in correspondence to the specific gravity of the solution; but I have found it impossible to make a solid extract from infusions of malt, except at much higher temperatures than 175° F. Indeed, the numbers on Allan’s saccharometer scale clearly show that his extract was by no means dry: thus, at 1·100 of gravity he assigns 29·669 per cent. of solid saccharine matter; whereas there is at that density of solid extract only 25 per cent. Again, at 1·135, Allan gives 40 parts per cent. of solid extract, whereas there are only 33⁄3 present.

By the triple mashing operations above described, the malt is so much exhausted that it can yield no further extract useful for strong beer or porter. A weaker wort might no doubt still be drawn off for small beer, or for contributing a little to the strength of the next mashing of fresh malt. But this I believe is seldom practised by respectable brewers, as it impoverishes the grains which they dispose of for feeding cattle.

The wort should be transferred into the copper, and made to boil as soon as possible, for if it remains long in the under-back it is apt to become acescent. The steam moreover raised from it in the act of boiling serves to screen it from the oxygenating or acidifying influence of the atmosphere. Until it begins to boil, the air should be excluded by some kind of a cover.

Sometimes the first wort is brewed by itself into strong ale, the second by itself into an intermediate quality; and the third into small beer; but this practice is not much followed in this country.

We shall now treat of the boiling in of the hops. The wort drawn from the mash-tun, whenever it is pumped into the copper, must receive its allowance of hops. Besides evaporating off a portion of the water, and thereby concentrating the wort, boiling has a twofold object. In the first place, it coagulates the albuminous matter, partly by the heat, and partly by the principles in the hops, and thereby causes a general clarification of the whole mass, with the effect of separating the muddy matters in a flocculent form. Secondly, during the ebullition, the residuary starch and hordeine of the malt are converted into a limpid sweetish mucilage, the dextrine above described; while some of the glutinous stringy matter is rendered insoluble by the tannin principle of the hops, which favours still further the clearing of the wort. By both operations the keeping quality of the beer is improved. This boil must be continued during several hours; a longer time for the stronger, and a shorter for the weaker beers. There is usually one seventh or one sixth part of the water dissipated in the boiling copper. This process is known to have continued a sufficient time, if the separation of the albuminous flocks is distinct, and if these are found, by means of a proof gauge suddenly dipped to the bottom, to be collected there, while the supernatant liquor has become limpid. Two or three hours’ boil is deemed long enough in many well-conducted breweries; but in some of those in Belgium, the boiling is continued from 10 to 15 hours, a period certainly detrimental to the aroma derived from the hop.

Many prefer adding the hops when the wort has just come to the boiling point. Their effect is to repress the further progress of fermentation, and especially the passage into the acetous stage, which would otherwise inevitably ensue in a few days. In this respect, no other vegetable production hitherto discovered can be a substitute for the hop. The odorant principle is not so readily volatilised as would at first be imagined; for when hop is mixed with strong beer wort, and boiled for many hours, it can still impart a very considerable degree of its flavour to weaker beer. By mere infusion in hot beer or water, without boiling, the hop loses very little of its soluble principles. The tannin of the hop combines, as we have said, with the vegetable albumen of the barley, and helps to clarify the liquor. Should there be a deficiency of albumen and gluten, in consequence of the mashing having been done at such a heat as to have coagulated them beforehand, the defect may be remedied by the addition of a little gelatine to the wort copper, either in the form of calf’s foot, or of a little isinglass. If the hops be boiled in the wort for a longer period than 5 or 6 hours, they lose a portion of their fine flavour; but if their natural flavour be rank, a little extra boiling improves it. Many brewers throw the hops in upon the surface of the boiling wort, and allow them to swim there for some time, that the steam may penetrate them, and open their pores for a complete solution of their principles when they are pushed down into the liquor. It is proper to add the hops in considerable masses, because in tearing them asunder, some of the lupuline powder is apt to be lost.

The quantity of hop to be added to the wort varies according to the strength of the beer, the length of time it is to be kept, or the heat of the climate where it is intended to be sent. For strong beer, 4⁄2 lbs. of hops are required to a quarter of malt, when it is to be highly aromatic and remarkably clear. For the stronger kinds of ale and porter, the rule, in England, is to take a pound of hops for every bushel of malt, or 8 lbs. to a quarter. Common beer has seldom more than a quarter of a pound of hops to the bushel of malt.

It has been attempted to form an extract of hops by boiling in covered vessels, so as not to lose the oil, and to add this instead of the hop itself to the beer. On the great scale this method has no practical advantage, because the extraction of the hop is perfectly accomplished during the necessary boiling of the wort, and because the hop operates very beneficially, as we have explained, in clarifying the beer. Such an extract, moreover, could be easily adulterated.

Of the Coolers.—The contents of the copper are run into what is called the hop-back, on the upper part of which is fixed a drainer, to keep back the hops. The pump is placed in the hop-back, for the purpose of raising the wort to the coolers, usually placed in an airy situation upon the top of the brewery. Two coolers are indispensable when we make two kinds of beer from the same brewing, and even in single brewings, called gyles, if small beer is to be made. One of these coolers ought to be placed above the level of the other. As it is of great consequence to cool the worts down to the fermenting pitch as fast as possible, various contrivances have been made for effecting this purpose. The common cooler is a square wooden cistern, about 6 inches deep, and of such an extent of surface that the whole of one boil may only occupy 2 inches, or thereabouts, of depth in it. For a quantity of wort equal to about 1500 gallons its area should be at least 54 feet long and 20 feet wide. The seams of the cooler must be made perfectly water-tight and smooth, so that no liquor may lodge in them when they are emptied. The utmost cleanliness is required, and an occasional sweetening with lime-water.

The hot wort reaches the cooler at a temperature of from 200° to 208°, according to the power of the pump. Here it should be cooled to the proper temperature for the fermenting tun, which may vary from 54° to 64°, according to circumstances. The refrigeration is accomplished by the evaporation of a portion of the liquor: it is more rapid in proportion to the extent of the surface, to the low temperature, and the dryness of the atmosphere surrounding the cooler. The renewal of a body of cool dry air by the agency of a fan, may be employed with great advantage. The cooler itself must be so placed that its surface shall be freely exposed to the prevailing wind of the district, and be as free as possible from the eddy of surrounding buildings. It is thought by many, that the agitation of the wort during its cooling, is hurtful. Were the roof made moveable, so that the wort could be readily exposed, in a clear night, to the aspect of the sky, it would cool rapidly by evaporation, on the principles explained by Dr. Wells, in his “Essay on Dew.”

When the cooling is effected by evaporation alone, the temperature falls very slowly, even in cold air, if it be loaded with moisture. But when the air is dry, the evaporation is vigorous, and the moisture exhaled does not remain incumbent on the liquor, as in damp weather, but is diffused widely in space. Hence we can understand how wort cools so rapidly in the spring and autumn, when the air is generally dry, and even more quickly than in winter, when the air is cooler, but loaded with moisture. In fact, the cooling process goes on better when the atmosphere is from 50° to 55°, than when it falls to the freezing point, because in this case, if the air be still, the vapours generated remain on the surface of the liquor, and prevent further evaporation. In summer the cooling can take place only during the night.

In consequence of the evaporation during this cooling process, the bulk of the worts is considerably reduced; thus, if the temperature at the beginning was 208°, and if it be at the end 64°, the quantity of water necessary to be evaporated to produce this refrigeration would be nearly ⁄8 of the whole, putting radiation and conduction of heat out of the question. The effect of this will be a proportional concentration of the beer.

The period of refrigeration in a well-constructed cooler, amounts to 6 or 7 hours in favourable weather, but to 12 or 15 in other circumstances. The quality of the beer is much improved by shortening this period; because, in consequence of the great surface which the wort exposes to the air, it readily absorbs oxygen, and passes into the acetous fermentation with the production of various mouldy spots; an evil to which ill-hopped beer is particularly liable. Various schemes have been contrived to cool wort, by transmitting it through the convolutions of a pipe immersed in cold water. The best plan is to expose the hot wort for some hours freely to the atmosphere and the cooler, when the loss of heat is most rapid by evaporation and other means, and when the temperature falls to 100°, or thereby, to transmit the liquor through a zig-zag pipe, laid almost horizontally in a trough of cold water. The various methods described under Refrigerator are more complex, but they may be practised in many situations with considerable advantage.

Whilst the wort reposes in the cooler, it lets fall a slight sediment, which consists partly of fine flocks of coagulated albumen combined with tannin, and partly of starch, which had been dissolved at the high temperature, and separates at the lower. The wort should be perfectly limpid, for a muddy liquor never produces transparent beer. Such beer contains, besides mucilaginous sugar and gum, usually some starch, which even remains after the fermentation, and hinders its clarifying, and gives it a tendency to sour. The wort contains more starch the hotter it has been mashed, the less hops have been added, and the shorter time it has been boiled. The presence of starch in the wort may be made manifest by adding a little solution of iodine in alcohol to it, when it will become immediately blue. We thus see that the tranquil cooling of wort in a proper vessel has an advantage over cooling it rapidly by a refrigeratory apparatus. When the wort is sufficiently cool, it is let down into the fermenting tun. In this transfer, the cooling might be carried several degrees lower, were the wort made to pass down through a tube inclosed in another tube, along which a stream of cold water is flowing in the opposite direction, as we have described in the sequel of Acetic Acid. These fermenting tuns are commonly called gyle-tuns, or working tuns, and are either square or circular, the latter being preferable on many accounts.

IV. Of the Fermentation.—In the great London breweries, the size of these fermenting tuns is such that they contain from 1200 to 1500 barrels. The quantity of wort introduced at a time must, however, be considerably less than the capacity of the vessel, to allow room for the head of yeast which rises during the process; if the vessel be cylindrical, this head is proportional to the depth of the worts. In certain kinds of fermentation, it may rise to a third of that depth. In general, the fermentation proceeds more uniformly and constantly in large masses, because they are little influenced by vicissitudes of temperature; smaller vessels, on the other hand, are more easily handled. The general view of fermentation will be found under that title; I shall here make a few remarks on what is peculiar to beer. During the fermentation of wort, a portion of its saccharine matter is converted into alcohol, and wort thus changed, is beer. It is necessary that this conversion of the sugar be only partial, for beer which contains no undecomposed sugar would soon turn sour, and even in the casks its alcohol undergoes a slow fermentation into vinegar. The amount of this excess of sugar is greater in proportion to the strength of the wort, since a certain quantity of alcohol, already formed, prevents the operation of the ferment on the remaining wort. Temperature has the greatest influence upon the fermentation of wort. A temperature of from 55° to 60° of the liquor, when that of the atmosphere is 55°, is most advantageous for the commencement. The warmth of the wort as it comes into the gyle-tun must be modified by that of the air in the apartment. In winter, when this apartment is cold, the wort should not be cooled under 64° or 60°, as in that case the fermentation would be tedious or interrupted, and the wort liable to spoil or become sour. In summer, when the temperature of the place rises to above 75°, the wort should be cooled, if possible, down to 55°, for which purpose it should be let in by the system of double pipes, above mentioned. The higher the temperature of the wort, the sooner will the fermentation begin and end, and the less is it in our power to regulate its progress. The expert brewer must steer a middle course between these two extremes, which threaten to destroy his labours. In some breweries a convoluted pipe is made to traverse or go round the sides of the gyle-tun, through which warm water is allowed to flow in winter, and cold in summer, so as to modify the temperature of the mass to the proper fermenting pitch. If there be no contrivance of this kind, the apartment may be cooled in summer, by suspending wet canvas opposite the windows in warm weather, and kindling a small stove within it in cold.

When the wort is discharged into the gyle-tun, it must receive its dose of yeast, which has been previously mixed with a quantity of the wort, and left in a warm place till it has begun to ferment. This mixture, called lobb, is then to be put into the tun, and stirred well through the mass. The yeast should be taken from similar beer. Its quantity must depend upon the temperature, strength, and quantity of the wort. In general, one gallon of yeast is sufficient to set 100 gallons of wort in complete fermentation. An excess of yeast is to be avoided, lest the fermentation should be too violent, and be finished in less than the proper period of 6 or 8 days. More yeast is required in winter than summer; for, at a temperature of 50°, a double quantity may be used to that at 68°.

Six or eight hours after adding the yeast, the tun being meanwhile covered, the fermentation becomes active: a white milky-looking froth appears, first on the middle, and spreads gradually over the whole surface; but continues highest in the middle, forming a frothy elevation, the height of which increases with the progress of the fermentation, and whose colour gradually changes to a bright brown, the result, apparently, of the oxidation of the extractive contained in this yeasty top. This covering screens the wort from the contact of the atmospherical air. During this time, there is a perpetual disengagement of carbonic acid gas, which is proportional to the quantity of sugar converted into alcohol. The warmth of the fermenting liquid increases at the same time, and is at a maximum when the fermentation has come to its highest point. This increase of temperature amounts to from 9° to 14° or upwards, and is the greater the more rapid the fermentation. But in general, the fermentation is not allowed to proceed so far in the gyle-tun, for after it is advanced a little way, the beer is cleansed, that is, drawn off into other vessels, which are large barrels set on end, with large openings in their top, furnished with a sloping tray for discharging an excess of yeast into the wooden trough, in which the stillions stand. These stillions are placed in communication with a store-tub, which keeps them always full, by hydrostatic pressure, so that the head of yeast may spontaneously flow over, and keep the body of liquor in the cask clean. This apparatus will be explained in describing the brewery plant. See the figures, infrà.

It must be observed, that the quantity of yeast, and the heat of fermentation, differ for every different quality of beer. For mild ale, when the fermentation has reached 75°, its first flavour begins; at 80° the flavour increases; at 85° it approaches the high flavour; at 90° it is high; but it may be carried to 100° and upwards, for particular purposes. A wort of 30 lbs. per barrel (sp. gr. 1·088), ought to increase about 15°, so that in order to arrive at 80°, it should be set at 65°. The quantity of yeast for such an ale should be from 2 to 3 lbs. per barrel. The higher the heat, the less yeast is necessary. If the heat of the fermentation should at any time fall, it must be raised by a supply of fresh yeast, well stirred in; but this practice is not advisable in general, because rousing the worts in the gyle-tun is apt to communicate a rank flavour of yeast to the ale. It is the practice of many experienced brewers to look every 2 hours into the gyle-tun, chiefly with the view of observing the progress of the heat, which is low at first, but afterwards often increases half a degree per hour, and subsequently declines, as the fermentation approaches its conclusion, till at length the heat becomes uniform, or sometimes decreases, before the fermentation is finished, especially where the quantity operated upon is small.

Some brewers recommend, when the fermentation is carried to its utmost period, to add about 7 lbs. of wheat or bean flour to a gyle-tun of 25 or 30 barrels, at the time of cleansing, so as to quicken the discharge of the yeast, by disengagement of more carbonic acid. The flour should be whisked up in a pail, with some of the beer, till the lumps are broken, and then poured in. By early cleansing, the yeast is preserved longer in a state proper for a perfect fermentation than by a contrary practice.

For old ale, which is to be long kept, the heat of the fermentation should not exceed 75°, but a longer time is required to complete the fermentation and ensure the future good flavour of the ale.

For porter, the general practice is, to use from 4 to 4⁄2 lbs. of hops per barrel for keeping; though what is termed mild or mixing porter, has not more than 3 or 3⁄2 lbs. The heat of fermentation must not exceed 70°, and begin about 60°. If the heat tend to increase much above that pitch in the gyle-tun, the porter should be cleansed, by means of the stillions. At this period of the fermentation, care should be taken that the sweetness of the malt be removed, for which purpose more yeast may be used than with any other beer of the same strength. The quantity is from 3 to 4 lbs. per barrel, rousing the wort in the gyle-tun every 2 hours in the day-time.

When the plan of cleansing casks is not employed, the yeast is removed from the surface of the fermenting tun by a skimmer, and the clear beer beneath is then drawn off into the ripening tuns, called store-vats, in which it is mixed up with different brewings, to suit the taste of the customers. This transfer must take place whenever the extrication of carbonic acid has nearly ceased; lest the alcohol formed should dissolve some of the floating yeast, acquire thereby a disagreeable taste, and pass partially into the acetous state.

In this process, during the formation of vinous spirit at the expense of the sugar, the albumen and gluten diffused through the beer, being acted upon by the alcohol, become insoluble; one portion of them is buoyed to the top with the carbonic acid gas, to form the frothy yeast; and another portion falls to form the bottom barm. The former consists of the same materials as the wort, with a large proportion of gluten, which forms its active constituent; the latter is a peculiar deposit, consisting of the same gluten mixed with the various dense impurities of the wort, and may be also used as a ferment, but is cruder than the floating yeast. The amount of yeast is proportional to the activity of the fermentation, or extrication of carbonic acid gas, as also to the heat of the mashing process, and the quantity of starch or flour unaltered by germination. Pale malt affords usually, more yeast than malt highly kilned. When the yeast becomes excessive, from too violent fermentation, it should be skimmed off from time to time, which will tend to cool the liquor and moderate the intestine changes.

After the beer is let down into the close store-tuns in the cellar, an obscure fermentation goes on, for a considerable period in its body, which increases its spirituous strength, and keeps up in it a constant impregnation of carbonic acid gas, so as to render it lively and agreeable to the taste, when it is casked off for sale. It would appear, that beer is never stationary in quality, while it is contained in the tuns; for the moment when it ceases to improve by the decomposition of its residuary sugar, it begins to degenerate into vinegar. This result may be produced either by the exhaustion of the saccharine, or by the fermentative matter. The store cellar should therefore be under ground, free from alternations of temperature, vibrations of carriages, and as cool as possible. In the great London breweries, the fermentation is rendered very complete in the cleansing butts; so that a slow and steady ripening is ensured in the great store-tuns. The gyle-tuns are too capacious to permit the fermentation to be finished, with either safety or sufficient dispatch in them.

V. Of ripening different kinds of Beer.—The varieties of beer depend either upon the difference of their materials, or from a different management of the brewing processes.

With regard to the materials, beers differ in the proportion of their malt, hops, and water; and in the different kinds of malt or other grain. To the class of table or small beers, all those sorts may be referred whose specific gravity does not exceed 1·025, which contain about 5 per cent. of malt extract, or nearly 18 pounds per barrel. Beers of middling strength may be reckoned those between the density of 1·025 and 1·040; which contain, at the average, 7 per cent., or 25 pounds per barrel. The latter may be made with 400 quarters of malt to 1500 barrels of beer. Stronger beers have a specific gravity of from 1·050 to 1·080, and take from 45 to 75 quarters of malt to the same quantity of beer. The strongest beer found in the market is some of the English and Scotch ales, for which from 18 to 27 quarters of malt are taken for 1500 gallons of beer. Good porter requires from 16 to 18 quarters for that quantity. Beers are sometimes made with the addition of other farinaceous matter to the malt; but when the latter constitutes the main portion of the grain, the malting of the other kinds of corn becomes unnecessary, for the diastase of the barley-malt changes the starch into sugar during the mashing operation. Even with entirely raw grain, beer is made in some parts of the Continent, the brewers trusting the conversion of the starch into sugar to the action of the gluten alone, at a low mashing temperature, on the principle of Saussure’s and Kirchoff’s researches.

The colour of the beer depends upon the colour of the malt, and the duration of the boil in the copper. The pale ale is made, as we have stated, from steam or sun-dried malt, and the young shoots of the hop; the deep yellow ale from a mixture of pale yellow and brown malt; and the dark brown beer from well-kilned and partly carbonised malt, mixed with a good deal of the pale, to give body. The longer and more strongly heated the malt has been in the kiln, the less weight of extract, cæteris paribus, does it afford. In making the fine mild ales, high temperatures ought to be avoided, and the yeast ought to be skimmed off, or allowed to flow very readily from its top, by means of the cleansing butt system, so that little ferment being left in it to decompose the rest of the sugar, the sweetness may remain unimpaired. With regard to porter, in certain breweries, each of the three kinds of malt employed for it is separately mashed, after which the first and the half of the second wort is boiled along with the whole of the hops, and thence cooled and set to ferment in the gyle-tun. The third drawn wort, with the remaining half of the second, is then boiled with the same hops, saved by the drainer, and, after cooling, added to the former in the gyle-tun, when the two must be well roused together.

It is obvious, from the preceding development of principles, that all amylaceous and saccharine materials, such as potatoes, beans, turnips, as well as cane and starch syrup, molasses, &c., may be used in brewing beer. When, however, a superior quality of brown beer is desired, malted barley is indispensable, and even with these substitutes a mixture of it is most advantageous. The washed roots of the common carrot, of the red and yellow beet, or of the potato, must be first boiled in water, and then mashed into a pulp. This pulp must be mixed with water in the copper, along with wheaten or oat meal, and the proper quantity of hops, then boiled during 8 or 9 hours. This wort is to be cooled in the usual way, and fermented, with the addition of yeast. A much better process is that now practised, on a considerable scale, at Strasbourg, in making the ale, for which that city is celebrated. The mashed potatoes are mixed with from a twentieth to a tenth of their weight of finely ground barley malt, and some water. The mixture is exposed, in a water-bath, to a heat of 160° F. for four hours, whereby it passes into a saccharine state, and may then be boiled with hops, cooled, and properly fermented into good beer.

Maize, or Indian corn, has also been employed to make beer; but its malting is somewhat difficult on account of the rapidity and vigour with which its radicles and plumula sprout forth. The proper mode of causing it to germinate is to cover it, a few inches deep, with common soil, in a garden or field, and to leave it there till the bed is covered with green shoots of the plant. The corn must be then lifted, washed, and exposed to the kiln.

The Difference of the Fermentation.—The greater or less rapidity with which the worts are made to ferment has a remarkable influence upon the quality of the beer, especially in reference to its fitness for keeping. The wort is a mucilaginous solution in which the yeastly principles, eliminated by the fermentation, will, if favoured by regular and slow intestine movements, completely rise to the surface, or sink to the bottom, so as to leave the body fine. But, when the action is too violent, these barmy glutinous matters get comminuted and dispersed through the liquor, and can never afterwards be thoroughly separated. A portion of the same feculent matter becomes, moreover, permanently dissolved, during this furious commotion, by the alcohol that is generated. Thus the beer loses not merely its agreeable flavour and limpidity, but is apt to spoil from the slightest causes. The slower, more regularly progressive, and less interrupted, therefore, the fermentation is, so much better will the product be.

Beer, in its perfect condition, is an excellent and healthful beverage, combining, in some measure, the virtues of water, of wine, and of food, as it quenches thirst, stimulates, cheers, and strengthens. The vinous portion of it is the alcohol, proceeding from the fermentation of the malt sugar. Its amount, in common strong ale or beer, is about 4 per cent., or four measures of spirits, specific gravity 0·825 in 100 measures of the liquor. The best brown stout porter contains 6 per cent., the strongest ale even 8 per cent.; but common beer only one. The nutritive part of the beer is the undecomposed gum-sugar, and the starch-gum, not changed into sugar. Its quantity is very variable, according to the original starch of the wort, the length of the fermentation, and the age of the beer.

The main feature of good beer is fine colour and transparency; the production of which is an object of great interest to the brewer. Attempts to clarify it in the cask seldom fail to do it harm. The only thing that can be used with advantage for fining foul or muddy beer, is isinglass. For porter, as commonly brewed, it is frequently had recourse to. A pound of good isinglass will make about 12 gallons of finings. It is cut into slender shreds, and put into a tub with as much vinegar or hard beer as will cover it, in order that it may swell and dissolve. In proportion as the solution proceeds, more beer must be poured upon it, but it need not be so acidulous as the first, because, when once well softened by the vinegar, it readily dissolves. The mixture should be frequently agitated with a bundle of rods, till it acquires the uniform consistence of thin treacle, when it must be equalised still more by passing through a tammy cloth, or a sieve. It may now be made up with beer to the proper measure of dilution. The quantity generally used is from a pint to a quart per barrel, more or less, according to the foulness of the beer. But before putting it into the butt, it should be diffused through a considerable volume of the beer with a whisk, till a frothy head be raised upon it. It is in this state to be poured into the cask, briskly stirred about; after which the cask must be bunged down for at least 24 hours, when the liquor should be limpid. Sometimes the beer will not be improved by this treatment; but this should be ascertained beforehand, by drawing off some of the beer into a cylindric jar or phial, and adding to it a little of the finings. After shaking and setting down the glass, we shall observe whether the feculencies begin to collect in flocky parcels, which slowly subside; or whether the isinglass falls to the bottom without making any impression upon the beer. This is always the case when the fermentation is incomplete, or a secondary decomposition has begun. Mr. Jackson has accounted for this clarifying effect of isinglass in the following way.

The isinglass, he thinks, is first of all rather diffused mechanically, than chemically dissolved, in the sour beer or vinegar, so that when the finings are put into the foul beer, the gelatinous fibres, being set free in the liquor, attract and unite with the floating feculencies, which before this union were of the same specific gravity with the beer, and therefore could not subside alone; but having now acquired additional weight by the coating of fish-glue, precipitate as a flocculent magma. This is Mr. Jackson’s explanation; to which I would add, that if there be the slightest disengagement of carbonic acid gas, it will keep up an obscure locomotion in the particles, which will prevent the said light impurities, either alone or when coated with isinglass, from subsiding. The beer is then properly enough called stubborn by the coopers. But the true theory of the action of isinglass is, that the tannin of the hops combines with the fluid gelatine, and forms a flocculent mass, which envelopes the muddy particles of the beer, and carries them to the bottom as it falls, and forms a sediment. When after the finings are poured in, no proper precipitate ensues, it may be made to appear by the addition of a little decoction of hop.

Mr. Richardson, the author of the well-known brewer’s saccharometer, gives the following as the densities of different kinds of beer:—

Beer. Pounds
per
Barrel. Specific
Gravity.

Burton ale, 1st sort 40 to 43 1·111 to 1·120

Burton ale, 2d ditto 35 to 40 1·097 to 1·111

Burton ale, 3d ditto 28 to 33 1·077 to 1·092

Common ale 25 to 27 1·070 to 1·073

Ditto ditto 21 1·058

Porter, common sort 18 1·050

Ditto, double 20 1·055

Ditto, brown stout 23 1·064

Ditto, best brown stout 26 1·072

Common small beer 6 1·014

Good table beer 12 to 14 1·033 to 1·039

Of Returns or Malt Residuums.—When small beer is brewed after ale or porter, only one mash is to be made; but where this is not done, there may be two mashes, in order to economise malt to the utmost. We may let on the water at 160° or 165°, in any convenient quantity, infuse for an hour or thereby, then run it off, and pump into the copper, putting some hops into it, and causing it to boil for an instant; when it may be transferred to the cooler. A second mash or return may be made in the same manner, but at a heat 5° lower; and then disposed of in the boiler with some hops, which may remain in the copper during the night at a scalding heat, and may be discharged into the cooler in the morning. These two returns are to be let down into the under-back immediately before the next brewing, and thence heated in the copper for the next mashing of fresh malt, instead of hot water, commonly called liquor, in the breweries. But allowance must be made, in the calculation of the worts, for the quantity of fermentable matter in these two returns. The nett aggregate saving is estimated from the gravity of the return taken when cold in the cooler. A slight economy is also made in the extra boiling of the used hops. The lapse of a day or two between the consecutive brewings is no objection to the method of returns, because they are too weak in saccharine matter to run any risk of fermentation.

In conclusion, it may be remarked that Mr. Richardson somewhat underrates the gravity of porter, which is now seldom under 20 lbs. per barrel. The criterion for transferring from the gyle-tun to the cleansing butts is the attenuation caused by the production of alcohol in the beer: when that has fallen to 10 lbs. or 11 lbs., which it usually does in 48 hours, the cleansing process is commenced. The heat is at this time generally 75°, if it was pitched at 65°; for the heat and the attenuation go hand in hand.

About thirty years ago, it was customary for the London brewers of porter, to keep immense stocks of it for eighteen months or two years, with the view of improving its quality. The beer was pumped from the cleansing butts into store-vats, holding from twenty to twenty-five gyles or brewings of several hundred barrels each. The store-vats had commonly a capacity of 5000 or 6000 barrels; and a few were double, and one was treble, this size. The porter, during its long repose in these vats, became fine, and by obscure fermentation its saccharine mucilage was nearly all converted into vinous liquor, and dissipated in carbonic acid. Its hop-bitter was also in a great degree decomposed. Good hard beer was the boast of the day. This was sometimes softened by the publican, by the addition of some mild new-brewed beer. Of late years, the taste of the metropolis has undergone such a complete revolution in this respect, that nothing but the mildest porter will now go down. Hence, six weeks is a long period for beer to be kept in London; and much of it is drunk when only a fortnight old. Ale is for the same reason come greatly into vogue; and the two greatest porter houses, Messrs. Barclay, Perkins, & Co., and Truman, Hanbury, & Co., have become extensive and successful brewers of mild ale, to please the changed palate of their customers.

We shall add a few observations upon the brewing of Scotch ale. This beverage is characterised by its pale amber colour, and its mild balsamic flavour. The bitterness of the hop is so mellowed with the malt, as not to predominate. The ale of Preston Pans is, in fact, the best substitute for wine which barley has hitherto produced. The low temperature at which the Scotch brewer pitches his fermenting tun restricts his labours to the colder months of the year. He does nothing during four of the summer months. He is extremely nice in selecting his malt and hops; the former being made from the best English barley, and the latter being the growth of Farnham or East Kent. The yeast is carefully looked after, and measured into the fermenting tun in the proportion of one gallon to 240 gallons of wort.

Only one mash is made by the Scotch ale brewer, and that pretty strong; but the malt is exhausted by eight or ten successive sprinklings of liquor (hot water) over the goods (malt), which are termed in the vernacular tongue, sparges. These waterings percolate through the malt on the mash-tun bottom, and extract as much of the saccharine matter as may be sufficient for the brewing. By this simple method much higher specific gravities may be obtained than would be practicable by a second mash. With malt, the infusion or saccharine fermentation of the diastase is finished with the first mash; and nothing remains but to wash away from the goods the matter which that process has rendered soluble. It will be found on trial that 20 barrels of wort drawn from a certain quantity of malt, by two successive mashings, will not be so rich in fermentable matter as 20 barrels extracted by ten successive sparges of two barrels each. The grains always remain soaked with wort like that just drawn off, and the total residual quantity is three fourths of a barrel for every quarter of malt. The gravity of this residual wort will on the first plan be equal to that of the second mash; but on the second plan, it will be equal only to that of the tenth sparge, and will be more attenuated in a very high geometrical ratio. The only serious objection to the sparging system is the loss of time by the successive drainages. A mash-tun with a steam jacket, promises to suit the sparging system well; as it would keep up an uniform temperature in the goods, without requiring them to be sparged with very hot liquor.

The first part of the Scotch process seems of doubtful economy; for the mash liquor is heated so high as 180°. After mashing for about half an hour, or till every particle of the malt is thoroughly drenched, the tun is covered, and the mixture left to infuse about three hours; it is then drained off into the under-back, or preferably into the wort copper.

After this wort is run off, a quantity of liquor (water), at 180° of heat, is sprinkled uniformly over the surface of the malt; being first dashed on a perforated circular board, suspended horizontally over the mash-tun, wherefrom it descends like a shower upon the whole of the goods. The percolating wort is allowed to flow off, by three or more small stopcocks round the circumference of the mash-tun, to insure the equal diffusion of the liquor.

The first sparge being run off in the course of twenty minutes, another similar one is affused; and thus in succession till the whole of the drainage, when mixed with the first mash-wort, constitutes the density adapted to the quality of the ale. Thus, the strong worts are prepared, and the malt is exhausted either for table beer, or for a return, as pointed out above. The last sparges are made 5° or 6° cooler than the first.

The quantity of hops seldom exceeds four pounds to the quarter of malt. The manner of boiling the worts is the same as that above described; but the conduct of the fermentation is peculiar. The heat is pitched at 50°, and the fermentation continues from a fortnight to three weeks. Were three brewings made in the week, seven or eight working tuns would thus be in constant action; and, as they are usually in one room, and some of them at an elevation of temperature of 15°, the apartment must be propitious to fermentation, however low its heat may be at the commencement. No more yeast is used than is indispensable: if a little more be needed, it is made effective by rousing up the tuns twice a day from the bottom.

When the progress of the attenuation becomes so slack as not to exceed half a pound in the day, it is prudent to cleanse, otherwise the top harm might re-enter the body of the beer, and it would become yeast-bitten. When the ale is cleansed, the head, which has not been disturbed for some days, is allowed to float on the surface till the whole of the then pure ale is drawn off into the casks. This top is regarded as a sufficient preservative against the contact of the atmosphere. The Scotch do not skim their tuns, as the London ale brewers commonly do. The Scotch ale, when so cleansed, does not require to be set upon close stillions. It throws off little or no yeast, because the fermentation was nearly finished in the tun. The strength of the best Scotch ale ranges between 32 and 44 pounds to the barrel; or it has a specific gravity of from 1·088 to 1·122, according to the price at which it is sold. In a good fermentation, seldom more than a fourth of the original gravity of the wort remains at the period of the cleansing. Between one third and one fourth is the usual degree of attenuation. Scotch ale soon becomes fine, and is seldom racked for the home market. The following table will show the progress of fermentation in a brewing of good Scotch ale:—

20 barrels of mash-worts of 42 ⁄2 pounds gravity = 860 ·6

20 — returns 6 ⁄10 = 122

12 ) 982 ·6

pounds weight of extract per quarter of malt = 81

Fermentation:—

March 24. pitched the tun at 51°: yeast 4 gallons.

Temp. Gravity.

25. 52° 41 pounds.

28. 56° 39

30. 60° 34

April 1. 62° 32

4. 65° 29 added 1 lb. of yeast.

5. 66° 25

6. 67° 23

7. 67° 20

8. 66° 18

9. 66° 15

10. 64° 14 ·5 cleansed.

The following table shows the origin and the result of fermentation, in a number of practical experiments:—

Original
Gravity
of the
Worts. Lbs. per
Barrel of
Saccharine
Matter. Specific
Gravity
of the Ale. Lbs. per
Barrel of
Saccharine
Matter. Attenuation,
or
Saccharum
decomposed.

1 ·0950 88 ·75 1 ·0500 40 ·25 0 ·478

1 ·0918 85 ·62 1 ·0420 38 ·42 0 ·552

1 ·0829 78 ·125 1 ·0205 16 ·87 0 ·787

1 ·0862 80 ·625 1 ·0236 20 ·00 0 ·757

1 ·0780 73 ·75 1 ·0280 24 ·25 0 ·698

1 ·0700 65 ·00 1 ·0285 25 ·00 0 ·615

1 ·1002 93 ·75 1 ·0400 36 ·25 0 ·613

1 ·1025 95 ·93 1 ·0420 38 ·42 0 ·600

1 ·0978 91 ·56 1 ·0307 27 ·00 0 ·705

1 ·0956 89 ·37 1 ·0358 32 ·19 0 ·640

1 ·1130 105 ·82 1 ·0352 31 ·87 0 ·661

1 ·1092 102 ·187 1 ·0302 26 ·75 0 ·605

1 ·1171 110 ·00 1 ·0400 36 ·25 0 ·669

1 ·1030 96 ·40 1 ·0271 23 ·42 0 ·757

1 ·0660 61 ·25 1 ·0214 17 ·80 0 ·709

The second column here does not represent, I believe, the solid extract, but the pasty extract obtained as the basis of Mr. Allen’s saccharometer, and therefore each of its numbers is somewhat too high. The last column, also, must be in some measure erroneous, on account of the quantity of alcohol dissipated during the process of fermentation. It must be likewise incorrect, because the density due to the saccharine matter will be partly counteracted, by the effect of the alcohol present in the fermented liquor. In fact, the attenuation does not correspond to the strength of the wort; being greatest in the third brewing, and smallest in the first. The quantity of yeast for the above ale brewings in the table was, upon an average, one gallon for 108 gallons; but it varied with its quality, and with the state of the weather, which, when warm, permits much less to be used with propriety.

The good quality of the malt, and the right management of the mashing, may be tested by the quantity of saccharine matter contained in the successively drawn worts. With this view, an aliquot portion of each of them should be evaporated by a safety-bath heat to a nearly concrete consistence, and then mixed with twice its volume of strong spirit of wine. The truly saccharine substance will be dissolved, while the starch and other matters will be separated; after which the proportions of each may be determined by filtration and evaporation. Or an equally correct, and much more expeditious, method of arriving at the same result would be, after agitating the viscid extract with the alcohol in a tall glass cylinder, to allow the insoluble fecula to subside, and then to determine the specific gravity of the supernatant liquid by a hydrometer. The additional density which the alcohol has acquired will indicate the quantity of malt sugar which it has received. The following table, constructed by me, at the request of Henry Warburton, Esq., M. P., chairman of the Molasses Committee of the House of Commons in 1830, will show the brewer the principle of this important inquiry. It exhibits the quantity in grains weight of sugar requisite to raise the specific gravity of a gallon of spirit of different densities to the gravity of water = 1·000.

Specific Gravity
of Spirit. Grains, Weight
of Sugar in the
Gallon Imperial.

0·995 0·980

0·990 1·890

0·985 2·800

0·980 3·710

0·975 4·690

0·970 5·600

0·965 6·650

0·960 7·070

0·955 8·400

0·950 9·310

The immediate purpose of this table was to show the effect of saccharine matter in disguising the presence or amount of alcohol in the weak feints of the distiller. But a similar table might easily be constructed, in which, taking a uniform quantity of alcohol of 0·825, for example, the quantity of sugar in any wort-extract would be shown by the increase of specific gravity which the alcohol received from agitation with a certain weight of the wort, inspissated to a nearly solid consistence by a safety-pan, made on the principle of my patent sugar-pan. (See Sugar.) Thus, the normal quantities being 1000 grain measures of alcohol, and 100 grains by weight of inspissated mash-extract, the hydrometer would at once indicate, by help of the table, first, the quantity per cent. of truly saccharine matter, and next, by subtraction, that of farinaceous matter present in it.

Plan, Machinery, and Utensils of a great Brewery.—Figs. 103. and 104. represent the arrangement of the utensils and machinery in a porter brewery on the largest scale; in which, however, it must be observed that the elevation fig. 103. is in a great degree imaginary as to the plane upon which it is taken; but the different vessels are arranged so as to explain their uses most readily, and at the same time to preserve, as nearly as possible, the relative positions which are usually assigned to each in works of this nature.

The malt for the supply of the brewery is stored in vast granaries or malt-lofts, usually situated in the upper part of the buildings. Of these, I have been able to represent only one, at A, fig. 103.: the others, which are supposed to be on each side of it, cannot be seen in this view. Immediately beneath the granary A, on the ground floor, is the mill; in the upper story above it, are two pairs of rollers, fig. 101, , and , under a, a, for bruising or crushing the grains of the malt. In the floor beneath the rollers are the mill-stones b, b, where the malt is sometimes ground, instead of being merely bruised by passing between the rollers, under a, a.

The malt, when prepared, is conveyed by a trough into a chest d, to the right of b, from which it can be elevated by the action of a spiral screw, fig. 105., enclosed in the sloping tube e, into the large chest or binn B, for holding ground malt, situated immediately over the mash-tun D. The malt is reserved in this binn till wanted, and it is then let down into the mashing-tun, where the extract is obtained by hot water supplied from the copper G, seen to the right of B.

The water for the service of the brewery is obtained from the well E, seen beneath the mill to the left, by a lifting pump worked by the steam engine; and the forcing-pipe f of this pump conveys the water up to the large reservoir or water-back F, placed at the top of the engine-house. From this cistern, iron pipes are laid to the copper G (on the right-hand side of the figure), as also to every part of the establishment where cold water can be wanted for cleaning and washing the vessels. The copper G can be filled with cold water by merely turning a cock; and the water, when boiled therein, is conveyed by the pipe g into the bottom of the mash-tun D. It is introduced beneath a false bottom, upon which the malt lies, and, rising up through the holes in the false bottom, it extracts the saccharine matter from the malt; a greater or less time being allowed for the infusion, according to circumstances. The instant the water is drawn off from the copper, fresh water must be let into it, in order to be ready for boiling the second mashing; because the copper must not be left empty for a moment, otherwise the intense heat of the fire would destroy its bottom. For the convenience of thus letting down at once as much liquor as will fill the lower part of the copper, a pan or second boiler is placed over the top of the copper, as seen in fig. 103.; and the steam rising from the copper communicates a considerable degree of heat to the contents of the pan, without any expense of fuel. This will be more minutely explained hereafter. (See fig. 107.)

During the process of mashing, the malt is agitated in the mash-tun, so as to expose every part to the action of the water. This is done by a mechanism contained within the mash-tun, which is put in motion by a horizontal shaft above it, H, leading from the mill. The mash machine is shown separately in fig. 106. When the operation of mashing is finished, the wort or extract is drained down from the malt into the vessel I, called the under-back, immediately below the mash-tun, of like dimensions, and situated always on a lower level, for which reason it has received this name. Here the wort does not remain longer than is necessary to drain off the whole of it from the tun above. It is then pumped up by the three-barrelled pump k, into the pan upon the top of the copper, by a pipe which cannot be seen in this section. The wort remains in the pan until the water for the succeeding mashes is discharged from the copper. But this delay is no loss of time, because the heat of the copper, and the steam arising from it, prepare the wort, which had become cooler, for boiling. The instant the copper is emptied, the first wort is let down from the pan into the copper, and the second wort is pumped up from the under-back into the upper pan. The proper proportion of hops is thrown into the copper through the near hole, and then the door is shut down, and screwed fast, to keep in the steam, and cause it to rise up through pipes into the pan. It is thus forced to blow up through the wort in the pan, and communicates so much heat to it, or water, called liquor by the brewers, that either is brought near to the boiling point. The different worts succeed each other through all the different vessels with the greatest regularity, so that there is no loss of time, but every part of the apparatus is constantly employed. When the ebullition has continued a sufficient period to coagulate the grosser part of the extract, and to evaporate part of the water, the contents of the copper are run off through a large cock into the jack-back K, below G, which is a vessel of sufficient dimensions to contain it, and provided with a bottom of cast-iron plates, perforated with small holes, through which the wort drains and leaves the hops. The hot wort is drawn off from the jack-back through the pipe h by the three-barrelled pump, which throws it up to the coolers L, L, L; this pump being made with different pipes and cocks of communication, to serve all the purposes of the brewery except that of raising the cold water from the well. The coolers L, L, L, are very shallow vessels, built over one another in several stages: and that part of the building in which they are contained is built with lattice-work or or shutter flaps, on all sides, to admit free currents of air. When the wort is sufficiently cooled to be put to the first fermentation, it is conducted in pipes from all the different coolers to the large fermenting vessel or gyle-tun M, which, with another similar vessel behind it, is of sufficient capacity to contain all the beer of one day’s brewings.

Whenever the first fermentation is concluded, the beer is drawn off from the great fermenting vessel M, into the small fermenting casks or cleansing vessels N, of which there are a great number in the brewery. They are placed four together, and to each four a common spout is provided to carry off the yeast, and conduct it into the troughs n, placed beneath. In these cleansing vessels the beer remains till the fermentation is completed; and it is then put into the store-vats, which are casks or tuns of an immense size, where it is kept till wanted, and is finally drawn off into barrels, and sent away from the brewery. The store-vats are not represented in the figure: they are of a conical shape, and of different dimensions, from fifteen to twenty feet diameter, and usually from fifteen to twenty feet in depth. The steam-engine which puts all the machine in motion is exhibited in its place, on the left side of the figure. On the axis of the large fly-wheel is a bevelled spur-wheel, which turns another similar wheel upon the end of a horizontal shaft, which extends from the engine-house to the great horse-wheel, set in motion by means of a spur-wheel. The horse-wheel drives all the pinions for the mill-stones b, b, and also the horizontal axis which works the three-barrelled pump k. The rollers a, a, are turned by a bevel wheel upon the upper end of the axis of the horse-wheel, which is prolonged for that purpose; and the horizontal shaft H, for the mashing engine, is driven by a pair of bevel wheels. There is likewise a sack-tackle, which is not represented. It is a machine for drawing up the sacks of malt from the court-yard to the highest part of the building, whence the sacks are wheeled on a truck to the malt-loft A, and the contents of the sacks are discharged.

The horse-wheel is intended to be driven by horses occasionally, if the steam-engine should fail; but these engines are now brought to such perfection that it is very seldom any recourse of this kind is needed.

Fig. 104. is a representation of the fermenting house at the brewery of Messrs. Whitbread and Company, Chiswell Street, London, which is one of the most complete in its arrangement in the world: it was erected after the plan of Mr. Richardson, who conducts the brewing at those works. The whole of fig. 104. is to be considered as devoted to the same object as the large vessel M and the casks N, fig. 103. In fig. 104., r r is the pipe which leads from the different coolers to convey the wort to the great fermenting vessels or squares M, of which there are two, one behind the other; f f represents a part of the great pipe which conveys all the water from the well E, fig. 103, up to the water cistern F. This pipe is conducted purposely up the wall of the fermenting-house, fig. 104, and has a cock in it, near r, to stop the passage. Just beneath this passage a branch-pipe p proceeds, and enters a large pipe x x, which has the former pipe r withinside of it. From the end of the pipe x, nearest to the squares M, another branch n n proceeds, and returns to the original pipe f, with a cock to regulate it. The object of this arrangement is to make all, or any part, of the cold water flow through the pipe x x, which surrounds the pipe r, formed only of thin copper, and thus cool the wort passing through the pipe r, until it is found by the thermometer to have the exact temperature which is desirable before it is put to ferment in the great square M. By means of the cocks at n and p, the quantity of cold water passing over the surface of the pipe r can be regulated at pleasure, whereby the heat of the wort, when it enters into the square, may be adjusted within half a degree.

When the first fermentation in the squares M M is finished, the beer is drawn off from them by pipes marked c, and conducted by its branches W W W, to the different rows of fermenting-tuns, marked N N, which occupy the greater part of the building. In the hollow between every two rows are placed large troughs, to contain the yeast which they throw off. The figure shows that the small tuns are all placed on a lower level than the bottom of the great vessels M, so that the beer will flow into them, and, by hydrostatic equilibrium, will fill them to the same level. When they are filled, the communication-cock is shut; but, as the working off the yeast diminishes the quantity of beer in each vessel, it is necessary to replenish them from time to time. For this purpose, the two large vats O O are filled from the great squares M M, before any beer is drawn off into the small casks N, and this quantity of beer is reserved at the higher level for filling up. The two vessels O O are, in reality, situated between the two squares M M; but I have been obliged to place them thus in the section, in order that they may be seen. Near each filling-up tun O is a small cistern t communicating with the tun O by a pipe, which is closed by a float-valve. The small cisterns t are always in communication with the pipes which lead to the small fermenting vessels N; and therefore the surface of the beer in all the tuns, and in the cisterns, will always be at the same level; and as this level subsides by the working off of the yeast from the tuns, the float sinks and opens the valve, so as to admit a sufficiency of beer from the filling-up tuns O, to restore the surfaces of the beer in all the tuns, and also in the cistern t, to the original level. In order to carry off the yeast which is produced by the fermentation of the beer in the tuns O O, a conical iron dish or funnel is made to float upon the surface of the beer which they contain; and from the centre of this funnel a pipe, o, descends, and passes through the bottom of the tun, being packed with a collar of leather, so as to be water-tight; at the same time that it is at liberty to slide down, as the surface of the beer descends in the tun. The yeast flows over the edge of this funnel-shaped dish, and is conveyed down the pipe to a trough beneath.

Beneath the fermenting-house are large arched vaults, P, built with stone, and lined with stucco. Into these the beer is let down in casks when sufficiently fermented, and is kept in store till wanted. These vaults are used at Mr. Whitbread’s brewery, instead of the great store-vats of which we have before spoken, and are in some respects preferable, because they preserve a great equality of temperature, being beneath the surface of the earth.

The malt-rollers, or machines for bruising the grains of the malt, fig. 101. 102., have been already described. The malt is shot down from A, fig. 103., the malt-loft, into the hopper; and from this it is let out gradually through a sluice or sliding shuttle, a, fig. 103. and falls between the rollers.

Fig. 105. is the screw by which the ground or bruised malt is raised up, or conveyed from one part of the brewery to another. K is an inclined box or trough, in the centre of which the axis of the screw H is placed; the spiral iron plate or worm, which is fixed projecting from the axis, and which forms the screw, is made very nearly to fill the inside of the box. By this means, when the screw is turned round by the wheels E F, or by any other means, it raises up the malt from the box d, and delivers it at the spout G.

This screw is equally applicable for conveying the malt horizontally in the trough K, as slantingly; and similar machines are employed in various parts of breweries for conveying the malt wherever the situation of the works require.

Fig. 106. is the mashing-machine. a a is the tun, made of wood staves, hooped together. In the centre of it rises a perpendicular shaft, b, which is turned slowly round by means of the bevelled wheels t u at the top. c c are two arms, projecting from that axis, and supporting the short vertical axis d of the spur-wheel x, which is turned by the spur-wheel w; so that, when the central axis b is made to revolve, it will carry the thick short axle d round the tun in a circle. That axle d is furnished with a number of arms, e e, which have blades placed obliquely to the plane of their motion. When the axis is turned round, these arms agitate the malt in the tun, and give it a constant tendency to rise upwards from the bottom.

The motion of the axle d is produced by a wheel, x, on the upper end of it, which is turned by a wheel, w, fastened on the middle of the tube b, which turns freely round upon its central axis. Upon a higher point of the same tube b is a bevel wheel, o, receiving motion from a bevel wheel, q, fixed upon the end of the horizontal axis n n, which gives motion to the whole machine. This same axis has a pinion, p, upon it, which gives motion to the wheel r, fixed near the middle of a horizontal axle, which, at its left hand end, has a bevel pinion, t, working the wheel u, before mentioned. By these means, the rotation of the central axis b will be very slow compared with the motion of the axle d; for the latter will make seventeen or eighteen revolutions on its own axis in the same space of time that it will be carried once round the tun by the motion of the shaft b. At the beginning of the operation of mashing, the machine is made to turn with a slow motion; but, after having wetted all the malt by one revolution, it is driven quicker. For this purpose, the ascending-shaft f g, which gives motion to the machine, has two bevel wheels, h i, fixed upon a tube, f g, which is fitted upon a central shaft. These wheels actuate the wheels m and o, upon the end of the horizontal shaft n n; but the distance between the two wheels h and i is such, that they cannot be engaged both at once with the wheels m and o; but the tube f g, to which they are fixed, is capable of sliding up and down on its central axis sufficiently to bring either wheel h or i into geer with its corresponding wheel o or m, upon the horizontal shaft; and as the diameters of n o, and i m, are of very different proportions, the velocity of the motion of the machine can be varied at pleasure, by using one or other. k and k are two levers, which are forked at their extremities, and embrace collars at the ends of the tube f g. These levers being united by a rod, l, the handle k gives the means of moving the tube f g, and its wheels h i, up or down, to throw either the one or the other wheel into geer.

The object of boiling the wort is not merely evaporation and concentration, but extraction, coagulation, and, finally, combination with the hops; purposes which are better accomplished in a deep confined copper, by a moderate heat, than in an open shallow pan with a quick fire. The copper being encased above in brickwork, retains its digesting temperature much longer than the pan could do. The waste steam of the close kettle, moreover, can be economically employed in communicating heat to water or weak worts; whereas the exhalations from an open pan would prove a nuisance, and would need to be carried off by a hood. The boiling has a four-fold effect: 1. it concentrates the wort; 2. during the earlier stages of heating, it converts the starch into sugar, dextrine, and gum, by means of the diastase; 3. it extracts the substance of the hops diffused through the wort; 4. it coagulates the albuminous matter present in the grain, or precipitates it by means of the tannin of the hops.

The degree of evaporation is regulated by the nature of the wort, and the quality of the beer. Strong ale and stout for keeping, require more boiling than ordinary porter or table-beer brewed for immediate use. The proportion of the water carried off by evaporation is usually from a seventh to a sixth of the volume. The hops are introduced during the progress of the ebullition. They serve to give the beer not only a bitter aromatic taste, but also a keeping quality, or they counteract its natural tendency to become sour; an effect partly due to the precipitation of the albumen and starch, by their resinous and tanning constituents, and partly to the antifermentable properties of their lupuline, bitter principle, ethereous oil, and resin. In these respects, there is none of the bitter plants which can be substituted for hops with advantage. For strong beer, powerful fresh hops should be selected; for weaker beer, an older and weaker article will suffice.

The hops are either boiled with the whole body of the wort, or extracted with a portion of it; and this concentrated extract added to the rest. The stronger the hops are, the longer time they require for extraction of their virtues; for strong hops, an hour and a half or two hours boiling may be proper; for a weaker sort, half an hour or an hour may be sufficient; but it is never advisable to push this process too far, lest a disagreeable bitterness, without aroma, be imparted to the beer. In our breweries, it is the practice to boil the hops with a part of the wort, and to filter the decoction through a drainer, called the jack hop-back. The proportion of hops to malt is very various; but, in general, from a pound and a quarter to a pound and a half of the former are taken for 100 lbs. of the latter in making good table-beer. For porter and strong ale, 2 pounds of hops are used, or even more; for instance, one pound of hops to a bushel of malt, if the beer be destined for the consumption of India.

During the boiling of the two ingredients, much coagulated albuminous matter, in various states of combination, makes its appearance in the liquid, constituting what is called the breaking or curdling of the wort, when numerous minute flocks are seen floating in it. The resinous, bitter, and oily-ethereous principles of the hops combine with the sugar and gum, or dextrine of the wort; but for this effect they require time and heat; showing that the boil is not a process of mere evaporation, but one of chemical reaction. A yellowish-green pellicle of hop-oil and resin appears upon the surface of the boiling wort, in a somewhat frothy form: when this disappears, the boiling is presumed to be completed, and the beer is strained off into the cooler. The residuary hops may be pressed and used for an inferior quality of beer; or they may be boiled with fresh wort, and be added to the next brewing charge.

Figs. 107, 108. represent the copper of a London brewery. Fig. 107. is a vertical section; fig. 108., a ground-plan of the fire-grate and flue, upon a smaller scale: a is the close copper kettle, having its bottom convex within; b is the open pan placed upon its top. From the upper part of the copper, a wide tube, c, ascends, to carry off the steam generated during the ebullition of the wort, which is conducted through four downwards-slanting tubes, d d (two only are visible in this section), into the liquor of the pan b, in order to warm its contents. A vertical iron shaft or spindle, e, passes down through the tube c, nearly to the bottom of the copper, and is there mounted with an iron arm, called a rouser, which carries round a chain hung in loops, to prevent the hops from adhering to the bottom of the boiler. Three bent stays, f, are stretched across the interior, to support the shaft by a collet at their middle junction. The shaft carries at its upper end a bevel wheel, g, working into a bevel pinion upon the axis h, which may be turned either by power or by hand. The rouser shaft may be lifted by means of the chain i, which, going over two pulleys, has its end passed round the wheel and axle k, and is turned by a winch: l is a tube for conveying the waste steam into the chimney m.

The heat is applied as follows:—For heating the colossal coppers of the London breweries, two separate fires are required, which are separated by a narrow wall of brickwork, n, fig. 107M, 108. The dotted circle a′ a′ indicates the largest circumference of the copper, and b′ b′ its bottom; o o are the grates upon which the coals are thrown, not through folding doors (as of old), but through a short slanting iron hopper, shown at p, fig. 107., built in the wall, and kept constantly filled with the fuel, in order to exclude the air. Thus the lower stratum of coals gets ignited before it reaches the grate. Above the hopper p, a narrow channel is provided for the admission of atmospherical air, in such quantity merely as may be requisite to complete the combustion of the smoke of the coals. Behind each grate there is a fire-bridge, r, which reflects the flame upwards, and causes it to play upon the bottom of the copper. The burnt air then passes round the copper in a semicircular flue, s s, from which it flows off into the chimney m, on whose under end a sliding damper-plate, t, is placed, for tempering the draught. When cold air is admitted at this orifice, the combustion of the fuel is immediately checked. There is, besides, another slide-plate at the entrance of the slanting flue into the vertical chimney, for regulating the play of the flame under and around the copper. If the plate t be opened, and the other plate shut, the power of the fire is suspended, as it ought to be, at the time of emptying the copper. Immediately over the grate is a brick arch, u, to protect the front edge of the copper from the first impulsion of the flame. The chimney is supported upon iron pillars, v v; w is a cavity closed with a slide-plate, through which the ashes may be taken out from behind, by means of a long iron hook.

Fig. 109. represents one of the sluice-cocks, which are used to make the communications of the pipes with the pumps, or other parts of the brewery. B B represents the pipe in which the cock is placed. The two parts of this pipe are screwed to the side of a box, C C, in which a slider, A, rises and falls, and intercepts, at pleasure, the passage of the pipe. The slider is moved by the rod a. This passes through a stuffing-box, in the top of the box which contains the slider, and has the rack b fastened to it. The rack is moved by a pinion fixed upon the axis of a handle e, and the rack and pinion are contained in a frame d which is supported by two pillars. The frame contains a small roller behind the rack, which bears it up towards the pinion, and keeps its teeth up to the teeth of the pinion. The slider A is made to fit accurately against the internal surface of the box C, and to bear against this surface by the pressure of a spring, so as to make a perfectly close fitting.

Fig. 110. is a small cock to be placed in the side of the great store vats, for the purpose of drawing off a small quantity of beer, to taste and try its quality. A is a part of the stave or thickness of the great store vat; into this the tube B of the cock is fitted, and is held tight in its place by a nut, a a, screwed on withinside. At the other end of the tube B, a plug, c, is fitted, by grinding it into a cone, and it is kept in by a screw. This plug has a hole up the centre of it, and from this a hole proceeds sidewise, and corresponds with a hole made through the side of the tube when the cock is open; but when the plug c is turned round, the hole will not coincide, and then the cock will be shut. D is the handle or key of the cock, by which its plug is turned to open or shut it: this handle is put up the bore of the tube (the cover E being first unscrewed and removed), and the end of it is adapted to fit the end of the plug of the cock. The handle has a tube or passage bored up it, to convey the beer away from the cock when it is opened, and from this the passage f, through the handle, leads, to draw the beer into a glass or tumbler. The hole in the side of the plug is so arranged, that, when the handle is turned into a perpendicular direction, with the passage f downwards, the cock will be open. The intention of this contrivance is, that there shall be no considerable projection beyond the surface of the tun; because it sometimes happens that a great hoop of the tun breaks, and, falling down, its great weight would strike out any cock which had a projection; and, if this happened in the night, much beer might be lost before it was discovered. The cock above described, being almost wholly withinside, and having scarcely any projection beyond the outside surface of the tun, is secure from this accident.

Fig. 111. is a small contrivance of a vent peg, to be screwed into the head of a common cask when the beer is to be drawn off from it, and it is necessary to admit some air to allow the beer to flow. A A represents a portion of the head of the cask into which the tube B is screwed. The top of this tube is surrounded by a small cup, from which project the two small handles C C, by which the peg is turned round to screw it into the cask. The cup round the other part of the tube, is filled with water; into this a small cup, D, is inverted; in consequence, the air can gain admission into the cask when the pressure within is so far diminished, that the air will bubble up through the water, and enter beneath the small cup D.

The most efficient substance for fining beer hitherto discovered is isinglass, which is prepared by solution in vinegar or old stale beer, and this solution is afterwards reduced with thin mild beer generally brewed for the purpose, in all large establishments, from a raw or return wort. It must next be passed through a fine hair sieve, by means of rubbing it down with a hard hair-brush, and brought to the proper consistency by thin mild beer. If properly made, it will be clear, transparent, and free from feculencies. Finings serve excellently to remove any extraneous matter that may be found floating in the beer, and thus changes it from bright to brilliant. The common quantity used is from a pint to a quart per barrel, according to the nature of the beer.

To ascertain whether the beer is in a fit state for fining, put it into a long glass cylindric vessel, and add to it a teaspoonful, or thereby, of the fining; then give the mixture a good shake, by turning the vessel up and down, after closing its mouth with the palm of the hand. If the beer has been well brewed, its aptitude to become bright will be soon shown by the mixture getting thick and curdy; a bright portion will generally show itself at the bottom or middle; after which the finings will gradually mount to the top, taking up all the impurities along with them, till the whole becomes brilliant. Some have said that the finings should carry the impurities down to the bottom; but this, according to Mr. Black, takes place only with stubborn beer, which would not become thoroughly bright with any quantity of finings which could be introduced. Finings have usually a specific gravity of from 1·010 to 1·016, and, when added to beer in a fit condition for fining, invariably go to the top, and not to the bottom. In fining beer in a barrel laid on its side, if the finings do not make their appearance at the bung-hole, the beer will not become bright. The isinglass must not be dissolved with heat, nor in hot water.

Beer brewed from imperfectly malted grain, or from a mixture of malt and raw corn, gives a fermentation quite different in flavour from that of beer from sound malt. The nose is, in fact, the best guide to the experienced brewer for ascertaining whether his process is going on well or ill.

Ropiness is a morbid state of beer, which is best remedied, according to Mr. Black, by putting the beer into a vat with a false bottom, and adding, per barrel, 4 or 5 pounds of hops, taken gradually away after the first boilings of the worts; and to them may be added about half a pound per barrel of mustard-seed. Rouse the beer as the hops are gradually introduced, and, in some months, the ropiness will be perfectly cured. The beer should be drawn off from below the false bottom.

For theoretical views, see Fermentation; and for wort-cooling apparatus, see Refrigerator.

BEET-ROOT SUGAR. See Sugar.

BELL-METAL, an alloy of copper and tin. See Copper.

BELLOWS. See Metallurgy.

BEN OIL. See Oil of Ben.

BENGAL STRIPES. Ginghams; a kind of cotton cloth woven with coloured stripes.

BENJAMIN or BENZOIN. (Benjoin, Fr.; Benzöe, Germ.) A species of resin used chiefly in perfumery. It is extracted by incision from the trunk and branches of the styrax benzoin, which grows in Java, Sumatra, Santa Fé, and in the kingdom of Siam. The plant belongs to the decandria monogynia of Linnæus, and the natural family of the ebenaceæ. It hardens readily in the air, and comes to us in brittle masses, whose fracture presents a mixture of red, brown, and white grains of various sizes, which, when white, and of a certain shape, have been called amygdaloid, from their resemblance to almonds. The sorted benzoin is, on the other hand, very impure.

The fracture of benzoin is conchoidal, and its lustre greasy: its specific gravity varies from 1·063 to 1·092. It has an agreeable smell, somewhat like vanilla, which is most manifest when it is ground. It enters into fusion at a gentle heat, and then exhales a white smoke, which may be condensed into the acicular crystals of benzoic acid, of which it contains 18 parts in the hundred. Stoltze recommends the following process for extracting the acid. The resin is to be dissolved in 3 parts of alcohol, the solution is to be introduced into a retort, and a solution of carbonate of soda dissolved in dilute alcohol is to be gradually added to it, till the free acid be neutralised; and then a bulk of water equal to double the weight of the benzoin is to be poured in. The alcohol being drawn off by distillation, the remaining liquor contains the acid, and the resin floating upon it may be skimmed off and washed, when its weight will be found to amount to about 80 per cent. of the raw material. The benzoin contains traces of a volatile oil, and a substance soluble in water, at least through the agency of carbonate of potash. Ether does not dissolve benzoin completely. The fat and volatile oils dissolve very little of it.

Unverdorben has found in benzoin, besides benzoic acid, and a little volatile oil, no less than three different kinds of resin, none of which has, however, been turned as yet to any use in the arts.

Benzoin is of great use in perfumery, as it enters into a number of preparations; among which may be mentioned fumigating pastilles, fumigating cloves (called also nails), poudre à la maréchale, &c. The alcoholic tincture, mixed with water, forms virginal milk. Benzoin enters also into the composition of certain varnishes employed for snuff-boxes and walkingsticks, in order to give these objects an agreeable smell when they become heated in the hand. It is likewise added to the spirituous solution of isinglass with which the best court plaster is made.

BERLIN BLUE. Prussian blue. See Blue.

BERRIES OF AVIGNON, and Persian Berries. (Graines d’Avignon, Fr.; Gelbbeeren, Germ.) A yellowish dye-drug, the fruit of the rhamnus infectorius, a plant cultivated in Provence, Languedoc, and Dauphiné, for the sake of its berries, which are plucked before they are ripe, while they have a greenish hue. Another variety comes from Persia, whence its trivial name; it is larger than the French kind, and has superior properties. The principal substances contained in these berries are: 1. A colouring matter, which is united with a matter insoluble in ether, little soluble in concentrated alcohol, and very soluble in water: it appears to be volatile. 2. A matter remarkable for its bitterness, which is soluble in water and alcohol. 3. A third principle, in small quantity. A decoction of one part of the Avignon or Persian berry in ten of water affords a brown-yellow liquor bordering upon green, having the smell of a vegetable extract, and a slightly bitter taste.

With gelatine that decoction gives, after some time, a slight precipitate,—

— alkalies a yellow hue,

— acids a slight muddiness,

— lime-water a greenish-yellow tint,

— alum a yellow colour,

— red sulphate of iron an olive-green colour,

— sulphate of copper an olive colour,

— proto-muriate of tin a greenish yellow with a slight precipitate. (See Calico Printing.)

BERYL. A beautiful mineral or gem, of moderate price, usually of a green colour of various shades, passing into honey-yellow and sky blue.

BEZOAR. The name of certain concretions found in the stomachs of animals, to which many fanciful virtues were formerly ascribed. They are interesting only to the chemical pathologist.

BILE. (Bile, Fr.; Galle, Germ.) The secreted liquor of the liver in animals. For an account of the uses of animal bile in the arts, see Gall.

BIRDLIME. (Glu, Fr.; Vogelleim, Germ.) The best birdlime may be made from the middle bark of the holly, boiled seven or eight hours in water, till it is soft and tender, then laid by heaps in pits under ground, covered with stones after the water is drained from it. There it must be left during two or three weeks, to ferment in the summer season, and watered, if necessary, till it passes into a mucilaginous state. It is then to be pounded in a mortar to a paste, washed in running water, and kneaded till it be free from extraneous matters. It is next left for four or five days in earthen vessels to ferment and purify itself, when it is fit for use. Birdlime may be made by the same process from the mistletoe (viburnum lantana), young shoots of elder, and the barks of other vegetables, as well as from most parasite plants.

Good birdlime is of a greenish colour, and sour flavour, somewhat resembling that of linseed oil; gluey, stringy, and tenacious. By drying in the air it becomes brittle, and may be powdered; but its viscosity may be restored by moistening it. It has an acid reaction with litmus paper. It contains resin, mucilage, a little free acid, colouring and extractive matter. The resin has been called Viscine.

BISMUTH. (Bismuth, Fr.; Wismuth, Germ.) Called also marcasite and tin-glass. It was shown to be a metal somewhat different from lead, by G. Agricola, in 1546; Stahl and Dufay proved its peculiarity; but it was more minutely distinguished by Pott and Geoffroy, about the middle of the last century. It is a rare substance, occurring native, as an oxide, under the name of bismuth ochre; as a sulphuret, called bismuth glance; as a sulphuret with copper, called copper bismuth ore; as also with copper and lead, called needle ore. It is found associated likewise with selenium and tellurium. The native metal occurs in various forms and colours, as white, reddish, and variegated; in primitive and floetz formations, along with the ores of cobalt, nickel, copper, silver, and bismuth ochre; at the Saxon Erzgebirge, near Schneeberg, and Joh. Georgenstadt; also in Bohemia, Baden, Wurtemberg, Hessia, Sweden, Norway, England, and France.

The production of this metal is but a limited object of the smelting-works of the Saxon Erzgebirge at Schneeberg. It there occurs, mixed with cobalt speiss, in the proportion of about 7 per cent. upon the average, and is procured by means of a peculiar furnace of liquation, which is the most economical method, both as to saving fuel, and oxidisement of the bismuth.

The bismuth eliquation furnace at Schneeberg is represented in figs. 112, , and 114., of which the first is a view from above, the second a view in front, and the third a transverse section in the dotted line A B of fig. 112. a is the ash-pit; b, the fireplace; c, the eliquation pipes; d, the grate of masonry or brickwork, upon which the fuel is thrown through the fire-door e e. The anterior deeper lying orifice of the eliquation pipes is closed with the clay-plate f; which has beneath a small circular groove, through which the liquefied metal flows off. g is a wall extending from the hearth-sole nearly to the anterior orifices of the eliquation pipes, in which wall there are as many fire-holes, h, as there are pipes in the furnace; i are iron pans, which receive the fluid metal; h, a wooden water-trough, in which the bismuth is granulated and cooled; l, the posterior and higher lying apertures of the eliquation pipes, shut merely with a sheet-iron cover. The granulations of bismuth drained from the posterior openings fall upon the flat surfaces m, and then into the water-trough. n n are draught-holes in the vault between the two pipes, which serve for increasing or diminishing the heat at pleasure.

The ores to be eliquated (sweated) are sorted by hand from the gangue, broken into pieces about the size of a hazel nut, and introduced into the ignited pipes; one charge consisting of about ⁄2 cwt.; so that the pipes are filled to half their diameter, and three fourths of their length. The sheet-iron door is shut, and the fire strongly urged, whereby the bismuth begins to flow in ten minutes, and falls through the holes in the clay-plates into hot pans containing some coal-dust. Whenever it runs slowly, the ore is stirred round in the pipes, at intervals during half an hour, in which time the liquation is usually finished. The residuum, called bismuth barley (graupen), is scooped out with iron rakes into a water trough; the pipes are charged afresh; the pans, when full, have their contents cast into moulds, forming bars of from 25 to 50 pounds weight. About 20 cwt. of ore are smelted in 8 hours, with a consumption of 63 Leipzic cubic feet of wood. The total production of Schneeberg, in 1830, was 9800 lbs. The bismuth thus procured by liquation upon the great scale, contains no small admixture of arsenic, iron, and some other metals, from which it may be freed by solution in nitric acid, precipitation by water, and reduction of the subnitrated oxide by black flux. By exposing the crude bismuth for some time to a dull red heat, under charcoal, arsenic is expelled.

Bismuth is white, and resembles antimony, but has a reddish tint; whereas the latter metal has a bluish cast. It is brilliant, crystallises readily in small cubical facets, is very brittle, and may be easily reduced to powder. Its specific gravity is 9·83; and by hammering it with care, the density may be increased to 9·8827. It melts at 480° Fahr., and may be cooled 6 or 7 degrees below this point without fixing; but the moment it begins to solidify, the temperature rises to 480°, and continues stationary till the whole mass is congealed. When heated from 32° to 212°, it expands ⁄710 in length. When pure it affords a very valuable means of adjusting the scale of high-ranged thermometers. At strong heats bismuth volatilises, may be distilled in close vessels, and is thus obtained in crystalline laminæ.

The alloy of bismuth and lead in equal parts has a density of 10·709, being greater than the mean of the constituents; it has a foliated texture, is brittle, and of the same colour as bismuth. Bismuth, with tin, forms a compound more elastic and sonorous than the tin itself, and is therefore frequently added to it by the pewterers. With 1 of bismuth and 24 of tin, the alloy is somewhat malleable; with more bismuth, it is brittle. When much bismuth is present, it may be easily parted by strong muriatic acid, which dissolves the tin, and leaves the bismuth in a black powder. It has been said, that an alloy of tin, bismuth, nickel, and silver, hinders iron from rusting. (Erdmann’s Journal.) The alloy of bismuth with tin and lead was first examined by Sir I. Newton, and has been called ever since fusible metal. Eight parts of bismuth, 5 of lead, and 3 of tin, melt at the moderate temperature of 202° F.; but 2 of bismuth, 1 of lead, and 1 of tin, melt at 200·75° F. according to Rose. A small addition of mercury of course aids the fusibility. Such alloys serve to take casts of anatomical preparations. An alloy of 1 bismuth, 2 tin, and 1 lead, is employed as a soft solder by the pewterers; and the same has been proposed as a bath for tempering steel instruments. Cake-moulds, for the manufacturers of toilet soaps are made of the same metal; as also excellent clichés for stereotype, of 3 lead, 2 tin, and 5 bismuth; an alloy which melts at 199° F. This compound should be allowed to cool upon a piece of pasteboard, till it becomes of a doughy consistence, before it is applied to the mould, to receive the impress of the stamp.

The employment of plates of fusible metal as safety rondelles, to apertures in the tops of steam boilers has been proposed in France, because they would melt and give way at elevations of temperature under those which would endanger the bursting of the vessel; the fusibility of the alloy being proportioned to the quality of steam required for the engine. It has been found, however, that boilers, apparently secured in this way, burst, while the safety discs remained entire; the expansive force of the steam causing explosion so suddenly, that the fusible alloy had not time to melt or give way.

There are two, perhaps three, oxides of bismuth; the first and the third, or the suboxide and super-oxide, are merely objects of chemical curiosity. The oxide proper occurs native, and may be readily formed by exposing the metal to a red-white heat in a muffle, when it takes fire, burns with a faint blue flame, and sends off fumes which condense into a yellow pulverulent oxide. But an easier process than that now mentioned is to dissolve the bismuth in nitric acid, precipitate with water, and expose the precipitate to a red heat. The oxide thus obtained has a straw yellow colour, and fuses at a high heat into an opaque glass of a dark-brown or black colour; but which becomes less opaque and yellow after it has cooled. Its specific gravity is so high as 8·211. It consists of 89·87 of metal and 10·13 oxygen in 100 parts. The above precipitate, which is a sub-nitrate of bismuth, is called pearl-white, and is employed as a flux for certain enamels; as it augments their fusibility without imparting any colour to them. Hence, it is used sometimes as a vehicle of the colours of other metallic oxides. When well washed, it is employed in gilding porcelain; being added in the proportion of one fifteenth to the gold. But pearl-white is most used by ladies, as a cosmetic for giving a brilliant tint to a faded complexion. It is called blanc de fard, by the French. If it contains, as bismuth often does, a little silver, it becomes grey or dingy coloured on exposure to light. When the oxide is prepared, by dropping the nitric solution into an alkaline lye in excess, if this precipitate is well washed and dried, it forms an excellent medicine; and is given, mixed with gum tragacanth, for the relief of cardialgia, or burning and spasmodic pains of the stomach.

Another sort of pearl-powder is prepared by adding a very dilute solution of common salt to the above nitric solution of bismuth, whereby a pulverulent sub-chloride of the metal is obtained in a light flocculent form. A similar powder of a mother-of-pearl aspect may be formed by dropping dilute muriatic acid into the solution of nitrate of bismuth. The arsenic always present in the bismuth of commerce is converted by nitric acid into arsenic acid, which, forming an insoluble arseniate of bismuth, separates from the solution, unless there be such an excess of nitric acid as to re-dissolve it. Hence the medicinal oxide, prepared from a rightly-made nitrate, can contain no arsenic. If we write with a pen dipped in that solution, the dry invisible traces will become legible on plunging the paper in water.

It has been proposed to substitute bismuth for lead in assaying silver, as a smaller quantity of it answers the purpose, and, as its oxide is more fluent, can therefore penetrate the cupel more readily, and give a more rapid result. But, independently of the objection from its high price, bismuth has the disadvantage of boiling up, as well as of rocking or vegetating, with the silver, when the cupellation requires a high heat. In extracting the silver from the galena found in the copper-mine of Yahlun, it has happened sometimes that the silver concreted towards the end of the operation, and produced a cauliflower excrescence, which had to be cupelled again with a fresh dose of lead. It was observed that, in this case, a portion of the silver had passed into the cupel. Berzelius detected in a sample of silver thus concreted the presence of bismuth.

The nitrate of bismuth, mixed with solution of tin and tartar, has been employed as a mordant for dyeing lilac and violet in calico printing.

BISTRE. (Bistre, Fr. bister, Germ.) A brown colour which is used in water colours, in the same way as China ink. It is prepared from wood-soot, that of beech being preferred. The most compact and best burned parcels of soot are collected from the chimney, pulverised, and passed through a silk sieve. This powder is infused in pure water, and stirred frequently with a glass ruler, then allowed to settle when the water is decanted. If the salts are not all washed away, the process may be repeated with warm water. The paste is now to be poured into a long narrow vessel filled with water, stirred well, and left to settle for a few minutes, in order to let the grosser parts subside. The supernatant part is then to be poured off into a similar vessel. This process may be repeated twice or thrice, to obtain a very good bistre. At last the settled deposit is sufficiently fine, and, when freed from its supernatant water, it is mixed with gum-water, moulded into proper cakes, and dried. It is not used in oil painting, but has the same effect in water-colours as brown pink has in oil.

BITUMEN, or ASPHALTUM. (Bitume, Fr. Erdpech, Germ.) A black substance found in the earth, externally not dissimilar to pit-coal. It is composed of carbon, hydrogen, and oxygen, like organic bodies; but its origin is unknown. It has not been observed among the primitive or older strata, but only in the secondary and alluvial formations. It constitutes sometimes considerable beds, as in the isle of Trinidad, where it occurs over an extensive district, in scattered masses. The greater part of the asphaltum to be met with in commerce comes from the Dead Sea, on whose shores it is cast up and gathered; whence it has got the name of Jewish bitumen. In its black colour and fracture it resembles ordinary pitch. By friction it affords negative electricity. Its average density is 1·16. It melts at the temperature of boiling water, kindles very readily at the flame, burns brightly with a thick smoke, and leaves little ashes. Distilled by itself, it yields a peculiar bituminous oil, very little water, some combustible gases, and traces of ammonia. It leaves about one third of its weight of charcoal after combustion, and ashes, containing silica, alumina, oxide of iron, sometimes a little lime, and oxide of manganese. According to John, asphaltum may be decomposed, by different solvents, into three distinct substances. Water dissolves nothing; alcohol (anhydrous) dissolves out a yellow resin equal to 5 per cent. of the weight of the asphaltum; that resin is soluble in dilute alcohol and in ether. The portion not soluble in the alcohol gives up a brown resin to ether, amounting to 70 per cent. of the weight of the asphaltum. On evaporating off the ether, the resin remains of a brownish-black colour, which dissolves readily in the volatile oils and in the oil of petroleum. The portion of asphaltum which does not dissolve in ether is very soluble in oil of turpentine, and in oil of petroleum; but less so in oil of lavender. These three resinous principles dissolve all together by digestion in the oils of anise, rosemary, turpentine, olive, hemp-seed, nut, and linseed. Caustic potash dissolves a notable quantity of asphaltum; but carbonate of potash has no effect upon it.

Asphaltum enters into the composition of hydraulic cements, and into that of black varnishes, called japans, for coating iron trays, &c. A similar varnish may be prepared by dissolving 12 parts of fused amber, 2 parts of rosin, and 2 parts of asphaltum, in 6 parts of linseed oil varnish, to which 12 parts of oil of turpentine have been added.

There is a kind of bitumen found at Aniches, in France, in the department of the north, which is black, very fusible, and soft. It burns with flame. Alcohol, ether, and oil of turpentine extract from it a fatty substance, which may be saponified with alkalis.

The bitumen of Murindò, near Choco, in Columbia, is of a brownish-black colour, soft, and has an earthy fracture. It has an acrid taste, burns with a smell of vanilla, and is said to contain a large quantity of benzoic acid. It appears to be the result of the decomposition of trees containing benzoin.

Asphaltum occurs abundantly at the surface of the salt lake Asphaltites, in Judea, produced from springs in the neighbourhood; it is floated down, gathers consistence, and accumulates upon the surface of the lake; the winds drive it on the shores, and the inhabitants collect it for sale. Its inspissation diffuses a disagreeable smell in the air of that region, which is supposed by the natives to be powerful enough to kill birds when they attempt to fly across the lake.

But probably the most remarkable locality of asphaltum in the world is the entire basin, or rather plain of it, in the island of Trinidad, called the Tar Lake. It lies on the highest land in the island, and emits a strong smell, sensible at ten miles’ distance. Its first appearance is that of a lake of water, but, when viewed more nearly, it seems to be a surface of glass. In hot weather its surface liquifies to the depth of an inch, and it cannot then be walked upon. It is of a circular form, about three miles in circumference, and of a depth not ascertained. Large fissures frequently open and close up in it, whence the pitch has been supposed to float upon a body of water. The soil, for a considerable distance round it, consists of cinders and burnt earth, and presents in many points indications of convulsions by subterranean fire. In several parts of the neighbouring woods, there are round holes and fissures in the ground, containing liquid bitumen to the depth of two inches.

Mr. Hatchett examined some specimens from Trinidad, and concluded that what had been heretofore supposed to be a pure mineral pitch was in reality only a porous stone of the argillaceous kind, much impregnated with bitumen.

These various bitumens belong exclusively to the secondary and tertiary geological formations, and are not found among primitive rocks, except very rarely in veins. They occur most generally in calcareous, argillaceous, and sandy strata, and also in volcanic districts. Petroleum frequently floats on the waters which issue from the volcanic mountains, or which lie at their base; even the sea is at times covered with it near the volcanic islands of Cape Verd. Mr. Breislak observed a petroleum spring rising from the bottom of the sea near the southern base of Vesuvius.

The substance with which bitumen seems to have the most constant and most remarkable relations, is sea-salt; so that almost all the countries most abundant in petroleum, as Italy, Transylvania, Persia, the environs of Babylon, the region of the Dead Sea, &c., contain salt mines, or lakes, or exhibit saline efflorescences. Iron pyrites is often impregnated with petroleum, or contains a bituminous nucleus.

The origin of bitumen is as little known as that of most of the productions of nature. Some regard it as an empyreumatic oil, a matter analogous to liquid resin or essential oil, resulting from the destruction of that astonishing multitude of animals and vegetables buried in the earth, whose solid remains are daily brought to view in mineral researches. It has been also supposed that naphtha and petroleum are the product of coals decomposed either by the fire of volcanos, by the subterranean combustion of coal itself, or by the decomposition of pyrites. The latter opinion is not supported by any direct evidence, but the two former are sufficiently probable.

Elastic Bitumen is a rare substance, found hitherto only near Castleton, in Derbyshire, in fissures of slaty clay.

Bituminous mastic, or cement, has been of late extensively employed in France for covering roofs and terraces, and lining water cisterns. The mineral bitumen used for the composition of this mastic is procured chiefly from the Obsann (Bas-Rhin), from the Parc (department de l’Ain), and from the Puy-de-la-Poix (department of Puy-de-Dome). But boiled coal-tar answers equally well. In the neighbourhood of these localities, there is a limestone impregnated with bitumen, which suits for giving consistence to the cement. This is well dried, ground to powder, sifted, and stirred while hot, in about one fifth its weight of melted asphaltum, contained in a cast-iron boiler. Dry chalk or bricks, ground and sifted, will suit equally well. As soon as this paste is made quite homogeneous, it is lifted out with an iron shovel or spoon, and spread in rectangular moulds, secured with pegs at the joints, fastened to a kind of platform of smoothed planks, covered with strong sheet-iron. The sides of these moulds should be previously smeared over with a thin coat of loam-paste, to prevent their adhesion to the mastic. Whenever the cake is cold, the frame is taken asunder, and it is removed from the iron plate by an oblong shovel, or strong spatula of iron. These cakes or bricks are usually 18 inches long, 12 broad, and 4 thick, and weigh about 70 lbs.

BITTER PRINCIPLE. (Amère, Fr.; Bitterstoff, Germ.) This principle has not been insulated hitherto by the chemist from the other proximate principles of plants, but its existence is sufficiently recognised by the taste. The following list contains the principal bitter substances, many of which have been used in the arts and in medicine.

Name. Part employed. Country. Observations.

Quassia Wood Surinam, E. Indies Powerfully bitter

Wormwood Herb Great Britain Ditto

Aloe Inspissated juice South Africa Ditto

Angustura Bark South America Ditto

Orange Unripe fruit South of Europe - Aromatic bitter

Ditto Peel Ditto

Acorus Root Ditto Ditto

Carduus Benedictus Herb Greek Archipelago

Cascarilla Bark Jamaica Ditto

Centaury Herb Great Britain

Camomile Flowers

Colocynth Fruit Levant Intolerably bitter

Colombo Root East Africa Very bitter

Fumitory Herb Great Britain

Gentiana lutea Root Switzerland Very bitter

Ground Ivy Herb Great Britain

Walnut Peels With tannin

Island moss With starch

Hops Scales of the female flowers Great Britain Aromatic bitters

Milfoil Herb flowers Great Britain

Large-leaved Satyrion Herb Great Britain

Rhubarb Root China Disagreeable odour

Rue Herb Great Britain Bitter and sharp

Tansy Herb flowers Ditto Bitter and offensive

Bitter trefoil Herb Ditto

Simarouba Bark Guyana

Bryony Root Great Britain Sharp, bitter, nauseous

Coffee Seeds Arabia

BLACK DYE. (Teinte noire, Fr. Schwartze farbe, Germ.) For 1 cwt. of cloth, there are put into a boiler of middle size 18 lbs. of logwood, with as much Aleppo galls in powder, and the whole, being enclosed in a bag, is boiled in a sufficient quantity of water for 12 hours. One-third of this bath is transferred into another boiler with two pounds of verdigris; and the stuff is passed through this solution, stirring it continually during two hours, taking care to keep the bath very hot without boiling. The stuff is then lifted out, another third of the bath is added to the boiler, along with eight pounds of sulphate of iron or green vitriol. The fire is to be lowered while the sulphate dissolves, and the bath is allowed to cool for half an hour, after which the stuff is introduced, and well moved about for an hour, after which it is taken out to air. Lastly, the remaining third of the bath is added to the other two, taking care to squeeze the bag well. 18 or 22 lbs. of sumach are thrown in; the whole is just brought to a boil, and then refreshed with a little cold water; two pounds more of sulphate of iron are added, after which the stuff is turned through for an hour. It is thereafter washed, aired, and put again into the bath, stirring it continually for an hour. After this, it is carried to the river, washed well, and then filled. Whenever the water runs off clear, a bath is prepared with weld, which is made to boil for an instant; and after refreshing the bath the stuff is turned in to soften, and to render the black more fast. In this manner, a very beautiful black is obtained, without rendering the cloth too harsh.

Commonly more simple processes are employed. Thus the blue cloth is simply turned through a bath of gall-nuts, where it is boiled for two hours. It is next passed through a bath of logwood and sulphate of iron for two hours, without boiling, after which it is washed and fulled.

Hellot has found that the dyeing might be performed in the following manner:—For 20 yards of dark blue-cloth, a bath is made of two pounds of fustic (morus tinctoria), 4⁄4 lbs. of logwood, and 11 lbs. sumach. After boiling the cloth in it for three hours it is lifted out, 11 lbs. of sulphate of iron are thrown into the boiler, and the cloth is then passed through it during two hours. It is now aired, and put again in the bath for an hour. It is, lastly, washed and scoured. The black is less velvety than that of the preceding process. Experience convinced him that the maddering prescribed in the ancient regulations only gives a reddish cast to the black, which is obtained finer and more velvety without madder.

A black may be dyed likewise without having given a blue ground. This method is employed for cloths of little value. In this case they are rooted; that is to say, they receive a dun ground with walnut husks, or the root of the walnut tree, and are afterwards made black in the manner above described, or in some other way; for it is obvious that a black may be obtained by several processes.

According to Lewis, the proportions which the English dyers most generally adopt are, for one hundred and twelve pounds of woollen cloth previously dyed of a dark blue, about five pounds of sulphate of iron, as much gall-nuts, and thirty pounds of logwood. They begin by galling the cloth, they then pass it through the decoction of logwood, to which the sulphate of iron has been added.

When the cloth is completely dyed, it is washed in the river, and passed through the fulling-mill till the water runs off clear and colourless. Some persons recommend, for fine cloths, to full them with soap water. This operation requires an expert workman, who can free the cloth thoroughly from the soap. Several recommend at its coming from the fulling to pass the cloth through a bath of weld, with the view of giving softness and solidity to the black. Lewis says, that passing the cloth through weld, after it has been treated with soap, is absolutely useless, although it may be beneficial when this operation has been neglected.

Different operations may be distinguished in dyeing silk black; the boiling of the silk, its galling, the preparation of the bath, the operation of dyeing, the softening of the black.

Silk naturally contains a substance called gum, which gives it the stiffness and elasticity peculiar to it in its native state; but this adds nothing to the strength of the silk, which is then styled raw; it rather renders it, indeed, more apt to wear out by the stiffness which it communicates; and although raw silk more readily takes a black colour, yet the black is not so perfect in intensity, nor does it so well resist the re-agents capable of dissolving the colouring particles, as silk, which is scoured or deprived of its gum.

To cleanse silk intended for black, it is usually boiled four or five hours with one fifth of its weight of white soap, after which it is carefully beetled and washed.

For the galling, nut-galls equal nearly to three fourths of the weight of the silk are boiled during three or four hours; but on account of the price of Aleppo galls, more or less of the white gall-nuts, or of even an inferior kind called galon, berry or apple galls, are used. The proportion commonly employed at Paris is two parts of Aleppo galls to from eight to ten parts of galon. After the boiling, the galls are allowed to settle for about two hours. The silk is then plunged into the bath, and left in it from twelve to thirty-six hours, after which it is taken out and washed in the river.

Silk is capable of combining with quantities, more or less considerable, of the astringent principle; whence results a considerable increase of weight, not only from the weight of the astringent principle, but also from that of the colouring particles, which subsequently fix themselves in proportion to the quantity of the astringent principle which had entered into combination. Consequently, the processes are varied according to the degree of weight which it is wished to communicate to the silk; a circumstance requiring some illustration.

The commerce of silk goods is carried on in two ways; they are sold either by the weight, or by the surface, that is, by measure. Thus the trade of Tours was formerly distinguished from that of Lyons; the silks of the former being sold by weight, those of the latter, by measure. It was therefore their interest to surcharge the weight at Tours, and, on the contrary, to be sparing of the dyeing ingredients at Lyons; whence came the distinction of light black and heavy black. At present, both methods of dyeing are practised at Lyons, the two modes of sale having been adopted there.

Silk loses nearly a fourth of its weight by a thorough boiling, and it resumes, in the light black dye, one half of this loss; but in the heavy black dye, it takes sometimes upwards of a fifth more than its primitive weight; a surcharge injurious to the beauty of the black, and the durability of the stuff. The surcharged kind is denominated English black, because it is pretended that it was first practised in England. Since silk dyed with a great surcharge has not a beautiful black, it is usually destined for weft, and is blended with a warp dyed of a fine black.

The peculiarity of the process for obtaining the heavy black consists in leaving the silk longer in the gall liquor, in repeating the galling, in passing the silk a greater number of times through the dye, and even letting it lie in it for some time. The first galling is usually made with galls which have served for a preceding operation, and fresh gall-nuts are employed for the second. But these methods would not be sufficient for giving a great surcharge, such as is found in what is called the English black. To give it this weight, the silk is galled without being ungummed; and, on coming out of the galls, it is rendered supple by being worked on the jack and pin.

The silk-dyers keep a black vat, and its very complex composition varies in different dye-houses. These vats are commonly established for many years; and when their black dye is exhausted it is renovated by what is called in France a brevet. When the deposit which has accumulated in it is too great, it is taken out, so that at the end of a certain time nothing remains of the several ingredients which composed the primitive bath, but which are not employed in the brevet.

For the dyeing of raw silk black, it is galled in the cold, with the bath of galls which has already served for the black of boiled silk. For this purpose, silk, in its native yellow colour, is made choice of. It should be remarked, that when it is desired to preserve a portion of the gum of the silk, which is afterwards made flexible, the galling is given with the hot bath of gall-nuts in the ordinary manner. But here, where the whole gum of the silk, and its concomitant elasticity, are to be preserved, the galling is made in the cold. If the infusion of galls be weak, the silk is left in it for several days.

Silk thus prepared and washed takes very easily the black dye, and the rinsing in a little water, to which sulphate of iron may be added, is sufficient to give it. The dye is made in the cold; but, according to the greater or less strength of the rinsings, it requires more or less time. Occasionally three or four days are necessary; after which it is washed, it is beetled once or twice, and it is then dried without wringing, to avoid softening it.

Raw silk may be more quickly dyed, by shaking it round the rods in the cold bath after the galling, airing it, and repeating these manipulations several times, after which it is washed and dried as above.

Macquer describes a more simple process for the black by which velvet is dyed at Genoa; and he says that this process, rendered still simpler, has had complete success at Tours. The following is his description.

For 1 cwt. (50 kilogrammes) silk, (22 lbs. 11 kilogrammes) of Aleppo galls, in powder, are boiled for an hour in a sufficient quantity of water. The bath is allowed to settle till the galls have fallen to the bottom of the boiler, from which they are withdrawn; after which 32 lbs. of English vitriol (or copperas) are introduced, with 13 lbs. of iron filings, and 22 lbs. of country gum, put into a kind of two-handled cullender, pierced every where with holes. This kettle is suspended by two rods in the boiler, so as not to reach the bottom. The gum is left to dissolve for about an hour, stirring it from time to time. If, after this time, some gum remains in the kettle, it is a proof that the bath, which contains two hogsheads, has taken as much of it as is necessary. If, on the contrary, the whole gum is dissolved, from one to 4 lbs. more may be added. This cullender is left constantly suspended in the boiler, from which it is removed only when the dyeing is going on; and thereafter it is replaced. During all these operations the boiler must be kept hot, but without boiling. The galling of the silk is performed with one third of Aleppo galls. The silk is left in it for six hours the first time, then for twelve hours. The rest, secundum artem.

Lewis states that he has repeated this process in the small way; and that, by adding sulphate of iron progressively, and repeating the immersions of the silk a great number of times, he eventually obtained a fine black.

Astringents differ from one another as to the quantity of the principle which enters into combination with the oxide of iron. Hence, the proportion of the sulphate, or of any other salt of iron, and that of the astringents, should vary according to the astringents made use of, and according to their respective quantities. Gall-nut is the substance which contains most astringent; sumach, which seems second to it in this respect, throws down (decomposes), however, only half as much sulphate of iron.

The most suitable proportion of sulphate of iron appears to be that which corresponds to the quantity of the astringent matter, so that the whole iron precipitable by the astringent may be thrown down, and the whole astringent may be taken up in combination with the iron. As it is not possible, however, to arrive at such precision, it is better that the sulphate of iron should predominate, because the astringent, when in excess, counteracts the precipitation of the black colouring particles, and has the property of even dissolving them.

This action of the astringent is such that, if a pattern of black cloth be boiled with gall-nuts, it is reducible to grey. An observation of Lewis may thence be explained. If cloth be turned several times through the colouring bath, after it has taken a good black colour, instead of acquiring more body, it is weakened, and becomes brownish. Too considerable a quantity of the ingredients produces the same effect; to which the sulphuric acid, set at liberty by the precipitation of the oxide of iron, contributes.

It is merely the highly oxidised sulphate which is decomposed by the astringent; whence it appears, that the sulphate will produce a different effect according to its state of oxidisement, and call for other proportions. Some advise, therefore, to follow the method of Proust, employing it in the oxidised state; but in this case it is only partially decomposed, and another part is brought, by the action of the astringent, into the lower degree of oxidisement.

The particles precipitated by the mixture of an astringent and sulphate of iron have not at first a deep colour; but they pass to a black by contact of air while they are moist.

Under dyeing I shall show that the black dye is only a very condensed colour, and that it assumes more intensity from the mixture of different colours likewise deep. It is for this reason advantageous to unite several astringents, each combination of which produces a different shade. But blue appears the colour most conducive to this effect, and it corrects the tendency to dun, which is remarked in the black produced on stuffs by the other astringents.

On this property is founded the practice of giving a blue ground to black cloths, which acquire more beauty and solidity the deeper the blue. Another advantage of this practice is to diminish the quantity of sulphuric acid which is necessarily disengaged by the precipitation of the black particles, and which would not only counteract their fixation, but would further weaken the stuff, and give it harshness.

For common stuffs, a portion of the effect of the blue ground is produced by the rooting.

The mixture of logwood with astringents contributes to the beauty of the black in a twofold way. It produces molecules of a hue different from what the astringents do, and particularly blue molecules, with the oxide of copper, commonly employed in the black dyes; which appears to be more useful the more acetate the verdigris made use of contains.

The boil of weld, by which the dye of black cloth is frequently finished, may also contribute to its beauty, by the shade peculiar to its combination. It has, moreover, the advantage of giving softness to the stuffs.

The processes that are employed for wool, yield, according to the observation of Lewis, only a rusty black to silk; and cotton is hardly dyed by the processes proper for wool and silk. Let us endeavour to ascertain the conditions which these three varieties of dyeing demand.

Wool has a great tendency to combine with colouring substances; but its physical nature requires its combinations to be made in general at a high temperature. The combination of the black molecules may therefore be directly effected in a bath, in proportion as they form; and, if the operation be prolonged by subdividing it, it is only with the view of changing the necessary oxidisement of the sulphate, and augmenting that of the colouring particles themselves.

Silk has little disposition to unite with the black particles. It seems to be merely by the agency of the tannin, with which it is previously impregnated, that these particles can fix themselves on it, especially after it has been scoured. For this reason, silk baths should be old, and have the colouring particles accumulated in them, but so feebly suspended as to yield to a weak affinity. Their precipitation is counteracted by the addition of gum, or other mucilaginous substances. The obstacle which might arise from the sulphuric acid set at liberty is destroyed by iron filings, or other basis. Thus, baths of a very different composition, but with the essential condition of age, may be proper for this dye. For cotton black dye, see Calico Printing.

BLACK PIGMENT. The finest light black is prepared principally for the manufacturing of printers’ ink. In Messrs. Martin and Grafton’s patent process, the black is obtained by burning common coal-tar, which should, however, be previously divested, as much as possible, of the ammoniacal liquor and acid mixed with it in the tank.

For this purpose, it is proposed that four casks should be employed, each capable of holding 130 gallons, and into every one of them are to be put about 60 gallons of the rough impure tar, to which an equal quantity of lime-water is to be added, and then agitated by machinery or manual labour until the lime-water is completely mixed with the tar. The vessels should next be suffered to rest for about six hours, by which time the tar will settle at the bottom of the casks, and the water may be drawn off. The casks containing the tar should now be filled with hot water, which may be supplied from the boiler of a steam engine, and the whole again agitated as before. This process may be repeated three times, suffering the tar to subside between each; and twelve hours should be allowed for settling from the last water, so that the whole of the tar and water may become separated, the water rising to the top of the cask, and the tar being left at the bottom in a pure state.

But, as some of the water will yet remain mechanically combined with the tar, it is proposed that the tar should be subjected to the process of distillation. For this purpose, a still, capable of holding 120 gallons, may be employed, in which about 50 gallons, at one time, may be operated upon; when, by a gentle heat, the water, and other impurities which the tar may have retained, will be driven off. As soon as the water appears to have evaporated, and the spirit runs fine and clear, the process of distillation should be stopped; and, when cold, the pure tar may be drawn off, and set apart for the purpose of being employed as contemplated in the patent.

The tar thus purified may be now converted into black, or it may be subjected to further rectification to divest it of the mineral pitch, or asphaltum, which is combined with the oil and spirit: the latter is to be preferred, because the mineral pitch, or asphaltum, is only inflammable at a high temperature, which renders it more troublesome to use in the process here contemplated, and also would cause the apparatus to require frequent cleaning from the carbonized pitch deposited. In order, therefore, to get rid of the mineral pitch, or asphaltum, forty gallons of the tar are to be introduced into a still, as before; and, instead of stopping the operation, as soon as the spirit begins to come over, the distillation is continued with a strong heat, so as to force over the whole of the oil and spirit, leaving the residuum of asphaltum in the still: this process, however, is known to every chemist, and need not be further explained.

In fig. 115. is exhibited a rude representation of the apparatus employed in preparing and collecting the fine light spirit black, produced by the combustion of the oil and spirit of coal-tar, after it has been purified as above described. a is the brickwork which supports a number of burners issuing from a tube, b, within, and here shown by dots, as passing along its whole length. Fig. 116. is a section of the brickwork, with the tube, burner, and receiver, as will be described hereafter. The tube may be called the tar main, as it is intended to be filled with tar: it is constructed of cast iron, and from it issue several (in this figure twenty-four) jets or burners, c, c, c; any other number may be employed. d is a furnace under the tar main, the flue of which extends along, for the purpose of heating the tar to the boiling point, in order to facilitate the process. From the main, b, the tar flows into the jets c; wicks are introduced into the jets, and, when set fire to by a red-hot stick, will burn and emit a very considerable quantity of smoke; which it is the object of this apparatus to conduct through many passages, for the purpose of collecting its sooty particles.

There are a number of hoods, e, e, e, or bonnets, as they are termed, all of which, through their pipes, have communication with, or lead into, a main chimney, f, f. Into these hoods or bonnets the smoke of the burners ascends, and from thence passes into the main chimney f, and thence through the smoke tubes into the box g: here the heaviest particles of the black deposit themselves; but, as the smoke passes on through the farther pipes, a deposit of the second, or finer, particles of black takes place in the box h. From hence the smoke proceeds through other pipes into a series of canvass bags, i, i, i, which are proposed to be about eighteen feet long, and three in diameter. These bags are connected together at top and bottom alternately, and through the whole series the smoke passes up one bag and down the next, depositing fine black, called spirit black, upon the sides of the canvass. After the jets have continued burning for several days, the bags are to be beaten with a stick, so that the black may fall to the bottom; and, when a sufficient quantity has accumulated, the bags may be emptied and swept out. Thus seventy or eighty bags may be employed; so that the smoke should pass through a length of about 400 yards, the farthest of which will be found to contain the finest black. The last bag should be left open, in order to allow the vapour to escape into the open air.

The main tar tube will require to be emptied every four or five days, in order to clear it from the pitchy matter that may have subsided from the burners, and they also will require to be frequently poked with a wire, to clear off the black which forms upon the edges, and to drive down the carbonized tar which attaches itself to the upper part of the jets.

BLEACHING (Blanchiment, Fr.; Bleichen, Germ.) is the process by which the textile filaments, cotton, flax, hemp, wool, silk, and the cloths made of them, as well as various vegetable and animal substances, are deprived of their natural colour, and rendered nearly or altogether white. The term bleaching comes from the French verb blanchir, to whiten. The word blanch, which has the same origin, is applied to the whitening of living plants by making them grow in the dark, as when the stems of celery are covered over with mould.

The operations which the bleacher has recourse to differ according to the nature of the bleaching means, the property of the stuff to be bleached, and local customs or circumstances; and the result is also obtained with more or less rapidity, certainty, economy, and perfection. The destruction of the colouring matters attached to the bodies to be bleached is effected either by the action of the air and light, of chlorine, or sulphurous acid; which may be considered the three bleaching powers employed for manufacturing purposes.

Bleaching by the influence of air and sunshine is the most ancient, and still the most common, method in several civilised countries; it is also supposed by many to be the least injurious to the texture of yarn and cloth. The operations it involves are very simple, consisting in the exposure of the goods upon a grass-plat to the sky, with their occasional aspersion with moisture if necessary, in addition to the rain and dew. The atmospheric air effects the bleaching by means of its oxygenous constituent, which combines with the colouring matter, or its elements carbon and hydrogen, and either makes it nearly white, or converts it into a substance easily soluble in water and alkaline solutions. This natural process is too slow to suit the modern demands of the cotton and linen manufacturers. Fortunately for them, a new bleaching agent, unknown to our forefathers, has been discovered in chlorine, formerly called oxymuriatic acid, an agent modified by chemistry so as to give an astonishing degree of rapidity, economy, and perfection, to this important art. It is, however, not a little surprising, that the science which has so greatly advanced its practical part should have left its theory far from complete, and should afford no satisfactory answers to the two following questions.—What is the action of the solar rays upon the colouring matter? How do air and chlorine operate upon this principle? Some suppose that light predisposes the colouring matter to combine with oxygen; others fancy that it acts merely in the manner of a high temperature, so as to determine a reaction between the elements of that substance, and to cause a new combination possessed of peculiar properties. It is generally admitted at the present day, that a portion of the oxygen of the air passes into the colouring matter, and changes its constitution. This is, however, probably not the part which oxygen plays, nor is it the only principle in the atmosphere which exercises a bleaching influence. Neither is the action of chlorine such as has been commonly represented in our chemical systems.

But if authors offer us only vague hypotheses concerning the three principal agents, light, oxygen, chlorine, they afford no information whatever concerning the phenomena due to greasy spots so frequently found upon cotton cloth, and so very troublesome to the bleacher. It has indeed been sometimes said in bleach-works, that fatty substances are no longer soluble in alkalies when they are combined with oxygen. The very reverse of this statement is probably nearer the truth.

The object of bleaching is to separate from the textile fibre, by suitable operations, all the substances which mask its intrinsic whiteness; or which, in the course of ulterior dyeing operations, may produce injurious effects. In this latter respect, cotton deserves especial consideration. This substance is covered with a resinous matter, which obstructs its absorption of moisture, and with a yellow colouring matter in very small quantity, often so inconsiderable in some cottons, that it would be unnecessary to bleach them, before submitting them to the dyer, were it not that the manipulations which they undergo introduce certain impurities which are more or less injurious, and must be removed. It is in fact a circumstance well known in the factories, that unbleached cottons may be dyed any dark colour, provided they are deprived of that matter which makes them difficult to moisten. The substances present in cotton goods are the following:—

1. The resinous matter natural to the cotton filaments.

2. The proper colouring matter of this vegetable.

3. The paste of the weaver.

4. A fat matter.

5. A cupreous soap.

6. A calcareous soap.

7. The filth of the hands.

8. Iron, and some earthy substances.

1. The matter which prevents the moistening of cotton wool may be separated by means of alcohol, which, when evaporated, leaves thin yellowish scales, soluble in alkalies, in acids, and even in a large quantity of boiling water. For a long time the bleaching process commenced with the removal of this resinous stuff, by passing the cloth or the yarn through an alkaline ley. This was called scouring; it is now nearly laid aside.

2. The colouring matter of cotton seems to be superficial, and to have no influence on the strength of the fibres; for the yarn is found to be as strong after it has been stripped by caustic soda of its resinous and colouring matters, as it was before. The colouring matter is slightly soluble in water, and perfectly in alkaline leys. When gray calico is boiled in lime water, it comes out with a tint darker than it had before; whence it might be supposed that the colouring matter was not dissolved out, even in part. This, however, is not the case; for if we filter the liquor, and neutralise it with an acid, we shall perceive light flocks, formed of the resinous substance, united with the colouring matter. The dark colour of the cloth is to be ascribed solely to the property which lime possesses of browning certain vegetable colours. This action is here exercised upon the remaining colour of the cloth.

It may be laid down as a principle, that the colouring matter is not directly soluble by the alkalies; but that it becomes so only after having been for some time exposed to the joint action of air and light, or after having been in contact with chlorine. What change does it thereby experience, which gives it this solubility? Experiments made upon pieces of cloth placed in humid oxygen, in dry oxygen, in moist chlorine, and in dry chlorine, tend to show that hydrogen is abstracted by the atmosphere; for in these experiments proofs of dis-hydrogenation appeared, and of the production of carbonic acid. In all cases of bleaching by chlorine, this principle combines immediately with the hydrogen of the colouring matter, and forms muriatic acid, while the carbon is eliminated.

Undoubtedly water has an influence upon this phenomenon, since the bleaching process is quicker with the humid chlorine than with the dry; but this liquid seems to act here only mechanically, in condensing the particles of the gas into a solution. We should also take into account the great affinity of muriatic acid for water.

3. The weaver’s dressing is composed of farinaceous matters, which are usually allowed to sour before they are employed. It may contain glue, starch, gluten; which last is very soluble in lime-water.

4. When the dressing gets dry, the hand-weaver occasionally renders his warp-threads more pliant by rubbing some cheap kind of grease upon them. Hence it happens, that the cloth which has not been completely freed from this fatty matter will not readily imbibe water in the different bleaching operations; and hence, in the subsequent dyeing or dunging, these greasy spots, under peculiar circumstances, somewhat like lithographic stones, strongly attract the aluminous and iron mordants, as well as the dye stuffs, and occasion stains which it is almost impossible to discharge. The acids act differently upon the fatty matters, and thence remarkable anomalies in bleaching take place. When oil is treated with the acetic or muriatic acid, or with aqueous chlorine, it evolves no gas, as it does with the sulphuric and nitric acids, but it combines with these substances so as to form a compound which cannot be dissolved by a strong boiling ley of caustic soda. Carbonic acid acts in the same way with oil. On the other hand, when the oils and fats are sufficiently exposed to the air, they seize a portion of its oxygen, and become thereby capable of saponification, that is, very soluble in the alkalies.

5. When the hand-weaver’s grease continues in contact for a night with the copper dents of his reed, a kind of cupreous soap is formed, which is sometimes very difficult to remove from the web. Lime-water does not dissolve it; but dilute sulphuric acid carries off the metallic oxide, and liberates the margaric acid, in a state ready to be acted on by alkalis.

6. When cloth is boiled with milk of lime, the grease which is uncombined unites with that alkaline earth; and forms a calcareous soap, pretty soluble in a great excess of lime-water, and still more so in caustic soda. But all fats and oils, as well as the soaps of copper and lime, cease to be soluble in alkaline leys, when they have remained a considerable time upon the goods, and have been in contact with acetic, carbonic, muriatic acids, or chlorine. These results have been verified by experiment.

7. Cotton goods are sometimes much soiled, from being sewed or tamboured with dirty hands; but they may be easily cleansed from this filth by hot water.

8. Any ferruginous or earthy matters which get attached to the goods in the course of bleaching, are readily removable.

We are now prepared to understand the true principles of bleaching cotton goods, for the most delicate operations of the calico printer.

1. The first process is steeping, or rather boiling, the goods in water, in order to remove all the substances soluble in that liquid.

2. The next step is to wash or scour the goods by the dash-wheel or the stocks. This is of great importance in the course of bleaching, and must be repeated several times; so much so, that in winter, when the water of the dash-wheel is cold, the bleaching is more tedious and difficult. Yarn and very open fabrics do not much need the dash-wheel.

By these first two operations, the woven goods lose about sixteen per cent. of their weight, while they lose only two parts out of five hundred in all the rest of the bleaching.

3. In the third place the calicoes are boiled with milk of lime, whereby they are stripped of their gluten, and acquire a portion of calcareous soap. Formerly, and still in many bleach-works, the gluten was got rid of by a species of fermentation of the farinaceous dressing; but this method is liable to several objections in reference to the calico-printer. 1. The fermentative action extends sometimes to the goods, and weakens their texture, especially when they are piled up in a great heap without being previously washed. 2. The spots of grease, or of the insoluble soaps, become thereby capable of resisting the caustic alkalies, and are rendered in some measure indelible; an effect due to the acetic and carbonic acids generated during fermentation, and which will be easily understood from what has been said concerning the action of acids on fatty substances. It is not, therefore, without good reason that many practical men throw some spent leys into the fermenting vats, to neutralise the acids which are formed. Were it not for the presence of fat, fermentation, skilfully conducted, would be an excellent means of carrying off the gluten; and the steep is therefore applicable to power-loom goods, which are not polluted with grease.

4. The goods are now subjected to a caustic soda ley, which dissolves out the soaps of lime and copper, as well as that portion of the colouring matter which is sufficiently dis-hydrogenated to be capable of combining with it. This bucking with ley, which is repeated several times upon the goods, in order to purge them completely from the fatty matter present in the hand-loom webs, and also partially introduced in the spinning, is almost the only operation to which yarns for turkey red are subjected. After being boiled in a caustic soda ley, they are passed through solutions of chloride of lime, and afterwards through the acid steep.

5. When the goods are sufficiently bucked in the leys, they are either exposed to chlorine, or laid out on the grass; sometimes both are had recourse to for delicate work. These different modes of action have the same influence on the colouring matter, but they give rise to different effects in reference to greasy stains.

The goods are dipped in a solution of chloride of lime, which should be kept tepid by means of steam. Alongside of the chlorine cistern, there is another filled with dilute sulphuric or muriatic acid. When the goods are taken out of the chlorine, they are drained on the top of its cistern till no more liquid runs off them, and they are then plunged into the sour. The action of the acid in the present case may be easily explained. In proportion as a salt of lime is formed, this base quits the chlorine, and allows it to act freely upon the colouring matter. Thus we prevent the development of too great a quantity of chlorine at once, which would be apt to injure the fibres; and we pursue both a prudent and economical plan. Only so much chlorine as is strictly necessary is called forth, and hence it excites no smell in the apartment.

The chlorine serves to acidify the colouring matter, by abstracting a portion of its hydrogen; but we must take the greatest care that there is no grease upon the goods before immersion in it, for the consequence would be, as above shown, very troublesome spots. When the cloth is laid out upon the grass, it is the oxygen of the air which acidifies the colouring matter; for which reason, the dew, which contains much air rich in oxygen, singularly accelerates the bleaching process. It is likewise, by absorbing oxygen from the atmosphere, that fats or oils pass to the state of margaric and oleic acids, and become most easily saponified. Should the goods, however, be left too long on the grass, the fats absorb carbonic acid, and become insoluble in leys.

6. The goods must now receive a new soda ley, to dissolve out that portion of the colouring matter which has been dis-hydrogenated in the chlorine of the air, as well as the grease, if any perchance remained in the soluble state. These last two operations are to be several times repeated, because the colouring matter should be removed only by degrees, for fear of injuring the texture of the goods, by subjecting them to too much chlorine at a time.

7. We finish with the dilute sulphuric acid, which should be very weak and tepid. It dissolves out the iron, and some earthy matters occasionally found upon cotton. The goods must be most carefully washed at the dash-wheel, or in a stream of water on quitting the sour bath, for if the acid were allowed to dry in them, it would infallibly injure their texture by its concentration. In winter, if the goods are allowed to get frozen with the acid upon them, they may likewise be damaged.

We may here observe, that when the goods are not to remain white, their bleaching may be completed with a ley; for though it leaves a faint yellow tint, this is no inconvenience to the dyer. But when they are to be finished with a starching after the last ley, they must have another dip of the chlorine to render the white more perfect. An immersion in the dilute acid has nearly the same effect.

The principles expounded above lead to this important consequence, that when we wish to bleach goods that are free from greasy stains, as is the case generally with the better kinds of muslins, or when we wish to bleach even greasy goods for the starch finish, we may content ourselves with the following operations:—

1. Boiling in water.

2. Scouring by the stocks or the dash-wheel.

3. Bucking with milk of lime.

4. Passing through chlorine, or exposure on the grass.

5. Bucking, or bouking with milk of lime. These two latter operations require to be alternated several times, till the whole of the colouring matter be removed.

6. Souring.

The bleaching of goods, which are never laid down on the green, and which are not dried between two operations, may be completed in a couple of days. They answer as well for the printer as the others, and they are as white. Cotton fibres or yarns suffer no diminution of their strength, when the cloth has been properly treated in the above described processes.

Accurate experiments have demonstrated that their strength is not impaired by being boiled in milk of lime for two hours at the ordinary pressure, provided they be constantly kept covered with liquid during the whole ebullition, and that they be well washed immediately afterwards; or, by being boiled in pure water under the pressure of ten atmospheres of steam; or by being boiled under the same pressure in a caustic soda ley, marking 3° of Tweedale, or specific gravity 1·015, though it has increased to double the density in the course of the boil, by the escape of the steam; or by being boiled under the atmospheric pressure at 14° of Tweedale, or specific gravity 1·070; or by being immersed for eight hours in chloride of lime, capable of decolouring three times its bulk, of test solution of indigo (see Chlorine); and by being afterwards dipped in sulphuric acid of specific gravity 1·067, Tweedale 14°; or by being steeped for eighteen hours in sulphuric or muriatic acid of specific gravity 1·035, 7° Tweedale.

In other well-conducted bleach-works the following is the train of operations:— 1. Cleansing out the weaver’s dressing by steeping the cloth for twelve hours in cold water, and then washing it at the stocks or the dash-wheel. 2. Boiling in milk of lime, of a strength suited to the quality of the goods, but for a shorter time than with the soda ley; two short operations with the lime, with intermediate washing, being preferable to one of greater duration. 3 and 4. Two consecutive leys of ten or twelve hours’ boiling, with about two pounds of soda crystals for 1 cwt. of cloth. 5. Exposure to the air for six or eight days, or the application of the chloride of lime and the sulphuric acid. 6. A ley of caustic soda, like the former, sometimes with less alkali. 7. Exposure to the air for six or eight days, or chlorine and the sour, as above. 8. Caustic soda ley, as before. 9. Chlorine and the sour. 10. Rinsing in hot water, or scouring at the dash-wheel.

If the number of vessels to be heated exceeds four or five, there is an economy in using steam as the medium of heat; but under this number there is an advantage in the direct application of fire to a boiling or bucking apparatus; since when only two vessels are in activity, there is a waste of fuel by the extra steam power. It deserves to be remarked also, that the increase of the bulk of the liquid by the condensation of the steam, does not permit the spent white ley to be turned to use for the green goods, on account of its excessive dilution. With the milk of lime boil, however, this dilution would be rather an advantage.

It has been found that the introduction of bran into the fermenting steep (when this is used) endangers the texture of the goods, by causing a putrefactive fermentation in some places.

When in the milk of lime boil there is too much of this caustic earth, or when it is poured in on the top of the goods, they are apt to suffer damage. The milk of lime should be introduced from beneath into the under compartment of the bucking apparatus. For the same reason, after the caustic soda lye, the vessel should be filled up with water, if the goods be not immediately transferred to the dash-wheel. When they are allowed to become partially dry on the top, they are easily injured. The copper of the bucking apparatus ought to be of a size proportioned to that of the surmounting crib or vat; for when it is too small, the liquid is too long of being brought into proper circulation, and the goods may be meanwhile injured. In a bucking apparatus, which requires five or six hours to be brought into full play, those goods are very apt to be injured, which lie immediately under the overflow pipe.

When the chloride of lime steep is too strong, sometimes small round holes are made in the calico, just as if they had been cut out by a punch, especially in the borders or thicker parts of the goods. This accident is owing to the presence of bubbles of chlorine. From the saturated state of the liquid, they remain gaseous a sufficient length of time for corroding the parts of the cloth with which they are in contact. These will be obviously the denser parts, for they confine the gas most completely, or prevent its diffusion through the mass. This evil is prevented by diluting the chloride steep to the proper degree, and moving the goods through it.

The greasy spots, described above, show themselves in the maddering by attracting the dye-stuff more copiously than the pure parts of the cloth, so as to mottle it; they are also recognised in the white goods by being somewhat repulsive of moisture. When the combination of fatty matters with chlorine takes place at the surface of cotton goods, it is of a nature to resist the action of alkalies. It is the stearine, or the principle of suet, particularly, which, by this means, acquires such a strong affinity for cottons; the elaine, or the principle of oils, has no such remarkable affinity. Lime, in some circumstances, seems to act as a mordant to greasy matters, and to fix them fast. Hence the weaver should be prohibited, in all cases, from allowing candle-grease to touch his web. Goods soiled with it should never be allowed to lie by in the warehouse, but be immediately cleansed before the air has fixed the stearine by converting it into margaric acid. Lime should, in these cases, be prudently employed; chlorine should never be used till the greasy stains are thoroughly removed; and the bleacher should never warrant his pieces for the printer till he has verified some of them by the water test.

I shall conclude this general analysis of the principles of bleaching by a few precepts. Avoid lime, at the first ley, for goods which contain greasy spots; but use it freely after one or two soda leys, and apply two soda leys after it. Do not apply chlorine between these leys, but reserve it for the final operation. By this plan the goods will be well bleached, and very little worn. Use the souring steeps freely, giving them after each ley, whether of lime or soda, since the calcareous base, with which the greasy spots get charged merely from hard water, is an obstacle to the further action of the leys.

I shall now give some practical instructions concerning the several steps of the bleaching process, as applied to cotton, linen, silk, and wool.

The first thing which the cotton bleacher does, is to mark the pieces with the initials of the owner, by means of a stamp imbued with coal tar. The linen bleacher marks with nitrate of silver, a far more expensive substance, but one which resists better the severer treatment which his goods are destined to undergo.

The cotton goods are generally singed before they are sent to the bleacher, and this is done either by passing them rapidly over a red-hot semi-cylinder of iron, or over a row of gas flames, by Mr. Hall’s ingenious contrivance. (See Singeing.) Each piece is next creased together lengthwise like a rope, folded into a bundle, and fixed by a noose at the end. In this open state it is easily penetrated by the water of the soaking cistern into which it is thrown. It is then scoured by the dash or wash-wheel. It is now ready for the bucking or steaming apparatus, where it is treated with milk of lime. The steam chamber resembles the bucking vessel, without its bottom copper; that is to say, a few inches below the grated bottom of the bucking tub, there is a close iron sole, through the centre of which the steam is admitted by several small apertures, for the purpose of diffusing it throughout the goods, and causing a liquid circulation by its pressure, as the steam does in the proper bucking boiler. One pound of lime previously made into a cream consistenced mixture, and passed through a sieve, is used for every thirty or forty pounds of cloth, according to its colour and texture; and this cream mixed with more water is interstratified with the pieces, as they are laid regularly in the vessel. Whenever this is stocked with goods, all their interstices are filled up with water. After the lime bucking, the cloth is transferred to the dash-wheel.

A pound of cloth requires for its whitening about half a pound of good average chloride of lime or bleaching powder, as it is commonly called, and this ought to be dissolved in about three gallons of water. Mr. Crum of Thorniebank, near Glasgow, an extensive and excellent bleacher, has so modified Dr. Dalton’s ingenious plan of testing the power of bleaching liquors by green sulphate of iron, as to give it much greater precision for the bleacher’s use, than the discolouration of indigo originally proposed by Berthollet. Mr. Crum dissolves four ounces of fresh green vitriol in hot water, and then adds the solution of bleaching powder by small quantities at a time, till the iron becomes wholly peroxidised, when the smell of chlorine will become perceptible. When the bleacher has once found by trial the proper blanching power which his chlorine steep ought to have, he can verify its standard, by seeing how much of it must be added to an ounce, or any given weight of fresh copperas, dissolved in hot water, to cause the peroxidisement and the exhalation of the peculiar odour. M. Gay Lussac’s new method by arsenious acid will be described under chlorine. From the experiments which I made some years ago, upon indigo, it will be seen that this dye stuff is so variable in its quantity of colouring matter, that no two chemists operating with it independently, as a test for chloride of lime, could arrive at the same result. They must provide themselves with absolute indigo, by an expensive and troublesome process, not suited to the busy bleacher. The vitriolage, as the French term it, or the souring of the English bleacher, consists in immersing the goods for four hours in dilute sulphuric acid, containing one gallon of oil of vitriol to from 25 to 30 of water, thoroughly intermixed by stirring; for the density of the acid is an obstacle to its equal distribution through the water. This dilute acid will have a density of from 1·047 to 1·040, and will contain from 7 to 6⁄2 per cent. by weight of the oil of vitriol.

The goods are now washed, and then boiled for eight or nine hours in an alkaline ley, containing about two pounds of crystals of soda, or their equivalent in soda ash or pearl-ash, for every 100 lbs. of cloth. The ley must be made previously caustic by quick lime. A washing in the wheel follows this boil; and then a chlorine steep for five hours in a liquor two thirds of the strength of the former. It is next soured in the dilute sulphuric acid, for two, three, or four hours, according to the colour and quality of the cotton, and then thoroughly washed.

The cloth is now bleached white, but cannot be presented in the market till it undergoes certain finishing processes. The piece is elongated from the folds which it contracts during the rotation of the dash-wheel, by being thrown into a stream of water in a cistern, terminated by the squeezing rollers, which take in the end of the piece, and run it through between them, with the effect of making it nearly dry. Two pieces of cloth pass simultaneously through the rollers, and are disentangled spontaneously, so to speak, without the help of hands.

The squeezing rollers or squeezers, for discharging the greater part of the water from the yarns and goods in the process of bleaching, are represented in figs. 117, 118., the former being a side-view, to show how the roller gudgeons lie in the slots of the frame, and how the shaft of the upper roller is pressed downward by a weighted lever, through a vertical junction road, jointed at the bottom to a nearly horizontal bar, on whose end the proper weight is hung. In fig. 118. these rollers of birch-wood are shown in face; the under one receiving motion through the toothed wheel on its shaft, from any suitable power of water or steam. Upon the shaft of the latter, between the toothed wheel and the roller, the lever and pulley for putting the machine into and out of geer is visible. The under roller makes about 25 revolutions in the minute, in which time three pieces of goods, stitched endwise, measuring 28 yards each, may be run through the machine, from a water trough on one side, to a wooden grating upon the other.

When the goods are run through, they are carried off upon a grated wheelbarrow, in a nearly dry state, and transferred to the spreading machine, called at Manchester a candroy. In many bleach-works, however, the creased pieces are pulled straight by the hands of women, and are then strongly beat against a wooden stock to smooth out the edges. This being done, a number of pieces are stitched endwise together, preparatory to being mangled.

Calender.—Fig. 120. is a cross section of this machine, and figs. 119. 121. are front views broken off. The goods are first rolled upon the wooden cylinder a, near the ground; by the tension roller b, upon the same cylinder, the goods receive a proper degree of stretching in the winding off. They then pass over the spreading bars c c c, by which they are still more distended; next round the hollow iron cylinder d, 16 inches diameter, and the paper cylinder e, of like dimensions; thence they proceed under the second massive iron cylinder f, of 8 inches diameter, to be finally wound about the projecting wooden roller g. This is set in motion by the pulleys h, fig. 121., and i, fig. 120., and receives its proper tension from the hanging roller k; l is a press cylinder, of 14 inches diameter, made of plane-tree wood. By its means we can at all times secure an equal degree of pressure, which would be hardly possible did the weighted lever press immediately upon two points of the calender rollers. The compression exercised by the cylinders may be increased at pleasure by the bent lever m, weights being applied to it at n. The upper branch of the lever o is made fast by screws and bolts at p, to the upper press-cylinder. The junction leg q is attached to the intermediate piece r, by left and right-handed screws, so that according as that piece is turned round to the right or the left, the pressure of the weighted roller will be either increased or diminished. By turning it still more, the piece will get detached, the whole pressure will be removed, and the press-roller may be taken off; which is a main object of this mechanism.

The unequable movement of the cylinders is produced by the wheels s t u, of which the undermost has 69, the uppermost has 20, and the carrier-wheel t, either 33, 32, or 20 teeth, according to the difference of speed required. The carrier-wheel is bolted on at v, and adjusted in its proper place by means of a slot. To the undermost iron cylinder, the first motion is communicated by any power, for which purpose either a rigger (driving pulley) is applied to its shaft at u, or a crank motion. If it be desired to operate with a heated calender, the undermost hollow cylinder may be filled with hot steam, admitted through a stuffing box at one end, and discharged through a stuffing box at the other, or by a red-hot iron roller.

Pure starch would be too expensive a dressing for common calico shirtings, and therefore an extemporaneous starch is made by mixing one pound of flour with one gallon of water, and allowing the mixture to ferment in a warm place for twenty-four hours. In this way, a portion of lactic acid is formed, which dissolves the gluten, or separates it from the starch; so that when the whole is thrown upon a sieve, a liquid paste passes through, which, being boiled, answers well for stiffening the goods, without giving them a gray tinge. The paste is thinned with water to the desired degree, and faintly tinged with solution of indigo. The starch, which is sometimes thickened with porcelain clay, Paris plaster, or Spanish white, is put into a trough, and is evenly imparted to the cloth as this is drawn down through it, by the traction of rollers. There is a roller near the bottom of the trough, round which the cloth is made to run, to secure its full impregnation; while the upper rollers serve to expel its excess of the starch, and throw it back into the cistern. See Starching Apparatus.

The goods are next dried in an apartment heated by two, three, or more flues, running along the floor, and covered usually with fire-tiles. At first the heat is moderate, but it is gradually raised to upwards of 110° F.

The goods must now be passed again through the calender, in order to receive their final smoothness and lustre. They are in the first place damped with a peculiar machine, furnished with a circular brush, whose points revolve in contact with water in a trough placed beneath them, and sprinkle drops of water upon the goods as they are drawn forwards by a pair of cylinders. They are then subjected to the powerful pressure of the calender rollers.

The calendered pieces are neatly folded into compact parcels, and stamped with the marks of each particular manufacturer, or various devices to suit the markets for which they are designed. They are finally piled on the sole of an hydraulic press, with a sheet of pasteboard between each piece; but with occasional plates of iron to secure uniformity of pressure throughout. When sufficiently condensed by the press, they are taken out, and despatched to their respective manufacturers in a state ready for sale.

There are no less than 25 steps in the bleaching of calicoes, many of them effected with expensive machinery; yet the whole do not produce to the bleacher more than 10 pence per piece, of 24 yards.

The following system was pursued a few years back, by a skilful bleacher of muslins near Glasgow:—

“In fermenting muslin goods, we surround them with our spent leys, from the temperature of 100° to 150° F., according to the weather, and allow them to ferment for 36 hours. In boiling 112 lbs. = 112 pieces of yard-wide muslin, we use 6 or 7 lbs. of pearl-ashes, and 2 lbs. of soft soap, with 360 gallons of water, and allow them to boil for 6 hours; then wash them, and boil them again with 5 lbs. of pearl-ashes, and 2 lbs. of soft soap, and allow them to boil 3 hours; then wash them with water, and immerse them into the solution of oxymuriate of lime, at 5 on the test-tube, and allow them to remain from 6 to 12 hours; next wash them, and immerse them into dilute sulphuric acid at the specific gravity of 3⁄2 on Tweedale’s hydrometer = 1·0175, and allow them to remain an hour. They are now well washed, and boiled with 2⁄2 lbs. of pearl-ashes, and 2 lbs. of soft soap for half an hour; afterwards washed and immersed into the oxymuriate of lime as before, at the strength of 3 on the test-tube, which is stronger than the former, and allowed to remain for 6 hours. They are again washed, and immersed in diluted sulphuric acid at the specific gravity of 3 on Tweedale’s hydrometer = 1·015. If the goods be strong, they will require another boil, steep, and sour. At any rate, the sulphuric acid must be well washed out before they receive the finishing operation with starch.

“With regard to the lime, which some use instead of alkali immediately after fermenting, the same weight of it is employed as of pearl-ashes. The goods are allowed to boil in it for 15 minutes, but not longer, otherwise the lime will injure the fabric.”

More recently the plan adopted is as follows; by which the purest whites are produced for the London market.

“Lime is seldom used for our finer muslin goods, as it is found to injure their fabric, and the colours do not keep for any length of time.

“An alkaline ley is made by boiling equal weights of lime and soda together for an hour: this alkali is used for boiling goods the same as potash, but without soap.

“In finishing jacounets or muslins, after washing them from the sour, they are run through spring-water containing a little fine smalts, which give them a clear shade; if of a coarse fabric, a little well-boiled starch is added to the water. From this they are wrung or pressed, and taken up by the selvage for the breadthing frame, and are run off it upon a tin cylinder heated by steam, by which the piece is completely dried in 15 minutes: it is then stripped from the cylinder, neatly folded and pressed, which finishes the piece for the market. From 6d. to 9d. per piece of 12 yards is obtained for the bleaching and finishing of those goods.

“Book muslins, after being washed from the sour, are wrung or pressed; then they are hung up to dry in a heated stove, previous to being put into starch, prepared by boiling 3 lbs. of it to every 5 gallons of water, with 20 ounces of smalts: they are wrung out of this starch, and taken to a room heated to 110° F.; the starch is wrought into the piece till clear, then taken into a cold room, and the selvages dressed or set, before being put on the breadthing frame in the heated stove, where the piece is stretched to its length, while three or four persons at each selvage keep the piece to its breadth. If a stiff finish is wanted, they keep exactly opposite each other; but in breadthing the piece of elastic, they cross the piece in breadthing, which gives it a springy elastic finish. From 9d. to 15d. per piece of 12 yards is obtained for the bleaching and finishing of these goods.

“Sewed trimmings, flounces, and dresses are run through spring water containing fine smalts with a little well-boiled starch. They are then taken to the drying stove, where they are stented till dry, which finishes the piece for the market. From 6d. to 8d. per piece is obtained for trimmings and flounces, and from 9d. to 1s. for dresses, bleaching and finishing.”

In the bleaching of cotton cloth, where fixed colours are previously dyed in the yarn before it is woven into cloth, such as the Turkey or Adrianople red, and its compounds of lilac or purple, by the addition of iron bases, various shades of blue from indigo, together with buff and gold colour, tinged with the oxides of iron, great care is necessary.

The common process of bleaching pulicates, into which permanent colours are woven, is, to wash the dressing or starch well out in cold water; to boil them gently in soap, and, after again washing, to immerse them in a moderately strong solution of the oxymuriate of potash; and this process is followed until the white is good: they are then soured in dilute sulphuric acid. If the goods are attended to in a proper manner, the colours, in place of being impaired, will be found greatly improved, and to have acquired a delicacy of tint which no other process can impart to them.

Pulicates, or ginghams, which have been woven along with yarn which has been previously bleached, are first freed by washing from the starch or dressing: they are then washed, or slightly boiled with soap. After which, they are completely rinsed in pure spring water, and then soured.

Besides these common processes for bleaching, another was some time ago introduced, which consisted in immersing the cotton or linen goods in pretty strong solution of caustic alkali, and afterwards exposing them to the action of steam in a close vessel. It is now generally abandoned.

The cotton or linen goods having been previously cleaned by steeping and washing, were, after being well drained, steeped in a solution of caustic alkali of the specific gravity of 1020. After the superfluous alkaline ley had been drained from them, they were arranged on a grating in a receiver. The cover was then placed on the vessel, and firmly screwed down; and the steam was admitted by turning the stop-cock of the pipe which communicated with a steam boiler of the common construction.

The stains which come out upon maddered goods, in consequence of defective bleaching, are called in this country spangs. Their origin is such as I have described above, as the following statement of facts will show. The weaver of calicoes receives frequently a fine warp so tender from bad spinning or bad staple in the cotton, that it will not bear the ordinary strain of the heddles, or friction of the shuttle and reed, and he is obliged to throw in as much weft as will compensate for the weakness or thinness of the warp, and make a good marketable cloth. He of course tries to gain his end at the least expense of time and labour. Hence when his paste dressing becomes dry and stiff, he has recourse to such greasy lubricants as he can most cheaply procure; which are commonly either tallow or butter in a rancid state, but the former being the lowest priced is preferred. Accordingly, the weaver, having heated a lump of iron, applies it to a piece of tallow held over the warp in the loom, and causes the melted fat to drop in patches upon the yarns, which he afterwards spreads more evenly by his brush. It is obvious, however, that the grease must be very irregularly applied in this way, and be particularly thick on certain spots. This irregularity seldom fails to appear when the goods are bleached or dyed by the common routine of work. Printed calicoes examined by a skilful eye, will be often seen to be stained with large blotches evidently occasioned by this vile practice of the weaver. The ordinary workmen call these copper stains, believing them to be communicated in the dyeing copper. Such stains on the cloth are extremely injurious in dyeing with the indigo vat. The following plan is adopted by some Scotch bleachers with the effect, it is said, of effectually counteracting spangs from grease.

The goods having been singed and steeped in pure water, as is customary in common bleaching, they are passed through a pair of rollers to press out the impurities which have been loosened by the steeping. It must here, however, be observed, that where the expense of one extra drying can be afforded, the process might be very much improved by steeping the brown calicoes for thirty or forty hours before singeing, because this would separate much of that impurity which usually becomes fixed in the stuff on its being passed over the hot cylinders. When the pieces have been thus singed, steeped, and pressed, they are boiled four times, ten or twelve hours at each time, in a solution of caustic potash, of the specific gravity of from 1·0127 to 1·0156, washing them carefully and thoroughly in pure water between each of these boilings. They are then immersed in a solution of the chloride of potash, originally of the strength of 1·0625, and afterwards reduced with twenty-four times its measure with water.

When the preparation is good, these proportions will whiten cotton goods completely in eight hours. In this steep they are, however, generally suffered to remain twelve hours. It has been supposed that the common bleaching liquor (chloride of lime) cannot, without injury, be substituted for chloride of potash, but I believe this to be a mistake.

Some printers take the pieces from this solution, and, while wet, lay them upon the grass, and there expose them to the sun and weather for two or three days. They are thence removed to the sours, made of the specific gravity of about 1·0254 at the temperature of 110° of Fahrenheit. In bleaching common goods, and such as are not designed for the best printing, the specific gravity of the sours is varied from that of 1·0146 to that of 1·0238, if weighed when they become of the temperature of the atmosphere. In these they are suffered to lie for five or six hours, after which they are taken to the dash-wheel and washed thoroughly. When this operation is finished, they are submitted to four more boilings as before, with a solution of caustic potash; taking care to wash well between each of these boilings. Sometimes pearl-ash, made caustic, is used for the last of these boilings, lest the sulphur, which always exists in the potashes of commerce, should impair the whites. They are next immersed in the diluted chloride of potash, of the strength before mentioned; after which they are well washed in pure water, and then winched for half an hour in common sours. The last process is that of careful washing in plenty of clean water, after which they are not put into the stove, but are immediately hung up in the airing sheds to dry gradually. The water must be good, and abundant.

The number of operations, as here described, is great; but I know of no other mode of procedure by which perfect bleaching is so likely to be effected at all times and in all seasons, without disappointment. It must here be remarked, that, for the best purposes of printing, it would not be sufficient to take goods which have been bleached in the common way and finish these by the better process; because the sulphate of lime deposited in the cloth by that operation will be apt to spoil them for madder colours; at least, a printer who is curious in his business would hesitate to work up such cloth.

Bucking or Bowking.—This is one of the most important operations in the bleaching of both cotton and linen goods. There are several methods whereby this process is carried on; but of these we shall select only two, distinguishing them as the old and new method of bucking. In the former way, the cloths have been steeped in the alkaline lye, as before described, and afterwards well washed, are regularly arranged in a large wooden vat, or kieve; a boiler of sufficient capacity is then filled with caustic alkaline lye, which is heated to the temperature of blood. The boiler is then emptied by a stop-cock upon the linens in the kieve, until they are covered with the liquor. After having remained on the cloth for some time, it is run off by a stop-cock, at the bottom of the kieve, into an iron boiler sunk in the ground, from whence it is raised into the boiler by a pump. The heat is now elevated to a higher temperature, and the lye again run upon the goods in the kieve; from whence it is returned into the boiler, as before described: and these operations are continued, always increasing the heat, until the alkaline lye is completely saturated with the colouring matter taken from the cloth, which is known by its having acquired a completely offensive smell, and losing its causticity.

When we consider the effect which heated liquids have upon coloured vegetable matter, we shall see the propriety of the temperature of the alkaline lye being gradually increased. Thus, when vegetable substances are hastily plunged into boiling liquids, the colouring matter, in place of being extracted, is, by this higher temperature, fixed into them. It is on this principle that a cook acts in the culinary art, when the green colour of vegetables is intended to be preserved: in place of putting them into water when cold, they are kept back until the water is boiling; because it is well known that, in the former case, the green colour would be entirely extracted, whereas, when the vegetables are not infused until the water is boiling, the colour is completely preserved or fixed. On the same principle, when the temperature of the alkaline lye is gradually raised, the extractive and colouring matter is more effectually taken from the cloth; and the case is reversed when the lye is applied at the boiling temperature: so much so, that linen which has been so unfortunate as to meet with this treatment, can never be brought to a good white.

When the alkaline lye is saturated with colouring matter, it is run off as unfit for further use in this operation; but, were the goods to be instantly taken out of the kieve, and carried to be washed in the dash-wheel while hot, a certain portion of the colouring matter would be again fixed into them, which is extremely difficult to eradicate. In order to prevent this, the most approved bleachers run warm water upon the cloth as soon as the impure lye is run off: this combines with and carries off part of the remaining impurities. A stream of water is then allowed to run upon the cloth in the kieve, until it comes off almost transparent. The goods are now to be taken to the wash-stocks, or to the dash-wheel, to be further cleaned, with the greatest efficacy.

The improved mode of bowking was the invention of Mr. John Laurie, a native of Glasgow. It is now practised by many bleachers in Lancashire, some on more perfect plans than others; but we shall give the description of the kind of apparatus approved of by those whose experience and skill have rendered them the most competent judges.

In fig. 122., A B C D is the wooden kieve, or kier, containing the cloth; C E F D represents the cast-iron boiler; G G, the pump; g K, the pipe of communication between the kieve and the boiler. This pipe has a valve on each of its extremities: that on the upper extremity, when shut, prevents the lye from running into the boiler, and is regulated by the attendant by means of the rod and handle g B. The valve at K admits the lye; but, opening inwards, it prevents the steam from escaping through the pipe g K. The boiler has a steam-tight iron cover, g L; and at C D, in the kieve, is a wooden grating, a small distance above the cover of the boiler.

At M O is a broad plate of metal, in order to spread the lye over the cloth. It is hardly necessary to say that the boiler has a furnace, as usual, for similar purposes.

While the lye is at a low temperature, the pump is worked by the mill or steam-engine. When it is sufficiently heated, the elasticity of the steam forces it up through the valves of the pump, in which case it is disjoined from the moving power.

N P is a copper spout, which is removed at the time of taking the cloth out of the kieve.

The boilers A, fig. 123., used in bleaching, are of the common form, having a stopcock, H G, at bottom, for running off the waste lye. They are commonly made of cast iron, and are capable of containing from 300 to 600 gallons of water, according to the extent of the business done. In order that the capacity of the boilers may be enlarged, they are formed so as to admit of a crib of wood, strongly hooped, or, what is preferable, of cast iron, to be fixed to the upper rim or edge of it. To keep the goods from the bottom, where the heat acts most forcibly, a strong iron ring, covered with netting made of stout rope, C, is allowed to rest six or eight inches above the bottom of the boiler. Four double ropes are attached to the ring E, for withdrawing the goods when sufficiently boiled, which have each an eye for admitting hooks from the running tackle of a crane. Where more boilers than one are employed, the crane is so placed, that, in the range of its sweep, it may withdraw the goods from any of them. For this purpose, the crane turns on pivots at top and bottom; and the goods are raised or lowered at pleasure, with double pulleys and sheaves, by means of a cylinder moved by cast-iron wheels. The lid is secured by the screw bolts D D, and rings B B. F is a safety valve.

The efficacy of Laurie’s bowking apparatus is remarkable. While the heat is gradually rising, a current of fresh lye is constantly presented to the different surfaces for saturating the goods, so as to increase its detersive powers. Besides, the manner in which the apparatus is worked, first by the water-wheel or steam-engine, and then by its intrinsic operation, puts it completely out of the power of servants to slight the work; not to speak of the great saving of alkali, which, in many cases, has been found to amount to 25 per cent.

A simple modification of the bowking apparatus is shown in figs. 124, , 126.; the first being a vertical section, the second, a horizontal section in the line x of the first. It consists of two parts: the upper wide part, a a, serves for the reception of the goods, and the lower or pot, b, for holding the lye; c c is an iron grating, shown apart in fig. 126. The grating has numerous square apertures in the middle of the disc, to which the rising pipe d is screwed fast. The upper cylinder is formed of cast iron, or of sheet iron well rivetted at the edges; or sometimes of wood, this being secured at its under edge into a groove in the top edge of the lye-pot. The mouth of the cylinder is constructed usually of sheet iron. e e is the fire-grate, whose upper surface is shown in fig. 125.: it is made of cast iron, in three pieces. The flame is parted at f, and passes through the two apertures g g, into the flues h h, so as to play round the pot, as is visible in fig. 125.; and escapes by two outlets into the chimney. The apertures i i serve for occasionally cleaning out the flues h h, and are, at other times, shut with an iron plate. In the partition f, which separates the two openings g g, and the flues h h, running round the pot, there is a circular space at the point marked with k, fig. 125., in which the large pipe for discharging the waste lye is lodged. The upper large cylinder should be encased in wood, with an intermediate space filled with sawdust, to confine the heat. The action of this apparatus is exactly the same as of that already explained.

Besides the boiling, bucking, and other apparatus above described, the machinery and utensils used in bleaching are various, according to the business done by the bleacher. When linen or heavy cotton cloths are whitened, and the business is carried on to a considerable extent, the machines are both complicated and expensive. They consist chiefly of a water-wheel, sufficiently powerful for giving motion to the wash-stocks, dash-wheels, squeezers, &c., with any other operations where power is required.

Figs. 127, 128. represent a pair of wash-stocks. A A are called the stocks, or feet. They are suspended on iron pivots at B, and receive their motion from wipers on the revolving-shaft C. The cloth is laid in at D, and, by the alternate strokes of the feet, and the curved form of the turnhead E, the cloth is washed and gradually turned. At the same time, an abundant stream of water rushes on the cloth throughout holes in the upper part of the turnhead. Wash-stocks are much used in Scotland and in Ireland. In the latter country, they are often made with double feet, suspended above and below two turnheads, and wrought with cranks instead of wipers. Wash-stocks, properly constructed, make from 24 to 30 strokes per minute.

This mode of washing is now entirely given up in Lancashire, where a preference is given to what are called dash-wheels and squeezers. The dash are small water-wheels, the inside of which is divided into four compartments, and closed up, leaving only a hole in each compartment for putting in the cloth.

There are, besides, smaller openings for the free admission and egress of the water employed in cleansing. The cloth, by the motion of the wheel, is raised up in one part of the revolution of the wheel; while, by its own weight, it falls in another. This kind of motion is very effectual in washing the cloth, while, at the same time, it does not injure its strength. The plan, however, where economy of water is of any importance, is very objectionable; because the wheel must move at by far too great a velocity to act to advantage as a water-wheel.

The wash or dash-wheel, now driven by power in all good bleach and print-works, is represented in fig. 129., upon the left side in a back view, and upon the right side in a front view (the sketch being halved). Fig. 130. is a ground plan.

a a is the washing-wheel; b b its shaft-ends; c c their brass bearings or plummer-blocks, supported upon the iron pillars d d. The frame is made of strong beams of wood, e e, bound together by cross bars with mortises. f f, two of the circular apertures, each leading to a quadrantal compartment within the dash-wheel. In the back view (the left-hand half of the figure) the brass grating g g, of a curvilinear form, is seen, through which the jets of water are admitted into the cavity of the wheel; h h, are the round orifices, through which the foul water runs off, as each quadrant passes the lower part of its revolution; i, a water-pipe, with a stop-cock for regulating the washing-jets; k k, the lever for throwing the driving-crab l, or coupling-box, into or out of geer with the shaft of the wheel. This machine is so constructed, that the water-cock is opened or shut by the same leverage which throws the wheel into or out of geer. m, a wheel, fixed upon the round extremity of the shaft of the dash-wheel, which works into the toothed pinion connected with the prime mover. When the end of the lever k, whose fork embraces the coupling-box upon the square part of the shaft, is pushed forwards or backwards, it shifts the clutch into or out of geer with the toothed wheel m. In the latter case, this wheel turns with its pinion without affecting the dash-wheel. n n, holdfasts fixed upon the wooden frame, to which the boards o o are attached, for preventing the water from being thrown about by the centrifugal force.

The dash-wheel is generally from 6 to 7 feet in diameter, about 30 inches wide, and requires the power of about two horses to drive it.

From one to two pieces of calico may be done at once in each quadrantal compartment, in the course of 8 or 10 minutes; hence, in a day of 13 hours, with two such wheels 1200 pieces of yard-wide goods may be washed.

After the process of washing by the dash-wheel, the water is expressed from the cloth by means of the squeezers already described.

Bleaching of Linen.—Linen contains much more colouring matter than cotton. The former loses nearly a third of its weight, while the latter loses not more than a twentieth. The fibres of flax possess, in the natural condition, a light gray, yellow, or blond colour. By the operation of rotting, or, as it is commonly called, water-retting, which is employed to enable the textile filaments to be separated from the boon, or woody matter, the colour becomes darker, and, in consequence probably of the putrefaction of the green matter of the bark, the colouring substance appears. Hence, flax prepared without rotting is much paler, and its colouring matter may be in a great measure removed by washing with soap, leaving the filaments nearly white. Mr. James Lee obtained a patent in 1812, as having discovered that the process of steeping and dew-retting is unnecessary, and that flax and hemp will not only dress, but will produce an equal if not greater quantity of more durable fibre, when cleaned in the dry way. Mr. Lee stated that, when hemp or flax plants are ripe, the farmer has nothing more to do than to pull, spread, and dry them in the sun, and then to break them by proper machinery. This promising improvement has apparently come to nought, having been many years abandoned by the patentee himself, though he was favoured with a special act of parliament, which permitted the specification of his patent to remain sealed up for seven years, contrary to the general practice in such cases.

The substance which gives steeped flax its peculiar tint is insoluble in boiling water, in acids, and in alkalies; but it possesses the property of dissolving in caustic or carbonated alkaline lyes, when it has possessed the means of dehydrogenation by previous exposure to oxygen. Hemp is, in this respect, analogous to flax. The bleaching of both depends upon this action of oxygen, and upon the removal of the acidified dye, by means of an alkali. This process is effected generally by the influence of air in combination with light and moisture acting on the linen cloth laid upon the grass: but chlorine will effect the same object more expeditiously. In no case, however, is it possible to acidify the colour completely at once, but there must be many alternate exposures to oxygen or chlorine, and alkali, before the flax becomes white. It is this circumstance alone which renders the bleaching of linen an apparently complicated business.

Having made these preliminary observations with regard to the method of applying the alkaline lyes used in bleaching linen cloth, I shall now bring the whole into one point of view, by detailing the connection of these processes, as carried on at a bleach-field, which has uniformly been successful in returning the cloth of a good white, and has otherwise given satisfaction to its employers; and I shall only remark, that I by no means hold it up as the best process which may be employed, as every experienced bleacher knows that processes must be varied, not only according to existing circumstances, but also according to the nature of the linens operated upon.

In order to avoid repetition, where washing is mentioned, it must always be understood that the linen is taken to the wash-stocks or dash-wheel, and washed well in them for some hours. This part of the work can never be overdone; and on its being properly executed between every part of the bucking, boiling, steeping in the chloride of lime solution, and souring, not a little of the success of bleaching depends. By exposure is meant, that the linen cloth is taken and spread upon the bleach-green for four, six, or eight days, according as the routine of business calls for the return of the cloth, in order to undergo further operations.

A parcel of goods consists of 360 pieces of those linens which are called Britannias. Each piece is 35 yards long; and they weigh, on an average, 10 lbs. each; the weight of the parcel is, in consequence, about 3600 lbs. avoirdupois weight. The linens are first washed, and then steeped in waste alkaline lye, as formerly described under these processes; they then undergo the following operations:—

1st, Bucked with 60 lbs. pearl-ashes, washed, exposed on the field.

2d, Ditto 80 ditto ditto ditto ditto.

3d, Ditto 90 potashes ditto ditto ditto.

4th, Ditto 80 ditto ditto ditto ditto.

5th, Ditto 80 dito ditto ditto ditto.

6th, Ditto 50 ditto ditto ditto ditto.

7th, Ditto 70 ditto ditto ditto ditto.

8th, Ditto 70 ditto ditto ditto ditto.

9th, Soured one night in dilute sulphuric acid, washed.

10th, Bucked with 50 lbs. pearl-ashes, washed, exposed on the field.

11th, Immersed in the chloride of potash or lime 12 hours.

12th, Boiled with 30 lbs. pearl ashes, washed, exposed on the field.

13th, Ditto 30 ditto ditto ditto ditto.

14th, Soured, washed.

The linens are then taken to the rubbing-board, and well rubbed with a strong lather of black soap, after which they are well washed in pure spring water. At this period they are carefully examined, and those which are fully bleached are laid aside to be blued, and made up for the market; while those which are not fully white are returned to be boiled, and steeped in the chloride of lime or potash; then soured, until they are fully white.

By the above process, 690 lbs. weight of alkali is taken to bleach 360 pieces of linen, each piece consisting of 35 yards in length; so that the expenditure of alkali would be somewhat less than 2 lbs. for each piece, were it not that some parts of the linens are not fully whitened, as above noted. Two pounds of alkali may therefore be stated as the average quantity employed for bleaching each piece of goods.

The method of bleaching linens in Ireland is similar to the foregoing; any alteration in the process depending upon the judgment of the bleacher in increasing or diminishing the quantity of alkali used. But it is common, at most bleach-fields, to steep the linens in the chloride of lime or potash at an early stage of the process, or after the goods have undergone the fifth or sixth operation of bucking. By this means those parts of the flax which are most difficult to bleach are more easily acted upon by the alkali; and, as before noticed, souring early in very dilute sulphuric acid, assists greatly in forwarding the whitening of the linens. Mr. Grimshaw, calico-printer, near Belfast, was the first who recommended early souring, which has since been very generally adopted.

The bleaching of Silk.—Silk in its raw state, as spun by the worm, is either white or yellow of various shades, and is covered with a varnish, which gives it stiffness and a degree of elasticity. For the greater number of purposes to which silk is applied, it must be deprived of this native covering, which was long considered to be a sort of gum. The operation by which this colouring matter is removed is called scouring, cleansing, or boiling. A great many different processes have been proposed for freeing the silk fibres from all foreign impurities, and for giving it the utmost whiteness, lustre, and pliancy; but none of the new plans has superseded, with any advantage, the one practised of old, which consists essentially in steeping the silk in a warm solution of soap; a circumstance placed beyond all doubt by the interesting experiments of M. Roard. The alkalies, or alkaline salts, act in a marked manner upon the varnish of silk, and effect its complete solution; the prolonged agency of boiling water, alone answers the same purpose; but nothing agrees so well with the nature of silk, and preserves its brilliancy and suppleness so perfectly, as a rapid boil with soap-water. It would appear, however, that the Chinese do not employ this method, but something that is preferable. Probably the superior beauty of their white silk may be owing to the superiority of the raw material.

The most ancient method of scouring silk consists of three operations. For the first, or the ungumming, thirty per cent. of soap is first of all dissolved in clean river water by a boiling heat; then the temperature is lowered by the addition of a little cold water, by withdrawing the fire, or at least by damping it. The hanks of silk suspended upon horizontal poles over the boiler, are now plunged into the soapy solution, kept at a heat somewhat under ebullition, which is an essential point; for if hotter, the soap would attack the substance of the silk, and not only dissolve a portion of it, but deprive the whole of its lustre. The portions of the hanks plunged in the bath get scoured by degrees; the varnish and the colouring matter come away, and the silk assumes its proper whiteness and pliancy. Whenever this point is attained, the hanks are turned round upon the poles, so that the portion formerly in the air may be also subjected to the bath. As soon as the whole is completely ungummed, they are taken out, wrung by the peg, and shaken out; after which, the next step, called the boil, is commenced. Into bags of coarse canvass, called pockets, about 25 lbs. or 35 lbs. of ungummed silk are enclosed, and put into a similar bath with the preceding, but with a smaller proportion of soap, which may therefore be raised to the boiling point without any danger of destroying the silk. The ebullition is to be kept up for an hour and a half, during which time the bags must be frequently stirred, lest those near the bottom should suffer an undue degree of heat. The silk experiences in these two operations a loss of about 25 per cent. of its weight.

The third and last scouring operation is intended to give the silk a slight tinge, which renders the white more agreeable, and better adapted to its various uses in trade. In this way we distinguish the China white, which has a faint cast of red, the silver white, the azure white, and the thread white. To produce these different shades, we begin by preparing a soap-water so strong as to lather by agitation; we then add to it, for the China white, a little annotto, mixing it carefully in; and then passing the silk properly through it, till it has acquired the wished for tint. As to the other shades, we need only azure them more or less with a fine indigo, which has been previously washed several times in hot water, and reduced to powder in a mortar. It is then diffused through boiling water, allowed to settle for a few minutes, and the supernatant liquid, which contains only the finer particles, is added to the soap bath, in such proportion as may be requisite. The silk, on being taken out of this bath, must be wrung well, and stretched upon perches to dry; after which it is introduced into the sulphuring chamber, if it is to be made use of in the white state. At Lyons, however, no soap is employed at the third operation: after the boil, the silk is washed, sulphured, and azured, by passing through very clear river water properly blued.

The silks intended for the manufacture of blonds and gauzes are not subjected to the ordinary scouring process, because it is essential, in these cases, for them to preserve their natural stiffness. We must therefore select the raw silk of China, or the whitest raw silks of other countries; steep them, rince them in a bath of pure water, or in one containing a little soap; wring them, expose them to the vapour of sulphur, and then pass them through the azure water. Sometimes this process is repeated.

Before the memoir of M. Roard appeared, extremely vague ideas were entertained about the composition of the native varnish of silk. He has shown that this substance, so far from being of a gummy nature, as had been believed, may be rather compared to bees’ wax, with a species of oil, and a colouring matter, which exists only in raw silks. It is contained in them to the amount of from 23 to 24 per cent., and forms the portion of weight which is lost in the ungumming. It possesses, however, some of the properties of vegetable gums, though it differs essentially as to others. In a dry mass, it is friable and has a vitreous fracture; it is soluble in water, and affords a solution which lathers like soap; but when thrown upon burning coals, it does not soften like gum, but burns with the exhalation of a fetid odour. Its solution, when left exposed to the open air, at first of a golden yellow, becomes soon greenish, and ere long putrefies, as a solution of animal matter would do in similar circumstances. M. Roard assures us that the city of Lyons alone could furnish several thousand quintals of this substance per annum, were it applicable to any useful purpose.

The yellow varnish is of a resinous nature, altogether insoluble in water, very soluble in alcohol, and contains a little volatile oil, which gives it a rank smell. The colour of this resin is easily dissipated, either by exposure to the sun or by the action of chlorine: it forms about one fifty-fifth of its weight.

Bees’ wax exists also in all the sorts of silk, even in that of China; but the whiter the filaments, the less wax do they contain.